Foundation for Advancement in Cancer Therapy

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

Eggplant

August 13, 2012

Eggplant is an annual plant. It belongs to the potato family, and is native to India, where it has been grown for thousands of years. Eggplant has large white to dark purple fleshy fruit that can be as large as six or eight inches in diameter. The Chinese and Arabs grew eggplant as early as the ninth century, and it is said to have been introduced into Europe by the early invaders. British traders brought this vegetable to the London market from West Africa in the seventeenth century, calling it “Guinea squash.”

According to available records, the early types of eggplant had small fruits of ovoid shape. This, perhaps, accounts for its name. Eggplant is available all year. Florida, California, Texas, Louisiana, and New Jersey produce most of the eggplant in this country.

When selecting eggplants, choose those that are heavy and firm. They should have a uniform dark color and be free from blemish. Eggplant is best steamed or baked. Cheese and tomatoes can be added for flavoring.

THERAPEUTIC VALUE

Eggplant is low in calories and is a nonstarchy fruit that is cooked as a vegetable. It contains a large amount of water. It is good for balancing diets that are heavy in protein and starches.

NUTRIENTS IN ONE POUND

Calories: 111

Protein: 4.3g

Fat: .8g

Carbohydrates: 21.7g

Calcium: 59mg

Phosphorus: 146mg

Iron: 1.6mg

Vitamin A: 100 I.U.

Thiamine: .27mg

Riboflavin: .22mg

Niacin: 3.2mg

Ascorbic Acid: 19mg

Onion

March 12, 2012

Onions are believed to have originated in Asia. When the Israelites were in the wilderness after being led out of Egypt by Moses, they yearned for onions and other vegetables they were used to eating. Onions were used by the Egyptians as offerings to their gods. They were fed to the workmen who built the pyramids, and Alexander the Great gave onions to his troops to promote their valor.

The odiferous onion and the dainty lily are members of the same family, Liliaceae. The substance that gives the onion its distinctive odor and flavor is a volatile sulfurous oil which is about half eliminated by boiling. This volatile oil is what causes tears. Holding onions under cold water while peeling them prevents the oil fumes from rising, so use water and spare your handkerchief.

Onions lose approximately 27% of their original ascorbic acid (vitamin C) after five minutes of boiling.

There are two classes of onions—strong and mild. The early grown onions are generally milder in flavor and odor and are preferred for raw use. Each of these two classes can be again categorized into four colors—red, brown, white and yellow. The white onions are the mildest. Each has many varieties.

Onions are also further divided by size for different uses. The smallest size is the pickling onion, also knows as pearl or button onion, and is not more than one inch thick. The next size is the boiling onion, which is usually an inch to two inches in diameter. The next larger size is preferred for chopping or grating. The very large Spanish or Bermuda onions are mild and sweet and good for slicing. They average two and one-half to two and three-quarters inches in diameter. In the trade, the term Valencia is used to mean Spanish-type yellow onions. The globe and flat-type yellow onions are generally referred to as yellows, and white onions of the globe and semi-globe types are generally referred to as whites.

Texas is the main early spring producer; California and Texas the main late spring states; California and New Jersey the most important early summer producers; and New York, Michigan, Minnesota, Colorado, California, Idaho, and Oregon the principal late summer states.

THERAPEUTIC VALUE

Onions are one of the earliest known food medicines, and were used for hundreds of years for colds and catarrhal disorders and to drive fermentations and impurities out of the system. The liquid from a raw onion that has been chopped up fine, covered with honey, and left standing for four or five hours, makes an excellent cough syrup. It is wonderful for soothing an inflamed throat. Onion packs on the chest have been used for years in bronchial inflammations.

Onions contain a large amount of sulfur and are especially good for the liver. As a sulfur food, they mix best with proteins, as they stimulate the action of the amino acids to the brain and nervous system. Whenever onions are eaten, it is a good idea to use greens with them. Parsley especially helps neutralize the effects of the onion sulfur in the intestinal tract.

NUTRIENTS IN ONE POUND

Calories: 157

Protein: 6 g

Fat: 0.4 g

Carbohydrates: 36 g

Calcium: 111 mg

Phosphorus: 149 mg

Iron: 2.1 mg

Vitamin A: 160 I.U.

Thiamine: 0.15 mg

Riboflavin: 0.10 mg

Niacin: 0.6 mg

Ascorbic acid: 38 mg

Apricot

February 28, 2011

Filed under: What's New? — Tags: , , , , , — admin @ 6:53 am

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 IN APRICOTS

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 OF APRICOTS

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

Rethinking Cancer DVD Reviewed in Art of Healing Magazine

June 29, 2010

The quickly expanding Australian health magazine, The Art of Healing, recently reviewed our Rethinking Cancer DVD. They are currently in over 200 Barnes & Noble bookstores throughout the US and Canada and starting to expand quickly in many more, it is a highly informative periodical exploring physical, mental, and spiritual health.

READ MORE

TO SCREEN OR NOT TO SCREEN?

December 10, 2009

The current hullabaloo about new recommendations to delay the use of mammograms and Pap smears is just part of a huge debate afoot in the medical establishment about the value of cancer screening tests in general-mammography, PSA, Pap Test, CT Scan, etc. There is widening concern that too often false-positives result or non-threatening tumors may be discovered, leading to more costly, invasive testing, unnecessary toxic treatment and undue stress. What is a responsible medical consumer supposed to do?

F.A.C.T. ’s position has always been that these tests are too invasive, too often inaccurate, too expensive and far too limited in scope to be of any real value. Because we view cancer as a systemic disease — not just the tumor or cancer cells — we believe it is more logical to focus on detecting — and correcting — any imbalance in the body chemistry that could be the cause of abnormal cell production. This is why we have long recommended the Human Chorionic Gonatrophin (HCG) Urine Immunoassay — developed in 1957 by Manual Navarro, M.D. and used successfully by many cancer patients on a biorepair program for early detection and to monitor their progress.

To learn more about the scientific basis and purpose of this test, including easy instructions for individuals to prepare a sample for quantitative analysis, read this:

HCG Test — A Non-Invasive Diagnostic for Cancer (downloadable pdf)

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Rethinking Cancer, by Ruth Sackman, is an excellent companion book to the film. Learn More

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