Foundation for Advancement in Cancer Therapy

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

Pumpkin

October 31, 2016

The pumpkin, along with other squashes, is native to Americas. The stems, seeds, and parts of the fruit of the pumpkin have been found in the ruins of the ancient cliff dwellings in the southwestern part of the United States. Other discoveries in these ruins indicate that the pumpkin may even have been grown by the “basket makers”, whose civilization precedes that of the cliff dwellers, and who were probably the first agriculturists in North America.

Present varieties of pumpkin have been traced back to the days of Indian tribes. One variety, The Cushaw, was being grown by the Indians in 1586.

Botanically, a pumpkin is a squash. The popular term pumpkin has become a symbol, or tradition, at Halloween and Thanksgiving. The tradition dates as far back as the first colonial settlers.

Pumpkin can be served as a boiled or baked vegetable and as a filling for pies or in custards. It also makes a good ingredient for cornbread.

Pumpkins are grown throughout the United States and are used in or near the producing area. They are classed as stock feed and pie types, some serving both purposes. The principal producers are Indiana, Illinois, New Jersey, Maryland, Iowa, and California. They may be found in stores from late August to March, the peak months being October through December.

Pumpkins of quality should be heavy for their size and free of blemishes, with a hard rind. Watch for decay if the flesh has been bruised or otherwise injured. Decay may appear as a water-soaked area, sometimes covered with a dark, mold-like growth.

THERAPEUTIC VALUE

Pumpkins are very high in potassium and sodium and have a moderately low carbohydrate content. They are alkaline in reaction and are affair source of vitamins Band C. Pumpkins are good in soft diets.

Pumpkin can be used in pudding or it can be liquefied. One of the best ways to serve pumpkin is to bake it. Pumpkin seeds and onions mixed together with a little soy milk make a great remedy for parasitic worms in the digestive tract. To make this remedy, liquefy three tablespoons of pumpkin seeds that have been soaked for three hours, one-half of a small onion, one half cupsoy milk, and one teaspoon of honey. Take this amount three times daily, three days in a row.

NUTRIENTS IN ONE POUND (without rind and seeds)

Calories: 83

Protein: 3.8 g

Fat: 0.3 g

Carbohydrates: 20.6 g

Calcium: 66 mg

Phosphorus: 138 mg

Iron: 2.5 mg

Vitamin A: 5,080 I.U.

Thiamine: .15 mg

Riboflavin: .35 mg

Niacin: 1.8 mg

Ascorbic acid: 30 mg

Corn

October 24, 2016

Corn is first recorded as having been found in North America in 1006, by Karlsefne, at a place called Hop, in the vicinity of the Taunton River. Indian corn was known to be cultivated in both North and South America, from Canada to Patagonia, long before Columbus discovered America. In 1492, he described corn as “a kind of grain called maize of which was made a very well-tasting flour.” In the 1540 invasion by DeSoto, corn was found in Florida, Alabama, and Mississippi. According to research by Dr. Edgar Anderson, vast quantities of corn were found in excavations in southern Peru and northern Chile. Jars of kernels were found, as well as tassels, stalks, and leaves. In southern Mexico, water bowls and funerary urns used by the prehistoric Zapotecs were found decorated with ears of corn evidently cast from the original ears.

The Incas of Peru, the Mayans of Central America, and the Aztecs of Mexico used maize not only as a food, but as currency, fuel, smoking silk, jewelry, and building material. It was an impor tant contribution to art in decorating temples, homes, ceramics, and toys. There are probably as many Indian legends based upon corn as there are Indian tribes. It played an important part in their festive and religious ceremonies. Quinche, a variety of corn still grown today, is said to have originated as an Incan corn from the Andean highlands, and was handed down for centuries both as a food for human consumption and for cattle feeding. Indian corn, or maize, was spread throughout the Orient by the early Spanish and Portuguese travelers and may have crossed the Pacific in pre -Colombian times.

Sweet corn probably originated with the North American Indi ans. The first written description of it is dated 1801. It is described as ”having a white, shriveled grain when ripe, as yielding richer juice in the stalks than common corn.” After sweet corn was intro­duced to Plymouth, it gradually became known as a common gar den vegetable, and some thirty varieties were listed in the early seed catalogs of 1880.

In 1940, a vast number of varieties of sweet corn were being grown for the fresh market. This was because new hybrids suitable for cultivation in the southern and the western United States were being developed.

The most important varieties of sweet corn grown commercially are the yellow hybrids. They are more desirable for their high quality and superior food value than the white hybrids.

In the last three or four years the market season for sweet corn has developed to year-round output. Florida and California, partic ularly, supply the winter market. The peak months, however, are still July through September. The frozen market has also increased the winter supply.

Good quality sweet corn has cobs that are well filled with plump, milky, bright kernels just firm enough to resist a slight finger pressure. The kernels should be filled with a thick white liquid if rich-bodied flavor is desired. If the kernels are only semi solid or doughlike, there is little sweetness and the kernel skins will be tough. The husks should be fresh and green. Yellowed husks indicate age or damage. Quality can best be determined by pulling back the husks and examining the kernels. Note, when buying, whether the corn is sweet corn or the green field corn variety. Choose the fresh, yellow corn for greater nutrition.

THERAPEUTIC VALUE

Corn is considered one of the easiest foods to digest. It is very high in roughage, so if you are following a soft diet, you should avoid it.

Corn is rated among brown rice and barley as one of the best balanced starches. For those who want to avoid weight gain, corn should be used sparingly, because it is rich in carbohydrates.

