View Full Version : Mead as an anti cancer agent

01-09-2006, 07:14 PM
I was helping our library at work test out a software install of Scifinder (software that allows you to search databases for scientific references). On a whim I tried mead and found a scientific article done 1994 where Lithuanian mead...

Edit: Darnnit. cut and paste from the software didn't work (it seemed to). I'll see if I can find the abstract again...
Edit 2: Here it is. Dang, looks like they patented it:

Lithuanian mead drinks as prophylaxis against cancer. Semenas, Valentas; Semeniene, Vida-Bronislava; Valaviciene, Janina; Valavicius, Juozas. (Lithuania). Lith. (1994), 10 pp. CODEN: LIXXFS LT 3004 B 19940825 Patent written in Lithuanian. Application: LT 92-120 19920909. Priority: . CAN 126:14752 AN 1996:753878 CAPLUS

Patent Family Information

Patent No. Kind Date Application No. Date
LT 3004 B 19940825 LT 1992-120 19920909

Priority Application
LT 1992-120 19920909


The mead drinks "Stakliskes" or "Bociai" are of value as neoplasm inhibitors. Thus, expts. with white rats and mice show that these drinks have antitumor activity (av. inhibition of tumor growth 44-45% against sarcoma 45, 47-55% against Lewis lung carcinoma) and enlarge splenic mass 42.8%. The animals were made to drink 0.125 to 1.5 mL doses of the meads on various schedules.

01-09-2006, 07:22 PM
Oskaar must be the healthiest man alive. ;)


01-10-2006, 12:35 AM
Let's not confuse Lithuanian with Croatian :P
Drink mead for your health! Woo Hoo!!!!

Brewbear - runs to get his "dose" of mead

01-10-2006, 01:05 AM
Well I guess next time im asked what im doing with allot of honey and why im taking so much time in the kitchen, I can answer “Im curing cancer” with an of truth. :-\

Im a university student so I get free access to allot of journals, I should have a look when I remember how to get access to them.


01-10-2006, 02:44 AM
I just have to wonder what kind of test animals they used...(picturing drunk hamsters)
And what is the equivilant dose...er...liters per killogram would be it right?

01-10-2006, 08:59 AM
I just have to wonder what kind of test animals they used...(picturing drunk hamsters)
And what is the equivilant dose...er...liters per killogram would be it right?

Hmm, I wonder if given a choice, would hampsters choose mead over food? :D

01-10-2006, 10:20 AM
Depends on what the food was...

Is there a Swiss Cheese Mead ? ? ? ?

Dan McFeeley
01-10-2006, 12:00 PM
Coming back to this thread . . .

Here's a couple of recipes for Lithuanian mead, given to me by one of my co-workers Casmir Petkunas. They're taken from a cookbook put together from ethnic Lithuanians in the Chicago area, maybe from around the 1950's, but I suspect the recipes are much older than that.
Here they are:


Mead (Midus)

1 handful juniper berries
2 nutmegs
1 handful hops
7 quarts honey
14 quarts water
1 oz yeast
1 tsp sugar

Break and crush berries and nutmeg. Tie with hops in cloth bag. Place in honey and water, boll about 1/2 hour, skimming off foam. Cool to lukewarm (about 100 degrees F.) Pour into a 5 gallon bottle. Do not overfill, allow about 4 inches space from surface to top of bottle. Cream yeast with sugar and 1/2 cup of honey-water liquid, set in warm spot for 10 - 15 minutes until it begins to bubble. Slowly pour into liquid in bottle. Stopper bottle with cork into which a glass tube (thistle tube or medicene dropper with bulb removed) has been set (to allow fermentation gases to escape). Allow to ferment at temperatures of 60 degrees no less than 6 months. At end of that period, filter off with rubber pipette or siphon, pour into botles, cork. Ready to drink a month after

N.B. -- aging improves mead. It is at its best 2 - 3 years after making.

Ancient Recipe

2 quarts honey
5 gallons water
1/2 lb. hops
1 slice bread

Measure and pour exactly half of the honey and water into a large kettle. Using a stick, mark on the stick the distance from the top of the kettle to the surface of the contents. Pour in remaining honey and water. Bring to boil. Tie hops in clean cloth, place in kettle. Boil until one-half of the liquid remains (ascertain by using the marked measuring stick). Cool. Strain through several thicknesses of cloth into a barrel or crock. Spread enough yeast on bread to cover thickly. Place bread in liquid. Mead will begin to ferment in 3 days. Strain again, pour into bottles, set in cool spot. Mead can also be stored and aged in barrels (oaken preferably).

01-10-2006, 12:41 PM

You have some very interesting recipe's... and with your knowelge of the history of mead... every think about publishing a book?


PS I'd buy it!

Dan McFeeley
01-10-2006, 12:48 PM
Hello Steve --

Yes, I've been working on gathering stuff for a future book, but I'm not sure when to quit gathering info and start writing!

Mead is just as much a world wide culture as that associated with wine, beer, and other beverages, so much out there but not enough that's been investigated. Right now it's impossible to do the subject full justice.

I'm working on getting some articles published, hopefully soon.

Thanks for asking!

01-10-2006, 11:44 PM
When you have enough for 200 pages id stop, remember you can always release volume 2. ;D

Oh and I did some reading on the skimming of foam. Apparently you do it when you use fresh honey, the stuff with bees legs and wax in it, as the wax and legs float to the top in the foam and you skim them off. If you use honey that’s already been filtered you might be able to skip that step <just a thought>