Contents in this issue: “Additional Comments on Saccharin,” “A Few Facts About Proteins,” “Cholesterol-Lowering Effects of Rolled Oats,” “Medical Students Fail to Eat Well.” The following is a transcription of […]
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 […]
The following is a transcription of the May 1957 issue of Dr. Royal Lee’s Applied Trophology newsletter, originally published by Standard Process Laboratories. The Management of the Hypercholesterol Patient Recent reports show […]
The following is a transcription of the February 1957 issue of Dr. Royal Lee’s Applied Trophology newsletter, originally published by Standard Process Laboratories. Acidosis and Alkalosis In the pH scale, the neutral […]
By Dr. George Goodheart
Summary: In 1961 the American Heart Association (AHA) officially endorsed the “diet-heart hypothesis,” the idea that overconsumption of dietary fat increases the risk of heart attack. In particular the AHA condemned saturated fat, a type of fat found primarily in animal foods. Holistic health practitioners balked at the idea of this natural substance causing an unnatural condition such as heart disease and sensibly claimed that, if anything, synthetic fats such as hydrogenated fats and heat-processed plant oils—introduced just prior to the rise of the heart disease epidemic—were likely to blame. These natural healers proved to be prescient, as research in recent decades has shown a correlation between the consumption of hydrogenated fats and heart disease while failing to show such a connection for natural saturated fat. (Ironically, many of the early studies “supporting” the diet-heart hypothesis lumped hydrogenated fats and saturated fat into the same category.) In this article from 1965, famed chiropractor Dr. George Goodheart dispels myths about the diet-heart hypothesis—including the idea that cholesterol is a toxin—and explains why natural fats actually aid proper cholesterol metabolism, not hinder it. He goes on to suggest that overconsumption of refined carbohydrates, not natural fat, is likely the biggest dietary cause of heart disease—a hypothesis explored in scientific detail in the seminal 2007 book Good Calories Bad Calories. From the Digest of Chiropractic Economics, 1965. Lee Foundation for Nutritional Research form VH-1 75.
By Dr. Royal Lee
Summary: While cholesterol has been demonized by modern medicine, wise health practitioners know that it is, in fact, an essential component for the proper functioning of the human body. In this 1956 article, Dr. Royal Lee describes cholesterol’s vital role as a “sealing compound” in controlling the diffusion of substances across cell and blood vessel walls. Dr. Lee condemns hydrogenated fats and refined vegetable oils in particular for disturbing the normal cholesterol balance in the body, one probable cause of their effect being the massive loss of nutrients—including the fat-soluble vitamins A, D, E, and K and the essential-fatty-acid complex vitamin F—incurred during refining. From Natural Food and Farming, 1956.
By Dr. Royal Lee
Summary: In this paper on the relationship between cooking fats and blood cholesterol, pioneering nutritional therapist Dr. Royal Lee emphasizes the importance of phospholipids in the former for metabolizing the latter. While natural, unrefined oils such as crude peanut oil contain such phospholipids, he says, synthetic hydrogenated fats do not (because they are destroyed in the manufacturing process). Dr. Lee cites studies in which a diet of high-fat, high-cholesterol foods cooked in unrefined natural oil led to a decrease in blood cholesterol, whereas a diet of foods cooked in hydrogenated fats raised it. From Vitamin Products Company, circa 1956.