Foundation for Advancement in Cancer Therapy

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

Radish

August 29, 2011

Filed under: Foods of the Week, What's New? — admin @ 6:10 am

The radish is a member of the mustard family, but is also related to cabbage, cauliflower, kale, and turnips. After this vegetable was introduced into Middle Asia from China in prehistoric times, many forms of the plant were developed. Radishes are a cool season crop, and the peak period is April through July. The American varieties can be used for both roots and tops in salads, and cooked.

A good-quality radish is well-formed, smooth, firm, tender, and crisp, with a mild flavor. The condition of the leaves does not always indicate quality, for they may be fresh, bright, and green, while the radishes may be spongy and strong, or the leaves may be wilted and damaged in handling, while the radishes themselves may be fresh and not at all pithy. Old, slow-growing radishes are usually strong in flavor, with a woody flesh. Slight finger pressure will disclose sponginess or pithiness.

THERAPEUTIC VALUE

Radishes are strongly diuretic and stimulate the appetite and digestion. The juice of raw radishes is helpful in catarrh conditions. The mustard oil content of the radish makes it good for expelling gallstones from the bladder.

A good cocktail can be made with radishes. This cocktail will eliminate catarrh congestion in the body, especially in the sinuses. It will also aid in cleansing the gall bladder and liver. To make this cocktail, combine one-third cucumber juice, one-third radish juice, and one-third green pepper juice. If desired, apple juice may be added to make this more palatable. An excellent cocktail for nervous disorders is made from radish juice, prune juice, and rice polishings. This drink is high in vitamin B and aids in the flow of bile.

NUTRIENTS IN ONE POUND

Calories: 49

Protein: 2.9g

Fat: .3g

Carbohydrates: 10.3g

Calcium: 86mg

Phosphorus: 89mg

Iron: 2.9mg

Vitamin A: 30 I.U.

Thiamine: .09mg

Riboflavin: .09mg

Niacin: .9mg

Ascorbic Acid: 74mg

EGGPLANT

August 22, 2011

Filed under: Foods of the Week, What's New? — admin @ 5:01 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 this country.

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 nonstarchy 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: .22mg

Niacin: 3.2mg

Ascorbic Acid: 19mg

Rethinking Cancer Newsletter 21

August 15, 2011

Filed under: Rethinking Cancer Newsletters — ggrieser @ 7:03 pm

How time is flying! July already and we’ve just completed the 4th printing of the DVD for our documentary film, Rethinking Cancer!

We made this film because we wanted to offer another way of thinking about cancer and chronic disease in general. Unfortunately, the conventional medical community today suffers from a severe lack of imagination. Why else would the vast majority of research funds get swallowed up in the hunt for that blockbuster drug that might be the answer to cancer? Why else would Wall Street go nuts when trials for a new experimental drug show that some terminal patients may have lived a few weeks or months longer than those taking the current pharmaceutical cocktails?

Why is it that researchers don’t investigate why some people survive cancer without all this toxic mix? The idea that cancer is not necessarily a terminal disease, that people, who are willing to commit themselves to lifestyle changes and non-toxic treatments, can achieve their normal life expectancies and they are not just flukes — these ideas are barely, if ever discussed, much less even conceived of in orthodox medical circles. We hope this film will help open up minds to new possibilities and we’re heartened by the increasing number of people who have seen it. We hope you’ll help us spread the word!

Heads up #1: Lou Dina’s excellent, book, Cancer — A Rational Approach to Long Term Recovery, is now available as a PDF Download. This is an indispensable handbook for anyone on or contemplating being on a Biorepair program.

Heads up #2: Farmageddon — in theaters now! This is the latest addition to the ever expanding genre of films (Food, Inc., Fresh, King Corn, etc.) sounding the alarm about what we eat and where it comes from. Farmageddon focuses on the increasing government harassment of small family farmers who use organic and sustainable practices — thereby, gradually narrowing our food choices and forcing us to depend on the inferior output of huge factory farms. Watch the trailer and learn what you can do! (Warning: You will probably leave this film feeling shocked, outraged and ready to rumble!)

“If people let the government decide what foods they eat and what medicines they take, their bodies will soon be in as sorry a state as the souls who live under tyranny.”

— Thomas Jefferson

To Your Health!

Foundation for Advancement in Cancer Therapy (F.A.C.T.)

P.S. Thanks for your emails! Don’t forget to sign up with us at Facebook and Twitter to get weekly updates!

How To Recognize Health in You

By K.R. Sidhwa, N.D., D.O.

