Dieting After Breast Cancer

Posted on April 17, 2012 by April Yablonsky

I have never been a thin woman. I stand at less than five feet tall and carry most of my weight in my upper body. Before I was diagnosed with breast cancer, I felt OK about my body – dieting here and there, but not taking my health or nutrition seriously at all. I was, after all, still in my 20s. Breast surgery certainly slowed down my workouts and I began to put on weight. Chemo stopped my exercising entirely and I gained a bit more weight. Once treatment was over, I worked hard to get down to my precancer weight – and I did get there – for about three weeks.

Then I began taking tamoxifen. Tamoxifen and I have a love/hate relationship. I love that I believe it helps me fight cancer recurrence. I hate that it leaves me with night sweats, hot flashes, mood swings, and – you guessed it – weight gain. I gained 20 lbs in the first 2 months I was taking tamoxifen. It was amazing how quickly the weight added up. I am currently 35 lbs heavier than I was when I was diagnosed. I have noticed that after chemotherapy, gaining weight is so easy and losing it is so hard. Tamoxifen has intensified this and added the component of water weight/swelling as well.

As we all know, obesity doesn’t help cancer risk at all. My oncologist always asks me at my annual appt, “Are you working out?” Well, I do work out and this satisfies her, but not me. I say “yes, but I am still fat. I can’t lose weight, though I meet with a personal trainer every week and try to eat as health as possible.” She tells me it will be easier after tamoxifen.

I will finish with my five years of daily tamoxifen next summer on my 34th birthday. We will see if it gets any easier. For now, I try to avoid the two ingredients that my oncologist suggested – soy and flax seed. Apparently both increase estrogen in the body. They are in so many foods, but I do my best to limit my intake. I also limit alcohol, mostly because it adds to my hot flashes.

For me, dieting is always easier in warmer weather. It was almost 90 degrees in Boston yesterday. My spring time slim down is officially underway! It’s been about a week, and my pants are starting to fit a bit better. Yay! Next week I will share one of my favorite go-to healthy recipes.

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Benefits of Breast Reconstruction without Implants

Posted on April 16, 2012 by Jean

The following information appeared in MedicineNet.com (www.medicinenet.com) explaining the advantages, challenges and follow up care when choosing one’s own tissue for breast reconstruction.

Benefits

reconstructionUsing one’s own tissue and muscle in reconstruction results in a more natural looking breast that is not vulnerable to the problems that sometimes occur with implants. The shape, feel and contour of a breast reconstructed from a woman’s own tissue more closely resemble the characteristics of a natural breast.

Transferring tissue from the abdomen also results in tightening of the stomach resembling a tummy tuck.

Challenges

Reconstruction using Flap surgery is more involved than implant surgery.

And, like all major surgical procedures, it carries the risk of complications, such as bleeding, infection or poor healing. However, these complications, should they occur, can be treated at the hospital.

Flap procedures also leave additional scars on the abdomen, back or buttocks and require a longer hospital stay than implant surgery; on average five to six days versus one or two days for implant recipients. Generally, the additional scars resulting from the flap procedure are well concealed.

Follow-up Care

Most women return to normal activities within six weeks after breast reconstruction surgery.

It may be several weeks before resuming  strenuous exercise. There will be soreness, swelling and bruising for two to three weeks. It may be necessary to apply medications to the suture area or change bandages at home. The  plastic surgeon will advise about showering, bathing and wound care.

Mastectomy and breast reconstruction surgery will leave areas of numbness where the surgery was performed. Instead of feeling pain where the tissue was taken, a patient may feel numbness and tightness. The same is true of the reconstruction site. In time, some feeling may return in the breasts. Most scars will fade over time.

The shape of a reconstructed breast will gradually improve over the months following the reconstruction.

Regular checkups will be needed at first. If a temporary expander is implanted, it will be expanded with saline on average once a week until the desired size is obtained (usually within six to ten office visits).

After breast reconstruction, it is important to continue to breast exams every month and continue to have regular screening examinations, such as an annual mammogram.

