Foundation for Advancement in Cancer Therapy

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

Beets

June 5, 2017

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 vermilion 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

Plums and Fresh Prunes

May 30, 2017

The early colonists found plums growing wild along the entire Eastern coast. They were one of many fruits eaten by the Indians before the coming of the white man, and reports of early explorers mention the finding of plums growing in abundance. Today however native plums are not important commercially. The European type of plums, Prunas Domestica, has replaced the native plum. Plum pits from Europe probably were brought to America by the first colonists, for it is reported that plums were planted by the Pilgrims in Massachusetts, and the French brought them to Canada.

Although plums came to America by way of Europe, they are believed to have originated in Western Asia in the region south of the Caucasus Mountains to the Caspian Sea. According to the earliest writings in which the European plum is mentioned,the species dates back at least 2000 years.

Another species, Prunus Institia, known to us as the Damson plum, also came to America by way of Europe. This plum was named for Damascus and apparently antedates the European type, although Damson pits have been found in the lake dwellings of Switzerland and in other ancient ruins.

Another important species, the Japanese plum, was domesticated in Japan, but originated in China. It was introduced in the United States about 1870. This type is grown extensively in California.

Plums have been grown in some of the Spanish mission gardens of California at least as early as 1792, and the first prune plums grown in California were produced in Santa Clara Mission. However, the present California prune industry is not based on these but the French prune, Petite Prune d’Agen, scions of which were brought to California from France in 1856 by Pierre Pellier. French-type prunes grown in California orchards were shipped in to San Francisco markets in 1859.

Botanically, plums and prunes of the European or Domestica type belong to the same species. The interchangeable use of the terms “plum and prune” dates back for several centuries. Plum is Anglo-Saxon, and prune is French. It is uncertain just when the word prune was first used to designate a dried plum or a plum suitable for drying. The prune is a variety of plum that can be dried without fermenting when the pit is left in. Fresh prunes, as compared with plums, have firmer flesh, higher sugar content, and frequently higher acid content. A ripe, fresh prune can be separated from the pit like a freestone peach, but a plum cannot be opened this way.

Of all the stone fruits, plums have the largest number and greatest diversity of kinds and species. H.F. Tysser, editor of Fruit Manual, published in London, says there are over 2000 varieties. Samual Fraser, in his book America Fruits, speaks of a list of about 1500 varieties of Old World plums alone, and says there probably are just as many varieties of plums native to this continent. In addition, there is a long list of Japanese and Chinese plums.

Almost all of the plums shipped in the United States are grown in California. There are two types of California plums, Japanese and European. The former marketed early in the season and the latter in mid season or later. The Japanese varieties are characterized by their large size, heart-shape, and bright red or yellow color. Japanese varieties are never blue.

Plums and prunes of good quality are plump, clean, of fresh appearance, full colored for the particular variety, and soft enough to yield to slight pressure. Unless one is well acquainted with varieties, color alone cannot be replied upon an indication of ripeness. Some varieties are fully ripe when the color is yellowish-green, others when the color is red, and others when purplish-blue or black. Softening at the tip is a good indication of maturity. Immature fruit is hard. It may be shriveled and is generally of poor color or flavor. Over mature fruit is generally soft, easily bruised, and is often leaky.

THERAPEUTIC VALUE

Fresh plums are more acid to the body than fresh prunes. When too many plums are eaten, an over acid condition results. When prunes are dried, however they are wonderful for the nerves because the contain a phosphorus content of nearly 5 percent.

Prunes have a laxative effect. The dried prune is better to eat than the fresh plum or prune. The salts contained in the dried prune are valuable as food for the blood, brain and nerves. The French prunes are considered the best for their value to the nervous system.

NUTRIENTS IN ONE POUND

Calories: 218

Protein: 3 g

Fat: 0.9 g

Carbohydrates: 55.6 g

Calcium: 73 mg

Phosphorus: 86 mg

Iron: 2.2 mg

Vitamin A: 1200 I.U.

Thiamine: 0.28 mg

Riboflavin: 0.18 mg

Niacin: 2.1 mg

Ascorbic acid: 20 mg

Rhubarb

May 22, 2017

Rhubarb is a species of plant in the family Polygonaceae. They are herbaceous perennials growing from short, thick rhizomes. They have large leaves that are somewhat triangular, with long fleshy petioles. They have small flowers grouped in large compound leafy greenish-white to rose-red inflorescence.

