Foundation for Advancement in Cancer Therapy

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

Endive and Escarole

September 24, 2012

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

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

THERAPEUTIC VALUE

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

NUTRIENTS IN ONE POUND (both escarole and endive)

Calories: 80

Protein: 6.8g

Fat: .4g

Carbohydrates: 16.4g

Calcium: 323mg

Phosphorus: 216mg

Iron: 6.8mg

Vitamin A: 13,170 I.U.

Thiamine: .27mg

Riboflavin: .56mg

Niacin: 2mg

Ascorbic Acid: 42mg

Apple

September 17, 2012

Filed under: Foods of the Week, What's New? — Tags: , , , , , , — rethinkingcancer @ 6:04 am

One of the first things a child learns is the alphabet, and almost always, “A is for apple.” The apple has been around for so long that it can be called the first fruit. Hieroglyphic writings found in: the pyramids and tombs of the ancient Egyptians indicate that they used the apple as both a food and a medicine. It not only has been at the beginning of alphabet songs, but has been the center of legends, folklore, and even religion, for thousands of. years, from Adam and Eve to Johnny Appleseed.

The people of the United States love apples. The state of Washington produces 32,000,000 boxes of apples a year. Washington’s orchards supposedly began from a single tree that was planted in 1827 from a seed given to Captain Simpson of the Hudson Bay Company by a young woman from London. That tree is still standing!

Years ago, apples were used to relieve gout, bilious constitutions, skin eruptions, and nerves. They are so popular around the world that they have all kinds of superstitions and traditions at· tached to them. The peasants of Westphalia used apples mixed with saffron as a cure for jaundice. There is also a legend in Devonshire, England, that an apple rubbed on a wart will cure it. On Easter morning, peasants in a province of Prussia ate an apple to insure against fever. The Turks gave the apple the power of restoring youth.

There are so many varieties of apples that almost ai1YOne can find an apple to suit his palate. Since there are summer, winter, and fall varieties, apples can be had fresh all year around.

Today, doctors use apple therapy for stubborn cases of diarrhea in patients of all ages, including babies. Raw apple is scraped in very fine slices or used in a specially prepared concentrate. This treatment is often used for what is called the “lazy colon,” and is also good for babies who are ready to begin a solid diet. Because so many of the essential vitamins and minerals in apples contain a predigested form of fruit sugar, it is an ideal fruit for infants and invalids.

When you cook apples, be sure to do so over a very low flame. It is best ·to cook them in a stainless steel utensil, so that the delicate pectin, vitamins, and minerals will be preserved as much as possible. Apples, of course, are best raw and are good in various kinds of salads.

THERAPEUTIC VALUE

Apples are an alkaline food. They are also an eliminative food, and contain pectin, which has the ability to take up excess water in the intestines and make a soft bulk that acts as a mild, nonirritating stimulant. This stimulant helps the peristaltic movement and aids in natural bowel elimination.

The iron content of the apple is not high, but it has a property that helps the body absorb the iron in other foods, such as eggs and liver. It does contain a generous amount of calcium, and this calcium aids the system in absorbing the calcium in other foods.

Apples contain 50 percent more vitamin A than oranges. This vitamin helps ward off colds and other infections and promotes growth. It also keeps the eyes in good condition, and prevents night blindness.

Apples have an abundant supply of vitamins. They contain more vitamin G than almost any other fruit. This is called the “appetite vitamin,” and promotes digestion and growth. They are rich in vitamin C, which is a body normalizer and is essential in keeping bones and teeth sound. The vitamin that is so important in maintaining nerve health, vitamin B, is also found in apples.

Apples are good for low blood pressure and hardening of the arteries because they are powerful blood purifiers. They also benefit the lymphatic system.

The juice of apples is good for everyone. It can be used in a cleansing and reducing diet, but speeds up bowel action, and can produce gas if bowels are not moving well. Apple juice or concentrate added to water makes a solution that heals bowel irritation when given as an enema.

Raw apples should be used for homemade apple juice, which should be consumed immediately after preparation. Save the peelings for health tea, which is excellent for the kidneys. This tea is simply made from steeped apple peelings. It is especially tasty when a little honey has been added to it.

NUTRIENTS IN ONE POUND

Calories: 258

Protein: 1.2g

Fat: 1.6 g

Carbohydrates: 59.6g

Calcium: 24 mg

Iron: 1.2 mg

Vitamin A: 360 I.U.

