Foundation for Advancement in Cancer Therapy

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

Sweet Potato

November 25, 2013

The sweet potato should be thought of as a true root and not a tuber, as is commonly believed. It has been one of the most popular foods of tropical and subtropical countries for centuries. Columbus and his men were fed boiled roots by the natives of the West Indies, which these men described as “not unlike chestnuts in flavor.” This new food was carried back to Spain, and from there it was introduced to European countries. De Soto found sweet potatoes grow­ing in the gardens of the Indians who lived in the territory that is now called Louisiana.

During the Civil War, troops short of rations found they could live indefinitely on sweet potatoes alone. The Japanese on Okinawa could not have held out as long as they did if they had not been able to raid sweet potato patches at night. In 1913 the supply of sweet potatoes was so large and the demand so small that Louisi­ana towns sold them for fifty cents a barrel.

There are two main types of sweet potatoes; those that are mealy when cooked, and those that are wet when cooked-popu­larly miscalled ”yams.” Actually, there are few yams grown in this country, and they are grown almost solely in Florida.

Decay in sweet potatoes spreads rapidly and may give the en­ tire potato a disagreeable flavor. This decay may appear in the form of dark, circular spots or as soft, wet rot, or dry, shriveled, discol­ored and sunken areas, usually at the ends of the root.

Use the sweet potato baked, steamed, or roasted, in puddings or pies. Whenever possible, they should be cooked in their jackets, to conserve the nutrients. If you wish to discard the skin, this vegetable is much easier to peel when cooked. When combining the sweet potato with other foods, remember that it is a little more difficult to digest than the white potato.

THERAPEUTIC VALUE

The sweet potato is good for the eliminative system, but is a little more difficult to digest than the white potato. It contains a great deal of vitamin A and is a good source of niacin.

NUTRIENTS IN ONE POUND

Calories: 419

Protein: 6.2 g

Fat: 1.5 g

Carbohydrates: 96.6 g

Calcium: 117 mg

Phosphorus: 173 mg

Iron: 2.7 mg

Vitamin A: 30,0301 U.

Thiamine: 0.37 mg

Riboflavin: 0.23 mg

Niacin: 2.8 mg

Ascorbic acid: 77 mg

Potato

November 18, 2013

The potato is one vegetable that is abundant throughout the year. It comes in many varieties. Though called “Irish”, the white potato is native to the mountains of tropical America from Chile to Mexico, and was widely cultivated in South America at the time of the Spanish Conquest. The Spaniards introduced the potato into Europe early in the sixteenth century, and it was Sir Walter Raleigh who showed England how to eat the potato with beef gravy. He, too, started the potato fad in colonial Virginia, but it was Sir Francis Drake who was supposed to have brought the potato to Ireland. The potato soon became second only to Indian corn as the most important food contribution of the Americas, and is now one of the most valuable vegetable crops in the world.

The potato is classed as a protective vegetable because of its high vitamin C content. It has been noted in the past that, as the potato became common, scurvy, which is prevalent where vitamin C is absent, became uncommon, and soon disappeared almost entirely in potato-eating countries.

If we had to confine ourselves to one food, the potato is the one on which we could live almost indefinitely, exclusive of other foods, as it is a complete food in itself. It was Professor Hinhede of Denmark, a food scientist during the last war, who proved to the world that a person could live on potatoes for a long period of time without any depreciation of body energy. In fact he and his assistant lived three years solely on potatoes-raw and cooked. He not only proved the potato to be a complete food, but he also showed how inexpensive a diet it was at a cost of approximately only six cents a day. It is good, however, to eat potatoes with other vegetables; eating them by themselves may eventually cause constipation.

When selecting potatoes make sure they are smooth, shallow-eyed, and reasonably unblemished. Avoid the extra large .potato as it may have a hollow or pithy center. Potatoes with a slight green color are sunburned and may have developed a bitter taste.

The energy value of the potato is approximately the same as bread, but it is a far better balanced food than bread, particularly in its content of potassium, iron, and vitamins C, B1 , and G. The potato is also lower in calories. Because potatoes are a starchy food, they put less work on the kidneys.

It is best to eat potatoes in as raw a form as possible. However, raw, cut potatoes should be eaten as soon as they are cut, as their oxidation is very rapid. I know of no other food that will turn green, ferment, and break down quicker than potatoes will when they have been juiced.

Potatoes may be sliced raw and used in salads. Juice them, mixed with parsley, beets, or other vegetables for flavor. Potato juice is . a great rejuvenator and is a quick way to get an abundance of vitamin C as well as other vitamins and minerals. Why not munch on a raw potato? It is no more peculiar for a child to eat a piece of raw potato than it is for him to eat a raw apple.

Instead of throwing away the potato peeling, eat it, because it is rich in mineral elements. At least 60 percent of the potassium contained in the potato lies so close to the skin that it cannot be saved if the potato is peeled. Furthermore, potassium is a salt, and you do not need to salt potatoes if the potato peelings are used. If you feel you need more seasoning, use a mineral broth powder (dehydrated vegetables) instead of table salt. Even using sweet butter in place of salted butter is better, and is not difficult to get used to when the flavor is enhanced with the addition of broth powder.

