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The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery
The Cancer-Fighting Kitchen features 150 science-based, nutrient-rich recipes that are easy to prepare and designed to give patients a much-needed boost by stimulating appetite and addressing treatment side effects including fatigue, nausea, dehydration, mouth and throat soreness, tastebud changes, and weight loss. A step-by-step guide helps patients nutritionally prepare for all phases of treatment, and a full nutritional analysis accompanies each recipe. This remarkable resource teaches patients and caregivers how to use readily available powerhouse ingredients to build a symptom- and cancer-fighting culinary toolkit. Blending fantastic taste and meticulous science, these recipes for soups, vegetable dishes, proteins, and sweet and savory snacks are rich in the nutrients, minerals, and phytochemicals that help patients thrive during treatment.
Whole foods, big-flavor ingredients, and attractive presentations round out the customized menu plans that have been specially formulated for specific treatment phases, cancer types, side effects, and flavor preferences. The Cancer-Fighting Kitchen brings the healing power of delicious, nutritious foods to those whose hearts and bodies crave a revitalizing meal.
The Cancer-Fighting Kitchen took home double honors at the prestigious IACP 2010 Awards, named a winner in both the Health and Special Diet category and the People’s Choice Award.
Reviews for Cancer-Fighting Kitchen : Nourishing, Big-Flavor Recipes ...
When you are first diagnosed with cancer you really don't know what to expect. Nausea? Pain? Lethargy? What can you eat? What will you want to eat? Cookbooks like these give you a clue into what foods you might tolerate and what foods should probably be off your radar. I appreciated the non-confrontational attitude of this book. The author tried to come up with foods that are healthy and tasty, but didn't prescribe foods that you must eat. But as I kept reading, I also came up with lots and lots of food prejudices. Sugar, white flour, and all fats are some of the ingredients that the author bends over backwards to avoid. Is it really better to suggest agave nectar in ALL cases where most people would use sugar? Is spelt flour really a substitute for white flour? Even in cases where you would use only tablespoons of flour? I am looking forward to making some of the Dollops of Yum! to spice up otherwise bland food, but I have better recipes for some of the standards like cornbread.read more
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