• Originally published October 12, 2009 at midnight, updated October 14, 2009 at 12:36 a.m.

Q: I am currently undergoing chemotherapy and was wondering what your recommendations are for a healthy diet, since most treatment leaves me nauseated and with no appetite.

A: My first recommendation, which will benefit how you feel during and after your treatment, is to avoid caffeine, refined sugar, artificial sweeteners, high fructose corn syrup, maltodextrin, greasy food, fried foods and use of your microwave oven. All are toxic to your system. Wheat grass is most beneficial. Simply consuming 1 ounce provides the nutrients of 2 -pounds of organic green vegetables.

It is very important to take in more protein during chemotherapy than in your usual diet, since the treatment kills cells resulting in a large protein turnover in your body. Eggs, lean meats, nuts, beans and legumes are excellent sources of protein.

It is very important to cook your food well, since your body's defenses against infections may be lower during your treatment. Cooking kills bacteria and can reduce the risk of developing bowel infections. Raw food may be difficult to digest and may worsen your appetite.

Since nausea and poor appetite may prevent you from eating in large quantities, try to consume smaller meals more frequently. Also, eating with friends is a social event and much better than eating alone. If your treatment leaves a bad taste in your mouth, try sucking on a sugar free mint, candy or chewing gum.

A recent study by the British Journal of Cancer suggest that consuming fish oil helped the chemotherapy drug work more effectively and reduced intestinal damage caused by the drug.

Q: I am a decaffeinated coffee drinker, and have switched to naturally decaf since reading your column. I realize that naturally decaf is coffee decaffeinated through a water carbon filter, but wondered if you knew how this process came about? Is this a new process?

A: I hope you enjoy this bit of coffee history. Dr. Ludwig Roselius, head of a large European coffee business, for years searched for a way to remove caffeine from coffee, without compromising the taste or aroma.

In 1903, a ship load of coffee consigned to him was deluged with sea water during a horrific storm in passage. Since the coffee was unfit for commercial sale, Roselius turned it over to his researchers for experimentation purposes. One important discovery emerged - sea-washed coffee beans reacted differently from the normal coffee beans previously tested.

This suggested a new approach to the problem of taking caffeine out of the coffee, and a new series of experiments began, from which emerged the forerunner of the process in use today in which water removes 99 percent of the caffeine, without injuring the delicate taste or aroma of coffee. Roselius named the new product Sanka, a contraction of the French phrase sans caffeine (without caffeine).

Phylis B. Canion is a doctor of naturopathic medicine and is a certified nutritional consultant, e-mail her at doc.phyl@yahoo.com. This column is for nutritional information only and is not intended to treat, diagnose or cure.

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