Foundation for Advancement in Cancer Therapy

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

Rethinking Cancer DVD Reviewed in Art of Healing Magazine

June 29, 2010

The quickly expanding Australian health magazine, The Art of Healing, recently reviewed our Rethinking Cancer DVD. They are currently in over 200 Barnes & Noble bookstores throughout the US and Canada and starting to expand quickly in many more, it is a highly informative periodical exploring physical, mental, and spiritual health.



June 28, 2010

Filed under: Foods of the Week — admin @ 5:29 am

The radish is a member of the mustard family, but is also related to cabbage, cauliflower, kale, and turnips.  After this vegetable was introduced into Middle Asia from China in prehistoric times, many forms of the plant were developed.  Radishes are a cool season crop, and the peak period is April through July.  The American varieties can be used for both roots and tops in salads, and cooked.

A good-quality radish is well-formed, smooth, firm, tender, and crisp, with a mild flavor.  The condition of the leaves does not always indicate quality, for they may be fresh, bright, and green, while the radishes may be spongy and strong, or the leaves may be wilted and damaged in handling, while the radishes themselves may be fresh and not at all pithy.  Old, slow-growing radishes are usually strong in flavor, with a woody flesh.  Slight finger pressure will disclose sponginess or pithiness.


Radishes are strongly diuretic and stimulate the appetite and digestion.  The juice of raw radishes is helpful in catarrhal conditions.  The mustard oil content of the radish makes it good for expelling gallstones from the bladder.

A good cocktail can be made with radishes.  This cocktail will eliminate catarrhal congestion in the body, especially in the sinuses.  It will also aid in cleansing the gall bladder and liver.  To make this cocktail, combine one-third cucumber juice, one-third radish juice, and one-third green pepper juice.  If desired, apple juice may be added to make this more palatable.  An excellent cocktail for nervous disorders is made from radish juice, prune juice, and rice polishings.  This drink is high in vitamin B and aids in the flow of bile.


Calories: 49

Protein: 2.9g

Fat: .3g

Carbohydrates: 10.3g

Calcium: 86mg

Phosphorus: 89mg

Iron: 2.9mg

Vitamin A: 30 I.U.

Thiamine: .09mg

Riboflavin: .09mg

Niacin: .9mg

Ascorbic Acid: 74mg

Cancer — A Rational Approach to Long-Term Recovery by Lou Dina

June 23, 2010

Filed under: Press, What's New? — admin @ 7:47 am

Foundation for Advancement in Cancer Therapy (F.A.C.T.) is very pleased to announce the publication of an important addition to our Recommended Reading:

Cancer-A Rational Approach to Long-Term Recovery by Lou Dina
We get many queries from people who have seen the film Rethinking Cancer and want to know “Now, what, specifically, should I do?” This book is the answer to that call.

Lou Dina, a mechanical engineer, classical guitarist and one of the patients featured in the film Rethinking Cancer, was diagnosed in 1978 with lymph cancer metastasized to the bone. After methodically examining all his medical options, Lou beat the odds using a non-invasive, non-toxic metabolic approach or bio-repair. He has remained cancer-free for over 30 years.

Now, in this just published work, Cancer—A Rational Approach to Long-Term Recovery, he shares the details of his battle with the disease and documents the specific steps he took to regain his health. This is much more than an inspiring story of recovery. It is, in effect, a textbook for patients and doctors alike, presenting the essentials of bio-repair in a highly accessible way. This book really puts “meat” on the bones of the bio-repair concept that has been used successfully by hundreds of well-documented, long-term recovered patients. A free PDF download with selected chapters is available. Bound as well as ebook copies of this unique and important book can be purchased. CLICK HERE.

We feel strongly that Cancer —  A Rational Approach to Long-Term Recovery should be required reading for all those seeking a deeper understanding of the non-toxic, bio-repair approach to prevention and treatment of cancer and other chronic conditions.


June 21, 2010

Filed under: Foods of the Week, What's New? — admin @ 8:42 am

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.  Subacid fruits, such as apples, pears, plums, peaches, grapes, and apricots, go best with limes.

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


June 14, 2010

Filed under: Foods of the Week, What's New? — admin @ 9:45 am

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.

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.

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

DATES—Miracle Food of the Desert

June 7, 2010

Filed under: Foods of the Week — admin @ 6:12 am

One food which dates back in prehistoric times is the date. Here is truly a miracle food which has nourished, sustained and probably imparted life to countless travelers over the sands of time.

