Foundation for Advancement in Cancer Therapy

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

Spice of the Month

October 23, 2012

Filed under: Spice of the Month — ggrieser @ 8:56 pm

spiceHumans have been sprinkling spices on their foods as far back as 50,000 B.C. But, beyond adding flavor, these dried seeds, fruits, root or bark can also add years to your life.

Spices are rich in phytonutrients and other active ingredients that protect against disease and promote healing. In worldwide studies, spices have been linked to the prevention and treatment of chronic conditions such as heart disease, cancer, Type II diabetes, and Alzheimer’s. And, unlike pharmaceutical drugs, spices can be used long- term without concern for side effects.

In short, spices are among the great gifts Nature has bestowed upon us.

We hope you’ll enjoy learning about them and partake of their life enhancing qualities.

Spices of the Month:

Pineapple

July 22, 2019

Pineapples were cultivated in the West Indies long before Columbus visited there. But after his voyage to the island of Guadeloupe, it was recorded in Spain that Columbus had “discovered” the fruit. The pineapple is native to tropical America and was known to the Indians as na-na, meaning fragrance, and to the Spanish explorers as piiia, because of its resemblance to a pine cone.

History does not record how pineapples first reached Hawaii. For many years they grew wild. Then, a young Bostonian started commercial production of them there in 1901 on twelve acres of land. His company has enlarged to the present 25,000 acres. The plant of this fruit grows from two to four feet high, with a rosette of stiff, sword-shaped leaves growing from its base. Out of the rosette center grows a single, fleshy, scaly-coated fruit that is four to ten inches long. A cluster of sword-shaped leaves surmounts the fruit.

Pineapples are grown in many parts of the world, but the United States is supplied principally from Cuba, Mexico, Hawaii, and Puerto Rico. They may be obtained all year long, but are most abundant from March through July. The peak months are June and July.

A ripe pineapple in quality condition has a fresh, clean appearance, a distinctive darkish orange-yellow color, and a decided fragrance. The “eyes” of the fruit are flat and almost hollow. If the fruit is mature it is usually heavier in proportion to its size. To test for ripeness, pull at the spikes. If they pull out easily, the fruit is ripe; discolored areas, or soft spots, are an indication of bruised fruit.

THERAPEUTIC VALUE

High in vitamin C, the pineapple is considered to be a protective fruit. It is wonderful for constipation and poor digestion. The pineapple helps digest proteins, and can be used in elimination diets. It leaves an alkaline ash in the body. Pineapple is thought to have a certain amount of iodine because it grows near the ocean. When buying canned pineapple, make sure it is unsweetened. Pineapple goes well with fruit and nuts, and is good to eat on a fruit diet.

NUTRIENTS IN ONE POUND

Calories 123

Protein 1g

Fat 0.5g

Carbohydrates 33g

Calcium 39mg Niacin 0.5mg

Phosphorus 19mg Ascorbic acid 40mg

Iron 1.2mg

Vitamin A: 170 I.U.

Thiamine 0.20mg

Cucumber

July 15, 2019

The cucumber is said to be native to India, although plant explorers have never been able to discover a wild prototype. Cucumbers have been cultivated for thousands of years, and records indicate that they were used as food in ancient Egypt, and were a popular vegetable with the Greeks and Romans. The cucumber is one of the few vegetables mentioned in the Bible.

In 200 B.C. a Chinese ambassador traveled as far as Persia, where he saw cucumbers for the first time. Later, he brought the to China. At a later date, an English sea captain, returning from the West Indies, brought back pickled gherkins to Mrs. Samuel Pepys. Shortly after this period, cucumbers were grown in England.

Occasionally, in a collection of old glass, a plain glass tube or cylinder resembling a lamp chimney with parallel sides will tum up. This may be an English cucumber glass, a device used at one time to make cucumbers grow straight. George Stephenson, inventor of the locomotive, is credited with its invention.

Florida is the principal producer of cucumbers, supplying al­ most one-third of the total United States commercial crop for mar­ ket. California, North and South Carolina, New Jersey, and New York are also large producers.

Cucumbers for slicing should be firm, fresh, bright, well­ shaped, and of good medium or dark green color. The flesh should be firm and the seeds immature. Withered or shriveled cucumbers should be avoided. Their flesh is generally tough or rubbery and somewhat bitter. Over maturity is indicated by a generally over­ grown, puffy appearance. The color of over mature cucumbers is generally dull and not infrequently yellowed, the flesh is tough, the seeds hard, and the flesh in the seed cavity almost jelly-like. Cu­ cumbers in this condition should not be used for slicing. Some varieties are of solid green color when mature enough for slicing. but usually a little whitish color will be found at the tip, with a tendency to extend in lines along the seams, where they advance from pale green to white, and finally yellow with age.

THERAPEUTIC VALUE

Cucumbers are alkaline, non-starchy vegetables. They are a cooling food, especially when used in vegetable juices. Long ago it was believed that people would die from eating the peelings, but this is not true.

