Foundation for Advancement in Cancer Therapy

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

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

Pumpkin

October 28, 2019

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 a filling 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.

THERAPEUTIC VALUE

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

Persimmon

October 21, 2019

For centuries Japan and China have been growing the Oriental or Japanese persimmon. It is probably native to China, since it was introduced to Japan from that country. The Japanese consider it their national fruit but it is more properly called Oriental rather than Japanese persimmon, since it is not native to Japan. Commodore Perry’s expedition, which opened Japan to world commerce in 1852, is credited with the introduction of this fruit to the United States.

The persimmon that is native to the United States grows wild in the East from Connecticut to Florida, and in the West from Texas to Kansas. This persimmon is much smaller than the Oriental, but has richer flesh. The wild fruit grows in sufficient abundance to satisfy local demand, and little or no shipping is done.

In general, persimmons that have dark-colored flesh are always sweet and nonastringent and may be eaten before they become too soft. Varieties with light-colored flesh, with the exception of the Fuyu variety, are astringent until they soften. The astringency is due to the presence of a large amount of tannin, the same substance found in tea. As the fruit ripens and sweetens the tannin disappears. Ripening can take place just as well off the tree as on.

The Japanese remove the “pucker” from persimmons by placing them in casks that have been used for sake, or Japanese liquor. Allowing persimmons to sweeten naturally will remove the “pucker,” or tannin.

The season for persimmons is October through December, and the peak month is November. Almost all commercial shipments originate in California. The Hachiya is the largest and handsomest oriental variety grown in this country. As a rule, California produces a seedless variety, but the Hachiya grown in Florida has one or more seeds. The Hachiya fruit is cone-shaped and terminates in a black point. The skin is a glossy, deep, orange-red and the flesh is deep yellow, astringent until soft, but sweet and rich when ripe. The Tanenashi is the more important variety in the southeastern states. There are many other varieties that are grown commercially.

Good quality fruit is well-shaped, plump, smooth, and highly colored. The skin is unbroken and the stem cap is attached. Ripeness is usually indicated by softness.

THERAPEUTIC VALUE

When thoroughly ripe, persimmons are a rich source of fruit sugar. Dried persimmons are almost as sweet as candy. They are rich in potassium, magnesium, and phosphorus, and are good to use in a soft diet.

NUTRIENTS IN ONE POUND

Calories: 286

Protein: 2.6 g

Fat: 1.8 g

Carbohydrates: 73 g

Calcium: 26 mg

Phosphorus: 97 mg

Iron: 1.3 mg

Vitamin A: 10,080 I.U.

Thiamine: .11 mg

Riboflavin: .08 mg

Niacin: .4 mg

Ascorbic acid: 48 mg

Onion

October 14, 2019

Onions are believed to have originated in Asia. When the Israeli’s were in the wilderness after being led out of Egypt by Moses, they yearned for onions and other vegetables they were used to eating. Onions were used by the Egyptians as offerings to their gods. They were fed to the workmen who built the pyramids, and Alexander the Great gave onions to his troops to promote their valor.

The odoriferous onion and the dainty lily are members of the same family, Liliaceae. The substance that gives the onion its distinctive odor and flavor is a volatile sulfurous oil which is about half eliminated by boiling. This volatile oil is what causes tears. Holding onions under cold water while peeling them prevents the oil fumes from rising, so use water and spare your handkerchief.

Onions lose approximately 27% of their original ascorbic acid (vitamin C) after five minutes of boiling.

There are two classes of onions—strong and mild. The early grown onions are generally milder in flavor and odor and are preferred for raw use. Each of these two classes can be again categorized into four colors—red, brown, white and yellow. The white onions are the mildest. Each has many varieties.

Onions are also further divided by size for different uses. The smallest size is the pickling onion, also knows as pearl or button onion, and is not more than one inch thick. The next size is the boiling onion, which is usually an inch to two inches in diameter. The next larger size is preferred for chopping or grating. The very large Spanish or Bermuda onions are mild and sweet and good for slicing. They average two and one-half to two and three-quarters inches in diameter. In the trade, the term Valencia is used to mean Spanish-type yellow onions. The globe and flat-type yellow onions are generally referred to as yellows, and white onions of the globe and semi-globe types are generally referred to as whites.

