Foundation for Advancement in Cancer Therapy

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

Rasberry

June 29, 2020

The red raspberry was first cultivated about 400 years ago on European soil. Cultivation spread to England and the United States, where the native American raspberry was already well known.

In 1845, Dr. Brinkle of Philadelphia became the first successful producer of raspberries in this country, and he originated many varieties. By 1870, this berry had become an important crop in the United States.

The red raspberry is native to the northern United States, and the black raspberry is found in the South. The purple raspberry is a hybrid between the red and the black, and did not become important until about 1900.

The raspberry has a wide range of colors. A yellow is raspberry found growing wild in many areas, particularly in Maryland. The Asiatic species of raspberry has a color that ranges through red, orange, yellow, lavender, purple, wine, to black. Even white berries are found in many species in their wild state. Pink berries have been found in Alabama and Oregon, and lavender ones in North Carolina. In the West, the wild black raspberry is often not quite black, but rather a deep wine in color. The market berry is usually the cultivated berry and is both red and black. There are many varieties of each that are popular. The market runs from supply mid-April through August, and the peak month is July.

A quality berry is plump, with a clean, fresh appearance, a solid, full color, and is usually without adhering caps. Berries with caps attached may be immature. Overripe berries are usually dull in color, soft, and sometimes leaky.

THERAPEUTIC VALUE

Raspberries are considered a good cleanser for mucus, for catarrhal conditions, and for toxins in the body. They are a good source of vitamins A and C. Raspberries leave an alkaline reaction. They should never be eaten with sugar.

Raspberries are wonderful in juice form and can be used as a cocktail before meals, since they stimulate the appetite. Raspberry juice is delicious mixed with other juices.

NUTRIENTS IN ONE POUND

Calories: 177

Protein: 4.2 g

Fat: 0.4 g

Carbohydrates: 42.4 g

Calcium: 254 mg

Phosphorus: 150 mg

Iron: 1.5 mg

Vitamin A: 2,240 I.U.

Thiamine: 0.29 mg

Riboflavin: 0.30 mg

Niacin: 3.6 mg

Ascorbic acid: 166 mg

Swiss Chard

June 22, 2020

Swiss chard is a member of the beet family. Unlike most members of this family, chard does not develop an enlarged, fleshy root. Instead it has large leaves with thickened midribs, and both ribs and leaves are edible. The roots are hard and woody. Swiss chard is a temperate zone biennial that withstands rather severe winters. It is of the same species as garden beets, mangel-wurzels, and sugar beets, and readily inter-crosses with them through airborne pollination.

Chard is the beet of the ancients. Aristotle wrote about red chard and Theophrastus mentioned light-green and dark-green types of chard in the fourth century B.C. The Romans called this plant “beta”, and the Arabs called it “selg”. But chard was used as a potherb in the Mediterranean lands, Asia Minor, the Caucasus, and the Near East, long before Roman times. Wild beets grow widely in these areas.

Beets of the type that produce large, fleshy, edible roots were unknown before the Christian era. The ancients apparently used the root of the wild beet or chard for medicinal purposes only. Chard has been used in Europe for as long as there are definite records of food plants.

THERAPEUTIC VALUE

Swiss chard contains a great deal of vitamin C, vitamin A, potassium, sodium, and calcium. It is best not to cook it for a long time, because its vitamin content will decrease.

This vegetable is low in calories and high in alkaline ash. It is good when combined with other vegetables in salads, and helps ward off colds. It is beneficial to the digestive system, because it contains many of the vitamins and minerals essential to its operation.

NUTRIENTS IN ONE POUND

Calories: 82

Protein: 5.5 g

Fat: 0.8 g

Carbohydrates: 17.2 g

Calcium: 410 mg

Phosphorus: 140 mg

Iron: 9.8 mg

Vitamin A: 10,920 I.U.

Thiamine: 0.22 mg

Riboflavin: 0.28 mg

Niacin: 1.7 mg

Ascorbic acid: 148 mg

Asparagus

June 15, 2020

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

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

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

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

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

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

THERAPEUTIC VALUE

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

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

NUTRIENTS IN ONE POUND

Calories: 90

Protein: 7.5g

Fat: .7g

Carbohydrates: 13.1g

Calcium: 71mg

Phosphorus: 211mg

Iron: 3.11mg

Vitamin A: 3,430 I.U.

Thiamine: .54mg

Riboflavin: .59mg

Niacin: 3.9mg

Ascorbic Acid: 113mg

Strawberry

June 8, 2020

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

Tomato

June 1, 2020

It is believed that the present type of tomato is descended from a species no larger than marbles, that grew thousands of years ago. The tomato is native to the Andean region of South America and was under cultivation in Peru in the sixteenth century at the time of the Spanish conquest. Before the end of the sixteenth century, the people of England and the Netherlands were eating and enjoying tomatoes. The English called it the “love apple,”  and English romancers presented it as a token of affection; Sir Walter Raleigh is said to have presented one to Queen Elizabeth.

M. F. Corne is credited with being the first man to eat a tomato. His fellow citizens of Newport, Rhode Island, erected a monument to him, because the tomato was considered poisonous until Mr. Corne dared to eat one.