Good Energy Source

While the date is ripened on the tree, the sugar it contains increases until it is completely ripe. At that time, the natural sugar supply could be as much as 75% of the whole food. Those who find they have a “sweet tooth” would be wise to eat some dates when they finish a meal. It’s far healthier than commercial sweets or white sugar products.

Unique Method of Growth

M.C. Hetzell, writing about the date in Life and Health, national medical journal, (Vol. 71, No.12) explains that, “Of all fruit-bearing trees the date palm is most unique. For example, there are female date palms and male date palms. Yet, unlike other plants of this type, the flowers of the female are not pollinated via the ambitious migrations of bees or other insects Nor do the gentle breezes perform any expert service on behalf of mother Nature. It remains for man to clamber aloft among the spiny leaves and shake the pollen from the male blossoms amid the blooms of the female. This service has been so performed for nearly 400 years!”

Because the date palm does not require any pollination, and because it is so self-sufficient, it may be regarded as the healthiest tree in the world! It just cannot be spoiled by improper pollination.

How the Fruit is Ripened

Once the dates are picked, they must be properly ripened. M.C. Hetzel explains, “Today dates are ripened in what are called maturation rooms, which are maintained at uniform temperature and humidity. Aiding also in the even development of the fruit is the brown-bag treatment. One who visits groves in the fall of the year, when the dates are maturing, may be amazed at the sight of what appears to be numerous bottomless brown sacks suspended from stately palms. Wrapped around the great clusters of dates, they repel the birds, who evidently suffer from sweet tooth. They encourage insect visitation. They perform the much needed service of an umbrella in case of rain.”

Dates are picked individually when they ripen. They are ready to be picked when they reach the “khalal stage” which is when they turn from intense red or yellow to the golden or brown hue. Such meticulous care means that the dates you will buy in handy package at the store is rich in natural undisturbed vitamins, minerals and other nutrients.

Where Dates are Grown

Originally, dates were grown only in the deserts of the ancient lands of Arabia and the country of the camel and the nomad tribes. So hardy were these dates and so filled with nutritional qualities, that they were the chief food grown at all oasis—caravans would take huge sacks of dates with them—without these dates their prime source of nourishment—it is doubtful they could have survived weeks and weeks of difficult travel. Dates are one of the few foods which thrive in various climates and are not affected by adverse conditions.

At the turn of this century, Dr. T Swingle, a youthful researcher at the Bureau of Plant Industry of  the Department of Agriculture, decided to help start America’s date industry. He obtained date tree offshoots or suckers from North Africa and planted them in various parts of the United States. One area was especially favorable—the sun drenched Imperial valleys of California which was excellent soil and ardent climate. The young date trees flourished and matured and produced delicious dates, earning this part of the country the title of the “date growing kingdom” of America. Here, the desert warmth provides the proper climate for date growing irrigation, offer sufficient water—at the base of the palm—and the result is a package of delicious, nutritious dates.

What Do Dates Contain?

4 Dates contain approximately 100 calories, making it a luscious, energy packed tidbit. One cup of dates contains the following nutrients: 134.2 grams of carbohydrates, 128 milligrams of calcium, 107 milligrams of phosphorous, 100 units of vitamin A, 3.7 grams of protein, 3.9 grams of niacin, trace elements of thiamin, and riboflavin.

Visit your health store today and bring home a package of delicious sun-dried dates. And remember, you are dining on the same fruit which satisfied the delicate taste of Cleopatra!

F.A.C.T. Recovered Cancer Patient Lou Dina featured in Natural Awakenings Magazine

June 3, 2010

Filed under: Press, What's New? — admin @ 12:16 pm

According to the American Cancer Society’s (ACS) Cancer Facts & Figures for 2009, more than 1.4 million individuals received a dreaded diagnosis last year for a disease characterized by the uncontrolled growth and spread of abnormal cells. Nearly one out of two men and one out of three women are annually diagnosed with some form of cancer. While the disease can develop in almost any organ or tissue, the ACS notes that men and women both develop two of the three most common cancers: lung and colorectal. For men, the second most common cancer develops in the prostate.


by Linda Sechrist


June 2, 2010

Filed under: Foods of the Week, What's New? — admin @ 12:17 pm

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 alkalinizing 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.

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.

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

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Rethinking Cancer, by Ruth Sackman, is an excellent companion book to the film. Learn More

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