From Publishers Weekly
In Betty Crocker's Living with Cancer Cookbook doctors Kris Ghosh and Linda Carson along with Elyse Cohen begin with a discussion of the disease and how to cope then outline and identify dietary considerations. A q&a section answers patients' common questions, such as "Why am I too tired to eat?" and is followed by such soothing recipes as Berry-Banana Smoothie. Each dish in the main section, many from patients, includes nutritional and fiber information and is color-coded to indicate which side-effects it helps. One important tip is that extra flavor helps to stimulate the appetite and mask unpleasant tastes from radiation and chemotherapy. Pasta with Chicken in Chili Sauce and Savory Scallops and Shrimp are among the temptations anyone might enjoy. The full-color presentation lifts the spirits.
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From the Back Cover
Written with the expert help of two oncologists (Dr Ghosh and Dr Carson) and a nutritionist, this book tackles the challenge of eating while undergoing cancer treatment.
Nutrition is a critical factor in weathering cancer treatment and patients are highly motivated to change their diet and are eager for information. This book gives them 130 delicious recipes (without sacrificing taste) that provide the best in nutrition for people undergoing treatment. These recipes are flagged to show which ones help most with the most common side effects of cancer treatments: constipation, diarrhoea, mouth sores and nausea. Dr Ghosh also answers specific questions on how to handle these side-effects.
There are quotes, inspirational anecdotes and practical tips from real-life cancer patients and cancer survivors throughout the book. Designed with not only those undergoing treatment in mind, this cookbook's recipes are geared not only towards easy preparation for patients - often tired from treatment - but also their family and carers who may be helping out with cooking.