The Battlefront for Better Nutrition
Reprint No. 30-E
Lee Foundation for Nutritional Research, Milwaukee 3, Wis.
July 15, 1950
Yes, there is a battle going on between
those who are trying to promote better nutrition, and the food
manufacturers who insist on making products worse so that
they can be sold for less, thereby eliminating the competition
of more honest and self-respecting producers who would prefer
to apply in business the Golden Rule.
These commercial interests have the United
States Government on their side, ever since they ousted Dr. Harvey
W. Wiley from his job as head of the Food & Drug Administration
in 1912. The present head of the Food & Drug Division of
Nutrition, Dr. Elmer M. Nelson in a special Constitutional Court
in Washington last October testified that: It is wholly
unscientific to state that a well fed body is more able to resist
disease than a less well-fed body. My overall opinion is that
there hasn't been enough experimentation to prove dietary deficiencies
make one more susceptible to disease. (Washington
Post, October 26, 1949.)
This is nothing new for Dr. Nelson. Ten
years ago he, with his group of experts, testified in a similar
court, that neither degenerative disease, infectious disease,
nor functional disease could result from any nutritional
For all these years, he has battled for
the maker of devitalized foods, tried to stem the tide of public
opinion against the use of white flour, refined sugar, pasteurized
milk and imitation butter by vigorous prosecution of any maker
of any dietary supplement designed to abate the consequences
of using such devitalized food, basing his arguments on the thesis
that there were no such things as deficiency diseases.
Truly, as Dr. Wiley sadly remarked in his
book The History of a Crime Against the Pure Food Law
(1930) the makers of unfit foods have taken possession of
Food & Drug enforcement, and have reversed the effect of
the law, protecting the criminals that adulterate foods, instead
of protecting the public health.
Books that have told the story are being
suppressed by the use of the copyright law. This includes Dr.
Wiley's book, and the three wonderful books by Alfred McCann
(The Science of Eating, The Science of Keeping Young,
and Starving America). Since the death of their
authors, there have been changes in the copyright ownership and
complete suppression has followed.
In 1949, for the first time in history,
Dr. Nelson's efforts failed to impress the Federal judges sitting
in the case. The defendant in this case obtained a permanent
injunction against the Food & Drug Administration from any
further interference into his business.
This may well be the turning point in the
battle against food adulteration. In the past, defendants have
been found guilty of violation of the law, and fined
the limit for daring to assume in their advertising that nutritional
deficiency could cause any kind of disease whatever. (For without
functional changes, there is no evidence of any disease).
Even the Federal Trade Commission has been
called in to help protect adulterators. It has issued orders
stopping health food exponents and lecturers from intimating
that aluminum compounds in foods may be harmful, apparently to
protect the makers of aluminum containing baking powders, and
makers of aluminum cooking utensils. You may not know that it
is impossible to legally get a court review of the arbitrary
and despotic orders of the Federal Trade Commission. It has the
same complete and absolute power that any totalitarian despot
ever had. In the baking powder dispute, the testimony of the
defendant who was opposed to alum in foods, and his expert pathologists
was so damning to aluminum that it has been apparently suppressed,
participants who had copies of the proceedings were warned not
to publish them under penalty of jail sentences. This is docket
540, the Averill Report on Aluminum as a Cause of Cancer.
The Federal Trade Commission has also issued
orders to makers of natural foods prohibiting them from claiming
that natural food factors are superior to synthetic imitations.
The penalty for violation of such orders is a ten thousand dollar
fine for each and every violation. So you will not be hearing
much in the way of sales arguments from makers of better food
products where they compete with synthetic substitutes.
Just what is really wrong with white flour,
oleomargarine and pasteurized milk?
Vitamin E and Phosphatase
We will only discuss two fractions that
are lost by this processing and substitution. These are vitamin
E and the enzyme, phosphatase. The bleach and chemicals used
to keep bugs out of flour destroy both. Pasteurization destroys
phosphatase in milk. Oleomargarine contains no vitamin E as does
butter. It also contains a poison, sodium benzoate, as oleo cannot
be made to keep without a chemical preservative.
Why do we need phosphatase? Simply because
without it, we fail to split and assimilate the mineral salts
in our foods that are in the form of phytates. No enzyme is naturally
secreted in the human intestinal tract that splits phytates although
many other animals, including the rat, do have such an enzyme.
That is discussed in Hutchinson's Food and the Principles
of Dietetics, tenth edition, (Williams & Wilkins), where
these authorities claim that no minerals can be assimilated from
cereal foods, as a consequence. That is quite right, if we eat
such cereal foods with pasteurized milk, and use cereals in which
the enzyme content has been destroyed by bleaching chemicals.
(Cereal germ and bran are the highest common sources of phosphatase,
other than raw milk). The drastic effect of pasteurized milk
in causing degenerative diseases in cats was emphatically demonstrated
by Dr. Francis M. Pottenger Jr. a few years ago, reported in
the American Journal of Orthodontics and Oral Surgery,
August 1946. The cats became afflicted with every disease common
to man it seemed, gastric ulcers, constipation, arthritis, liver
disease, heart disease, and even pyorrhea and mental aberrations.
Bleaching and Pasteurization
Every doctor has wondered why his patients
fail to assimilate calcium. He has not been informed that the
reason is milk pasteurization and flour bleaching.
He has neither been informed about the 400
percent increase in bleach chemical used to keep the bugs out
of commercial Whole wheat flour. As a result, in
animal tests, where 54% would survive on white bread, on commercial
Whole wheat bread there were NO survivors. (Reported
in the News Letter of the Academy of Applied Nutrition, March
Wheat flour is almost as perishable as milk,
if bleach preservatives are not used, it would have to be distributed
from cold storage warehouses.
If milk were not pasteurized, it would have
to be clean, and produced under far more sanitary conditions,
or its poor condition would be reflected in a curdling before
it could be delivered to the consumer. Pasteurization hides this
low quality, just as flour bleach hides the musty state of poor
wheat. Homogenization is another trick; it permits the mixing
of stale milk with fresh, which without homogenizing would exhibit
the tell-tale curdling of staleness.
Enriching the white flour to improve its
salability is not warranted by animal tests.
In the News Letter report cited above,
when the white bread was enriched with synthetic vitamins, the
survival percentage dropped from 54% to 49%. So we see that enrichment
is a colossal fraud.
Pasteurization does not lower the bacteria count of the milk
as consumed, for germs grow faster in pasteurized milk than
in raw, and the count while cut down by the pasteurization,
soon exceeds the figure it had before.
Pasteurization does not control undulant
fever, for this disease has been increasing by leaps and bounds
where all milk is being pasteurized. It is now known to be a
deficiency disease, curable in both man and animal by organic
trace minerals. So Pasteurization too, seems nothing more than
a colossal fraud.
Now about vitamin E. Cattle fed grains as
usual, except that the vitamin E was removed, in a few months,
although gaining normally in weight, began to drop dead one by
one after exhibiting slight changes in their electrocardiograms
that were identical to those in human heart patients. (Science,
Oct. 4, 1946.)
Superiority of Butter
Children of adolescent age, fed oleo and
butter, side by side, over a few years demonstrated that oleo
feeding caused castration of both sexes in a considerable degree,
as indicated by excessive height of both boys and girls, greater
weight increase in girls than boys, and neutral physiques in
both - girls had broader shoulders and narrower hips than normal,
boys vise versa. Sex development demands vitamin E, and butter
is our main source in the American diet. And we do NOT mean synthetic
substitutes for the natural vitamin E complex. Take vitamin E
out of its environment by purifying it and it loses
up to a 99% of its potency, say authorities. You cannot keep
time by using the brass out of a watch. You cannot get the normal
effect by taking a natural vitamin complex apart either. It is
a balanced mechanism as it occurs in food.
Now do you begin to see why heart disease
kills more people in this country than any other ailment, and
that it is practically unknown in China.
Do you see the vital importance of rigorously
examining every article of food you use and of demanding the
unprocessed, high quality you are entitled to? That is the only
hope we have of escaping what Theodore Roosevelt called Race
Suicide. It is far later than we suspect in our progress
toward the untimely end of all unblissfully ignorant mortals.
Lets Live Magazine
Dr. Royal Lee, 1958
Cost of Malnutrition
Modern industrial efforts (mass production) demand that the skilled
worker be present in his proper place provided with special materials
to do his job. One small part, or a worker, absent, may jam the
whole production line, and thousands of persons are idle until
the wrong has been mended. The industrialist understands this
and provides every possible means to avoid costly interruption.
Why, then, is this same carefully trained personnel so negligent
in providing the raw materials that the human mechanism needs
to do its job?
Millions of work hours are lost every year by inefficient
human care which endeavors to enforce the false philosophy of
Trying to make something out of nothing. Of course
everybody knows this, but as Mark Twain once said
about the weather, Everybody talks about it, but nobody
does anything about it. The cost accounting and efficiency
expert could well add another column to his scrupulously kept
set of books entitled, The Cost of Malnutrition. If he did, how
would he explain this entry to the boss? He might begin by explaining
the functions of vitamins.
Why We Need Vitamins
Well, sir, our efficiency expert might say, people
who buy foods, minerals, and vitamins, not knowing their function,
will be offered cheap imitations that in the end prove costly
to us, both in health and life, yes, even you and me! Now we
are ready to consider these functions in detail.
Vitamin A Complex
Why do we need vitamin A complex? It keeps our eyesight
acute and prevents eye fatigue, night blindness and eye ulcers.
All are causes of many industrial accidents. It is essential
for the skin and mucous membrane surfaces of the body and this
helps protect the body against invasion of infective agents-
one of our most common causes of lost work hours.
Vitamin B Complex
Why do we need vitamin B complex? Principally for our nerves.
It maintains the normal rhythm of the heart. In a deficiency,
irregular heart rhythm may occur. This is a loss of teamwork
among the heart muscle areas, where, instead of all contracting
together, part contracts while another part relaxes. This is,
of course, very inefficient.
Vitamin C Complex
"Why do we need vitamin C complex? First, in vitamin C deficiency
the blood capacity to carry oxygen may drop to half normal. This
means that the heart is compelled to pump blood at twice the
normal rate, so that one of the first reactions to vitamin C
complex deficiency is shortness of breathe. In time this overload
on the heart contributes to its ultimate breakdown. Meanwhile,
the deficient worker feels constantly tired, lacks both mental
and physical stamina- not a very good man to have on the payroll.
