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Editorial Reviews
From Library Journal
Keane, a nutritionist, cancer survivor, and coauthor of the best-selling Juicing for Life (Avery, 1992), and Chase, a natural-health writer and nutrition educator, describe the body's physical components and how nutrition affects physical function. They then present types of cancers and detail how the cancers insinuate themselves into body structures. The authors' proposed nutritional therapy is designed to deny cancer the food elements it requires for growth while strengthening the body against the disease and the rigors of its treatments. Recommendations are made for nutritional supplements, food preparation, and managing the side effects of treatment. Specific diets for overweight and underweight individuals and those on chemotherapy and radiation therapy are also incorporated. Although the book is complex in subject, the authors present excellent analogies and information. Their clearly written book goes beyond Eileen Behan's Cooking Well for the Unwell and Rachel Keim and Ginny Smith's What To Eat Now: The Cancer Lifeline Cookbook (both in LJ 5/1/96) in nutritional information but doesn't include the recipes and specific diets contained in those titles. An excellent complement to either work.?Janet M. Schneider, James A. Haley Veterans Hosp., Tampa, Fla.
Copyright 1996 Reed Business Information, Inc.
Midwest Book Review
Improved dietary habits can support cancer treatment programs; yet too few cancer guides provide much information on just what kind of diet should be followed. Enter this title, written by two licensed nutritionists and focusing on foods which reduce toxicity from chemotherapy and increase the body's recovery process. From supplement "dos and don'ts" to insights on natural foods, this covers many topics.
See all Editorial Reviews
Keane, a nutritionist, cancer survivor, and coauthor of the best-selling Juicing for Life (Avery, 1992), and Chase, a natural-health writer and nutrition educator, describe the body's physical components and how nutrition affects physical function. They then present types of cancers and detail how the cancers insinuate themselves into body structures. The authors' proposed nutritional therapy is designed to deny cancer the food elements it requires for growth while strengthening the body against the disease and the rigors of its treatments. Recommendations are made for nutritional supplements, food preparation, and managing the side effects of treatment. Specific diets for overweight and underweight individuals and those on chemotherapy and radiation therapy are also incorporated. Although the book is complex in subject, the authors present excellent analogies and information. Their clearly written book goes beyond Eileen Behan's Cooking Well for the Unwell and Rachel Keim and Ginny Smith's What To Eat Now: The Cancer Lifeline Cookbook (both in LJ 5/1/96) in nutritional information but doesn't include the recipes and specific diets contained in those titles. An excellent complement to either work.?Janet M. Schneider, James A. Haley Veterans Hosp., Tampa, Fla.
Copyright 1996 Reed Business Information, Inc.
Midwest Book Review
Improved dietary habits can support cancer treatment programs; yet too few cancer guides provide much information on just what kind of diet should be followed. Enter this title, written by two licensed nutritionists and focusing on foods which reduce toxicity from chemotherapy and increase the body's recovery process. From supplement "dos and don'ts" to insights on natural foods, this covers many topics.
See all Editorial Reviews
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