I’m reading Genome: The Autobiography of a Species in 23 Chapters and I have decided that if I ever went back in time and had to do it all over again, I would become a biochemist.
I would have worked on the Human Genome Project and tried to discover some of the 30,000-70,000 unidentified human genes. I would have been like Elizabeth Blackburn, that scientist who co-discovered telomerase enzyme in the telemore gene (the longevity gene). In a lab, maybe I would have figured out how to prevent telomere-shortening and avoid the mutations that cause cancer and chromosomal abnormalities.
Beans, beans and more beans
OK, back to reality. I have put the book down now. So you may be wondering after reading above how on earth I will be able to segue from writing about telomere genes and cancer, to posting a food recipe. Don’t worry, I always find a way.
Although I may not become a biochemist in this life, there’s no reason why I can’t look for ways to prevent cancer, right? My answer to cancer prevention: Eating beans. OK, in all honesty, this is not a new idea. Years ago researchers at University College London discovered that a natural compound (inositol pentakisphosphate) found in beans inhibits the activity of an enzyme involved in tumor growth.
In my small effort to help increase longevity and prevent cancer, I am posting a recipe today from the Bacon Family Cookbook for Three Bean Salad. Eat more beans!
Three Bean Salad
Recipe by Amy Clay Hodge
- 1/2 c. sugar
- 1/4 c. chopped green pepper
- 1/2 c. vinegar
- 1 tsp. salt
- 1 Tbsp. soy sauce
- 1 medium onion, diced
- 1 tsp. celery seed (or celery salt)
- 1/4 tsp. pepper
- 1/4 c. oil
- 3 (16-oz.) cans beans (green, yellow, kidney or garbanzos), drained. If you’d like to convert those canned beans to dried beans, here’s a handy canned bean and dried bean conversion calculator.
Combine everything in a large bowl. Mix well. Cover. Refrigerate for several hours. Serves 8 to 10.
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