In a study funded by the Susan G. Komen for the Cure -- Foundation, Dr. Mary Flynn researched the effects of an olive-oil-and-plant-based diet on overweight women who had previously undergone treatment for invasive breast cancer. Now, she reveals her findings in The Pink Ribbon Diet. Not only is this program more effective than the National Cancer Institute's recommended low-fat diet, but it is also a diet that women find more satisfying and can thereby sustain for life.
The Pink Ribbon Diet features 150 recipes that naturally emphasize Mediterranean foods with nutrients thought to lower breast-cancer risk and foods that improve biomarkers, indicators of risk. This diet has been effective in helping women who have had breast cancer and those at risk of getting it to avoid unhealthy weight gain and safeguard their health.
About the Author
Mary Flynn, PhD, RD, LDN, is an assistant professor at Brown Medical School and a research dietitian at The Miriam Hospital. She lives in Rhode Island.
Nancy Verde Barr served as executive chef to Julia Child and is a James Beard Book Award-winning cookbook author. She lives in Massachusetts.
Publishers Weekly, 8/16/10
“This user-friendly and preventive diet plan will benefit every woman concerned about breast cancer and health.”
“[The Pink Ribbon Diet] offers some delicious dishes.” January, October 2010“An interesting—and surprisingly rationale—book…Authors Mary Flynn and Nancy Verde Barr’s guide to diet, weight loss and food is sane and approachable.” Books and Chocolate blog, 12/6/10“This book…should be shared with any woman who is a breast cancer survivor, has been recently diagnosed, or who wants to lower her risk of getting the disease.” Healthy Magazine (UK), January 2011