Foundation for Advancement in Cancer Therapy

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

Cucumber

June 24, 2013

The cucumber is said to be native to India, although plant explorers have never been able to discover a wild prototype. Cucumbers have been cultivated for thousands of years, and records indicate that they were used as food in ancient Egypt, and were a popular vegetable with the Greeks and Romans. The cucumber is one of the few vegetables mentioned in the Bible.

In 200 B.C. a Chinese ambassador: traveled as far as Persia, where he saw cucumbers for the first time. Later, he brought them to China. At a later date, an English sea captain, returning from the West Indies, brought back pickled gherkins to Mrs. Samuel Pepys. Shortly after this period, cucumbers were grown in England.

Occasionally, in a collection of old glass, a plain glass tube or cylinder resembling a lamp chimney with parallel sides will tum up. This may be an English cucumber glass, a device used at one time to make cucumbers grow straight. George Stephenson, inventor of the locomotive, is credited with its invention.

Florida is the principal producer of cucumbers, supplying al­ most one-third of the total United States commercial crop for mar­ ket. California, North and South Carolina, New Jersey, and New York are also large producers.

Cucumbers for slicing should be firm, fresh, bright, well­ shaped, and of good medium or dark green color. The flesh should be firm and the seeds immature. Withered or shriveled cucumbers should be avoided. Their flesh is generally tough or rubbery and somewhat bitter. Over maturity is indicated by a generally over­ grown, puffy appearance. The color of over mature cucumbers is generally dull and not infrequently yellowed, the flesh is tough, the seeds hard, and the flesh in the seed cavity almost jelly-like. Cu­ cumbers in this condition should not be used for slicing. Some varieties are of solid green color when mature enough for slicing. but usually a little whitish color will be found at the tip, with a tendency to extend in lines along the seams, where they advance from pale green to white, and finally yellow with age.

THERAPEUTIC VALUE

Cucumbers are alkaline, non-starchy vegetables. They are a cooling food, especially when used in vegetable juices. Long ago it was believed that people would die from eating the peelings, but this is not true.

Cucumbers are wonderful as a digestive aid, and have a purify­ing effect on the bowel. It is not necessary to soak them in salt water. Serve them thinly sliced, raw, in sour cream, lemon juice, or yogurt for a delightful summer dish. They have a marvelous effect on the skin, and the old saying ”keeping cool as a cucumber” is literally true because of its cooling effect on the blood.

NUTRIENTS IN ONE POUND

Calories: 39

Protein: 2.2 g

Fat: 0.3 g

Carbohydrates: 8.6 g

Calcium: 32 mg

Phosphorus: 67 mg

Iron: 1.0 mg

Vitamin A: 0 I.U.

Thiamine: 0.11 mg

Riboflavin: 0.14 mg

Niacin: 0.7 mg

Ascorbic Acid: 27 mg

Mango

June 17, 2013

The mango is said to have originated in Burma, Malaya, or the Himalayan region of India. It has been in cultivation for over 4000 years and has entered prominently in Hindu mythology and religious observances. It is now a familiar fruit to all parts of the tropic zone, and is as important there as the apple is in our more temperate climate.

Although the mango is not too well-known in this country, some parts of the world value this fruit highly. Glowing descriptions of mangoes can be found in the literature of these countries. The Turkoman poet, Amir Khusrau, for instance, wrote of the mango in the fourteenth century: “The mango is the pride of the garden, the choicest fruit of Hindustan. Other fruits we are content to eat when ripe, but the mango is good in all stages of growth.”

The first attempt to introduce the mango into this country was made in 1833, when plants were transported to Florida from Mexico. These trees died, and another attempt was made thirty years later when seedling trees were introduced. The real success of its culture came at the beginning of this century, when choice grafted trees were brought from India. Because the fruit’s susceptibility to frost, its culture is limited to certain sections of Florida, where it is a summer crop only.

The mango tree is a member of the sumac family. Its sometimes grows as high as 40 feet. Its leaves are shiny and its flowers yellow or of a reddish hue. There are hundreds of varieties of mangoes, and they range from the size of plums to that of apples, often weighing a pound or more. The common color of the mango is orange, although the fruit may range from green to yellow or red.

This fruit is available from May to September, the peak month being June. Some varieties are shipped in from China, Jamaica, Mexico and Cuba. A quality mango has a fairly small seed stone, and the pulp is delicate and smooth. The fruit should be fresh in appearance, plump, and firm to the touch; however the test of quality is in its taste.

Mangoes are best eaten as a fresh fruit. They have a high sugar content, although they are slightly acid in taste. Mangoes are good used in combination with other fruits in salads, and in some parts of the world they are roasted. Both the flavor and aroma of mangoes are spicy and attractive. To conserve the aroma, do not cut until just before serving.

