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

Lettuce

August 17, 2015

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

Tomato

July 6, 2015

It is believed that the present type of tomato is descended from a species no larger than marbles, that grew thousands of years ago. The tomato is native to the Andean region of South America and was under cultivation in Peru in the sixteenth century at the time of the Spanish conquest. Before the end of the sixteenth century, the people of England and the Netherlands were eating and enjoying tomatoes. The English called it the “love apple”, and English romancers presented it as a token of affection; Sir Walter Raleigh is said to have presented one to Queen Elizabeth.

M. F. Corne is credited with being the first man to eat a tomato. His fellow citizens of Newport, Rhode Island, erected a monument to him, because the tomato was considered poisonous until Mr. Corne dared to eat one.

By cultivation and use the tomato is a vegetable; botanically, it is a fruit, and can be classified as a berry, being pulpy and containing one or more seeds that are not stones. It is considered a citric acid fruit and is in the same classification as oranges and grapefruit. Some oxalic acid is also contained in the tomato.

Consumption of tomatoes is on the increase. They are the third most important vegetable crop on the basis of market value; the first is potatoes. Tomatoes are produced in all states. In order of importance, the producers are: Texas, California, Florida, Ohio, and Tennessee. In the first four month~ of the year heavy shipments are imported from Mexico and Cuba. Fresh tomatoes are available all year, either from domestic production or imports. June and August are the peak months.

Tomatoes number greatly in variety, but it is estimated that only sixteen varieties are included in 90 percent of all tomatoes grown in the United States. Their characteristic colors range from pink to scarlet. A white tomato has recently been developed that is supposed to be acid-free. A good, mature tomato is neither overripe nor soft, but well developed, smooth, and free from decay, cracks, or bruises. Spoiled tomatoes should be separated immediately from the sound ones or decay will quickly spread.

If fresh, ripe tomatoes are unavailable, canned tomato and canned tomato juice are fine substitutes. It is preferable to use tomato puree, rather than canned tomatoes put up in water. Puree contains more vitamins and minerals.

Tomatoes are best when combined with proteins. Use tomatoes in both fruit and vegetable salads. They are cooling and refreshing in beverages, and are especially good as a flavoring for soups. Tomatoes can be used to give color, and make green salads more inviting.

Tomato juice should be used very soon after it has been drawn from the tomato, or after the canned juice is opened. If it is opened and left that way, it will lose much of its mineral value, because it oxidizes very quickly.

Tomatoes should be picked ripe, as the acids of the green tomato are very detrimental to the body and very hard on the kidneys. Many of the tomatoes today are grown in hothouses and are picked too green and allowed to ripen on their way to the markets or in cold storage plants built for this purpose. If the seeds, or the internal part of the tomato, is still green, while the outside is red, this is an indication that the fruit has been picked too green.

THERAPEUTIC VALUE

The tomato is not acid forming; it contains a great deal of citric acid but is alkaline forming when it enters the bloodstream. It increases the alkalinity of the blood and helps remove toxins, especially uric acid, from the system. As a liver cleanser, tomatoes are wonderful, especially when used with the green vegetable juices.

In many of the sanitariums in Europe tomatoes are used as a poultice for various conditions in the body. There is a mistaken belief that tomatoes are not good for those who have rheumatism and gout. People with these conditions should mix tomato juice with other vegetable juices to avoid a reaction that may be too strong.

Whenever the blood is found to be stagnant in any part of the body, a tomato poultice is wonderful as a treatment in removing that stagnation. It acts as a dissolving agent or solvent.

Tomatoes are very high in vitamin value. They are wonderful as a blood cleanser, and excellent in elimination diets. However, they should not be used to excess on a regular basis. Tomato juice can be used in convalescent diets, in combination with other raw vegetable juices such as celery, parsley, beet, and carrot juice.

NUTRIENTS IN ONE POUND

Calories: 97

Protein: 4.5 g

Fat: 0.9 g

Carbohydrates: 17.7 g

Calcium: 50 mg

Phosphorus: 123 mg

Iron: 2.7 mg

Vitamin A: 4,0801.U.

