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

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

Melon

June 29, 2015

The many varieties of the popular melon give us certain elements not found in any other food. The honeydew melon originated in Asia, and it is believed that, as early as 2,400 B.C., this distinct type of muskmelon was growing in Egypt. The cantaloupe is native to India and Guinea and has been cultivated for more for more than 2,000 years. In Europe, it was first grown from seed transported from its native habitat.

The highly alkalizing honeydew was introduced to America in 1900 and Arizona and California have become the biggest producers. It is available the year around, but it is at its peak of abundance in July through September. The cantaloupe is available from late May through September, but is most abundant in June and July.

Both the honeydew and the casaba, which is another variety of winter melon, are usually picked before maturity and ripened off the vine. Cantaloupe, however, do not develop any additional sugar after they are picked. This melon should be picked when it is still hard and pulls off the vine smoothly, without leaving a jagged scar.

Learn to select melons by the color and firmness of their rind, and by fragrance. The cantaloupe may have a coarse netting over its surface (with a yellow, not green color beneath when ripe), or it may be of fine texture, depending again upon variety. Choose cantaloupe for their sweet fragrance. The casaba rind is golden in color and should feel heavy when ripe. A ripe honeydew has a creamy yellow surface color, and usually the scar in the blossom end yields to slight pressure.

The coloring of the flesh also is important, both as to degree of ripeness and to pleasing the eye and thus the palate. When fully ripe, casaba melons are cream in color, honeydews a yellowish cream in color, and cantaloupes either a light or dark shade of salmon, depending upon variety. Deeply colored flesh in the melon denotes that it will be high in vitamin A.

It is important to pick a thoroughly ripe watermelon in order to receive the greatest benefit. A ripe watermelon, when thumped with the fingers, has a dull, hollow sound. Another test of a good ripe melon is to try to scrape the rind with the fingernail; when the green skin comes off easily, the melon is ready to be eaten. Good watermelon has firm, crisp, juicy flesh and is never dry or fibrous.

Melons are very high in silicon, especially if eaten right down to the rind. When we discard watermelon rind, we are missing one its greatest elements. To obtain the gland- and blood-building chlorophyll, run the rind through a liquifier or juicer.

Watermelon, of course, is well-known as an efficient eliminator. Because it has such a high content of water and soluble chemicals, it can go into the bloodstream quickly and reach many of the organs of the body, depositing the chemicals needed to carry away waste.

During melon season, we should strengthen the body for the winter months with a “melon reserve” of vitamins A, B, and C, which are found in delightful form in the melon family.

THERAPEUTIC VALUE

Melon gives us an excellent supply of distilled water, along with the finest mineral elements possible. Many of us think we are drinking enough water, but our city water supplies do not give us “pure” water. Melons with their root system, pick up water from deep, in-ground reserves, and bring it to our tables in a delicious fruit substance. Consider the melon for rejuvenation and alkalinizing the body. Melons also are excellent for aiding elimination.

NUTRIENTS IN ONE POUND

Calories: 65

Protein: 1.0 g

Fat: 0.4 g

Carbohydrates: 14.4 g

Calcium: 15 mg

Phosphorus: 25 mg

Iron: 0.4 mg

Vitamin A: 1,240 I.U.

Thiamine: .10 mg

Riboflavin: .11 mg

Niacin: 0.4 mg

Ascorbic acid: 13 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

Lime

June 15, 2015

The lime is native to southeastern Asia and has been cultivated for thousands of years. It is believed that the Arabs brought them from India during the period of Mohammedan expansion in A.D. 570-900. From the earliest days of British sailing vessels, British sailors were given a regular ration of lime juice to prevent scurvy at sea, resulting in the nickname Limey for British sailors.

Limes have been grown in California and Florida since the early days of the citrus industry. After the great freeze in Florida in 1894-95, when the lemon industry was almost totally destroyed, California began growing virtually all the lemons in the United States. At this time Florida’s lime industry expanded, and now Florida grows most of the limes used in this country. California is second in production, and Mexico is a close third. Limes grow all year. Florida produces them from April to April, and California from October throughout the year. The main season for imports is May through August.

Limes that are green in color and heavy for their size are the most desirable commercially, because of their extreme acidity. The full, ripe, yellow lime does not have a high acid content. If the lime is kept until fully ripe it may be used in the very same way the lemon is used, and to fortify other foods with vitamin C. Like lemons, limes are very high in vitamin C, are a good source of vitamin B1, and are rich in potassium. They spoil easily, and limes with a dry, leathery skin or soft, moldy areas should be avoided. Store limes in a cool, dry place.

