Contents in this issue: “Some Facts About Food Fats and Oils,” “More on Linoleic Acid as Obtained from Flaxseed Oil.” The following is a transcription of the April 1965 issue […]
Contents in this issue: “Which Is First—The Disease or the Microorganism?” “The Occurrence of Subcutaneous Sarcomas in the Rat After Repeated Injections of Glucose Solution,” by Tome Nonaka, “Health Appropriation?” […]
The following is a transcription of the October 1961 issue of Dr. Royal Lee’s Applied Trophology newsletter, originally published by Standard Process Laboratories. An Open Letter to Senator Kefauver Senator […]
Contents in this issue: “Highlights of Heart Progress—1961,” “Excerpts from Symposium on Chemical Carcinogenesis,” by H.F. Kraybill, PhD, “Dental Caries and the Pediatrician,” editorial by W.C. Black, MD. The following […]
Contents in this issue: “Occupational Cancers with Special Reference to Occupational Cancer Hazards to Laboratory Personnel,” by W.C. Hueper, MD. The following is a transcription of the May/June 1963 issue […]
The following is a transcription of the February 1957 issue of Dr. Royal Lee’s Applied Trophology newsletter, originally published by Standard Process Laboratories. Also in this issue: New Aid for Incurable […]
The following is a transcription of the January 1957 issue of Dr. Royal Lee’s Applied Trophology newsletter, originally published by Standard Process Laboratories. Also in this issue: Science Discovers Vitamin E Oxidative […]
By Nancy Appleton, PhD
Summary: You’ve heard that sugar can suppress the body’s immune system, but did you know it interferes with the absorption of calcium? How about that it can cause food allergies, depression, and cancer of the breast, ovaries, and prostate? Or that sugar can reduce the good cholesterol in your blood and increase the triglycerides, two of the strongest indicators we have of heart disease risk? Despite the massive commercial campaign to paint refined sugar as harmless—or at worst merely “empty calories”—hoards of scientific evidence indicate that it is far worse than that. In this startling list, Dr. Nancy Appleton documents 124 ways in which sugar has been scientifically implicated as a poison to human health, complete with 124 reputable references to back up her claims. From nancyappleton.com, 2004.
By W.J. McCormick, MD
Summary: Could a lack of vitamin C be the reason cancer spreads within a body? Nutrition-savvy physician W.J. McCormick thought so, and in this fascinating article from the April 1959 issue of the Archives of Pediatrics, he explains why. McCormick begins by citing the long-known observation that cancer tends to take root mainly in areas of the body that have become depleted in collagen—the elastic connective tissue responsible for “cementing” cells in their place. As collagen diminishes, he says, cancerous cells become free to exercise their natural “amoeboid activity” and move to other parts of the body (i.e., metastasize). Since the body requires vitamin C to produce collagen, Dr. McCormick argues, it stands to reason that a deficiency of the vitamin enables the spread of cancer—a notion supported by the fact that cancer patients tend to be severely depleted in the nutrient. Given the facts, McCormick concludes, the reason for the activity of many carcinogens—including cigarette smoke—may lie in their tendency to destroy the C vitamin. From the Archives of Pediatrics, 1959. Reprinted by the Lee Foundation for Nutritional Research.
By Dr. Royal Lee
Summary: In this thought-provoking article from 1950, Dr. Royal Lee quotes physician L. Duncan Bulkley to challenge modern medicine’s belief that cancer is a localized disease—the cells of a specific tissue or organ going haywire for no apparent reason—and not, as was widely believed historically, the result of a systemic disorder within the body, such as that caused by a nutritional deficiency. “The present status of the ‘cancer problem,'” Dr. Bulkley opines, “is to decide between two quite opposite positions: First, a hypothetical and problematical view of a local, independent, unexplainable, autonomous decision of certain cells to take on and continue a destructive course—for which immense research has failed entirely to find any reason. Second, the simple and rational belief that a perverted nutrition—perhaps of long standing—influences certain cells to depart from their normal mode of action and take on an abnormal activity, pursuing a malignant and destructive course that is naturally kept up by the continued metabolic disturbance.” Unsurprisingly, Dr. Lee adds, most of the successful alternative treatments of cancer reported at the time involved a radical shift in diet, from one of deficient, processed, chemical-laden products to a regimen of whole, natural, highly-nutrient-dense foods. Dr. Lee even outlines what such a diet might look like, placing particular emphasis on the consumption of raw foods. Lee Foundation for Nutritional Research publication 12-50, 1950.
