Foundation for Advancement in Cancer Therapy

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

Beet

April 30, 2012

Filed under: Foods of the Week, What's New? — Tags: , , , , — admin @ 5:10 am

The beet has been cultivated for its roots and leaves since the third or fourth century B.C. It spread from the area of the Mediterranean to the Near East. In ancient times it was used only for medicinal purposes-the edible beet root we know today was unknown before the Christian era. In the fourth century beet recipes were recorded in England, and in 1810 the beet began to be cultivated for sugar in France and Germany. It is not known when the beet was first introduced to the United States, but it is known that there was one variety grown here in 1806. Sugar beets are usually yellowish-white, and are cultivated ex-tensively in this country. The garden beet ranges from dark pur-plish-red to a bright vermillion to white, but the most popular commercial variety is red.

Beets are available in the markets all year. Their peak season is May through October. They are primarily grown in the southern United States, the Northeast, and the vest coast states. When selecting beets, do not just look at the condition of the leaves. Beets that remain to the ground too long become tough and woody, and can be identified by a short neck, deep scars, or several circles of leaf scars around the top of the beet.

THERAPEUTIC VALUE

Beets are wonderful for adding needed minerals. They can be used to eliminate pocket add material in the bowel and for ailments in the gall bladder and liver. Their vitamin A content is quite high, so they are not only good for the eliminative system, but also benefit the digestive and lymphatic systems.

NUTRIENTS IN ONE POUND (without tops)

Calories: 147

Protein: 5.4 g

Fat: 0.3 g

Carbohydrates: 32.6 g

Calcium: 51 mg

Phosphorus: 92 mg

Iron: 3.4 mg

Vitamin A: 22,700 I.U.

Thiamine: 0.07 mg

Riboflavin: 0.16 mg

Niacin: 1.5 mg

Ascorbic acid: 80 mg

Rethinking Cancer Newsletter #29

April 25, 2012

Filed under: Rethinking Cancer Newsletters — ggrieser @ 6:14 pm

H. Gilbert Welch, M.D. has written extensively about the questionable value of routine screenings for the diseases of our times — cancer, heart disease, diabetes, osteoporosis, etc. Too often, he has found, these tests can lead to misdiagnosis and unnecessary invasive, costly treatments, not to mention significant stress. He echoes these sentiments in a recent NY Times Op-ed, entitled “If You Feel Okay, Maybe You Are Okay,” which is well worth reading. You might also take a look at our review of his excellent book, Should I Be Tested for Cancer?

And if you’re really feeling strong (and preferably not in the act of eating), take a look at this videowhich shows actual footage inside the stomach comparing the digestion of processed foods (Gatorade, Top Ramen, and gummy bears) vs. whole (hibiscus drink, homemade broth with noodles and gummy bears made of juice). What happens to the contents is strikingly different, possibly because, as the narrator puts it, “Top Ramen is made to survive Armageddon, while homemade noodles are made to be eaten.”

On the brighter side of things: two of our books, Detoxification by Ruth Sackman and Triumph Over Cancer — My Recipes for Recovery by Doris Sokosh, are now available on iTunes for download! All ebook platforms are now listed on our Donate page.

To your health!

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

P.S. Your Donations Matter! Thanks so much for your continued support. As always, we look forward to staying in touch on Twitter and Facebook.

Calcium and Your Thyroid

by Ruth Sackman

Magazines, television, radio, all contain advertising touting the great importance of adequate calcium intake, along with the calcium supplements they want us to buy. Yes, we need calcium, but do we need it in a tablet made from some inedible source, such as, chalk, eggshells, dolomite, or any chemical (carbonate, citrate, gluconate, lactate, phosphate) combination that is not synergistically sound? If it is not synergistically sound, it will not be metabolized competently by the body’s system; it is just wasted or worse. Read More

The Amazing Human Machine

If you happen to be an adult of about average weight, here’s what you do in 24 hours:

Your heart beats 103,689 times.

Your blood travels 168,000,000 miles.

You breathe 23,040 times.

You inhale 438 cubic feet of air.

You eat 3¼ pounds of food.

You drink 2.9 pounds of liquids.

You perspire 1.43 pints.

You give off heat 85.6 degrees F.

You turn in your sleep 25-35 times.

You speak 4,800 words.

You move 750 major muscles.

