Foundation for Advancement in Cancer Therapy

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

Plum and Fresh Prunes

November 29, 2010

Filed under: Foods of the Week, What's New? — admin @ 8:44 am

The early colonists found plums growing wild along the entire Eastern coast. They were one of many fruits eaten by the Indians before the coming of the white man, and reports of early explorers mention the finding of plums growing in abundance. Today however native plums are not important commercially. The European type of plums, Prunas Domestica, has replaced the native plum. Plum pits from Europe probably were brought to America by the first colonists, for it is reported that plums were planted by the Pilgrims in Massachusetts, and the French brought them to Canada.

Although plums came to America by way of Europe, they are believed to have originated in Western Asia in the region south of the Caucasus Mountains to the Caspian Sea. According to the earliest writings in which the European plum is mentioned, the species dates back at least 2000 years.

Another species, Prunus Institia, known to us as the Damson plum, also came to America by way of Europe. This plum was named for Damascus and apparently antedates the European type, although Damson pits have been found in the lake dwellings of Switzerland and in other ancient ruins.

Another important species, the Japanese plum, was domesticated in Japan, but originated in China. It was introduced in the United States about 1870. This type is grown extensively in California.

Plums have been grown in some of the Spanish mission gardens of California at least as early as 1792, and the first prune plums grown in California were produced in Santa Clara Mission. However, the present California prune industry is not based on these but the French prune, Petite Prune d’Agen, scions of which were brought to California from France in 1856 by Pierre Pellier. French-type prunes grown in California orchards were shipped in to San Francisco markets in 1859.

Botanically, plums and prunes of the European or Domestica type belong to the same species. The interchangeable use of the terms plum and prune dates back for several centuries. Plum is Anglo-Saxon, and prune is French. It is uncertain just when the word prune was first used to designate a dried plum or a plum suitable for drying. The prune is a variety of plum that can be dried without fermenting when the pit is left in. Fresh prunes, as compared with plums, have firmer flesh, higher sugar content, and frequently higher acid content. A ripe, fresh prune can be separated from the pit like a freestone peach, but a plum cannot be opened this way.

Of all the stone fruits, plums have the largest number and greatest diversity of kinds and species. H.F. Tysser, editor of Fruit Manual, published in London, says there are over 2000 varieties. Samual Fraser, in his book America Fruits, speaks of a list of about 1500 varieties of Old World plums alone, and says there probably are just as many varieties of plums native to this continent. In addition, there is a long list of Japanese and Chinese plums.

Almost all of the plums shipped in the United States are grown in California. There are two types of California plums, Japanese and European. The former marketed early in the season and the latter in midseason or later. The Japanese varieties are characterized by their large size, heart-shape, and bright red or yellow color. Japanese varieties are never blue.

Plums and prunes of good quality are plump, clean, of fresh appearance, full colored for the particular variety, and soft enough to yield to slight pressure. Unless one is well acquainted with varieties, color alone cannot be replied upon an indication of ripeness. Some varieties are fully ripe when the color is yellowish-green, others when the color is red, and others when purplish-blue or black. Softening at the tip is a good indication of maturity. Immature fruit is hard. It may be shriveled and is generally of poor color or flavor. Over mature fruit is generally soft, easily bruised, and is often leaky.


Fresh plums are more acid to the body than fresh prunes. When too many plums are eaten, an over acid condition results. When prunes are dried, however they are wonderful for the nerves because the contain a phosphorus content of nearly 5 percent.

Prunes have a laxative effect. The dried prune is better to eat than the fresh plum or prune. The salts contained in the dried prune are valuable as food for the blood, brain and nerves. The French prunes are considered the best for their value to the nervous system.


Calories: 218

Protein: 3 g

Fat: 0.9 g

Carbohydrates: 55.6 g

Calcium: 73 mg

Phosphorus: 86 mg

Iron: 2.2 mg

Vitamin A: 1200 I.U.

