This newly revised and expanded 15-year anniversary edition includes chapters on nourishing foods that are best tolerated to ease common side effects such as nausea, sore mouth and throat, taste changes, neutropenia and weight loss. With easy everyday recipes using familiar ingredients, you’ll find this book an invaluable recipe resource for cancer prevention.
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A Note from Holly Clegg: “The first edition of Eating Well Through Cancer came out in 2001 and was updated in 2006. Still, one of the best-selling cancer cookbooks, I felt it was time to expand the cookbook with this anniversary edition.”
“Years ago, Dr. Miletello pointed out to me that one of the most often asked questions by cancer patients was, “What can I eat?” PEOPLE WITH CANCER STILL NEED TO EAT! This book became very personal as my father was diagnosed with larynx cancer and had to undergo treatment. I better understood the everyday challenges he faced with eating. Fifteen years later, he speaks with an artificial larynx; and still looks forward to my cooking.”
from AAMC Magazine – Feb 19, 2016
Colon cancer is the third most common form of cancer in the United States. It is also the second deadliest cancer that affects both men and women. However, according to the U.S. Centers for Disease Control and Prevention, if everyone ages 50 or older had regular screenings, up to 60 percent of colon cancer deaths could be prevented. In fact, many cases of colon cancer can be completely prevented through a simple screening exam called colonoscopy.
“Colon cancer is preventable through the removal of intestinal polyps, which have the potential to become cancerous,” says Surgical Oncologist Naeem Newman, MD. “This can be done during colonoscopy.”