Foundation for Advancement in Cancer Therapy

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

Onion

March 12, 2012

Onions are believed to have originated in Asia. When the Israelites 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 odiferous 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

Eggplant

July 26, 2010

Filed under: Foods of the Week, What's New? — Tags: , , , , , , — admin @ 7:36 am

Eggplant is an annual plant. It belongs to the potato family, and is native to India, where it has been grown for thousands of years. Eggplant has large white to dark purple fleshy fruit that can be as large as six or eight inches in diameter. The Chinese and Arabs grew eggplant as early as the ninth century, and it is said to have been introduced into Europe by the early invaders. British traders brought this vegetable to the London market from West Africa in the seventeenth century, calling it “Guinea squash.”

According to available records, the early types of eggplant had small fruits of ovoid shape. This, perhaps, accounts for its name.  Eggplant is available all year. Florida, California, Texas, Louisiana, and New Jersey produce most of the eggplant in the United States.

When selecting eggplants, choose those that are heavy and firm. They should have a uniform dark color and be free from blemish. Eggplant is best steamed or baked.  Cheese and tomatoes can be added for flavoring.

THERAPEUTIC VALUE
Eggplant is low in calories and is a non-starchy fruit that is cooked as a vegetable.  It contains a large amount of water.  It is good for balancing diets that are heavy in protein and starches.

NUTRIENTS IN ONE POUND

Calories: 111
Protein: 4.3g
Fat: .8g
Carbohydrates: 21.7g
Calcium: 59mg
Phosphorus: 146mg
Iron: 1.6mg
Vitamin A: 100 I.U.
Thiamine: .27mg
Riboflavin: .22mgNiacin: 3.2mg
Ascorbic Acid: 19mg

Pear

April 12, 2010

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

What Causes Cancer?

January 28, 2010

After examining data on 44,788 pairs of twins, researchers report that, in most cases, environmental factors have the greatest effect on cancer risk. As reported in New England Journal of Medicine, researchers studied twins listed in Swedish, Danish, and Finnish registries, concluding that inherited genetic factors make a minimal contribution to cancer risk.

Heredity was judged to play no detectable role in cervical or uterine cancer. For lung cancer, genetics accounted for 26 percent risk. The remainder is due to environmental factors, such as smoking and other dangerous exposures. For cancers of the breast, ovary and prostate, the environmental component was estimated at 73 percent, 78 percent, and 58 percent, respectively.

Lichtenstein P, Holm NV, Verkasalo PK, et al. Environmental and heritable factors in the causation of cancer. N Engl J Med. 2000;343:78-85.

“Nice work, guys, but what took you so long?”

November 29, 2009

Filed under: What's New? — Tags: , , , , , , — admin @ 9:47 pm

HEALTH | New York Times, November 24, 2009
Personal Health: Exploring a Low-Acid Diet for Bone Health
By JANE E. BRODY
Proponents suggest that such a regimen could lead to stronger bones than the typical American diet rich in dairy products and animal protein.

F.A.C.T.’ s COMMENT:
We file articles like this under the heading, “Nice work, guys, but what took you so long?”

Recent revelations suggest that just downing more calcium pills and milk is not the answer to preventing osteoporosis. Rather, it has something to do with the diet as a whole! New studies show that a plant-based, not necessarily vegetarian, diet naturally contains the proper acid/alkaline balance that fosters healthy bones and a lot more, like reduced risk of hypertension, diabetes, Alzheimers Disease and perhaps other pesky conditions.

Science tends to look for the next one big thing, like single nutrients and single diseases, and, in this case, single factors like acid/alkaline balance. But in Nature everything is tied together. Specific nutrients are part of a complex synergism of active and inactive elements, many of which have not been officially “discovered” by science, but are essential for proper absorption and function. The body does not know specific diseases; it only knows when something is out of order and, if given the proper materials and conditions, it just goes to work fixing stuff.

In F.A.C.T.’s experience patients on a balanced diet of whole, unprocessed, preferably organic, foods, pure water and periodic detoxification, often find that other conditions, like arthritis, diabetes, overweight, insomnia, allergies, hypertension, etc., fade away, along with cancer.

Such is the body wisdom. The sooner science catches on, the more time, money and human suffering will be spared.

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