Written by a naturopathic physician specializing in complementary cancer care and a certified nutritionist, Cooking through Cancer Treatment to Recovery offers over 100 quick and delicious recipes that provide nutrients essential at each stage of treatment while avoiding pro-inflammatory foods such as processed sugars, dairy, and gluten that may increase side effects. The recipes in this user-friendly cookbook:
- Will not interfere or reduce the effectiveness of conventional treatment
- Address the most common side effects of conventional treatment such as diarrhea, fatigue, insomnia, nausea, joint pain, chemo brain, and loss of appetite
- Use widely available ingredients and are easy to prepare
- Are packed with flavor and aesthetic appeal
- Provide essential vitamins, minerals, and phytonutrients
- Complement each other for a therapeutic balance of protein, good fats, carbohydrates, and fiber
A wonderful book and [an] invaluable asset.The recipes are original and delicious and the comments prior to each recipe make them feel like gifts from a friend.√Æ
Patricia L. Dawson, MD, Ph.D., FACS, Medical Director, Swedish Cancer Institute Breast Program, and Medical Director, The True Family Women’s Cancer Center
What an incredibly practical and delicious resource for people in all phases of their journey with and beyond cancer.√ñ This is the sort of information my patients are hungry for.
Donald I. Abrams, MD, Integrative Oncologist, University of California San Francisco
An essential resource for anyone facing cancer and for those who love them. Whether you are gluten sensitive, vegan, or a robust meat eater, you will find recipes with nutritional values for every stage of cancer treatment and beyond in this treasure chest of a cookbook.
Sara O’Connell, Founder and Executive Director, Cancer Resource Centers of Mendocino County, Recipient of the Robert Wood Johnson Foundation 2007 Community Health Leaders Award, and two-time breast cancer survivor
Lisa A. Pricer, ND is a naturopathic physician specializing in complementary cancer care. She is currently in private practice in Seattle, Washington, and is an adjunct faculty member at Bastyr University. Dr. Price was a National Institute of Health Research Fellow (2005√±2010).
Susan Gins, MA, MS, CN, was voted √¨Best Nutritionist in Seattle√Æ by City Search. She directs Nourish, a successful nutrition practice, and gives presentations to public and private organizations.
Cooking Through Cancer Treatment to Recovery Easy Flavorful Recipes to Prevent and Decrease Side Effects at Every Stage of Conventional Therapy
“Cooking through Cancer” is the ok companion book to “The Anti-cancer Diet” by Khayat (see my review) for those that cook. we have a tendency to sleep in a government agency (Continuing Care Retirement Community), wherever cookery isn’t any longer a lot of-of a problem. The book contains a style of recipes (some with pictures) to tempt a patient with a poor appetence and to forestall and reduce aspect effects. I might have welcome this book additional after I was primary cook with my late adult female. The appendix tabulates the recipes by treatment part and aspect result. It additionally includes a list of food nutrient content, support resources, a listing Associate in Nursing in fact an index.
I extremely advocate these 2 books as a try for anyone UN agency should give each caregiving and cookery for the family.
I hard-baked an instruction from this book for a meal and it absolutely was precious by everybody there. I created the roast capital of Belgium sprout with aioli sauce as a result of I knew this is able to suit all diets (vegan, protein free, etc.) it absolutely was simple to create and came out terribly tasty. I prefer having this book as a result of I will advocate it to any friends or family surfing cancer treatment, however, I may use it after I need to organize healthful food for myself and friends.