NUTRITION AFTER CANCER - DIET AND CURE

Nutrition After Cancer
Choosing to eat a diet filled with fresh fruits and vegetables and other unprocessed, low-fat foods will help you regain strength after prostate cancer treatment. Nutritious eating can also reduce the risk of heart disease, high blood pressure, obesity, and diabetes. In addition, recent research suggests that making healthy food choices in your survivorship may lower your risk of recurrence and help you live longer.

Diet and Nutrition

Differences in diet and lifestyle may account for the variability of prostate cancer rates in different countries. Good nutrition may help reduce the risk of developing prostate cancer, slow progression of the disease and prevent aggressive disease. In this section, we discuss guidelines for a healthy diet for good prostate health and guidelines for a healthy diet while in treatment for prostate cancer. These tips, however, should never be used as a replacement for treatment.

Guidelines for a Healthy Diet

Your diet should be:

1.     Primarily plant based
2.     Include plenty of fruits and vegetables
3.     High in fiber
4.     Low in fat
5.     Limited in the amount of simple sugars

Diet Tips for Prostate Health

1. Eat Fruits and Vegetables

Fruits and vegetables contain large amounts of cancer-fighting and inflammation-reducing substances like vitamins, polyphenols, antioxidants, minerals and natural fiber. Most men and women do not consume the recommended daily intake of fruits and vegetables. If you are working to change the way you eat, aim to make manageable changes. Try to include a variety of fruits and vegetables in your diet.

Cruciferous vegetables (includes broccoli, cauliflower, Brussels sprouts, kale and cabbage) have phytochemicals that reduce Oxidative stress or oxygen free radicals in the body which means a lower risk of prostate cancer and its aggression
Carrots are rich in nutrients and contain antioxidants beta-carotene and falcarinol that reduce the risk of cancer

 

Tomatoes are a rich source of a phytochemical called lycopene which attacks free radicals helping the body lower the risk of prostate cancer and its aggression
Mushrooms help fight cancer by building the immune system with a supply of compounds called beta glucan and proteins called lectin which have shown to attack cancer cells
Pomegranates, particularly pomegranate juice, have been shown to slow PSA doubling time and may help prevent prostate cancer recurrence after primary treatment
Grapes and grape juice are rich sources of resveratrol, a type of natural phytochemical that belongs to a larger group of phytochemicals called polyphenols that possess potent antioxidant and anti-inflammatory properties
Grapefruit contains several phytochemicals including naringenin, limonin, beta-carotene and lycopene
Oranges, lemons and other citrus fruits help protect against DNA-damaging free radicals because they contain hundreds of bioactive compounds including flavonoids and monoterpenes
Avocados contain the highest amount of the carotenoid luteinutein of all common fruit
Peppers and jalapenos contain a chemical, capsaicin, which neutralizes certain cancer causing substances
Apples are a good source of fiber, vitamin C and contain quercetin, a flavonoid that shows both anti-oxidant and anti-inflammatory properties
Berries (raspberries and blueberries) are an excellent source of vitamins C and K, manganese and a good source of fiber and blueberries are among the fruits highest in antioxidant power because of the many phytochemicals they contain

2. Limit Consumption of Animal Protein 

 
Diets high in red meat, dairy products and animal fat have frequently been connected with the development of prostate cancer. Red meat (such as beef, pork and lamb) is particularly tied to aggressive prostate cancer.

3. Seek Plant Protein

Plant-based protein like beans, flax and nuts contain quercetin and lignans that suppress the growth of many kinds of cancer including prostate cancer.

4. Green Tea

Green tea contains polyphenols and flavonoids which are strong antioxidants. Tea is the best source of catechins which are being studied for their anti-cancer properties. Green tea has been shows to slow and/or prevent the development of prostate cancer.

5. Whole Grains

Whole grains include brown rice, oatmeal, corn, whole wheat bread, barley, bulgar, kasha, millet, faro, quinoa, and more. Whole grains are great sources of fiber and magnesium and provide protein. Choose food made with whole grain over processed foods.

6. Limit Sugary Drinks

Cutting down on surgery carbonated beverages and drinking water can speed metabolism and flush the body of cancer-causing substances.

7. Choose Organic Foods when Possible

Organically grown food is free of harmful chemicals and pesticides, including BPA, a known prostate cancer carcinogen. Organically grown foods have more nutrients than usually taste better.

Tips for Nutrition During Cancer Treatment

    Maintain a healthy weight. For many men, this means avoiding weight loss by getting enough calories on a daily basis. For men who are overweight and are obese, this may mean losing some weight. If you are trying to lose weight, it should be moderate, meaning only about a pound a week.
    Get essential nutrients the body needs, such as protein, carbohydrates, fiber, vitamins, minerals, phytonutrients, such as carotenoids, and water. Not only will your body function better, you will feel better.
    Be as active as you can, such as taking a daily walk. If you sit or sleep too much, you may lose muscle mass and increase your body fat, even if you are not gaining weight.

