glucose and cancer

nwsunni said:

Our oncologist encouraged us
Our oncologist encouraged us to read "Life Over Cancer" by the founder of the Block Center (http://www.blockmd.com/LifeOverCancer.htm ). You might want to take a look at that to answer your question. Also, look at: http://www.blockmd.com/press_hh.htm

Hi nwsunni
That is a very good web site and full of info that everyone can use, thank you so much for sharing it with us.

All the best to you
Hondo

olybee said:

Atkins like diet
Q - my husband and I have been on a low carb diet - eat only protein in meats and lots of veggies for about three years. Our cholesterol and triglycerides were excellent, and it really help me with my diabetes. When Bob had this tonsilar cancer come up, neck dissection and now radiation, all our diet went out the window. He seems to only be able to eat/consume higher carb, sugary fluids. So, can you tell me, in the future, will be ever get back to being able to eating a couple of salads a day, enjoying cruciferous vegetables again? I just see this as such a change in our lives, and that's fine - I just need to figure out how to feed him the best way I can now

I got over a lot of diet ideals
We always ate a low-fat high-fiber diet (my kids really do call me the fiber queen, and used to consider it a treat to eat white bread. . . until it started not tasting as good to them as whole grain bread).

When we had to try to put the lbs back on Doug, his oncologist told me to let go of my fear of fats, even the saturated ones.

We spent the winter eating lots of cream of vegetables (mostly carrot, squash, red pepper, but also potato/bean/kale) soups, made with real cream. High vitamin content, high fiber, but high fat. My son immediately said, "what makes this taste so good?"

Most of the food we eat now is still lubricated with some kind of "gravy" - the favorite is medium white sauce, but made with carrot juice as most of the liquid and cream for the rest. Add a bit of red wine to counter the sweetness and bottled browning stuff (mostly carmelized sugar) for color.

The standard milkshake is supplemented with Carbogain (the hated maltodextrin - the advantage is that it doesn't thicken the drink and releases sugar slowly, like a complex carbohydrate; the hated part of it is that it is "synthetic" although you can at least get it made from organic sources if you want) and, of course, cream.

He also eats, each morning, 3 eggs (local, grass-fed) scrambled with cream (local, organic) and velveeta (OK, I can't get that local or organic, but it sure makes them slippery).

He's put 25 lbs of mostly muscle (plus enough fat to keep his nerves from being sensitive) back on and his last blood work was great. I've been eating the same diet (in smaller quantities) and my cholesterol and triglycerides are still excellent. I'm just finding it hard to lose weight this way, even with vigorous exercise daily.

However, yes, he will eat salads again. Doug has been, and he also enjoys substituting Romaine lettuce for wraps to eat egg salad or chicken salad. He does long for the day that he can eat home-made whole-grain bread again (or even stuff off the shelf).

tonyb said:

Denny (greend) has a good
Denny (greend) has a good point. I was born and have lived in Alabama my whole life. All i know how to eat is battered and deep fried, and when you grow up on this stuff its a quality of life versus quantity issue.
LOL , down hear we even fry our fresh veggies. (If you never ate fried green tomatoes, you have really missed out.) One of the main things i missed while i couldn't eat was .. Greasy fried pork chops. the way you know there good ones, is when you hold them with both hands, and raise them up to your mouth, the grease drips off your elbows... mmmmmmmm...

LOL...
Well, I do know that some of the meats I eat now have changed from what I previously preferred....

As for chicken for instance... I have always been pretty much a white meat man, breasts, and wings... During the periods where I had little saliva, that changed a lot to legs and thighs...but now with regaining a lot of the saliva back. I compromised or adapted I guess, I tend to lean more toward wings and legs, LOL....

Pork still seems to be most dry compared to other meats, even though I have a huge amount of saliva compared to the first several months post rads...

Best,
John