Information on choosing the best foods to help combat the disease as well as the side effects of chemical, surgical, and radiation treatments.
Library JournalKeane, a nutritionist, cancer survivor, and coauthor of the best-selling Juicing for Life (Avery, 1992), and Chase, a natural-health writer and nutrition educator, describe the body's physical components and how nutrition affects physical function. They then present types of cancers and detail how the cancers insinuate themselves into body structures. The authors' proposed nutritional therapy is designed to deny cancer the food elements it requires for growth while strengthening the body against the disease and the rigors of its treatments. Recommendations are made for nutritional supplements, food preparation, and managing the side effects of treatment. Specific diets for overweight and underweight individuals and those on chemotherapy and radiation therapy are also incorporated. Although the book is complex in subject, the authors present excellent analogies and information. Their clearly written book goes beyond Eileen Behan's Cooking Well for the Unwell and Rachel Keim and Ginny Smith's What To Eat Now: The Cancer Lifeline Cookbook (both in LJ 5/1/96) in nutritional information but doesn't include the recipes and specific diets contained in those titles. An excellent complement to either work.Janet M. Schneider, James A. Haley Veterans Hosp., Tampa, Fla.
- McGraw-Hill Companies, The
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What to Eat if You Have Cancer: A Guide to Adding Nutritional Therapy to Your Treatment Plan based on 0 ratings. 2 reviews.
Daniella Chace has written an informative book on cancer that not only educates its readers, but gives them the tools and resources which will enable them to take charge of their own health. Daniella has taken the complex subject of cancer and has given the reader the opportunity to clearly understand its complexities as well as the body's processes involved in battling the disease. I highly recommend this book as well as the accompanying cookbook entitled 'What to Eat if You Have Cancer Cookbook', which is chock full of varied, delicious recipes as well as valuable nutritional information.
This book provides a distinct disservice to those with cancer looking for valid nutritional guidance. The authors present what is, in essence, a macrobiotic diet. This is the very last thing a person undergoing rigorous cancer treatment should be on. The authors present not one shred of scientific evidence (controlled studies) for their theories, but rather individual case studies and anecdotal evidence--the weakest form of evidence. The authors' credentials are not stated: 'MS' degree--in what, and from where? 'Nutritionist'--but not a professional clinical dietician. The simplistic slogans ('sugar is cancer's friend') are deceptive. ALL the cells of the body require sugar (glucose). If one cannot consume enough carbohydrates to meet the increased energy demands during cancer treatment--and one almost certainly cannot--then the body breaks down its stored fat into glucose. If one has no fat stores--and on a macrobiotic diet, one doesn't--the body's lean/muscle mass (protein-derived) is broken down. The majority of people undergoing aggressive treatment for cancer need to increase their calories, not limit them. Those who follow the diets the authors advocate will lose weight, strength, and energy. They need a variety of foods-carbos, protein, and--yes, even some fat. M. Jones RN