Optimal diet for cancer: meat versus vegetarian--and related issues

2

Comments

  • Rewriter
    Rewriter Member Posts: 493 Member
    Tethys41 said:

    Diet
    Jill,
    Overall what you're doing looks good. Keeping in mind that I'm a purist, here are the things I notice:

    The banana and raisins are high glyemic. Better to stick to organic, dark skinned berries.
    Keep the carrot content of your juice low. Carrots have sugar and juicing them concentrates it.
    Chickpeas are high in carbs. Carbs end up being sugar when we digest it. One of the rules of thumb that my naturopath has is not eating anything that has more carbs than protein. I make humus using zucchini instead of chickpeas.
    There's a lot of grains in this diet. Grains = carbs. There are those who believe that we should not consume more than 45 grams of carbs per day during most of the year ("Lights Out" T.S. Wiley).

    There's not much protein and fat in this diet. Adding more healthy oils, oilive oil, coconut oil, avacado oil and grapeseed oil would really help your body maitain essential tissues, such as the protective layer of your nervous system. Also, are you supplementing B12? Very essential nutrient. "Autoimmune: The Cause and the Cure."

    If you are going to continue eating so many grains and higher glycemic fruits, have cinnamon or a cinnamon capsule with these meals, as it will help regulate your blood sugar.

    The spelt and whole wheat pasts is of concern. There is research, which I unfortunately can't site, that states there is a link between gluten and cancer. There is a definite link between gluten and autoimmune and to all neurodegenerative conditions, like alzheimer's. And there is cross contamination into other grains, like oats and corn, and buckwheat and barley. When buying your oats for oatmeal, Bob's Red Mill has on that is gluten free.
    If you have time, I urge you to listen to the presentation on this website about the Why of Gluten Free
    http://www.namastehealthcenter.com/resources.htm

    Also, there is a presentation on this website about the Thriving with Cancer Workshop my naturopath held last Fall. Her photo appears next to the link for the presentation. Keep in mind this is the woman who was diagnosed with stage IV ovarian cancer 20 years ago and treated it without surgery or chemo. She is a very dynamic presenter.

    http://www.namastehealthcenter.com/bios.htm

    Hope this helps,
    Kate

    Kate, your comments really helped. Thank you!!
    I was concerned about consuming too many carbs and wheat. Today, I bought Ezekiel's Sprouted Grain bread, which is healthier that plain wheat but not gluten free, and a cereal that is free of gluten. Bob's Red Mill is the brand I use for my quinoa; I will look for their brand of oatmeal. Also, I am going to switch from wheat pasta to a gluten-free pasta; this may not make a difference in terms of carbs, but I will be staying away from wheat.

    As for the high glycemic content, I chart my food and try to keep the number very low. Per your advice, though, I will cut down on the bananas and raisins. I was having only one banana and a handful of raisins a day, which did not push the glycemic index out of range; but I will limit consumption anyway. I eat lots of blueberries and some blackberries. Are strawberries ok?

    I never juice carrots and hardly ever cook them; almost always, I eat them raw as a snack.

    As for hummus, I don't want to give it up entirely, but I can certainly add zucchini and other vegetables in place of 2/3 of the chickpeas. That might work!

    I did not mention that I use quite a bit of olive oil--daily on my salads, to caramelize my onions, added to my roasted vegetables. Also, I eat plenty of avocados--although I OD'd on them and have not had one in a while--and handfuls of almonds, which I assume provide "good" fat.

    WHERE do you get your protein? You probably indicated that in a previous post, but right now I can see only the post to which I am responding. I look forward to watching the presentations over the weekend.

    I really appreciate the time that you took responding to my concerns.

    All the best,

    Jill
  • daisy366
    daisy366 Member Posts: 1,458 Member
    Rewriter said:

    Kate, your comments really helped. Thank you!!
    I was concerned about consuming too many carbs and wheat. Today, I bought Ezekiel's Sprouted Grain bread, which is healthier that plain wheat but not gluten free, and a cereal that is free of gluten. Bob's Red Mill is the brand I use for my quinoa; I will look for their brand of oatmeal. Also, I am going to switch from wheat pasta to a gluten-free pasta; this may not make a difference in terms of carbs, but I will be staying away from wheat.

    As for the high glycemic content, I chart my food and try to keep the number very low. Per your advice, though, I will cut down on the bananas and raisins. I was having only one banana and a handful of raisins a day, which did not push the glycemic index out of range; but I will limit consumption anyway. I eat lots of blueberries and some blackberries. Are strawberries ok?

    I never juice carrots and hardly ever cook them; almost always, I eat them raw as a snack.

    As for hummus, I don't want to give it up entirely, but I can certainly add zucchini and other vegetables in place of 2/3 of the chickpeas. That might work!

    I did not mention that I use quite a bit of olive oil--daily on my salads, to caramelize my onions, added to my roasted vegetables. Also, I eat plenty of avocados--although I OD'd on them and have not had one in a while--and handfuls of almonds, which I assume provide "good" fat.

    WHERE do you get your protein? You probably indicated that in a previous post, but right now I can see only the post to which I am responding. I look forward to watching the presentations over the weekend.

    I really appreciate the time that you took responding to my concerns.

    All the best,

    Jill

    Jill & Tethys
    I'm not as educated at Tethys but here are my thoughts, Jill.

    1. I think you should flip breakfast and your morning snack. Eating only fruit on empty stomach I would think would elevate blood sugar and I have read that spikes in blood sugar feed cancer.

    2. I would eat at least one macadamia nut daily which has selenium and other mineral benefits (as mentioned on the Food for Life thread)

    3. Carrots and broccoli are big antioxidant "superstars". I would definitely not shortchange them.

    I didn't see any reference to almond milk. Do you put anything on your cereal? I use the unsweetened almond milk in coffee and cereal and it is very low calorie - only 60 for cup. I use this for my shakes. I eat the sprouted Ezechial bread. I avoid peanut butter and eat almond butter my toasted ezechial bread. Frozen grapes make nice snack.

    Jill, You are a wonderful role model for me. And tethys, I will incorporate your feedback too. I think I eat too many carbs and gluten which I will be more conscious of. Nuts are fattening but have protein.