Breast reconstruction has no bearing on cancer recurrence or surveillance, and generally does not interfere with chemotherapy or radiation treatment. A recurrence can still be treated by any of the standard treatment methods, which include surgery, radiation and chemotherapy. In addition, reconstruction rarely, if at all, hides or obscures a local recurrence.

 

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Centennial Celebrations

Posted on April 13, 2012 by Jamie

2012 is definitely a special year for those that are celebrating centennials. Two of my favorite treats turned 100 this year: the Oreo cookie and Girl Scout Cookies! Meanwhile, both the Titantic and our beloved Fenway Park in Boston will also be celebrating their 100th anniversary this month. Today’s blog post will feature the food aspect, of course.

 

Oreo is one of my favorite cookies. I like to eat them plain, with milk, in confections (like cupcakes, cheesecakes, pies, ice cream, etc.), home made from scratch, and even the cereal kind (anyone remember Oreo O’s?). A few months ago, I discovered how to make Oreo truffles, which was fun to make and surprisingly very easy to prepare – only five ingredients! I love that they are so cute, bite-size, and perfect to share with the office and friends. Here’s a photo of the end results of my first attempt. I dipped the truffles in melted white chocolate, turned them into truffle pops by adding lollipop sticks, and then decorated the truffles with sprinkles, walnuts, and milk chocolate drizzle.

 

Everyone loves Girl Scout Cookies. Not only do they taste delicious, but they’re for a good cause and organization. My favorite is the Caramel deLites or Samoas, which are donut-shaped cookies, coated in caramel, sprinkled with toasted coconut, and laced with chocolate drizzle. Because the Girl Scouts only sell the cookies during a certain time of the year, what happens when you crave them during off-season? Well, I found an easy recipe for homemade Samoas on Group Recipes, definitely worth checking out. The Girl Scout cookie season has already ended for Eastern Massachusetts this year. If you didn’t have any, give the recipe a try!

 

This Sunday, April 15th will be exactly 100 years since the end of the Titanic’s maiden voyage. The Herald News recently wrote about the last dinner on the Titanic, which inspired a chef from Warren, RI to recreate the foods from this time period. In particular, he prepared a Waldorf pudding, which would have been most likely served to the first class passengers back in 1912. It is of British influence, since the Titanic set sail from Southampton, England. What makes this pudding different from others is that it consists of apples, walnuts, and raisins, which are the same ingredients in a Waldorf salad.

 

The 100th anniversary of Fenway Park, ball park and home of the Boston Red Sox, is especially significant to local baseball fans. In fact, today (April 13th) is Opening Day! Hot dogs, peanuts, and cracker jacks are classic ballpark food that have been served to fans for decades now. Read about the history of these traditional snacks here. For desserts, I recommend doing a baseball design on any treat, such as cupcakes, cookies, truffles, and even strawberries – just coat them with a white frosting or chocolate and lace with red gel or icing.

 

If you are celebrating these centennial events, let us know what your plans are! Happy 100 to Oreo, the Girl Scouts, Titanic, and Fenway Park!

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Sliced Right

Posted on April 12, 2012 by Alanna

When I first came across the Spork, half spoon half fork, I thought it was the coolest invention around.

spork from thinkgeek.com

A spoon with fork-prongs sticking out of the end seemed like an ingenious idea that would eliminate the need for the two separate utensils. But the Spork didn’t make as big of a splash as I thought it would and I really haven’t used one since the last time I ordered a baked potato at Wendy’s about five years ago.

But recently I met the Spork’s little, cooler and edgier sister: the Knork. The Knork looks like a fork, but the edges are designed to cut through tough food like meat and poultry.

The Knork is perfect for parties and events where food requiring a knife and fork is served but most of the eating is done standing while chatting with friends. Trying to hold a plate and cut into your hors d’oeuvresusing a fork and knife is virtually impossible if you only have two hands. But the Knork will allow you to hold a plate with one hand and use a Knork to cut and then stab perfectly bite-sized chunks of grub with your other hand.

knork from knork.net

And because the Knork doesn’t have a serrated or sharpened edge you don’t have to worry about cutting the inside of your mouth. The Knork has a beveled edge that allows you to slice your food without slicing yourself.

