Healthy diets for cancer patients

@katem8 @lacey
Thank you both for sharing. I really appreciate it. I heard that drinking Alkaline Water to help acid reflex. I will look at the at the alkaline diet and try and stick to a Mediterranean diet..

At the Mayo Clinic conference on Healthy Lifestyles last year, a topic of discussion and area of interest for cancer diets was the Alkaline Diet. It might be advantageous to research the positive evidence of this in addition to the myths that have been shared.

Sugar is pro-inflammatory to the body, which is one factor (of many) leading to chronic disease and cancer. Sugar may not "feed" cancer but it certainly does not promote healing. The conference also often discussed the Mediterranean Diet as one of the best health promoting diets, which goes along with my research and experience. Basically, whole and fresh foods, no refined or processed foods, lower in saturated fat (animal products), high in plant based foods with an emphasis on fresh fruits and vegetables. Reducing stress and getting plenty of good quality sleep is of high importance as well. I wish you all the best 🙂

Thank you for your feedback, I will check with my doctor regarding the zantac, As far as my diet, I am a very healthy eater, lots of veggies and fruits, soon I will have ample supply to cherries again, the best thing to discourage cancer and other problems. I grew up on the Mediterranean diet ( family is Italian) and I always had a "sensitive stomach" just gets worse as I get older. Lacey

This is a common question @travelgirl. We can do things to be healthier by eating well. However, there are a lot of myths out there about sugar feeding cancer, and acid vs. alkaline diets and cancer. These are all myths that have been around for years. Here is a link to an article on common myths http://www.mayoclinic.org/diseases-conditions/cancer/in-depth/cancer-causes/art-20044714?pg=2.
I wrote about diet and healthy eating a couple of times on the Living with Cancer blog. This blog talks about the Mediterranean diet and cancer survivors (one of the most studied) http://www.mayoclinic.org/diseases-conditions/cancer/expert-blog/mediterranean-diet-and-cancer/bgp-20056300. Also this one on Adding Colorful Vegetables and Fruits to Your Diet http://www.mayoclinic.org/diseases-conditions/cancer/expert-blog/fruits-and-vegetables-and-cancer/bgp-20056364.

I also wrote a blog called Functional foods give a boost to your wellness...I am adding the article below.

By Sheryl M. Ness, R.N. June 26, 2014
Living With Cancer

What we eat plays a key role in keeping us healthy and protecting from major diseases, such as cancer and heart disease. Researchers are studying how certain foods can help enhance health and prevent illness.

Foods such as fruits and vegetables that contain phytochemicals (naturally occurring chemicals made by plants) and antioxidants (man-made or natural substances that may prevent or delay some types of cell damage), whole grains with natural fiber, low-fat dairy foods, nuts and oils, and oily fish high in omega-3 fatty acids are now being placed in a new category called functional foods. Functional foods go beyond nutrition and have a positive effect on health.

Functional foods are whole and unprocessed, such as fresh berries, cauliflower or broccoli — or they may have ingredients added to them, such as low-fat yogurt with live cultures.

Specific to cancer, cruciferous vegetables and vegetables in the cabbage family contain phytochemicals, vitamins and minerals, and fiber that are important to your health.

Vegetables in this family include cauliflower, broccoli, kale and others and have been the focus of study for some time. Here are a few examples of research with functional foods and specific cancer types:

Prostate and breast cancer — Evidence shows that eating cruciferous vegetables, such as cabbage, Brussels sprouts, broccoli and cauliflower, can reduce the risk of prostate and breast cancer.
Stomach cancer — Scientists are studying a specific component found in cruciferous vegetables called benzyl-isothiocyanate (BITC). It has shown promise in preventing the growth of gastric cancer cells. Additional studies are needed to confirm this in humans.
Lung cancer — The Nurses’ Health Study reported that women who ate more than five servings a week of cruciferous vegetables had a lower risk of lung cancer. More studies are needed to confirm this finding as well.
Here are a few tips to add more functional foods to your daily routine:

