Foundation for Advancement in Cancer Therapy

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

Rethinking Cancer Newsletter 23

October 24, 2011

Filed under: Rethinking Cancer Newsletters — ggrieser @ 7:44 pm

Looking to spice up your life? Look no further. With #23, we’re rolling out a new Newsletter feature: Spice of the Month!

Humans have been sprinkling spices on their foods as far back as 50,000 B.C. But, beyond adding flavor, these dried seeds, fruits, root or bark can also add years to your life. Spices are rich in phytonutrients and other active ingredients that protect against disease and promote healing. In worldwide studies, spices have been linked to the prevention and treatment of chronic conditions such as heart disease, cancer, Type II diabetes, and Alzheimer’s. And, unlike pharmaceutical drugs, spices can be used long-term without concern for side effects.

In short, spices are among the great gifts Nature has bestowed upon us. We hope you’ll enjoy learning about them and partake of their life enhancing qualities.

Check out the rejiggered Audio Presentation page, now arranged by topics for easier access. This ever expanding sound library contains interviews and lectures from F.A.C.T. Annual Cancer/Nutrition Conventions, radio shows, etc. Just uploaded: more "tapes" from the Ruth Sackman (former F.A.C.T. president and co-founder) Internet radio show.

To your health!

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

P.S. Don’t forget to check in on our other regular feature, familiar to our followers on Twitter andFacebookFood of the Week. Or, if it’s food for thought you’re hungering for, consider the DVD Rethinking Cancer.

The Future of Food*

The film The Future of Food has been a key tool in the American and international anti- GMO (genetically modified organisms) grassroots movements. Played widely in the environmental and activist circuits since its release in 2004, it is widely acknowledged for its role in educating voters and the subsequent success of passing Measure H in Mendocino County, California, one of the first local initiatives in the country to ban the planting of GMO crops.

Genetic engineering of food crops is as controversial today as ever, with many of the large agro corporations positioning this technology as the answer to the world food crisis as they move to further manipulate and control the seed supply. The Future of Food continues to be a valuable tool for all those concerned about the need for increased public scrutiny of this issue. Watch the entire film!

*Special thanks to OrganicConsumers.org for the heads up!

 

Soothing Weary Eyes
by Kelly Davis

Your eyes are tremendous energy users, so when fatigue hits, they’re usually the first to suffer. Stress, constant computer use and too much television decrease circulation to the optic nerves, causing eyestrain. Here’s a quick yoga-based technique for relieving tired eyes:

  • Remove glasses or hard contact lenses. Get in a comfortable sitting position.
  • Take 3 deep, calming breaths. Relax your shoulders, center your head and unfocus your eyes. Without moving your head, allow eyes to look up toward the ceiling and then down to the floor.
  • Continue this up and down motion for 30 seconds in a slow-moving fashion. After completing the exercise, bring your eyes back to center.
  • Rub the palms of your hands together. Do this rapidly until they feel warm. Close your eyes. Gently cup your eyes with your palms, without pressing against the eyes. Let your eyes absorb the warmth from your hands and relax in the darkness.
  • When complete, open your eyes slowly.

 


 

Spice of the Month: Cinnamon

Cinnamon (Cinnamomum cassia, Cinnamomum zeylanicum), believed to have come originally from Sri Lanka, is the dried, fragrant bark of the Cinnamon tree.

In the ancient world, cinnamon was more precious than gold – not too surprising though, as in Egypt, gold was abundant and, thus, a fairly common ornamental metal. Nero, emperor of Rome in the first century A.D., burned a year’s supply of cinnamon on his wife’s funeral pyre – an extravagant gesture meant to signify the depth of his loss.

Egyptians used cinnamon medicinally to treat coughing, hoarseness and sore throats and as a flavoring for beverages. Because of its preservative qualities, the spice was rubbed into meats to inhibit bacterial growth, delaying spoilage, with the added bonus that the strong cinnamon aroma masked the stench of aged meats. It was also used in embalming, where body cavities were filled with spiced preservatives (mummification). READ MORE

Raw Cinnamon/Apple Oatmeal
(2 servings of no-guilt comfort food!)

