Contents in this issue: “Seeds and Oils,” by J.D. Walters, MD, “A Further Revelation in the Battle for Life,” “Synthetic Versus Natural Hormones.” The following is a transcription of the […]
Contents in this issue: “Additional Comments on Saccharin,” “A Few Facts About Proteins,” “Cholesterol-Lowering Effects of Rolled Oats,” “Medical Students Fail to Eat Well.” The following is a transcription of […]
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 James C. Thomson
Summary: This article from the Scottish periodical The Kingston Chronicle offers one of the most insightful quotes ever regarding the reality of nutrition, commerce, and science: “When dealing with highly lucrative commercial enterprises based upon dietetic and therapeutic procedures, doctors and analytical chemists are given a clear lead. They know what is expected of them…there is a market for signatures. They have only to indicate a bias in the right direction and everything is made easy. Their investigations are tailor-made and tidy beyond description. Slides and specimens from the laboratories of the cartels are provided for them; meticulously labeled and annotated Petri dishes come to them teeming with unequivocal cultures of all the best microbes. In many cases even their opinions and observations are supplied—typed out all ready for signature.” The author goes on to show how commercial dairy interests used just such tactics to shamelessly demonize raw milk and write pasteurization into the law books of the country for the purpose of profit. From The Kingston Chronicle, 1943. Lee Foundation for Nutritional Research reprint 28C.
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 Francis Pottenger Jr., MD
Summary: “There is no question that pasteurized milk and milk from poorly fed cattle produces osteoporosis in the experimental animal.” This quote by Dr. Francis Pottenger Jr., whose famous cat experiments in the 1930s established that malnutrition is inherited, sums up the great paradox of pasteurized milk: Americans drink it by the gallon believing they are strengthening their bones, but in truth it does the opposite, as shown by animal experiments going back decades. In this telling article, Dr. Pottenger discusses a study organized in 1933 by a farmer whose aim was to produce the finest milk possible from his cows. With the aid of a group of scientists, he discovered some basic principles of milk production that have been long ignored by the American dairy industry and health “experts” alike: not only does pasteurization destroy the nutritional value of milk, but the health of the cow greatly determines whether the milk it produces is beneficial or detrimental. “When the health of the cattle fails,” Dr. Pottenger explains, “the nutritional f actors of milk will decline, and partly metabolized food nutrients will produce sensitizations not only in the cow but in those who use the milk.” The implications of this statement are almost beyond belief. Included also is a description of the forgotten Wulzen anti-stiffness factor, a vitamin-like component of raw milk shown by early nutrition researchers to help prevent arthritis. From Modern Nutrition, 1962. Lee Foundation for Nutritional Research reprint 27A.
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.
By Dr. Royal Lee
Summary: In this thought-provoking article from 1950, Dr. Royal Lee quotes physician L. Duncan Bulkley to challenge modern medicine’s belief that cancer is a localized disease—the cells of a specific tissue or organ going haywire for no apparent reason—and not, as was widely believed historically, the result of a systemic disorder within the body, such as that caused by a nutritional deficiency. “The present status of the ‘cancer problem,'” Dr. Bulkley opines, “is to decide between two quite opposite positions: First, a hypothetical and problematical view of a local, independent, unexplainable, autonomous decision of certain cells to take on and continue a destructive course—for which immense research has failed entirely to find any reason. Second, the simple and rational belief that a perverted nutrition—perhaps of long standing—influences certain cells to depart from their normal mode of action and take on an abnormal activity, pursuing a malignant and destructive course that is naturally kept up by the continued metabolic disturbance.” Unsurprisingly, Dr. Lee adds, most of the successful alternative treatments of cancer reported at the time involved a radical shift in diet, from one of deficient, processed, chemical-laden products to a regimen of whole, natural, highly-nutrient-dense foods. Dr. Lee even outlines what such a diet might look like, placing particular emphasis on the consumption of raw foods. Lee Foundation for Nutritional Research publication 12-50, 1950.
Summary: At 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.
By Dr. Royal Lee
Summary: Dr. Lee addresses some possible nutritional causes of mental distress. People who eat too many acidifying foods, such as whole grains, may become overly acidic, marked by symptoms of irritability, introversion, and the feeling of not getting enough air. People who eat too many alkalizing foods, such as green vegetables, on the other hand, may feel aches in their joints or a nervous stomach. Dr. Lee also quotes Dr. Benjamin Sandler‘s description of people who suffer from drastic swings in blood sugar: “Dizziness, faintness, nervousness, tremors, sweating, pallor, flushing, palpitation, tachycardia (rapid heart), abdominal pain, and psychoneurotic manifestations may occur,” Sandler says. To combat such sugar swings, Lee recommends—in words that speak to any nutrition practitioner today—to “avoid refined sugars as found in doughnuts, pies, cakes, ice cream, candy and other forms of sweets.” From Let’s Live magazine, 1958.
