Foundation for Advancement in Cancer Therapy

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

Kale

May 20, 2019

Kale, and collard, its close relative, are the oldest known members of the cabbage family. Wild cabbage, which strongly resembles kale in its appearance, is still found growing along the European coasts and in North Africa. Kale is native either to the eastern Mediterranean region or to Asia Minor. It is known that man has been eating this vegetable for more than 4000 years.

The word “kale” was first used in Scotland, and is derived from the Greek and Latin words “coles” and “caulis”. These words refer to the whole group of cabbage-like plants. In America, kale was first mentioned in 1669, although it was probably introduced to this continent at an earlier date.

The sulfur compounds that are found in the cabbage family are, of course, also found in kale. These compounds break up easily, and decomposition occurs when kale is cooked too long or at too low a temperature. Overcooking also destroys the flavor.

Kale is on the market all year, but is most abundant through the late fall and winter. The peak months are December through February. Kale comes principally from Virginia, New York, New Jersey, and the Middle Atlantic states.

There are now many varieties of kale, but the crinkly-leaved and the smooth-leaved are the two most popular commercial types. The smooth type is usually referred to as spring kale, and the curly as green Scotch kale, or Siberian blue kale. Scotch kale are usually crinkled and curled, have a finely divided leaf, and are bright green to yellowish-green in color. The leaves of the Siberian kale are flattened and smooth in the center, with curled and ruffled edges, and are of a deep, bluish-green color. Wilted and yellowed leaves should be avoided.

THERAPEUTIC VALUE

Kale is very high in calcium, vitamin A, and iron. It is good for building up the calcium content of the body, and builds strong teeth. Kale is beneficial to the digestive and nervous systems.

NUTRIENTS IN ONE POUND

Calories: 117

Protein: 11.3 g

Fat: 1.7 g

Carbohydrates: 21.0 g

Calcium: 655 mg

Phosphorus: 180 mg

Iron: 6.4 mg

Vitamin A: 21,950 I.U.

Thiamine: 0.3 mg

Riboflavin: 0.76 mg

Niacin: 5.8 mg

Ascorbic acid: 335 mg

Mushroom

May 13, 2019

The Pharaohs of Egypt monopolized mushrooms for their own use. They thought they were too delicate to be eaten by common people. The Egyptian potentates did not understand the sudden, overnight appearance of mushrooms, and consequently believed they grew magically. By the first century B.C., the mushroom had gained such a fine reputation among epicures of the Roman Empire that the poet Horace celebrated its goodness in verse. The Romans called mushrooms “food of the gods”, and served them on festive occasions. They were thought to provide warriors with unusual strength.

Up to the seventeenth century, only the wild types of mushrooms found growing in meadows and pastures were known. During the reign of Louis XIV, mushroom · growing was introduced in France. Parisian market gardeners experimented to learn the secrets of successful mushroom culture. By 1749 mushroom beds were cultivated in caves and cellars, and the results were much better’ than ·when they were grown outdoors. The British were raising mushrooms in hothouses sometime before 1700.

The commercial production of mushrooms in the United States started in the late 1890s when a group of florists in Chester County, Pennsylvania started growing them under the benches in their greenhouses. The greatest event in the history of mushroom culture in the United States occurred in 1926 when a farmer found a clump of pure white mushrooms in a bed of uniformly cream-colored fungi. Most of the mushrooms grown today are descendants of this white clump.

Mushrooms are now cultivated in specially constructed buildings that are windowless and in which temperature and humidity are controlled. Mushroom spawn is cultivated by laboratory scientists who sell it to the growers for inoculation of the mushroom beds. Such precise methods are necessary to provide pure spawn of known characteristics.

The introduction of mushrooms into gravies, sauces, soups, and other dishes adds zest and flavor, but they also are a fine food when served as a vegetable . Mushrooms require very little preparation. Wash, cut off the bottom portion of the stem if it has dried, and either slice the caps and stems or leave whole, depending on the method of cooking. Butter a deep pan, cut up the mushrooms so they fill the pan to a depth of about two inches, and simmer over a low· heat until the mushrooms are covered with their own juice. This may take more than ten minutes. Then, cook more briskly for about five minutes, until tender. Overcooking toughens mushrooms.