Thiamine: 0.23 mg

Riboflavin: 0.15mg

Niacin: 3.2 mg

Ascorbic acid: 102 mg

Cucumber

June 22, 2015

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

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

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

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

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

THERAPEUTIC VALUE

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

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

NUTRIENTS IN ONE POUND

Calories: 39

Protein: 2.2 g

Fat: 0.3 g

Carbohydrates: 8.6 g

Calcium: 32 mg

Phosphorus: 67 mg

Iron: 1.0 mg

Vitamin A: 0 I.U.

Thiamine: 0.11 mg

Riboflavin: 0.14 mg

Niacin: 0.7 mg

Ascorbic Acid: 27 mg

Cucumber

June 1, 2015

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

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

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

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

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

THERAPEUTIC VALUE

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

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

NUTRIENTS IN ONE POUND

Calories: 39

Protein: 2.2 g

Fat: 0.3 g

Carbohydrates: 8.6 g

Calcium: 32 mg

Phosphorus: 67 mg

Iron: 1.0 mg

Vitamin A: 0 I.U.

Thiamine: 0.11 mg

Riboflavin: 0.14 mg

Niacin: 0.7 mg

Ascorbic Acid: 27 mg

Okra

May 26, 2015

Okra is native to tropical Africa, where it has been cultivated for many centuries. It is now widely grown in warm regions. For many years it has held an important place among the garden vegetables of the southern states.

The young and tender seed pods of okra are used to give a pleasant flavor and provide thickening for soups and stews. In Louisiana, okra is used in Creole cookers and is the “gumbo” used in many dishes. It is excellent also as a boiled vegetable. Just wash it, boil about ten minutes in salted water until tender, drain, and serve with butter or lemon butter. Okra and tomatoes make a fine combination. Raw sliced okra is good in salads. Okra should preferably be cooked in stainless steel, agate, porcelain, earthenware, or glass utensils. Copper, brass, iron, or tin will cause the okra to discolor, turn black, and look unappetizing.

Okra is a soft-stemmed annual of the mallow family and is closely related to the shrubby althea. It grows three to five feet high, and bears yellow flowers which are followed by fruiting capsules or seed pods.

There are three general types of okra: tall green, dwarf green, and ladyfinger. Each of these in again divided according to length and color of the pods. Varieties in most common use are known to the seed trade as Perkins Mammoth, Long Green, Dwarf Green, and White Velvet. Clemson Spineless is of the same type as Perkins Mammoth Podded but has spineless pods and somewhat sparse foliage, making it less troublesome to harvest than other varieties.

Young, tender, fresh, clean pods of small to medium size usually are of good quality. Pods should snap or puncture easily. Pods that have passed their prime look dull and dry. They are usually woody, and the seeds are hard. If held too long, they are likely to become shriveled and discolored, and lack flavor.

THERAPEUTIC VALUE

The sodium content of okra is very high. It also contains a vegetable mucin that is soothing to the irritated membranes of the intestinal tract. Okra has an alkaline reaction.

Okra is made into tablets, and they are valuable in replenishing a sodium deficiency in the body and in replacing sodium lost through excessive perspiration. The tablets are also good for ulcers of the stomach.

This low-calorie vegetable helps keep the joints limber. Okra powder is very good to include in broths and soups. Because it contains a high amount of sodium, it is good for elderly people.

NUTRIENTS IN ONE POUND

Calories: 140

Protein: 9.4 g

Fat: 0.8 g

Carbohydrates: 29.6 g

Calcium: 328 mg

Phosphorus: 199 mg

Iron: 2.8 mg

Vitamin A: 2030 I.U.

Thiamine: 0.49 mg

Riboflavin: 0.42 mg

Niacin: 2.8 mg

Ascorbic acid: 121 mg

Endive and Escarole

April 27, 2015

Native to the East Indies, endive and escarole were introduced into Egypt and Greece at a very early period and references to them appear in history. The plants were brought to America by colonists. Endive is closely related botanically to chicory and the two names are sometimes incorrectly used as synonyms. Escarole is another name for a type of endive with broad leaves and a well-blanched heart. The word “endive” is used to designate plants with narrow, finely divided, curly leaves. These greens are used raw in salad, or may be cooked like spinach. The slightly bitter flavor adds zest to a mixed salad.

