As to an EMULSIFIER, soy based 'lecithin' in liquid, granulated, or powder is great to get oils and water mixed with less seperation. This is used in some dressings as opposed to the natural amounts in eggs. The name is XANTHAN gum, as I read on the package, not XANTHUM gum. Watch it closely as to a measurement as it is really FAST ACTING and thickens in TWO seconds compared to a starch or instant starch. The viscosity does change a little once it sets, but even for that, after I made mine and the dried herbs and vegetables had soaked up a bit more liquid. The dried garlic I used was both minced and granulated, and once in a blender its all mixed well together. If your looking for powdered tomato, it an be bought from Bulk Foods. Tomato powder is really great in a tomato sauce too as a 1/4-1/3 cup is more than a small can of tomato paste. I also buy dried sweet pepper flakes, and these will sometimes se a small coffee grinder (blender type) so they are nearly a powder and easier to rehydrate.

I use MasterCook and it does the work for me. There are other cooking programs that also can figure the calories (plus amounts of carbs, fiber, fat, cholestrol, protein and more). It isn't a perfect system though- it just adds the nutrition information for each ingredient. So if you fry something in a cup of oil, it will calculate the nutrition information based on a cup of oil, even though you don't actually eat it all. But it does give you a good idea on what you are eating. Best thing about MasterCook is that you can make menues and see your daily totals without a heck of a lot of work. I'm all for the quick and easy way! I don't think MasterCook is still being produced, but you can find other programs like it and they aren't too expensive. Many also come with tons of recipes, plus you can add your own.

Wow you guys are great. This thread has more responses than any I have had on GW. I thank all for your responses, and will keep all the info. It means more to hear personal experiences and what has worked &/or others tips. He is starting on supplements, but as most of us know they get old real quick. He has lost 70 lbs over the last couple of months. I am not going to save him my desire is to support him as long as possible so he hopefully dies at home with dignity rather than go into an institution. Anyway, I have been around so much cancer the last 6 years I thought I would share my thoughts also. Maybe another poor soul will someday be in the same boat & these posts can benefit them. Lindac: your shake idea is great. He has been eating mainly ice cream for the last couple of months, so adding the extra calories would be great. He has refused chemo, but I agree on the acidic stuff. I have helped another friend with meals and cancer, and the tomato stuff always causes indigestion. Fresh tomatoes seem to be less of a problem. Orange juice is a definite no sometimes apple juice helps. The Mexican food sounds good. I tried making cheese taquitoes (sp) yesterday with fresh tortillas from a tortilleria, but they flopped. I think I need to use the rolled ones. ginger_st_thomas: Great site. It will keep me busy for some time. The Individual Cheese Pies, Macaroni and Cheese, & Creamy Potato Salad will be at the top of the list. I cook by feel, & the recipes give me tips on how to add extra calories. He eats peanut butter, so the snack spread might work. woodie2: I really like your overnight breakfast casserole. I was making a meal for two people with cancer last night. Sometimes helping people with cancer gets tiring, & an easy meal helps the helper. The bacon bread is also a nice finger food, & the rice bake looks nice and different. Potpie: I find your post especially interesting, as my friend also has lung cancer. As I am sure you know, it is a particularly bad cancer, & your fil is lucky to be around. I will try the caramel apple idea. You also make an important point. When cooking for cancer, be prepared to have your dishes tossed out or not eaten as these individuals can be picky &/or too sick to eat certain things. The helper should not get upset about this, & not be offended. It is just part of the role of a helper. Daisyduckworth, I am so sorry to hear about your friend. What you describe your friend experiencing lies further down my friends path. He can eat a little now, but he has been warned his eating will be eventually affected. It is or can be part of living with cancer. Sometimes you work yourself to the bone hoping to see that unique recovery only to see death. You are so very right about letting him decide. Success in helping a person with cancer, in my opinion, is being there for that person in whatever manner possible so they write that last chapter. Your cutting up fruit is a very good tip. Sometimes people with cancer will not eat whole fruit, but having something cut up appeals to them. Lisbet, I think the brand you spoke of is down the street from me. I am going to check it out. It would be a break from the supplements if he likes it. I like the idea that he could take it with decreased renal function, as my friend has that problem. I will check this one with his dietitian, however. Potpie, medicinal marijuana is legal in California, although the state and federal government are always arguing as to whether it is legal. I agree, when living with cancer it is time to break the rules. Lindac again. Daisyduckworth makes a very important point. Sometimes the path is as the doctor predicts sometimes you never know the time the outcome etc. Sometimes the suffering is a long path, sometimes people that should completely go into remission suddenly die; sometimes those that are expected to die beat the odds. I have seen people recover, but I personally do not like the word "cured." It can come back, & I do not want to jinx any good fortune, nor add any more to the wounds of those who have lost loved ones to cancer. Having said all that, here is my very bland egg roll recipe: 2 carrots diced ½ head napa cabbage ½ onion 10 or so mushrooms Vegetarian oyster sauce I used a tad of msg on one batch, but its use is up to the user. I sauté all ingredients in order of cooking time & add them to the dish. I then stuff the egg roll, seal it with cornstarch liquid & fry it. It takes about 45 minutes for a small batch. It is not a sophisticated recipe but it worked. Here are some of the other things I have found to be helpful if that person can eat it. Hard boiled eggs. Easy to prepare, grab & eat. Cabbage dishes are another good idea, as well as sauerkraut. Good for digestion. Cooked popcorn can be less upsetting than microwave popcorn. Broccoli, broccoli, broccoli. Fresh fruits and snacks always available. High fiber cereals and a variety of liquids available for constipation. Oatmeal, if tolerated for a bland meal. Supplemental vitamins and digestive enzymes if possible. These people need all the help they can get. Consider decreasing the meat. If they are losing weight, one may need to break the rules & add more meat. Last tip break the rules now & then. Remember stubbornness can be annoying, but sometimes it provides the fight that can result in more time. Please keep adding your comments and tips if you think of more. Baci

No, I'm not a counter. I was put on a no sodium diet back in 1969. No, that 'no sodium' is not a typo. The doctor actually meant NO sodium! Including the natural sodium found in many foods, like broccoli, celery, etc. The list of things I could not eat was extremely daunting. And I suffered through it, as best as I could, for a number of years. When that doctor retired, I was blessed to find another who was empathetic and much more understanding of human nature and quality of life. He immediately changed 'no' to 'low'. What a difference! Anyhow, 1500 to 2000 mgs per day has been the recommended amount since. But I have never actually 'counted' mgs. I do read labels on any packaged foods I buy very carefully. I don't eat out very often, but when I do, I try to choose dishes I know to be low sodium. I also try to be extra careful the day before and the day after I eat out, to help balance out the splurge. I don't add any salt to anything I cook. And add only what is absolutely necessary to whatever I bake. This method has worked very well for me for a number of decades now. And I hope it always will! I'm afraid I'd be a miserable failure if I ever had to actually count mgs! Rusty