Foreword to “Rebuilding Health” by Ebba Waerland
By Dr. Royal Lee
Summary: Ebba Waerland was an internationally famous advocate of natural health from Sweden. The Waerland dietary system—based on whole natural foods—was very popular in Europe. In response to her request, Royal Lee wrote this foreword to the American edition of her book. From Rebuilding Health: The Waerland Method of Natural Therapy. 1961.
A Fresh Look at Milk
By Francis Pottenger, Jr., MD
Summary: "There is no question that pasteurized milk and milk from poorly fed cattle produces osteoporosis in the experimental animal." This quote by Dr. Pottenger, whose famous cat experiments in the 1930s established that malnutrition is inherited, sums up the great paradox of pasteurized milk: Americans drink it by the gallon believing they are strengthening their bones, but in truth it does the opposite, as shown by animal experiments going back decades. In this fascinating article, Pottenger discusses a study organized in 1933 by a farmer whose aim was to produce the finest milk possible from his cows. With the aid of a group of scientists, he discovered some basic principles of milk production that have been long ignored by the American dairy industry and health "experts" alike. Not only does pasteurization destroy the nutritional value of milk, they showed, but the health of the cow greatly determines whether the milk she produces is beneficial or deleterious. "When the health of the cattle fails," Pottenger explains, "the nutritional factors of milk will decline and partly metabolized food nutrients will produce sensitizations not only in the cow but in those who use the milk." The implications of this statement are almost beyond belief. Pottenger also describes the long-ignored Wulzen anti-stiffness factor. (For more on this, see "Wulzen Factor" in these archives.) From Modern Nutrition and Annual Review of Biochemistry. Reprint 27A, 1962.
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A New Fat-Soluble Dietary Factor (excerpt from Annual Review of Biochemistry)
By Walter C. Russell
Summary: In this excerpt from Stanford University's Annual Review of Biochemistry, the "anti-stiffness vitamin"—referred to as the Wulzen factor after its discoverer, Dr. Rosalind Wulzen—is reported as a new fat-soluble factor. The Wulzen factor is found in raw cream (pasteurized cream and milk showing no signs of it) and helps prevent stiffness in joints. It's discovery is one reason Dr. Royal Lee referred to arthritis as a "cooked food disease" and strongly advocated the consumption of raw dairy. (For more information about the anti-stiffness vitamin, see the category "Wulzen Factor" in these archives.) Reprint 127, 1944.
View PDF: A New Fat-Soluble Dietary Factor (excerpt from Annual Review of Biochemistry)
Nutrition and Arthritis
By Dr. Royal Lee
Summary: A fascinating look at arthritis from a nutritional perspective. Is this debilitating disease a result of a deficiency of key nutrients? Yes, says Dr. Lee, who cites the famous cat studies of Francis Pottenger, Jr., in which animals fed cooked meat and milk developed arthritis within one or two generations. These results imply that arthritis is a "cooked food disease," as Dr. Lee often referred to it. In addition to acidification of the body caused by a diet high in cooked foods, another possible cause for arthritis, Lee said, is a toxic colon. Backed up bowels cause poisons to pass through the gastrointestinal barrier and into the bloodstream, where they act as antigens to which the body's immune system creates antibodies, leading to inflammation of the joints. This is right in line with the modern view of arthritis as an autoimmune disorder. Circa 1952.
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This Molasses War: Who Is Prevaricating? / Bone Meal: Nutritional Source of Calcium
By Dr. Royal Lee
Summary: Two articles that appeared in Let's Live magazine in 1952 and 1953. In "This Molasses War—Who is Prevaricating?," Dr. Lee compares natural and refined sugars. He posits that carbohydrates are not essential in the human diet and offers proof by way of certain traditional peoples who eat no carbs and yet experience perfect health. He also discusses the virtues of molasses, which is rich in minerals and is protective against tooth decay, whereas white sugar promotes cavities. Lee also describes the famous experiments of Dr. Rosalind Wulzen of Oregon State College that led to the discovery of the "anti-arthritic factor" in molasses and raw cream that was later named after her. In "Bone Meal—Nutritional Source of Calcium," Dr. Lee describes the virtues of finely powdered bone flour as a source of protein and minerals, particularly calcium. He states that for the teeth, cold-processed bone meal is unexcelled. He also discusses the role of trace minerals also found in bone meal. 1953.
View PDF: This Molasses War: Who Is Prevaricating? / Bone Meal: Nutritional Source of Calcium
Wulzen Calcium Dystrophy Syndrome in Guinea Pigs
By Hugo Krueger, PhD
Summary: An authoritative, fully-referenced report on the mysterious and famous Wulzen factor, an anti-stiffness nutrient found in the cream of raw milk and in fresh molasses. The author writes, "In 1941 Wulzen and Bahrs reported that guinea-pigs fed raw whole milk grew excellently and at autopsy showed no abnormality of any kind. Guinea-pigs on pasteurized milk rations did not grow as well and developed a definite syndrome, the first sign of which was wrist stiffness. On pasteurized skim milk the syndrome increased in severity until the animals finally died. There was great emaciation and weakness before death." Doctors such as Royal Lee and Francis Pottenger, Jr., had long studied this anti-arthritic factor, which was never accepted by orthodox medicine and regretfully remains ignored to this day. From American Journal of Physical Medicine. Reprint 81, 1955.
Wulzen Factor Brief
Author unknown
Summary: The facts behind the Wulzen factor—a nutrient found in raw cream and cane juice—have been lost to modern science. Also known as the "anti-stiffness factor" because it combats arthritis and relieves pain, swelling, and stiffness, the Wulzen factor was considered an actual vitamin by a number of early investigators, but it was never accepted as such by medical or government "authorities." To acknowledge it required the admission that the pasteurization of dairy products was a causative factor in arthritis, and such an admission would never be made by those who so vigorously promoted and enforced pasteurization laws. This excerpt is a brief reference point for discussion; see the subject "Wulzen Factor" in these archives for more-complete articles on the subject. Original source unknown. Reprint 27A, circa 1962.
View PDF: Wulzen Factor Brief
