Summary: In this creative and forward-thinking commentary on preventive healthcare, Dr. Royal Lee discusses the ways in which proper nutrition saves businesses money by fostering employee health. Getting enough vitamin A complex, for instance, helps maintain the integrity of mucous membranes and thus prevents infection and lost man hours. Sufficient vitamin B complex keeps the nerves and heart functioning properly, while adequate vitamin C complex promotes stamina by optimizing the oxygen-carrying capacity of the blood. A proper amount of vitamin D complex prevents cramps, irritability, and bone-calcium loss, and so on. From Let’s Live magazine, 1958.
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.
Summary: Publishing this piece was a tremendous act of courage by Dr. Royal Lee. In it, he exposes the methods used by government agencies to suppress the natural-nutrition movement and subordinate nutritional science to medical consensus in spite of the fact that medical authorities have never trained in nor respected the field of nutrition. In fact, these authorities have historically acted as apologists for food adulterators and persecutors of whole-food advocates. Lee also debunks FDA attack statements on “food faddists” and organic-farming advocates. Published by the Lee Foundation for Nutritional Research, 1957.
Summary: In this revealing article from 1948, Dr. Royal Lee calls out organized medicine for deceitfully thwarting the field of clinical nutrition. “This pernicious and corrupt misuse of the facilities of medical education has been [totally] effective in creating the idea that nutritional therapy is futile and leans toward quackery.” Lee goes on to show how medicine became focused solely on therapies involving pharmaceutical drugs, and that it ruthlessly marginalized drugless healing professions through laws preventing the dissemination of information and knowledge. Published by the Lee Foundation for Nutritional Research, 1948.
Summary: The complete book on the subject of the Protomorphogen. In this seminal work, Dr. Royal Lee connects the dots between the endocrine, nutritional, and cellular control mechanisms of the living human cell as well as how growth and repair in the body are regulated. This is the basis for Dr. Lee’s theories of autoimmune disorders, in which he detailed the immune system’s ability and tendency, under conditions such as nutrient deficiency, to target the body’s own tissue. Lee’s visionary tome was released decades before any understanding of autoimmune disorder was acknowledged or accepted by medicine or any other field of healing. Lee Foundation for Nutritional Research, 1947.
Summary: With grains getting a bad rap in some nutrition circles these days, we tend to forget that historically many cultures thrived on diets rich in cereals. The rye eaters of the Swiss Alps, the oat lovers of the Scottish isles, the wheat-heavy Hunza of northern India—all were studied and touted by investigators of the early 1900s for their extraordinary hardiness and freedom from disease. (Of course, their grains were whole, genetically unaltered, grown in healthy soil, and freshly milled before cooking, but that’s another story.) In this 1953 missive, Dr. Royal Lee discusses the nutritional virtues of some of our common grains, commending wheat for its high phosphorus content, rice for the superior biological value of its protein, and oats and rye for their muscle-building effect. He even explains why barley tea—once a household remedy for everything from teething to insomnia—might help keep you free from infectious disease. For anyone questioning the nutritional value of whole grains, Dr. Lee’s words will come as a thought-provoking surprise. Published by the Lee Foundation for Nutritional Research, 1953.
Summary: Dr. Royal Lee was one of the original fighters against the bleaching and refining of flour products. He considered it a national crime, and spoke out about it tirelessly from the early 1920s through the end of his life. In this article, aimed at homemakers, Dr. Lee gives a brief history of the practice of flour bleaching as well as the noble efforts to stop it. He also highlights the discovery by scientists that the chemicals involved in flour bleaching were deadly. “It seems that English investigators have found that the bleaching chemical universally used in this country for many years has been found poisonous enough to kill dogs in a few weeks if they receive the bleached flour, or bread made from it.” 1947.
Summary: Originally published in Health Culture, this 1955 article outlines the critical roles of natural vitamin complexes, such as vitamins A, B, C, D and F, in maintaining and restoring dental health. Dr. Lee specifically credits the research of the celebrated Dr. Weston Price: “Dr. Weston A. Price was the first dentist to publish an article asserting that dental caries was primarily a result of vitamin deficiency. This was in 1927. In 1923, I had prepared a paper on the subject of ‘The Systemic Cause of Dental Caries,’ and read it to the senior class of Marquette Dental College, subscribing to the same hypothesis.” Amazingly, conventional dentistry still fails to comprehend the basic truth that a properly nourished body is resistant to tooth decay. Reprint 30G, 1955.
