Foundation for Advancement in Cancer Therapy

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


October 28, 2013

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 #42

October 22, 2013

Filed under: Rethinking Cancer Newsletters — ggrieser @ 3:47 pm

“The world is too much with us; late and soon,
Getting and spending, we lay waste our powers;
Little we see in Nature that is ours…”

William Wordsworth wrote these lines circa 1802. He was protesting (and lamenting) the new world of the First Industrial Revolution for being so absorbed in materialism and ever more distant from Nature. Imagine what he would have to say about our world today!

Helpless without our “hot” new digital devices and fashion accessories, in no area, perhaps, have we strayed farther from Nature than in the food we eat: fast/junk, refined, processed, genetically-engineered, chemicalized, synthesized, ultra-pasteurized “foods,” all largely made possible by government agricultural subsidies and not what the body was designed for. (A recent entry: the “frankenburger,” derived from cow stem-cells and loaded with additives to try to make it taste vaguely like the real thing!) Is it any wonder we have epidemic levels of chronic illness, like cancer, heart disease, Alzheimer’s – practically unheard of in Wordsworth’s day?

We’d like to dedicate this edition of the Newsletter to more natural, common sense ways of living. We can never go back to some idyllic time – which exists only in myths and fairy tales – but there are elements from the past we can incorporate into our day that would add quality and longevity to life, treasures that are our natural birthright and tend to get lost in today’s check-the-cell-phone-every-minute environment.

So just relax, enjoy a trip down yesteryear and take the big step: leave your phone at home!

To your health!
Foundation for Advancement in Cancer Therapy (FACT™)

P.S. Many have asked about past newsletters: they’re available on the News page links. As ever, thanks for your great support. Don’t forget to check the lower prices on our eBooks and keep in touch on TwitterFacebook and our YouTube channel!

The Art (and Joy) of Fermentation

Human beings have been producing cultured foods and beverages for at least 7-8,000 years – wine, beer, yogurt, kefir, kimchi, sauerkraut, pickled cucumbers, to name just a few. Unfortunately, “progress” in industrial food production has largely eclipsed these traditional ways and we’re missing out on the wonderful benefits they have to offer. Enter Sandor Ellix Katz, who calls himself a “fermentation revivalist” (many call him “The Prince of Pickles”). Katz has made it his mission to travel about teaching all the ins and outs of the ancient practice of fermentation, which is really the key to a healthy internal environment, enabling us to assimilate nutrients effectively, strengthen and maintain our immune system and improve overall body function. His latest book, The Art of Fermentation, is probably the most in-depth exploration of the subject ever written. Here are excerpts from an interview he did with Paula Crossfield of CivilEats:

What first motivated you to start fermenting, and why do you think it has so captured your imagination? Although I grew up loving the flavor of fermented sour pickles, and came to appreciate the digestive benefits of live-culture ferments, it was only after I got involved in keeping a garden that I started fermenting anything myself. READ MORE

How to Daydream

There’s nothing wrong with spending vast quantities of time fantasizing about imaginary realities far away from the cheerless hardships of modern life. The problem is that people are daydreaming incorrectly. Because of widespread misuse, daydreaming has achieved the rank stigma of slothful procrastination.

When most people need a break, they take out their cellphones and begin pushing buttons to command avatars to run, jump and shoot other avatars. This is not daydreaming. Your brain is tired, tired in subconscious ways you cannot even fathom. Forcing it to survive labyrinths or shootouts or car chases serves only to wear it out even more. And television, Web browsing, scab and fingernail landscaping – these are simply distractions.

But when used correctly, by following these simple guidelines, daydreaming can reduce stress, improve productivity and help you be a lot more fun to be around the rest of the day. READ MORE


The Fat Story

Saturated fats, cholesterol are bad! Low-fat and non-fat products, all polyunsaturated, homogenized and hydrogenated fats, are good! This is the bill of goods we’ve been sold by the vegetable and food processing industries, based on the theory – called the lipid hypothesis – that the greater the amount of saturated fat and cholesterol in the diet, the higher the incidence of coronary heart disease. Proposed by Ancel Keys, a researcher in the late 1950’s, the theory was subsequently found to contain numerous flaws in data and conclusions. Nonetheless, the food industry ran with it, making sure that Keys’ study far overshadowed alternative views in the public arena, and funding further research to support it. The smokescreen continues to this day. Why? Because the commercial processing industry simply can’t make money from whole healthy foods – primary competitor of their denatured cuisine – and that is the major contributor to our epidemic of heart disease, as well as many other chronic degenerative conditions.

The facts are that most people, especially infants and growing children, need more fat in their diet, not less. Fats from animals and vegetable sources provide materials that are crucial to heart and overall health. They supply a concentrated source of energy, building blocks for cell membranes and a variety of vital hormones and hormone-like substances. Fats in a meal slow down absorption so we can go longer without feeling hunger. They act as carriers for vital fat-soluble vitamins A, D, E and K. Dietary fats are needed for the conversion of carotene to vitamin A, for mineral absorption and a host of other processes.

