Foundation for Advancement in Cancer Therapy

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


October 25, 2010

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The pumpkin, along with other squashes, is native to Americas. The stems, seeds, and parts of the fruit of the pumpkin have been found in the ruins of the ancient cliff dwellings in the southwestern part of the United States. Other discoveries in these ruins indicate that the pumpkin may even have been grown by the “basket makers”, whose civilization precedes that of the cliff dwellers, and who were probably the first agriculturists in North America.

Present varieties of pumpkin have been traced back to the days of Indian tribes. One variety, The Cushaw, was being grown by the Indians in 1586.

Botanically, a pumpkin is a squash. The popular term pumpkin has become a symbol, or tradition, at Halloween and Thanksgiving. The tradition dates as far back as the first colonial settlers.

Pumpkin can be served as a boiled or baked vegetable and as a filling for pies or in custards. It also makes a good ingredient for cornbread.

Pumpkins are grown throughout the United States and are used in or near the producing area. They are classed as stock feed and pie types, some serving both purposes. The principal producers are Indiana, Illinois, New Jersey, Maryland, Iowa, and California. They may be found in stores from late August to March, the peak months being October through December.

Pumpkins of quality should be heavy for their size and free of blemishes, with a hard rind. Watch for decay if the flesh has been bruised or otherwise injured. Decay may appear as a water-soaked area, sometimes covered with a dark, mold-like growth.


Pumpkins are very high in potassium and sodium and have a moderately low carbohydrate content. They are alkaline in reaction and are affair source of vitamins Band C. Pumpkins are good in soft diets.

Pumpkin can be used in pudding or it can be liquefied. One of the best ways to serve pumpkin is to bake it. Pumpkin seeds and onions mixed together with a little soy milk make a great remedy for parasitic worms in the digestive tract. To make this remedy, liquefy three tablespoons of pumpkin seeds that have been soaked for three hours, one-half of a small onion, one half cup soy milk, and one teaspoon of honey. Take this amount three times daily, three days in a row.

NUTRIENTS IN ONE POUND (without rind and seeds)

Calories: 83

Protein: 3.8 g

Fat: 0.3 g

Carbohydrates: 20.6 g

Calcium: 66 mg

Phosphorus: 138 mg

Iron: 2.5 mg

Vitamin A: 5,080 I.U.

Thiamine: .15 mg

Riboflavin: .35 mg

Niacin: 1.8 mg

Ascorbic acid: 30 mg


October 18, 2010

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Garden cherries originated chiefly from two species, the sour cherry and the sweet cherry. Both are native to Easter 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. Bings 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.


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 a 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 it’s high iron content. Take a six ounce glass of black cherry juice each morning before breakfast for the gall bladder and liver.


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 #11

October 11, 2010

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Rethinking Cancer Newsletter #11

Greetings to all from F.A.C.T. headquarters in hot New York City!

The heat, however, has not stifled our efforts to enhance our website. Check out the reconfigured Donate page which should make ordering simpler and faster. Note that we’re now carrying Ruth Sackman’s classic book, Rethinking Cancer, (instead of linking to Amazon), so that now your purchase becomes a tax-deductible contribution. (French readers heads up: this book is currently being translated into French. Will let you know when it’s available.)

Response to the unique new recipe book, Triumph Over Cancer by Doris Sokosh, long-term recovered cancer patient featured in the film, Rethinking Cancer, has been terrific. Doris is thrilled! As mentioned in previous newsletters, we also have a link to the excellent, information-packed Cancer — A Rational Approach to Long Term Recovery by Lou Dina, another long-term recovered patient in the film.

Something new on the News page! a Cartoon Gallery, containing all the cartoons from past newsletters, just in case you missed any. We’ll continually add to this. If you have any health-related cartoon ideas, please let us know at We will, of course, give credit for anything we use. Help us spread the word: laughter is great medicine!

As always, we greatly appreciate your comments and contributions which enable us to share as much news and information with you as possible.

