Foundation for Advancement in Cancer Therapy

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


December 30, 2013

Chicory is closely related to endive. There are many varieties to chicory. They include green chicory, which is leafy; and radicchio, also a root chicory, which is red and white. Chicory is best when tossed in salad with other vegetables.

Green chicory is cultivated primarily in Europe, although varieties grow wild in Europe, Africa, Asia, and the United States. Belgium endive is primarily cultivated in Belgium and is prized for its delicate flavor. Radicchio is native to Italy and primarily grows there.

Radicchio is often sold with the root attached. If possible the root should be eaten because it is very good.

When selecting chicory, look for a fresh, crisp, green vegetable. Belgium endive, which looks like a tightly wrapped stalk, should be white or near white. Radicchio should be crisp and fresh.


Chicory is an alkaline food that is good in elimination diets. It is high in vitamin C.

Tea made from chicory roots and used as an enema is a wonderful remedy for increasing peristaltic action and getting the liver to work.


Calories: 74

Protein: 6.7 g

Fat: 1.1 g

Carbohydrates: 14.1 g

Calcium: 320 mg

Phosphorus: 149 mg

Iron: 3.3 mg

Vitamin A: 14,880 I.U.

Thiamine: .22 mg

Riboflavin: .37 mg

Niacin: 1.9 mg

Ascorbic acid: —


December 16, 2013

Cranberries are native to the swampy regions of both the temperate and arctic zones of North America and Europe. Because they grow on slender, curved stalks, suggesting the neck of a crane, they were named “crane-berry”, or “cranberry”.

Long before the first colonists arrived in this country the cranberry was in common use by the Indians. The Pilgrims found them in the low marshes near the shore on the Cape Cod peninsula, and the women preserved them as a delicacy and served them with wild turkey at Thanksgiving and Christmas feasts.

Cultivation of the cranberry began early in the nineteenth cen­tury. The earliest records show that the business was largely carried on by retired seamen. Howe and McFarlin were the names of two of these men, and important varieties of cranberries are named for them. By 1870, a flourishing business had developed. It was re­corded in 1832 that ”Captain Henry Hall of Barnstable, Massachu­setts, had then cultivated the cranberry for twenty years,” and that “Mr. F. A. Hayden of Lincoln, Massachusetts, gathered from his farm in 1830, 400 bushels of cranberries which brought him in the Boston market $600.”

It has been said that the old clipper ships out of Gloucester, New Bedford, and the “Down East” ports carried supplies of raw cranberries in casks so that the sailors could help themselves. They did this to prevent scurvy, just as the sailors of England and South­ern Europe used limes to prevent this disease.

Cranberries grow on low, thick vines in a bog. The bogs are built on peat swamps that have been cleared, drained, and leveled. Water must be available and arranged so that the bog can be drained or flooded at the appropriate time. The surface, usually sand, on top of a subsoil that will hold moisture, must be level so the bog can be covered with water to a uniform depth when neces­sary. A cranberry bog takes three to five years to come into full production.

There are only five states that produce the greater supply of cranberries for market. They are, in order of production: Massa­chusetts, Wisconsin, New Jersey, Washington, and Oregon. The berries are marketed from September through March, and the peak months are October, November, and December.

The quality of the berry is determined by its roundness and size, and from its color, which varies from light to dark crimson, depending on the degree of maturity. Some varieties of cranberries are more olive-shaped or oblong. They have a fresh, plump appear­ance combined with a high luster and firmness. Avoid a shriveled, dull, soft-appearing berry.


Cranberries have a heavy acid content, and therefore should not be eaten too frequently. They increase the acidity of the urine. Be­ cause of their extremely tart taste, people drown them in sugar syrup, which makes them unfit for human consumption. They are best if cooked first; then add raisins and a little honey.

One of the finest therapeutic uses for cranberries is as a remedy for rectal disturbances, piles, hemorrhoids, and inflammation of the rectal pouch.


Calories: 218

Protein: 1.8g

Fat: 3.18g

Carbohydrates: 51.4g

Calcium: 63.5mg

Phosphorus: 50mg

Iron: 2.7mg

Vitamin A: 182I.U.

