Hopefully, you are aware that October is Breast Cancer Awareness Month. But did you know that breast cancer is the most common cancer among women in the USA, and the second leading cause of cancer death after lung cancer? Many companies are doing their part to spread the word about ways to reduce your risk of getting breast cancer. Eggland’s Best offered me an opportunity to speak with Elizabeth Ward, a registered dietitian and author with whom they’ve teamed up for this year’s National Breast Cancer Awareness Month Campaign. Here’ s what she shared with me in that interview.
Elizabeth Ward Reduce Your Risk of Breast Cancer with Simple Lifestyle Changes Interview
3 Ways to Reduce Your Risk of Breast Cancer
- Make calories count – pick nutrient packed foods- whole grains, seafood and lean protein like chicken and fortified eggs.
- Add lean protein to your diet – it helps to keep you full even between meals and helps to reduce overall calorie intake.
- Exercise 35 minutes a day – It helps control weight, and helps reduce risk of certain cancers, including breast cancer.
Some new research is also showing that vitamin D and choline can also help reduce the risk of cancer. The incredible edible egg happens to have both of those nutrients. And Eggland’s Best fortified eggs have twice the vitamin D of regular eggs, and 25% of the daily recommended amount of choline. My husband and I tend to buy Eggland’s Best eggs because they are higher in omega 3 fatty acids – a heart protecting and cancer fighting nutrient. Now we’ve got 2 more reasons to chose Eggland’s Best eggs.
Buy Eggland’s Best Eggs and They’ll Make a Donation to Susan G. Komen for the Cure Foundation
Eggland’s Best famous red “EB” stamp has gone pink in support of National Breast Cancer Awareness month. Now through November 15th, when you buy Eggland’s Best eggs in the pink ribbon carton, they’ll make a donation to the Susan G. Komen for the Cure Foundation – up to $50,000.
This was not a paid post. Thank you to Eggland’s Best eggs for the opportunity to learn from nutrition consultant and registered dietician, Elizabeth M. Ward.