Thiamine: .15mg

Riboflavin: .08 mg

Ascorbic acid: 18 mg

Rethinking Cancer Newsletter #33

September 10, 2012

Filed under: Rethinking Cancer Newsletters — ggrieser @ 7:25 pm

For those of us who live north of the equator it’s summertime – the so-called “lazy, hazy days,” when, hopefully, we get a chance to kick back a bit and smell the roses or maybe some hay…

But regardless of where you live or whatever the season, it’s good to take an occasional break from the daily drill. If you can’t physically get away, how about a visit to a fascinating, new YouTube channel that’s almost as good as a weekend on the farm? It’s called Food.Farm.Earth - put together by an eclectic mix of local food leaders and experts in the sustainable food and agriculture world who share their amazing ideas and hands-on experience. It’s a veritable video smorgasbord! An ever expanding collection of short videos on food facts and wisdom, in the fields and the kitchen, like “Freezing Fruit for All Seasons,” “Cherry Orchards in Full Bloom,” “Making Bone Marrow and Smoked Cherry Ice Cream With Bourbon,” “How to Grow Horseradish,” “An Artist’s Life on a Small Family Farm,” and much more. Take a look. Warning: you could get hooked!

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

P.S. As always, join us on TwitterFacebook also YouTube and thanks for all your great support!

The Benefits of Napping

After about age 60, we have less deep (slow-wave) sleep and more rapid sleep cycles, we awaken more often, and we sleep an average of two hours less at night than we did as young adults. It was once thought that older people didn’t need as much sleep as younger ones, but experts now agree that’s not the case. Regardless of age, we typically need seven-and-a-half to eight hours of sleep to function at our best. Read More

Email: Boon or Bane?

  • Most people react to the arrival of an email within 6 seconds, almost as quickly as they respond to a telephone call. – 2002 study by Loughborough University, UK
  • Unwanted messages (spam) contribute significantly to the drudgery of sifting through email. According to the security company Symantec, spam made up 68% of all the email sent in 2011 (down significantly from a high of 90% in 2010).
  • People who read email changed screens twice as often and were in a steady “high alert” state, with more constant heart rates, while those removed from email for 5 days experienced more natural, variable heart rates. – 2012 study by UC Irvine and the U.S. Army on the effect of email “vacations.”

Source: Macworld, August 2012

Get Away

Every now and then go away. Have a little relaxation, for when you come back to your work, your judgement will be surer; since to remain constantly at work will cause you to lose power of judgement.

Go some distance away because the work appears smaller and more of it can be taken in at a glance, and a lack of harmony or proportion is more readily seen.
– Leonardo Da Vinci (1452-1519)

Spice of the Month: Horseradish

Horseradish (Armoracia rusticana), native to the lands around the Mediterranean, made it’s way North in the 15th century where it became hugely popular, especially in German-speaking countries. The Germans called the root meerrettich, sea radish (meer, German for “sea” because it grew by the sea, and rettich, from Latin radix, “root”). So what do horses have to do with it? It’s theorized that the English, hearing the Germans rave about the spice, confused “meer” (sea) with “mare” (as in female horse), and called the spice “mare radish.” By the time it got to America it was horseradish! (Actually, the spice is listed as poisonous to horses.) In any case, today, horseradish is very American: 85% of the world’s horseradish is grown in the U.S. where 6 million gallons of the stuff are consumed every year!

Horseradish may be the ugly duckling of spices – a coarse, colorless, odorless, gangly root, but when cut into, wafts of heat are released that can clear out the nasal passages in a flash! Consequently, before becoming a food, it was used as a medicine to treat colds, kidney stones, urinary tract infections, and hoarseness. In the American South some folks still swear by horseradish rubbed on the forehead to relieve headaches.