To your health!

Foundation for Advancement in Cancer Therapy (F.A.C.T.)

P.S. Don’t forget to sign up with us at Facebook and Twitter to get weekly updates!

Acid/Alkaline Balance
By Ruth Sackman

One of the major nutritional goals is proper acid/alkaline balance. It is important that the diet be slightly more alkaline-forming than acid. This is the environment which is most conducive to health and the body’s natural repair process. READ MORE.

Excelsior (Alkaline) Broth

This is a Natural Healing classic, a soothing, satisfying, mineral-rich, broth to neutralize acidity and foster an alkaline environment — key to promoting health and healing. Sip the broth if you experience the burning sensation from an acid reflux reaction or an ulcer. Keep it on hand to maintain energy and alkalinity during a “healing crisis,” a fast or a common cold. Taken upon arising, this drink helps the body do its “housecleaning” by giving up the harmful toxins that have collected during the night. Or just sip anytime for a pleasant drink.

Place in a large soup pot:

Potatoes (with skins, if organic), cut in large chunks
Onions, in large chunks
Optional additional (preferably organic) vegetables: sweet potato, celery, kale, rutabaga, turnip, carrot, fennel, garlic, etc. Really, any veggie is fine and will add to the pleasant taste.

  1. Add just enough water (saltless, no seasoning) to cover the vegetables. Bring to a boil, then simmer until soft (approx. 25-30 minutes). Taste. Cook a little longer for stronger flavor.
  1. Pour off the liquid and save in a glass jar. If you like, reserve the cooked veggies to eat later.

A batch of broth will last at least 3 or 4 days in the refrig to be re-heated or taken at room temperature.

The World According to Monsanto

Monsanto is the world leader in genetically modified organisms (GMOs), as well as one of the most controversial corporations in industrial history. This century-old empire has created some of the most toxic products ever sold, including polychlorinated biphenyls (PCBs) and the herbicide Agent Orange. Time and time again Monsanto has shown that it puts profits about the well-being of people and that we, as consumers, must question it’s noble talk of solving world hunger and protecting the environment.
Watch this fascinating documentary
, The World According to Monsanto
, and learn the full story. Caveat emptor! (Thanks to for the link to this video.)

Have Snack, Will Travel

In early times, as in really early, like Prehistoric (before plastic bags or instant anything), if people got hungry going about their daily drill, they could usually find something chemical or additive-free to munch along the way, like berries, shoots or roots. Of course, there was the occasional poison mushroom, but in general, a quick pick-me-up was not so hard to find.

Today, life is much more complicated. We have Seven-Elevens and super duper superstores, but these institutions, I’ve observed, contain mostly items with very long shelf lives, but very little actual life. Where is that simple, healthful (preferably organic) snack when you need it? READ MORE.

The Five Secrets of Health

1. Learn what to do.
2. Want to do.
3. Plan how to do.
4. Start to do.
5. Follow through!

— Elizabeth McCarter, D.Sc.

Rethinking Cancer Newsletter #10

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Rethinking Cancer Newsletter #10

Dear Friends,

It’s “New Book” season at!

Several weeks ago, in a special email blast, we announced the publication of Cancer – A Rational Approach to Long-Term Recovery, by Lou Dina, one of the cancer survivors featured in the documentary. Lou presents, as never before, the day to day details of what it’s like being on a biorepair program. In our view, this is essential reading for patients and doctors alike looking for deeper knowledge of the biological, non-toxic system. To purchase this quality paperback or an ebook, CLICK HERE. Read about the mindset that Lou found so crucial to his success in an article below.