Summary: Dr. Lee comments on a report in the Drug Trade News on the upholding of a conviction of naturalist V.E. Irons. (For details on Irons’s original trial and conviction, see “The Irons Frame-up (Its Whys and Wherefores)” by Morris Bealle.) According to Lee, Irons was convicted essentially for publicizing this statement: “Nearly everyone in this country is suffering from malnutrition or [is] in danger of such suffering because of demineralization and depletion of soils and the refining and processing of food.” While this statement was supported time and time again by early nutrition studies, Irons nonetheless served a year in jail for his proclamation, which, Lee points out, was made in the same spirit of Dr. Harvey Wiley, the original head of the FDA who was ousted by representatives within the government influenced by the food-manufacturing and medical industries. 1957.
Summary: Two articles that appeared in Let’s Live magazine in 1952 and 1953. In “This Molasses War—Who is Prevaricating?,” Dr. Lee compares natural and refined sugars. He posits that carbohydrates are not essential in the human diet and offers proof by way of certain traditional peoples who eat no carbs and yet experience perfect health. He also discusses the virtues of molasses, which is rich in minerals and is protective against tooth decay, whereas white sugar promotes cavities. Lee also describes the famous experiments of Dr. Rosalind Wulzen of Oregon State College that led to the discovery of the “anti-arthritic factor” in molasses and raw cream that was later named after her. In “Bone Meal—Nutritional Source of Calcium,” Dr. Lee describes the virtues of finely powdered bone flour as a source of protein and minerals, particularly calcium. He states that for the teeth, cold-processed bone meal is unexcelled. He also discusses the role of trace minerals also found in bone meal. 1953.
Summary: Here Dr. Royal Lee delivers perhaps the most succinct explanation of why natural vitamins and synthetic vitamins are entirely different entities. Natural vitamins—that is, vitamins as they are found in food—are complexes of associated compounds, he explains, which act together synergistically to deliver a nutritive effect to the body. In turn these complexes require minerals, in organic form, to activate them. All these things are found, together, in whole foods. Synthetic vitamins, on the other hand, consist of a single compound that has been deemed the “most active” of a natural vitamin complex and either isolated from the food or, worse, synthesized in a lab. Dr. Lee asks, “How can a single factor be isolated from a complex…and be justifiably sold with the claim that it is equal?” It can’t. However, “do not infer from this that synthetic vitamins have no effect,” he warns. “They do have drug effects—pharmacological actions that may or may not have much in common with the normal nutritional action.” In a country where over half the population takes synthetic vitamins, the implications of this paper are staggering. Published by the Lee Foundation for Nutritional Research, circa 1954.
Summary: “The civilized fraction of the human race is committing suicide by its acceptance of synthetic food products.” Perhaps no sentence better sums up the work and life of Dr. Royal Lee, who fought tirelessly to alert the American people that processed, imitation foods such as corn syrup, hydrogenated fats, and bleached flour truly were killing them (and still are), in spite of assurances to the contrary by the country’s food manufacturers and their partners in crime, the FDA. A must read for anyone who wants to see where and how our country’s health went off the rails. Original source and publication date unknown.
Summary: In this 1955 article from Natural Food and Farming, Dr. Royal Lee extols the nutritional virtues of the humble sesame seed. With a composition similar to almonds but at a fraction of the cost, sesame seeds are “mainly protein and oil, with very little carbohydrate,” Dr. Lee writes, noting that “most of us tend to overdo on carbohydrates.” The protein in sesame is particularly rich in the hard-to-come-by amino acid methionine, he says, and the seed’s oil is high in fat-soluble vitamins and phospholipids. Dr. Lee suggests a number of ways to include pureed sesame (that is, sesame butter, or tahini) in our diet, including using it as the base of a salad dressing or ice cream or as a shortening in baked goods. He also commends the Middle Eastern candy halvah—a honey-sweetened confection made primarily of sesame paste—as the rarest of rare comestibles: a dessert that is a bona fide health food. From Natural Food and Farming, 1955.
Summary: One of the most ridiculous documents in the history of nutrition. It was reproduced by the Lee Foundation just to serve as a bad example of conventional nutrition. Dr. Lee has some rich commentary on this diet. Publication date unknown.
Summary: In a time before fluoridation of water was commonplace, Dr. Royal Lee was a leading opponent of such dangerous “mass medication,” as he put it. In this open letter to the citizens of San Diego, Dr. Lee calls on residents to stop this “treatment by force” with a poison they would otherwise never tolerate in their food supply. Dr. Lee identifies processed foods, deficient in vitamins and minerals, as the real culprit behind tooth decay and points out that ironically the very food processors who created the cavity problem in America are the ones pushing water fluoridation on municipalities throughout the country. Circa 1952.