By cultivation and use the tomato is a vegetable; botanically, it is a fruit, and can be classified as a berry, being pulpy and containing one or more seeds that are not stones. It is considered a citric acid fruit and is in the same classification as oranges and grapefruit. Some oxalic acid is also contained in the tomato.

Consumption of tomatoes is on the increase. They are the third most important vegetable crop on the basis of market value; the first is potatoes. Tomatoes are produced in all states. In order of importance, the producers are: Texas, California, Florida, Ohio, and Tennessee. In the first four month~ of the year heavy shipments are imported from Mexico and Cuba. Fresh tomatoes are available all year, either from domestic production or imports. June and August are the peak months.

Tomatoes number greatly in variety, but it is estimated that only sixteen varieties are included in 90 percent of all tomatoes grown in the United States. Their characteristic colors range from pink to scarlet. A white tomato has recently been developed that is supposed to be acid-free. A good, mature tomato is neither overripe nor soft, but well developed, smooth, and free from decay, cracks, or bruises. Spoiled tomatoes should be separated immediately from the sound ones or decay will quickly spread.

If fresh, ripe tomatoes are unavailable, canned tomato and canned tomato juice are fine substitutes. It is preferable to use tomato puree, rather than canned tomatoes put up in water. Puree contains more vitamins and minerals.

Tomatoes are best when combined with proteins. Use tomatoes in both fruit and vegetable salads. They are cooling and refreshing in beverages, and are especially good as a flavoring for soups. Tomatoes can be used to give color, and make green salads more inviting.

Tomato juice should be used very soon after it has been drawn from the tomato, or after the canned juice is opened. If it is opened and left that way, it will lose much of its mineral value, because it oxidizes very quickly.

Tomatoes should be picked ripe, as the acids of the green tomato are very detrimental to the body and very hard on the kidneys. Many of the tomatoes today are grown in hothouses and are picked too green and allowed to ripen on their way to the markets or in cold storage plants built for this purpose. If the seeds, or the internal part of the tomato, is still green, while the outside is red, this is an indication that the fruit has been picked too green.

THERAPEUTIC VALUE

The tomato is not acid forming; it contains a great deal of citric acid but is alkaline forming when it enters the bloodstream. It increases the alkalinity of the blood and helps remove toxins, especially uric acid, from the system. As a liver cleanser, tomatoes are wonderful, especially when used with the green vegetable juices.

In many of the sanitariums in Europe tomatoes are used as a poultice for various conditions in the body. There is a mistaken belief that tomatoes are not good for those who have rheumatism and gout. People with these conditions should mix tomato juice with other vegetable juices to avoid a reaction that may be too strong.

Whenever the blood is found to be stagnant in any part of the body, a tomato poultice is wonderful as a treatment in removing that stagnation. It acts as a dissolving agent or solvent.

Tomatoes are very high in vitamin value. They are wonderful as a blood cleanser, and excellent in elimination diets. However, they should not be used to excess on a regular basis. Tomato juice can be used in convalescent diets, in combination with other raw vegetable juices such as celery, parsley, beet, and carrot juice.

NUTRIENTS IN ONE POUND

Calories: 97

Protein: 4.5g

Fat: 0.9g

Carbohydrates: 17.7g

Calcium: 50mg

Phosphorus: 123mg

Iron: 2.7mg

Vitamin A: 4,0801.U.

Thiamine: 0.23mg

Riboflavin: 0.15mg

Niacin: 3.2mg

Ascorbic acid: 102mg

Apricot

May 26, 2020

The apricot is said to have originated in China. It spread from there to other parts of Asia, then to Greece and Italy. As early as 1562 there is mention of the apricot in England in Turner’s Herbal.

It is recorded that the apricot grew in abundance in Virginia in the year 1720. In 1792 Vancouver, the explorer, found a fine fruit orchard that included apricots at Santa Clara, California. The fruit was probably brought to California by the Mission Fathers in the eighteenth century.

The apricot is a summer fruit, and is grown in the Western United States. California produces 97 percent of the commercial apricot crop. Only about 21 percent of the apricots produced commercially are sold fresh; the remainder are canned, dried, or frozen.

Tree-ripened apricots have the best flavor, but tree-ripened fruit is rarely available in stores, even those close to the orchard. The next best thing to a well-matured apricot is one that is orange-yellow in color, and plump and juicy. Immature apricots never attain the right sweetness or flavor. There are far too many immature apricots on the market. They are greenish-yellow, the flesh is firm, and they taste sour. Avoid green and shriveled apricots.

THERAPEUTIC VALUE IN APRICOTS

Apricots may be eaten raw in a soft diet. Ripe apricots are especially good for very young children and for older people. This fruit is quite laxative, and rates high in alkalinity. Apricots also contain cobalt, which is necessary in the treatment of anemic conditions.

Apricots may be pureed for children who are just beginning to eat solid foods. Apricot whip for dessert is wonderful, and apricots and cream may be used in as many ways as possible. They make good afternoon and evening snacks.

