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Cancer-Fighting Food Tactics Slideshow

Cancer-Fighting Food Tactics Slideshow

Refueling with Protein

The stress put on the body while battling cancer, and the strength needed to go through treatment, makes protein an extremely important nutrient during this time. According to oncology nutritionist Carol Sullivan of Massachusetts General Hospital, “Having cancer can boost the body’s protein needs by 30 to 60 percent. Even though most Americans get plenty of protein, the decreased appetite that can come with cancer makes meeting protein needs harder.”

Margaret Ziegler, outpatient clinical dietician at Memorial Sloan-Kettering Cancer Center, further emphasizes the importance of protein. “When you see weight loss [during cancer], it’s not that extra 5 pounds you’ve been wanting to lose — it’s lean tissue. You can counteract that loss and maintain a healthy weight by including more protein in your diet — chicken, fish, beef, eggs, dairy, nuts, beans, legumes, tofu.”

Counteracting Side Effects with Snacks

Wholesome snacks such as cheese with fresh fruit, nuts and dried fruit, or peanut butter on toast, are an important way to avoid unintentional weight gain and deal with a decreased appetite. “Sometimes seeing a large amount of food can make the problem of a decreased appetite worse,” says Ziegler. “I’d rather someone eat two bites every hour than nothing at all.”

Snacking can also help manage the various symptoms that may occur during treatment. Colleen Doyle, director of nutrition and physical activity at the American Cancer Society, explains, “If you experience nausea, keep food in your stomach by eating small frequent snacks throughout the day. If having difficulty swallowing or sore mouth, it’s usually easier to eat smaller, more frequent meals and snacks.”

Understanding Fiber Needs

Fiber needs vary according to the type of cancer, treatment, and symptom. If suffering from constipation, Ziegler recommends “including higher-fiber foods, adding them in gradually, and pairing with extra liquids to avoid stomach discomfort.” However, eat low-fiber foods if experiencing diarrhea. “Include white bread, pasta, rice, potatoes, pretzels, crackers, and only well-cooked vegetables, bananas, applesauce, or smooth peanut butter,” Ziegler suggests.

Fiber is an example of a nutrient that can vary greatly in necessity based on an individual’s treatment plan. Sullivan elaborates, “Exercising and focusing on a high-fiber diet is important with prostate cancer. However, radiation in the pelvis area puts a patient at high risk for diarrhea — so in that case one should avoid fibrous foods.”

Reminding Yourself to Eat


Scheduling time to eat becomes necessary if one’s appetite has decreased. Mary Eve Brown, nutrition specialist at Johns Hopkins, explains how thoughts about eating have to change when no longer associated with hunger. “If you don’t have an appetite, then food has to be considered as part of your treatment course.” Margaret Ziegler advises creating reminders to eat. “If there’s no internal hunger signals, set an alarm.”

Cancer patient Rick Shonkwiler testifies to the importance of having an eating schedule. “When my appetite was lessened, I made sure to stay on a routine. There were times I ate when I wasn’t hungry.”

Debunking Sugar Myths

According to Sullivan, a large part of a dietician’s role when assisting cancer patients is debunking myths and anecdotal theories about nutrition. “There’s this myth circulating that sugar feeds cancer cells — that is not true.” Ziegler elaborates, “All cells need sugar. We have seen that if people who are overweight or insulin-sensitive follow a sugar-filled diet, their bodies release more insulin. It’s true that insulin levels over time make cells grow, but it’s unclear what type of cells.”

Though a cancer diagnosis should never be a green light to eat whatever you want, strict avoidance of sugar or other unhealthy foods becomes less important if there is a severe loss of appetite. “Eat healthier foods if possible,” Ziegler recommends, “But if your appetite is down and all that sounds good is a milkshake, have it!”

How Bland Foods Can Help


Switching to bland foods may also help alleviate some symptoms of treatment. Says Ziegler, “For people with nausea and diarrhea, choose bland foods and pair them with lean protein — like a piece of white bread with turkey. Often breakfast foods are better tolerated, so try eating things at mealtimes such as scrambled eggs, pancakes or waffles.” According to Doyle, “Greasy, fried, spicy, or very sweet foods can irritate the digestive tract.” Other strong foods aggravate the problems of sore mouth or difficulty swallowing, such as “tart, acidic, or salty foods and drinks (citrus, tomato-based foods, pickled, and vinegar-based foods, etc.,” says Doyle.

