Foundation for Advancement in Cancer Therapy

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

Beet

January 20, 2020

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

Orange

January 13, 2020

The orange is one of the oldest fruits known in the history of cultivation. As early as 500 B.C. the fruit of the citrus tree was mentioned in a collection of old documents believed to be edited by Confucius himself. In the year A.D. 1178, Han Yen-Chi, a Chinese horticulturist, wrote on the subject of oranges, and the seedless orange was mentioned in these writings. This author speaks of twenty-seven varieties of “very valuable and precious” oranges.

Oranges were originally brought from China to India, and gradually spread over the entire world where the climate was mild enough for their cultivation. The sour orange, or “Naranga”, as it was referred to in Sanskrit about A.D. 100. came into cultivation in the basin of the Mediterranean long before the fall of the Roman Empire. The sweet variety, or “Airavata”, does not appear to have been cultivated until early in the fifteenth century, and then became so popular that it was soon being cultivated extensively throughout Southern Europe. The Moors brought the Seville orange from the East.

Wild oranges were found in the West Indies and Brazil as early as1600. The early Spanish explorers are believed to have brought oranges with them to this country in the time of Ponce de Leon’s quest for the Fountain of Youth. In California, the orange was cultivated at the San Diego Mission in 1769 and, in the year 1804, 400 seedlings grew into a grove of considerable size around the San Gabriel Mission. The popularity of the orange, particularly in the favorable climate of California, grew rapidly, until it soon developed into a leading industry. The orange became known as “California’s liquid sunshine.”

The original orange was very small, bitter, and full of seeds, but through constant efforts in cross-fertilization and selection, many varieties of this delicious fruit are now cultivated with a tremendous improvement in the quality of the fruit. The sweet oranges are, by far, the most popular, while the sour orange is used more for its propagating stock than for its fruit. Unless killed by frost or fire, the orange tree lives to an old age and continues to bear fruit throughout its lifetime.

More than two hundred varieties of oranges are grown in the United States. In 1919 the United States produced only about 25 percent of the world’s total output of oranges, but now it produces about half. Oranges comprise about 60 percent of the citrus fruit grown in the United States.

Oranges are available every day of the year, but are most abundant in the United States from January to May. California, Florida, and Texas are the orange-producing states, and each of these states ships great quantities. California’s vast Valencia orange acreage is now more extensive than the Navel orange plantings. This state now has about 150.000 acres of Valendas, and about 100,000 acres of Navels, with an additional few thousand acres of miscdanmus orange varieties. The largest proportion of the California orange crop-about 85 to 90 percent, comes from southern California.

Choose the first oranges of the season, for they are the richest in mineral values. Tree-ripened oranges have, by far, the greatest mineral content. The best quality orange is firm and heavy, has a fine-textured skin varying in texture according to variety, and is well-colored. The light orange lacks juice. Avoid the soft, flabby, or shriveled orange and those oranges with any soft or moldy areas upon them. Do not eat unripe oranges because they can cause stomach upsets. particularly in small children. Once the skin is cut or broken, the fruit should be eaten immediately as the vitamin C is banned by exposure to the air. If orange juice is kept for a period of time, store in the refrigerator in an airtight container.

The orange is classified as a subtropical fruit and has a citric add content of 1.5 percent. This alkaline-reacting fruit is best eaten with other tropical or subtropical fruits, with add fruits, or with nuts or milk. It is best to avoid eating this fruit with starches or sweets, or with dried fruits.

Use oranges as a dessert fruit, with yogurt, or in combination salads. Make a cup of a segmented orange the thick-skinned seedless orange is best for segmenting-and nil with cottage cheese. Make liquefied drinks, mixing orange juice with other subtropical or tropical fruits such as cactus fruits, loquats, mango, papaya, persimmon, pineapple, pomegranate, apples, and citrus fruits. Many have advised eating oranges or drinking orange juice with meals, early in the morning on an empty stomach, or directly following a meal if the body is in a highly add condition.

The orange is one of the best sources of water-soluble vitamin C. The absence or insufficiency of this causes scurvy. As vitamin C is the least stable of all the vitamins, storage of orange juice at low temperature destroys the vitamin to some extent, and sterilization may destroy it completely. Generally, I think it is best to use the citric add fruits in sections rather than in juices. When the orange is eaten in sections, the mineral material found in the pulp will help to neutralize the citric add effect as it goes into the body.

Citrus fruits are high in sodium, but only when completely matured in the sunshine. The fruit acids from green or immature fruit cause many adverse body reactions.

