Foundation for Advancement in Cancer Therapy

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


October 29, 2012

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 afilling 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 cupsoy 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

Rethinking Cancer Newsletter #34

October 23, 2012

Filed under: Rethinking Cancer Newsletters — ggrieser @ 9:10 pm

Warning: There’s a lot of heat in this newsletter!

Our first article focuses on Whole Body Hyperthermia – fever therapy, an age-old natural approach that has proven effective in killing cancer cells without the dangerous side effects of conventional chemotherapy. It’s based on the well-accepted concept that fever is a natural bodily defense against foreign and toxic material. The question becomes, why is Whole Body Hyperthermia not available in the U.S., as it is in other parts of the world?

The other hot spot is our Spice of the Month: chile pepper, considered the hottest spice in the world and, as you’ll read, heat heals! This is the grand finale of our year-long spice “adventure” and we hope you’ve enjoyed learning about the breathtaking array of healing properties in these fascinating plants. There are many other spices with amazing medicinal powers yet to be explored. Thanks to reader input, we’ve decided to open things up to any type of edible because there are so many worth knowing. Next time: “Cacao – the Real Deal.” (If you have any suggestions for other foods you’d like to hear about, please let us know at info@rethinkingcancer.)

As you may have noticed, we love talking about food! This is not just because it’s one of the great pleasures of life, but also because what we eat provides us with the materials necessary to build cells. Healthy cells enhance host resistance, the key to a long, healthy life. It just makes sense to give your body a wide variety of the best building materials nature has to offer. Enjoy!

To your health!

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

P.S. Thank you so much for all of the support. Your donations enable us to continue sharing information with you. We hope you’ll follow us on Twitter and Facebook and check us out on YouTube!

Whole Body Hyperthermia – Fever vs. Cancer 
by Ruth Sackman

The following article by Ruth Sackman, co-founder and past president of F.A.C.T., was written over 15 years ago. Unfortunately, not much has changed since then.

Are you under the impression that Americans have the most advanced medical care delivery that is available? If you think that, you are mistaken.

I would like you to become knowledgeable about Whole-Body Hyperthermia – Fever Therapy – and wonder, as I do, why it isn’t available in every oncology department in every hospital. Fever Therapy, in contrast to chemotherapy, can destroy cancer cells without destroying healthy cells, therefore, it does no harm to the patient. Isn’t this what cancer research is looking for? Read More

by Mother Nature

Wrinkle remover: Wheat germ oil is one of the richest natural sources of the B vitamin complex which is essential for a smooth, clear complexion. Pour a small amount of oil on your hands and smooth it across wrinkles, in the opposite direction, i.e., if the wrinkle is left to right, smooth it with an up and down motion. Do this often.

Makeup remover and facial astringent: A halved cucumber rubbed over skin will remove old cosmetics. Follow with a rinse of half apple cider vinegar (use raw, unrefined unpasteurized vinegar, like Braggs) and water. A mild astringent, this works to restore the protective “acid mantle” of the skin.

Skin moisturizers - At the end of the day, after washing your face with cool water and a luffa or thick washcloth to remove the dead skin cells:

  1. Squeeze two or three fresh, unsprayed grapes over the face. Leave on for a few minutes, then gently rinse the skin. Or,
  2. Rub some whole plain yogurt on your face. Soon most of it will be absorbed, but before bedtime, wash the skin gently with plain, cool water. Or,
  3. Rub a small amount of raw honey on your skin, especially under the eyes, on the cheeks and chin. Wash off with cool water before going to bed (so you don’t stick to your pillow!). Read More

Spice of the Month: Chili Pepper

Whether spelled chilichile or chilli, this is the hottest spice in the world! Chili peppers have a persistent heat that can range from tangy to tongue torching. And, clearly, hot is “in”: chili is the most consumed spice in the world – 20 times more than any other.

Chile peppers originated in the Americas. When Columbus bumped into the New World on his quest to find a short cut to the “land of black peppers” off India, he “discovered” the fiery fruits. He called them “pepper” because they added zing to food, reminiscent of black pepper. Perhaps he was also being politically astute in choosing the word “pepper” – not having found a route to Asian spices as commissioned by his sponsors, at least he was able to come back to Spain with some kind of peppers, which, upon his return, became known as “poor man’s pepper” and were an instant sensation. It took about two centuries for botanists to realize that chile belonged to the genus Capsicum, a totally different botanical family than black peppers (Piper nigrum).

The trademark fire in chile comes from capsaicin, its primary healing compound, concentrated inside the seeds and membrane. The more capsaicin, the more intense the heat, and it’s indestructible – neither cold, heat or water will douse the fire. The fire is so fierce that it can literally incinerate a variety of disease conditions. All chiles have healing properties, but the hotter the better, therapeutically speaking. In the last 20 years, thousands of scientific studies have been published on this spice, providing potent evidence of its effectiveness as a pain killer, a fat burner, in treating and preventing cancer, heart disease, Type 2 diabetes, digestive disorders and much more.

