My sympathies, Grimalkin! I wish you the best possible outcome.
Quote:
Originally Posted by Wyvrn
Meats that have lower tryptophan and higher glycine would be the tough stuff with lots of connective tissue that turn to jelly when you cook them a long time. Cheeks, shanks, shoulder roasts, feet and so on. I'd be doing that in your situation (I probably should anyway).
|
How about spare ribs? Pastured pork is really tasty, by the way, and spare ribs are just about the cheapest cut you can get, so that offsets the added price of getting good meat. Pork shoulder is cheap too, of course.
I don't think you have anything to worry about dairy fats, but the dairy proteins and sugars might be a problem. Ghee is basically pure dairy fat and it might be all right if you don't react to dairy otherwise.
Lard is a great alternative, although you obviously should avoid the kind with preservatives and trans-fats. If you can't locate a farmer who sells pure lard, you can make it yourself by getting scraps of pork fat from the butcher and rendering them in a pot.
Coconut oil is another popular alternative to dairy fat. Many dishes that use heavy cream can be made with coconut milk, though you may need to adjust the spices - think Thai instead of French.
Some other things I have heard about cancer:
Broth is generally a good healing food. It's easily digestible and has a good balance of proteins and minerals.
Although not everyone agrees, some people think live fermented foods can help, especially with recovering from chemotherapy. Kombucha is the most recommended item, although I have to say that my body does not tolerate it.