Making Every Bite Count

“Your nutritional status is the cornerstone of how you do during treatment,” Brown emphasizes. With that in mind, dieticians across the board agree that every bite should count. This is especially necessary for patients with a loss of appetite. “Every bite should have nutrition in it,” Brown clarifies. “Don’t drink soda or even water — hydrate instead with fruit and vegetable juices, soups, or broth.”

“Try to make every calorie count,” Doyle insists. “Focus on calorie- and nutrient-dense foods — cheese, nuts, peanut butter, etc. Add high calorie foods to things you do feel like eating or that sound good — sour cream and/or butter to a baked potato (or even more than you might usually add), peanut butter on toast, whipped cream on hot chocolate, cream cheese on a bagel. Switch to full-fat dairy products if you tend to go for skim milk, fat-free yogurt, and reduced-fat cheese.”

Dealing with Taste Changes

Cancer patients may find that foods begin to taste differently. “Some find that foods taste bitter or metallic,” Doyle says. “Add lemon juice or vinegar to vegetables to mask these side effects. If metallic tastes are a problem, use plastic utensils, cook in glass or ceramic cookware, and avoid canned foods.”

Pay attention to what sounds good when confronting this side effect. “When experiencing taste changes, identify which tastes appeal the most (sour, sweet, etc.) and add that to what you’re eating. For example, if salty foods appeal the most, add condiments to things,” Brown suggests.

Asking For Help

Asking for help with meeting your nutrition needs may be the most fundamental step a person with cancer can take. Shonkwiler speaks from experience. “Make sure you find a doctor or team of doctors that will talk to you, so that you’re not just another patient or number," he says. "Find a support group. You’ll get a lot of different information, but it’s better than guessing your way along.”

Doyle insists, “Recognize that even if — especially if! — you are someone who likes to ‘do it on your own,' this is a time to take care of yourself and part of that is letting some things go. Shopping for food and providing food are things that others can do — and usually really want to do — so allow yourself to let others help you out in that way.”

To find a dietician that can help you, visit the Academy of Nutrition and Dietetics’ web site and click their option "Find a Registered Dietician." You can search by location and expertise area.

The Role of Liquids


Increasing fluid intake aids with symptoms such as constipation and dry mouth, reports Ziegler. Colleen Doyle offers tips for staying hydrated to patients experiencing diarrhea. "Try drinking a cup of liquid after each episode," she says. "Sports drinks, broth, or diluted juices can help replace electrolytes and provide fluids.

Liquids play a two-fold role when battling weight loss. If you get full quickly, drink most of your fluids between meals so that you are hungrier at meal times, Doyle suggests. On the other hand, liquids can play a vital role in adding calories if a patient has no appetite. For some people who dont feel like eating, they may feel like drinking, Doyle points out. Commercial nutrition supplements, instant breakfast drinks, or milkshakes may help.

Irresistible Muffin-Pan Recipes

If anyone knows the magic of muffins, it's Matthew Kadey, R.D., author of Muffin Tin Chef and creator of Muffin Tin Mania, a blog he started more than two years ago. "Kids love muffin-shaped food because you can eat it with your hands," he says. "And moms love it because the smaller portion sizes can cut cooking time by up to half." His pro tip? "Get silicone if you're buying new pans. They're non-stick and bendable and make extraction a lot easier."

A hearty and healthy breakfast doesn't get more convenient than this. Without a bowl and spoon, oatmeal is free to leave the kitchen.

Get the recipe here.

Reboot breakfast with this fresh and appetizing take on a.m. deliciousness.

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Move over milk chocolate and peanut butter! These fruit cups are yummy and loaded with antioxidants.

Spread 3 graham crackers with 1 1/2 tbsp part-skim ricotta. Drizzle with 1/2 tsp honey and sprinkle with a pinch of cinnamon.

