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:

Endive and Escarole

August 10, 2020

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

Onion

August 3, 2020

Onions are believed to have originated in Asia. When the Israelite’s 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 odoriferous 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

Blueberry

July 27, 2020

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

Cucumber

July 20, 2020

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

Cherry

July 13, 2020

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

Melon

July 6, 2020

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

Rasberry

June 29, 2020

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

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

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

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

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

THERAPEUTIC VALUE

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

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

NUTRIENTS IN ONE POUND

Calories: 177

Protein: 4.2 g

Fat: 0.4 g

Carbohydrates: 42.4 g

Calcium: 254 mg

Phosphorus: 150 mg

Iron: 1.5 mg

Vitamin A: 2,240 I.U.

Thiamine: 0.29 mg

Riboflavin: 0.30 mg

Niacin: 3.6 mg

Ascorbic acid: 166 mg

Swiss Chard

June 22, 2020

Swiss chard is a member of the beet family. Unlike most members of this family, chard does not develop an enlarged, fleshy root. Instead it has large leaves with thickened midribs, and both ribs and leaves are edible. The roots are hard and woody. Swiss chard is a temperate zone biennial that withstands rather severe winters. It is of the same species as garden beets, mangel-wurzels, and sugar beets, and readily inter-crosses with them through airborne pollination.

Chard is the beet of the ancients. Aristotle wrote about red chard and Theophrastus mentioned light-green and dark-green types of chard in the fourth century B.C. The Romans called this plant “beta”, and the Arabs called it “selg”. But chard was used as a potherb in the Mediterranean lands, Asia Minor, the Caucasus, and the Near East, long before Roman times. Wild beets grow widely in these areas.

Beets of the type that produce large, fleshy, edible roots were unknown before the Christian era. The ancients apparently used the root of the wild beet or chard for medicinal purposes only. Chard has been used in Europe for as long as there are definite records of food plants.

THERAPEUTIC VALUE

Swiss chard contains a great deal of vitamin C, vitamin A, potassium, sodium, and calcium. It is best not to cook it for a long time, because its vitamin content will decrease.

This vegetable is low in calories and high in alkaline ash. It is good when combined with other vegetables in salads, and helps ward off colds. It is beneficial to the digestive system, because it contains many of the vitamins and minerals essential to its operation.

NUTRIENTS IN ONE POUND

Calories: 82

Protein: 5.5 g

Fat: 0.8 g

Carbohydrates: 17.2 g

Calcium: 410 mg

Phosphorus: 140 mg

Iron: 9.8 mg

Vitamin A: 10,920 I.U.

Thiamine: 0.22 mg

Riboflavin: 0.28 mg

Niacin: 1.7 mg

Ascorbic acid: 148 mg

Asparagus

June 15, 2020

The ancient Phoenicians brought asparagus to the Greeks and Romans. It was described in the sixteenth century by the English writer Evelyn as “sperage,” and he said that it was “delicious eaten raw with oil and vinegar”.

When selecting asparagus, choose spears that are fresh, firm, and tender (not woody or pithy), with tips that are tightly closed. Watch for signs of decay, such as rot and mold. If the tip of the spear appears wilted, the asparagus is really too old to be good. From the tip to all but an inch of the base, the stalk should be tender. Angular stalks indicate that they are tough and stringy.

Store asparagus wrapped in a damp cloth or waxed paper, and keep refrigerated until you are ready to use it. Asparagus loses its edible quality when it is subjected to dryness and heat, which reduce the sugar content and increase the fiber content.

Asparagus is a perennial herb, and is a member of the Lily of the Valley family. It can be served hot, with drawn butter; cold, in a salad; in soups; and as a sandwich filling or flavoring.

The season for asparagus is February through July, and the peak months are April, May, and June. Early spring asparagus is from California; late spring asparagus is shipped in early April or late May from Maryland, Delaware, New Jersey, Pennsylvania, Massachusetts, Michigan, Illinois, and Iowa. Green asparagus is the most nutritious. Some varieties are green-tipped with white butts, and some are entirely white. Most of the white variety is canned.

Asparagus is best when cooked in stainless steel, on low heat. This leaves the shoots tender and retains their original color. If cooked with the tips up, more vitamin B1 and C will be preserved. The liquid can be saved and used in vegetable cocktails.

THERAPEUTIC VALUE

Asparagus acts as a general stimulant to the kidneys, but can be irritating to the kidneys if taken in excess or if there is extreme kidney inflammation. Because it contains chlorophyll, it is a good blood builder.

Green asparagus tips are high in vitamin A, while the white tips have almost none. This food leaves an alkaline ash in the body. Because they have a lot of roughage, only the tips can be used in a soft diet. They are high in water content and are considered a good vegetable in an elimination diet. Many of the elements that build the liver, kidneys, skin, ligaments, and bones are found in green asparagus. Green asparagus also helps in the formation of red blood corpuscles.

NUTRIENTS IN ONE POUND

Calories: 90

Protein: 7.5g

Fat: .7g

Carbohydrates: 13.1g

Calcium: 71mg

Phosphorus: 211mg

Iron: 3.11mg

Vitamin A: 3,430 I.U.

Thiamine: .54mg

Riboflavin: .59mg

Niacin: 3.9mg

Ascorbic Acid: 113mg

Strawberry

June 8, 2020

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 elimination 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

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