Thiamine: 0.28 mg

Riboflavin: 0.18 mg

Niacin: 2.1 mg

Ascorbic acid: 20 mg

Sweet Potato

November 22, 2010

Filed under: Foods of the Week, What's New? — admin @ 7:51 am

The sweet potato should be thought of as a true root and not a tuber, as is commonly believed. It has been one of the most popular foods of tropical and subtropical countries for centuries. Columbus and his men were fed boiled roots by the natives of the West Indies, which these men described as similar to chestnuts in flavor. This new food was carried back to Spain, and from there it was introduced to other European countries. De Soto found sweet potatoes growing in the gardens of the Indians who lived in the territory that is now called Louisiana.

During the Civil War, troops short of rations found they could live indefinitely on sweet potatoes alone. The Japanese on Okinawa could not have held out as long as they did if they had not been able to raid sweet potato patches at night. In 1913 the supply of sweet potatoes was so large and demand so small that Louisiana towns sold them for fifty cents a barrel.

There are two main types of sweet potatoes; those that are mealy when cooked and those that are wet when cooked — popularly miscalled called “yams.” Actually there are few yams grown in the United States. And they are grown almost solely in Florida.

Decay in sweet potatoes spreads rapidly and may give the entire potato a disagreeable flavor. This decay may appear in the form of dark, circular spots or as soft, wet rot, or dry, shriveled, discolored and sunken areas, usually at the ends of the roots.

Use the sweet potato baked, steamed or roasted, in puddings or pies. Whenever possible, they should be cooked in their jackets, to conserve the nutrients. If you wish to discard the skin, this vegetable is much easier to peel when cooked. When combining the sweet potato with other foods, remember that it is a little more difficult to digest than the white potato.


The sweet potato is good for the eliminative system. It contains a great deal of Vitamin A and is a good source of niacin.


Calories: 419

Protein: 6.2 g

Fat: 1.5 g

Carbohydrates: 96.6 g

Calcium: 117 mg

Phosphorus: 173 mg

Iron: 2.7 mg

Vitamin A: 30,030 I.U.

Thiamine: 0.37 mg

Riboflavin: 0.23 mg

Niacin: 2.8 mg

Ascorbic acid: 77 mg

Rethinking Cancer Newsletter #13

November 18, 2010

Filed under: Rethinking Cancer Newsletters — admin @ 7:51 am
Home Film Resources News About Donate

Rethinking Cancer Newsletter #13

We had a great time at the Mystic Independent Theatre screening of our documentary Rethinking Cancer! The film looked amazing on the big screen and there were lots of good questions afterward. Special thanks to Casey Cyr, Theatre Director and her husband, Bill Gash, who founded the theatre with the goal of highlighting films about alternative ways to health, as well as showcasing local artists and musicians. Casey is herself a talented singer/songwriter/painter/poet who loves to care for her organic garden. Check out her website: www.caseycyr.comIf you’re in the Mystic, Connecticut area, there are a few screenings left:

Saturday, October 16 at 7 pm
Sunday, October 17 at 4 pm
Monday, October 18 at 7 pm

You may have noticed all the Cancer Forum magazines are not up yet, as mentioned in our last newsletter. We apologize for that, but there are plenty there to keep you busy and the rest should follow shortly.

For many people, fall is the most glorious season — not too hot, not too cold, and oh, those autumn leaves! Enjoy!

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!

So What’s the Big Deal About Genetically Engineered Salmon?

Some call it “frankenfish,” while to others it’s just the next smart, inevitable move in modern food production. In any case, genetically altered salmon is a pen stroke away from your local market. Our Food and Drug Administration (FDA) is currently considering an application by AquaBounty Farms to permit sales of genetically engineered (GE) salmon, the first and likely precedent setting attempt to allow GE animals into our food supply. But is it a good idea? A few questions to ponder: READ MORE

Plain Facts About Stress
An Interview with Hans Selye, Ph.D.

Q. Dr. Selye, is it true that there is more stress in today’s society than in years past?
A. People often ask me that question, sometimes comparing our lives with that of the caveman — who didn’t have to worry about the stock market or the atomic bomb. They forget that the caveman worried about being eaten by a bear while he was asleep, or about dying of hunger — things that few people worry much about today. In the end, I doubt whether people suffer more stress today; it’s just that they think they do. READ MORE

Back to Grandma #1

From time to time we’ll tell you about folk remedies your grandmother, or great grandmother, may have used. These will cause no harm and just might work surprisingly well!