In a saucepan, bring 2 cups 1 percent milk, 1/4 cup brown sugar, 3 tbsp unsweetened cocoa, 2 tbsp cornstarch and a pinch of salt to a boil. Simmer, whisking, 1 minute remove from heat. Whisk in 2 tbsp bittersweet chocolate chips, 2 tsp unsalted butter and 1/4 tsp vanilla extract. Pour into 4 glasses chill. Top each pudding with 1/8 cup each light whipped cream and fresh raspberries.

Yes, several big scientists sit on the NCC scientific advisory board. Yet almost 80 percent of the org's money is spent on fund-raising, leaving a measly amount for the cause.

Less than 20% goes to programs.

SELF does not provide medical advice, diagnosis, or treatment. Any information published on this website or by this brand is not intended as a substitute for medical advice, and you should not take any action before consulting with a healthcare professional.

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View as List 8 Creative Crucifer Recipes

All cruciferous vegetables—in the Cruciferae or Brassicaceae plant family—have something to offer, including vitamin C and carotenoids like beta carotene, lutein, and zeaxanthin. Their pungency comes from sulfur-containing compounds called glucosinolates, which, when chopped or chewed, break down into substances that may have anti-cancer properties. These nutrition powerhouses are called cruciferous or crucifers because their flowers, if allowed to bloom, have four petals that form a cross (crux in Latin). Our eight recipes offer plenty of variety with their focus on bok choy, broccoli, cabbage, cauliflower, kale, and more.

Chopped Broccoli Piccata

Both the florets and the stalks of broccoli are worth eating: The florets (where the seeds and flowers develop) have higher amounts of beta carotene and other carotenoids as well as more sulforaphane, a compound that boosts production of enzymes that detoxify carcinogens, while inhibiting other enzymes that activate carcinogens. The stalks, on the other hand, have more fiber. Luckily, this recipe uses both parts!

Cabbage, Chickpea & Pasta Soup

Cabbage was a dietary staple of the Greeks and early Romans, though they probably consumed a type that had loose leaves. It wasn’t until the Middle Ages when compact-headed varieties with overlapping leaves, capable of thriving in cold climates, were developed in northern Europe. This soup is a variant of minestrone. It uses cabbage, but you can easily substitute a leafy green crucifer such as collards, beet greens, or turnip greens. The flavor will be slightly different, but the end result will still be delicious.

Apple, Pear & Cabbage Slaw

When you think “slaw,” you might think of a crunchy salad loaded with creamy mayo. Our slaw recipe takes out lots of the fat (it uses reduced-fat mayo and nonfat yogurt), while leaving in all of the creaminess. Cabbage is the most classic slaw ingredient, but the carrots, apples, and pears featured here make for good slaw companions. And the cider vinegar and apple cider add tanginess to keep your taste buds dancing.

Cauliflower with Cheese Sauce

Whether it’s “riced,” used in pizza crust, made into “steaks,” or served whole in restaurants, cauliflower is the new “it” vegetable these days. This recipe, however, gets back to the basics—sort of like a mac and cheese dish but where the “mac” is cauliflower. Though white cauliflower is one of the more anemic crucifers (meaning somewhat lower in nutrients and phytochemicals), you can boost the health profile of this recipe by using more colorful cauliflower varieties (green, orange, purple), if you can find them at your market.

Quick and Easy Kale Chips

Though kale’s superstar days have been waning of late, you can still find it just about everywhere—from upscale markets to corner delis, from hip restaurants to beach cafes. With good reason: It’s especially high in vitamin K (good for bones) and beta carotene (which converts to vitamin A). Plus, it has laudable levels of potassium, manganese, and fiber along with some iron, magnesium, and other nutrients. Making your own kale chips is much cheaper than buying packaged products. And they’re a lot healthier than potato chips.

Brussels Sprouts with Chestnuts

Named after the capital of Belgium, where they may have first been cultivated, Brussels sprouts look like diminutive heads of cabbage and are similar to cabbage in taste but slightly milder in flavor and denser in texture. Like other crucifers, they are nutrient-dense and offer plentiful vitamin C, fiber, folate, and other B vitamins, as well as the carotenoids lutein and zeaxanthin and potential cancer-fighting compounds. In this recipe, the earthy, cabbage-y flavor of the Brussels sprouts is nicely complemented by chestnuts.

