Last week, Danny Parker was kind enough to miss a day’s work and drive over to see me and speak to our Nature Coast Multiple Myeloma Support Group. He spoke to us about different ways that nutrition can enhance the way our anti-myeloma meds work–or possibly harm us.
With the help of myeloma survivor, Richard Blustein, and caregiver Dianne Terry, we started our group here almost two years ago. As many as 40 now attend our monthly meetings.
One of the nice things that Dianne does for us is to email members a brief recap following each meeting. Here is what she wrote about Danny’s visit:
Danny Parker, research scientist and myeloma patient spoke about foods that influence multiple myeloma. Through his study & research, he recommends increasing the use of broccoli, cauliflower, radishes, watercress, cabbage, Brussels sprouts, apples (fuji & gala are best), basil, parsley, blueberries, cranberries or craisins, oregano, grape juice, turmeric (curcumin), papaya, red salmon.
According to Danny’s research, french fries, potato chips, butter and (surprisingly!) asparagus are not good for myeloma patients.
Danny left us with these thoughts. “Add a few of the helpful foods every day to your diet. Small changes make a difference. Take some quiet time each day to check-in with yourself and ask what is important today.” Danny is a regular contributor on Pat’s website. For more information, check it out…
To help make each point, Danny and I hit the grocery store isles prior to the meeting. We bought examples of foods he believes are important for a myeloma patients to add to our diet–and several examples of those that we should avoid.
Inspired by Danny’s visit, I think I need to concentrate on “Taking some quiet time each day to check-in with yourself and ask what is important today.” I’m already incorporating much of Danny’s nutritional advice into my day to day life.
Stress and anxiety; I could use some serious help on that front!
The morning after our meeting, Danny spent some time with me, focusing on ways to help reduce stress through thoughtful meditation. More about the negative affects stress and anxiety can have on myeloma patients and caregivers–both emotionally and physically–tomorrow.
Until then, take a deep breath, slowly exhale and repeat after me:
Feel good and keep smiling! Pat
October 1st, 2012 at 2:09 pm
Pat/Danny, what about Kale? For some reason I thought Vitamin K was to be avoided (in high quantities), but now I think I’m confused and it was the amino acid in it?
I made the “mean green” juice drink from that Fat, Sick, and Nearly dead movie and was pretty impressed (not a juice fan myself). I wanted to make it for my dad but wanted to make sure the ingredients were compatible with his medications.
October 1st, 2012 at 2:58 pm
Hi Justin,
Kale is in the cabbage family of cruciferous veggies that are good for us. It is a rich source of Glucosinolates and should generally be helpful. Relative numbers and background can be found here.
http://multiplemyelomablog.com/2012/02/diet-and-multiple-myeloma-part-six-radishes-broccoli-and-leave-it-to-beaver.html
It is similar to cabbage in concentration. Watercress is much richer still which is one of the reasons that I try to emphasize cress in my diet.
Note, however, that cooking breaks down the healthful compounds, so raw or lightly cooked variation are likely best.
Danny
October 1st, 2012 at 3:32 pm
There can be differences of opinion about how much cooking affects the nutritional quality of one’s veggies–or anything else, for that matter. Radical nutritionist, Dr. Joseph Mercola, is a raw food advocate. He even eats his eggs raw! But tomatoes are probably better for us cooked. For me, the bottom line is: Who really knows? But cooking less instead of more is almost always a good idea–except with meat of course. Dr. Mercola would even argue with that. He eats raw ostrich meat!
October 3rd, 2012 at 11:26 pm
In regards to Vitamin K, if you are on a blood thinner (Warfarin) you should keep your Vitiman K intake consistent to avoid having problems with regulating your blood.
http://www.cc.nih.gov/ccc/patient_education/drug_nutrient/coumadin1.pdf
October 4th, 2012 at 12:47 pm
I agree, Tim. The key word is “consistent.” I eat lots of green leafy vegetables, but my INR is steady (I take warfarin). Doc just adjusted dose up to compensate. So those of you on blood thinners can’t use that as an excuse not to eat your veggies!
October 4th, 2012 at 5:55 pm
Thanks Tim! That’s what I was thinking about. My dad is on Warfarin. I’ll make sure he asks his doc (or at least we keep the veggie shakes to a consistent level).