If the section and bulk of the orange is fresh and sweet, it is an excellent food for children as a supplement for those who must drink cow’s milk, or any milk, because it seems to help in the retention of calcium in the body. Ripe oranges contain as much as 10 percent fruit sugar, which can be immediately assimilated by the body.

THERAPEUTIC VALUE

Oranges are the most popular source of Vitamin C. They are excellent for treating over acid body conditions, constipation, or a particularly sluggish intestinal tract. In cases of acidosis, drink orange juice, or eat oranges after meals. If the intestinal tract is not functioning properly, drink a large glass of orange juice upon wakening in the morning, or about one-half hour before breakfast. In the cases of stomach acid deficiency, start the meal with a peeled orange or a glass of orange juice.

Those who suffer from tooth decay or poor gums are probably lacking in vitamin C and should drink large amounts of orange juice for a period of a few weeks. People with gastric and duodenal ulcers are deficient in ascorbic acid, and their diet should be supplemented with a high potency vitamin C such as that found in fresh oranges and orange juice.

Orange are very good for elimination. They stir up the acid accumulations and catarrhal settlements in the body very quickly. However, sometimes this is not a good idea if the channels of elimination, such as skin and kidneys, are not able to take out these acids fast enough.

Eat the whole orange, excluding the very outer skin, to get all the good from the fruit. The luscious orange is rated tops in importance in the contribution to health.

NUTRIENTS IN ONE POUND

Calories: 164

Protein: 2.9g

Fat: 0.7 g

Carbohydrates: 36.6 g

Calcium: 108 mg

Phosphorus: 75 mg

Iron: 1.3 mg

Vitamin A: 9101 I.U.

Thiamine: .25mg

Riboflavin: .08 mg

Niacin: .08 mg

Ascorbic acid: 162 mg

Grapefruit

January 6, 2020

The name grapefruit originated in the West Indies in the eighteenth century, perhaps because of the fact that its fruit grows in clusters of three to twelve or more, similar to grape clusters. This citrus fruit was cultivated more than 4000 years ago in India and Malaysia, but it was not until the sixteenth century that it was introduced to this country by the Spaniards. For many years it was not popular because of its slightly bitter taste. From 1880 to 1885 a group of Florida grapefruit growers shipped crates of the fruit to Philadelphia and New York and encouraged people to try it. In about 1915 the commercial sale of grapefruit expanded, until its production spread into three other states—California, Arizona, and Texas.

The United States furnishes about 97 percent of the world’s supply of grapefruit, and Florida and Texas together produce about 90 percent of the grapefruit grown in the United States. The Marsh seedless grapefruit is the most popular variety today.

The grapefruit tree is about the size of the orange tree and reaches a height of twenty to forty feet. Like the orange, it blooms in the spring. In California and Arizona, the fruit ripens throughout the year. Although grapefruit is available all year, it is most abundant from January through May. Grapefruit is also imported by the United States from Cuba in the late summer and early fall.

Grapefruit of good quality is firm, but springy to the touch, well-shaped, and heavy for its size—the heavier the fruit, the better. Do not choose soft, wilted, or flabby fruit. The heavy fruits are usually thin-skinned and contain more juice than those with coarse skin or those puffy or spongy to the touch.

Grapefruit often has a reddish brown color over the normal yellow, which is called “russeting.” Russeting does not affect the flavor in any way. Most of the defects found on the skin of the grapefruit are minor and do not affect the eating quality of the fruit. However, fruit with decayed spots is not desirable, as the decay usually affects the flavor. Decay may appear as a soft, discolored area on the stem end of the fruit or it may appear as a colorless area that breaks easily when pressure is applied. If the skin of the fruit appears rough, ridged, or wrinkled, it is likely to be thick-skinned.

THERAPEUTIC VALUE

Grapefruit is a subtropical acid fruit, and is highly alkaline in reaction. It is best eaten with other acid fruits, nuts, or milk. Eat grapefruit immediately after cutting into the rind to benefit from all of its goodness. For best digestion and assimilation, avoid eating grapefruit with sweeter fruits or with starches. The grapefruit is less acidulous than the lemon and is a good substitute when oranges or their juice cannot be tolerated, or when the alkaline reserves in the body need to be augmented.

Grapefruit is rich in vitamins C and B1, and is a good source of vitamin B12. It is low in calories, which makes it a good drink on a reducing diet. There is less sugar in grapefruit than in oranges. Eat the sun-ripened fruit when possible, as this fruit needs no sweetening, and is better for you. If sweetening is necessary, use a little honey.

