A potential side effect of chemotherapy treatment is issues with taste — either food not tasting like anything or a bitter or metallic taste in one’s mouth.
Food for Children with Cancer going through Chemotherapy is important, because they need to keep up their strength up and maintain weight.
Why does this happen, and what can you, as a parent, do to cope?
As chemotherapy kills cancerous cells, it kills other types of cells too, including taste cells. Fortunately this change in taste is usually temporary – the chemotherapy agents in the blood stream get into the saliva, giving it a metallic flavour.
The most important thing that you need to do for your Child with Cancer during and after treatment is to see that they eat sufficient and that what they eat is nutritious, which can be rather difficult when your child has no appetite, may have sores in their mouth from the chemotherapy and when everything tastes different anyway.
Having a Child with Cancer in the house means that you are generally stressed and fatigued to the max! This also means that you do not have a lot of time for normal household duties, including cooking elaborate meals.
Added to this, a Child with Cancer very often either does not have an appetite or cannot eat certain foods due to their treatment, mouth sores, taste changes, lack of appetite and various other reasons, so what to do?
Nutrition is really important for a Child with Cancer as they need all the strength they can muster to fight off the monster that is cancer. This means that even if it is difficult to eat o they don’t have much of an appetite, they need nutrition to build up their immune systems.
Today we bring you some easy, quick and minimal-ingredient recipes that we are sure your child will enjoy (you might just enjoy them too, and remember is is just as important to keep your strength up!)
Hola, Little Fighter Friends & Supporters – it is Friday again and we have survived the week, and what a week it was again in South Africa.
Time to forget about work and politics and to get some well-deserved rest and relaxation and re-energise ourselves for next week.
Winter is upon us and it is set to be a cold weekend in the Western Cape with snowfalls on the mountain peaks so some nice winter warmers are called for – the kind of food that “sticks to one’s bones” as our parents/grandparents would say….
We hope that you enjoy these recipes that we publish every week and look forward to some feedback as to whether you have tried them or not, whether your Child with Cancer enjoyed them, and also whether there are any recipes that you would like us to publish.
We know that you as a parent are doing your best to help your Child with Cancer cope with fighting this devastating disease, spending hours at their bedside both at home and in the hospital, still trying to look after the rest of the family, and so much more, and that this takes everything you have.
We realise that trying to cook healthy meals is really difficult under the circumstances, especially when it is difficult for your Child with Cancer to eat, but good nutrition is paramount under the circumstances, which is why we try to make it easier by supplying you with easy, nutritious, cancer-fighting recipes.
Free radicals are highly reactive chemicals that have the potential to harm cells. Free radicals are formed naturally in the body and play an important role in many normal cellular processes.
At high concentrations, however, free radicals can be hazardous to the body and damage all major components of cells, including DNA, proteins, and cell membranes. The damage to cells caused by free radicals, especially the damage to DNA, may play a role in the development of cancer and other health conditions.
Antioxidants are chemicals that interact with and neutralise free radicals, thus preventing them from causing damage. The body makes some of the antioxidants it uses to neutralise free radicals, but it also relies on external sources, primarily the diet, to obtain the rest of the antioxidants it needs. Fruits, vegetables, and grains are rich sources of dietary antioxidants.
If you are anything like me, you have read many articles regarding various foods or nutrients that supposedly either increase or decrease the risk of cancer.
You will also find many articles that claim that certain foods are so-called ‘superfoods’ that can prevent or cure cancer merely by eating them.
While nature does contain certain natural remedies, and while eating or not eating certain foods may be good for one’s health, it is unlikely that specific ‘superfoods’, on their own, could directly affect the risk of cancer.
Unfortunately there are still those who insist on spreading stories about what is good, not good, what is carcinogenic, and what can/will or cannot/will not cause or cure cancer.
This article will hopefully bring you some clarity on some of the most talked-about foods or nutrients.
Eggs are a powerhouse of nutrition in a handy little round package. These little guys are packed with many nutrients – they’re an excellent source of choline and selenium, and a good source of high-quality protein, vitamin D, vitamin B12, phosphorous and riboflavin. In addition, eggs are rich in the essential amino acid, leucine.
Eggs contain zero carbs and no sugar. That means you can eat a well-rounded breakfast during the week without feeling round yourself. Eggs are also naturally gluten free!
Many individuals avoid eating egg yolks due to the bad rap they’ve been given through the years for their cholesterol content, but the latest studies have found that an egg yolk a day has no effect on cholesterol levels, even for people with elevated numbers.
Most of the vitamins and minerals in an egg are found in the yolk. The white of an egg contains about 60% of the egg’s total protein, with the remaining 40% found in the yolk. Additionally, fat and cholesterol in the egg yolk have fat-soluble nutrients like vitamin D, E, A, choline, and the carotenoids lutein/zeaxanthin.
A new world-class facility dedicated to advancing research in cancer, the Primary Children’s and Families’ Cancer Research Center, officially opened at the Huntsman Cancer Institute (HCI) at the University of Utah last month. At the opening, Jon M. Huntsman also announced a commitment from the Huntsman family and Huntsman Cancer Foundation to give $120 million to HCI.
The new centre was opened to expand research in cancers that affect children and families and to accelerate the development of new treatments and cancer prevention strategies.
The 225,000 square-foot expansion doubles HCI’s research capacity. Research enhancements include a biotechnology centre with the latest advanced genetic sequencing and imaging equipment. Scientists and researchers at the centre will leverage the additional space and technology to study the leading disease killer of children, to trace familial cancers, to accelerate the development of new treatments and cancer prevention strategies, and to enhance training programs for the next generation of cancer researchers.
Stem cell transplantation has drastically evolved, not only moving into different types of haematologic malignancies, but also into patient populations of different ethnicities, according to associate director of the Bone Marrow Transplant Program, Weill Cornell Medicine/NewYork-Presbyterian Hospital, Tsiporah B. Shore, M.D.
We live in a very multi-ethnic world, and it is more and more vital that all ethnic and racial groups needs can be accommodated.
With the addition of novel approaches such as haplo-cord and haploidentical transplants, an increasing number of patients are able to receive this necessary treatment.
Stem cell transplantation is a very important procedure that should be available for everyone. Looking at the unrelated registry, or even within families, there are very limited donors for many ethnic populations. It is vital that something is done about that so that transplants are available to everyone, even when donors are not available in the registry.
Shore’s centre has pioneered a new method called the haplo-cord transplant and also do cord transplantations and haploidentical transplantations – options which are fairly new and different to what was available five years ago thus enabling the entre to find donors for almost everyone.
If there is one thing that South Africans love, it is their Braai (BBQ), but with all the scares around eating grilled meat, some are querying whether this is still possible, and a Saffa who cannot braai is totally lost. How are they going to watch rugby now, or just have a nice day with friends around the pool or in the lapa of an evening?
Never fear, help is at hand, fellow Saffas, and you can STILL have your beloved braai – and in a healthy way too! When the scent of your neighbour’s braai tempts you to cook your own food on the grill, consider marinating your meat first.
“Carcinogens – substances capable of causing cancer – are produced when meats (animal proteins) are cooked at high temperatures, so grilled meats can certainly increase the levels of carcinogens in the body. Marinating can reduce the formation of one type of potential carcinogen associated with grilling – use an acidic marinade such as vinegar or citrus juice. And no carcinogens are produced with grilled vegetables, so you can grill all the veggies you want.”