Foundation for Advancement in Cancer Therapy

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

Avocado

February 25, 2013

There are over 400 varieties of avocado. Some have smooth skin and are green, and some are rough and black. The avocado is considered a neutral fruit, because it blends well with almost any flavor and mixes well with either vegetables or fruit.

The avocado came from Persia. It has been popular in South America, Central America, and Mexico for centuries. The ancient Aztecs left evidence that the avocado was in their diet. as did the Mayans and Incas. It is known that the avocado was eaten by Jamaicans in the seventeenth century. This fruit grows wild in tropical America today, but is primarily grown as a crop in southern California.

THERAPEUTIC VALUE

Avocado at its peak contains a high amount of fruit oil. Fruit oil is a rare clement, and it gives avocado its smooth, mellow taste and nut-like flavor. Fruit oil also gives the avocado its high food energy value. Unlike most fruit, it contains very few carbohydrates.

The avocado contains fourteen minerals, all of which regulate body functions and stimulate growth. Especially noteworthy are its iron and copper contents, which aid in red blood regeneration and the prevention of nutritional anemia. It also contains sodium and potassium, which give this fruit a high alkaline reaction.

The avocado contains no starch, little sugar, and has some fiber or cellulose.

NUTRIENTS IN ONE POUND

Calories: 568

Protein: 7.1 g

Fat: 55.8 g

Carbohydrates: 21.4 g

Calcium: 34 mg

Phosphorus: 143 mg

Iron: 2.0 mg

Vitamin A: 990 I.U.

Thiamine: 0.37 mg

Riboflavin: 0.67 mg

Niacin: 5.4 mg

Ascorbic acid: 48 mg

Rethinking Cancer Newsletter #37

February 20, 2013

Filed under: Rethinking Cancer Newsletters — ggrieser @ 7:38 pm

Welcome to 2013! This is F.A.C.T.’s 42nd year as a non-profit, educational organization in support of the non-toxic, biological approach to health and disease. Thanks to your suggestions and generous donations, we’ve been able to disseminate ideas and resources to thousands of people around the world – something done far more efficiently now in the age of the Internet than when we first began, bricks, mortar, snail mail and all. We plan to keep bringing you interesting and innovative ideas to help you design your own individual healthy lifestyle, so do stay tuned!

And by the way, don’t worry about that “13″ thing. Numerologically speaking, 2013, reduces to 6 (2 + 0 + 1 + 3 = 6), the only single digit divisible by both odd and even numbers. This could portend quite a fortuitious year. “6″ is considered the only number harmonious with all other numbers. It exudes love and compassion. Thus, the prevailing impulse this year will be to create an environment of peace, justice and harmony – an impulse sorely needed on this planet. Let’s hope the numbers are right!

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

P.S. Again, we truly appreciate your feedback and support. “See” you on TwitterFacebook and our YouTube channel!

Staying Healthy After Cancer
By Lou Dina

I am a long-term recovered cancer patient. I was diagnosed with non-Hodgkins Lymphoma and Bone Cancer in1978 (at age 28) and regained my health using a metabolic/Biorepair program, as endorsed for over 4 decades by F.A.C.T. (Foundation for the Advancement in Cancer Therapy) based in New York City.

Let me begin with a very brief overview of the Biorepair-type approach. (An in-depth treatment of the subject can be found throughout the F.A.C.T. website, www.rethinkingcancer.org, and particularly in the books, Rethinking Cancer by Ruth Sackman and my book, Cancer – A Rational Approach to Long-Term Recovery.)

The conventional view of cancer holds that tumors are the cancer. Therefore, the goal of treatment is to destroy cancer cells – using surgery, chemotherapy, radiation and/or hormone therapy – before they can propagate. Many of these procedures are invasive, toxic, damaging to the immune system and only address symptoms – manifestations of the disease. This approach can cause irreparable harm to healthy cells and does nothing to address the main problem, which is the body’s generation of abnormal cells. All these protocols can do is buy time since they do not offer any intrinsic healing properties and do not address root causes. This is one reason cancer often reasserts itself after conventional treatment is complete and the patient is declared “cancer- free”.

Conversely, F.A.C.T. sees cancer as a breakdown in body chemistry, brought on by a
multiplicity of causes including poor diet, stress, devitalized and adulterated foods, lack of exercise, carcinogens, pollution, heredity, constitution, etc. Read More

Take a Hike!

The Centers for Disease Control and Prevention’s “National Health Interview Survey” has found that more people are hitting the road! When over 20,000 adults (excluding those unable to walk) were asked to recall how much they had walked in the previous seven days, the proportion who said they went on a 10 minute walk at least once a week increased to 62% in 2010, up from 56% in 2005 with increases across all races, ages and regions. The South showed the biggest increase in walking adults, to 57% from 49% in 2005. The Northeast showed the smallest increase, to 66% from 64%.