There are numerous ways to prepare and serve potatoes. They have a bland flavor, so they can be used frequently in meals. It is best to cook potatoes on a low heat, if possible, and if they are not baked they should be cooked in a vapor-sealed vessel to retain their goodness. The art of cooking can be used to build or to destroy.

It is necessary that we realize the difference between a properly steamed potato and a boiled potato-one is alkaline and the other is acid. According to the Bureau of Home Economics, United States Department of Agriculture, when ordinary cooking methods are used, from 32 to 76 percent of the essential food values, minerals, and vitamins are lost due to oxidation, or are destroyed by heat or dissolved in water. In a vapor-sealed utensil, oxidation is practically eliminated, less heat is required, and waterless cooking is possible . The vitamins and minerals are preserved for you and are not carried away by escaping steam.

The outside of the potato is the positive side. The negative side is the inside. The inside is carbohydrate and is acid in body reaction. So, it is best, when making alkalinizing broths for example, that you discard the center of the potato before adding the potato to the broth ingredients. Throw this part of the potato into your garden if you have one and it will do its part to rebuild the soil.

In preparing potatoes for cooking, scrub and wash them thoroughly. Use a stiff brush to remove the dirt. To bake, drop them first in very hot water to heat them, then rub them with oil to keep their skins from getting too hard in the process of baking and to help them be more easily digested. Remember to bake them at a slow oven heat. In the last five minutes of baking raise the oven heat to about 400°F to break down the starch grains.

Before serving baked potatoes, they may be cut in half, scooped out, and mashed with nut butter, avocado, or a little grated cheese. Garnish with parsley or chives. Or, take plain, baked potatoes, split open, and serve with a Roquefort, cream, and chive dressing.

THERAPEUTIC VALUE

Potatoes leave an alkaline ash in the body, are low in roughage, and may be used in the treatment of acidosis. They can also be used for catarrhal conditions.

When trying to overcome catarrhal conditions, cut the potato peeling about a half-inch thick and use it in broth or soup, cooking very little. The resulting broth will contain many important mineral elements.

Potato soup can also be used to great advantage in cases of uric acid, kidney, and stomach disorders, and for replacing minerals in the system. To make potato soup, peel six potatoes, making sure the peelings are about three-quarters of an inch thick. Place in water in a covered kettle and simmer twenty minutes. Add celery to change the flavor if desired. Add okra powder if the stomach is irritated.

The potassium in the potato is strongly alkaline, which makes for good liver activation, elastic tissues, and supple muscles. It also produces body grace and a good disposition. Potassium is the ”healer” of the body and is very necessary in rejuvenation. It is good heart element also, and potatoes can be used very well in all cases of heart troubles.

Anyone with ailments on the left side of the body-the negative side, or the heart and intestinal side of the body-can use carbohydrates that are negative in character. Potatoes are one of the best negative foods to use for building up the left side of the body.

To use an old remedy, take slices of potatoes and use as a pack over any congested part of the body. This type of pack draws out static, toxic material, or venous congestion in any part of the body. Use a narrow, thumb-shaped piece of potato to help correct hemorrhoid conditions.

To control diarrhea, cook potato soup with milk. The milk controls the diarrhea-it has a constipating effect, if boiled. The potato adds bulk, which is also necessary to control this trouble.

The raw potato juice is one of the most volatile juices and the strongest juice that can be taken into the body. It is used in many cases of intestinal disorders, as well as for rejuvenation.

NUTRIENTS IN ONE POUND (raw and pared)

Calories 279

Protein 7.6g

Fat 0.4g

Carbohydrates 6.8g

Calcium 26mg

Phosphorus 195mg

Iron 2.7g

Vitamin A trace

Thiamine 0.40mg

Riboflavin 0.15mg

Niacin 4.4 mg

Ascorbic acid 64mg

Celery

November 11, 2013

Celery has long been native to marshy regions extending from Sweden southward to Algeria, Egypt, and Ethiopia. Ancient Oriental people gathered wild celery and brewed it as a medicinal herb for stomach maladies and for a general tonic. Wild celery has a bitter flavor and pungent odor. The early physicians seemed to think that the worse a concoction tasted, the better it was for the patient. The ancient Greeks valued it highly, and awarded celery as a prize to winners in many of their sport contests.

There is mention of a cultivated variety of celery grown in France in 1623, and in 1776 celery seed was sold in England for the growing of plants to be used in flavoring soups and stews. Celery has been grown commercially in the United States since about 1880.

Celery belongs to the same plant family as carrots, parsley, fennel, caraway, and anise. The characteristic flavor of these plants is from the volatile oils found in the stems, leaves, and seeds.

California and Florida are the two leading celery producing states, but celery is also grown in many other states in the eastern and western United States. Celery is available all year, but its peak season is November through May. Study the market in your state and plan to use celery in abundance during the months when celery is in season.

The most desirable celery is of medium length, thickness, and solidity. The stalks should be brittle enough to snap easily. Pithy or stringy celery is not good to eat and probably has less vitamin and mineral content.

