A leading oncologist credited for changing the way cancer is fought in France. “The truth is that our eating habits, in the broadest sense, are in fact responsible for many of the cancers we get!” Gets straight into complex food issues while acknowledging that humans are hugely variable—we don’t all digest foods the same way. Has some firm and even odd opinions anyway. Potatoes good; carrots, hummus bad? Few scientists call out food preparation and the chemical changes that result, but Khayat digs in. An absolute no to cooking meat on a grill. Or in a wok. On the other hand, no more than three glasses of red wine for men with dinner, and no more than two glasses for women. This source is always… interesting. À votre santé, mes amis.
Good recipes worth exploring, but approves foodstuffs that some other cancer writers condemn: agave, maple syrup, juices, potatoes, sweet potatoes, raisins, mayonnaise. Shockingly, she even includes a penne pasta recipe.
An engaging book that explores such topics as spirit, diet, supplements, activity and rejuvenation in the pursuit of health. From the food angle, whole grains and soy OK; alcohol in moderation. Unenthusiastic about dairy and eggs. Sugar encourages growth and spread of tumors, although natural sugars in fruits and vegetables outweigh potential harm. No recipes. References via book index: Breast cancer, 28; prostate, 18; brain, 0.
These are paid-for program materials, not a book (and need an edit), but are the single most comprehensive recommendations about nutrition and brain cancers I have found to date. For a few hundred bucks you receive detailed analyses of specific foods – for example, the antioxidant potency or ORAC (Oxygen Radical Absorbent Capacity) of 70 different foodstuffs, from blueberries (ORAC = 3,240) to cucumbers (ORAC = 28), or the anticancer foods that repress the expression of oncogenes (green tea, tomatoes, etc. etc.) Based on charts of numbers like this, you can be overwhelmed trying to draw lines between what is in or out. Some recipes are supplied, but the primary idea is The Practicality of Cooking. Key suggestion: If a processed food includes an ingredient you can’t pronounce, don’t eat it! (I have personally used the consultancy of Jeanne’s small team to incorporate herbs, vitamins and minerals as supplements into my daily regime.)
I cook from this book frequently as the recipes are often great, but unless you have celiac disease, I don’t believe in its insistence of a gluten-free diet. As in his previous, science-focused book Grain Brain, chock full of explanations about the role of food choices for brain related illnesses including Alzheimer, epilepsy, seizures, depression and ADHD, although it makes ZERO mention of brain cancer. The basic diet premise is: no grains, wheats, carbs, sugar. He critiques what others consider a healthy breakfast — orange juice, whole grain cereal, a banana – as an invitation for elevated blood sugar levels. Perlmutter is generally critical of FRUIT; a handful of blueberries or an apple a day may be reasonable, but the four to six servings often recommended could wreak havoc on your body’s ability to process sugar. Curry-style recipes are especially fun and tasty, though I will often tweak by including forbidden brown rice.