Crispness, freshness, and tenderness are essential factors of quality. Wilted plants, especially those that have brown leaves, are undesirable, as are plants with tough, coarse leaves. Such leaves will be excessively bitter. Tenderness can be determined by breaking or twisting a leaf. In the unblanched condition leaves should be green, but when blanched, center leaves should be creamy white or yellowish white.

THERAPEUTIC VALUE

Escarole and endive are very high in vitamin A, and work very well in ridding the body of infections. They are both high in iron and potassium and are alkaline in reaction. Escarole and endive are both useful as an appetite stimulant because of their bitter ingredients. Escarole also helps to activate the bile. They are best when used raw.

NUTRIENTS IN ONE POUND (both escarole and endive)

Calories: 80

Protein: 6.8g

Fat: .4g

Carbohydrates: 16.4g

Calcium: 323mg

Phosphorus: 216mg

Iron: 6.8mg

Vitamin A: 13,170 I.U.

Thiamine: .27mg

Riboflavin: .56mg

Niacin: 2mg

Ascorbic Acid: 42mg

Celery

April 20, 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

Onion

April 13, 2015

Onions are believed to have originated in Asia. When the Israeli’s 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 odoriferous 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

Pea

April 6, 2015

Evidence shows that the pea has been around since prehistoric times. Although the pea is of uncertain origin, it is probably native to Central Europe or Central Asia. It is also probable that peas were brought from Greece or Italy by the Aryans 2,000 years before Christ.

The green pea is a natural soluble mixture of starch and protein. Fresh peas are alkaline-forming, while dried peas have a tendency to produce allergic reactions and to cause gas, particularly when eaten with too much protein or concentrated starch. The best quality pea is one that is young, fresh, tender, and sweet. Use fresh, young peas in order to obtain the greatest food value and flavor. The pod should be velvety soft to the touch, fresh in appearance, and bright green in color. The pods should be well filled and the peas well developed, but not bulging. The large ripe pea is really a seed and should not be considered a vegetable.

The real “sugar” pea is grown primarily in Europe and is little known in the United States. Because Chinese food is so popular in this country, there is a variety of pea grown and picked for the thick, soft, green pods that are used in these dishes. Their roughage is great for the intestinal tract, and they are very nourishing. However, this herbaceous, tendril-climbing legume can be eaten, pod and all, in any variety, if picked young enough. Those people who are troubled with a lot of gas or with a sensitive stomach wall or intestinal tract may find the hulls of the more mature pea irritating. In such cases, the peas should be pureed, or liquefied, to avoid irritating disturbances.

Fresh green peas tend to lose their sugar content unless they are refrigerated to about 32 degrees F shortly after being picked. They should be cooked soon after they have been picked, for they lose their tenderness and sweetness as they age. Shell just before cooking, retaining a few of the pods to cook with the peas for additional flavor. Cook in as little water as possible, so that no water need be discarded after cooking. If some pot liquor does remain after cooking, use it soup or as a base in the liquefied vegetable drink.

Never cook peas in bicarbonate of soda water in order to keep their fresh green appearance. This method not only destroys the food value and digestibility of the pea, but is totally unnecessary. Peas cooked in a vessel that is vapor-sealed or that has a tight lid, or steamed in parchment paper, with little water, retain their flavor, greenness, and vitamins. When combined with carrots or turnips, peas are particularly tasty, and when a little onion is added, they need not be seasoned. If seasoning is desired, add a little dehydrated broth powder after cooking and serve with butter.

The pea is a fairly rich source of incomplete protein. As an alkaline ash vegetable, it is highly nutritious when eaten raw, and is more easily digested than beans. However, it takes a strong digestive tract to properly digest raw peas. To eat in their raw state, liquefy, and combine with other vegetables, proteins, or starches, to help aid in their digestion. Do not combine with fruits.

