Foundation for Advancement in Cancer Therapy

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


June 27, 2011

Blackberries are native to both North America and Europe, but cultivation of this fruit is largely limited to North America. In the early days of the United States, when land was cleared for pasture, blackberry bushes began to multiply. There are many hybrids of blackberries, and both man and nature have had a hand in this process. By 1850, cultivated blackberries had become very popular.

Blackberries are now cultivated in almost every part of the United States. Texas and Oregon probably have the largest num-bers of acres planted with blackberries. Cultivation of this berry has been slow, because wild berries grow in abundance all over the country. The summer months are the peak season for blackberries.

A quality berry is solid and plump, appears bright and fresh, and is a full black or blue color. Do not choose berries that are partly green or off-color, because the flavor will not be good.


Blackberries are high in iron, but can cause constipation. They have been used for years to control diarrhea. If blackberry juice is mixed with cherry or prune juice, the constipating effect will be taken away. If one can take blackberry juice without constipating results, it is one of the finest builders of the blood.


Calories: 294

Protein: 5.4 g

Fat: 3.6 g

Carbohydrates: 59.9 g

Calcium: 163 mg

Phosphorus: 154 mg

Iron: 4.1 mg

Vitamin A: 1,460 I.U.

Thiamine: 0.12 mg

Riboflavin: 0.03 mg

Niacin: 1.3 mg

Ascorbic acid: 106 mg

Rethinking Cancer Newsletter 19

June 21, 2011

Filed under: Rethinking Cancer Newsletters — ggrieser @ 4:30 pm

Move over, Youtube; we’ve got videos, too! (drum roll, please)

In keeping with our F.A.C.T. 40th year anniversary, we are proud to announce the debut of our Video Presentation page. Many of the videos will be talks by expert speakers and recovered cancer patients from our F.A.C.T. Cancer/Nutrition Conventions over the past 4 decades. Also, you’ll find excerpts from TV appearances by Ruth Sackman, F.A.C.T. co-founder and former president, and others. The videos, in addition to the Audio Presentations, contain a wealth of unique and valuable information. Just a few videos up so far, but more to come. Check in often!

An update to those who use the HCG Test as a monitor for their progress on a Biorepair-type program:

This urinalysis test, mentioned in our film, Rethinking Cancer, has been employed successfully for over 50 years by thousands of people worldwide to measure their degree of cancer cell production. If the numbers are going up, the test can be a wake-up call that a therapeutic regimen needs some tweaking; when numbers trend downward, it’s a good indication that the therapy is effective and the patient can feel reassured that he/she is on the right path. Patients follow simple instructions for preparing a dry extract from the urine sample. The powdery extract is mailed to the Navarro Medical Clinic where the HCG testing is performed.
Dr. Efren Navarro, son of oncologist Manuel D. Navarro, M.D. who developed the test in the 1950s, contacted us to say that the cost per sample has gone from $50 to $55 — still a great deal! He also offered a tip for patients who may flip out a bit when they try to measure 5ml or .2 oz. of alcohol. He said, just make it a teaspoonful, which is a whole lot easier! Sorry we didn’t know about this years ago. The doctor also suggested people visit his website for the latest news and information:

To Your Health!
Foundation for Advancement in Cancer Therapy (F.A.C.T.)
P.S. Reminder: the gift book is still available with a DVD purchase! As always, thanks so much for your support and don’t forget to sign up with us at Facebook and Twitter to get weekly updates!

Got Those Temperomandibular Blues?

“Maybe you need to have your TMJ equilibrated,” said one young mother to another. “Before my dentist equilibrated my TMJ, our kids nearly drove me out of my mind.”

This may sound like something out of Alice in Wonderland, but, if you know what the mother’s talking about, it makes a whole lot of sense. Read More

Why Do Music Conductors Live So Long?
By Tania Gabrielle French?

Did you know orchestra conductors live longer than nearly any other group of people?

