Postural Hypotension and Functional Hypoadrenia
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By Dr. George Goodheart
Summary: Dr. Goodheart discusses Ragland's test, an incredibly simple method of determining adrenal deficiency by measuring the change in an individual's blood pressure when the person moves from lying down to standing up. Other factors of hypoadrenia are discussed as well. From The Digest of Chiropractic Economics, 1965.
Potassium: The Dynamic Mineral in Nutrition
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By Dr. Royal Lee
Summary: The perfect primer on the roles of potassium and sodium in the body. The key to understanding these major minerals, Dr. Lee says, is to consider where they should be. Potassium belongs in cells, not the blood, while sodium belongs in the blood, not the cells. "When these minerals lose their home," he warns, "they may be the cause of trouble." Dr. Lee discusses the keys to maintaining the proper distribution of these minerals, focusing particularly on the role of the adrenal glands and the need to get more potassium in our diet—which has been largely displaced by sodium in the modern food supply—through the consumption of raw vegetables. From Let's Live magazine, 1958.
The Use of Raw Potatoes
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By Dr. Royal Lee
Summary: Dr. Lee discusses the nutritional value of potatoes, explaining that much of that value is lost when they are cooked. "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 addition, he says, "the cooked potato contains no enzymes, as all enzymes are destroyed by heat." One such enzyme, studies showed, helps relieve constipation, while others are even more precious. "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 glands." (Dr. Lee often referred to raw potatoes and raw mushrooms as the best food sources of tyrosinase available.) Lee gives tips on conserving potatoes' nutrients when cooking them and instructs readers to be sure to add lemon juice to freshly extracted potato juice, which keeps the juice from oxidizing and turning black. From Let's Live magazine, 1958.
View PDF: The Use of Raw Potatoes
