As you can see from the photo above, I decided to ditch the wig for a day. The wedding Jason, Oliver and I attended over the weekend in Steamboat Springs, Colo., called for “creative attire.” I couldn’t think of a better way to make a statement.
The photo below is me with the artist, Dave Hughes. He is a close friend of Jason and also the mastermind behind the “StompThis!” artwork on this blog. Talented, isn’t he?
This was the first time I have left the house without my wig. I rarely even leave the house with a scarf, except to go to the gym. It was pretty scary. I tried to act confident, but I felt really exposed knowing that 100 people were going to be staring at me and wondering what my story was. Countless people came up to me and said they liked it, and even strangers asked me about it. Probably the most memorable was a man, probably 70, who came up to me and could barely speak. He just shook his head over and over and said, “That’s just so great! It’s…just great! God damn it, that’s just so damn great!”
Despite the rave reviews, the wig is back on today and will likely stay there until my hair grows back. Which shouldn’t be long – it’s already starting to come back in pretty quickly.
Back to the wedding. The event was spectacular, and the bride and groom were glowing. We were treated to a two-night stay in a fabulous condo – one of about eight units that were filled with about 80 wedding guests. Each morning, the families of the bride and groom hosted a wonderful breakfast buffet – pancakes one day, breakfast burritos the next. Friday night, we were guests at a barbecue. During the day, we relaxed by the pool. The weather was beautiful the whole time.
We drove to the wedding from Loveland with Jason’s parents, who have known the groom and his family for decades. It was great to have some extra time to visit with them, and fun for Oliver to have Grandma Alice and Grandpa Roger there. The drive home took us through Rocky Mountain National Park and across Trail Ridge Road – at over 12,000 feet, the highest continuously paved road in North America. At the top, we were so high that we were above the tree line. Several feet of snow lined the road, and we hopped out into the 41 degree air so Jason and Oliver could have a quick snowball fight. We took a few photos – look at the majestic mountains in the background!
The night before we left on vacation, I attended my second “Young Survival Coalition” meeting at Gilda’s Club. Again, I was impressed with the group of women. No tears – just a lot of laughs and support. A nutritionist spoke to us for an hour about nutrition for cancer survivors. Most of the information she gave had to do with keeping cancer from recurring or even taking hold in the first place – information relevant for anyone concerned with staying healthy. In my opinion, it doesn’t hurt to hear this information from time to time. I tend to forget how important nutrition is unless I’m reminded every so often. Here are a few things I learned that I’d like to share with you.
Did you know that there was a spike in cancers post-World War II when farming practices changed and chemical use became more prevalent? This was when cows – who traditionally grazed on grass in pastures – were moved into feed lots, fed an unnatural diet of corn, and pumped full of hormones and antibiotics to counteract the cheap and fast feeding methods. Same thing with chickens and pigs: they were put into pens and raised in a new way that was faster and cheaper. In short, humans’ protein sources were now eating cheap, unnatural food. As a result, their flesh (and their products such as milk and eggs) became devoid of essential vitamins like Omega-3 fatty acids that come from grass, bugs, and other natural food sources. Such vitamins are vital in humans, and if the animal flesh doesn’t have them, we aren’t getting them.
The nutritionist who spoke stressed the importance of eating organic animal products. In fact, she said if you make only a slight shift towards an organic lifestyle, it should be with eggs, dairy and meat. It will be more expensive, but view it as an investment in your health. If cost is an issue, set your priorities. You might need to make some sacrifices. Do you need cable television? Those magazine subscriptions? Meat does not have to be central to every meal. Add more vegetables, grains and legumes to your diet instead, and you will barely notice the added expense.
When buying organic food, it’s often tricky to decipher the labels. “Grass-fed beef” may not mean the animal is grazing peacefully in a pasture for its entire life. In fact, it may mean the animal is raised in a feed lot and given dried grass in addition to its corn diet. Below are a few key words to look for when buying organic animal products:
Meat: Look for the labels “100 percent grass fed.” The flesh of cows that eat only grass is almost as rich in Omega-3s as wild salmon!
Chicken/eggs: Seek out those labeled “Free range,” “No antibiotics” and “No hormones.”
Salmon: Always make sure the label says “Wild.” Farmed fish don’t get the same nutrition as wild salmon do. Any fish from Alaska is guaranteed to be wild, as fish farms are not allowed in the state.
This nutritionist’s opinion on supplements mirrors that of my naturopath: try to get as much of your vitamins from food sources themselves. That said, the one supplement she does recommend is fish oil; specifically cod liver oil. Quality is important, she said, and buying reputable brands such as Carlson’s or Nordic Naturals is a good idea. These and other high-quality brands have been tested for purity and are guaranteed to include the nutrients printed on the label. Oftentimes, the label will say if the supplement has been tested. Look for it.
Lastly, the nutritionist stressed the importance of protein in one’s diet as an anti-inflammatory. Low-fat meats and beans are important, as they are good sources of protein. She also mentioned that sugar cravings of those with diets high in protein are greatly reduced! I am giving this a try, as eliminating sugar from my diet continues to be an uphill battle. A high-protein breakfast: eggs, chopped veggies and a little cheese baked in muffin tins at 350 degrees until they stop jiggling when wiggled. These mini-frittatas can be wrapped individually and refrigerated, then heated up in the morning for a quick, high-protein breakfast. I’m going to make some this week!
As I type this, I am at Swedish Medical Center receiving dose seven of Abraxane. After this, just five more to go. The countdown continues…
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