Thiamine: .13mg

Riboflavin: .09mg

Niacin: 0.45mg

Ascorbic acid: 55mg

Rethinking Cancer Newsletter #43

December 10, 2013

Filed under: Rethinking Cancer Newsletters — ggrieser @ 6:56 pm

What’s new?

* A new link on our Resource page! Readers have been asking us to recommend various products that would be helpful for creating a more healthy lifestyle, e.g., juicers, water distillers, cookware, etc. So we’ve decided to suggest some high quality items from responsible companies that we’ve had experience with over the years. Of course, there may be many other items of comparable quality available from other sources, but at least this is a place for you to get some ideas and start looking. We have no vested interest in these products, though some companies have offered to make a small donation to FACT, if someone should purchase them via the link. There is no obligation at all to you to go through these links. A few companies are offering a small discount for buyers via a special FACT code. So, without further ado, here’s our brand new
FACT Product Guide!

* The launch of our first crowd fundraising campaign on IndieGoGo – the unique social media website that helps nonprofits like us, or anyone else around the world with a mission, spread the word. Our goal is to raise funds to help us continue our educational endeavors, including expanding support for our doctor training programs which are so essential to the success of patients on a Biorepair-type program. Many doctors have told us that they are very are interested in learning more about biologically sound, nontoxic approaches, but find it extremely difficult to get competent information and instruction.

Our IndieGoGo campaign ends December 1st. We hope you’ll take a look, share with friends and, perhaps, contribute (don’t forget to check the “Rewards” column). And, as always, thanks so much for your support!

To your health!

Foundation for Advancement in Cancer Therapy (FACT™)

P.S. Do keep in touch on TwitterFacebook and our YouTube channel!

The Role of Light in Human Health

By Patricia McCormac

A nutrient, that travels at a speed of 186,000 miles a second from a source 93 million miles away, rates with food, water and air as part of the life-support system on earth.

It is light from the sun.

But light also comes from manmade sources, and therein lies a number of problems. The wrong kind of artificial light can make students irritable in school, reduce production among factory workers and make office workers sluggish. Studies show that the lack of the right kind of light can also interfere with calcium absorption in the elderly and contribute to brittle bones. Read More

Be Kind To Your Produce

According to the U.S. Department of Agriculture, Americans throw out 14 % of the food they buy – NOT including leftover food scraped from plates. The loss is largely a result of food spoilage due to incorrect storage, so here are a few tips for getting more bang from your fruit and vegetable bucks:

Apples - Store them on the counter. After 7 days, move any uneaten apples to the refrigerator. In the fridge or out, don’t store near most other uncovered fruits or vegetables – the ethylene gases produced by apples can ruin them (making carrots bitter, for example). The exception: if you want to ripen plums, pears and other fruits quickly, put an apple nearby for a day or so.

Artichoke - Refrigerate whole for up to 2 weeks.

Asparagus – Store them upright in the refrigerator in a plastic bag in an inch of water, or with a damp towel wrapped around the base. They’ll stay fresh 3 to 4 days that way.

Bananas - Store on the counter. Refrigerate only when ripe – they’ll last for another 2 days or so, though, if you peel and freeze them in a freezer bag, they’ll last for months and be easily accessible to toss into smoothies. Read More

Fructose – More Than a Little Is Too Much

Never before in the history of humankind has sugar, in one form or another, been consumed on the level that it is today. Americans take in on average 130 pounds a year – 5 times the amount eaten 100 years ago; world consumption has tripled in the past 50 years. After all, it’s cheap, highly addictive and present in virtually 80% of all foods sold in supermarkets around the globe. The problem is our bodies can’t handle it!

The primarily villain is fructose. All sugars contain about half glucose, half fructose. Glucose is the basic source of energy for the whole body; fructose provides the sweetness and little else. Glucose without fructose, is starch, as in rice, yams, potatoes. It can be metabolized by nearly every cell in the body or stored as glycogen for energy reserve so, if we’re starving, our bodies are adapted to draw on those stores for survival. (Of course, most people are not starving yet consume large amounts of starches, which then becomes a problem….).