Limes contain 5 to 6 percent citric acid, and are too acid to drink without sweetening. Their natural flavor is enhanced when combined with other juices. Limes make a delicious dressing for fish, and, when added to melons, bring out the natural flavor of the melon. A few drops of lime juice added to consommé, or jellied soups, give a particular zest to the flavor. Sub-acid fruits, such as apples, pears, plums, peaches, grapes, and apricots, go best with limes.

THERAPEUTIC VALUE

Limes are good for the relief of arthritis because they have such a high vitamin C content. They are especially good for anyone with acidemia, because they are one of the most alkalinizing foods. A drink of lime juice and whey is a wonderful cooler for the brain and nervous system. Limes can be used to treat brain fever, or someone who is mentally ill. They are good for a brain with a great deal of hot blood in it, which usually shows itself in anger, hatred, or other brain disturbances. Limes make a wonderful sedative for those suffering from these afflictions.

NUTRIENTS IN ONE POUND (without rinds or seeds)

Calories: 107

Protein: 2.8g

Fat: .8g

Carbohydrates: 42.4g

Calcium: 126mg

Phosphorus: 69mg

Iron: 2.3mg

Vitamin A: 50 I.U.

Thiamine: .1mg

Riboflavin: .08mg

Niacin: .7mg

Ascorbic Acid: 94mg

Grapes

June 8, 2015

The grape is one of the oldest fruits in history. Grape seeds have been found in mummy cases in Egyptian tombs that are more than 3000 years old. At the time of Homer, the Greeks were using wines, and the Bible tells of grape cultivation in the time of Noah. North America was known to the Norse sea rovers as “Vinland”. because the grapevines were so abundant.

The Mission Fathers of California were the first to grow the European type of grape. This variety became known as the Mission grape and remained the choice variety until 1860 when other choice European varieties were introduced into this country.

Between 6,000 and 8,000 of grapes have been named and described, but only 40 to 50 varieties are important commercially. Table grapes must be attractive in appearance and sweet and firm. Large size, brilliant color, and beautifully formed bunches are the qualities desired.

There are four classes of grapes: wine grapes, table grapes, raisin grapes, and sweet (non-fermented) juice grapes. The big grape producing states, in addition to California, are New York, Michigan, and Washington.

Domestic grapes are available from late July through March, and the peak is from August to November. Grapes are also imported from February through May from Argentina, Chile, and South Africa.

Emperor grapes are a Thanksgiving and Christmas favorite. The clusters are large, long, and well-filled. The fruit is uniform, large, elongated obovoid, light red to reddish-purple, seeded, neutral in flavor, and the skin tough. They are on the October and well into March.

Thompson Seedless were first grown in California near Yuba City by Mr. William Thompson and are now very popular. The clusters are large, long, and well-filled; the fruit is medium-sized and ellipsoidal. The color is greenish-white to light golden. They are seedless, firm, and tender, and are very sweet when fully ripened. They are moderately tender skinned. Thompson Seedless grapes are on the market from late June into November.

The Tokay variety grows in large clusters that are conical and compact. The grapes are large, ovoid with a flattened end, and brilliant red to dark red. They are seeded, very firm, neutral in flavor and have thick skins. Tokay grapes are on the market from September into November.

Other table varieties include Almeria, Cornichon, Red and White Malaga, Ribier, Lady Fingers, Catawba, Delaware, and Niagara.

The principal juice grape is the Concord, a leading native grape, that is blue-black in color, medium-sized, and tough-skinned. It is also used as a table grape and is on the market in September and October.

THERAPEUTIC VALUE

Grapes are used throughout the world for curative purposes. In France, it not uncommon for people to use grapes as their sole diet for many days during the grape season. . The low incidence of cancer in these areas has been attributed to the high percentage of grapes in the daily diet. The therapeutic value of grapes is said to be due to a high magnesium content. Magnesium is an element that for good bowel movements. Grape are wonderful for re-placing this chemical element.

The juice of the Concord grape is one of the best to use. Juice from other grapes, however, can be used as well. If the juice is too sweet juice or upsets the stomach a little lemon juice can be added. Mix with pineapple juice or any citrus fruit, if desired. Used in combination with whey, soy milk, and egg yolk, it makes a wonderful tonic forthe blood. When purchasing bottled grape juice, be sure it is unsweetened.

