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Monthly Archives: May 2011

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Immunotherapy: Cancer Treatment of the Future

When I was diagnosed with neuroendocrine pancreatic cancer in 2007, my gastroenterologist scrambled to find an oncologist who had experience treating my very rare disease. My options were quite limited, and the clock was ticking because the primary tumor that had taken up residence on my pancreas nine years earlier was making me sicker by the day.

Two medical facilities made the final cut: the Moffitt Cancer Center in Tampa, Fl. and the National Institute of Health (NIH) in Bethesda, Md. In the end I opted for Moffitt, because I felt that I my well-being would have been my doctor’s first priority, as opposed to the NIH where I was concerned that my involvement in a trial might take priority. The NIH nurse coordinator did email me that they were “eager” to get me into their tissue study, so I’m pretty sure my concerns were valid. Having such a rare disease, my insides became quite famous in 2007. Well done, Tissues!

As it turns out, two years later I switched to an oncologist at Johns Hopkins who said something very interesting: “I’m glad you haven’t tried chemo or radiation, because if you did, we would assume that the treatments were the reason your disease is stalled out, and we’d continue giving you them.” Almost four years since my diagnosis, my disease appears to be stopped in its tracks, and apparently it’s because my immune system is doing its job. If I chose the NIH back then, would they have put me in a trial right away, or would they have also decided to merely watch the disease since nothing really seemed to be progressing? We’ll never know.

One doctor at Hopkins told me that strengthening the immune system to fight cancer on its own is the future of treating the disease, rather than poisoning and radiating people and weakening their bodies as a result. There’s an article in the Washington Post today that discusses how the NIH is using its trials to strengthen immune systems. Here’s an excerpt:

“If we can train the immune system to kill — to take apart a tumor — with limited side effects, we can set in motion a dynamic, self-perpetuating anti-cancer response.”  And perhaps change the course of medicine.

I love seeing that immunotherapy trials are happening (and I love that I’m not a part of them, quite frankly). Researchers are indeed looking to strengthen the immune system to combat cancer.

Here’s my plan: I’m going to keep strengthening my own immune system by eating my plant-based diet and exercising like a maniac, to slow down the progression of my disease so much that if one day way down the road I do need treatment, they will have already worked out how to do it through immunotherapy. Well done, Team! Keep at it!

 

Linguine with Potato Croutons and Olive-Almond-Orange Pesto

Proving once again that you can eat a plant-based, cancer fighting meal that tastes incredible, I present to you another Jack Bishop recipe from A Year in a Vegetarian Kitchen.

Linguine with Potato Croutons and Olive-Almond-Orange Pesto

(Serves 4 as a main course)

  • 3/4 pound Yukon Gold potatoes, scrubbed and cut into 1/2-inch dice
  • Salt
  • 1 cup packed fresh parsley leaves
  • 1/2 cup green olives, pitted
  • 1/4 cup sliced almonds, toasted in a dry skillet until fragrant and cooled
  • 1 teaspoon grated orange zest
  • 3 tablespoons fresh orange juice
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil (break out the high-end e.v. olive oil for the pesto)
  • 1 pound linguine

 

  1. Bring 4 quarts water to a boil in a large pot for cooking the pasta.
  2. Bring 2 quarts water to a boil in a large saucepan. Add the potatoes and salt to taste and boil until the potatoes are just beginning to soften but have not begun to lose their shape, about 8 minutes. Drain and serve the potatoes and set aside.
  3. Place the parsley, olives, almonds, orange zest, and orange juice in a food processor. Process, scraping down the sides of the bowl as necessary, until the ingredients are finely chopped. With the motor running, pour 1/4 cup of the oil through the feed tube and process, scraping down the sides of the bowl, until smooth. Scrape the pesto into a bowl large enough to hold the cooked pasta and season with salt to taste.
  4. Heat the remaining 2 tablespoons oil in a medium nonstick skillet over medium heat until shimmering. Add the potatoes and cook, stirring occasionally, until golden brown, about 12 minutes. Season with salt to taste.
  5. Meanwhile, add 1 tablespoon salt and the pasta to the boiling water and cook until al dente. Reserve 2/3 cup of the cooking water and drain the pasta. Stir 1/3 cup of the cooking water into the pesto. Add the pasta and toss, adding more cooking water if necessary to moisten the pasta. Divide the pasta among four bowls. Spoon some potatoes over each portion and serve immediately.

