Foundation for Advancement in Cancer Therapy

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

Artichoke

February 27, 2012

Filed under: Foods of the Week, What's New? — Tags: , , , , , — rethinkingcancer @ 6:30 am

The artichoke is believed to be native to the area around the western and central Mediterranean. The Romans were growing artichokes over 2000 years ago, and used it as a green and a salad plant.

Artichokes were brought to England in 1548, and French settlers planted them in Louisiana in the mid-nineteenth century. California is now the center of the artichoke crop, and its peak season is March, April, and May.

The name “artichoke” is derived from the northern Italian words “articiocco” and “articoclos,” which refer to what we know to be a pine cone. The artichoke bud does resemble a pine cone.

There is a variety of vegetable called the Jerusalem artichoke, but it is not a true artichoke. It is a tuberous member of the sunflower family. Here, we refer to the two types of true artichokes, the Cardoon (cone-shaped) and the Globe. The most popular variety is the Green Globe.

The artichoke is a large, vigorous plant. It has long, coarse, spiny leaves that can grow to three feet long. The artichoke plants may grow as high as six feet tall.

A perennial, the artichoke grows best in cool, but not freezing, weather. It likes plenty of water, and rain and fog, so is best suited to the California coast, especially the San Francisco area.

For a good quality artichoke, select one that is compact, plump, and heavy, yields slightly to pressure, and has large, tightly clinging, fleshy leaf scales that are a good color. An artichoke that is brown is old or has been injured. An artichoke is overmature when it is open or spreading, the center is fuzzy or dark pink or purple, and the tips and scales are hard. March, April, and May are the months when the artichoke is abundant.

The parts of the artichoke that are eaten are the fleshy part of the leaves and heart, and the tender base. Medium-sized artichokes are best—large ones tend to be tough and tasteless. They may be served either hot or cold, and make a delicious salad.

To prepare artichokes, cut off the stem and any tough or damaged leaves. Was the artichoke in cold running water, then place in boiling water, and cook twenty to thirty minutes, or until tender. To make the artichoke easier to eat, remove the choke in the center, pull out the top center leaves, and, with a spoon, remove the thistle-like inside.

To eat artichokes, pull off the petal leaves as you would the petals of a daisy, and bite off the end.

THERAPEUTIC VALUE

Artichoke hearts and leaves have a high alkaline ash. They also have a great deal of roughage, which is not good for those who have inflammation of the bowel. They are good to eat on a reducing diet.

Artichokes contain vitamins A and C, which are good for fighting off infection. They are high in calcium and iron.

NUTRIENTS IN ONE POUND (including inedible parts)

Calories: 60

Protein: 5.3 g

Fat: 0.4 g

Carbohydrates: 19.2 g

Calcium: 93 mg

Phosphorus: 160 mg

Iron: 2.4 mg

Vitamin A: 290 I.U.

Thiamine: 0.14 mg

Riboflavin: 0.09 mg

Niacin: 1.7 mg

Ascorbic acid: 22 mg

Strawberry

February 20, 2012

Filed under: Foods of the Week, What's New? — admin @ 8:23 am

The strawberry is native to North and South America. An early Chilean variety was taken to Peru in 1557 and this same variety is still growing in Chile, Peru, Ecuador, and other South American countries. The modem strawberry was developed in Europe.

Most strawberry varieties that grow commercially today have originated within the last fifty-five years. Territories for their growth have expanded to almost every state in the Union, including the interior of Alaska.

How the name “strawberry” first came into use is often disputed. One researcher tells us that it was because straw was used between the rows to keep the berries clean and to protect the berries in the winter. Another explanation is that in Europe ripe berries were threaded on straws to be carried to market.

In 1945, about fifteen varieties constituted 94 percent of the total commercial market. The leading variety in the United States is the Blakemore, which originated in Maryland in 1923. Its firmness, earliness, and the fact that it holds its color when stored make it a leading market berry, The Klondike is grown extensively in Southern California and is one of the best shipping varieties. The Klonmore is native to Louisiana. Because it appears earlier, it is more resistant to disease and is fast replacing the Klondike in that state. Other popular varieties are the Howard 17 and the Marshall, which both originated in Massachusetts.

Strawberries are at their peak of abundance in April, May, and June; January, February, March, and July are moderate months.