Vitamin D Complex
Vitamin D complex stimulates the adsorption of calcium
into the blood stream. Without this vitamin, irritability, cramps,
(including our heavy losses from cramps of our female absentees
monthly), breaking of bones easily and other calcium problems
occur. The insomnia of our workers, which happens at home, so
we never see it, may be one of these.
Vitamin E Complex
Why do we need vitamin E complex? We lose vitamin E so
very slowly that many years on a poor diet may be necessary to
bring it out symptomatically. Heart disease is probably the commonest
end result. Another interesting reaction to local E deficiency
is some forms of eczema. One type known as petroleum dermatitis,
because it arises from contact daily with petroleum solvents,
often in workers who handle oil saturated mechanical parts, is
due to the removal by this oil of the fat soluble vitamin E from
the skin. The skin refuses to regenerate itself, cannot heal,
and becomes progressively degenerated, cracked and raw. Dermatitis
states that are worse in winter are usually of this category.
Vitamin G Complex
Why do we need vitamin G complex? First, to protect the
heart. It also serves as a natural, physiological tranquilizer
since it acts to dilate the blood vessels and so improves the
circulation to most organs, including the heart. Muscle and nerve
tone are not possible without vitamin G complex and, although
the effects of its lack may not be evident by average observation,
doctors know that this is one of the most widespread of all deficiency
states. The vitamin G supplied worker is certainly better equipped
to do his job.
Why do we need trace minerals? Well, low back pain is
one good reason. This pain often arises from a deficiency of
trace minerals needed for the enzyme activity necessary for the
formation and repair of ligaments, tendons and bones. That sir,
was why I added the column entitled Cost of Malnutrition to our
ledger, the efficiency expert concluded.
Let's Live Magazine
Dr. Royal Lee, 1958
Diet Frights, Sign of The Times
A recent article printed in the Wall Street Journal entitled
Diet Fright, (free copy on request from Lee Foundation) indicates
that the food tampering situation is now being felt in the pocketbooks
by those who up to now have kept their eyes comfortably equipped
with mercenary blinders, the manufacturers of synthetic hydrogenated
fats. These food counterfeiters, when faced with the true publicity,
which the oleo travesty deserves, had this to say, "It's
a hot potato too controversial for us to talk about."
What about other "hot potatoes" such as insecticides,
stilbesterol, dyes, white sugar and white flour, to mention only
a few of the contaminants and disorganizers of our natural food
complexes? How long will it be before we realize the simple truth
that the health of every individual depends upon his nutritional
status? Is any satellite, atomic bomb or guided missile so likely
to jeopardize our health as the certainty that insidious food
tampering assuredly sucks away, like greedy quicksand, at the
very foundation of our health while our ethereal minds float
on vistas of It can't happen here?
Truth Will Out
Let's look at the facts. In the 1900s infectious diseases (pneumonia
and tuberculosis) held number one position. Today in first place
we find the degenerative diseases (heart disease, kidney disease
and cancer). These diseases as a rule give one time to think
an interval which can only prove embarrassing to those
who do not have an answer that can meet the situation. Never
before was there such an opportunity for those who advocate natural
law; an opportunity to explain the physiological basis for "treatment"
of disease through means, which are natural to the body and not
foreign to nature. When we realize that recent estimates place
50 percent of our population in the category of suffering from
some chronic condition, we can realize how great is the need
for our efforts in this direction.
America's Sweet Tooth
It is easy to understand the logic of eating by reason instead
of by taste alone if we consider the incontestable facts regarding
sugar. In a week in an average urban family in the United States,
2.75 lbs. of sugar, syrups, molasses and honey are consumed.
Of this consumption 2.66 lbs. are of white sugar, 59 lbs supply
additional sweets, of jelly, preserves and jams; candy amounts
to .37 lbs. Among rural families the consumption is still larger:
sugar, syrups, molasses and honey, 4.97 lbs. per week for each
family (4.78 lbs. of white sugar); .93 lbs. of jellies, jams
and preserves; .39 lbs. of candy. (U.S. Dept. of Agriculture,
Household Food Consumption Survey, 1955). The February issue
of Monthly Bulletin, Indiana State Board of Health, 1957, states,
"Scientists estimate that we Americans eat 10 times as much
sugar as our great grandfathers did. (Our sugar is ten times
as refined as that of our great-grandfathers.) They also note
that dental conditions have become worse as civilization has
developed and the sweet, sticky foods of today are singled out
as the number one enemies of dental health." That this deleterious
effect extends further than the tooth can well be understood.
Dr. Cleave, in the Journal of the Royal Naval Medical Service,
gives us more statistics by showing that the consumption of sugar
in England jumped from 15 pounds per head in 1815 to 85 pounds
in 1900 and 104 pounds in 1954. He goes on to say, "And
since the concentration that has been effected in the case of
sugar is nearly 10 times us great as the case of even the whitest
flour, it is desirable to chart the consumption of sugar (for
statistical purposes) and ignore that of bread altogether (which
would require multiplication by a weighing factor). If this is
done, the correlation between the incidence of diabetes and the
consumption of sugar becomes immensely clearer; and it is considered
that the only reason why such correlation is not common knowledge
is due entirely to an appreciation of the fundamental difference
between sugar and other carbohydrates in this is respect, through
ignorance of the help afforded to this problem by the natural
law. Since what is claimed as the cause of diabetes is essentially
the over consumption of carbohydrates, it would be expected that
other diseases resulting from this over consumption would be
conspicuous. This is true, at least in the case of obesity, and
probably in other conditions also. In the case of obesity the
occurrence is so notorious that some authorities have considered
it as the cause of the disease. But the deeper view, expressed
above, is far more logical, especially as diabetes also occurs
to some extent in the thin."
Like the smoke from the ship coming over the horizon, the result
of "Man's inhumanity to man" is gradually showing its
shape. Hidden diseases as a result of cell starvation are gradually
becoming seen as detectable illnesses. We will have more of the
"diet frights," prepared for them. The problem of the
degenerative diseases has been building up for the past 100 years,
since man first learned to use machinery to concentrate and abuse
foods. Virchow, the "Father of Pathology" (study of
disease) said that disease has its origin in the cell. These
biochemical changes are not easily detected and it is not until
a whole system of organized cells becomes disorganized
destroyed that we recognize this destruction as a disease
entity. We must remember that any disease is at first a disturbance
in cell metabolism brought about by interference with cell respiration
or starvation, and, that to survive the way nature intended we
must avoid those things, which produce these adverse biochemical
Let's Live Magazine
Dr. Royal Lee, 1958
An Honest Loaf
Fresh, Stone Ground Bread
At the recent annual meeting of the American Academy of Nutrition,
at Los Angeles, the National Chairman of the flour millers stated
words to the effect that the reason the bakers did not make more
whole wheat bread was that the public did not like the
taste of whole wheat bread.
I agree that the taste of whole what bread is not very appetizing.
It is not fresh flour in the first place and, to make maters
worse, the oils ? which all flour contains ? are extremely vulnerable
to rancidity. Whole wheat flour is as perishable as milk and
I doubt that anyone would ever mistake sour milk for fresh milk
? yet that is exactly what these interests would have us believe.
The only wholesome bread is that made from wheat that has been
ground into flour by a stone type mill within a few hours of
its conversion to bread.
You must get such flour from a supplier who grinds wheat daily,
or get a small mill and grind your own. The wheat should be high
protein, grown without irrigation on soil that has not been depleted,
preferably organically fertilized. Such wheat will cost you twice
as much as a lower quality, but it is the cheapest from a nutritional
viewpoint. The fine flavor alone will prove its worth.
For Best Results
In baking whole wheat bread, it is important to use as much fluid
(water or milk) in the dough as possible. The finer the wheat
is ground, the more fluid is necessary; the softer the dough
the lighter the loaf. Too much yeast or too rapid rising will
make a less flavorful bread- the yeast enzymes must have time
to work. Bread can be made without yeast, if you allow 24 hours
Butter should not be used in bread making as a shortening.
It inhibits the yeast to a variable extent, so you never can
predict what will happen. Peanut oil, corn oil, or olive oil
A Case in Point
Now, bread made from fresh ground flour, baked the same day that
it is ground, is delicious and you do not have to go very far
to prove the point. I recall an incident where one of the national
millers was telling the same story ? how people would not eat
whole wheat bread ? and at the same time, this same man was being
served FRESH ground whole wheat bread for lunch (without his
being aware of what it was). His exact statement was: That
is the best bread I have ever eaten.
This matter of taste instinct is not very hard to test on
animals who have not been educated to the perverted
tastes of white flour, sugar that has been refined, etc., because
these animals will eat the whole wheat flour and apparently relish
it, whereas, the bleached or commercial varieties, have little
or no appeal to them. It is well known to millers that rats in
the warehouse will use a selective process in determining which
sacks of grain they infest first ? the preference always being
grain which was grown on most fertile ground. If you have ever
noticed cattle or horses feeding in a field that has had crops
grown on it, you will observe that they prefer to eat the grass
around the edge of the field that is virgin in nature and has
not been depleted of nutrients by prior harvesting.
We, the human race, were endowed with taste instincts which are
still in effect if tested upon the right substances ? organic
food does taste better ? but when these taste buds are called
upon to judge between poor and worse, then it is asking too much
to expect that they can interpret the errors that have been incorporated
into foods by mans so-called intelligence. The difference
is quite clear when the taste instinct is called upon to judge
the difference between good and bad.
My advice to you, if you want to prove this to yourself, is
to obtain some fresh ground flour and bake this into bread and
eat it fresh. Test this bread on some of your skeptical friends
and, I think, you will establish proof to your own satisfaction
that we have not become smart enough to change the products provided
by nature into counterfeit substitutes.
Let's Live Magazine
Dr. Royal Lee, 1958
Guanidine, Cider Vinegar and Health
The famous Vermont physician, Dr. D. C. Jarvis, should be honored
for his pioneering work in the nutritional field. His teachings
are founded upon solid, irrefutable facts; our new knowledge
of foods and their functions merely permit us to go deeper into
the facts and find why the folk medicine used by Dr. Jarvis in
the treatment of many chronic diseases was effective in the beginning;
for every effect there is a cause, and perhaps a cause for a
The recently published book, Folk Medicine by Dr. Jarvis expounds
the value of vinegar (apple cider vinegar) in the treatment of
allergies, burns, shingles, migraine headaches, hypertension
and other conditions.
