Foundation for Advancement in Cancer Therapy

Non-Traditional Approaches to
the Theories, Treatments and Prevention of Cancer

POMEGRANATE

April 26, 2010

Filed under: Foods of the Week — admin @ 9:57 am

Mohammad once told his followers: “Eat the pomegranate, for it purges the system of envy and hatred.”  The pomegranate is one of the oldest fruits known to man.  Frequent references to it are found in the Bible and in ancient Sanskrit writings.  Homer mentions it in his Odyssey, and it appears in the story of The Arabian Nights.  The pomegranate is native to Persia and its neighboring countries, and for centuries has been extensively cultivated around the Mediterranean, spreading through Asia.  King Solomon was known to have an orchard of pomegranates, and history speaks of the children of Israel wandering in the wilderness and remembering with longing the cooling taste of the pomegranate.  Ancient Assyrian and Egyptian sculpture has depicted this fruit, and it is sometimes on ancient Carthaginian and Phoenician medals.

The word pomegranate is derived from the Latin world meaning “apple with many seeds.”  The fruit grows on a bush or small tree from twelve to twenty feet high.  It grows to about the size of an orange or larger.

A pomegranate of good quality may be medium or large in size and the coloring can range from pink to bright red.  The rind is thin and tough, and there should be an abundance of bright red or crimson flesh, with a small amount of pulp.  The seeds are contained in a reddish, juicy pulp that is subacid and of fine flavor.  They should be tender, easy to eat, and small in proportion to the juicy matter that surrounds them, while the juice should be abundant and rich in flavor.

There are many varieties of pomegranate.  At least ten varieties were growing in southern Spain in the thirteenth century, as described by a writer of the time.  It is a warm-climate fruit, and the leading producers in this country are California and the Gulf states.  This fruit will not mature in cooler climates, although there are dwarf forms grown in cool climates which have striking scarlet flowers that are sold commercially.  Pomegranates are in season September through December, and October is the peak month.

THERAPEUTIC VALUE

Use only the juice of the pomegranate.  This juice is one of the best for bladder disorders and has a slightly purgative effect.  For elderly people, it is a wonderful kidney and bladder tonic.

NUTRIENTS IN ONE POUND (edible portion)

Calories: 160

Protein: 1.3 g

Fat: 0.8 g

Carbohydrates: 41.7 g

Calcium: 20 mg

Phosphorus: .8 mg

Iron: .8 mg

Vitamin A: trace

Thiamine: 0.07 mg

Riboflavin: 0.07 mg

Niacin: 0.7 mg

Ascorbic acid: 10 mg

Just How Healthy Are Sunflower Seeds?

April 25, 2010

Filed under: What's New? — Tags: , , , , — admin @ 3:03 pm

Raw sunflower seeds, used for food by the Indians long before white men reached America, are one of the richest seeds in nutritional value. The seeds are 25% protein-putting them on the same protein level as meat. They contain liberal amounts of vitamins, especially A, B-complex and the sparse Vitamin E found in their unsaturated oils. The mineral content includes much more calcium that in cottonseed, soybean or linseed oil. Potassium in sunflowers is comparable to raisins, nuts and wheat germ, while they have the highest rating for magnesium, and more iron than any other food except egg yolk and livers.  Sunflower seed meal is highly digestible, has over 50% protein.  The top quality oil is rich in lecithin and unsaturated fatty acids, contains 30% protein, as well as its share of vitamins and minerals.

Grapefruit

April 19, 2010

Filed under: Foods of the Week, What's New? — Tags: , , , — admin @ 6:45 am

The name grapefruit originated in the West Indies in the eighteenth century, perhaps because of the fact that its fruit grows in clusters of three to twelve or more, similar to grape clusters. This citrus fruit was cultivated more than 4000 years ago in India and Malaysia, but it was not until the sixteenth century that it was introduced to this country by the Spaniards. For many years it was not popular because of its slightly bitter taste. From 1880 to 1885 a group of Florida grapefruit growers shipped crates of the fruit to Philadelphia and New York and encouraged people to try it. In about 1915 the commercial sale of grapefruit expanded, until its production spread into three other states—California, Arizona, and Texas.

