Foundation for Advancement in Cancer Therapy

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

Turnip and Turnip Greens

February 1, 2016

The turnip, which belongs to the mustard family, is reported to have come from Russia, Siberia, and the Scandinavian peninsula. It has been used since ancient times. Columella wrote in A.D. 42 that two varieties of turnips were grown in what is now known as France. Pliny refers to five varieties, and stated that the broad-bot­tom flat turnip and the globular turnip were the most popular.

Back in the sixteenth century, giant turnips created comment. In 1558, Matthiolus spoke of having heard of long purple turnips weighing thirty pounds: however, this may be considered small compared with the turnip weighing one hundred pounds grown in California in 1850.

Cartier sowed turnip seed in Canada as early as 1540, and they were cultivated in Virginia in 1609, and in Massachusetts as early as 1629. In 1707 they were plentiful around Philadelphia, and their use was recorded in South Carolina as early as 1779.

Turnips may be served steamed, with drawn butter or cream sauce. They are also excellent raw and shredded in salads.

Turnip greens are excellent cooked the same way spinach is usually cooked. The greens should be cooked in a covered pan until tender, using only the water that clings to the leaves.

Regardless of variety, turnips have much the same flavor if grown under the same conditions. They may be distinguished by shape, as round, flat, or top-shaped, and also by color of the flesh­ white or yellow-by the color of the skin, and by the leaves. Vari­eties like Seven Top and Shogoin are grown almost exclusively for the leaves.

The most popular variety is the Purple Top White Globe. This variety has a large globe-shaped root, with an irregularly marked purple cap, and its flesh is white, sweet, crisp, and tender. The leaves are dark green, large, and erect.

THERAPEUTIC VALUE

Turnips are very high in sulfur and are sometimes gas forming. The root vegetable can be considered a carbohydrate vegetable. If eaten raw, they have a high content of vitamin C. Turnip juice is espe­cially good for any mucous and catarrhal conditions. They have been used successfully in all bronchial disturbances, even asthma. Turnip packs over the chest are good for relieving bronchial disor­ders and packs over the throat are good for sore throats. When fresh and young, turnips can be used raw in salads. They leave an alkaline ash, and have a low calorie content and low carbohydrate content. They can be used in most diets.

Turnip leaves are considered good for controlling calcium in the body, as are all other greens. They have been used successfully in the South to combat pellagra, which is a disease caused by lack of calcium in the body.

NUTRIENTS IN ONE POUND (root vegetable)

Calories: 117

Protein: 3.9 g

Fat: .8 g

Carbohydrates: 25.7 g

Calcium: 152 mg

Phosphorus: 117 mg

Iron: 2 mg

Vitamin A: trace I.U.

Thiamine: .16 mg

Riboflavin: .26 mg

Niacin: 2.2 mg

Ascorbic Acid: 140 mg

NUTRIENTS IN ONE POUND (turnip greens only)

Calories: 140

Protein: 11 g

Fat: .1.5 g

Carbohydrates: 20.6 g

Calcium: 987 mg

Phosphorus: 190 mg

Iron: 9.1 mg

Vitamin A: 34,470 I.U.

Thiamine: .37 mg

Riboflavin: 2.15 mg

Niacin: 2.9 mg

Ascorbic Acid: 519 mg

Beet

January 25, 2016

The beet has been cultivated for its roots and leaves since the third or fourth century B.C. It spread from the area of the Mediterranean to the Near East. In ancient times it was used only for medicinal purposes-the edible beet root we know today was unknown before the Christian era. In the fourth century beet recipes were recorded in England, and in 1810 the beet began to be cultivated for sugar in France and Germany. It is not known when the beet was first introduced to the United States, but it is known that there was one variety grown here in 1806. Sugar beets are usually yellowish-white, and are cultivated extensively in this country. The garden beet ranges from dark purplish-red to a bright vermillion to white, but the most popular commercial variety is red.

Beets are available in the markets all year. Their peak season is May through October. They are primarily grown in the southern United States, the Northeast, and the vest coast states. When selecting beets, do not just look at the condition of the leaves. Beets that remain to the ground too long become tough and woody, and can be identified by a short neck, deep scars, or several circles of leaf scars around the top of the beet.

THERAPEUTIC VALUE

Beets are wonderful for adding needed minerals. They can be used to eliminate pocket add material in the bowel and for ailments in the gall bladder and liver. Their vitamin A content is quite high, so they are not only good for the eliminative system, but also benefit the digestive and lymphatic systems.

NUTRIENTS IN ONE POUND (without tops)

Calories: 147

Protein: 5.4 g

Fat: 0.3 g

Carbohydrates: 32.6 g

Calcium: 51 mg

Phosphorus: 92 mg

Iron: 3.4 mg

Vitamin A: 22,700 I.U.

Thiamine: 0.07 mg

Riboflavin: 0.16 mg

Niacin: 1.5 mg

Ascorbic acid: 80 mg

Kale

January 18, 2016

Kale, and collard, its close relative, are the oldest known members of the cabbage family. Wild cabbage, which strongly resembles kale in its appearance, is still found growing along the European coasts and in North Africa. Kale is native either to the eastern Mediterranean region or to Asia Minor. It is known that man has been eating this vegetable for more than 4000 years.

