Cholesterol and Its Control
By Dr. Royal Lee
Summary: In this 1956 article, Dr. Lee emphasizes the importance of cholesterol to health, calling it "a fatty substance that is important in human tissues." Lee condemns both hydrogenated fats and refined vegetable oils for aggravating cholesterol balance and enumerates the nutrients in unrefined vegetable oils that are lost during processing, including the all-important fat-soluble vitamins A, D, E, and K as well as the essential-fatty-acid complex vitamin F. From Natural Food and Farming, 1956.
View PDF: Cholesterol and Its Control
Fat and Its Utilization in Cholesterol Control
By Dr. George Goodheart
Summary: "Cholesterol is an important tissue substance and is not a substance to be avoided!" says Dr. Goodheart in this impressively knowledgeable article from 1965. While conventional health science was falling for the disproven theory that consumption of animal fat and cholesterol lead to heart disease, Dr. Goodheart was accurately informing his readers that cholesterol is an "important hormone precursor" that also "contributes structurally to the cell wall and semipermeable membrane construction." He exhorts his readers not to decrease their consumption of natural fats but to increase it, since it contains the natural mobilizers that help the body properly move and utilize cholesterol. He also cites the great British researcher John Yudkin, saying there is "no relationship between dietary fat and ischemic heart disease" and implying that a high intake of carbohydrates, not natural fat, is the problem when it comes to heart disease. Finally, Goodheart reminds his readers of a fact that has been known since the 1930s yet is still widely ignored by physicians and the public today: the amount of cholesterol you eat has virtually no effect on how much is in your blood. Much of what Dr. Goodheart writes here has been thoroughly corroborated by investigations conducted from the time of the article to the present, as explained in detail by Gary Taubes in his seminal book Good Calories Bad Calories. From The Digest of Chiropractic Economics, 1965.
Natural Oils
By Dr. Royal Lee
Summary: In this paper on the relationship between cooking fats and blood cholesterol, Dr. Lee emphasizes the importance of phospholipids in the former for metabolizing the latter. While natural, unrefined oils such as crude peanut oil contain such phospholipids, synthetic hydrogenated fats do not (because they are destroyed in the manufacturing process). Lee cites studies in which a diet of high-fat, high-cholesterol foods cooked in unrefined natural oil led to a decrease in blood cholesterol, whereas a diet of foods cooked in hydrogenated fats raised it. Circa 1956.
View PDF: Natural Oils