    Tethys, I like your idea of hummus with zuchini. Would an olive tapanade be healthy?

    Mary Ann
  • jazzy1
    jazzy1 Member Posts: 1,379
    daisy366 said:

    Jill & Tethys
    I'm not as educated at Tethys but here are my thoughts, Jill.

    1. I think you should flip breakfast and your morning snack. Eating only fruit on empty stomach I would think would elevate blood sugar and I have read that spikes in blood sugar feed cancer.

    2. I would eat at least one macadamia nut daily which has selenium and other mineral benefits (as mentioned on the Food for Life thread)

    3. Carrots and broccoli are big antioxidant "superstars". I would definitely not shortchange them.

    I didn't see any reference to almond milk. Do you put anything on your cereal? I use the unsweetened almond milk in coffee and cereal and it is very low calorie - only 60 for cup. I use this for my shakes. I eat the sprouted Ezechial bread. I avoid peanut butter and eat almond butter my toasted ezechial bread. Frozen grapes make nice snack.

    Jill, You are a wonderful role model for me. And tethys, I will incorporate your feedback too. I think I eat too many carbs and gluten which I will be more conscious of. Nuts are fattening but have protein.

    Tethys, I like your idea of hummus with zuchini. Would an olive tapanade be healthy?

    Mary Ann

    Glycemic Vegies & Fruits Article
    Very interesting article from LIVESTRONG.com. Note: what it mentions in paragraph 4 about fiber and glycemic type foods. Cooking foods increases the glycemic level, therefore RAW IS BEST!! The acids in lemon juice and lime juice, reduce the glycemic index of other foods.

    Trying googling for lists of foods and their glycemic numbers.

    Jan

    P.S. Mary Ann, did you know brazil nuts are loaded with selenium...as I eat 2 each morning.

    -----------------------------

    Low Glycemic Vegetables and Fruits
    Comments
    Dec 16, 2010 | By Adam Cloe

    If you have diabetes or are concerned about high blood sugar, you may benefit from tweaking your diet. One important aspect of this is understanding the glycemic index of the foods you eat. Although most fruits and vegetables have a low glycemic index, understanding which ones have the lowest glycemic index values can help you optimize your diet.

    The glycemic index is a measurement of how a food affects your blood glucose levels. Foods with a high glycemic index can cause your blood glucose levels to rise faster and higher than foods with a lower glycemic index, the Mayo Clinic explains. By following a diet that utilizes low glycemic index foods as staples, you can help keep your blood glucose levels under control.

    Fruits and Vegetables

    As a general rule, fruits and vegetables have a low glycemic index. For example, fruits such as cherries, grapefruit, apples, pears, plums and strawberries all have glycemic index values of 40 or lower, according to WeightLossForAll.com. Most nonstarchy vegetables also have low glycemic indexes. For example, broccoli, asparagus, artichokes, cabbage, cauliflower, lettuce, Brussels sprouts, bell peppers, mushrooms, green beans and onions all have glycemic index values under 20.

    Fiber

    One of the reasons why many fruits and vegetables have low glycemic indexes is the amount of fiber they contain. Foods high in fiber reduce the speed at which carbohydrates are digested. The slower the release of carbohydrates, the less effect the carbohydrate content of a food has on blood glucose levels. Thus, by virtue of their high fiber content, many fruits and vegetables not only have low glycemic index values, but when eaten with higher glycemic index foods, also can help mitigate the increase in blood glucose levels that these higher-index foods can cause.

    Acid

    Some fruits can affect glycemic index in another way -- through their acid. The acids in lemon juice and lime juice, for example, reduce the glycemic index of other foods, HealthCastle says, because when acid is added to a meal, the stomach holds onto the food longer, so the food is digested more slowly. By slowing digestion, acid can slow the rate at which carbohydrates are broken down, resulting in a lowered glycemic index.
    Considerations

    Although fruits and vegetables typically have a low glycemic index, the way in which they are prepared impacts their glycemic index. As a general rule, the more cooked or processed a food is, the higher its glycemic index. This means raw fruits and vegetables have a lower glycemic index than when cooked

    Read more: http://www.livestrong.com/article/336179-low-glycemic-vegetables-and-fruits/#ixzz1oeRa0L00
  • Rewriter
    Rewriter Member Posts: 493 Member
    daisy366 said:

    Jill & Tethys
    I'm not as educated at Tethys but here are my thoughts, Jill.

    1. I think you should flip breakfast and your morning snack. Eating only fruit on empty stomach I would think would elevate blood sugar and I have read that spikes in blood sugar feed cancer.

    2. I would eat at least one macadamia nut daily which has selenium and other mineral benefits (as mentioned on the Food for Life thread)

    3. Carrots and broccoli are big antioxidant "superstars". I would definitely not shortchange them.

    I didn't see any reference to almond milk. Do you put anything on your cereal? I use the unsweetened almond milk in coffee and cereal and it is very low calorie - only 60 for cup. I use this for my shakes. I eat the sprouted Ezechial bread. I avoid peanut butter and eat almond butter my toasted ezechial bread. Frozen grapes make nice snack.

    Jill, You are a wonderful role model for me. And tethys, I will incorporate your feedback too. I think I eat too many carbs and gluten which I will be more conscious of. Nuts are fattening but have protein.

    Tethys, I like your idea of hummus with zuchini. Would an olive tapanade be healthy?

    Mary Ann

    Mary Ann
    Thank you for your kind words and for taking the time to share your thoughts with me. As for your question about olive tapanade, I'll bet it would be very healthy. Olives, after all, are very anti-inflammatory.

    --Your first thought, about flipping my breakfast and morning snack, makes sense to me; and I may simply combine the two. A decade or two ago, a book called "Fit for Life" made a case for eating fruit on an empty stomach; but I just did an Internet search of multiple trusted websites that all say it generally makes no difference how fruit is eaten and that it may actually be beneficial to combine fruit and other foods.

    --I eat carrots but am not fond of broccoli. However, I eat cauliflower and tons of other antioxidant vegetables as well as the green leafy kind.

    --Yes, I use almond milk in my coffee and cereal and use only the unsweetened kind.