Fructose is another story. In itself it’s not bad – it’s the massive doses that make it toxic. Like alcohol, fructose can only be metabolized in the liver where excess stresses that vital organ to convert it to fat. The constant whammee! delivered to the liver sets up insulin resistance: blood glucose rises, as the pancreas struggles to release extra insulin which can then drive cancer growth and block the satiation response, producing a false sense of starvation and the message: eat more! The vicious cycle elevates uric acid levels, raising blood pressure, stressing the kidneys along with other essential organs and leading to chronic, low-level inflammation that is at the core of our epidemic of degenerative diseases, like obesity, heart disease, cancer, diabetes, accelerated aging, possibly dementia. Read More.

Raw Pear Sauce – Just Sweet Enough

Pears at the peak of ripeness can satisfy your sweet tooth without frying your pancreas or liver. Rich in fiber, they’re loaded with vitamins and minerals, as well as flavonoids and phytonutrients which help reduce the risk of Type 2 Diabetes, heart disease, cancers (especially colorectal, esophageal, gastric). Puréed pears are easily digested and an excellent first baby food. Pear sauce is a simple alternative to applesauce:

2 or 3 very ripe organic pears, washed, unpeeled, cored and sliced
about 1/4 inch slice fresh ginger root, peeled and minced

few dashes ground allspice or clove

about 1/4 cup pure water (preferably distilled) or herbal tea, such as peppermint or

topping (opt.): whole plain yogurt, few dashes ground cinnamon, whole raw walnuts or

Put all ingredients in a blender (except yogurt, cinnamon, nuts) and purée to applesauce consistency. If too thick, add a bit more liquid; too thin, add more pear slices. Serve with a dollop of whole yogurt, a sprinkle of cinnamon and a whole nut on top. Keeps 3-4 days in the ‘fridge. Makes 4-6 satisfyingly sweet servings.


December 9, 2013

It is believed that the quince long preceded the apple, and that many ancient references to apples were, in fact, references to quince, including the forbidden fruit in the Garden of Eden. Greek mythology associates the quince with Aphrodite, the goddess of love, and many believe that the golden apple given to her by Paris was a quince.

Ancient Greeks associated the quince with fertility, and it played an important role in wedding celebrations where it was offered as a gift, used to sweeten the bride’s breath before entering the bridal chamber, and shared by bride and groom. These associations have resulted in the quince becoming known as the “fruit of love, marriage, and fertility.”

In Kydonia on the island of Crete, which is the origin of the botanical name, Cydonia oblonga, the ordinary quince of old was transformed into the fruit as we know it today in the Mediterranean area. The shape is somewhere between an apple and pear, it has a rich yellow exterior, and a strong pleasant fragrance.


The Quince is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Dietary Fiber and Copper, and a very good source of Vitamin C.

The quince is hard, acidic, and astringent before cooking, but once cooked and sweetened, it turns red, tastes divine, and takes on the color and flavor of love, in addition to the name.


Calories: 52

Protein: .04 g

Fat: .1 g

Carbohydrates: 14.1 g

Calcium: 10.1 mg

Phosphorus: 15.6 mg

Iron: 0.6 mg

Vitamin A: 36.8 I.U.

Thiamine: 0 mg

Riboflavin: .08 mg

Niacin: .2 mg


December 2, 2013

The papaya is native to Central America . From there it has been introduced to areas favorable to its growth in Asia, Africa and Polynesia. It is second only to the banana in importance in South and Central America and Hawaii. The papaya tree is actually a large shrub not unlike a palm in appearance, and bears fruit when it is only a few months old. The fruit resembles a melon with smooth skin, and is yellowish-orange in color when ripe. The flesh is a darker orange and is from one to two inches thick. In the center of the fruit are a large number of small, round, black seeds.

The papaya has been planted in Florida and Texas, where it has met with considerable success. In California its cultivation is confined to the most protected areas in the southern part of the state.


The papaya is rich in vitamins. It is especially high in Vitamins A, C , and E, and is rich in calcium, phosphorus, and iron.

The papaya is high in digestive properties and has a direct tonic effect on the stomach. It is used in the treatment of stomach ulcers and fevers and has a high mucus solvent action. The papaya retains its potency in high temperatures.


Calories: 119

Protein: 1.8 g

Fat: 0.3 g

Carbohydrates: 30.4 g

Calcium: 61 mg

Phosphorus: 49 mg

Iron: 0.9 mg

Vitamin A: 5,320 I.U.

Thiamine: 0.12 mg

Riboflavin: 0.13 mg

Niacin: 0.9 mg

Ascorbic acid: 170 mg

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