Foundation for Advancement in Cancer Therapy

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


October 27, 2014

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


October 20, 2014

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 Unite 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: —

Rethinking Cancer Newsletter #48

October 13, 2014

Filed under: Rethinking Cancer Newsletters — ggrieser @ 6:39 pm

Rethinking Cancer Newsletter #48 

Welcome to the brain edition of our newsletter!

Have you noticed? People are paying more attention to their brains lately— watching for early signs of absentmindedness, fuzzy thinking, learning difficulty…. Not surprising, considering the current U.S. statistic that people who reach the age of 80 have a 50-50 chance of getting Azheimer’s, a disease virtually unheard of a century ago, especially in traditional cultures. And it’s not just Alzheimer’s. Today we’ve got an epidemic of chronic degenerative conditions that go under the umbrella of “Diseases of Civilization,” i.e., the result of poor nutrition (fake, processed, chemicalized foods, high in sugar and refined carbs, low in healthy fats), not to mention overstressed living, sleep deprivation, too much sitting, not enough regular exercise, etc.

The good news is that disease does not occur in a vacuum. There is a great deal we can do to protect ourselves from these modern scourges. No guarantees, but healthy lifestyle choices play a huge role — in general, far greater than heredity or genes — in our brain and overall health. There is plenty of scientific evidence that, especially if we start early, we can lower our risk of conditions like Alzheimer’s. The key, at any age, is to build up our body and brain reserves by challenging ourselves mentally and adopting good lifestyle habits. Here’s some food for thought.

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

    P.S. For an inspiration quick fix, watch the DVD of our film Rethinking Cancer! We appreciate your support and hope you’ll keep in touch on TwitterFacebook and our YouTube channel!

Forgetfulness — What’s Normal?

It’s normal to forget things from time to time, and it’s normal to become somewhat more forgetful as you age. But how much forgetfulness is too much? How can you tell whether your memory lapses are within the scope of normal aging or are a symptom of something more serious?

Healthy people can experience memory loss or memory distortion at any age. Some of these memory flaws become more pronounced with age, but — unless they are extreme and persistent — they are not considered indicators of Alzheimer’s or other memory-impairing illnesses. READ MORE

Mind Full or Mindful?

Technology has brought us to unbelievable heights of connectivity and capability. The challenge of our times, however, is to live with it without it swallowing us whole.

Soren Gordhamer, who founded Wisdom 2.0 in 2009, says the desire is rampant for “non-doing”: “What the culture is craving is a sense of ease and reflection, of not needing to be stimulated or entertained or going after something constantly. Nobody’s kicking out technology, but we have to regain our connection to others and to nature or else everybody loses.”

One tried and true method for achieving this is mindful meditation, an increasingly popular mental practice that engages the brain in all the sights, sounds, smells, touch, tastes, emotions of the present moment, as if observing things for the first time. This can be as simple as watching your breath, noticing when your mind has wandered off, letting go of the wandering thought and bringing it back to your breath again. These movements of the mind are the equivalent of repetitions when lifting free weights: every rep strengthens the muscle a bit more. As has been verified in hundreds of peer-reviewed studies, such awareness of thoughts thickens the brain’s cortex, helping to regulate emotional and mental circuitry, creating a calming effect that can lower blood pressure, enhance healing, improve creativity and productivity, etc. READ MORE


The Well Nourished Brain

First of all, let’s get over the idea that there is, or will ever be, a miracle food, herb or drug for brain health. What’s good for the whole body — food-, exercise-, sleep-, mind-wise — is also what’s good for the brain. Today we have an epidemic of Alzheimer’s, Parkinson’s and other neurodegenerative diseases, but not as a result of brain shrink caused by natural aging. Rather, in the overwhelming majority of cases, evidence strongly suggests that we are being set up for these diseases as a consequence of lifestyle factors all too common in our advanced technological age.

The prime culprit is the modern Western diet — high in refined sugars and carbs, low in healthy fats, quality protein, fresh fruits and vegetables. Today’s typical diet elevates blood sugar which causes metabolic havoc over time, like shrinking the brain memory center, the hippocampus — a perfect recipe for memory decline, as well as a host of other serious degenerative conditions.

The good news is, we now know that brain cells can regenerate, i.e., regrow and rewire (neurogenesis), given the right environment. It’s all about cultivating a good crop of brain cells through a healthy lifestyle. According to the Alzheimer’s Foundation of America, this helps explain why brain autopsies may reveal the presence of cells indicative of Alzheimer’s, but symptoms were never manifested because the brain also contained an abundance of normal cells. A healthy, active brain is like a thickly forested jungle. If a few trees get cut down, the forest still thrives. By focusing on building up your brain reserves, it is possible that memory decline and other brain maladies can be reversed or prevented. READ MORE

Super Sardine Salad

Sardines are terrific brain food! Fresh, frozen or canned, they are one of the best sources of EPA and DHA — super omega-3 fatty acids that strengthen communication among brain cells and help regulate neurotransmitters, improving focus and memory and lowering the risk of dementia. They are also an excellent source of bioavailable calcium, as well as Vitamins A, D3, B complex and trace minerals essential for nerve and brain health. Because you’re eating the whole fish — bones, guts and all — sardines are, effectively, organ meat, a nutrient powerhouse for the whole body. As small fish low on the food chain, sardines are low in mercury, PCBs and other contaminants. All larger fish, including wild salmon, can concentrate mercury up to a million times more than the humble sardine.