Thinning the Blood
He states, Disease does not come upon us unprovoked, like
a thief in the night. Before harmful microorganisms can attack,
multiply, thrive and destroy, they must get into the cells, our
first thought when sickness appears, therefore, is to come to
the rescue of the body cells. One way this can be done is by
increasing the intake of fluid which is acid in reaction, such
as apple juice, cranberry, or grape juice; for Vermont folk medicine
knows that acid thins the body fluids, keeping them liquid, while
alkaline fluids thicken them, impeding circulation.
Guanidine is a toxic end product of metabolism, and the control
of it would help explain the results obtained by Dr. Jarviss
recommended use of cider vinegar in the diet. T.R. Robertson
tells us that a high meat diet can create the symptoms of guanidine
poisoning (the various reactions of alkalosis and calcium depletion-
muscle twitching, cramps, neurotic pains of the migrating type,
aggravation of all allergic reaction).
The acetic acid of vinegar is an organic acid like the citric
acid of oranges, lemons or grapefruit and the tartaric acid of
grapes. It differs from these, however, in that it can act to
correct systematic alkalosis by its reaction with toxic guanidine
to form harmless creatine. The other organic acids, such as sugar,
are disposed of by oxidation; they act as fuel, not as do the
mineral acids (phosphoric, hydrochloric, sulfuric) which are
permanently in the body until eliminated. If we need the mineral
acids to correct a tendency to alkalosis from too much meat in
the diet, vinegar may be specifically required.
Apple Cider Vinegar
Dr. Jarvis recommends only apple cider vinegar, and we concur.
It carries the mineral and vitamin content of the apple, and
seems far superior to any other in its clinical effect.
We normally get phosphoric acid from cereals, but refining methods
remove the minerals, so white bread fails to protect us. Cereals
carry phytin, chemically calcium-magnesium inositol-phosphate.
Phosphatase, an enzyme found only in raw foods, breaks this up
into phosphoric acid, inositol and calcium and magnesium phosphates.
Inositol in one of the B-complex vitamins provides the methyl
donor to cooperate with the vinegar (acetic radical) in regenerating
guanidine into creatine.
The disposal of guanido-acetic acid by methylation is catalyzed
by the thyroid, as demonstrated by Stuber, Russman and Proebstring
in 1923. So it may be possible that vinegar, long reputed to
reduce weight, does so by releasing thyroid activity. Dr. Jarvis
tell us that two teaspoons of apple cider vinegar in a glass
of water with each meal will produce a progressive and consistent
loss of weight. The loss of weight will be gradual,
he says. If a woman between five feet and five feet six
inches tall weighing 210 pounds takes two teaspoonfuls of apple
cider vinegar in a glass of water at each meal, she will weigh
about 180 pounds at the end of two years. If a man has a paunch,
he will lose the paunch at the end of two years. The apple cider
vinegar will have made it possible to burn the fat in the body
instead of storing it and increasing the body weight. If
continued day after day, this treatment for excess weight is
completely simple and effective. If the daily routine happens
to be such that it is not practical to take it at each meal,
a dose can be taken in the morning, another at bedtime, with
the third does at some convenient time in between.
The control of the flora of the bowel may also be part of the
mechanism of apple cider vinegar. Guanidine is an organic alkaline
base which we have reported as being one of the products of unfavorable
bacterial activity in the colon. Sour milk, yogurt and acidophilus
yeast have long been known to be beneficial in correcting the
local environment; they favor the friendly bacteria and block
the growth of toxin producing organisms. The common syndrome
of constipation, calcium deficiency symptoms, and a drift to
arthritis is obviously a situation calling for acidophilus yeast,
a whole wheat regimen, and raw foods containing phosphatase (all
nuts bran and cereals, only if uncooked), soaked whole wheat
or rye as breakfast cereal, raw fruit and juices, raw vegetables
The prevention of pain and discomfort is a reward in itself.
We may never know what we avoid by the application of the wisdom
of simple folk medicine. We can recommend Dr. Jarviss book
as a valuable guide to some of the first principles of Folk Medicine.
Let's Live Magazine
Dr. Royal Lee, 1958
Guideposts to Mental Health
The ability to live happily within our environment begins with
good nutrition. Dr. Weston A. Price, in his book Nutrition and
Physical Degeneration, has this to say about mental and moral
degeneration: After one has lived among the primitive racial
stocks and studied them in their isolation, few impressions can
be more vivid than that of the absence of prisons and asylums.
Few, if any, of the problems which confront modern civilization
are more serious and disturbing than the progressive increase
in the percentage of individuals with unsocial traits and lack
of responsibility. Recent publicity regarding mental disease,
which is rapidly becoming our number one health problem, reflects
the truth in Dr. Prices observation.
Behind the Curtains
A brief review of the symptoms which may be caused by disturbances
in the body chemistry will make obvious to anyone how impossible
it is to be able to enjoy life- a prerequisite to mental health-
in the presence of these chemical derangements. Of these, two
basic disorders of chemical balance are particularly important:
(1) an imbalance between the acid and alkaline minerals (acidosis
and alkalosis), and (2) an inconstant supply of oxygen and sugar
to the nerve cells (anoxia and hypoglycemia). Thus when the acid-alkaline
(pH) balance of the body is disturbed or there is a deficiency
of sugar or oxygen, the result may be symptoms which are indicative
of an instability of the nervous system. We will mention a few
of the many symptoms concerned with each condition.
The over-acid persons may suffer from symptoms of increased nervous
irritability, dehydration and anoxia (symptoms of suffocation).
Noise and excitement and other ordinary affairs of the day will
cause them unusual distress. Dryness of the mouth and a feeling
of a lump in the throat is common. Bright lights irritate
their eyes and they prefer darkened rooms; bright sunlight often
prevents their driving without dark glasses. They may feel stuffy
in closed rooms, are uncomfortable in high altitudes, sigh frequently,
and become breathless easily. They may be abnormally sensitive
to pain. All of these symptoms are likely to give the sufferer
more introverted personality traits, such as preferring to be
alone rather than endure the friction of social contact.
In alkalosis we find the stiff board types. They
notice stiffness of the muscles and joints, particularly in the
morning. They feel worse on cold days and cramp easily when holding
a position for a long time, as accelerator foot.
The nausea-type of stomach trouble is often a complaint, expressed
as heartburn or sour stomach. There is
generally a tendency towards poor circulation, cold hands and
feet. It is not uncommon for the eyes and nose to water easily,
especially on cold days, and drooling of thin watery saliva may
occur while sleeping. There may be a loss of taste and smell.
These are the persons most likely to be victims of allergies
such as sinusitis, asthma and allergic colds.
Sugar (Glucose) Oxygen
Dr. Benjamin P. Sandler, commenting on rapid falls in blood sugar,
(Lee Foundation Reprint No. 52), has this to say: During
such periods of rapid fall (blood sugar), symptoms such as headache,
dizziness, faintness, nervousness, tremors, sweating, pallor,
flushing, palpitation, tachycardia (rapid heart), abdominal pain,
and psychoneurotic manifestations may occur. These are
the people with the nervous appetites. If they go
for more than a few hours without food, they feel nervous. There
is definite craving for sweets, and like the alcoholic they must
have a hair of the dog that bit them," a vicious cycle.
Irritability before meals, especially in the morning is characteristic.
Early morning insomnia is often present, waking up after a few
hours sleep and not being able to return to normal sleep.
Stimulation and Response
The living being is constantly stimulated by his environment
and responding to that stimulation by reactions. When these reactions
to stimuli are lacking or excessive we may observe abnormal behavior.
This may be as subtle as not being able to laugh at a funny story,
not being able to "snap out of it, or not being able
to "hold on to oneself. These are the forerunners
of mental disease. Many farmers believe that a delicate test
for poor nutrition is abnormal behavior in their animals, a test
we as human beings could well apply to ourselves.
Basic Food Lesson
The balance of acid and alkaline minerals can only be accomplished
in the body if it is supplied with each in the diet. Whole-wheat,
with its phosphorus-rich bran, is a good source of the acid minerals;
white bleached flour is not. The green leafy vegetables, rich
in organic potassium, are a good source of alkaline minerals,
preferably in the raw state. The best way to avoid rapid fall
in blood sugar is to avoid refined sugars as found in doughnuts,
pies, cakes, ice cream, candy and other forms of sweets. If we
examine the average diet of white flour, particularly no green
leafy vegetables and excessive refined sugars, we can readily
understand why instability of the nervous systems is an almost
Let's Live Magazine
Dr. Royal Lee, 1958
Ideal Drinking Water
Spring or well water is the best for drinking, preferably a hard
water containing calcium bicarbonate (the kind that leaves a
calcium deposit in the teakettle.) This kind of calcium is completely
assimilated, and builds bone by combining with the organic phosphorus
found in cereals and lecithins of natural fats.
Polio, Colds and Fevers
It is this calcium bicarbonate that is essential in the blood
stream to prevent our children from becoming susceptible to polio,
colds and diseases of childhood which produce fevers. In fact,
calcium bicarbonate deficiency alone can cause a child to have
recurrent fever, a fever which disappears at once on the administration
of calcium lactate or calcium gluconate (which forms calcium
bicarbonate after absorption). Such calcium deficiency fevers
are common in children during the ages of rapid bone growth,
especially where the youngster is getting too much of such cereal
foods as oatmeal and processed dry cereals, without enough hard
water calcium. The phosphorus of the cereal is out of proportion
to the calcium bicarbonate intake.
Good water is water that has been filtered through
the ground to reach the well or spring and has thereby accumulated
a load of antigens. These antigens are otherwise known to science
as pyrogens, since they cause fever if injected into
the blood stream. They are the residue of disease-producing bacteria,
and by drinking them we develop an immunity to the germ or virus
that put them into the water. In foreign countries where polio
is relatively nonexistent as a known disease, the blood stream
of the children has been found loaded with antibodies to polio,
which prevented them from contracting the disease. These children
were immunized the natural way, not by a shot of Salk vaccine.
It is very probable that their diet of unrefined natural foods
that promptly supplies the necessary factors to make antibodies
was responsible for their freedom from polio.