Texas is the main early spring producer; California and Texas the main late spring states; California and New Jersey the most important early summer producers; and New York, Michigan, Minnesota, Colorado, California, Idaho, and Oregon the principal late summer states.

THERAPEUTIC VALUE

Onions are one of the earliest known food medicines, and were used for hundreds of years for colds and catarrhal disorders and to drive fermentations and impurities out of the system. The liquid from a raw onion that has been chopped up fine, covered with honey, and left standing for four or five hours, makes an excellent cough syrup. It is wonderful for soothing an inflamed throat. Onion packs on the chest have been used for years in bronchial inflammations.

Onions contain a large amount of sulfur and are especially good for the liver. As a sulfur food, they mix best with proteins, as they stimulate the action of the amino acids to the brain and nervous system. Whenever onions are eaten, it is a good idea to use greens with them. Parsley especially helps neutralize the effects of the onion sulfur in the intestinal tract.

NUTRIENTS IN ONE POUND

Calories: 157

Protein: 6 g

Fat: 0.4 g

Carbohydrates: 36 g

Calcium: 111 mg

Phosphorus: 149 mg

Iron: 2.1 mg

Vitamin A: 160 I.U.

Thiamine: 0.15 mg

Riboflavin: 0.10 mg

Niacin: 0.6 mg

Ascorbic acid: 38 mg

Broccoli

October 7, 2019

Broccoli was grown in France and Italy in the sixteenth century, but was not well known in this country until 1923, when the D’Arrigo Brothers Company made a trial planting of Italian sprouting broccoli in California. A few crates of this were sent to Boston, and by 1925 the market was well established. Since then, the demand for broccoli has been steadily on the increase.

Broccoli is a member of the cabbage family. California, Arizona, and Texas are the main broccoli-producing states.

When choosing broccoli, look for tenderness in the stalk, especially the upper portion. If the lower portion of the stalk is tough and woody, and if the bud dusters are open and yellow, the b m – wli is over-mature and will be tough. Fresh broccoli does not keep, so purchase only as much as you can immediately use.

Broccoli is often gas-forming, but if cooked in a steamer or over a very low fire, this may be avoided. Broccoli is best if under-cooked, because the more green that is left in broccoli, the more chlorophyll will be left to counteract the sulfur compounds that form gas.

THERAPEUTIC VALUE

All of the foods in the cabbage family, including broccoli, are best if eaten with proteins, because the combination helps drive amino acids to the brain. Broccoli is high in vitamins A and C, and is low in calories. It is beneficial to the eliminative system.

NUTRIENTS IN ONE POUND

Calories: 103

Protein: 9.1 g

Fat: 0.6 g

Carbohydrates: 15.2 g

Calcium: 360 mg

Phosphorus: 211 mg

Iron: 5.6 mg

Vitamin A: 9,700 I.U.

Thiamine: 0.26 mg

Riboflavin: 0.59 mg

Niacin: 2.5 mg

Ascorbic acid: 327 mg

Blackberry

September 30, 2019

Blackberries are native to both North America and Europe, but cultivation of this fruit is largely limited to North America. In the early days of the United States, when land was cleared for pasture, blackberry bushes began to multiply. There are many hybrids of blackberries, and both man and nature have had a hand in this process. By 1850, cultivated blackberries had become very popular. Blackberries are now cultivated in almost every part of the United States. Texas and Oregon probably have the largest numbers of acres planted with blackberries. Cultivation of this berry has been slow, because wild berries grow in abundance all over the country. The summer months are the peak season for blackberries.

A quality berry is solid and plump, appears bright and fresh, and is a full black or blue color. Do not choose berries that are partly green or off-color, because the flavor will not be good.

THERAPEUTIC VALUE

Blackberries are high in iron, but can cause constipation. They have been used for years to control diarrhea. If blackberry juice is mixed with cherry or prune juice, the constipating effect will be taken away. If one can take blackberry juice without constipating results, it is one of the finest builders of the blood.