Aluminum canned sardines retain the nutrients of fresh (check expiration date) and are a convenient, inexpensive choice. Look for whole, unskinned sardines — packed in olive oil or spring water to insure no leaching of metal (though most cans now have a protective coating on the inside).

  • 3 cups greens, washed and torn in small chunks
  • 1 avocado, sliced
  • 1 orange, in bite-sized sections
  • 1 small onion, thinly sliced or grated
  • 4 oz. tin whole, unskinned sardines in extra virgin olive oil

Dressing: about 2 tbsp. extra virgin olive oil, 1 tbsp. lemon juice, pressed garlic clove, 1 tbsp. mild mustard, dash seasalt or Celtic salt, fresh ground black pepper

  1. Combine greens, avocado, orange pieces and onion in a bowl.
    Drain sardines (saving oil for dressing) and cut into bite-sized chunks. Set aside.
    Place dressing ingredients in a small bowl and mix well. Toss with greens mixture until creamy.
    Divide the salad into two servings plates and arrange sardines on top.

For more mind-boggling effects, toss in brain-friendly additions like black olives, cherry tomatoes, raw cheese, mint leaves or fresh dill, thinly sliced radishes, lightly steamed asparagus, etc.

Turnip & Turnip Greens

The turnip, which belongs to the mustard family, is reported to have come from Russia, Siberia, and the Scandinavian peninsula. It has been used since ancient times. Columella wrote in A.D. 42 that two varieties of turnips were grown in what is now known as France. Pliny refers to five varieties, and stated that the broad-bot­tom flat turnip and the globular turnip were the most popular.

Back in the sixteenth century, giant turnips created comment. In 1558, Matthiolus spoke of having heard of long purple turnips weighing thirty pounds: however, this may be considered small compared with the turnip weighing one hundred pounds grown in California in 1850.

Cartier sowed turnip seed in Canada as early as 1540, and they were cultivated in Virginia in 1609, and in Massachusetts as early as 1629. In 1707 they were plentiful around Philadelphia, and their use was recorded in South Carolina as early as 1779.

Turnips may be served steamed, with drawn butter or cream sauce. They are also excellent raw and shredded in salads.

Turnip greens are excellent cooked the same way spinach is usually cooked. The greens should be cooked in a covered pan until tender, using only the water that clings to the leaves.

Regardless of variety, turnips have much the same flavor if grown under the same conditions. They may be distinguished by shape, as round, flat, or top-shaped, and also by color of the flesh­ white or yellow-by the color of the skin, and by the leaves. Vari­eties like Seven Top and Shogoin are grown almost exclusively for the leaves.

The most popular variety is the Purple Top White Globe. This variety has a large globe-shaped root, with an irregularly marked purple cap, and its flesh is white, sweet, crisp, and tender. The leaves are dark green, large, and erect.


Turnips are very high in sulfur and are sometimes gas forming. The root vegetable can be considered a carbohydrate vegetable. If eaten raw, they have a high content of vitamin C. Turnip juice is espe­cially good for any mucous and catarrhal conditions. They have been used successfully in all bronchial disturbances, even asthma. Turnip packs over the chest are good for relieving bronchial disor­ders and packs over the throat are good for sore throats. When fresh and young, turnips can be used raw in salads. They leave an alkaline ash, and have a low calorie content and low carbohydrate content. They can be used in most diets.

Turnip leaves are considered good for controlling calcium in the body, as are all other greens. They have been used successfully in the South to combat pellagra, which is a disease caused by lack of calcium in the body.

NUTRIENTS IN ONE POUND (root vegetable)

Calories: 117

Protein: 3.9 g

Fat: .8 g

Carbohydrates: 25.7 g

Calcium: 152 mg

Phosphorus: 117 mg

Iron: 2 mg

Vitamin A: trace I.U.

Thiamine: .16 mg

Riboflavin: .26 mg

Niacin: 2.2 mg

Ascorbic Acid: 140 mg

NUTRIENTS IN ONE POUND (turnip greens only)

Calories: 140

Protein: 11 g

Fat: .1.5 g

Carbohydrates: 20.6 g

Calcium: 987 mg

Phosphorus: 190 mg

Iron: 9.1 mg

Vitamin A: 34,470 I.U.

Thiamine: .37 mg

Riboflavin: 2.15 mg

Niacin: 2.9 mg

Ascorbic Acid: 519 mg


October 6, 2014

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

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