Cancer treatment often causes side effects, such as nausea, mouth sores, and taste changes that may make it difficult to eat or drink. Follow these tips to help you get the nutrition you need:

•     If water tastes unpleasant to you, take in more liquid though items such as soup, tea, milk or milk substitutes such as almond milk, or a sports drink. Or, flavor your water by adding fresh cut fruit.
•     If food tastes bland, try seasoning it with flavorful spices such as garlic, cayenne, dill, and rosemary.
•     Eat several small meals throughout the day instead of trying to eat large amounts of food at one time.
•     Enhance your protein intake with protein from foods such as fish, egg whites, cheese, beans, or high protein smoothies.
•     Suck on mints, chew on gum, or try fresh citrus fruits if you have a metallic taste in your mouth. Brushing your teeth before eating, using plastic utensils, and cooking in glassware can also help.
•     If you have mouth sores or a gum infection, use a blender to make vegetables and meats smooth. Try juicing or making smoothies.Some side effects are often treated with medication, so talk with your doctor or another member of your health care team for more information.

 

 

 

Food Safety:

People receiving cancer treatment need to be aware of food safety, because some treatments may weaken the immune system and lead to an infection. An infection occurs when harmful bacteria, viruses, or fungi, such as yeast, invade the body and the immune system is not able to destroy them quickly enough. Here are some basic food safety tips to reduce the risk of infection.

1.     Wash your hands before and during the handling and preparing of food.
2.     Wash vegetables and fruit thoroughly before eating them.
3.     Handle and store food appropriately. For example, keep raw meat away from other foods when cooking.
4.     Eat thoroughly cooked foods. For example, do not eat eggs that are not cooked solid, and do not eat raw fish, oysters, or shellfish.
5.     Avoid drinking unpasteurized beverages, such as unpasteurized cider, raw milk, and fruit juices.

Hope this was helpful. Thank you. 

GREEN LEAFY VEGES = BACK ON TRACK

Dear Readers,

Hi. Hope you are eating fine and doing great!! :)

The month 'May' is the season of holidays and we always tend to eat and feel home.

In this blog I want to make you understand the importance of eating green vegetables and how you can help yourself to come back on track with good veges.

Leafy vegetables are ideal for weight management as they are typically low in calories.

They are useful in reducing the risk of cancer and heart disease since they are low in fat, high in dietary fiber, and rich in folic acid, vitamin C, potassium and magnesium, as well as containing a host of phytochemicals, such as lutein, beta-cryptoxanthin, zeaxanthin, and beta-carotene. 







Study shows that an increment of one daily serving of green leafy vegetables, lowered the risk of cardiovascular disease by 11 percent.

Because of their high magnesium content and low glycemic index, green leafy vegetables are also valuable for persons with type 2 diabetes. An increase of 1 serving/day of green leafy vegetables was associated with a 9 percent lower risk of diabetes. 

The high level of vitamin K in greens makes them important for the production of osteocalcin, a protein essential for bone health. The risk of hip fracture in middle-aged women was decreased 45% for one or more servings/day of green, leafy vegetables compared to fewer servings.


Green vegetables are also a major source of iron and calcium for any diet. 
Green leafy vegetables are rich in beta-carotene, which can also be converted into vitamin A, and also improve immune function. Millions of children around the world have an increased risk of blindness, and other illnesses because of inadequate dietary vitamin A from green leafy vegetables.

Lutein and zeaxanthin, carotenoids found in dark-green leafy vegetables, are concentrated in the eye lens and macular region of the retina, and play a protective role in the eye. They protect against both cataract and age-related macular degeneration, the major cause of blindness in the elderly. 

Some studies suggest that lutein and zeaxanthin may help reduce the risk of certain types of cancer, such as breast and lung cancer, and may contribute to the prevention of heart disease and stroke.Green veggies contain a variety of carotenoids, flavonoids and other powerful antioxidants that have cancer-protective properties. 

It was reported that eating 3 or more servings a week of green leafy vegetables significantly reduced the risk of stomach cancer, the fourth most frequent cancer in the world. Cabbage, cauliflower, brussels sprouts, and broccoli are rich in indoles and isothiocyanates, which protect us against colon and other cancers. Broccoli sprouts have been reported to contain 10 or more times as much sulforaphane, a cancer-protective substance, than does mature broccoli. A higher consumption of green leafy vegetables has been shown to significantly decrease the risk of breast cancer and skin cancer.

Green, leafy vegetables provide a great variety of colors from the bluish-green of kale to the bright kelly green of spinach. Leafy greens run the whole gamut of flavors, from sweet to bitter, from peppery to earthy. Young plants generally have small, tender leaves and a mild flavor. Many mature plants have tougher leaves and stronger flavors. 

Collards, Swiss chard, bok choy, and spinach provide a mild flavor while arugula, mizuna and mustard greens provide a peppery flavor. Bok choy is best known for use in stir-fries, since it remains crisp, even when cooked to a tender stage. One should always choose crisp leaves with a fresh vibrant green color. Yellowing is a sign of age and indicates that the greens may have an off flavor. Salad greens provide a whole range of important nutrients and phytochemicals to keep us healthy.

 Hope this blog is helpful for you and for your loved ones. Thank you and see you soon with my next blog. Take good care of urself :)