CROWLEY - Approximately 20 people were in attendance for the third installment (out of four) of The Cancer Project’s ‘Food for Life’ nutrition and cooking classes. The class is being hosted by Oncologics Inc. and was held at their 8th St. location in Crowley. Their mission of the class is to “advance the prevention of cancer through nutrition.”

Cooking Instructor Anne Sonnier, with The Cancer Project, spoke to the group for a short time discussing the higher rate of cancer associated with certain foods such as dairy products (which may cause a higher risk of prostate cancer) and meat (cancer rates are substantially lower in countries where meat isn’t a main staple).

Sonnier discussed how vegetarians are 40% less likely be diagnosed with cancer. She also sought to dispel certain myths about vegetarians.

“Some people think that without eating meat people may suffer from a lack of strength and energy,” she said. “Think about the strongest animals . . . for example, a bull. Bulls eat nothing but plants throughout their lives but have tremendous strength.”

She also suggested that people should try to minimize the use of dairy products, pointing out that calcium can be found in other sources such as vegetables or even sunlight.

“I would only recommend milk to younger people whose bodies are still developing,” said Sonnier.

At the close of the meeting, Sonnier gave a cooking demonstration using ingredients that were less likely to cause cancer.

Oncologics recently teamed up with The Cancer Project in their effort to promote cancer prevention and survival through nutrition education. On August 11, they began hosting their program in Crowley. The four class series covers a variety of cancer-related nutrition topics and demonstrates how to prepare several meals loaded with antioxidants and phytochemicals, high-fiber and low-fat foods and healthy dairy alternatives. The series also provides information on planning meals and maintaining a healthy weight.

“Certain diet patterns seem to have a major effect in helping people diagnosed with cancer to live longer, healthier lives,” said Anna Hargrave of Oncologics. “This series from The Cancer Project will help our patients will help our patients and caregivers learn about the right food choices that can help reduce the risk of developing cancer as well as overcome the disease after it has been diagnosed.”

The final class will be held on September 1st at the Oncologics office at 1108 E. 8th St. in Crowley. Space is limited so those wishing to attend should contact Julie at (337) 788-3334.