Monday, January 28, 2008

NEW SITE OFFERS NUTRITION ADVICE TO CANCER PATIENTS

Many cancer patients experience weight loss and may have to wait several weeks before being able to see a dietician for help and advice. However a new website has now been launched to help them with their diet and nutrition. The site contains easy to prepare recipes and also advises on the best high calorie and protein rich foods for patients to eat. The site also contains a forum where patients can interact and share tips and advice with others. There is also a team of healthcare professionals available who will answer any questions on nutrition. The idea is that the site will help cancer patients to get the best diet and nutrition possible during their illness. To find out more, click on the link shown below:-

www.nutritionincancer.co.uk

Meanwhile a cancer expert from the World Cancer Research Fund has advised that salt should be banned from the dinner table in a bid to improve the nation’s health and that we should stick with just the pepper instead. Experts argue that because salt is already added to our food by manufacturers, adding extra salt is just making things worse. Salt has been linked to stomach cancer and excessive use can cause high blood pressure and increase the risk of heart attacks and strokes. The recommended daily intake is 6g of salt a day but the majority of Britons digest much more than that. Instead of using salt, why not use alternative flavourings such as lemon or lime juice, herbs, spices, peppers or onions. Your heart and health will thank you for it.

9 comments:

david santos said...

Hello, Naomi.
Thanks for posting and have a good week.

Jackie said...

I disagree about salt. Normal table salt and it's additives deadly but Himalayan rock salt or a top quality organic sea salt has tons of good minerals. Of course use sparingly but I believe you do need some. Trouble is most of these experts have tested things on animals in huge amounts so the test results are useless anyway.

Love the way they put sports drinks on their list at the site (among other strange things) as most have enough additives to trigger major allergies and could even react against medication. But again that's my personal view.

Marion said...

Vinegars added to fresh vegetables bounce up flavour, as well...I was told many times when I was a child...Eat your Greens and Vinegar!

I use Apple Cider Vinegar, and have found my salt intake to be far less. I don't crave it as much. Good post, Naomi!

Marshamlow said...

I am going to have to check out that website. I am always wanting to learn more about nutrition. Another way to control salt intake is to cook from scratch. When our littlest one was found to be allergic to wheat, corn, and egg; I had to learn how to cook everything from scratch. No prepackaged foods, cans, or pre-made spices or sauces - and my husband's blood pressure went down considerably. Maybe it was all that extra salt we eliminated.

Naomi said...

You too David. Glad you enjoyed the post

Sandy Carlson said...

Thanks for this scoop. Lately I have stopped to think about salt and all the foods to which it is added. I sure do like the stuff but don't need more!

Naomi said...

Jackie I agree with you salt is like most things - good for you in moderation and good quality rock salt or organic sea salt is a good one to choose. I think moderation is the key like with most things, you shouldn't overdo it.

Marion I have heard this expression in years gone by too. It doesn't seem very common nowadays. Apple cider vinegar is a good choice with vegetables.

It's surprising how much hidden salt content there is in prepackaged food Marsha. I think making food from scratch does make a difference as you know exactly what goes into it. Unfortunately it's the time element that's a problem sometimes.

You are welcome Sandy. Glad you enjoyed the post. I think it's very important to be aware of the salt content in food. Over time too much salt can cause a lot of problems. Moderation is the key as with anything.

Sheila said...

Naomi,
Another great post. When I was ill, my diet changed so drastically. Some days all I wanted was frozen macaroni and cheese dinners. Then if my white counts were off, I couldn't eat any fresh produce.

On the salt issue, Marsha is right that cooking from scratch is the best way to go. Anything processed is loaded with sodium--read the labels. It's shocking.

Naomi said...

It certainly is Sheila. It's frightening when you read the labels on ready meals. Glad you enjoyed the post.