You can find the Knork online at knork.net or on Amazon.com. Buy it in a set, one for each member of your family, or just get one to test it out. The Knork is the newest trend in cutlery!

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Stressed About Stress

Posted on April 10, 2012 by April Yablonsky

We all know that stress isn’t good for us. But does it contribute to cancer? I wonder this all the time. My breast cancer diagnosis certainly added to my stress level, as did my treatment. Most of us have work, family, and daily life stresses to deal with as well. In my mind, keeping my stress level down keeps my cancer recurrence chances down. There’s no way to know if this actually works, as the studies on stress and cancer risk are inconclusive.

I try not to worry about recurrence and then I find myself worrying that my worry will cause the recurrence. I know it sounds crazy. So, I do my best to not sweat the small stuff, which isn’t easy for a type A personality who works in sales.

While I was going through treatment for breast cancer in 2008, I was able to participate in a special breast cancer yoga offered at Mass General Hospital. It was very relaxing, and helped to stretch and keep up blood flow to my breast and underarm area that was so sore from surgery.

Anyway, in an effort to alleviate some stress during my busy time at work, I took a vacation last week – I went to San Francisco. I was out there with my boss for work for a few days and at the end of the trip, my husband joined me out there. We went to Napa Valley for a couple of days and then came back and spent a little time in the city. It was so much fun and really nice to be away. We try to take a trip every year where we have a week where we don’t have to worry about work, laundry, or any of our usual obligations. It really was wonderful.

Another thing that supposedly contributes to breast cancer is obesity. Next week I will share progress in my renewed commitment to being healthier. Does the spring weather make you want to get healthier?

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Breast Thermography is no Substitute for Mammography

Posted on April 9, 2012 by Jean

Breast thermography is being touted by some health care providers, on their websites, as an alternative to mammography and promoting the fact that there’s no radiation exposure and no painful compression of the breast with thermography.

The rationale behind using the device lies in the belief that breast cancers have increased metabolic activity and will result in higher temperatures compared with the rest of the breast, according to the Society for Breast Imaging, which does not support use of the device.

The FDA has firmly stated that thermography shouldn’t be used as a replacement screen for mammography. “Thermography, which creates an infrared image of body heat and blood flow near the surface of the breast, is not approved for screening or diagnosis of breast cancer, as there’s no evidence of its efficacy, the agency said. “Mammography is still the most effective screening method for detecting breast cancer in its early, most treatable stages,” said Helen Barr, MD, director of mammography quality for the agency’s Center for Devices and Radiological Health.

“Women should not rely solely on thermography for the screening or diagnosis of breast cancer.” The FDA cleared the devices in 1982 as an adjunct to breast cancer diagnosis, but not as a first-line tool.

In separate statements, the American College of Radiology (AMR) and the Society for Breast Imaging (SBI) both emphasized their lack of support for breast screening using the technology. “We are pleased that the FDA has taken this step to clarify its view on thermography,” the ACR statement read.

SBI said they won’t even support the technology as an adjunct to breast screening, citing a lack of studies vouching for its efficacy. Until there is more encouraging data available,” the group said, “the SBI cannot support the use of thermography/infrared imaging of the breast.”

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Salad City

Posted on April 5, 2012 by Alanna

Being a vegetarian means salad is one of my most beloved food genres. Packed full of nutrients and vitamins, with endless additions and options, salad never gets old for me. I usually have a salad for either lunch or dinner, sometimes both, whether it be a greek salad loaded with tomatoes, kalamata olives and feta, or a Carlton salad with candied pecans, raisins and avocados. I just can’t seem to get enough salad!

When it comes to preparing delightful salads in my own kitchen it can be a little trickier. Having all the fresh veggies at hand, or in fridge, almost never happens. And sometimes even just thinking about washing, chopping and tossing all the goods can be over whelming.