It’s true. Many of the famous conductors of the past lived well into their 80s and 90s — Leopold Stokowski, 95, Pablo Casals, 96, Nadia Boulanger, 90, and Arturo Toscanini, 89, to name a few. And they were from a time when the average life expectancy was around 50 years old. There are two main reasons why. Read More

Aioli — Sauce for the Body and the Soul *

Aioli (derived from the Latin allium for garlic, plus oli for oil) is a popular sauce over vegetables or fish, many variations of which originated centuries ago in Southern France, Greece, Spain and other Mediterranean countries. Here’s the basic idea:

 4 large cloves garlic
1 egg yolk, organic
pinch of sea salt (opt.)
1 cup cold-pressed extra virgin olive oil

Peel the garlic cloves, remove the sprout and mince (or use a garlic press). Mash with the egg yolk, in a mortar until it is a finely ground paste. Add sea salt, if desired. Add oil a drop or so at a time, as you would for mayonnaise. Continue to pound and stir the mixture in the mortar. Use it as you would mayonnaise. (Editor’s Note: This is an old recipe, so a small food processor could be employed for those not into “pounding.”)

There are about as many variations of aioli as there are cooks over the centuries. Some of the additions include cayenne pepper, various types of mustard, fresh herbs (thyme, dill, basil, etc.), assorted spices (Hungarian sweet paprika, curry powder, etc.), fresh chopped shallots, white or black truffle oil (add less olive oil to the original mixture), chili sauce, even pears. A Greek recipe for Aioli calls for pounded walnuts, almonds and hazelnuts, plus fresh bread crumbs sieved and soaked in milk, plus pounded garlic. Blend this with oil, lemon juice. Sorry we have no recommendations as to amounts of ingredients. Presumably the Greek cook makes up her recipe as she goes along.

*Among the peoples living around the Mediterranean coasts, the use of garlic dates back to the very beginning of cooking itself. But as Leon Daudet (1867-1942) observed, with the aioli it attained its peak of perfection,“the very highest degree of those truly civilized customs and habits that instill health with well-being.” So that we need feel no astonishment at learning that when the poet Mistral founded a Provencal newspaper (this was in 1891), he called it L’Aioli. The sauce had become a symbol. And he wrote of it with justice: “It concentrates all the warmth, the strength, the sun-loving gaiety of Provence in its essence, but it also has a particular virtue: it keeps flies away. Those who don’t like it, those whose stomachs rise at the thought of our oil, won’t come buzzing around us wasting our time. There’ll just be the family.” The poet adds, “The aioli goes slightly to the head, impregnates the body with its warmth, and bathes the soul with its enthusiasm…” 
— The Hundred Glories of French Cooking by Robert Courtine

I Love You, Earth

I love you, earth
I love you, earth, you are beautiful,
I love the way you are.
I know I never said it to you,
But I wanna say it now.
I love you, I love you, I love you, earth.
I love you, I love you, I love you now.
I love you earth you are beautiful,
I love the way you shine.
I love your valleys I love your mornings,
In fact I love you ev’ry day.
I know I never said it to you,
Why, I’d never know.
Over blue mountains, over green fields,
I wanna scream about it now.
I love you, I love you, I love you, earth.
I love you, I love you, I love you now.

— Yoko Ono, lyrics from a song written in 1985 and heard on cell phone ringtones ‘round the world April 22, 2011, Earth Day!

Rethinking Cancer Newsletter 18

Filed under: Rethinking Cancer Newsletters — ggrieser @ 4:04 pm

Rethinking Cancer Newsletter #18

We love hearing from our Newsletter readers!

Mrs. Henderson, a health teacher at a charter school in Northeast U.S., emailed to say she’s been using our website’s Resource page for her class and as a model for the resource page she’s creating. She also included a link to a website discovered by an astute 9th grader, Amy, who was doing a project on natural healing. This excellent site focuses on hydrotherapy, “water cure” used in various forms since ancient times for pain relief, treatment of illness and rejuvenation. The site contains a vast amount of interesting information on a subject that is not generally well known, so we wanted to pass it on to you. Thanks, Amy and Mrs. Henderson!

Hydrotherapy: A Resource Guide to Natural Healing Properties

In our last Newsletter, there was a link to the trailer of a new film, The Vanishing Bees, which tells of the search for the cause of the shrinking honeybee population. Strong evidence implicates Bayer’s insecticide imidacloprid. Several readers wrote to lament this sad situation and suggested we remind everyone to take action to ban imidacloprid by doing an article about all the amazing health benefits of honey that would be lost if the honeybee were to become a rare or extinct species. So, voilá, see below.

Thanks for the input! All suggestions/comments are much appreciated.