And now, ta-da, we are thrilled to announce the publication of Triumph Over Cancer — My Recipes for Recovery by Doris Sokosh, another long-term recovered patient in the film. Diagnosed with advanced breast cancer in 1971, Doris went through a series of excruciating surgeries until her doctor said there was nothing more to be done and sent her home, literally, to die. By chance her husband, Johnny, heard about F.A.C.T.’s nutritional approach and, with nothing to loose, helped his wife get started on a program. Six months later, Doris was able to get out of bed and prepare for herself the meals that brought her back to life — much to the shock of her doctor! Read Doris’ amazing story and learn how to make the simple, wholesome dishes that illustrate so well Hippocrates’ famous prescription: “Let food be thy medicine.” CLICK HERE to order this unique edition. We’ve included a sample recipe below.

So here’s wishing you’ll all a wonderful, healthy summer. And while you’re at it, kick back and enjoy a good book, or two!

To your health!

Foundation for Advancement in Cancer Therapy (F.A.C.T.)

P.S. Don’t forget to sign up with us at Facebook and Twitter to get weekly updates!

Cancer — A Rational Approach to Long Term Recovery

by Lou Dina

I am a long-term cancer survivor — 32 years cancer-free after being diagnosed with a confirmed case of malignant bone and lymph cancer in 1978. Fortunately, I am not unique, but neither do I represent the average — far from it. READ MORE.

Physician — A Word’s Worth

Physician is a word derived from the Greek root physike which means literally “purge” or “cleanse.” A good dictionary will also include figurative meanings from the Greek, such as “cure, health, nature.”At first the gap between “purge,” ”nature” or “health” might seem closer to an abyss, but the early Greeks knew exactly what they had in mind. READ MORE.

Why We Must Label Genetically-Modified Foods Now!

Gen-M, “Generation Monsanto,” the first generation of humans force-fed genetically modified foods, hasn’t reached reproductive age yet (they were born in the late 1990s). But, if a critical mass of animal feeding studies are any indication, the millennial generation, reared on Food Inc.’s unlabeled “Frankenfoods” can look forward to a long-term epidemic of cancer, food allergies, sterility, learning disabilities, and birth defects. READ MORE.

How To Eat Garlic and Keep Your Friends

Many people have found they can get all the healing benefits of raw garlic without its unpleasant qualities by cutting the bulb in two, lengthwise and crosswise, and swallowing the small particles with a large draught of water from a good-sized spoon. This is taken each morning followed by the juice of a lemon. They claim that, after an hour, no odor is discernible. So far, no reports of lost friends!

Wholesome Stuffed Mushrooms*

4 servings

12 large mushrooms, stems removed

1/4 cup almonds, finely chopped

2 scallions, minced

1 tsp. dill, basil

dash cayenne

1 Tbsp. plain whole yogurt (or just enough to hold the stuffing together)

grated unsalted cheddar cheese for topping

1. Pre-heat oven to 375º F.

2. Mince the mushroom stems and combine with almonds, scallions, herbs, and yogurt.

3. Arrange the mushroom caps on a lightly oiled baking sheet. Fill to the brim with the

stuffing and sprinkle cheese on top.

4. Bake until the top is crusty and cheese is melted (10–15 minutes).

Serve immediately as appetizer or side dish!

*from Triumph Over Cancer –My Recipes for Recovery by Doris Sokosh.

Rethinking Cancer Newsletter #9

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Rethinking Cancer Newsletter #9

Thanks so much to all who participated in the recipe testing for Doris Sokosh’s soon to be published, Triumph Over Cancer — My Recipes For Recovery. We received a great response and lots of helpful comments, many of which we’re in the midst of incorporating. The book will be available this summer; will keep you posted.

We are deep in the process of digitizing all of F.A.C.T’s unique magazine, Cancer Forum — nearly 40 years of fact-filled issues, a wealth of information. This is a huge task, but an integral part of our goal to make available to you as much of the knowledge attained since F.A.C.T.’s inception. Coming soon!

As always, new material continues to be posted on the site to help you make sense of the tsunami of information — and misinformation—available today on alternative, as well as conventional medicine. Our hope is to create a tsunami of wise medical consumers. Otherwise, as Herbert Spenser (English philosopher (1820-1903), said: “When a man’s knowledge is not in order, the more of it he has, the greater will be his confusion.

