Eating well and moderately has been
the mantra for cancer patients. But nobody talks about metabolism and
bioavailability. Especially the latter. I have been asked many times what food
is good for this cancer and that cancer? And there are tons of marketing of good
foods for cancers. Some even “cures” cancer. The quality of food has changed
the food-scape somewhat. There are adulterated and fake food scams to entice
the uninformed.
I have no answer to these fierce
marketing of food. I have since begun to go back to basics and that is
metabolism and bioavailability. That is the whole reason why cancer is an
individualized disease. No two person has the same levels of metabolism and
bioavailibility. Then again age compounds to the problem. Metabolism slows down
with age.
My personal food regime comprised
animal protein rich food, thermo-genetic food, Omega 3 fats, berries, yogurt,
oils and resistant starched foods. Protein rich foods increases thermogenic burn by at least 30%. As I am also diabetic, I opt for resistant
starched food mainly also to control my blood sugar. The many properties of
resistant starched food include improved metabolism, pre-biotic effects and
reduces fat storage. Below are some prepared resistant starched food :
Green, unripe bananas.
Uncooked, rolled oats.
Potatoes that have been cooked then
cooled.
Rice that has been cooked then
cooled.
White beans that have been cooked
then cooled.
Lentils
that have been cooked then cooled.
Eating well makes the difference to enhance
metabolism and bioavailability.
Take care.
Allen Lai