The Cancer Diet – Paolo Bellingeri

Healthy eating rules for cancer treatment and prevention!

Diet and cancer, a polar opposite in content, enjoyment, and interest! Food, which we consume daily, following traditions, habits, and beliefs, can be a tool for knowledge, sharing, and growth. We often forget that we are and grow through a need of the body, but also of the soul that food nourishes.
Food and pleasure are a fundamental need, but also a powerful tool for the prevention of serious and often difficult-to-control diseases such as cancer.
Food that interacts with the most mysterious part of our cells, DNA, RNA, that genetic material that draws strength from food and substances capable of repairing it, "educating" it, building it, across generations (the concept of nutricenomics).
But what is "good for the palate" and "good for the body"? Is it possible to combine the pleasure of good food with scientific insights into a gastronomic dish that also gratifies the palate, the habits, and the Mediterranean Diet?
This book explores the complex science of nutrition to revisit delicious and appetizing dishes, a universe of diverse flavors, from spices to the simplest aromatic herbs, to whole grain products.

The author:
Paolo Bellingeri , a graduate of Medicine and Surgery with a specialization in Nutrition and Applied Dietetics, specializes in Clinical Biology and Medical Hydrology. Head of the Palliative Care Unit at his local health authority, he provides national nutritional education in oncology, from prevention to treatment support. Since 2012, he has been a member of the Scientific Committee "Follow-up on Lifestyles and Nutrition" of the Piedmont Oncology Network.

An invitation to make and cook!