Some dietary changes we made in order to better fight my wife’s stage 4 cancer

This blog describes natural methods of health care that contribute to preventing the development of cancer or to bolstering its treatment. They are meant to serve as a complement to conventional approaches (such as surgery, radiotherapy, chemotherapy). The contents of this blog cannot replace a physicians opinion. It is not intended to be used to make a diagnosis or to recommend a treatment.

From my reading I learned that the where ever people eat the typical Western diet of high refined flour, high refined sugar, high saturated fat, and high red meat you find a spike in the rate of cancer. In Anticancer, Dr. Servan-Schreiber writes that most studies agree that cancers that can be linked to genetic causes are, at most, 15 percent. By far, most cancers are caused by factors that we can influence through diet, lifestyle or environment.

For a thorough explanation of why the typical Western diet contributes to the biochemical conditions in the body that promote cancer growth I highly recommend reading Anticancer (book, CD or DVD). Another helpful book is Life Over Cancer (for people lacking the time, energy or inclination to read, chapters 1, 4 and 13 contain the essence of the integrative philosopny). I also found chapters 14 through 19 very helpful in understanding the six biochemical bodily states that can contribute to cancer formation and growth.

Following are the changes we made to my and my wife’s diet after she started experiencing symptoms of cachexia (drastic weight loss, total loss of appetite, marked weakness) and repeated coughing (which I associated with the fact that her the cancer had spread to form about thirty lesions on her lungs). She was also experiencing symptoms of neuropathy (tingling of the fingers of her left hand and numbness in her left hand) and lymphadema (pain in her left arm). After making changes in our diet and lifestyle the conditions started to reverse and eventually disappeared. Her cancer started to shrink.

I can only share what happened in our experience by making improvements in our diet and lifestyle. I can’t guarantee what will happen for anyone else. But we had nothing to lose and everything to gain by trying, so we tried. I’m glad we did.

Foods we added in or started to use more of:

*Soy milk (or rice milk, oat milk, almond milk)

*Dairy free yogurts and ice creams

*Products sweetened with brown rice syrup, agave or a fruit sweetener, stevia (in place of sugar, honey, molasses, or evaporated cane juice)

*Brown rice (anti-inflammatory; we’ve found long grain tastes much better and lasts longer than short grain)

*Green tea (we aim for three cups a day freshly made; polyphenols in it help to keep carcinogens inactive in the body but it has caffeine so don’t drink too late in the day)

*Ginger (we add this anti-inflammatory freshly thin-sliced into brewing green tea and various recipes)

*Kale (has some anti-cancer properties; we use this in one of two green smoothies each day)

*Olive oil (anti-inflammatory; healthy but burns at a low heat for some recipes)

*Canola oil

*Mushrooms (shiitake, maitake, and reishi type appear to strengthen the body’s immune system; we add shiitake into miso soup when we make it)

*Onions (anti-inflammatory)

*Salmon (anti-inflammatory; we also use other fish such as talapia, sardines packed in water, tuna packed in water)

*(Frozen) Strawberries (or frozen blueberries/blackberries/raspberries have anti-cancer properties; we add them to two green smoothies each day)

*Sweet Potatoes and Yams: contain cancer fighting beta carotene and vitamin C

*Swiss Chard: Anti-inflammatory; according to The Cancer Fighting Kitchen by Rebecca Katz this is “considered one of the most powerful cancer fighting foods”; contains beta carotene, vitamin A, vitamin C, fiber. Sometimes we add it to our green smoothies.

*Tumeric: Excellent anti-inflammatory according to science and eastern Indian medicine.

*Cabbage (green): We add this into one of two green smoothies a day.

*Broccoli: We add this into one of two green smoothies a day.

*Garlic

*Tomatoes

*Oats

*Whole grain breads of all kinds (we avoid those with high fructose corn syrup, hydrogenated fats or oils, high sugar)

*Noodles and pastas (whole grain)

*Tortillas (corn or whole grain)

*Crackers (whole grain)

Foods we booted out of the house (or reduced use of as much as possible): corn oil, soybean oil, sunflower oil, products with hydrogenated or partially hydrogenated fat or oil in the ingredient list, white sugar, white flour products, white rice, conventional dairy products (all types of cows milk, yogurt, cheese, ice cream, ice milk all of which are too rich in omega 6), fried foods or snacks, chips, poultry skin, nonorganic red meat (not grass-fed), products sweetened with sugar, honey, molasses, or evaporated cane juice, factory grown beef, pork.

The above is not a complete list of all foods to consider dropping or adding. It’s a place to start. I recommend educating yourself by buying the books I recommended above and reading. I’ll try to post helpful links to books, videos and websites in the future.

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1 Comment

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One response to “Some dietary changes we made in order to better fight my wife’s stage 4 cancer

  1. N. Peter Ada

    Carl, as I read through your list of “keep” and “keep-not”, it was apparent that we are a product of what we eat. Thanks for sharing.

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