What’s new in the Rethinking Cancer Newsletter #43
* A new link on our Resource page! Readers have been asking us to recommend various products that would be helpful for creating a more healthy lifestyle, e.g., juicers, water distillers, cookware, etc. So we’ve decided to suggest some high quality items from responsible companies that we’ve had experience with over the years. Of course, there may be many other items of comparable quality available from other sources, but at least this is a place for you to get some ideas and start looking. We have no vested interest in these products, though some companies have offered to make a small donation to FACT, if someone should purchase them via the link. There is no obligation at all to you to go through these links. A few companies are offering a small discount for buyers via a special FACT code. So, without further ado, here’s our brand new
FACT Product Guide!
* The launch of our first crowd fundraising campaign on IndieGoGo – the unique social media website that helps nonprofits like us, or anyone else around the world with a mission, spread the word. Our goal is to raise funds to help us continue our educational endeavors, including expanding support for our doctor training programs which are so essential to the success of patients on a Biorepair-type program. Many doctors have told us that they are very are interested in learning more about biologically sound, nontoxic approaches, but find it extremely difficult to get competent information and instruction.
Our IndieGoGo campaign ends December 1st. We hope you’ll take a look, share with friends and, perhaps, contribute (don’t forget to check the “Rewards” column). And, as always, thanks so much for your support!
To your health!
Foundation for Advancement in Cancer Therapy (FACT™)
P.S. Do keep in touch on Twitter, Facebook and our YouTube channel!
The Role of Light in Human Health
By Patricia McCormac
A nutrient, that travels at a speed of 186,000 miles a second from a source 93 million miles away, rates with food, water and air as part of the life-support system on earth.
It is light from the sun.
But light also comes from manmade sources, and therein lies a number of problems. The wrong kind of artificial light can make students irritable in school, reduce production among factory workers and make office workers sluggish. Studies show that the lack of the right kind of light can also interfere with calcium absorption in the elderly and contribute to brittle bones. Read More
Be Kind To Your Produce
According to the U.S. Department of Agriculture, Americans throw out 14 % of the food they buy – NOT including leftover food scraped from plates. The loss is largely a result of food spoilage due to incorrect storage, so here are a few tips for getting more bang from your fruit and vegetable bucks:
Apples – Store them on the counter. After 7 days, move any uneaten apples to the refrigerator. In the fridge or out, don’t store near most other uncovered fruits or vegetables – the ethylene gases produced by apples can ruin them (making carrots bitter, for example). The exception: if you want to ripen plums, pears and other fruits quickly, put an apple nearby for a day or so.
Artichoke – Refrigerate whole for up to 2 weeks.
Asparagus – Store them upright in the refrigerator in a plastic bag in an inch of water, or with a damp towel wrapped around the base. They’ll stay fresh 3 to 4 days that way.
Bananas – Store on the counter. Refrigerate only when ripe – they’ll last for another 2 days or so, though, if you peel and freeze them in a freezer bag, they’ll last for months and be easily accessible to toss into smoothies. Read More
Fructose – More Than a Little Is Too Much
Never before in the history of humankind has sugar, in one form or another, been consumed on the level that it is today. Americans take in on average 130 pounds a year – 5 times the amount eaten 100 years ago; world consumption has tripled in the past 50 years. After all, it’s cheap, highly addictive and present in virtually 80% of all foods sold in supermarkets around the globe. The problem is our bodies can’t handle it!
The primarily villain is fructose. All sugars contain about half glucose, half fructose. Glucose is the basic source of energy for the whole body; fructose provides the sweetness and little else. Glucose without fructose, is starch, as in rice, yams, potatoes. It can be metabolized by nearly every cell in the body or stored as glycogen for energy reserve so, if we’re starving, our bodies are adapted to draw on those stores for survival. (Of course, most people are not starving yet consume large amounts of starches, which then becomes a problem….).
Fructose is another story. In itself it’s not bad – it’s the massive doses that make it toxic. Like alcohol, fructose can only be metabolized in the liver where excess stresses that vital organ to convert it to fat. The constant whammee! delivered to the liver sets up insulin resistance: blood glucose rises, as the pancreas struggles to release extra insulin which can then drive cancer growth and block the satiation response, producing a false sense of starvation and the message: eat more! The vicious cycle elevates uric acid levels, raising blood pressure, stressing the kidneys along with other essential organs and leading to chronic, low-level inflammation that is at the core of our epidemic of degenerative diseases, like obesity, heart disease, cancer, diabetes, accelerated aging, possibly dementia. Read More.
Raw Pear Sauce – Just Sweet Enough
Pears at the peak of ripeness can satisfy your sweet tooth without frying your pancreas or liver. Rich in fiber, they’re loaded with vitamins and minerals, as well as flavonoids and phytonutrients which help reduce the risk of Type 2 Diabetes, heart disease, cancers (especially colorectal, esophageal, gastric). Puréed pears are easily digested and an excellent first baby food. Pear sauce is a simple alternative to applesauce:
2 or 3 very ripe organic pears, washed, unpeeled, cored and sliced
about 1/4 inch slice fresh ginger root, peeled and minced
few dashes ground allspice or clove
about 1/4 cup pure water (preferably distilled) or herbal tea, such as peppermint or
hibiscus
topping (opt.): whole plain yogurt, few dashes ground cinnamon, whole raw walnuts or
pecans
Put all ingredients in a blender (except yogurt, cinnamon, nuts) and purée to applesauce consistency. If too thick, add a bit more liquid; too thin, add more pear slices. Serve with a dollop of whole yogurt, a sprinkle of cinnamon and a whole nut on top. Keeps 3-4 days in the ‘fridge. Makes 4-6 satisfyingly sweet servings.