1 medium apple, peeled and chopped
1/2 teaspoon cinnamon
1 1/4 cups raw, unhulled oat groats, soaked for 10-16 hours in distilled water, then drained 
1 banana, sliced
4 dates, chopped
6 raw pecans and/or walnuts, chopped

1. Lightly pulse the chopped apple in a food processor or blender. You may need to add a little water if your apple is less than juicy. If you prefer a smooth, applesauce consistency, add water as necessary and purée.
2. Add cinnamon and 1 cup oats (keeping 1/4 cup aside for garnish). Continue to pulse. Your finished mixture should have some texture.
3. Divide mixture into two bowls and garnish with remaining oats, dates and nuts.

Walla! Add extra nutrients like raw cacao powder or nibs, goji berries, blueberries, whatever. Serve with a little almond milk or whole plain yogurt. The oatmeal/apple mixture will keep in the ‘fridge for a day, but why wait?

* * * * *

There is hunger for ordinary bread,
And there is hunger for love, for kindness,
For thoughtfulness;
And this is the great poverty that makes
People suffer so much.
                                               
- Mother Theresa (1910-1997)

* * * * *

 

Rethinking Cancer Newsletter 22

Filed under: Rethinking Cancer Newsletters — ggrieser @ 7:37 pm

The current rage in conventional cancer treatment, according to a recent New York Times front page story, is hot chemo, “a treatment patients liken to being filleted, disemboweled and then bathed in hot poison.” The grueling 8 hour plus surgical protocol had been an obscure procedure used mostly for rare cancers of the appendix. Now, with increasing pressure to attract patients and boost income, more major medical centers are offering this very expensive, very risky option to people with more common cancers, like ovarian and colorectal – and desperate patients are lining up!

While critics proclaim there’s no scientific evidence the technique actually works, proponents cite one study in which the usual 12.6 months survival time almost doubled for some patients, though 8% of the participants died – miserable deaths in some cases -as a result of the treatment.

Something is terribly wrong with this picture! To us long time supporters of non-toxic, biologically sound therapies that offer the possibility of improved quality of life and long-term survival, this whole idea is exactly the wrong direction. But what is most disturbing is that doctors are still so bereft of fresh thinking, so locked into the same limited choices, that many patients come to regard the “hot chemo bath” as their last, best hope. The primary goal of our website and F.A.C.T.has always been to educate people about all their viable medical options. Clearly, there is much work to do!

New Video Presentation: Doris Sokosh: Recovered Breast Cancer Case HistoryDoris is one of the long-term recovered patients featured in the film Rethinking Cancer and author of the cookbook,Triumph Over Cancer.

We’ve gone to China!  Check us out on Youku, the Chinese version of YouTube.

To your health!
Foundation for Advancement in Cancer Therapy (F.A.C.T.)

P.S. Ruth Sackman’s book, Rethinking Cancer, is an excellent overview of the comprehensive, non-toxic approach, as is the film DVD, either of which you might consider giving to your doctor! As always, you can follow us on Twitter and Facebook.

Bug Off! (Naturally)

Insects are creatures of Nature and, therefore, have every right to exist. However, as fellow inhabitants on this earth, we humans have a right not to be bitten! Here are some natural ways to repel those pesky bugs without harming them or us: READ MORE 

New Research:
Healthy Lifestyle Changes Vital for Preventing Cancer (duh!)

About 340,000 cancer cases could be prevented every year in the United States if Americans ate healthful diets, exercised regularly, limited alcohol consumption and made other lifestyle changes. This is according to findings released in February of this year by the American Institute for Cancer Research (AICR) in conjunction with World Cancer Research Fund (WCRF). The report estimates that significant reductions in common cancers could be achieved, including breast (38 percent of cases), stomach (47 percent of cases) and colon (45 percent of cases). READ MORE

Out of Step?

5,117 – Average number of steps taken by Americans per day
7,168 – Number of daily steps taken by Japanese
34% – Americans who are obese
3% – Japanese who are obese

Source: Medicine & Science in Sports & Exercise October 2010

Nobody Knows It But Me

There’s a place that I travel
When I want to roam,
And nobody knows it but me

The roads don’t go there
And the signs stay home
And nobody knows it but me

It’s far, far away
And way, way afar
It’s over the moon and the sea

And wherever you’re going
That’s wherever you are
And nobody knows it but me

 - Patrick O’Leary

Sound familiar? Patrick O’Leary was a copywriter at the Detroit ad agency promoting General Motors. The poem was read as a voiceover by actor James Garner in the TV ad campaign for the 2002 Chevy Tahoe. (Picture sweeping views of car winding through spectacular mountain roads, music swelling in the background as narrator speaks…..) The poem became wildly popular, to the great surprise of its author and GM! People said they found a unique comfort in it and were convinced it was the work of a great poet like Robert Frost or Walt Whitman. No word, however, if, therefore, they bought more Chevy Tahoes…