Your nails grow .000046 inch.

Your hair grows .01714 inch.

You exercise 7,000,000 brain cells.

It pays to take care of the machine.

USED PARTS ARE HARD TO COME BY!

Spice of the Month: Nutmeg

Nutmeg (Myristica fragrans), a nut-like pit or seed, got its English name from Latin nux, meaning nut, and muscat, musky. From the 14th-18th centuries, nutmeg was at the center of the bloody spice wars as the Dutch, Portuguese, French, and English fought over the “spice islands,” the Moluccas in Indonesia, until the English realized they could grow nutmeg trees on their own turf — the Caribbean. Today the Moluccas and Grenada are the largest world suppliers.

Nutmeg has a taste unlike any other in the world. Its intense, musky-sweet flavor comes frommyristicin, a volatile oil also found in plants (carrots, celery, parsley), but most abundantly in nutmeg. Today, this oil and other compounds in the spice are the subject of much scientific research, thus far showing promise in pain relief, lowering cholesterol, improving memory and sexual desire, relieving anxiety, indigestion, even reducing wrinkles.

Nutmeg also has a reputation, now confirmed by animal studies, as an inexpensive narcotic (”a cheap high” ). However, to feel any effect one would have to consume a heck of a lot: about 2 ounces, an impossible amount to eat in normal food where a teaspoon suffices for a whole cheesecake — which is probably why we never hear of drug enforcement raids on spice cabinets! It’s also why experimentation is a very bad idea — there are more than a few cases of fatal nutmeg poisoning in people who did! Read More

Cheesy Brussels Sprouts*

  • 1 lb. Brussels sprouts, stem end removed, cut in halves
  • 2 medium tomatoes, chopped
  • 1/4 tsp. nutmeg
  • 1/4 cup grated cheddar cheese
  1. Steam Brussels sprouts until crisp-tender (about 5-7 minutes).
  2. In a shallow baking dish, combine cooked sprouts and chopped tomatoes. Sprinkle or grate nutmeg over and top with the grated cheese.
  3. Broil in the oven for a few minutes, just until cheese melts.
  4. Remove to a serving dish. Makes 4 servings.

*Thanks to Doris Sokosh for this recipe from her book, Triumph Over Cancer — My Recipes for Recovery.

Spice of the Month: Black Pepper

April 23, 2012

Filed under: Spice of the Month — ggrieser @ 6:50 pm

Black pepper (Piper nigrum) bears the royal pedigree, “King of Spices.” In early times, it was more valuable than gold. Only the wealthy could afford it; dowries were endowed with it and many bribes for special favors were paid with it. Black peppercorns were found stuffed in the nostrils of Ramesses II, part of the mummification ritual after his death in 1213 B.C. In classical times, both Attila the Hun and Alaric I the Visigoth insisted on pepper as a large part of Rome’s ransom. In 1492, demand for it was one of the main reasons Queen Isabella sent Columbus west in search of a new route to the Indies. As fate would have it, he ended up discovering a new continent, but 8,000 miles off from the “land of peppers” – India’s Malabar Coast where the spice has thrived for over 4,000 years.

So why all the hoopla? Pepper hasn’t the instant allure of a juicy, aromatic fruit or berry, nor the glitter of gold or other precious stones. The one irresistible quality of this drab, wrinkled little bead is its particular pungent flavor that can perk up the dullest of dishes and, thereby, unleash it’s considerable curative powers. In pre-modern times it was believed to alleviate a whole host of ills, from constipation, earache, insect bites to hernia, gangrene, arthritis, heart and lung disease.

Today researchers are learning that the ancients were onto something. The sharp flavor and healing prowess come from piperine and other volatile oils in the pepper. It’s the piperine that zaps the taste buds, often triggering a sneeze when it hits the nerve endings inside your nose. Studies are finding that piperine can be effective in treating a vast array of conditions, including cancer, digestive disorders, heart disease, high blood pressure, loss of hearing, quitting smoking, and more.

Buying and Storage

Pepper is the fruit of a vine filled with peppercorns on a twisty stalk, like shiny beads. Black pepper is picked unripe, then dried to bring out the flavor: sharp, full-bodied and fiery. White pepper starts out the same as the black, but is allowed to ripen more fully on the vine. It’s less pungent, more expensive, hotter than black, but slightly sweet. Green pepper is from the same fruit, but harvested before mature. It has a milder, cleaner, fresher flavor.