Physical Activity and Cancer

Despite the fact that I have spent a great deal of time discussing diet and cancer, there is another relationship to consider: physical activity and cancer. I wondered if my success thus far in fighting off that ass Cancer was primarily due to my plant-based diet, but after a bit of research, it is clear to me that physical activity has probably been just as important for my putting the beat down on cancer.

Here are some of the things I learned:

  • Physical activity (either through work or leisure-time) lowers colon cancer risk by 30%. Holy Crap!
  • Studies have also shown that physical activity lowers the risk of getting breast, colon, endometrial (uterus), and prostate cancer.
  • Researchers have only recently begun focusing studies on links between physical activities and cancer and so the data is limited, but reputable organizations like the National Cancer Institute, the American Cancer Society, and the American Association for Cancer Research agree that physical activity plays a major role in limiting the disease.

A Miraculous (?) Story of Physical Activity and Cancer Survival

I do have one personal story to share that was told to me by an oncologist at Johns Hopkins who believes that my diet and lifestyle (read: physical activity) have put my body into balance so that my immune system is able to do its job and fight my cancer on its own.

This doctor is a thoracic surgeon who was treating a woman he believed to be in the end stage of lung cancer. She would complete a course of chemo over a few months and then need to go back a few months later when her symptoms would inevitably return. In his mind, she had only months to live. After some time he stopped hearing from her.

Last year he received a call from this patient — six years after her last treatment. He was stunned. “How are you? I haven’t heard from you in years.”

She responded that she was doing great and was calling to tell him her wonderful news: she was a grandmother!

He couldn’t understand how she could be doing so well after all those years and asked what she had been up to.

“Remember on my last visit that you told me I should start exercising? Well, I took your advice, and the next day I walked eleven miles. I’ve walked eleven miles every day since, and eventually it hit me that my symptoms never returned. I’ve never felt better!”

Immunology: The Future of Cancer Treatment

That doctor told me that the future in cancer treatment is not going to in poisons like chemo and radiation, but instead is going to be in understanding how to get the immune system to do its job and fight back against the disease. It seems to him that by increasing her physical activity, his patient put her body into balance, and her immune system was able to do its job.

He told me that whatever I’m doing with my diet and exercise is working and that I should not change a thing. Eat a bounty of delicious fruits, vegetables, nuts, beans and grains and ride my bike as often as possible while mixing in a bunch of Pilates and weight training? No problem! I’ll take that prescription over chemo or radiation every day. I look great and feel even better too.

Eff you Cancer!

Forks Over Knives Trailer

To continue the “movies that can save our lives” theme of the month, here’s the trailer to Forks Over Knives. One quote that resounds for me:

“We learned that we could turn on and turn off cancer growth, just by adjusting the level of intake of [animal] protein.” — T. Colin Campbell

 

Chow Down Movie Review

I’m thrilled to share with you that another documentary has just been released that shows us how a plant-based diet can actually prevent and/or reverse deadly diseases like cancer, heart disease, and diabetes.

Chow Down follows a similar story to the one told in Forks Over Knives and even shares some of the same players: T. Colin Campell, Ph.D., renowned researcher and author of The China Study, Neal Barnard, M.D., founder and president of the Physicians Committee for Responsible Medicine, and Caldwell B. Esselstyn, Jr., M.D., former surgeon, researcher, and clinician with the Cleveland Clinic and author of Prevent and Reverse Heart Disease.

Directed by Julia Grayer and Gage Johnston, the film follows the story of three Americans, two with heart disease, and one with type-two diabetes, who opted to change their diets rather than jump under the knife or live a life on supplemental insulin. Just like the stories presented in Forks Over Knives, in Chow Down, the results are the same: by switching to a plant based diet, the participants saw their health dramatically improve.

