If you have been diagnosed with cancer, or if you're caring for a loved one facing a diagnosis, you know that cooking healthful, delicious food is not always easy. You may be experiencing fatigue as a result of your treatments; you may be challenged by the prospect of cooking for a loved one who has a diminished appetite; or you may be facing side effects that limit the types of foods that are appealing or easy to eat. All of these factors can get in the way of your ability to eat nutritious, tasty foods.
But now more than ever is the time to remember that eating well and enjoying good food is critical to your overall wellness. Nutrition is important in prevention and in sustaining a healthy lifestyle. But eating healthfully does not mean you need to give up great taste. Nobody should have to eat food that does not taste good. This applies to busy families looking for healthy and convenient recipes, to individuals managing diabetes and other health issues, and specifically to those diagnosed with cancer.
Learning which foods can yield real benefits by providing needed nutrients and helping combat side effects at this challenging time can be especially helpful. Did you know that there are "super foods" that have been shown to be effective in helping fight cancer?
Learning to incorporate these foods into the recipes that you know and love is one way to ensure that you are being proactive when it comes to your recovery. And it's easier than you might think. By making subtle changes to your favorite dishes, you can add nutritional value while still enjoying the comfort of foods you love.
Holly Clegg, author of the "trim&TERRIFIC®" cookbook series and specialized diabetic and cancer cookbooks, including "Eating Well through Cancer,"has been writing about the relationship between food and health for two decades. She is a monthly contributor to Thrive (Cancer Treatment Centers of America's monthly publication) and Breast Cancer Wellness, and has been featured as a healthy living expert in USA Today and TV shows such as Fox & Friends. Check out Holly's latest book, "Too Hot in the Kitchen", or on Red Room where you can read her blog.
Follow Holly B. Clegg on Twitter: www.twitter.com/hollyclegg
There is the spice tumeric that is a strong anti-inflammatory food so it prevents lifestyle diseases like cancer, arthritis and cardiovascular problems. Then there are the mushrooms that really help the immune system. http://bit.ly/qMsSjO That is why people know the names of unusual mushrooms like shitake, maitake and reishi mushrooms. They prevent tumors and fight cancer growth.
I make a really delicious asian-inspired salad dressing that's loaded with fresh garlic and ginger - suddenly garden salads are SO much more popular at supper time. And one of our favorite suppers is a curried chickpea dish (also loaded with garlic and ginger) served with fresh rice and steamed broccoli.
I totally believe that eating healthily is a great way to prevent disease and stay healthy (it's probably not a coincidence that my blood pressure and cholesterol are both really good).
Recipe recommendation - try my asian salad dressing:
http://www.naturallyradiant.info/site/asian-salad-dressing/247
I still can't believe it..as far all those foods listed above I love them all and have eating them almost daily
I think my cancer was caused by hypertension and living in New York City..while in California I lived a
stress free life and very low amounts of air polution due too the mountains. Leaving California was the worse decision I ever made now I'm paying for it...
So a lot of us just give in more than we should, and no amount of talk about the virtues of broccoli will change that.
My personal answer to this is: it's not what you serve, it's when you serve it.
Specifically, serve healthy foods - especially vegetables - first. Let those beans stand on the table for a full five minutes before serving the pasta and meat. Don't even force anyone to eat them - let appetite take care of it. You'll be surprised how easily a vegetable that stood there unwanted when it had to compete with starch and protein, goes down when it's served first.
I also allow my kids to take a snack at any hour of day - even fifteen minutes before dinner. The allowed snacks are apples, oranges, tomatoes, raw carrots. If it means they'll have less appetite for the pasta or potatoes, so what?
I didn't start these policies for health reasons, but because I didn't want to fight about food. They work really well, though. I'm one parent who never worries whether his kids get enough of the healthy things, and needless to say their BMI is where it should be.