Piperine is in all peppercorns, but most plentiful in black. While India is no longer the world’s largest supplier, its pepper is still the best quality with the highest piperine content.

Black pepper is available whole, cracked or ground. For the best taste and health benefits, buy whole and grind as needed in a peppermill; cracked or ground looses oils more quickly. Look for large peppercorns with dark brown to jet black rough skin and a dull patina. Shiny patina means inferior quality. Gray-looking corns are best because they include the whole berry with its white core. If the corns are too black, there may be too many hollow berries without the core and, therefore, missing oils and flavor complexity.

Whole black peppercorns keep for years if stored in an airtight container away from sunlight, but, under the same conditions, ground or cracked looses its aroma and heat relatively quickly.

Medicinal Properties

Digestion: Piperine stimulates the taste buds, triggering the pancreas to start producing digestive enzymes. It also tones the lining of the intestines which boosts digestive power in numerous ways, including more efficient absorption of foods and faster transit time. In a study in the Journal of the American College of Nutrition, gastroenterologists found that 1.5 grams of black pepper (about 1/20 ounce) sped up the time it takes for food to move all the way through the GI tract. Slow transit time is linked to many problems, from constipation to colon cancer. The researchers concluded that black pepper “is of clinical importance in the management of various gastrointestinal disorders.” Black pepper has also been shown to relieve flatulence and calm nausea. (Precaution: black pepper is not recommended post abdominal surgery or for ulcer patients.)

Cancer: Lab studies have shown that piperine may play a role in preventing or treating cancer. Researchers discovered that regular use of black pepper inhibited growth of human colon cancer cells. In animal studies on lung cancer, piperine changed the level of several enzymes, producing an anti-tumor effect. Black pepper extracts added to the diet of mice with breast cancer increased lifespan by 65%.

Arthritis: Korean researchers found piperine reduced compounds that worsen inflammation, especially in rheumatoid arthritis, and eased other arthritis symptoms.

Prevent Alzheimer’s: In Thailand researchers found that piperine extract given to animals with Alzheimer’s-like brain changes “significantly improved memory impairment and neurodegeneration [destruction of brain cells].”

Better brains: The same team discovered that piperine had “anti-depression-like activity and cognitive-enhancing effect” when fed to lab animals, leading them to conclude that piperine may “improve brain function.”

Improve balance in elderly: Japanese studies found that sniffing black pepper oil stabilized the ability to stand, lowering the risk of falling in people aged 78 and older. As reported in the journal Gait and Posture, “Olfactory stimulation with black pepper may improve postural stability in older adults.”

Help post-stroke swallowing: After a stroke many people suffer from dysphagia – difficulty swallowing. The same Japanese team discovered that sniffing black pepper oil for 1 minute improved swallowing. They concluded in the Journal of the American Geriatric Society: “Inhalation of black pepper oil…might benefit older post-stroke patients with dysphagia, regardless of their level of consciousness or physical or mental status.”

Aid brain-damaged children on feeding tubes: The same Japanese researchers found that sniffing black pepper oil could stimulate the appetite of neurologically damaged children on feeding tubes, helping them eat more solid foods.

Quit smoking: Scientists at the Nicotine Research Laboratory in Durham, NC, discovered that the craving for cigarettes decreased after smokers puffed on a vapor containing black pepper essential oil. In the journal Drug and Alcohol Dependency, they wrote: “Cigarette substitutes delivering pepper constituents may prove useful in smoking cessation treatment.”

Lower blood pressure: In the Journal of Cardiovascular Pharmacology Pakistani researchers presented studies showing that piperine lowered blood pressure in lab animals.

Help prevent heart disease: Scientists in India found that lab animals fed a high-fat diet and black pepper or piperine had much less oxidation – a crucial step in the process that turns dietary cholesterol into artery-clogging plaque. They concluded: “Supplementation with black pepper or piperine can reduce high-fat diet induced oxidative stress to the cells.”

Protect hearing: Korean studies noted that piperine protected cells in the cochlea (the sensory organ of hearing in the ear) from chemical damage. Cochlear damage leads to hearing loss.