    --I generally eat Ezekiel Bread (now I will eat it exclusively) and have it with warm olive oil, turmeric, and freshly ground black pepper.

    I'm worrying a bit about protein. I tried adding tofu, but based on what I've read and some comments here, I think I'll stay away. Fish has been too expensive, but I've started working again and may include wild salmon in my diet once or twice a week. How about wild canned sardines, the type sold in Trader Joe's and Whole Foods?

    The B-12 I get comes mostly from my B-100 daily supplement, which I have taken since starting chemo (originally in an effort to combat neuropathy; it failed in that category). I'd like to move more toward food sources.

    THANKS, Mary Ann, and Kate. I am learning a lot.

    Jill
  • Rewriter
    Rewriter Member Posts: 493 Member
    Rewriter said:

    Mary Ann
    Thank you for your kind words and for taking the time to share your thoughts with me. As for your question about olive tapanade, I'll bet it would be very healthy. Olives, after all, are very anti-inflammatory.

    --Your first thought, about flipping my breakfast and morning snack, makes sense to me; and I may simply combine the two. A decade or two ago, a book called "Fit for Life" made a case for eating fruit on an empty stomach; but I just did an Internet search of multiple trusted websites that all say it generally makes no difference how fruit is eaten and that it may actually be beneficial to combine fruit and other foods.

    --I eat carrots but am not fond of broccoli. However, I eat cauliflower and tons of other antioxidant vegetables as well as the green leafy kind.

    --Yes, I use almond milk in my coffee and cereal and use only the unsweetened kind.

    --I generally eat Ezekiel Bread (now I will eat it exclusively) and have it with warm olive oil, turmeric, and freshly ground black pepper.

    I'm worrying a bit about protein. I tried adding tofu, but based on what I've read and some comments here, I think I'll stay away. Fish has been too expensive, but I've started working again and may include wild salmon in my diet once or twice a week. How about wild canned sardines, the type sold in Trader Joe's and Whole Foods?

    The B-12 I get comes mostly from my B-100 daily supplement, which I have taken since starting chemo (originally in an effort to combat neuropathy; it failed in that category). I'd like to move more toward food sources.

    THANKS, Mary Ann, and Kate. I am learning a lot.

    Jill

    Food Tracker
    I strongly recommend this food tracker, which "provides a summary of the quality of your diet in terms of macronutrient ratio, satiety, nutrient density, nutritional completeness, protein quality, and impact on blood sugar and inflammation."


    http://nutritiondata.self.com/mynd/mytracking/tracking-analysis#ixzz1oelamNOU
  • daisy366
    daisy366 Member Posts: 1,458 Member
    Rewriter said:

    Food Tracker
    I strongly recommend this food tracker, which "provides a summary of the quality of your diet in terms of macronutrient ratio, satiety, nutrient density, nutritional completeness, protein quality, and impact on blood sugar and inflammation."


    http://nutritiondata.self.com/mynd/mytracking/tracking-analysis#ixzz1oelamNOU

    There is protein in veggies, grains, beans
    Jill, it sounds like you think protein is just in animal products. Google plant protein and you will find lots there.

    I think you are amazing because it takes alot of time to fix those salads and other healthy foods that you eat.

    One issue we have not discussed much is the eat food as fresh as you can get it. I tend to buy more than I can eat in a few days so the fresh food sits in fridge for awhile - I'm sure losing alot or even all of it's value. JoAnn mentioned frozen and that makes sense to me since it is flash frozen and kept that way.

    Happy and healthy eating. Mary Ann
  • JoAnnDK
    JoAnnDK Member Posts: 275
    Rewriter said:

    Food Tracker
    I strongly recommend this food tracker, which "provides a summary of the quality of your diet in terms of macronutrient ratio, satiety, nutrient density, nutritional completeness, protein quality, and impact on blood sugar and inflammation."


    http://nutritiondata.self.com/mynd/mytracking/tracking-analysis#ixzz1oelamNOU

    time
    I do not know when all you gals find time for "life" - it seems that you spend a lot of time planning, plotting, and implementing your foods.

    Please do not tell me that it becomes routine, because even if it does, you still have to implement it and shop and cross things off your mental "list".

    And there is so much conflicting information out there. You read one thing one place and something else in another. And then another and another. I agree with whoever it was who said we need a "do over" to make any difference in the course of this disease. And as our dear Linda said...it's a crapshoot.

    JoAnn
  • Tethys41
    Tethys41 Member Posts: 1,382 Member
    Rewriter said:

    Food Tracker
    I strongly recommend this food tracker, which "provides a summary of the quality of your diet in terms of macronutrient ratio, satiety, nutrient density, nutritional completeness, protein quality, and impact on blood sugar and inflammation."


    http://nutritiondata.self.com/mynd/mytracking/tracking-analysis#ixzz1oelamNOU

    More Food Info.
    Mary Ann
    Yes, olive tapenade is a great option. What you put it on, may not be so great. When I eat dips and spreads, I either put them on celery, or on crackers I make with almond meal instead of grain-based flour. If anyone wants the recipie, I can post it.

    Jill,
    Organic strawberries are great. Olive oil is best used without heat, or at very low heat. Better to use coconut oil for cooking. Spectrum has two refined forms, one for medium heat, and one for high heat. As you will recall, I am eating Paleo. So, I get protein from eggs, raw cheese and meats. I too think you could benefit from protein sources with fewer carbs. Sardines are great, I wish I liked them. You can also add protein to smoothies. You can use undenatured whey, although some people hesitate due to concerns related to dairy. Alternatively, you could use hemp protein. If you would consider using an animal product, you could add organic gelatin powder (Great Lakes brand). I use the gelatin and a raw egg in mine. There is some very expensive pharmeceutical grade whey protein, that actually has cancer fighting properties. If you use it for smoothies, you have to add it after you blend it because even the heat from the blender can alter the proteins.
    I can't say enough good things about coconut milk. I also used to use almond milk, but coconut milk is loaded with healthy fats. I use that in my smoothies, along with coconut milk keifer.
    Also, wonder if you'd be willing to have some bone broths mixed into some of your other dishes. I make bone broth every week, either from organic chicken or grass fed and grass finished beef. Boil the bones for 3 or 4 hours with 1/4 cup of Bragg's vinegar. The vinegar releases the nutrients so they are more bioavailable.
    Kate
  • kkstef
    kkstef Member Posts: 688 Member
    Tethys41 said:

    Diet
    Jill,
    Overall what you're doing looks good. Keeping in mind that I'm a purist, here are the things I notice:

    The banana and raisins are high glyemic. Better to stick to organic, dark skinned berries.
    Keep the carrot content of your juice low. Carrots have sugar and juicing them concentrates it.
    Chickpeas are high in carbs. Carbs end up being sugar when we digest it. One of the rules of thumb that my naturopath has is not eating anything that has more carbs than protein. I make humus using zucchini instead of chickpeas.
    There's a lot of grains in this diet. Grains = carbs. There are those who believe that we should not consume more than 45 grams of carbs per day during most of the year ("Lights Out" T.S. Wiley).

    There's not much protein and fat in this diet. Adding more healthy oils, oilive oil, coconut oil, avacado oil and grapeseed oil would really help your body maitain essential tissues, such as the protective layer of your nervous system. Also, are you supplementing B12? Very essential nutrient. "Autoimmune: The Cause and the Cure."

    If you are going to continue eating so many grains and higher glycemic fruits, have cinnamon or a cinnamon capsule with these meals, as it will help regulate your blood sugar.

    The spelt and whole wheat pasts is of concern. There is research, which I unfortunately can't site, that states there is a link between gluten and cancer. There is a definite link between gluten and autoimmune and to all neurodegenerative conditions, like alzheimer's. And there is cross contamination into other grains, like oats and corn, and buckwheat and barley. When buying your oats for oatmeal, Bob's Red Mill has on that is gluten free.
    If you have time, I urge you to listen to the presentation on this website about the Why of Gluten Free
    http://www.namastehealthcenter.com/resources.htm

    Also, there is a presentation on this website about the Thriving with Cancer Workshop my naturopath held last Fall. Her photo appears next to the link for the presentation. Keep in mind this is the woman who was diagnosed with stage IV ovarian cancer 20 years ago and treated it without surgery or chemo. She is a very dynamic presenter.

    http://www.namastehealthcenter.com/bios.htm

    Hope this helps,
    Kate

    Roasted Sweet Potato Hummus
    I really enjoy these interesting and thought provoking discussions...Thank you all for sharing! Will check out the sites mentioned, etc. LOTS to ponder!

    Jill, I was getting rather weary of chickpea hummus so here is one I have been doing with sweet potatoes:

    Roasted Sweet Potato hummus:

    3 c. chopped peeled sweet potatoes (about 1 pound)
    2- 1/2 cups chopped onion
    1 1/2 c. chopped carrot
    1 tbsp. olive oil
    1/4 C. tahini
    1 tbsp. olive oil
    1/4 c. fresh lemon juice (to taste)
    1 tsp. of cumin
    1/4 tsp salt
    1/8 tsp fresh ground pepper

    Combine the first 4 ingredients in a large bowl. Place mixture on a jelly-roll pan; bake @ 350 degrees 30-45 minutes until tender. (timing just depends on what size you chopped the vegetables. Stir once.

    Combine sweet potato mixture, and rest of ingredients in a food processor and process until smooth. May need to thin with a bit of water.

    Yield: 3 cups

    Karen
  • Rewriter
    Rewriter Member Posts: 493 Member
    kkstef said:

    Roasted Sweet Potato Hummus
    I really enjoy these interesting and thought provoking discussions...Thank you all for sharing! Will check out the sites mentioned, etc. LOTS to ponder!

    Jill, I was getting rather weary of chickpea hummus so here is one I have been doing with sweet potatoes:

    Roasted Sweet Potato hummus:

    3 c. chopped peeled sweet potatoes (about 1 pound)
    2- 1/2 cups chopped onion
    1 1/2 c. chopped carrot
    1 tbsp. olive oil
    1/4 C. tahini
    1 tbsp. olive oil
    1/4 c. fresh lemon juice (to taste)
    1 tsp. of cumin
    1/4 tsp salt
    1/8 tsp fresh ground pepper

    Combine the first 4 ingredients in a large bowl. Place mixture on a jelly-roll pan; bake @ 350 degrees 30-45 minutes until tender. (timing just depends on what size you chopped the vegetables. Stir once.

    Combine sweet potato mixture, and rest of ingredients in a food processor and process until smooth. May need to thin with a bit of water.

    Yield: 3 cups

    Karen

    Such intelligent discussion
    I am so lucky to benefit from the generous efforts of women on this board to share what they've read and their analyses of this information. This is probably the most intelligent group of women I have ever encountered. Heartfelt thanks.

    Jill
  • RoseyR
    RoseyR Member Posts: 471 Member
    Rewriter said:

    Such intelligent discussion
    I am so lucky to benefit from the generous efforts of women on this board to share what they've read and their analyses of this information. This is probably the most intelligent group of women I have ever encountered. Heartfelt thanks.

    Jill

    Jill,

    Your diet looks great in my opinion but would agree that so much fruit in the morning could create a glucose spike you might want to avoid. I'd either cut it in half or be sure to eat some fat/protein beforehand to slow down the glucose absorption.

    Like you, I too include a bit of goat cheese occasionally. But I might stay away from LOW-FAT dairy products which are, paradoxically, higher in casein than regular ones. (Casein is the element that some studies link to greater incidence of gynecological cancer.) Regular fat organic products are best in this respect--eating the food in its natural form. (So half and half in your coffee if it's a dash would be better than low-fat milk.) By the way: goats and sheep cheeses are lower in casein than most others.

    Because I so used to love good cheese, did a lot of research into dairy a month ago. And found that casein, get this, is used to lace many white wines and cans of tuna. (The only brands free of this process are Trader Joe's and Starkist.)

    xo,
    Rosey
  • bea-mil
    bea-mil Member Posts: 108
    Rewriter said:

    My diet and recent concerns
    The food I eat changes from time to time. I do believe that my body will often tell me what it needs, and I generally follow certain cravings (I DO know, however, that my body might crave cheese doodles and potato chips without NEEDING them).