THERAPEUTIC VALUE

Mangoes contain a considerable amount of gallic acid, which may be binding to the bowels. It is excellent as a disinfectant to the body. Many people claim the mango is a great blood cleanser,and it also has fever-soothing qualities. mango juice will reduce excessive body heat. Mangoes are also wonderful for helping to throw off body odors.

NUTRIENTS IN ONE POUND

Calories 198

Protein 2.1g

FAT 0.6g

Carbohydrates 51.6g

Calcium 27mg

Phosphorus 39mg

Iron 0.6g

Vitamin A 14,5901I.U.

Thiamine 0.19mg

Riboflavin 0.17mg

Niacin 2.8 mg

Ascorbic acid 106mg

Rasberry

June 10, 2013

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

Rethinking Cancer Newsletter #40

June 3, 2013

Filed under: Rethinking Cancer Newsletters — ggrieser @ 6:17 pm

Welcome to the “egg” edition of our newsletter, or so it might appear. We talk a lot about good eggs and bad. But good eggs are getting harder and harder to find which is really only symptomatic of a much larger picture: our shrinking access to quality food in this age of modern industrial farm production.

Despite the rising demand for organic and artisanal products, the growing “slow food” movement, the increase in small farms and farmer’s markets, factory farming now accounts for over 99% of all farmed animals raised and slaughtered in the U.S. (Virtually all seafood comes by way of industrial fishing or factory fish farms.).

Factory farms, also known as CAFOs (Concentrated Animal Feeding Operations) or IFAP (Industrial Farm Animal Production), can house more than 125,000 animals under one roof and are designed to produce the highest possible output at the lowest possible cost to the operator. These facilities produce “cheap” meat, eggs, and dairy by externalizing their costs. The costs to the public from the ecological damage and health problems created by factory farms are not considered any more than the law requires, and companies have often found it less expensive to pay fines than to alter their methods. For this reason, the true cost of meat is never reflected in the price consumers pay. Animal suffering is given no meaningful consideration except in a few idiosyncratic cases.

We must do all we can to support humane farm practices, to avoid these cheap, unhealthy so-called food products and to let our legislators know that we do not accept the costs of this cruel and unsustainable system. Take the pledge!

To your health!

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

P.S. Coming soon! New lower prices for our ebooks! In the meantime, “See” you on Twitter,Facebook and our YouTube channel!

Posing in the Sky —

Yoga for the Weary Traveler

Are you all bent out of shape after a flight?

Airline travel is no picnic these days due to a host of inconveniences, but what about what it does to your body, scrunched for hours in minimal space? Each year it seems economy airplane seats have gotten smaller, while people haven’t! These days the typical seat has a width of 17 or 18 inches, not to mention the shrinking sliver of space between your knees and the seat in front of you. No wonder extra legroom seats, though not affordable for most people, are cash cows for the airlines.

To keep you feeling supple in the air, Cyndi Lee, a top yoga teacher and founder of “no baloney” Om Yoga, has some poses you can do in your seat or in the aisle. Many of these can be performed by yoga novices; others are for more seasoned practitioners. “A lot of what you’re doing with these stretches is just increasing circulation,” Ms. Lee says, explaining that fluids “such as water and lymph can tend to pool in lower regions” on an airplane, making fliers “feel sluggish and thick” and pretty wrung out upon arrival. READ MORE

The Bad Egg

Over 95% of the eggs sold in U.S. markets are produced in factory farms where some 250 million hens are jammed into wire cages so small the birds can barely move, much less ever spread their wings. An automatic feeding cart runs between cages, sometimes decapitating hens as they’re eating the chemicalized feed — usually genetically modified, grains laced with pesticides, growth hormones, antibiotics and other additives. Often feet or heads get trapped in the wires, causing slow, painful death and layers of rotting, fetid corpses — breeding grounds for salmonella and all manner of virulent bacteria.

These hens suffer from feather-loss, blisters, tumors, foot and leg deformities, osteoporosis, Fatty Liver Syndrome, Swollen Head Syndrome, heat stress, mouth ulcers, and other diseases. Veterinary care is non-existent, as hens are considered cheap and expendable. Life is so hard in the cages that birds last on average about a year and a half; under normal farm conditions chickens can live as long as 15-20 years. READ MORE

The Good Egg

Good eggs come from hens raised in sanitary surroundings with plenty of natural light and outdoor space for exercise and wing flapping. They eat mostly grass, seeds and bugs that is their natural diet, supplemented with grain, preferably organic, free of hormones or antibiotics. The organic label is not a guarantee of superior quality — many large producers have creative ways of interpreting regulations, like access to outdoors (”free range”). Your best bet is to buy at greenmarkets where you can talk to farmers about their methods. Many small producers cannot afford the expensive USDA certification process, but maintain standards far above the minimum required for the “Organic” label.

