Abstracts on Relation of Vitamin Deficiencies to Heart Disorders

[By the Lee Foundation for Nutritional Research]

Summary: The discovery of vitamins in the early twentieth century was profoundly big news in the field of science, with much of the original research reported by top scientific journals and publishing houses of the day. This would change around the middle of the century, when the monopolistic medical industry conspired to keep nutrition studies out of the leading scientific journals, forcing nutrition investigators to report their findings in lesser known publications. Yet before medicine’s clampdown, vitamin research commanded the full attention of the scientific world, as reflected by these abstracts from the 1930s addressing nutrition and heart disease. The excerpts, taken from a variety of prestigious science journals of the day, consistently report a connection between a lack of vitamins, particularly vitamin B1, and the development of heart disorders. With the rise of industrial food manufacturing fundamentally altering the country’s food supply—including destroying much of its vitamin B1—health authorities at the time would had to have gone out of their way not to see the connection between the processing of America’s foods and the degradation of its health. Lee Foundation for Nutritional Research reprint 6, 1939.

Abstracts on the Effect of Pasteurization on the Nutritional Value of Milk

[By the Lee Foundation for Nutritional Research]

SummaryAt the turn of the twentieth century, sanitary conditions on many American dairy farms were deplorable, and it was not uncommon for humans to become infected by dangerous microbes transmitted in cow’s milk. While many officials pressed for sanitary regulations that would force producers to provide safe raw milk to the public, other powers pushed for another, less expensive option: pasteurization. Heating milk to high temperatures allowed germ-infested product to be sold to the public instead of being discarded. But while pasteurization did help neutralize many of the pathogens introduced by unscrupulous dairy farms, it had another, rather significant consequence that has gone long ignored. In short, pasteurizing milk destroys its nutritive value, as this collection of research abstracts from the 1930s shows. Whereas the studies report raw milk to promote growth, immunity, and excellent health in general, pasteurized milk was shown to do almost the complete opposite, inviting vitamin deficiency and disease in people who drink it, particularly infants. Even its calcium supply was shown to be highly unusable, making “scalded milk” one of the great impostors of modern food manufacturing. Lee Foundation for Nutritional Research reprint 7, 1939.

The Acid-Alkaline Balance and Patient Management

By Dr. George Goodheart

Summary: If you’ve read anything at all about nutrition, you’ve likely heard of the importance of proper pH balance in the body. But what is meant by proper, and where in the body should one assess acid-alkaline balance? Blood, urine, saliva, gastric juices, intestinal fluids—each of these has its own ideal pH range varying from highly acidic to highly alkaline. Just how does a nutritionist make sense of pH and apply it practically? That’s the subject of this outstanding primer from 1965 by renowned chiropractor Dr. George Goodheart, who presents some of his clinical observations in balancing pH in patients. While “pH” does ultimately refer to the acid-alkaline balance of an individual’s blood, he says, one can assess that value simply be measuring the pH of the saliva, which mirrors blood pH. (Urine pH, on the other hand, does not reflect the pH of the blood.) And contrary to popular belief, he adds, diet alone is seldom sufficient to alter a person’s pH, which is far more dependent on the functioning of the endocrine system and the ability of the body to digest fats than it is on the foods the individual is eating. Dr. Goodheart discusses both chiropractic and nutritional means of addressing these issues while presenting some of the classic symptoms of hyperalkalinity—such as allergies, insomnia, and arthritic pain—as well as those of hyperacidity, including breathlessness, dry skin, and hard stool. By addressing endocrine imbalances and poor fat digestion in the patient, he says, these often mystifying symptoms can be readily resolved. From the Digest of Chiropractic Economics, 1965. Reprinted by the Lee Foundation for Nutritional Research

The Amazing Royal Lee

By Jerry S. Stolzoff

Summary: In 1943 The Bostonian magazine ran this tribute to the “fightinist” leader in the field of nutrition, Dr. Royal Lee. While a cabal including industrial food manufacturers, the American Medical Association, and the Food and Drug Administration conspired to suppress the inconvenient findings of nutrition science—namely that processed foods were at the root of heart disease, cancer, and most other modern diseases—Dr. Lee worked tirelessly to inform the American public of the truth. Undeterred by the powerful interests allied against him, Lee traveled the country to speak to healthcare groups, civic organizations, farmers, and “anyone within earshot” about the destruction of America’s health at the hands of “devitalized,” processed foods. While he would inspire the organic farming movement as well as a generation of holistic health practitioners, Dr. Lee’s legacy came at a profound price, as thirty years of continual legal battles and personal attacks by government and medical bureaucrats led him to an early grave. From The Bostonian, 1943. Reprinted by the Lee Foundation for Nutritional ResearchTo learn more about the amazing Dr. Lee, visit Dr.RoyalLee.com.