Reversing vitiligo: Vitiligo is a skin disease caused by a malfunction in pigment- producing cells called melanocytes, leading to irregular patches of pale skin. For centuries, traditional physicians have recommended black pepper as treatment for this condition. Recently, UK researchers found that piperine promotes growth of melanocytes, concluding in the Journal of Pharmacy and Pharmacology:” This finding supports the traditional use of black pepper in vitiligo.”

In the Kitchen

Next to salt, black pepper is the world’s most versatile and indispensible culinary spice. Cooks down through the ages have discovered that a few grinds of a peppermill can elevate a so-so dish to star quality, as well as salvage the most uninspiring plate of food.

The robust taste of black pepper is most closely associated with strong-flavored dishes. Apply liberally to red meat, game, seafood, beans and lentils; use it lightly on more delicate foods. You can grind black pepper on pretty much anything, even fruit. Berries, apples, pears, cheese, as well as soups, stews, fish and poultry all sparkle with a few grinds.

You might want to keep white peppercorns on hand for those dishes that need a pepper bite without an overpowering pepper fragrance. Always add pepper to liquids and sauces at the last minute. If added too early, it can loose it’s unique aroma and leave a bitter taste that’s hard to balance. Keep peppercorns in a metal, plastic or glass grinder – not wood, which will leach pepper of its volatile oils.

A few more pepper tips:

  • Rub coarsely ground peppercorns into red meats before roasting or braising. Be generous; it can take a lot.
  • Add whole to marinades, stocks, and dishes being pickled.
  • Slice strawberries over watercress and sprinkle generously with black pepper. Dress lightly with olive oil/lemon vinaigrette.
  • Add cracked pepper to homemade salad dressings. (Whole corns can be cracked using a mortal and pestle, or a rolling pin.)
  • Keep a peppermill, rather than a shaker of ground pepper, on your table. (People have been known to bring their own peppermills along when they eat out, just in case they should be confronted with, horror of horrors, a shaker of ground!)

Sources:
The Epicentre: Encyclopedia of Spices
Healing Spices by Bharat Aggarwal, PhD (Sterling Publishing)
Organic Facts
“Black Pepper Offers a Powerful Boost to Overall Health at a Very Low Cost” – NaturalNews.com

Plums and Fresh Prunes

Filed under: Foods of the Week, What's New? — Tags: , , , , , — admin @ 5:12 am

The early colonists found plums growing wild along the entire Eastern coast. They were one of many fruits eaten by the Indians before the coming of the white man, and reports of early explorers mention the finding of plums growing in abundance. Today however native plums are not important commercially. The European type of plums, Prunas Domestica, has replaced the native plum. Plum pits from Europe probably were brought to America by the first colonists, for it is reported that plums were planted by the Pilgrims in Massachusetts, and the French brought them to Canada.

Although plums came to America by way of Europe, they are believed to have originated in Western Asia in the region south of the Caucasus Mountains to the Caspian Sea. According to the earliest writings in which the European plum is mentioned,the species dates back at least 2000 years.

Another species, Prunus Institia, known to us as the Damson plum, also came to America by way of Europe. This plum was named for Damascus and apparently antedates the European type, although Damson pits have been found in the lake dwellings of Switzerland and in other ancient ruins.

Another important species, the Japanese plum, was domesticated in Japan, but originated in China. It was introduced in the United States about 1870. This type is grown extensively in California.

Plums have been grown in some of the Spanish mission gardens of California at least as early as 1792, and the first prune plums grown in California were produced in Santa Clara Mission. However, the present California prune industry is not based on these but the French prune, Petite Prune d’Agen, scions of which were brought to California from France in 1856 by Pierre Pellier. French-type prunes grown in California orchards were shipped in to San Francisco markets in 1859.

Botanically, plums and prunes of the European or Domestica type belong to the same species. The interchangeable use of the terms “plum and prune” dates back for several centuries. Plum is Anglo-Saxon, and prune is French. It is uncertain just when the word prune was first used to designate a dried plum or a plum suitable for drying. The prune is a variety of plum that can be dried without fermenting when the pit is left in. Fresh prunes, as compared with plums, have firmer flesh, higher sugar content, and frequently higher acid content. A ripe, fresh prune can be separated from the pit like a freestone peach, but a plum cannot be opened this way.

