What Makes a Recipe a Cancer-Fighting Strategy?
Nutrition is a key factor to a healthy cancer recovery
While battling cancer, patients need to pay close attention to their nutritional intake. Foremost, food should not be limited nor in quantity or quality but should address taste and symptom control.
What to avoid and what to eat
The overall guideline is to avoid sugars in any form (natural, artificial or as white flour) and any processed foods or beverages. Nutrient-dense foods come from whole foods with one ingredient and should emphasize lean protein and variety on fruits and vegetables -once lymphocytes are back to normal. The Allium family (onion, garlic, leeks) and Cruciferous vegetables like broccoli, cauliflower, kale and brussel sprouts have plenty of scientific support as cancer-fighting foods; these must be chewed thoroughly for the most benefit.
During chemotherapy, taste will change and nausea may make it difficult to eat. It is important to identify which foods are best tolerated in taste, smell or texture. It may be difficult to eat a whole plate; include appetizers, soups or entrees as often as necessary.