Boiling of Water
Cooking or boiling water destroys the antigenic effect of
the pyrogens, so while boiled water is safe in that it cannot
cause infection, it cannot build the real health of the person
who needs to accumulate his natural quota for immunities against
the prevalent infectious diseases of his community. You may begin
to see why the most carefully protected children
may be the least robust.
Many dentists routinely prescribe calcium lactate tablets
for young patients who show soft chalky teeth, are nervous, restless,
and unmanageable, as these are all symptoms of the typically
calcium-deficient child. These children are worse in summer,
for the vitamin D effect of sunlight acts to raise the blood
calcium at the expense of the cell fluids, reversing the normal
flow of calcium from the blood to the tissues. Natural forms
of vitamin D, such as cod liver oil, contain vitamin F as well
as the D, the F being the essential partner of the D, causing
the diffusion into the cells of the blood calcium. The vitamin
D alone acts to load up the blood stream calcium only, and you
can realize that a loaded transportation system is no guarantee
of delivery unless some provision exists to unload the commodity
at the destination. Butterfat is one good source of vitamin F,
but the baby fed on prepared baby foods which have the butterfat
removed, and oleo or refined vegetable oil supplied in its place,
is the best subject for vitamin F deficiency. Practically all
present day baby foods are of this kind.
Fluorides Damage Kidneys
Dr. Clive McCay at Cornell University recently reported that
one part per million of sodium fluoride added to the drinking
water of rats caused the reversal of the possible evidence of
causing a harder tooth enamel, (although probably an abnormal
form that is more brittle). He found that in fact it created
tooth decay where it otherwise did not exist, and further caused
kidney cell breakdown in the older rats. Dr. Alton Oschner, of
the celebrated Oschner Clinic of New Orleans, has reported that
older persons lose their teeth faster if they get any fluorides
in their water.
Aluminum Cooking Utensils
You will soon understand how aluminum salts from aluminum
cooking utensils may be jeopardizing your health, if you will
read Lee Foundation Report No. 5, which states in part, It
is highly probable that a syndrome of symptoms of phosphorus
and calcium deficiency can follow a long continued intake of
aluminum salts from aluminum cooking utensils, alum baking powders,
or aluminum acetate in perspiration deodorants. Aluminum salts
appear to rob other food elements of their phosphorus to form
insoluble and nutritionally useless compounds, just as mineral
oils rob the food of elements and tissues in the intestinal tract
of their vitamin A content. Such serious disorders as ulcers
of the stomach and duodenum, cardiovascular disease, heart failure,
obesity, and varying degrees of paralysis of the sympathetic
nervous system appear to be a consequence of aluminum poisoning.
Check Points for Water
Look to the water you drink and cook with. Does it contain
plenty of calcium bicarbonate, with the diet containing the calcium
metabolizers, both vitamins D and F? Has it been robbed of pyrogens
(immunizing mechanisms)? What about fluorides and aluminum salts?
There may be other things like copper coils in hot water tanks,
a possible source if toxic amounts of copper (when used for cooking
purposes) which need to be considered.
Water accounts for 70% of the adult body weight and is one
of the most important factors in maintaining equilibrium of the
various body systems. The ability to select such food sources
as will prevent deficiency disease and poisons is incumbent upon
every living being. Any poison added to a food or drink is too
much. Like emery powder in a gear box, the damage is proportional
to the amount and shortens life accordingly.
Let's Live Magazine
Dr. Royal Lee, 1958
Normal Blood Sugar Level
Dr. Melvin Page, who has treated over 20,000 patients in relation
to their body chemistry, gives a case history in his book, Body
Chemistry in Health and Disease, page 52, in which he states:
Normal Blood Sugar- The blood sugar in this patient is
now a perfect 100. In this approach this is normal and anything
above or below is abnormal, although medical textbooks quote
normal blood sugar at anywhere from 80 to 12. Probably this is
true of the average person on the usual American diet; nevertheless,
in a person eating a corrected diet, and with efficient body
chemistry, the mechanism controlling carbohydrate metabolism
should function with such perfection that the blood sugar remains
This is a very interesting statement for Dr. Page to make, because
it presents the idea that the blood does not radically fluctuate
in a physiological orbit like our earth satellites with their
apogees, and perigees, but is stable, held in equilibrium by
the human mechanisms which maintain normal blood sugar levels
closely. We can understand how the average diet would produce
gyrations from normal which would lead to a confusing conclusion.
The average diet is loaded with synthetic glucose which has a
very rapid rate of absorption that tends to disturb the body
mechanisms, whereas natural sugars- particularly fructose (fruit
sugar)- have slower rates of absorption. The slower the rate
of absorption the less stress put on the sugar regulating mechanisms
and the closer we come to a stabilized level.
One of the factors which has confused the issue in evaluating
blood sugar levels is that the actual blood sugar level itself
may not be so important as the rate at which it changes levels.
Dr. Benjamin P. Sandler, who is outstanding in his work with
blood sugar, states: A rapid fall in blood sugar from 200
mg. to 150 mg. in a diabetic will cause symptoms exactly like
those occurring in a non-diabetic who experiences a fall from
100 mg. to 50 mg.
This also is an interesting statement, for it helps us to understand
that so-called hypoglycemic (low blood sugar) symptoms can occur
even when the blood sugar may be within limits considered normal.
Here again we can understand how this is likely to occur under
the stimulus of abnormal absorption rates which call upon normal
mechanisms to become overactive in face of the overload.
Sugar is stored in the body primarily in the liver and in muscle
tissue and is released from these depots or consumed by them
largely under the influence of insulin. The key point in the
action of insulin may be its influence on the permeability of
the cell (Drury and Wick). Thus it may act to accelerate the
transfer of sugar across the cell membrane. When this transfer
does not occur, sugar may accumulate in excess in the blood and
we have diabetes. Or when the transfer occurs too rapidly or
there is an insufficient supply, we may have the condition called
hypoglycemia (low blood sugar). It would then seem reasonable
to take all unnecessary work from the insulin available so that
it can do its work most efficiently. This cannot be done if highly
refined or synthetic sugars are in the diet; the body being put
to produce its utmost when this added stress is placed upon it.
Potassium and Sugar
We know that potassium, the dynamic element in nutrition found
in organic form in raw vegetables, is closely associated with
sugar metabolism. Just how important is potassium in the sugar
pattern? Here is some recent evidence, printed in Nutrition Reviews
(October, 1957, page 298), on how potassium deficiency causes
paralysis. The acute attack is brought on by refined sugar. Often
a child who has this disorder may induce an attack of paralysis
by overeating candy. It would obviously be impossible to
cause such an attack of paralysis by eating natural raw sugar
or molasses with its high potassium concentration. Just how often
is such paralysis is misinterpreted as polio, and just how much
polio is brought on by reason of refined carbohydrates? Dr. Sandler,
in his book Diet Prevents Polio, states his belief that there
would be no polio if we had no excess of refined carbohydrates.
This new report certainly confirms Dr. Sandlers hypothesis.
It is a paradox that to avoid abnormal fluctuations in blood
sugar- that is, to prevent it from becoming too high or too low-
the best way is to avoid the excessive use of sugar, particularly
the synthetic and refined varieties. That is why starches are
better than sugars as energy foods. They are assimilated more
slowly than the sugars, and thereby fail to overload our pancreatic
function of supplying insulin. Glucose is a cheap, fraudulent
synthetic and can have no possible nutritional value to people
already overloaded with calories, for it carries no trace of
vitamins or minerals.
Let's Live Magazine
Dr. Royal Lee, 1958
Plant Protein Producers
Mushrooms have been cultivated commercially for over 400 years
and served as a delicacy for over 2000 years, gracing the tables
for the feasts of Caesar where epicurean tastes elevated these
plants to high places. We do not think of mushrooms we buy in
a store as molds, yet there is little essential difference between
the common molds we find in breads and the common mushroom. Also
of the same family are the yeasts and fungi. The common characteristic
of the some 80,000 different kinds of these plant growths is
that they have no chlorophyll, they produce spores and are parasites,
i.e., they produce no food supply of their own, but must find
a pre-existing live host for their metabolic needs.
Use to Mankind
In addition to other things, it is this property of living on
pre-existing food supplies which makes these plants useful to
man. For example, the rising of bread is caused by
the escape of the bubbles of carbon dioxide evolving from the
fermentation action of yeasts upon carbohydrates; another fungus
can change the alcohol of fermenting substances such as apple
juice into acetic acid and so produce cider vinegar. This same
action also produces many kinds of cheese. Various cheeses are
inoculated with the species penicillium to produce the characteristic
green-veining and improvement of flavor such as we find in the
popular Roquefort cheese. It is interesting to note that some
old-time medical books recommended Roquefort cheese for many
ailments now treated by penicillin.
While present day botanists shy away from the term toadstools,
the descriptive nature of the term recalls the storybook pictures
of our youth. Many will recall the mushroom hunters who gathered
in farm pastures where the ground was enriched with manure, and
gathered the fleshy morsels, priding themselves on their botanical
know-how in being able to differentiate the poisonous varieties.
Today mushrooms are grown commercially on a vast scale. This
is an occupation which requires great skill, as mushrooms are
very demanding as to their environment and food supply. They
require proper ventilation and need an adequate supply of oxygen
and are inhibited by an excess of carbon dioxide. All of this
accounts for the relatively high market price of this prized
High Food Value
After the water is removed, the remainder of the mushroom solids
run about 30 percent protein. More than 12 amino acids have been
reported, including arginine, methionine, tryptophan, glutamic
acid and valine. Betaine, choline and lecithin, the well-known
lipotrophic factors, have also been reported. During the course
of their growth mushrooms produce urea, an essential constituent
of the body fluids which helps to promote osmosis and is instrumental
in elimination of wastes in the urine. (For more on urea see
Vitamin F and Carbamide in Calcium Metabolism, Lee Foundation
reprint No. 20.)
According to Food Toxicology and Food Products, 43 to 62 grams
(about 2 oz.) of mushroom protein is sufficient to maintain nutritional
balance in a healthy person of 154 pounds. Over six enzyme groups
have been reported in mushrooms, including the important copperbound
group (tyrosinase) which is also found in potatoes and is considered
to be an important member of the ever-increasing vitamin C complex
group. The copper is bound to the protein in a manner analogous
to its linkage in hemocyanin, the blood pigment of certain lower
animals. Mushrooms eaten raw offer a compatible source of raw
protein in the diet and are quite tasty. They should only be
eaten raw, however, if in a wholly fresh and wholesome condition.