Grape skins and seeds are good for bulk, but sometimes are irritating in conditions of colitis and ulcers, so they should not be eaten by persons who have these conditions.

When chewed well, bitter grape skins make a good laxative. There is also a laxative element found in the seeds.

Grapes are wonderful for promoting action of the bowel, cleansing the liver, and aiding kidney function. They are alkalinizing to the blood, and high in water content, so they add to the fluids necessary to eliminate hardened deposits that may have settled in any part of the body. They are wonderful for the kidneys and the bladder and are very soothing to the nervous system. The high content of grape sugar gives quick energy. Dark grapes are high in iron, which makes them good blood builders.

As grapes do not mix well with other foods, it is best to eat them alone. Make sure they are ripe, as the green acids are not good the blood. They also make a wonderful snack for children-they are sweet, and much better for them than candy!

Crushed grapes may be used as a pack on a tumor or growth. Any infected area will improve after a grape pack is applied. It can be placed on the area of disturbance for a period of three to four days.

A one-day-a-week grape diet is good, during the grape season. It can be used when elimination is desired.

NUTRIENTS IN ONE POUND

Calories: 324

Protein: 3.5g

Fat: 1.8 g

Carbohydrates: 73.5 g

Calcium: 75 mg

Phosphorus: 92 mg

Iron: 2.6 mg

Vitamin A: 3301 I.U.

Thiamine: .24mg

Riboflavin: .12 mg

Niacin: 1.9 mg

Ascorbic acid: 17 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

Strawberry

May 18, 2015

The strawberry is native to North and South America. An early Chilean variety was taken to Peru in 1557 and this same variety is still growing in Chile, Peru, Ecuador, and other South American countries. The modem strawberry was developed in Europe.

Most strawberry varieties that grow commercially today have originated within the last fifty-five years. Territories for their growth have expanded to almost every state in the Union, including the interior of Alaska.

How the name “strawberry” first came into use is often disputed. One researcher tells us that it was because straw was used between the rows to keep the berries clean and to protect the berries in the winter. Another explanation is that in Europe ripe berries were threaded on straws to be carried to market.

In 1945, about fifteen varieties constituted 94 percent of the total commercial market. The leading variety in the United States is the Blakemore, which originated in Maryland in 1923. Its firmness, earliness, and the fact that it holds its color when stored make it a leading market berry, The Klondike is grown extensively in Southern California and is one of the best shipping varieties. The Klonmore is native to Louisiana. Because it appears earlier, it is more resistant to disease and is fast replacing the Klondike in that state. Other popular varieties are the Howard 17 and the Marshall, which both originated in Massachusetts.

Strawberries are at their peak of abundance in April, May, and June; January, February, March, and July are moderate months.

Quality strawberries are fresh, clean, and bright in appearance. They have a solid red color, and the caps are attached. Strawberries without caps may have been roughly handled or are over-mature.

THERAPEUTIC VALUE

Strawberries are a good source of vitamin C, and contain a large amount of fruit sugar. They are an excellent spring tonic, and are delicious when juiced.

They can be considered an eliminative food, and are good for the intestinal tract. Strawberries have an alkaline reaction in the body. Because of their high sodium content, they can be considered “a food of youth.” They also have a good amount of potassium.

Many people complain about getting hives from strawberries. This is usually because they are not ripened on the vine. If you are allergic to strawberries, try this: run hot water over them, then Immediately follow this by running cold water over them. This takes the fuzz off the outside of the berries, which is believed to be the cause of the hives.

The seeds of the strawberry can be irritating in cases of inflammation of the bowel or colitis.

NUTRIENTS IN ONE POUND

Calories: 179

Protein: 3.5 g

Fat: 2.6 g

Carbohydrates: 35.3 g

Calcium: 122 mg

Phosphorus: 118 mg

Iron: 3.5 mg

Vitamin A: 250 I.U.

Thiamine: 0.13 mg

Riboflavin: 0.29 mg

Niacin: 1.3mg

Ascorbic acid: 261 mg

Cherry

May 11, 2015

Garden cherries originated chiefly from two species, the sour cherry and the sweet cherry. Both are native to Eastern Europe and Western Asia, where they have been cultivated since ancient times. Cherry pits have been found in prehistoric cave dwellings.