Why not give grandma a try?

• The only good use for white sugar is in relieving itching from mosquito bites. Just moisten the bite (not the sugar) and rub a cube over it. Usually stops itching instantly and for hours. This is why some grandmas always carried a cube in their knapsack when hiking.

• When a cold and sore throat come on, instead of swallowing artificially sweetened chemical cough medicine, gargling with apple cider vinegar should bring quick relief.

• If your sleep is disturbed because you need to visit the bathroom several times a night, try drinking a wine glass full of cranberry juice before bedtime. This is an aid to the kidneys and bladder. You might find yourself sleeping through the night.

• Bread as therapy: 1) apply a cold slice or 2 over eyes to reduce irritation or swelling; 2) apply warm bread to infected cuts to reduce pain and itching; 3) apply hot bread to a boil to ease the pain and bring the boil to a head.

Easy Yogurt*

1. Mix cold (organic) milk and cold (organic) whole yogurt with a whisk. (proportions: 1/4 cup whole yogurt to 1 quart milk.) You can use yogurt from succeeding batches as your “starter.”2. Place mixture in a jar, glass or ceramic bowl and cover with a lid; put into an oven with the oven light on (oven turned off, of course).

3. Let it incubate for about 24 hours (oven light will gradually warm mixture to about 85-90°F).

4. If desired strain to thicken.

5. Refrigerate and enjoy!

*This recipe was developed by Lou & Dinenne Dina who like to use a gallon of milk and 1 cup yogurt per batch! Lou is a 30+ year recovered cancer patient featured in the film Rethinking Cancer and author of the excellent new book Cancer — A Rational Approach to Long-Term Recovery, an in-depth look at the Biorepair program that restored his health.

Foundation for the Advancement of Cancer Therapy
Copyright © 2009 – 2012. All rights reserved.

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Rethinking Cancer Newsletter #12

Filed under: Rethinking Cancer Newsletters — admin @ 7:50 am
Home Film Resources News About Donate

Rethinking Cancer Newsletter #12

At last, the humongous task is just about done! For months we’ve been working on making accessible to you the nearly 40 years of Cancer Forum magazines, F.A.C.T.’s one-of-a-kind official publication that focuses specifically on the Biorepair system.Just click the Cancer Forum link on the Resource page and you’ll find all 100 plus issues listed in reverse chronological order (newest to oldest). By clicking on any volume, you’ll be able to read selected articles or download a PDF with the entire magazine. Please remember that the tapes and books listed at the end of each issue are no longer available for purchase as written. Fortunately, most of the tapes are now on our website for listening (no charge) and many of the books are still in bookstores or on the Internet and are still, of course, eminently worth reading.

It’s important to note that all the information contained in these journals (from the 1970’s to 2009) is as relevant today as when first published. The physiology of the human body and the laws of Nature have not changed and so the basic concepts apply. Some specific news items may not be as germane now, though, sadly, too many of the environmental and medical issues discussed are still unresolved and vital to our current struggles to make nontoxic, biologically-sound medical options available to all.

We’re very proud of these one-of-a-kind magazines and the wealth of information they contain — a veritable college course in Biorepair! No final exam required. We just hope that the knowledge will give you greater confidence and freedom in your quest for a healthy life. Enjoy!

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!

Would You Take This?

In the mid 1990’s, we received this consent form from someone whose husband had been prescribed Tegison therapy for severe psoriasis that had not responded to standard drug treatments. It seems, when the man had gone to fill his prescription, the pharmacist handed him this release and told him to read it carefully before signing. READ MORE.

The Expanding Medical Cabinet

A row of bottles on my shelf
Caused me to analyze myself.
One yellow pill I have to pop
Goes to my heart so it won’t stop.
A little white one that I take
Goes to my hands so they won’t shake.
The blue ones that I use a lot
Tell me I’m happy when I’m not.
The purple pill goes to my brain
And tells me that I have no pain.
The capsules tell me not to wheeze
Or cough or choke or even sneeze.
The red ones, smallest of them all
Go to my blood so I won’t fall.
The orange ones, very big and bright
Prevent my leg cramps in the night.