To give you a taste of their successes, one man, Charles, saw his blood pressure drop from 250/150 to 120/80 by merely changing his diet, and his cholesterol level went down from 220 to 124. Another man, John took a stress test after changing his diet. The surgeon who had wanted him to undergo heart surgery prior to his diet shift told him that based on the new stress test,

“I’d be hard pressed to find anything wrong with this heart.”

This movie is less than two hours long. I’ll say it again: I lie on a table in a cancer center for three hours multiple times a year to follow the course of my cancer. Take the time to watch this movie, and make changes to your diet and lifestyle now so that you can enjoy a healthy life without having to spend hour after hour in hospitals.

One point I’d like to make before I go. Although the people in the movie did not love the food they were eating, I can tell you that since becoming a vegetarian, I have never enjoyed food more. Check out some of the recipes on this site for examples of delicious foods that are good for you.

Chow Down DVDs can be purchased on Amazon and at many Whole Foods. You can also watch it on Hulu and Netflix. For now take a look at the trailer.

Asian Veggie Burger with Slaw Recipe

Last night I combined two recipes from two different cookbooks and ended up with a perfect meal. The burger came from a new book, The Best Veggie Burgers on the Planet, and the slaw came from Jack Bishop’s A Year in a Vegetarian Kitchen. I’ve been looking to mix up the menus a bit, and I’m so glad I did. This dinner rocked. The jury’s still out on whether the Veggie Burger book actually does have the best on the planet, but it’s certainly looking promising.

Try putting the slaw right on the burger. So. Crazy. Delicious. (And Cancer really HATES that much color on a plate, BTW.)

Korean BBQ Burger (makes 4-6 patties)

  • 1 tablespoon sesame oil
  • 1-2 tablespoons chili garlic sauce or Sambal Oelek (I used one heaping tablespoon of chili garlic sauce, and with that I’d rate it medium spicy.)
  • 4 cloves garlic, minced
  • 1 cup instant potato flakes
  • 1 can white beans, drained and rinsed
  • 2 tablespoons finely chopped scallion or chives
  • 1/2 cup raw cashews, finely ground into a powder
  • 2 tablespoons agave nectar
  • 2 tablespoons cornstarch
  • 3 tablespoons canola oil
  • Salt and pepper
  • Oil, for frying (optional)

 

  1. Add all the ingredients into a mixing bowl, and mash together using your hands. Really smoosh it together until there are almost no whole beans left in the mixture. Let rest for at least 20 minutes to thicken up a bit.
  2. Form into 4-6 patties.
  3. Panfry in oil over medium-high heat for 2 to 3 minutes per side, or until a golden, crispy crust is formed, or bake, uncovered, on a baking sheet lined with parchment or a silicone baking mat at 350 degrees for 25 minutes, or until firm and just beginning to brown.

Warm Asian Slaw

  • 1/2 medium head red cabbage (about 1 1/4 lbs)
  • 1 tablespoon roasted peanut oil
  • 1 small jalapeno or other fresh chile, stemmed, seeded if desired, and minced
  • 2 medium garlic cloves, minced
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons minced fresh cilantro leaves

 

  1. Heat the oil in a large nonstick skillet over medium-high heat until shimmering.
  2. Add the oil, chile, and garlic and stir-fry until fragrant, about 20 seconds.
  3. Add the cabbage and stir-fry until wilted slightly, about 2 minutes.
  4. Add the vinegar and soy sauce, cover, and cook until the cabbage is crisp-tender, about 5 minutes.
  5. Stir in the cilantro, adjust seasonings (I usually add in a bit more vinegar), and serve.

Johns Hopkins Pancreatic Cancer Support Board

When I was diagnosed with the rare form of pancreatic cancer called neuroendocrine cancer almost four years ago, I could not find a support network for people like me. Who knew there was such a community close to home at Johns Hopkins in Baltimore?

Shortly after my diagnosis in 2007, I had a distasteful consult with a pancreas surgeon at Hopkins and ran away, but last year I ended up finding a fabulous oncologist at Hopkins and have been going there since. I’ve been receiving excellent care, but I had no idea that Hopkins also had patient support services like a discussion board for us.