THERAPEUTIC VALUE

This alkaline-reacting vegetable is an outstanding source of vitamins A, B1, and C. The pea pods are very high in chlorophyll, iron, and calcium-controlling properties. Discarded pods are discarded vitamins and valuable minerals. Fresh garden peas are slightly diuretic in action. They also give relief to ulcer pains in the stomach because they help use up the stomach acids. In cases of ulcers, however, peas should be pureed. People who have a vitamin A deficiency should eat them raw, liquefied, or in juice. They should be eaten in combination with non-starchy vegetables to get the full value of the vitamin A they contain.

NUTRIENTS IN ONE POUND

Calories: 201

Protein: 13.7g

Fat: 9.8g

Carbohydrates: 36.1g

Calcium: 45mg

Phosphorus: 249mg

Iron: 3.9mg

Vitamin A: 1,390 I.U.

Thiamine: .69mg

Riboflavin: .33mg

Niacin: 5.5mg

Ascorbic Acid: 54mg

Carrot

March 30, 2015

The carrot has been native to Europe since ancient times, and was introduced to the United States during the period of early colonization. Carrots soon became a staple garden crop. Today, they are one of the major truck and garden vegetables.

Depending on the variety, carrots grow to maturity and are ready for market within 70 to 120 days. They are always in season, and are produced in nearly all states. The largest carrot producers are Texas, Florida, and New York. Carrots are so easy to raise that a garden in your backyard in can yield carrots that are rich in vitamins and high in mineral content.

When purchasing carrots, look for firm, smooth, well-shaped carrots of good color and fresh appearance. The tops should be fresh and green, unless they have been damaged in transit from grower to market. Carrots with excessively thick masses of leaf stems at the point of attachment arc usually undesirable because they have large cores and may be woody. Look for carrots with “eye appeal.”

Carrots may be utilized in the diet in many ways. The best way is to eat them raw and as fresh as possible. Raw cam sticks and curls are attractive garnishes and appetizers. Grated carrot, steamed in a stainless steel kettle or baked in the oven and served with parsley and butter, is a nice dish. The bright color of carrots makes them appealing and appetizing to serve with dinner, in salads, with other vegetables, or with cottage cheese or apples and nuts.

Carrot tops are full of potassium, but because of this they are so bitter that the average person does not enjoy them. However, a small portion of the tops may be cut fine and put into mixed salads, or a bunch may be tied with string and cooked in broths or soups for flavoring and for their high mineral content. Lift them out before saving.

THERAPEUTIC VALUE

Because the carrot is so high in vitamin A, it has been used extensively in the diet to improve the eyesight. Carrots were used in World War II in aerial training schools to improve the eyesight of the students.

Many children have lower jaws that are underdeveloped. This deformity is usually the result of calcium deficiency in the child’s early growth. Babies do not always get enough calcium and some do not have enough raw food or other chewing foods that help promote normal growth of bones and teeth. It is good for a child to have a raw carrot with each meal. I have seen the teeth of children straighten out and the lower jaw develop in a year, when they were given a carrot to chew on before each meal.

Carrots contain a great deal of roughage. They will help in an cases of constipation.

Used as a general bodybuilder, carrot juice is excellent. This juice is presently used in cases of severe illness, and as a foundation in cancer diets. It is delicious and nutritious when combined with other juices such as parsley, celery, watercress, endive, or romaine lettuce.

Everyone can benefit from drinking fresh vegetable juice, and carrot juice one of the best. Some juice vendors believe that die short, stubby carrot is the most flavorful and colorful, and contains more vitamins and minerals. However, the long, deader carrot can be high in these values, too, and is also used.

NUTRIENTS IN ONE POUND

Calories: 179

Protein: 4.8 g

Fat: 1.2 g

Carbohydrates: 37.2 g

Calcium: 156 mg

Phosphorus: 148 mg

Iron: 3.2 mg

Vitamin A: 48,000 I.U.

Thiamine: 0.27 mg

Riboflavin: 0.26 mg

Niacin: 2 mg

Ascorbic acid: 24 mg

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