Last month we provided the basics on what victims of pleural, peritoneal, testicular and pericardial mesothelioma cancer can do to help better their diet and nutrition while filing mesothelioma claimsand having to go through radiation, chemotherapy or surgery treatments. We learned that healthy proteins, fats and carbohydrates are essential in providing a balanced meal to help maintain weight and energy levels for patients. We also provided information about how some treatments can take away a patient’s appetite and in those cases, if your doctor approves it, certain supplements could be used to provide the nutrients your body will need to continue to heal properly.
Once you’ve met with a lawyer to file mesothelioma claims, you can focus more on nutrition. This month we are providing more information about nutrition and taking it a few steps further by also providing healthy and nutritious recipes for people managing malignant mesothelioma or any asbestos-related illness. These meals will be made up of ingredients that hit on important food groups that will give your body a good start at healing and having good amounts of energy.
If you have mesothelioma claims, diet and nutrition are your secret weapon to fight the cancer and provide your body the ammunition it needs to win the war. If you cannot prepare these meals, ask family or friends to prepare them for you. Make sure to keep plenty of fruits and vegetables on-hand as powerful snacks in your diet and nutrition backpack. Balanced diet and nutrition has always been the key to good health – open the door with this month’s recipe suggestions.
There is no magic food for fighting cancer. However, smart combinations of cancer-blocking foods provide important nutrients and a way to contribute to better overall health.
Brussels sprouts, broccoli, cauliflower and cabbage do not appear alike but cancer researchers know on inside, they pack a punch as a family rich in indoles and isothiocyanates. These compounds fight cancer by inhibiting enzymes that activate carcinogens. Not only that, but they stimulate enzymes that deactivate them. In other words, cancer patients – eat up!
2 hickory-smoked bacon slices
4 large shallots, thinly sliced
2 pounds Brussels sprouts, trimmed and halved
1 cup water
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1 (2-ounce) slice French bread baguette
3 tablespoons butter
1. Preheat pan.
2. Cook bacon to crispy and retain drippings; crumble. Turn on heat to medium-high and add shallots to the drippings. Stirring occasionally, sauté for a couple of minutes or until tender. Addthe Brussels sprouts and 1 cup of water then bring to a boil. Cover pan with foil and continue cooking for 6 minutes or until Brussels sprouts are almost tender. Remove the foil and take the pan off the heat. Season with 1/4 teaspoon salt and pepper and stir to combine. Spoon Brussels sprouts mixture into a 2-quart broiler-safe glass or ceramic baking dish coated with cooking spray.
3. Set the bread in a food processor and pulse until finely ground. Melt butter in skillet and combine breadcrumbs and 1/4 teaspoon salt to pan. Stir for 2 minutes until toasted. Roll in cooked, crumbled bacon to toasted breadcrumbs. Sprinkle this over Brussels sprouts and broil 3 minutes to golden.