Fruitsicles

 

If you don’t have plastic molds (available at most housewares stores), just pour one of the following purées into four to six paper cups and put them in the freezer. After an hour or so, insert a wooden stick into each cup – the mixture will have solidified enough that the stick should stay upright – and continue to freeze until totally solid. To remove the pops from their molds, run them under cool running water for a few seconds to loosen. Then unmold and enjoy a cool, lick-able treat!

Strawberry/Basil

Purée (in a blender or food processor):
2 cups fresh strawberries, hulled and quartered
1-2 tablespoon raw honey or maple syrup, to taste
2 teaspoons fresh lemon juice
2 tablespoons fresh basil leaves, chopped
enough water (preferably distilled) to get things going

Cherry/Vanilla

Purée:
2 cups fresh cherries, pitted
1-2 tablespoon raw honey or maple syrup, to taste
2 teaspoons fresh lemon juice
2 teaspoons vanilla
water as needed

Peach/Ginger

 Purée:
2 cups fresh peaches, unpeeled if organic
1-2 tablespoon raw honey or maple syrup, to taste
2 teaspoons lemon juice
about 1/4 inch fresh ginger root, peeled and minced
water as needed
 

Spice of the Month: Mustard

October 19, 2011

Filed under: Spice of the Month — ggrieser @ 7:55 pm

mustardOriginally, mustard was the name for the pungent sauce made by grinding the seeds of the senvy plant into a paste and mixing it with “must” (unfermented wine). The condiment was so popular that, inevitably, it just became easier to call the whole thing “mustard” ‘ seeds and all! The English name, mustard, comes from the Latin mustum ardens meaning burning must.

The mustard plant is a crucifer, the cancer-fighting plant family that includes broccoli, Brussels sprouts, arugula, kale, cabbage. The seeds contain concentrated amounts of the same anti-cancer compounds found in those greens. When the seed is broken or soaked, it releases an oily, fiery compound, allyl isothiocyanates (AITC) that gives mustard its distinctive bite and a lot of its healing power.

History

Mustard, one of the oldest spices, was and is one of the most widely used. The Chinese were adding it to foods 3,000 years ago. The ancient Greeks and Romans considered it an essential culinary as well as medicinal spice, applied externally for the relief of various aches and pains. Pope John XII (14th Century) was so fond of mustard that he created a new Vatican position ‘ grand moutardier du pape (mustard-maker to the pope). In 15th Century France, up to 70 gallons of the stuff could be consumed at royal dinners. Nevertheless, King Louis XI always traveled with his royal mustard pot, just in case his hosts didn’t serve it. Mustard, however, didn’t hit the American scene until late 19th century when brothers Robert and George French bought a mill in New York and produced bright yellow French’s mustard which debuted on a hot dog at the 1904 St. Louis World’s Fair.

Description

There are 3 types of mustard seeds grown from different species of mustard greens:

  • White or yellow seeds (Brassica alba), the largest, have a relatively mild flavor. Colored with turmeric, these are most commonly used on ballpark hot dogs and on American family tables.
  • Brown seeds (Brassica juncea), medium size and much more pungent than the white, are popular in Europe and Asia.
  • Black seeds (Brassica nigra), the smallest and most potent (about 30% hotter than brown) are indigenous to India, but found in German mustard (weisswurstsenf), French blends, such as Dijon.

Preparation and Storage

There is no pungency to mustard until the seed cells are broken and liquid is added. To make mustard, the seeds are ground, then mixed with cool water for about 10 minutes to release the oils containing the potent AITC enzymes. Vinegar is then added to stop the reaction so that the full flavor is preserved. Other ingredients can be added to enhance the taste, such as grape juice, lemon or lime juice, beer, cider or wine, salt, honey, herbs, etc. ‘ in short, pretty much whatever the cook dares to throw in!

Whole mustard seeds will keep for 3 years, if stored in a dry place, not necessarily away from heat. Powdered mustard will loose its bite far sooner. Prepared mustard will not last as long as seeds or powder and should be refrigerated.

