Foundation for Advancement in Cancer Therapy

Non-Toxic Biological Approaches to the Theories, Treatments and Prevention of Cancer

The Foundation for Advancement in Cancer Therapy (FACT) founded in 1971, is a federally approved 501(c)(3) organization. All proceeds from donations, sale of the DVD, and the books Triumph Over Cancer, Rethinking Cancer, and Detoxification are tax deductible. Your contributions help to fund FACT's educational efforts.

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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.
  • Avocados - Ripen on the counter. Can be stored in the refrigerator for 3 to 4 days once ripe.
  • 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.
  • Beets - Remove green tops an inch or two above the crown. Refrigerate beets in a plastic bag to prevent moisture loss, which leads to wilting. They'll last 7 to 10 days. Refrigerate greens separately, also in a plastic bag.
  • Berries - Refrigerate berries, unwashed and in their original container. Blueberries and strawberries should keep for 5 to 7 days; more fragile raspberries and blackberries up to 2 days.
  • Broccoli - Refrigerate in a sealed plastic bag. Will keep for 3 to 5 days.
  • Carrots - Refrigerate in a sealed plastic bag for up to 3 weeks.
  • Cauliflower - Refrigerate stem side down in a sealed plastic bag. Will last 3 to 5 days.
  • Celery - Refrigerate 1 to 2 weeks in a sealed bag. Keep it in the front of the refrigerator, where it's less apt to freeze.
  • Citrus fruits - Store oranges, lemons, limes, and grapefruit on the counter. They can last up to 2 weeks.
  • Corn - Refrigerate ears still in the husk. They'll last up to 2 days.
  • Cucumbers - Refrigerate, either in the crisper or in a plastic bag elsewhere in the fridge. They'll last 4 to 5 days.
  • Garlic - Store in the pantry, or any similar location away from heat and light. Will last up to 4 months.
  • Green beans - Refrigerate in a plastic bag for 3 to 4 days.
  • Green onions - Refrigerate for up to 2 weeks.
  • Herbs - Fresh herbs can last 7 to 10 days in the refrigerator. "When I use fresh herbs and store them in my refrigerator at home, I keep them in air-tight containers with a damp paper towel on the top and bottom," says Raymond Southern, the executive chef at The Back Bay Hotel in Boston. "This keeps them fresh."
  • Leafy greens - Refrigerate unwashed. Full heads will last 5 to 7 days that way, instead of 3 to 4 days for a thoroughly washed one. Avoid storing in the same drawer as apples, pears or bananas, which release ethylene gases that act as a natural ripening agent.
  • Mushrooms - Take out of the package and store in a paper bag in the refrigerator, or place on a tray and cover with a wet paper towel. Eat within 2 to 3 days.
  • Onions - Stored in the pantry, away from light and heat, they'll last 3 to 4 weeks.
  • Peaches - Let them ripen on the counter in a paper bag punched with holes, away from sunlight. Keep peaches (as well as plums and nectarines) on the counter until ripe, and then refrigerate. They'll last another 3 to 4 days.
  • Pears - Store on the counter, ideally, in a bowl with bananas and apples, and then refrigerate after ripening. They'll be good for another 3 to 4 days.
  • Peas - Refrigerated in a plastic bag perforated with holes, they'll last 3 to 5 days.
  • Peppers - Refrigerated, they'll last 4 to 5 days.
  • Potatoes - Store them in the pantry away from sunlight and heat, and they'll last 2 to 3 months.
  • Radishes - Refrigerate. Eat within 10 to 14 days.
  • Summer squash - Refrigerate in a perforated plastic bag. Use within 4 to 5 days.
  • Tomatoes - Spread them out on the counter out of direct sunlight for even ripening. After ripening, store stem side down in the refrigerator and they'll last 2 to 3 days.
  • Tropical fruit - Mangoes, papayas, pineapples and kiwifruit should be ripened on the counter. Some people ripen mangoes in a paper bag in a cool place, and then refrigerate them for another 2 to 5 days.
  • Watermelon - Whole melon kept at room temperature on the counter lasts up to 2 weeks. Once cut, refrigerate and eat within a day or 2 for peak freshness.
  • Winter squashes - Store on the counter for up to 2 weeks.


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