I Have Mesothelioma - Options to Consider
Last month we provided the basics on what patients who say, “I have mesothelioma,” can do to help better their diet and nutrition while going through radiation, chemotherapy or surgery treatments. We learned that healthy proteins, fats and carbohydrates are essential in providing a balanced meal to help maintain weight and energy levels for patients. We also provided information about how a mesothelioma diagnosis and treatments can take away a patient’s appetite and in those cases, if your doctor approves it, certain supplements could be used to provide the nutrients your body will need to continue to heal properly.
This month we are providing more information for victims of asbestos exposure who can say, “I have mesothelioma,” on nutrition, taking it a few steps further by providing healthy and nourishing recipes for people managing malignant mesothelioma or any asbestos-related illness. These meals will be made up of ingredients that hit on important food groups that will give your body a good start at healing and having good amounts of energy.
If you can say, “I have mesothelioma,” diet and nutrition are your secret weapon to fight the cancer and provide your body the ammunition it needs to win the war. If you cannot prepare these meals, ask family or friends to prepare them for you. Make sure to keep plenty of fruits and vegetables on-hand as powerful snacks in your diet and nutrition backpack. Balanced diet and nutrition has always been the key to good health – open the door with this month’s recipe suggestions.
Nuts & Seeds
Nuts and seeds are not only low in saturated fat, but they are simply good addition to add to any plant-based diet. The main stand outs are walnuts and flaxseed. Small amounts of walnuts can cut the risk of some cancers in half according to a recent studies. Other research shows they can also block other cancers. Flaxseeds are known to have cancer-fighting potential because of a high fiber, omega-3 fats, and lignans (beneficial plant compound) content.
- 1/4 cup hazelnuts
- 3 cups fat-free milk
- 1 1/2 cups regular oats
- 1 1/2 cups diced Granny Smith apple (about 1 medium)
- 1/3 cup ground flaxseed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 3 tablespoons brown sugar
- 3 tablespoons slivered almonds
Preheat oven to 350°.
Place hazelnuts on a baking sheet and bake at 350° for 15 minutes, stirring once. Place nuts into a towel. Roll them in towel and rub off the skins. Finely chop nuts and set aside.
Combine milk and next 5 ingredients (through salt) in a medium saucepan. Bring to a boil over medium heat and stir in vanilla. Cover, reduce heat and simmer 5 minutes or until thick. Sprinkle with hazelnuts, brown sugar, and almonds.