Add more fresh or frozen, ready to use vegetables to soups, salads and casseroles.
Eat fruit with every meal. Keep a bowl of fruit on your table. Berries, apples, bananas, oranges, pears and red grapes are a great idea instead of dessert.
Begin your day with high-fiber cereal. Aim for 5 grams or more of fiber a serving. Try using wheat bran, ground flaxseed over cereal, yogurt or fruit.
Use whole-grain breads and pastas. Look for the wording whole grain as one of the first ingredients and aim for at least 3 grams of fiber a serving.
Eat more whole grains and legumes. Make the switch to brown rice or barley, bulgur and quinoa. Add black beans, lentils and kidney beans to dishes.
Make your snacks count. Try low-fat popcorn, whole wheat crackers, raw vegetables and fresh fruit instead of high-fat or sugary treats.
Go meatless at least once a week. Use lentils, beans, tofu and other sources of protein instead.
Add fish to your menu at least twice a week. Fish high in omega 3 fatty acids include tuna, salmon, anchovies, trout, cod, and others.

This is a common question @travelgirl. We can do things to be healthier by eating well. However, there are a lot of myths out there about sugar feeding cancer, and acid vs. alkaline diets and cancer. These are all myths that have been around for years. Here is a link to an article on common myths http://www.mayoclinic.org/diseases-conditions/cancer/in-depth/cancer-causes/art-20044714?pg=2.
I wrote about diet and healthy eating a couple of times on the Living with Cancer blog. This blog talks about the Mediterranean diet and cancer survivors (one of the most studied) http://www.mayoclinic.org/diseases-conditions/cancer/expert-blog/mediterranean-diet-and-cancer/bgp-20056300. Also this one on Adding Colorful Vegetables and Fruits to Your Diet http://www.mayoclinic.org/diseases-conditions/cancer/expert-blog/fruits-and-vegetables-and-cancer/bgp-20056364.

I also wrote a blog called Functional foods give a boost to your wellness...I am adding the article below.

By Sheryl M. Ness, R.N. June 26, 2014
Living With Cancer

What we eat plays a key role in keeping us healthy and protecting from major diseases, such as cancer and heart disease. Researchers are studying how certain foods can help enhance health and prevent illness.

Foods such as fruits and vegetables that contain phytochemicals (naturally occurring chemicals made by plants) and antioxidants (man-made or natural substances that may prevent or delay some types of cell damage), whole grains with natural fiber, low-fat dairy foods, nuts and oils, and oily fish high in omega-3 fatty acids are now being placed in a new category called functional foods. Functional foods go beyond nutrition and have a positive effect on health.

Functional foods are whole and unprocessed, such as fresh berries, cauliflower or broccoli — or they may have ingredients added to them, such as low-fat yogurt with live cultures.

Specific to cancer, cruciferous vegetables and vegetables in the cabbage family contain phytochemicals, vitamins and minerals, and fiber that are important to your health.

Vegetables in this family include cauliflower, broccoli, kale and others and have been the focus of study for some time. Here are a few examples of research with functional foods and specific cancer types:

Prostate and breast cancer — Evidence shows that eating cruciferous vegetables, such as cabbage, Brussels sprouts, broccoli and cauliflower, can reduce the risk of prostate and breast cancer.
Stomach cancer — Scientists are studying a specific component found in cruciferous vegetables called benzyl-isothiocyanate (BITC). It has shown promise in preventing the growth of gastric cancer cells. Additional studies are needed to confirm this in humans.
Lung cancer — The Nurses’ Health Study reported that women who ate more than five servings a week of cruciferous vegetables had a lower risk of lung cancer. More studies are needed to confirm this finding as well.
Here are a few tips to add more functional foods to your daily routine:

Add more fresh or frozen, ready to use vegetables to soups, salads and casseroles.
Eat fruit with every meal. Keep a bowl of fruit on your table. Berries, apples, bananas, oranges, pears and red grapes are a great idea instead of dessert.
Begin your day with high-fiber cereal. Aim for 5 grams or more of fiber a serving. Try using wheat bran, ground flaxseed over cereal, yogurt or fruit.
Use whole-grain breads and pastas. Look for the wording whole grain as one of the first ingredients and aim for at least 3 grams of fiber a serving.
Eat more whole grains and legumes. Make the switch to brown rice or barley, bulgur and quinoa. Add black beans, lentils and kidney beans to dishes.
Make your snacks count. Try low-fat popcorn, whole wheat crackers, raw vegetables and fresh fruit instead of high-fat or sugary treats.
Go meatless at least once a week. Use lentils, beans, tofu and other sources of protein instead.
Add fish to your menu at least twice a week. Fish high in omega 3 fatty acids include tuna, salmon, anchovies, trout, cod, and others.

