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| Vol. 24, No. 21 |
| November 15, 2002 |
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Cancer Cookbook Tantalizes Tastebuds By BOBBI GRUNER Houston VA Medical Center “In August 2001, I weighed 323 pounds. Just six months later, I had dropped to 234 pounds. I didn’t find some great diet pill – I was going through radiation therapy for throat cancer, and my mouth and throat were so sore I couldn’t eat. It goes without saying I had no appetite,” said Allen Davis, a Vietnam veteran who was awarded two Purple Hearts and The Bronze Star with a “V” for valor. Davis was diagnosed with throat cancer at the Houston VA Medical Center last year and immediately began treatment. Besides the throat and mouth discomfort, another unfortunate side effect of his therapy was the destruction of one of his salivary glands. “I am thankful that my VA medical team and the available technology at the Houston VA Medical Center were able to save one of my salivary glands,” Davis said. Still, Davis now suffers from a severely diminished flow of saliva resulting in a nearly constant dry mouth. He wakes several times each night to sip water and relieve the discomfort. His mouth is sometimes so dry that his tongue sticks to the inside of his cheek. The most difficult problem Davis has encountered, however, is eating, which is difficult without the normal amount of saliva. Radiation also temporarily robbed him of his ability to taste and smell. Traditional medical remedies such as artificial saliva did little for Davis’ situation. He began experimenting and looking for solutions on his own. Pulling from his personal joy of cooking, he also began to create recipes with the mindset of ensuring food was presented in the best possible manner to appeal to smell, taste, and sight. Davis’ objective was to tantalize cancer patients, himself included, and entice them to eat. Just in time for the holidays, Davis compiled his recipes into a book he has appropriately named, “A Cookbook for Cancer Patients.” Scattered throughout, among the recipes for such tasty treats as oven-barbecued spareribs, potato salad, and peach cobbler, are also dietary and lifestyle tips, and observances hard learned from Davis’ own cancer experience. “While undergoing therapy, I talked with many patients, such as cancer, cardiac, and others, who who expressed a desire for tasty, nutritious, and filling food. I decided to share what I had learned during my experience with cancer,” said Davis. “Mr. Davis’ cookbook is an impressive effort. What a gift this work is – to offer solace as well as practical survival information to other veterans enduring the same or similar medical, surgical, or treatment issues,” said registered dietician Charlotte Friend, a primary care dietitian at the hospital and a member of Davis’ medical treatment team. The Houston VA Medical Center’s dietary team cautions that the recipes and recommendations in Davis’ cookbook might not be appropriate for every patient. Readers are encouraged to consult their physicians concerning their own medical situation and dietary restrictions. Davis has dedicated his cookbook to “those who are afraid, losing confidence in the ultimate plan of existence, and wondering if they’ll ever again eat a delicious and satisfying meal.” For more information, or to obtain a copy of “A Cookbook for Cancer Patients,” e-mail cancercookbook@wt.net.
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