COLUMBUS — What if the food we ate fought against cancer?
Recent food-based research at Ohio State University’s College of Food, Agricultural, and Environmental Sciences and the university’s Comprehensive Cancer Center-Arthur G. James Hospital and Solove Research Institute has discovered fruits and vegetables contain natural cancer-fighting capabilities when consumed appropriately.
Five Ohio- and Indiana-based cooperatives have recognized these findings and are collaborating to support cancer research by developing Growing the Cure, a program that encourages a collaborative effort to fund food research for cancer prevention.
Heritage Cooperative, United Landmark, Town & Country, Trupointe and Jackson Jennings Co-op have all committed to raise awareness and financial support for the research being done at OSUCCC-The James and CFAES.
Together, the five cooperatives of Growing the Cure presented a check for $103,301.82 to OSUCCC-The James at the Vice President’s Luncheon during the 50th Farm Science Review Sept. 18.
Dr. Steven Clinton, leading researcher and medical oncologist at Ohio State, reminisced about his childhood farm experience and the importance of a sturdy, three-legged stool to sit on while milking dairy cattle.
“Those three sturdy legs are also important in cancer research: prevention, early detection and treatment,” he said. “All three aspects must work together to gain success in finding a cure.”
Money raised by these cooperatives will be split equally between OSUCCC-The James and CFAES through the “Cooperatives for the Cure of Cancer” endowment fund, which is accounted for through Ohio State.
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