Contents in Volume 8, Number 2 (February 1964): Lecture by Melvin E. Page, DDS, Metabolic Catalysts: The “Living Units” of Cells, Lysine in Human Nutrition, by R. Janson. The following is a transcription of the February 1964 issue of Dr. Royal Lee’s Applied Trophology newsletter, originally published by Standard Process Laboratories. Lecture by Melvin E. […]
By Dr. Royal Lee
Summary: In this 1949 address to the Seattle chapter of the American Academy of Applied Nutrition, Dr. Royal Lee touches on some of the major findings of early nutrition history that are still, incredibly, ignored to this day. Topics include the importance of calcium, phosphorus, and raw protein to tooth health; the total destruction of nutrients in bread caused by bleaching; the connection between vitamin E deficiency and heart disease; the dependency of connective-tissue integrity on adequate vitamin C levels; and the various lesions of B vitamin deficiencies. Dr. Lee explains that most of the health problems caused by nutrient deficiency are the result of the consumption of overcooked and processed foods and concludes with perhaps the most important edict for good health: “We must take the trouble in our homes to prepare our foods from the basic materials as far as possible, even to the extent of growing our vegetables and fruits on properly composted soil if we can. The dividends will be quite possibly twenty years added to our life span, to say nothing of the life added to our years.” 1949. Reprinted by Selene River Press in Lectures of Dr. Royal Lee, Volume I.
By Dr. Royal Lee
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.