Foundation for Advancement in Cancer Therapy

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


December 19, 2011

For centuries Japan and China have been growing the Oriental or Japanese persimmon. It is probably native to China, since it was introduced to Japan from that country. The Japanese consider it their national fruit but it is more properly called Oriental rather than Japanese persimmon, since it is not native to Japan. Commodore Perry’s expedition, which opened Japan to world commerce in 1852, is credited with the introduction of this fruit to the United States.

The persimmon that is native to the United States grows wild in the East from Connecticut to Florida, and in the West from Texas to Kansas. This persimmon is much smaller than the Oriental, but has richer flesh. The wild fruit grows in sufficient abundance to satisfy local demand, and little or no shipping is done.

In general, persimmons that have dark-colored flesh are always sweet and nonastringent and may be eaten before they become too soft. Varieties with light-colored flesh, with the exception of the Fuyu variety, are astringent until they soften. The astringency is due to the presence of a large amount of tannin, the same substance found in tea. As the fruit ripens and sweetens the tannin disappears. Ripening can take place just as well off the tree as on.

The Japanese remove the “pucker” from persimmons by placing them in casks that have been used for sake, or Japanese liquor. Allowing persimmons to sweeten naturally will remove the “pucker,” or tannin.

The season for persimmons is October through December, and the peak month is November. Almost all commercial shipments originate in California. The Hachiya is the largest and handsomest oriental variety grown in this country. As a rule, California produces a seedless variety, but the Hachiya grown in Florida has one or more seeds. The Hachiya fruit is cone-shaped and terminates in a black point. The skin is a glossy, deep, orange-red and the flesh is deep yellow, astringent until soft, but sweet and rich when ripe. The Tanenashi is the more important variety in the southeastern states. There are many other varieties that are grown commercially.

Good quality fruit is well-shaped, plump, smooth, and highly colored. The skin is unbroken and the stem cap is attached. Ripeness is usually indicated by softness.


When thoroughly ripe, persimmons are a rich source of fruit sugar. Dried persimmons are almost as sweet as candy. They are rich in potassium, magnesium, and phosphorus, and are good to use in a soft diet.


Calories: 286

Protein: 2.6 g

Fat: 1.8 g

Carbohydrates: 73 g

Calcium: 26 mg

Phosphorus: 97 mg

Iron: 1.3 mg

Vitamin A: 10,080 I.U.

Thiamine: .11 mg

Riboflavin: .08 mg

Niacin: .4 mg

Ascorbic acid: 48 mg

Rethinking Cancer Newsletter #25

December 14, 2011

Filed under: Rethinking Cancer Newsletters — ggrieser @ 7:39 pm

New Video Presentation: Walter Carter, long-term recovered pancreatic cancer patient. His case history is particularly noteworthy because of the calm, methodical way he went about dealing with his very serious situation. When doctors told him he had maybe 3 months to live, Carter took time to investigate his options and decided that the metabolic (Biorepair) concept made the most sense to him. He underwent limited surgery, then, consulting with various experts, designed a program that suited his body and lifestyle. And then he went on to live another 20 plus years!

His story is a great reminder that healing is not about doing more, taking more, a one-size-fits-all regimen. It’s about the attitude you bring to healing – the peace of mind that comes with trusting and living your convictions.

We’re also pleased to announce that our web wizards have been busy creating ebooks for our various publications. First up: Detoxification – A Sensible Method for Maintaining Optimum Healthis now available at the Sony E-Reader Store! More platforms – Kindle, Nook and ipad – to follow soon!

To your health,

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

P.S. Keep in touch! Sign up to follow us on Twitter and Facebook and thanks, as always, for all your support.

Are Microwaves Compromising Our Health?

By Kashish Gupta

The commercial microwave oven was developed from radar technology after World War II. First marketed as the “Radarange” in 1947, it was too large and expensive for general home use, but when the countertop model was introduced in 1967, microwaving caught on fast. In 1970, 40,000 units were sold in the U.S., growing to one million by 1975. The technology improved, prices came down and soon the microwave became a standard fixture in most American kitchens, as in many other parts of the world. By 1986, about 25% of U.S. households owned one and, according to latest estimates, over 90% of Americans households are zapping their foods.