A member of the celebrated cancer-fighting cruciferous family (broccoli, cauliflower, brussel sprouts, etc.), horseradish is loaded with phytonutrients, like isothiocyanate (ITC), a powerful natural antibiotic, along with many other medicinal compounds. In fact, horseradish has ounce for ounce more healing compounds than most any other spice, which makes it very useful in treating upper respiratory problems, reducing inflammation, thinning mucous, checking cell-damaging oxidants, relaxing muscles, stimulating the immune system, etc. According to Dr. James A. Duke, renowned botanist and botanical medicine specialist: “Horseradish is as useful in the medicine chest as it is in the spice rack.” Read More

D.I.Y. Prepared Horseradish

  • 8-10 inch long piece horseradish root
  • several tablespoons water (preferably distilled)
  • 1 tablespoon apple cider vinegar
  • pinch seasalt
  1. Use a vegetable peeler to peel the surface skin off the root. Chop the peeled root into small pieces.
  2. Put pieces into a food processor. Add a couple tablespoons of water and process until well ground. At this point be careful. Ground up fresh horseradish is many times more potent than a freshly chopped onion and can really burn your eyes, if you get too close. Keep at arms length and work in a well ventilated room.
  3. If the mixture is too liquidy, strain out some of the water. Add a tablespoon of apple cider vinegar and pinch of seasalt to the mix. Pulse to combine. The vinegar will stabilize the level of hotness of the ground horseradish, so don’t wait too long to add it to the mixture.
  4. Using a rubber spatula, carefully transfer the grated horseradish to a jar. It will maintain good pungency for 3-4 weeks in the refrigerator.

This basic horseradish can be added to a vast variety of foods, e.g., yogurt and sour cream sauces, salads, soups, potatoes, steamed veggies, fish, beef, lamb, chicken, eggs – whenever you need a healthy kick!

Spice of the Month: Chili Pepper

Filed under: Spice of the Month — ggrieser @ 7:14 pm

Whether spelled chili, chile or chilli, this is the hottest spice in the world! Chili peppers have a persistent heat that can range from tangy to tongue torching. And, clearly, hot is "in": chili is the most consumed spice in the world – 20 times more than any other.

Chile peppers originated in the Americas. When Columbus bumped into the New World on his quest to find a short cut to the "land of black peppers" off India, he "discovered" the fiery fruits. He called them "pepper" because they added zing to food, reminiscent of black pepper. Perhaps he was also being politically astute in choosing the word "pepper" – not having found a route to Asian spices as commissioned by his sponsors, at least he was able to come back to Spain with some kind of peppers, which, upon his return, became known as "poor man’s pepper" and were an instant sensation. It took about two centuries for botanists to realize that chile belonged to the genus Capsicum, a totally different botanical family than black peppers (Piper nigrum).

The trademark fire in chile comes from capsaicin, its primary healing compound, concentrated inside the seeds and membrane. The more capsaicin, the more intense the heat, and it’s indestructible – neither cold, heat or water will douse the fire. The fire is so fierce that it can literally incinerate a variety of disease conditions. All chiles have healing properties, but the hotter the better, therapeutically speaking. In the last 20 years, thousands of scientific studies have been published on this spice, providing potent evidence of its effectiveness as a pain killer, a fat burner, in treating and preventing cancer, heart disease, Type 2 diabetes, digestive disorders and much more.

Buying and Storage

There are over 3,000 varieties of chiles, available fresh, whole dried, crushed (flakes), powdered, canned or jarred and pickled. The taste difference between fresh and dried is considerable, though the heat and healing powers are of generally equal value. It’s like the difference between a fresh tomato and sun-dried. While fresh chiles have a distinct heat and sweetness, dried develop a more full-bodied, complex flavor with varying degrees of heat and smokiness.

Fresh chiles come in different shapes, colors, heats levels and sizes – less than an inch long to 8 inches or more. When buying, look for firm pods with smooth, glossy outer skin and good color. They should be dry and heavy, not limp, dull or discolored. Wrinkled skin means they’ve started to dry or were not fully ripened on the bush and are not desirable. Store fresh peppers in a plastic bag left partially open in the fridge about 2 weeks; they also freeze well in a freezer bag. Important: the smaller and redder the chile, the hotter it is.

Whole dried chiles can be found in vast variety, sometimes sold in plastic bags, or on a garland – the line on which they were dried. Look for still vivid color. If pale, the chile’s probably have lost some flavor, too. These keep indefinitely in a dry, dark storage area.

Ground chile comes in several incarnations and is very convenient for cooking. Generic "chile powder" is not pure chile pepper, but rather ground chiles mixed with spices like cumin, oregano, salt – most famously used in chile con carne. Cayenne powder is pure chile and fiery hot. Asian, Indian and Latin markets often sell other pure chile powders that range in temperature depending on the proportion of seeds used when the chiles are ground. The hotter varieties are more orange than red.