    Anyway, this is what I am eating now. I would love some feedback on whether any of the women here have reliable information that any of these foods should be avoided:

    Breakfast: A big bowl of fruit that includes blueberries, strawberries, half of a ripe banana, an orange, and raisins. Occasionally, I add a squeeze of lemon juice.

    Late morning: I eat a bowl of organic oatmeal with the other half of the ripe banana, flaxseeds, a few chopped almonds, a few more raisins, cinnamon, and almond milk.

    Lunch: A large salad with spinach, kale, romaine, shredded red cabbage, cucumbers, carrots, grape tomatoes, and some beans. Most of the ingredients are organic. I usually make a lemon juice and olive oil dressing, sometimes use balsamic vinegar, but today will buy more apple cider vinegar and use that instead. From time to time, I will add some wild tuna (the kind sold at Trader Joe's).

    Snacks: Fresh juice made with tomatoes, kale, spinach, cucumbers; organic carrot sticks with hummus; a handful of almonds; another bowl of fruit.

    Dinner: A quinoa and vegetable stew; chickpea/yam curry; roasted vegetables with beans and spelt; mushrooms/onions/lentils/kasha; a mock chopped liver made with lentils, onions, and walnuts. I do eat out a fair amount and will have whole wheat pasta with vegetables, wild salmon, Mexican beans and guacamole, vegetarian Indian dishes. I do my best, but I will eat corn tortillas and have an occasional Margarita (includes sugar, I know), although I generally stick to a glass or two of red wine.

    Spices: Lots and lots of turmeric and curry, ginger when I think about it. Caramelized onions are the basis for many of my dishes.

    Everyday food: KALE. I eat tons and tons of kale--kale chips, juiced kale, raw kale salads, stewed kale...

    I NEVER eat red meat or sugar (unless it's in my occasional Margarita); will occasionally have chicken (if I'm cooking it, I will look for grain-fed) and fish; include a bit of lowfat cheese and fat-free yogurt in my weekly diet; and do have whole grain bread.

    Any comments are greatly appreciated. I want to eat a very healthy diet, but I live in NYC and am a major foodie! I love to eat and believe that enjoyment of our food goes a long way towards improving our (at least mental) health.

    Love and hugs,

    Jill

    Jill
    if you would like to be worry free eating grains and at the same time have good amount of protein in your diet you should include in your recipes Amaranth, Buckwheat, and Millet plus continue eating quinoa. They are thought to be neutral or alkaline and they are a perfect source of protein. I find quinoa the best. Technically quinoa is not a true grain, but is the seed of the Chenopodium or Goosefoot plant. It is used as a grain and substituted for grains because of its cooking characteristics.

    “The quinoa seed is high in protein, calcium and iron, a relatively good source of vitamin E and several of the B vitamins. It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans. It is exceptionally high in lysine, cystine and methionine-amino acids typically low in other grains. It is a good complement for legumes, which are often low in methionine and cystine. The protein in quinoa is considered to be a complete protein due to the presence of all 8 essential amino acids. Some types of wheat come close to matching quinoa's protein content, but grains such as barley, corn, and rice generally have less than half the protein of quinoa. Quinoa is 12% to 18% protein and four ounces a day, about 1/2-cup, will provide a child protein needed for one day. The 6-7% fat of quinoa is relatively high when compared to other grains, but it boasts low sodium content and also provides valuable starch and fiber. Quinoa also contains albumen, a protein that is found in egg whites, blood serum, and many plant and animal tissues. The seeds are gluten-free which makes this a nutritious and flavourful for those with gluten sensitivity. Quinoa would be a worthy addition to anyone's diet, supplying variety as well as good nutrition.”

    I have read your post about your diet and looks like it is very healthy one. Just substitute brown rice with quinoa or these alkaline grains that I have mentioned above include more coconut oil which is a super food. I also start my day with the fruit; usually I blend a whole apple with cinnamon and coconut water (the one without sugar). I eat about 5 meals a day but very simple and small. Fruits and nuts are my snacks. I have 1 or 2 cooked meals and the rest is raw whole plant shakes.
    Below some info about proteins” from the book: “How to be Your Own Doctor” by Dr. Isabelle A. Moser with Steve Solomon.

    “Few proteins are water soluble. When we eat proteins the digestive apparatus must first break them down into their water-soluble components, amino acids, so these can pass into the blood and then be reassembled into the various proteins the body uses. The body has an interesting mechanism to digest proteins; it uses enzymes. An enzyme is like the key for a lock. It is a complex molecule that latches to a protein molecule and then breaks it apart into amino acids. Then the enzyme finds yet another protein molecule to free. Enzymes are efficient, reusable many many times.

    Enzymes that digest proteins are effective only in the very acid environment of the stomach, are manufactured by the pancreas and are released when protein foods are present. The stomach then releases hydrochloric acid and churns away like a washing machine, mixing the enzymes and the acid with the proteins until everything has digested.

    So far so good. That's how its supposed to be. But. Dr. Henry Bieler, who wrote Food Is Your Best Medicine, came up with the finest metaphor I know of to explain how protein digestion goes wrong. He compared all proteins to the white of an egg (which is actually a form of protein). When raw and liquid, the long chains of albumen (egg white) proteins are in their natural form. However, cook the egg and the egg white both solidifies and becomes smaller. What has happened is that the protein chains have shriveled and literally tied themselves into knots. Once this happens, pancreatic enzymes no longer fit and cannot separate all the amino acids. Cooked proteins may churn and churn and churn in the presence of acid and pancreatic enzymes but they will not digest completely. Part becomes water soluble; part does not.

    But, indigestible protein is still subject to an undesirable form of consumption in the gut. Various bacteria make their home in our airless, warm intestines. Some of these live on protein. In the process of consuming undigested proteins, they release highly toxic substances. They poison us.
    What is true of the white of an egg is also true of flesh foods and dairy. Raw meat and raw fish are actually easily digestible foods and if not wrongly combined will not produce toxemia in a person that still has a strong pancreas. However, eating raw meat and fish can be a dicey proposition, both for reasons of cultural sensibility (people think it is disgusting) and because there may be living parasites in uncooked flesh that can attack, sicken and even kill people. It has been argued that a healthy stomach containing its proper degree of acidity provides an impenetrable barrier to parasites. Perhaps. But how many of us are that healthy these days? Cooked flesh and fish seems more delicious to our refined, civilized sensibilities, but are a poor food.”

