HOME   HYGIENE LIBRARY CATALOG   CHAPTER 8

   Degeneration is a condition of disease; it is a state of disrepair of body tissues which accompanies the accumulation of harmful substances among and within the body cells and is characterized by lowered enzymes levels and a diminution of all body functions.

   Depending on the diet and other lifestyle factors, the process of degeneration can be rapid, terminating life in youth or middle age, or deferred, to finally terminate life by what is known as old age.

Old age

   The dividing line between acute degeneration and natural degeneration is indistinct because genuine old age cannot be clearly defined. Dr Charles de Lacy Evans of England, said:

   "We are not justified in putting a limit to the days of man; science fails to prove one, religion does not dictate one. The well known expression 'the days of our years are threescore years and ten', is not an edict from God, but simply a lamentation that the term of life was so reduced by the wickedness and ignorance of the people."

   In his book Old Age Deferred, Dr Arnold Lorand of Austria described old age as a condition in which there is a diminution Of metabolism, i.e., the assimilation and conversion of food into energy, and is characterized by the abundant growth of connective tissue in vital organs, diminution of oxidation, and increased auto-intoxication.

   Dr De Lacy Evans, in his book How to Prolong Life: An Enquiry into the Cause of Old Age and Natural Death, said further:

   "The most marked feature in old age is that fibrinous, gelatinous, and earthy deposit has taken place in the system; the latter being chiefly of phosphate and carbonate of lime, with small quantities of sulphate of lime, magnesia and traces of other earths."

   The deposits occur as well in the bones, and blood vessels, which harden and reduce in caliber. Dr Evans quoted Dr C.J.B. Williams:

   "The process is, therefore, to be viewed as almost entirely of a chemical nature, and as consisting of the concretion and accumulation of calcaneous salts, phosphate and carbonate of lime in the debris of animal matter."

   That was written over a hundred years ago. This viewpoint is supported today by Dr Arthur C. Giese, Professor of Biology Emeritus, Stanford University, quoted from his book Living With our Sun's Ultraviolet Rays:

   "In our multicellular bodies some cells, such as those of the epidermal basal layer, continue to divide throughout life; others--for example nerve and muscle cells--differentiate and cease dividing at birth. Nevertheless, they continue to function for a lifetime, with gradually lessening activity and progressive filling with insoluble wastes and pigments."

   The decline in function is characterized by, and is measurable by, a corresponding decrease in enzyme levels and activity.

   Animal tissue cells grown in cultures on synthetic diets in the laboratory, property cleansed and drained, do not degenerate in this fashion and may outlast the animal of their origin many times over. Some research indicates (at least in theory) that in ideal circumstances immortality is possible. Other experiments with live animals fed on minimum rations showed improved health and a life extension of 50-100% over that of the unrestricted control animals.

   So it becomes clear that "old age" occurs because we take into our bodies, mainly in food, harmful substances which for one reason or another, the excretory organs fail to eliminate. Some of these substances serve no purpose at all in the body and are best avoided if possible, and some are perfectly normal byproducts of normal body processes.

   It follows then that old age can be deferred by selecting foods which provide the best nutrition with the least residue of byproducts, and consuming such foods in moderation. However, notwithstanding the care with which food is chosen, there is strong evidence that the cooking of food--regardless of anything else--is, in the long term, the factor most harmful to the human body.

Acute degeneration

   Most people die prematurely, unwittingly by their own fault. People always have, and no doubt always will. In the 17th Century, poet John Dryden wrote:

Look around the habitable world, how few
Know their own good, or knowing it, pursue.

   Today, the reason that few people die of natural old age is that they are killed long beforehand by one or more of the unnatural conditions listed in Chapter 4. Regarded as separate diseases, these complaints are in fact not diseases at all, they are symptoms. There is only one disease, and that is Lipotoxemia, the stifling and poisoning of body processes by a bloodstream depleted in oxygen and polluted with fat, cholesterol and toxic substances. Rectify this disease, and the symptoms go away.

   That may sound like over-simplification but please bear with me. The reason so many people have badly conditioned bloodstreams is because of the sort of food and drink they consume, usually in conjunction with other bad living habits. And the reason that the blame for their ailments is not correctly assessed is because modern orthodox medicine is wrongly oriented and therefore confused. Doctors are, however, beginning to realize that the difference between disease and health is not a simple matter of germs and drugs, and are starting to think a little more in the manner advised by Hippocrates over 2,000 years ago.