To your health!

Foundation for Advancement in Cancer Therapy (F.A.C.T.)
P.S. As always we appreciate your comments and suggestions. Your support helps us continue to disseminate unique information and create awareness about non-toxic, biologically sound approaches to health and disease.

The Green Tea Book — China’s Fountain of Youth

Just like death and taxes, you can count on the flood of books by so-called independent experts that follow breathlessly the market debut of every “hot,” “new,” age-old remedy for all our modern ills. The Green Tea Book — China’s Fountain of Youth by Lester A. Mitscher, Ph.D., with health writer Victoria Dolby, is typical of the genre. According to chemist Mitscher, there is hardly a condition that green tea cannot help prevent, alleviate or boost (as in immunity). READ MORE.

If You’re On the High Side (Blood Pressure-wise), Sip This!

A recent article in the New York Times science section asks the question: is there any truth to the claim that green tea lowers blood pressure? Conclusion: not particularly, but hibiscus tea can.READ MORE.

Why Fortify?
By Max Warmbrand N.D., D.O.

Now let me state the case succinctly. If a food is so impoverished, so weak and puny, so devoid of nutritive qualities that it must be fortified, then bury it…don’t eat it and don’t feed it to any creature. READ MORE.

Cantaloupe Ambrosia*

1 whole, very ripe, preferably organic cantaloupe few dashes nutmeg

Wash the melon well in cool water and pat dry. Cut in half and remove the seeds.** Cut in chunks (don’t remove peel) and run through a juicer.

Chill. Serve in a large, tall glass with a few dashes of nutmeg on top. This tastes like a rich, thick shake, but, actually, it’s a low-calorie, low-fat, powerhouse, especially high in Vitamin A,alkalinizing the body and aiding elimination — not to mention, deelicious!

* Special thanks to Rita Znamirowsky for this recipe. Rita is one of the long-term recovered cancer patients featured in the film Rethinking Cancer.

** Save the seeds to make a calcium-rich “milk.” Just put seeds in a blender, add water, fruit juice or herbal tea and liquefy, then strain. For a nutrient-packed smoothie: add a heaping spoonful of hempseed powder, few spoons almond butter, dash ground allspice, teaspoon cacao powder, if you like, banana or dates for sweetener and blend. Add more liquid, if too thick. Experiment!

See Food of the Week — Melons — for “the skinny” on the wonderful melon family, including how to choose a ripe one.

Hiccup Help

Hold your breath. If you have done so for some time and your hiccup is no better, then gargle with a little water. If it still continues, tickle your nose with something and sneeze. Just one or two sneezes and the most violent hiccup is sure to go.
— advice from Plato, the Greek philosopher (427-347 B.C.)

Rethinking Cancer Newsletter #8

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Rethinking Cancer Newsletter #8

Dear Friends,

Help Wanted! Doris Sokosh, one of the long-term recovered cancer patients (39 years) featured in our film, Rethinking Cancer, has written a book, Triumph Over Cancer — My Recipes for Recovery. It contains all the wholesome, homey dishes that helped her regain and maintain her health. As a general check, we would like to get some feedback on a variety of the recipes. Anyone interested in receiving a recipe to test and report on, please email us at: (put “RECIPE” in the subject line). The book will be available on our website sometime this summer.

The unhealthy and unsustainable state of industrial agriculture has been the subject of several excellent documentaries lately, most prominently the Academy Award finalist Food, Inc. The most recent entrant into this genre is Fresh, now in select theatres. While it notes the current depressing problems, Fresh is refreshingly upbeat, focusing more on solutions. We meet a mix of fascinating farmers who are marrying modern scientific efficiencies with time-tested principles of biodiversity, composting, etc. Agribusiness rhetoric tells us that we must use toxic chemicals to feed the world. The film makes a very convincing case that such dependence is fast depleting the soil, polluting our environment and is simply unsustainable. Indeed, in the long term, the only way to produce abundant, nutrient-rich food is to adopt practices that work in harmony with Nature. The Fresh website is a call to action. Check it out.