In short, microwaving has become second nature to a population struggling to keep up with our modern speed dialed world. But is this a good thing? Read More

How to Live to Be 100+!

What are the secrets to a long, healthy life?

National Geographic explorer Dan Buettner, in conjunction with the National Institute on Aging, set out to answer this age-old question by traveling the globe to study “Blue Zones,” communities with the highest concentration of elders who live with vim and vigor to record-setting age. He detailed what he learned in his book Blue Zones.

In this short video, Beuttner talks about the centagenarians he met and the habits and practices they had in common, regardless of climate, language, cultural practices, etc. This is not just interesting anthropological information. It’s about strategies all of us can incorporate that may add years and quality to our lives. Some of his findings might surprise you. Watch the Video

With special thanks to Carlin Ross for sending this our way.

Spice of the Month: Turmeric

turmericTurmeric (Curcuma domestica) is a spice superstar! Used for nearly 4,000 years in India, first as a dye, then a kitchen staple, the colorful root has been revealing its many medicinal properties over the centuries and now, under intense scientific scrutiny, it’s emerging as one of nature’s most powerful healers.

The spice owes it’s preventive and curative powers to its active ingredient: curcumin, a compound so diverse and powerfully rich in antioxidant and anti-inflammatory actions that it has been shown to protect and improve virtually every organ of the body. Currently, studies are focusing on its potential to lower the incidence and severity of chronic diseases, such as cancer, heart disease, Alzheimer’s, etc., though over 50 healing actions – from pain relief to improved circulation – have been noted. Read More

Turmeric Tea

Here’s an easy way to up your daily turmeric intake – an invigorating tea with an extra kick! (makes 2 cups)

  • 2 cups (preferably distilled) water
  • 1/2 tsp. powdered turmeric
  • 1/2 tsp. peeled and grated fresh ginger root (or powdered, but fresh gives a more lively flavor)
  • maple syrup or raw honey to taste
  • lemon juice to taste
  1. Bring the water to boil, then add the two spices. Simmer for 10 minutes.
  2. Strain the liquid, add maple syrup (or honey), lemon and stir. Drink warm.

Spice of the Month: Clove

December 12, 2011

Filed under: Spice of the Month — ggrieser @ 7:58 pm

ClovesCloves (Eugenia caryophyllus), the dried flower buds of an Asian evergreen tree, look like crude-shaped nails — so no surprise the word “clove” comes from the Latin clavus, meaning “nail.” The Chinese wrote about this pungent, slightly sweet tasting spice as early as 400 B.C., including records of courtiers told to keep cloves in their mouths to avoid offending the emperor while addressing him. Today, the custom continues in Asia where cloves are often used as an after-dinner breath freshener.

This is one of the most penetrating spices on the planet. Eugenol, the oil of clove, is so powerful, if you apply it to skin, you’ll get an instant rush of localized numbness, making it especially useful for toothaches. The oil is a mild anesthetic, as strong as benzocaine, the chemical commonly used to numb oral tissue before the dentist sticks in a needle. But clove has much more to offer than dental relief. A multi-purpose remedy, it is effective in an impressive array of situations like improving digestion, aiding childbirth, fighting infection and dissolving blood clots.

Buying and Storing

Cloves are native to the Malukus (“spice islands”) of Indonesia, but the best, penang cloves, come from Malaysia, followed by Zanzibar and Madagascar. In the U.S. most come from Madagascar or Brazil.

Freshness, however, is more important than origin. Buy whole and grind yourself. Once ground, they start to loose their volatile oil, which weakens their aroma and healing

powers. When buying, look for large cloves, that is, you can clearly make out the head and stems. In fact, you should be able to recognize the four would-be petals of the bud and the stamen inside them forming the nail-like head. You don’t want to buy cloves that look like little bits of sticks; those are just stems. Color should be reddish-brown. Whole cloves will keep for a year or more in an airtight container away from light and heat.