Yellow corn is the best corn to use, as it is very high in magnesium, which is a wonderful bowel regulator and one of the chemical elements we need so much. Southern yellow corn is a greater bone and muscle builder than northern white corn. Yellow corn is higher in phosphorus than white corn, which makes it an excellent food for the brain and nervous system.

A yellow corn broth, or gruel, is quite soothing to the intestinal tract and, mixed with barley or brown rice, has a wonderful flavor. Yellow corn, or yellow corn meal, should be used at least once a week in a balanced diet.

NUTRIENTS IN ONE POUND

Calories: 297

Protein: 11.9g

Iron: 1.6mg

Vitamin A: 1,260I.U.

Fat: 3.9g

Thiamine: 0.48mg

Carbohydrates: 66.0g

Riboflavin: 0.37mg

Calcium: 29mg

Niacin: 5.4mg

Phosphorus: 386mg

Ascorbic acid: 30mg

Apple

October 17, 2016

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

Swiss Chard

October 10, 2016

Swiss chard is a member of the beet family. Unlike most members of this family, chard does not develop an enlarged, fleshy root. Instead it has large leaves with thickened midribs, and both ribs and leaves are edible. The roots are hard and woody. Swiss chard is a temperate zone biennial that withstands rather severe winters. It is of the same species as garden beets, mangel-wurzels, and sugar beets, and readily inter-crosses with them through airborne pollination.

Chard is the beet of the ancients. Aristotle wrote about red chard and Theophrastus mentioned light-green and dark-green types of chard in the fourth century B.C. The Romans called this plant “beta”, and the Arabs called it “selg”. But chard was used as a potherb in the Mediterranean lands, Asia Minor, the Caucasus, and the Near East, long before Roman times. Wild beets grow widely in these areas.

Beets of the type that produce large, fleshy, edible roots were unknown before the Christian era. The ancients apparently used the root of the wild beet or chard for medicinal purposes only. Chard has been used in Europe for as long as there are definite records of food plants.

THERAPEUTIC VALUE

Swiss chard contains a great deal of vitamin C, vitamin A, potassium, sodium, and calcium. It is best not to cook it for a long time, because its vitamin content will decrease.

This vegetable is low in calories and high in alkaline ash. It is good when combined with other vegetables in salads, and helps ward off colds. It is beneficial to the digestive system, because it contains many of the vitamins and minerals essential to its operation.

NUTRIENTS IN ONE POUND

Calories: 82

Protein: 5.5 g

Fat: 0.8 g

Carbohydrates: 17.2 g

Calcium: 410 mg

Phosphorus: 140 mg

Iron: 9.8 mg

Vitamin A: 10,920 I.U.

Thiamine: 0.22 mg

Riboflavin: 0.28 mg

Niacin: 1.7 mg

Ascorbic acid: 148 mg

Onion

October 3, 2016

Onions are believed to have originated in Asia. When the Israelites were in the wilderness after being led out of Egypt by Moses, they yearned for onions and other vegetables they were used to eating. Onions were used by the Egyptians as offerings to their gods. They were fed to the workmen who built the pyramids, and Alexander the Great gave onions to his troops to promote their valor.

The odiferous onion and the dainty lily are members of the same family, Liliaceae. The substance that gives the onion its distinctive odor and flavor is a volatile sulfurous oil which is about half eliminated by boiling. This volatile oil is what causes tears. Holding onions under cold water while peeling them prevents the oil fumes from rising, so use water and spare your handkerchief.

Onions lose approximately 27% of their original ascorbic acid (vitamin C) after five minutes of boiling.

There are two classes of onions—strong and mild. The early grown onions are generally milder in flavor and odor and are preferred for raw use. Each of these two classes can be again categorized into four colors—red, brown, white and yellow. The white onions are the mildest. Each has many varieties.

Onions are also further divided by size for different uses. The smallest size is the pickling onion, also knows as pearl or button onion, and is not more than one inch thick. The next size is the boiling onion, which is usually an inch to two inches in diameter. The next larger size is preferred for chopping or grating. The very large Spanish or Bermuda onions are mild and sweet and good for slicing. They average two and one-half to two and three-quarters inches in diameter. In the trade, the term Valencia is used to mean Spanish-type yellow onions. The globe and flat-type yellow onions are generally referred to as yellows, and white onions of the globe and semi-globe types are generally referred to as whites.

Texas is the main early spring producer; California and Texas the main late spring states; California and New Jersey the most important early summer producers; and New York, Michigan, Minnesota, Colorado, California, Idaho, and Oregon the principal late summer states.

THERAPEUTIC VALUE

Onions are one of the earliest known food medicines, and were used for hundreds of years for colds and catarrhal disorders and to drive fermentations and impurities out of the system. The liquid from a raw onion that has been chopped up fine, covered with honey, and left standing for four or five hours, makes an excellent cough syrup. It is wonderful for soothing an inflamed throat. Onion packs on the chest have been used for years in bronchial inflammations.

Onions contain a large amount of sulfur and are especially good for the liver. As a sulfur food, they mix best with proteins, as they stimulate the action of the amino acids to the brain and nervous system. Whenever onions are eaten, it is a good idea to use greens with them. Parsley especially helps neutralize the effects of the onion sulfur in the intestinal tract.

NUTRIENTS IN ONE POUND

Calories: 157

Protein: 6 g

Fat: 0.4 g

Carbohydrates: 36 g

Calcium: 111 mg

Phosphorus: 149 mg

Iron: 2.1 mg

Vitamin A: 160 I.U.

Thiamine: 0.15 mg

Riboflavin: 0.10 mg

Niacin: 0.6 mg

Ascorbic acid: 38 mg

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