The Cancer-Fighting Kitchen Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery

by Jack Sparrow
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The Cancer-Fighting Kitchen Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery

The information in this book is based on the experience and research of the authors. It is not intended as a substitute for consulting with your physician or other health-care provider. Any attempt to diagnose and treat an illness should be done under the direction of a health-care professional. The publisher and authors are not responsible for any adverse effects or consequences resulting from the use of any of the suggestions, preparations, or procedures discussed in this book. Copyright © 2009 by Rebecca Katz Foreword copyright © 2009 by Keith I. Block, MD Photographs copyright © 2009 by Leo Gong All rights reserved. Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York. Ten Speed Press and the Ten Speed Press colophon are registered trademarks of Random House, Inc. Library of Congress Cataloging-in-Publication Data Katz, Rebecca. The cancer-fighting kitchen: nourishing big-flavor recipes for cancer treatment and recovery / by Rebecca Katz with Mat Edelson.—1st ed. p. cm. Summary: “A cookbook for cancer patients with more than 100 specially formulated recipes for their specific nutritional and appetite needs, featuring a step-by-step guide to nutritionally preparing for chemotherapy and radiation, and using powerhouse ingredients to create a cancer-fighting culinary toolkit”—Provided by publisher. 1. Cancer—Diet therapy—Recipes. I. Edelson, Mat. II. Title. RC271.D52K375 2009 641.5’631—dc22 2009014359 eISBN: 978-1-587-61376-0 v3.1 For Waz Thomas, who showed me the way Contents Foreword Acknowledgments Introduction Chapter 1: Cancer-Fighting Tool Kit Chapter 2: Strategies for Thriving during Treatment Chapter 3: Nourishing Soups and Broths Chapter 4: Vital Vegetables Chapter 5: Protein-Building Foods Chapter 6: Anytime Foods Chapter 7: Tonics and Elixirs Chapter 8: Dollops of Yum! Chapter 9: Sweet Bites Resources Bibliography Index Foreword Every day in my practice, I’m asked if food can really make a difference in the fight against cancer. The quick answer is yes, but, since you’ve picked up Rebecca’s Katz’s latest book, The Cancer-Fighting Kitchen, I think you deserve a little more than a simple affirmative. So, here’s the backstory: Until very recently, most cancer research has focused on cancer cells, rather than the environment in the human body in which these cells function and sometimes flourish. The impact of this research omission has played a significant role in our often failing efforts to beat cancer. For nearly three decades at the Block Center for Integrative Cancer Treatment, my research staff and I have studied the biological environment these cells reside in. This “soup” is a biochemical milieu that, when optimized through things patients can do for themselves—such as diet and lifestyle changes—can help inhibit malignant growth, mitigate treatment toxicity, improve quality of life, and provide a survivor’s edge. For example, breast cancer patients who keep their insulin levels under control—a factor most often associated with diet and lifestyle—cut their risk of cancer recurrence in half and decrease cancer mortality by two- thirds. It’s also well known that decreasing inflammation can help reduce cancer growth, boost treatment efficacy, and diminish side effects. We know that refined flours and sugars, most fast food and soda pop, increase the enzymes that promote inflammatory cascades. This is why I encourage patients to avoid these pro-inflammatory foods and increase ingredients that have anti-inflammatory properties. Rebecca understands this and her book includes countless spices, herbs, and foods that can optimize the environment necessary for battling cancer and reducing treatment toxicity. But, importantly, Rebecca presents delicious, enticing recipes that will keep you coming back for more. This is vital, as patients who are well-fed during treatment enhance their quality of life, and improve their chances for recovery. The fact is, everything you eat and drink changes the chemistry of your blood. Our cell membranes are lined with fats that are comprised primarily of those we’ve eaten in the last 90 days. If you’ve been making unhealthy choices, which include the “typical” American diet, there’s a price to pay. Eating a plant-based diet is fundamental to a successful fight. The conundrum is that no one likes to feel like they’re going on a diet, especially when they’re ill. As you read this, you might be thinking, “Am I going to have to live on food resembling a pot of brown, cardboard-textured hippie chow in order to prevent or help treat cancer?” The answer is a resounding “no, absolutely not!” And here lies the value of The Cancer-Fighting Kitchen. Patients need a variety of colorful, delicious, savory dishes that satisfy their palates while helping set the stage to more effectively battle cancer—and