Medicinal Properties

Teeth and Gums: Eugenol (oil of clove) is formidable medicine against many forms of oral discomfort and disease. It acts as an analgesic to reduce pain, an anti-inflammatory to lessen redness and swelling, an anti-bacterial, killing germs. The oil fights gingivitis, the early stage of gum disease when gums are inflamed, and periodontitis, the later stage when gums recede and bone erodes. It’s also effective against stomatitis, a painful inflammation of the mucous lining of the mouth, caused by factors such as medications, poor dental hygiene, or ill-fitting dentures. Rub several drops of oil around a painful tooth or tissue so blood vessels near the gum dilate and circulation increases with a warm, soothing sensation.

Cloves are not, however, a cure for cavities. Use the oil for pain relief until you can make a trip to the dentist!

Fight Infections: Cloves are very effective in stopping growth of many types of bacteria associated with disease, e.g., E. coli (food poisoning), Staphylococcus (staph infections), proteus (bladder infection), Enterobacter (hospital-acquired infections), Pseudomonas (urinary tract infections). In many cases, the spice worked better than amoxicillin (Amoxil), a common antibiotic and without developing any resistance.

A hot tea made with cloves, bay leaves, cinnamon and majoram helps relieve bronchitis, asthma, coughs, as well as the tendency to infection. This combo is also effective against tuberculosis, altitude sickness, nervous stomach, nausea, diarrhea, flatulence, indigestion, dyspepsia, gastroenteritis, the side effects of lobelia, and depression.

Mosquito repellent: Clove oil beats citronella candles vs. mosquito bites. Thai researchers enlisted volunteers to stick their forearms into an area dense with mosquitoes. Only a few essential oils protected against bites, including citronella, patchouli and clove, providing two hours of “complete repellency.” When these oils were retested, only clove oil gave “100 percent repellency” for 4 hours.

Blood clots: Blood clots that plug arteries are the cause of most heart attacks and strokes. Clots are caused in part by platelet aggregation – plate-shaped blood cells become sticky and clump together. Danish researchers tested eugenol against two “blood thinning” medications that fight platelet aggregation – aspirin and indomethacin (Indocin) – and found eugenol more effective than aspirin and equal to indomethacin.

Anti-Cancer: There is growing scientific awareness that many spices possess anti- carcinogenic properties and clove appears to be among them. Studies on animals with lung and skin cancers show that eugenol can stop cancer cells from multiplying. More research is needed.

Digestive aid: for nausea, gas, diarrhea, bloating and colic. A simple digestive aid: add 1 teaspoon of powdered clove to 1 cup boiling water. Drink 3 times each day.

Women’s health: The antispasmodic properties of clove make it helpful in preparation for childbirth. The herb helps to relieve muscle spasms, make contractions stronger and aid in labor.

Skin problems: Due to its anti-microbial and anti-fungal properties, clove oil is an ideal remedy for acne, warts and scars.

Type 2 diabetes: Studies have shown that consuming a clove or two a day can help normalize insulin function by lowering blood glucose levels, as well as reducing cholesterol.

Some folk remedies: For insomnia: drink a tea with cloves and water before bedtime. An aphrodisiac: in India, clove — eaten or smelled— is considered a powerful aphrodisiac. For headaches: clove acts as a stress reliever; a little salt is mixed with clove oil and rubbed on the forehead and temples. For earache: put a little warmed oil of clove on a piece of cotton and in the ear.

In the Kitchen

Clove is a common culinary spice around the world, especially in spice blends, such as five spice powder (China), garam masala (India), quatre épices (France), ras-el-hanout (Morocco), and baharat (Ethiopia). The French stud onions with cloves to flavor stocks and stews. Germans add it to pot roast and other long-cooking meat and game dishes, while the British put cloves in Christmas pudding and apple tart, mulled wine and cider.

In the U.S., where over 1,000 tons are imported every year, cloves are common in both sweet and savory dishes: to stud hams, in apple spice mixes, mulled wine and warm punches, pickled eggs, soused herring, homemade sausages and Christmas fruitcakes. Clove adds distinctive flavor to Worchestershire sauce and is reported to be one of the “secret” ingredients in Heinz Ketchup.

