Today at the #ASH17 (American Society of Hematology) conference in Atlanta, researchers presented the latest compelling data from thousands of clinical trials, revealing how experimental therapies, or approved therapies being tested in new ways, have worked in treating blood cancer patients. Among the presentations were several hundred projects across a spectrum of diseases that benefited in some way from support from The Leukemia & Lymphoma Society (LLS). While some of the results were preliminary and warrant further study, some of the doctors even dared to utter the word “cure.”
The 59th ASH (American Society of Hematology) Annual Meeting & Exposition kicks off tomorrow here in Atlanta, drawing more than 25,000 researchers, physicians, biopharmaceutical company executives, patient advocates and industry experts from around the world to share the latest scientific clinical data in the blood cancers and other blood disorders.
As we do each year, LLS opened the #ASH2017 weekend by hosting our own scientific symposium today, one day before the official start of the meeting. Not even a messy morning of sleet, snow and slush that practically paralyzed this southern city kept the at-capacity crowd of 500 from attending the program, “Precision and Emerging Medicine for Hematological Diseases.”
The holidays are filled with delicious foods and beverages, but whether you’re undergoing cancer treatment or want to feel your best this season, it is a good idea to eat healthy and limit alcohol consumption. Try this comforting Ginger Holiday “Mocktail” for a festive option instead!
According to PearlPoint Cancer Support, a nonprofit public charity committed to improving the lives of adults impacted by cancer, “Ginger helps combat nausea if your treatments have left you feeling a little sick to your stomach. You can serve this drink hot or cold so it can be a refreshing treat during a holiday party or warm you up on a cold night.”
Ingredients
1/3 cup (3 oz.) thinly sliced, fresh ginger
1 whole star anise
3-in. piece stick cinnamon
1½ cups cold water
Agave, maple syrup, honey or sugar*
1 lemon, cut lengthwise into 4 wedges
To serve hot:
3 cups hot water
To serve cold:
3 cups cold seltzer or club soda
Directions
Place ginger, star anise, cinnamon and water in small saucepan. Bring water to a boil over medium-high heat, reduce heat and simmer for 5 minutes. Cover, and set aside to steep for 30 minutes. Strain hot ginger concentrate into heatproof measuring cup.
To serve hot, divide hot concentrate among 4 mugs. Add 3/4 cup hot water to each, and sweeten to taste. Add lemon wedge to squeeze into hot gingerade.
To serve cold, cool ginger concentrate to room temperature. Divide among 4 tall glasses. Add 6 ice cubes to each glass, then pour in 3/4 cup club soda. Sweeten cold gingerade to taste, add lemon wedge to each glass, and serve.
Unused concentrate will keep, tightly covered in refrigerator, for 3 days.
*If using sugar, combine 3/4 cup with 3/4 cup cold water in a small saucepan. Set the pot over medium-high heat and cook until the sugar dissolves, 3-4 minutes, stirring occasionally. Cool to room temperature, then use the syrup or refrigerate, tightly covered. This simple syrup keeps indefinitely.
Makes 4 servings.
Per serving (includes 2 tsp. sweetener per serving): 54 calories, <1 g fat (0 g sat fat),
14 g carbohydrates, <1 g protein, 0 g fiber, 3 mg sodium.
This recipe is provided by PearlPoint Cancer Support.