The pithiness of a celery stalk can be detected by pressing or twisting the stalk, and stringiness can be detected by breaking the stalk. Celery that has formed a seed stem probably has a poor flavor and may be bitter.

Celery is highly perishable, and should be kept refrigerated. To prepare for eating, scrub and wash thorottghly to be sure all poisonous sprays are removed. Before the tops of celery are used, they should be separated, and washed several times. If you are cooking celery tops, douse. them in water that is slightly warn1 to insure a thorough washing.

If you are cooking celery, steam it only long enough to break down the fibers, or cook it a few minutes in a vessel with a tight lid. Use very little water. Cooked celery takes only about three hours to digest. Celery is also delicious in soup and as a seasoning in almost all cooked food.

THERAPEUTIC VALUE

Celery is fairly high in roughage and low in calories. Its high water content makes it an especially good food to eat with foods that are more concentrated, particularly heavy starches. It is an alkaline food and should be classified as a protective food. The greener stalks of celery are an especially good source of vitamin A and celery is also a good source of vitamins B1 and G. It is rich in chlorine, sodium, potassium, and magnesium.

As an all-around maintainer of good health, celery juice gets top billing. It is good by itself or mixed with other vegetable juices,and goes best with carrot, carrot and parsley, or apple. Celery can be juiced with fruits, vegetables, or nuts for a complete, easily digested meal.

Celery is generally known as a sodium food, and sodium is what we call the youth maintainer in the body. Sodium helps keep us young and active, and the muscles limber and pliable. Whenever there is a stiffness in the joints and creaking or cracking in the knees, we know we are lacking in sodium. Sodium is the one element that most people lack.

When the tissues, joints, and arteries get hard, there is too much calcium in the body, and a softer element is needed. The element that counteracts calcium best is sodium. It helps keep calcium in solution.

Celery should be eaten often because it is one of the best foods for keeping the body well. It neutralizes acids and is a good blood cleanser. It has protective properties that are beneficial to both the brain and the nervous system. Celery is an excellent food for people suffering from arthritis, neuritis, and rheumatism. It can help to clear up high blood pressure.

Sodium is one of the chemical elements needed so much in the walls of the stomach and in the intestinal tract. Celery is particularly good for these parts of the body. However, many times celery can be very irritating to a sensitive stomach because it contains a great deal of fiber. If irritation results, celery juice should be substituted. It is also best to avoid using raw celery leaves if there is any stomach irritation. Broths made of celery leaves, with other vegetables and milk or cream added, are good. to take for stomach disturbance. The milk or cream has a wonderful soothing effect on the stomach, especially when there is excessive acidity. A broth made with celery and other vegetables is also good in an elimination diet.

Celery aids digestion, counteracts acidosis, halts fermentation, and purifies the bloodstream. Celery juice can be handled and tolerated by most people, especially children. However, many people prefer diluted celery juice, and it is very good when combined with pineapple or apple juice. Apple and celery juice combined is great for neutralizing the rheumatic acids in the body. Combine celery, parsley, and asparagus juice for kidney disorders; celery and papaya juice for asthma; celery and grapefruit juice with a pinch of pure cream of tartar for colds or sinus troubles; celery and parsley juice for fevers, gout, or arthritis; and, if t~e condition of the teeth is poor, combine beet greens, parsley, celery juice, and green kale. It is a non-starchy vegetable.

Celery is best eaten raw, preferably in the form of combination vegetable salads. Use it as a balance in high protein salads such as chicken, tuna, or shrimp. Celery is particularly flavorful when cooked with tomatoes or green peppers. Its pot liquor is especially good as a base in soups and sauces.

The leaves of celery are rich in potassium, sodium, and sulfur. The raw leaves or tops are excellent irt the treatment of diabetes. Because they are so tough, they should be chopped, liquefied, and added to other vegetables to lessen the~ir strong taste. When eaten raw, the leaves are beneficial to the nerves and disorders resulting from nervous conditions. Celery leaves are also good for all acid conditions of the body.

NUTRIENTS IN ONE POUND (one pund of celery contains 93 percent water)

Calories: 218

Protein: 1.8 g

Fat: 3.18 g

Carbohydrates: 51.4 g

Calcium: 63.5 mg

Phosphorus: 50 mg

Iron: 2.7 mg

Vitamin A: 182 I.U.

Thiamine: 0.13 mg

Riboflavin: 0.09 mg

Niacin: .45 mg

Ascorbic acid: 55 mg

Artichoke

November 4, 2013

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

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

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

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

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

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

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

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

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

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

THERAPEUTIC VALUE

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

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

NUTRIENTS IN ONE POUND (including inedible parts)

Calories: 60

Protein: 5.3 g

Fat: 0.4 g

Carbohydrates: 19.2 g

Calcium: 93 mg

Phosphorus: 160 mg

Iron: 2.4 mg

Vitamin A: 290 I.U.

Thiamine: 0.14 mg

Riboflavin: 0.09 mg

Niacin: 1.7 mg

Ascorbic acid: 22 mg

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