Medicinal Properties

Pain killer. The more capsaicin consumed, the more tolerance is built up to nerve pain as the more somatostatin, a hormone that cools inflammation, is released. This is probably why "chile heads" can calmly down copious amounts of the spice, while neophytes writhe in an agonizing burn. Studies have found that capsaicin cream rubbed into the skin at the source of pain will at first produce a warm, burning sensation, but with repeated use (usually over 3 days) will numb pain and promote healing. Zostrix, an FDA approved capsaicin cream has been shown effective for some of the most painful events, such as nerve pain associated with mastectomy or post-operative amputation. The only downside might be the initial heat reaction that can cause skin redness and irritation in some people.

Research has found that the cream relieves osteoarthritis pain, as well as lubricates joints and increases flexibility. High dose capsaicin cream significantly reduces chronic, debilitating nerve pain associated with shingles, diabetic neuropathy, neck pain. For headaches, the cream can be effective applied to the nostril on the same side as the headache.

Fat burner. Capsaicin raises body temperature, thus increasing perspiration and boosting the metabolic rate which raises the rate at which calories are burned – an effect that can

last anywhere from 20 minutes to 6 hours after eating. A capsaicin supplement taken 1 hour before aerobic exercise can increase fat burn. Studies have also found that chiles, especially eaten early in the day, decrease appetite.

Heart health. Worldwide epidemiological studies reveal that people living in traditionally chile-eating countries have lower cardiovascular disease than those in countries with relatively bland cuisine. According to research, about an ounce of chiles daily works to prevent blood clots, lower cholesterol, reduce LDL ("bad" cholesterol), increase HDL ("good" cholesterol), reduce resting heart rate and improve performance on heart stress tests. Animal experiments have shown that capsaicin works like a calcium blocker to prevent arhythmias and reduce the damage of heart attack, stimulating nerves in the spinal cord which, in turn, activate important heart muscle nerves.

Cancer prevention. Many studies have found that capsaicin kills tumor cells in test animals and human cell cultures. At one time it was suggested that chile might be implicated in stomach or colon cancers, but new research concludes the contrary: chilies are kind to the digestive system. Over 100 test tube and animal studies noted a strong correlation between eating chilis and cancer prevention, including breast, esophageal, stomach, liver, prostate, brain and leukemia. Very promising research is underway with prostate cancer.

Stomach friend. Chiles have been mistakenly believed to cause irritations in the digestive tract, such as ulcers or hemorrhoids. However, scientific research has confirmed that capsaicin in chiles actually helps heal and prevent ulcers, as well as protect the gastric lining from alcohol-related damage or excess aspirin stomach problems. Italian researchers reported in New England Journal of Medicine that chili powder reduced symptoms of functional dyspepsia, chronic digestive disorder.

Psoriasis. Capsaicin cream helps reduce the redness and itching of psoriasis, an inflammatory skin condition.

Type 2 diabetes. People who regularly eat meals containing chiles have lower blood sugar after the meals than those who eat a bland diet.

Nutritional powerhouse. Chiles have, ounce for ounce, over 9 times more Vitamin A than green pepper, twice as much Vitamin C as an orange. They’re also a rich source of minerals, especially potassium and magnesium. Red chiles are full of beta carotene.

Mood booster. Some people experience a perfectly safe "high" when eating hot chile- spiked foods. Scientists theorize that in response to the discomfort produced by the chile "burn," the brain releases endorphins, substances that, at high enough levels, can create sensations of pleasure.

In the kitchen

People are passionate about chiles! Consequently, a huge hot sauce industry has developed producing myriad brands claiming all manner of unforgettable "hot," along with clubs, magazines, and, of course, websites all devoted to the spice.

Chiles play a key role in the cuisine of India, Africa, Asia, Caribbean, Mexico, Central American and the U.S., especially South and Southwest. In India curries contain chiles with an infinite variety of flavor, aroma and hotness – from mild to "bird peppers," arguably the hottest on earth, usually tempered by the cooling side dish raitas with yogurt and cucumber. One of the hottest dishes in China is Kung pao chicken in which chile plays a key role. Cajuns and Creoles in the deep American South and Jamaicans claim to make the most searing hot sauces, but Mexicans are probably best known for their advanced chile culture, elevated to an art! Mexico is home to over 150 varieties of the pepper. In the 1980’s, thanks to Mexican influence in the U.S., salsa has surpassed ketchup as the favorite condiment. In the hot countries of the Caribbean and Africa, chiles are added to starchy staples like rice and peas, beans, grains, yucca, producing a sweat which works like a natural air conditioner in the relentless heat.

