Meat Flavors

Meat Flavors

Use meat for flavor. All the meat we Americans eat is a major contributor to our cancer rates, says Dr. Bloch, not just because it contains saturated fats and other cancer-causing compounds, but because it squeezes out all the protective foods from our diet.

"The best advice I can give people when it comes to meat is to reverse their thinking. Instead of picking a meat to put in the cancer of the meal and complementing it with vegetables, pick a vegetable or two and use meat to flavor them," she says. "It's like chicken and broccoli in a Chinese restaurant. The broccoli is the feature; the chicken the accent."