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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