Quality strawberries are fresh, clean, and bright in appearance. They have a solid red color, and the caps are attached. Strawberries without caps may have been roughly handled or are over-mature.

THERAPEUTIC VALUE

Strawberries are a good source of vitamin C, and contain a large amount of fruit sugar. They are an excellent spring tonic, and are delicious when juiced.

They can be considered an eliminative food, and are good for the intestinal tract. Strawberries have an alkaline reaction in the body. Because of their high sodium content, they can be considered “a food of youth.” They also have a good amount of potassium.

Many people complain about getting hives from strawberries. This is usually because they are not ripened on the vine. If you are allergic to strawberries, try this: run hot water over them, then Immediately follow this by running cold water over them. This takes the fuzz off the outside of the berries, which is believed to be the cause of the hives.

The seeds of the strawberry can be irritating in cases of inflammation of the bowel or colitis.

NUTRIENTS IN ONE POUND

Calories: 179

Protein: 3.5 g

Fat: 2.6 g

Carbohydrates: 35.3 g

Calcium: 122 mg

Phosphorus: 118 mg

Iron: 3.5 mg

Vitamin A: 250 I.U.

Thiamine: 0.13 mg

Riboflavin: 0.29 mg

Niacin: 1.3mg

Ascorbic acid: 261 mg

Rethinking Cancer Newsletter #27

February 15, 2012

Filed under: Rethinking Cancer Newsletters — ggrieser @ 8:40 pm

Welcome aboard 2012! Thanks so much for all your enthusiastic support the past years. This website and our work to provide information about the nontoxic approach to health and disease would not be possible without your continued feedback and generous donations. We hope you’ll join us again this year (our 41st!) to explore more body/mind-enhancing ideas and information for your health.

Breaking ebook news! In addition to Detoxification by Ruth Sackman, Doris Sokosh’s excellent cookbook, Triumph Over Cancer – My Recipes for Recovery, is now available on a variety of platforms, including Kindle at Amazon US, UK, France, Germany, Spain, Italy; Nook (Barnes & Noble). Coming soon on Sony US and Canada Reader Store and on the iPad.

“Old-fashioned” print editions are always available, of course, on our Donate page.

To your health!

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

P.S. Please keep in touch with us on Twitter and Facebook.

Who Was Hippocrates?

Hippocrates is widely acclaimed today as the “Father of Medicine.” All M.D.s take the Hippocratic Oath when they are about to enter medical practice. We all know the name, but who was the man? Read More

It’s the Pot That Counts

Doctors at the Shanghai College of Traditional Chinese Medicine were perplexed when cancer patients with similar conditions and symptoms responded differently to treatment by the same medicinal herbs, says the Journal of Traditional Chinese Medicine (Vol. 9, No. 2 ). They investigated and found that the problem lay in the type of pot used for preparing the herbs. Read More

Spice of the Month: Star Anise

Star anise (Illicium verum), with its sensual curves, firm body and alluring scent, wins the spice beauty pageant! And it’s beauty is more than skin deep.

The perfect 8-pointed star with slender pods, each pod cradling a seed, is the sun-dried fruit of native Chinese evergreens. Its most noticeable characteristic is it’s licorice aroma – much stronger, sweeter and denser than the more common Spanish anise seeds. This licorice taste comes from anethol, just one of this spice’s compounds that have been shown to possess healing powers for a wide range of maladies, such as fighting infections, relieving arthritis, colic, cough, indigestion and more. Read More

Fruit Salad With a Star Anise Twist

  • 2 pink grapefruit, peeled and segmented
  • 1 white grapefruit, peeled and segmented
  • 3 small oranges, peeled and segmented
  • 1/4 cup red or black grapes
  • 1 banana, thinly sliced

Syrup:

  • 1/4 cup orange juice
  • 1/4 cup Grade A maple syrup
  • 1/4 teaspoon ground cinnamon
  • 2 star anise
  • Fresh mint sprigs for garnish
  1. Prepare the fruits. Toss all together in a bowl and chill in the fridge.
  2. For the syrup: in a small pan, mix the orange juice, maple syrup, cinnamon and star anise and warm for several minutes. Stir well to infuse the flavors. Remove from the heat and chill in the fridge.
  3. Just before serving, arrange the fruit into shallow dessert bowls, drizzle with the chilled syrup and garnish with fresh mint.