Another group working to keep healthy food choices on the shelf is Organic Consumers Association (OCA). We’ve just added a fact-packed article from OCA on our Resource page: Why We Should All Eat More Organic Food. Take a look at the OCA website, sign up for their outstanding newsletter and enlist in the fight!

Food provides the raw materials for healthy cells. Why not demand the best Nature has to offer?

To Your Health!

Foundation for Advancement in Cancer Therapy (F.A.C.T.)
P.S. As always we appreciate your comments and suggestions. Your support helps us continue to disseminate unique information and create awareness about non-toxic, biologically sound approaches to health and disease.

The Joy Of Hay Fever!

Ah, spring, the season of renewal a time most joyously welcomed after the long, dreary winter. But for millions of Americans it’s a time of dread the dreaded itchy-sneezy-queezy pollen invasion known as hay fever. Many trudge to their doctors seeking the latest fix shots, pills, old wives’ tales, anything to stop the mucosal surge. But rarely does anyone stop to ask why Nature bestows this bothersome blitz upon humans year after year, while budding plants and chirpy mating critters seem to revel in it.  READ MORE

The Importance Of Worrying

Worrying is like smoking. People know it’s bad, but do it anyway. But worrying is unlike smoking, because people who worry don’t harm anybody except themselves. READ MORE

Just How Healthy Are Sunflower Seeds?

Raw sunflower seeds, used for food by the Indians long before white men reached America, are one of the richest seeds in nutritional value. The seeds are 25% protein-putting them on the same protein level as meat. READ MORE

White House Garden Cucumber Soup

Adapted, just slightly, from one of Michelle Obama’s favorite recipes using ingredients from the White House kitchen garden.

2 cups almond milk*
2 large cucumbers
3 oz. whole Greek yogurt (thicker than regular)
2 tablespoons fresh dill
dash seasalt (opt.)
for garnish: Greek yogurt, fresh dill, toasted almonds (opt.)

Peel and coarsely chop the cucumbers. Put chopped cucs, almond milk, yogurt, dill and seasalt in blender. Purée until smooth. Chill before serving. Garnish with a dollop of Greek yogurt, sprig of dill and (opt.) a few toasted almonds.

*To prepare almond milk: soak 1 1/4 cup raw almonds in 2 cups water overnight. Next day blend for 1-2 minutes. Strain.

Rethinking Cancer Newsletter #7

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Rethinking Cancer Newsletter #7

Dear Friends,

While spring rambles in (at last!), the press file for our film, Rethinking Cancer, has been growing at a rapid pace. Here are just 2 recent entries:
Doris Sokosh, 37-year recovered cancer patient featured in the film, is interviewed on Connecticut’s News 12 TV as she cooks up a few dishes from her soon-to-be-published book, Triumph Over Cancer — My Recipes for Recovery. And Sheryl Leventhal, M.D., also featured in the film, a former oncologist now practicing the more nutrition-based Functional Medicine, is guest for the hour on the weekly Wide World of Health radio show.
Rethinking Cancer is headed for Asia! Our Chinese-subtitled DVD’s have been completed and a large order is en route to the East. In conjunction with this release, we have added two new books to our Recommended Reading: Dr. Lai’s Health Tips and The Pursuit of Life, both by Chiu-Nan Lai, Ph.D, a former cancer researcher who now lectures around the world on cancer prevention and treatment. She’s also head of Lapis Lazuli Light, an international health information service, which includes centers in Asia. Dr. Chiu-Nan Lai was the first to contact us about potential Chinese interest in the film, and her books are highly compatible with F.A.C.T.’s Biorepair concept.
As always, we are constantly adding more news, press and resources, so check back often! And please send your comments, and suggestions to
To Your Health!

Foundation for Advancement in Cancer Therapy (F.A.C.T.)

After Cancer, Removing a Healthy Breast

“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 MORE

The Great Prostate Mistake

“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 MORE

Book Review: Should I Be Tested for Cancer?

