Foundation for Advancement in Cancer Therapy

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

Grapefruit

February 26, 2018

The name grapefruit originated in the West Indies in the eighteenth century, perhaps because of the fact that its fruit grows in clusters of three to twelve or more, similar to grape clusters. This citrus fruit was cultivated more than 4000 years ago in India and Malaysia, but it was not until the sixteenth century that it was introduced to this country by the Spaniards. For many years it was not popular because of its slightly bitter taste. From 1880 to 1885 a group of Florida grapefruit growers shipped crates of the fruit to Philadelphia and New York and encouraged people to try it. In about 1915 the commercial sale of grapefruit expanded, until its production spread into three other states—California, Arizona, and Texas.

The United States furnishes about 97 percent of the world’s supply of grapefruit, and Florida and Texas together produce about 90 percent of the grapefruit grown in the United States. The Marsh seedless grapefruit is the most popular variety today.

The grapefruit tree is about the size of the orange tree and reaches a height of twenty to forty feet. Like the orange, it blooms in the spring. In California and Arizona, the fruit ripens throughout the year. Although grapefruit is available all year, it is most abundant from January through May. Grapefruit is also imported by the United States from Cuba in the late summer and early fall.

Grapefruit of good quality is firm, but springy to the touch, well-shaped, and heavy for its size—the heavier the fruit, the better. Do not choose soft, wilted, or flabby fruit. The heavy fruits are usually thin-skinned and contain more juice than those with coarse skin or those puffy or spongy to the touch.

Grapefruit often has a reddish brown color over the normal yellow, which is called “russeting.” Russeting does not affect the flavor in any way. Most of the defects found on the skin of the grapefruit are minor and do not affect the eating quality of the fruit. However, fruit with decayed spots is not desirable, as the decay usually affects the flavor. Decay may appear as a soft, discolored area on the stem end of the fruit or it may appear as a colorless area that breaks easily when pressure is applied. If the skin of the fruit appears rough, ridged, or wrinkled, it is likely to be thick-skinned.

THERAPEUTIC VALUE

Grapefruit is a subtropical acid fruit, and is highly alkaline in reaction. It is best eaten with other acid fruits, nuts, or milk. Eat grapefruit immediately after cutting into the rind to benefit from all of its goodness. For best digestion and assimilation, avoid eating grapefruit with sweeter fruits or with starches. The grapefruit is less acidulous than the lemon and is a good substitute when oranges or their juice cannot be tolerated, or when the alkaline reserves in the body need to be augmented.

Grapefruit is rich in vitamins C and B1, and is a good source of vitamin B12. It is low in calories, which makes it a good drink on a reducing diet. There is less sugar in grapefruit than in oranges. Eat the sun-ripened fruit when possible, as this fruit needs no sweetening, and is better for you. If sweetening is necessary, use a little honey.

Grapefruit is very rich in citric acids and their salts, and in potassium and calcium. Use it often in combination with meats, because grapefruit juice is excellent as an aid in the digestion of meats. However, avoid the overuse of all citric acid fruits as they are a powerful dissolver of the catarrhal accumulations in the body and the elimination of too much toxic material all at once may cause boils, irritated nerves, diarrhea, and other problems. People are often so eager to get vitamins and minerals into the body that they sometimes do not consider that the powerful action of citric acid causes irritation and discomfort.

When taken right before bedtime, grapefruit is conducive to a sound sleep. A drink of grapefruit juice first thing in the morning helps prevent constipation. It is also an excellent aid in reducing fevers from colds and the flu, and seldom causes allergic reactions.

Grapefruit rind contains the very valuable vitamin P, which is an important vitamin for healthy gums and teeth. This vitamin may be extracted by simmering the rind in water for about twenty minutes. Strain, and drink.

The sour taste of grapefruit increases the flow of digestive juices in the stomach. Grapefruit served at the beginning of a meal stimulates the appetite and helps in digestion.

This fruit is also good for any hardening of body tissue, such as hardening of the liver and the arteries. It can also help prevent stone formations.

