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

Blackberry

August 18, 2014

Blackberries are native to both North America and Europe, but cultivation of this fruit is largely limited to North America. In the early days of the United States, when land was cleared for pasture, blackberry bushes began to multiply. There are many hybrids of blackberries, and both man and nature have had a hand in this process. By 1850, cultivated blackberries had become very popular. Blackberries are now cultivated in almost every part of the United States. Texas and Oregon probably have the largest numbers of acres planted with blackberries. Cultivation of this berry has been slow, because wild berries grow in abundance all over the country. The summer months are the peak season for blackberries.

A quality berry is solid and plump, appears bright and fresh, and is a full black or blue color. Do not choose berries that are partly green or off-color, because the flavor will not be good.

THERAPEUTIC VALUE

Blackberries are high in iron, but can cause constipation. They have been used for years to control diarrhea. If blackberry juice is mixed with cherry or prune juice, the constipating effect will be taken away. If one can take blackberry juice without constipating results, it is one of the finest builders of the blood.

Much like spinach, raisins, apples, plums and grapes, blackberries are rich in bioflavonoids and Vitamin C, but other nutritional benefits include a very low sodium count and having only 62 calories to a cup. The dark blue colour ensures blackberries have one of the highest antioxidant levels of all fruits. Antioxidants, well-known for lowering the risk of a number of cancers, are a huge bonus, but be aware the berries are best consumed in their natural state to get the full benefits.

The berries are known by a variety of names, which include brambleberries, bramble, dewberry, thimbleberry and lawers. Consumption of blackberries can help to promote the healthy tightening of tissue, which is a great non-surgical procedure to make skin look younger. Prolonged consumption also helps keeps your brain alert, thereby maintaining clarity of thought and good memory. The high tannin content of blackberries provides a number of benefits to reduce intestinal inflammation, alleviate hemorrhoids and soothe the effects of diarrhea.

Traditionally, the leaves and barks of the plant have also been consumed. The leaves of blackberries have been used to treat mild inflammation of the gums and sometimes even sore throats. The astringent tannins are effective in oral hygiene when used as a gargle or mouthwash. The leaves can also be used in a refreshing cup of tea or enhanced as a therapeutic drink. Not everyone will like the flavor, so to mask the bitter taste, honey or another form of sweetener may be added. The healthy dose of Vitamin K aids in muscle relaxing, so some women use the berries to alleviate labor pains. As part of a regular diet, the juice can also be used to regulate menstruation as it is very effective in helping blood to clot.

NUTRIENTS IN ONE POUND

Calories: 294

Protein: 5.4 g

Fat: 3.6 g

Carbohydrates: 59.9 g

Calcium: 163 mg

Phosphorus: 154 mg

Iron: 4.1 mg

Vitamin A: 1,460 I.U.

Thiamine: 0.12 mg

Riboflavin: 0.03 mg

Niacin: 1.3 mg

Ascorbic acid: 106 mg

Lemon

August 11, 2014

Lemons, one of the most highly alkalizing foods, are native to tropical Asia, where cultivation goes back at least 2,500 years. In the twelfth century the Arabs brought lemons to Spain and Africa. It was Christopher Columbus, according to Las Casa, the Spanish historian, who brought seeds of lemons with him from the Canary islands on his second voyage.

In the New World, lemons were introduced by the Spanish adventurers in Haiti, then known as Hispaniola. In the US, Florida was the first lemon-producing area, and this state led in production of lemons until the heavy freeze in 1895 killed the lemon groves. They were never replanted. Now, about 95 percent of the lemons used in the US and Canada are produced in southern California. The other 5 percent are grown in Italy. Italy and California together produce all of the world’s entire supply of lemons.

In 1870, a variety of lemon called the Eureka was started from the Sicilian lemon seed planted in Los Angeles by C.R. Workmen. The Eureka, along with Libson, are the two varieties most commonly grown commercially. The Eureka grows in prolific quantity and is early-bearing, from late spring to summer; the Libson tends to bear only one large crop a year, in either spring or winter. A single lemon tree has been known to produce 3,000 lemons a year. This is because lemon trees bloom and ripen fruit every month of the year. The most fruit is produced between January and May.

The best lemons have skin of an oily, fine texture and are heavy for their size. This type is more apt to be full of juice, with a minimum of seeds and waste fibers. Choose lemons of a deep yellow color for ripeness and juice. They should be firm, but not hard, to the touch. Avoid using lemons that show signs of bruises, as fruits that have been mechanically injured are more subject to mold. Decay on the fruit appears as a mold or a discolored soft area at the stem end. Shriveled or hard-skinned fruits, or those that are soft or spongy to the touch, are not desirable. They may be old, dried out, mechanically injured, or affected by a rot at the center.

Lemon juice makes a good substitute for vinegar, especially in salad dressing, and for flavorings generally. Use a little lemon juice to cut the sweetness in very sweet fruit juices and use lemons in milk or cream, or canned milk, to curdle it, or when you want to make cheese. Use lemon to soften water to make an excellent rinse.

