Nutrition and Cancer

Dear readers

I was contacted by Ms Jillian McKee who has worked as the Complementary Medicine Advocate at the Mesothelioma Cancer Alliance since June of 2009.  She is a passionate lady reaching out to cancer patients and spreading cancer awareness by integrating complementary medicine in conjunction with contemporary cancer treatment.  The following article by Ms Jillian McKee was forwarded to me to be posted in this blog. 

Read more: http://www.mesothelioma.com/blog/authors/jillian/bio.htm#ixzz254zoN4NA

Nutrition and Its Impact on Cancer

Most people know the importance of a healthy diet.  Without doubt, the nutritional value of the foods humans eat has a large impact on our energy levels, moods, and the very regeneration of our cells. It is hugely important to furnish this intricate machine we call a body with the very best fuel to keep it running smoothly. Although nutrition plays a role in keeping us healthy, it can also be an important factor in helping people living with diseases such as breast cancer, mesothelioma cancer, lymphoma, and melanoma improve the quality of their lives.

Hearing the diagnosis of cancer can be enough to cause mental and emotional stress, and the physical onslaught brought about by the very treatments meant to heal can leave the body wasted and injured. Studies have found that proper nutrition can improve energy levels and even may increase the likelihood of survival in some cancer patients. One study in breast cancer patients showed that women who ate more vegetables high in fiber had a greater chance of surviving than those who did not.  Another study showed that women who obtained high amounts of vitamin C from food also had a higher rate of surviving breast cancer. Bell peppers, broccoli, guava, strawberries, and oranges are all packed with vitamin C.

For people going through chemotherapy, a greater intake of calories and protein may be needed to maintain their energy levels. It is important to remember that patients should strive to receive the bulk of their protein through foods low in saturated fat and high in fiber such as nuts, seeds, and legumes. Likewise, some patients may find their iron depleted by cancer treatments and become anemic. It is important to eat iron-rich foods if this happens. Some foods that contain both iron and fiber are leafy greens, dried fruits, and lentils.

Whether one is living one’s life with or without cancer, the benefits of a healthy diet are numerous, but for the cancer patient, the results of receiving the proper nutrition can improve the quality of life while undergoing treatments and also during remission.  A diet high in fiber, vitamin C, iron, and plant based protein can promote higher energy levels and help people experiencing or healing from cancer improve the quality of their lives.

 Shark Fin Melon Phlegm Clearing Soup

From top left: Sharkfin Melon, dried scollops rehydrated, Job's Tears barley, Shan Yao, Gou Qi Zi, Red dates and Dang Shen.

Sharkfin Melon is from Cucurbitaceae family.  It is a type of squash grown for its edible seeds, fruit, and greens.  This particular melon is not foreign to many countries within the tropical zones - Asia, France, Argentina, Spain, Chile, Equador, Costa Rica, Cuba, Portugal, Catalan, Mexico and parts of Central America.  Vast range of recipes are obtainable from these countries and they are known with many different names http://en.wikipedia.org/wiki/Cucurbita_ficifolia.

The following recipe is specifically put together to help the body to clear off phelgm in the chest by combining specific herbs.  These herbs are of high grade variety purchased from a registered Chinese Herbal Medicine Clinic instead from normal any Asian groceries store, thus the medicinal value of them are guaranteed.

1kg Shark Fin Melon

60g Dang Shen (Codonopsis) – cut into small pieces

14 pcs Red dates (Jujube)

30g YiYi Ren (Job’s Tears Barley)

20g Shan Yao (Dioscorea)

10g Gou Qi Zi (Chinese wolfberries)

2 pcs dried scollops – rehydrate (optional)

1.5 L homemade stock

Method:

1. Cut open melon and cut the skin off or using a spoon to scrap off the stringy flesh.  Removed the mature seeds.
2. Placed all ingredients into a pot and bring to boil then simmer on very low heat for 1.5 hour.
3. Divide soup into 6 portions.  Consume 2 portions per day for the next 3 days.