NUTRIENTS IN ONE POUND

Calories: 133

Protein: 1.5 g

Fat: 0.6 g

Carbohydrates: 30.3 g

Calcium: 51 mg

Phosphorus: 54 mg

Iron: 0.9 mg

Vitamin A: 4770 I.U.

Thiamine: 0.11 mg

Riboflavin: 0.06 mg

Niacin: 0.06 mg

Ascorbic acid: 12 mg

Broccoli

February 19, 2018

Broccoli was grown in France and Italy in the sixteenth century, but was not well known in this country until 1923, when the D’Arrigo Brothers Company made a trial planting of Italian sprouting broccoli in California. A few crates of this were sent to Boston, and by 1925 the market was well established. Since then, the demand for broccoli has been steadily on the increase.

Broccoli is a member of the cabbage family. California, Arizona, and Texas are the main broccoli-producing states.

When choosing broccoli, look for tenderness in the stalk, especially the upper portion. If the lower portion of the stalk is tough and woody, and if the bud dusters are open and yellow, the b m – wli is over-mature and will be tough. Fresh broccoli does not keep, so purchase only as much as you can immediately use.

Broccoli is often gas-forming, but if cooked in a steamer or over a very low fire, this may be avoided. Broccoli is best if under-cooked, because the more green that is left in broccoli, the more chlorophyll will be left to counteract the sulfur compounds that form gas.

THERAPEUTIC VALUE

All of the foods in the cabbage family, including broccoli, are best if eaten with proteins, because the combination helps drive amino acids to the brain. Broccoli is high in vitamins A and C, and is low in calories. It is beneficial to the eliminative system.

NUTRIENTS IN ONE POUND

Calories: 103

Protein: 9.1 g

Fat: 0.6 g

Carbohydrates: 15.2 g

Calcium: 360 mg

Phosphorus: 211 mg

Iron: 5.6 mg

Vitamin A: 9,700 I.U.

Thiamine: 0.26 mg

Riboflavin: 0.59 mg

Niacin: 2.5 mg

Ascorbic acid: 327 mg

Cabbage

February 5, 2018

Cabbage was widely grown in ancient China. In fact, the workers on the Great Wall so many years ago were fed on cabbage and rice. When winter came, wine was added to the cabbage to preserve it, producing a sour cabbage pleasant to the taste, which didn’t spoil. A thousand years later the Tartars under Genghis Khan conquered China and carried sour cabbage with them as they overran other parts of the world. The vitamin C in cabbage was enough to prevent scurvy, the deficiency disease which killed many soldiers on long marches in ancient times.

When the Tartars came to Eastern Europe they were still eating sour cabbage, but they were preserving it with salt rather than wine. The Russians, Poles and Austrians tasted this food of their conquerors and liked it. The Austrians named it sauerkraut. The Dutch brought cole slaw to America, its name deriving from kool for cabbage and sla for salad: cabbage salad.

Raw cabbage has been known from antiquity as a remedy for drunkenness. Eating cabbage with vinegar before a drinking bout and after a feast would prevent one from feeling too strongly the effects of the wine or beer.

Pliny, the Roman naturalist, thought the best cabbages were those tiny heads that grow on the stalk after the original big head is picked. Gardeners who leave the cabbage stalk in the ground usually find these a few weeks later.

Down through the centuries cabbage has been used for just about every purpose industrious herb doctors could experiment with: chronic coughs, colic, constipation, dysentery, toothache, gout, pains in the liver, deafness, insomnia and many other ailments. Contrarily, some writers on herb medicines declared that cabbage should be avoided because of its tendency to cause flatulence.

Today we know that long cooking produces the sulfur compounds which, in the past, gave cabbage its bad name. Heat, soaking in water or cooking for too long a time break down the sulfur compounds and create the digestive problems some people have with cabbage. Serve cabbage raw if you would get the most out of it, nutritionally speaking. If you must cook it, make it brief—no more than a few minutes in a tiny bit of water. Shred or chop it finely before cooking, so that this short cooking time will be enough.

