Most of us are aware of basic sun safety: Stay in the shade whenever possible and when you do venture into the sun wear a broad-brimmed hat and apply a broad-spectrum sunscreen with at least 15 SPF (sun protection factor), about 20 minutes before sun exposure and every couple of hours after.
This is our understanding of how best to protect ourselves from skin cancers, such as basal and squamous cell carcinomas and the deadly malignant melanoma.
What you might suprise you, however, is that what you put in your body could be as important as what you put on it.
Specifically, vitamin B3, (niacin), which is found in milk, eggs, fish, green vegetables and lean meats, has been shown to be useful in preventing melanoma.
Click here for a comprehensive list of foods that contain high levels of niacin.
Chicken is an excellent source of niacin. Here’s a recipe from The Bon Appetit Cookbook that I like to make. It’s colourful, nutritious, quick and easy:
Chicken Brochettes with Red Bell Peppers and Feta
1 cup plain yogurt
5 tbsp crumbled feta cheese, divided
2 garlic cloves, minced
1 tsp chopped fresh rosemary
salt and ground black pepper, to taste
1 1/2 pounds skinless, boneless chicken breast halves, cut into 1 1/2 inch pieces
2 large red bell peppers, cut into 1 1/2 inch pieces
6 large wooden skewers, soaked for an hour to pre vent burning
Combine yogurt and 3 tbsp of feta, garlic, rosemary and pepper in a large bowl or plastic bag. Add chicken and coat thoroughly. Marinate for 30 minutes at room temperature.
Prepare barbecue or preheat broiler. Thread chicken and bell pepper alternately onto skewers. Sprinkle with salt and pepper.
Grill for about 8 minutes, turning occasionally, until chicken is cooked through.
Transfer to a platter, sprinkle with the remaining feta and serve with your choice of sides.