Foundation for Advancement in Cancer Therapy
Non-Toxic Biological Approaches to the Theories,
Treatments and Prevention of Cancer

Our 53rd Year

Rethinking Cancer Newsletter 19

Move over, Youtube; we’ve got videos, too! (drum roll, please)

In keeping with our F.A.C.T. 40th year anniversary, we are proud to announce the debut of our Video Presentation page. Many of the videos will be talks by expert speakers and recovered cancer patients from our F.A.C.T. Cancer/Nutrition Conventions over the past 4 decades. Also, you’ll find excerpts from TV appearances by Ruth Sackman, F.A.C.T. co-founder and former president, and others. The videos, in addition to the Audio Presentations, contain a wealth of unique and valuable information. Just a few videos up so far, but more to come. Check in often!

An update to those who use the HCG Test as a monitor for their progress on a Biorepair-type program:

This urinalysis test, mentioned in our film, Rethinking Cancer, has been employed successfully for over 50 years by thousands of people worldwide to measure their degree of cancer cell production. If the numbers are going up, the test can be a wake-up call that a therapeutic regimen needs some tweaking; when numbers trend downward, it’s a good indication that the therapy is effective and the patient can feel reassured that he/she is on the right path. Patients follow simple instructions for preparing a dry extract from the urine sample. The powdery extract is mailed to the Navarro Medical Clinic where the HCG testing is performed.
Dr. Efren Navarro, son of oncologist Manuel D. Navarro, M.D. who developed the test in the 1950s, contacted us to say that the cost per sample has gone from $50 to $55 — still a great deal! He also offered a tip for patients who may flip out a bit when they try to measure 5ml or .2 oz. of alcohol. He said, just make it a teaspoonful, which is a whole lot easier! Sorry we didn’t know about this years ago. The doctor also suggested people visit his website for the latest news and information:

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!

Got Those Temperomandibular Blues?

“Maybe you need to have your TMJ equilibrated,” said one young mother to another. “Before my dentist equilibrated my TMJ, our kids nearly drove me out of my mind.”

This may sound like something out of Alice in Wonderland, but, if you know what the mother’s talking about, it makes a whole lot of sense. Read More

Why Do Music Conductors Live So Long?
By Tania Gabrielle French?

Did you know orchestra conductors live longer than nearly any other group of people?

It’s true. Many of the famous conductors of the past lived well into their 80s and 90s — Leopold Stokowski, 95, Pablo Casals, 96, Nadia Boulanger, 90, and Arturo Toscanini, 89, to name a few. And they were from a time when the average life expectancy was around 50 years old. There are two main reasons why. Read More

Aioli — Sauce for the Body and the Soul *

Aioli (derived from the Latin allium for garlic, plus oli for oil) is a popular sauce over vegetables or fish, many variations of which originated centuries ago in Southern France, Greece, Spain and other Mediterranean countries. Here’s the basic idea:

 4 large cloves garlic
1 egg yolk, organic
pinch of sea salt (opt.)
1 cup cold-pressed extra virgin olive oil

Peel the garlic cloves, remove the sprout and mince (or use a garlic press). Mash with the egg yolk, in a mortar until it is a finely ground paste. Add sea salt, if desired. Add oil a drop or so at a time, as you would for mayonnaise. Continue to pound and stir the mixture in the mortar. Use it as you would mayonnaise. (Editor’s Note: This is an old recipe, so a small food processor could be employed for those not into “pounding.”)

There are about as many variations of aioli as there are cooks over the centuries. Some of the additions include cayenne pepper, various types of mustard, fresh herbs (thyme, dill, basil, etc.), assorted spices (Hungarian sweet paprika, curry powder, etc.), fresh chopped shallots, white or black truffle oil (add less olive oil to the original mixture), chili sauce, even pears. A Greek recipe for Aioli calls for pounded walnuts, almonds and hazelnuts, plus fresh bread crumbs sieved and soaked in milk, plus pounded garlic. Blend this with oil, lemon juice. Sorry we have no recommendations as to amounts of ingredients. Presumably the Greek cook makes up her recipe as she goes along.

*Among the peoples living around the Mediterranean coasts, the use of garlic dates back to the very beginning of cooking itself. But as Leon Daudet (1867-1942) observed, with the aioli it attained its peak of perfection,“the very highest degree of those truly civilized customs and habits that instill health with well-being.” So that we need feel no astonishment at learning that when the poet Mistral founded a Provencal newspaper (this was in 1891), he called it L’Aioli. The sauce had become a symbol. And he wrote of it with justice: “It concentrates all the warmth, the strength, the sun-loving gaiety of Provence in its essence, but it also has a particular virtue: it keeps flies away. Those who don’t like it, those whose stomachs rise at the thought of our oil, won’t come buzzing around us wasting our time. There’ll just be the family.” The poet adds, “The aioli goes slightly to the head, impregnates the body with its warmth, and bathes the soul with its enthusiasm…” 

— The Hundred Glories of French Cooking by Robert Courtine

I Love You, Earth

I love you, earth
I love you, earth, you are beautiful,
I love the way you are.
I know I never said it to you,
But I wanna say it now.
I love you, I love you, I love you, earth.
I love you, I love you, I love you now.
I love you earth you are beautiful,
I love the way you shine.
I love your valleys I love your mornings,
In fact I love you ev’ry day.
I know I never said it to you,
Why, I’d never know.
Over blue mountains, over green fields,
I wanna scream about it now.
I love you, I love you, I love you, earth.
I love you, I love you, I love you now.

— Yoko Ono, lyrics from a song written in 1985 and heard on cell phone ringtones ‘round the world April 22, 2011, Earth Day!