Jun 17, 2011 - 12:32 pm
everybody is different, but this is what I do after reading several books and doing hours of web research. I am sharing this with my fellow cancer patients.
Food groups for Cancer Patients: they fall in one of the five categories:
(1) induces cancer cell death
*** Whole Food Items (not the store name, but I mean eaten as natural, whole food, not extracts) - I am now near 100% organic with regard to what I eat and what I take a supplements.
1. Cruciferous vegetables (cabbages, brusell sprouts, bok choy, broccoli, cauliflowers, etc): induces cancer cell death (brussel sprout is the best)
Integrative cancer experts recommends daily 12 servings of fruits and vegetables. I personally take the following. I either make them into protein shakes or cook them in olive oil. Cruciferous and allium vegetables should have minimum cooking - only exception is brussel sprouts whose anti cancer properties are preserved when cooked).
1. 2 servings each of cruciferous vegetables, allium vegetables, and lycopene vegetables.
So, that’s total 12 servings. I try to eat as much of these as possible raw except tomatoes and brussel sprouts. If I do cook, it's only a minute or so in high heat in oil or 30 seconds quick blanching in hot water (for broccoli or cauliflower).
Things to avoid: meat, dairy products, sugar (like a plague!!!!!), animal fat, anything with too much iron (cancer cells thrive on iron and boron). Processed foods should be avoided. table salt should be avoided: very acidic.
I use organic produces and organic, whole grains. Now, I don't buy bread in the store anymore. I don't trust the ingredients. I make my own. Very easy. I bought a $100 bread machine. Got organic whole wheat flour. Instead of butter, I use olive oil. Instead of milk, I use water. Instead of normal salt, I use sea salt. Instead of sugar, I use stevia. The bread comes out just fine, and I know that it's 100% approved for cancer patients. Plus I try to eat 1-2 servings a black rice a day.
My main protein sources are fish, organic egg whites, and occasional organic whey protein powder. I don’t eat beans: too much iron. I try to have on a daily basis 50-60 grams of protein.
I don't worry about alkaline vs. acidic issue. What I eat as above is guaranteed to be alkaline so no need to worry separately about this issue. Most fruits and veggies are highly alkaline, except cranberries which are acidic. Even so if you predominantly plant food, it's nothing to worry about.
In addition, I use one scoop of organic wheat grass powder, and another couple of scoops of green and red powders (raw food fruits and veggy powders).
In addition, I take following supplements)
1. AHCC (mushroom concoction): to strengthen the immune system
One caution on supplements: many supplements are high on iron. You need to read labels carefully. I tallied the total iron that I ended up taking with all the vegetables and supplements I take, and it was something like 15 mg a day. Menopausal women and men need 10 mg a day, but if the food source is predominantly plant based, you can go up to 15 mg, so that's where I am. In addition to the normal culprits, beware of some shell fishes. Clams, for examples, have extremely high level of iron. I avoid almost all shell fish now.
If you happen to consume a lot of iron, you can reduce the iron absorption rate by eating the food with some egg products (egg protein reduces iron absorption), calcium, magnesium, zinc, tea (both black and green), and fiber.
This is just me - what I am doing. These is no proven science or doctor's prescription for this. This is just based on a lot of reading and research on my part.
You can adopt any of my practices at your own risk :-)