Food for Mom During Cancer Treatment
7/25/13 — My mother is going through cancer treatment. She is a tough lady, and my dad is a man of strong faith, but this has taken a major toll on my family.
With her diagnosis, I dug my nose into cancer and nutrition and this post contains the fruits of that labor.
One of my favorite food books, The Encyclopedia of Healing Foods, by Michael Murray, Joseph Pizzorno, and Lara Pizzorno, says: “Patients who have higher nutritional status are not only more likely to fight off infections and tolerate [cancer] therapy and its side effects, they also have better odds of actually winning the battle.”
We all know the foods we shouldn’t be eating, so I didn’t dive into the no-nos. I think it’s more empowering to focus on the affirmative side, so below I’ve briefly profiled the most healing foods I could find. I added a few recipes too.
Quick disclaimer. I am not a doctor, just a concerned daughter. Please do not consider this expert advice. I am just sharing concepts and information that I have found interesting in my research.
A BROAD APPROACH:
In his book Healing with Whole Foods, Paul Pitchford says Chinese classics linked cancer with stagnation. The idea is that in the body, as well as in thoughts and emotions, qi (pronounced “chee,” which is your life force/energy) is not flowing in the healthiest way. There are a number of potential explanations for this, some internal, some external.
Pitchford recommends a broad approach to revitalize flow. On one hand, awareness practices (i.e. meditation, journaling, prayer) can help process suppressed thoughts, feelings and memories. On a more physical level, he says removing stagnation requires oxygenating the body. This makes sense, especially when you consider that cancer cells die in the presence of oxygen. Moderate exercise, acupuncture, deep breathing, taking certain herbs, and eating healthy foods are all methods of oxygenation.
The main dietary guideline is to ingest a higher ratio of vital, natural, alkalizing foods. In other words, eat fresh, local and organic — foods that are as close to “just off the vine” as possible. These items lack harmful chemicals, are considered more nutritious and have the most qi still intact. Their healing capabilities are unquantifiable. Antioxidants neutralize disease-promoting free radicals and phytonutrients perform extraordinary functions in the body that we are still continuing to comprehend.
TO BE MORE SPECIFIC:
Sprouts – contain chemicals that breakdown in the body and specifically destroy cancer cells. i.e.: mung, alfalfa, all grain sprouts, sunflower greens and garbanzos.
Algae – for example, seaweed and kelp. It may sound weird or intimidating, but seaweed helps with thyroid activity and oxidation (see preparation notes and picture below). Kelp can be taken in capsules or tablet form. It’s linked with reducing hardened masses in the body and cancer prevention. Both help combat side-effects of chemo and radiation.
Wheat grass – buy in powder-form and mix with water. The chlorophyll helps oxygenate tissues. It also contains a specific antioxidant, which is one of the best defenses against free radicals. Barley grass is good as well. Both help counteract the effects of radiation and chemotherapy.
Spices – can stimulate qi and remove stagnation. I focus on turmeric, dill, coriander, thyme, rosemary, allspice and fennel seeds, which can be made into a tea or chewed thoroughly to help soothe an upset stomach after chemotherapy or radiation.
Herbs – many are good. Astragalus root helps strengthen resistance to disease. Talk to an herbalist for a tailored regime.
Regarding animal products – eggs and whey protein have glutamine, an amino acid that helps prevent some chemo symptoms. Eggs from free range, grass fed hens (that live a natural lifestyle) are said to be more nutritious than their traditional counterparts. Also, goat’s milk and fresh fish with omega 3s are less disruptive on the body than other meats (specifically wild salmon, cod, anchovies, sardines, trout and herring).
Fruits – very cleansing. Especially organic apples. Also exceptional: mulberries, papaya, cranberries, cherries, dried figs, grapes and mangoes.
Vegetables – you basically can’t go wrong with veggies. Here are the items that my research indicated are particularly helpful:
- Carrots. Beta carotene retards progress of cancer. Carrots also contain an essential oil that kills parasites and unhealthy intestinal bacteria.
- Mushrooms. High in germanium, which oxygenates the body. Shrooms neutralize toxic residues. Specifically useful kinds include shiitake, reishi and even common button mushrooms.
- Beets (roots and tops) – cleanse the liver and blood and help with constipation that often accompanies cancer.
- Onion and garlic – Pitchford says: “One onion daily serves as protection against malignant cell growth and cooking does not destroy the effectiveness…” Garlic is ideally taken raw (in relatively small amounts).
- Radishes, asparagus, potato, tomatoes, eggplant, bell peppers all have positive effects as well.
- The National Cancer Institute points to cruciferous vegetables for cancer prevention, i.e. cabbage, turnips, kale, cauliflower, broccoli and Brussels sprouts.
