Applied Trophology, Vol. 1, No. 5 (May 1957)

Contents in this issue: “The Management of the Hypercholesterol Patient,” “Tip of the Month (Menopausal Hot Flashes),” “The Pharmacology and Physiology of Vitamin Action,” “Book Review: The Pulse Test by Arthur F. Coca.” 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 […]

High Blood Cholesterol and Its Control

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.

The Dietary Regimen in the Treatment of Renal Calculi

By Charles C. Higgins, MD

Summary: Excerpts from a review of studies investigating the connection between vitamin A deficiency and renal calculi, or kidney stones. This is one of the earliest tracts showing the critical role of vitamin A in the health of the kidneys. Although pH is discussed, the main thrust of the report concerns studies—conducted in the U.S., Africa, China, and other parts of Asia—all reaching the conclusion that vitamin A deficiency leads to renal calculi and lesions. From The Journal-Lancet, 1938. Lee Foundation for Nutritional Research reprint 5. 

The Wulzen Calcium Dystrophy Syndrome in Guinea Pigs

By Hugo Krueger, PhD

Summary: An authoritative, fully-referenced report on the mysterious and famous Wulzen factor, an anti-stiffness nutrient found in the cream of raw milk and in fresh molasses. The author writes, “In 1941 Wulzen and Bahrs reported that guinea-pigs fed raw whole milk grew excellently and at autopsy showed no abnormality of any kind. Guinea-pigs on pasteurized milk rations did not grow as well and developed a definite syndrome, the first sign of which was wrist stiffness. On pasteurized skim milk the syndrome increased in severity until the animals finally died. There was great emaciation and weakness before death.” Doctors such as Royal Lee and Francis Pottenger, Jr., had long studied this anti-arthritic factor, which was never accepted by orthodox medicine and regretfully remains ignored to this day. From American Journal of Physical Medicine. Reprint 81, 1955.

Vitamin F and Carbamide in Calcium Metabolism

By Dr. Royal Lee

Summary: An important article about two of the most overlooked nutritionally and biochemically essential substances in the human body. The roles of carbamide (a.k.a. urea) in denaturing proteins—and thus reducing their antigenicity—and of vitamin F (fatty acid complex) in defusing calcium bicarbonate (ionized calcium) into the cell fluids are virtually lost on orthodox medicine. Yet holistic doctors have repeatedly discovered this article since its publication in 1946 and been amazed at the clinical efficacy of the applied knowledge it presents. From Journal of the National Medical Society. Reprint 20, 1946.

Ideal Drinking Water

By Dr. Royal Lee

Summary: Many people know white sugar and white flour are refined products, but what about distilled or otherwise “purified” water? Although deionization or reverse osmosis can remove potential pathogens, it also takes away the minerals found in “unrefined” sources of water that are so critical to human health. Possibly the most important of these minerals, Dr. Lee says, is calcium bicarbonate, a form of calcium that has the rare distinction of being easily absorbed by the human body. Other benefits such as natural bacterial antigens, which help build our immune system, and the absence of fluoride make natural, unrefined spring or well water the ideal drink for the human body. From Let’s Live magazine, 1958.