The following is a transcription of the October 1957 issue of Dr. Royal Lee’s Applied Trophology newsletter, originally published by Standard Process Laboratories. Also in this issue: News Items Tip […]
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 […]
Contents in this issue: “An Ounce of Prevention,” by Cecelia Rosenfeld, MD, “A Reprint: Comment on Trichinosis.” The following is a transcription of the March 1965 issue of Dr. Royal […]
Contents in this issue: “Factor in Whole Grain Prevents Decay,” “Soft Drinks Are Causing Cirrhosis of Liver,” “Comments on Saccharin,” “Cranberry Juice as Aid to Health.” The following is a […]
Contents in this issue: “Highlights of Heart Progress—1961,” “Excerpts from Symposium on Chemical Carcinogenesis,” by H.F. Kraybill, PhD, “Dental Caries and the Pediatrician,” editorial by W.C. Black, MD. The following […]
Contents in this issue: “Foods for Special Dietary Uses and Good Nutrition.” The following is a transcription of the September 1963 issue of Dr. Royal Lee’s Applied Trophology newsletter, originally […]
The following is a transcription of the March 1957 issue of Dr. Royal Lee’s Applied Trophology newsletter, originally published by Standard Process Laboratories. Also in this issue: Tip of the Month (Virus […]
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: The perfect primer on the roles of potassium and sodium in the body. The trick to understanding these major minerals, Dr. Royal Lee says, is to consider where they should be. Potassium belongs in cells, not the blood, while sodium belongs in the blood, not the cells. “When these minerals lose their home,” he warns, “they may be the cause of trouble.” Dr. Lee discusses the keys to maintaining the proper distribution of these minerals, focusing particularly on the role of the adrenal glands and the need to take in more potassium, which has been largely displaced by sodium in the modern food supply, through the consumption of fresh, raw vegetables. From Let’s Live magazine, 1958.
By William Miller
Summary: An excellent overview of the value of raw honey. Author William Miller compares the nutritional qualities of this extraordinary food, manufactured by bees for millions of years, to those of refined sugar. His conclusion? They’re complete opposites nutritionally, with honey providing vitamins, minerals, and other factors critical for life and white sugar providing nothing more than empty calories. Lee Foundation for Nutritional Research reprint 119, 1955. Original source unknown.
By Dr. Royal Lee and Jerome S. Stolzoff
Summary: In this landmark report from 1942, Dr. Royal Lee and coauthor Jerome Stolzoff contrast the nutritional merits of traditional, natural foods and their industrially processed counterparts. Whereas the foods of traditional diets have centuries of trial and error behind them affirming their ability to nourish the human body, the authors say, industrially processed foods were introduced into the food supply practically overnight, with no nutritional testing whatsoever. Only when people in droves began developing vitamin-deficiency diseases—which include the likes of heart disease and cancer, Dr. Lee points out—did nutritionists of the early twentieth century begin to realize the frightening truth: processing and refining render food nutritionally unfit by irrevocably damaging its vitamin complexes, and unless the human race returns to a diet of time-tested natural foods, it will quite literally starve itself to death. Includes an eye-opening chart listing almost 150 modern diseases and the vitamin deficiencies associated with them by scientific research of the early twentieth century. Published by the Lee Foundation for Nutritional Research, 1942.
By Dr. Royal Lee
Summary: One 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.
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.
By Dr. Royal Lee
Summary: Processed food is not food—no matter how much we tell ourselves it is. If there’s one statement that sums the opinion of early nutrition researchers, that’s it. When industrial food processing burst onto the scene in the late nineteenth century, it began fundamentally changing the stuff that had always nourished human beings. Harsh mechanical and chemical methods destroyed the power of our food to nourish us; and to make matters worse, artificial substances of untested effect were added to the mix. This destruction of America’s food supply is one of the great ignored crimes of history and the subject of C.E. Burtis’s 1960 book The Real American Tragedy. In the book’s foreword, presented here, leading nutritionist Dr. Royal Lee describes a telltale pattern observed repeatedly by nutrition’s first investigators: wherever processed foods were introduced, cancer, heart disease, tooth decay, and other “modern” diseases—virtually unknown previously in the population—soon followed. While this fact is utterly ignored today, it was entirely evident to Dr. Lee and his colleagues that a preponderance of processed and artificial foods in the diet is the main reason for America’s poor health. From The Real American Tragedy, 1960. Published by the Lee Foundation for Nutritional Research.