Maybe Not and Here’s Why

“Early detection saves lives!”

This is perhaps one of today’s most oft chanted medical maxims, but is it true? According to H. Gilbert Welch, M.D., M.P.H., medical professor at Dartmouth Medical School and co-director of the VA Outcomes Group in the Department of Veterans Affairs, the issue is far more nuanced than the hype would suggest. His book, Should I Be Tested for Cancer?, is unique and important because it gives readers what they usually don’t want: no easy answers. What he does provide is valuable, rarely heard information, much of which would indicate that testing can bring serious problems and may not produce intended benefits. READ MORE

Carrot Slaw Galore!

The perfect dish to bring to a potluck dinner — even “regular food” people love it!

1 lb. organic carrots, grated
½ cup coarsely chopped raw walnuts or pecans
½ cup raisins
½ – ¾ cup whole vanilla maple yogurt (preferably organic)
5 or 6 large lettuce leaves, like Romaine
Fresh parsley, finely chopped for garnish

Put all ingredients, except lettuce and parsley, in a large mixing bowl. Toss well so that yogurt is evenly distributed. Line a wooden or glass bowl with large lettuce leaves. Fill up with the carrot mixture, then pull up the leaves so that they flop over the top a bit. Sprinkle with parsley.

This looks so professional that people, including you, may not believe you did it. Rest assured, you did!


According to a 19th Century Edition of The London Gazette

“A woman who wants her large mouth to look smaller should practice saying the word “FLIP.” Those who want the small mouth to look larger should practice saying “CABBAGE.”

(21st Century Editor’s Note: Perhaps time could be better spent simply eating the cabbage!)

Rethinking Cancer Newsletter #6

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Rethinking Cancer Newsletter #6

Dear Friends,
As mentioned in our last newsletter, our film Rethinking Cancer has been chosen as a finalist in the documentary category at the European Spiritual Film Festival. The winner will be announced in Paris next month, but we’ve just learned that you have a chance to participate in the voting! Click here to view clips of all the entries and, hopefully, vote for us!

More valuable additions to

The launch of our “Foods of the Week” link on the News page. We’ll be featuring Nature’s amazing bounties, including history, nutritional and medicinal powers, even recipes. This week it’s cabbage in the spotlight. (see below) Tune in each week to get the “dish” on another fruit or veggie.

A “Research” link on the Resources page. This will highlight recent studies relating to the Biorepair concept. See an example below — a study showing the benefits of a plant-based diet in preventing breast cancer. Please note also new entries in the Practitioner’s Directory, including several excellent European clinics.

And lastly, F.A.C.T. has always been very selective about listing books for Recommended Reading, but there’s one new volume that we think deserves a read (and, fortunately, it’s a quick read — only 112 pages!): Michael Pollan’s Food Rules — An Eater’s Manual. With so many gimmicky books out there, this one’s the real thing.  Pollen cuts through all the muddle created by “the experts” who seem to confuse nutrition with rocket science and to contradict themselves from one week to the next. Food Rules proves you don’t need a Ph.D. to eat right — just a big helping of common sense.

As always, we very much appreciate your comments and suggestions on the website and the film.  Email us at:

Best of Health to you!
Foundation for Advancement in Cancer Therapy (F.A.C.T.)

Cabbage — an Ancient Food with Timeless Nutritional Value

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. READ MORE

Plant-Rich Diet Protects Against Breast Cancer

A balanced diet rich in whole grains, vegetables, and fruit may decrease the risk of breast cancer, according to a large study published in the American Journal of Clinical Nutrition. READ MORE

The Bromelain Story

Pineapple is considered the wonder fruit of the tropics because of bromelain, a protein-dissolving enzyme found in the raw fruit.  The bromelain enzyme tends to break up congestion found in the walls of blood toxic wastes that can hurt circulation and cause many other chain reactions.  It has been found also to act as a catalyst that promotes production of certain hormones and other chemicals that aid, or promote, body and cell healing. Most juices are not recommended for irritated ulcers.  But natural pineapple juice taken in small quantities by such patients often promotes and accelerates healing.

