Foundation for Advancement in Cancer Therapy

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

Lettuce

July 28, 2014

Lettuce is one of the oldest vegetables and probably originated in India or Central Asia. According to the writings or Herodotus, lettuce was served to the Persian kings as far back as the sixth century BC. It was a popular Roman food at about the beginning of the Christian era, and in the first century AD a dozen distinctively different varieties were described by Roman writers of the era. There is also evidence that lettuce was grown in China in the fifth century AD.

Columbus may have carried lettuce seeds to the New World, for it was being cultivated in the Bahamas in 1494. It was a common vegetable in Haiti as early as 1565, and Brazil was reported to have cultivated before 1650. The early colonists evidently introduced lettuce into the US, and in 1806 16 varieties were reported growing in American gardens.

Both the English and Latin words for lettuce are based on the heavy, milky juice of the vegetable, which is characteristic of the lettuce family. The primitive forms of lettuce has long stems and large leafs grew at the end of these stems. These closed-packed lettuce heads were well developed in Europe by the 16th century, while the loose common head type of developed later.

Lettuce has become the most valuable truck crop, and 85% of the commercial crop is produced in the west-California, Arizona, Colorado, Washington, Oregon, and Idaho. The northeast and south Atlantic states are also important lettuce growing regions.

Lettuce is available all year, and the peak months are May, June, and July. Although the crisp head and butter head types are the most important from a commercial standpoint, the Cos or Romaine type are bets from a health standpoint, as the sun is allowed to penetrate each leaf. The leaves generally have less of the bitterness that is characteristic of some types of head lettuce. The “leaf” or the “bunching” type of lettuce is distinguished by loose leaves that do not form a head. This type is best for home gardening, as it can be grown in areas where the temperature is too high for successful growing of the other types of lettuce. The stem type lettuce has an enlarged stem and no head. The leaves are not as palpable as the other types of lettuce leaves except when young and tender. The stems are pulled and eaten raw or cooked.

Lettuce of good quality should be fresh, crisp, and tender, and if in head lettuce form, the head should be fairly firm to hard. Lettuce with a well developed seed stem has a bitter flavor.

THERAPEUTIC VALUE

Leaf lettuce is much richer in iron than head lettuce. We do not advocate using head lettuce in the diet, for it contains little nourishment. It contains significantly lower amounts of vitamins A and C than green Romaine lettuce. The darker green outside leaves contain a much higher proportion of the valuable food elements than the light colored inner leaves. Head lettuce is very gas forming , and really only offers bulk to the intestinal tract. It has an alkaline ash, however, and is not stimulating. Also, it is excellent for those who would like to lose weight. It also has many sleep promoting elements and makes good lettuce juice, which help promote sleep. It tends to slow down the digestive effect of the intestinal tract.

NUTRIENTS IN ONE POUND (head lettuce)

Calories: 57

Protein: 3.8 g

Fat: 0.6 g

Carbohydrates: 0.1 g

Calcium: 86 mg

Phosphorus: 78 mg

Iron: 1.6 mg

Vitamin A: 1,710 I.U.

Thiamine: 0.20 mg

Riboflavin: 0.21 mg

Niacin: 0.5 mg

Ascorbic acid: 24 mg

Plums and Fresh Prunes

July 21, 2014

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

Raspberry

July 14, 2014

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

Grape

July 7, 2014

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 seedless, firm, and tender, and 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

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