Stomach cancers make diet difficult. No one who has had stomach cancer should go on a “juice fast” for treating cancer or a juicing program, because most people who have treatment for stomach cancer have issues with getting enough of the macronutrients, protein, carbohydrates, and fat. Juicing, however, can help with general good health.
Most people who have had stomach cancer benefit from additional vitamin C. Supplements deliver vitamin C without the plant chemical cofactors that “recharge” it once it is absorbed into the body, and as little as 500 mg of vitamin C can cause diarrhea in people who have had surgery for stomach cancer. That is why it best to get vitamin C from juice. Acidic fruits, however, slow down the passage of food through the stomach and can cause stomach pain.
If you need to get your vitamin C from food and you react to orange juices and other citrus juices, which plant foods are best?
- Red Bell (not hot) peppers are a better source of vitamin C than orange juice. Adding red peppers to vegetable juices greatly increases their vitamin C content. Bell and other sweet peppers are best prepared in a macerating juicer.
- Spinach is also a great source of vitamin C. It's important to wash spinach thoroughly, on both sides of the leaves before making juice. Spinach swished around in clean water in a sink retains fewer bacteria than spinach rinsed under running tap water.
- Apple, broccoli, peach, and kiwi juices are also good sources of C.
How much juice is enough? Usually about 3 cups (750 ml) per day is optimal. More is OK if your overall diet plan permits, but do not use juice as a supplement for other sources of calories, carbohydrates, protein, and healthy fats.