Foundation for Advancement in Cancer Therapy

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

Rethinking Cancer Newsletter #46

May 29, 2014

Filed under: Rethinking Cancer Newsletters — ggrieser @ 9:56 am

Rethinking Cancer Newsletter #46

HEADS UP to all our FACT friends in the NYC area! On Tuesday, April 22nd at 7:30 pm we’ll be co-hosting a seminar with La Casa Day Spa in Manhattan. The main speaker will be Patricia Bowden-Luccardi, Certified Thermographic Technician and member of Breast Thermography International, the highest standard in the field. Thermography, a non-invasive, radiation-free diagnostic, is more valued than ever now, especially in light of all the recent mainstream medical revelations on the harmful and inaccurate effects of mammography.

Patricia will talk about “Thermographic Imaging” as a safe tool for screening not just breast health, but thyroid abnormalities, lymphatic congestion, nervous system disorders, abdominal inflammation, vascular system analysis, and neuromuscular disorders. She’ll explain how a baseline thermogram compared to periodic scans can act as an early warning system to pinpoint potential problem areas before serious conditions develop, so that lifestyle and other preventive, rather than emergency measures can be taken.

Our FACT president, Consuelo Reyes, Vice President, James Oakar and other trustees will be there, so we’d love to meet you face to face for a change instead of pixel to pixel! No charge! Just healthy nibbles and a lovely plant-rich environment. La Casa, a long-time friend of FACT, is hosting a whole series of lectures this spring, so be sure to check out the full schedule.

Tuesdays in April at 7:30 pm
La Casa Day Spa
41 East 20th Street (between Broadway and Park Avenue South)
New York, NY 10003

Hope to see you there!

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

P.S. We have brand new pulldown menus which should make site navigation even easier! Also new products on our Product Guide. Thanks, as always, for your great support and “see” you onTwitterFacebook and our YouTube channel!

Don’t Sit Too Long!

Primitive men and women faced many daily life threatening challenges — the weather, animal predators, the constant search for food and shelter, to name just a few. One thing they didn’t have to worry about was sitting too long in a car, at a desk or on a couch in front of a computer or other electronic device. This is a challenge unique to modern times and it can be life threatening!

An increasing body of studies is showing that prolonged sitting, even for those with a regular exercise program, cannot only cripple posture and contribute to back and neck pain, carpal tunnel and many other physical challenges, but can cause muscle activity needed to breakdown fats and sugars to stall and, thus, unbalance vital metabolic processes affecting enzymatic activity, dulling brain activity, decreasing bone density, increasing blood pressure, inhibiting bowel function, etc. Extended sitting has, in fact, joined smoking and obesity as an important risk factor for chronic illness, in particular cardiovascular disease and cancer.

There is good news, however. Studies also show that these negative effects can be significantly reversed by changing life habits, namely sitting less and moving more! READ MORE

Aphrodisiac Plants?

Can a plant create feelings of arousal, contentment, receptivity? Did Mother Nature, in her infinite wisdom, design vegetation with sexually appealing traits not only to enhance our health and vigor, but also to ensure our continual interest in procreation of the species?

According to award-winning garden writer, Helen Yoest, the answer is a blushing “yes.” Her new book, Plants with Benefits: An Uninhibited Guide to the Aphrodisiac Herbs, Fruits, Flowers and Veggies in Your Garden, looks at history, folklore and ethnobotany to understand the “hot” reputations of 50 plants. She discovered that some plants derive their “zsa-zsa-zsu” from their suggestive shape. Others affect brain chemistry, increasing flood flow to certain regions. Others mimic human hormones or are affecting simply because of their richness in certain supernutrients. It’s a fun, fact-filled volume, including photos, growing tips, recipes — the first book about the sex appeal of garden plants!

Here are some of the author’s findings, as told to Penelope Green of the New York Times: READ MORE

So What Do You Know About Enzymes?

Most of us have a passing knowledge of vitamins and minerals, but enzymes — the microscopic elements that are essential for breaking down our food components so that nutrients are available for energy, cell production and cell repair — are still a fairly foggy area. When vitamin or mineral deficiencies occur, too often many of us think the answer is simply taking more supplements, but the problem may be inadequate enzymatic activity.

