Foundation for Advancement in Cancer Therapy

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


March 26, 2012

Filed under: Foods of the Week, What's New? — Tags: , , , — admin @ 5:37 am

Spinach is a small, fleshy-leaved annual of the goosefoot family. It is a quick-maturing, cool season crop that is hardy and will live outdoors over winter thoughout most of the area from New Jersey southward along the Atlantic Coast and in most parts of the lower South. Spinach has been both praised and abused. It has been popularized in the comic strips by the herculean feats of Popeye the sailor. On the other hand, Dr. Thurman B. Rice of the Indiana State Board of Health says, “If God had intended for us to eat spinach he would have flavored it with something.” But flavoring is a job for cooks. They way spinach is thrown in a pot with a large quantity of water and boiled for a half hour or more, it’s a wonder even Popeye relished it. Spinach should be cooked in a steamer with very little or no added water other than that clinging to the leaves after washing. If you insist on boiling it, again use only the water clinging to the leaves after washing, and cook in a covered pan for not more than ten minutes.


Spinach is an excellent source of vitamins C and A, and iron, and contains about 40 percent potassium. It leaves an alkaline ash in the body. Spinach is good for the lymphatic, urinary, and digestive systems. Spinach has a laxative effect and is wonderful in weight-loss diets. It has a high calcium content, but also contains oxalic acid. This acid combines with calcium to form a compound that the body cannot absorb. For this reason, the calcium in spinach is considered unavailable as a nutrient. This is of small importance, however, in the ordinary diet. The oxalic acid factor would become important only if a person relied largely on spinach for calcium. The only effect the acid would have is if a large quantity of spinach juice were taken. This might cause disturbing results in the joints.


Calories: 89

Protein: 10.4g

Fat: 1.4g

Carbohydrates: 14.5g

Calcium: 368mg

Phosphorus: 167mg

Iron: 13.6mg

Vitamin A: 26,450 I.U.

Thiamine: .5mg

Riboflavin: .93mg

Niacin: 2.7mg

Ascorbic Acid: 167mg

Rethinking Cancer Newsletter #28

March 20, 2012

Filed under: Rethinking Cancer Newsletters — ggrieser @ 4:52 pm

Happy Post-Valentine’s Day! (”Where there’s love, there’s life.” – Mahatma Gandhi)

Ebook update: Doris Sokosh’s wonderful recipe book, Triumph Over Cancer, is now on Sony US and Canada, in addition to Kindle at Amazon US, UK, France, Germany, Spain, Italy; Nook (Barnes & Noble). Ipad, where are you? (coming soon…)

Our latest Video Presentation: Ruth Sackman, co-founder and former president of F.A.C.T., talks about the work of the organization on a 1989 TV show. Those who knew Ruth will be especially touched, but for all, it’s an excellent overview of the biological approach which is as important today as way back in ‘89.

Speaking of videos, take a look at this: a Japanese inventor introduces his new machine that can convert plastic garbage (used bottles, packaging, bags, etc.) back into oil. It requires only about 1 kilowatt of electricity to transform a kilogram of waste, and without emitting CO2 in the process. Clean up the environment; buy less oil! Thanks to our Australian friends at The Art of Healing for the tip off.

To your health!

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

P.S. Don’t forget, Ruth’s book Detoxification is also available on all the ebook platforms listed above. We hope you’ll keep in touch with us on Twitter and Facebook.

Why Distilled Water?
by F.A.C.T.

Only oxygen is more essential than water in sustaining the life of all living organisms. Human beings can live for several weeks without food, but only a few days without water. The daily cleansing of wastes from each cell, the flushing of the alimentary canal and the purifying of the blood are all dependent on our water consumption. The quality of our tissues, their performance, and their resistance to disease and injury are linked to the quality and quantity of water we drink.

The wrong kind of water can pollute, clog up and hinder health and vitality. But what is the right kind of water? Read More

Herbal Steam Inhalation

  • 1-2 oz. fresh herbs
  • 1 pint boiling water

Crush or chop the fresh herbs in a bowl and add the boiling water. Cover your head and the bowl with a large towel and inhale the steam. Use for up to five minutes, once or twice a day.