Of all the stone fruits, plums have the largest number and greatest diversity of kinds and species. H.F. Tysser, editor of Fruit Manual, published in London, says there are over 2000 varieties. Samual Fraser, in his book America Fruits, speaks of a list of about 1500 varieties of Old World plums alone, and says there probably are just as many varieties of plums native to this continent. In addition, there is a long list of Japanese and Chinese plums.

Almost all of the plums shipped in the United States are grown in California. There are two types of California plums, Japanese and European. The former marketed early in the season and the latter in mid season or later. The Japanese varieties are characterized by their large size, heart-shape, and bright red or yellow color. Japanese varieties are never blue.

Plums and prunes of good quality are plump, clean, of fresh appearance, full colored for the particular variety, and soft enough to yield to slight pressure. Unless one is well acquainted with varieties, color alone cannot be replied upon an indication of ripeness. Some varieties are fully ripe when the color is yellowish-green, others when the color is red, and others when purplish-blue or black. Softening at the tip is a good indication of maturity. Immature fruit is hard. It may be shriveled and is generally of poor color or flavor. Over mature fruit is generally soft, easily bruised, and is often leaky.

THERAPEUTIC VALUE

Fresh plums are more acid to the body than fresh prunes. When too many plums are eaten, an over acid condition results. When prunes are dried, however they are wonderful for the nerves because the contain a phosphorus content of nearly 5 percent.

Prunes have a laxative effect. The dried prune is better to eat than the fresh plum or prune. The salts contained in the dried prune are valuable as food for the blood, brain and nerves. The French prunes are considered the best for their value to the nervous system.

NUTRIENTS IN ONE POUND

Calories: 218

Protein: 3 g

Fat: 0.9 g

Carbohydrates: 55.6 g

Calcium: 73 mg

Phosphorus: 86 mg

Iron: 2.2 mg

Vitamin A: 1200 I.U.

Thiamine: 0.28 mg

Riboflavin: 0.18 mg

Niacin: 2.1 mg

Ascorbic acid: 20 mg

Pear

April 16, 2012

Filed under: Foods of the Week, What's New? — Tags: , , , , , — admin @ 4:57 am

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

Melons

April 10, 2012

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

The many varieties of the popular melon give us certain elements not found in any other food. The honeydew melon originated in Asia, and it is believed that, as early as 2,400 B.C., this distinct type of muskmelon was growing in Egypt. The cantaloupe is native to India and Guinea and has been cultivated for more for more than 2,000 years. In Europe, it was first grown from seed transported from its native habitat.

The highly alkalizing honeydew was introduced to America in 1900 and Arizona and California have become the biggest producers. It is available the year around, but it is at its peak of abundance in July through September. The cantaloupe is available from late May through September, but is most abundant in June and July.

Both the honeydew and the casaba, which is another variety of winter melon, are usually picked before maturity and ripened off the vine. Cantaloupe, however, do not develop any additional sugar after they are picked. This melon should be picked when it is still hard and pulls off the vine smoothly, without leaving a jagged scar.

Learn to select melons by the color and firmness of their rind, and by fragrance. The cantaloupe may have a coarse netting over its surface (with a yellow, not green color beneath when ripe), or it may be of fine texture, depending again upon variety. Choose cantaloupe for their sweet fragrance. The casaba rind is golden in color and should feel heavy when ripe. A ripe honeydew has a creamy yellow surface color, and usually the scar in the blossom end yields to slight pressure.

The coloring of the flesh also is important, both as to degree of ripeness and to pleasing the eye and thus the palate. When fully ripe, casaba melons are cream in color, honeydews a yellowish cream in color, and cantaloupes either a light or dark shade of salmon, depending upon variety. Deeply colored flesh in the melon denotes that it will be high in vitamin A.

It is important to pick a thoroughly ripe watermelon in order to receive the greatest benefit. A ripe watermelon, when thumped with the fingers, has a dull, hollow sound. Another test of a good ripe melon is to try to scrape the rind with the fingernail; when the green skin comes off easily, the melon is ready to be eaten. Good watermelon has firm, crisp, juicy flesh and is never dry or fibrous.

Melons are very high in silicon, especially if eaten right down to the rind. When we discard watermelon rind, we are missing one its greatest elements. To obtain the gland- and blood-building chlorophyll, run the rind through a liquifier or juicer.

