Chef Michael Bennett talks about Cancer cooking in his new cookbook "Health Choices".

Press Release

October 2021

Chef Michael Bennett talks about Cancer cooking in his new cookbook "Health Choices".

Miami, Fl.~ October 2021. Source: Foodbrats ~ Chef Michael Bennett has lent us some words for his current cookbook "Health Choices". We are going to talk about what has worked for us and it is limited to our details in fighting Cancer.

Having Cancer looks like this….

• Our Story started when my wife (almost 60 years of age) went to the ER because she was having chest pain, similar to previous heart-related problems stemming from AFIB. 

• Since we changed her eating habits a year ago, it has been more than 12 months now without a recurrence.

• A diet heavy in fresh Natural foods and seafood is our main nutritional adjustment.

You have to remember everything you do now is different. Change is sometimes the hardest to do but when you think about it….doing these different things changes the things that got you here in the first place.

• Everyone is different but if your breast cancer tumor is smaller than the approximate size of a small nut (2 cm) it is said to be a stage 0 and is very treatable and survivable. 

• Not all Cancers are curable but my wife’s life was saved because of early detection. Everyone should remember that!

 

 

What does cancer feed on?

• Every cell in your body uses blood sugar (glucose) for energy.

• Cancer cells use about 200 times more than normal cells. 

• Tumors that start in the thin, flat (squamous) cells in your lungs gobble up even more glucose. They need huge amounts of sugar to fuel their growth. 

• This is why we are eating differently. The foods that are related to a Keto Diet will help you format a new way of eating healthier.

• Researchers have found that sugar-sweetened sodas contain large quantities of sucrose and fructose, which give them the highest glycemic load compared to other foods or beverages. These higher concentrations of glucose and insulin may lead to conditions that have been associated with a higher risk of breast cancer.

 

Fighting through food:

Here are three things we have found that helped us be proactive in fighting Cancer. Eliminate:

• Deep-fried, grilled, barbecued, and baked meats since subjecting animal protein to high heat creates carcinogenic byproducts called heterocyclic amines.

• Excessive intake of salt, sugar, and oily foods.

• Red meat and processed meats such as bacon, ham, sausages, and deli-style cold cuts.

 

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Chef Michael Bennett's wife Vicki wanted to tell you what they have done to fight Cancer in their case….they both hope this helps your family as it did for them!

The book starts with chapters filled with information on foods that will help cure Cancer based on evidence-based research and sound clinical experience from across the world. Health Choices is available in both print and eBook (Amazon) formats. You find all his books here: https://amzn.to/3pBqprz

Health Choices
By: Chef Michael Bennett, Vicki Bennett
Available: October 21, 2021
ISBN: 9781513689470
Pages: 230
Price: USD 24.95 

FoodBrat direct pricing is only $19.99

To order this book, DM the Foodbrats at foodbrat@gmail.com

About the Authors:
Chef Michael Bennett, born in Fort Lauderdale, Florida to first-generation Floridians, has spent most of his professional life in the food and hospitality industry. 

After OTJ training with some of the most well-known chefs in South Florida, he went to the Culinary Institute of America to pursue his passion. After leaving the CIA, for most of the next decade, Michael’s life revolved around intense periods of kitchen tuition. During this time he sought out the most exotic and chic dining environments to apply his talents.

In 2006, Michael journeyed 1600 miles away to the Caribbean with his family, repositioning himself in the West Indies to broaden his subsistence vibe for the food he loves to cook.  After four years of investigating the region’s culinary attributes, he returned to his home in the tropical climes of South Florida to create an evolution in Gluten-free, healthy Caribbean food called “Medi-bbean” cuisine.

Nowadays in America’s Caribbean, the Florida Keys, he now pursues a lifestyle of healthy living with his Cancer-free wife. He and his wife Vicki have finished their book of Cancer countermeasure recipes that feature his healthy-lifestyle vibe and elements he used to help cure his wife’s cancer.

Chef Michael Bennett served on local, regional, and national culinary boards and organizations. Including the American Culinary Federation, Miami-Dade County Schools, James Beard Foundation, and the International Rare Fruit Council.

SOURCE Foodbrat, Inc. 

