Foundation for Advancement in Cancer Therapy

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

Rethinking Cancer Newsletter #39

May 29, 2013

Filed under: Rethinking Cancer Newsletters — ggrieser @ 6:18 pm

Hot off the press! Hippocrates, who several millennia ago said, “Let food be your medicine,” knew what he was talking about!

We’re talking about the much ballyhooed results of a study on the Mediterranean diet and heart disease, recently reported in New England Journal of Medicine. Though it’s long been known that people in the Mediterranean region have substantially lower rates of heart disease than in the U.S. and other developed countries, scientists were very skeptical that diet could be a major factor. The study clearly proved otherwise.

Researchers followed 7,447 people at high risk for heart attack and stroke (overweight, smokers, diabetics, etc.), split into basically 2 groups: one on the Mediterranean diet (fresh fruits and vegetables, olive oil, nuts, beans, fish, a glass of wine with meals), the other on a low-fat regime. After less than 5 years it became so clear that those on the Mediterranean diet were doing so much better, researchers stopped the study. It would’ve been unethical to continue!

New York Times science journalist Gina Kolata noted: ”This is a watershed moment in the field of nutrition, medical experts say. For the first time, researchers have shown that a diet can have an effect as powerful as drugs in preventing what really matters to patients – heart attacks, and strokes and deaths from cardiovascular disease.”

Startled experts have been thrown into tizzys! (Many switched forthwith to Mediterranean fare!) The conventional wisdom has been that all fats are suspect in heart disease, ergo, a low- or no-fat diet was the way to go, though not a very practical way since most people have a hard time staying on such a spare regimen. We can only hope that orthodox medicine will now be more open to the concept of an enjoyable balanced diet of whole, unprocessed foods as a powerful primary tool for dealing with other chronic degenerative diseases, like cancer – something many of us have known and used for ages without the stamp of scientific rigor.

To your health!
Foundation for Advancement in Cancer Therapy (F.A.C.T.)

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Foodopoly: The Battle Over the Future of Food and Farming in America
by Wenonah Hauter
Book Review by Christopher D. Cook

What a frightful spectacle our food has become. Human sustenance has been reduced to a corporate portfolio item – one whose success rides increasingly on sheer size and market control. In the name of profit, everything else gets squeezed: consumer health; smaller-scale farmers and processors; food industry workers and farm laborers; and the soil, air and water that are the lifeblood of our food supply.

Add to this picture a whole phalanx of K Street lobbyists, well-remunerated by groups like the Grocery Manufacturers of America, dedicated to undermining food safety and labeling laws and other consumer protections, diluting pesticide laws and weakening antitrust provisions. Throw into the mix an increasingly corporate-controlled organics and local foods business, and you can begin to understand why farmlands are becoming industrialized wastelands and our waistlines keep widening.

Foodopoly, Wenonah Hauter’s fine contribution to the growing literature about our ailing food system, does a particularly good job of detailing both the methods and implications of this corporate takeover of food. Read More.

Indoor Air Pollution? House Plants to the Rescue!
by Anahad O’Connor

According to the Environmental Protection Agency (EPA), the levels of air pollutants inside homes can far exceed the levels outside, thanks to household cleaning products, central heating and cooling systems, and other indoor sources. But scientists have found that certain plants can scrub your home of airbourne chemicals, albeit gradually.

In addition to figuring out how to land a car-size rover on Mars, scientists at NASA have investigated ways to rid spacecraft of airborne pollutants, some of them common offenders in American homes as well. The agency found that at least 15 common indoor plants could filter – to one degree or another – pollutants like the carcinogens benzene, trichloroethylene and formaldehyde. Read More.

Onion Power: What Makes You Weep Can Get You Well!

When you cut or peel an onion, volatile oils are released that stimulate the production of tears which cleanse the epithelial layers of the eyes, clearing waste and toxic chemicals from the cells. A similar detox process goes on internally when you eat onions. But that’s not all this powerful bulb can do for you. Onions are rich in quercetin, a type of flavonoid that has been shown to reduce the risk of many types of cancer. A member of the same botanical family as garlic, onions also contain allicin, which transforms into organosulfurs which can lower cholesterol, thin the blood, keep arteries flexible, protect your liver and kill cancer cells. And these are just 2 of the healing compounds contained in this age-old household staple.

Bulbs from the onion family have been traced back as far as 5,000 B.C. The ancient Egyptians worshipped them, believing the spherical shape and concentric rings symbolized eternal life. In ancient Greece, athletes ate large quantities, thought to lighten the balance of blood. Roman gladiators were rubbed down with sliced onion to firm up their muscles. In the Middle Ages, onions were so valued, they were used to pay rent or given as gifts and doctors prescribed them to aid bowel movements and erections, as well as relief of headaches, coughs, snakebite and hair loss.

Onions grow everywhere and come in hundreds of varieties of colors, shapes, textures and strengths: yellow, purple, green, white, red, brown; fingernail to baseball size; sweet and mild to knock out pungent! (The stronger the onion, the richer it is in sulfur compounds.) They are used in more dishes than any other food and in literally every cuisine in the world. It’s as if Nature wants to make sure that everyone has the chance to experience the great virtues of onions – and the more, the better! Read More

Marinated Cucumber and Onion Salad

  • 2 medium cucumbers, sliced very thin
  • 1 medium sweet onion, sliced very thin
  • Marinade:
  • 1/2 cup raw apple cider vinegar
  • 1/2 cup water (preferably distilled)
  • juice of 1 lemon
  • 1 tablespoon raw honey
  • dash seasalt, black pepper
  1. In a bowl, mix marinade ingredients together well.
  2. Stir in cucumber and onion slices until well covered.
  3. Let marinate overnight in refrigerator.

