Foundation for Advancement in Cancer Therapy

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


February 28, 2010

Filed under: Foods of the Week, What's New? — Tags: , , , , — admin @ 4:27 pm

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.


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.


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

Body Talk Health Show-Sheryl Leventhal, M.D

February 24, 2010

Filed under: Press, What's New? — admin @ 10:24 pm

Mimi Stoneburner, host of the Body Talk Health Show on K-tip 1450 radio interviews Sheryl Leventhal, M.D on Rethinking Cancer, health, nutrition and her Oncology and Functional Medicine and medical experience working with patients. Listen Here

Trading chemo for carrot juice, New Canaanite Doris Sokosh triumphed over cancer

February 23, 2010

Filed under: Press — admin @ 9:20 am

New Canaanite Doris Sokosh was on her death bed. That’s what her doctors, family and friends said.

The year was 1972 and Sokosh was 38 years old. Her doctor, who had diagnosed her with terminal breast cancer one year earlier, gently told her that there was nothing more he could do. Read More

Cabbage—an Ancient Food with Timeless Nutritional Value

February 8, 2010

Filed under: Foods of the Week — admin @ 3:55 pm

Cabbage was widely grown in ancient China.  In fact, the workers on the Great Wall so many years ago were fed on cabbage and rice.  When winter came, wine was added to the cabbage to preserve it, producing a sour cabbage pleasant to the taste, which didn’t spoil.  A thousand years later the Tartars under Genghis Khan conquered China and carried sour cabbage with them as they overran other parts of the world.  The vitamin C in cabbage was enough to prevent scurvy, the deficiency disease which killed many soldiers on long marches in ancient times.

When the Tartars came to Eastern Europe they were still eating sour cabbage, but they were preserving it with salt rather than wine.  The Russians, Poles and Austrians tasted this food of their conquerors and liked it.  The Austrians named it sauerkraut.  The Dutch brought cole slaw to America, its name deriving from kool for cabbage and sla for salad: cabbage salad.

Raw cabbage has been known from antiquity as a remedy for drunkenness.  Eating cabbage with vinegar before a drinking bout and after a feast would prevent one from feeling too strongly the effects of the wine or beer.

Pliny, the Roman naturalist, thought the best cabbages were those tiny heads that grow on the stalk after the original big head is picked.  Gardeners who leave the cabbage stalk in the ground usually find these a few weeks later.

Down through the centuries cabbage has been used for just about every purpose industrious herb doctors could experiment with: chronic coughs, colic, constipation, dysentery, toothache, gout, pains in the liver, deafness, insomnia and many other ailments.  Contrarily, some writers on herb medicines declared that cabbage should be avoided because of its tendency to cause flatulence.

Today we know that long cooking produces the sulfur compounds which, in the past, gave cabbage its bad name.  Heat, soaking in water or cooking for too long a time break down the sulfur compounds and create the digestive problems some people have with cabbage.  Serve cabbage raw if you would get the most out of it, nutritionally speaking.  If you must cook it, make it brief—no more than a few minutes in a tiny bit of water.  Shred or chop it finely before cooking, so that this short cooking time will be enough.

Cabbage is one of our best sources of vitamin C—raw, it may contain up to 50 milligrams per serving.  It also contains considerable potassium and vitamin A.  One half cup contains only 10 calories, so it is an excellent “filler” food for the calorie-counter.  A dressing of lemon juice or vinegar adds almost no calories.  Mayonnaise or other oily salad dressing is suitable if you are counting carbohydrate units rather than calories.  When you shred cabbage for slaw for cooking, prepare it as soon as possible before eating.  It loses vitamin C with every additional moment it stands before eating.  Keep the cabbage head in the refrigerator and, if you don’t use it all at one meal, cover the cut side with waxed paper or foil to keep out all air.

Walnutty Slaw

5 cups shredded cabbage

2/3 cup homemade or health store mayonnaise

2 tsp fresh lemon juice

1/2 cup chopped, raw walnuts

Combine first 3 ingredients.  Chill until ready to serve.  Then add nuts, toss and serve.

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