Dried apricots have six times as much sugar content as the fresh fruit. Therefore, persons with diabetic conditions must be careful not to eat too much dried apricot. Because of its sugar content, however, it is good when we need an energy boost.

Dried fruits should be put in cold water and brought to a boil the night before, or permitted to soak all night, before eating. Bringing the water to a boil kills any germ life that may be on the fruit. Sweeten only with honey, maple syrup, or natural sugars.

NUTRIENTS IN ONE POUND OF APRICOTS

Calories: 241

Protein: 4.3 g

Fat: 0.4 g

Carbohydrates: 55.1 g

Calcium: 68 mg

Phosphorus: 98 mg

Iron: 2.1 mg

Vitamin A: 11,930 I.U.

Thiamine: 0.13 mg

Riboflavin: 0.17 mg

Niacin: 3.2 mg

Ascorbic acid: 42 mg

Mango

May 18, 2020

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 mangos 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 mangos, 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.

Mangos are best eaten as a fresh fruit. They have a high sugar content, although they are slightly acid in taste. Mangos 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 mangos are spicy and attractive. To conserve the aroma, do not cut until just before serving.

THERAPEUTIC VALUE

Mangos 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. Mangos 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

Peas

May 11, 2020

Evidence shows that the pea has been around since prehistoric times. Although the pea is of uncertain origin, it is probably native to Central Europe or Central Asia. It is also probable that peas were brought from Greece or Italy by the Aryans 2,000 years before Christ.

The green pea is a natural soluble mixture of starch and protein. Fresh peas are alkaline-forming, while dried peas have a tendency to produce allergic reactions and to cause gas, particularly when eaten with too much protein or concentrated starch. The best quality pea is one that is young, fresh, tender, and sweet. Use fresh, young peas in order to obtain the greatest food value and flavor. The pod should be velvety soft to the touch, fresh in appearance, and bright green in color. The pods should be well filled and the peas well developed, but not bulging. The large ripe pea is really a seed and should not be considered a vegetable.

The real “sugar” pea is grown primarily in Europe and is little known in the United States. Because Chinese food is so popular in this country, there is a variety of pea grown and picked for the thick, soft, green pods that are used in these dishes. Their roughage is great for the intestinal tract, and they are very nourishing. However, this herbaceous, tendril-climbing legume can be eaten, pod and all, in any variety, if picked young enough. Those people who are troubled with a lot of gas or with a sensitive stomach wall or intestinal tract may find the hulls of the more mature pea irritating. In such cases, the peas should be pureed, or liquefied, to avoid irritating disturbances.

Fresh green peas tend to lose their sugar content unless they are refrigerated to about 32 degrees F shortly after being picked. They should be cooked soon after they have been picked, for they lose their tenderness and sweetness as they age. Shell just before cooking, retaining a few of the pods to cook with the peas for additional flavor. Cook in as little water as possible, so that no water need be discarded after cooking. If some pot liquor does remain after cooking, use it soup or as a base in the liquefied vegetable drink.

Never cook peas in bicarbonate of soda water in order to keep their fresh green appearance. This method not only destroys the food value and digestibility of the pea, but is totally unnecessary. Peas cooked in a vessel that is vapor-sealed or that has a tight lid, or steamed in parchment paper, with little water, retain their flavor, greenness, and vitamins. When combined with carrots or turnips, peas are particularly tasty, and when a little onion is added, they need not be seasoned. If seasoning is desired, add a little dehydrated broth powder after cooking and serve with butter.

The pea is a fairly rich source of incomplete protein. As an alkaline ash vegetable, it is highly nutritious when eaten raw, and is more easily digested than beans. However, it takes a strong digestive tract to properly digest raw peas. To eat in their raw state, liquefy, and combine with other vegetables, proteins, or starches, to help aid in their digestion. Do not combine with fruits.

THERAPEUTIC VALUE

This alkaline-reacting vegetable is an outstanding source of vitamins A, B1, and C. The pea pods are very high in chlorophyll, iron, and calcium-controlling properties. Discarded pods are discarded vitamins and valuable minerals. Fresh garden peas are slightly diuretic in action. They also give relief to ulcer pains in the stomach because they help use up the stomach acids. In cases of ulcers, however, peas should be pureed. People who have a vitamin A deficiency should eat them raw, liquefied, or in juice. They should be eaten in combination with non-starchy vegetables to get the full value of the vitamin A they contain.

NUTRIENTS IN ONE POUND

Calories: 201

Protein: 13.7g

Fat: 9.8g

Carbohydrates: 36.1g

Calcium: 45mg

Phosphorus: 249mg

Iron: 3.9mg

Vitamin A: 1,390 I.U.

Thiamine: .69mg

Riboflavin: .33mg

Niacin: 5.5mg

Ascorbic Acid: 54mg

Rhubarb

May 4, 2020

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 inflorescences.

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 x 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

Broccoli

April 27, 2020

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 broccoli 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

Older Posts »

Watch Online

Watch on Amazon Video Watch on iTunes

Watch on DVD

Get the Book

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

Newsletter signup

Bookmark and Share