Sunday, November 29, 2015

Cancer Fighting Kitchen

Dear Art Lover,

     JudyWitts Francini is a friend of mine here in Italy.  She has always been a great resource for all sorts of things that I have needed guidance on over the years that I have known her.  Given her high energy levels and optimism, I can only surmise that she feeds off of doing good deeds!  Judy teaches classes and gives tours about Tuscan cooking.  She loves to show people Sicily as well.  Check out her site:

     Most all of us know someone, even a family member or two, who have, are, or will suffer through the fear of a cancer diagnosis.  I have a lot of caretakers in my family, as well.  And perhaps this is a stupid thing to say, but often caretaking is like suing someone:  You may not be on the scariest side of the fence, but your life is still not gonna be fun for a while. 

     I began hearing about nutrition ~ EXTREME nutrition ~ being a strong antidote to cancer back in the early 1980s.  Since that time, I began to pay attention to a lot of foods and what they do.  However, I am not really into cooking or food prep, so my actions have been more towards trying to avoid the not-so-good stuff to hedge my health bets.  Sadly, the “not-so-good” is often a typical American diet.  And since most countries and people watch what the US does and US Corporations have a way of sneaking into everyone’s lives, nutrition has seen the slippery slope for decades now.

     I was chatting with Judy recently about my grave concerns over someone in my family with cancer.  Judy immediately told me about her friend Rebecca Katz and her book, The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery  Written in English and available on Amazon,   Rebecca’s book gives recipes for nutrient-rich foods of all sorts of colors and textures, geared towards a variety of tastes and levels of eating. 

    What I also enjoy about the book is how she explains that the different stages of chemotherapy affect appetite.  For example, if chemo makes stuff taste funny [often metallic], one loses the desire to eat.  However, the last thing one should ever do is to starve oneself of life-giving nutrients!  It is horrible enough what chemo is doing to our bodies!  Rebecca has solutions for most everything.

     Judy also reiterated that it is not just the nourishment.  The simple acts of the cooking and smelling the flavors in the preparation help both caretaker and cancer-fighter heal and also feel as if they are not helpless.
     Anyway, Judy does not live in Florence, Italy, any longer, but she does come up here for private clients and tours.  So, I was thrilled to meet her at the Savoy hotel in one corner of Piazza della Repubblica the other day.  She loaned me her signed copy of Rebecca’s book.  I then shopped at the Vivimarket that sells foods that Italians consider ethnic.  The images I include in this post are from an autumn flower arrangement within the Savoy that I photographed since I had arrived early and was amusing myself, as I do.

      I have a favor to ask now:  I recently found out that I lost my Amazon affiliate status.  It was my fault since I procrastinated on responding to their e-mails about updating my status.  They have some new child protection clauses I was apparently supposed to sign off on.  I just saw e-mails to update my ad links.  Boh.   So, I started a new account and Amazon told me that they will verify it once I make my first sale. 

    If this book interests you or could interest someone you know, please click on my new affiliate link below.  You pay the same, but Amazon helps support my art career just a little.  Thank you!  Seriously, the recipes in this book look so good, I would not limit it to cancer patients.  It might even prevent cancer by keeping you strong and less polluted inside by processed foods.  Where is the downside to that?



~ Kelly Borsheim, sculptor, painter, writer, teacher