Most commonly, rhubarb’s leaf stalks are cooked with sugar and used in pies and other desserts. A number of varieties have been domesticated for human consumption, most of which are recognized as Rheum x hybridum by the Royal Horticultural Society.

Rhubarb is usually considered to be a vegetable; however, in the United States, a New York court decided in 1947 that since it was used in the United States as a fruit, it was to be counted as a fruit for the purposes of regulations and duties. A side effect was a reduction on imported rhubarb tariffs, as tariffs were higher for vegetables than fruits.

THERAPEUTIC VALUE

Rhubarb can be used as a strong laxative. Its roots have been used as a laxative for at least 5,000 years.

The roots and stems are rich in anthraquinones, such as emodin and rhein. These substances are cathartic and laxative, which explains the sporadic use of rhubarb as a dieting aid. These molecules also contain sugars attached to them and are hence glycosides. Glycosides can retain water more thus adding to the cathartic action.

Rhubarb roots are used in traditional Chinese medicine; rhubarb also appears in medieval Arabic and European prescriptions.

The rhizomes (’roots’) contain stilbenoid compounds (including rhaponticin), which has shown to lower blood glucose levels in diabetic mice.

NUTRIENTS (per 100 grams)

Carbohydrates 4.54 g

Sugars 1.1 g

Dietary fibre 1.8 g

Fat 0.2 g

Protein 0.9 g

Water 93.61 g

Folate 7 μg

Vitamin C 8 mg

Vitamin E 0.27 mg

Vitamin K 29.3 μg

Calcium 86 mg

Iron 0.22 mg

Potassium 288 mg

Sodium 4 mg

Zinc 0.1 mg

Mango

May 15, 2017

The mango is said to have originated in Burma, Malaya, or the Himalayan region of India. It has been in cultivation for over 4000 years and has entered prominently in Hindu mythology and religious observances. It is now a familiar fruit to all parts of the tropic zone, and is as important there as the apple is in our more temperate climate.

Although the mango is not too well-known in this country, some parts of the world value this fruit highly. Glowing descriptions of mangoes can be found in the literature of these countries. The Turkoman poet, Amir Khusrau, for instance, wrote of the mango in the fourteenth century: “The mango is the pride of the garden, the choicest fruit of Hindustan. Other fruits we are content to eat when ripe, but the mango is good in all stages of growth.”

The first attempt to introduce the mango into this country was made in 1833, when plants were transported to Florida from Mexico. These trees died, and another attempt was made thirty years later when seedling trees were introduced. The real success of its culture came at the beginning of this century, when choice grafted trees were brought from India. Because the fruit’s susceptibility to frost, its culture is limited to certain sections of Florida, where it is a summer crop only.

The mango tree is a member of the sumac family. Its sometimes grows as high as 40 feet. Its leaves are shiny and its flowers yellow or of a reddish hue. There are hundreds of varieties of mangoes, and they range from the size of plums to that of apples, often weighing a pound or more. The common color of the mango is orange, although the fruit may range from green to yellow or red.

This fruit is available from May to September, the peak month being June. Some varieties are shipped in from China, Jamaica, Mexico and Cuba. A quality mango has a fairly small seed stone, and the pulp is delicate and smooth. The fruit should be fresh in appearance, plump, and firm to the touch; however the test of quality is in its taste.

Mangoes are best eaten as a fresh fruit. They have a high sugar content, although they are slightly acid in taste. Mangoes are good used in combination with other fruits in salads, and in some parts of the world they are roasted. Both the flavor and aroma of mangoes are spicy and attractive. To conserve the aroma, do not cut until just before serving.

THERAPEUTIC VALUE

Mangoes contain a considerable amount of gallic acid, which may be binding to the bowels. It is excellent as a disinfectant to the body. Many people claim the mango is a great blood cleanser,and it also has fever-soothing qualities. mango juice will reduce excessive body heat. Mangoes are also wonderful for helping to throw off body odors.

NUTRIENTS IN ONE POUND

Calories 198

Protein 2.1g

FAT 0.6g

Carbohydrates 51.6g

Calcium 27mg

Phosphorus 39mg

Iron 0.6g

Vitamin A 14,5901I.U.

Thiamine 0.19mg

Riboflavin 0.17mg

Niacin 2.8 mg

Ascorbic acid 106mg

Banana

May 8, 2017

Bananas were cultivated in India 4,000 years ago. In 1482, the Portuguese found the banana on the Guinea coast and carried it with them to the Canary Islands. Spanish priests are credited with having introduced this fruit to tropical America when they arrived as missionaries in the sixteenth century. Now, the banana can be found in all tropical countries.