Many people consider themselves healthy because they have no visible signs of disease, e.g., persistent headaches, bad breath, blood-shot eyes with puffy lids, dizziness, or aches and pains. But does an absence of disease necessarily mean you are brimming with health and vitality?

We’ve been conditioned to look for signs of ill health in ourselves. Perhaps our time would be better spent looking for signs of health. What are the signs and symptoms indicative of good mental, spiritual and physical health? READ MORE

Coughing is Useful

By Theodore R. Van Dellen, M.D.

“Would you please explain what a productive cough is? I find that coughing wears me out.”

I’ve been asked variations on this question for all the decades I’ve been practicing internal medicine. A productive, or what we call a “useful” cough is one that removes secretions from the bronchial tree and lungs. It also effectively removes foreign bodies and other irritants, such as dust, from the respiratory tract. READ MORE

The Relaxing Breath

One of the most effective and time-efficient relaxation methods is the yoga-derived Relaxing Breath. While you may notice only a subtle effect at first, it gains power the more it is practiced. Make it a point to practice twice a day.

  1. Sit up comfortably and place the tip of your tongue against the bony ridge near your upper front teeth; you’ll keep your tongue in this position throughout the exercise.
  2. Exhale with a whoosh through your mouth.
  3. Now close your mouth and breathe in quietly through your nose to the count of four.
  4. Hold your breath easily to the count of seven. Then exhale through your mouth with a whoosh to the count of eight.
  5. You have completed one breath. Repeat the cycle three more times for a total of four breathes.

Do not do more than four breaths at one time for the first month of practice. Over time you can work up to eight breathes.

Courtly Advice

“He who takes good care of his health should be sparing in his tastes, banish worries, temper his desires, restrain his emotions, take good care of his vital force, spare his words, regard lightly success and failure, ignore sorrows and difficulties, drive away foolish ambitions, avoid great likes and dislikes, calm his vision and hearing and be faithful in his internal regimen.”

— Health advice from an imperial physician at the Mongol Court, 1330 A.D.

Summer Borscht

1. Place in a blender:

  • 4 medium-sized raw beets, cut in small pieces
  • 1 cup fresh pineapple or apple juice

2. Blend well, then add:

  • 1 cup raw cashews or 2 tablespoons (preferably raw) tahini
  • 1 cup whole plain yogurt

3. Blend again and add:

  • 1 cup more pineapple or apple juice
  • juice of one lemon
  • 1-2 teaspoons raw honey (optional, taste first)

4. Blend and serve at once. (If necessary to prepare ahead of time, omit the lemon juice until serving time.) Serve in chilled mugs with a dollop of yogurt on top for a hearty, hot weather interlude.  Serves 4.

ASPARAGUS

Filed under: Foods of the Week, What's New? — admin @ 6:08 am

The ancient Phoenicians brought asparagus to the Greeks and Romans. It was described in the sixteenth century by the English writer Evelyn as “sperage,” and he said that it was “delicious eaten raw with oil and vinegar.”

When selecting asparagus, choose spears that are fresh, firm, and tender (not woody or pithy), with tips that are tightly closed. Watch for signs of decay, such as rot and mold. If the tip of the spear appears wilted, the asparagus is really too old to be good. From the tip to all but an inch of the base, the stalk should be tender. Angular stalks indicate that they are tough and stringy.

Store asparagus wrapped in a damp cloth or waxed paper, and keep refrigerated until you are ready to use it. Asparagus loses its edible quality when it is subjected to dryness and heat, which reduce the sugar content and increase the fiber content.

Asparagus is a perennial herb, and is a member of the Lily of the Valley family. It can be served hot, with drawn butter; cold, in a salad; in soups; and as a sandwich filling or flavoring.

The season for asparagus is February through July, and the peak months are April, May, and June. Early spring asparagus is from California; late spring asparagus is shipped in early April or late May from Maryland, Delaware, New Jersey, Pennsylvania, Massachusetts, Michigan, Illinois, and Iowa. Green asparagus is the most nutritious. Some varieties are green-tipped with white butts, and some are entirely white. Most of the white variety is canned.

Asparagus is best when cooked in stainless steel, on low heat. This leaves the shoots tender and retains their original color. If cooked with the tips up, more vitamin B1 and C will be preserved. The liquid can be saved and used in vegetable cocktails.

THERAPEUTIC VALUE

Asparagus acts as a general stimulant to the kidneys, but can be irritating to the kidneys if taken in excess or if there is extreme kidney inflammation. Because it contains chlorophyll, it is a good blood builder.

