The Cancer RD: A Personal Story

Organic garlic farmer Diana Dyer, MS, RD, crams “36 hours of work into every 24-hour day” on her family’s Ann Arbor, Michigan farm. But 17 years ago this registered dietitian was battling breast cancer and sifting through scientific journals for ways to make her diet healthier. Her book, A Dietitian’s Cancer Story (Swan Press, 2010) and website, give detailed advice about what, and how much, to eat if you’re battling cancer. From whole soy foods to cruciferous vegetables (broccoli, cabbage) to winter squash, Dyer says the first step: “Set aside time to cook, and think of it as healing time, not drudgery.”