Some Like It Very Hot Salsa!

  • 2-3 medium fresh tomatoes (1-1 1/2 lb.), finely diced
  • 1/2 red onion, finely diced
  • 2 medium chili peppers (jalapeno or serano), stems, ribs, seeds removed, finely diced
  • juice of 1 lime
  • 1/2 cup chopped cilantro
  • seasalt and black pepper to taste
  • Optional: 1 clove minced garlic, oregano and/or cumin to taste
  • Start with chopping up 2 tomatoes. Prepare the chiles. (Be very careful handling these hot peppers. If you can, avoid touching them with your hands by using thin rubber gloves or a paper towel to hold while cutting. Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours.) Set aside some of the seeds from the peppers; if the salsa isn’t hot enough, you can add more for heat.
  • Combine all the ingredients in a medium-sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, add a few chili seeds or some ground cumin.
  • Let sit about an hour in the refrig to allow the flavors to get acquainted. Serve as a dip or a condiment with beans, fish or whatever. Variations: add diced mango or avocado or both!

Spice of the Month

Filed under: Spice of the Month — ggrieser @ 8:56 pm

spiceHumans have been sprinkling spices on their foods as far back as 50,000 B.C. But, beyond adding flavor, these dried seeds, fruits, root or bark can also add years to your life.

Spices are rich in phytonutrients and other active ingredients that protect against disease and promote healing. In worldwide studies, spices have been linked to the prevention and treatment of chronic conditions such as heart disease, cancer, Type II diabetes, and Alzheimer’s. And, unlike pharmaceutical drugs, spices can be used long- term without concern for side effects.

In short, spices are among the great gifts Nature has bestowed upon us.

We hope you’ll enjoy learning about them and partake of their life enhancing qualities.

Spices of the Month:


October 22, 2012

Filed under: What's New? — admin @ 5:50 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

Sweet Potato

October 15, 2012

Filed under: What's New? — admin @ 6:06 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 “not unlike chestnuts in flavor.” This new food was carried back to Spain, and from there it was introduced to 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 the 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 ”yams.” Actually, there are few yams grown in this country, and they are grown almost solely in Florida.

Decay in sweet potatoes spreads rapidly and may give the en­ tire 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 root.

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, but is a little more difficult to digest than the white potato. 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: 30,0301 U.

Thiamine: 0.37 mg

Riboflavin: 0.23 mg

Niacin: 2.8 mg

Ascorbic acid: 77 mg


October 8, 2012

The mango is said to have originated in Burma, Malaya, or the Himalayan region of India. It has been in cultivation for over 4000 years and has entered prominently in Hindu mythology and religious observances. It is now a familiar fruit to all parts of the tropic zone, and is as important there as the apple is in our more temperate climate.

Although the mango is not too well-known in this country, some parts of the world value this fruit highly. Glowing descriptions of mangos can be found in the literature of these countries. The Turkoman poet, Amir Khusrau, for instance, wrote of the mango in the fourteenth century: “The mango is the pride of the garden, the choicest fruit of Hindustan. Other fruits we are content to eat when ripe, but the mango is good in all stages of growth.”

The first attempt to introduce the mango into this country was made in 1833, when plants were transported to Florida from Mexico. These trees died, and another attempt was made thirty years later when seedling trees were introduced. The real success of its culture came at the beginning of this century, when choice grafted trees were brought from India. Because the fruit’s susceptibility to frost, its culture is limited to certain sections of Florida, where it is a summer crop only.

The mango tree is a member of the sumac family. Its sometimes grows as high as 40 feet. Its leaves are shiny and its flowers yellow or of a reddish hue. There are hundreds of varieties of mangos, and they range from the size of plums to that of apples, often weighing a pound or more. The common color of the mango is orange, although the fruit may range from green to yellow or red.

This fruit is available from May to September, the peak month being June. Some varieties are shipped in from China, Jamaica, Mexico and Cuba. A quality mango has a fairly small seed stone, and the pulp is delicate and smooth. The fruit should be fresh in appearance, plump, and firm to the touch; however the test of quality is in its taste.

Mangos are best eaten as a fresh fruit. They have a high sugar content, although they are slightly acid in taste. Mangos are good used in combination with other fruits in salads, and in some parts of the world they are roasted. Both the flavor and aroma of mangos are spicy and attractive. To conserve the aroma, do not cut until just before serving.


Mangos contain a considerable amount of gallic acid, which may be binding to the bowels. It is excellent as a disinfectant to the body. Many people claim the mango is a great blood cleanser,and it also has fever-soothing qualities. mango juice will reduce excessive body heat. Mangos are also wonderful for helping to throw off body odors.


Calories 198

Protein 2.1g

FAT 0.6g

Carbohydrates 51.6g

Calcium 27mg

Phosphorus 39mg

Iron 0.6g

Vitamin A 14,5901I.U.

Thiamine 0.19mg

Riboflavin 0.17mg

Niacin 2.8 mg

Ascorbic acid 106mg


October 1, 2012

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

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