Beware of
Being “Fungated” Here’s a curiosity you might be interested in. Lannie was web
surfing and ran across this one. Notice the word “fungated” used in this
discussion about a patient with breast cancer who had her whole chest wall removed. The
link is below their paragraph. “Local recurrence in breast cancer is not uncommon after primary surgery. The local disease is extremely painful to the patient especially when it has fungated out. One such case treated by excision of the chest wall and reconstruction using latissimus dorsi composite myocutaneous flap is presented” http://www.jpgmonline.com/article.asp?issn=0022-3859;year=1987;volume= 33;issue=1;spage=37;epage=8;aulast=Bhathena Now, here’s the interesting part. I snatched the word “fungated”
from this sentence and dropped it in Google and it returned 1,280 hits. So
far, most of them that I have checked are about cancer and the “fungated”
problems people have, before or after being treated for cancer. A few of those sites seem
to be herbal companies, claiming their products are never fungated. From the context, I
would then assume this new word (it does not appear in any dictionary I have or have
access to online) means that something either has a fungus in it, is exposed to fungus, or
is fungal in nature. This, of course, made me wonder if we are on the verge of a real
breakthrough here? Have the doctors finally caught up to those who have been talking about
this for years? Or do you think they will keep their blinders on for some time to come,
assuming this to be a post-operative aberration? I had to ask Dr. Holland, to which he
replied: Sometimes they use that word to describe how the cancer has spread, almost with “tentacles” out through the tissues (other examples: a “fungating mass”, fungus-like growth, etc). It’s ironic, however, that the terms they use may be describing the real problem, and they don’t even know it! – David A. Holland, MD Isn’t that interesting? Doctors have a different definition of
words than the other folks, which I suppose is not too hard to grasp, given that most all
government (and government-directed) operations insist on using words differently than the
dictionary defines them (see IRS and words like “income” or “remuneration”).
In any case, Dr. Dave says that, unfortunately, the doctors do not mean that any fungus
was involved in their cancers – simply that the cancer looks like a spreading
fungal mass. I have seen some of the medical photos and I would say those cancers are
indistinguishable from a fungal colony (pictures deliberately not supplied here to save
those with weak stomachs, though you too can find them on the web). If it looks like a
fungus, if it acts like a fungus, what do you suppose it might really be? Single
People and Healthy Food Several of our readers are single people and it occurred to me that,
back when I was one of you, the very thought of making balanced healthy meals several
times a day was “just too much work.” Yes, even the professor has a bit of a
lazy streak. J Eating by yourself poses many challenges to achieving a nutritionally
sound diet. For one, food simply tastes better when you’re enjoying it with someone
you want to be around. In our society, food is not just about sustenance, but also about
the pleasurable experience of the mealtime. When you have the luxury of enjoying someone’s
company at meals, mealtime becomes that much more pleasurable. When you find yourself
eating alone, however, you might not enjoy your meals as much and might even avoid making
a healthy meal for yourself. After all, to nuke a frozen pizza is easier than following a
lengthy recipe for just one person (and most recipes in cookbooks are for four or more
people, or you will have considerable leftovers). Obviously, there is less incentive to cook full meals as a single
person. Maybe you’ve spent years cooking well-rounded meals for a family and cooking
for one is just not the same. Or maybe your significant other was in charge of the cooking
and you don’t know where to begin in the kitchen. Because of these obstacles, many
single people swap three balanced meals for grazing on unhealthy snack foods, eating junk
food at the local choke-and-puke, or even skipping meals entirely. I used to do all three
of those. Does it really make a difference whether you grab something out of
the refrigerator or sit down for three (or more) meals a day? Yes, particularly as you get
older. Healthy eating can reduce your risk of obesity, type 2 diabetes, heart disease,
cancer, and a number of other chronic “diseases.” And your risk for developing
these diseases increases significantly as you age (not just additional infirmities with
age, but the fungi/mycotoxins build-up over the years). A healthy diet also provides you with the energy and nutrients you
need to stay healthy. Eating healthfully will not only help you ward off obesity and
chronic diseases, but it can even help prevent depression and keep your mind sharp. To
improve the nutritional quality of your diet, try these tips:
Now let’s get on to the rest of those recipes. Vegetable
Recipes for Phase I Mashed Veggies 1 handful
broccoli florets (a Lannie-sized hand, of course) J 1 handful
cauliflower florets 1 large turnip,
cut into ½ inch cubes 1 large carrot,
sliced into ½ inch pieces 3 garlic
cloves, peeled 2 tablespoons
butter Salt, pepper
and Mrs. Dash ® seasoning to taste Combine vegetables in a saucepan and cover with water. Bring to a boil and cook until vegetables are very tender (or steam them, rather than boiling). Drain and put in a large bowl. Add salt, pepper, Mrs. Dash seasoning and butter. Beat on medium speed of electric mixer until well-blended. Taste and adjust seasonings if necessary. Dill Spiced Carrots (again, the black font is from Doug’s
cookbook) 2 cups baby carrots (or
large carrots, peeled and sliced into ½ inch slices) ¾ cup water Pinch of salt 1 tablespoon butter 1 tsp dillweed Place carrots, water and
salt in a large non-stick skillet and bring to a boil. Reduce heat to medium, cover and
cook for about 5 minutes, or just until carrots are tender. Add a little water to the
skillet if it begins to dry out, but only enough to prevent scorching. Add butter to the
skillet and raise the heat to medium-high. Cook, stirring frequently for another minute or
two, until most of the liquid evaporates. Sprinkle on the dill, toss gently and serve hot. Creamed Onions 1 large onion, sliced 1 clove garlic, minced ¼ cup butter ½ cup sour cream Pinch of salt Dash of pepper 1 tsp dried dillweed Sauté onion and garlic in butter in a large skillet until tender.
