reduce to 1 gram per kilogram of body weight
Diet according to Dr. Coy is a unique dietary treatment approach that specifically intervenes in the altered, TKTL1-controlled cancer metabolism. The aim of this special diet is to reactivate the “normal” energy metabolism in order to restore the sensitivity of resistant cancer cells to standard therapies such as chemotherapy and radiotherapy and thus support their treatment success.
Please note: It is important to me to emphasize that my nutrition concept does not replace the current therapies, but merely supports them and makes them more effective and more tolerable. Nutrition plays an enormous role in the prevention, treatment and relapse prophylaxis of cancer. Nevertheless, there is so far no scientific evidence that specific nutritional factors or a particular diet as the sole treatment method could cure cancer.
The nutritional approach is fundamentally based on 5 elements: a general carbohydrate reduction of the diet combined with various active substances that in studies inhibited the TKTL1-controlled cancer metabolism or activated the “normal” energy metabolism. The interaction of these 5 elements forces TKTL1-positive, resistant cancer cells to switch off the metabolism responsible for the resistance and to reactivate the “normal metabolism”.
reduce to 1 gram per kilogram of body weight
take 100 mg unsaturated vitamin E a day
take in sufficient quantities (especially polyphenols)
take 10 g omega-3 fatty acids & 10 g MCT fat per day
take 1,5 g spread over the day
Inhibition of fermentation metabolism by tocotrienols
Limitation of the main energy source by reduction of carbohydrate intake
Inhibition of fermentation and activation of respiration by polyphenols
Optimization of nutrient burning through omega-3 fatty acids and MCT fats
Buffering of tissue-damaging lactic acid by added lactate
The food list classifies food according to the traffic light system and supports compliance with a low carbohydrate intake.
Note: The classification of the food takes place only on basis of their coal hydrate content, in order to offer to the users of the Coy Diet still as large a selection of food as possible and to avoid a malnutrition. Of course the selection can be reduced still after further criteria like a renouncement of red and/or processed meat, a renouncement of animal products or due to personal incompatibilities. However, it should be borne in mind that any further restriction increases the risk of a one-sided and inadequate diet. It is best to get support from a professional nutrition therapist in your area.
Foods on the green list contain little or no carbohydrates and may be eaten in normal portion sizes at will. This primarily includes all types of vegetables (except legumes and root/tuber vegetables), at best unprocessed (additive-free) meat and fish products, eggs, cheese, fats and oils, herbs and spices as well as sugar-free drinks.
Foods on the yellow list contain moderate amounts of carbohydrates and should only be consumed in the specified serving sizes. The indicated serving sizes correspond to about 5 g of carbohydrates, so that it is easy to calculate how many foods on the yellow list can be combined throughout the day.
Since a carbohydrate reduction alone does not influence the TKTL1-dependent cancer metabolism effectively enough, further supporting active substances must be supplied with the diet.
Compared to tocopherols (saturated vitamin E), tocotrienols (unsaturated vitamin E) are usually only found in small amounts in foods. Rich sources are mainly exotic oils such as annatto oil, native palm oil or grape seed oil. Special oil extracts such as Tocomin® (natural tocotrienol-rich complex of cold-pressed palm oil) enable a targeted supply of the valuable active ingredients.
Fresh plant foods such as vegetables, fruit, herbs and spices are rich in secondary plant substances. Substances of particular interest for cancer therapy as well as for prevention and aftercare mainly come from the group of polyphenols. These include, among others, salvestrole (plant repellents which, however, only occur in organically grown fruit and vegetables), resveratrol (red grapes), curcumin (yellow turmeric dye), quercetin (yellowish dye in onions and capers), ellagic acid (raspberries, pomegranates, strawberries) and EGCG (green tea). It is also advisable to regularly consume glucosinolates over cabbage vegetables and in particular sulforaphane contained in broccoli, green sprouts and Brussels sprouts.
Recommended omega-3 sources are primarily marine foods such as salmon, tuna, plaice, herring and mackerel, as these already provide the body’s important representatives DHA and EPA. Omega-3 fatty acids from oils such as linseed, rapeseed or nut oil must first be converted into these. Fish or algae oils can also be used for targeted absorption.
A good food source for MCT fats is native coconut oil. In addition, I have developed special oil blends which, in addition to MCT, also have an optimum omega-3/omega-6 ratio and tocotrienols.
Lactate is found in higher quantities above all in fermented foods such as yoghurt, kefir, buttermilk, sauerkraut or Nattō.
For a simple daily intake of the necessary amount of lactate, I also developed a special lactate drink (Laktat-Drink). This is a special, highly fermented milk drink with a low carbohydrate content and enriched with valuable fats.
In 2009 Gräfe und Unzer-Verlag published my first book “Die neue Anti-Krebs Ernährung – Wie Sie das Krebs-Gen stop” (“The new anti-cancer diet – how to stop the cancer gene”), which quickly reached bestseller status and has since been translated into numerous other languages. This gives a detailed insight into the scientific background of the special nutrition concept, explains in detail what has to be considered when putting it into practice and supports the introduction with many tips and tasty recipes.
Due to the large popularity of the book in the following years still two further books appeared to the nutrition according to Dr. Coy.