Green asparagus tips are high in vitamin A, while the white tips have almost none. This food leaves an alkaline ash in the body. Because they have a lot of roughage, only the tips can be used in a soft diet. They are high in water content and are considered a good vegetable in an elimination diet. Many of the elements that build the liver, kidneys, skin, ligaments, and bones are found in green asparagus. Green asparagus also helps in the formation of red blood corpuscles.

NUTRIENTS IN ONE POUND

Calories: 90

Protein: 7.5g

Fat: .7g

Carbohydrates: 13.1g

Calcium: 71mg

Phosphorus: 211mg

Iron: 3.11mg

Vitamin A: 3,430 I.U.

Thiamine: .54mg

Riboflavin: .59mg

Niacin: 3.9mg

Ascorbic Acid: 113mg

Lime

August 8, 2011

Filed under: Foods of the Week, What's New? — admin @ 5:38 am

The lime is native to southeastern Asia and has been cultivated for thousands of years. It is believed that the Arabs brought them from India during the period of Mohammedan expansion in A.D. 570-900. From the earliest days of British sailing vessels, British sailors were given a regular ration of lime juice to prevent scurvy at sea, resulting in the nickname Limey for British sailors.

Limes have been grown in California and Florida since the early days of the citrus industry. After the great freeze in Florida in 1894-95, when the lemon industry was almost totally destroyed, California began growing virtually all the lemons in the United States. At this time Florida’s lime industry expanded, and now Florida grows most of the limes used in this country. California is second in production, and Mexico is a close third. Limes grow all year. Florida produces them from April to April, and California from October throughout the year. The main season for imports is May through August.

Limes that are green in color and heavy for their size are the most desirable commercially, because of their extreme acidity. The full, ripe, yellow lime does not have a high acid content. If the lime is kept until fully ripe it may be used in the very same way the lemon is used, and to fortify other foods with vitamin C. Like lemons, limes are very high in vitamin C, are a good source of vitamin B1, and are rich in potassium. They spoil easily, and limes with a dry, leathery skin or soft, moldy areas should be avoided. Store limes in a cool, dry place.

Limes contain 5 to 6 percent citric acid, and are too acid to drink without sweetening. Their natural flavor is enhanced when combined with other juices. Limes make a delicious dressing for fish, and, when added to melons, bring out the natural flavor of the melon. A few drops of lime juice added to consommé, or jellied soups, give a particular zest to the flavor. Subacid fruits, such as apples, pears, plums, peaches, grapes, and apricots, go best with limes.

THERAPEUTIC VALUE

Limes are good for the relief of arthritis because they have such a high vitamin C content. They are especially good for anyone with acidemia, because they are one of the most alkalinizing foods. A drink of lime juice and whey is a wonderful cooler for the brain and nervous system. Limes can be used to treat brain fever, or someone who is mentally ill. They are good for a brain with a great deal of hot blood in it, which usually shows itself in anger, hatred, or other brain disturbances. Limes make a wonderful sedative for those suffering from these afflictions.

NUTRIENTS IN ONE POUND (without rinds or seeds)

Calories: 107

Protein: 2.8g

Fat: .8g

Carbohydrates: 42.4g

Calcium: 126mg

Phosphorus: 69mg

Iron: 2.3mg

Vitamin A: 50 I.U.

Thiamine: .1mg

Riboflavin: .08mg

Niacin: .7mg

Ascorbic Acid: 94mg

HUCKLEBERRY

August 1, 2011

Filed under: Foods of the Week, What's New? — admin @ 6:19 am

The huckleberry resembles the blueberry, but does not belong to the blueberry family. Although all huckleberries are edible, some species are not very tasty.

The garden huckleberry, which was developed by Luther Burbank, is closely related to the tomato. It is best in pie, with lemon juice added.

When eating huckleberries, add a little honey. They can also be mixed in fruit salads.

THERAPEUTIC VALUE

Huckleberries are especially helpful in aiding the pancreas in digesting sugars and starches. This fruit is alkaline in reaction.

The huckleberry is high in vitamins B and C and potassium. They can be used in an elimination diet, and because they are high in iron, are good for building the blood.

Huckleberries have been used as packs on running sores, eczema, and skin disorders. The leaves of the huckleberry may be dried and used to make a tea that is good for poor starch digestion.

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Rethinking Cancer, by Ruth Sackman, is an excellent companion book to the film. Learn More

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