Nutrition · 4 min read

Eating clean

I had been recommended by some family friends to take help from a nutritionist alongside my standard of care treatment. After the dramatic difference in how I felt on Day 1 vs Day 2 of my six week radiation therapy, I realized very quickly the power my diet would hold - in both my well-being, as well as my recovery. While I felt excessively fatigued on Day 1, I was visibly better on Day 2 once I started my new food plan. My entire family could spot a difference without my mentioning anything at all.

My nutritionist designed a detailed plan for me which involved a gluten free, dairy free and sugar free diet. I sourced my food mostly from organic, safe and trusted sources. I switched all plastic containers for glass and only cooked in steel or cast iron vessels. My mother helped me tremendously in this pursuit. My diet during treatment was very detailed with several additional food supplements to fight the cancer cells and also strengthen my immune system. The nutritionist support was an investment, but not prohibitively expensive. All throughout, I kept my Oncologist in the know as well, just to be sure that nothing I consumed would interfere with my medication.

A few principles guided how I eat during treatment, and they still do today.

Keeping inflammation down. An anti-inflammatory environment matters for the cells in the body to stay healthy. While I always had plenty of vegetables and fruit, I cut out wheat, refined flour & sugar, dairy and processed foods entirely - which are all inflammatory in nature. For my carbohydrate intake, I switched to only millet-based rotis or unpolished, low glycemic, local varieties of rice. I ensured consumption of colourful vegetables like leafy greens, beetroot, carrots, bell peppers, that are known for their anti-inflammatory compounds, along with cruciferous vegetables like cauliflower and broccoli which are often recommended for their protective compounds. For fruit, I ate a lot of different types of berries - strawberries, blueberries, dried cranberries along with lots of pomegranate, kiwi, apricots, jamun, papaya etc. I consumed healthy fats from nuts, seeds, avocados, A2 ghee and only used wood-pressed or cold-pressed, unrefined oils for cooking.

Protecting protein, muscle & gut health. Keeping my protein levels up mattered both to maintain my energy levels and limit loss of muscle mass during treatment. I ensured I ate both plant-based options like tofu, mushroom, beans as well as lean meat options such as chicken and fish. To strengthen my gut health, I ensured a high fibre diet I also included several foods to strengthen my gut health including fermented millets/rice, idlis & dosa, kimchi, coconut yogurt etc.

Eating without guilt. The most important advice I got from both my Oncologist, as well as my nutritionist, was how I felt about what I ate. While I kept a strict check most of the time, indulgences once in a while wouldn't harm me and I should never think about it with guilt. It made such a difference to how I lived and took away the fear that a couple of bites of a dessert once in a while, a slice of pizza would undo everything.