Vitamins F and F2

By Dr. Royal Lee

Summary: Few people today have heard of vitamin F, but back in the heyday of vitamin research, this fat-based complex and vitamin D synergist was widely recognized as an essential nutrient for the human body, obtainable only from food and ideally from animal fats. In this 1949 article, Dr. Royal Lee expounds the nature of vitamin F as a complex of compounds that includes—but is not limited to—the famous “essential fatty acids” of today’s nutrition, linolenic acid and linoleic acid. In vitamin F these two compounds work in tandem with a host of other cofactors, including the critical arachidonic acid, Dr. Lee explains, to promote such important actions as calcium transport, prostate function, immunity, and even cancer prevention. Moreover, he writes, when vitamin F combines with phospholipids (as occurs in mammalian livers), it forms a complex that exhibits different nutritional activity than that of vitamin F. This complex, which Dr. Lee calls vitamin F2, is intimately involved in the repair and generation of new tissue, making it vital for any therapy of “muscular dystrophies, creeping paralyses, anemic states, weakness, and atrophy.” While modern science continues to underplay vitamins and minerals, articles like this remind us that these essential micronutrients are involved in the most fundamental functions of the body, and even a slight deficiency in any one of them can have catastrophic consequences on our health.

Vitamins in Dental Care

By Dr. Royal Lee

Summary: Originally published in Health Culture, this 1955 article outlines the critical roles of natural vitamin complexes, such as vitamins A, B, C, D and F, in maintaining and restoring dental health. Dr. Lee specifically credits the research of the celebrated Dr. Weston Price: “Dr. Weston A. Price was the first dentist to publish an article asserting that dental caries was primarily a result of vitamin deficiency. This was in 1927. In 1923, I had prepared a paper on the subject of ‘The Systemic Cause of Dental Caries,’ and read it to the senior class of Marquette Dental College, subscribing to the same hypothesis.” Amazingly, conventional dentistry still fails to comprehend the basic truth that a properly nourished body is resistant to tooth decay. Reprint 30G, 1955.

Vitamins in Dentistry

By Dr. Royal Lee

Summary: A classic Royal Lee document, read before a New York dental group in 1940. In it Dr. Lee outlines how far the understanding of nutrition and dental health had come and how poorly the dental profession had stayed current with this advance of knowledge. He cites many examples—fully referenced—of the direct effect of nutrients on dental health. A great paper if anyone bothered to read and understand it. “Drill ’em and fill ’em” was the dental mantra then, as it is today. Reprint 30B, 1940.

Vitamins in Our Food

By Prof. A.E. Murneek

Summary: In this article from Science magazine, Professor Murneek laments the various factors that have resulted in the “devitaminization” of the modern food supply. “Improper selection of food-producing plants, modern methods of handling the crop, and faulty preparation by cooking and other means has resulted in a diet of subnormal vitamin content for many people,” he writes, adding that refining and processing of foods have “devitaminized our foods still further.” If consumers truly want good health, Murneek says, they must learn to choose quality over looks or convenience when it comes to food. “By catering to the ‘eye-appeal’ we have, in our choice, often lost ‘food value,’ including undoubtedly a large amount of vitamins, both known and unknown.” He reminds readers that the food manufacturers do not have their health in mind. “Profit has been often the motivating force in present food technology, the dollar sign the guiding star, setting styles, fostering sales and creating eating ‘habits’ for the use, in volume, of certain products….Thus economics and style, not nutrition and health…have guided most parties concerned in food production and distribution.” Reprint 36, 1944.

What About Trace Minerals?

By Ed Rupp

Summary: This 1949 article from a Missouri farming journal describes some breakthrough research on trace minerals being conducted in the state at the time. Specifically, undulant fever (brucellosis) is shown to be successfully treated with trace-mineral therapy. The article goes on to describe the loss of nutrients through pasteurization of milk and other so-called modern food processing methods. From the Missouri Ruralist. Reprint 41, 1949.

What Are Pesticides Doing to Human Beings?

By Granville F. Knight, MD

Summary: From a California physician comes this remarkably lucid discussion about pesticides and their use in America. “Under the present laws,” Dr. Knight writes, “any company wishing to use a new chemical in or on food is not required to first consult with the Food and Drug Administration relative to merits or potential harmfulness.” Indeed, he adds, any “partially tested pesticide may be manufactured, advertised, sold, and widely used!” (Sadly, this policy remains true today.) And what about concerned citizens and scientists who had the courage to speak out against America’s mammoth agribusiness and their untested pesticides? “‘Hysterical alarmists’ is the quaint description applied to…those who even suggest that the public is being harmed,” Knight says. Articles like this served as an early warning to America’s homemakers about the chemicalization of the food supply and sowed the seeds of today’s organic-foods movement. From Modern Nutrition magazine. Reprint 86, 1952.

What Is Wrong with White Bread!

By Philip Harris and Paul Dunbar

Summary: A portfolio of four articles—two scientific studies and two commentaries—on the effects of deficiency diseases caused by white bread and other foods that have had the vitamin E complex refined out of their structure. A poignant example of how industrial-scale food refinement led to an industrial-scale deficiency in the diet of modern humankind. Articles published between 1949 to 1961 from various sources. Reprint 137A.

Which to Follow—Food Facts or Theories?