Green plants can get their food by manufacturing it in their leaves from air, water, sunshine , and soil nutrients, but mushrooms cannot do this. They have no leaves, so they must depend on green plants to make their food for them, and they cannot use it unless it is in the process of decay. Mushrooms propagate from spores, a brownish powder shed from the rounded head which, when ripe, opens like a parasol. However, cultivated mushrooms are not reproduced from spores, but from fine strands of mycelium, which are root like growths that spread through organic material. Most wild mushrooms are not poisonous, but unless you know the difference, you should leave them alone. It is not possible to tell by taste which mushrooms are dangerous. Some very unpalatable mushrooms are harmless, while others that have an agreeable taste are poisonous.

Scientists today say that darkness is not the primary requisite for growing mushrooms. They say that, for healthy growth, all mushrooms need constant temperature and protection against drafts.

The term mushroom refers to a large number of different species and varieties of fleshy fungi. Only one species is usually cultivated and that is Agaricus Campestris, which has a straight stem, a smooth cap of a shade varying from white or ivory to brown, and gills of different shades of pink. Most of the cultivated mushrooms grown in the United States are of the white variety variously known as Snow White, White King, White Queen, etc. This variety is very prolific and is preferred by nearly all markets because of its attractive, clean, white appearance.

THERAPEUTIC VALUE

Prior to the mid-1940s, all you needed to do to work up a hot argument among nutritionists was to say the word “mushrooms.” Scientists’ assertions about the food value of mushrooms ranged from calling them’ ‘vegetable beefsteak” full of proteins, to declaring that they had no protein and very little else. This confusion arose partly from the fact that mushrooms of many species were investigated and the results reported under a common head. A June 1946 report by William B. Eccelen, Jr. and Carl R. Fellers of the Massachusetts Agricultural Experiment Station stated that cultivated mushrooms of the Agaricus Campestris type compare favorably in food value to many fresh fruits and vegetables.

Mushrooms are among the few rich organic sources of germanium, which increases oxygen efficiency of the body, counteracts the effects of pollutants, and increases resistance to disease. Because mushrooms are extremely low in calories, they are useful in reducing diets. They are also a good source of vitamin B.

NUTRIENTS IN ONE POUND

Calories: 123

Protein: 11.9 g

Fat: 1.2 g

Carbohydrates: 19.4 g

Calcium: 26 mg

Phosphorus: 510 mg

Iron: 3.5 mg

Vitamin A: trace

Thiamine: 0.41 mg

Riboflavin: 2.02 mg

Niacin: 18.6 mg

Ascorbic acid: 14 mg

Okra

May 6, 2019

Okra is native to tropical Africa, where it has been cultivated for many centuries. It is now widely grown in warm regions. For many years it has held an important place among the garden vegetables of the southern states.

The young and tender seed pods of okra are used to give a pleasant flavor and provide thickening for soups and stews. In Louisiana, okra is used in Creole cookers and is the “gumbo” used in many dishes. It is excellent also as a boiled vegetable. Just wash it, boil about ten minutes in salted water until tender, drain, and serve with butter or lemon butter. Okra and tomatoes make a fine combination. Raw sliced okra is good in salads. Okra should preferably be cooked in stainless steel, agate, porcelain, earthenware, or glass utensils. Copper, brass, iron, or tin will cause the okra to discolor, turn black, and look unappetizing.

Okra is a soft-stemmed annual of the mallow family and is closely related to the shrubby althea. It grows three to five feet high, and bears yellow flowers which are followed by fruiting capsules or seed pods.

There are three general types of okra: tall green, dwarf green, and ladyfinger. Each of these in again divided according to length and color of the pods. Varieties in most common use are known to the seed trade as Perkins Mammoth, Long Green, Dwarf Green, and White Velvet. Clemson Spineless is of the same type as Perkins Mammoth Podded but has spineless pods and somewhat sparse foliage, making it less troublesome to harvest than other varieties.

Young, tender, fresh, clean pods of small to medium size usually are of good quality. Pods should snap or puncture easily. Pods that have passed their prime look dull and dry. They are usually woody, and the seeds are hard. If held too long, they are likely to become shriveled and discolored, and lack flavor.

THERAPEUTIC VALUE

The sodium content of okra is very high. It also contains a vegetable mucin that is soothing to the irritated membranes of the intestinal tract. Okra has an alkaline reaction.

