Welcome to the Rethinking Cancer Newsletter #18
We love hearing from our Newsletter readers!
Mrs. Henderson, a health teacher at a charter school in Northeast U.S., emailed to say she’s been using our website’s Resource page for her class and as a model for the resource page she’s creating. She also included a link to a website discovered by an astute 9th grader, Amy, who was doing a project on natural healing. This excellent site focuses on hydrotherapy, “water cure” used in various forms since ancient times for pain relief, treatment of illness and rejuvenation. The site contains a vast amount of interesting information on a subject that is not generally well known, so we wanted to pass it on to you. Thanks, Amy and Mrs. Henderson!
Hydrotherapy: A Resource Guide to Natural Healing Properties
In our last Newsletter, there was a link to the trailer of a new film, The Vanishing Bees, which tells of the search for the cause of the shrinking honeybee population. Strong evidence implicates Bayer’s insecticide imidacloprid. Several readers wrote to lament this sad situation and suggested we remind everyone to take action to ban imidacloprid by doing an article about all the amazing health benefits of honey that would be lost if the honeybee were to become a rare or extinct species. So, voilá, see below.
Thanks for the input! All suggestions/comments are much appreciated.
To Your Health!
Foundation for Advancement in Cancer Therapy (F.A.C.T.)
P.S. Reminder: the gift book is still available with a DVD purchase! As always, thanks so much for your support and don’t forget to sign up with us at Facebook and Twitter to get weekly updates!
Honey — The Sticky Solution
Honey is one of the oldest foods known to man, mentioned on cuneiform tablets back in 2,100 B.C., when written history began. Presumably, it was used way before then because bees have been busy producing their “liquid gold” for as long as they’ve been pollinating plants, which is a long, long time! But, while ancients valued honey as a natural sweetener, they also cultivated it for its amazing therapeutic properties, many of which modern man, in this age of instant, artificial, over-processed everything, is unaware. Read More
Q & A – by Ruth Sackmann
Here’s a sampling of questions posed in years past to Ruth Sackman (1915-2008), F.A.C.T. co-founder and former President. Given the incredible deluge of medical information and misinformation available today — in the conventional, as well as alternative realms — these questions remain as relevant as ever!
Q. Would it help the cancer patient to take megadoses of vitamins and minerals to improve host resistance? Health publications have been so contradictory that the more I read, the more confused I get. Read More
Know What You’re Getting,
Or You Might End Up With Something Else…..
Those little stickers on fruits and vegetables at the supermarket aren’t just for the checkout clerk to find the price. You can use the numbers to figure out how the produce you’re buying has been grown.
1. A sticker with four digits means the food was conventionally grown.
2. Five digits starting with 8 indicates genetically-engineered produce (the food’s genetic material has been altered).
3. Five digits starting with a 9 means the food was organically grown (without the use of most conventional pesticides or synthetic fertilizers).
These numbers are called Price Look-Up or PLU codes, in use since 1990 with over 1300 universal PLU codes assigned as of 2008. The codes were deemed necessary to help at the check-out because of the enormous growth in organic produce and the possible price confusion with conventionally-grown items. The system is administered by International Federal Produce Standards (IFPS) and participation is voluntary. Various new technologies are under consideration, including etching produce with lasers and printing or “tattooing” with ink made from substances such as blueberry juice.
“This is a delicious, weight-adding and nutritious drink. It tastes like the old-fashioned thick malted we used to get in the corner candy store.” — Thanks to Marion G. for this!
1 medium ripe banana, cut in chunks
2 tablespoons tahini (sesame butter)
about ¾ cup water (preferably distilled)
Opt.: few dashes nutmeg
Put banana, tahini, and water in a blender. Blend for about a minute. (Add less water for a thicker shake.) Chill in ‘fridge, if desired. (Note: ripe peeled bananas keep very well in a plastic bag in the freezer and make instantly chilled smoothies.) Pour into a tall glass. If desired, sprinkle a few dashes nutmeg on top. Add a straw, along with some 1940’s -‘60’s music and enjoy!
Variations: Add a spoonful of cacao nibs or carob powder to the mix for a “chocolate” malt. Or, 2 teaspoons black cherry or pomegranate concentrate, if you’re in a more fruity mood.