Federal guidelines recommend that adults get at least 150 minutes of moderate-intensity aerobic exercise (like brisk walking) or 75 minutes of vigorous exercise (like running) each week. According to the survey, the proportion of people who met federal guidelines for overall aerobic exercise also grew, to 48% in 2010 from 42% in 2005.

So this is progress, but, America we have lots of room for improvement. Less than half of adults are getting enough activity to enjoy substantial health benefits. Suggestion: keep walking!

Source: Centers for Disease Control and Prevention

Almonds – King of the Nuts

If humans could design the perfect nut, chances are it would be very much like an almond! These versatile, tasty nuggets contain more nutrients -including an especially rich supply of vitamin E, calcium, potassium, phosphorous, iron and magnesium – than any other nut. High in protein and fiber, easily absorbed, they’re the only nut having an alkalinizing effect on the body, which is conducive to a disease-free internal environment. They’re very high in fat (78% of calories), BUT it’s the “good” monounsaturated fatty acids linked to a healthier heart and weight control. And to top it off, these nuts have divine caché: in the Bible’s “Book of Numbers” Aaron’s rod blossomed and bore almonds, symbol of approval from above.

Throughout history, almonds have been major players. The ancient Egyptians prized their medicinal powers to treat anything from colds to cancer. Beginning as far back as 200 B.C., they were the perfect “snack food” for explorers traveling the “Silk Road” between Asia and the Mediterranean. Ayervedic doctors prescribed them for digestive, skin, dental problems and ground them into a paste added to porridge to help pass kidney stones.

Nowadays researchers are fascinated with nuts in general, almonds in particular. Studies show that a daily supply of almonds is very heart friendly: lowering LDL (”bad cholesterol”) and blood pressure, reducing buildup of fatty plaque in arteries. In fact, almond is usually listed among the top nutritional heart protectors, along with fish, garlic, veggies, red wine, apple and cacao. Studies are also finding links between almond consumption and lower risk of cancer, diabetes, Alzheimer’s, and other chronic diseases. In a nutshell, this nut’s pretty much got it all! Read More

Almond Caraboo

  • 1 1/2 cup raw almonds, soaked overnight and drained
  • 4 cups water (preferably distilled)
  • 3-4 pitted dates, soaked 4-6 hours and drained
  • 3 tbsp. raw cacao powder
  • 3 tbsp. carob powder
  • 1 tsp. ground cinnamon
  • pinch of cayenne
  • pinch of seasalt (opt.)
  1. First, make the almond milk. Place drained almonds and water in a blender. Pureé. Strain the milk so its silky smooth.
  2. Place strained almond milk in a blender and add the rest of the ingredients. Blend until smooth.
  3. Chill an hour or so before drinking a toast to the New Year!

 

Special thanks to a long-time F.A.C.T. supporter on whose wall this has been hanging for many years where it will likely remain until his Assignment is completed….

Mushroom

February 18, 2013

The Pharaohs of Egypt monopolized mushrooms for their own use. They thought they were too delicate to be eaten by common people. The Egyptian potentates did not understand the sudden, overnight appearance of mushrooms, and consequently believed they grew magically. By the first century B.C., the mushroom had gained such a fine reputation among epicures of the Roman Empire that the poet Horace celebrated its goodness in verse. The Romans called mushrooms “food of the gods,” and served them on festive occasions. They were thought to provide warriors with unusual strength.

Up to the seventeenth century, only the wild types of mushrooms found growing in meadows and pastures were known. During the reign of Louis XIV, mushroom · growing was introduced in France. Parisian market gardeners experimented to learn the secrets of successful mushroom culture. By 1749 mushroom beds were cultivated in caves and cellars, and the results were much better’ than ·when they were grown outdoors. The British were raising mushrooms in hothouses sometime before 1700.

The commercial production of mushrooms in the United States started in the late 1890s when a group of florists in Chester County, Pennsylvania started growing them under the benches in their greenhouses. The greatest event in the history of mushroom culture in the United States occurred in 1926 when a farmer found a clump of pure white mushrooms in a bed of uniformly cream-colored fungi. Most of the mushrooms grown today are descendants of this white clump.

Mushrooms are now cultivated in specially constructed buildings that are windowless and in which temperature and humidity are controlled. Mushroom spawn is cultivated by laboratory scientists who sell it to the growers for inoculation of the mushroom beds. Such precise methods are necessary to provide pure spawn of known characteristics.