Medicinal Properties

  • Muscle relief: In his writings, Hippocrates prescribed mustard for general muscular relief for which it is still used today. Although the volatile oil of mustard is a powerful irritant capable of blistering skin, in dilution as a liniment or poultice it soothes, creating a warm sensation. Mustard plasters are useful as counter-irritants, prescribed for scorpion stings and snake bites, epilepsy, toothache, bruises, stiff neck, rheumatism, colic and respiratory troubles.
  • Cancer: Currently, the most exciting mustard seed research is showing that AITC can help prevent and slow the growth of some cancers, including colon, lung, prostate, bladder, ovarian. A recent scientific review of research from Roswell Park Cancer Institute in Buffalo, NY concluded that AITC “exhibits many desirable attributes of a cancer chemopreventive agent” (a natural substance that fights cancer).Indians researchers found that the inclusion of mustard seeds “in a daily diet plays a significant role in the protection of the colon against chemical carcinogenesis.”

    Canadian studies found that an extract of white or yellow mustard seeds reduced colon cancer up to 50% in experimental animals fed a high-fat diet, and that the extract might help defeat “obesity-associated colon cancer” in people.

  • Heart disease: Harvard School of Public Health analyzed data on heart disease and diet from over 1,000 people in India and found that those who cooked with mustard seed oil ‘ an excellent source of heart-protecting Alpha Lipoic Acid ( ALA), similar to omega-3 fatty acids in fish oil ‘ had 51% lower risk of heart disease than those who cooked with sunflower seed oil. (American Journal of Clinical Nutrition.)
  • Cholesterol problems: Indian research found brown mustard seeds fed to experimental animals lowered total and “bad” (LDL) cholesterol), increased good “HDL”. (Plant Foods for Human Nutrition)
  • Prediabetes: Indian researchers fed animals a high-suger diet and their glucose and insulin levels skyrocketed. But when fed brown mustard seeds, the levels normalized. Use with patients prone to diabetes was promoted. (Journal of Ethnopharmacology)
  • Chronic obstructive pulmonary disease (COPD): Chinese doctors using a plaster (cloth or poultice, saturated with mustard seed powder, in protective dressing, applied to chest), found higher improvement rate in chronic bronchitis than in patients who didn’t apply the plasters. This included reduced symptoms, such as coughing and breathlessness, and higher levels of disease-fighting immune factors.
  • Brain function: Mustard seed oil, rich in ALA, “was more effective than other oils” in sparking growth and development of astrocyte cells which help control healthy blood flow to brain, repair nerve cells, improve nerve function. (Cell Molecular Neurobiology)

In the Kitchen

Mustard stimulates the appetite by increasing salivation up to 8 times, so no wonder it’s been used through the ages to give a kick to a whole range of foods that otherwise might not be so tantalizing. Whole white mustard seed is used in pickling spice and in spice mixtures for cooking meats and seafood. Powdered mustard acts as an emulsifier in the preparation of mayonnaise and salad dressings. It’s also useful for flavoring baked beans, many meat dishes, deviled eggs, beets and succotash. Heat diminishes the mustard’s bite, so it’s generally added to a dish toward the end of cooking.

There are many ready-made mustards, from mild and sweet to sharp and strong. They can be smooth or coarse and flavored with a wide variety of herbs, spices and liquids. Why not make your own? See recipe: Basic Mustard and Beyond.

Sources:

Epicentre: The Encyclopedia of Spices

Healing Spices by Bharat Aggarwal, Ph.D. (Sterling Publishing)

Marvelous Mustard

About.com: Homecooking

Pumpkin

October 17, 2011

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

The pumpkin, along with other squashes, is native to Americas. The stems, seeds, and parts of the fruit of the pumpkin have been found in the ruins of the ancient cliff dwellings in the southwestern part of the United States. Other discoveries in these ruins indicate that the pumpkin may even have been grown by the “basket makers”, whose civilization precedes that of the cliff dwellers, and who were probably the first agriculturists in North America.

Present varieties of pumpkin have been traced back to the days of Indian tribes. One variety, The Cushaw, was being grown by the Indians in 1586.

Botanically, a pumpkin is a squash. The popular term pumpkin has become a symbol, or tradition, at Halloween and Thanksgiving. The tradition dates as far back as the first colonial settlers.

Pumpkin can be served as a boiled or baked vegetable and as afilling for pies or in custards. It also makes a good ingredient for cornbread.

