Foundation for Advancement in Cancer Therapy

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

Eggplant

July 26, 2010

Filed under: Foods of the Week, What's New? — Tags: , , , , , , — admin @ 7:36 am

Eggplant is an annual plant. It belongs to the potato family, and is native to India, where it has been grown for thousands of years. Eggplant has large white to dark purple fleshy fruit that can be as large as six or eight inches in diameter. The Chinese and Arabs grew eggplant as early as the ninth century, and it is said to have been introduced into Europe by the early invaders. British traders brought this vegetable to the London market from West Africa in the seventeenth century, calling it “Guinea squash.”

According to available records, the early types of eggplant had small fruits of ovoid shape. This, perhaps, accounts for its name.  Eggplant is available all year. Florida, California, Texas, Louisiana, and New Jersey produce most of the eggplant in the United States.

When selecting eggplants, choose those that are heavy and firm. They should have a uniform dark color and be free from blemish. Eggplant is best steamed or baked.  Cheese and tomatoes can be added for flavoring.

THERAPEUTIC VALUE
Eggplant is low in calories and is a non-starchy fruit that is cooked as a vegetable.  It contains a large amount of water.  It is good for balancing diets that are heavy in protein and starches.

NUTRIENTS IN ONE POUND

Calories: 111
Protein: 4.3g
Fat: .8g
Carbohydrates: 21.7g
Calcium: 59mg
Phosphorus: 146mg
Iron: 1.6mg
Vitamin A: 100 I.U.
Thiamine: .27mg
Riboflavin: .22mgNiacin: 3.2mg
Ascorbic Acid: 19mg

PEA

July 19, 2010

Filed under: Foods of the Week — Tags: , , , , , — admin @ 8:29 am

Evidence shows that the pea has been around since prehistoric times.  Although the pea is of uncertain origin, it is probably native to Central Europe or Central Asia.  It is also probable that peas were brought from Greece or Italy by the Aryans 2,000 years before Christ.

The green pea is a natural soluble mixture of starch and protein.  Fresh peas are alkaline-forming, while dried peas have a tendency to produce allergic reactions and to cause gas, particularly when eaten with too much protein or concentrated starch.  The best quality pea is one that is young, fresh, tender, and sweet.  Use fresh, young peas in order to obtain the greatest food value and flavor.  The pod should be velvety soft to the touch, fresh in appearance, and bright green in color.  The pods should be well filled and the peas well developed, but not bulging.  The large ripe pea is really a seed and should not be considered a vegetable.

The real “sugar” pea is grown primarily in Europe and is little known in the United States.  Because Chinese food is so popular in this country, there is a variety of pea grown and picked for the thick, soft, green pods that are used in these dishes.  Their roughage is great for the intestinal tract, and they are very nourishing.  However, this herbaceous, tendril-climbing legume can be eaten, pod and all, in any variety, if picked young enough.  Those people who are troubled with a lot of gas or with a sensitive stomach wall or intestinal tract may find the hulls of the more mature pea irritating.  In such cases, the peas should be pureed, or liquefied, to avoid irritating disturbances.

Fresh green peas tend to lose their sugar content unless they are refrigerated to about 32 degrees F shortly after being picked.  They should be cooked soon after they have been picked, for they lose their tenderness and sweetness as they age.  Shell just before cooking, retaining a few of the pods to cook with the peas for additional flavor.  Cook in as little water as possible, so that no water need be discarded after cooking.  If some pot liquor does remain after cooking, use it soup or as a base in the liquefied vegetable drink.

Never cook peas in bicarbonate of soda water in order to keep their fresh green appearance.  This method not only destroys the food value and digestibility of the pea, but is totally unnecessary.  Peas cooked in a vessel that is vapor-sealed or that has a tight lid, or steamed in parchment paper, with little water, retain their flavor, greenness, and vitamins.  When combined with carrots or turnips, peas are particularly tasty, and when a little onion is added, they need not be seasoned.  If seasoning is desired, add a little dehydrated broth powder after cooking and serve with butter.

The pea is a fairly rich source of incomplete protein.  As an alkaline ash vegetable, it is highly nutritious when eaten raw, and is more easily digested than beans.  However, it takes a strong digestive tract to properly digest raw peas.  To eat in their raw state, liquefy, and combine with other vegetables, proteins, or starches, to help aid in their digestion.  Do not combine with fruits.

THERAPEUTIC VALUE

This alkaline-reacting vegetable is an outstanding source of vitamins A, B1, and C.  The pea pods are very high in chlorophyll, iron, and calcium-controlling properties.  Discarded pods are discarded vitamins and valuable minerals.  Fresh garden peas are slightly diuretic in action.  They also give relief to ulcer pains in the stomach because they help use up the stomach acids.  In cases of ulcers, however, peas should be pureed. People who have a vitamin A deficiency should eat them raw, liquefied, or in juice.  They should be eaten in combination with non-starchy vegetables to get the full value of the vitamin A they contain.