Yeast in China
Yeasts are also superior food sources of valuable nutrients.
Many will recall the great interest which was aroused a few years
back when beneficial results by the daily use of bakers
yeast were reported in treatment of boils, acne, constipation
and other gastro-intestinal disease and skin diseases. While
the publicity has since died, there are many people who continue
the practice to this day and continue to report beneficial results.
The Chinese have used yeasts and mold in their diets for over
2000 years. Soy sauce (a rich source of amino acids) and cheese-like
food made from soybeans and rice are considered essential components
of the Chinese diet. The Oriental food pattern differs from ours
because it is one in which little protein is obtained from animal
foods; most of the protein they eat is from plants. They accomplish
this largely by the use of molds and yeasts which produce foods
high in quality vegetable proteins. Today we know that Brewers
yeast is a superior protein food, even compared with meat proteins,
on a quantitative basis.
Nutrition from Yeast
In 1945 some 871,000 pounds of calcium gluconate was produced
in the United States, most of it from the action of fungus fermentation.
Brewer's yeast was placed on naval life rafts during the war
as emergency rations because of its keeping qualities and complete
protein nature. Malted barley is widely used as a source of diastase
which converts starch into maltose and dextrose, used as yeast
food. The nutrition from yeast may be classified into five basic
(1) Source of mineral salts, particularly sulfates, phosphates
(2) Source of carbon-bound molecules, particularly glucose, fructose,
and mannose (natural sugars)
(3) Energy requirements
(4) Source of nitrogen- as protein
(5) Growth factors
The nations farmers are now only 6 percent of our total
worker force while world population grows ever larger. Many authorities
have offered the suggestion that our best chance of supplementing
the increasing demand for protein supply is by the cultivation
of the various yeasts and molds and fungi as supplemental food
sources. Of the over two billion forms of life in the world,
these yeasts and molds offer our best chance for solving a problem,
which threatens to become catastrophic.
Let's Live Magazine
Dr. Royal Lee, 1958
The Dynamic Mineral in Nutrition
The role of potassium in nutrition is a dynamic one. Potassium
has the ability to produce great changes in cell metabolism.
It is the only mineral found in the human economy that is radioactive
and upon this property may rest its ability to exert its dynamic
We must think of potassium in terms of where it is and what
it does in these locations. Potassium is normally found in the
cell, with only a few ions in the plasma of the blood. It has
been said that potassium is of the cell, but not
of the sap. It is interesting to note a similarity here-
that potassium is also of the land and not of the sea,
for potassium predominates over sodium in sedimentary rocks while
sodium predominates over potassium in ocean water.
This matter of the distribution of sodium and potassium in the
body tissues and fluids is important. The blood plasma, or transportation
system of the body, has great need for sodium, whereas the cells
find potassium indispensable but sodium undesirable. An excess
of sodium in the tissues has a markedly toxic effect on the heart
and inhibits phagocytic activity (phagocytes being devourers
of bacterial invaders).
On the other hand, an excess potassium in the plasma of the
blood may cause such undesirable effects as an excessive slowing
of the heart, yet without tissue potassium the heart cannot regulate
its potassium. So, we may understand that sodium and potassium
must be in the right places in the body to perform their physiological
functions; and that when these minerals lose their home, so to
speak, they may be the cause of trouble.
Regulation of Balance
The regulation of the sodium- potassium balance is the function
of the hormones of the adrenal glands. The adrenal glands need
vitamin C complex and some B, too. They also need
potassium and sodium. When any of these is deficient in the diet
normal balance cannot be maintained. The reason that deficiency
of minerals alone may not be the cause is that an imbalance of
minerals may show the same results as a deficiency. In the case
of imbalance, the cause may be a dysfunction of the glandular
system which is supported in its function by vitamins. Therefore,
we need to know that in order for the mineral metabolism of the
body to be normal it needs vitamins essential to the functioning
of the glands, and that the end result of vitamin deficiency
is mineral imbalance.
Cause of Deficiency
We tend to have potassium deficiency by reason of the depletion
of our soils in this element and by reason of the fact that the
cheaper price of sodium has caused its substitution in many foods
and drugs where potassium was formerly used. Potassium bicarbonate
is interchangeable with sodium bicarbonate in cooking, a preferable
choice in most cases.
We tend to have sodium deficiency when we do not include enough
table salt in our diet. This is aggravated in hot weather when
perspiration losses further deplete sodium reserves. Herbivorous
animals need extra salt to compensate for the high potassium
intake in vegetables, salt licks being evidence of
their need. Children deprived of salt have been known to crave
soup (sodium oleate) because of its sodium content.
Sodium compounds in any other form than sodium chloride- ordinary
table salt- may be detrimental. This same sodium chloride (table
salt) is now available in a natural form of sea salt at all health
food stores, and is preferred to the pure product because it
contains many naturally associated trace elements. However, one
should obtain a low-heat-processed sea salt, as heat treated
sea salt will not support life. For example, salt water fish
cannot live in water to which heat-treated sea salt has been
added, but can live in water with low-heat-processed sea salt.
This is just one of the many unsuspected detrimental effects
when heat processes are used.
Sodium chloride is an essential constituent of the body fluids.
We cannot eliminate water by osmotic transfers- we cannot perspire,
our kidneys cannot eliminate waste materials and poisons- without
the help of salt. Therefore, it is important that we use it in
the best form; however, it must not be allowed to take the place
of potassium which is the more important mineral from a physiological
Raw Potassium Sources
Potassium is one of the principal ingredients supplied by fresh,
raw, vegetables juices. Raw potato juice is one of the best sources
of this essential element. It is not unlikely that the potassium
supplied by cooked foods may have undergone the same deleterious
process as that which makes pasteurized milk a poor source of
calcium. Raw vegetables, then, and particularly green leafy vegetables,
make the best source of potassium, which is good reason for their
inclusion in the daily diet.
We must remember that potassium is a water soluble mineral.
Therefore, much valuable potassium goes down the drain when vegetables
are boiled in water or even allowed to stand at ordinary temperatures.
The more water and longer standing, the less potassium in the
original product. In fact, when low potassium diets are required,
as in the case in certain diseased conditions, it is recommended
that goods be cooked in four or five times the usual volume of
Results of Deficiency
A deficiency of the alkali minerals- sodium, magnesium, calcium,
and particularly potassium- may cause many of the same symptoms
as vitamin deficiency. This is because the general function of
vitamins is to promote mineral metabolism, supporting the glands
of internal secretion in their important function of controlling
mineral balance- in this case the adrenals.
Potassium is known to be an important factor in the support
of the involuntary nervous system. For example, potassium may
be a very effective remedy for lazy colon. Potassium
is also the pace-maker for the pulsations of the
heart, in which organ it appears to have the function of supplying
the electronic energy to activate the timing mechanism. In potassium
deficiency the heart becomes erratic in its pulsations, and the
administrations of other salts with equivalent radioactivity
relieves the situation. (Rubidium is one element that can substitute
for potassium, although this element is not considered a nutritional
substance and is used in this case to illustrate a point in scientific
experiment.) Potassium in the blood is depleted during carbohydrate
(sugar) metabolism and many people who experience a fast, racing
heart after a heavy meal are suffering from a potassium deficiency
brought on and aggravated by the eating of too much carbohydrate
foods. This tendency for potassium deficiency may be corrected
by the use of alfalfa tea, or the use of powdered kelp as a seasoning,
or tablets of concentrates of alfalfa, sea lettuce or kelp.
In potassium deficiency there is more or less complete inhibition
of adrenal gland function. No doubt, every disease for which
cortisone or ACTH is being used is basically a deficiency disease
stemming from potassium lack in some degree. So, it is apparent
that sodium and potassium are partners and must not be permitted
to get out of balance in our nutritional schedule.
Include in your daily diet plenty of raw vegetables and, if possible,
at least a glass of raw vegetable juice per day. Organic, low-heat
processed, sea salt should be the salt seasoning for your foods,
used in amounts which are compatible with the taste and, for
individuals ordinarily considered healthy, need not be restricted
as to amount. Do not forget that the body cannot make something
out of nothing and the human body needs sodium and potassium
for its normal functioning.
Let's Live Magazine
Dr. Royal Lee, 1958
The Primary Cause of Disease
In recent tests mosquitoes refused to bite persons who were well
supplied with vitamin B1. Therefore, it may be inferred that
malnutrition now is to be considered a basic cause of malaria.
Also it has been found that lice leave rats and other animals
if they are supplied with a better vitamin intake. Fleas were
found to leave dogs that were being treated with vitamins for
A Pandoras Box
If both insect parasites as well as bacterial invasion are mainly
a consequence of malnutrition by reason of a loss of power of
the body to repel these instruments of possible death, what a
Pandoras box was opened when we began to meddle with our
natural foods! Sleeping sickness, typhus, malaria, bubonic plague,
and yellow fever are in that class of disease in which the bacterial
infection is very probably the secondary cause of disease- the
primary cause being lowered resistance of the human body to the
lice, fleas, or mosquitoes that carry the infectious organisms,
as well as lowered resistance to the organisms themselves.
If this resistance depends upon a high vitamin diet, it is
obvious that outbreaks of the above list of fearful diseases
is definitely made possible by malnutrition.
All the writers on malnutrition who have made exhaustive studies
of other nations, stress the point that in countries where civilized
adulterated foods are not used there is no cancer, no tuberculosis,
no pneumonia, no heart disease, no diabetes, no arthritis to
speak of, although there may be terrible evidences of quantitative
malnutrition and starvation otherwise. It seems that only a liberal
use of white flour and white sugar can cause the extraordinarily
high death rate so obvious wherever these foods are common.
In America, we have had this monstrous condition of malnutrition
with us so long that we have become tolerant of it. Commercial
interests promoting these foods are so powerful in their various
activities that we are flooded with propaganda and advertising
material to blind us to the truth.
