Survivors who had chemo etc and are into Complementary medicine
Comments
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Ooooh, Cheetos. I LOVE Cheetos.
I stared at them for a long time on the shelf at the store this evening. I left them there. But then I came back around and tried to rationalize how I "deserve" them with all I'm going through and all.
I ended up leaving them there. I know I'd end up eating the entire bag this weekend. I can't eat what I don't have, right?
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Oh god I miss Cheetos. If I buy them, I eat the whole bag, so I try to refrain. But when they're around, look out, I'm on them!
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I did as well.
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DeRox I have read that about raw veggies and chemo but I was on Nuelasta during chemo. I was told I could eat everything and I did, including sushi. The only thing I did not do is sample the raw cookie dough when baking. I never had a problem in the past but on chemo I didn't want to risk it.
Caerus-Sunflowers Where in Western MA? I grew upSE of Boston but went to summer camp in E. Otis, worked in E. Longmeadow for 3.5 years (lived in Springfield for a while) and went to UMass Amherst my 1st 2 years of college. I still have some friends in western MA.
V8 fusion does have a low cal but they replace the sugar with nutrasweet. Personally I feel to get the roughage benefit from veggies and fruit it's best to eat them whole. I personally feel the less processing the better but of course V8 is might be better than nothing at all.
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For those who have mentioned giving up soy sauce, there's actually very little soy in soy sauce. So feel free to use it!
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Some veggies are better when cooked: Steaming helps preserve their antioxidants and makes them easier for your body to absorb. This is true of carrots, zucchini, broccoli, spinach, mushrooms, cabbage and tomatoes. In fact, tomatoes are better for you when processed than raw because it releases the lycopene, which has been shown to have anti-cancer properties.
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I too have heard that about tomatoes. I use a lot of canned tomatoes (no salt added of course) and don't feel as guilty about it because of that.
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I will be spending tomorrow canning tomotoes. I love having my own stuff to use.
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I braise, as opposed to steaming, a lot of vegetables. So a tiny bit of fat, either olive oil or butter. Depends on the veggie. For example, I do kale in olive oil and garlic, and Swiss chard in butter, often with pine nuts and raisins.
Braising brings out a sweet and nutty flavor. Recently, I braised snap peas in a tiny bit of black truffle oil (olive oil infused with black truffle) and a tiny bit of water.
Any liquid is absorbed by the vegetables so no nutrients are lost. And really, very little fat.
I also love to roast veggies, again with a bit of olive oil or butter. Carrots are like candy that way.
Sherry.....two months to tomato season here. Jealous. - Claire
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I use mostly olive oil too. Last night, I made vegetarian pannini sandwiches: fresh veggies roasted with garlic, olive oil and fresh herbs from the garden, about a tablespoon mixture of low-fat cheese, toasted on sourdough English muffins.
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I love steamed veggies. Do not EVER boil them anymore.
The problem with the V8 juices, and others like them, are that they are processed. The contents have reached extremely high temps that kills off most of the nutrients. However, if it is the only way someone will eat their veggies, I guess it is better than nothing.
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What do you guys use for salad dressing?
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Extra virgin olive oil and balsamic vinegar in a 3:1 ratio. Dump in a bottle with dried fines herbs and a bit of Dijon mustard. Shake.
I am amazed that anyone buys prepared salad dressing as super simple to make and delish.
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Claire_in_Seattle, I agree I enjoy vegetables sauteed in a bit of olive oil. I've been experimenting with grilling them in the oven with a bit of oil as well.
pejkug3, I use extra virgin olive oil for my salad dressings. I add apple cider, red wine cider, or one of the other ciders to the oil just to add I use a bit of water to cut down on the calories.
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Salad dressing:
1/2 part salsa
1/4 part balsamic vinegar
dried basil to taste
garlic to taste
Dijon mustard
little bit of olive oil
1/4 waterblend all ingredient together with an immersion hand held blender. Chill. You may have to add more water or less vinegar depending on your taste. I have made it with Cholula hot sauce too instead of the salsa but you use only about half the amount.
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lago, I love the idea of adding salsa, never thought of it. It would bump the nutritional value with the tomatoes.
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Does anyone want to come and be my cook? You all sound awesome!
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Glad I missed what ever the spam was, and thank you to all for reporting it, and keeping this thread such a wonderful resource.
Lago - in the "hilltowns" with all the good rural country follks
Farms galore...my sugar snap peas are blooming 0 -
Reminder that one "new" veggie here in Seattle is "pea vines". I braise these, and can fill in untill the peas show up. They are usually sold with some pea flowers, so picked at that stage.
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I LOVE those, Claire
Buy them at farmer's markets cuz I don't want to use my own vines I use them raw in salads - nice sweetish balance to the mustard greens I also use. I also love Nasturium flowers.0 -
I will have to try some of the salad dressing recipes. I use a homemade buttermilk dressing. If I remember to post the recipe when I get home I will do that. I don't have it here at work. I can't stand store bought dressings. yuk
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I really enjoy this thread. So much information and so healthy for you, We need to stay health concious. I wish I did better at this when I was younger. Making the change now is better than not making the change at all. Thanks for all the wonderful advice and for the recipes they sound wonderful will be trying them.
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Caerus-Sunflowers I spent a lot of time in Northhampton. Not too far. Really pretty country… and yes lots of farms. Doesn't Bill Cosby live out that way too.
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Patzee, thanks for passing that on, never heard of it, can you keep us updated on how much you like it?
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I just looked at the website, and was disappointed that while they mentioned the published clinical trials they did not post any of the trials or results.
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Anyone recommend a good probiotic? I used to use this one type of nutra flora that worked great but the site I used to buy it from is gone. It worked great. I had been using it for 3+ years.
I like it in powder from not in the form of a pill.
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Lago, I pm'd you
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Lago I use NOW and buy it at the health food store but it is in pill form. I do remember seeing that they carried one in powder form as well but it was a different brand. I'll be going on Tuesday if I remember I'll check out the brand for you
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Lago:
Metagenics has an outstanding probiotic than can be purchased in powder or pill form. It can be ordered online.
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On the subject of salad dressings... my favorite is Trader Joe's Champagne Pear Vinaigrette. It's mostly pear juice/pear puree with bits of gorgonzola cheese. Just 45 calories for 2 Tbs., and it's so good! Deanna
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