Baby Bok Choy with Shiitake Mushrooms

Can you say baby bok choy 10 times fast? If not that’s okay—the important thing is to eat this vegetable since it’s a good source of beta carotene, vitamin C, and other healthful compounds. This petite, immature bok choy is shaped like its mature counterpart, but is more tender and milder in flavor and can be cooked whole (though this recipe calls for cutting into even smaller units). If you can’t find baby bok choy, look for the smallest heads of regular bok choy.

Swiss Chard with Curry Spices

Swiss chard is a cruciferous vegetable that is a member of the beet family (Amaranthaceae). But unlike other beets it’s grown for its stems and leaves, not its root. The plant’s dark green leaves are wider and flatter than beet greens and have a full-bodied texture similar to spinach. It’s a rich source of beta carotene and potassium and supplies fiber, vitamin C, and magnesium. This recipe is super healthful and super easy—the washed Swiss chard has enough water clinging to its leaves to cook beautifully in its own steam.

A Note About Bloating

Why do crucifers cause bloating in many people? To blame are complex sugars called oligosaccharides (also in beans) that bacteria in the large intestine feed on, releasing gas. Cooking does not help. If you’re not used to these vegetables, start slowly with small portions and gradually increase amounts. If you don’t tolerate them well, try eating small portions more often. Or try an enzyme product (such as Beano) that helps break down the sugar so it’s more digestible.

Cancer-Fighting Food Tactics Slideshow - Recipes

Diet is a very important cancer-fighting tool. Color is one of the best indicators of a food’s health benefits. Foods within each color group have properties that target specific cancers. When you eat all the colors, you are working far more disease-combating nutrients and vitamins into your meal. Learn why and how to fit them into your diet today!

Red Foods

Fight: Pancreatic and ovarian cancers

Tomatoes have been shown to be protective against ovarian cancer in a study of 13,000 California women. Eating a half-cup of tomatoes five or more times a week may reduce your risk of ovarian cancer by up to 60%.

Another Canadian study connected eating tomatoes to a reduced risk of pancreatic cancer. This pancreatic protective factor can be attributed to lycopene, which is richly abundant in tomatoes and other foods like red peppers and red berries. Try to eat one serving of these red foods at least once a day.

Winter Lentil Vegetable Soup

There&rsquos nothing quite like a steaming hot bowl of soup to warm you up in the middle of the winter. This rich, filling soup is brimming with flavor &mdash and lentils. Better yet, it&rsquos packed with tons of healthful compounds that can protect your gut from developing cancer. According to the American Institute for Cancer Research (AICR), the tangy garlic and tomatoes and the filling lentils and carrots each contribute a portion of the soup&rsquos cancer-fighting power.

Lentils contain lignans and saponins, both of which have been found to be effective at preventing the development of cancer. They are also packed with resistant starch, which is not digested in the small intestine and can protect colon cells by producing short-chain fatty acids. The carrots offer tons of antioxidants in the form of phytochemicals beta-carotene and alpha-carotene. The tomatoes have plenty of lycopene, which isn&rsquot just antioxidant-rich &mdash it also gives them their red color. And the garlic in the recipe stimulates the growth of good gut bacteria, protecting the colon against pathogens, toxins and carcinogens. Add in a sprinkling of curry and some dried herbs, and you&rsquove got a zesty veggie-filled winter&rsquos dish.

Prep Time: 20 Minutes | Cook Time: 90&ndash120 Minutes | Serves: 6

The Bottom Line

So, how do you make use of all of this fabulous-yet-overwhelming information?

Here’s the bottom line as I see it:

1. Eat plants

What stands out on this list of anti-cancer foods is that almost all of them are from plants.

In fact, the only non-plant foods I came across in my research were salmon, fish eggs and egg yolks.

Everything else was fruits, vegetables, seeds or fungi, so animal products don’t feature highly in the world of anti-cancer foods.

And looking at this list of amazing benefits found in just 25 different foods, I’m inclined to believe that almost every fruit, vegetable, nut and seed has something beneficial in it for our health.