Use the following herbs:

  • Chamomile – for catarrh (inflammation of mucous membranes, especially in the nose and throat, accompanied by excessive mucous secretion), hay-fever, sinusitis
  • Lavender – for bronchitis, colds, coughs, influenza, sinusitis
  • Marjoram – for coughs
  • Peppermint – for catarrh, sinusitis
  • Thyme – for bronchitis, coughs, laryngitis, sinusitis, sore throat, tonsillitis

N.B.: Heat draws out toxins and causes no harm. Some heavily congested sufferers may find the steam uncomfortably hot, so just start with very short inhalation times and work up gradually as the respiratory system clears.


Spice of the Month: Juniper Berry

The juniper berry (Juniperus communis) is not a berry at all, but a tiny cone from the evergreen-like juniper tree. In ancient times, the piney-scented “berries” were believed to ward off witches, evil spirits, curses and contagion. Early Greek, Roman and Arab physicians considered the juniper berry a medicinal fruit; Renaissance doctors prescribed it for snake bite, plague and pestilence.

Today, juniper berry is best known as the spice that defines the flavor of gin. In early 18th Century Netherlands, an apothecary developed the brew as an herbal tonic and called it jenever, Dutch for juniper. Due to its delightful flavor (enhanced, no doubt, by its alcoholic content), the remedy soon became a very popular drink. If you’ve ever enjoyed a martini or two – gin and tonic, Long Island iced tea or a Tom Collins perhaps – the next day you may have felt you were going to the bathroom more than usual. You would be correct. Juniper berry is an exceptional diuretic (a compound that increases urine output)! But the spice has other virtues, like fighting infection, relieving indigestion, arthritis, gout pain, and dissolving kidney stones. It’s refreshing fragrance and antiseptic qualities also make juniper useful as an air freshener. At one time, the Swiss put the berries in heating fuel for schools to sanitize classrooms. Read More

Sauerkraut Made Simple

Sauerkraut is a wonderful food: an immune booster, cancer fighter and digestion enhancer that will help maintain a balance of healthy bacteria in the colon. Like raw cabbage and all cruciferious vegetables (e.g., broccoli, cauliflower, Brussel sprouts), sauerkraut is rich in essential nutrients such as Vitamins C, A and K, iron, etc., but the fermentation process makes these nutrients more available by breaking them down into highly digestible form. The fermentation also produces isothiocyanates, which, recent studies have shown, help prevent the growth of cancer. Commercial brands of sauerkraut are usually loaded with salt, but no salt is necessary when you make your own.

  • 1 large cabbage, green or red, finely shredded
  • 2 medium carrots, grated
  • a few cups of water (preferably distilled)
  • 1 heaping teaspoon whole juniper berries, crushed between fingers just before adding
  1. A food processor would be the easiest way to shred the cabbage and carrots. In a large size crock pot, alternate layers of cabbage, carrots and crushed juniper berries.
  2. Pour water over the vegetables, just enough to cover. Place a dish on top that fits inside the crockpot. Press a heavy weight (like a rock or a jug filled with water) over the dish and cover with a dish towel.
  3. Place the crock in a dry, warm room, preferably 65-70 degrees F., for 4-6 days. Check the water level daily, adding more if the vegetables are not covered with the weight pressing down on top. Taste to see if it has the desired tangy fermented flavor.
  4. When the taste is right, put the sauerkraut and juice into glass jars and store in the refrigerator where it will keep for several weeks or more.


Spice of the Month: Nutmeg

Filed under: Spice of the Month — ggrieser @ 4:34 pm

Nutmeg (Myristica fragrans), a nut-like pit or seed, got its English name from Latin nux, meaning nut, and muscat, musky. From the 14th-18th centuries, nutmeg was at the center of the bloody spice wars as the Dutch, Portuguese, French, and English fought over the “spice islands,” the Moluccas in Indonesia, until the English realized they could grow nutmeg trees on their own turf – the Caribbean. Today the Moluccas and Grenada are the largest world suppliers.

Nutmeg has a taste unlike any other in the world. Its intense, musky-sweet flavor comes from myristicin, a volatile oil also found in plants (carrots, celery, parsley), but most abundantly in nutmeg. Today, this oil and other compounds in the spice are the subject of much scientific research, thus far showing promise in pain relief, lowering cholesterol, improving memory and sexual desire, relieving anxiety, indigestion, even reducing wrinkles.