Some of the mineral deficiencies are just as spectacular as vitamin
deficiencies in their destructive effects. A good example is
manganese, which is required by all living cells as an enzyme
activator. Without sufficient manganese, tendons and ligaments
lose their integrity and relax, permitting bone malpositions
and malfunction. In chickens the disease known as perosis
made itself apparent some years ago. The soil of most farm areas
is becoming dangerously low in manganese, and this disease seems
to have appeared as a result.
I believe fallen arches and vertebral malpositions are the
commonest evidences of this deficiency in the human category.
Probably the osteopaths and chiropractors owe their profession
to this kind of malnutrition just as much as the dentists are
made busy by deficiencies of calcium phosphorus, fluorine, and
If the vital elements are left in foods, then they are no longer
easy-to-store imperishable commodities. They will soon become
infested with rodents, bugs and insects. A wholesome food is
bound to be a perishable one. So, before you take the course
of least resistance and buy what is cheap and convenient to make
up your bill of fare, consider critically just what the picture
happens to be.
A Farmers Conclusion
A farmer in New York state, a few years ago, made a contract
with some New York hotels to take their stale bread and rolls
off their hands to use as hog feed. His hogs had plenty of other
foods, too, having the run of a large orchard with windfall apples,
no scarcity of vegetation, and the various by-product foods that
a farm affords, But the young pigs developed at only half the
usual rate of growth and were subject to many diseases normally
foreign to the pig species, particularly pneumonia, His brood
sows had small litters or aborted. His hens began to lay eggs
with irregularity, and chicks hatched from them were so feeble
that few survived. It seemed that a curse had been laid upon
He finally came to the conclusion that the white bread might
have something to do with the matter. Forthwith he set up two
test pens, putting one group of pigs on the white bread regimen,
the other on the whole corn and wheat grain. In three moths there
was a woeful lot of pigs in one and a perfectly normal
group in the other. The test absolutely established the responsibility
of the white bread.
The farmer was Senator W.P. Richardson of Goshen, New York.
Let's Live Magazine
Dr. Royal Lee, 1958
Protective Colloids Found
in Ancient Remedies
The scraped-apple diet used by German peasants in
the treatment of infantile diarrhea and constipation is an interesting
example of the use of gelatin-like, moisture-absorbing substances
called hydrophilic colloids in human nutrition. These
hydrophilic colloids are just now becoming known to investigators
of science, but they have long been known to the homemaker for
another reason; they are the substance which gives jelly its
quivery firmness or set; they are pectin.
Idea Not New
Perhaps it was the experience with hydrophilic colloids that
gave birth to the old Devonshire rhyme: Eat an apple before
going to bed, and youll make the doctor beg his bread.
It is not a new idea that pectin will help control both diarrhea
and constipation. Folklore taught that to cure constipation,
scrapings from the bottom of the apple were given, and for diarrhea
the top of the apple was taken. This was in accordance with the
folklore law of likes and opposites. Science today knows it does
not make any difference which end of the fruit is used as long
as enough pectin is taken. One reason why pectin is beneficial
in the treatment of constipation is its great water-absorbing
ability whereby it furnishes the necessary bulk to start peristalsis.
Properties of pectin are such that intestinal irritation due
to many sources eliminated, and this alone becomes important
in re-establishment of regular habits.
Clay and Water
Dr. Weston A. Price, world traveler and author of Nutrition and
Physical Degeneration, written as a result of his world-wide
studies, has the following to say: One of the sources I
have found helpful in studying primitive races is an investigation
of knapsacks. Among the groups (natives) in the Andes, Central
Africa and Australia
each knapsack contained a ball of clay,
a little of which was dissolved in water. Into this they dipped
their morsel of food while eating. Their explanation was to prevent
This is the way the natives in these countries combat dysentery
and food infections. An illustration of the way in which modern
science is slowly adopting practices that have long been in use
among primitive races is to be found in the recent extensive
use that is made of clay (kaolin) in our modern medicine.
The clay-eaters distinguish between good and bad qualities
of these hydrophilic colloidal clays. Such action would appear
rather remarkable in view of the comparatively recent adoption
of kaolin into the British and American Pharmacopoeia as protective
agents for the intestinal mucosa.
Studies of Comfrey
The okra and comfrey plants are other examples of hydrophilic
colloids. Comfrey is of particular interest. The word comfrey
is attributed to the old French word to preserve.
Dr. Charles J. MacAllister, of Dublin, tells of his experiences
(1914-1935) with comfrey in an interesting book, The Narratives
of an Investigation Concerning an Ancient Medicinal Remedy and
its Modern Utilities. A curious suggestion arises from reports
that when maggots of certain flies are placed on wounds their
healing is promoted. It is said that the substance called allantoin
given off by the maggots is responsible for at least part of
the healing powers. This is the same substance that Dr. Macallister
states is responsible for the reputation of comfrey.
Early discoveries in nutrition were concerned with only the missing
elements caused by indiscretions in the diet, but
today we must consider the factors which come within the realm
of enzymes, hydrophilic colloids and other activators. Substances
such as pectin, comfrey and mineral-earths formerly regarded
as virtually inert biologically, now are being considered in
terms of nutrient value, not because they contribute calories
or weight, but because they possess activities which have heretofore
been unsuspected or ignored in spite of practical evidence to
Must Study Foods
The organic farmer does not pretend to know how to explain the
ramification and hair-splitting scientific concepts necessary
to the establishment of incontrovertible proof of the need for
organic foods. The burden of proof is upon those who claim that
they can supersede the plan of the Creator, or beat Mother Nature
at her own game in the business of organizing inert matter into
living tissue. We, the human race, were fed on organic foods
for eons before we became chemically half-smart enough to find
out exactly WHY these counterfeit foods cannot support life if
we use too much of such imitation foods before we learn about
their shortcoming. We must develop more than a speaking
acquaintance with this matter of respectful observation
of the wonders of nature.
Let's Live Magazine
Dr. Royal Lee, 1958
Sidelights on Glucose
The late Dr. Harvey W. Wiley, first head of the Federal Ford
& Drug Administration (1906-1912), suspected glucose to be
a dangerous adulterant food because it was a synthetic imitation
of the natural sugars. It was made by the conversion of cornstarch
by acid treatment in which all mineral and vitamin factors were
destroyed during the synthesis of the corn sugar.
Dr. Wiley thought the use of the word corn as a descriptive
adjective was fraudulent for the new sugar or syrup, as it inferred
that they were natural products of corn. Corn syrup is no more
a corn product than oleo made by hydrogenating a vegetable oil
is butter. Both are hideous insults to the intelligence of the
food buyer, synthetic counterfeits deliberately designed to undersell
the genuine product they simulate.
Glucose is a first class adulterant for soft drinks, canned fruits,
and dried fruits, because it is so cheap, puffs up the weight
and saves the cost of real sugar.
Refined sugar cannot cause diabetes in test animals. Glucose
does, according to tests made by Drs. Lukens and Dohan at the
University of Pennsylvania.
Glucose causes low blood sugar (by over stimulation of the pancreas)
as well as diabetes, and this state results in a predisposition
to heart disease, lassitude, brain fatigue, high blood pressure,
overweight, irritability, and mental depression, to list the
finding of a current report.
The glucose, present in proteins when they are cooked, results
in a destruction of the most important of the amino acids ? tryptophane,
lysine, threonine and methionine. Calcium assimilation, too,
is blocked by the presence of glucose, while some other sugars
like lactose (milk sugar) encourage calcium assimilation. Such
a calcium deficiency can cause reduced resistance to infection,
can cause the loss of teeth by decay or pyorrhea, and can predispose
to a long list of chronic diseases, including forms of arthritis.
Calcium has so many functions it is hard to overstate how vital
its importance is. There are good reasons to believe that no
virus infection can occur unless the calcium levels of the body
fluids have dropped below a certain limit. No doubt here is where
the insidious relation of soft drinks and ice cream to polio
is to be found. Since vitamin P increases the calcium content
of the body fluids, it is easy to see how orange juice is better
than ascorbic acid to protect against polio, as found in tests.
Here, then, is the case against glucose (alias Corn Syrup,
Grape Sugar, Dextrose, Corn Sugar, High Fructose Corn Syrup).
It contributes, according to positive tests in animal feeding
and clinical findings in human observation: to the cause of cancer,
diabetes, hypertension, lassitude, brain fatigue, overweight,
irritability, mental depression, impairs the assimilation of
calcium, and destroys vital amino acids if they are cooked in
When we buy canned fruit, peaches, say, they have a heavy, clear
syrup, but when we taste it, it has a disappointing non-satisfying
lack of sweetness. The maker has put into the can corn sugar,
and the U.S. Food and Drug Administration tells him he need not
state on the label what kind of sugar he has used.
Corn sugar is so much cheaper than cane sugar that vast quantities
of the less sweet substitute are used. Soft drinks are so loaded
with cheap, health-destroying substitutes, as well as are most
Dr. Benjamin P. Sandler of Asheville, N.C., has been working
since 1931 on the theory that an excessive exogenous amount of
glucose in the diet promotes susceptibility to virus or bacterial
disease. Tuberculosis patients improved rapidly when put on a
non-sugar and non-glucose diet.
But here is the final proof. After Asheville and other North
Carolina papers gave his views considerable publicity the incidence
of polio in North Carolina dropped from 2,402 cases in 1948 to
214 in 1949. One ice cream distributor in the state sold one
million less gallons of ice cream in the season following Dr.
Sandlers news release. Ice cream and soft drinks, or rather,
the synthetic glucose and sugar in these counterfeit foods, is
the cause of polio; do not believe propaganda to the contrary.
Sandler has previously shown how glucose is the most potent offender
of all the sugars in undermining resistance, and that the natural
glucose in the blood stream, formed by conversion in the body
from starches or protein is not the same as the synthetic glucose
sold us in adulterated foods. Bleached flour, refined sugar,
synthetic glucose or counterfeit fats could not possibly be legitimately
marketed as foods without corruption, dishonesty and compromise
at the sources of law-making and law enforcement.
The monkey in the jungle knows better than to eat poisonous
fruits and insects. He has learned the hard way. Why cannot we
learn the hard way too?
Let's Live Magazine
Dr. Royal Lee, 1958
The Use of Raw Potatoes
The Irish peasantry refer to their beloved potatoes as bog
apples. This is a useful term to remember because it implies
that potatoes, like the apple, may be eaten raw and, also like
the apple, help keep the doctor away. But while hardly
an American meal passes without serving cooked potatoes, this
same food served in the raw state is a rarity.