But fats and oils must be chosen with care! If you want to be a savvy fat consumer, here are some important points to know: READ MORE

Simple Pickles

Lacto-fermented vegetables are far less acidic than typical commercial pickled goods, which are generally conserved in white vinegar and pasteurized, thus, lacking in beneficial bacteria vital to intestinal balance.* Eat lacto-fermented foods as a condiment – a great aid to overall digestion, especially with heavier meals of meat or fish.

2/3 cup pure water, preferably distilled
1/3 cup organic raw apple cider vinegar (ACV)
1 tbsp. fine seasalt 
2-3 (or as many as will fit into a quart jar) pickling cucumbers, like kirbys – with 
bumpy, thin skin unlike typical salad cucumbers with thick green skin, as freshly picked as possible additions (optional): about a tablespoon dillseeds or few sprigs fresh dill, fresh sliced garlic cloves (as many as you can handle!)

  1. Put any additions, like dill and garlic, in the bottom of a quart-sized wide-mouth mason jar.Wash  the cucs, slice in half lengthwise, then pack in as many as you can, up to about 1 ½ inch from the top of the jar.
  2. In a separate container, combine salt, ACV and water and stir until salt is dissolved. Pour into the mason jar, adding more water, if necessary, to cover the cucs. The top of the liquid should be about 1 inch below the top of the jar.
  3. Cover tightly and keep at room temperature for about 3 days. Taste. If desired sourness and crunch, transfer to the refrig. In hot weather, taste after 2 days. In cooler weather, may take a few days longer, tasting each day.

Once you’ve got this down, the sky’s the limit! Try pickling pearl onions, carrots, tomatoes, fennel, zucchini, daikon radish, green beans, beets, etc., or a mix of whatever fresh veggies you can find. Experiment with more additives, like mustard and coriander seeds, peppercorns, bay leaf, fresh chili pepper, rosemary, sage, thyme, mint, etc. Warning: once you start fermenting things, it’s hard to stop!

Fermented foods are particularly recommended to women who are pregnant or planning to be pregnant to help reduce their child’s risk of many health problems related to intestinal bacterial imbalance – allergies, colitis, psoriasis, periodontal and auto-immune diseases, etc. 80% of your immune system is in your digestive tract, so the foundation for optimum health can be laid in utero.



October 21, 2013

Mohammed once told his followers: “Eat the pomegranate, for it purges the system of envy and hatred.” The pomegranate is one of the oldest fruits known to man. Frequent references to it are found in the Bible and in ancient Sanskrit writings. Homer mentions it in his Odyssey, and it appears in the story of The Arabian Nights. The pomegranate is native to Persia and its neighboring countries, and for centuries has been extensively cultivated around the Mediterranean, spreading through Asia. King Solomon was known to have an orchard of pomegranates, and history speaks of the children of Israel wandering in the wilderness and remembering with longing the cooling taste of the pomegranate. Ancient Assyrian and Egyptian sculpture has depicted this fruit, and it is sometimes on ancient Carthaginian and Phoenician medals.

The word pomegranate is derived from the Latin world meaning “apple with many seeds.” The fruit grows on a bush or small tree from twelve to twenty feet high. It grows to about the size of an orange or larger.

A pomegranate of good quality may be medium or large in size and the coloring can range from pink to bright red. The rind is thin and tough, and there should be an abundance of bright red or crimson flesh, with a small amount of pulp. The seeds are contained in a reddish, juicy pulp that is subacid and of fine flavor. They should be tender, easy to eat, and small in proportion to the juicy matter that surrounds them, while the juice should be abundant and rich in flavor.

There are many varieties of pomegranate. At least ten varieties were growing in southern Spain in the thirteenth century, as described by a writer of the time. It is a warm-climate fruit, and the leading producers in this country are California and the Gulf states. This fruit will not mature in cooler climates, although there are dwarf forms grown in cool climates which have striking scarlet flowers that are sold commercially. Pomegranates are in season September through December, and October is the peak month.


Use only the juice of the pomegranate. This juice is one of the best for bladder disorders and has a slightly purgative effect. For elderly people, it is a wonderful kidney and bladder tonic.

NUTRIENTS IN ONE POUND (edible portion)

Calories: 160

Protein: 1.3 g

Fat: 0.8 g

Carbohydrates: 41.7 g

Calcium: 20 mg

Phosphorus: .8 mg

Iron: .8 mg

Vitamin A: trace

Thiamine: 0.07 mg

Riboflavin: 0.07 mg

Niacin: 0.7 mg

Ascorbic acid: 10 mg


October 14, 2013

Corn is first recorded as having been found in North America in 1006, by Karlsefne, at a place called Hop, in the vicinity of the Taunton River. Indian corn was known to be cultivated in both North and South America, from Canada to Patagonia, long before Columbus discovered America. In 1492, he described corn as “a kind of grain called maize of which was made a very well-tasting flour.” In the 1540 invasion by DeSoto, corn was found in Florida, Alabama, and Mississippi. According to research by Dr. Edgar Anderson, vast quantities of corn were found in excavations in southern Peru and northern Chile. Jars of kernels were found, as well as tassels, stalks, and leaves. In southern Mexico, water bowls and funerary urns used by the prehistoric Zapotec were found decorated with ears of corn evidently cast from the original ears.

