Calories: Nutritional and Harmful Types
By Dr. Royal Lee
Summary: In this powerful article, Dr. Lee declares the "first principle" of nutrition: "Once a foodstuff has acquired a reputation for wholesomeness and health building, it [should] be always supplied in its unadulterated state, and unaltered by improper processing, refining, or aging." Lee goes on to document the negative effects of processed foods such as refined sugar, hydrogenated oils, and refined flour, pointing to their association with heart disease and diabetes years before conventional thinking recognized such links. From Natural Food and Farming. Reprint 30H, 1961.
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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.
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Do You Want to Lose the Hair on Your Chest? Butter vs. Margarine
By Dr. Royal Lee and unknown author
Summary: Two documents contrast the incredible nutritional value of butter with the equally incredible lack of nutritional value of "oleomargarine" (what we call simply margarine today). In particular, the relationship between vitamin E and pubescent development is discussed, with Dr. Lee reminding readers that "sex development demands vitamin E, and butter is our main source in the American diet." Lee presents photos of boys and girls demonstrating the failure of sexual differentiation to occur as a result of nutrient starvation. He also discusses the vital roles of the vitamin F and D complexes—both found naturally and in their entirety in butter but not in margarine—in assimilating and distributing calcium in the body. From Iowa Business and Industry, 1953, and the Lee Foundation for Nutritional Research, 1948. Reprint 59.
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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.
Fats in the Diet
By Wendell H. Griffith, PhD
Summary: A report from 1957 on the health effects of different dietary fats by Dr. Wendell Griffith, the chairman of the Department of Physiological Chemistry at the University of California Medical Center. Griffith describes the differences between natural fats and those created by hydrogenating vegetable and seed oils, explaining disturbingly that because of the many foreign chemicals created during hydrogenation, "it is virtually impossible to describe chemically some of the commercial hydrogenated plant oils." The fact that the trans fats created during hydrogenation have since been strongly linked to heart disease would hardly have surprised Dr. Griffith. From the Journal of the American Medical Association. Reprint 93, 1957.
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Margarine: A Counterfeit Food
By Kenneth de Courcy, Editor
Summary: An article from the World Science Review detailing the history and production of margarine. The descriptions here show clearly what an unnatural, man-made substance margarine really is, devoid of the organic, nourishing, life-sustaining qualities that qualify something as food. Reprint 106, 1957.
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The Menace of Synthetic Foods
By Dr. Royal Lee
Summary: "There is only one test for safety and wholesomeness in food," Dr. Lee proclaims in this overview of his nutritional philosophy. "That is the test of time. The test of a long history of use, over many generations of life." Lee expounds on the ill effects of processed foods, which were pushed hastily onto the market by industrial food processors seeking immediate profit. He cites evidence that bleached flour produces headaches, diarrhea and depression; corn syrup causes diabetes; and hydrogenated fats help cause heart disease. Lee also documents the negative effects of synthetic isolated vitamins, the "jackpot in synthetic foods." 1957.
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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.
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Synthetic Foods and Race Suicide
By Dr. Royal Lee
Summary: "The civilized fraction of the human race is committing suicide by its acceptance of synthetic food products." Perhaps no sentence better sums up the work and life of Dr. Royal Lee, who fought tirelessly to alert the American people that processed, imitation foods such as corn syrup, hydrogenated fats, and bleached flour truly were killing them (and still are), in spite of assurances to the contrary by the country's food manufacturers and their partners in crime, the FDA. A must read for anyone who wants to see where and how our country's health went off the rails. Original source and publication date unknown.
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Various Oils and Fats as Substitutes for Butterfat in Ration of Young Calves
By T. W. Gullickson, F. C. Fountaine, and J. B. Fitch
Summary: Cream, which is used to make butter, is a much more valuable product than a refined vegetable oil. As a result, farmers of the mid twentieth century got in the bad habit of skimming the cream off their milk to make butter for consumers and then combining the skimmed milk with a vegetable oil to feed to their calves. Gullickson and his colleagues report on an experiment in which they fed calves skim milk homogenized with butter, lard, corn oil, cottonseed oil, and soybean oil. Their findings were what one would expect in replacing a natural, whole food with a refined, processed one: "The results as measured in terms of rate of gain in weight, physical appearance and general well-being of calves indicated clearly the superior nutritive value of butterfat over all the other fats and oils tested." Practices like the one described here, so longstanding in American food manufacturing that they're taken as "normal," go a long way to explain the rampant rates of degenerative disease in the United States. From the Journal of Dairy Science. Reprint 138, 1942.
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