Summary: A short and not so sweet synopsis of the dangers of sugar. Misner points out a fact that most health “experts” fail to appreciate: most of the sugar a person eats is converted to fat in the body. And once it’s converted and stored, it stays there as fat as long as the person continues to eat large amounts of additional sugar. Misner also discusses the origin and manufacture of the famous “tol” sweeteners—xylitol, mannitol, and sorbitol—as well as the malt syrups, two classes of sweeteners that generally get overlooked. While some of Misner’s conclusions are questionable, this is an excellent adjunct to any study of the negative effects of overconsuming simple saccharides (i.e, sugar). Dr. Joseph Mercola Publications, 2000.
Summary: Could a lack of vitamin C be the reason cancer spreads within a body? Nutrition-savvy physician W.J. McCormick thought so, and in this fascinating article from the April 1959 issue of the Archives of Pediatrics, he explains why. McCormick begins by citing the long-known observation that cancer tends to take root mainly in areas of the body that have become depleted in collagen—the elastic connective tissue responsible for “cementing” cells in their place. As collagen diminishes, he says, cancerous cells become free to exercise their natural “amoeboid activity” and move to other parts of the body (i.e., metastasize). Since the body requires vitamin C to produce collagen, Dr. McCormick argues, it stands to reason that a deficiency of the vitamin enables the spread of cancer—a notion supported by the fact that cancer patients tend to be severely depleted in the nutrient. Given the facts, McCormick concludes, the reason for the activity of many carcinogens—including cigarette smoke—may lie in their tendency to destroy the C vitamin. From the Archives of Pediatrics, 1959. Reprinted by the Lee Foundation for Nutritional Research.
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: 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.
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, 1939. Lee Foundation for Nutritional Research reprint 68.
Summary: In this 1957 article form Herald of Health magazine, Dr. Royal Lee discusses the addictive qualities of caffeine as well as the health-busting practice of the originators of Coca-Cola to add extra, isolated caffeine to its popular soft drink. “The effects of drinking caffeine on an empty stomach and in a free state are far more dangerous than drinking an equal quantity of caffeine wrapped up with tannic acid in tea and coffee,” Dr. Lee writes, quoting the first head of the U.S. Food and Drug Administration, Dr. Harvey Wiley. As Drs. Lee and Wiley also point out, the practices of Coca-Cola and many other of the country’s food processors were ruled illegal by the Supreme Court early in the twentieth century, but penalties against the companies have never been enforced because of the food manufacturers’ influence within the federal government. From Herald of Health magazine, 1957.
Summary: In 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.
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.
Summary: William Brady was a medical doctor who wrote a popular syndicated newspaper column in the 1940s and ’50s. In this article from 1947, Dr. Brady discusses the importance of the B-complex vitamins—specifically thiamine (B1), riboflavin (B2), and niacinamide (B3)—to both heart health and proper carbohydrate metabolism. In multiple studies conducted at the time, he notes, vitamin B supplementation had been shown to reduce or eliminate the need for exogenous insulin in diabetics, while the link between vitamin B deficiency and heart disease had been known since all the way back in the 1920s, thanks to the work of pioneering nutrition researcher Sir Dr. Robert McCarrison. Astoundingly, medicine still fails today to grasp the importance of B vitamins to proper heart function, while both conventional and alternative doctors remain woefully ignorant of Dr. McCarrison’s remarkable and still groundbreaking research. From the Waterloo Daily Courier, 1947.
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 thejournal Michigan State Chiropractic Society, 1960. Reprinted by the Lee Foundation for Nutritional Research.
Summary: “What I want to talk about is the relation of nutrition to productive farming,” writes Dr. Jonathan Forman, a leading pioneer in environmental medicine during the 1940s. Here, Forman reviews research on nutritional deficiencies and degenerative diseases and traces their origins to poor farming practices throughout the entire food chain. “Poor land makes poor people, poor people make poor land, the people get poorer and the soil gets still poorer.” This is nutrition from the soil to the table. From the Ohio State Medical Journal, 1945. Lee Foundation for Nutritional Research reprint 32.