For years, eggs got a bad rap for contributing to high cholesterol levels in people. However, about 200 studies over the past 25 years, most prominently the Nurses Health Study from Harvard, have found that it’s not cholesterol, but saturated fat that ups the risk of heart disease. Eggs are very low in saturated fat and, though high in cholesterol, it turns out be mostly the good kind, i.e., HDL and not LDL.

The fact is the good egg is one of the best, most balanced and easily digested foods on the planet. After all, it was designed to contain everything necessary to support a new life. An excellent source of protein, it’s low in calories (about 70-80 cal.), high in B vitamins like choline which is important for healthy brain function, reducing inflammation and regulating the cardiovascular system. It contains a type of protein that lowers the risk of blood clots that can cause heart attacks and strokes, as well as lutein and zeaxanthin which protect eyesight. High in sulfur, eggs promote healthy hair, nails and skin. Eggs are one of the few foods which contain a natural form of Vitamin D and have been shown to protect against breast cancer. READ MORE

The Perfect Soft-Boiled Egg

The healthiest way to eat an egg is when the yolk, just barely set, as in poaching or soft-boiling, becomes creamy or runny when gently nudged. This preserves all nutrients in perfect, highly digestible harmony. The definitive method for poaching is to use an egg poacher, but mastery of soft-boiling has proven far more illusive. In fact, it’s a subject of considerable controversy. Some say start the egg in cold water and boil, others boil water first, then add. How much water? Cold eggs straight out of the ’fridge or warm to room temperature? Lid on or off? Rapid boil or medium? Turn down to a simmer or remove from heat and for how long? What about large vs. small eggs, high vs. low elevations? It’s a dizzying array of issues!

In short, cooks down through the ages and around the world will never agree, though each will claim to have found the “perfect” soft-boiling technique. So here’s ours, declared “easy” by several F.A.C.T. friends who claim absolutely no particular culinary expertise:

  1. Remove egg(s) from ‘fridge. Place in a small saucepan and cover the egg(s) about halfway with cold tap water.
  2. Cover the pot and place on the stove. Bring to a rapid boil. Turn off the heat.
  3. Wait 2½ minutes (a digital timer is helpful). Pour out the water and run cold water for a few seconds over the egg(s), so just warm to the touch.
  4. To open, tap in the middle with a knife and scoop out with a spoon.

Voila! a warm, syrupy yolk enrobed in a tender, but not rubbery, white.

Note: Egg size should make no difference if all eggs in the pot are the same size and covered half way with water. For those who like their yolk really runny and the white only slightly thickened, 2 minutes wait time will probably suffice.

Cherry

Garden cherries originated chiefly from two species, the sour cherry and the sweet cherry. Both are native to Eastern Europe and Western Asia, where they have been cultivated since ancient times. Cherry pits have been found in prehistoric cave dwellings.

Cherries are grown in every state. Leading cherry producers are New York, Pennsylvania, Ohio, Michigan, Wisconsin, Montana, Idaho, Colorado, Utah, Washington, Oregon, and California. Washington, Oregon, and California leading sweet cherry production, while Michigan leads in production of sour cherries.

The Tartarian variety, which is mahogany to black in color, and medium to large in size, is a popular early to mid-season variety of sweet cherry. The cherry in heaviest demand for the fresh market is the Bing: an extra large, heart-shaped, deep maroon to black fruit. It is firm, high-flavored, and stands up well. Bing cherries are on the market through the months of June and July. The Black Republican and Lambert are similar in appearance to the Bing. The Royal Ann is the leading light-colored cherry, and is used primarily for canning. It is large, is light amber to yellow with red blush, and has a delightful flavor. The Schmidt is a dark red to black sweet cherry grown widely. The Windsor is another popular sweet cherry, and its color is dark red to almost black.

The leading sour varieties of the cherry are the Early Richmond of the East and Middle West, The Montmorenci and the English Morello.

THERAPEUTIC VALUE

The cherry is high in Iron, and is an excellent laxative as well as a wonderful blood builder. The black cherry is best for eating.

Cherries mix well with other fruits and with proteins, but never with starches. They are wonderful in an elimination diet. The cherry should not often be mixed with dairy foods. This fruit, which has high alkaline content, also gets rid of toxic waste, and it has a wonderful effect on the glandular system.

Black cherry juice is wonderful for flavoring teas so that sugar can be avoided. It is a wonderful gall bladder and liver cleanse because of its high iron content. Take a six-ounce glass of black cherry juice each morning before breakfast for the gall bladder and liver.

NUTRIENTS IN ONE POUND

Calories: 286

Protein: 5.3 g

Fat: 1.2 g

Carbohydrates: 71 g

Calcium: 90 mg

Phosphorus: 78 mg

Iron: 1.6 mg

Vitamin A: 450 I.U.

Thiamine: .20 mg

Riboflavin: .24 mg

Niacin: 1.7 mg

Ascorbic acid: 41 mg

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