Okra is made into tablets, and they are valuable in replenishing a sodium deficiency in the body and in replacing sodium lost through excessive perspiration. The tablets are also good for ulcers of the stomach.

This low-calorie vegetable helps keep the joints limber. Okra powder is very good to include in broths and soups. Because it contains a high amount of sodium, it is good for elderly people.

NUTRIENTS IN ONE POUND

Calories: 140

Protein: 9.4 g

Fat: 0.8 g

Carbohydrates: 29.6 g

Calcium: 328 mg

Phosphorus: 199 mg

Iron: 2.8 mg

Vitamin A: 2030 I.U.

Thiamine: 0.49 mg

Riboflavin: 0.42 mg

Niacin: 2.8 mg

Ascorbic acid: 121 mg

Banana

April 29, 2019

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 plantain or cooking banana. The plantain has a salmon-colored a cheesy, gummy texture, and a slightly add 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 add 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.

THERAPEUTIC VALUE

The sugars in the banana are readily ashhted, 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

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

Carrot

April 15, 2019

The carrot has been native to Europe since ancient times, and was introduced to the United States during the period of early colonization. Carrots soon became a staple garden crop. Today, they are one of the major truck and garden vegetables.

Depending on the variety, carrots grow to maturity and are ready for market within 70 to 120 days. They are always in season, and are produced in nearly all states. The largest carrot producers are Texas, Florida, and New York. Carrots are so easy to raise that a garden in your backyard in can yield carrots that are rich in vitamins and high in mineral content.

When purchasing carrots, look for firm, smooth, well-shaped carrots of good color and fresh appearance. The tops should be fresh and green, unless they have been damaged in transit from grower to market. Carrots with excessively thick masses of leaf stems at the point of attachment arc usually undesirable because they have large cores and may be woody. Look for carrots with “eye appeal.”

Carrots may be utilized in the diet in many ways. The best way is to eat them raw and as fresh as possible. Raw cam sticks and curls are attractive garnishes and appetizers. Grated carrot, steamed in a stainless steel kettle or baked in the oven and served with parsley and butter, is a nice dish. The bright color of carrots makes them appealing and appetizing to serve with dinner, in salads, with other vegetables, or with cottage cheese or apples and nuts.

Carrot tops are full of potassium, but because of this they are so bitter that the average person does not enjoy them. However, a small portion of the tops may be cut fine and put into mixed salads, or a bunch may be tied with string and cooked in broths or soups for flavoring and for their high mineral content. Lift them out before saving.

THERAPEUTIC VALUE

Because the carrot is so high in vitamin A, it has been used extensively in the diet to improve the eyesight. Carrots were used in World War II in aerial training schools to improve the eyesight of the students.

Many children have lower jaws that are underdeveloped. This deformity is usually the result of calcium deficiency in the child’s early growth. Babies do not always get enough calcium and some do not have enough raw food or other chewing foods that help promote normal growth of bones and teeth. It is good for a child to have a raw carrot with each meal. I have seen the teeth of children straighten out and the lower jaw develop in a year, when they were given a carrot to chew on before each meal.

Carrots contain a great deal of roughage. They will help in an cases of constipation.

Used as a general bodybuilder, carrot juice is excellent. This juice is presently used in cases of severe illness, and as a foundation in cancer diets. It is delicious and nutritious when combined with other juices such as parsley, celery, watercress, endive, or romaine lettuce.

Everyone can benefit from drinking fresh vegetable juice, and carrot juice one of the best. Some juice vendors believe that die short, stubby carrot is the most flavorful and colorful, and contains more vitamins and minerals. However, the long, deader carrot can be high in these values, too, and is also used.

NUTRIENTS IN ONE POUND

Calories: 179

Protein: 4.8 g

Fat: 1.2 g

Carbohydrates: 37.2 g

Calcium: 156 mg

Phosphorus: 148 mg

Iron: 3.2 mg

Vitamin A: 48,000 I.U.

Thiamine: 0.27 mg

Riboflavin: 0.26 mg

Niacin: 2 mg

Ascorbic acid: 24 mg

Turnip

April 8, 2019

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.

