REDUCE INFLAMMATION IN THE BODY
Good nutrition can be vital during and after radiation treatments. Eating certain foods can help your body get rid of toxins, repair, rebuild and replenish.
HOW TO REDUCE INFLAMMATION
- To reduce inflammation, eat a plethora of fruits and vegetables – utilizing blending or juicing to increase quantity. Anti-inflammatory foods should make up a large portion of your total daily intake.
- If eating meat, I recommend organic, grass-fed meat. Avoid processed and factory-farmed meats when possible, because they contain growth hormones, which causes more inflammation. Iron is most prevalent in meat, followed by green leafy vegetables.
- Consume whole wheat grains and brown rice, carbohydrates that are made using real, organic ingredients and consume in moderation. Avoid refined white sugar, white flour, and white rice as much as possible. The chlorination process used to bleach foods will leave some dioxin residues in the food, because dioxins are always a by-product of chlorine. The (white) refined variants of these foods are very inflammatory.
- Honey is actually an anti-inflammatory sweetener, so it too is recommended as the ideal sweetener whenever it is a viable option for sweetening. Next, as other anti-inflammatory sweeteners, I recommend molasses, 100% maple syrup or stevia.
- If consuming milk, purchase a full fat, organic product. Personally, I recommend raw milk if the source is notable. The amount of dairy is controversial depending on each individual and their diagnosis. Almond and coconut milk are excellent substitutions as well.
- Consume fermented soy. Examples include: tamari, tempeh and miso. Avoid all unfermented soy products. These contain phytoestrogens, which are compounds that mimic estrogen in the body. They can cause major hormone instability, which will worsen any dysfunction in the body. Dutch Test is an excellent screening tool for your personal ability to metabolize soy.
- Reduce the intake of processed foods. Virtually all of the chemical additives are highly inflammatory to the body.
- Alcohol should be consumed in moderation when possible, 1-2 glasses of red wine a few nights per week. Greater amounts can weaken an already impaired liver.
- Watch out for GMO’s – 4 offenders: corn (high fructose corn syrup), canola oil, cottonseed, soy. These should be avoided whenever possible.
- Consume these superfoods to reduce inflammation: Beets, Blueberries, Broccoli, Flaxseeds, Garlic, Ginger, Extra Virgin Olive Oil, Onion, Seaweed, Spinach, Turmeric.
EXTRA SUPPORT TO REDUCE INFLAMMATION
- Bone Broth
- Cod Liver Oil -www.greenpasture.org, Standard Process Tuna Oil, or Nordic Naturals
- Castor Oil Packs
- Probiotic
FUNCTIONAL FOOD SOURCES OF CANCER-FIGHTING COMPOUNDS
*It is not recommended to take any antioxidant supplements during treatment, only to get them from food.
Beta-Carotene
Function: Antioxidant activity
Food Sources: Carrots, bell peppers, other bright orange/red/yellow foods
B-Glucans
Function: Natural polysaccharide and soluble fiber that boosts the immune system
Food Sources: Barley, oats, fruits, veggies, and seaweed
Genistein
Function: May block estrogen receptors, may decrease the occurrence of breast cancer
Food Sources: Fermented soy – tempeh and miso
Inulin & fructo-oligosaccharides (FOS)
Function: Exhibits prebiotic activity, which can enhance intestinal health
Food Sources: Onions, shallots, artichokes
Ligans
Function: Phytoestrogen; reduced risk of breast cancer
Food Sources: Flaxseed – grind to improve digestion, sesame seeds, chickpeas, oats, and barley
Lutein
Function: Lutein is a xanthophyll, contains antimutagenic and anticarcinogenic properties
Food Sources: Dark green leafy veggies including spinach and kale, broccoli, squash, green peas, lettuce, onions, corn, pumpkin, and egg yolk
Lycopene
Function: Antioxidant; blocks activity of free radicals
Food Sources: Tomatoes, tomato products (sauce, paste, juice) as well as other red, orange and yellow fruits and vegetables
Omega-3 fats
Function: Anti-inflammatory activity, nerve/brain health
Food Sources: Fatty fish, eggs fortified with omega-3 fats
Soluble fibers (pectin, psyllium)
Function: Promote intestinal health
Food Sources: Oats, lentils, apples, oranges, bananas, pears, strawberries, nuts, flaxseeds, beans, dried peas, blueberries
Written by Kathryn Holly Mott, RD, ONC