Cherries are grown in every state. Leading cherry producers are New York, Pennsylvania, Ohio, Michigan, Wisconsin, Montana, Idaho, Colorado, Utah, Washington, Oregon, and California. Washington, Oregon, and California leading sweet cherry production, while Michigan leads in production of sour cherries.

The Tartarian variety, which is mahogany to black in color, and medium to large in size, is a popular early to mid-season variety of sweet cherry. The cherry in heaviest demand for the fresh market is the Bing: an extra large, heart-shaped, deep maroon to black fruit. It is firm, high-flavored, and stands up well. Bing cherries are on the market through the months of June and July. The Black Republican and Lambert are similar in appearance to the Bing. The Royal Ann is the leading light-colored cherry, and is used primarily for canning. It is large, is light amber to yellow with red blush, and has a delightful flavor. The Schmidt is a dark red to black sweet cherry grown widely. The Windsor is another popular sweet cherry, and its color is dark red to almost black.

The leading sour varieties of the cherry are the Early Richmond of the East and Middle West, The Montmorenci and the English Morello.

THERAPEUTIC VALUE

The cherry is high in Iron, and is an excellent laxative as well as a wonderful blood builder. The black cherry is best for eating.

Cherries mix well with other fruits and with proteins, but never with starches. They are wonderful in an elimination diet. The cherry should not often be mixed with dairy foods. This fruit, which has high alkaline content, also gets rid of toxic waste, and it has a wonderful effect on the glandular system.

Black cherry juice is wonderful for flavoring teas so that sugar can be avoided. It is a wonderful gall bladder and liver cleanse because of its high iron content. Take a six-ounce glass of black cherry juice each morning before breakfast for the gall bladder and liver.

NUTRIENTS IN ONE POUND

Calories: 286

Protein: 5.3 g

Fat: 1.2 g

Carbohydrates: 71 g

Calcium: 90 mg

Phosphorus: 78 mg

Iron: 1.6 mg

Vitamin A: 450 I.U.

Thiamine: .20 mg

Riboflavin: .24 mg

Niacin: 1.7 mg

Ascorbic acid: 41 mg

Apricot

May 4, 2015

The apricot is said to have originated in China. It spread from there to other parts of Asia, then to Greece and Italy. As early as 1562 there is mention of the apricot in England in Turner’s Herbal.

It is recorded that the apricot grew in abundance in Virginia in the year 1720. In 1792 Vancouver, the explorer, found a fine fruit orchard that included apricots at Santa Clara, California. The fruit was probably brought to California by the Mission Fathers in the eighteenth century.

The apricot is a summer fruit, and is grown in the Western United States. California produces 97 percent of the commercial apricot crop. Only about 21 percent of the apricots produced commercially are sold fresh; the remainder are canned, dried, or frozen.

Tree-ripened apricots have the best flavor, but tree-ripened fruit is rarely available in stores, even those close to the orchard. The next best thing to a well-matured apricot is one that is orange-yellow in color, and plump and juicy. Immature apricots never attain the right sweetness or flavor. There are far too many immature apricots on the market. They are greenish-yellow, the flesh is firm, and they taste sour. Avoid green and shriveled apricots.

THERAPEUTIC VALUE

Apricots may be eaten raw in a soft diet. Ripe apricots are especially good for very young children and for older people. This fruit is quite laxative, and rates high in alkalinity. Apricots also contain cobalt, which is necessary in the treatment of anemic conditions.

Apricots may be pureed for children who are just beginning to eat solid foods. Apricot whip for dessert is wonderful, and apricots and cream may be used in as many ways as possible. They make good afternoon and evening snacks.

Dried apricots have six times as much sugar content as the fresh fruit. Therefore, persons with diabetic conditions must be careful not to eat too much dried apricot. Because of its sugar content, however, it is good when we need an energy boost.

Dried fruits should be put in cold water and brought to a boil the night before, or permitted to soak all night, before eating. Bringing the water to a boil kills any germ life that may be on the fruit. Sweeten only with honey, maple syrup, or natural sugars.

NUTRIENTS IN ONE POUND

Calories: 241

Protein: 4.3 g

Fat: 0.4 g

Carbohydrates: 55.1 g

Calcium: 68 mg

Phosphorus: 98 mg

Iron: 2.1 mg

Vitamin A: 11,930 I.U.

Thiamine: 0.13 mg

Riboflavin: 0.17 mg

Niacin: 3.2 mg

Ascorbic acid: 42 mg

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