Cancer Fighters Thrive is a quarterly print and online magazine bringing readers practical, innovative and inspirational information about cancer treatment and survivorship.
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10 C A NCER FIGH T ER S THRI V E | sUMMER 20 15 C A NCERFIGHTER S THRI V E .COM high-pressure processing, eliminates harmful bacteria. If the juice is not pasteurized, any bacteria present within or on the surface of fresh fruits and vegetables may be transferred to the juice. This means that there can be health risks related to drinking these juices, especially for those who have compromised immune systems. Carolyn Lammersfeld, MS, RD, CSO, LD, CNSC, Vice President of Integrative Medicine at Cancer Treatment Centers of America ® (CTCA) in Zion, Illinois, recom- mends that cancer patients make their own juice at home, where they can manage the cleaning of the pro- duce and the juicing machine to help ensure food safety: "If you're getting juice somewhere outside your home, you don't know how often the juicer is cleaned. It's best to do it at home and wash the juicer after each use." Also key is choosing organic produce, if possible, especially if you are doing a lot of juicing, to eliminate pesticides. If buying organic produce is not an option, Lammersfeld says, review the Environmental Working Group's "Dirty Dozen" and "Clean Fifteen" listings (ewg.org/foodnews), which list the fruits and vegetables with the greatest and least pesticide burden. Regardless of whether you are buying organic, be sure to clean the produce effectively by washing the exterior with either water and a brush (friction helps eliminate bacteria) or a glycerin-based natural fruit wash. Finally, drink the juice as soon as possible after making it, to avoid any bacteria. If you are purchasing a bottled juice when you are away from home and want to know if it has been pasteurized, look for a warning label required by the U.S. Food and Drug Administration (FDA). The FDA requires that this label be placed on untreated juices packaged and sold in some grocery stores and farmers' markets. The label is not required for freshly squeezed juices sold by the glass at orchards, farmers' markets, roadside stands and in some restaurants and juice bars, however, so always ask if you are uncertain. 2 JUICING AS ONE PART OF A NUTRITION PLAN For those facing a cancer diagnosis, Lammersfeld says, supplementing a whole-foods diet with fresh juice can help provide valuable nutrients. "Incorporating juicing is an easy way to get more fruits and vegetables— more plant-based foods—in the diet, which is always one of our goals with our patients during treatment and survivorship," she says. "The good thing about juice is that you can get a serving of fruit or vegetables in four ounces of juice, which can be easy for patients to add once or twice a day." When dietitians meet with patients at CTCA ® , Lammersfeld says, they evaluate if and how adding fresh juice to the overall nutrition plan might provide beneft. "If we identify that a patient is not getting enough fruits and vegetables, we'll always frst suggest adding more whole foods," she says; "but if we realize that won't ft with the patient's lifestyle or the challenges they're managing, we might suggest juice." Though the idea of drinking your vegetables can be a tough sell for some, Lammersfeld says that patients she works with are often surprised at how tasty vegetable juice can be, especially those made with greens. "People can't believe the taste when they throw spinach, kale or other greens in a juicer along with just a little apple or kiwi fruit; they're amazed at how palatable they are." In addition to providing nutri- tional beneft, adding juice to a patient's diet might help combat side effects of treatment. For instance, if chemotherapy-related nausea is a problem, adding fresh ginger to a juice can alleviate stomach upset. If a patient is having a tough time eating solid foods, a juice supplemented with protein might offer a suitable meal replacement. In whatever way juice plays a role, Lammersfeld