Traditional diets based on whole grains, fresh vegetables, beans, and other natural foods have always been associated with low cancer rates. The latest dietary recommendations from scientific circles suggest that we include more of these foods in our diet, while cutting down on foods high in saturated fat, sugar, and cholesterol. Authors Aveline Kushi, a leader of the macrobiotic movement in America, and Wendy Esko, a macrobiotic culinary expert, have long advocated these dietary changes. The Macrobiotic Cancer Prevention Cookbook presents a sensible and naturally balanced way of eating for health and enjoyment.