to inspire living, as well. Rebecca Katz’s book does just this in a way that takes the negativity and fear out of changing one’s food choices. I can attest to the pleasure of eating her nutrient-rich meals, having enjoyed her cooking many times over the years. When it comes to chefs with the unique skill set and creative talent for preparing health-promoting foods that taste more like an indulgence then the healing therapy they are, Rebecca is a true culinary artist. —Keith I. Block, MD, author of Life Over Cancer, medical director of the Block Center for Integrative Cancer Treatment, and director of integrative medical education at University of Illinois College of Medicine Acknowledgments This book would never have come to pass without the following people. I’m awed by their generosity of spirit and time, as well as their heartfelt desire to make this book all that it could be. My heartfelt thanks to Keith I. Block, MD, and Penny B. Block, PhD, of the Block Center for Integrative Cancer Treatment, for their commitment to state-of-the-art integrative cancer care and their understanding of the critical role nutrition and nourishment play in healing; and thanks to Leni Kass for facilitating communications with professionalism and grace. I bow to the master, Jeremy Katz, my agent and friend, for sitting me down and, in no uncertain terms, saying that this was the book I needed to write. A heaping amount of praise and thanks to Mat Edelson, a brilliant and gifted writer, for transforming copious amounts of dense information into easy digestible and delectable words. Thanks to Wendy Remer, dear friend and baker supreme; Christine Kaddaras, my assistant, whose hard work, good cheer, and positive attitude are essential ingredients in this book; Catherine McConkie, amazing person and recipe tester along with her intern, Drake Cameron. Katherine Wilson for her love of the Vita Mix; Emily Marciniak for her organizational charts; and Wendy Hess, for her expert nutritional analysis that accompanies each recipe. A big 16- quart hug to Julie Burford, my soup sister, and a special kiss on the head to both her husband, Stan, and Josie, pooch supreme, for their moral support. Humble appreciation to Phil Wood, Lorena Jones, and Jo Ann Deck, who saw the possibilities for my first book, One Bite at a Time: Nourishing Recipes for Cancer Survivors and Their Friends. Kudos to the amazing talented team at Ten Speed Press under the leadership of Aaron Wehner for their steadfast belief in this project: my awesome editor and master juggler, Melissa Moore, for her deft skills in shaping this manuscript and her keen editorial eye; Chloe Rawlins for the absolutely beautiful design; Nancy Austin for her sensitive art direction; Jasmine Star for her excellent copyediting; proofreader Linda Bouchard; Veronica and Victoria Randall for their inspirational stories; and Patricia Kelly, Michele Crim, Debra Matsumoto, and Kara Van De Water for their sales, marketing, and publicity expertise. Blessings to photographer Leo Gong and his wife and studio manager, Harumi Shimizu, and stylists Jen Straus and Alexa Hyman for the beautiful images. A huge debt of thanks to Donald Abrams, MD ; Debu Tripathy, MD ; Gerry Mullin, MD ; Joel Evans, MD; Linda Bartoshuk, PhD; Jeanne Wallace, PhD; Suzanne Dixon, MPH, MS, RD; Jeremy Geffen, MD; Teressa Koetters, RN, MS; Annemarie Colbin, PhD; and Nancy Novack, PhD for their time and expertise. To my colleagues at Commonweal’s Cancer Help Program, I am so honored to have been witness to your collective wisdom and incredible program participants. To Michael Lerner for his continued guidance and support; Lenore Lefer, MS, MFCC, MFT, whose sagacity and compassion helps so many people find meaning in their lives during fragile times; Waz Thomas for making the phone call that changed my life; Claire Heart for being a wonderful cook and culinary alchemist; Ethan Funk for being the quickest prep cook in the west; and Rachael Remens, MD, Kate Holcombe, Stuart Horance, Susan Braun, Jhani Chapman, Irene Gallway, Sabriga Turgon, Elizabeth Evans, Jenepher Stowell, and Mimi Mindel for making Commonweal such a special and magical place for people to find healing. Thanks to the folks at Smith Farm Center for Healing and the Arts, especially Shanti Norris, co-founder and executive director, and Laura Pole, RN, MSN, for keeping me in the know. A special thanks to Jim Gordon, MD, founder and director of the Center for Mind Body Medicine, for his vision to improve the quality of health care, and his insights found within the pages of this book; Kathie Swift, MS, RD, LDN, co-course director of the Food As Medicine nutritional training program; the staff and faculty of Food as Medicine and Cancer Guides; and Jo Cooper, dear friend and colleague, for your passion for food and your big heart. A hug to my friends at the Pine Street Clinic, Michael Broffman, the ever supportive Louise, Jane, Johanna, and Michael McCulloh, PhD ; to Phyllis

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