The introduction of mushrooms into gravies, sauces, soups, and other dishes adds zest and flavor, but they also are a fine food when served as a vegetable . Mushrooms require very little preparation. Wash, cut off the bottom portion of the stem if it has dried, and either slice the caps and stems or leave whole, depending on the method of cooking. Butter a deep pan, cut up the mushrooms so they fill the pan to a depth of about two inches, and simmer over a low· heat until the mushrooms are covered with their own juice. This may take more than ten minutes. Then, cook more briskly for about five minutes, until tender. Overcooking toughens mushrooms.

Green plants can get their food by manufacturing it in their leaves from air, water, sunshine , and soil nutrients, but mushrooms cannot do this. They have no leaves, so they must depend on green plants to make their food for them, and they cannot use it unless it is in the process of decay. Mushrooms propagate from spores, a brownish powder shed from the rounded head which, when ripe, opens like a parasol. However, cultivated mushrooms are not reproduced from spores, but from fine strands of mycelium, which are root like growths that spread through organic material. Most wild mushrooms are not poisonous, but unless you know the difference, you should leave them alone. It is not possible to tell by taste which mushrooms are dangerous. Some very unpalatable mushrooms are harmless, while others that have an agreeable taste are poisonous.

Scientists today say that darkness is not the primary requisite for growing mushrooms. They say that, for healthy growth, all mushrooms need constant temperature and protection against drafts.

The term mushroom refers to a large number of different species and varieties of fleshy fungi. Only one species is usually cultivated and that is Agaricus Campestris, which has a straight stem, a smooth cap of a shade varying from white or ivory to brown, and gills of different shades of pink. Most of the cultivated mushrooms grown in the United States are of the white variety variously known as Snow White, White King, White Queen, etc. This variety is very prolific and is preferred by nearly all markets because of its attractive, clean, white appearance.

THERAPEUTIC VALUE

Prior to the mid-1940s, all you needed to do to work up a hot argument among nutritionists was to say the word “mushrooms.” Scientists’ assertions about the food value of mushrooms ranged from calling them’ ‘vegetable beefsteak” full of proteins, to declaring that they had no protein and very little else. This confusion arose partly from the fact that mushrooms of many species were investigated and the results reported under a common head. A June 1946 report by William B. Eccelen, Jr. and Carl R. Fellers of the Massachusetts Agricultural Experiment Station stated that cultivated mushrooms of the Agaricus Campestris type compare favorably in food value to many fresh fruits and vegetables.

Mushrooms are among the few rich organic sources of germanium, which increases oxygen efficiency of the body, counteracts the effects of pollutants, and increases resistance to disease. Because mushrooms are extremely low in calories, they are useful in reducing diets. They are also a good source of vitamin B.

NUTRIENTS IN ONE POUND

Calories: 123

Protein: 11.9 g

Fat: 1.2 g

Carbohydrates: 19.4 g

Calcium: 26 mg

Phosphorus: 510 mg

Iron: 3.5 mg

Vitamin A: trace

Thiamine: 0.41 mg

Riboflavin: 2.02 mg

Niacin: 18.6 mg

Ascorbic acid: 14 mg

Broccoli

February 11, 2013

Broccoli was grown in France and Italy in the sixteenth century, but was not well known in this country until 1923, when the D’Arrigo Brothers Company made a trial planting of Italian sprouting broccoli in California. A few crates of this were sent to Boston, and by 1925 the market was well established. Since then, the demand for broccoli has been steadily on the increase.

Broccoli is a member of the cabbage family. California, Arizona, and Texas are the main broccoli-producing states.

When choosing broccoli, look for tenderness in the stalk, especially the upper portion. If the lower portion of the stalk is tough and woody, and if the bud dusters are open and yellow, the broccoli is over-mature and will be tough. Fresh broccoli does not keep, so purchase only as much as you can immediately use.

Broccoli is often gas-forming, but if cooked in a steamer or over a very low fire, this may be avoided. Broccoli is best if under-cooked, because the more green that is left in broccoli, the more chlorophyll will be left to counteract the sulfur compounds that form gas.

THERAPEUTIC VALUE

All of the foods in the cabbage family, including broccoli, are best if eaten with proteins, because the combination helps drive amino acids to the brain. Broccoli is high in vitamins A and C, and is low in calories. It is beneficial to the eliminative system.

NUTRIENTS IN ONE POUND

Calories: 103

Protein: 9.1 g

Fat: 0.6 g

Carbohydrates: 15.2 g

Calcium: 360 mg

Phosphorus: 211 mg

Iron: 5.6 mg

Vitamin A: 9,700 I.U.

Thiamine: 0.26 mg

Riboflavin: 0.59 mg

Niacin: 2.5 mg

Ascorbic acid: 327 mg

Strawberry

February 4, 2013

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

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