    Bea-Mil
  • Rewriter
    Rewriter Member Posts: 493 Member
    bea-mil said:

    Jill
    if you would like to be worry free eating grains and at the same time have good amount of protein in your diet you should include in your recipes Amaranth, Buckwheat, and Millet plus continue eating quinoa. They are thought to be neutral or alkaline and they are a perfect source of protein. I find quinoa the best. Technically quinoa is not a true grain, but is the seed of the Chenopodium or Goosefoot plant. It is used as a grain and substituted for grains because of its cooking characteristics.

    “The quinoa seed is high in protein, calcium and iron, a relatively good source of vitamin E and several of the B vitamins. It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans. It is exceptionally high in lysine, cystine and methionine-amino acids typically low in other grains. It is a good complement for legumes, which are often low in methionine and cystine. The protein in quinoa is considered to be a complete protein due to the presence of all 8 essential amino acids. Some types of wheat come close to matching quinoa's protein content, but grains such as barley, corn, and rice generally have less than half the protein of quinoa. Quinoa is 12% to 18% protein and four ounces a day, about 1/2-cup, will provide a child protein needed for one day. The 6-7% fat of quinoa is relatively high when compared to other grains, but it boasts low sodium content and also provides valuable starch and fiber. Quinoa also contains albumen, a protein that is found in egg whites, blood serum, and many plant and animal tissues. The seeds are gluten-free which makes this a nutritious and flavourful for those with gluten sensitivity. Quinoa would be a worthy addition to anyone's diet, supplying variety as well as good nutrition.”

    I have read your post about your diet and looks like it is very healthy one. Just substitute brown rice with quinoa or these alkaline grains that I have mentioned above include more coconut oil which is a super food. I also start my day with the fruit; usually I blend a whole apple with cinnamon and coconut water (the one without sugar). I eat about 5 meals a day but very simple and small. Fruits and nuts are my snacks. I have 1 or 2 cooked meals and the rest is raw whole plant shakes.
    Below some info about proteins” from the book: “How to be Your Own Doctor” by Dr. Isabelle A. Moser with Steve Solomon.

    “Few proteins are water soluble. When we eat proteins the digestive apparatus must first break them down into their water-soluble components, amino acids, so these can pass into the blood and then be reassembled into the various proteins the body uses. The body has an interesting mechanism to digest proteins; it uses enzymes. An enzyme is like the key for a lock. It is a complex molecule that latches to a protein molecule and then breaks it apart into amino acids. Then the enzyme finds yet another protein molecule to free. Enzymes are efficient, reusable many many times.

    Enzymes that digest proteins are effective only in the very acid environment of the stomach, are manufactured by the pancreas and are released when protein foods are present. The stomach then releases hydrochloric acid and churns away like a washing machine, mixing the enzymes and the acid with the proteins until everything has digested.

    So far so good. That's how its supposed to be. But. Dr. Henry Bieler, who wrote Food Is Your Best Medicine, came up with the finest metaphor I know of to explain how protein digestion goes wrong. He compared all proteins to the white of an egg (which is actually a form of protein). When raw and liquid, the long chains of albumen (egg white) proteins are in their natural form. However, cook the egg and the egg white both solidifies and becomes smaller. What has happened is that the protein chains have shriveled and literally tied themselves into knots. Once this happens, pancreatic enzymes no longer fit and cannot separate all the amino acids. Cooked proteins may churn and churn and churn in the presence of acid and pancreatic enzymes but they will not digest completely. Part becomes water soluble; part does not.

    But, indigestible protein is still subject to an undesirable form of consumption in the gut. Various bacteria make their home in our airless, warm intestines. Some of these live on protein. In the process of consuming undigested proteins, they release highly toxic substances. They poison us.
    What is true of the white of an egg is also true of flesh foods and dairy. Raw meat and raw fish are actually easily digestible foods and if not wrongly combined will not produce toxemia in a person that still has a strong pancreas. However, eating raw meat and fish can be a dicey proposition, both for reasons of cultural sensibility (people think it is disgusting) and because there may be living parasites in uncooked flesh that can attack, sicken and even kill people. It has been argued that a healthy stomach containing its proper degree of acidity provides an impenetrable barrier to parasites. Perhaps. But how many of us are that healthy these days? Cooked flesh and fish seems more delicious to our refined, civilized sensibilities, but are a poor food.”

    Bea-Mil

    Bea-Mil
    Your posts are so reassuring that I am on the right track.

    I'm not sure that I mentioned this earlier, but I eat lots and lots of quinoa and kasha (buckwheat groats), primarily for the reasons you cited. In the morning, I add quinoa to my oatmeal or multigrain hot cereal. Later in the day, I might have a quinoa and vegetable stew or "tabbouleh" made with quinoa, cucumber, tomatoes, fresh basil or parsley, olive oil, and lemon juice or apple cider vinegar. Every week, I eat some type of quinoa stew. My "go-to" kasha recipe is this: I toast the kasha in a dry saute pan before adding water; I separately caramelize some onions and mushrooms in olive oil and turmeric; then I combine the ingredients and eat this as a side dish with either a salad or soup.

    I eat many RAW vegetables, both in my one large salad a day (spinach, kale, raw cabbage, cukes, carrots, and whatever local vegetables sound good) and as snacks (e.g., carrot sticks). Cooked vegetables include a wide range. Lately, I have been sauteing cauliflower in olive oil, curry, and turmeric until it is caramelized (and eat this with quinoa or the kasha dish). I just bought lots of brussels sprouts, and I will likely roast them with some olive oil.

    Bowls of fruit are a staple of my diet. I may try to eat more strawberries and blueberries and cut down on bananas and raisins, but I still start my day with fruit (this week I may combine the fruit with oatmeal or a cold multigrain cereal).

