Natasha Grindley is a 37-year old English woman from Childwall who managed to defeat cancer with a simple dietary change. She still receives chemotherapy, but doctors are shocked that Natasha is still alive! The mother of two was given less than 2 weeks to live before discovering the secret diet which kept her alive.
When Natasha was diagnosed with stomach cancer, she became obsesses with nutrition which she believes saved her life. “Doctors were surprised to see me alive after two weeks. They doubted my chances, but me and my husband surfed the web for a cure all day and night and found an alternative therapy that worked,” Natasha said to the “Liverpool Echo”. Today, she eats fruit in order to prepare her blood for the intense chemotherapy sessions. The cancer isn’t gone yet, but Natasha’s results showed that it has been reduced and she is generally feeling better than before. “My diet before the disease was awful – I drank a lot of alcohol and ate fast food often. I didn’t think that it was harming my body until I was diagnosed with stomach cancer. Now I’m a completely different person. Once you fall down to the ground and get your health back, you realize how strong you are,” she said.
After being diagnosed with cancer, Natasha became a close friend with Deliciously Ella, a healthy food advocate and popular chef. Ella gave nutritional advices and support to Natasha, who even got a nutritionist degree. “I am obsessed with nutrition – anyone would do the same if it was a question of life and death,” Natasha explains. She has two children – a daughter named Gabriella (4) and a son named Liam (6), who were “addicted to sugar” as she puts it. “I had to eliminate their need for sugar, and now the whole family’s involved. It all started as a project for my treatment, but now my family and friends have learned a lot about proper nutrition. I feel more positive now and I’m continuing what I’ve started. My body is slowly healing itself and I’m feeling the changes,” Natasha says, adding that she goes to chemotherapy in the Clatterbridge cancer center. The doctors there have approved of Natasha’s method and say that it’s a positive way of thinking.
Dr. Sripadam, a consultant at the oncology clinic says: “In cases similar to Natasha’s, there are a limited number of treatments that can be followed. Sometimes the choices are not easy, and the patient should be completely informed on the best choices he has. Natasha’s treatment is currently underway, and she continues to take a positive and proactive approach to it.”
Here are some of Natasha’s favorite recipes:
A GREAT VITAMIN C JUICE FOR STRENGTH
INGREDIENTS:
6 carrots
2 oranges
½ a teaspoon of turmeric
1 teaspoon of ginger
1 lemon
PREPARATION:
Mix the ingredients in a blender and drink the juice fresh every morning for best results.
3 TYPE OF VEGETABLES SOUP
INGREDIENTS
10 cherry tomatoes
8 tomatoes (for the salad)
2 beefsteak tomatoes
1 onion
2 garlic cloves Olive oil
2 rosemary sprigs
1 kg. of vegetable mix
PREPARATION:
Chop the onion, garlic and rosemary sprigs in a pan and sprinkle them with olive oil, then put them in an oven and bake them at 180 C for 30 minutes. Next, take the pan out and mix everything in a blender, then pour the mixture in the pan and warm it up a bit.
SPICY SINGAPORE NOODLES
INGREDIENTS:
1 red paprika
1 green paprika
1 yellow paprika
1 Onion
1 garlic clov
e ½ a tablespoon of fresh ginger (grated)
1 red chili pepper
½ a tablespoon of smoked paprika
½ a tablespoon of saffron 160 gr. of soba (buckwheat noodles)
8 tablespoons of olive oil
3 tablespoons of than
1 tablespoon of manuka honey
Lemon juice (from one lemon)
1 tablespoon of cayenne pepper powder
20 gr. of Indian nuts
Sesame seeds
Chopped parsley
PREPARATION:
Chop the paprika, onion, garlic, chili, saffron and smoked paprika in a pan and fry the mixture on olive oil for about 3 minutes. In the meantime, cook the noodles and prepare the sauce by mixing olive oil, manuka honey, tahn, lemon juice and cayenne pepper, then add the noodles in it and to the mixture in the pan. Continue frying for a couple of minutes then serve the meal in small bowls decorated with carrots, sesame seeds, Indian nuts and parsley.