This is a common question @travelgirl. We can do things to be healthier by eating well. However, there are a lot of myths out there about sugar feeding cancer, and acid vs. alkaline diets and cancer. These are all myths that have been around for years. Here is a link to an article on common myths http://www.mayoclinic.org/diseases-conditions/cancer/in-depth/cancer-causes/art-20044714?pg=2.
I wrote about diet and healthy eating a couple of times on the Living with Cancer blog. This blog talks about the Mediterranean diet and cancer survivors (one of the most studied) http://www.mayoclinic.org/diseases-conditions/cancer/expert-blog/mediterranean-diet-and-cancer/bgp-20056300. Also this one on Adding Colorful Vegetables and Fruits to Your Diet http://www.mayoclinic.org/diseases-conditions/cancer/expert-blog/fruits-and-vegetables-and-cancer/bgp-20056364.

I also wrote a blog called Functional foods give a boost to your wellness...I am adding the article below.

By Sheryl M. Ness, R.N. June 26, 2014
Living With Cancer

What we eat plays a key role in keeping us healthy and protecting from major diseases, such as cancer and heart disease. Researchers are studying how certain foods can help enhance health and prevent illness.

Foods such as fruits and vegetables that contain phytochemicals (naturally occurring chemicals made by plants) and antioxidants (man-made or natural substances that may prevent or delay some types of cell damage), whole grains with natural fiber, low-fat dairy foods, nuts and oils, and oily fish high in omega-3 fatty acids are now being placed in a new category called functional foods. Functional foods go beyond nutrition and have a positive effect on health.

Functional foods are whole and unprocessed, such as fresh berries, cauliflower or broccoli — or they may have ingredients added to them, such as low-fat yogurt with live cultures.

Specific to cancer, cruciferous vegetables and vegetables in the cabbage family contain phytochemicals, vitamins and minerals, and fiber that are important to your health.

Vegetables in this family include cauliflower, broccoli, kale and others and have been the focus of study for some time. Here are a few examples of research with functional foods and specific cancer types:

Prostate and breast cancer — Evidence shows that eating cruciferous vegetables, such as cabbage, Brussels sprouts, broccoli and cauliflower, can reduce the risk of prostate and breast cancer.
Stomach cancer — Scientists are studying a specific component found in cruciferous vegetables called benzyl-isothiocyanate (BITC). It has shown promise in preventing the growth of gastric cancer cells. Additional studies are needed to confirm this in humans.
Lung cancer — The Nurses’ Health Study reported that women who ate more than five servings a week of cruciferous vegetables had a lower risk of lung cancer. More studies are needed to confirm this finding as well.
Here are a few tips to add more functional foods to your daily routine:

Add more fresh or frozen, ready to use vegetables to soups, salads and casseroles.
Eat fruit with every meal. Keep a bowl of fruit on your table. Berries, apples, bananas, oranges, pears and red grapes are a great idea instead of dessert.
Begin your day with high-fiber cereal. Aim for 5 grams or more of fiber a serving. Try using wheat bran, ground flaxseed over cereal, yogurt or fruit.
Use whole-grain breads and pastas. Look for the wording whole grain as one of the first ingredients and aim for at least 3 grams of fiber a serving.
Eat more whole grains and legumes. Make the switch to brown rice or barley, bulgur and quinoa. Add black beans, lentils and kidney beans to dishes.
Make your snacks count. Try low-fat popcorn, whole wheat crackers, raw vegetables and fresh fruit instead of high-fat or sugary treats.
Go meatless at least once a week. Use lentils, beans, tofu and other sources of protein instead.
Add fish to your menu at least twice a week. Fish high in omega 3 fatty acids include tuna, salmon, anchovies, trout, cod, and others.

