My Mom had been taking the full-stalk canned style asparagus that she pureed and she took 4 tablespoons in the morning and 4 tablespoons later in the day. She did this for over a month. She is on chemo pills for Stage 3 lung cancer in the pleural area and her cancer cell count went from 386 down to 125 as of this past week. Her oncologist said she does not need to see him for 3 months. (A Reader)

Several years ago, I had a man seeking asparagus for a friend who had cancer. He gave me a photocopied copy of an article,entitled, `Asparagus for cancer’ printed in Cancer News Journal, December 1979.

I will share it here, just as it was shared with me:

I am a biochemist,and have specialized in the relation of diet to health for over 50 years.. Several years ago, I learned of the discovery of Richard R. Vensal, D.D.S. that asparagus might cure cancer. Continue reading →

We are not in a position to vouch for the validity of the following, yet considering that lemons are of the Almighty’s creation – it could well prove to be true. This came to us as an email, hence the typical “email” type language n the earlier part of the post. (Ed.)

It’s about time someone speaks up and gives cancer patients a lease on life,,, Lemons are cheaper than surgeons… What can they loose?? God Bless the researchers who truly CARE!!!!!

This is something that we should all take seriously – just had a recent test myself that sent shivers up my spine – or near by. Even doctors are now saying that there is value in trying “LEMON”

So, a tablespoon of “real lemon” (the concentrate in a bottle) in a glass of water every morning. (Concentrate in a bottle?)

What can it hurt? Continue reading →

Pancreatic cancer warning over processed meat

Eating one sausage a day or two rashers of bacon raises the risk of pancreatic cancer by a fifth, according to research.

Scientists have found that even relatively small amounts of processed meat increase the chance of developing this deadly illness.

Pancreatic cancer is called ‘the silent killer’ because it often does not produce symptoms in early stages. Continue reading →

…rain gutters, of course! Suzanne Forsling has become somewhat of a celebrity for her ingenuity. Her resourcefulness finds a practical application for re-purposing rain gutters. Have a read:

I am from Iowa, so I have an inherent need to grow vegetables. Each winter, I dream up ways of trying to garden in Juneau’s environment which, so far, has really frustrated me.

Nothing I tried works very well. Like many homes in the Juneau area, our yard has its problems. We live near the glacier, so the soil is cold and has very little organic matter, there are lots of big trees shading it, and we have all the slugs and root maggots anyone could want, with porcupines, cats, bears and ravens meandering to boot.

There is only one side of our house that gets much sunshine, and, of course, that side of the house has the smallest yard. It is really just an alleyway between ours and the neighbors. I might eventually put in some cold frames, but can’t really afford that this year with all the extra money going to the high energy and food prices. Continue reading →

If you’re mulling ways to get more grains into your diet, think soup, writes Martha Rose Shulman in this week’s Recipes for Health.

Whole grains have higher fiber content than pasta and white rice, and because they’re slowly digested, they have less impact on blood levels of insulin than refined grains. Even light soups can be transformed into more of a main dish with the addition of whole grains.

Here are five ways to use grains like quinoa, barley, farro and bulgur in your soups. Continue reading →

~ Introduction ~
Up to the 19th-century, fat was relatively expensive and butter was a luxury. The poor lived mainly on potatoes and bread, which were cheap, supplemented whenever possible with whatever source of protein and fat they could afford. Not surprisingly, mortality was high amongst the poorer classes. To fill the gap in the market cheap substitutes for butter began to be produced in the last quarter of the Victorian era. Made from cheaper fats and coloured yellow to mimic the look, if not the taste of butter, they were called margarine. And this started, quite slowly at first, a radical change in the types of fat we, as a nation, ate. Continue reading →

With the inception of the original incarnation of this web-site, it had always been our desire to provide a ‘cookbook’ of sorts, Dr. Kelley’s Cookbook to be exact. With the exception of two posts, it never came to pass. What follows, was one of the aforementioned posts, and fittingly, excerpted from Dr. Kelley’s own personal experience in guiding people to Victory over Cancer over the past, nearly five decades. Funny how others are just now catching on to the concept of fresh, non-processed foods. (Ed.) Continue reading →