The United States furnishes about 97 percent of the world’s supply of grapefruit, and Florida and Texas together produce about 90 percent of the grapefruit grown in the United States.  The Marsh seedless grapefruit is the most popular variety today.

The grapefruit tree is about the size of the orange tree and reaches a height of twenty to forty feet.  Like the orange, it blooms in the spring.  In California and Arizona, the fruit ripens throughout the year.  Although grapefruit is available all year, it is most abundant from January through May.  Grapefruit is also imported by the United States from Cuba in the late summer and early fall.

Grapefruit of good quality is firm, but springy to the touch, well-shaped, and heavy for its size—the heavier the fruit, the better.  Do not choose soft, wilted, or flabby fruit.  The heavy fruits are usually thin-skinned and contain more juice than those with coarse skin or those puffy or spongy to the touch.

Grapefruit often has a reddish brown color over the normal yellow, which is called “russeting.”  Russeting does not affect the flavor in any way.  Most of the defects found on the skin of the grapefruit are minor and do not affect the eating quality of the fruit.  However, fruit with decayed spots is not desirable, as the decay usually affects the flavor.  Decay may appear as a soft, discolored area on the stem end of the fruit or it may appear as a colorless area that breaks easily when pressure is applied.  If the skin of the fruit appears rough, ridged, or wrinkled, it is likely to be thick-skinned.

THERAPEUTIC VALUE

Grapefruit is a subtropical acid fruit, and is highly alkaline in reaction.  It is best eaten with other acid fruits, nuts, or milk.  Eat grapefruit immediately after cutting into the rind to benefit from all of its goodness.  For best digestion and assimilation, avoid eating grapefruit with sweeter fruits or with starches.  The grapefruit is less acidulous than the lemon and is a good substitute when oranges or their juice cannot be tolerated, or when the alkaline reserves in the body need to be augmented.

Grapefruit is rich in vitamins C and B1, and is a good source of vitamin B12.  It is low in calories, which makes it a good drink on a reducing diet.  There is less sugar in grapefruit than in oranges.  Eat the sun-ripened fruit when possible, as this fruit needs no sweetening, and is better for you.  If sweetening is necessary, use a little honey.

Grapefruit is very rich in citric acids and their salts, and in potassium and calcium.  Use it often in combination with meats, because grapefruit juice is excellent as an aid in the digestion of meats.  However, avoid the overuse of all citric acid fruits as they are a powerful dissolver of the catarrhal accumulations in the body and the elimination of too much toxic material all at once may cause boils, irritated nerves, diarrhea, and other problems.  People are often so eager to get vitamins and minerals into the body that they sometimes do not consider that the powerful action of citric acid causes irritation and discomfort.

When taken right before bedtime, grapefruit is conducive to a sound sleep.  A drink of grapefruit juice first thing in the morning helps prevent constipation.  It is also an excellent aid in reducing fevers from colds and the flu, and seldom causes allergic reactions.

Grapefruit rind contains the very valuable vitamin P, which is an important vitamin for healthy gums and teeth.  This vitamin may be extracted by simmering the rind in water for about twenty minutes.  Strain, and drink.

The sour taste of grapefruit increases the flow of digestive juices in the stomach.  Grapefruit served at the beginning of a meal stimulates the appetite and helps in digestion.

This fruit is also good for any hardening of body tissue, such as hardening of the liver and the arteries.  It can also help prevent stone formations.

NUTRIENTS IN ONE POUND

Calories: 133

Protein: 1.5 g

Fat: 0.6 g

Carbohydrates: 30.3 g

Calcium: 51 mg

Phosphorus: 54 mg

Iron: 0.9 mg

Vitamin A: 4770 I.U.