   In a paper presented to the International Academy of Preventive Medicine at Phoenix, Arizona, in 1977, Dr Archie Kalokermos of Sydney, and Dr Glen Dettman of Mentone, Victoria, described how Louis Pasteur set the entire world on the wrong track. They presented evidence which showed that Professor Antoine Bechamp was correct in claiming that disease happens when something goes wrong in the body that permits germs to invade it, and that Pasteur distorted this to the germ concept, "proving" the germ concept by demonstrating how inoculation works.

   Because of Pasteur's dramatic demonstrations of immunization against virulent diseases, the "germ concept" of disease generally became accepted.

   Claude Bernard, a contemporary of Pasteur and famous for many medical discoveries, introduced the concept of the "milieu interieur" meaning the constancy of the internal chemistry of the body and the coordinated regulation of its various parts. This concept is commonly called the "whole body" concept of health and disease. Pasteur and Bernard many times debated the two concepts and it is significant that on his deathbed Pasteur said to Professor A. Renon who was caring for him, "Bernard was right. The microbe is nothing, the soil (body) is everything".

   The particular features of our society that affect our health so badly, are unfortunately generally considered highly desirable, and people in the poorer "developing" countries are striving for greater affluence so they can have them too.

   I have watched it happen in Singapore, a city I have travelled through constantly since 1946. The spree begins with sugar, soft drinks, sweets, then cigarettes, white-man's refined and packaged food, meat, alcohol and finally motor cars and television. Unfortunately, the two most dangerous dietary substances, fats and sugar, are plentiful and cheap, making it possible for the poorest people, who may already have only marginal nourishment, to "progress" into a worse situation.

   By the same way have gone other fine races such as the American Indian, the Eskimo and the Australian Aborigine. Many of these people now are just like the majority of Europeans, fat and slovenly and affected with disease.

   Just as Sir Robert McCarrison's (Major General, British Army) tests with albino rats back in 1927 in India showed the group of rats on the Hunza diet displayed the physical excellence of the Hunza race, so did the group on the poor diet of Indians of Bengal and Madras soon display the appalling disease rate of those Indian people at that time.

   Likewise, rats on a diet of the poorer English classes of the time white bread, margarine, sweet tea, boiled vegetables, tinned meats and jams, soon displayed poor health and stunted growth. McCarrison's work is described in the informative book, The Wheel of Health by G. T Wrench, MD, published in London in 1938.

   Japan has a low rate of heart disease, but it is prevalent among the wealthy. Among the Japanese who live in Hawaii it is higher again and among those living in California it is not different from other Californians. As Japan becomes wealthier, beef consumption and dietary fat and sugar consumption are increasing and the Japanese cardiovascular disease rate is rising.

   Deficiency diseases of the poor and ignorant are matched in the developed Western nations by the degenerative diseases of the affluent and ignorant, the two often combined. Dr Spiro Moraitis of Melbourne has compiled data on heart attacks among members of the Greek community in Australia. Between 1962 and 1969 the rate of heart attacks among the Greeks was only one sixth that of the general Australian population, but has since doubled and is now one-third. The migrants whose diet once was based on fresh vegetables cooked in vegetable oil with very little meat or butter, as they gradually adopt Australian dietary habits, suffer accordingly*.

*This is not to recommend the use of vegetable oil. All concentrated fats are detrimental but vegetable oil contains no cholesterol.

   Australian Aborigines, once a healthy race, now suffer a disastrously high incidence of diabetes. Diabetes is a metabolic disease, one caused by faulty body chemistry, the result of bad diet--(described in Chapter 21). The National Trachoma and Eye Health Program found that nearly 40% of rural Aborigines in Australia suffer from trachoma and in some areas the incidence is as high as 70%. The program also found a high level of middle ear and skin infections among them. The report also showed a close association between trachoma and the standard of housing, water supplies, sewage and waste disposal methods and certain climatic factors. The director of the program, Professor Fred Hollows of the University of N.S.W. said, "It is obvious that State and Territory-based health organizations have not been able to deliver eye medical care to the Aboriginal in rural Australia".

   Maybe the Aborigines do not need medical care. Is it coincidence that such Aborigines suffered the loss of "every second child" in infancy? Dr Archie Kalokerinos in his book Every Second Child described how he reduced these infant deaths to zero by ensuring the children adequate Vitamin C.