American Cancer Society Repudiates Pittsburgh Cancer Clinic

Various authors

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.

And Now—A New Crisis in Farming

By J.W. Robinson

Summary: A scathing, two-part report detailing some of the tragic consequences of the “profit at any cost” policy of twentieth-century animal husbandry. By 1963 in the United States, strange and novel diseases such as dwarfism, infectious abortion, and various bizarre viral infections had become epidemic among the country’s cattle, and the reason, writes author J.W. Robinson, was simple. America’s ranchers, by straying from basic natural law in animal breeding, had invited unnatural problems in their livestock. Citing numerous warnings from the Bible against ignoring the natural principles of animal husbandry, Robinson paints a picture of greed and ignorance that portends the factory-farm disasters of today. From The Plain Truth magazine1963. Lee Foundation for Nutritional Research reprint 136. 

Anti-Malignancy Factors Apparently Present in Organically Grown Foods

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

Anti-Stiffness Factor

Author unknown

Summary: The facts behind the Wulzen factor—an important fat-soluble nutrient found in raw milk and sugarcane juice—have been lost to modern science. Also known as the “anti-stiffness factor” because it combats arthritis and relieves pain, swelling, and stiffness, the Wulzen factor was considered an actual vitamin by a number of early nutrition investigators, but it was never accepted as such by medical or government “authorities.” To acknowledge it would have required the admission that pasteurization of dairy products is a causative factor in arthritis, and such an admission would never be made by those who so vigorously promoted and enforced pasteurization laws. From Annual Review of Biochemistry, 1951. Part of Lee Foundation for Nutritional Research reprint 27A. (To read reprint 27A in its entirely, including an in-depth discussion of the negative effects of milk pasteurization, see “A Fresh Look at Milk” in these archives.)

Are We Starving at Full Tables?

Author unknown

Summary: One of the fundamental discoveries of early nutrition research was the connection between ill health and soil deficiency. Investigations like the one featured in this 1950 article showed that mineral shortages in worn-out land lead to malnutrition and disease not only in plants and animals grown on that land but in humans who eat those plants and animals. In the study described here, diseased dairy cows raised on mineral-deficient pastures are returned to health through dietary supplementation with trace minerals—those elements so often lacking in the overworked soils of conventional, nonorganic farms. The author also discusses the negative nutritional consequences of pasteurizing milk as well as the nutrient-robbing effects of industrial food processing in general. Thanks to a loss of nutrients at just about every step of the modern food manufacturing process, he says, Americans suffer widespread malnutrition despite a preponderance on their plates. From Steel Horizons magazine, 1950. Lee Foundation for Nutritional Research reprint 41A.

Are We Starving to Death?

By Neil M. Clark

Summary:  Dr. William Albrecht was the Chairman of the Department of Soils at the University of Missouri and the foremost authority of his time on the subject of soil fertility and its relation to human health. In this 1945 article from the iconic Saturday Evening Post, author Neil Clark recounts Dr. Albrecht’s pioneering experiments demonstrating the critical connection between the trace mineral content of a soil and the health and hardiness of plants grown in that soil—and, consequently, the health and hardiness of animals and humans who eat those plants. Dr. Albrecht warns the magazine’s readers in no uncertain terms that unless America makes a concerted effort to restore the trace minerals to its depleted soils, the country’s population will suffer a slow extinction from the “hidden hunger” of mineral-poor foods, as evidenced by ever increasing rates of degenerative disease. With the “chronic disease problem” worse today than ever, Dr. Albrecht’s prophecy rings ominously true, and his findings demand the adoption of organic farming practices across the board in America’s agricultural industry. From The Saturday Evening Post, 1945. Lee Foundation for Nutritional Research reprint 21.

Arm and Shoulder Pain

By Dr. George Goodheart

Summary: In this 1960 article, the “father of Applied Kinesiology,” Dr. George Goodheart, discusses chiropractic manipulations and nutritional support for treating pain in the shoulder area. One of the most common causes of such pain, he explains, is the precipitation of calcium out of the blood and into the tissues in and around the shoulder joint—a condition resulting usually from an overly alkaline state within the body. (For more on pH and health, see Dr. Goodheart’s excellent primer, “The Acid-Alkaline Balance and Patient Management.”) Other times, Dr. Goodheart says, discomfort in the shoulder is actually referred pain originating from dysfunction in the digestive organs, making nutritional support of the stomach, gallbladder, and liver critical to resolving the issue. Articles like these reveal the holistic understanding of the body’s function—and appreciation of the value of nutritional therapy—that have long distinguished chiropractic care within the healing arts. From the journal Michigan State Chiropractic Society, 1960. Reprinted by the Lee Foundation for Nutritional Research