Grapefruit is very rich in citric acids and their salts, and in potassium and calcium. Use it often in combination with meats, because grapefruit juice is excellent as an aid in the digestion of meats. However, avoid the overuse of all citric acid fruits as they are a powerful dissolver of the catarrhal accumulations in the body and the elimination of too much toxic material all at once may cause boils, irritated nerves, diarrhea, and other problems. People are often so eager to get vitamins and minerals into the body that they sometimes do not consider that the powerful action of citric acid causes irritation and discomfort.

When taken right before bedtime, grapefruit is conducive to a sound sleep. A drink of grapefruit juice first thing in the morning helps prevent constipation. It is also an excellent aid in reducing fevers from colds and the flu, and seldom causes allergic reactions.

Grapefruit rind contains the very valuable vitamin P, which is an important vitamin for healthy gums and teeth. This vitamin may be extracted by simmering the rind in water for about twenty minutes. Strain, and drink.

The sour taste of grapefruit increases the flow of digestive juices in the stomach. Grapefruit served at the beginning of a meal stimulates the appetite and helps in digestion.

This fruit is also good for any hardening of body tissue, such as hardening of the liver and the arteries. It can also help prevent stone formations.

NUTRIENTS IN ONE POUND

Calories: 133

Protein: 1.5 g

Fat: 0.6 g

Carbohydrates: 30.3 g

Calcium: 51 mg

Phosphorus: 54 mg

Iron: 0.9 mg

Vitamin A: 4770 I.U.

Thiamine: 0.11 mg

Riboflavin: 0.06 mg

Niacin: 0.06 mg

Ascorbic acid: 12 mg

Pear

December 23, 2019

Pears were used as food long before agriculture was developed as an industry. They are native to the region from the Caspian Sea westward into Europe. Nearly 1000 Years before the Christian Era, Homer referred to pears as growing in the garden of Alcinous. A number of varieties were known prior to the Christian Era. Pliny listed more than forty varieties of pears. Many varieties were known in Italy, France, Germany, and England by the time America was discovered.

Both pear seeds and trees were brought to the United States by the early settlers. Like the apple, pear trees thrived and produced well from the very start. As early as 1771 the Prince Nursery on Long Island, New York, greatest of the colonial fruit nurseries, listed forty-two varieties. The introduction of pears to California is attributed to the Franciscan Fathers. Led by Father Junipera Serra, in 1776, they planted seeds carried from the Old World.

In the eighteenth and nineteenth centuries greatly improved pears were developed, particularly in Belgium and France. In 1850, pears were so popular in France that the fruit was celebrated in song and verse, and it was the fashion among the elite to see who could raise the best specimen. When the better varieties were brought into the United States a disease attacked the bark, roots, and other soft tissues of the trees, and practically destroyed the industry in the East. The European pear thrives primarily in California, Oregon, and Washington and in a few narrow strips on the south and east sides of Lake Michigan, Lake Erie, and Lake Ontario, where there are relatively cool summers and mild winters. Under these conditions, the trees are not as susceptible to pear blight, or “fire blight.”

Another kind of pear, distinguished from the European “butter fruit” with its soft, melting flesh, had developed in Asia, and is known as the sand pear. These have hard flesh with numerous “sand” or grit cells. Sand pears reached the United States before 1840, by way of Europe, and proved resistant to fire blight. Hybrids of sand pears and European varieties are now grown extensively in the eastern and southern parts of the United States. They are inferior to the European pear, but still better to eat than the original sand pear. The best European varieties grow in the Pacific States, and from these states come most of the pears used for sale as fresh fruit for processing.

Pears are grown in all sections of the country, but the Western states (California, Oregon, and Washington), produce approximately 87 to 90 percent of all pears sold commercially. Practically all pears that are processed come from the Western states.

More than 3000 varieties are known in the United States, but less than a dozen are commercially important today. The Bartlett outranks all other varieties in quantity of production and in value. It is the principal variety grown in California and Washington and is also the important commercial pear in New York and Michigan. It originated in England and was first distributed by a Mr. Williams, a nurseryman in Middlesex. In all other parts of the world it is known as Williams or Williams’ Bon-Chretien. It was brought to the United States in 1798 or 1799 and planted at Roxbury, Massachusetts under the name of Williams’ Bon Chretien. In 1817 Enoch Bartlett acquired the estate, and not knowing the true name of the pear, distributed it under his own name. The variety is large, and bell-shaped, and has smooth clear yellow skin that is often blushed with red. It has white, finely grained flesh, and is juicy and delicious.