Never use chile alone as a spice. It’s best as background to other spices that add flavor to the heat. You can turn down the heat in fresh chiles by discarding some or all of the seeds and cutting away membranes – the hottest parts. Dried chiles should be soaked: cover in warm water about 20 minutes or until soft, pliable. Chip and use. Seeds can be removed from a dried chile by breaking it and tapping it on its side to knock out seeds. When cooking, heat can be toned down by adding fat or oil, as in coconut milk or cream to the dish. Sweetness also tames the heat, as does the starchiness of a chopped potato added for a half hour, then removed. Or, just allow the dish to mature, i.e.,"calm down," in the fridge overnight.

On guard! Capsaicin in chile is volatile and can burn on contact. (This is why capsaicin is the major ingredient in pepper spray, which can cause intense stinging and temporary blindness if aimed directly at the eyes!) Sensitivities vary and it’s best to be on the safe side. Consider using a paper towel or wearing thin plastic gloves when handling, making sure to keep your hands clear of your eyes, lips or other sensitive body parts. Some chiles, like the habanero, are so intense, they’ve been known to cause blisters in the skin of sensitive individuals. Avoid breathing the fumes. Many cooks have a special cutting board and knife just to work with chiles, as, even after washing, some capsaicin residue remains. If you’re disposing of chile seeds and parts in the sink garbage disposal, be sure to run it with very cold water. Hot water will give you a backlash as heat diffuses into the air.

If you’re not intimidated by all this, then, YOU are ready to experience the joys of cooking with chile peppers. Go for it!

Sources:
Encyclopedia of Spices
Healing Spices by Bharat Aggarwal, PhD (Sterling Publishing)
Organic Facts
The Herbalist
The Healing Powers of Peppers: With Chile Pepper Recipes and Folk Remedies for Better Health and Living by Dave Dewitt, Melissa Stock, Kellye Hunter

Grape

The grape is one of the oldest fruits in history. Grape seeds have been found in mummy cases in Egyptian tombs that are more than 3000 years old. At the time of Homer, the Greeks were using wines, and the Bible tells of grape cultivation in the time of Noah. North America was known to the Norse sea rovers as “Vinland” because the grapevines were so abundant.

The Mission Fathers of California were the first to grow the European type of grape. This variety became known as the Mission grape and remained the choice variety until 1860 when other choice European varieties were introduced into this country.

Between 6,000 and 8,000 of grapes have been named and described, but only 40 to 50 varieties are important commercially. Table grapes must be attractive in appearance and sweet and firm. Large size, brilliant color, and beautifully formed bunches are the qualities desired.

There are four classes of grapes: wine grapes, table grapes, raisin grapes, and sweet (non-fermented) juice grapes. The big grape producing states, in addition to California, are New York, Michigan, and Washington.

Domestic grapes are available from late July through March, and the peak is from August to November. Grapes are also imported from February through May from Argentina, Chile, and South Africa.

Emperor grapes are a Thanksgiving and Christmas favorite. The clusters are large, long, and well-filled. The fruit is uniform, large, elongated obovoid, light red to reddish-purple, seeded, neutral in flavor, and the skin tough. They are on the October and well into March.

Thompson Seedless were first grown in California near Yuba City by Mr. William Thompson and are now very popular. The clusters are large, long, and well-filled; the fruit is medium-sized and ellipsoidal. The color is greenish-white to light golden. They are seddless, firm, and tender, adn are very sweet when fully ripened. They are moderately tender skinned. Thompson Seedless grapes are on the market from late June into November.

The Tokay variety grows in large clusters that are conical and compact. The grapes are large, ovoid with a flattened end, and brilliant red to dark red. They are seeded, very firm, neutral in flavor and have thick skins. Tokay grapes are on the market from September into November.

Other table varieties include Almeria, Cornichon, Red and White Malaga, Ribier, Lady Fingers, Catawba, Delaware, and Niagara.

The principal juice grape is the Concord, a leading native grape, that is blue-black in color, medium-sized, and tough-skinned. It is also used as a table grape and is on the market in September and October.

