All Posts for February 2010

African American Women & Breast Cancer

Thursday, February 18th, 2010

Note: This information is from an excellent article by one of my favorite organizations Breast Cancer Action, which I profiled in October 2008 and will be commenting on periodically. The original article was written by Brenda Salgado. These are just highlights and quotes. Since this is National African American Black Month, I thought this would be an appropriate posting. I am also including positive pictures from the Internet of older African American women. I especially love the one of a “senior” on a motorcyle!

“African American women are much more likely to die from breast cancer than white women….(and) are much more likely to be diagnosed with breast cancer at a younger age and at a later stage, and have more aggressive forms of the disease.”

Author Brenda Slagado’s opening paragraphs, from which this was taken, really shocked me, since I was not aware of this fact. While these “disparities,” as they are called, may simply be attributed to genetics or personal factors, BCA has challenged the conventional approach to addressing what they consider inequities by addressing the root causes in both our social and physical environments.

David Williams of the Harvard School of Public Health spoke at a symposium on 2007 and noted that we need to take a broader approach to understand breast cancer inequities. We must not ignore other factors such as social and economic conditions that actually may have a much bigger impact on the inequities.

On page 8 of the article is a list of facts that illustrate his points. For example, in 2001, African Americans had higher death rates than whites for all 15 leading causes of death in the U.S., including cancer. These facts are also eye-opening.

What the article brings to light is that African American women may not be receiving the same health care as white women, an equity that I find upsetting. At the end of the article are four articles used as resources for the author and also a box with information to TAKE ACTION by going to www.unnaturalcauses.org to watch clips from a PBS series on the exploration of racial and social inequalities in health.

While this article was written more than one year ago, I just checked the website above and it still exists as a seven part PBS series. To contact Breast Cancer Action (BCA) or to make a donation, call 415-243-9301 or go to their website: www.bca.org, or email BCA at info@bcaction.org.


Green Soybean Succotash

Monday, February 15th, 2010

Green soybeans, also called edamame beans, are one of my favorite legumes. I eat them as a snack in their pods and also shelled in many dishes, such as the one below. According to Wikipedia: “Edamame beans contain higher levels of abscisic acid*, (naturally occurring) sucrose, and protein than other types of soybean. They also contain a high source of dietary fiber, iron, and calcium.”  (*A plant hormone that is part of many plant developmental processes.)

Note: The photo ABOVE mixes edamame in the shell and shelled. DO NOT mix. Cook those in the shell separately as a snack and shelled edamame in prepared side dishes. The shell is not particularly appetizing! It is not soft like the shells of snow peas.




Utensils: Pots for cooking beans and corn, cutting board and knife
Prep. Time: 10-15 minutes
Cooking Time: 10-20 minutes, depending on whether you use the “shortcut method” 
Category: Vegan

Ingredients (Organic whenever possible)

2 cups fresh or frozen  green soybeans, SHELLED
1 cup (frozen) corn kernels 
1 red bell pepper, washed & minced 
1 leek, washed, white part sliced thinly
veggie threads (optional soy cheese threads)
1 T.olive or corn oil
salt & pepper, herbs of choice

Directions

1. Place green soybeans in one pot and simmer until tender. If frozen, the cooking time will be longer, so start them first and test for doneness by tasting after 10 minutes.

2. While the soybeans are simmering, cut the leeks and peppers and place  in a small sauce pan with enough water to keep from burning. Simmer for about 5 minutes.

3. In a third pot, cook corn until tender, which will be about 5 minutes.

4. When all the veggies are tender, drain and combine, adding oil, salt, pepper, and herbs (I use Trader Joe’s 21 Seasoning Salute and I also sprinkled on black sesame seeds for “effect.”)

5. Serve hot or cold.

Short Cut Method: Place all the washed and cut veggies in a pot and cover with water or stock. Simmer until desired tenderness.  Drain, toss with oil, salt, pepper, & herbs. Place in a  bowl and sprinkle with veggies thread, if using. Serve hot or cold. (*See variations below for an even shorter way, that is, leaving the leeks and peppers raw.)

Variations: Feel free to add mushrooms, hot peppers, or other veggies you like, such as peas and carrots.  If they are all the same size, they should cook about the same time. *You may also leave the pepper and leek raw, which will add more crunch and nutrition to the dish, since cooking destroys some of the nutrients.




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