Suggestion: add a few sardines and you’ve got lunch!

Rudolf II, Holy Roman Emperor 
painted as Vertumnus, Roman God of the seasons,
c. 1590-1 by Giuseppe Arcimboldo.

Arcimboldo, born in Milan in 1524, was famous for painting portraits that from far away resembled the human face quite effectively, but up close consisted of elaborately arranged fruits, vegetables, birds, flowers and other objects. His unusual compositions -long before surrealism or Reddit and DeviantART, the go-to havens for op art online – led many to believe he just didn’t have a fanciful mind, but was possibly mentally ill. A 2007 New York Times article, examining his works, noted, “A fine line separates sheer imagination from uncontrolled hallucinations.”

So what do you think: was Arcimboldo nuts or maybe just way too cool for his times?


May 27, 2013

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


May 21, 2013

The lime is native to southeastern Asia and has been cultivated for thousands of years. It is believed that the Arabs brought them from India during the period of Mohammedan expansion in A.D. 570-900. From the earliest days of British sailing vessels, British sailors were given a regular ration of lime juice to prevent scurvy at sea, resulting in the nickname “limey” for British sailors.

Limes have been grown in California and Florida since the early days of the citrus industry. After the great freeze in Florida in 1894-95, when the lemon industry was almost totally destroyed, California began growing virtually all the lemons in the United States. At this time Florida’s lime industry expanded, and now Florida grows most of the limes used in this country. California is second in production, and Mexico is a close third. Limes grow all year. Florida produces them from April to April, and California from October throughout the year. The main season for imports is May through August.

Limes that are green in color and heavy for their size are the most desirable commercially, because of their extreme acidity. The full, ripe, yellow lime does not have a high acid content. If the lime is kept until fully ripe it may be used in the very same way the lemon is used, and to fortify other foods with vitamin C. Like lemons, limes are very high in vitamin C, are a good source of vitamin B1, and are rich in potassium. They spoil easily, and limes with a dry, leathery skin or soft, moldy areas should be avoided. Store limes in a cool, dry place.

Limes contain 5 to 6 percent citric acid, and are too acid to drink without sweetening. Their natural flavor is enhanced when combined with other juices. Limes make a delicious dressing for fish, and, when added to melons, bring out the natural flavor of the melon. A few drops of lime juice added to consommé, or jellied soups, give a particular zest to the flavor. Subacid fruits, such as apples, pears, plums, peaches, grapes, and apricots, go best with limes.


Limes are good for the relief of arthritis because they have such a high vitamin C content. They are especially good for anyone with acidemia, because they are one of the most alkalinizing foods. A drink of lime juice and whey is a wonderful cooler for the brain and nervous system. Limes can be used to treat brain fever, or someone who is mentally ill. They are good for a brain with a great deal of hot blood in it, which usually shows itself in anger, hatred, or other brain disturbances. Limes make a wonderful sedative for those suffering from these afflictions.

NUTRIENTS IN ONE POUND (without rinds or seeds)

Calories: 107

Protein: 2.8g

Fat: .8g

Carbohydrates: 42.4g

Calcium: 126mg

Phosphorus: 69mg

Iron: 2.3mg

Vitamin A: 50 I.U.

Thiamine: .1mg

Riboflavin: .08mg

Niacin: .7mg

Ascorbic Acid: 94mg


May 13, 2013

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 plantain has a salmon-colored and gummy texture, and a slightly acid 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 acid 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


May 6, 2013

The apricot is said to have originated in China. It spread from there to other parts of Asia, then to Greece and Italy. As early as 1562 there is mention of the apricot in England in Turner’s Herbal.

It is recorded that the apricot grew in abundance in Virginia in the year 1720. In 1792 Vancouver, the explorer, found a fine fruit orchard that included apricots at Santa Clara, California. The fruit was probably brought to California by the Mission Fathers in the eighteenth century.

The apricot is a summer fruit, and is grown in the Western United States. California produces 97 percent of the commercial apricot crop. Only about 21 percent of the apricots produced commercially are sold fresh; the remainder are canned, dried, or frozen.

Tree-ripened apricots have the best flavor, but tree-ripened fruit is rarely available in stores, even those close to the orchard. The next best thing to a well-matured apricot is one that is orange-yellow in color, and plump and juicy. Immature apricots never attain the right sweetness or flavor. There are far too many immature apricots on the market. They are greenish-yellow, the flesh is firm, and they taste sour. Avoid green and shriveled apricots.


Apricots may be eaten raw in a soft diet. Ripe apricots are especially good for very young children and for older people. This fruit is quite laxative, and rates high in alkalinity. Apricots also contain cobalt, which is necessary in the treatment of anemic conditions.

Apricots may be pureed for children who are just beginning to eat solid foods. Apricot whip for dessert is wonderful, and apricots and cream may be used in as many ways as possible. They make good afternoon and evening snacks.

Dried apricots have six times as much sugar content as the fresh fruit. Therefore, persons with diabetic conditions must be careful not to eat too much dried apricot. Because of its sugar content, however, it is good when we need an energy boost.

Dried fruits should be put in cold water and brought to a boil the night before, or permitted to soak all night, before eating. Bringing the water to a boil kills any germ life that may be on the fruit. Sweeten only with honey, maple syrup, or natural sugars.


Calories: 241

Protein: 4.3 g

Fat: 0.4 g

Carbohydrates: 55.1 g

Calcium: 68 mg

Phosphorus: 98 mg

Iron: 2.1 mg

Vitamin A: 11,930 I.U.

Thiamine: 0.13 mg

Riboflavin: 0.17 mg

Niacin: 3.2 mg

Ascorbic acid: 42 mg

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