NUTRIENTS IN ONE POUND

Calories: 201

Protein: 13.7g

Fat: 9.8g

Carbohydrates: 36.1g

Calcium: 45mg

Phosphorus: 249mg

Iron: 3.9mg

Vitamin A: 1,390 I.U.

Thiamine: .69mg

Riboflavin: .33mg

Niacin: 5.5mg

Ascorbic Acid: 54mg

Doris Sokosh in Pulse of the Patient-Staying Cancer-Free with a Bio-Repair System

July 12, 2010

Filed under: Press, What's New? — admin @ 8:20 am

Utilizing organic nutrition, detoxification, and other techniques, a bio-repair system attempts to allow the body to heal itself from diseases, such as cancer. By abiding to the guidelines of the system, Doris Sokosh has managed to remain free of cancer for nearly forty years.

In 1971, after being diagnosed with cancer, Sokosh received a radical mastectomy and a hysterectomy for treatment. She experienced severe weight loss due to these operations. When she weighed less than ninety pounds, her doctor believed that her condition was terminal and sent her home to spend time with her family.

Because she did not have any other options, she began following a bio-repair program administered by the Foundation for Advancement in Cancer Therapy (F.A.C.T.). In addition to detoxification, she was drinking fresh vegetable juices that consisted of organic carrots, beets, and celery. READ MORE

Written by Edward

ENDIVE AND ESCAROLE

Filed under: Foods of the Week — Tags: , , , , , — admin @ 6:42 am

Native to the East Indies, endive and escarole were introduced into Egypt and Greece at a very early period and references to them appear in history.  The plants were brought to America by colonists.  Endive is closely related botanically to chicory and the two names are sometimes incorrectly used as synonyms.  Escarole is another name for a type of endive with broad leaves and a well-blanched heart.  The word “endive” is used to designate plants with narrow, finely divided, curly leaves.  These greens are used raw in salad, or may be cooked like spinach.  The slightly bitter flavor adds zest to a mixed salad.

Crispness, freshness, and tenderness are essential factors of quality.  Wilted plants, especially those that have brown leaves, are undesirable, as are plants with tough, coarse leaves.  Such leaves will be excessively bitter.  Tenderness can be determined by breaking or twisting a leaf.  In the unblanched condition leaves should be green, but when blanched, center leaves should be creamy white or yellowish white.

THERAPEUTIC VALUE
Escarole and endive are very high in vitamin A, and work very well in ridding the body of infections.  They are both high in iron and potassium and are alkaline in reaction.  Escarole and endive are both useful as an appetite stimulant because of their bitter ingredients.  Escarole also helps to activate the bile.  They are best when used raw.

NUTRIENTS IN ONE POUND (both escarole and endive)
Calories: 80
Protein: 6.8g
Fat: .4g
Carbohydrates: 16.4g
Calcium: 323mg
Phosphorus: 216mg
Iron: 6.8mg
Vitamin A: 13,170 I.U.
Thiamine: .27mg
Riboflavin: .56mg
Niacin: 2mg
Ascorbic Acid: 42mg

SPINACH

July 5, 2010

Filed under: Foods of the Week — Tags: , , — admin @ 4:31 pm

Spinach is a small, fleshy-leaved annual of the goose-foot family.  It is a quick-maturing, cool season crop that is hardy and will live outdoors over winter throughout most of the area from New Jersey southward along the Atlantic Coast and in most parts of the lower South.  Spinach has been both praised and abused.  It has been popularized in the comic strips by the herculean feats of Popeye the sailor.  On the other hand, Dr. Thurman B. Rice of the Indiana State Board of Health says, “If God had intended for us to eat spinach he would have flavored it with something.”  But flavoring is a job for cooks.  The way spinach is thrown in a pot with a large quantity of water and boiled for a half hour or more, it’s a wonder even Popeye relished it.  Spinach should be cooked in a steamer with very little or no added water other than that clinging to the leaves after washing.  If you insist on boiling it, again use only the water clinging to the leaves after washing, and cook in a covered pan for not more than ten minutes.

THERAPEUTIC VALUE
Spinach is an excellent source of vitamins C and A, and iron, and contains about 40 percent potassium.  It leaves an alkaline ash in the body.  Spinach is good for the lymphatic, urinary, and digestive systems.  Spinach has a laxative effect and is wonderful in weight-loss diets.  It has a high calcium content, but also contains oxalic acid.  This acid combines with calcium to form a compound that the body cannot absorb.  For this reason, the calcium in spinach is considered unavailable as a nutrient.  This is of small importance, however, in the ordinary diet.  The oxalic acid factor would become important only if a person relied largely on spinach for calcium.  The only effect the acid would have is if a large quantity of spinach juice were taken.  This might cause disturbing results in the joints.

NUTRIENTS IN ONE POUND

Calories: 89
Protein: 10.4g
Fat: 1.4g
Carbohydrates: 14.5g
Calcium: 368mg
Phosphorus: 167mg
Iron: 13.6mg
Vitamin A: 26,450 I.U.
Thiamine: .5mg
Riboflavin: .93mg
Niacin: 2.7mg
Ascorbic Acid: 167mg

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