Watermelon, of course, is well-known as an efficient eliminator. Because it has such a high content of water and soluble chemicals, it can go into the bloodstream quickly and reach many of the organs of the body, depositing the chemicals needed to carry away waste.

During melon season, we should strengthen the body for the winter months with a “melon reserve” of vitamins A, B, and C, which are found in delightful form in the melon family.

THERAPEUTIC VALUE

Melon gives us an excellent supply of distilled water, along with the finest mineral elements possible. Many of us think we are drinking enough water, but our city water supplies do not give us “pure” water. Melons with their root system, pick up water from deep, in-ground reserves, and bring it to our tables in a delicious fruit substance. Consider the melon for rejuvenation and alkalinizing the body. Melons also are excellent for aiding elimination.

NUTRIENTS IN ONE POUND

Calories: 65

Protein: 1.0 g

Fat: 0.4 g

Carbohydrates: 14.4 g

Calcium: 15 mg

Phosphorus: 25 mg

Iron: 0.4 mg

Vitamin A: 1,240 I.U.

Thiamine: .10 mg

Riboflavin: .11 mg

Niacin: 0.4 mg

Ascorbic acid: 13 mg

Carrot

April 2, 2012

Filed under: Foods of the Week, What's New? — Tags: , , , , , — admin @ 5:04 am

The carrot has been native to Europe since ancient times, and was introduced to the United States during the period of early colonization. Carrots soon became a staple garden crop. Today, they are one of the major truck and garden vegetables.

Depending on the variety, carrots grow to maturity and are ready for market within 70 to 120 days. They are always in season, and are produced in nearly all states. The largest carrot producers are Texas, Florida, and New York. Carrots are so easy to raise that a garden in your backyard in can yield carrots that are rich in vitamins and high in mineral content.

When purchasing carrots, look for firm, smooth, well-shaped carrots of good color and fresh appearance. The tops should be fresh and green, unless they have been damaged in transit from grower to market. Carrots with excessively thick masses of leaf stems at the point of attachment arc usually undesirable because they have large cores and may be woody. Look for carrots with “eye appeal.”

Carrots may be utilized in the diet in many ways. The best way is to eat them raw and as fresh as possible. Raw cam sticks and curls are attractive garnishes and appetizers. Grated carrot, steamed in a stainless steel kettle or baked in the oven and served with parsley and butter, is a nice dish. The bright color of carrots makes them appealing and appetizing to serve with dinner, in salads, with other vegetables, or with cottage cheese or apples and nuts.

Carrot tops are full of potassium, but because of this they are so bitter that the average person does not enjoy them. However, a small portion of the tops may be cut fine and put into mixed salads, or a bunch may be tied with string and cooked in broths or soups for flavoring and for their high mineral content. Lift them out before saving.

THERAPEUTIC VALUE

Because the carrot is so high in vitamin A, it has been used extensively in the diet to improve the eyesight. Carrots were used in World War II in aerial training schools to improve the eyesight of the students.

Many children have lower jaws that are underdeveloped. This deformity is usually the result of calcium deficiency in the child’s early growth. Babies do not always get enough calcium and some do not have enough raw food or other chewing foods that help promote normal growth of bones and teeth. It is good for a child to have a raw carrot with each meal. I have seen the teeth of children straighten out and the lower jaw develop in a year, when they were given a carrot to chew on before each meal.

Carrots contain a great deal of roughage. They will help in an cases of constipation.

Used as a general bodybuilder, carrot juice is excellent. This juice is presently used in cases of severe illness, and as a foundation in cancer diets. It is delicious and nutritious when combined with other juices such as parsley, celery, watercress, endive, or romaine lettuce.

Everyone can benefit from drinking fresh vegetable juice, and carrot juice one of the best. Some juice vendors believe that die short, stubby carrot is the most flavorful and colorful, and contains more vitamins and minerals. However, the long, deader carrot can be high in these values, too, and is also used.

NUTRIENTS IN ONE POUND

Calories: 179

Protein: 4.8 g

Fat: 1.2 g

Carbohydrates: 37.2 g

Calcium: 156 mg

Phosphorus: 148 mg

Iron: 3.2 mg

Vitamin A: 48,000 I.U.

Thiamine: 0.27 mg

Riboflavin: 0.26 mg

Niacin: 2 mg

Ascorbic acid: 24 mg

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