Cucumbers are wonderful as a digestive aid, and have a purify­ing effect on the bowel. It is not necessary to soak them in salt water. Serve them thinly sliced, raw, in sour cream, lemon juice, or yogurt for a delightful summer dish. They have a marvelous effect on the skin, and the old saying ”keeping cool as a cucumber” is literally true because of its cooling effect on the blood.

NUTRIENTS IN ONE POUND

Calories: 39

Protein: 2.2 g

Fat: 0.3 g

Carbohydrates: 8.6 g

Calcium: 32 mg

Phosphorus: 67 mg

Iron: 1.0 mg

Vitamin A: 0 I.U.

Thiamine: 0.11 mg

Riboflavin: 0.14 mg

Niacin: 0.7 mg

Ascorbic Acid: 27 mg

Tomato

July 8, 2019

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: 4.5g

Fat: 0.9g

Carbohydrates: 17.7g

Calcium: 50mg

Phosphorus: 123mg

Iron: 2.7mg

Vitamin A: 4,0801.U.

Thiamine: 0.23mg

Riboflavin: 0.15mg

Niacin: 3.2mg

Ascorbic acid: 102mg

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Apricot

July 1, 2019

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

Lettuce

June 24, 2019

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

Cherry

June 17, 2019

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

Rethinking Cancer Newsletter #71

June 10, 2019

Filed under: Rethinking Cancer Newsletters — admin @ 12:40 pm

Several newsletters ago, we printed an article about the new 5G cellular technology — the incredible hype around it AND the shocking lack of interest by industry and government in the potential dangers it poses to human health and the environment.

Now, at least, someone in government is asking the right questions. In February, at a Senate Commerce Committee meeting, “Winning the Race to 5G and the Next Era Technology Innovation in the United States,” Senator Richard Blumenthal (CT) stated, “I believe that Americans deserve to know what the health effects are….How much money has the industry committed to support independent research?…on the biological effects of this new technology?”

The industry rep replied:“There are no industry backed studies to my knowledge right now.” To which Sen. Blumenthal responded, “so, we are flying blind here on health and safety…We need to know whether the technology can cause cancer and other diseases.”

According to a worldwide consortium of over 200 doctors and scientists, among the many ill-effects likely to occur after the introduction of 5G are increases in blindness, hearing loss, male infertility, skin cancers, thyroid issues, nervous system dysfunction, etc. If you are concerned about the mad rush to 5G — whatever country you may be in — let your elected officials know that the “precautionary principle” must apply. Before 5G can be imposed on us, more independent research is urgently needed to assess the health and safety impacts of this new technology on all living things.

To your health!
Foundation for Advancement in Cancer Therapy (F.A.C.T.)

P.S. We greatly appreciate your continued support! View our film, Rethinking Cancer, streaming on iTunes — now with thousands of views worldwide. Check out our books, including the latest, Healing Cancer, loaded with unique and practical information. And, as always, stay connected on Twitter, Facebook and our YouTube channel!

New Cure for the Common Cold — Understand It!

“I’ve never had a cold in my life,” boasted a 75-year-old man.  (Five months after making this statement he was dead with cancer.)  He had adopted a superior attitude toward his wife, who was constantly bothered with colds.  Every winter, and all winter long, she suffered with coughing and sneezing, with dripping nose and stopped up air passages.  She was constantly dosing with cough syrups, “Vicks” salves, steam vapors, and all the patent nostrums in vogue.

To all outward appearances the wife was the sickliest of the two because she manifested illness.  And this is the conclusion that most people would come to — people who consider disease as a life-threatening outside invader to be vanquished or “cured.”  Medical doctors would say that she is lucky — she survived in spite of her constant illness.  But the fact that she outlived her husband by many years and is now hale and strong tells us something.  The colds were good for her! READ MORE

Noise, Silence and Your Brain

We live in a noisy world that exacts a toll on us, especially on our brains. Studies confirm that, even when sleeping, sound waves activate the amygdala, that part of the brain associated with memory and emotion, leading to the release of stress hormones that can make normal functioning very difficult. Research also shows that, when we experience silence, our brains are able to rebalance our internal and external environments, enabling a return to normal function and overall wellbeing. In other words, silence heals. READ MORE

Lavender — Tranquility and Beyond

Folk healers have used lavender since ancient times to treat ailments like anxiety, insomnia, depression, headaches, hair loss, nausea, acne, toothaches, skin irritations and cancer. Modern scientists have confirmed these benefits, and are in the process of discovering a whole lot more.
READ MORE

Herb/Fruit Infused Water

Our bodies are about 60% water, so it’s important to hydrate throughout the day. However, if your taste buds occasionally need a bit more dazzle than pure, plain water can provide, try infused water. It’s also a pleasant way for soda-aholics, or those addicted to artificially sweetened or high sugar juices, to kick the habit, satisfy thirst and do the body a big favor. And homemade flavored waters can be quite elegant looking, a real guest-impresser.