So eat as much plant-based food as you possibly can for maximum health.

2. Minimally processed

Eat foods as close to their original form as possible.

In other words minimise cooked, frozen, dried or extracted versions of foods as much as you can.

The closer it is to the way Mother Nature created it, the better it is for you.

The more things that have been done to a food – even simple things like frying or boiling – the more likely it is to have lost valuable, essential substances that can help you to heal.

The less packaging your food comes with, the better, so keep it simple.

3. Maximum variety

Any food when eaten to excess can cause an imbalance in your body.

The key to maximising the benefits of these various anti-cancer foods seems to be eating small amounts of a wide variety of nutritious foods on a regular basis.

So don’t just choose your three favourite foods, and eat them to the exclusion of all else.

Instead, aim for maximum variety.

Yes, it takes extra thought and planning, but your body will thank you, and so will your health.

And by all means, focus on eating the foods featured on this list, but don’t feel limited by it either.

Listen to your body, and enjoy all of the foods that make you feel amazing.

Cancer-Fighting Food Tactics Slideshow - Recipes

"Cancer Treatments: Nutritional Prevention"

Cancer is the growth of cells abnormally or rapidly and doing something to prevent that cancer is just as important as treating it after it has spread. According to Siteman Cancer Center (2009) a cancer treating facility, ways to prevent cancer include (but are not limited to): eating a healthy diet, maintaining a healthy weight, and physical exercise. Having a healthy diet is very important if not the most important function for preventing cancer.

(Image 2 slides in from right)

As little kids we were told constantly by our parents ‘to eat our vegetables because they are good for you’, and who would have known at that time they were absolutely right.

(Image 3 slides in from right)

According to Michele Bender (2013), “Cruciferous veggies (like broccoli, kale and cabbage) contain potential cancer fighters such as glucosinolates, crambene and indole-3-carbinol. These cancer fighters help with stomach, breast, skin, and more cancer, keeping them from rapid growth and from being injected by harmful viruses. (p. 4)”

Cut back on some meat and replace vegetables. According to Maya Paul (2012), “Research shows that vegetarians are about fifty percent less likely to develop cancer than those who eat meat (p. 10).”

Fruits can be much more of help than just providing calcium or protein, as some would assume. Also according to Michele Bender (2013), “Tomatoes get their bright red color from an antioxidant called lycopene, which can protect cells from damage and kill those that aren’t growing properly. (p. 3)”

Tomatoes also absorb UV lights from the sun, protecting the skin from cancer or harm.

Michele Bender (2013) said, “Whole grains or fibers can give people a 21%-43% lower risk of cancer than those who eat little to none. (p. 7)”

So next time you go to the store, instead of choosing white bread, wheat bread should be the choice and usually wheat bread isn’t much of a difference in price.

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These are just a few suggestions on fighting cancer with nutrition before it becomes serious. If you start eating healthy and living a healthy life, it could lead others close to you in the right direction.

Brussels sprouts' hidden health benefits

One of the great health benefits stems from a group of active compounds found in many cruciferous vegetables called glucosinolates. This term refers to a group of compounds which all contain sulfur and which, once in the body, transform into isothiocynates, which are enzymes that have long been studied for their role in preventing and even treating cancerous cells and masses. The most famous of these in indole-3-carbinol (also known as I3C) which has been shown to halt the replication of breast cancer cells.

Another great health benefit from Brussels sprouts is that these sulfur-containing compounds also help to detoxify the body and remove unwanted wastes. The body requires large amounts of sulfur to help with this process, a nutrient that Brussels sprouts have in spades. In addition, their high amounts of vitamin C and other antioxidant compounds help the body to be more efficient at waste removal. In short, they are a healthy option for any home!

Many Americans are not even quite sure how Brussels sprouts should be cooked! Fortunately, there are plenty of recipes to be found on the Internet which can give delicious ways to prepare this food to make it palatable even to kids and to introduce it into the diet. Doing so can expand the variety of vegetables that are eaten in the average home and give people the amazing health benefits already discussed above.

Watch the video: Η θεραπεία θρόμβωσης διαφέρει ανάλογα με το στάδιο του ταξιδιού με τον καρκίνο (January 2022).