Thiamine: 0.11 mg

Riboflavin: 0.06 mg

Niacin: 0.06 mg

Ascorbic acid: 12 mg

Conscious Talk Radio Interviews Dr. Leventhal

April 12, 2010

Filed under: Press — admin @ 10:43 am

Rob Spears and Brenda Michaels from Conscious Talk radio interviews Sheryl Leventhal, M.D. about food as medicine.  Listen Here

Pear

Pears were used as food long before agriculture was developed as an industry. They are native to the region from the Caspian Sea westward into Europe. Nearly 1000 Years before the Christian Era, Homer referred to pears as growing in the garden of Alcinous. A number of varieties were known prior to the Christian Era. Pliny listed more than forty varieties of pears. Many varieties were known in Italy, France, Germany, and England by the time America was discovered.

Both pear seeds and trees were brought to the United States by the early settlers. Like the apple, pear trees thrived and produced well from the very start.  As early as 1771 the Prince Nursery on Long Island, New York, greatest of the colonial fruit nurseries, listed forty-two varieties.  The introduction of pears to California is attributed to the Franciscan Fathers.  Led by Father Junipera Serra, in 1776, they planted seeds carried from the Old World.

In the eighteenth and nineteenth centuries greatly improved pears were developed, particularly in Belgium and France.  In 1850, pears were so popular in France that the fruit was celebrated in song and verse, and it was the fashion among the elite to see who could raise the best specimen.  When the better varieties were brought into the United States a disease attacked the bark, roots, and other soft tissues of the trees, and practically destroyed the industry in the East.  The European pear thrives primarily in California, Oregon, and Washington and in a few narrow strips on the south and east sides of Lake Michigan, Lake Erie, and Lake Ontario, where there are relatively cool summers and mild winters.  Under these conditions, the trees are not as susceptible to pear blight, or “fire blight.”

Another kind of pear, distinguished from the European “butter fruit” with its soft, melting flesh, had developed in Asia, and is known as the sand pear.  These have hard flesh with numerous “sand” or grit cells.  Sand pears reached the United States before 1840, by way of Europe, and proved resistant to fire blight.  Hybrids of sand pears and European varieties are now grown extensively in the eastern and southern parts of the United States.  They are inferior to the European pear, but still better to eat than the original sand pear.  The best European varieties grow in the Pacific States, and from these states come most of the pears used for sale as fresh fruit for processing.

Pears are grown in all sections of the country, but the Western states (California, Oregon, and Washington), produce approximately 87 to 90 percent of all pears sold commercially.  Practically all pears that are processed come from the Western states.

More than 3000 varieties are known in the United States, but less than a dozen are commercially important today.  The Bartlett outranks all other varieties in quantity of production and in value.  It is the principal variety grown in California and Washington and is also the important commercial pear in New York and Michigan.  It originated in England and was first distributed by a Mr. Williams, a nurseryman in Middlesex.  In all other parts of the world it is known as Williams or Williams’ Bon-Chretien.  It was brought to the United States in 1798 or 1799 and planted at Roxbury, Massachusetts under the name of Williams’ Bon Chretien.  In 1817 Enoch Bartlett acquired the estate, and not knowing the true name of the pear, distributed it under his own name.  The variety is large, and bell-shaped, and has smooth clear yellow skin that is often blushed with red.  It has white, finely grained flesh, and is juicy and delicious.

THERAPEUTIC VALUE

Pears have a fairly high content of vitamin C and iron.  They are good in all elimination diets and are a wonderful digestive aid.  They help normalize bowel activity.

Pears have an alkaline excess.  They are a good energy producer in the winter, when used as a dried fruit, and are a delicious summer food when fresh.

NUTRIENTS IN ONE POUND

Calories: 236

Protein: 2.6 g

Fat: 1.5 g

Carbohydrates: 59.6 g

Calcium: 49 mg

Phosphorus: 60 mg

Iron: 1.1 mg

Vitamin A: 90 I.U.

Thiamine: 0.8 mg

Riboflavin: 0.16 mg

Niacin: 0.5 mg

Ascorbic acid: 15 mg

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