How much do you know? Take the Enzyme Test and find out. A score of 15-17 is very impressive; 12-14 is pretty good; 9-11 is fair; 8 or below means you’ve got some studying to do! (For extra credit, check out the supplementary quiz and suggested reading!) READ MORE

Asparagus Salade Supreme

A daily salad with lots of raw “alive” foods is a great way to give your body life-supporting enzymes and nutrients. The creative possibilities are endless. Here’s just one idea from Doris Sokosh’s book,Triumph Over Cancer — My Recipes for Recovery:

1/2 – 1 lb. thin asparagus stalks, raw or very lightly steamed
2 red peppers, chopped or cut in strips
1 small head Boston or red leaf lettuce
1 – 2 scallions, thinly sliced

4 tablespoons tahini
4 tablespoons lemon juice (about 1 lemon)
enough water (preferably distilled) to make creamy consistency 
few dashes cayenne, dill

1. Snap off the fibrous ends of the asparagus. Cut remaining stalks into 1-inch pieces.
2. Arrange lettuce leaves, asparagus and pepper slices on a serving dish.
3. For the dressing: place tahini in a small bowl. Stir in lemon juice, then slowly add water until light and creamy. Stir in seasoning and let set a bit to meld flavors before serving.
4. To serve, pour dressing on the veggies in concentric circles and sprinkle scallions over. Optional: take a picture before serving — the salad won’t last long!

Swiss Chard

May 27, 2014

Swiss chard is a member of the beet family. Unlike most members of this family, chard does not develop an enlarged, fleshy root. Instead it has large leaves with thickened midribs, and both ribs and leaves are edible. The roots are hard and woody. Swiss chard is a temperate zone biennial that withstands rather severe winters. It is of the same species as garden beets, mangel-wurzels, and sugar beets, and readily inter-crosses with them through airborne pollination.

Chard is the beet of the ancients. Aristotle wrote about red chard and Theophrastus mentioned light-green and dark-green types of chard in the fourth century B.C. The Romans called this plant “beta”, and the Arabs called it “selg”. But chard was used as a potherb in the Mediterranean lands, Asia Minor, the Caucasus, and the Near East, long before Roman times. Wild beets grow widely in these areas.

Beets of the type that produce large, fleshy, edible roots were unknown before the Christian era. The ancients apparently used the root of the wild beet or chard for medicinal purposes only. Chard has been used in Europe for as long as there are definite records of food plants.


Swiss chard contains a great deal of vitamin C, vitamin A, potassium, sodium, and calcium. It is best not to cook it for a long time, because its vitamin content will decrease.

This vegetable is low in calories and high in alkaline ash. It is good when combined with other vegetables in salads, and helps ward off colds. It is beneficial to the digestive system, because it contains many of the vitamins and minerals essential to its operation.


Calories: 82

Protein: 5.5 g

Fat: 0.8 g

Carbohydrates: 17.2 g

Calcium: 410 mg

Phosphorus: 140 mg

Iron: 9.8 mg

Vitamin A: 10,920 I.U.

Thiamine: 0.22 mg

Riboflavin: 0.28 mg

Niacin: 1.7 mg

Ascorbic acid: 148 mg


May 19, 2014

The artichoke is believed to be native to the area around the western and central Mediterranean. The Romans were growing artichokes over 2000 years ago, and used it as a green and a salad plant.

Artichokes were brought to England in 1548, and French settlers planted them in Louisiana in the mid-nineteenth century. California is now the center of the artichoke crop, and its peak season is March, April, and May although the crop is also available in November and December.

The name “artichoke” is derived from the northern Italian words “articiocco” and “articoclos”, which refer to what we know to be a pine cone. The artichoke bud does resemble a pine cone.

There is a variety of vegetable called the Jerusalem artichoke, but it is not a true artichoke. It is a tuberous member of the sunflower family. Here, we refer to the two types of true artichokes, the Cardoon (cone-shaped) and the Globe. The most popular variety is the Green Globe.

The artichoke is a large, vigorous plant. It has long, coarse, spiny leaves that can grow to three feet long. The artichoke plants may grow as high as six feet tall.

A perennial, the artichoke grows best in cool, but not freezing, weather. It likes plenty of water, and rain and fog, so is best suited to the California coast, especially the San Francisco area.

For a good quality artichoke, select one that is compact, plump, and heavy, yields slightly to pressure, and has large, tightly clinging, fleshy leaf scales that are a good color. An artichoke that is brown is old or has been injured. An artichoke is overmature when it is open or spreading, the center is fuzzy or dark pink or purple, and the tips and scales are hard. March, April, and May are the months when the artichoke is most abundant.

