Cancer & Diet - SUCCESS

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Cancer Diet - Include Natural Foods

Posted on February 8, 2007

 

by Marilyn Bennett

 

 

In any cancer diet, there are many factors to be considered. One is

that it is ideal that we get our nutrients from our foods, and that

those foods are in as near their natural state as possible. By that I

mean foods that have minimum processing.

The reason for this is that no matter how clever our scientists are

there is still much they have not discovered about the way vitamins

and the body interact. Every day we hear they have found either a new

nutrient or another factor in how our bodies assimilate nutrients. If

we eat foods that are as close to the state nature produces them we

are most likely to get the nutrients we need together with all the

other factors our bodies need to use them. This is crucial to any

cancer diet.

 

A shining example is iron. Our bodies need Vitamin C in order to

assimilate iron. However, there are still iron supplements on the

market that do not have Vitamin C included in their mix. Now, parsley

is a very rich source of iron and, you guessed it, is also full of

Vitamin C. To further complicate matters, Vitamin C is heat affected

and water soluble, so cooking, particularly in liquids destroys it -

hence my assertion that eating foods - in this case parsley - in

their natural state is best. Of course this won't work for all foods -

potatoes for example - but it is a good strategy to keep in mind

when trying to maximize nutrition.

 

The other reason for eating foods in as near natural state as

possible, is that cooking destroys the natural enzymes. Enzymes not

only play a crucial role in digestion, and therefore influence the

quality of the nutrients we get from our food, but some enzymes,

particularly pancreatic enzymes, play a direct role in the fight

against cancer.

 

So how do we include raw foods when designing a cancer diet?

 

The obvious answer is salads. Using as wide a variety of salad

vegetables and incorporating as many different coloured salad

veggies, is an excellent way to increase your intake of live enzymes.

 

But even with hot meals, many raw veggies can be added as a garnish.

Eg parsley chopped up over scrambled eggs. Herbs stirred in a

casserole after the heat is turned off. A couple of rings of capsicum

on top of cooked fish. Use fruits to dress up a steak or a roast. Let

your imagination go! Look for colour and variety and you will easily

find dozens of ways to include raw foods.

 

Snacks are another way of getting raw veggies into the diet. Cut up

celery and carrots into one inch/2cm lengths. Even broccoli and

cauliflower are nice and crunchy as a snack. If you must dip them in

something try a little cottage cheese rather than a fat laden dip!

 

By keeping your mind open and imagination engaged, you will soon be

getting many more raw foods into your daily diet, giving yourself and

your loved ones an edge in the cancer fighting stakes.

 

 

Marilyn Bennett's partner Glenn was declared cancer-free after 11

months using a nutritional approach. They are now on a mission

to " spread the word " re the many things they discovered we can all do

to fight cancer. Please visit www.cancer-einfo.com.

 

 

Blissed be, Annie

BodyByBliss.com