A salad spinner is a tool any veggie-lover should own. I remember helping my mother make caesar salads when I was younger, I was in charge of working the salad spinner. I would wash the lettuce and then toss it into the spinner and work my hardest to get rid of every last bit of moisture. But after a year or so our manual salad spinner took it’s last breath and we had to can the old fellow.

So today I’m here to introduce to you the OXO Salad Spinner from Chefs. The large colander holds plenty of lettuce for the whole family. And you don’t even need to tire your arms because with the push of a button the spinner starts and then stops.

Toss your rinsed leaves into the gadget and after a minute or so they come out dry, crisp and ready to be covered in dressing. No more hand drying your lettuce leaves with paper towels, or worse, eating salad that is still drenched in water.

The OXO Salad Spinner is at the top of the salad spinning food chain and is available from chefscatalog.com for $29.99. The sleek and stylish container allow for easy storing and has serious dinner-party potential.

So try something that’s good, and good for you, next time hunger strikes, and let the OXO Salad Spinner be the key component to your salad creations.

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Behind the Holiday Eight Ball!

Posted on April 3, 2012 by carol

Oh my!  Before we know it Easter and Passover will soon be here!  Kitchens will be bustling with activity! Families will be gathering to celebrate!

So why am I so behind the eight ball? Passover! Two days ago I decided to have the first Sedar for Passover where we remember and celebrate the escape of the Jews from the Egyptian Pharaoh over 3000 years ago.  It is the start of an eight day holiday with many things to do to prepare for the holiday.

I am also in the last week of accepting participants for Boston Bakes for Breast Cancer and working 12 hour days!  I don’t know how I am going to do both but somehow will find a way I guess!  It will be what it will be!

This year I will take shortcuts a word not usually in my vocabulary!  I will ask people for more help than usual.  The house won’t be as clean as it should since I have spread out from room to room with papers and files.  I will buy Gefilte Fish instead of making my fish loaf.  I will not make soup; someone else will bring it, along with dessert, fruit and wine!

Since so many of my guests are on diets like the 17 day diet and paleo diet, meat and vegetables are on their menu and I will cut back on the numerous kugels I normally make. A brisket will not be on my menu but a roast or tenderloin will be on my menu along with lots of veggies.   This should help I hope!  I will make one kugel, Passover rolls, and a raspberry macaroon.

So how do I plan?  I use an excel spreadsheet and write my menu on one column and use other columns to start my shopping list!  This way everything is in one place and when someone asks me for a recipe of what I made sometime in the future when I have already forgotten what I made, I know what they are asking it for!   I try to keep all my recipes in a recipe file on my computer and try just to print out what recipes I need.

So it is back to work on my spreadsheet, I will share more of my favorite recipes soon.  I will make it to the market and work at the same time.  It will come together as will my family and together we will celebrate.

Wishing you a wonderful Passover and Easter!

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Why Choose Mastectomy Over Lumpectomy?

Posted on April 2, 2012 by Jean

mastectomy

mastectomy

When a woman’s breast cancer is small enough to make her a candidate for a lumpectomy followed by radiation, why would she choose a mastectomy?

With early detection, over 70% of women diagnosed with breast cancer may be candidates for a lumpectomy or other breast conserving surgery. Still, over half this number opt for mastectomies…why? The reasons are many and include:

  • Not knowing they have a choice
  • Living in a rural area and having to travel a substantial distance to access radiation Monday through Friday for 6+weeks would be a hardship
  • Cost- lumpectomy and radiation cost more in the short-term than a mastectomy and some insurance plans will not cover all the expenses related to breast conservation surgery. In keeping with the 1998 law mandating reconstruction coverage, insurance companies will cover reconstruction following a mastectomy.
  • Unable to have radiation therapy following a lumpectomy because of other medical conditions such as heart disease or lupus.
  • Fear of radiation and its side effects such as fatigue and skin burn
  • Fears about loss of work time, or inability to care for family during course of radiation treatment
  • Believing that a mastectomy offers greater protection from recurrence
  • Wanting to put the entire breast cancer experience behind them as quickly as possible