Other fruits can be used, like pear, persimmon, pomegranate. This serves 2-4, depending on how hungry everybody is!

Take Time for 12 Things

A new year is traditionally a time to take stock, perhaps to make some changes. Here are a few things you may want to consider:

  1. Take time to Work - it is the price of success.
  2. Take time to Think – it is the source of power.
  3. Take time to Play - it is the secret of youth.
  4. Take time to Read - it is the foundation of knowledge.
  5. Take time for Gratitude – it deepens the heart and strengthens the spirit.
  6. Take time to Help and Enjoy Friends - it is the source of happiness.
  7. Take time to Love - it is the one sacrament of life.
  8. Take time to Dream - it hitches the soul to the stars.
  9. Take time to Laugh - it is the singing that helps with life’s loads.
  10. Take time for Beauty – it is everywhere in Nature.
  11. Take time for Health - it is the true wealth and treasure of life.
  12. Take time to Plan - it is the secret of being able to have time to take time for the first eleven things!

Spice of the Month: Juniper

Filed under: Spice of the Month — ggrieser @ 8:06 pm

The juniper berry (Juniperus communis) is not a berry at all, but a tiny cone from the evergreen-like juniper tree. In ancient times, the piney-scented “berries” were believed to ward off witches, evil spirits, curses and contagion. Early Greek, Roman and Arab physicians considered the juniper berry a medicinal fruit; Renaissance doctors prescribed it for snake bite, plague and pestilence.

Today, juniper berry is best known as the spice that defines the flavor of gin. In early 18th Century Netherlands, an apothecary developed the brew as an herbal tonic and called it jenever, Dutch for juniper. Due to its delightful flavor (enhanced, no doubt, by its alcoholic content), the remedy soon became a very popular drink. If you’ve ever enjoyed a martini or two – gin and tonic, Long Island iced tea or a Tom Collins perhaps – the next day you may have felt you were going to the bathroom more than usual. You would be correct. Juniper berry is an exceptional diuretic (a compound that increases urine output)! But the spice has other virtues, like fighting infection, relieving indigestion, arthritis, gout pain and dissolving kidney stones. It’s refreshing fragrance and antiseptic qualities also make juniper useful as an air freshener. At one time, the Swiss put the berries in heating fuel for schools to sanitize classrooms.

Buying and Storage

The juniper tree thrives in the Northern Hemisphere where it can grow anywhere from 6 feet (more like a shrub) to 33 feet tall. The berries take 3 years to ripen – first green, turning blue, then deep purple. Dried, they darken to blue-black. If you’re planning on picking them, wear gloves to protect your hands from the unfriendly spikes surrounding the berries. Also, make sure you’re picking the edible variety – some are poisonous!

Dried berries are generally available in food stores. The best ones feel moist and pliable to the touch, fairly easily squashed between the fingers to release the scent and healing oils. Sometimes you’ll find a cloudy bloom on the skin of some berries. It’s a mold and very common because the berries retain moisture, but those with excessive mold should be avoided.

Keep in an airtight container away from heat and light. If the berries become hard, they’ve gone bad and should be tossed out.

Medicinal Properties

Used in moderation, juniper berry should cause no problems for those in general good health. However, in excess the spice, which contains a potent, volatile essential oil, sabinal, can result in severe irritation, especially to the kidneys. Individuals with kidney disease or any other medical condition should consult with their doctors before using. Pregnant women should not use this spice, as it might cause uterine contractions.

Kidney health: Apothecaries once prescribed gin for kidney ailments. Today many medicines aimed at healing the urinary tract contain 1 or more compounds from the spice. Besides acting as a diuretic to increase the kidney filtration rate, juniper kills bacteria and helps clean toxic wastes, so it’s ideal against bladder, urinary tract and prostate infections. It also helps expel gallstones and dissolve kidney stones. Once again, it’s important to remember that large doses can be an irritant to the kidneys, so use moderately.

Inflammation and infection: Juniper berry possesses antiseptic properties that help remove waste and acidic toxins from the body, stimulating a fighting action against bacterial and yeast infections. Thus, it’s been found effective in treating various inflammatory and infectious diseases such as bronchitis, colds, asthma, cough, fungal infections, hemorrhoids, gynecological diseases and wounds. It’s also used to relieve pain and inflammation related to rheumatism and arthritis, as well as to regulate menstruation and relieve menstrual pain. In animal studies it was found to have anti-inflammatory and pain-relieving activity equal to Indomethacin (Indocin), a non-steroidal anti- inflammatory drug (NSAID) commonly prescribed for arthritis and other pains.