The word “kale” was first used in Scotland, and is derived from the Greek and Latin words “coles” and “caulis”. These words refer to the whole group of cabbage-like plants. In America, kale was first mentioned in 1669, although it was probably introduced to this continent at an earlier date.

The sulfur compounds that are found in the cabbage family are, of course, also found in kale. These compounds break up easily, and decomposition occurs when kale is cooked too long or at too low a temperature. Overcooking also destroys the flavor.

Kale is on the market all year, but is most abundant through the late fall and winter. The peak months are December through February. Kale comes principally from Virginia, New York, New Jersey, and the Middle Atlantic states.

There are now many varieties of kale, but the crinkly-leaved and the smooth-leaved are the two most popular commercial types. The smooth type is usually referred to as spring kale, and the curly as green Scotch kale, or Siberian blue kale. Scotch kale are usually crinkled and curled, have a finely divided leaf, and are bright green to yellowish-green in color. The leaves of the Siberian kale are flattened and smooth in the center, with curled and ruffled edges, and are of a deep, bluish-green color. Wilted and yellowed leaves should be avoided.

THERAPEUTIC VALUE

Kale is very high in calcium, vitamin A, and iron. It is good for building up the calcium content of the body, and builds strong teeth. Kale is beneficial to the digestive and nervous systems.

NUTRIENTS IN ONE POUND

Calories: 117

Protein: 11.3 g

Fat: 1.7 g

Carbohydrates: 21.0 g

Calcium: 655 mg

Phosphorus: 180 mg

Iron: 6.4 mg

Vitamin A: 21,950 I.U.

Thiamine: 0.3 mg

Riboflavin: 0.76 mg

Niacin: 5.8 mg

Ascorbic acid: 335 mg

Orange

January 11, 2016

The orange is one of the oldest fruits known in the history of cultivation. As early as 500 B.C. the fruit of the citrus tree was mentioned in a collection of old documents believed to be edited by Confucius himself. In the year A.D. 1178, Han Yen-Chi, a Chinese horticulturist, wrote on the subject of oranges, and the seedless orange was mentioned in these writings. This author speaks of twenty-seven varieties of “very valuable and precious” oranges.

Oranges were originally brought from China to India, and gradually spread over the entire world where the climate was mild enough for their cultivation. The sour orange, or “Naranga” as it was referred to in Sanskrit about A.D. 100. came into cultivation in the basin of the Mediterranean long before the fall of the Roman Empire. The sweet variety, or “Airavata,” does not appear to have been cultivated until early in the fifteenth century, and then became so popular that it was soon being cultivated extensively throughout Southern Europe. The Moors brought the Seville orange from the East.

Wild oranges were found in the West Indies and Brazil as early as1600. The early Spanish explorers are believed to have brought oranges with them to this country in the time of Ponce de Leon’s quest for the Fountain of Youth. In California, the orange was cultivated at the San Diego Mission in 1769 and, in the year 1804, 400 seedlings grew into a grove of considerable size around the San Gabriel Mission. The popularity of the orange, particularly in the favorable climate of California, grew rapidly, until it soon developed into a leading industry. The orange became known as “California’s liquid sunshine.”

The original orange was very small, bitter, and full of seeds, but through constant efforts in cross-fertilization and selection, many varieties of this delicious fruit are now cultivated with a tremendous improvement in the quality of the fruit. The sweet oranges are, by far, the most popular, while the sour orange is used more for its propagating stock than for its fruit. Unless killed by frost or fire, the orange tree lives to an old age and continues to bear fruit throughout its lifetime.

More than two hundred varieties of oranges are grown in the United States. In 1919 the United States produced only about 25 percent of the world’s total output of oranges, but now it produces about half. Oranges comprise about 60 percent of the citrus fruit grown in the United States.

Oranges are available every day of the year, but are most abundant in the United States from January to May. California, Florida, and Texas are the orange-producing states, and each of these states ships great quantities. California’s vast Valencia orange acreage is now more extensive than the Navel orange plantings. This state now has about 150.000 acres of Valendas, and about 100,000 acres of Navels, with an additional few thousand acres of miscdanmus orange varieties. The largest proportion of the California orange crop-about 85 to 90 percent, comes from southern California.

Choose the first oranges of the season, for they are the richest in mineral values. Tree-ripened oranges have, by far, the greatest mineral content. The best quality orange is firm and heavy, has a fine-textured skin varying in texture according to variety, and is well-colored. The light orange lacks juice. Avoid the soft, flabby, or shriveled orange and those oranges with any soft or moldy areas upon them. Do not eat unripe oranges because they can cause stomach upsets. particularly in small children. Once the skin is cut or broken, the fruit should be eaten immediately as the vitamin C is banned by exposure to the air. If orange juice is kept for a period of time, store in the refrigerator in an airtight container.