Reduce heat, stir in sour cream, salt, and pepper. Cook over low heat until thoroughly
heated. Sprinkle on dill as a garnish. Stir-Fried Cabbage 1 ½ cups shredded
cabbage (all green or green and red) 1 tablespoon olive oil 1 tsp sesame oil 1 garlic clove, minced ½ tsp grated fresh
ginger root ½ cup chopped green
onions 1 to 2 tsp sesame seeds Heat olive and sesame
oils in a wok or deep skillet over high heat. Add garlic and ginger root and cook for a
few seconds. Add cabbage and stir fry for 2 to 3 minutes or until cabbage is just
crisp-tender. Place in serving bowl and sprinkle with sesame seeds. Lemon-Herb Broccoli 1 cup broccoli florets 1 tablespoon lemon juice 2 tablespoons olive oil Pinch of salt Herb of your choice (basil is very good,
as is thyme) Stir-fry broccoli or steam until just
heated through (you don’t want it soggy). Combine lemon juice, salt, olive oil and
herbs in a small bowl and whisk until creamy. Drizzle over hot broccoli. Broccoli with Cashews 1 large bunch fresh
broccoli 2 tablespoons minced
onion 1 cup roasted cashews 2 tablespoons butter 1 cup sour cream ½ tsp apple cider
vinegar ¼ tsp salt ½ tsp paprika Stevia to taste
(optional) Preheat oven to 325
degrees. Boil broccoli briefly until crisp-tender. Sauté the onion in butter. Stir in
sour cream and remaining ingredients, except the cashews. Layer broccoli in a buttered
casserole dish and cover with sauce. Sprinkle with cashews and bake uncovered for 20 to 25
minutes. Fried Shredded
Carrots 2 carrots, shredded 2 tablespoons olive oil 1 tsp minced garlic Salt and pepper to taste Heat oil in skillet over
medium heat. Sauté garlic for 1 minute. Stir in carrots and fry for a few minutes, until
carrots are just beginning to get tender. Add salt and pepper to taste, and serve hot. Sauces and
Condiments for Phase I Everything Sauce This sauce is good on absolutely anything. Put it on any kind of
vegetables, or meat, or salad. 1 tablespoon lemon juice 2 tablespoons olive oil pinch of salt large pinch of herb or spice of your choice, depending on what you’re
using it for Combine ingredients in a small bowl and whisk until creamy. Pour over
vegetables or toss in salads. Cocktail Sauce (adapted from Elaine McBee’s
“ketchup” recipe) 3 oz tomato paste (1/2 can) 4 oz V-8 juice 1 tablespoon onion powder ½ tsp garlic powder ¼ tsp apple cider vinegar 1 tsp salt dash of pepper dash of paprika Whisk all ingredients together
in a bowl until well blended. Store in a covered glass container in the refrigerator.
Makes about 1 cup. This sauce is good with any kind of meat or seafood. Creamy Cucumber Sauce 1 medium cucumber ½ cup sour cream 1 tsp grated onion 1 tablespoon lemon juice ½ tsp pepper Peel and seed cucumber.
