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

2023
Our 53rd Year

Rethinking Cancer Newsletter #38

Our doctor training program is bearing fruit! Thanks largely to the efforts of Dr. Philip Incao, thus far this year we’ve added 15 more doctors to our Practitioner Directory. Most are in the U.S.; all are experienced in the concepts of nutrition, detoxification, organ and skeletal integrity, stress management, etc. They may not call it Biorepair; every doctor has his/her own particular style. But they all share the understanding that focusing on enhancing the host – the condition of the whole body – is the surest path to restoring and maintaining good health. All are looking to partner with patients who are knowledgeable about this approach and ready to actively participate in their own healing. If you’re looking to partner with a doctor, a good place to start would be What is the point of RethinkingCancer.org?

It’s important to note that, should you ask any of the practitioners on our Directory if they treat cancer, they will most likely and wisely respond no, they treat the whole body. At this present time, the only legal protocols for treating cancer in the U.S. and most other advanced industrialized countries are determined by government agencies and include, but are not limited to surgery, chemotherapy and radiation.

To your health!
Foundation for Advancement in Cancer Therapy (F.A.C.T.)

P.S. Knowledge is power! Check out our ever expanding Resource page and keep tabs on us on TwitterFacebook and our YouTube channel!

Understanding Infection: Not a Battle, But a Housecleaning by Philip Incao, M.D.

For months, most of North America has been in high flu frenzy – masses madly spraying doorknobs and elevator buttons with chemical sanitizers, worrying “Will I be next?” Dr. Incao, featured in our film Rethinking Cancer, presents a far more logical and positive way of understanding infections like the flu that should give us confidence instead of angst.

I once saw a young African man in my practice who impressed me with his calm dignity and his radiant good health. I asked him what his parents had done when, as a child, he had come down with a fever. He replied that they had wrapped him in blankets to get him sweating. “Did they ever take your temperature?” I asked. He laughed and shook his head saying, “No, it was different from what is done here.” We often hear that American medicine is the most advanced in the world. This is true in some areas of healthcare, but in other areas we could use a little of the deeply rooted wisdom that still informs some of the folk medicine in the developing world. I think this particularly applies to our modern concept and treatment of the illnesses we commonly call “infections.” Read More

Grassroots rising! The Fight for Organic Food in China

China is known for many things, but food safety is not one of them! In fact, food scandals run rampant in this country of 1.3 billion, e.g., mercury in baby formula; cabbages sprayed with formaldehyde; artificial peas; used cooking oil scooped out of gutters for recycling, right along with the sewage; grilled kebabs made from cat meat; ink and paraffin used to dress up cheap noodles; pork buns so loaded with bacteria they glow in the dark, etc. According to Chinese magazineCaixin, “…these publicized food safety scandals represent only a fraction of unsafe food production practices. Hundreds of chemical food additives are pumped into products that Chinese people consume every day.”

But out of scandal, new movements are born! Activists, determined to take charge of the quality of their food, are arising from the Chinese countryside. Lifen Yang is part of this new phenomenon. She’s joined in an effort to bring organic food to Kunming, a city in the Yunnan Province of China. After graduating from University and working in business, she found a way to go back to the farm and fight for healthy, chemical-free food. Her story gives hope for a healthier food future in China.Watch the video.

Source: theperennialplate.com

Is Coffee Good for You?

Legend has it that coffee was discovered by a 9th century Ethiopian goat herder after his goats ate berries from a certain bush and became so spirited they didn’t want to sleep at night. Whatever the actual origin, coffee has been enlivening spirits and keeping people up at night for over a thousand years. Today, it’s the single most popular beverage in the world. People love it and crave it, despite the fact that a host of health problems are blamed on it, along with negative traits like smoking, stained teeth, and hyperness. New research, however, is finding a more complex picture. The drink, like other natural plants and herbs, appears to have some therapeutic benefits, when consumed in the right way.

Coffee could be the “poster child” for whole, unadulterated food. By itself, caffeine, the chemical stimulant in coffee, can be toxic, a shock to the system. But when consumed in moderation in whole food – coffee, cacao (chocolate), tea – it can be highly beneficial. Decaffinated coffee, however, lacks medicinal benefits and has little nutritional value, though it may play a role in reducing excess caffeine intake. Nature, as usual, knew what She was doing by providing the whole package. Recent studies are revealing that coffee – the right quality and quantity – can protect against a host of conditions, including Parkinson’s Disease, Type 2 Diabetes, liver cancers, Alzheimer’s, etc.

We’re talking about drinking coffee as part of a balanced diet of whole, fresh foods. Coffee should be imbibed in moderation (about 2-3 six oz. cups a day). Organic is important because coffee is one of the most heavily sprayed crops. Buy whole bean (grind it yourself; pre-ground may be rancid by the time you use it); properly dried and roasted, dark roasted is best (if it doesn’t smell pleasant and taste fresh, it’s likely rancid and poor quality). Drink black (added sugar and cream ruin benefits by spiking insulin levels and causing insulin resistance). Read More

Carrot Coconut “Coffee” Cake

  • 1 1/2 cup unsweetened, finely shredded coconut
  • 1/4 cup carrot juice
  • 1/2 – 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • pinch of ground cloves
  • 1/2 teaspoon vanilla extract
  • about 1/8 teaspoon freshly grated nutmeg
  • 1/2 teaspoon lemon zest
  • 1/2 cup raw walnuts, chopped
  • 2-3 tablespoons maple syrup
  • 3 tablespoons unrefined coconut oil, liquefied
  • pinch seasalt (opt.)
  1. 1. In a medium bowl combine the carrot juice and shredded coconut. Stir until the coconut takes on a bright orange color.
  2. Add the remaining ingredients and stir well to combine.
  3. Press the cake mixture evenly into a loaf or round pan.
  4. Place in the freezer for 2-3 hours to set. (If you have a dehydrator, you can form the batter into cookies and warm for 6-8 hours at 115 degrees.)
  5. Serve at room temperature with, if you’re so inclined, a cup of freshly brewed, organic, black coffee! Leftover cake can be stored in the refrigerator, or freezer for longer storage.