Cancer Survival Cookbook， Roche Lab Ed.

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isbn号码:9780471353836

How often do you think about food? Food not only nourishes your

body, it gives pleasure and satisfaction, nourishing your emotions.

When you think of a party or celebration, food is a crucial element in

the success of the event. But what would happen if you actually lost

your appetite and found eating was no longer the pleasure you once

remembered? This is often the reality for people with cancer. The med-

ications can make you nauseated, radiation can make your mouth sore,

you can lose your taste from the disease or treatments, and the emo-

tional upset from the entire ordeal can reduce your desire to eat. Your

family and friends want to be helpful and encourage you to eat because

they know it will help you recover faster. It can be hard for someone to

even comprehend how difficult it is to eat when you are being t4eated

for cancer.

That s why we wrote this book. ! was treated for cancer twice. Both

times were filled with battles with food and I lost the battle frequently

after chemotherapy sessions, not being able to swallow, not finding any

pleasure in the taste of food, finding the smell of food cooking

extremely nauseating and to this day, not being able to think about cer-

tain foods because I vomited these foods after chemotherapy sessions!

I struggled to keep weight on during radiation therapy treatments for

Hodgkin s lyrnphoma. I was reluctant to ask for help because I should

have known the answers to these problems. I was a physician.

You do not have to go through the same ordeal. This book is full of

eating hints to help you overcome many of the problems encountered

during cancer therapy. If you can eat, you can help your body recover

from cancer and the treatments necessary to eradicate the disease. This

is not at. book filled with bizarre advice on unproven, expensive nutri-

ents and supplements. It is filled with comfort foods and professional

cooking hints. Professional? Sure, because I also have been trained in

the culinary arts. And if you think that is not enough professional

advice, the main author is a nutritionist who specializes in working with