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 of Dr. Royal Lee’s Applied Trophology newsletter, originally published by Standard Process Laboratories. Some Facts About Food Fats and Oils Fats and oils are indispensable […]
Contents in this issue: “Vitamins (Part II),” reprinted from Meyler’s Side Effects of Drugs, “Nutritionist Ties Carbohydrates to Atherosclerosis Development,” “An Exciting Story in the Constant Battle for Life Revealed by Electron Microscope.” The following is a transcription of the August 1964 issue of Dr. Royal Lee’s Applied Trophology newsletter, originally published by Standard Process […]
Contents in this issue: The Diabetic Syndrome Tip of the Month (Virus Infections and Vitamin E) Questions and Answers High Points of Standard Process Nutritional Adjuncts (A-C Carbamide, Cardiotrophin PMG, Chlorophyll Complex) The following is a transcription of the March 1957 issue of Dr. Royal Lee’s Applied Trophology newsletter, originally published by Standard Process Laboratories. The Diabetic […]
By William Brady, MD
Summary: William Brady was a medical doctor who wrote a popular syndicated newspaper column in the 1940s and ’50s. In this article from 1947, Dr. Brady discusses the importance of the B-complex vitamins—specifically thiamine (B1), riboflavin (B2), and niacinamide (B3)—to both heart health and proper carbohydrate metabolism. In multiple studies conducted at the time, he notes, vitamin B supplementation had been shown to reduce or eliminate the need for exogenous insulin in diabetics, while the link between vitamin B deficiency and heart disease had been known since all the way back in the 1920s, thanks to the work of pioneering nutrition researcher Sir Dr. Robert McCarrison. Astoundingly, medicine still fails today to grasp the importance of B vitamins to proper heart function, while both conventional and alternative doctors remain woefully ignorant of Dr. McCarrison’s remarkable and still groundbreaking research. From the Waterloo Daily Courier, 1947.
By J. Higginson, A.D. Gillanders, and J.F. Murray
Summary: A comprehensive review, reprinted from the April 1952 issue of the British Heart Journal, documenting heart lesions caused by malnutrition among Bantu adults in South Africa. In all twelve fatal cases studied, “the hearts were dilated and hypertrophied,” the authors note—a “distinctive pathological pattern” they attributed squarely to malnutrition. Specifically, the high-carbohydrate Bantu diet, along with B vitamin deficiencies, are implicated. From the British Heart Journal, 1952. Lee Foundation for Nutritional Research reprint 74.
By Harvey W. Wiley, MD
Summary: In 1912 Dr. Harvey Wiley left his post as head of the U.S. Department of Agriculture’s Bureau of Chemistry (the forerunner of the federal Food and Drug Administration) because of the collusion he witnessed between food manufacturers and agents within the federal government. Unable to effectively enforce the country’s first food purity law (passed in 1906), he left the government and joined the private Good Housekeeping Institute in Washington, D.C. There Dr. Wiley helped develop the famous Good Housekeeping Seal of Approval while also writing for the institute’s magazine. In “Dr. Wiley’s Question Box,” he would answer specific questions from readers about food safety and nutrition. In the excerpt here, Dr. Wiley explains a fact that metabologists have known for nearly a century but which conventional nutritionists and doctors have failed to comprehend from then until now: the principal source of fat stored in the body is not dietary fat but sugars and starches (i.e., carbohydrates). While nutrition schools today continue to teach the erroneous notion that glucose from carbohydrates is “the preferred fuel of the body,” Dr. Wiley points out what people who study metabolism for a living all know: up to 80 percent of the carbohydrates a person eats are converted to fat by the liver and stored in the body’s fat tissue. Fat tissue, in turn, releases fatty acids, which form the majority of fuel calories used by the body’s cells. Dr. Wiley also addresses other queries from readers, including the age-old question of whether overeating “acid-producing” foods is harmful and whether eating sand is good for the digestive system. From Good Housekeeping, 1926.
By Dr. Royal Lee
Summary: “What is refined sugar?” Dr. Royal Lee asks in this provocative excerpt and then answers, “It is pure carbohydrate. [And] is carbohydrate an essential food, a food component without which we could not live? It certainly is not.” Today people are picking up on the fact that while there are essential fats and there are essential amino acids (the building blocks of proteins), there is no such thing as an essential carbohydrate. The content here is excerpted from the 1952 article “This Molasses War—Who Is Prevaricating,” in which Dr. Lee expounds on the critical difference between whole-food sweeteners and refined ones. From Let’s Live magazine, 1952. Reprinted by the Lee Foundation for Nutritional Research.
By Philip Harris and Paul Dunbar
Summary: A portfolio of four articles—two scientific studies and two commentaries—on the effects of deficiency diseases caused by white bread and other foods that have had the vitamin E complex refined out of their structure. A poignant example of how industrial-scale food refinement led to an industrial-scale deficiency in the diet of modern humankind. Articles published between 1949 to 1961 from various sources. Reprint 137A.