The orange is classified as a subtropical fruit and has a citric add content of 1.5 percent. This alkaline-reacting fruit is best eaten with other tropical or subtropical fruits, with add fruits, or with nuts or milk. It is best to avoid eating this fruit with starches or sweets, or with dried fruits.

Use oranges as a dessert fruit, with yogurt, or in combination salads. Make a cup of a segmented orange the thick-skinned seedless orange is best for segmenting-and nil with cottage cheese. Make liquefied drinks, mixing orange juice with other subtropical or tropical fruits such as cactus fruits, loquats, mango, papaya, persimmon, pineapple, pomegranate, apples, and citrus fruits. Many have advised eating oranges or drinking orange juice with meals, early in the morning on an empty stomach, or directly following a meal if the body is in a highly add condition.

The orange is one of the best sources of water-soluble vitamin C. The absence or insufficiency of this causes scurvy. As vitamin C is the least stable of all the vitamins, storage of orange juice at low temperature destroys the vitamin to some extent, and sterilization may destroy it completely. Generally, I think it is best to use the citric add fruits in sections rather than in juices. When the orange is eaten in sections, the mineral material found in the pulp will help to neutralize the citric add effect as it goes into the body.

Citrus fruits are high in sodium, but only when completely matured in the sunshine. The fruit acids from green or immature fruit cause many adverse body reactions.

If the section and bulk of the orange is fresh and sweet, it is an excellent food for children as a supplement for those who must drink cow’s milk, or any milk, because it seems to help in the retention of calcium in the body. Ripe oranges contain as much as 10 percent fruit sugar, which can be immediately assimilated by the body.

THERAPEUTIC VALUE

Oranges are the most popular source of Vitamin C. They are excellent for treating over acid body conditions, constipation, or a particularly sluggish intestinal tract. In cases of acidosis, drink orange juice, or eat oranges after meals. If the intestinal tract is not functioning properly, drink a large glass of orange juice upon wakening in the morning, or about one-half hour before breakfast. In the cases of stomach acid deficiency, start the meal with a peeled orange or a glass of orange juice.

Those who suffer from tooth decay or poor gums are probably lacking in vitamin C and should drink large amounts of orange juice for a period of a few weeks. People with gastric and duodenal ulcers are deficient in ascorbic acid, and their diet should be supplemented with a high potency vitamin C such as that found in fresh oranges and orange juice.

Orange are very good for elimination. They stir up the acid accumulations and catarrhal settlements in the body very quickly. However, sometimes this is not a good idea if the channels of elimination, such as skin and kidneys, are not able to take out these acids fast enough.

Eat the whole orange, excluding the very outer skin, to get all the good from the fruit. The luscious orange is rated tops in importance in the contribution to health.

NUTRIENTS IN ONE POUND

Calories: 164

Protein: 2.9g

Fat: 0.7 g

Carbohydrates: 36.6 g

Calcium: 108 mg

Phosphorus: 75 mg

Iron: 1.3 mg

Vitamin A: 9101 I.U.

Thiamine: .25mg

Riboflavin: .08 mg

Niacin: .08 mg

Ascorbic acid: 162 mg

Mushroom

December 28, 2015

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

Potato and Sweet Potato

November 23, 2015

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

SWEET POTATO

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

Corn

November 16, 2015

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 Zapotec 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

Celery

November 2, 2015

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 pound 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

Pumpkin

October 26, 2015

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

Beets

October 19, 2015

The beet has been cultivated for its roots and leaves since the third or fourth century B.C. It spread from the area of the Mediterranean to the Near East. In ancient times it was used only for medicinal purposes-the edible beet root we know today was unknown before the Christian era. In the fourth century beet recipes were recorded in England, and in 1810 the beet began to be cultivated for sugar in France and Germany. It is not known when the beet was first introduced to the United States, but it is known that there was one variety grown here in 1806. Sugar beets are usually yellowish-white, and are cultivated extensively in this country. The garden beet ranges from dark purplish-red to a bright vermillion to white, but the most popular commercial variety is red.

Beets are available in the markets all year. Their peak season is May through October. They are primarily grown in the southern United States, the Northeast, and the vest coast states. When selecting beets, do not just look at the condition of the leaves. Beets that remain to the ground too long become tough and woody, and can be identified by a short neck, deep scars, or several circles of leaf scars around the top of the beet.

THERAPEUTIC VALUE

Beets are wonderful for adding needed minerals. They can be used to eliminate pocket add material in the bowel and for ailments in the gall bladder and liver. Their vitamin A content is quite high, so they are not only good for the eliminative system, but also benefit the digestive and lymphatic systems.

NUTRIENTS IN ONE POUND (without tops)

Calories: 147

Protein: 5.4 g

Fat: 0.3 g

Carbohydrates: 32.6 g

Calcium: 51 mg

Phosphorus: 92 mg

Iron: 3.4 mg

Vitamin A: 22,700 I.U.

Thiamine: 0.07 mg

Riboflavin: 0.16 mg

Niacin: 1.5 mg

Ascorbic acid: 80 mg

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