Hi, just wandering if someone can help. With the Christmas season nearly upon us and with all the spicey food etc, can one have pate. Hubby has bought some for himself but I am sure I read somewhere that people with CLL should not eat it.
Anyone out there able to help.
Wishing you all a very merry Christmas and a Healthy Happy 2018
Susiecarer x
Susie, I was surprised by your question and even more surprised to find the following:
I did not read it all, but hope you, as well as others, find it helpful:
Eating well with CLL | CLL Support Association
cllsupport.org.uk/article/e...
Eating well with CLL. By Yvonne M Jeanes BSc RD PhD. Senior Lecturer in Clinical Nutrition. Eating well includes practicing good food hygiene principles and .... Avoid eating all types of paté, including vegetable patés, and mould- ripened soft cheese, like Brie and Camembert, and similar blue-veined varieties, like Stilton.
I'm surprised by that statement about the paté. I understand the precaution about cheeses with deliberate mould present since that could perhaps lead to other moulds, and Neutrophils are the white blood cells that protect us from fungal infections. But what does that have to do with paté I wonder? Mould is not part of the preparation process on that...
And as it turned out, I was eating paté on rye while reading this post!
kim
Kim,
I don't know, I could not open the site to read it--browser aging out along with my brain.
I see now... This is the whole quote about paté and cheeses (bolding mine):
"Avoid eating all types of paté, including vegetable patés, and mould-ripened soft cheese, like Brie and Camembert, and similar blue-veined varieties, like Stilton or Danish blue, because of the risk of Listeria infection. You can eat hard cheeses such as cheddar and parmesan, and other cheeses made from pasteurised milk such as cottage cheese, mozzarella cheese and cheese spreads."
thank you. and then there is this from Lymphoma Leukemia Society:
lls.org/managing-your-cance...
that link seems to think paté is ok if refrigerated (which I think kind of goes without saying - refrigerate any meat).
I think the problem with Pate' and any combined dish you buy, may be that you can't be sure of how long it has been cooked or if it has been consistently refrigerated.
This article says that the diet described is often called a neutropenic diet and both articles seem to fit that description. A neutropenic diet is important if your neutrophils are low. Much of what is here is just good practice, but following all of this this strictly if you are basically doing well seems a bit extreme. It would be worth discussing your particular situation with your doctor or PA and asking about particular foods on the list that you should avoid.
I have never seen anything about avoiding spicy foods. I know transplant patients who tolerated very spicy foods best when they lost their sense of taste, and they were certainly on neutropenic or bacteria free diets.
Thank you for sharing the dietary suggestions. Had never seen this site.
I'm guessing it is questions about how the ground meat is handled, whether it is refrigerated properly throughout the process, whether it has been cooked sufficiently to kill the bacteria, what it is mixed with, etc. There are very strict standards in processing plants, yet one sometimes hears about food poisoning from bad batches.
Also, sometimes, paté sits out on buffet tables for long periods of time. When I don't know the source, my vote has always been to stay away from patés and uncooked dishes with mayonnaise when I don't know about their origins and handling.
I don't think it has anything to do with the spiciness. Everyone has a different tolerance for hot and spicy. Some may get indigestion or heartburn, while others thrive and love it.
Looking at the list you provided reminds me how grateful I am to have lived on a plant-based diet for the last 40 years, as have many of my friends. We have learned to prepare gourmet dishes, relying on herbs and spices for flavoring. In fact, many herbs are filled with antioxidants and are good for us.
On the other hand, I grew up eating delicious chopped liver mixed with schmaltz (rendered chicken fat), chopped fried onions and hard-boiled eggs. It was a staple at Jewish family gatherings, and I learned at an early age to sit with my mother or grandmother to prepare it. It's been so many decades since I've eaten it, I haven't thought about it for a very long time. So your comment has made me salivate a little as I remember the yummy flavor. Almost as good as eating the real thing. Thanks for the memory.
Like you, I grew up on a similar diet, but with active CLL (for 3+ years) now I need to watch almost everything I put in my mouth. The things that used to make my mouth water, now seem to upset my system. The acid indigestion (on Imbruvica) has been especially bad recently, and perhaps you could share some of the "vegan" recipes you mentioned. It would probably help me a lot. I have been putting Turmeric on a lot of things, and tolerating the specific taste because it's supposed to be good for me. Thanks.
For starters, eating 2 spoons of kimchee or sauerkraut will make the indigestion go away within 2 minutes.
As for vegan, there are a number of wonderful vegan cookbooks surfacing with delicious recipes, and there are many web sites and blogs with a vegan slant. Start googling and explore the world of vegan.
During cold months, I make a lot of soups with veggies and lentils, beans and/or barley. Also eat a lot of roasted veggies, yummy combinations of onion, pepper, turnip, parsnip, jicama, tomatoes, brussel sprouts, cauliflower, broccoli, sweet potatoes, whole garlic cloves -- whatever I feel like at the moment. I make my own spicy hummus (I'm not into bland) and always have some in the refrig.
Or make a burrito bowl with grated or spiralized veggies (cabbage, carrots, yams, squash) with beans, broccoli, quinoa, etc. Or spiralize butternut squash and sauté slightly and use it as pasta under tomato sauce or veggies.
In my quest for protein, I add garbanzo beans to veggie dishes, including salads, or use hummus, pomegranate molasses and raw apple cider vinegar as the dressing. I also grind flax seeds to keep a week's supply in the refrig and sprinkle it on almost everything, which supplies protein and omegas. Also sprinkle pumpkin seeds, sunflower seeds, sesame seeds and/or hemp seeds on salads and other dishes, all of which provide protein.
I am thrilled this year because, for the first time, I am growing kale, spinach, parsley, basil and rosemary in a garden tub under lights in my basement. This idea came in desperation when I realized that my summer garden was going to run out with the first frost. Very exciting (at least for me!)
My new favorite dessert is to put a frozen ripe banana, sometimes with 1/2 tsp good quality pure cocoa powder, in a blender. It mixes to a rich, tasty soft ice cream consistency. I sprinkle hemp seeds on top for a little protein and crunch. Delicious!
If you do go vegan, consider taking vitamin B12 and vitamin K2, in the form of MK7 made from fermented nanno, as you won't be getting them in your diet.
Hopefully, this is a start for you.
Explore, experiment, and have fun with healthy food.
leah
Thank you sooo much for the help. No plans to go Vegan, but just looking to eat healthier. Actually had a great Dr visit, with blood #'s beginning to stabilize. Eating less meat, more veggies and pasta (I know the carbs aren't great for me, but they settle my stomach). Acidity seems to be lessening, & hope it continues. I'll let you know as I try some of your suggestions - especially the various nuts. Can't do Bananas much, since I'm one of the 20% of us that are constipated, instead of the runs, but the added salads will probably help that too.
Thanks again. Jay
Glad your labs are showing good results. It's all about trends.
All the roasted and fresh veggies, and soups with beans and lentils, will likely keep things flowing. Think fiber! I've never understood why doctors prescribe jars of some nondescript fiber -- why not just prescribe a high fiber diet?
So instead of bananas, how about what my family had last night for dessert -- yummy pear and fig crisp, with a topping made with a minimum of brown sugar, lots of cinnamon, oatmeal and avocado oil (instead of butter)?
Susie, Speaking as a pate and cheese fanatic, it is about sensible precautions such as our forum mates have already detailed. Also I decided to make my own pates so i can control ingredients, cooking, storage and hygiene!
mmmm looking forward to my coarse french Country pate this Chistmas!
UK Sparky
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