124 Ways Sugar Ruins Your Health

By Nancy Appleton, PhD

Summary: You’ve heard that sugar can suppress the body’s immune system, but did you know it interferes with the absorption of calcium? How about that it can cause food allergies, depression, and cancer of the breast, ovaries, and prostate? Or that sugar can reduce the good cholesterol in your blood and increase the triglycerides, two of the strongest indicators we have of heart disease risk? Despite the massive commercial campaign to paint refined sugar as harmless—or at worst merely “empty calories”—hoards of scientific evidence indicate that it is far worse than that. In this startling list, Dr. Nancy Appleton documents 124 ways in which sugar has been scientifically implicated as a poison to human health, complete with 124 reputable references to back up her claims. From nancyappleton.com, 2004.

Abstracts on Relation of Vitamin Deficiencies to Heart Disorders

[By the Lee Foundation for Nutritional Research]

Summary: The discovery of vitamins in the early twentieth century was profoundly big news in the field of science, with much of the original research reported by top scientific journals and publishing houses of the day. This would change around the middle of the century, when the monopolistic medical industry conspired to keep nutrition studies out of the leading scientific journals, forcing nutrition investigators to report their findings in lesser known publications. Yet before medicine’s clampdown, vitamin research commanded the full attention of the scientific world, as reflected by these abstracts from the 1930s addressing nutrition and heart disease. The excerpts, taken from a variety of prestigious science journals of the day, consistently report a connection between a lack of vitamins, particularly vitamin B1, and the development of heart disorders. With the rise of industrial food manufacturing fundamentally altering the country’s food supply—including destroying much of its vitamin B1—health authorities at the time would had to have gone out of their way not to see the connection between the processing of America’s foods and the degradation of its health. Lee Foundation for Nutritional Research reprint 6, 1939.

Abstracts on the Effect of Pasteurization on the Nutritional Value of Milk

[By the Lee Foundation for Nutritional Research]

SummaryAt 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.

The Acid-Alkaline Balance and Patient Management

By Dr. George Goodheart

Summary: If you’ve read anything at all about nutrition, you’ve likely heard of the importance of proper pH balance in the body. But what is meant by proper, and where in the body should one assess acid-alkaline balance? Blood, urine, saliva, gastric juices, intestinal fluids—each of these has its own ideal pH range varying from highly acidic to highly alkaline. Just how does a nutritionist make sense of pH and apply it practically? That’s the subject of this outstanding primer from 1965 by renowned chiropractor Dr. George Goodheart, who presents some of his clinical observations in balancing pH in patients. While “pH” does ultimately refer to the acid-alkaline balance of an individual’s blood, he says, one can assess that value simply be measuring the pH of the saliva, which mirrors blood pH. (Urine pH, on the other hand, does not reflect the pH of the blood.) And contrary to popular belief, he adds, diet alone is seldom sufficient to alter a person’s pH, which is far more dependent on the functioning of the endocrine system and the ability of the body to digest fats than it is on the foods the individual is eating. Dr. Goodheart discusses both chiropractic and nutritional means of addressing these issues while presenting some of the classic symptoms of hyperalkalinity—such as allergies, insomnia, and arthritic pain—as well as those of hyperacidity, including breathlessness, dry skin, and hard stool. By addressing endocrine imbalances and poor fat digestion in the patient, he says, these often mystifying symptoms can be readily resolved. From the Digest of Chiropractic Economics, 1965. Reprinted by the Lee Foundation for Nutritional Research

Acid-Base Balance of Diets That Produce Immunity to Dental Caries Among the South Sea Islanders and Other Primitive Races

By Dr. Weston A. Price 

Summary: The notion of “alkalizing” one’s diet—or eating foods that supposedly increase the pH within the body and thus optimize health—has been around as long as the science of nutrition itself. In this 1935 article, famed dentist and nutrition pioneer Dr. Weston A. Price debunks the hypothesis that an alkalizing diet helps prevent tooth decay. Citing data from his famous worldwide study of populations free of dental disease and other degenerative illness, Dr. Price states, “In no instance have I found the change from a high immunity to dental caries [cavities] to a high susceptibility…to be associated with a change from a diet with a high potential alkalinity to a high potential acidity.” In fact, he adds, his data show, if anything, that good tooth health is the result of an acidifying diet. Dr. Price further discounts the notion that an alkalizing diet promotes health in general and instead stresses the importance of eating whole foods rich in vitamins and minerals, particularly the fat-soluble vitamins so abundant in animal foods. From Dental Cosmos, 1935. Reprinted with permission from the Price-Pottenger Nutrition Foundation.