THERAPEUTIC VALUE

The lemon is rich in alkaline elements. Fresh lemon juice is an outstanding source of vitamin C. However, most of this valuable vitamin is lost if the juice is left exposed to air too long. Lemons are high in potassium, rich in vitamin B, and maybe considered a good source of vitamin G. Both lemons and limes contain 5-6 percent citric acid as compared with oranges, which contain 1 to 2 percent. The lemon is classified as an acid fruit, along with other citrus fruits, cranberries, loganberries, loquats, pineapples, pomegranates, strawberries and tamrinds.

Lemons are ideal for getting rid of toxic materials in the body, but citric acid in lemons can really stir up inactive acids and inactive toxic settlements of the body. The mineral content of the lemon is alkaline-forming in its ash. However, before this alkaline ash goes into the tissues, the citric acid is stirring up many of the acids in the body and it is difficult to get rid of the toxic conditions. We cannot get rid of these toxins because the kidneys, bowels, lungs and skin are not throwing off the body acids fast enough. When these acids are not thrown off quickly enough, they stay in the body becoming so active that academia and other irritating conditions may arise. A person with a highly acid stomach and acid reactions in the body will find that he/she is allergic to many foods. Citric acid would not produce as many irritating effects in persons with this problem if they would first make sure that the eliminative organs were working properly.

Lemons, and all citric acid fruits, are good in cases of putrefaction, especially of the liver. In many cases, they will help stirrup any latent toxic settlements in the body that cannot be eliminated any other way. Lemon drinks help tremendously when we need to remove the impurities and fermentative effects of a bad liver. We have often used citric acid diets with excellent results. But citric acid juices do thin the blood and we must remember that the elimination diet is only a part of what we require for right living.

Lemons are wonderful for throat trouble and catarrh. At the first sign of a cold, drink a glass of warm, unsweetened lemonade, and the cold maybe prevented. Lemons may aid in digestion and can strengthen resistance. A little lemon and the yolk of a raw egg in a glass of orange juice is an excellent mild laxative, as well as a nutritious drink. But, if you are extremely irritable, nervous, sensitive, or highly toxic, use vegetable juices or vegetable broths instead of citric acid fruits.

Lemons are wonderful for fevers, because a feverish body responds to citric acid fruits better than any other food. If we could live correctly, we would find that citrus fruits are one of the most wonderful foods to put in the body. By “living correctly,” I , mean that if the skin is eliminating properly, it would be able to take care of its share of the waste materials that have to be eliminated. When the skin is not eliminating well and acids are stirred up with citrus fruit, the kidneys have to do more work than they are capable of doing. In this case, it is best to use vegetable juices instead of citrus juice to avoid stirring up the toxemia acids in the body. Vegetable juices carry off toxemia acids and act more as a sedative. Before we use lemons, we should make sure that the eliminative organs are working well, because if they are not, the citric acid will cause over activity. This over activity will result in constant catarrhal discharges, as well as many highly acid reactions in the body.

Lemons can be used very effectively in cases of influenza. My late teacher, Dr. V. G. Rocine, gave me this remedy for influenza many years ago: Bake a lemon for twenty minutes in the oven. Cut it in half and squeeze one half of the baked lemon into a glass of hot water. Drink this every half hour, as long as the fever is present.

The lemon seems to have the properties of increasing elimination through the skin, and therefore helps reduce the fever. The lemon also has certain effects on the germ life found in influenza, since it is a wonderful germicide. In fact, there are at least twenty different germs that can be destroyed by the use of lemon itself. To make this influenza remedy more complete, Dr. Rocine used a boneset tea along with it to control the calcium that is necessary whenever there is a fever.

NUTRIENTS IN ONE POUND (including peel)

Calories: 90

Protein: 3.3 g

Fat: 0.9 g

Carbohydrates: 41 g

Calcium: 274 mg

Phosphorus: 67 mg

Iron: 3.1 mg

Vitamin A: 301 I.U.

Thiamine: 0.06 mg

Riboflavin: 0.18 mg

Niacin: 0.9 mg

Ascorbic acid: 346 mg

Lime

August 4, 2014

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

Lettuce

July 28, 2014

Lettuce is one of the oldest vegetables and probably originated in India or Central Asia. According to the writings or Herodotus, lettuce was served to the Persian kings as far back as the sixth century BC. It was a popular Roman food at about the beginning of the Christian era, and in the first century AD a dozen distinctively different varieties were described by Roman writers of the era. There is also evidence that lettuce was grown in China in the fifth century AD.

Columbus may have carried lettuce seeds to the New World, for it was being cultivated in the Bahamas in 1494. It was a common vegetable in Haiti as early as 1565, and Brazil was reported to have cultivated before 1650. The early colonists evidently introduced lettuce into the US, and in 1806 16 varieties were reported growing in American gardens.

Both the English and Latin words for lettuce are based on the heavy, milky juice of the vegetable, which is characteristic of the lettuce family. The primitive forms of lettuce has long stems and large leafs grew at the end of these stems. These closed-packed lettuce heads were well developed in Europe by the 16th century, while the loose common head type of developed later.