The first known species of banana is the plaintain. or cooking banana. The plantain has a salmon-colored and gummy texture, and a slightly acid taste. This fruit has been a substitute for bread or potatoes in many countries, and is slowly being introduced to the United States.

Bananas are usually harvested green, shipped green, and ripened by wholesale fruit jobbers in air-conditioned ripening rooms. The Gros Michel variety is the most popular of the many varieties. It produces the largest and most compact bunch, which makes it easier to ship. The thick skin of the banana protects the soft fruit.

Other popular varieties of banana are the Claret, or red banana, which has a gummy flesh; the Lady Finger, which is the smallest variety, but has a delicate, sweet flavor; and the Apple, which has an acid flavor and tastes somewhat like a mellow apple.

In the tropics, bananas are often cooked and served with beans, rice, or tortillas. In the Latin American countries, the ripe banana is sometimes dried in the sun in much the same manner as figs and raisins. They arc often sliced when ripe and left in the sun until they are covered with a coating of white, sugary powder that arises from their own juices.

The banana has no particular growing season. A ripe banana is firm, with a plump texture, strong peel, and no trace of green on the skin. A skin that is flecked with brown means the fruit is good.

Fully ripe bananas are composed of 76 percent water, 20 percent sugar, and 12 percent starch.

THERAPEUTIC VALUE

The sugars in the banana are readily assimilated, and they contain many vitamins and minerals, and a great deal of fiber. They are excellent for young children and infants and are good in reducing diets because they satisfy the appetite and are low in fat.

Because they are so soft, they are good for persons who have intestinal disturbances, and for convalescents. Bananas feed the natural acidophilus bacteria of the bowel, and their high potassium content benefits the muscular system.

NUTRIENTS IN ONE POUND (edible portion)

Calories: 299

Protein: 3.6 g

Fat: 0.6 g

Carbohydrates: 69.9 g

Calcium: 24 mg

Phosphorus: 85 mg

Iron: 1.8 mg

Vitamin A: 1,300 I.U.

Thiamine: 0.27 mg

Riboflavin: 0.19 mg

Niacin: 1.7 mg

Ascorbic acid: 29 mg

Okra

May 1, 2017

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

Pineapple

April 24, 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

Mushroom

April 17, 2017

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

Carrot

April 10, 2017

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

Lima Beans

April 3, 2017

Records found in old Peruvian tombs show that lima beans have been around for centuries. European explorers found this vegetable in Lima, Peru, and this is where the name comes from. Lima beans probably originated in Guatemala, and are still grown in tropical regions.

The flourishing dry lima bean industry of southern California seems to have started in 1865. In this year, Henry Lewis bought a few hundred pounds of lima bean seeds from a tramp steamer from Peru that had put in port at Santa Barbara. Most of the dry lima bean crop is produced along the Pacific coast from Santa Ana to Santa Barbara, and Florida is also a large producer of lima beans. The peak months of supply are July through October.

There are two types of lima beans. The large “potato” type have large pods and are fleshy and not likely to split at maturity. The baby lima bean is an annual plant that matures early. The pods are small and numerous, and are likely to split open at maturity.

When selecting lima beans, look for quality pods that are fresh, bright green in color, and well-filled. Lima beans, when shelled, should be plump with tender skins, green to greenish white. The skin should puncture when it is tested. Hard, tough skins mean that the bean is over mature, and these beans usually lack flavor. Lima beans are often called “butter” beans.

THERAPEUTIC VALUE

Lima beans can be used either dry or fresh. Fresh lima beans are alkaline and have high protein value. Dry limas are hard to digest, and the dry skin is irritating to an inflamed digestive system. Lima beans are beneficial to the muscular system.

Lima beans are excellent as a puree in soft diets for stomach disorders. They make a tasty baked dish, such as bean loaf. One pound of lima beans contains as many nutrients as two pounds of meat!

Dry beans have high protein content of almost 18%, but fresh beans are only 4% protein. The kidney bean and navy bean are very similar in makeup and therapeutic value to the lima bean.

NUTRIENTS IN ONE POUND (unshelled)

Calories: 234

Protein: 13.6 g

Fat: 1.5 g

Carbohydrates: 42.8 g

Calcium: 115 mg

Phosphorus: 288 mg

Iron: 4.2 mg

Vitamin A: 520 I.U.

Thiamine: .38 mg

Riboflavin: .21 mg

Niacin: 2.5 mg

Ascorbic acid: 48 mg

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