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

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

Rhubarb

April 22, 2019

Rhubarb is a species of plant in the family Polygonaceae. They are herbaceous perennials growing from short, thick rhizomes. They have large leaves that are somewhat triangular, with long fleshy petioles. They have small flowers grouped in large compound leafy greenish-white to rose-red inflorescence.

Most commonly, rhubarb’s leaf stalks are cooked with sugar and used in pies and other desserts. A number of varieties have been domesticated for human consumption, most of which are recognized as Rheum hybridum by the Royal Horticultural Society.

Rhubarb is usually considered to be a vegetable; however, in the United States, a New York court decided in 1947 that since it was used in the United States as a fruit, it was to be counted as a fruit for the purposes of regulations and duties. A side effect was a reduction on imported rhubarb tariffs, as tariffs were higher for vegetables than fruits.

THERAPEUTIC VALUE

Rhubarb can be used as a strong laxative. Its roots have been used as a laxative for at least 5,000 years.

The roots and stems are rich in anthraquinones, such as emodin and rhein. These substances are cathartic and laxative, which explains the sporadic use of rhubarb as a dieting aid. These molecules also contain sugars attached to them and are hence glycosides. Glycosides can retain water more thus adding to the cathartic action.

Rhubarb roots are used in traditional Chinese medicine; rhubarb also appears in medieval Arabic and European prescriptions.

The rhizomes (’roots’) contain stilbenoid compounds (including rhaponticin), which has shown to lower blood glucose levels in diabetic mice.

NUTRIENTS (per 100 grams)

Carbohydrates 4.54 g

Sugars 1.1 g

Dietary fibre 1.8 g

Fat 0.2 g

Protein 0.9 g

Water 93.61 g

Folate 7 μg

Vitamin C 8 mg

Vitamin E 0.27 mg

Vitamin K 29.3 μg

Calcium 86 mg

Iron 0.22 mg

Potassium 288 mg

Sodium 4 mg

Zinc 0.1 mg

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

Banana

February 11, 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 plaintain or cooking banana. The plaintain 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 available, 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

Orange

January 28, 2019

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 21, 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

Mango

January 14, 2019

The mango is said to have originated in Burma, Malaya, or the Himalayan region of India. It has been in cultivation for over 4000 years and has entered prominently in Hindu mythology and religious observances. It is now a familiar fruit to all parts of the tropic zone, and is as important there as the apple is in our more temperate climate.

Although the mango is not too well-known in this country, some parts of the world value this fruit highly. Glowing descriptions of mangoes can be found in the literature of these countries. The Turkoman poet, Amir Khusrau, for instance, wrote of the mango in the fourteenth century: “The mango is the pride of the garden, the choicest fruit of Hindustan. Other fruits we are content to eat when ripe, but the mango is good in all stages of growth.”

The first attempt to introduce the mango into this country was made in 1833, when plants were transported to Florida from Mexico. These trees died, and another attempt was made thirty years later when seedling trees were introduced. The real success of its culture came at the beginning of this century, when choice grafted trees were brought from India. Because the fruit’s susceptibility to frost, its culture is limited to certain sections of Florida, where it is a summer crop only.

The mango tree is a member of the sumac family. Its sometimes grows as high as 40 feet. Its leaves are shiny and its flowers yellow or of a reddish hue. There are hundreds of varieties of mangoes, and they range from the size of plums to that of apples, often weighing a pound or more. The common color of the mango is orange, although the fruit may range from green to yellow or red.

This fruit is available from May to September, the peak month being June. Some varieties are shipped in from China, Jamaica, Mexico and Cuba. A quality mango has a fairly small seed stone, and the pulp is delicate and smooth. The fruit should be fresh in appearance, plump, and firm to the touch; however the test of quality is in its taste.

Mangoes are best eaten as a fresh fruit. They have a high sugar content, although they are slightly acid in taste. Mangoes are good used in combination with other fruits in salads, and in some parts of the world they are roasted. Both the flavor and aroma of mangoes are spicy and attractive. To conserve the aroma, do not cut until just before serving.

THERAPEUTIC VALUE

Mangoes contain a considerable amount of gallic acid, which may be binding to the bowels. It is excellent as a disinfectant to the body. Many people claim the mango is a great blood cleanser,and it also has fever-soothing qualities. mango juice will reduce excessive body heat. Mangoes are also wonderful for helping to throw off body odors.

NUTRIENTS IN ONE POUND

Calories 198

Protein 2.1g

FAT 0.6g

Carbohydrates 51.6g

Calcium 27mg

Phosphorus 39mg

Iron 0.6g

Vitamin A 14,5901I.U.

Thiamine 0.19mg

Riboflavin 0.17mg

Niacin 2.8 mg

Ascorbic acid 106mg

Grapefruit

January 7, 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

Pomegranate

December 31, 2018

Mohammad once told his followers: “Eat the pomegranate, for it purges the system of envy and hatred.” The pomegranate is one of the oldest fruits known to man. Frequent references to it are found in the Bible and in ancient Sanskrit writings. Homer mentions it in his Odyssey, and it appears in the story of The Arabian Nights. The pomegranate is native to Persia and its neighboring countries, and for centuries has been extensively cultivated around the Mediterranean, spreading through Asia. King Solomon was known to have an orchard of pomegranates, and history speaks of the children of Israel wandering in the wilderness and remembering with longing the cooling taste of the pomegranate. Ancient Assyrian and Egyptian sculpture has depicted this fruit, and it is sometimes on ancient Carthaginian and Phoenician medals.

The word pomegranate is derived from the Latin world meaning “apple with many seeds.” The fruit grows on a bush or small tree from twelve to twenty feet high. It grows to about the size of an orange or larger.

A pomegranate of good quality may be medium or large in size and the coloring can range from pink to bright red. The rind is thin and tough, and there should be an abundance of bright red or crimson flesh, with a small amount of pulp. The seeds are contained in a reddish, juicy pulp that is subacid and of fine flavor. They should be tender, easy to eat, and small in proportion to the juicy matter that surrounds them, while the juice should be abundant and rich in flavor.

There are many varieties of pomegranate. At least ten varieties were growing in southern Spain in the thirteenth century, as described by a writer of the time. It is a warm-climate fruit, and the leading producers in this country are California and the Gulf states. This fruit will not mature in cooler climates, although there are dwarf forms grown in cool climates which have striking scarlet flowers that are sold commercially. Pomegranates are in season September through December, and October is the peak month.

THERAPEUTIC VALUE

Use only the juice of the pomegranate. This juice is one of the best for bladder disorders and has a slightly purgative effect. For elderly people, it is a wonderful kidney and bladder tonic.

NUTRIENTS IN ONE POUND (edible portion)

Calories: 160

Protein: 1.3 g

Fat: 0.8 g

Carbohydrates: 41.7 g

Calcium: 20 mg

Phosphorus: .8 mg

Iron: .8 mg

Vitamin A: trace

Thiamine: 0.07 mg

Riboflavin: 0.07 mg

Niacin: 0.7 mg

Ascorbic acid: 10 mg

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