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We recently hosted an exclusive webinar, “Navigating the Importance of Nutrition After a Cancer Diagnosis” with Rachel Beller, MS, RDN, an established registered dietitian, best-selling author, and founder of The Beller Nutritional Institute, specializing in oncology nutrition and weight management.
Rachel has been featured on TV programs including The Biggest Loser, Good Morning America, The Dr. Oz Show, and more. In this discussion, Rachel shares the latest research on how nutrition can support your treatment outcomes, recovery, and overall health after a cancer diagnosis. She provides practical strategies for creating a balanced diet, explore advancements in oncology nutrition, and address common challenges that cancer patients face. Don’t miss this exciting opportunity to learn directly from a leading registered nutritionist.
**Transcript below**
That’s one formulation. Maybe another one is to take cashew yogurt, stir in some almond protein powder, add a fiber booster and a high-fiber fruit, and done. There are so many ways you can do this, but the key is to invest in the simplest things you can invest in, which is whole foods.
Another way to up your fiber game plan and help optimize cancer risk reduction: plant-based proteins. They’re genius. It’s a whole other talk I could give, but when it comes to prioritizing proteins and what are considered premium proteins for cancer risk reduction, heart disease, diabetes—you name it—plant-based proteins are premium. I’m not telling you to be vegan, but if you aim for maybe one of your two meals other than breakfast to include a plant-based protein, you’re making a big difference.
For example, just by having ¾ of a cup of garbanzo beans, you’re getting another fiber booster—another 10-12 grams of fiber. If you’re having a salad with grilled chicken, you might only get 3 grams of fiber, if you’re lucky, on average. Keep it simple and think about convenience because that works best for longevity and sustainability.
This is a Tetra pack of garbanzo beans—I prefer cartons whenever I see them. This is a sprouted green lentil. There are also sprouted mung beans. What I love about sprouted beans is that, even though they’re dry, they take just five minutes to cook. And the fact that they’re sprouted enhances the bioavailability of the nutrients. We want to absorb the good stuff, the protective stuff, and sprouting also eases digestion. If you’re sensitive to beans, it reduces some of the typical side effects. It’s extremely budget-friendly too. We can’t underestimate the importance of thinking about our budget, and a serving of a sprouted bean like this is maybe a quarter of what a piece of fish or meat would cost—really inexpensive.
You can buy organic shelled edamame for something quick, and there are some pre-flavored options as well. You can also take it to go—there are so many options, but keep it simple. And once again, I’m reiterating that plant-based proteins are an easy way to hit your fiber goal—another fiber transaction—plus all the perks I’ve mentioned. They’re premium cancer-fighting phytochemicals, rich in protecting us at the cellular level. They contain fiber, boost our gut health, help with weight management, and balance our hormones. They don’t have naturally occurring hormones, which is a whole other discussion, and they contain anti-inflammatory properties.