For further information: Rebba Pushckor,  305.799.8305, 

Email: foodbratz1@gmail.com

Chef Michael Bennett opens a Gourmet Grocer in Largo Fl.

HOLLYWOOD, FL, February 2, 2012 /24-7PressRelease/ -- Bimini Boatyard

Executive Chef Michael Bennett has left his position at the popular Fort Lauderdale seafood restaurant to pursue several other culinary avenues of interest.

Chef Michael Bennett, who resigned his position as Executive Chef of Bimini Boatyard shortly after Thanksgiving 2011, is consulting on two projects as well as finishing his fourth cookbook - the second volume for his third cookbook "Culture of Cuisine" to which will be aptly named "If Delicious was Easy". The chef describes it as a book of cookery techniques and follows the same developmental thought process as Culture of Cuisine which is a book of culinary ideals.

His first consulting project this year is "Wine Down Gourmet Market and Restaurant" and will open this December (2011) in Grand Cayman BWI. The restaurant will feature gourmet cheese and meats, salads, and inspired tapas menu selections. Grand Cayman is fast becoming the foodie capital of the Caribbean, with restaurants by Michael Schwartz, Cindy Hutson, and Eric Ripert all having a presence on the island....

Chef Michael Bennett's main project for the upcoming year, the Harvest Market and Cafe in Belleair Bluffs - on Florida's west coast, is Bennett's other congruent culinary endeavor. Scheduled to open on Valentine's Day 2012, the market will be "South Beach" chic with a modern "Deco" design with a broad scope of gourmet food. Chef Bennett will not be using his award winning "Caribb-ican" food styling ~ in this Tampa Bay area market but, will be concentrating on a new "Fusion-style" of cooking that he first made famous at Epicure Gourmet Market on South Beach.

Bennett is also the author of two other cookbooks, "Underneath a Cloudless Sky" and "In the Land of Misfits, Pirates, and Cooks" (which he recently revised as a 100 percent gluten-free cookbook). His books are available at Barnes and Nobles and; Amazon.com.

Get to know this chef....
Chef Michael Bennett - where do you get your culinary inspiration?
Life around me.....
Remembering the times when I was fortunate enough to live and work in the Caribbean. I always build new recipes upon what I have learn in the past. It is my grounding. Always looking for some new twist on reliable favorites is my passion. Especially when we are talking about seafood. It is so clean tasting, healthy and everyone loves it cooked in a "Caribb-ican" way.

"Caribb-ican" = is restructuring or developing a new twist on recipes that have a basis of ingredients that are common to us in the United States but, I tweak the finesse or find that certain "tropically-inspired" taste to get an old classic dish that flair that you are use to seeing around South Florida.

I always use the teaching of my previous mentors and build upon them. I can really go back decades and go through all the chefs that have schooled me in the proper ways of the kitchen but, there have only been a handful that I respect enough to mimic - when it comes to recipe development.

You have written three published cookbooks to date, where did your inspiration come from to write them?

My life in the Caribbean and as a chef in Miami's fine dining restaurants for two decades. I love my experiences of life - in both parts - of this sentence. One of almost glamor and fame inducing gratuitous posturing and the other of minimalist exoticness - yet, laid back simplicity.

I think my time in the Caribbean reminded me as to what and why simplicity is so important in cuisine. It taught me that by nature foods should and do occur in the right portions to each other. Like mangoes. Mangoes are meant to be sweet and sassy. They need to be paired with foods that are a little dull - let's say. They counter balance one another to build symmetric harmony. It is the Yin and Yang cooking effect that I try to teach all the people I work with.

Simplicity doesn't mean boring, it means balance to me. What would sweet and sometimes sassy flavor of ripe tomatoes be without the zip of garlic and the floral nature of basil?

Author substantive:
Michael Bennett is a well-known award winning (Chef of the Year-1995) South Florida chef whose clients are a Who's Who of Media and Sports personalities. He earned critical culinary kudos as the Executive chef for the 26 year, local culinary tour d' force - Left Bank restaurant. Under his auspices he brought "Best of" (Zagat Survey), Four Stars (AAA) and Four Diamonds (Mobil) to their 20 plus year era of three star rating. He has affiliations with several culinary and food-related organizations. Chef Michael regularly lectures on South Florida's "Caribb-ican" cuisine.