By John H. Gunter, DDS, MD
Summary: In this thought-provoking chapter from 1943’s A Guide to Practical Nutrition, physician and dentist John Gunter connects the dots between malnutrition and tooth decay. “It is generally known that inadequate nutrition predisposes to lowered resistance to bacterial invasion,” he writes, and such invasion includes the attack of oral bacteria on teeth. Indeed, he notes, tooth decay and periodontal disease tend to flourish only in populations subsisting on foods of “deteriorated biological value”—that is, foods deficient in vitamin and mineral complexes—such as white flour, white sugar, and the other industrially manufactured foods of modern civilization. Dr. Gunter proceeds to detail the roles played by various nutrients in preventing not just tooth decay but oral disease in general, a list headlined by the vitamins A, B1, C, and D as well as the minerals calcium and phosphorus. While dentistry today sells tooth decay as a story of defenseless teeth being attacked by sugar-loving bacteria, Dr. Gunter’s article affirms what he and many other nutrition-minded dentists of the early twentieth century knew firsthand: a well fed tooth is well protected. From A Guide to Practical Nutrition, 1943. Lee Foundation for Nutritional Research reprint 115A.
By Fred Miller, DDS
Summary: “America is a nation of ‘candyholics’ and soft drink addicts, of food adulterators, processors and refiners,” writes Dr. Fred Miller in words that ring as true today as in 1946, when he wrote them. “Having practiced dentistry for more than thirty years I am thoroughly convinced—speaking from the biological point of view, not the moral aspect—that refined white flour and its products—bread, crackers, cookies, pastries —and refined sugar and its products—candies, hard candies and soft drinks—are doing more harm in this country than hard liquor.” A great historical overview of the state of malnutrition in America from a frontline dentist. From The Land magazine. Reprint 49A, 1946.
By the Council on Dental Health of the Southern California State Dental Association
Summary: A cartoon poster aimed at children, warning them of the dangers of white sugar and refined carbohydrates. Designed by the Council on Dental Health of the Southern California State Dental Association and published originally in Modern Nutrition. Publication date unknown.
By Allison G. James, DDS
Summary: A dentist warns that refined grain and sugar products are “the chief causative factor in dental caries [cavities] and paradentosis [gum disease].” The author also discusses the body’s important calcium-phosphorus ratio and warns against eating too much “heat-sterilized food.” The esteemed Dr. Francis M. Pottenger Jr., MD—author of the famous Pottenger’s Cats—comments at the end of the article. From Annals of Western Medicine and Surgery, Reprint 34, 1947.
By Dr. George Goodheart
Summary: Dr. George Goodheart, the founder of Applied Kinesiology, describes the biochemical, musculoskeletal, and hormonal response of patients suffering from hyperinsulinism and offers a very simple but still overlooked step to help remedy the problem: “What does not seem to be understood or practiced is that sugar and all carbohydrates cause this dysfunction and that sugar and high carbohydrates must be restricted.” This is one of the earliest chiropractic papers on what was soon to become a huge area of holistic healing. From the Digest of Chiropractic Economics, circa 1965. Reprinted by the Lee Foundation for Nutritional Research.
By Benjamin P. Sandler, MD
Summary: An absolutely gripping book, published in its entirety by the Lee Foundation for Nutritional Research. Dr. Sandler, a retired naval surgeon and researcher, challenges conventional science’s most basic beliefs about cardiovascular disease. If hardening and blockage of the arteries (i.e., arteriosclerosis) is the reason for heart attacks, he asks, why do many heart attack victims show no evidence of arteriosclerosis upon autopsy? And why do the vast majority of people with significant arteriosclerosis die of non-heart-related reasons? The truth is arteriosclerosis is a “secondary phenomenon, purely incidental, and is not the prime factor initiating [a heart] attack,” Sandler says, who points to dysfunctional blood-sugar regulation as the true cause of heart failure. Based on years of documented clinical work, Sandler reports consistent findings that a high-carbohydrate, vitamin-poor diet—the kind of diet Americans have been eating ever since the wide-scale adoption processed foods at the turn of the twentieth century—significantly weakens the heart and leads to heart attack. He especially warns against the budding advice of the time to reduce animal fat consumption. “To implicate animal foods as the ultimate cause of heart attacks because of their fat content is highly dubious and dangerous and unless absolutely confirmed as the cause…they should not be eliminated from the diet nor even slightly reduced.” Fifty years later, with animal fat still not shown to be linked with heart disease and heart attack rates showing no decline in spite of Americans having reduced their consumption of animal fats significantly, Dr. Sandler’s words ring as true as ever. Note: Be sure to check out the index at the end of the transcription. You’ll be amazed by the breadth of subjects Dr. Sandler covered. 1958.