    I've stopped eating sushi when I started chemo and until recently ate no fish or animal products. Lately, I've added to my diet a VERY small amount of free range chicken, wild salmon, and wild sardines (a health food store brand), and I will see how that goes. My body feels pretty good on a mostly vegetarian diet, no matter what other "experts" may say.

    Most important, at my last physical, everything was in range--even my Vitamin D--and, as I mentioned before, I dropped my cholesterol 40 points (it was never high, though) and was able to throw away my hypertension meds.

    For those people who wonder how I can have a life if I spend so much time thinking about what I am going to eat, it is in large part BECAUSE I spend so much time fine-tuning my diet that I HAVE the life that I do. Some aspects of my health "may" be a crapshoot, but my food choices improve my energy, mood, and so many other areas of my overall health. I am also in the camp that believes in food's anticancer properties.
  • daisy366
    daisy366 Member Posts: 1,458 Member
    Rewriter said:

    Bea-Mil
    Your posts are so reassuring that I am on the right track.

    I'm not sure that I mentioned this earlier, but I eat lots and lots of quinoa and kasha (buckwheat groats), primarily for the reasons you cited. In the morning, I add quinoa to my oatmeal or multigrain hot cereal. Later in the day, I might have a quinoa and vegetable stew or "tabbouleh" made with quinoa, cucumber, tomatoes, fresh basil or parsley, olive oil, and lemon juice or apple cider vinegar. Every week, I eat some type of quinoa stew. My "go-to" kasha recipe is this: I toast the kasha in a dry saute pan before adding water; I separately caramelize some onions and mushrooms in olive oil and turmeric; then I combine the ingredients and eat this as a side dish with either a salad or soup.

    I eat many RAW vegetables, both in my one large salad a day (spinach, kale, raw cabbage, cukes, carrots, and whatever local vegetables sound good) and as snacks (e.g., carrot sticks). Cooked vegetables include a wide range. Lately, I have been sauteing cauliflower in olive oil, curry, and turmeric until it is caramelized (and eat this with quinoa or the kasha dish). I just bought lots of brussels sprouts, and I will likely roast them with some olive oil.

    Bowls of fruit are a staple of my diet. I may try to eat more strawberries and blueberries and cut down on bananas and raisins, but I still start my day with fruit (this week I may combine the fruit with oatmeal or a cold multigrain cereal).

    I've stopped eating sushi when I started chemo and until recently ate no fish or animal products. Lately, I've added to my diet a VERY small amount of free range chicken, wild salmon, and wild sardines (a health food store brand), and I will see how that goes. My body feels pretty good on a mostly vegetarian diet, no matter what other "experts" may say.

    Most important, at my last physical, everything was in range--even my Vitamin D--and, as I mentioned before, I dropped my cholesterol 40 points (it was never high, though) and was able to throw away my hypertension meds.

    For those people who wonder how I can have a life if I spend so much time thinking about what I am going to eat, it is in large part BECAUSE I spend so much time fine-tuning my diet that I HAVE the life that I do. Some aspects of my health "may" be a crapshoot, but my food choices improve my energy, mood, and so many other areas of my overall health. I am also in the camp that believes in food's anticancer properties.

    Jill
    Do you shop often? Sounds like you do - which is good to have fresh foods.

    I like your diet. Healthy cooking is a lot of work vs. grabbing prepared or fast food. But like you say, it's a good investment in your health and quality of life.

    And can you or others tell me if a Tablespoon of organic apple cider vinegar a day is a good idea? My mother-in-law, a healthy 87 YO swears that this is the secret of her good quality of life - that and being active and hardworking all of her life. I used to drink this with water every morning but got away from it. I'm thinking of resuming it.

    Mary Ann
  • Rewriter
    Rewriter Member Posts: 493 Member
    daisy366 said:

    Jill
    Do you shop often? Sounds like you do - which is good to have fresh foods.

    I like your diet. Healthy cooking is a lot of work vs. grabbing prepared or fast food. But like you say, it's a good investment in your health and quality of life.

    And can you or others tell me if a Tablespoon of organic apple cider vinegar a day is a good idea? My mother-in-law, a healthy 87 YO swears that this is the secret of her good quality of life - that and being active and hardworking all of her life. I used to drink this with water every morning but got away from it. I'm thinking of resuming it.

    Mary Ann

    Mary Ann
    I shop once every few weeks for items that will store well. For example, I may need to replenish my supplies of quinoa, almonds, lentils, kasha, and various dried beans, which I store in mason jar.s in my cupboard. That's another thing that we haven't touched on in a while: the idea that we shouldn't be storing food or cooking in plastic. I also buy containers of almond milk, organic low-sodium soups, and dried fruits (dried figs are highly alkaline and have other positive nutritional value)

    Every few days or so, I shop for a fresh supply of fruits and vegetables. I'm fortunate to live near NYC's flagship Trader Joe's; and although they used to have horrible produce, lately I've found fresh and delicious pea shoots, brussels sprouts, cauliflower, and baby zucchini.

    One day a week, I will cook one or two big pots of stew or soup and then freeze several portions. I'd be interested to hear if anyone has suggestions on the type of container I should be using for freezing--hoping to completely get away from plastic.

    Today, I bought some Bragg's apple cider vinegar, having gotten away from using it. I'm not sure it's necessary to drink it with water; but how about using it in your salads and perhaps on some vegetables?

    Now that the weather is warming up here on the East Coast, maybe we can share recipes for cold salads and "dips" that can keep for more than a day--cabbage salads (healthy cole slaw), chopped raw vegetable salads, bean salads, tabbouleh made with quinoa, vegetable hummus, mock chopped liver made with lentils, onions, and walnuts... Some of these dishes can be made with a cider vinegar dressing, making them all the healthier.

    I want to stress that this is the way I eat, and it works for me. If I sound as if I am trying to proscribe a diet for the other women here, that is not my intention.

    Love, good health, and HAPPY eating.