This is a common question @travelgirl. We can do things to be healthier by eating well. However, there are a lot of myths out there about sugar feeding cancer, and acid vs. alkaline diets and cancer. These are all myths that have been around for years. Here is a link to an article on common myths http://www.mayoclinic.org/diseases-conditions/cancer/in-depth/cancer-causes/art-20044714?pg=2.
I wrote about diet and healthy eating a couple of times on the Living with Cancer blog. This blog talks about the Mediterranean diet and cancer survivors (one of the most studied) http://www.mayoclinic.org/diseases-conditions/cancer/expert-blog/mediterranean-diet-and-cancer/bgp-20056300. Also this one on Adding Colorful Vegetables and Fruits to Your Diet http://www.mayoclinic.org/diseases-conditions/cancer/expert-blog/fruits-and-vegetables-and-cancer/bgp-20056364.

I also wrote a blog called Functional foods give a boost to your wellness...I am adding the article below.

By Sheryl M. Ness, R.N. June 26, 2014
Living With Cancer

What we eat plays a key role in keeping us healthy and protecting from major diseases, such as cancer and heart disease. Researchers are studying how certain foods can help enhance health and prevent illness.

Foods such as fruits and vegetables that contain phytochemicals (naturally occurring chemicals made by plants) and antioxidants (man-made or natural substances that may prevent or delay some types of cell damage), whole grains with natural fiber, low-fat dairy foods, nuts and oils, and oily fish high in omega-3 fatty acids are now being placed in a new category called functional foods. Functional foods go beyond nutrition and have a positive effect on health.

Functional foods are whole and unprocessed, such as fresh berries, cauliflower or broccoli — or they may have ingredients added to them, such as low-fat yogurt with live cultures.

Specific to cancer, cruciferous vegetables and vegetables in the cabbage family contain phytochemicals, vitamins and minerals, and fiber that are important to your health.

Vegetables in this family include cauliflower, broccoli, kale and others and have been the focus of study for some time. Here are a few examples of research with functional foods and specific cancer types:

Prostate and breast cancer — Evidence shows that eating cruciferous vegetables, such as cabbage, Brussels sprouts, broccoli and cauliflower, can reduce the risk of prostate and breast cancer.
Stomach cancer — Scientists are studying a specific component found in cruciferous vegetables called benzyl-isothiocyanate (BITC). It has shown promise in preventing the growth of gastric cancer cells. Additional studies are needed to confirm this in humans.
Lung cancer — The Nurses’ Health Study reported that women who ate more than five servings a week of cruciferous vegetables had a lower risk of lung cancer. More studies are needed to confirm this finding as well.
Here are a few tips to add more functional foods to your daily routine:

Add more fresh or frozen, ready to use vegetables to soups, salads and casseroles.
Eat fruit with every meal. Keep a bowl of fruit on your table. Berries, apples, bananas, oranges, pears and red grapes are a great idea instead of dessert.
Begin your day with high-fiber cereal. Aim for 5 grams or more of fiber a serving. Try using wheat bran, ground flaxseed over cereal, yogurt or fruit.
Use whole-grain breads and pastas. Look for the wording whole grain as one of the first ingredients and aim for at least 3 grams of fiber a serving.
Eat more whole grains and legumes. Make the switch to brown rice or barley, bulgur and quinoa. Add black beans, lentils and kidney beans to dishes.
Make your snacks count. Try low-fat popcorn, whole wheat crackers, raw vegetables and fresh fruit instead of high-fat or sugary treats.
Go meatless at least once a week. Use lentils, beans, tofu and other sources of protein instead.
Add fish to your menu at least twice a week. Fish high in omega 3 fatty acids include tuna, salmon, anchovies, trout, cod, and others.

Boy, that's a huge topic. As far as I know, there is no single diet known to suppress or reverse all cancers since different cancers meet their metabolic needs in different ways. I looked into this a lot but with a narrow focus on prostate cancer. The conclusion was to stick to sound diet basics such as restricting animal products and saturated fat, avoiding processed and preserved foods, and avoiding sugar. The Mediterranean diet follows those guidelines. Some cancers seem to be slowed by a ketogenic diet as I recall but only slowed, not reversed. Maintaining an optimum weight is at least as important as diet, as is exercise. If you are tempted to try a bunch of supplements, don't. Higher levels of some nutrients, such as thiamine, can actually feed the cancer. Others, like anti-oxidants, can protect it. Take a look at a book, Anticancer: A New Way of Life. It covers a lot and is generally pretty sensible. Like I said, this is a massive topic with a lot of opportunities to get confused. Try and do what seems sensible and avoid extremes. Best of luck.