Foundation for Advancement in Cancer Therapy

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

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

Plums and Fresh Prunes

September 25, 2017

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

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

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

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

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

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

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

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

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

THERAPEUTIC VALUE

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

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

NUTRIENTS IN ONE POUND

Calories: 218

Protein: 3 g

Fat: 0.9 g

Carbohydrates: 55.6 g

Calcium: 73 mg

Phosphorus: 86 mg

Iron: 2.2 mg

Vitamin A: 1200 I.U.

Thiamine: 0.28 mg

Riboflavin: 0.18 mg

Niacin: 2.1 mg

Ascorbic acid: 20 mg

Artichoke

September 18, 2017

The artichoke is believed to be native to the area around the western and central Mediterranean. The Romans were growing artichokes over 2000 years ago, and used it as a green and a salad plant.

Artichokes were brought to England in 1548, and French settlers planted them in Louisiana in the mid-nineteenth century. California is now the center of the artichoke crop, and its peak season is March, April, and May.

The name “artichoke” is derived from the northern Italian words “articiocco” and “articoclos,” which refer to what we know to be a pine cone. The artichoke bud does resemble a pine cone.

There is a variety of vegetable called the Jerusalem artichoke, but it is not a true artichoke. It is a tuberous member of the sunflower family. Here, we refer to the two types of true artichokes, the Cardoon (cone-shaped) and the Globe. The most popular variety is the Green Globe.

The artichoke is a large, vigorous plant. It has long, coarse, spiny leaves that can grow to three feet long. The artichoke plants may grow as high as six feet tall.

A perennial, the artichoke grows best in cool, but not freezing, weather. It likes plenty of water, and rain and fog, so is best suited to the California coast, especially the San Francisco area.

For a good quality artichoke, select one that is compact, plump, and heavy, yields slightly to pressure, and has large, tightly clinging, fleshy leaf scales that are a good color. An artichoke that is brown is old or has been injured. An artichoke is over mature when it is open or spreading, the center is fuzzy or dark pink or purple, and the tips and scales are hard. March, April, and May are the months when the artichoke is abundant.

The parts of the artichoke that are eaten are the fleshy part of the leaves and heart, and the tender base. Medium-sized artichokes are best—large ones tend to be tough and tasteless. They may be served either hot or cold, and make a delicious salad.

To prepare artichokes, cut off the stem and any tough or damaged leaves. Wash the artichoke in cold running water, then place in boiling water, and cook twenty to thirty minutes, or until tender. To make the artichoke easier to eat, remove the choke in the center, pull out the top center leaves, and, with a spoon, remove the thistle-like inside.

To eat artichokes, pull off the petal leaves as you would the petals of a daisy, and bite off the end.

THERAPEUTIC VALUE

Artichoke hearts and leaves have a high alkaline ash. They also have a great deal of roughage, which is not good for those who have inflammation of the bowel. They are good to eat on a reducing diet.

Artichokes contain vitamins A and C, which are good for fighting off infection. They are high in calcium and iron.

NUTRIENTS IN ONE POUND (including inedible parts)

Calories: 60

Protein: 5.3 g

Fat: 0.4 g

Carbohydrates: 19.2 g

Calcium: 93 mg

Phosphorus: 160 mg

Iron: 2.4 mg

Vitamin A: 290 I.U.

Thiamine: 0.14 mg

Riboflavin: 0.09 mg

Niacin: 1.7 mg

Ascorbic acid: 22 mg

Endive and Escarole

September 11, 2017

Native to the East Indies, endive and escarole were introduced into Egypt and Greece at a very early period and references to them appear in history. The plants were brought to America by colonists. Endive is closely related botanically to chicory and the two names are sometimes incorrectly used as synonyms. Escarole is another name for a type of endive with broad leaves and a well-blanched heart. The word “endive” is used to designate plants with narrow, finely divided, curly leaves. These greens are used raw in salad, or may be cooked like spinach. The slightly bitter flavor adds zest to a mixed salad.

Crispness, freshness, and tenderness are essential factors of quality. Wilted plants, especially those that have brown leaves, are undesirable, as are plants with tough, coarse leaves. Such leaves will be excessively bitter. Tenderness can be determined by breaking or twisting a leaf. In the unblanched condition leaves should be green, but when blanched, center leaves should be creamy white or yellowish white.

THERAPEUTIC VALUE

Escarole and endive are very high in vitamin A, and work very well in ridding the body of infections. They are both high in iron and potassium and are alkaline in reaction. Escarole and endive are both useful as an appetite stimulant because of their bitter ingredients. Escarole also helps to activate the bile. They are best when used raw.

NUTRIENTS IN ONE POUND (both escarole and endive)

Calories: 80

Protein: 6.8g

Fat: .4g

Carbohydrates: 16.4g

Calcium: 323mg

Phosphorus: 216mg

Iron: 6.8mg

Vitamin A: 13,170 I.U.

Thiamine: .27mg

Riboflavin: .56mg

Niacin: 2mg

Ascorbic Acid: 42mg

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

Broccoli

August 28, 2017

Broccoli was grown in France and Italy in the sixteenth century, but was not well known in this country until 1923, when the D’Arrigo Brothers Company made a trial planting of Italian sprouting broccoli in California. A few crates of this were sent to Boston, and by 1925 the market was well established. Since then, the demand for broccoli has been steadily on the increase.

Broccoli is a member of the cabbage family. California, Arizona, and Texas are the main broccoli-producing states.

When choosing broccoli, look for tenderness in the stalk, espcially the upper portion. If the lower portion of the stalk is tough and woody, and if the bud dusters are open and yellow, the broccoli is over mature and will be tough. Fresh broccoli does not keep, so purchase only as much as you can immediately use.

Broccoli is often gas-forming, but if cooked in a steamer or over a very low fire, this may be avoided. Broccoli is best if under-cooked, because the more green that is left in broccoli, the more chlorophyll will be left to counteract the sulfur compounds that form gas.

THERAPEUTIC VALUE

All of the foods in the cabbage family, including broccoli, are best if eaten with proteins, because the combination helps drive amino acids to the brain. Broccoli is high in vitamins A and C, and is low in calories. It is beneficial to the elimination system.

NUTRIENTS IN ONE POUND

Calories: 103

Protein: 9.1 g

Fat: 0.6 g

Carbohydrates: 15.2 g

Calcium: 360 mg

Phosphorus: 211 mg

Iron: 5.6 mg

Vitamin A: 9,700 I.U.

Thiamine: 0.26 mg

Riboflavin: 0.59 mg

Niacin: 2.5 mg

Ascorbic acid: 327 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

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