The following post is one of a series of posts appearing Monday through Friday on The Cancer Blog. This feature -- Today, I am grateful -- allows me to share with readers my appreciation for all the treasures in my life, both big and small. In my post-cancer world, I find It healing for my soul to be mindful of the good in my life. It is my pleasure to share my gratitude with you.

It's hot here in Florida -- steamy, sticky, humid, unbearable hot. The kind of hot that makes me sweat in an instant. The kind of hot that keeps me and my kids cooped up in the air-conditioned indoors for as long as we can stand it. The kind of hot that has me dreaming about cool, crisp, chilly days. I'd even take downright cold at the moment -- anything other than this treacherous heat.

It's only August, which in Florida means there's still a few months of blistering weather remaining. September will be hot, October could be hot -- last year's trick-or-treat extravaganza was pretty darn warm -- and then maybe in November, we'll get some relief. I don't prefer to wait this long for my favorite of all temperatures -- high 60s, low 70s -- but I'll make it. I might even enjoy the wait while I fantasize of wearing sweaters and jackets and long pants. There's something about anticipation that makes life exciting. The countdown is on.

Today, I am grateful for the promise of cooler temperatures.

If you're in the mood for upping your antioxidant levels -- antioxidants can cancel out the cell-damaging effects of free radicals, thus lowering the risk of cancer -- here's one quick and easy tip for you: keep your watermelons warm.

Research shows that watermelons stored at room temperatures have much higher levels of antioxidants (beta-carotene and lycopene) than those kept chilled in the fridge. Warm watermelons are even better than fresh-picked melons.

One caution: once cut, watermelons must refrigerated. So try to enjoy your watermelons as soon as you slice and dice them. Then keep your leftovers cool.

Source: Good Housekeeping, July 2007

Post-menopausal women: stay away from barbecued and smoked meat. Or at least increase your intake of fruit and vegetables.

Why?

Because a new study found that post-menopausal women who ate the most grilled, barbecued, and smoked red meat over a lifetime have a 47 percent higher risk of breast cancer. Those who additionally skimped on fruits and veggies had a 74 percent increase in risk.

Think about this:

Pizza just might have the power to fight cancer -- not the pizza loaded with cheese and pepperoni and tons of tempting toppings, the kind that may have your mouth watering at this very moment. But a version of pizza as we know it may fend off heart disease, obesity, and cancer.

The secret is in the crust -- the cooking of the crust, that is.

Think about this:

It seems baking pizza faster and at higher temperatures can release disease-fighting antioxidants. And it's this one small change to pizza preparation that has scientists at the University of Maryland claiming there is such a thing as a healthy pizza.

Scientists baked pizza at 500 degrees for six minutes and were able to increase antioxidant levels 100 percent. They used whole wheat dough, already high in antioxidants, and let it rise overnight before using their hotter, quicker cooking approach.

One researcher says this study is more a lab curiosity than anything else and might not really lead to a healthier pizza -- because it's unlikely pizza joints will change cooking methods to turn out healthier products.

If you are tempted to try this technique, be aware that the toxin acrylamide can be released if the pizza is baked too long. And don't forget to cut way back on those tasty toppers.

Once upon a time there were two groups of mice, all genetically engineered to develop prostate cancer. Each group was fed the same amount of calories. One group of mice lived in cages warmed to 80.6 degrees. The other group lived in cages kept at 71.6 degrees. The mice in the cooler quarters burned more calories to keep warm. And after three weeks, they weighed less than the toasty warm mice. They were also less likely to develop prostate cancer.

Then there were two other groups of mice, also genetically engineered to develop prostate cancer. Both groups were kept in cages with temperatures 80.6 degrees and 71.6 degrees -- like above. But these mice got to eat whatever their little hearts desired. The mice in cooler cages ate 30 percent more than the mice in warmer cages. They got just as fat as the warm mice. And they all got prostate cancer at the same rate, despite the extra calories.

The moral of the story is this -- being lean rather than obese has a greater protective effect against cancer. Excess calorie retention, rather than consumption, raises cancer risk. This moral stands in contrast to what most researchers believe -- that a restricted diet cuts the risk of and slows the growth of cancer and this is directly related to calorie intake.

Tim Nagy, Ph.D. and professor of nutrition sciences at the University of Alabama, Birmingham and lead researcher on the mice story says when you eat more calories than you burn, you store the extra calories as fat. It's the fat cells -- not the extra calories themselves -- that affect cancer risk.

It's not a good idea for humans to chill themselves to avoid cancer, Nagy says. But perhaps people could get the same effect by exercising more since that, too, burns calories.

Nagy's study appears in the January 1 issue of the journal Cancer Research.

I have never completely cut a certain food from my diet just because of speculation that it may cause cancer. Because I eat most everything in moderation, I have felt that anything I am ingesting is too small an amount to make any real difference. I have heard recommendations about nixing preserved foods and anything treated with hormones and refined sugar and while I try to eat a balanced, healthy diet -- with a bit of sweet stuff thrown in -- I do sometimes indulge my cravings for foods that are not very healthy. Like chips -- which writer Robert L. Wolke says he is definitely eliminating from his diet.

The chemical acrylamide -- a probable carcinogen -- has been found in fried starchy foods, especially potato chips and French fries. This chemical is not a contaminant that somehow appears in our food but is created by chemical reactions that take place during cooking at high temperatures. It's a chemical that has been used in industry and has been known to damage the central nervous system, the immune system, and the reproductive system. And it may cause cancer. Recently, acrylamide was discovered in foods at hundreds of times the .5-parts-per-billion level that is considered safe in drinking water.

Authorities in Germany have already begun enforcing regulations to minimize the amounts of acrylamide in foods. But the United States has been criticized for dragging its feet on this issue. In fact, the National Uniformity for Food Act (H.R. 4167) recently passed the U.S. House of Representatives, with 94 percent of Republicans supporting it and 64 percent of Democrats opposing. It has gone to the Senate, where it was the subject of a hearing on July 27. The act would prohibit states or local governments from setting more stringent limits on toxic substances.

Each of us can still take personal action with regard to the foods we eat -- despite what the government dictates. We can decide what to eat and what not to eat. In the interest of our health. And our future.

For information on acrylamide levels in hundreds of different foods, click here.