Ascorbic Acid as a Chemotherapeutic Agent

By W.J. McCormick, MD

Summary: In this 1952 article, medical doctor W.J. McCormick reports on the remarkable success that he and other practitioners were achieving using ascorbic acid—or synthetic vitamin C—to counter bacterial and viral diseases. The key to the acid’s efficacy, Dr. McCormick writes, is its powerful oxidative action when administered in huge doses—especially impressive, he says, given the lack of serious side effects. While it is dismaying that medicine never pursued the use of ascorbic acid as a possibly safe and inexpensive antibiotic, it is also important to distinguish isolated ascorbic acid from natural vitamin C, that is, vitamin C as it is found in food. As the great holistic nutritionist Dr. Royal Lee taught, vitamins in nature are not single chemicals, but rather they are complexes of compounds that cooperate synergistically to deliver a nutritive effect. Vitamin C as it is found in food, for instance, comprises not just ascorbic acid but also the adrenal-stoking enzyme tyrosinase as well as various bioflavonoids essential for maintaining the integrity of the blood vessels. Ironically, the role of ascorbic acid in the natural vitamin C complex may be merely to protect these other fractions, probably through the same oxidative action that Dr. McCormick amplified to great success as a chemotherapeutic agent. Though synthetic vitamins may display such pharmacological effects, Dr. Lee said, it’s critical that we don’t confuse such effects for the nutritional functions that only natural vitamin complexes can perform. From the Archives of Pediatrics, 1952. Lee Foundation for Nutritional Foundation reprint 5C.

The Battlefront for Better Nutrition

By Dr. Royal Lee

Summary“Yes, there is a battle going on,” Dr. Royal Lee writes in this 1950 article from the magazine The Interpreter. But the war Dr. Lee was referring to did not involve guns or missiles. It was a contest hidden from public view, waged between the nation’s food manufacturers and its first nutritionists—a war regarding the truth about processed foods. While modern beliefs about diet and health stem largely from the disproven idea that fat and cholesterol cause heart disease, the picture looked quite different to America’s nutrition pioneers. These practitioners and researchers, living at a time when industrially processed foods morphed from novelty to staple of the country’s food supply, witnessed firsthand a phenomenon repeated across the globe throughout the twentieth century: wherever processed foods were introduced, the “modern” diseases—heart attacks, cancer, stroke, diabetes, obesity, arthritis, liver disease, ulcers, tooth decay, and so on—soon followed, where they had been virtually nonexistent before. This phenomenon was so obvious and so predictable that only a massive conspiracy between industrial food manufacturers and the federal government, as Dr. Lee bravely outlines in this explosive essay, could hoodwink the American people into believing that processed and refined foods are capable of nourishing the human body. From The Interpreter, 1950. Lee Foundation for Nutritional Research reprint 30-E.

Bleaching of Flour

By E.F. Ladd and R.E. Stallings

SummaryIn 1906 the U.S. Congress passed the landmark Pure Food and Drugs Act, the first federal law to directly address the safety of chemical additives in America’s foods. One such additive was the bleach nitrous oxide, a compound used by industrial millers to give wheat flour the ultra white color so prized by consumers at the turn of the twentieth century. In this frank report—published just months after passage of the “national pure food law”—researchers at the North Dakota Agricultural Experiment Station discuss the negative effects of exposing wheat flour to nitrous oxide, from the destruction of the nutritional value of the flour itself to the occurrence of noxious nitrous by-products in bread made from the flour. The authors also include the results of a survey of the people most intimately familiar with flour bleaching, America’s millers, whose responses reveal the true motive for the practice: to make lower grade flour look—and sell—like higher grade. Thanks to the powerful influence of the millers, the use of nitrous oxide to bleach flour continued after passage of the Pure Food and Drugs Act, and in spite of a Supreme Court ruling in 1914 condemning the practice as a violation of the pure food law, the U.S. Department of Agriculture never once has attempted to enforce the court’s decision. This article—one of the oldest in the SRP Historical Archives—is a truly historic document that sets a time and place for the onset of the commercial destruction of America’s food supply. From Bulletin No. 72, North Dakota Government Agricultural Experiment Station, 1906. Reprinted by the Lee Foundation for Nutritional Research, 1951. 

Bread Called Cause of Some Skin Ills

By Helen Bullock

Summary: A newspaper account of a dermatologist’s report that patients with skin disorders showed considerable improvement after eliminating bleached flour products from their diet. Importantly, the dermatologist is referring to the bleach chlorine dioxide, which had replaced the former standard flour bleach of many years, nitrogen trichloride. This article illustrates well the practice of the food processing industry to continue to use a product in spite of concerns about its safety until enough demonstrable cases of harm force its hand. From The Dallas Morning News, 1955. Reprinted by the Lee Foundation for Nutritional Research

