Foundation for Advancement in Cancer Therapy

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


March 29, 2010

Filed under: Foods of the Week, What's New? — admin @ 6:42 am

Onions are believed to have originated in Asia. When the Israelites 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 odiferous 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.


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.


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


March 22, 2010

Filed under: Foods of the Week — Tags: , , — admin @ 5:02 pm

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.


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

After Cancer, Removing a Healthy Breast

Filed under: What's New? — admin @ 9:41 am

“For decades, advocates have fought to protect women from disfiguring breast cancer surgery, arguing that it was just as effective to remove only the cancerous tissue rather than the whole breast.” Read on

by Tara Parker-Pope

F.A.C.T. Comment:

A very sad report on the state of orthodox cancer treatment! It seems in the last few years an increasing number of breast cancer patients – 1 in 10 women – are opting to surgically remove both breasts-the healthy, as well as the diseased one. Most of these women say they do it for peace of mind, despite the fact that studies show the practice doesn’t improve survival.

Doctors feel patients are confused, most likely because of so much conflicting information and scary statistics, not to mention sheer fear at having to experience the horror of another cancer diagnosis. Plastic surgeons usually don’t try to dissuade patients from the practice because removal of both breasts makes symmetrical reconstruction easier.

Moreover, most of these prophylactic mastectomies are occurring in women diagnosed with DCIS (Ductal Carcinoma in Situ), the most curable type, usually discovered because of early screening and most of which would likely never develop into serious malignancies.

If women had confidence in the standard “cure” of cutting out or killing cancer cells, there would be little use for such desperate measures. But too many people today have heard stories about others who suffered through horrendous toxic therapies, were told they were cancer-free (in remission), only to have it return with a fatal vengeance.

It’s time to rethink the notion that toxic agents, used to search and destroy cancer cells, have any healing properties. These chemicals also harm healthy cells and weaken the body’s strength and innate healing capacity, leaving a patient vulnerable to recurrence or metastases. In the alternative view, cancer returns because the underlying imbalance that caused the malignancy has not been corrected. The tumor is not the cause of cancer, but a symptom of a systemic problem. In many cases, the imbalance can be corrected by systems, like Biorepair, that do no further harm.

It’s also time for a rethink of the virtues of early detection with which we are constantly bombarded. These tests result in either too many false positives or detection of harmless tumors that can lead — out of fear of NOT doing anything — to disfiguring surgeries like the prophylactic mastectomies described in this article.

The goal of this website and the film, Rethinking Cancer, is to present another way. If you’re concerned about developing cancer, a good place to start would be to take the simple, non-invasive HCG test explained on our Resource page.

The Great Prostate Mistake

Filed under: What's New? — admin @ 9:27 am

“EACH year some 30 million American men undergo testing for prostate-specific antigen, an enzyme made by the prostate. Approved by the Food and Drug Administration in 1994, the P.S.A. test is the most commonly used tool for detecting prostate cancer.” Read on

by Richard J. Ablin

F.A.C.T. Comment:

According to Richard Ablin, Ph.D., developer in 1970 of the PSA, standard screening test for prostate cancer, routine use of the PSA is a waste of time and money, as well as possible cause of irreversible harm, including loss of sexual function. Doctors and patients take heed!

The author explains that most prostate cancers are so slow growing that a patient is more likely to die with the disease than of it. The test, he says, is no more use than a “coin toss” — other factors can elevate the PSA that have nothing to do with cancer and are not discernible from test results. A high PSA can lead to high stress, painful biopsies, and damaging treatments like surgery, intensive radiation, etc.

Ablin blames reliance on routine PSA screening to the profit-driven drug companies who peddle the tests, advocacy groups who constantly tout “early screening” as the wise way. He cites National Cancer Institute (NCI) as providing vague guidelines.

It’s time to rethink early screening of healthy people for all types of cancer; time to focus on healthy lifestyle as the best way of correcting underlying conditions that could lead to cancer. If there is a family history of the disease, all the more reason to pay extra attention to life choices. The HCG test, mentioned in the film, Rethinking Cancer, is probably the best early warning system for cancer.

It’s so important that individuals be knowledgeable medical consumers. Know all your options. As the saying goes, “If you don’t know where you’re going, you may end up somewhere else.”

Beyond 50 Radio Show Interviews Sheryl Leventhal M.D.