Is Laughter The Best Medicine?

“Adrenal exhaustion could be caused by emotional tension, such as frustration or suppressed rage…the negative effects of the negative emotions on body chemistry.  The inevitable questions arose in my mind: what about the positive emotions? If negative emotions produce negative chemical changes in the body, wouldn’t the positive emotions produce positive chemical changes?  Is it possible that love, hope, faith, laughter, confidence and the will to live have therapeutic value?  Do chemical changes occur only on the downside?”
— Norman Cousins, Anatomy of an Illness

Rethinking Cancer Newsletter #5

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Rethinking Cancer Newsletter #5

As January draws to a close, we here at F.A.C.T. (Foundation for Advancement in Cancer Therapy) are happy to report that 2010 has gotten off to a vigorous start!  We have much news to share with you.

F.A.C.T. has just received word that our film, Rethinking Cancer, has been selected as a finalist in the European Spiritual Film Festival in Paris!  (Good thing we put in those French subtitles!) Awards will be announced in March–will keep you posted.

The effort to expand information on our website continues. We’ve just added articles on the Resource page, including cancer case histories and items on exercise and fermented foods. Note also recent additions on the Audio and Practitioner Directory pages. In the next few weeks, you’ll find a new link on the Resources page for “Research” which will highlight studies related to various aspects of the Biorepair program. The first item in this Newsletter is a preview: a large, well regarded study revealing that environment may have a greater impact on cancer risk than genetics.

Due to popular demand, we’re in the process of adding Chinese subtitles to our next edition of the DVD, which should be available by the end of February. We’ve learned that in Asia there is great interest in the non-toxic approach to disease. In China, cancer is soon expected to become the #1 cause of death and, according to our sources, people are actively looking for ways beside the conventional protocols. We are very excited about increasing interest in the film internationally. More about this in future Newsletters…..

A reminder: our DVD is now available with new, lower shipping rates and a simplified checkout process.

Hope you’ll check the website frequently; it’s a real work in progress.  We always love to hear your feedback about the film and/or website. You can email us at:

What Causes Cancer?

Many people fear that, because family members were stricken with cancer, they, too, are destined to become victims. In our experience at F.A.C.T., however, though families share genetic inheritance, they may also share unhealthy eating patterns, high stress environment, etc.  We feel that the much more important factor is individual lifestyle over which you have considerable control. This large, well-regarded study is compatible with our findings: READ MORE

Move It or Lose It!

“All parts of the body which have a function if used in moderation and exercised in labors in which each is accustomed, become thereby healthy, well developed and age more slowly; but if unused and left idle they become liable to disease, defective in growth and age quickly.”

—Hippocrates, the father of medicine, circa 400 B.C.

Life back in the good ol’ B.C. days — before Stairmasters, elliptical machines, stationary bikes and jogging tracks – may have been very different from today, but the human body has not substantially changed! If you’re interested in attaining and maintaining good health in our modern, fast-paced, stressed out, too couch-potato world, it would be wise to heed Hippocrates’ advice and include regular moderate exercise in your life. It’s as important as diet. READ MORE

Carob Fudge – A sinful-tasting, sinless treat!

1/2 lb. dried black mission figs, soaked in water 1-2 hours
1/2 lb. raw cashews, soaked 6-8 hours
1/4 lb.. dried dates, pitted and soaked 1-2 hours
1 1/2-2 tbsp. carob powder
1/4 lb. raw walnut pieces

Pour off soaking water and save. Put figs, cashews, and dates in a blender or food processor. Blend until smooth (add a little soaking water, if too thick to blend). Remove mixture to a bowl and stir in carob powder and most of the walnut pieces. Pour into a shallow pan, spreading evenly. Garnish with remaining walnuts. Refrigerate ‘til hardened. Cut into squares and serve or store in container in the freezer.