Less is more! Cloves have a distinctive, sharp woodsy, sweet and musty taste. Be careful not to overpower a dish with them. Takes only a few whole cloves in a pot of stew or ground to flavor pastry. Whole cloves should be removed before serving. One way to avoid a surprise clove crunch, stud a small onion with cloves and add to the broth; retrieve the onion at the end.

Clove Trivia

The largest share of the world’s cloves goes into the popular Indonesian cigarette called Kreetek. These contain 40% clove and give the cigarettes a crackling sound as they’re smoked.


The Epicentre: Encyclopedia of Spices
Healing Spices by Bharat Aggarwal, PhD (Sterling Publishing)


Filed under: Foods of the Week, What's New? — admin @ 5:56 am

It is believed that the present type of tomato is descended from a species no larger than marbles, that grew thousands of years ago. The tomato is native to the Andean region of South America and was under cultivation in Peru in the sixteenth century at the time of the Spanish conquest. Before the end of the sixteenth century, the people of England and the Netherlands were eating and enjoying tomatoes. The English called it the ”love apple,” and English romancers presented it as a token of affection; Sir Walter Raleigh is said to have presented one to Queen Elizabeth.

M. F. Corne is credited with being the first man to eat a tomato. His fellow citizens of Newport, Rhode Island, erected a monument to him, because the tomato was considered poisonous until Mr. Corne dared to eat one.

By cultivation and use the tomato is a vegetable; botanically, it is a fruit, and can be classified as a berry, being pulpy and containing one or more seeds that are not stones. It is considered a citric acid fruit and is in the same classification as oranges and grapefruit. Some oxalic acid is also contained in the tomato.

Consumption of tomatoes is on the increase. They are the third most important vegetable crop on the basis of market value; the first is potatoes. Tomatoes are produced in all states. In order of importance, the producers are: Texas, California, Florida, Ohio, and Tennessee. In the first four month~ of the year heavy shipments are imported from Mexico and Cuba. Fresh tomatoes are available all year, either from domestic production or imports. June and August are the peak months.

Tomatoes number greatly in variety, but it is estimated that only sixteen varieties are included in 90 percent of all tomatoes grown in the United States. Their characteristic colors range from pink to scarlet. A white tomato has recently been developed that is supposed to be acid-free. A good, mature tomato is neither overripe nor soft, but well developed, smooth, and free from decay, cracks, or bruises. Spoiled tomatoes should be separated immediately from the sound ones or decay will quickly spread.

If fresh, ripe tomatoes are unavailable, canned tomato and canned tomato juice are fine substitutes. It is preferable to use tomato puree, rather than canned tomatoes put up in water. Puree contains more vitamins and minerals.

Tomatoes are best when combined with proteins. Use tomatoes in both fruit and vegetable salads. They are cooling and refreshing in beverages, and are especially good as a flavoring for soups. Tomatoes can be used to give color, and make green salads more inviting.

Tomato juice should be used very soon after it has been drawn from the tomato, or after the canned juice is opened. If it is opened and left that way, it will lose much of its mineral value, because it oxidizes very quickly.

Tomatoes should be picked ripe, as the acids of the green tomato are very detrimental to the body and very hard on the kidneys. Many of the tomatoes today are grown in hothouses and are picked too green and allowed to ripen on their way to the markets or in cold storage plants built for this purpose. If the seeds, or the internal part of the tomato, is still green, while the outside is red, this is an indication that the fruit has been picked too green.


The tomato is not acid forming; it contains a great deal of citric acid but is alkaline forming when it enters the bloodstream. It increases the alkalinity of the blood and helps remove toxins, especially uric acid, from the system. As a liver cleanser, tomatoes are wonderful, especially when used with the green vegetable juices.

In many of the sanitariums in Europe tomatoes are used as a poultice for various conditions in the body. There is a mistaken belief that tomatoes are not good for those who have rheumatism and gout. People with these conditions should mix tomato juice with other vegetable juices to avoid a reaction that may be too strong.