Grate enough cucumber to measure ½ cup. Combine this with the sour cream and remaining
ingredients, stirring well. Cover and chill. (Try this with yogurt instead of sour cream
for a low-fat sauce or dip.) Cashew Almond
Breading 1 cup roasted cashews 1 cup raw almonds Place nuts in a food
processor or grinder and grind to a texture resembling fine bread crumbs. Store in a
zip-lock bag in the freezer or refrigerator. Use this mixture instead of bread crumbs to
“bread” fish, pork chops, chicken, etc. Stuffed Celery 1 8-oz package cream
cheese, softened ¼ cup finely chopped
walnuts 20 small green olives,
chopped 2 tablespoons sour cream
or yogurt Celery stalks Mix the cream cheese and
the sour cream or yogurt together until well blended. Stir in the walnuts and chopped
olives. Spread the filling into the celery stalks. Store leftovers covered in the
refrigerator. Hot Ginger Tea 1 2-inch knob of ginger,
finely chopped or grated 2 cups water Combine ginger and water
in a saucepan and boil for 10 minutes. Strain and drink immediately. Makes a perfect
after-dinner tea. Dessert Recipes for Phase I
Applesauce (slightly adapted) 2 to 4 tablespoons
butter 3 lbs Granny Smith
apples, peeled, cored and thinly sliced 2 tsp lemon juice Stevia to taste Cinnamon Heat butter in heavy pot
over medium heat. Add apple slices and sauté 2 minutes, stirring apples so they are
well-coated with butter. Add the lemon juice, cover tightly and cook over low heat,
stirring often, for 25 – 30 minutes or until apples are very tender. As the apples
cook, check the pan from time to time and if it looks dry, and a couple tablespoons of
water. Mash the cooked apples with a few drops of Stevia and cinnamon to taste. WAHOO! Cheesecake Crust: 2 cups walnuts or almonds
3 tablespoons melted butter
2 teaspoons cinnamon
Stevia (optional) Filling: 12 oz cream cheese, softened
2 eggs
1 tablespoon lemon juice
½ cup heavy whipping cream
2 tablespoons cinnamon
Stevia to taste (go sweeter than you might think) To make the crust, grind
the nuts to a very fine consistency and combine with the rest of the ingredients. Pat into
a pie plate and bake at 350 degrees for 10 to 12 minutes. While the piecrust is
cooling, combine the cream cheese, lemon, Stevia, and one egg in a large mixing bowl. Stir
until well blended and as lump-free as possible (use the electric mixer if you have to).
Add the second egg and mix thoroughly. Fold in whipping cream with a wooden spoon or a
rubber spatula until just mixed – do not overbeat. Pour filling into cooled crust and
bake at 350 degrees for 35 to 40 minutes, or until a toothpick inserted in the center
comes out clean. Remove from oven and let cool to room temperature, then refrigerate for
at least 2 hours or overnight. Serve with sliced berries. Green Apples in
Yogurt Sauce ½ cup plain yogurt ½ cup sour cream Stevia to taste ½ tsp cinnamon 4 Granny Smith apples,
peeled, cored and sliced Mix yogurt, sour cream,
Stevia and cinnamon in a bowl. Pour over chilled apples and serve cold. This makes 4
servings – for one serving, use one apple, 2 T yogurt, 2 T sour cream, dash of
cinnamon and Stevia to taste. Vanilla Yogurt ½ cup plain yogurt ½ tsp vanilla extract 10 drops liquid Stevia Blend together in a bowl. Add berries if you like. Sliced strawberries
are very good with this. I am currently (as I type this) experimenting with a frozen yogurt,
flavored with vanilla and Stevia. If it works, I’ll pass on that recipe, too. You
have to have an ice-cream freezer to make it, but we picked up an electric one at Wal-Mart
for $16.00 last time we were there, so it’s not a huge financial setback, and it
might just satisfy that “need” for ice cream. I know many people are having
trouble giving up their ice cream. Let’s face it, if there’s a comfort food that
doesn’t hurt you, why not? J More recipes? These were a “starter” set, and we can’t
turn this entire newsletter into a cook book. Hundreds of Phase I recipes are available in
Doug and Jami’s cookbook, “Eating Your Way to Good Health,” available at www.knowthecause.com . I know Elaine McBee has
also made a “Phase” cookbook and is working on a second one. Maybe we can all
ask nicely and see if she’ll sell us a copy. J A Note About
Stevia
You can find Stevia at most health food stores in either a powdered
concentrate form, a liquid concentrate form, or in packets that include a filler so they
can be used as the equivalent to packets of sugar. We’ve tried both the packets and
the liquid Stevia, and the liquid is by far the better of the two. The packets have
something in them that makes them very “herby” fragrant, so they’re no good
to put in drinks that you don’t want a flowery flavor in. The liquid Stevia is very sweet (100 times sweeter than sugar) and you
only need to use it a few drops at a time (e.g., 2 to 4 drops will sweeten a cup of tea or
coffee). Play with it a little until you get a feel for it. There’s a slight
aftertaste like a sugar substitute, but it’s not that noticeable. The good thing is
that even though it tastes sweet, there’s absolutely no sugar in it (it’s purely
a plant extract), and there are no nasty chemicals in it like there is in aspartame,
Equal, Splenda, etc. During your Phase I time, use only the Stevia for sweetening anything. Once you go to Phase II, keep using the Stevia, but you can also have a little honey now and then as well. Drug Humor I think I’ll use some of Mike Adams’ humor for awhile to
fill in these tiny white spaces at the end of each newsletter. He said I could use this
stuff as long as I credit the Health Ranger at: http://www.NewsTarget . These things are Daffynitions. Medheads: People who take multiple prescription drugs on a daily basis and, as a result, suffer from brain fog. They can be young (ADHD, depression drugs), middle-aged (cholesterol drugs, diabetes drugs) or elderly (Alzheimer’s drugs, osteoporosis drugs, etc.). These are the people you see on the road who drive for ten miles with their turn signal on, who swing wide into the left lane before making a right turn, and who take four full seconds to accelerate after the traffic light turns green. Medheads. Not to be confused with Deadheads (who are actually a lot more fun to talk to). |