This week a friend found the Johns Hopkins Pancreatic Cancer Support Board online and told me to look it up. What a fabulous resource! When I was struggling to find an oncologist and make decisions on whether to remove half of my liver in addition to half of my pancreas (little things like that), I could have easily typed my questions on the board and found answers right away.

Just today someone posted information on a new chemotherapy drug called Sutent that has been successful in slowing down my kind of cancer. Talk about useful information! I will be visiting the discussion board often and will feel great knowing that I don’t have to travel this journey alone.

PepsiCo’s Nutrition Business

This week’s The New Yorker features an article about the CEO of PepsiCo, Indra Nooyi, and her vision to expand the company’s line of nutritious drinks and snacks. With people becoming fatter and fatter and less and less healthy, she feels its her company’s duty to help provide people with healthier choices.

Here’s my take. I think it’s really sweet that Ms. Nooyi wants to help shape (pardon the pun) the world, but I don’t think her business model is going to succeed. Corporations need profits to continue, just as humans need vitamins and minerals. (See what I did there? I threw in that whole “we need vitamins and minerals” thing, since you and I know that most people are just drinking Pepsi and eating Fritos and not actually putting nutrients into their bodies.) At the end of the day, PepsiCo’s shareholders are going to see that the nutritious side is not aiding the bottom line, and Ms. Nooyi will either be ousted, if she puts too much stock into this endeavor, or she’ll just back away from it. (Investors are already balking at this, BTW.)

Change has to come from the individual consumers. People have to want to eat and drink better. Maybe one day people will think, “Hey, that chick with The Cancer appears healthier than me. I wonder what she eats and drinks…” Maybe then they’ll start eating their fruits and veggies.

To me, the only way Ms. Nooyi’s plan works is if she makes it a PR initiative that is not intended to be a major profit center but rather a good deed that makes the company look good.

 

Milk Substitutes and Me

In case you missed it, after six years of being a vegetarian I turned vegan this month. Not a big deal. I was really close to being a vegan, eating no eggs and just having milk and a little cheese, so I just closed off the milk and cheese. I actually feel fabulous and have lost a couple pounds simply by eating small plates of delicious vegetables, fruits, nuts, and grains.

Going vegan seemed impossible to me in the past, because every time I tried a milk substitute I felt like crap. After living life for nine years with an evil tumor on my pancreas, I want to feel super healthy all the time and shun anything that might make me sick. That includes people with colds, BTW. Can you guys keep your icky germs away from me?

I’ve figured out that it’s not the soy, nor almonds, nor coconuts that make me feel sick, it’s the sweeteners the manufactures put into the soy milk, almond milk, and coconut milk. Enter Whole Foods’ 365 Everyday brand unsweetened milk substitutes. Finally! I’ve tried both their soy milk and almond milk, and while the vanilla-flavored versions acted as, well, laxatives for me, the unsweetened versions come with no side effect.

Thanks, Whole Foods, for remembering that some of us still do go au natural!

Stop Hunger or Nourish Body?

You’d think this would be a no-brainer for someone as devoted to nutrition as I am, but recently I had an epiphany. While I was eating incredibly healthy dinners, and when I had leftovers, incredibly healthy lunches, the rest of the day, rather than continuing to fuel my body with a rainbow of produce, I was merely eating things that would stop my hunger. Rather than carrots dipped in hummus, or apples with peanut butter for snacks, I was eating a sugary chocolate coated granola bar, animal crackers, or hot cocoa. I wasn’t hungry, but that shouldn’t be the only goal.

If you’ve been following along, you know that I recently read T. Colin Campbell’s book The China Study and that I saw the movie Forks Over Knives. The research in this book and movie snapped me to a new level of thinking, and not only am I now a full-fledged vegan so as not to fuel Cancer with any animal protein, I’m also working to find better snacks throughout the day. It’s time to dust off my Vitamix so that I can make veggie juice to drink, and I’m open to any other suggestions you have for snacks to eat. Gonna head out to Whole Foods today and buy some fresh nuts and fruits to start.

This week take stock of what you are eating. Are you fueling your body or are you just stopping the hunger?