Whenever the blood is found to be stagnant in any part of the body, a tomato poultice is wonderful as a treatment in removing that stagnation. It acts as a dissolving agent or solvent.

Tomatoes are very high in vitamin value. They are wonderful as a blood cleanser, and excellent in elimination diets. However, they should not be used to excess on a regular basis. Tomato juice can be used in convalescent diets, in combination with other raw vegetable juices such as celery, parsley, beet, and carrot juice.


Calories: 97

Protein: 4.5g

Fat: 0.9g

Carbohydrates: 17.7g

Calcium: 50mg

Phosphorus: 123mg

Iron: 2.7mg

Vitamin A: 4,0801.U.

Thiamine: 0.23mg

Riboflavin: 0.15mg

Niacin: 3.2mg

Ascorbic acid: 102mg

Turnip and Turnip Greens

December 5, 2011

Filed under: Foods of the Week, What's New? — admin @ 7:01 am

The turnip, which belongs to the mustard family, is reported to have come from Russia, Siberia, and the Scandinavian peninsula. It has been used since ancient times. Columella wrote in A.D. 42 that two varieties of turnips were grown in what is now known as France. Pliny refers to five varieties, and stated that the broad-bot­tom flat turnip and the globular turnip were the most popular.

Back in the sixteenth century, giant turnips created comment. In 1558, Matthiolus spoke of having heard of long purple turnips weighing thirty pounds: however, this may be considered small compared with the turnip weighing one hundred pounds grown in California in 1850.

Cartier sowed turnip seed in Canada as early as 1540, and they were cultivated in Virginia in 1609, and in Massachusetts as early as 1629. In 1707 they were plentiful around Philadelphia, and their use was recorded in South Carolina as early as 1779.

Turnips may be served steamed, with drawn butter or cream sauce. They are also excellent raw and shredded in salads.

Turnip greens are excellent cooked the same way spinach is usually cooked. The greens should be cooked in a covered pan until tender, using only the water that clings to the leaves.

Regardless of variety, turnips have much the same flavor if grown under the same conditions. They may be distinguished by shape, as round, flat, or top-shaped, and also by color of the flesh­ white or yellow-by the color of the skin, and by the leaves. Vari­eties like Seven Top and Shogoin are grown almost exclusively for the leaves.

The most popular variety is the Purple Top White Globe. This variety has a large globe-shaped root, with an irregularly marked purple cap, and its flesh is white, sweet, crisp, and tender. The leaves are dark green, large, and erect.


Turnips are very high in sulfur and are sometimes gas forming. The root vegetable can be considered a carbohydrate vegetable. If eaten raw, they have a high content of vitamin C. Turnip juice is espe­cially good for any mucous and catarrhal conditions. They have been used successfully in all bronchial disturbances, even asthma. Turnip packs over the chest are good for relieving bronchial disor­ders and packs over the throat are good for sore throats. When fresh and young, turnips can be used raw in salads. They leave an alkaline ash, and have a low calorie content and low carbohydrate content. They can be used in most diets.

Turnip leaves are considered good for controlling calcium in the body, as are all other greens. They have been used successfully in the South to combat pellagra, which is a disease caused by lack of calcium in the body.

NUTRIENTS IN ONE POUND (root vegetable)

Calories: 117

Protein: 3.9 g

Fat: .8 g

Carbohydrates: 25.7 g

Calcium: 152 mg

Phosphorus: 117 mg

Iron: 2 mg

Vitamin A: trace I.U.

Thiamine: .16 mg

Riboflavin: .26 mg

Niacin: 2.2 mg

Ascorbic Acid: 140 mg

NUTRIENTS IN ONE POUND (turnip greens only)

Calories: 140

Protein: 11 g

Fat: .1.5 g

Carbohydrates: 20.6 g

Calcium: 987 mg

Phosphorus: 190 mg

Iron: 9.1 mg

Vitamin A: 34,470 I.U.

Thiamine: .37 mg

Riboflavin: 2.15 mg

Niacin: 2.9 mg

Ascorbic Acid: 519 mg

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