Nutmeg also has a reputation, now confirmed by animal studies, as an inexpensive narcotic (”a cheap high”). However, to feel any effect one would have to consume a heck of a lot: about 2 ounces, an impossible amount to eat in normal food where a teaspoon suffices for a whole cheesecake – which is probably why we never hear of drug enforcement raids on spice cabinets! It’s also why experimentation is a very bad idea – there are more than a few cases of fatal nutmeg poisoning in people who did!

Buying and Storage

The large evergreen nutmeg tree produces two spices – mace and nutmeg. Nutmeg is the seed kernel inside a yellow, peach-size fruit and mace is the lacy covering (aril) on the kernel. A single mature tree produces up to 2,000 nutmegs a year, collected with a long pole with a basket, resembling a lacrosse stick.

Whole nutmeg has more flavor than powdered, but quality can vary. Most come from Indonesia, but those from Grenada are considered the best. Look for nutmegs that are

unbroken, slightly wrinkled, dark brown on the outside, lighter brown inside. Whole nuts will keep for several years in a tightly sealed jar in a dark, dry place and can be grated as required with a nutmeg grater. If kept too long, the whole spice will dry out and loose its volatile oils. Ground keeps about a year under the same conditions.

Medicinal Properties

As mentioned, large amounts of nutmeg can be toxic. It is considered safe, however, when used for culinary purposes, even in generous amounts.

Pain relief: Nutmeg oil is an excellent sedative and anti-inflammatory. Massaging with the oil helps ease muscular and joint pain and sores. It’s very effective for reducing the painful swelling of joints in arthritis, rheumatism, lumbago, etc.

Indigestion: Used in small doses, nutmeg can reduce flatulence, aid digestion, improve the appetite and treat diarrhea, vomiting and nausea.

High cholesterol: Animal studies have found that nutmeg reduces total and LDL (”bad”) cholesterol.

Cancer: Studies have shown that nutmeg extract killed human leukemia cells.

Anxiety: Nutmeg is a relaxant, used in folk medicine to relieve anxiety and depression. Animal studies in India found that nutmeg had an effectiveness similar to common anti- anxiety drugs in alleviating symptoms. The spice also “significantly improved” learning and memory.

Wrinkles: Of 150 plants tested, nutmeg was one of 6 plants found to contain compounds that could inhibit elastase, an enzyme that breaks down elastin, the protein fibers that keep skin youthfully taut and flexible (if elastin breaks down, skin sags). When added to cosmetics, the researchers, reporting in International Journal of Cosmetic Science, concluded that nutmeg has “anti-aging effects on human skin.” A Korean study, found nutmeg protected skin from the sun’s damaging UVB rays.

Sexual desire: Nutmeg is a central nervous stimulant. In ancient Greek medicine it was considered an aphrodisiac, as it is today in India and Pakistan. Investigating this premise, researchers in Journal BMC Complementary and Alternative Medicine found that when experimental animals were fed nutmeg, they went nuts: “The resultant significant and sustained increase in sexual activity indicated that extract of nutmeg possesses aphrodisiac activity, increasing libido.”

In the Kitchen

In Merry Old England, nutmeg was integral to pease porridge, served hot or cold or 9 days old! Today, in the U.S. and British Isles, the spice is used mostly to flavor sweet dishes and beverages – especially alcoholic favorites like eggnog, hot rum, mulled

wine, and other drinks, like cocoa, milkshakes. In the Caribbean, nutmeg goes into just about everything: jerked meats, curries, spice mixes, syrup (with sugar and rum), ice cream, sweet potato pie, chicken, rum cocktails. The French use it to cut the richness of sauces like béchamel, potatoes au gratin, while the Germans add it to standard daily fare – puddings, potato dishes, dumplings, chicken soup. The Indian variety of nutmeg is slightly stronger and more oily than Grenadian or Indonesian. It’s used to flavor vegetables, some desserts, garam masala spice mix. Nutmeg is also the main ingredient in Indian betel leaves, rolled tightly and chewed like chewing tobacco for its digestive and stimulant effects.

