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Anti-cancer recipes from Eat and Cheat Cancer Book Project

May 27, 2013 3:57pm

According to the World Health Organization (WHO), cancer is one of the leading causes of death worldwide. It was accountable for 7.6 million deaths or around 13 percent of all deaths in 2008—lung, stomach, liver, colon and breast cancer, among the most common types.

Low fruit and vegetable intake was cited as one of the five leading contributors to cancer deaths, along with high body mass index, lack of physical activity, tobacco use and alcohol use.

In 2012, the Eat and Cheat Cancer Book Project was launched in the Philippines to raise the awareness about the role of healthy eating in preventing and curing cancer.  Under the guidance of Philippine Society of Oncology, some of the most distinguished chefs in the country collaborated to create and develop different dishes, from appetizers to desserts, which contain anti-cancer ingredients like fruits and vegetables.

In an interview with Pinoy MD, GMA-7’s weekend health show, Chef Chell Galang, one of the Eat and Cheat Cancer Book Project contributing chefs, shared that cancer patients mostly have “metallic taste” or an abnormal sense of taste. That’s why, as much as possible, they try to create dishes which are palatable and at the same time nutritious.

“Hindi ibig sabihin na may cancer ka, you will [lose] the privilege of eating delicious food. Up to the last breath ng mga taong may cancer, they deserve to eat right,” Chef Chell said.

Here are some of the anti-cancer recipes Chef Chell contributed to the Eat and Cheat Cancer Book Project:

Appetizer: Tuna Ceviche



Ingredients:

1 cup diced yellow fin tuna
1 clove garlic
1 pc. ginger
3 pcs. chili pepper
½ cup dayap or calamansi juice
2 teaspoon sesame seeds
1 teaspoon sesame oil
½ cup light soy sauce (low sodium content)
2 teaspoon honey
2 pcs. radish
2 teaspoon wasabi (optional)
2 pcs. dayap fruit

Directions:

Combine garlic, ginger, sesame seeds, chili pepper, light soy, sesame oil, honey and wasabi (optional) in a bowl. Add tuna and dayap juice. Mix well, then plate and serve.

Benefits:

Tuna is rich in omega 3 fatty acids while dayap and calamansi juice are both rich in vitamin C which helps strengthen the immune system.

Cost: P140 for 2 servings

Main dish: Sinigang na Maya-maya sa Santol



Ingredients:

1 clove garlic
1 pc. onion
2 pcs. tomatoes
1 pc. radish
1 bundle okra
1 bundle sigarilyas
¼ kilo eggplant, sliced
1 bundle kangkong
6 pcs. santol meat, mixed in a blender
4 pcs. green chili
1 pc. maya-maya
2 tablespoons coconut oil
Vegetable stock
Salt

Directions:

Sauté garlic, onions, tomatoes and radish in coconut oil. Add the eggplant, sigarilyas, fresh maya-maya, vegetable stock, blended santol, okra and green chili. Add a pinch of salt.

When the mixture boils, add the kangkong. Wait for a few more minutes and then it’s ready to be served.

Benefits:

Cancer patients usually have problems in digestion so it is recommended that they take more soups or dishes with broth. Meanwhile, eggplants and sigarilyas contain antioxidants which helps in removing toxins from the body.

Cost: P250 for 3 servings

Dessert: Guyabano Pandan Lemon and Honey Tea



Ingredients:

50 pcs. fresh guyabano leaves
10 pcs. pandan leaves
¼ cup lemon juice
4 tablespoons honey
1 liter water

Directions:

Boil water. Add guyabano and pandan leaves, lemon juice and honey. Wait until the mixture reduces into half. Then it’s ready to be served.

Benefits:

Honey has anti-inflammatory properties which help ease swelling caused by tumors.

Cost: P70 for 5-6 servings

–Rica Fernandez/PF, GMA News

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