By Samuel M. Beale Jr., MD
Summary: Dr. Samuel Beale Jr. was a practicing physician in the town of Sandwich, Massachusetts, for nearly fifty years, from 1914 to 1964. Spurred by a discovery made early in his career, he applied low doses of insulin therapeutically to a breadth of conditions ranging from high blood pressure, head trauma, and liver disease to syphilis and cancer, all with remarkable success. In this 1937 lecture, Dr. Beale shares clinical observations of his insulin therapy, emphasizing the critical role played by nutrition in his treatments. “The use of insulin should be considered only in conjunction with the securing of a diet complete in all the food essentials, including fats, carbohydrates, proteins, minerals, vitamins, amino acids, and sterols,” he declares, adding that “predisposition to disease appear[s] to be secondary to endocrine deficiencies or imbalances, and these seem associated with dietary deficiencies…” Dr. Beale’s words echo the notion popular among some of nutrition’s greatest pioneers—including Drs. Royal Lee, Weston A. Price, and Sir Robert McCarrison—that endocrine damage resulting from malnutrition is the basic mechanism behind most disease in the modern world. (Dr. Beale attributed much of the nutritional success of his practice to Dr. Lee’s famous raw-food concentrates, as he tells Dr. Lee in this poignant 1962 letter.) From Transactions of the Forty-Third Annual Meeting of the American Laryngological, Rhinological, and Otological Society, Inc., 1937. Reprinted by the Lee Foundation for Nutritional Research.
By Dr. Royal Lee
Summary: In this report from the late 1940s, Dr. Lee reviews some successful alternative treatments of cancer and emphasizes the importance of avoiding processed foods in both preventing and reversing the disease. In particular, he cites the works of Drs. Max Gerson of New York and D.T. Quigley of Omaha who famously reported that no case of cancer he had ever treated improved unless “the diet was so arranged that sugar disappeared from the urine.” In addition to refined sugar, Dr. Lee also names bleached flour and nitrite-preserved meats as likely cancer culprits. Published by the Lee Foundation for Nutritional Research, circa 1949.
By the Wellness Directory of Minnesota
Summary: A great primer on how cancer cells feed and what they will do to the body in order to get the glucose they must have to survive. “Knowing that…cancer needs sugar, does it make sense to feed it sugar?” the authors ask. “Does it make sense to eat a high-carbohydrate diet?” This article is a great complement to Patrick Quillin’s “Cancer’s Sweet Tooth,” also available in the these archives. From the Wellness Directory of Minnesota, 1995.
By Dr. Donald C. Collins
Summary: A California physician records in a professional medical journal five separate cases in which patients with various forms of cancer recovered after adopting a diet of only organically grown foods. Though some of the patients had multiple malignancies at different times in their life, all of them remained cancer free—living twenty to thirty years beyond their last surgery and showing no signs of ever having a malignancy at all upon autopsy—after switching to organic foods. While such facts may seem unsurprising today, back in 1961, when this article was published, the act of a medical doctor officially suggesting such a powerful effect of food on health was tantamount to heresy within the medical community, explaining perhaps why the author claims to have written his submission “with considerable hesitancy.” From the American Journal of Proctology, 1961. Reprinted by the Lee Foundation for Nutritional Research.
Summary: In the late 1940s, the Drosnes-Lazenby Naturopathic Clinic in Pittsburgh began reporting some amazing results regarding cancer treatment. After the founders of the clinic successfully reversed tumors in guinea pigs using the secretion of a specially developed microbial culture, they began administering the treatment to people who had been diagnosed with terminal cancer. Remarkably, many of the individuals—given no chance to live by conventional medicine—recovered. With the work fully supervised and documented by medical doctors, the clinic approached the American Cancer Society (ACS) to do more extensive testing of its treatment. Astoundingly, the ACS, without investigating the clinic’s patient cases or analyzing the microbial secretion, proceeded to publicly denounce the Drosnes-Lazenby treatment as a hoax. The ACS then banded with the American Medical Association to “inform” physicians and their patients that the Drosnes-Lazenby treatment had been “thoroughly investigated” and that the clinic operators were effectively frauds and profiteers (neglecting to mention that the clinic was not even charging for its services). Yet, as this collection of writings published in 1950 by the Lee Foundation for Nutritional Research attests, the successes of the Drosnes-Lazenby Clinic were well documented, revealing just how far the conventional cancer-treatment industry has gone to protect its “turf” against competition—regardless of the consequences. Lee Foundation for Nutritional Research reprints 18E and 8-50A, 1950. Multiple original sources.