THERAPEUTIC VALUE

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

Beet

April 1, 2019

The beet has been cultivated for its roots and leaves since the third or fourth century B.C. It spread from the area of the Mediterranean to the Near East. In ancient times it was used only for medicinal purposes-the edible beet root we know today was unknown before the Christian era. In the fourth century beet recipes were recorded in England, and in 1810 the beet began to be cultivated for sugar in France and Germany. It is not known when the beet was first introduced to the United States, but it is known that there was one variety grown here in 1806. Sugar beets are usually yellowish-white, and are cultivated extensively in this country. The garden beet ranges from dark purplish red to a bright vermilion to white, but the most popular commercial variety is red.

Beets are available in the markets all year. Their peak season is May through October. They are primarily grown in the southern United States, the Northeast, and the vest coast states. When selecting beets, do not just look at the condition of the leaves. Beets that remain to the ground too long become tough and woody, and can be identified by a short neck, deep scars, or several circles of leaf scars around the top of the beet.

THERAPEUTIC VALUE

Beets are wonderful for adding needed minerals. They can be used to eliminate pocket add material in the bowel and for ailments in the gall bladder and liver. Their vitamin A content is quite high, so they are not only good for the eliminative system, but also benefit the digestive and lymphatic systems.

NUTRIENTS IN ONE POUND (without tops)

Calories: 147

Protein: 5.4 g

Fat: 0.3 g

Carbohydrates: 32.6 g

Calcium: 51 mg

Phosphorus: 92 mg

Iron: 3.4 mg

Vitamin A: 22,700 I.U.

Thiamine: 0.07 mg

Riboflavin: 0.16 mg

Niacin: 1.5 mg

Ascorbic acid: 80 mg

Spinach

March 25, 2019

Spinach is a small, fleshy-leaved annual of the goosefoot family. It is a quick-maturing, cool season crop that is hardy and will live outdoors over winter thoughout most of the area from New Jersey southward along the Atlantic Coast and in most parts of the lower South. Spinach has been both praised and abused. It has been popularized in the comic strips by the herculean feats of Popeye the sailor. On the other hand, Dr. Thurman B. Rice of the Indiana State Board of Health says, “If God had intended for us to eat spinach he would have flavored it with something.” But flavoring is a job for cooks. They way spinach is thrown in a pot with a large quantity of water and boiled for a half hour or more, it’s a wonder even Popeye relished it. Spinach should be cooked in a steamer with very little or no added water other than that clinging to the leaves after washing. If you insist on boiling it, again use only the water clinging to the leaves after washing, and cook in a covered pan for not more than ten minutes.

THERAPEUTIC VALUE

Spinach is an excellent source of vitamins C and A, and iron, and contains about 40 percent potassium. It leaves an alkaline ash in the body. Spinach is good for the lymphatic, urinary, and digestive systems. Spinach has a laxative effect and is wonderful in weight-loss diets. It has a high calcium content, but also contains oxalic acid. This acid combines with calcium to form a compound that the body cannot absorb. For this reason, the calcium in spinach is considered unavailable as a nutrient. This is of small importance, however, in the ordinary diet. The oxalic acid factor would become important only if a person relied largely on spinach for calcium. The only effect the acid would have is if a large quantity of spinach juice were taken. This might cause disturbing results in the joints.

NUTRIENTS IN ONE POUND

Calories: 89

Protein: 10.4g

Fat: 1.4g

Carbohydrates: 14.5g

Calcium: 368mg

Phosphorus: 167mg

Iron: 13.6mg

Vitamin A: 26,450 I.U.

Thiamine: .5mg

Riboflavin: .93mg

Niacin: 2.7mg

Ascorbic Acid: 167mg

Asparagus

March 18, 2019

The ancient Phoenicians brought asparagus to the Greeks and Romans. It was described in the sixteenth century by the English writer Evelyn as “sperage,” and he said that it was “delicious eaten raw with oil and vinegar”.

When selecting asparagus, choose spears that are fresh, firm, and tender (not woody or pithy), with tips that are tightly closed. Watch for signs of decay, such as rot and mold. If the tip of the spear appears wilted, the asparagus is really too old to be good. From the tip to all but an inch of the base, the stalk should be tender. Angular stalks indicate that they are tough and stringy.

Store asparagus wrapped in a damp cloth or waxed paper, and keep refrigerated until you are ready to use it. Asparagus loses its edible quality when it is subjected to dryness and heat, which reduce the sugar content and increase the fiber content.

