By Walter C. Russell
Summary: In this excerpt from Stanford University's Annual Review of Biochemistry, the "anti-stiffness vitamin"—referred to as the Wulzen factor after its discoverer, Dr. Rosalind Wulzen—is reported as a new fat-soluble factor. The Wulzen factor is found in raw cream (pasteurized cream and milk showing no signs of it) and helps prevent stiffness in joints. It's discovery is one reason Dr. Royal Lee referred to arthritis as a "cooked food disease" and strongly advocated the consumption of raw dairy. (For more information about the anti-stiffness vitamin, see the category "Wulzen Factor" in these archives.) Reprint 127, 1944.
View PDF: A New Fat-Soluble Dietary Factor (excerpt from Annual Review of Biochemistry)
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