By Dr. Royal Lee
Summary: In this brief but poignant passage, Dr. Royal Lee observes that cancer tends to develop only in people with a weakened or imbalanced endocrine system. Healthy thyroid function in particular, he says, is critical in defending against the disease. This includes optimizing the effect of the gland’s hormone thyroxine by ensuring adequate levels of vitamin F, a complex of fatty acids that was recognized in the early days of nutrition as an essential nutrient in food but is inexplicably unacknowledged today. While vitamin F works synergistically with thyroxine to help prevent cancer, Dr. Lee says, one substance that should be avoided is anterior pituitary growth hormone, or “human growth hormone” (HGH). This compound, popular among bodybuilders and athletes today for its performance enhancement, is a “most potent stimulator of cancer,” he warns, and any product that might contain it should be categorically avoided in treatment of the illness. Published by the Lee Foundation for Nutritional Research, 1955.
Compiled by Dr. Royal Lee
Summary: One of the absurdly ignored facts of nutrition history is that preindustrialized tribal societies—eating their traditional, whole-food diets and no processed foods—experienced practically no cancer whatsoever. Here Dr. Royal Lee presents excerpts of communications by field doctors of the late eighteenth and early nineteenth centuries reporting a virtual lack of cancer in various nonindustrialized populations, including the famed Hunza of western Asia, natives of Brazil and Ecuador, and myriad Native American tribes. Also included is a clip reflecting a telling, dirty secret of modern nutrition research: test animals to be induced with cancer are fed processed-food diets because it’s so much harder to bring the disease about in animals that are eating whole foods. While there are surely other factors involved in the development of cancer, one of the best defenses against the disease, as this article affirms, is a diet of whole, unprocessed, “uncivilized” foods. From Natural Food and Farming, 1960 and 1962. (Excerpts originally compiled by Dr. Royal Lee, 1959.) Reprinted by the Lee Foundation for Nutritional Research.
By J.R. Davidson, MD
Summary: A Canadian physician reports on his fascinating animal and human research that led him to conclude that nutritional deficiency is at the root of cancer development. “For some 45 years I have been interested in the study of cancer. I have come to the conclusion that cancer is due to deficient diet, and that, if steps are taken to see that everyone eats the proper food, the disease can be first controlled and finally eliminated.” Discussing his experiments in detail, Dr. Davidson makes a strong case in defense of his hypothesis. Published by the Science Department of the University of Manitoba. Reprint 18, 1943.
By U.S. Senator Charles W. Tobey
Summary: This excerpt from the 1952 Congressional Record shows just how far back alternative approaches to cancer have met opposition from the medical establishment, even when the evidence for the effectiveness of such approaches came from medical doctors themselves and was brought to public light by a U.S. senator. Senator Tobey’s remarks are a scathing indictment of the monopolistic, profit-driven motive of organized medicine. From the Congressional Record of the 82nd U.S. Congress, 1952. Lee Foundation for Nutritional Research reprint 18-A.
By Congressman David S. King
Summary: In this powerful 1959 speech before the U.S. House of Representatives, Utah Congressman David King warns our government that “the progressive deterioration of the condition of our health has been confirmed,” blaming the negative trend on the country’s chemically-laden and overly processed food supply. “There are many approaches to the prevention and treatment of…complex diseases,” King says, “but there appears to be one common denominator as the basic cause of degenerative diseases. That one factor is malnutrition.” Representative King calls for the creation of a congressional commission to officially investigate the adulteration of America’s foods as well as the fluoridation of public water supplies. Unfortunately—and predictably—the congressman’s calls went ignored. From the Congressional Record of the 86th U.S. Congress, 1959. Lee Foundation for Nutritional Research reprint 111.