Cabbage is one of our best sources of vitamin C—raw, it may contain up to 50 milligrams per serving. It also contains considerable potassium and vitamin A. One half cup contains only 10 calories, so it is an excellent “filler” food for the calorie-counter. A dressing of lemon juice or vinegar adds almost no calories. Mayonnaise or other oily salad dressing is suitable if you are counting carbohydrate units rather than calories. When you shred cabbage for slaw for cooking, prepare it as soon as possible before eating. It loses vitamin C with every additional moment it stands before eating. Keep the cabbage head in the refrigerator and, if you don’t use it all at one meal, cover the cut side with waxed paper or foil to keep out all air.

Endive and Escarole

January 29, 2018

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

Papaya

January 22, 2018

The papaya is native to Central America . From there it has been introduced to areas favorable to its growth in Asia, Africa and Polynesia. It is second only to the banana in importance in South and Central America and Hawaii. The papaya tree is actually a large shrub not unlike a palm in appearance, and bears fruit when it is only a few months old. The fruit resembles a melon with smooth skin, and is yellowish-orange in color when ripe. The flesh is a darker orange and is from one to two inches thick. In the center of the fruit are a large number of small, round, black seeds.

The papaya has been planted in Florida and Texas, where it has met with considerable success. In California its cultivation is confined to the most protected areas in the southern part of the state.

THERAPEUTIC VALUE

The papaya is rich in vitamins. It is especially high in Vitamins A, C , and E, and is rich in calcium, phosphorus, and iron.

The papaya is high in digestive properties and has a direct tonic effect on the stomach. It is used in the treatment of stomach ulcers and fevers and has a high mucus solvent action. The papaya retains its potency in high temperatures.

NUTRIENTS IN ONE POUND

Calories: 119

Protein: 1.8 g

Fat: 0.3 g

Carbohydrates: 30.4 g

Calcium: 61 mg

Phosphorus: 49 mg

Iron: 0.9 mg

Vitamin A: 5,320 I.U.

Thiamine: 0.12 mg

Riboflavin: 0.13 mg

Niacin: 0.9 mg

Ascorbic acid: 170 mg

Orange

January 16, 2018

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

Beets

January 8, 2018

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 2, 2018

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

Pear

December 18, 2017

Pears were used as food long before agriculture was developed as an industry. They are native to the region from the Caspian Sea westward into Europe. Nearly 1000 Years before the Christian Era, Homer referred to pears as growing in the garden of Alcinous. A number of varieties were known prior to the Christian Era. Pliny listed more than forty varieties of pears. Many varieties were known in Italy, France, Germany, and England by the time America was discovered.

Both pear seeds and trees were brought to the United States by the early settlers. Like the apple, pear trees thrived and produced well from the very start. As early as 1771 the Prince Nursery on Long Island, New York, greatest of the colonial fruit nurseries, listed forty-two varieties. The introduction of pears to California is attributed to the Franciscan Fathers. Led by Father Junipera Serra, in 1776, they planted seeds carried from the Old World.

In the eighteenth and nineteenth centuries greatly improved pears were developed, particularly in Belgium and France. In 1850, pears were so popular in France that the fruit was celebrated in song and verse, and it was the fashion among the elite to see who could raise the best specimen. When the better varieties were brought into the United States a disease attacked the bark, roots, and other soft tissues of the trees, and practically destroyed the industry in the East. The European pear thrives primarily in California, Oregon, and Washington and in a few narrow strips on the south and east sides of Lake Michigan, Lake Erie, and Lake Ontario, where there are relatively cool summers and mild winters. Under these conditions, the trees are not as susceptible to pear blight, or “fire blight.”

Another kind of pear, distinguished from the European “butter fruit” with its soft, melting flesh, had developed in Asia, and is known as the sand pear. These have hard flesh with numerous “sand” or grit cells. Sand pears reached the United States before 1840, by way of Europe, and proved resistant to fire blight. Hybrids of sand pears and European varieties are now grown extensively in the eastern and southern parts of the United States. They are inferior to the European pear, but still better to eat than the original sand pear. The best European varieties grow in the Pacific States, and from these states come most of the pears used for sale as fresh fruit for processing.

