Wednesday, December 17, 2008

Heinerman on Beet Root and Recipe for Beet Kvass





Food Chemotherapy for Cancer

For several years now I've served as editor of an annual publication, Folk Medicine Journal. It covers all manner of alternative medicine topics, but from a strictly "hands-on, do-it-yourself" approach. In the first volume was an English translation of an original article representing the research of an Hungarian physician, Dr. Alexander Ferenczi, which he conducted on hundreds of patients between 1955 and 1959.

What was so remarkable about his work was that he used an ordinary food for the remission of many different types of cancer. This "beet root chemotherapy" has been used with amazing results since then by other qualified doctors. I've excerpted some of the more important points from the original research report.

"Since October 1950, we tested in our department [for Internal Diseases at the District Hospital in Csoma, Hungary] the tumor-inhibiting action of beetroot . . . We gave this to [cancer] patients raw, finely grated 200 grams [7-8.5 ounces] spread over the day after meals....If the patient could not take it in this way, the grated beetroot was pressed by means of a handpress ... 1 kilogram [2 1/4 lbs] beetroot yielded approximately 300 milliliters [about 1/2 pint] juice, which the patient also took, spread over the day after meals.

"...I tried the above mentioned treatment also on other patients. Naturally, all the patients were inoperable...and other forms of treatment were ruled out. Up to now, I had 22 patients of this kind: ten with tumor of the lung, four with cancer of the stomach, two with cancer of the breast, with metastasis after an operated cancer of the lip, one with cancer of the prostate, one with cancer of the uterus, one with cancer of the skin . . . .The treatment with beetroot was started on many more patients; however, only a few were able to continue the treatment over a longer period. Those suffering from cancer of the liver or stomach in particular were not able to tolerate continued consumption of the [fresh] beetroot.

"The result was that out of 22 patients, 21 showed an improvement, manifesting itself by a shrinking of the tumor, a gain in weight of 3-11 kilograms [6.5-24 1/4 lbs.]...and also an improvement in appetite and general state of health. Unfortunately, after three to four months, the patients stopped taking the beetroot whereupon after two to three further months, their condition started to deteriorate.

"Experience gained up to now points to the fact that beetroot contains a tumor-inhibiting (anti-cancerous) active ingredient. However, for the present, no clue has been found as to the nature of this active substance. One thing is certain: beetroot is fairly stable because it acts when taken orally; therefore, digestion does not harm it. The very apparent red color may suggest that the active substance is the coloring matter. Treatment with beetroot presents several advantages over the rest of the medication used in the treatment of cancer. Firstly, because it is non-toxic and one can administer red beetroot in unlimited quantities. Also, there are unlimited supplies of beetroot at our disposal. We have therefore endeavored to administer to the patient this active substance in the most concentrated form and in the largest quantitites possible ...."

There is only one source in the United States for the concentrated form that Dr. Ferenczi employed in his many successful cancer treatments. It is organic beet root juice powder available in bulk from the following company: Pines International, P.O. Box 1107, Lawrence, KS 66044 (1-800-642-PINE). One level tablespoonful in 8 fluid ounces of water or juice of some kind (liquid chlorophyll is the best) every morning before breakfast will dramatically increase a person's resistance to cancer. However, in the event that some kind of cancer is already present, then this amount should be doubled or even tripled each day, but always taken with meals and never on an empty stomach. Due to the increased intake, the stomach or liver may reject some of it unless accompanied by other solid food.

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Beets are quite potent buggers. You may have noticed that they go in red and come out red too. They're the only food that does that, I think. Here's some information and a recipe from Sally Fallon's Nourishing Traditions cookbook for Beet Kvass:

From the interlineal margin notes:

Professor Zabel observed that sick people always lack digestive juices, not only during the acutye phase of their illness but also for a long time afterwards. In addition, he never saw a cancer victim that had a healthy intestinal flora . . . . Thus, the different lacto-fermented foods are a valuable aid to the cancer patient. They are rich in vitamins and minerals and contain as well enzymes that cancer patients lack. Of particular value are lacto-fermented beets, which have a very favorable effect on disturbed cellular function. Many scientific studies have demonstrated that beets have a regenerating effect on the body. Annelies Schoneck, Des Crudities Toute L'Annee.

No Ukrainian home was ever without its "beet kvass." The kvass was always handy and ready when a pleasing, sour flavor had to be added to soups and vinaigrettes. Lubow A. Kyivska, Ukranian Dishes

Truly the vegetable kingdom contains our best medicines . . . . [The vegetables] are not only beautiful to look at but filled with healthful properties, chief of which are their natural vitamins and trace elements. But only if they are used. Did you know that a stalk of celery or a serving of fresh salad greens has more vitamins and minerals than a box of synthetic vitamin tablets? Henry Bieler, MD, Food is Our Best Medicine

BEET KVASS

Makes 2 quarts

3 medium or 2 large organic beets, peeled and chopped up coarsely

1/4 cup whey

1 tablespoon sea salt

filtered water

This drink is valuable for its medicinal qualities and as a digestive aid. Beets are just loaded with nutrients. One 4-oz glass, morning and night, in an excellent blood tonic, promotes regularity, aids digestion, alkalizes the blood, cleanses the liver and is a good treatment for kidney stones and other ailments. Beet kvass may also be used in place of vinegar in salad ressings and an addition to soups.

Place beets, whey and salt in a 2 quart glass container. Add filtered water to fill the container. Shake well and cover securely. Keep it at room temperature for 2 days before transferring to refrigerator.

When most of the liquid has been drunk, you may fill up the container with water and keep at room temperature for another 2 days. The resulting brew will be slightly less strong than the first. After the second brew, discard the beets and start again. You may, however, reserve some of the liquid and use that as your inoculant instead of the whey.

Note: do not use grated beets in the preparation of this beet tonic. When grated, beets exude too much juice, resulting in a too rapid fermentation that favors the production of alcohol rather than lactic acid.

Eat yer beets, kids. They're good for you. Or, drink your beet juice. I make the beet kvass using Fallon's recipe and I love the stuff. It's tangy and sour and invigorating. I haven't made it in a while, so I'm due. Remember, the beets should be organic!

HM

3 comments:

Medical Treatment for Tinnitus said...

Thanks for sharing this recipe.

Patricia said...

You're welcome! Try it, it's tasty.
HM

Laurie said...

I know I'm late commenting on this, but I just came across the post. I made my first batch of beet kvass recently, and the first brew was really salty. The second brew with the same beets was better. How is it supposed to taste, and should I possibly take the first batch out of the fridge to ferment a little more to develop the flavors?