   These Aborigines are degenerated because they no longer eat their natural foods but consume diets largely of fat, sugar and refined carbohydrate. A Department of Aboriginal Affairs report disclosed that in one area of the Northern Territory, Aborigines spent 80% of all social security cheques on liquor, and in 1976 when the social security benefits for the whole town increased by $800 per week the takings of the only liquor outlet there rose also by $800. In that whole community 55% of total income was spent on alcohol.

   As to their standard of housing etc., here is an interesting extract from The Wheel of Health:

   "Yet apart from proofs and arguments already put forward to maintain the vital primary claim of food, there is one very exquisite human experiment made by Dr G. C. McGonigle, Medical Officer of Health, Stockton on Tees (UK) which strengthens this claim in a manner that may be called one of accidental finality.

   "Stockton on Tees is an ancient market town which has grown rapidly in the last three quarters of a century and now (1931) has a population of 67,722. Of this population in that year 40% of the males between fourteen and sixty-five were unemployed.

     "Stockton has slums, and the Town Council recently carried out a vigorous policy of better housing. It was this that gave McGonigle an opportunity to exercise his skilled powers of observation. A survey of housing needs was taken in 1919, and the largest section of the town scheduled as an unhealthy area was dubbed 'No. 1 Area'. It was decided to demolish part of No. 1 and transfer its inhabitants to a new up-to-date municipal estate, agreeably named Mount Pleasant. In 1927, 152 families, comprising 710 individuals, were transfered to Mount Pleasant, leaving behind in No. 1 Area 289 families with a total of 1,298 individuals.

   "Here, then, were contrasting conditions of new and old, of good housing and of slum. Naturally everyone thought the transfer to Mount Pleasant would be a betterment. But McGonigle watched.

   "Even he, however, watched at first according to the routine of his official position. It was only when he found that something odd was happening and the expected success was not coming off, that he concentrated a keen and skilled observation upon the anomaly.

   "His attention was drawn to it by the fact that the health of the inhabitants of Mount Pleasant, instead of improving or at least remaining stationary, began to deteriorate, whereas that of those families and people left behind in the slums did not. McGonigle then began to test out what was happening statistically. The standardized death rate for the first five years following upon the transfer was 33 per 1000; that of the unchanged slum 22 per 1000. The rate of the Mount Pleasant estate of '33.55 per 1000 appears to be extraordinary, in view of the fact that it represents an increase of 45% over the mean standardized rates for the same individuals in the previous quinquennium' is McGonigle's comment. The increase was not due to any peculiarity of infant mortality, epidemic, or other recognized cause. It was just there steadily throughout, and it represented an increase in the various groups, from 0 to 10, between 10 and 65, and over 65.

   "There was even an increase of one-third in still-birth. It was a characteristic of the whole people of Mount Pleasant. It was 'a real increase and beyond the probable extent of fortuitous variation'.

   "What was it due to? The better housing? It seems absurd that something better should prove something worse. Yet, in spite of the best intentions, this happens if primary things are forgotten. Man lives primarily on food, and the food of the Mount Pleasant people was what had deteriorated.

   "When living in the slums these people paid rents which averaged 4 shillings and 8 pence per week per family. In 1928 on the new estate the rent was 9 shillings and 3 pence halfpenny, or double the original rent.

   "Consequently there was less money to spend on food. The food per head per week cost 34.7 pence and in the unchanged slum 45.6 pence."

   McConigle was, therefore, forced to the conclusion that the deterioration of food led to the deterioration of health. "Such environmental factors as housing, drainage, overcrowding or insanitary conditions could obviously be excluded."

   In a 1982 research report from the Baker Medical Research Institute, Victoria, Dr Kerin O'Dea described how a group of ten diabetic urbanized Aborigines were returned to the bushland for several weeks where they reverted to their traditional native foods. Although the native diet was extremely high in protein (over 50%) the fat level was fairly low (13%), and at the end of the test the Aborigines were almost completely clear of diabetic symptoms and other metabolic abnormalities. As the report stated: "The public health implications of these results are enormous".

   The Federal Ministry of Health should investigate the observations made by Dr Wrench and Major General McCarrison so long ago, and those of Dr O'Dea, and start applying some of the principles not only to Aborigines but to the entire population.

