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







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