Friday, November 19, 2010

Cancer diagnosis: 11 tips for coping

Here are a few of the 11 tips to coping with cancer:


Get the facts about your cancer diagnosis

Try to obtain as much basic, useful information as possible about your cancer diagnosis. Consider bringing a family member or friend with you to your first few doctor appointments. Write down your questions and concerns beforehand and bring them with you. Consider asking:

  • What kind of cancer do I have?
  • Where is the cancer?
  • Has it spread?
  • Can my cancer be treated?
  • What is the chance that my cancer can be cured?
  • What are my treatment options?
  • How will the treatment benefit me?
  • What can I expect during treatment?
  • What are the side effects of the treatment?
  • When should I call the doctor?
  • What can I do to prevent my cancer from recurring?
  • How likely are my children or other family members to get cancer?

Keep the lines of communication open

Maintain honest, two-way communication with your loved ones, doctors and others after your cancer diagnosis. You may feel particularly isolated if people try to protect you from bad news or if you try to put up a strong front. If you and others express your emotions honestly, you can all gain strength from each other.

Anticipate possible physical changes

Now — after your cancer diagnosis and before you begin treatment — is the best time to plan for changes. Prepare yourself now so that you'll be better able to cope later. Ask your doctor what changes you should anticipate. If drugs cause hair loss, advice from image experts about clothing, makeup, wigs and hairpieces may help you feel more comfortable and attractive. Insurance coverage often helps pay for wigs, prostheses and other adaptive devices. Members of cancer support groups may be particularly helpful in this area and can provide tips that have helped them and others.

Click here to read more.

Posted via email from lifemelusa's posterous

Thursday, November 11, 2010

Lifestyle & symptom advice - chemotherapy

Here are some tips about food while under Chemotherapy:



  • Start with small frequent meals and snack then build up to your more normal diet
  • Eat slowly and relax afterwards, but avoid lying flat .
  • Try not to drink with a meal, but have one 30 minutes before or after.  
  • Nausea may become worse when the stomach is empty so try to take regular  snacks.
  • If possible, a short walk in the fresh air before eating may help.  
  • Fresh air also helps to stimulate your appetite . 
  • Avoid wearing tight fitting clothes . 
  • Avoid highly spiced or rich or fatty foods if this makes you worse. 
  • If the smell of cooking makes you feel nauseous you could try eating cold foods
  • Cold food examples include sandwiches, meats, chilled desserts e.g. yoghurts. 
  • Let a friend or relative cook if they offer.
  • Try to relax and eat slowly in a well ventilated room.
  • Your Doctor can provide further anti-sickness (anti-emetic) tablets if your symptoms persist

Click here to view more tips.


Posted via email from lifemelusa's posterous

Wednesday, November 3, 2010

Pumpkin Rice Pudding

Here is a great fall treat which is both healthy and tasty:


  • 2 cups water
  • 1 cup arborio rice
  • 3 cups reduced-fat (2%) milk
  • 1 cup solid-pack pure pumpkin (not pumpkin pie filling)
  • 3/4 cup honey
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon ground cinnamon, plus more for garnish
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/3 cup heavy whipping cream, whipped


Preheat the oven to 375F.

Bring the water to a boil in an ovenproof 4-quart saucepan. Stir in the rice and cover. Reduce the heat to low and simmer until the rice is nearly cooked, about 20 minutes.

In a large bowl, whisk together the milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg, and salt.

While the rice is still hot, add the pumpkin mixture to the saucepan and stir well to combine. Cover and transfer to the oven. Bake until the liquid has reduced by about a third and the mixture is foamy and bubbling, 45 to 50 minutes. Remove from the oven and stir well to combine all the ingredients. Transfer to a large bowl, then cover and chill in the refrigerator for at least 8 hours or overnight. The pudding will keep for up to 4 days in an airtight container in the refrigerator. Serve with a dollop of whipped cream and a sprinkling of cinnamon.

Serving size: 1/2 cup rice pudding and 1 1/2 tablespoons whipped cream

Per Serving:

Calories 240; Total Fat 6 g (Sat Fat 3.5 g, Mono Fat 1.5 g, Poly Fat 0 g); Protein 4 g; Carb 42 g; Fiber 1 g; Cholesterol 20 mg; Sodium 120 mg

  • Excellent source of: Vitamin A
  • Good source of: Calcium, Iodine, Phosphorus, Riboflavin, Vitamin D

Click here to view more healthy food.

Posted via email from lifemelusa's posterous