THERAPEUTIC VALUE

Pears have a fairly high content of vitamin C and iron. They are good in all elimination diets and are a wonderful digestive aid. They help normalize bowel activity.

Pears have an alkaline excess. They are a good energy producer in the winter, when used as a dried fruit, and are a delicious summer food when fresh.

NUTRIENTS IN ONE POUND

Calories: 236

Protein: 2.6 g

Fat: 1.5 g

Carbohydrates: 59.6 g

Calcium: 49 mg

Phosphorus: 60 mg

Iron: 1.1 mg

Vitamin A: 90 I.U.

Thiamine: 0.8 mg

Riboflavin: 0.16 mg

Niacin: 0.5 mg

Ascorbic acid: 15 mg

Banana

December 16, 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 and gummy texture, and a slightly acid 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 acid 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 assimilated, 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 (edible portion)

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

Endive and Escarole

December 9, 2019

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.

THERAPEUTIC VALUE

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

Avocado

December 2, 2019

There are over 400 varieties of avocado. Some have smooth skin and are green, and some are rough and black. The avocado is considered a neutral fruit, because it blends well with almost any flavor and mixes well with either vegetables or fruit.

The avocado came from Persia. It has been popular in South America, Central America, and Mexico for centuries. The ancient Aztecs left evidence that the avocado was in their diet. as did the Mayans and Incas. It is known that the avocado was eaten by Jamaicans in the seventeenth century. This fruit grows wild in tropical America today, but is primarily grown as a crop in southern California.

THERAPEUTIC VALUE

Avocado at its peak contains a high amount of fruit oil. Fruit oil is a rare clement, and it gives avocado its smooth, mellow taste and nut-like flavor. Fruit oil also gives the avocado its high food energy value. Unlike most fruit, it contains very few carbohydrates.

The avocado contains fourteen minerals, all of which regulate body functions and stimulate growth. Especially noteworthy are its iron and copper contents, which aid in red blood regeneration and the prevention of nutritional anemia. It also contains sodium and potassium, which give this fruit a high alkaline reaction.

The avocado contains no starch, little sugar, and has some fiber or cellulose.

NUTRIENTS IN ONE POUND

Calories: 568

Protein: 7.1 g

Fat: 55.8 g

Carbohydrates: 21.4 g

Calcium: 34 mg

Phosphorus: 143 mg

Iron: 2.0 mg

Vitamin A: 990 I.U.

Thiamine: 0.37 mg

Riboflavin: 0.67 mg

Niacin: 5.4 mg

Ascorbic acid: 48 mg

Corn

November 25, 2019

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 important 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.

THERAPEUTIC VALUE

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.

NUTRIENTS IN ONE POUND

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

Cranberry

November 10, 2019

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.

THERAPEUTIC VALUE

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.

NUTRIENTS IN ONE POUND

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

Avocado

November 4, 2019

There are over 400 varieties of avocado. Some have smooth skin and are green, and some are rough and black. The avocado is considered a neutral fruit, because it blends well with almost any flavor and mixes well with either vegetables or fruit.

The avocado came from Persia. It has been popular in South America, Central America, and Mexico for centuries. The ancient Aztecs left evidence that the avocado was in their diet. as did the Mayans and Incas. It is known that the avocado was eaten by Jamaicans in the seventeenth century. This fruit grows wild in tropical America today, but is primarily grown as a crop in southern California.

THERAPEUTIC VALUE

Avocado at its peak contains a high amount of fruit oil. Fruit oil is a rare clement, and it gives avocado its smooth, mellow taste and nut-like flavor. Fruit oil also gives the avocado its high food energy value. Unlike most fruit, it contains very few carbohydrates.

The avocado contains fourteen minerals, all of which regulate body functions and stimulate growth. Especially noteworthy are its iron and copper contents, which aid in red blood regeneration and the prevention of nutritional anemia. It also contains sodium and potassium, which give this fruit a high alkaline reaction.

The avocado contains no starch, little sugar, and has some fiber or cellulose.

NUTRIENTS IN ONE POUND

Calories: 568

Protein: 7.1 g

Fat: 55.8 g

Carbohydrates: 21.4 g

Calcium: 34 mg

Phosphorus: 143 mg

Iron: 2.0 mg

Vitamin A: 990 I.U.

Thiamine: 0.37 mg

Riboflavin: 0.67 mg

Niacin: 5.4 mg

Ascorbic acid: 48 mg

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Rethinking Cancer, by Ruth Sackman, is an excellent companion book to the film. Learn More

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