By Dr. Royal Lee

Summary: Dr. Royal Lee illustrates the nutritional dangers of a diet of processed foods through the famous example of New York Senator W.P. Richardson’s hog farm. Richardson, after shifting the diet of his pigs from whole corn and whole wheat to stale white bread and rolls, found the health of the hogs’ offspring to suffer tremendously. “The young pigs developed at only half the usual rate of growth and were subject to many diseases normally foreign to the pig species, particularly pneumonia,” Dr. Lee writes. In addition, the sows “had small liters or aborted.” Dr. Lee notes the similarity between the symptoms of these malnourished pigs and those of the disease-ridden crew of a German warship who’d been reduced to a diet of primarily white flour and sugar. “You do not need to be a professor of biochemistry and medicine,” Dr. Lee opines, to figure out that “lowered resistance caused by a deficient diet is apparently the real cause of most disease.” From Let’s Live Magazine, 1958.

White-Bread Eaters to Exchange One Poison for Another

By the Whole Food Society of England

Summary: A British perspective on the bleaching of flour in the year 1955. At that time, a new flour bleach, chlorine dioxide, was being introduced because the old bleach, nitrogen trichloride, or agene, had been shown to clearly be a nerve toxin in dogs. The authors point out that the official ban of agene came ten years after the results of the dog experiment were made known and five years after an announcement by the country’s Ministries of Food and Health officially condemning the substance. Why the long delay between identifying agene as a poison and barring it from the market? Simple, the article says: the millers needed time to come up with a new bleach. Rather than putting public health at the forefront and discontinuing the practice of flour bleaching altogether, the government and milling industry decided to continue the process because bleaching makes flour look appealing. Thus, after feeding the public for decades an additive whose safety had always been questionable, a new questionable additive was selected, and the bleached-flour industry kept rolling right along. From The Farmer. Reprint 78, 1955.

Who Does the Law Protect?

By Dr. Royal Lee

Summary: An inspired article by Dr. Lee about the irony of praying to God to overcome disease while ignoring the simple laws of health here on Earth. “Man needs no miraculous intervention to have perfect health and happiness,” he writes, “unless he first commits criminal acts of food adulteration and contamination.” Lee explains that there is “a frightful conspiracy to keep the public in the dark about the devastating, death-dealing effects of modern food counterfeits—the synthetic glucose, the synthetic hydrogenated fats, the refined cereals, the refined breakfast foods, the coal tar dyes and coal tar flavors that ensure acceptance of otherwise tasteless and colorless food frauds which destroy human life to the tune of over a million victims a year.” He adds that heart disease—the leading cause of death then as it is today—is so effectively countered by food therapy that “nine out of ten sufferers can be shown by cardiographic sound recordings to respond favorably within ten minutes to natural food products.” Originally published in Natural Food and Farming, 1955.

Why Dental Caries?

By John Courtney

Summary: For thirty years John Courtney was the head of Research & Development for Standard Process, Inc., the raw-food supplement company founded by Dr. Royal Lee in 1929. In this article, Courtney explains how early nutrition researchers such as Dr. Weston Price showed beyond doubt that tooth decay is the result of a diet deficient in vitamins and minerals. Yes, Courtney says, bacteria attack teeth to cause cavities, but those bacteria wouldn’t get anywhere if the teeth weren’t weakened in the first place by poor nutrition. Moreover, malnutrition also diminishes the bacteria-killing action of the saliva bathing the teeth. Thus, he summarizes, cavities are “due to a deficient diet and a vitamin and mineral imbalance, which in turn, by starving the endocrines, renders them unable to secrete sufficient amounts of the germicidal ferments to prevent dental caries [cavities] and other infectious diseases.” From The Clinical Nutritionist. Publication date unknown. 

Why Milk Pasteurization? Sowing the Seeds of Fear

By Jean Bullitt Darlington

Summary: The first of a two-part report examining the bias in the popular press of the 1940s regarding the pros and cons of milk pasteurization. Darlington debunks several famous “scare” myths ballyhooed by the press, presenting each story as it was first reported and then as it appeared after some fact finding. This article, along with its sequel, is full of facts and examples of how health authorities grossly manipulated science and the public fear of food-borne epidemics to silence any support of certified raw milk. Includes eye-opening statistics from the U.S. Public Health Service regarding the number of outbreaks traced to both raw and pasteurized milk from 1922 to 1944. From The Rural New Yorker: The Business Farmer’s Paper. Reprint 28, 1947.

Why Milk Pasteurization? The Harvest Is a Barren One

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.

You Are Eating Poison by the Plateful!

By E.K. Roosevelt

Summary: From the 1950s through the early 1980s, Edith Kermit Roosevelt wrote about issues of health and fitness in her popular syndicated column “Between the Lines.” In this article—the title of which pretty much sets the tone—she exposes the dangerous adulteration of America’s food with agrichemicals through facts, figures, and the outrage of someone aware of what was actually going on. Long before Rachel Carlon’s Silent Spring hit the stands, the Lee Foundation for Nutritional Research was publishing fact-filled pieces like these warning the medical profession and the public of the wholesale poisoning of the country’s food supply. Original source unknown. Reprint 102, circa 1957.

Your Health: What It Is Worth to the Racketeer

By Dr. Royal Lee

Summary: Every misdeed has a history, and the history of the destruction of the American food supply is a story that few know from its beginnings. Yet it’s a story worth knowing because its consequences have been and continue to be indeterminably enormous. In this booklet, Dr. Lee tells the story up through 1940, by which time it was many decades in the making. Lee calls out the entire industrial food and drug business as a racket in which profit, not the health of Americans, dictates public and private policy, and deception about the nutritional value of industrially processed foods is actively practiced. Richly documented with supporting evidence, this booklet is a valuable reference for anyone interested in the true cause of most disease in America—malnutrition as a result of processed and refined foods. 1940.