The Direct Effect of Malnutrition on Tissue Degeneration
By Dr. Royal Lee
Summary: In this succinct address to the Seattle Chapter of the American Academy of Applied Nutrition, Dr. Lee touches on some of the major findings of early nutrition science that are still, incredibly, ignored to this day. Topics include the importance of calcium, phosphorus, and raw protein to tooth health; the total destruction of nutrients in bread caused by bleaching; the connection between vitamin E deficiency and heart disease; the dependency of connective-tissue integrity on adequate vitamin C levels; and the various lesions of B vitamin deficiencies. “What lesson can we learn from these few scattered facts…?” Dr. Lee asks in conclusion. “Simply that we must take the trouble in our homes to prepare our foods from the basic materials as far as possible, even to the extent of growing our vegetables and fruits on properly composted soil, if we can. The dividends will be quite possibly 20 years added to our life span, to say nothing of the life added to our years.”
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An Honest Loaf: Fresh, Stone Ground Bread
By Dr. Royal Lee
Summary: Although the oil in wheat is extremely beneficial, it is also extremely delicate, writes Dr. Lee, making whole wheat flour "as perishable as milk." Truly nutritious bread can only be made with flour that is within hours of being ground. Because of this super quick rancidification of the oil in wheat, virtually all commercial "whole wheat" breads are of dubious nutritional value. The surest way to get the true benefits of wheat, Lee writes, is to buy a home flour mill and bake your bread with freshly ground flour. From Let's Live magazine, 1958.
One Poison for Another: White Bread
By the Whole Food Society of England
Summary: A British perspective on the bleaching of flour in the year 1955. At that time, a new flour bleach, chlorine dioxide, was being introduced because the old bleach, nitrogen trichloride, or agene, had been shown to clearly be a nerve toxin in dogs. The authors point out that the official ban of agene came ten years after the results of the dog experiment were made known and five years after an announcement by the country's Ministries of Food and Health officially condemning the substance. Why the long delay between identifying agene as a poison and barring it from the market? Simple, the article says: the millers needed time to come up with a new bleach. Rather than putting public health at the forefront and discontinuing the practice of flour bleaching altogether, the government and milling industry decided to continue the process because bleaching makes flour look appealing. Thus, after feeding the public for decades an additive whose safety had always been questionable, a new questionable additive was selected, and the bleached-flour industry kept rolling right along. From The Farmer. Reprint 78, 1955.
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Our Daily Bread
By Julian Pleasants
Summary: Pleasants, echoing the findings of Dr. Weston Price (who found that traditional diets ward off disease), implores families to continue to bake their own bread and thus ensure their own well being. "The knowledge which enabled man to destroy the integrity both of bread and of human health," he says, "developed far more rapidly than did the knowledge of how to maintain their integrity." From the magazine Integrity. Reprint 44, 1949.
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What Is Wrong with White Bread?
By Philip Harris and Paul Dunbar
Summary: A portfolio of four scientific studies, conducted within the period of 1949 to 1961, on the deadly effects of the deficiency diseases caused by white bread and other foods that have had the vitamin E complex refined out of their structure. A poignant example of how industrial-scale food refinement led to an industrial-scale deficiency in the diet of modern humankind. Various sources. Reprint 137A.
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