   The United States is leading the way. Under the leadership of Senator George McGovern, the US Senate Select Committee on Nutrition and Human Needs was set up 16 years ago to investigate the dietary situation of the poor people in the US They soon found that the problem of poor nutrition extended to the entire population, not only to the poor.

   They have a long battle ahead with apathy, ignorance and vested interests, but at least the problem there is recognized.

  The diagram immediately following appeared in Food Technology in Australia, July 1976. It compared diet with degree of affluence.

Income compared to nutritional intake

   The shaded boxes on the left indicate the number of millions of people in the world alongside their annual incomes per capita in $US (1962). Across the graph is shown the proportion of different dietary components related to the total calories in the diet.

   The poorest people at the bottom, it can be seen, take only about 10% of their total calories in fats of all kinds; most of their diet is natural carbohydrate and the rest is mainly vegetable protein.

   Now look at the top--that is where we are. It shows 40% fats, about 30% carbohydrate, 19% sugar (refined carbohydrate) and the rest protein (mainly animal). This was in 1962 and since then, with the increased consumption of take-away foods loaded with fat, salt and sugar, there has been further, marked deterioration.

   Many people eat double the amount of calories they need, which means that compared with the poor populations, they eat seven times as much fat, not as much natural carbohydrate, six times as much sugar, double the protein, and about ten times the cholesterol. It is incredible what the human body can stand!

   Remember, apart from the people in some disaster areas who indeed are starving, the vast majority of the populations on that low scale live free of early degenerative diseases despite cooking their food, lack of hygiene and specific deficiencies.

   How quaint, we refuse to eat in dirty restaurants, object to soiled table linen, inspect cutlery, shoo away flies, avoid using chipped plates, then proceed to commit slow suicide with a huge three-course, hygienically prepared meal. In addition to the main dietary, assault, spices, condiments, salt, alcohol, tea, coffee and so on, impose more wear and tear on the kidneys and other vital organs. Then on top of that, our supermarket type food contains hundreds of chemical additives of no nutritional value but capable of harm. Lancet, August 16, 1969, disclosed that in a year, on the average, one consumes about three pounds of chemicals which are not normal constituents of foods. Since 1969, food has become more chemicalized.

   Awareness of nutrition by the general population and the medical profession has only fairly recently occurred. The danger of fat and sugar seems to have been partly recognized but a dangerous obsession for protein foods is still current.

   Among the worst hazards to health, worldwide, is the consumption of sugar, World production of sugar in 1850 was one-and-a-half million tons, in 1970 it was 70 million tons. Allowing for population increase, the average consumption per year has risen from 3 pounds to 45 pounds. In 1970 the consumption per head of sugar for the UK was 120 lbs, Holland 120, Australia 115, Denmark 110, and according to Dr Antar of the Iowa State University, about 170 in the USA. However, in the ten years following this report, the US sugar consumption, according to the US Department of Agriculture, decreased drastically to only 74 lbs per person. Whether you take sugar in your tea and coffee or not, you get it, whether you want it or not, just about all the readymade food you buy.

   Dr G. D. Campbell of the Department of Medicine, University of Natal, studied diabetes in Africans in and around Durban and observed that when Zulu people living in rural areas move into permanent residence in town, it takes about 18 to 22 years' exposure to town life and food in order to develop the eating habits which result in diabetes. The rural Zulus average sugar consumption per annum had been below 20 lbs and had now doubled, but for Zulus living in town, the average was 89 lbs. Dr Campbell noted that an Indian migrating to Natal increases his chances of developing diabetes tenfold. The average annual intake in India is 12 lbs whereas with working class Indians in Natal is 77 lbs and with higher class Indians it is 110 lbs.

   He noted that the average "consumption thresholds" of about 66 lbs per person must be exceeded in most racial groups before diabetes becomes common, i.e., the same as Europe or USA. Dietary fat, a more significant factor in diabetes, was not taken into account (see Chapter 21).

   In the overall picture, dietary fat whether animal or vegetable, must be considered the most dangerous single factor in the cause of degenerative diseases. More than any other factor, high levels of fat correlate with every known disease condition.

   With the marked reduction over the past ten years in the general consumption of sugar and cholesterol-containing foods such as eggs, together with general dietary improvements like reduction of coffee and salt intake, there has been a significant decrease in deaths from heart attack but no change in the death rate from cancer or diabetes, which are the next most common causes of death. This fact implicates fat to be by far the most dangerous dietary substance, although natural fats contained in fish may be somewhat less harmful than others (see Chapter 10--platelet aggregation).

