Developmental Malformation in Man and Other Animals: A Bibliography with Introduction
By Howard H. Tillemann, PhD
Summary: In the introduction to this bibliography of over 200 references, Dr. Hillemann speaks of the evolution of humankind's beliefs about disease and bodily defects, from early notions attributing such abnormalities to "divine visitation" to the idea, as of 1957, that such disorders are the result of a combination of genes and environment. Regarding the latter, Hilleman points out, "Proper nutrition is the most important single factor in the prevention of disease or in the recovery therefrom" and presents a list of references supporting this claim. While much of the content cited is no longer in print, just perusing the categories and titles of the papers of the bibliography is "impressively educational in itself," Hillemann writes. Reprint 66C, circa 1957.
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The Embalmer’s Dilemma
By Dr. Royal Lee
Summary: Dr. Lee comments on an article by professor Ray E. Slocum of the Dodge Chemical Company, who reports on the ill effects, as observed through autopsy, of the increased use of pharmaceutical drugs such as steroids, tranquilizers, and estrogenic hormones. From Let's Live magazine, 1962.
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New Sugar Making Method
Author unknown
Summary: A newspaper article reporting on a method developed by Dr. Royal Lee to retain the vitamins and minerals in cane juice. "The new sugar," Dr. Lee explains, "is nothing more than cane juice that has been dehydrated, with nothing removed but the water." This report suggests that Dr. Lee may have been the first individual in America to produce evaporated cane juice. From the Portsmouth Herald, New Hampshire. 1943.
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Portfolio of Reprints for the Doctor: Table of Contents
Summary: The Lee Foundation for Nutritional Researcher, founded by Dr. Royal Lee, offered the public hundreds of reprints of articles, books, and lectures from nutrition researchers worldwide, as well as original articles by Dr. Lee himself. These works, available for less than the cost of their printing, were bound into three separate portfolios intended for 1) the doctor 2) the homemaker and 3) the farmer and agriculturist. The list here shows the documents in the doctor portfolio. 1965.
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Sesame Seed: An Important Food
By Dr. Royal Lee
Summary: Writing in Natural Food and Farming, Dr. Lee praises the nutritional benefits of the humble, inexpensive sesame seed. With a makeup similar to almonds, sesame seeds are "mainly protein and oil with very little carbohydrate," he writes, and are rich in the hard-to-come-by amino acid methionine. Lee also suggests a number of ways to include sesame butter, or tahini, in the diet, e.g., as the basis of a salad or ice cream or as a shortening in baked goods. Lee also commends the Middle Eastern candy halva—a honey-sweetened confection made primarily of sesame paste—as the rarest of rare: a dessert that is a true health food. 1951.
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Unusual Meats: How to Prepare and Serve Them
By Flora L. Carl and Letha K. Jopling
Summary: During World War II, it was most important that people knew how to get more nutrition and value out of livestock. This informative, instructional document discusses the preparation and nutritional value of organs such as brains, sweetbreads (thymus and pancreas), liver, kidney, heart, pigs' feet, tongue, and spleen. (Such organs, it's worth noting, are richer in vitamins and minerals than muscle meat, which is why many tribal societies prized them above all). Recipes include Liver With Bacon, Kidney Stew, Bone Marrow on Toast, and Oxtail Soup. From the Agricultural Extension Service of the College of Agriculture at the University of Missouri. Reprint 38A, 1943.
The Use of Raw Potatoes
By Dr. Royal Lee
Summary: Dr. Lee discusses the nutritional value of potatoes, explaining that much of that value is lost when they are cooked. "We may estimate that 25 percent of the vitamins are lost in cooking either by heat or leaching. The loss of vitamin C is particularly fast...." In addition, he says, "the cooked potato contains no enzymes, as all enzymes are destroyed by heat." One such enzyme, studies showed, helps relieve constipation, while others are even more precious. "One of the enzymes found in raw potatoes is phosphatase, which promotes assimilation of calcium and iron in particular; another is tyrosinase, an essential component of the vitamin C complex and associated directly with the function of the adrenal glands." (Dr. Lee often referred to raw potatoes and raw mushrooms as the best food sources of tyrosinase available.) Lee gives tips on conserving potatoes' nutrients when cooking them and instructs readers to be sure to add lemon juice to freshly extracted potato juice, which keeps the juice from oxidizing and turning black. From Let's Live magazine, 1958.
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