I never thought I’d be in this position. Fourteen years in, and I continue to have chronic breast cancer. I’m much better now and stronger than I was when my journey first began, yet I still see my oncologist for a maintenance dose of a targeted chemotherapy every three weeks.
I’ve built my new life around my breast cancer to keep moving forward. One of the best things I’ve learned is to never look back at what might have been. I try to live in the moment and I know that I can only control certain aspects of the future.
In addition to my maintenance chemo, I spend a lot of my week taking care of myself and doing what I can to improve my health and prevent another recurrence. I eat a healthy diet, exercise almost every day, get enough sleep, and try to live mindfully and as stress-free as I can manage, given the nature of my medical history. Read more… “How I help myself reduce the risk of another recurrence”
For cancer patients and survivors, learning what to eat for the energy they need and to support their treatment can be powerful medicine. Fortunately, an increasing number of clinics have specialists in oncology nutrition who help patients navigate the often complex diet needs. I talked with one of these experts, Angela Hummel, about helping people with cancer do just that.
What do patients ask you the most?
People really want to know what’s the best thing to eat for fighting cancer. Although there’s no one answer, I encourage patients to focus on eating as healthy of a diet as they can. Getting enough nutrients is key to support a strong immune system and to repair your body. Patients and caregivers can get creative and make eating more enjoyable by making smoothies, flavorful soups or foods that are easy to to eat, like muffins. Read more… “Powerful Medicine – A Cancer RD Talks about Diet for Patients/Survivors”
Can burned toast and blackened potatoes lead to cancer? It’s a story making headlines today because of an initiative a UK government agency has taken to highlight a substance found in these products that are a “possible concern” for increased cancer risk.
The compound is called acrylamide and it’s generally formed when you cook up some starchy foods at high temperatures, over 120 degrees. The sugars and amino acids in the foods cause a reaction, the Maillard reaction, which leads to acrylamide.