The peak of flavor for a nutmeg is the moment you grate it, so it’s best added toward the end of cooking or just before serving. Nutmeg injects a sweet spiceness to savory dishes, like a braise, a slow-cooking casserole or curries made with coconut milk. It adds a new layer of flavor when sprinkled over potatoes or cooked vegetables such as cauliflower, onion, eggplant, cabbage, Brussels sprouts, spinach. The spice cuts through the fat of milk, cream, eggs, cheese and custards, so it makes a perfect marriage with dairy, as well as nut milk soups or smoothies.

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


March 19, 2012

Filed under: Foods of the Week, What's New? — Tags: , , , , , — admin @ 5:32 am

Lettuce is one of the oldest vegetables and probably originated in India or Central Asia. According to the writings or Herodotus, lettuce was served to the Persian kings as far back as the sixth century BC. It was a popular Roman food at about the beginning of the Christian era, and in the first century AD a dozen distinctively different varieties were described by Roman writers of the era. There is also evidence that lettuce was grown in China in the fifth century AD.

Columbus may have carried lettuce seeds to the New World, for it was being cultivated in the Bahamas in 1494. It was a common vegetable in Haiti as early as 1565, and Brazil was reported to have cultivated before 1650. The early colonists evidently introduced lettuce into the US, and in 1806 16 varieties were reported growing in American gardens.

Both the English and Latin words for lettuce are based on the heavy, milky juice of the vegetable, which is characteristic of the lettuce family. The primitive forms of lettuce has long stems and large leafs grew at the end of these stems. These closed-packed lettuce heads were well developed in Europe by the 16th century, while the loose common head type of developed later.

Lettuce has become the most valuable truck crop, and 85% of the commercial crop is produced in the west-California, Arizona, Colorado, Washington, Oregon, and Idaho. The northeast and south Atlantic states are also important lettuce growing regions.

Lettuce is available all year, and the peak months are May, June, and July. Although the crisp head and butter head types are the most important from a commercial standpoint, the Cos or Romaine type are bets from a health standpoint, as the sun is allowed to penetrate each leaf. The leaves generally have less of the bitterness that is characteristic of some types of head lettuce. The “leaf” or the “bunching” type of lettuce is distinguished by loose leaves that do not form a head. This type is best for home gardening, as it can be grown in areas where the temperature is too high for successful growing of the other types of lettuce. The stem type lettuce has an enlarged stem and no head. The leaves are not as palpable as the other types of lettuce leaves except when young and tender. The stems are pulled and eaten raw or cooked.

Lettuce of good quality should be fresh, crisp, and tender, and if in head lettuce form, the head should be fairly firm to hard. Lettuce with a well developed seed stem has a bitter flavor.


Leaf lettuce is much richer in iron than head lettuce. We do not advocate using head lettuce in the diet, for it contains little nourishment. It contains significantly lower amounts of vitamins A and C than green Romaine lettuce. The darker green outside leaves contain a much higher proportion of the valuable food  elements than the light colored inner leaves. Head lettuce is very gas forming , and really only offers bulk to the intestinal tract. It has an alkaline ash, however, and is not stimulating. Also, it is excellent for those who would like to lose weight. It also has many sleep promoting elements and makes good lettuce juice, which help promote sleep. It tends to slow down the digestive effect of the intestinal tract.


Calories: 57

Protein: 3.8 g

Fat: 0.6 g

Carbohydrates: 0.1 g

Calcium: 86 mg

Phosphorus: 78 mg

Iron: 1.6 mg

Vitamin A: 1,710  I.U.

Thiamine: 0.20 mg

Riboflavin: 0.21 mg

Niacin: 0.5 mg

Ascorbic acid: 24 mg


March 12, 2012

Onions are believed to have originated in Asia. When the Israelites were in the wilderness after being led out of Egypt by Moses, they yearned for onions and other vegetables they were used to eating. Onions were used by the Egyptians as offerings to their gods. They were fed to the workmen who built the pyramids, and Alexander the Great gave onions to his troops to promote their valor.

The odiferous onion and the dainty lily are members of the same family, Liliaceae. The substance that gives the onion its distinctive odor and flavor is a volatile sulfurous oil which is about half eliminated by boiling. This volatile oil is what causes tears. Holding onions under cold water while peeling them prevents the oil fumes from rising, so use water and spare your handkerchief.

