By Dr. Royal Lee
Summary: A fascinating look at arthritis from a nutritional perspective. Is this debilitating disease a result of a deficiency of key nutrients? Yes, says Dr. Lee, who cites the famous cat studies of Francis Pottenger, Jr., in which animals fed cooked meat and milk developed arthritis within one or two generations. These results imply that arthritis is a "cooked food disease," as Dr. Lee often referred to it. In addition to acidification of the body caused by a diet high in cooked foods, another possible cause for arthritis, Lee said, is a toxic colon. Backed up bowels cause poisons to pass through the gastrointestinal barrier and into the bloodstream, where they act as antigens to which the body's immune system creates antibodies, leading to inflammation of the joints. This is right in line with the modern view of arthritis as an autoimmune disorder. Circa 1952.
View PDF: Nutrition and Arthritis
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