Acidophilus Yeast

By Dr. Royal Lee

Summary: In this primer on the benefits of lactic acid to digestion, Dr. Royal Lee explains the science behind his remarkable bowel-normalizing product Acidophilus Yeast (known today as Lactic Acid Yeast), which has the special distinction of being able to convert any dietary carbohydrate into lactic acid within the colon. Not only does this action acidify the bowel, thus killing potentially dangerous microorganisms and promoting balanced gut flora, but the yeast also releases enzymes that aid digestion, and it provides bulk to stool—all of which help ensure proper bowel function. Dr. Lee backs up his comments by presenting a clinical study showing Acidophilus Yeast’s impressive results in combating constipation, the researchers stating unequivocally the chief reason for the yeast’s effectiveness: “It has been demonstrated time and time again that the stools of patients who are constipated are, in a very large majority, alkaline…The lactic acid acts as a stabilizer of the hydrogen ion concentration in the colon.” With many alternative health practitioners today promoting indiscriminate alkalization of the body, the words of these investigators are well worth remembering. Published by Vitamin Products Company, circa 1940.

The Amazing Royal Lee

By Jerry S. Stolzoff

Summary: In 1943 The Bostonian 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 ResearchTo learn more about the amazing Dr. Lee, visit Dr.RoyalLee.com.

American Cancer Society Repudiates Pittsburgh Cancer Clinic

Various authors

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.

The American Medical Association and Its Criminal Activities

By Dr. Royal Lee

Summary: In this thunderous letter to President John F. Kennedy, Dr. Royal Lee calls the president’s attention to a grand jury investigation of corruption within the U.S. Food and Drug Administration (FDA). The real problem, Dr. Lee explains, is that both the FDA and the U.S. Department of Justice had been infiltrated by the American Medical Association (AMA), an institution that was brutally—and illegally—wielding its influence to wipe out competitors and establish the medical approach as the only “legitimate” healing art in the United States. Dr. Lee reminds the president that the AMA was convicted for such monopolistic behavior twenty years earlier, when it was found guilty of violating the federal antitrust laws, and that it would continue to conduct such behavior if it were not legally thwarted. An amazing piece of history that speaks to what might have been. 1962.

And Now—A New Crisis in Farming

By J.W. Robinson

Summary: A scathing, two-part report detailing some of the tragic consequences of the “profit at any cost” policy of twentieth-century animal husbandry. By 1963 in the United States, strange and novel diseases such as dwarfism, infectious abortion, and various bizarre viral infections had become epidemic among the country’s cattle, and the reason, writes author J.W. Robinson, was simple. America’s ranchers, by straying from basic natural law in animal breeding, had invited unnatural problems in their livestock. Citing numerous warnings from the Bible against ignoring the natural principles of animal husbandry, Robinson paints a picture of greed and ignorance that portends the factory-farm disasters of today. From The Plain Truth magazine1963. Lee Foundation for Nutritional Research reprint 136. 

Anti-Malignancy Factors Apparently Present in Organically Grown Foods

By Dr. Donald C. Collins

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

Anti-Stiffness Factor

Author unknown

Summary: The facts behind the Wulzen factor—an important fat-soluble nutrient found in raw milk and sugarcane juice—have been lost to modern science. Also known as the “anti-stiffness factor” because it combats arthritis and relieves pain, swelling, and stiffness, the Wulzen factor was considered an actual vitamin by a number of early nutrition investigators, but it was never accepted as such by medical or government “authorities.” To acknowledge it would have required the admission that pasteurization of dairy products is a causative factor in arthritis, and such an admission would never be made by those who so vigorously promoted and enforced pasteurization laws. From Annual Review of Biochemistry, 1951. Part of Lee Foundation for Nutritional Research reprint 27A. (To read reprint 27A in its entirely, including an in-depth discussion of the negative effects of milk pasteurization, see “A Fresh Look at Milk” in these archives.)

