Fighting Cancer with Food, Part 1

Cancer and food often go hand-in-hand. Holly Clegg, author several bestselling books on nutrition including Eating Well Through Cancer: Easy Recipes & Recommendations During & After Treatment, notes that 35% of cancers have some nutritional relationship. Eating well during and after cancer treatment is vitally important for overall health and recovery. Clegg offers these tips to help cancer patients and their families eat smart to fight cancer.

Eat with Color

As a general rule of thumb, Clegg says eating with color gives you the best health benefits from food. What does eating with color mean? “Think rich reds found in red peppers and tomatoes; blue foods like blueberries and blackberries; and orange foods like sweet potatoes, carrots and pumpkin,” says Clegg. “Of course, I recommend including more fruits, vegetables and whole grains into your diet as there is significant documentation that eating healthier can improve your quality of your health.”

Fight Cancer with Food 
 
Clegg says that you have to maintain your nutrition in order to maintain your health and strength to enable you to fight cancer. This includes drinking plenty of water to stay hydrated in addition to choosing healthy food options. “When you choose foods with color you are also choosing foods low in fat and sugar, which has been shown to be important in reducing cancer risk,” says Clegg. “Colorful foods are also high in antioxidants and nutrients important for slowing cancer, reversing cell damage, and promoting healthy cell growth.”

Be Smart When Eating Out

If you’re going through chemotherapy avoid spicy and fried foods says Clegg. Also, when eating out select dishes that are served with veggies or switch out fatty foods like fries for healthier selections such as a garden salad. “Order sauce and dressings on the side, making the amount you use your decision,” says Clegg. “Make seasonal choices for freshest available produce. Good eating is important, subsequently, be conscious of selecting food with health benefits. Eat what you can tolerate, and take home the extra for another meal when you don’t feel like cooking. Taste buds change during this challenging time, therefore, one restaurant last week might be one you can’t tolerate this week. 

Fresh is Best

Avoid processed foods, which are high in fat and low in nutrition, as much as possible. Again, look for fresh produce that’s in season.

Holly’s recipes are easy to make and healthy! Try her tuna salad recipe for a healthy, cancer-fighting lunch:

Tuna Salad

Canned tuna turned into a delightful dish.

Makes 8 servings

• 2 (6-ounce) cans white tuna, packed in water, drained
• 1 (11-ounce) can mandarin oranges, drained
• 1/4 pound fresh mushrooms, sliced
• 1 (14-ounce) can artichoke hearts, drained and cut in half
• 1 (8-ounce) can sliced water chestnuts, drained

Carefully combine all ingredients in large bowl. Toss with dressing (recipe follows)

Dressing

• 1/4 cup fat-free or light mayonnaise
• 1/4 cup nonfat plain yogurt
• 1 tablespoon lemon juice
• 1 teaspoon sugar
• 1 bunch green onions (scallions), chopped

Combine all ingredients together and fold into tuna mixture.

Nutritional information per serving

Calories 108, Protein (g) 12, Carbohydrate (g) 11, Fat (g) 2, Cal. from Fat (%) 14, Saturated Fat (g) 0, Dietary Fiber (g) 3, Cholesterol (mg) 19, Sodium (mg) 324, Diabetic Exchanges: 1.5 very lean meat, 2 vegetable

DOC’S NOTES:

Good source of fiber, Vitamin C, B, copper, and other minerals.

Check back next week for Clegg’s tips on special diets such as vegetarian, vegan and gluten-free diets. Plus she’ll share tips for diabetics and caregivers.

For more information about Holly Clegg and her books, visit her online at www.HollyClegg.com.