To Your Health!

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

P.S. Reminder: the gift book is still available with a DVD purchase! As always, thanks so much for your support and don’t forget to sign up with us at Facebook and Twitter to get weekly updates!

Honey — The Sticky Solution

Honey is one of the oldest foods known to man, mentioned on cuneiform tablets back in 2,100 B.C., when written history began. Presumably, it was used way before then because bees have been busy producing their “liquid gold” for as long as they’ve been pollinating plants, which is a long, long time! But, while ancients valued honey as a natural sweetener, they also cultivated it for its amazing therapeutic properties, many of which modern man, in this age of instant, artificial, over-processed everything, is unaware. Read More

Q & A – by Ruth Sackmann

Here’s a sampling of questions posed in years past to Ruth Sackman (1915-2008), F.A.C.T. co-founder and former President. Given the incredible deluge of medical information and misinformation available today — in the conventional, as well as alternative realms — these questions remain as relevant as ever!

Q. Would it help the cancer patient to take megadoses of vitamins and minerals to improve host resistance? Health publications have been so contradictory that the more I read, the more confused I get. Read More

Know What You’re Getting,
Or You Might End Up With Something Else…..

Those little stickers on fruits and vegetables at the supermarket aren’t just for the checkout clerk to find the price. You can use the numbers to figure out how the produce you’re buying has been grown.

1. A sticker with four digits means the food was conventionally grown.

2. Five digits starting with 8 indicates genetically-engineered produce (the food’s genetic material has been altered).

3. Five digits starting with a 9 means the food was organically grown (without the use of most conventional pesticides or synthetic fertilizers).

These numbers are called Price Look-Up or PLU codes, in use since 1990 with over 1300 universal PLU codes assigned as of 2008. The codes were deemed necessary to help at the check-out because of the enormous growth in organic produce and the possible price confusion with conventionally-grown items. The system is administered by International Federal Produce Standards (IFPS) and participation is voluntary. Various new technologies are under consideration, including etching produce with lasers and printing or “tattooing” with ink made from substances such as blueberry juice.


Tahini/Banana Malt

“This is a delicious, weight-adding and nutritious drink. It tastes like the old-fashioned thick malted we used to get in the corner candy store.” — Thanks to Marion G. for this!

1 medium ripe banana, cut in chunks

2 tablespoons tahini (sesame butter)

about ¾ cup water (preferably distilled)

Opt.: few dashes nutmeg

Put banana, tahini, and water in a blender. Blend for about a minute. (Add less water for a thicker shake.) Chill in ‘fridge, if desired. (Note: ripe peeled bananas keep very well in a plastic bag in the freezer and make instantly chilled smoothies.) Pour into a tall glass. If desired, sprinkle a few dashes nutmeg on top. Add a straw, along with some 1940’s -‘60’s music and enjoy!

Variations: Add a spoonful of cacao nibs or carob powder to the mix for a “chocolate” malt. Or, 2 teaspoons black cherry or pomegranate concentrate, if you’re in a more fruity mood.




June 20, 2011

Broccoli was grown in France and Italy in the sixteenth century, but was not well known in this country until 1923, when the D’Arrigo Brothers Company made a trial planting of Italian sprouting broccoli in California. A few crates of this were sent to Boston, and by 1925 the market was well established. Since then, the demand for broccoli has been steadily on the increase.

Broccoli is a member of the cabbage family. California, Arizona, and Texas are the main broccoli-producing states.

When choosing broccoli, look for tenderness in the stalk, especially the upper portion. If the lower portion of the stalk is tough and woody, and if the bud dusters are open and yellow, the b m – wli is over-mature and will be tough. Fresh broccoli does not keep, so purchase only as much as you can immediately use.

Broccoli is often gas-forming, but if cooked in a steamer or over a very low fire, this may be avoided. Broccoli is best if under-cooked, because the more green that is left in broccoli, the more chlorophyll will be left to counteract the sulfur compounds that form gas.


All of the foods in the cabbage family, including broccoli, are best if eaten with proteins, because the combination helps drive amino acids to the brain. Broccoli is high in vitamins A and C, and is low in calories. It is beneficial to the eliminative system.