I hear those TV ads that say
All those side effects, while violins play.
Such an array of brilliant pills,
Could they be causing more and more ills?

— Anonymous

Satisfy Your Soles

Feet take abuse every day. Pounded on hot sidewalks, cramped into shoes, they never stop working. One of the ways to get your feet rejuvenated is through reflexology, a science that came out of Egypt and has been more recently used as an adjunct to modern
medicine. READ MORE.


Ants are wonderful, amazing creatures, but they do have a pesky habit of getting into undesirable places, like your food. Mint, especially peppermint (Mentha piperita), is anathema to ants. You can spray a mixture of one cup water to 2 teaspoons essential peppermint oil wherever you see them in the house. Dab a little diluted peppermint oil on yourself — and your picnic basket — to keep the party crashers at bay…and out of the potato salad!

Pick Me Up Shake*

1 cup fresh pineapple, cut in small chunks
1 cup whole plain yogurt
½ cup apple juice
1 egg (organic, fertile if available)Combine everything in a blender. When smooth, drop a few ice cubes in, one at a time and blend. Variation: substitute 1 banana for ½ cup yogurt. This is also a nice breakfast drink.

* This recipe is from the new cookbook, Triumph Over Cancer — My Recipes for Recovery by Doris Sokosh, long-term recovered cancer patient featured in the film Rethinking Cancer.

Foundation for the Advancement of Cancer Therapy
Copyright © 2009 – 2012. All rights reserved.

To unsubscribe or update your records, Click here.  |  Message sent with poMMo.


November 14, 2010

Filed under: Foods of the Week, What's New? — admin @ 9:14 pm

Cranberries are native to the swampy regions of both the temperate and arctic zones of North America and Europe. Because they grow on slender, curved stalks, suggesting the neck of a crane, they were named cran-berry, or cranberry.

Long before the first colonists arrived in this country the cranberry was in common use by the Indians. The Pilgrims found them in the low marshes near the shore on the Cape Cod peninsula, and the women preserved them as a delicacy and served them with wild turkey at Thanksgiving and Christmas feasts.

Cultivation of the cranberry began early in the nineteenth century. The earliest records show that the business was largely carried on by retired seamen. Howe and McFarlin were the names of two of these men,and important varieties of cranberries are named for them. By 1870, a flourishing business had developed. It was recorded in 1832 that Captain Henry Hall of Barnstable, Massachusetts, had then cultivated the cranberry for twenty years, and the Mr. F.A. Hayden of Lincoln, Massachusetts, gathered from his farm in 1830, 400 bushels of cranberries which brought him in the Boston market $600!

It has been said that the old clipper ships out of Gloucester, New Bedford, and the Down East ports carried supplies of raw cranberries in casks so that the sailors could help themselves. They did this to prevent scurvy, just as the sailors of England and Southern Europe used limes to prevent this disease.

Cranberries grow on low, thick vines in a bog. The bogs are built on peat swamps that have been cleared, drained and leveled. Water must be available and arranged so that the bog can be drained or flooded at the appropriate time. The surface, usually sand, on top of a subsoil that will hold moisture, must be level so the bog can be covered with water at a uniform depth when necessary. A cranberry bog takes three to five years to come into full production.

There are only five states that produce the greater supply of cranberries for market. They are in order of production:Massachusetts, Wisconsin, New jersey, Washington and Oregon. The berries are marketed from September through March, and the peak months are October, November and December.

The quality of the berry is determined by its roundness and size, and from its color, which varies from light to dark crimson, depending on the degree of maturity. Some varieties of cranberries are more olive-shaped or oblong. They have a fresh, plump appearance combined with a high luster and firmness. Avoid a shriveled, dull or soft appearing berry.


Cranberries have a heavy acid content, and therefore should not be eaten too frequently. They increase the acidity of the urine. Because of their extremely tart taste, people drown them in sugar or syrup, which makes them unfit for human consumption. They are best if cooked first; then add raisins and a little honey.