Breast Feeding

By the United States Department of Labor

Summary: “No single factor exercises a more pronounced influence on the development of the baby and on his health during his entire life than nursing at his mother’s breast.” So wrote the U.S. Department of Labor (USDL) in its landmark Folder 8, an annual report issued from the 1920s through the 1940s encouraging mothers to breast feed their infants and advising them on the best nutrition to support their body in the task. Though, sadly, the government would later abandon its official support of breast feeding, the Lee Foundation for Nutritional Research continued to reprint snippets from the USDL’s Folder 8, along with the article “Weaning the Breast-Fed Baby” from Today’s Health magazine, as the single publication presented here. With its emphasis on untainted animal foods, fresh produce, and unprocessed foods, the diet outlined in this classic guide is as sound for nursing mothers today as it was in its day. Multiple sources, published from 1926 to 1962. Lee Foundation for Nutritional Research reprint 122. 

Butter, Vitamin E, and the “X” Factor of Dr. Price

By Dr. Royal Lee

Summary: Could eating butter prevent hot flashes? Such a suggestion would sound outlandish to today’s nutrition “experts.” Yet not only did researchers in the mid-twentieth century show butter helps counter disorders associated with menopause, but the now maligned food was once regarded as a powerful healer in general, with physicians prescribing it for everything from psoriasis to tuberculosis. The reason for butter’s formerly stellar reputation is simple, explains Dr. Royal Lee in this wide-ranging 1942 publication. Butter is loaded with bioactive fat-soluble vitamins, including vitamins A, D, and E, and as Dr. Weston Price observed in his classic book Nutrition and Physical Degeneration, these nutrients are so critical to good health that human populations have historically placed a special emphasis on foods containing them. Butter produced by cows pasturing in the springtime is particularly nutritious, Dr. Lee adds, its deep yellow color indicating a high content of the famous “Activator X,” an elusive fat-soluble nutrient shown by Dr. Price to be essential for moving calcium from the blood into the bones and teeth. Given modern nutrition’s proscription against butter and other animal fats in the diet, it’s no wonder that today America is plagued by osteoporosis and other calcium-related disorders—not to mention the myriad other ailments Drs. Price and Lee would have predicted for a nation starving itself of fat-soluble vitamins. Published by the Lee Foundation for Nutritional Research, 1942.

Calcium

By Dr. William A. Albrecht

Summary: A comprehensive discussion of the amazing role of calcium in the soil and its effect on crops and animals, written by one of the greatest soil scientists of all time. Dr. Albrecht, who chaired the soils department at the University of Missouri College of Agriculture, is known in the organic farming movement as the “father of soil fertility research.” Born in 1888, he published his first article on soil fertility in 1918 and would publish research papers continually until his death in 1974. Albrecht was a friend of Dr. Royal Lee, and the Lee Foundation published several of his papers, which are available in this archive. From The Land magazine, 1943. Lee Foundation for Nutritional Research reprint 8.

Calcium Therapy in Diseases of the Cardiovascular System

By Edward Podolsky, MD

Summary: Though the “Big Medicine union,” the American Medical Association, would spend the better part of the twentieth century framing nutrition science as quackery, there was a time in the early 1900s when practicing physicians were excitedly—and successfully—applying nutritional therapy in their patient treatment. In this fascinating 1939 review of the worldwide medical literature, doctor Edward Podolsky discusses the therapeutic use of calcium by his colleagues across the globe in treating various heart disorders as well as hypertension. Among the most interesting therapies discussed is the combined application of the plant-derived drug digitalis and the macromineral nutrient calcium—a hint at what might have been had medicine’s authorities embraced nutrition rather than treat it like an enemy, to be undermined and eradicated. From the Illinois Medical Journal, 1939Lee Foundation for Nutritional Research reprint 68.

Calories—Nutritional and Harmful Types

By Dr. Royal Lee

SummaryOne of the truly perplexing assumptions of conventional nutrition is that industrially refining and processing a food has minimal effect on the food’s nutritional value. Look through the history of scientific studies on diet and health, and rarely will you find a distinction made between pasteurized and raw milk, bleached and unbleached flour, refined and unrefined vegetable oil. Yet the chemical and thermal mauling of the food supply is precisely at the root of our ill health, writes Dr. Royal Lee in this 1961 manifesto of holistic nutrition. The reason for mainstream nutrition’s blind spot when it comes to food processing, Dr. Lee explains, is its tendency to view foods solely in terms of calories—the measure of how much fuel a food supplies. Because processing and refining do not tend to alter the caloric content of foods, we have allowed uncontrolled damage to be done to the foods’ noncaloric elements—the vitamins, minerals, and countless other known and unknown cofactors that spur the thousands of biochemical reactions required to repair and sustain the body. The result of this destruction is a sea of “foodless calorie products” that, while giving the illusion of sustenance, fail on the most basic level to sustain human health. From Natural Food and Farming, 1961. Lee Foundation for Nutritional Research reprint 30H.