Pumpkins are grown throughout the United States and are used in or near the producing area. They are classed as stock feed and pie types, some serving both purposes. The principal producers are Indiana, Illinois, New Jersey, Maryland, Iowa, and California. They may be found in stores from late August to March, the peak months being October through December.

Pumpkins of quality should be heavy for their size and free of blemishes, with a hard rind. Watch for decay if the flesh has been bruised or otherwise injured. Decay may appear as a water-soaked area, sometimes covered with a dark, mold-like growth.

THERAPEUTIC VALUE

Pumpkins are very high in potassium and sodium and have a moderately low carbohydrate content. They are alkaline in reaction and are affair source of vitamins Band C. Pumpkins are good in soft diets.

Pumpkin can be used in pudding or it can be liquefied. One of the best ways to serve pumpkin is to bake it. Pumpkin seeds and onions mixed together with a little soy milk make a great remedy for parasitic worms in the digestive tract. To make this remedy, liquefy three tablespoons of pumpkin seeds that have been soaked for three hours, one-half of a small onion, one half cupsoy milk, and one teaspoon of honey. Take this amount three times daily, three days in a row.

NUTRIENTS IN ONE POUND (without rind and seeds)

Calories: 83

Protein: 3.8 g

Fat: 0.3 g

Carbohydrates: 20.6 g

Calcium: 66 mg

Phosphorus: 138 mg

Iron: 2.5 mg

Vitamin A: 5,080 I.U.

Thiamine: .15 mg

Riboflavin: .35 mg

Niacin: 1.8 mg

Ascorbic acid: 30 mg

Brussel Sprouts

October 11, 2011

Filed under: Foods of the Week, What's New? — admin @ 6:23 am

Brussels sprouts are said to be native to Brussels, Belgium. They were cultivated in England early in the nineteenth century. Brussels sprouts were not extensively cultivated in this country until the early twentieth century, and were first grown in the delta region of Louisiana.

Brussels sprouts are a member of the cabbage family. The plant produces a number of very small heads along the stem. They are grown for the fresh market, frozen, and canned. Fresh sprouts may be steamed or boiled, using very little water. California and New York produce the greatest number of Brussels sprouts.

THERAPEUTIC VALUE

Brussels sprouts often produce gas, but some people can eat them without this effect if they arc steamed or boiled over low heat. The sulfur in Brussels sprouts is needed for circulation, and they are good in the winter to help keep us warm.

NUTRIENTS IN ONE POUND

Calories: 213

Protein: 20.0 g

Fat: 2.3 g

Carbohydrates: 40.8 g

Calcium: 154 mg

Phosphorus: 354 mg

Iron: 5.9 mg

Vitamin A: 1,816 I.U.

Thiamine: 0.36 mg

Riboflavin: 0.73 mg

Niacin: 3.2 mg

Ascorbic acid: 431 mg

Chicory

October 3, 2011

Filed under: Foods of the Week, What's New? — admin @ 5:02 am

Chicory is closely related to endive. There are many varieties to chicory. They include green chicory, which is leafy; and radicchio, also a root chicory, which is red and white. Chicory is best when tossed in salad with other vegetables.

Green chicory is cultivated primarily in Europe, although varieties grow wild in Europe, Africa, Asia, and the Unite States. Belgium endive is primarily cultivated in Belgium and is prized for its delicate flavor. Radicchio is native to Italy and primarily grows there.

Radicchio is often sold with the root attached. If possible the root should be eaten because it is very good.

When selecting chicory, look for a fresh, crisp, green vegetable. Belgium endive, which looks like a tightly wrapped stalk, should be white or near white. Radicchio should be crisp and fresh.

THERAPEUTIC VALUE

Chicory is an alkaline food that is good in elimination diets. It is high in vitamin C.

Tea made from chicory roots and used as an enema is a wonderful remedy for increasing peristaltic action and getting the liver to work.

NUTRIENTS IN ONE POUND (greens only)

Calories: 74

Protein: 6.7 g

Fat: 1.1 g

Carbohydrates: 14.1 g

Calcium: 320 mg

Phosphorus: 149 mg

Iron: 3.3 mg

Vitamin A: 14,880 I.U.

Thiamine: .22 mg

Riboflavin: .37 mg

Niacin: 1.9 mg

Ascorbic acid: —

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