NUTRIENTS IN ONE POUND

Calories: 294

Protein: 5.4 g

Fat: 3.6 g

Carbohydrates: 59.9 g

Calcium: 163 mg

Phosphorus: 154 mg

Iron: 4.1 mg

Vitamin A: 1,460 I.U.

Thiamine: 0.12 mg

Riboflavin: 0.03 mg

Niacin: 1.3 mg

Ascorbic acid: 106 mg

Grapefruit

September 23, 2019

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

Artichoke

September 3, 2019

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.

THERAPEUTIC VALUE

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

Melon

August 26, 2019

The many varieties of the popular melon give us certain elements not found in any other food. The honeydew melon originated in Asia, and it is believed that, as early as 2,400 B.C., this distinct type of muskmelon was growing in Egypt. The cantaloupe is native to India and Guinea and has been cultivated for more for more than 2,000 years. In Europe, it was first grown from seed transported from its native habitat.

The highly alkalizing honeydew was introduced to America in 1900 and Arizona and California have become the biggest producers. It is available the year around, but it is at its peak of abundance in July through September. The cantaloupe is available from late May through September, but is most abundant in June and July.

Both the honeydew and the casaba, which is another variety of winter melon, are usually picked before maturity and ripened off the vine. Cantaloupe, however, do not develop any additional sugar after they are picked. This melon should be picked when it is still hard and pulls off the vine smoothly, without leaving a jagged scar.

Learn to select melons by the color and firmness of their rind, and by fragrance. The cantaloupe may have a coarse netting over its surface (with a yellow, not green color beneath when ripe), or it may be of fine texture, depending again upon variety. Choose cantaloupe for their sweet fragrance. The casaba rind is golden in color and should feel heavy when ripe. A ripe honeydew has a creamy yellow surface color, and usually the scar in the blossom end yields to slight pressure.

The coloring of the flesh also is important, both as to degree of ripeness and to pleasing the eye and thus the palate. When fully ripe, casaba melons are cream in color, honeydews a yellowish cream in color, and cantaloupes either a light or dark shade of salmon, depending upon variety. Deeply colored flesh in the melon denotes that it will be high in vitamin A.

It is important to pick a thoroughly ripe watermelon in order to receive the greatest benefit. A ripe watermelon, when thumped with the fingers, has a dull, hollow sound. Another test of a good ripe melon is to try to scrape the rind with the fingernail; when the green skin comes off easily, the melon is ready to be eaten. Good watermelon has firm, crisp, juicy flesh and is never dry or fibrous.

Melons are very high in silicon, especially if eaten right down to the rind. When we discard watermelon rind, we are missing one its greatest elements. To obtain the gland- and blood-building chlorophyll, run the rind through a liquifier or juicer.

Watermelon, of course, is well-known as an efficient eliminator. Because it has such a high content of water and soluble chemicals, it can go into the bloodstream quickly and reach many of the organs of the body, depositing the chemicals needed to carry away waste.

During melon season, we should strengthen the body for the winter months with a “melon reserve” of vitamins A, B, and C, which are found in delightful form in the melon family.

THERAPEUTIC VALUE

Melon gives us an excellent supply of distilled water, along with the finest mineral elements possible. Many of us think we are drinking enough water, but our city water supplies do not give us “pure” water. Melons with their root system, pick up water from deep, in-ground reserves, and bring it to our tables in a delicious fruit substance. Consider the melon for rejuvenation and alkalinizing the body. Melons also are excellent for aiding elimination.

NUTRIENTS IN ONE POUND

Calories: 65

Protein: 1.0 g

Fat: 0.4 g

Carbohydrates: 14.4 g

Calcium: 15 mg

Phosphorus: 25 mg

Iron: 0.4 mg

Vitamin A: 1,240 I.U.

Thiamine: .10 mg

Riboflavin: .11 mg

Niacin: 0.4 mg

Ascorbic acid: 13 mg

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