Cereal Grains: Some of Their Special Characteristics
By Dr. Royal Lee
Summary: Dr. Lee discusses commonly used grains and their virtues, properties, and nutritional characteristics. He differentiates the types and proper uses of these grains. Reprint 38B, 1953.
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Comments on the Relation of Abnormal Heart Sounds to Malnutrition
By Dr. Royal Lee
Summary: Dr. Lee traces the cause of heart irregularities such as extra beats and fibrillations to a loss of conductivity in the heart's tissue, which usually reflects a deficiency of factors in the B vitamin complex. Lee also describes how other conditions, such as hypoadrenia, lead to heart irregularities and discusses the relation of these conditions to deficiencies of various vitamins, such as vitamin F, G, and E2. 1953.
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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.