Stomachache: In Germany, juniper berry is officially approved for treating indigestion based on scientific studies which found it helps increase the flow of digestive fluids, improving digestion and eliminating gas and stomach cramping. In folk medicine, juniper berries or their extract are used to pique the appetite, as well as increase peristalsis and intestinal muscle tone.

Contraception: Traditionally, some tribes used the berries to prevent conception. Studies have shown that it can prevent implantation. Pregnant women should not use this spice, as it might cause uterine contractions.

To make a tea: steep a teaspoon of dried, crushed berries in a covered cup of water for fifteen minutes and drink, preferably one to three cups a day.

In the Kitchen

Juniper berry performs a unique role in meat dishes by contributing a freshening or enlivening effect, as well as a strong, hearty flavor. It cuts the gaminess of venison, reindeer, wild boar; reduces the fatty effect of duck and pork; and gives a nice kick to lamb chops, rabbit, beef and chicken, even seafood stews. Germans put it in pot roasts, fermented vegetable dishes such as sauerkraut, and white schnapps. French use it in patés and charcuterie.

Juniper is easy to work with in the kitchen. Just before adding, crush the whole berries with your fingers to release the oils. Less is more: one heaping teaspoon of crushed spice suffices in a dish for 4. It blends well with other herbs, especially thyme, sage, oregano, marjoram, bay leaves, allspice, onions and garlic, so use a few berries in a marinade or spice rub. Generally, juniper complements any dish with alcohol, such as coq au vin. Juniper works particularly well with purple fruits – plums blackberries, blueberries – but it’s piney flavor also harmonizes with fruit confections, like apple tart or peach pie.

Sources:
The Epicentre: Encyclopedia of Spices
Healing Spices by Bharat Aggarwal, PhD (Sterling Publishing)
Organic Facts

Kale

February 13, 2012

Filed under: Foods of the Week, What's New? — rethinkingcancer @ 6:36 am

Kale, and collard, its close relative, are the oldest known members of the cabbage family. Wild cabbage, which strongly resembles kale in its appearance, is still found growing along the European coasts and in North Africa. Kale is native either to the eastern Mediterranean region or to Asia Minor. It is known that man has been eating this vegetable for more than 4000 years.

The word “kale” was first used in Scotland, and is derived from the Greek and Latin words “coles” and “caulis.” These words refer to the whole group of cabbage-like plants. In America, kale was first mentioned in 1669, although it was probably introduced to this continent at an earlier date.

The sulfur compounds that are found in the cabbage family are, of course, also found in kale. These compounds break up easily, and decomposition occurs when kale is cooked too long or at too low a temperature. Overcooking also destroys the flavor.

Kale is on the market all year, but is most abundant through the late fall and winter. The peak months are December through February. Kale comes principally from Virginia, New York, New Jersey, and the Middle Atlantic states.

There are now many varieties of kale, but the crinkly-leaved and the smooth-leaved are the two most popular commercial types. The smooth type is usually referred to as spring kale, and the curly as green Scotch kale, or Siberian blue kale. Scotch kale are usually crinkled and curled, have a finely divided leaf, and are bright green to yellowish-green in color. The leaves of the Siberian kale are flattened and smooth in the center, with curled and ruffled edges, and are of a deep, bluish-green color. Wilted and yellowed leaves should be avoided.

THERAPEUTIC VALUE

Kale is very high in calcium, vitamin A, and iron. It is good for building up the calcium content of the body, and builds strong teeth. Kale is beneficial to the digestive and nervous systems.

NUTRIENTS IN ONE POUND

Calories: 117

Protein: 11.3 g

Fat: 1.7 g

Carbohydrates: 21.0 g

Calcium: 655 mg

Phosphorus: 180 mg

Iron: 6.4 mg

Vitamin A: 21,950 I.U.

Thiamine: 0.3 mg

Riboflavin: 0.76 mg

Niacin: 5.8 mg

Ascorbic acid: 335 mg

Asparagus

February 6, 2012

Filed under: Foods of the Week, What's New? — admin @ 6:28 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

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