By Dr. Royal Lee
Summary: Ebba Waerland was a natural foods advocate and healer from Sweden who gained international fame during the mid-twentieth century. The Waerland dietary system—named after her husband, physiologist Are Waerland—emphasized whole, natural foods over processed, nutrient-deficient ones, and it was very successful and popular in Europe. For the U.S. edition of her 1961 book, Rebuilding Health, Ms. Waerland asked American nutrition giant Dr. Royal Lee to write the foreword, which is presented here. In it Dr. Lee laments the assumption by modern civilization that industrially processed food is harmless—that “in some miraculous way, [the body] can transmute demineralized, devitaminized foods into healthy tissue.” A short biography of Ms. Waerland, from the book’s jacket, is included along with Dr. Lee’s foreword. From Rebuilding Health: The Waerland Method of Natural Therapy, 1961. Reprinted by the Lee Foundation for Nutritional Health.
By Sir Robert McCarrison, MD
Summary: Dr. Robert McCarrison is a bona fide giant in the history of nutrition. As a member of Britain’s Indian Medical Service in the early twentieth century, he conducted some of the first feeding studies investigating the effects of vitamin-deficient diets on test animals, and his 1921 book Studies in Deficiency Disease remains a classic on the physiological consequences of malnutrition. In this essay from 1928, Dr. McCarrison focuses on the “minor manifestations” (or, in today’s terms, subclinical symptoms) of vitamin deficiency, which he rightly names as harbingers of serious illness that any good doctor should be familiar with. He also admonishes his medical colleagues for fixating on bacteria as causes of disease, noting that it is malnutrition that sets the stage for infection in the first place. “Obsessed with the idea of the microbe,” he writes, “we often forget the most fundamental of all rules for the physician—that the right kind of food is the most important single factor in the promotion of health, and the wrong kind of food the most important single factor in the promotion of disease.” From Transactions of the Seventh Congress of the Far Eastern Association of Tropical Medicine, 1928.
By Dr. Royal Lee
Summary: It is obvious why companies would opt for selling synthetic vitamins (made in a laboratory) over natural ones (found only in food): the former have a considerably higher profit margin. But just how synthetic vitamins became equated with natural ones is downright perplexing, given that there are such obvious and important differences between the two. In this profound report, Dr. Royal Lee presents some long-ignored distinctions between vitamins as made by nature and vitamins as made by human beings. For one, he points out, a natural vitamin is never a single compound, but rather it is a conglomerate of substances—or a “complex”—that work together to deliver a nutritive effect to the body. A synthetic vitamin, on the other hand, is merely one compound in such a conglomerate that has been deemed, somewhat arbitrarily, the “active” ingredient of the complex. Moreover, such an active ingredient, when produced in the lab, is never an exact replica of its natural counterpart but instead is often a mirror opposite of it, with very different and possibly toxic biochemical functioning. That these facts continue to be ignored—that synthetic vitamins are not recognized as crude and incomplete imitations of natural ones—is truly one of the great scandals of modern nutrition. Published by the Lee Foundation for Nutritional Research, 1948.
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.
By Congressman David S. King
Summary: In this powerful 1959 speech before the U.S. House of Representatives, Utah Congressman David King warns our government that “the progressive deterioration of the condition of our health has been confirmed,” blaming the negative trend on the country’s chemically-laden and overly processed food supply. “There are many approaches to the prevention and treatment of…complex diseases,” King says, “but there appears to be one common denominator as the basic cause of degenerative diseases. That one factor is malnutrition.” Representative King calls for the creation of a congressional commission to officially investigate the adulteration of America’s foods as well as the fluoridation of public water supplies. Unfortunately—and predictably—the congressman’s calls went ignored. From the Congressional Record of the 86th U.S. Congress, 1959. Lee Foundation for Nutritional Research reprint 111.
By N. Philip Norman, MD
Summary: Weston Price. Harold Hawkins. Percy Howe. Melvin Page. Royal Lee. What do these giants of early nutrition science have in common? They were all dentists—firsthand witnesses to the explosion of modernity’s most common disease, tooth decay. In their search for the cause of the epidemic confounding their profession, these practitioners discovered a startling fact: those patients with the worst oral health tended to have the worst overall health as well. Digging deeper, each researcher discovered that the reason for both tooth decay and the other degenerative diseases afflicting their patients was the same—malnutrition, brought on by a diet of industrially processed and adulterated foods. In this rousing 1947 article, New York City Hospital physician and nutritionist N. Philip Norman lauds the maverick dentists for their groundbreaking work while lambasting both mainstream dentistry and medicine for virtually ignoring the connection between diet and disease and allowing deranged foods to destroy the health of America. “The medical and dental professions failed to oppose the wholesale adulteration of our food supply, thereby allowing the insidious extension into our food culture of processed foods whose nutritional value was never questioned until after the damage was done.” From the American Journal of Orthodontics and Oral Surgery, 1947. Lee Foundation for Nutritional Research reprint 33.