Food addiction

   The stimulus to the sensory organs by various drugs such as alcohol, nicotine, marihuana and so on, lead inevitably to addiction. When deprived of this stimulus for any length of time the body will crave for more. Thus it is with cooked, spiced and otherwise flavored foods, and this fact applies not only with people but also to all kinds of animals. Experiments have shown that when given the choice of both their natural food and cooked, flavored "Western" food, animals such as rats, mice, dogs and even wild deer will soon ignore their natural food in preference for the more "stimulating" food and continue this preference, eating to excess, and eventually dying prematurely.

   The addiction to unnatural food is as powerful as that of any drug, and because we all have it, and because so few people are aware of it at all (indeed the worship of food is accepted almost as a virtue)--this addiction (particularly to the fast, takeaway foods) is today by far the greatest threat to human health and happiness.

Constipation and auto-intoxication

   Constipation is the slow transit and delayed expulsion of fecal wastes from the intestine and colon. Because of the slow transit time of animal protein foods, fats and refined cereals, constipation is unavoidable on the Western diet and exists to a marked degree even when there is a regular daily bowel movement.

   It has always been known that constipation leads to all kinds of indispositions. Hundreds of medical papers, some written centuries ago, link constipation and its poisoning effects with practically every known condition of disease, particularly with cancer. Conversely, it is a fact that in native populations who never experience constipation because of their predominately vegetable diets, the degenerative diseases of civilization are practically unknown.

   It was established in 1909 from experiments by Drs C. C. Herter and A. I. Kendall at the Rockefeller Institute, and others, that a high protein diet resulted in the dominance of proteolyzing, putrefactive anaerobic bacteria in the colon which produced innumerable toxic chemicals.* With the constipation associated with such a diet, the bile fluids as they circulate back to the liver from the colon, carry toxins with them which must he neutralized by the liver for elimination via the kidneys. Eventually the liver is incapable of coping fully with its detoxifying duties, with the result that the toxins circulate in the blood to poison the system and damage the kidneys. Sir W. Arbuthnot Lane in a paper Chronic Intestinal Stasis written in 1913 stated that constipation "facilitated the multiplication of organisms and the subsequent development of toxemia in the bloodstream which led to progressive degenerative changes in every tissue and very definite and unmistakable series of symptoms".

*Auto-intoxication had been recognized and described by many naturopathic and medical doctors during the 19th Century.

   In 1933, Dr Anthony Bassler, Professor of Gastroenterology, Fordham University, and New York Polyclinic Medical College, after a study of over 5,000 cases over a period of 25 years stated that: "Every physician should realize that the intestinal toxemias are the most important primary and contributing causes of many disorders and diseases of the human body".

   There have been countless such medical pronouncements over the years, and it has been known since 1909 that the intestinal flora can be rapidly normalized and auto-intoxication eliminated by changing to a high natural carbohydrate diet. The medical professionals have chosen to ignore this information (if indeed they were aware of it) in favor of drugging the various symptoms.

   To counteract the continual toxic assaults to which people unwittingly subject themselves, the vital organs work constantly to detoxify the blood and to eliminate harmful substances from the body. For years most of these substances are expelled, but those excesses with which the excretory organs cannot cope, accumulate in all tissues and organs, gradually aging them and depleting their function. For years a person may enjoy tolerably good health and appear youthful even, but eventually the degeneration compounds to the point where breakdowns of organs commence and various disease conditions appear.

   So bewilderingly complex are the chemical interactions within a living organism, the simplest cell presenting a miracle of automated chemistry, staggering to the mind, that to attempt to influence these interactions by drugs is an insult to nature--analogous to lubricating a fine Swiss watch with sump oil and trying to fix it with a set of car spanners. Crude and brutal.

   Pain is Nature's warning that something is wrong, but blocked arteries and decaying organs do not cause pain until at the point of failure, by which time it may be too late. Prevention is better than cure.

Diet and longevity

   In 1829, Vincent Priessnitz of Silesia, later to become famous as a nature healer, suspected that the cooking of food conveyed gradual harm over a period of time, to those who ate it. In an experiment with pigs fed different diets he discovered when the pigs were slaughtered, that those on a diet of raw food had firm, healthy flesh whereas the flesh of pigs on a cooked diet was inflamed and brittle.