Summary: Pioneering holistic medical doctor Joe Nichols writes about the “six chief causes of disease”: (1) emotions (2) malnutrition (3) poisons (4) infections (5) accidents, and (6) inheritance. The worst, he says, are the emotions. “Worry, fear, anxiety, hate, envy, jealousy—these are the great killers,” he explains, recommending the three A’s (acceptance, approval, and adoration of others) as a remedy. A second great killer, Dr. Nichols says, is malnutrition, which starts with soils that have been exhausted of minerals through irresponsible farming practices utilizing artificial fertilizers. “The end result of chemical farming is always disease, first in the land itself, then in the plant, then in the animal, and finally in us. Everywhere in the world where chemical farming is practiced the people are sick. The use of synthetic chemicals does not make land rich. It makes it poorer than before.” Dr. Nichols founded the Natural Foods Associates and edited its magazine, Natural Food and Farming, one of the first natural-food magazines published in the United States. From Natural Food Associates, 1954. Lee Foundation for Nutritional Research reprint 58.
Summary: Dr. Samuel Beale Jr. was a practicing physician in the town of Sandwich, Massachusetts, for nearly fifty years, from 1914 to 1964. Spurred by a discovery made early in his career, he applied low doses of insulin therapeutically to a breadth of conditions ranging from high blood pressure, head trauma, and liver disease to syphilis and cancer, all with remarkable success. In this 1937 lecture, Dr. Beale shares clinical observations of his insulin therapy, emphasizing the critical role played by nutrition in his treatments. “The use of insulin should be considered only in conjunction with the securing of a diet complete in all the food essentials, including fats, carbohydrates, proteins, minerals, vitamins, amino acids, and sterols,” he declares, adding that “predisposition to disease appear[s] to be secondary to endocrine deficiencies or imbalances, and these seem associated with dietary deficiencies…” Dr. Beale’s words echo the notion popular among some of nutrition’s greatest pioneers—including Drs. Royal Lee, Weston A. Price, and Sir Robert McCarrison—that endocrine damage resulting from malnutrition is the basic mechanism behind most disease in the modern world. (Dr. Beale attributed much of the nutritional success of his practice to Dr. Lee’s famous raw-food concentrates, as he tells Dr. Lee in this poignant 1962 letter.) From Transactions of the Forty-Third Annual Meeting of the American Laryngological, Rhinological, and Otological Society, Inc., 1937. Reprinted by the Lee Foundation for Nutritional Research.
Summary: In this report from the late 1940s, Dr. Lee reviews some successful alternative treatments of cancer and emphasizes the importance of avoiding processed foods in both preventing and reversing the disease. In particular, he cites the works of Drs. Max Gerson of New York and D.T. Quigley of Omaha who famously reported that no case of cancer he had ever treated improved unless “the diet was so arranged that sugar disappeared from the urine.” In addition to refined sugar, Dr. Lee also names bleached flour and nitrite-preserved meats as likely cancer culprits. Published by the Lee Foundation for Nutritional Research, circa 1949.
Summary: A great primer on how cancer cells feed and what they will do to the body in order to get the glucose they must have to survive. “Knowing that…cancer needs sugar, does it make sense to feed it sugar?” the authors ask. “Does it make sense to eat a high-carbohydrate diet?” This article is a great complement to Patrick Quillin’s “Cancer’s Sweet Tooth,” also available in the these archives. From the Wellness Directory of Minnesota, 1995.
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.
Summary: An excellent ten-page review of the signs of malnutrition that dentists routinely and literally overlook. The early nutrition pioneers, many of them dentists, knew full well that malnutrition creates specific lesions in the oral cavity. This article from the Fortnightly Review of the Chicago Dental Society is one of the earliest papers presented on the subject. The editor’s note, written by an MD, still applies today: “At first glance this article…appears to be completely foreign to dentistry. However, we assure our readers that if they will but read it, they will be fascinated by it.” Note: Trophopathic means “due to derangement of nutrition,” a term we should hear more often given that malnutrition is the primary cause of most degenerative disease. Reprint 51, 1949.
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.
Summary: In 1943 TheBostonian 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 Research. To learn more about the amazing Dr. Lee, visit Dr.RoyalLee.com.
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.