Pears are grown in all sections of the country, but the Western states (California, Oregon, and Washington), produce approximately 87 to 90 percent of all pears sold commercially. Practically all pears that are processed come from the Western states.

More than 3000 varieties are known in the United States, but less than a dozen are commercially important today. The Bartlett outranks all other varieties in quantity of production and in value. It is the principal variety grown in California and Washington and is also the important commercial pear in New York and Michigan. It originated in England and was first distributed by a Mr. Williams, a nurseryman in Middlesex. In all other parts of the world it is known as Williams or Williams’ Bon-Chretien. It was brought to the United States in 1798 or 1799 and planted at Roxbury, Massachusetts under the name of Williams’ Bon Chretien. In 1817 Enoch Bartlett acquired the estate, and not knowing the true name of the pear, distributed it under his own name. The variety is large, and bell-shaped, and has smooth clear yellow skin that is often blushed with red. It has white, finely grained flesh, and is juicy and delicious.

THERAPEUTIC VALUE

Pears have a fairly high content of vitamin C and iron. They are good in all elimination diets and are a wonderful digestive aid. They help normalize bowel activity.

Pears have an alkaline excess. They are a good energy producer in the winter, when used as a dried fruit, and are a delicious summer food when fresh.

NUTRIENTS IN ONE POUND

Calories: 236

Protein: 2.6 g

Fat: 1.5 g

Carbohydrates: 59.6 g

Calcium: 49 mg

Phosphorus: 60 mg

Iron: 1.1 mg

Vitamin A: 90 I.U.

Thiamine: 0.8 mg

Riboflavin: 0.16 mg

Niacin: 0.5 mg

Ascorbic acid: 15 mg

Pineapple

December 11, 2017

Pineapples were cultivated in the West Indies long before Columbus visited there. But after his voyage to the island of Guadeloupe, it was recorded in Spain that Columbus had “discovered” the fruit. The pineapple is native to tropical America and was known to the Indians as na-na, meaning fragrance, and to the Spanish explorers as piiia, because of its resemblance to a pine cone.

History does not record how pineapples first reached Hawaii. For many years they grew wild. Then, a young Bostonian started commercial production of them there in 1901 on twelve acres of land. His company has enlarged to the present 25,000 acres. The plant of this fruit grows from two to four feet high, with a rosette of stiff, sword-shaped leaves growing from its base. Out of the rosette center grows a single, fleshy, scaly-coated fruit that is four to ten inches long. A cluster of sword-shaped leaves surmounts the fruit.

Pineapples are grown in many parts of the world, but the United States is supplied principally from Cuba, Mexico, Hawaii, and Puerto Rico. They may be obtained all year long, but are most abundant from March through July. The peak months are June and July.

A ripe pineapple in quality condition has a fresh, clean appearance, a distinctive darkish orange-yellow color, and a decided fragrance. The “eyes” of the fruit are flat and almost hollow. If the fruit is mature it is usually heavier in proportion to its size. To test for ripeness, pull at the spikes. If they pull out easily, the fruit is ripe; discolored areas, or soft spots, are an indication of bruised fruit.

THERAPEUTIC VALUE

High in vitamin C, the pineapple is considered to be a protective fruit. It is wonderful for constipation and poor digestion. The pineapple helps digest proteins, and can be used in elimination diets. It leaves an alkaline ash in the body. Pineapple is thought to have a certain amount of iodine because it grows near the ocean. When buying canned pineapple, make sure it is unsweetened. Pineapple goes well with fruit and nuts, and is good to eat on a fruit diet.

NUTRIENTS IN ONE POUND

Calories 123

Protein 1g

Fat 0.5g

Carbohydrates 33g

Calcium 39mg Niacin 0.5mg

Phosphorus 19mg Ascorbic acid 40mg

Iron 1.2mg

Vitamin A: 170 I.U.

Thiamine 0.20mg

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