Good for Overweight
Eat potatoes instead of bread is good advice for
the overweight who are constantly engaged in the battle of the
calories. Pound for pound, potatoes furnish about one-third less
calories than bread ? so we may eat three times as much on a
caloric basis. (There are about 100 calories per medium-sized
raw potato, which is much less than a serving of spaghetti, pie
or cake.) In addition, its superior digestibility and food value
as a source of protein, vitamins and minerals make it ideal for
reducing the caloric intake without sacrifice of many essential
Copeland said, To eat is human; to digest divine.
While the quality of potatoes is greatly modified by the conditions
and soil under which they are grown, an analysis generally shows
about 75 percent water, 15 percent starch, one to two percent
protein and two to three percent mineral salts. However, the
nutritive value cannot be obtained on the basis of analysis alone.
It is necessary to know the extent to which the various constituents
are digestible. Reports show 95 percent of calories are digested,
70 to 85 percent of nitrogenous material is absorbed (40 to 60
percent is in the form of protein), and 97 percent of the iron
is present in available form. (McCance and Widdowson,
1942). Potatoes have very little fat or sugar and are high in
potassium, phosphorus and calcium. The richer they are in protein,
the more waxy they are; and the higher they are in starch, the
more mealiness they have when cooked.
The portion of the potato close under the skin contains almost
twice the solids that the central portion does, yet the removal
of 20 to 25 percent of the total weight when the potato is peeled
is not uncommon. In addition, if peeled potatoes are boiled in
water, 20 percent of the solid constituents may be dissolved
and so lost. (This loss is practically eliminated if potatoes
are boiled with the skins intact). Cutting the potato causes
cell damage and the liberation of an enzyme which destroys vitamin
C to some extent (ascorbic acid oxidase). We may estimate that
25 percent of the vitamins are lost in cooking either by heat
or leaching. The loss of vitamin C is particularly fast in heat.
Keeping cooked potatoes, even under refrigeration, causes over
50 percent loss in 24 hours, practically all vitamin C in 72
hours. Ninety percent of vitamin C may be lost from mashed potatoes
in 30 minutes if kept hot. It now becomes evident that a 50 percent
loss of nutrient value is a conservative estimate of the deficit
caused by the ordinary methods of preparation of this important
Tips on Conserving
Cooking in salt water conserves more vitamin C than coking in
unsalted water. The presence of calcium salts in the water (hard
water) tends to conserve this vitamin. There is a greater loss
of solid constituents if the potatoes are started in cold water
instead dropping them into boiling water. One tablespoon of vinegar
or lemon juice to a quart of water helps prevent blackening and
may have additional beneficial effect. When extracting the juice
of potatoes lemon juice should also be added.
Sprouted potatoes are inferior in quality to unsprouted ones.
The potato skin is only from six to 10 cells thick, yet it contains
about nine percent of the protein, and acts as preventive of
the loss of solid constituents in cooking.
Baked potatoes should be pricked or broken open as soon as
they are removed from the oven to let the heat and steam escape.
This prevents them from becoming soggy. It is a good idea to
insert a stainless steel skewer through the potato while baking;
this conducts heat into the center and thus less baking is required.
The cooked potato contains no enzymes, as all enzymes are destroyed
by heat. There is an enzyme in raw milk which prevents constipation,
and an enzyme in raw potatoes which does the same thing, according
to clinical reports. Certainly a piece of raw potato before retiring
can do no harm, and it has produced beneficial results in cases
of chronic constipation. The farmer who reduces his potato intake
when he comes to the city may notice that his head pounds
after meals. Quite possible this is due to a reduction in his
ordinary intake of potassium ? the mineral which promotes normal
heart rhythm. One of the enzymes found in raw potatoes is phosphatase,
which promotes assimilation of calcium and iron in particular;
another is tyrosinase, an essential component of the vitamin
C complex and associated directly with the function of the adrenal
The best potatoes come from Maine where the crops are rotated
with oats and clover, the clover ploughed under as green manure.
The soil is abundantly supplied with decomposed shale rock. While
potatoes can be grown on almost any soil the muck or peat soils
are often used, and since these soils may be comparatively virgin,
we have a good chance of obtaining good potatoes. Of course,
it is recognized that one should try to obtain potatoes which
have not been exposed to commercial fertilizer and poisonous
Let's Live Magazine
Dr. Royal Lee, 1958
Which to Follow
Food Facts or Theories?
Like the proverbial ostrich with his head in the sand, the exploiters
of denatured and synthetic foods, as white flour and white sugar,
that annually destroy more human lives than the most bloody war
imaginable, are not interested in facts. The battle front for
better nutrition today is clouded with publicity spread by promoters
of theories through which they profit. The facts, which may be
of little profit to anyone, are not so well publicized.
These schemers, as Herbert Spencer wrote more
than 100 years ago, are so absorbed in studying the action
of a proposed mechanism as to overlook its reaction. We
may go on with further words of wisdom from Spencer to quote
another of his sayings: If to be ignorant were as safe
as to be wise, no one would become wise.
But it is small consolation today for the victim of heart
disease, arthritis or diabetes, to console himself with the fact
that eventually truth will out. And so it becomes
incumbent upon each of us to make a decision as to our survival.
Hog Feed and Chickens
To illustrate my point, let me cite the case of a farmer in New
York State, who a few years ago, made a contract with some New
York hotels to take their stale bread and rolls off their hands
for use as hog feed. His hogs had plenty of other foods, too,
having the run of a large orchard with windfall apples, no scarcity
of vegetation and the various by- product foods that a farm affords.
But the young pigs developed at only half the usual rate of growth
and were subject to many diseases normally foreign to the pig
species, particularly pneumonia. His brood sows had small liters
or aborted. His hens began to lay eggs with irregularity, and
chicks hatched from them were so feeble that few survived. It
seemed that a curse had been laid upon his farm.
He finally came to the conclusion that the white bread might
have something to do with that matter. Forthwith he set up two
test pens, putting one group on the white bread regimen, the
other on whole corn and wheat grain. In three months there was
a woeful lot of pigs in one pen and a perfectly normal
group in the other. The test absolutely established the responsibility
of the white bread. The farmer was Senator W.P. Richardson of
Goshen, New York.
Not many years ago an involuntary experiment was made on a group
of 500 men, a feeding test in which the use of non-perishable
foods were found incapable of supporting life. The foods used
were exactly what you and I get when we eat in the average public
restaurant, with one exception: there was none of the small portions
of fresh, perishable vegetables and whole wheat that we occasionally
obtain. These men lived exclusively on white flour products,
all kinds of commercially packaged crackers and sweet cookies,
butter, oleo, cheese, cold storage meats of every variety, potatoes,
plenty of canned fruit and vegetables, salt fish, oatmeal, condensed
milk and coffee. The men were the crew of the German naval warship,
the Kronprinz-Wilhelm. They sank allied freighters
periodically on the Argentina-Liverpool circuit, and removed
their choice foods with which these ships were mainly loaded,
so they had more meat, canned goods and white flour than they
could possible consume. Between September 1914 and March 1915,
she captured or sank fifteen ships.
Fresh vegetables and fruit found in these victim ships were
served only to the offices of the Kronprinz-Wilhelm.
As a result, they, in the main, escaped the fate that decimated
the crew. After 255 days of out of port, 110 of her crew were
prostate, the rest on the verge, when the ship slumped into the
American port of Newport News in search of medical aid.
What were the symptoms of malnutrition that affected these men?
Will it surprise you to find that they were very similar to Senator
Richardsons description of the way his pigs acted when
he put them on a white bread diet? The ships physician,
Dr. Perrenon, said, We had many cases of pneumonia, pleurisy,
and rheumatism among the men. They seemed to lose all resistance
long before the epidemic broke out. Alfred McCann, reporting
on the incident, said (1918), She would be out there yet,
sinking the allies ships, were it not for her typical American
meals; plenty of meat, mashed potatoes, canned vegetables, white
bread, butter, sweet cakes and coffee.
Blinders and Horse-Sense
These are but a few hidden facts about foods. Hidden
by those who wear blinders when it comes to the monstrous condition
of malnutrition; with us for so long that we have become tolerant
of it. The lowered resistance caused by a deficient diet is apparently
the real cause of most disease. You do not need to be a professor
of biochemistry and medicine to figure that out. But we do need
to realize how powerful this poisonous influence is in order
to remain immune. How many will continue to believe the farce
that has infested our thinking, that, as the ad slogan says,
white bread is wholesome, eat more and help the farmer?
Butter, Vitamin E and the X Factor
of Dr. Price
by Royal Lee
President of the
Lee Foundation for Nutritional Research
special nutritional factors present in butter as known up to
1942 are without question. It was shown that butter has the following
characteristics of superiority over other fats and oleomargarine
nations best source of vitamin A. (2)
for unit, the vitamin A in butter was three times as effective
as the vitamin A in fish liver oils. (2)
natural vitamin D in butter was found 100 times as effective
as the common commercial form of D (viosterol). (3)
prescribed by physicians as a remedy for tuberculosis, psoriasis,
xerophthalmia, dental caries, and in preventing rickets, has
been promptly effective. (1)
carries vitamin E in sufficient quantity to prevent deficiency
Since that time, new and important evidence has accumulated
which indicates other nutritional functions supplied by butter.
This evidence appears to revolve around the physiological ramifications
of the effects of the vitamin E complex.
Up to the present, vitamin E has been considered a tocopherol,
and its function analyzed as nothing more than a physiological
anti-oxidant. (7) It now appears evident that the real vitamin
E is that factor in the E complex that is being protected from
oxidation by the tocopherol group, and that the same mistake
has been made in attributing E activity to tocopherols as in
the case of the promotion of pure viosterol as vitamin D, ascorbic
acid as vitamin C, niacin as the anti-pellagra vitamin, pyridoxine
as B6, or folic acid as the anti-pernicious anemia fraction of
liver. In each case the isolation of one factor as the vitamin
in question has embarrassed the discoverer, in his assumption
that he had discovered the pot of gold at the rainbows
end, by the attribution of vitamin activity to some synthetic
or pure crystalline component of a natural complex. No reasonable
student of nutrition can today deny the axiom that all vitamins
are complexes and cannot exert their normal physiological effect
other than as the complete complex, as found in natural foods.