Applied Protomorphology: The Physiological Control of Growth and Repair

By Dr. Royal Lee

Summary: In this eye-opening 1952 article, Dr. Royal Lee outlines the basic mechanism behind autoimmune disorders—something that alludes medical science to this day. Under normal circumstances, Dr. Lee writes, growth factors specific to each tissue in the body, which he calls “protomorphogens,” are released into the bloodstream by the tissues’ cells. To keep protomorphogens from causing runaway growth of their corresponding tissue, the body produces antibodies to neutralize them. When a tissue (or organ) becomes overworked, it begins to produce an abnormally high amount of its protomorphogen. This, in turn, causes the body to produce an abnormally high amount of antibodies. If the amount of antibody exceeds the amount of protomorphogen, the excess antibodies begin attacking the actual cells of the tissue—what has come to be known as an “autoimmune reaction.” Not only did Dr. Lee identify and explain such reactions over seventy years ago, he also developed food-based supplements that thwart them, as he describes in this article. With medicine still groping to explain why autoimmune reactions occur and at a loss as to how to stop them, Dr. Lee’s words are nothing short of astounding. 1952. 

Are We Starving at Full Tables?

Author unknown

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.

Are We Starving to Death?

By Neil M. Clark

Summary:  Dr. William Albrecht was the Chairman of the Department of Soils at the University of Missouri and the foremost authority of his time on the subject of soil fertility and its relation to human health. In this 1945 article from the iconic Saturday Evening Post, author Neil Clark recounts Dr. Albrecht’s pioneering experiments demonstrating the critical connection between the trace mineral content of a soil and the health and hardiness of plants grown in that soil—and, consequently, the health and hardiness of animals and humans who eat those plants. Dr. Albrecht warns the magazine’s readers in no uncertain terms that unless America makes a concerted effort to restore the trace minerals to its depleted soils, the country’s population will suffer a slow extinction from the “hidden hunger” of mineral-poor foods, as evidenced by ever increasing rates of degenerative disease. With the “chronic disease problem” worse today than ever, Dr. Albrecht’s prophecy rings ominously true, and his findings demand the adoption of organic farming practices across the board in America’s agricultural industry. From The Saturday Evening Post, 1945. Lee Foundation for Nutritional Research reprint 21.

Arm and Shoulder Pain

By Dr. George Goodheart

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 the journal Michigan State Chiropractic Society, 1960. Reprinted by the Lee Foundation for Nutritional Research

Ascorbic Acid as a Chemotherapeutic Agent

By W.J. McCormick, MD

Summary: In this 1952 article, medical doctor W.J. McCormick reports on the remarkable success that he and other practitioners were achieving using ascorbic acid—or synthetic vitamin C—to counter bacterial and viral diseases. The key to the acid’s efficacy, Dr. McCormick writes, is its powerful oxidative action when administered in huge doses—especially impressive, he says, given the lack of serious side effects. While it is dismaying that medicine never pursued the use of ascorbic acid as a possibly safe and inexpensive antibiotic, it is also important to distinguish isolated ascorbic acid from natural vitamin C, that is, vitamin C as it is found in food. As the great holistic nutritionist Dr. Royal Lee taught, vitamins in nature are not single chemicals, but rather they are complexes of compounds that cooperate synergistically to deliver a nutritive effect. Vitamin C as it is found in food, for instance, comprises not just ascorbic acid but also the adrenal-stoking enzyme tyrosinase as well as various bioflavonoids essential for maintaining the integrity of the blood vessels. Ironically, the role of ascorbic acid in the natural vitamin C complex may be merely to protect these other fractions, probably through the same oxidative action that Dr. McCormick amplified to great success as a chemotherapeutic agent. Though synthetic vitamins may display such pharmacological effects, Dr. Lee said, it’s critical that we don’t confuse such effects for the nutritional functions that only natural vitamin complexes can perform. From the Archives of Pediatrics, 1952. Lee Foundation for Nutritional Foundation reprint 5C.

B Complex and the Weak Heart

By William Brady, MD

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.

The Battlefront for Better Nutrition

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.

Bleaching of Flour

By E.F. Ladd and R.E. Stallings

SummaryIn 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.