THERAPEUTIC VALUE

Grapes are used throughout the world for curative purposes. In France, it not uncommon for people to use grapes as their sole diet for many days during the grape season. . The low incidence of cancer in these areas has been attributed to the high percentage of grapes in the daily diet. The therapeutic value of grapes is said to be due to a high magnesium content. Magnesium is an element that for good bowel movements. Grape are wonderful for re-placing this chemical element.

The juice of the Concord grape is one of the best to use. Juice from other grapes, however, can be used as well. If the juice is too sweet juice or upsets the stomach a little lemon juice can be added. Mix with pineapple juice or any citrus fruit, if desired. Used in combination with whey, soy milk, and egg yolk, it makes a wonderful tonic forthe blood. When purchasing bottled grape juice, be sure it is unsweetened.

Grape skins and seeds are good for bulk, but sometimes are irritating in conditions of colitis and ulcers, so they should not be eaten by persons who have these conditions.

When chewed well, bitter grape skins make a good laxative. There is also a laxative element found in the seeds.

Grapes are wonderful for promoting action of the bowel, cleansing the liver, and aiding kidney function. They are alkalinizing to the blood, and high in water content, so they add to the fluids necessary to eliminate hardened deposits that may have settled in any part of the body. They are wonderful for the kidneys and the bladder and are very soothing to the nervous system. The high content of grape sugar gives quick energy. Dark grapes are high in iron, which makes them good blood builders.

As grapes do not mix well with other foods, it is best to eat them alone. Make sure they are ripe, as the green acids are not good the blood. They also make a wonderful snack for children-they are sweet, and much better for them than candy!

Crushed grapes may be used as a pack on a tumor or growth. Any infected area will improve after a grape pack is applied. It can be placed on the area of disturbance for a period of three to four days.

A one-day-a-week grape diet is good, during the grape season. It can be used when elimination is desired.

NUTRIENTS IN ONE POUND

Calories: 324

Protein: 3.5g

Fat: 1.8 g

Carbohydrates: 73.5 g

Calcium: 75 mg

Phosphorus: 92 mg

Iron: 2.6 mg

Vitamin A: 3301 I.U.

Thiamine: .24mg

Riboflavin: .12 mg

Niacin: 1.9 mg

Ascorbic acid: 17 mg

Raspberry

September 4, 2012

The red raspberry was first cultivated about 400 years ago on European soil. Cultivation spread to England and the United States, where the native American raspberry was already well known.

In 1845, Dr. Brinkle of Philadelphia became the first successful producer of raspberries in this country, and he originated many varieties. By 1870, this berry had become an important crop in the United States.

The red raspberry is native to the northern United States, and the black raspberry is found in the South. The purple raspberry is a hybrid between the red and the black, and did not become important until about 1900.

The raspberry has a wide range of colors. A yellow is raspberry found growing wild in many areas, particularly in Maryland. The Asiatic species of raspberry has a color that ranges through red, orange, yellow, lavender, purple, wine, to black. Even white berries are found in many species in their wild state. Pink berries have been found in Alabama and Oregon, and lavender ones in North Carolina. In the West, the wild black raspberry is often not quite black, but rather a deep wine in color. The market berry is usually the cultivated berry and is both red and black. There are many varieties of each that are popular. The market runs from supply mid-April through August, and the peak month is July.

A quality berry is plump, with a clean, fresh appearance, a solid, full color, and is usually without adhering caps. Berries with caps attached may be immature. Overripe berries are usually dull in color, soft, and sometimes leaky.

THERAPEUTIC VALUE

Raspberries are considered a good cleanser for mucus, for catarrhal conditions, and for toxins in the body. They are a good source of vitamins A and C. Raspberries leave an alkaline reaction. They should never be eaten with sugar.

Raspberries are wonderful in juice form and can be used as a cocktail before meals, since they stimulate the appetite. Raspberry juice is delicious mixed with other juices.

NUTRIENTS IN ONE POUND

Calories: 177

Protein: 4.2 g

Fat: 0.4 g

Carbohydrates: 42.4 g

Calcium: 254 mg

Phosphorus: 150 mg

Iron: 1.5 mg

Vitamin A: 2,240 I.U.

Thiamine: 0.29 mg

Riboflavin: 0.30 mg

Niacin: 3.6 mg

Ascorbic acid: 166 mg

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