1.  Choose a fruit and/or herb combo (preferably organic, only fresh, no dried or frozen), e.g., lemon-ginger; orange-lavender; lime-sage; strawberry-lemon-mint;  orange-lime; strawberry-pineapple; cucumber-lemon-celery; apple-cinnamon stick-red pear; kiwi-orange; watermelon-strawberry; lemon-mint-ginger-cucumber; apple-orange-cinnamon-clove; grapefruit-rosemary; lemon-raspberry-mint; blueberry-orange, ad infinitum.

2.  Wash, and cut up about a palmful of fruit and herbs. Remove citrus peel. Bruise herbs slightly to subtly increase the release of flavor. Softer fruits (e.g. citrus, strawberries) can be sliced fairly thin, halved or quartered. Harder fruits (e.g., apples) should be very thinly cut. Loose herbs or flowers (e.g. lavender buds, rose petals, dried hibiscus) can be put in a tea infuser or cheesecloth.

3.  Place in a pitcher, glass water bottle or mason jar. Fill with pure, cool or room temperature water (preferably distilled or reverse osmosis).

4.   Before placing in refrigerator, mix up or gently press fruits with the back of a wooden spoon to help release flavors. Allow to steep in the ’fridge for up to 24 hours, depending on how strong you like the flavor.

5.  If you haven’t drunk the water within 24 hours, strain out the solids and refrigerate up to 3 days. Cheers!

Warning: Instead of counting sheep at night, you might find yourself conjuring up new, exotic infused water combos!

This 1977 cartoon, from our F.A.C.T. archives, is by the great Herblock, multiple Pulitzer Prize-winning editorial cartoonist. Unfortunately, now, some 40 years later, the “cancer establishment” is still putting its big money and minds into finding that “miracle” blockbuster drug, instead of seriously addressing root causes.

Rhubarb

Rhubarb is a species of plant in the family Polygonaceae. They are herbaceous perennials growing from short, thick rhizomes. They have large leaves that are somewhat triangular, with long fleshy petioles. They have small flowers grouped in large compound leafy greenish-white to rose-red inflorescences.

Most commonly, rhubarb’s leaf stalks are cooked with sugar and used in pies and other desserts. A number of varieties have been domesticated for human consumption, most of which are recognized as Rheum x hybridum by the Royal Horticultural Society.

Rhubarb is usually considered to be a vegetable; however, in the United States, a New York court decided in 1947 that since it was used in the United States as a fruit, it was to be counted as a fruit for the purposes of regulations and duties. A side effect was a reduction on imported rhubarb tariffs, as tariffs were higher for vegetables than fruits.

THERAPEUTIC VALUE

Rhubarb can be used as a strong laxative. Its roots have been used as a laxative for at least 5,000 years.

The roots and stems are rich in anthraquinones, such as emodin and rhein. These substances are cathartic and laxative, which explains the sporadic use of rhubarb as a dieting aid. These molecules also contain sugars attached to them and are hence glycosides. Glycosides can retain water more thus adding to the cathartic action.

Rhubarb roots are used in traditional Chinese medicine; rhubarb also appears in medieval Arabic and European prescriptions.

The rhizomes (’roots’) contain stilbenoid compounds (including rhaponticin), which has shown to lower blood glucose levels in diabetic mice.

NUTRIENTS (per 100 grams)

Carbohydrates 4.54 g

Sugars 1.1 g

Dietary fibre 1.8 g

Fat 0.2 g

Protein 0.9 g

Water 93.61 g

Folate 7 μg

Vitamin C 8 mg

Vitamin E 0.27 mg

Vitamin K 29.3 μg

Calcium 86 mg

Iron 0.22 mg

Potassium 288 mg

Sodium 4 mg

Zinc 0.1 mg

Chicory

June 3, 2019

Chicory is closely related to endive. There are many varieties to chicory. They include green chicory, which is leafy; and radicchio, also a root chicory, which is red and white. Chicory is best when tossed in salad with other vegetables.

Green chicory is cultivated primarily in Europe, although varieties grow wild in Europe, Africa, Asia, and the Unite States. Belgium endive is primarily cultivated in Belgium and is prized for its delicate flavor. Radicchio is native to Italy and primarily grows there.

Radicchio is often sold with the root attached. If possible the root should be eaten because it is very good.

When selecting chicory, look for a fresh, crisp, green vegetable. Belgium endive, which looks like a tightly wrapped stalk, should be white or near white. Radicchio should be crisp and fresh.

THERAPEUTIC VALUE

Chicory is an alkaline food that is good in elimination diets. It is high in vitamin C.

Tea made from chicory roots and used as an enema is a wonderful remedy for increasing peristaltic action and getting the liver to work.

NUTRIENTS IN ONE POUND (greens only)

Calories: 74

Protein: 6.7 g

Fat: 1.1 g

Carbohydrates: 14.1 g

Calcium: 320 mg

Phosphorus: 149 mg

Iron: 3.3 mg

Vitamin A: 14,880 I.U.

Thiamine: .22 mg

Riboflavin: .37 mg

Niacin: 1.9 mg

Ascorbic acid: —

Pea

May 27, 2019

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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