Good nutrition plays a crucial role in cancer prevention. Though cancerous mesothelioma is not caused by bad nutrition, improving nutritional with a cancer diet rich in antioxidants can allow asbestosis mesothelioma patients to better fight the cancer, as well as ease symptoms and treat side effects.

Although a few other causes of malignant mesothelioma have been determined, the primary cause is exposure to asbestos. Asbestos is a naturally occurring mineral that was used in a number of military and industrial applications throughout the 20th century. Symptoms don’t usually become noticeable until as long as 50 years after primary exposure. Unfortunately, the cancer is typically diagnosed in later stages when treatment options are limited.

One of the most frequent side effects of mesothelioma and cancer treatment is nausea. There are a number of nutritional changes that can be made to help this problem. Dry foods such as crackers and toast can calm an upset stomach and bland foods help with nausea and acid reflux problems. Dark green leafy vegetables can also be beneficial when treating mesothelioma, because they’re rich with essential vitamins, minerals and other nutrients that help fight cancer. Dark leafy greens contain antioxidants and phytochemicals, which are powerful enzymes that help clean the body of cancer-causing agents (carcinogens) and block enzymes known to activate carcinogens.

Mesothelioma patients can also benefit from the cancer-fighting nutrients found in berries. Blueberries, blackberries, raspberries, cranberries, strawberries and loganberries are known to contain cancer-fighting phytonutrients, such as anthocyanins, ellagic acid, pterostilbene and resveratrol. In fact, extracts of six types of berries were tested in one laboratory study to determine whether they could prevent the growth and proliferation of different types of cancer cells. Each berry type was found to have unique phytonutrient combinations and extracts of all of them killed cancer cells.

Also, garlic produces a chemical called allicin which can be beneficial for mesothelioma patients. Garlic appears to have the greatest affect on stomach cancer and prostate cancer in men, but affects have been noted in all types of cancer and on different carcinogens.

Garlic has a long history that dates back to as early as 5,000 years ago: Ancient Greeks and Egyptians used it for heart problems and headache; the Chinese used it for a variety of common ailments and to boost immunity. And modern scientific research confirms its curative powers. National Cancer Institute studies indicate that a diet rich in garlic may reduce risk of colorectal, stomach and prostate cancer by as much as half. Research also shows that garlic has antiviral properties that protect against infection and inflammation, may destroy certain flu viruses, and help to kill intestinal parasites.

How can one small bulb do so much? That’s because it’s packed with nutrients, including vitamin A and vitamin C; phosphorus, potassium, selenium and zinc; and amino acids. It also contains the sulfur compound allicin, a strong antibiotic.

Any garlic is good for you but raw garlic is slightly more effective when it comes to health benefits. The following easy-to-prepare salad dressing is a tasty way to get your daily dose:

Parmesan-Garlic Salad Dressing
Serves 1-4 people

4 T. olive oil
2 T. grated Parmesan cheese
1 T. lime juice
2 garlic cloves, minced

Mix ingredients together and toss over a salad.

If you like things a little hotter, try this fresh salsa recipe:

Jalapeno Garlic Salsa
Serves 2-4 people

3 jalapeno peppers
4 garlic cloves, peeled
1 can stewed tomatoes
1 tsp. lime juice
1/4 cup cilantro leaves
1/2 tsp. cumin powder
Salt, to taste

Remove stems and seeds from peppers. Chop all the ingredients by hand or in a food processor. Serve with tortilla chips or over chicken.

And here’s a classic with taste that’s out of this world:

Yummy Roasted Garlic

1. Preheat oven to 400° F.
2. Peel away the outer layers of the skin, leaving the clove skins intact. Cut off 1/4 to a 1/2 inch of the top of the cloves with a knife.
3. Place the garlic heads in a regular baking pan or muffin pan, cur side facing up. Drizzle a couple teaspoons of olive oil over each head, “massaging” them with your fingers to make sure each garlic head is well coated. Cover with aluminum foil and bake at 400° F for 30-35 minutes, or until the cloves feel soft if you push on them gently.
4. Let the garlic cool so you can touch it. Use a knife to cut the skin slightly around each clove, and then pull or squeeze the roasted garlic cloves out of the skins.

You can eat the roasted garlic as is or mash it with a fork to use in recipes. It also can be spread over warm French bread, mixed with sour cream for a baked potato topping , or mixed in with Parmesan and pasta.

These recipes taste great but if garlic bothers you, try a nutritional supplement instead. Research has shown that supplements are as effective as fresh.

Photo by Alessandro Paiva

You might also be interested in these other recipes:

• Blueberry Recipes with Antioxidant Power
• Broccoli Recipes
• Asparagus Recipes
• Pasta Recipes to Boost Your Immune System
• Recipes to Control Blood Sugar
• Recipes to Help Your Vision
• Recipes to Keep Anemia at Bay