   Successful naturopaths have always been aware of the harm caused by cooking, and this was rediscovered in the 1920s by the authorities of various zoos around the world when they proved that the rapid degeneration and early mortality of animals could be avoided when the animals were fed raw food instead of cooked scraps from restaurants etc.

   Regardless of the sort of food consumed, cooked or raw, experiments have shown that the health of laboratory animals can be dramatically improved and their lifespan doubled, simply by reducing their food intake to the minimum required.

   In his book, mentioned earlier, Dr De Lacey Evans said:

   "On reviewing nearly 2000 reported cases of persons who lived more than a century, we generally find some peculiarity of diet or habits to account for their alleged longevity; we find some were living amongst all the luxuries life could afford, others in the most abject poverty--begging their bread; some were samples of symmetry and physique, others cripples; some drank large quantities of water, others little; some were total abstainers from alcoholic drinks, others drunkards; some smoked tobacco, others did not; some lived entirely on vegetables, others to a great extent on animal foods; some led active lives, others sedentary; some worked with their brain, others with their hands; some ate only one meal a day, others four or five; some few ate large quantities of food, others a small amount; in fact, we notice great divergence both in habits and diet, but in those cases where we have been able to obtain a reliable account of the diet, we find one great cause which accounts for the majority of cases of longevity, moderation in the quantity of food".

   This observation confirms the view that even the best constructed diet partaken to excess will overtax the vital organs and accelerate the degenerative process, and that in the pursuit of longevity not only must a strict diet be followed, preferably uncooked, but at the same time strict moderation in its consumption should be exercised.

Lack of exercise

   A secondary factor to diet in the degeneration of health is lack of physical exercise. Exercise is important because it improves the circulation and the general efficiency of the body's metabolism. In good physical condition, the body can more adequately cope with dietary abuses and other debilitating factors of a bad lifestyle. Therefore, the worse the diet the more important it is to exercise, although it should be realized that only partial protection can be achieved.

   Everybody knows that exercise is good for health but not many of the keenest enthusiasts understand how it works. Many of these diligent people could achieve far better results with less exercise and a few simple dietary changes.

   The most important benefit from regular exercise is that fat metabolism is improved, thus minimizing the harmful effects of dietary fat. This accounts for instances of longevity among people who, although they consume appalling food, spend much of their time at hard physical activity.

   Because there is an element of danger in vigorous exercise for people with unsuspected artery disease, an exercise program should be undertaken gradually, first ensuring less sticky blood by correcting the diet. Subsequent weight toss further decreases the strain. Even highly trained athletes who ignore proper dietary habits acquire unsuspected heart disease and some of them perish from it.

In summary

   This entire chapter can be summarized in this single statement made in 1920 by Dr Henry Lindlahr of the USA:

   "The primary cause of disease, barring accidental or surgical injury to the human organism and surroundings hostile to human life, is violation of Nature's laws. The effect of violation of nature's laws on the physical organism is: Lowered vitality, abnormal composition of the blood and lymph, accumulation of waste matter, morbid materials and poisons. These conditions are identical with disease because they tend to lower, hinder, or inhibit normal function, and because they engender and promote destruction of living tissue."

Sick humor?

   To end this chapter on a humorous note, here are Nathan Pritikin's comments on a few All-American favorites which lead us down the road to ruin.

   The McDonald's Hamburger: "It's made by an extremely busy organization bent on destroying our population by teaching McDonald's lifestyle of eating French fries and hamburgers always."

   Coca Cola: "If the Russians had to formulate a drink to wipe out the entire American public, they'd have invented Coke. Take the caffeine alone; you don't give a three-year-old coffee, but you give him a Coke. What nonsense."

   Ice Cream: "A chemical feast. It's a case of completely destroying an already dangerous milk product."

   Pizza: "I can't imagine the Italians could have invented this suicide dish because they are such nice people."

   Breakfast Cereal: "As someone has said, there's more food value in most breakfast food packets than in the contents."

   Mom's Apple Pie: "This is an ingenious way of destroying the good qualities of apples by loading them with sugar, fat and shortening."

   Steak: "Think about this; an excellent fillet has 88% of its calories in fat, only 12% protein. Yet we consider it to be a high protein meal."

   Frankfurters: "How can the US Government permit this carcinogenic material to be sold to the public?"