The Incas of Peru, the Mayans of Central America, and the Aztecs of Mexico used maize not only as a food, but as currency, fuel, smoking silk, jewelry, and building material. It was an impor tant contribution to art in decorating temples, homes, ceramics, and toys. There are probably as many Indian legends based upon corn as there are Indian tribes. It played an important part in their festive and religious ceremonies. Quinche, a variety of corn still grown today, is said to have originated as an Incan corn from the Andean highlands, and was handed down for centuries both as a food for human consumption and for cattle feeding. Indian corn, or maize, was spread throughout the Orient by the early Spanish and Portuguese travelers and may have crossed the Pacific in pre -Colombian times.

Sweet corn probably originated with the North American Indi ans. The first written description of it is dated 1801. It is described as ”having a white, shriveled grain when ripe, as yielding richer juice in the stalks than common corn.” After sweet corn was intro­duced to Plymouth, it gradually became known as a common gar den vegetable, and some thirty varieties were listed in the early seed catalogs of 1880.

In 1940, a vast number of varieties of sweet corn were being grown for the fresh market. This was because new hybrids suitable for cultivation in the southern and the western United States were being developed.

The most important varieties of sweet corn grown commercially are the yellow hybrids. They are more desirable for their high quality and superior food value than the white hybrids.

In the last three or four years the market season for sweet corn has developed to year-round output. Florida and California, partic ularly, supply the winter market. The peak months, however, are still July through September. The frozen market has also increased the winter supply.

Good quality sweet corn has cobs that are well filled with plump, milky, bright kernels just firm enough to resist a slight finger pressure. The kernels should be filled with a thick white liquid if rich-bodied flavor is desired. If the kernels are only semi solid or doughlike, there is little sweetness and the kernel skins will be tough. The husks should be fresh and green. Yellowed husks indicate age or damage. Quality can best be determined by pulling back the husks and examining the kernels. Note, when buying, whether the corn is sweet corn or the green field corn variety. Choose the fresh, yellow corn for greater nutrition.


Corn is considered one of the easiest foods to digest. It is very high in roughage, so if you are following a soft diet, you should avoid it.

Corn is rated among brown rice and barley as one of the best balanced starches. For those who want to avoid weight gain, corn should be used sparingly, because it is rich in carbohydrates.

Yellow corn is the best corn to use, as it is very high in magnesium, which is a wonderful bowel regulator and one of the chemical elements we need so much. Southern yellow corn is a greater bone and muscle builder than northern white corn. Yellow corn is higher in phosphorus than white corn, which makes it an excellent food for the brain and nervous system.

A yellow corn broth, or gruel, is quite soothing to the intestinal tract and, mixed with barley or brown rice, has a wonderful flavor. Yellow corn, or yellow corn meal, should be used at least once a week in a balanced diet.


Calories: 297

Protein: 11.9g

Iron: 1.6mg

Vitamin A: 1,260I.U.

Fat: 3.9g

Thiamine: 0.48mg

Carbohydrates: 66.0g

Riboflavin: 0.37mg

Calcium: 29mg

Niacin: 5.4mg

Phosphorus: 386mg

Ascorbic acid: 30mg

Endive and Escarole

October 7, 2013

Native to the East Indies, endive and escarole were introduced into Egypt and Greece at a very early period and references to them appear in history. The plants were brought to America by colonists. Endive is closely related botanically to chicory and the two names are sometimes incorrectly used as synonyms. Escarole is another name for a type of endive with broad leaves and a well-blanched heart. The word “endive” is used to designate plants with narrow, finely divided, curly leaves. These greens are used raw in salad, or may be cooked like spinach. The slightly bitter flavor adds zest to a mixed salad.

Crispness, freshness, and tenderness are essential factors of quality. Wilted plants, especially those that have brown leaves, are undesirable, as are plants with tough, coarse leaves. Such leaves will be excessively bitter. Tenderness can be determined by breaking or twisting a leaf. In the unblanched condition leaves should be green, but when blanched, center leaves should be creamy white or yellowish white.


Escarole and endive are very high in vitamin A, and work very well in ridding the body of infections. They are both high in iron and potassium and are alkaline in reaction. Escarole and endive are both useful as an appetite stimulant because of their bitter ingredients. Escarole also helps to activate the bile. They are best when used raw.

NUTRIENTS IN ONE POUND (both escarole and endive)

Calories: 80

Protein: 6.8g

Fat: .4g

Carbohydrates: 16.4g

Calcium: 323mg

Phosphorus: 216mg

Iron: 6.8mg

Vitamin A: 13,170 I.U.

Thiamine: .27mg

Riboflavin: .56mg

Niacin: 2mg

Ascorbic Acid: 42mg

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