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The Gerson Institute E-bulletin
July 2010
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| Greetings! |
Summer has officially arrived! With a cloudy southern California month ending, here at the Gerson Institute we have much more than just the sun to look forward to. The birds outside are tweeting and so are we. The Gerson Institute is back up and tweeting on Twitter. By following us you can stay in the loop on all things Gerson, including events, recipes, new videos, and fun facts!
We are also very excited to announce that our bi-monthly newsletter Healing News has a new graphic designer-- Sharon Taylor, who has done countless hours of volunteer design work for us including our 12 page informational booklet. You can download a free copy of our newly designed newsletter by clicking the link below (Click save if you'd like to keep it).
If you enjoy this free issue, please consider becoming a subscribing member! As a member, you will recieve a years subscription to our Healing News, filled with much more information than we can fit into our e-bulletins, including patient stories and articles written by Charlotte Gerson. In addition to staying informed about your health, your tax deducable membership donation will help us continue to provide life saving information to people across the world.
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| June Gerson Basics Workshop | |
Seventy-five people from all over the U.S. attended the workshop, our largest group yet. Many had just heard about the Gerson Therapy through watching documentaries such as The Beautiful Truth or Food Matters. Some had relatives with cancer who wanted to learn how to get them started on the Therapy. There were quite a few nurses in attendance, including two from Kotzebue, Alaska who were sent by the Maniilaq Association that provides health, social and tribal services to Northwest Alaska. They came with a tribal doctor, who said "I know for a fact that this workshop will go a long way in helping and healing people from all over the world."
 We heard moving testimonials from two patients who had melanoma. Dr. David Kennedy gave a fascinating presentation on causes, prevention and treatment of gum disease, periodontal disease, and the hazards of fluoride and mercury fillings. Perhaps the most innovative addition was the giant rear projection screen used to give close-up looks to everyone in the audience of our demonstrations on cooking, juicing, coffee enemas, castor oil and clay packs. We also gave attendees a hands-on opportunity at making carrot apple juice with a Norwalk juicer. With the careful guidance of Gerson Institute instructors not a single fiber of carrot pulp splattered the walls!
Our next Gerson Basics Workshop will be held in October. We will post the date on our website as well as in next month's Ebulletin. Be sure to register early as we will fill up fast. In fact over 30 were already signed up before our June class was even over. To see more photos from the June class visit our facebook page. |
| The History of Carrots |
 The following is from the Grimway Farms website www.grimmway.com which talks about how carrots have been used to treat cancer since the time of the Ancient Greeks:
Carrots originated 3000 years ago in Central Asia and the Near East, slowly migrating into the Mediterranean area. Originally, carrot roots were white, yellow, green or purple in color but not orange! Their first use was medicinal rather than as a food product. Ancient Greek physicians prescribed carrot root and juices to treat cancer, indigestion, snake bites and skin ulcers. Roman citizens ate their carrots only when they weren't feeling well. Carrots were supposed to keep the digestive tract neat and clean, aid in lowering the amount of gas in the large intestine and improve night vision. Although the exact origins of the orange carrot are not precisely known, it is believed that they were first developed in the 1600's by the Dutch. All modern carrots are directly descended from Dutch-bred carrots. Carrots are members of the umbelliferous family, which includes celery, parsnips, caraway, fennel, dill and chervil. |
| July Special | |
July Special
"Healing The Hopeless" $19.95
 Howard Straus, the grandson of Dr. Max Gerson (originator of the Gerson Therapy), chronicles Dr. Gerson's life. It discusses the development of his world-famous dietary therapy and the struggles this medical pioneer faced as he challenged orthodox medicine with his nutritional protocol. This inspiring and uplifting biography follows Dr. Gerson through Nazi persecution, then persecution in the United States from the medical establishment, the continuation of his work despite the opposition, his questionable death and finally the present, where daughter Charlotte Gerson and the Gerson Institute work to continue his legacy and vision.
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Guy Herald Cookware | |
Guy Harold Cookware |
Special Thanks to Guy Herald, owner of Guy Herald Cookware, for donating large pots for our events. He has top quality waterless cookware for Gerson patients and offers them a special discount.
(760) 505-7057
Gerson foods need to be prepared with low heat and slow cooking, using waterless cookware, to preserve nutrients as much as possible.
Dr. Gerson describes this method as follows: Vegetables and fruits should "be stewed in their own juices to avoid the loss of minerals easily dissolved in water during cooking. The best way to prepare vegetables is to cook them slowly for one and one-half to two hours, without water.
You may also use some stock of soup or else sliced tomatoes may be added to the vegetables. Onions, leeks and tomatoes have enough liquid of their own to keep them moist while cooking. Saucepans must be tightly covered to prevent steam from escaping. Covers must be heavy or close fitting."
(from A Cancer Therapy, Results of 50 Cases, pgs. 23-24)
The slow cooking process also preserves the natural flavor of the vegetables and keeps them easily digestible. Under fast cooking with excessive heat, the cells burst, the minerals go out of their colloidal composition and become more difficult to be absorbed. A stainless steel heat diffuser may be placed under the pot when using gas stoves or old electric stoves that do not emit constant heat, to prevent burning.
The following is a sample recipe using waterless cookware:
Zucchini With Onion and Squash
4-6 Zucchini in thick slices
2-3 Yellow Squash
1 large Yellow Onion chopped
Garlic Cloves (to taste)
Layer in a cooking pot in the order of
Onion, Squash, then Zucchini.
Place on stove at medium heat for 2-3 minutes.
Lower heat to lowest setting and use a heat diffuser if needed.
Cook for 1-1 1/2 hours until Zucchini melts in your mouth.
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Your Comments | |
Thank you. Thank You all for all that Dr. Gerson and your organization have done for all of us. I would like to say that I am here to help your cause in any way I possibly can. GOD blesses you all.
- Daniel Marino, YouTube subscriber
 I am a medical doctor who was (at the Gerson Institute) for a personal medical consultation several years ago. I am ten years free of breast cancer now!!! And also I could have a son after five years of strict dietary detox. I am still doing the simple basis of your Therapy.- Dra Veronica Gigea from Argentina
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