Asparagus is a perennial herb, and is a member of the Lily of the Valley family. It can be served hot, with drawn butter; cold, in a salad; in soups; and as a sandwich filling or flavoring.

The season for asparagus is February through July, and the peak months are April, May, and June. Early spring asparagus is from California; late spring asparagus is shipped in early April or late May from Maryland, Delaware, New Jersey, Pennsylvania, Massachusetts, Michigan, Illinois, and Iowa. Green asparagus is the most nutritious. Some varieties are green-tipped with white butts, and some are entirely white. Most of the white variety is canned.

Asparagus is best when cooked in stainless steel, on low heat. This leaves the shoots tender and retains their original color. If cooked with the tips up, more vitamin B1 and C will be preserved. The liquid can be saved and used in vegetable cocktails.

THERAPEUTIC VALUE

Asparagus acts as a general stimulant to the kidneys, but can be irritating to the kidneys if taken in excess or if there is extreme kidney inflammation. Because it contains chlorophyll, it is a good blood builder.

Green asparagus tips are high in vitamin A, while the white tips have almost none. This food leaves an alkaline ash in the body. Because they have a lot of roughage, only the tips can be used in a soft diet. They are high in water content and are considered a good vegetable in an elimination diet. Many of the elements that build the liver, kidneys, skin, ligaments, and bones are found in green asparagus. Green asparagus also helps in the formation of red blood corpuscles.

NUTRIENTS IN ONE POUND

Calories: 90

Protein: 7.5g

Fat: .7g

Carbohydrates: 13.1g

Calcium: 71mg

Phosphorus: 211mg

Iron: 3.11mg

Vitamin A: 3,430 I.U.

Thiamine: .54mg

Riboflavin: .59mg

Niacin: 3.9mg

Ascorbic Acid: 113mg

Strawberry

March 11, 2019

The strawberry is native to North and South America. An early Chilean variety was taken to Peru in 1557 and this same variety is still growing in Chile, Peru, Ecuador, and other South American countries. The modem strawberry was developed in Europe.

Most strawberry varieties that grow commercially today have originated within the last fifty-five years. Territories for their growth have expanded to almost every state in the Union, including the interior of Alaska.

How the name “strawberry” first came into use is often disputed. One researcher tells us that it was because straw was used between the rows to keep the berries clean and to protect the berries in the winter. Another explanation is that in Europe ripe berries were threaded on straws to be carried to market.

In 1945, about fifteen varieties constituted 94 percent of the total commercial market. The leading variety in the United States is the Blakemore, which originated in Maryland in 1923. Its firmness, earliness, and the fact that it holds its color when stored make it a leading market berry, The Klondike is grown extensively in Southern California and is one of the best shipping varieties. The Klonmore is native to Louisiana. Because it appears earlier, it is more resistant to disease and is fast replacing the Klondike in that state. Other popular varieties are the Howard 17 and the Marshall, which both originated in Massachusetts.

Strawberries are at their peak of abundance in April, May, and June; January, February, March, and July are moderate months.

Quality strawberries are fresh, clean, and bright in appearance. They have a solid red color, and the caps are attached. Strawberries without caps may have been roughly handled or are over-mature.

THERAPEUTIC VALUE

Strawberries are a good source of vitamin C, and contain a large amount of fruit sugar. They are an excellent spring tonic, and are delicious when juiced.

They can be considered an elimination food, and are good for the intestinal tract. Strawberries have an alkaline reaction in the body. Because of their high sodium content, they can be considered “a food of youth.” They also have a good amount of potassium.

Many people complain about getting hives from strawberries. This is usually because they are not ripened on the vine. If you are allergic to strawberries, try this: run hot water over them, then Immediately follow this by running cold water over them. This takes the fuzz off the outside of the berries, which is believed to be the cause of the hives.

The seeds of the strawberry can be irritating in cases of inflammation of the bowel or colitis.

NUTRIENTS IN ONE POUND

Calories: 179

Protein: 3.5 g

Fat: 2.6 g

Carbohydrates: 35.3 g

Calcium: 122 mg

Phosphorus: 118 mg

Iron: 3.5 mg

Vitamin A: 250 I.U.

Thiamine: 0.13 mg

Riboflavin: 0.29 mg

Niacin: 1.3mg

Ascorbic acid: 261 mg

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