Filed under: Press — admin @ 8:15 am

Daniel Davis interviews Dr. Sheryl Leventhal on Beyond 50 Radio Show LISTEN HERE

Wide World of Health Show Interviews Dr. Sheryl Leventhal

Filed under: Press — Tags: , , — admin @ 7:48 am

Cary Nosler interviews Sheryl Leventhal M.D. about the F.A.C.T. (Foundation for Advancement in Cancer Therapy) documentary DVD and functional medicine. LISTEN HERE

An Apple a Day…Is Good Health Insurance

March 15, 2010

Filed under: Foods of the Week, What's New? — Tags: , — admin @ 9:56 am

Though apples are the most versatile of fruits, eaten for their zest and flavor, they also have many valuable characteristics, health and nutrition-wise. Here is a list of some of their qualities:

1. Vitamins A and C found in apples promote growth, help ward off colds.
2. The minerals like iron, phosphorus and calcium in apples are fully utilized by the body.
3. Pectin and uronic acid in apples assist detoxification of the system and help to maintain intestinal activity and a healthy intestinal tract.
4. Apples help to keep the blood alkaline, and counteract acids formed in the body by such foods as meat and fish; malic acid of apples aids digestion.
5. The high levulose content of apples makes them acceptable in a diet for diabetics.
6. Fruit acids of apples act as a natural toothbrush on the teeth, and help keep the gums in a healthy condition.
7. Firmness of apple meat assists in removing particles of the soft foods from between the teeth.
8. Apples act as a detergent food sweeping the mouth clean, reducing acid attacks on tooth enamel.
9. An average-sized apple represents 80 to 90 calories.  A quarter of an apple has less calories than one plain soda cracker.
10. The sugar in apples relieves the hungry feeling and the bulky pulp gives the dieter a filled-up feeling.
11. Last, but not least, medical research reported by the American Heart Association suggests that the inclusion in the diet of two ripe apples daily for three weeks corresponds to the amount of pectin, 15 grams, which was found effective over that period of time in lowering blood cholesterol levels.  There is a gradual increase in soluble pectin after harvest with the amount of total pectin substances remaining fairly constant until apples become overripe and mealy.

Cinco Vidas reviews Rethinking Cancer DVD

March 12, 2010

Filed under: Press — admin @ 9:39 am

Have you heard of this film? It’s a new documentary, sponsored by the Foundation for Advancement in Cancer Therapy (F.A.C.T).  It follows the lives of five men and women who used biological therapies to overcome serious illness.  Definitely caught our attention!  READ MORE

Doris Sokosh Interview on News 12

March 8, 2010

Filed under: Press — Tags: , , , — admin @ 11:43 am

Doris Sokosh tells her story about surviving cancer and being in the film Rethinking Cancer to News 12’s Gillian Neff this past week all while making recipes from her up and coming cook book. WATCH HERE


Filed under: Foods of the Week, What's New? — admin @ 7:32 am

Kale, and collard, its close relative, are the oldest known members of the cabbage family. Wild cabbage, which strongly resembles kale in its appearance, is still found growing along the European coasts and in North Africa. Kale is native either to the eastern Mediterranean region or to Asia Minor. It is known that man has been eating this vegetable for more than 4000 years.

The word “kale” was first used in Scotland, and is derived from the Greek and Latin words “coles” and “caulis.” These words refer to the whole group of cabbage-like plants. In America, kale was first mentioned in 1669, although it was probably introduced to this continent at an earlier date.

The sulfur compounds that are found in the cabbage family are, of course, also found in kale. These compounds break up easily, and decomposition occurs when kale is cooked too long or at too low a temperature. Overcooking also destroys the flavor.

Kale is on the market all year, but is most abundant through the late fall and winter. The peak months are December through March. Kale comes principally from Virginia, New York, New Jersey, and the Middle Atlantic states.

There are now many varieties of kale, but the crinkly-leaved and the smooth-leaved are the two most popular commercial types. The smooth type is usually referred to as spring kale, and the curly as green Scotch kale, or Siberian blue kale.  Scotch kale are usually crinkled and curled, have a finely divided leaf, and are bright green to yellowish-green in color The leaves of the Siberian kale are flattened and smooth in the center, with curled and ruffled edges, and are of a deep, bluish-green color. Wilted and yellowed leaves should be avoided.


Kale is very high in calcium, vitamin A, and iron.  It is good for building up the calcium content of the body, and builds strong teeth.  Kale is beneficial to the digestive and nervous systems.


Calories: 117

Protein: 11.3 g

Fat: 1.7 g

Carbohydrates: 21.0 g

Calcium: 655 mg

Phosphorus: 180 mg

Iron: 6.4 mg

Vitamin A: 21,950 I.U.

Thiamine: 0.3 mg

Riboflavin: 0.76 mg

Niacin: 5.8 mg

Ascorbic acid: 335 mg

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