Onions lose approximately 27% of their original ascorbic acid (vitamin C) after five minutes of boiling.

There are two classes of onions—strong and mild. The early grown onions are generally milder in flavor and odor and are preferred for raw use. Each of these two classes can be again categorized into four colors—red, brown, white and yellow. The white onions are the mildest. Each has many varieties.

Onions are also further divided by size for different uses. The smallest size is the pickling onion, also knows as pearl or button onion, and is not more than one inch thick. The next size is the boiling onion, which is usually an inch to two inches in diameter. The next larger size is preferred for chopping or grating. The very large Spanish or Bermuda onions are mild and sweet and good for slicing. They average two and one-half to two and three-quarters inches in diameter. In the trade, the term Valencia is used to mean Spanish-type yellow onions. The globe and flat-type yellow onions are generally referred to as yellows, and white onions of the globe and semi-globe types are generally referred to as whites.

Texas is the main early spring producer; California and Texas the main late spring states; California and New Jersey the most important early summer producers; and New York, Michigan, Minnesota, Colorado, California, Idaho, and Oregon the principal late summer states.


Onions are one of the earliest known food medicines, and were used for hundreds of years for colds and catarrhal disorders and to drive fermentations and impurities out of the system. The liquid from a raw onion that has been chopped up fine, covered with honey, and left standing for four or five hours, makes an excellent cough syrup. It is wonderful for soothing an inflamed throat. Onion packs on the chest have been used for years in bronchial inflammations.

Onions contain a large amount of sulfur and are especially good for the liver. As a sulfur food, they mix best with proteins, as they stimulate the action of the amino acids to the brain and nervous system. Whenever onions are eaten, it is a good idea to use greens with them. Parsley especially helps neutralize the effects of the onion sulfur in the intestinal tract.


Calories: 157

Protein: 6 g

Fat: 0.4 g

Carbohydrates: 36 g

Calcium: 111 mg

Phosphorus: 149 mg

Iron: 2.1 mg

Vitamin A: 160 I.U.

Thiamine: 0.15 mg

Riboflavin: 0.10 mg

Niacin: 0.6 mg

Ascorbic acid: 38 mg

Lima Beans

March 5, 2012

Filed under: Foods of the Week, What's New? — admin @ 6:57 am

Records found in old Peruvian tombs show that lima beans have been around for centuries. European explorers found this vegetable in Lima, Peru, and this is where the name comes from. Lima beans probably originated in Guatemala, and are still grown in tropical regions.

The flourishing dry lima bean industry of southern California seems to have started in 1865. In this year, Henry Lewis bought a few hundred pounds of lima bean seeds from a tramp steamer from Peru that had put in port at Santa Barbara. Most of the dry lima bean crop is produced along the Pacific coast from Santa Ana to Santa Barbara, and Florida is also a large producer of lima beans. The peak months of supply are July through October.

There are two types of lima beans. The large “potato” type have large pods and are fleshy and not likely to split at maturity. The baby lima bean is an annual plant that matures early. The pods are small and numerous, and are likely to split open at maturity.

When selecting lima beans, look for quality pods that are fresh, bright green in color, and well-filled. Lima beans, when shelled, should be plump with tender skins, green to greenish white. The skin should puncture when it is tested. Hard, tough skins mean that the bean is over mature, and these beans usually lack flavor. Lima beans are often called “butter” beans.


Lima beans can be used either dry or fresh. Fresh lima beans are alkaline and have high protein value. Dry limas are hard to digest, and the dry skin is irritating to an inflamed digestive system. Lima beans are beneficial to the muscular system.

Lima beans are excellent as a puree in soft diets for stomach disorders. They make a tasty baked dish, such as bean loaf. One pound of lima beans contains as many nutrients as two pounds of meat!

Dry beans have high protein content of almost 18%, but fresh beans are only 4% protein. The kidney bean and navy bean are very similar in makeup and therapeutic value to the lima bean.


Calories: 234

Protein: 13.6 g

Fat: 1.5 g

Carbohydrates: 42.8 g

Calcium: 115 mg

Phosphorus: 288 mg

Iron: 4.2 mg

Vitamin A: 520 I.U.

Thiamine: .38 mg

Riboflavin: .21 mg

Niacin: 2.5 mg

Ascorbic acid: 48 mg

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