All of these foods are said to help reduce toxic excesses that feed cancer and disease, and provide strength and balance during intense treatments.
A FEW RANDOM TIPS:
- Pitchford suggests giving digestive organs a rest every once in a while. He recommends a few mono-diet meals during the week. Consider some breakfasts or lunches made up of only fruit or vegetables.
- More intense cleanses are an option, but especially during treatment, a balanced approach is wise.
- Drink tea. Green tea has antioxidants and cancer fighting capabilities. There are other kinds worth considering too. One of my family members used to brew birch tea for a friend with cancer. She said it helped significantly. Kombucha tea is also thought to have positive effects. For stimulating liver qi (efficient liver functioning is considered crucial when treating cancer), you can make a tea with lemon or lime peel. Simmer either one for about 20 minutes.
- Consider a Chlorella supplement. It is a micro-algae that stimulates immunity. Spirulina is supposed to be exceptional as well. You can take it in supplement form, try spirulina pasta, or put the powder into a smoothie.
- For sweetness: stevia or raw, organic honey and maple syrup are best.
- Make fresh smoothies
- Also nourish your spirit–whatever that looks like for you. My mom has felt uplifted by Louise Hay’s books and cds.
Through my mother’s journey, my whole family is healing in some way. If you’re reading this–I wish the same to you.
RECIPES:
Burst of Vitality Salad (pictured above)
Ingredients-
2 avocados, chopped
2 tomatoes, chopped
1 yellow, orange or red bell pepper, chopped
4 cloves garlic, sliced
1/2 onion, chopped
1-2 celery stalks, chopped
5 baby carrots, sliced
5 mushrooms (any variety), chopped
3/4 cup alfalfa sprouts, chopped
1 cup of greens, like spinach, coarsely chopped
1 can aduki beans, drained and rinsed (or substitute kidney beans, aduki are ideal, they’re found in specialty/health food stores)
3-4 tbsp extra virgin olive oil
Salt and pepper to taste
Instructions-
Combine all the ingredients in a large bowl and toss to coat.
*Substitute any veggies that sound good. You may even swap spinach for seaweed! Also, this salad saves well. We like to make a big bowl, and gnaw at it through the week.
Super Healthy Green Smoothie
Ingredients-
½ banana
½ apple
½ orange
¾ cup water
1/3 cup frozen pineapple
½ cup kale
½ cup spinach
Instructions-
Blend and enjoy!
Fish & Veggies
Ingredients-
1 large tomato, chopped
1 cup cilantro, chopped
3 lemons
½ large red onion, sliced
1 small yellow squash, sliced
Salt and pepper
1 lb. fish filets (try one of the varieties mentioned above, i.e. trout or cod)
Olive oil cooking spray
Instructions-
Preheat oven to 425F.
Combine the tomato, cilantro, juice of 2 lemons, red onion, squash and salt and pepper in a medium bowl. Toss well.
Each piece of fish will cook individually in a foil-wrapped packet with veggies. So, layer 3-4 sheets of tin foil (per piece of fish). Coat the top sheet with olive oil cooking spray, and lay a piece of fish on top. Sprinkle with salt and pepper. Evenly divide the veggie mixture, so there is a pile of vegetables over each fillet.
Enclose the fish with the foil, allowing some space between the veggies and foil ceiling (in other words, don’t wrap it too tightly). Make sure the seams are pinched together carefully, so no steam can escape. Bake for 25-35 minutes, depending on the thickness of the fish and the quality of your foil construction. To check doneness, insert a fork to the center of one filet. It should be white and flaky. Serve with a lemon wedge.
Serves 2.
Seaweed
I’m still learning in this department, but this Wakame seaweed isn’t bad. You can buy it dried from specialty/health food stores. It just needs to sit in water for a few minutes to blossom into the beautiful green leaves you see here. I have added it to salads. Friends tell me it can also be used in soup. My advice is to start small. The flavor can be bold, so initially, just use a little bit. If you have any tasty suggestions, please share them here! If you really can’t get into cooking with it, maybe stick with sushi rolls and seaweed salads from your favorite Japanese joint.
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References:
Murray, Michael T., Joseph E. Pizzorno, and Lara Pizzorno. The Encyclopedia of Healing Foods. New York: Atria, 2005.
Chia, Mantak, and William U. Wei. Cosmic Nutrition: The Taoist Approach to Health and Longevity. Rochester, VT: Destiny, 2012.
Pitchford, Paul. Healing with Whole Foods: Asian Traditions and Modern Nutrition. Berkeley, CA: North Atlantic, 2002.