The parts of the artichoke that are eaten are the fleshy part of the leaves and heart, and the tender base. Medium-sized artichokes are best—large ones tend to be tough and tasteless. They may be served either hot or cold, and make a delicious salad.

To prepare artichokes, cut off the stem and any tough or damaged leaves. Was the artichoke in cold running water, then place in boiling water, and cook twenty to thirty minutes, or until tender. To make the artichoke easier to eat, remove the choke in the center, pull out the top center leaves, and, with a spoon, remove the thistle-like inside.

To eat artichokes, pull off the petal leaves as you would the petals of a daisy, and bite off the end.


Artichoke hearts and leaves have a high alkaline ash. They also have a great deal of roughage, which is not good for those who have inflammation of the bowel. They are good to eat on a reducing diet.

Artichokes contain vitamins A and C, which are good for fighting off infection. They are high in calcium and iron.

NUTRIENTS IN ONE POUND (including inedible parts)

Calories: 60

Protein: 5.3 g

Fat: 0.4 g

Carbohydrates: 19.2 g

Calcium: 93 mg

Phosphorus: 160 mg

Iron: 2.4 mg

Vitamin A: 290 I.U.

Thiamine: 0.14 mg

Riboflavin: 0.09 mg

Niacin: 1.7 mg

Ascorbic acid: 22 mg

Weston Price Review of Rethinking Cancer DVD

May 15, 2014

Filed under: Press — Tags: , , , — rethinkingcancer @ 12:01 pm

Recently, Weston A. Price Foundation gave a thumbs up to our Rethinking Cancer DVD! READ MORE


May 12, 2014

Garden cherries originated chiefly from two species, the sour cherry and the sweet cherry. Both are native to Eastern Europe and Western Asia, where they have been cultivated since ancient times. Cherry pits have been found in prehistoric cave dwellings.

Cherries are grown in every state. Leading cherry producers are New York, Pennsylvania, Ohio, Michigan, Wisconsin, Montana, Idaho, Colorado, Utah, Washington, Oregon, and California. Washington, Oregon, and California leading sweet cherry production, while Michigan leads in production of sour cherries.

The Tartarian variety, which is mahogany to black in color, and medium to large in size, is a popular early to mid-season variety of sweet cherry. The cherry in heaviest demand for the fresh market is the Bing: an extra large, heart-shaped, deep maroon to black fruit. It is firm, high-flavored, and stands up well. Bing cherries are on the market through the months of June and July. The Black Republican and Lambert are similar in appearance to the Bing. The Royal Ann is the leading light-colored cherry, and is used primarily for canning. It is large, is light amber to yellow with red blush, and has a delightful flavor. The Schmidt is a dark red to black sweet cherry grown widely. The Windsor is another popular sweet cherry, and its color is dark red to almost black.

The leading sour varieties of the cherry are the Early Richmond of the East and Middle West, The Montmorenci and the English Morello.


The cherry is high in Iron, and is an excellent laxative as well as a wonderful blood builder. The black cherry is best for eating.

Cherries mix well with other fruits and with proteins, but never with starches. They are wonderful in an elimination diet. The cherry should not often be mixed with dairy foods. This fruit, which has high alkaline content, also gets rid of toxic waste, and it has a wonderful effect on the glandular system.

Black cherry juice is wonderful for flavoring teas so that sugar can be avoided. It is a wonderful gall bladder and liver cleanse because of its high iron content. Take a six-ounce glass of black cherry juice each morning before breakfast for the gall bladder and liver.


Calories: 286

Protein: 5.3 g

Fat: 1.2 g

Carbohydrates: 71 g

Calcium: 90 mg

Phosphorus: 78 mg

Iron: 1.6 mg

Vitamin A: 450 I.U.

Thiamine: .20 mg

Riboflavin: .24 mg

Niacin: 1.7 mg

Ascorbic acid: 41 mg


May 5, 2014

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 mangoes 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 mangoes, 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.

Mangoes are best eaten as a fresh fruit. They have a high sugar content, although they are slightly acid in taste. Mangoes 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 mangoes are spicy and attractive. To conserve the aroma, do not cut until just before serving.


Mangoes 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. Mangoes 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

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