Lettuce has become the most valuable truck crop, and 85% of the commercial crop is produced in the west-California, Arizona, Colorado, Washington, Oregon, and Idaho. The northeast and south Atlantic states are also important lettuce growing regions.

Lettuce is available all year, and the peak months are May, June, and July. Although the crisp head and butter head types are the most important from a commercial standpoint, the Cos or Romaine type are bets from a health standpoint, as the sun is allowed to penetrate each leaf. The leaves generally have less of the bitterness that is characteristic of some types of head lettuce. The “leaf” or the “bunching” type of lettuce is distinguished by loose leaves that do not form a head. This type is best for home gardening, as it can be grown in areas where the temperature is too high for successful growing of the other types of lettuce. The stem type lettuce has an enlarged stem and no head. The leaves are not as palpable as the other types of lettuce leaves except when young and tender. The stems are pulled and eaten raw or cooked.

Lettuce of good quality should be fresh, crisp, and tender, and if in head lettuce form, the head should be fairly firm to hard. Lettuce with a well developed seed stem has a bitter flavor.

THERAPEUTIC VALUE

Leaf lettuce is much richer in iron than head lettuce. We do not advocate using head lettuce in the diet, for it contains little nourishment. It contains significantly lower amounts of vitamins A and C than green Romaine lettuce. The darker green outside leaves contain a much higher proportion of the valuable food elements than the light colored inner leaves. Head lettuce is very gas forming , and really only offers bulk to the intestinal tract. It has an alkaline ash, however, and is not stimulating. Also, it is excellent for those who would like to lose weight. It also has many sleep promoting elements and makes good lettuce juice, which help promote sleep. It tends to slow down the digestive effect of the intestinal tract.

NUTRIENTS IN ONE POUND (head lettuce)

Calories: 57

Protein: 3.8 g

Fat: 0.6 g

Carbohydrates: 0.1 g

Calcium: 86 mg

Phosphorus: 78 mg

Iron: 1.6 mg

Vitamin A: 1,710 I.U.

Thiamine: 0.20 mg

Riboflavin: 0.21 mg

Niacin: 0.5 mg

Ascorbic acid: 24 mg

Plums and Fresh Prunes

July 21, 2014

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

Raspberry

July 14, 2014

The red raspberry was first cultivated about 400 years ago on European soil. Cultivation spread to England and the United States, where the native American raspberry was already well known.

In 1845, Dr. Brinkle of Philadelphia became the first successful producer of raspberries in this country, and he originated many varieties. By 1870, this berry had become an important crop in the United States.

The red raspberry is native to the northern United States, and the black raspberry is found in the South. The purple raspberry is a hybrid between the red and the black, and did not become important until about 1900.

The raspberry has a wide range of colors. A yellow is raspberry found growing wild in many areas, particularly in Maryland. The Asiatic species of raspberry has a color that ranges through red, orange, yellow, lavender, purple, wine, to black. Even white berries are found in many species in their wild state. Pink berries have been found in Alabama and Oregon, and lavender ones in North Carolina. In the West, the wild black raspberry is often not quite black, but rather a deep wine in color. The market berry is usually the cultivated berry and is both red and black. There are many varieties of each that are popular. The market runs from supply mid-April through August, and the peak month is July.

A quality berry is plump, with a clean, fresh appearance, a solid, full color, and is usually without adhering caps. Berries with caps attached may be immature. Overripe berries are usually dull in color, soft, and sometimes leaky.

THERAPEUTIC VALUE

Raspberries are considered a good cleanser for mucus, for catarrhal conditions, and for toxins in the body. They are a good source of vitamins A and C. Raspberries leave an alkaline reaction. They should never be eaten with sugar.

Raspberries are wonderful in juice form and can be used as a cocktail before meals, since they stimulate the appetite. Raspberry juice is delicious mixed with other juices.

NUTRIENTS IN ONE POUND

Calories: 177

Protein: 4.2 g

Fat: 0.4 g

Carbohydrates: 42.4 g

Calcium: 254 mg

Phosphorus: 150 mg

Iron: 1.5 mg

Vitamin A: 2,240 I.U.

Thiamine: 0.29 mg

Riboflavin: 0.30 mg

Niacin: 3.6 mg

Ascorbic acid: 166 mg

Grape

July 7, 2014

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

Melon

June 30, 2014

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

Tomato

June 23, 2014

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

Pea

June 16, 2014

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

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

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

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

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

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

THERAPEUTIC VALUE

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

NUTRIENTS IN ONE POUND

Calories: 201

Protein: 13.7g

Fat: 9.8g

Carbohydrates: 36.1g

Calcium: 45mg

Phosphorus: 249mg

Iron: 3.9mg

Vitamin A: 1,390 I.U.

Thiamine: .69mg

Riboflavin: .33mg

Niacin: 5.5mg

Ascorbic Acid: 54mg

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