Welcome to the Rethinking Cancer Newsletter #28.
Happy Post-Valentine’s Day! (“Where there’s love, there’s life.” – Mahatma Gandhi)
Ebook update: Doris Sokosh’s wonderful recipe book, Triumph Over Cancer, is now on Sony US and Canada, in addition to Kindle at Amazon US, UK, France, Germany, Spain, Italy; Nook (Barnes & Noble). Ipad, where are you? (coming soon…)
Our latest Video Presentation: Ruth Sackman, co-founder and former president of F.A.C.T., talks about the work of the organization on a 1989 TV show. Those who knew Ruth will be especially touched, but for all, it’s an excellent overview of the biological approach which is as important today as way back in ’89.
Speaking of videos, take a look at this: a Japanese inventor introduces his new machine that can convert plastic garbage (used bottles, packaging, bags, etc.) back into oil. It requires only about 1 kilowatt of electricity to transform a kilogram of waste, and without emitting CO2 in the process. Clean up the environment; buy less oil! Thanks to our Australian friends at The Art of Healing for the tip off.
To your health!
Foundation for Advancement in Cancer Therapy (F.A.C.T.)
P.S. Don’t forget, Ruth’s book Detoxification is also available on all the ebook platforms listed above. We hope you’ll keep in touch with us on Twitter and Facebook.
Why Distilled Water?
Only oxygen is more essential than water in sustaining the life of all living organisms. Human beings can live for several weeks without food, but only a few days without water. The daily cleansing of wastes from each cell, the flushing of the alimentary canal and the purifying of the blood are all dependent on our water consumption. The quality of our tissues, their performance, and their resistance to disease and injury are linked to the quality and quantity of water we drink.
The wrong kind of water can pollute, clog up and hinder health and vitality. But what is the right kind of water? Read More
Herbal Steam Inhalation
- 1-2 oz. fresh herbs
- 1 pint boiling water
Crush or chop the fresh herbs in a bowl and add the boiling water. Cover your head and the bowl with a large towel and inhale the steam. Use for up to five minutes, once or twice a day.
Use the following herbs:
- Chamomile – for catarrh (inflammation of mucous membranes, especially in the nose and throat, accompanied by excessive mucous secretion), hay-fever, sinusitis
- Lavender – for bronchitis, colds, coughs, influenza, sinusitis
- Marjoram – for coughs
- Peppermint – for catarrh, sinusitis
- Thyme – for bronchitis, coughs, laryngitis, sinusitis, sore throat, tonsillitis
N.B.: Heat draws out toxins and causes no harm. Some heavily congested sufferers may find the steam uncomfortably hot, so just start with very short inhalation times and work up gradually as the respiratory system clears.
Spice of the Month: Juniper Berry
The juniper berry (Juniperus communis) is not a berry at all, but a tiny cone from the evergreen-like juniper tree. In ancient times, the piney-scented “berries” were believed to ward off witches, evil spirits, curses and contagion. Early Greek, Roman and Arab physicians considered the juniper berry a medicinal fruit; Renaissance doctors prescribed it for snake bite, plague and pestilence.
Today, juniper berry is best known as the spice that defines the flavor of gin. In early 18th Century Netherlands, an apothecary developed the brew as an herbal tonic and called it jenever, Dutch for juniper. Due to its delightful flavor (enhanced, no doubt, by its alcoholic content), the remedy soon became a very popular drink. If you’ve ever enjoyed a martini or two – gin and tonic, Long Island iced tea or a Tom Collins perhaps – the next day you may have felt you were going to the bathroom more than usual. You would be correct. Juniper berry is an exceptional diuretic (a compound that increases urine output)! But the spice has other virtues, like fighting infection, relieving indigestion, arthritis, gout pain, and dissolving kidney stones. It’s refreshing fragrance and antiseptic qualities also make juniper useful as an air freshener. At one time, the Swiss put the berries in heating fuel for schools to sanitize classrooms. Read More
Sauerkraut Made Simple
Sauerkraut is a wonderful food: an immune booster, cancer fighter and digestion enhancer that will help maintain a balance of healthy bacteria in the colon. Like raw cabbage and all cruciferious vegetables (e.g., broccoli, cauliflower, Brussel sprouts), sauerkraut is rich in essential nutrients such as Vitamins C, A and K, iron, etc., but the fermentation process makes these nutrients more available by breaking them down into highly digestible form. The fermentation also produces isothiocyanates, which, recent studies have shown, help prevent the growth of cancer. Commercial brands of sauerkraut are usually loaded with salt, but no salt is necessary when you make your own.
- 1 large cabbage, green or red, finely shredded
- 2 medium carrots, grated
- a few cups of water (preferably distilled)
- 1 heaping teaspoon whole juniper berries, crushed between fingers just before adding
- A food processor would be the easiest way to shred the cabbage and carrots. In a large size crock pot, alternate layers of cabbage, carrots and crushed juniper berries.
- Pour water over the vegetables, just enough to cover. Place a dish on top that fits inside the crockpot. Press a heavy weight (like a rock or a jug filled with water) over the dish and cover with a dish towel.
- Place the crock in a dry, warm room, preferably 65-70 degrees F., for 4-6 days. Check the water level daily, adding more if the vegetables are not covered with the weight pressing down on top. Taste to see if it has the desired tangy fermented flavor.
- When the taste is right, put the sauerkraut and juice into glass jars and store in the refrigerator where it will keep for several weeks or more.