By Dr. Royal Lee
Summary: Dr. Royal Lee lauds Vermont physician Dr. D.C. Jarvis, author of the classic book on holistic health Folk Medicine. In particular, Lee praises Jarvis’s recommendation of apple cider vinegar as a natural remedy for a host of disorders, from guanidine toxicity as a result of the overconsumption of meat to a dysbiotic gut to constipation to low thyroid to overweight. (Two teaspoons of cider vinegar in a glass of water at each meal dependably effected gradual weight loss, Dr. Jarvis observed.) Dr. Lee discussing Dr. Jarvis is a must for any fan of nutrition, history, or both. From Let’s Live magazine, 1958.
By Dr. Royal Lee
Summary: Once an important “probiotic” condiment, raw sauerkraut—a lacto-fermented food—vanished with the high-heat methods of modern food processing. Unfortunately, cooked cabbage of any kind is of little nutritional value, Dr. Lee says, and it is intolerable to people with senstive gastrointestinal tracts. Lee not only explains the value of this nutritious, raw food but provides a fantastically simple method for preparing it. Lee Foundation for Nutritional Research reprint 38C, 1955. Original source unknown.
By Dr. Royal Lee
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.
By Dr. David Morris
Summary: “One of the intellectual giants who contributed to our contemporary high standard of living and knowledge of human nutrition was Dr. Royal Lee,” writes Dr. David Morris in this excellent biography of the twenty century’s foremost natural nutritionist. “Even though his name is known to only a small number of Americans,” Morris adds, “Dr. Lee was a researcher, inventor, scientist, scholar, statesman, businessman and philanthropist of the first order.” Indeed. From the Weston A. Price Foundation, 2000.
By Dr. Royal Lee
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.
By Walter C. Russell
Summary: One of the great mysteries of early nutritional research was the identity of a certain fat-soluble substance shown by Dr. Rosalind Wulzen to prevent irregular calcification of the tissues. Dr. Wulzen first observed the effects of a deficiency of this factor in experiments she was conducting on guinea pigs, whose wrists stiffened as a result of a lack of the substance. Upon feeding the animals some fresh raw cream, she found that the animals’ wrists returned to normal—the calcification having reversed—and she thus named the substance the “anti-stiffness factor,” though in many circles it became known simply as the Wulzen factor. The following excerpt from Stanford University’s Annual Review of Biochemistry for 1944 introduces readers to this “new fat-soluble factor,” the precise identity of which remains debated to this day. (Dr. Royal Lee proposed that the Wulzen factor was none other than Dr. Weston Price’s famous “Activator X.”) One fact about the Wulzen factor remains unequivocal, however: while raw cream and milk ridded Dr. Wulzen’s guinea pigs of their calcification stiffness, pasteurized cream and milk did not, as the investigator herself reported on several occasions. This fact should give anyone studying nutrition pause about what we think we know about milk, given that virtually all studies of it over the past seventy-five years or so have been on pasteurized versions. (To learn more about the nutritional differences between raw and pasteurized milk, see “Abstracts on the Effect of Pasteurization on the Nutritional Value of Milk.”) From the Annual Review of Biochemistry, 1944. Lee Foundation for Nutritional Research reprint 127.
By Jean Bullitt Darlington
Summary: Part II of a two-part series examining the myths and politics of milk pasteurization. In this article, Darlington reviews the efforts of the U.S. Public Health Service to strong arm communities throughout the country to adopt pasteurization, and he also examines closely the nature of milk production, pointing out that with the technology and equipment available at the time, safe raw-milk production was not just feasible but preferable. “Pasteurization is destructive of many of the essential nutritional values in milk. The only possible defense that could ever have been offered for [it],” the author concludes, “is that it did act as a temporary expedient pending the acquisition of more knowledge of methods ensuring a safe and clean supply.” With even better methods available today, the prohibition in many states of the sale of raw milk speaks less to public safety and more to the commercial dominance of the pasteurized milk industry. From The Rural New Yorker. Reprint 28-B, 1947.
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.
By Dr. Royal Lee
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.