The human body is made up of trillions of cells that divide and replicate billions of times each day. With so much going on in the body it’s inevitable that mistakes are going to occur. But about six times in each person’s lifetime, those mistake cells turn into cancer cells.
Mostly those cancer cells are eliminated by the body’s immune system. But sometimes the immune system fails to eliminate them and they begin to grow and spread. That means that about 42 percent of Americans will contract cancer and find themselves in a cancer treatment center.
It doesn’t have to be that way, and you can lower your chances of contracting the life-altering, life-threatening disease by bolstering your immune system.
And if you are currently fighting that dreaded disease, improved nutrition—and consequently an improved immune system—can help you improve your quality of life and maybe better your odds of winning the fight.
Author Patrick Quillin is a nutritionist who has worked for many years with cancer patients. He holds bachelor’s, master’s and doctoral degrees in nutrition, is a registered and licensed dietitian and is a Certified Nutrition Specialist with the American College of Nutrition.
In Beating Cancer With Nutrition, Quillin discusses how cancers often form as a result of an inadequate immune system weakened by the thousands of toxins people are exposed to through the environment and the foods they eat and by eating processed and chemically-enhanced foods.
If you don’t already have cancer it’s probably because your immune system has so far managed to beat back and eliminate cancer cells. By improving your nutrition—Quillin recommends eating only foods that will either sprout or rot—you can drastically improve your odds of resisting it.
But if you have contracted cancer, Quillin gives you the information you need to augment your cancer treatment regimen by eating foods that will help you to change the environment inside you body. Because without that change the underlying cause of your cancer will remain. Merely cutting out the cancer and treating it with chemotherapy and/or radiation won’t end your cancer if you don’t change the underlying cause of the disease.
Quillin’s views on nutrition are not shared by all oncologists. But he provides plenty of research to back up his claims. And he presents case studies showing the benefits patients—many of whom were given only months to live—received by changing their eating habits and improving their immune systems.
Quillin shows that one of the effects of cancer—and cancer-treating drugs—is a suppression of the appetite even as the body’s metabolism increases. This leads to malnutrition in the cancer patient. This malnutrition hastens the death of the cancer sufferer.
He also demonstrates how cancer is a sugar junky, and for a cancer patient consuming sugar is a death knell.
The book is written in a conversational style and is easy to read for the most part. There are sections that get a little too scientific for the average reader, but there are sidebars that help to explain what the scientific jargon is saying.
One great feature of the book is the section of recipes for the cancer patient. The dishes seem mostly simple to make and would appear to make eating correctly an enjoyable experience, even for someone with low appetite or unable to taste food due to the effects of the treatment regimen.
If you or a loved one is suffering from cancer—even if it’s in the latter stages—there is evidence that following the plan Quillin lays out could be beneficial.