Contents in this issue: “The Constipation Syndrome,” “Calcium,” “Influence of Vitamin E on Glucose Metabolism,” “Money Supposedly Collected for Research?” The following is a transcription of the June 1965 issue […]
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 […]
The following is a transcription of the May 1957 issue of Dr. Royal Lee’s Applied Trophology newsletter, originally published by Standard Process Laboratories. Also in this issue: Tip of the Month (Menopausal […]
The following is a transcription of the September 1957 issue of Dr. Royal Lee’s Applied Trophology newsletter, originally published by Standard Process Laboratories. Also in this issue: Tip of the […]
The following is a transcription of the June 1957 issue of Dr. Royal Lee’s Applied Trophology newsletter, originally published by Standard Process Laboratories. Also in this issue: Isotonic and Hypertonic Laxatives Tip […]
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.
By Professor Akiro Sato
Summary: This article, translated from Japanese, is a rare and important report on studies conducted in Japan in the 1920s on a detoxifying hormone made by the liver called yakriton, a fatty substance that controls the histamine level in the blood. Dr. Royal Lee subsequently made this natural antihistamine and liver decongestant available in the United States under the name Antronex. From the Pediatric Department, Faculty of Medicine, Tohoku Imperial University, Sendai. 1929.
By Dr. Ralph Bircher
Summary: In this 1953 lecture, celebrated nutritional and medical authority Dr. Ralph Bircher of Switzerland touts the virtues of raw foods. He begins by discussing a seldom-mentioned but universal reaction to eating cooked food known as digestive leukocytosis: “Some message sent by the palate to the marrow through the vegetative [autonomic] nerve system releases a deployment of leucocytes which swarm out to the walls of the intestines, especially of the colon, as if to defend a frontline.” In other words, eating cooked foods sets off the immune system. Bircher then cites the work of Dr. Paul Kouchakoff who showed that “digestive leukocytosis does not happen whenever a meal consists of, or even begins with raw vegetable food.” (See Dr. Kouchakoff’s seminal study, “The Influence of Food Cooking on the Blood Formula of Man.”) Bircher also addresses the subject of enzymes in raw foods, saying there are “specific enzymes in fresh and living plant cells which are very delicate” and which the “human organism knows how to protect and escort…throughout the digestive tract, so that they can reach the colon without harm.” (This is in direct contrast to conventional belief that all enzymes in food are broken down during the course of human digestion.) Once in the colon, Bircher adds, these special raw-food enzymes “perform a basic change in the bacterial flora by attracting and binding what oxygen there is. Thus, they remove the aerobic condition which is responsible for putrefaction, fermentations, dysbacteria and intestinal toxemia.” Historical note: Bircher’s father, the famous Maximilian Bircher-Benner, developed the raw Swiss breakfast food muesli for patients at his clinic. In Europe it is often still called Birchermuesli. Reprint 80, 1953.