Cancer Diet Therapy Tucson AZ
Acupuncture, Herbology, Nutrition, Qi Gong, Traditional Chinese Medicine, Tui Na
Internal Medicine, Nutrition
Medical School: Univ Of Cape Town, Fac Of Med, Cape Town, So Africa
Graduation Year: 1965
Nutritionist, Osteopath (DO), Psychologist
Blue Oak Clinic
Naturopathic Doctor (ND), Nutritionist
Specialties & Therapies
Specialties : Chronic Fatigue, Fibromyalgia, Gastrointestinal Concerns, Sinusitis, Women's Health
Therapies : Cranio Sacral Therapy, Counseling, Homeopathy, IV Therapy, Whole Foods Cooking
American Association of Naturopathic Physicians, American Botanical Council, Arizona Naturopathic Medical Association, Bastyr University
Internal Medicine, Nutrition
Medical School: Univ Of Ne Coll Of Med, Omaha Ne 68198
Graduation Year: 1978
Nutritionist, Personal Trainer
The Cancer Survivor's Diet
Once you’ve been bitten by The Big C, you have to start eating like your life
By H.K. Jones
Diana Dyer, a registered dietitian from Ann Arbor, Michigan, was diagnosed with a cancer called neuroblastoma when she was six months old. She was treated successfully with surgery and very large doses of radiation therapy.
When Dyer was 34 she discovered a lump in her left breast, which was determined to be malignant. She had a radical mastectomy and underwent six cycles of chemotherapy. During the following 10 years, her white blood cell count (an indicator of immune function) never returned to the normal range. Dyer’s next bout with breast cancer began when a tumor was detected on her 10-year anniversary mammogram. She once again endured chemotherapy and surgery.
After her third battle with cancer, Dyer decided she needed something more than conventional cancer treatments to both keep the disease at bay and achieve optimal health. A fork became her weapon of choice—even a dietitian could learn to eat healthier. So she searched the scientific literature for guidance and developed her own anti-cancer diet. She has not had a recurrence to date and her immune function is often within the normal range.
Unlike Dyer, Kathleen Quinn of Washington, DC has never been diagnosed with cancer. But her mother has ovarian melanoma and her grandmother died of the disease, so she knows all too well the danger she faces. To help her fight against the looming killer, Quinn has also made substantial changes to her diet. “I’m completely terrified of cancer and I want to protect myself,” she says.
Diet and Disease
Cancer is not a single disease, but the generic name for over 100 medical conditions involving uncontrolled and abnormal cell growth. Even though scientists are only beginning to understand the causes and development of cancer, a growing body of evidence shows that what we eat plays a large role in its prevention. According to the American Institute for Cancer Research (AICR), 30% to 40% of all cancers are directly linked to our diet and related factors like staying fit and maintaining a healthy weight.
For more than 10 million people in the US who have undergone successful cancer treatment, proper nutrition is absolutely critical. “Studies show that what we eat can influence a whole range of hormones, growth factors and controllers of cell growth, leading to the expectation that diet plays an important role in survival after cancer,” says Karen Collins, registered dietitian and AICR nutrition advisor. In fact, each time you pick a fruit, vegetable or bean, you add a brick to the foundation of your health—an active part you can take in your recovery and survival.