Calories: 103

Protein: 9.1 g

Fat: 0.6 g

Carbohydrates: 15.2 g

Calcium: 360 mg

Phosphorus: 211 mg

Iron: 5.6 mg

Vitamin A: 9,700 I.U.

Thiamine: 0.26 mg

Riboflavin: 0.59 mg

Niacin: 2.5 mg

Ascorbic acid: 327 mg


June 13, 2011

Bananas were cultivated in India 4,000 years ago. In 1482, the Portuguese found the banana on the Guinea coast and carried it with them to the Canary Islands. Spanish priests are credited with having introduced this fruit to tropical America when they arrived as missionaries in the sixteenth century. Now, the banana can be found in all tropical countries.

The first known species of banana is the plaintain. or cooking banana. The plaintain has a salmon-colored a ch&, gummy texture, and a slightly add taste. This fruit has been a substitute for bread or potatoes in many countries, and is slowly being introduced to the United States.

Bananas are usually harvested green, shipped green, and ripened by wholesale fruit jobbers in air-conditioned ripening rooms. The Gros Michel variety is the most popular of the many varieties. It produces the largest and most compact bunch, which makes it easier to ship. The thick skin of the banana protects the soft fruit.

Other popular varieties of banana are the Claret, or red banana, which has a gummy flesh; the Lady Finger, which is the smallest variety, but has a delicate, sweet flavor; and the Apple, which has an add flavor and tastes somewhat like a mellow apple.

In the tropics, bananas are often cooked and served with beans, rice, or tortillas. In the Latin American countries, the ripe banana is sometimes dried in the sun in much the same manner as figs and raisins. They arc often sliced when ripe and left in the sun until they are covered with a coating of white, sugary powder that arises from their own juices.

The banana has no particular growing season. A ripe banana is firm, with a plump texture, strong peel, and no trace of green on the skin. A skin that is flecked with brown means the fruit is good. Fully ripe bananas are composed of 76 percent water, 20 percent sugar, and 12 percent starch.


The sugars in the banana are readily assimilated, and they contain many vitamins and minerals, and a great deal of fiber. They are excellent for young children and infants and are good in reducing diets because they satisfy the appetite and are low in fat. Because they are so soft, they are good for persons who have intestinal disturbances, and for convalescents. Bananas feed the natural acidophilus bacteria of the bowel, and their high potassium content benefits the muscular system.

NUTRIENTS IN ONE POUND (edible portion)

Calories: 299

Protein: 3.6 g

Fat: 0.6 g

Carbohydrates: 69.9 g

Calcium: 24 mg

Phosphorus: 85 mg

Iron: 1.8 mg

Vitamin A: 1,300 I.U.

Thiamine: 0.27 mg

Riboflavin: 0.19 mg

Niacin: 1.7 mg

Ascorbic acid: 29 mg


June 6, 2011

Filed under: What's New? — admin @ 6:21 am

There are over 400 varieties of avocado. Some have smooth skin and are green, and some are rough and black. The avocado is considered a neutral fruit, because it blends well with almost any flavor and mixes well with either vegetables or fruit.

The avocado came from Persia. It has been popular in South America, Central America, and Mexico for centuries. The ancient Aztecs left evidence that the avocado was in their diet. as did the Mayans and Incas. It is known that the avocado was eaten by Jamaicans in the seventeenth century. This fruit grows wild in tropical America today, but is primarily grown as a crop in southern California.


Avocado at its peak contains a high amount of fruit oil. Fruit oil is a rare clement, and it gives avocado its smooth, mellow taste and nut-like flavor. Fruit oil also gives the avocado its high food energy value. Unlike most fruit, it contains very few carbohydrates.

The avocado contains fourteen minerals, all of which regulate body functions and stimulate growth. Especially noteworthy are its iron and copper contents, which aid in red blood regeneration and the prevention of nutritional anemia. It also contains sodium and potassium, which give this fruit a high alkaline reaction.

The avocado contains no starch, little sugar, and has some fiber or cellulose.


Calories: 568

Protein: 7.1 g

Fat: 55.8 g

Carbohydrates: 21.4 g

Calcium: 34 mg

Phosphorus: 143 mg

Iron: 2.0 mg

Vitamin A: 990 I.U.

Thiamine: 0.37 mg

Riboflavin: 0.67 mg

Niacin: 5.4 mg

Ascorbic acid: 48 mg

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