Warning: There’s a lot of heat in this newsletter!
Our first article focuses on Whole Body Hyperthermia – fever therapy, an age-old natural approach that has proven effective in killing cancer cells without the dangerous side effects of conventional chemotherapy. It’s based on the well-accepted concept that fever is a natural bodily defense against foreign and toxic material. The question becomes, why is Whole Body Hyperthermia not available in the U.S., as it is in other parts of the world?
The other hot spot is our Spice of the Month: chile pepper, considered the hottest spice in the world and, as you’ll read, heat heals! This is the grand finale of our year-long spice “adventure” and we hope you’ve enjoyed learning about the breathtaking array of healing properties in these fascinating plants. There are many other spices with amazing medicinal powers yet to be explored. Thanks to reader input, we’ve decided to open things up to any type of edible because there are so many worth knowing. Next time: “Cacao – the Real Deal.” (If you have any suggestions for other foods you’d like to hear about, please let us know at info@rethinkingcancer.)
As you may have noticed, we love talking about food! This is not just because it’s one of the great pleasures of life, but also because what we eat provides us with the materials necessary to build cells. Healthy cells enhance host resistance, the key to a long, healthy life. It just makes sense to give your body a wide variety of the best building materials nature has to offer. Enjoy!
To your health!
Foundation for Advancement in Cancer Therapy (F.A.C.T.)
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Whole Body Hyperthermia – Fever vs. Cancer by Ruth Sackman
The following article by Ruth Sackman, co-founder and past president of F.A.C.T., was written over 15 years ago. Unfortunately, not much has changed since then.
Are you under the impression that Americans have the most advanced medical care delivery that is available? If you think that, you are mistaken.
I would like you to become knowledgeable about Whole-Body Hyperthermia – Fever Therapy – and wonder, as I do, why it isn’t available in every oncology department in every hospital. Fever Therapy, in contrast to chemotherapy, can destroy cancer cells without destroying healthy cells, therefore, it does no harm to the patient. Isn’t this what cancer research is looking for? Read More
Cosmetics by Mother Nature
Wrinkle remover: Wheat germ oil is one of the richest natural sources of the B vitamin complex which is essential for a smooth, clear complexion. Pour a small amount of oil on your hands and smooth it across wrinkles, in the opposite direction, i.e., if the wrinkle is left to right, smooth it with an up and down motion. Do this often.
Makeup remover and facial astringent: A halved cucumber rubbed over skin will remove old cosmetics. Follow with a rinse of half apple cider vinegar (use raw, unrefined unpasteurized vinegar, like Braggs) and water. A mild astringent, this works to restore the protective “acid mantle” of the skin.
Skin moisturizers – At the end of the day, after washing your face with cool water and a luffa or thick washcloth to remove the dead skin cells:
- Squeeze two or three fresh, unsprayed grapes over the face. Leave on for a few minutes, then gently rinse the skin. Or,
- Rub some whole plain yogurt on your face. Soon most of it will be absorbed, but before bedtime, wash the skin gently with plain, cool water. Or,
- Rub a small amount of raw honey on your skin, especially under the eyes, on the cheeks and chin. Wash off with cool water before going to bed (so you don’t stick to your pillow!). Read More
Spice of the Month: Chili Pepper
Whether spelled chili, chile or chilli, this is the hottest spice in the world! Chili peppers have a persistent heat that can range from tangy to tongue torching. And, clearly, hot is “in”: chili is the most consumed spice in the world – 20 times more than any other.
Chile peppers originated in the Americas. When Columbus bumped into the New World on his quest to find a short cut to the “land of black peppers” off India, he “discovered” the fiery fruits. He called them “pepper” because they added zing to food, reminiscent of black pepper. Perhaps he was also being politically astute in choosing the word “pepper” – not having found a route to Asian spices as commissioned by his sponsors, at least he was able to come back to Spain with some kind of peppers, which, upon his return, became known as “poor man’s pepper” and were an instant sensation. It took about two centuries for botanists to realize that chile belonged to the genus Capsicum, a totally different botanical family than black peppers (Piper nigrum).
The trademark fire in chile comes from capsaicin, its primary healing compound, concentrated inside the seeds and membrane. The more capsaicin, the more intense the heat, and it’s indestructible – neither cold, heat or water will douse the fire. The fire is so fierce that it can literally incinerate a variety of disease conditions. All chiles have healing properties, but the hotter the better, therapeutically speaking. In the last 20 years, thousands of scientific studies have been published on this spice, providing potent evidence of its effectiveness as a pain killer, a fat burner, in treating and preventing cancer, heart disease, Type 2 diabetes, digestive disorders and much more.
Some Like It Very Hot Salsa!
- 2-3 medium fresh tomatoes (1-1 1/2 lb.), finely diced
- 1/2 red onion, finely diced
- 2 medium chili peppers (jalapeno or serano), stems, ribs, seeds removed, finely diced
- juice of 1 lime
- 1/2 cup chopped cilantro
- seasalt and black pepper to taste
- Optional: 1 clove minced garlic, oregano and/or cumin to taste
- Start with chopping up 2 tomatoes. Prepare the chiles. (Be very careful handling these hot peppers. If you can, avoid touching them with your hands by using thin rubber gloves or a paper towel to hold while cutting. Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours.) Set aside some of the seeds from the peppers; if the salsa isn’t hot enough, you can add more for heat.
- Combine all the ingredients in a medium-sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, add a few chili seeds or some ground cumin.
- Let sit about an hour in the refrig to allow the flavors to get acquainted. Serve as a dip or a condiment with beans, fish or whatever. Variations: add diced mango or avocado or both!