Coconut Carob Drops: Add 1-2 cups of fresh-shredded or dissicated coconut to the fudge batter. Form into balls and roll in coconut. Refridgerate.

Mint Fudge: Add about 1/8 – ¼ tsp. pure peppermint oil to fudge batter. Experiment with other spices, i.e., anise, clove, etc.


Why worry?  What can worry do?
It never keeps trouble from overtaking you.
It gives you indigestion and sleepless hours at night.
And fills with gloom the days, however fair and bright.
It puts a frown upon your face, and sharpness in your tone.
You’re unfit to live with others and unfit to live alone.
Worry?  Why worry? What can worry do?

Thank you for your support. Here’s to a happy, healthy February…

Foundation for Advancement in Cancer Therapy (F.A.C.T.)

Rethinking Cancer Newsletter #4

Filed under: Rethinking Cancer Newsletters — admin @ 7:44 am
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Happy New Year!

Happy New Year to all our Rethinking Cancer subscribers!

We at F.A.C.T., Foundation for Advancement in Cancer Therapy, are proud to begin another information-packed year and we’re happy you’ve joined us for the journey! 2009 was extremely busy as we transitioned from “bricks and mortar” to an ever expanding web presence, featuring our new website and film, both of which are being received with great enthusiasm. Our goal in 2010: to continue to share as widely as possible the knowledge F.A.C.T. has gained over the last 4 decades on biologically sound, non-toxic approaches to disease treatment and prevention.

Please note: we’ve reconfigured the Donate page, including lower shipping costs and easier check-out! Also, you may want to revisit the Audio section on the Resource page — we’ve added a number of additional recovered case histories, with much more to come. New articles will be continually uploaded on the Resource page and, in coming months, we’ll be adding downloadable video of expert speakers from many of the F.A.C.T. Annual Conventions, TV appearances, etc.

We’ve just begun the process of scanning in all issues from the past 38 years of Cancer Forum, F.A.C.T.’s unique publication —a  huge but important job!  You’ll be able to download these free of charge as PDFs. Watch for news on this in future Newsletters.

Another heads up: in the course of this year, two of the recovered patients featured in our documentary Rethinking Cancer will be publishing books of their own. Lou Dina, bone and lymph cancer survivor, has written an excellent, detailed account of the alternative program he followed – indispensible reading for anyone interested in this direction. Doris Sokosh, breast cancer survivor, will be releasing online her cookbook full of the healthy recipes that enabled her amazing recovery.

In short, stay tuned…..

Natural Blush

Looking for a little color in your face during these cold, dreary days of winter? For those who wish to avoid the chemicals in commercial cosmetics, here’s a simple idea. Cut a small, fresh beet in half. Press a bit of the red inner side on your cheeks or lips. Rub in with a finger to get the desired shade. Voila! Reapply as necessary. (Beet will keep about a week in the ‘fridge. Just put a drop or so of water on the cut side to “revive” juices or cut in half again.)

While we’re at it, whole, plain yogurt is a great skin softener and moisturizer, especially for the face. Just massage in liberally after washing your face before bed, or anytime you’re at home.
Cancer From The Kitchen?
“What if breast cancer in the United States has less to do with insurance or mammograms and more to do with contaminants in our water or air — or in certain plastic containers in our kitchens? What if the surge in asthma and childhood leukemia reflect, in part, the poisons we impose upon ourselves?” READ MORE

Knowing What’s Worth Paying For in Vitamins

“Of course, it’s controversial whether we should be taking vitamins at all. Recent studies have indicated that taking a multivitamin won’t protect you from heart disease or cancer. And experts maintain that if you eat well, you don’t need vitamin supplements.” READ MORE

Your donations and generosity keeps us going to get information out to the public.

With best wishes, may 2010 be a year in which we all cherish and enhance our health and happiness!

Foundation for Advancement in Cancer Therapy (F.A.C.T.)

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