Cinco Vidas

Your doctor has told you to “eat a balanced diet,” but when you’re going through cancer treatments, sometimes food just doesn’t taste right. You can lose your appetite, easily get sick to your stomach, or find that eating most foods is similar to chewing cardboard. Maybe you’ve seen a nutritionist, and you’ve got a list of vitamins and minerals running around in your head, but no idea how to start turning that information into something you’d actually like to eat.

Enter Rebecca Katz, your personal culinary translator. Consultant, teacher, speaker, author, and first and foremost—cook—Rebecca has created (with co-author Mat Edelson) a book just for cancer patients and their caregivers. It’s called Cancer-Fighting Kitchen, and inside, she shares delicious recipes sure to get you eating again, as well as tips on what foods battle various side effects.
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We’ve all seen the term “ph-balanced” on skin-care products. Most of us know it has something to do with the natural acid in the skin, and that if the product is pH-balanced, it won’t dry out the skin.

But pH goes a lot further than that. In fact, the entire body is affected by pH, and a body out of balance is more likely to be at risk for disease—including infections, bone and joint deterioration, digestive disturbances, and cancer.
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Three out of four deaths from colon and breast cancer could be prevented. That’s approximately 58,000 new cases of breast cancer, and 49,000 new cases of colorectal cancer each year. How? By increasing vitamin D levels in the blood.

That’s the conclusion reached by a group of researchers who examined epidemiological findings and over 3,000 research studies on vitamin D and cancer. According to their published paper, “It is projected that raising the minimum year-round serum 25(OH)D level to 40 to 60 ng/mL would prevent approximately 59,000 new cases of breast cancer and 49,000 new cases of colorectal cancer each year, and three fourths of deaths from these diseases in the United States and Canada….Such intakes also are expected to reduce case-fatality rates of patients who have breast, colorectal, or prostate cancer by half.” (more…)

While debate rages over Gardasil, the vaccine designed to prevent cervical cancer in women—and whether or not it does what it’s supposed to do—studies continue to support a natural solution showing promise against the disease: broccoli.

Specifically, broccoli (and similar vegetables like kale and cabbage) contains a compound called indole-3-carbinol (I3C), which has been isolated from the veggie for its anti-cancer properties. Animal studies with DIM, a chemical made from I3C, has stopped the growth of certain cancer cells in animal studies. Other studies have found that it boosts the immune system, activating cells that kill tumor cells. I3C has also been found to combat breast cancer by converting a cancer-promoting estrogen into a more protective variety. In addition, a 2004 study found that women who consumed broccoli were less likely to get breast cancer. (more…)

According to the National Cancer Institute, “Nutrition therapy can help cancer patients get the nutrients needed to maintain body weight and strength, prevent body tissue from breaking down, rebuild tissue, and fight infection….Being well-nourished has been linked to a better chance of recovery.”

Recommendations abound for just what and how to eat and supplement your diet when you’re going through treatment, and it can be confusing to figure out what you need to do on a daily basis. We think Dr. Michael Murray, ND and author of How to Prevent and Treat Cancer with Natural Medicine (Riverhead, 2003) breaks it down with some pretty simple instructions, and wanted to share these with you. (more…)

According to Dr. Daniel Nixon, “Reshaping your diet is one of the most important ways you can join your healthcare team as an active participant in fighting relapse of your disease, improving your chances of remission, and nurturing your well-being.”

Food can have a profound effect on your chances of relapse. A study in 2007 performed by the Dana-Farber Cancer Institute showed that a diet heavy with red meat, fatty foods, and desserts—the same diet that increases risk of colon cancer in the first place—put survivors at greater risk of having their colon cancer return. (more…)

What fruit can trace its history to Biblical times, Greek mythology, Arab caravans, Indian ceremonies, Jewish customs, and the Muslim Qu’uran? The seeded apple, as the Middle French called it, or as we know it, the pomegranate. Ancients used the skin and bark for medicinal purposes, but only the seeds are edible, and today, scientists are finding many health benefits from eating those seeds, even a protective effect against cancer.

At the basic level, pomegranate seeds are rich in vitamin C and potassium, and loaded with potent antioxidants like polyphenols, tannins, and anthocyanins that protect the health of cells. (more…)

“I have an incision from breast cancer surgery that will not heal,” says forum-contributor ysqueen. “It’s been over 4 weeks. My Dr. says to just give it time, but it is getting bigger not smaller.”

“My sis-in-law had the surgery,” says caregiver Anna, “and she will begin chemo but her deep wound won’t heal….”

Chemotherapy, radiation, and lack of nutrition during cancer can cause delayed wound healing, where typical cuts, scrapes, scratches, and punctures—and particularly surgical incisions—take much longer than normal to repair themselves. (more…)

I wanted to share a story with you about a friend of mine. Her name is Meghan, and she’s survived cancer three times. Once when she was 13 years old (germ-cell tumor), again when she was 16 acute myelogenous leukemia (AML), and again when she was 27 and pregnant (squamous cell carcinoma). Her courage and persistence are very inspirational to me, and she’s found a natural way to help fortify her health I think is worth sharing with our readers.

When I asked Meghan about the key to her survival, she said, “Constantly want more for yourself. If you’re not satisfied with the answers you’re getting, be your own number-one advocate.” Having struggled with severe fatigue most of her life, Meghan had to do her own research to find a solution. (more…)

You’ve probably never thought about it when spreading yellow mustard on your favorite sandwich, or when marinating your steaks in Worcestershire sauce, but turmeric—a main ingredient in both these condiments—could help you avoid cancer.

A part of the ginger family, turmeric has long been used in foods for its flavor and ability to turn recipes yellow. According to the culinarycafe.com, it’s been used as a dye, flavoring, and medicine since 600 B.C., and is currently grown in India, China, and Indonesia. The root is the source of the food, which is then boiled, steamed, dried, and ground. The flavor is usually described as pungent, buttery, and slightly bitter. (more…)