Summary: Dr. Royal Lee, writing on behalf of the Lee Foundation for Nutritional Research, urges the directors of the American Academy of Nutrition to adopt an official code of principles. Among the principles he suggests are addressing head on controversial subjects such as the pasteurization of milk and fluoridation of water as well as actively countering the trend toward “counterfeit foods” such as corn syrup (glucose), hydrogenated foods, and artificial colors. This is Dr. Lee’s public policy in a nutshell. The Lee Foundation for Nutritional Research, 1957.
By Dr. Royal Lee and by R.E. Seidel, MD, and M. Elizabeth Winter
Summary: The Rife Microscope is one of the most fascinating and tragic stories in the history of science. Royal Raymond Rife was a genius of optics who in the 1930s invented a revolutionary microscope that identified microorganisms based on a characteristic wavelength of light emitted by each. (Rife discovered these “signature emissions” through use of his scope.) Even more incredibly, Rife observed something that challenges the very basis of medicine’s “germ theory”: Microbes such as viruses, bacteria, and fungi are able to morph into each other depending on the conditions of their environment (which, in turn, are determined in humans largely by nutritional status.) So, instead of the tens of thousands of species of microorganisms considered distinct by conventional science, Rife said, there are really only about ten fundamental forms of microbes, each able to morph into countless numbers of others. Rife not only collaborated with noted bacteriologist Dr. Arthur Kendall of Northwestern University Medical School to demonstrate such transformations, but the two investigators showed they were able to destroy pathogenic forms by radiating them with wavelengths of light in resonance with their signature emission.
When Rife began to publish his findings, he was predictably branded a quack by the medical establishment, which brought its full efforts to discredit and destroy his work. All references and studies involving his microscope were actively barred from medical journals, and any doctor using his microscope was ostracized from the medical community. Yet one article, published in 1944 in the non-medically-controlled journal of the Franklin Institute—one of America’s oldest and most prestigious centers of science—survived. In 1950, the Lee Foundation for Nutritional Research re-published the lengthy article, which details the technology behind both the electron microscope and Rife’s Universal Microscope (skip to pages 124–127 for information specifically on Rife’s research), along with several concluding pages of Lee’s own commentary poignantly summarizing Rife’s discoveries. If nothing else, read these final two pages of the document. The implications of Lee’s words, as well as the potential applications Rife’s long lost microscope, are beyond profound. Reprint 47, 1944.
Summary: In this article from Health Culture magazine, Dr. Royal Lee describes in detail the negative effects of cooking and pasteurizing foods, specifically with regard to the destruction of vitamins, amino acids such as lysine and glutamine, and enzymes such as the phosphatase group, which help free up calcium in raw milk for absorption and aid its digestion (phosphatase is destroyed in pasteurized milk). Phosphatase also neutralizes the infamous compound phytic acid, so abundant in whole grains, that binds minerals and prevents them from being taken up by the body. Lee also discusses the vital role of vitamin E in nutrition. Reprint 30C, 1956.
Summary: Amazingly, Dr. Royal Lee presented this paper in 1923, to his senior class at Marquette University Dental School. In it he brilliantly ties together different lines of research showing a correlation between tooth decay and both systemic vitamin deficiency and susceptibility to infectious disease. The key connection, he says, is the malfunctioning of the endocrine system, brought about by the consumption of a diet high in cooked and processed foods. Such a vitamin-deficient diet, he explains, sets up a vicious cycle: Vitamin deficiency weakens the endocrines; weakened endocrines diminish the body’s ability to resist infection and tooth decay; fighting infection creates a greater need for vitamins; increased lack of vitamins further weakens the endocrines; etc. To avoid this downard spiral and combat cavities in the process, Lee recommends a diet with “as much uncooked food as possible,” including raw milk. This paper, remarkable for its time and just as remarkable today, put Dr. Lee on the map as one of the true giants in nutrition history. Lee Foundation for Nutritional Research reprint 30A.
Summary: Every misdeed has a history, and the history of the destruction of the American food supply is a story that few know from its beginnings. Yet it’s a story worth knowing because its consequences have been and continue to be indeterminably enormous. In this booklet, Dr. Lee tells the story up through 1940, by which time it was many decades in the making. Lee calls out the entire industrial food and drug business as a racket in which profit, not the health of Americans, dictates public and private policy, and deception about the nutritional value of industrially processed foods is actively practiced. Richly documented with supporting evidence, this booklet is a valuable reference for anyone interested in the true cause of most disease in America—malnutrition as a result of processed and refined foods. 1940.