The true vitamin E is found in the chromatin material of the
germinal tissues of plant and animal, and in young plants that
are in a state of rapid growth. It seems to be a phospholipid
carrying a special fatty acid in combination that has heretofore
traveled under the cognomen of vitamin F. (Vitamin F was first
discovered as a part of the wheat germ oil vitamin complex; at
least the term vitamin F was first used to designate the essential
fatty acid fraction.)
The fact that an unsaturated fatty acid as vitamin F is a
part of the E complex, probably in molecular combination, explains
the close relationship between the two vitamins in their synergistic
support of cell division in reproduction, in maintenance of epithelium
(where cell division is also predominant), and in kidney and
liver metabolism, both epithelial activities. It explains the
fact that both are factors in calcium metabolism, vitamin E deficiency
resulting in bone resorption (8) just as vitamin F deficiency
results in less calcium available to bone. (9)
Tocopherol administration in excess also results in bone-calcium
loss, just as is caused by a deficiency of vitamin E. (8) So,
again we have more evidence that tocopherol is NOT the vitamin
E, but rather a protector that can in excess reduce the availability
of traces of the real vitamin. Now, just what IS the real function
of the real vitamin E complex?
. . . A factor in young grass is apparently the same one as
described by Dr. Weston A. Price, in the second edition of his
book, Nutrition and Physical Degeneration, which he called
Activator X and was found only in butter from cows
fed spring grass. Activator X seemed very susceptible
to oxidation, being lost in the butter within a few months after
its production. Activator X was shown to promote
calcification and health of bones and teeth in human patients.
It inhibited the growth of the caries bacillus (facto-bacillus
acidophilus) completely, one test showing 680,000 salivary bacterial
count before the use of Activator X and none after.
[Research shows] that this grass factor SUPPORTS THE DIFFERENTIATION
OF SEXUAL DEVELOPMENT. Animals not getting the grass factor (but
getting TOCOPHEROL) required 23% MORE time to become sexually
It is highly interesting to find that tests of oleomargarine
feeding to human subjects in comparison with commercial butter
(having relatively low content of the fragile X factor),
HAD THE SAME EFFECT of failing to bring out the secondary sex
characteristics: not only a delay, but a failure to promote sex
changes in toto. Here are the results for children with ages
up to 17 years: (10)
- 160 Children were fed oleo, 107 butter,
over a period of two years.
- Average gain in weight on oleo for girls,
- Yearly average growth in height, 2.2 inches.
- Girls on butter gained 6.3 pounds per year,
grew 0.9 of an inch.
- Boys on oleo grew 2.2 inches per year,
gained 8.1 pounds.
- On butter, boys gained 6.7 pounds, grew
A characteristic effect of castration of the child is a stimulation
of growth and greater height. The investigators say the results
vindicated oleo. What do YOU say?
. . . We all are what we aremen, women, white, black
or yellowsimply because our growth and development is guided
every minute by certain chemical factors in our cells, reproduced
exactly in the chromosome, the real blueprints of our bodies.
These factorsdeterminants to the geneticistare protected
by wrappings or insulating layers of a fatty nature that prevent
the enzymatic digestion or damage, otherwise inevitable, to which
these factors are exposed. It is well known that chromosomes
are destroyed and liquefied in vitamin E complex deficiency.
These determinants even seem to be secreted into the mouth
in the saliva (that probably is how it happens that salivary
gland cells have extraordinarily large chromosomes) to start
the alteration of food factors into tissue as quickly as possible.
It is quite analogous to the attachment to a lot of incoming
steel as it enters a factory, of the blueprints that direct how
it is to be processed to become the finished product. . . .
It is obvious that any interference by vitamin or other deficiency
with the determinant cycle will delay or impair the normal plan
Do you wonder that your instincts demand butter over oleo?
Do you wonder that since yellow butter contains more Activator
X than pale butter, people prefer the yellow kind that
comes from spring grass feeding to the cow?
It is very interesting to note how nutritional experts and
scientists have always been found to extol oleomargarine
as equal to butter as a food. As far back as 1886, when oleo
was first made, before vitamins were thought of, scientists testified
that oleo was equal to butter in food value. They are still testifying,
without knowing what new factors might still be found in butter
which cause people to prefer it to oleo (over any period of time)
even after milk and butter flavors have been added to oleo to
create the best possible imitation of real butter.
Animal tests have shown oleo to better advantage than such
human feeding tests as reported by Drs. Leichenger, Eisenberg
and Carlson. This is, no doubt, because milk proteins have always
been used in any test diet along with oleo. Milk proteins carry
the trace factors peculiar to milk that oleo lacks, and these
cushion the deficiency reactions. The tests are about as honest
scientifically as those on aluminum salts in baking powder, where
the animals given the toxic aluminum salts were also fed an antidote
sodium silicate under the guise of mineral supplement.
Dr. H. J. Deuel, testifying before the House Committee on Agriculture
in connection with hearings on oleomargarine in 1948, was quizzed
on this point. (11)
Oleo has other drawbacks. It is a synthetic product, being
hydrogenated vegetable fat. The hydrogenation destroys all associated
vitamins or phospholipids. As it comes from the hydrogenator,
it is admittedly unfit for food, has a vile odor and must be
refined. The oleo, after the bad odors have been
removed, and after flavoring with milk products to imitate butter,
must then be preserved with a poisonous chemical, sodium benzoate,
to keep it from again developing a bad flavor.
The use of sodium benzoate as a preservative in oleomargarine
is brought to light in testimony before the official hearings
on the oleomargarine tax repeal. (11) . . . Note should be made
that natural foodstuffs, such as butter, contain naturally occurring
antioxidants such as the protector of vitamin E, alpha tocopherol.
Presence of this anti-oxidant in butter makes it unnecessary
to add synthetic and poisonous preservatives such as sodium benzoate.
Oleo, however, being a synthetic product, is lacking in these
natural preservatives; hence the necessity for the addition of
the chemicals. No doubt the addition of vitamin E to oleo would
preserve the product far better than the sodium benzoate. Vitamin
E, however, is far more expensive than sodium benzoate, which
explains the use of the latter instead.
Such poisonous preservatives are not commonly permitted in
foods, but the flour industry and the oleo industry seem to be
specially favored. It is well known that Dr. Harvey W. Wiley,
the first head of the Food and Drug Administration, lost his
job in 1912 because he refused to be reached by food
manufacturers like the oleo people, who could not exist without
special permission to violate the law. When he told the entire
sordid story of the unspeakable corruption and malignant chicanery
that exists in the food and drug operations in Washington in
his book, The History of a Crime Against the Pure Food Law,
and published it at his own expense in 1930, little attention
was paid to the matter by the newspapers. Since his death a year
later, the books have been eliminated from circulation, and his
still-surviving widow, by her ownership of the copyright, is
sitting on the lid by refusing to permit reproduction
or quotation of any part of the book.
The physical penalties for using a synthetic, imitation, chemically-embalmed
substitute for butter seem to be quite drastic. Some appear to
castration for the growing child, in more or less degree, with
oversized females fatter and taller than the boys. (Remember,
meat animals are castrated for the purpose of making them fat.)
of ability to maintain calcified structure such as teeth and
bones. Dental caries, pyorrhea, arthritis, etc., would be logical
end results that would inevitably follow, especially in view
of the added influence of other refined and devitalized foods.
Dr. Prices experience in curing arthritis, dental diseases
and lowered resistance with good butter directly bears out this
is accumulating to show that multiple sclerosis is a result of
deficiencies in which vitamin E complex (as found in butter)
is vitally involved. (12) Further, vitamin E is now found to
be a remedy for the disorders of menopause, (13) showing how
these deficiency diseases follow their victim through life.
This list could be extended almost without limit but we feel
we have established our case.
Dr. Price cites the case of an Eskimo woman, who had
had twenty children so easily that she did not bother to wake
her husband when the birth occurred at night. The daughter...
had very narrow dental arches and a boyish type of body build.
Unlike her mother, she had a very severe experience in the birth
of her only child and insisted she would not take the risk of
another. . . . Deformity due to the poor nutritional status of
the parents may, of course, be a mild or severe character. The
narrow arches, nostrils and hips, and the susceptibility to dental
caries which Dr. Price found among primitive peoples who had
shifted from a good tribal food pattern to a poor civilized food
pattern should be rated as mild deformities, since they handicap
the individuals ability to function without destroying
his social validity. (14)
- Lee, R. and Stolzoff, J. S., The Special
Nutritional Qualities of Natural Foods, Report #4, Lee Foundation
for Nutritional Research, Milwaukee 3, Wisconsin, July, 1942.
- Fraps and Kemmerer, Texas Agricultural
Experimental Bulletin, 560: April 20, 1938.
- Supplee, G. C., Ansbacher, S., Bender,
R. C., and Flanigan, G. E., The Influence of Milk Constituents
on the Effectiveness of Vitamin D, Journal of Biological
Chemistry, 141:95-107, May, 1936.
- Osborne, T. B. and Mendel, L. B., The
Influence of Butter Fat on Growth, Journal of Biological
Chemistry, 16:423-437, 1914.
- Sure, B. I., Journal of Biological Chemistry,
- Schantz, E. J., Elvehjem, C. A., and Hart,
E. B., Journal of Dairy Science 23:181-189, 1940.
- Rosenberg, H. R., The Chemistry and Physiology
of the Vitamins, New York: Interscience Publishers, 1945.
- Bicknell, F. and Prescott, F., The Vitamins
in Medicine, Second edition, New York: Grune and Stratton, 1948.
- Lee, R. and Hanson, W. A., A Discussion
of the Forms of Blood Calcium, Report #2, Lee Foundation for
Nutritional Research, Milwaukee 3, Wisconsin, 1942.
- Science News Letter, February 14, 1948,
- Oleomargarine Tax Repeal, Hearings Before
the Committee on Agriculture, House of Representatives, 80th
Congress, Second Session, March 8-12, 1948. Washington: U. S.
Government Printing Office, 1948, pages 100-103.
- The Vitamins in Medicine, by Bicknell and
Prescott. New York: Grune and Stratton, 1948, second edition.
- Finkler, R. S., Journal of Clinical Endocrinology,
9:89, January, 1949
- Norman and Rorty, Tomorrows Food,
New York: Prentice-Hall, 1947, pages 49-50.