Foundation for Advancement in Cancer Therapy

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

Grape

October 16, 2017

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 seddless, firm, and tender, adn 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

Lime

October 9, 2017

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

Blackberry

October 2, 2017

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

Blackberry

September 5, 2017

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 bio-flavonoids and Vitamin C, but other nutritional benefits include a very low sodium count and having only 62 calories to a cup. The dark blue color 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

Cherry

August 21, 2017

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

Blueberry

August 14, 2017

Blueberries originally grew wild in North America, and in many places they still do. By 1910 there were at least two varieties being cultivated for market. Breeding and selection have made these berries popular, but wild fruit is also marketed.

Blueberries are available from early May through August, and the peak month is July. Canada and the northeastern United States produce the greatest amount of blueberries, because they grow best when the days are long and the nights cool. In any one area the blueberry season usually lasts from six to seven weeks.

Quality blueberries are plump, look fresh, clean, and dry, are fairly uniform in size, and are a deep blue, black, or purplish color. Overripe berries are dull in appearance, soft and watery, and moldy.

THERAPEUTIC VALUE

Blueberries contain silicon, which helps rejuvenate the pancreas. They are said to be good for diabetic conditions.

NUTRIENTS IN ONE POUND

Calories: 310

Protein: 2.9g

Fat: 2.1g

Carbohydrates: 63.8g

Calcium: 63mg

Phosphorus: 54mg

Iron: 3.6mg

Vitamin A: 420 I.U.

Thiamine: —

Riboflavin: —

Niacin: —

Ascorbic Acid: 58mg

Pomegranate

August 7, 2017

Mohammad once told his followers: “Eat the pomegranate, for it purges the system of envy and hatred.” The pomegranate is one of the oldest fruits known to man. Frequent references to it are found in the Bible and in ancient Sanskrit writings. Homer mentions it in his Odyssey, and it appears in the story of The Arabian Nights. The pomegranate is native to Persia and its neighboring countries, and for centuries has been extensively cultivated around the Mediterranean, spreading through Asia. King Solomon was known to have an orchard of pomegranates, and history speaks of the children of Israel wandering in the wilderness and remembering with longing the cooling taste of the pomegranate. Ancient Assyrian and Egyptian sculpture has depicted this fruit, and it is sometimes on ancient Carthaginian and Phoenician medals.

The word pomegranate is derived from the Latin world meaning “apple with many seeds.” The fruit grows on a bush or small tree from twelve to twenty feet high. It grows to about the size of an orange or larger.

A pomegranate of good quality may be medium or large in size and the coloring can range from pink to bright red. The rind is thin and tough, and there should be an abundance of bright red or crimson flesh, with a small amount of pulp. The seeds are contained in a reddish, juicy pulp that is subacid and of fine flavor. They should be tender, easy to eat, and small in proportion to the juicy matter that surrounds them, while the juice should be abundant and rich in flavor.

There are many varieties of pomegranate. At least ten varieties were growing in southern Spain in the thirteenth century, as described by a writer of the time. It is a warm-climate fruit, and the leading producers in this country are California and the Gulf states. This fruit will not mature in cooler climates, although there are dwarf forms grown in cool climates which have striking scarlet flowers that are sold commercially. Pomegranates are in season September through December, and October is the peak month.

THERAPEUTIC VALUE

Use only the juice of the pomegranate. This juice is one of the best for bladder disorders and has a slightly purgative effect. For elderly people, it is a wonderful kidney and bladder tonic.

NUTRIENTS IN ONE POUND (edible portion)

Calories: 160

Protein: 1.3 g

Fat: 0.8 g

Carbohydrates: 41.7 g

Calcium: 20 mg

Phosphorus: .8 mg

Iron: .8 mg

Vitamin A: trace

Thiamine: 0.07 mg

Riboflavin: 0.07 mg

Niacin: 0.7 mg

Ascorbic acid: 10 mg

Strawberry

July 10, 2017

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

Melon

July 3, 2017

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

Lime

June 12, 2017

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

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