Hopefully, each woman who is a candidate for breast conservation therapy will have a surgeon who takes the time to review the pros and cons of both a lumpectomy and a mastectomy. Mastectomy would be the obvious choice when other medical conditions preclude radiation therapy. While travel distance, cost factors, and job and family responsibilities might also make a mastectomy the better choice, the surgeon may be able to allay a woman’s fears about recurrence rates by citing studies that demonstrate the recurrence rates following mastectomy and lumpectomy.

If a woman has the choice between a lumpectomy and a mastectomy, then she needs to have these procedures explained in detail, not only the surgeries themselves, but what she can expect following these surgeries. She needs to know  following a lumpectomy what her breast may look like following the surgery; following radiation, and what reconstruction options are available to her should she be dissatisfied with appearance of her breast. She needs to know the pros and cons of reconstruction if she choose to have a mastectomy. What will be the length of the surgery if she has reconstruction at the same time as having her breast removed? What are the chances of her needing multiple surgeries following the initial reconstruction?

While this is a large amount of information to sift through following a diagnosis of breast cancer, this information is critical if a woman is to make an informed choice.

Sources: www.breastcancer.org      www.HealthSearches.org       www.WellSphere.com

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Waffle Day

Posted on March 30, 2012 by Jamie

This past Sunday was International Waffle Day (March 25). A waffle is batter or cake cooked in a waffle iron that results in a distinctive grid pattern. There are several varieties including American, Belgium, Hong Kong, Pandan (Vietnam), and Scandinavian. It can be enjoyed anytime of the day, most commonly for breakfast and dessert.

I celebrated the food holiday by enjoying Belgian liege waffles at Saus in Boston. Although known for the Belgium frites, Saus also serves a variety of other Belgium foods, including the liege waffle, known for its rectangular shape. I tried one with their homemade nutella topping and another with lemon cream sauce. Both were served warm with a sprinkle of powdered sugar, and were absolutely delicious! The other choices for sauces were “Berry Berry” and salted caramel. The waffles are small and make a great snack on-the-go.

 

My favorite and probably most nostalgic memory of a delicious waffle is the one from Cabot’s in Newton. This family-owned business has been serving ice cream and desserts for over 40 years in a cute, old-fashioned ice cream parlor. My childhood friend used to live in the neighborhood, and when we were kids, we would walk over to Cabot’s for some ice cream on a warm day. Flash forward to years later, I still get the ice cream but I’ve also discovered the Strawberry Waffle Sundae, formerly known as “Mr. and Mrs. Cabot’s” (photo above).  It is a huge waffle, topped with rich vanilla ice cream, strawberry compote, whipped cream, and of course, a maraschino cherry on top. It is definitely shareable and worth indulging. Cabot’s is also participating in Boston Bakes for Breast Cancer this year, May 7-13!

 

Sometimes, I just enjoy eating a simple waffle with maple syrup and powdered sugar, without all the heavy toppings. The other day when I was having brunch at Geoffrey’s Cafe in Back Bay, I ordered just that – a side of Scandinavian waffle (photo above). Scandinavian waffles are known for being thin and multi-hearts-shaped. It was my first time trying it, and I would gladly order it again next time!

 

I have also tried chicken and waffles at the famous Roscoe’s House of Chicken’ N Waffles in California before. This savory and sweet pairing is a Soul Food dish that has made its way to the East Coast. The buttermilk waffles are served with a dollop of butter, maple syrup, and fried chicken. Hard to say which of the two is the bigger star on the plate, but I enjoyed them both. In Boston, you can find them served at Hen House Wings N Waffles and Fill Belly’s in Jamaica Plain.

 

If you didn’t get a chance to help yourself to a serving of waffles on Waffle Day, then remember to eat it at your nearest brunch restaurant, diner, or in your own home this weekend! Happy belated Waffle Day!

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