    Jill

    P.S. By the way, tonight I am having dinner with a group of friends who call ourselves The Margarita Four--so I am not an angel. HOWEVER, I generally have a burrito made with a corn tortilla, beans, avocado, NO rice, lowfat yogurt, salsa, and spinach. I might have ONE margarita, but generally I stick with a glass of red wine.
  • daisy366
    daisy366 Member Posts: 1,458 Member
    Rewriter said:

    Mary Ann
    I shop once every few weeks for items that will store well. For example, I may need to replenish my supplies of quinoa, almonds, lentils, kasha, and various dried beans, which I store in mason jar.s in my cupboard. That's another thing that we haven't touched on in a while: the idea that we shouldn't be storing food or cooking in plastic. I also buy containers of almond milk, organic low-sodium soups, and dried fruits (dried figs are highly alkaline and have other positive nutritional value)

    Every few days or so, I shop for a fresh supply of fruits and vegetables. I'm fortunate to live near NYC's flagship Trader Joe's; and although they used to have horrible produce, lately I've found fresh and delicious pea shoots, brussels sprouts, cauliflower, and baby zucchini.

    One day a week, I will cook one or two big pots of stew or soup and then freeze several portions. I'd be interested to hear if anyone has suggestions on the type of container I should be using for freezing--hoping to completely get away from plastic.

    Today, I bought some Bragg's apple cider vinegar, having gotten away from using it. I'm not sure it's necessary to drink it with water; but how about using it in your salads and perhaps on some vegetables?

    Now that the weather is warming up here on the East Coast, maybe we can share recipes for cold salads and "dips" that can keep for more than a day--cabbage salads (healthy cole slaw), chopped raw vegetable salads, bean salads, tabbouleh made with quinoa, vegetable hummus, mock chopped liver made with lentils, onions, and walnuts... Some of these dishes can be made with a cider vinegar dressing, making them all the healthier.

    I want to stress that this is the way I eat, and it works for me. If I sound as if I am trying to proscribe a diet for the other women here, that is not my intention.

    Love, good health, and HAPPY eating.

    Jill

    P.S. By the way, tonight I am having dinner with a group of friends who call ourselves The Margarita Four--so I am not an angel. HOWEVER, I generally have a burrito made with a corn tortilla, beans, avocado, NO rice, lowfat yogurt, salsa, and spinach. I might have ONE margarita, but generally I stick with a glass of red wine.

    Jill
    I like your approach to all this.

    I switched to glass jars years ago. I like the (I think) 12 oz. size jars that Paul Newman's salsa comes in. I even freeze in these (don't totally fill & leave the lid ajar until frozen and then tighten). Mason jars are good and can be purchased in hardware or department stores.

    Enjoy that margarita!!
  • JoAnnDK
    JoAnnDK Member Posts: 275
    daisy366 said:

    Jill
    I like your approach to all this.

    I switched to glass jars years ago. I like the (I think) 12 oz. size jars that Paul Newman's salsa comes in. I even freeze in these (don't totally fill & leave the lid ajar until frozen and then tighten). Mason jars are good and can be purchased in hardware or department stores.

    Enjoy that margarita!!

    Trader Joe's
    Jill, does your flagship Trader Joe's sell most of its fruits and vegetables pre-packaged?

    That is how my TJ's is and I do not buy them like that. Who knows how long ago the were packaged or how far they have traveled....and under what conditions?

    I would rather eat TJ's frozen vegetables and fruits. At least I know they were probably frozen the same day they were harvested.

    JOANN
  • JoAnnDK
    JoAnnDK Member Posts: 275
    JoAnnDK said:

    Trader Joe's
    Jill, does your flagship Trader Joe's sell most of its fruits and vegetables pre-packaged?

    That is how my TJ's is and I do not buy them like that. Who knows how long ago the were packaged or how far they have traveled....and under what conditions?

    I would rather eat TJ's frozen vegetables and fruits. At least I know they were probably frozen the same day they were harvested.

    JOANN

    diets and foods over the years
    25 years ago I nursed my mother through cancer. I did the same thing for two friends, 15 and 7 years ago, respectively.

    I did lots of research during those times and without a doubt, everything changes every few years. What was recommended 15 years ago was not recommended 8 years later. Or now. It is all about FADS .....who can shout the loudest, get the most press and attention, etc. Pretender-prophets abound, many of them with few or no credentials.

    All of these diets and food suggestions go in cycles, which is why I will not go overboard....because it will all change. That is the ONE thing we can be sure of.

    I think the best thing we can do is to eat a varied diet and be sensible about what we eat ----and stop stressing so much over every bite that goes into our mouths, every container we use, every cooking method, etc. We should eat good meats, fish, and poultry; lots of fruits and veggies; less fat, dairy, and sugar......and enjoy life!
  • daisy366
    daisy366 Member Posts: 1,458 Member
    JoAnnDK said:

    diets and foods over the years
    25 years ago I nursed my mother through cancer. I did the same thing for two friends, 15 and 7 years ago, respectively.

    I did lots of research during those times and without a doubt, everything changes every few years. What was recommended 15 years ago was not recommended 8 years later. Or now. It is all about FADS .....who can shout the loudest, get the most press and attention, etc. Pretender-prophets abound, many of them with few or no credentials.

    All of these diets and food suggestions go in cycles, which is why I will not go overboard....because it will all change. That is the ONE thing we can be sure of.

    I think the best thing we can do is to eat a varied diet and be sensible about what we eat ----and stop stressing so much over every bite that goes into our mouths, every container we use, every cooking method, etc. We should eat good meats, fish, and poultry; lots of fruits and veggies; less fat, dairy, and sugar......and enjoy life!

    I hear you JoAnn
    ...but if it adds to my quality of life and feeling of empowerment to use glass jars, eat fresh veggies, limit those desserts, etc, then "no harm no foul". To each his/her own.

    Mary Ann
  • jazzy1
    jazzy1 Member Posts: 1,379
    daisy366 said:

    I hear you JoAnn
    ...but if it adds to my quality of life and feeling of empowerment to use glass jars, eat fresh veggies, limit those desserts, etc, then "no harm no foul". To each his/her own.

    Mary Ann

    Do what's best for us!!
    Sure do love reading ideas from all of you ladies, as I couldn't possibly accumulate half of the information you've posted. Great team effort.

    ENJOY LIFE, IT HAS AN EXPIRATION~~

    Jan