Functions and Benefits

1. Shark Fin Melon - Tonifies Qi and blood, expels Cold, Tonifies MJ, harmonises the blood, induce bowel movements.  Benefits Xiao Ke (Wasting and Thirsting Syndrome)
2. Dang Shen – Tonifies Spleen and Lung Qi, promotes generation of Bodyfluids and nourishes blood.
3. Red Dates – tones Blood and calms the Mind
4. Yi Yi Ren – strengthen the Spleen and resolves Dampness due to weak Spleen Qi.  Enters the Lung channel with its cooling influence to treat Lung Phlegm-Heat.
5. Shan Yao – Tonifies Qi and nourishes Spleen and Stomach Yin; Tonifies Qi and nourishes Lung Yin; treats Xiao Ke (Wasting and Thirsting) Syndrome; Tonifies Kid Yin.
6. Gou Qi Zi - benefits the Essence and nourishes the Liver.

Precautions and Contraindications:

1. Due to large quantity of herbs usage, this soup has strong medicinal action.  Therefore it is not deem suitable for everyone.
2. Not to be consume if you have Wind-Cold; Cold invasion; Yang deficiency syndromes.

If you have any doubt or want to know more about this recipe, contact your TCM practitioner or myself.

Thank you for reading.

Kenny Law
Australia Registered TCM Practitioner.
DISCLAIMER:
Information given are purely for references and it is not intent to diagnose medical conditions or to be used for self-diagnosed. Always consult medical health personnel for proper medical diagnosis.

© COPYRIGHT 2010 KENNY LAW

Sharing and/or reproduction of any part of this document is prohibited without written consent

Warming Carrot Salad/Preserve

4 large red carrots

1tbsp salt

1 cup malt vinegar

1 cup sugar

3 cloves garlic – grated

Toasted black sesame seeds

Method:

1. Using an appropriate attachment to a vegetable slicer, slice the carrots into long strings.
2. Mix in the salt and let sit for 30mins so the salt can draws out excess moisture.
3. Whilst set the carrot aside, heat up the vinegar and sugar together and simmer until mixture becomes syrupy.  Set aside to cool.
4. Tip the carrots into a colander and squeeze excess moisture out.
5. When the vinegar syrup cools down, combine it with the carrots and garlic.  Sprinkle with black sesame seeds before serving.

Serve as side dish accompanied by main meal.

Functions and Benefits

1. Carrot – Strengthen Spleen and transform accumulations; promotes digestion.
2. Garlic – warming; moves Qi stasis; counteracts toxin.
3. Sweet vinegar – sweet and sour flavour harmonises the Middle Burner; digestant and appetent.
4. Black sesame – Tonifies Liver.

Precautions and Contraindications:

1. Overconsumption is discouraged.
2. If want to make into preserve, filled up in a airtight sterile container and top with light olive oil.  Keep in fridge up to 3 months.

This is a very versatile recipe.  It can be use to combine with fish of your choice as flavouring and best to steam as mean of cooking.

If you have any doubt or want to know more about this recipe, contact your TCM practitioner or myself.

Thank you for reading.

Kenny Law
Australia Registered TCM Practitioner.
DISCLAIMER:
Information given are purely for references and it is not intent to diagnose medical conditions or to be used for self-diagnosed. Always consult medical health personnel for proper medical diagnosis.

© COPYRIGHT 2010 KENNY LAW

Sharing and/or reproduction of any part of this document is prohibited without written consent

New Winter Menu

Dear readers,

I have taken absent of leave for few months now and decide that this "Food as Medicine" blog of mine needed some changes or maybe a facelift or so.

In my absent I have had experiment with new recipes and putting some twist to old time favourite.  Whilst keeping everything in balance according to Traditional Chinese Medicne Dietary prove to be difficult.

Classic cuisine from centuries past can be difficult to prepare at times but some could be even more difficult to assimilate, especially for those with different up bringing and growing up with a different palate.  It is quite a nightmare to edit these recipes and introduce them into modern society.

In the coming months, I hope to inspire you to try some of this dishes.  Since we are entering the Winter months in the Southern Hemisphere, I will post some real classic  Chinese Winter cuisine for you to drool upon.

Enough said here, I genuinely hope you will enjoy what is coming up next!