Calories: 218

Protein: 1.8 g

Fat: 3.18 g

Carbohydrates: 51.4 g

Calcium: 63.5 mg

Phosphorus: 50 mg

Iron: 2.7 mg

Vitamin A: 1821 I.U.

Thiamine: .13 mg

Riboflavin: .09 mg

Niacin: .45 mg

Ascorbic acid: 55 mg


November 8, 2010

Filed under: Foods of the Week, What's New? — admin @ 7:08 am

Squash is native to the Western Hemisphere and was known to the Indians centuries before the arrival of the white man. It is a member of the cucurbit family, which includes pumpkins and gourds as well as cucumbers, and muskmelons and watermelons. Squash as we know it today is vastly different from the kind of Narragansett Indians dubbed “askutasquas,” meaning “Green-raw-unripe”-which, incidentally, was the way they ate it. We still follow their example and eat summer squash while tender and unripe, though it is usually cooked.

Squash is best when steamed or baked; some people even use it in soup. The Hubbard Squash, due to its hard shell, is usually baked in the shell. Squash maybe used to add variety to the menu. Summer squash is boiled or steamed and served as a vegetable with drawn butter or cream sauce, or it may be served mashed. The delicate flavor of summer squash is lost by boiling it in large quantities of water and, of course, nutrients are lost when the cooking water is thrown away.

Squash may be grouped in five general types; Hubbard, Banana, Turban, Mammoth, and Summer. The latter are actually pumpkins. However, they are listed as squashes because that is what they are called in the market.

Summer Squash should be fresh, fairly heavy for its size, and free from blemish. The rind should be so tender that it can be punctured very easily. Hard-rind summer squash is undesirable because the flesh is likely to be stringy and the seeds and rind have to be discarded. Winter squash should have a hard rind. Soft-rind winter squash is usually immature, and the flesh may be thin and watery when cooked, and lack flavor.


Winter Squash contains more Vitamin A than summer squash. Both are low in carbohydrates and can be used in all diets. Squash is a high potassium and sodium food that leaves an alkaline ash in the body. It is very good for the eliminative system.

NUTRIENTS IN ONE POUND (summer squash)

Calories: 83

Protein: 4.8 g

Fat: 1.0 g

Carbohydrates: 18.5 g

Calcium: 123 mg

Phosphorus: 128 mg

Iron: 1.8 mg

Vitamin A: 1800 I.U.

Thiamine: .23 mg

Riboflavin: .38 mg

Niacin: 4.5 mg

Ascorbic acid: 75 mg

NUTRIENTS IN ONE POUND (winter squash)

Calories: 161

Protein: 5.0 g

Fat: 1.0 g

Carbohydrates: 39.9 g

Calcium: 71 mg

Phosphorus: 122 mg

Iron: 2.0 mg

Vitamin A: 11,920 I.U.

Thiamine: .16 mg

Riboflavin: .35 mg

Niacin: 1.9 mg

Ascorbic acid: 43 mg


November 1, 2010

Filed under: Foods of the Week, What's New? — admin @ 6:37 am

The guava is called the apple of the tropics. It is native to tropical America, but has been dispersed throughout all equatorial regions. It is grown in subtropical Florida and California, and the tree is a hearty one.

The guava tree produces large quantities of fruit. The fruit is round, with a white or yellow skin and a pulp of the same color, although the pulp is sometimes crimson. It ranges from the size of a small cherry to that of a pear or apple.


The guava is subacid and alkaline in reaction. It is a high vitamin C content, and also contains potassium, phosphorus, sulfur, and chlorine. It is good for skeletal and lymphatic systems.


Calories: 273

Protein: 3.5 g

Fat: 2.6 g

Carbohydrates: 66 g

Calcium: 101 mg

Phosphorus: 185 mg

Iron: 4.0 mg

Vitamin A: 1230 I.U.

Thiamine: .23 mg

Riboflavin: .21 mg

Niacin: 5.1 mg

Ascorbic acid: 1,065 mg

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