Those who declare that denatured, refined and "ashless" foods are all right because the growing child, the young mother, the athletic youth and working adult obtain a great variety of "offsetting" foods which balance-up these denatured foods, are greatly in error.
The great bulk of their diet is made up of white sugar, white bread, white rice, denatured breakfast foods (cereals), glucose table syrups, glucose candies, ginger-snaps, and other cakes and pies, doughnuts, soda crackers, corn meal mush, tapioca, pearled barley, ice cream, pasteurized or boiled milk, meats, oleomargarine, lard and cooking compounds. Canned fruits and vegetables, cooked foods, etc., are not offsetting foods. These foods all need to be offset and no man, woman or child can eat sufficient fruits and vegetables to offset the deficiencies of such a diet. None of these foods will nourish the body. None of them build bones and nerves. None of them build normal blood. On any or all of them animals die.
Dr. Seale Harris, of Birmingham, Alabama, in an address before the American Medical Association, said: "The sugar-fed child is one of the saddest sights in the world. Many sugar-saturated vitamin-starved Americans, that is, those who live largely on white flour bread, white potatoes, white rice, lean meats, sugar-saturated coffee, and sugar-laden desserts, with candy and soft drinks between meals, would seem to be susceptible to ulcer and other abdominal diseases in which infection plays a part."
We may concede that such a diet is lacking in vitamins--we know that it is lacking in calcium, iron, magnesium, manganese, sulphur, phosphorus, iodine, sodium, silicon and other minerals. Children and adults fed on such a diet are certainly mineral-starved. Sugar is not merely vitamin-free, it is also mineral free. Children fed as above are suffering from a dyscrasia, which has its origin in a lack of the above named elements.
How absurd the prevailing notion that a diet such as that described by Dr. Harris, may be rendered adequate by the addition of nauseous cod-liver oil, or by adding a few cakes of yeast to the diet.
McCann says: "When the phosphorus goes the iron goes. When the iron goes, the calcium goes. When the calcium goes, the potassium goes. When these substances go the vitamins go with them, leaving the starches and the gluten behind. Starches and gluten do not themselves sustain life, do not protect health.
"The food factory cannot remove any element from whole wheat or from any other cereal without also removing all the other elements. These elements are so intimately bound up with each other that when one departs all follow."
The practice of peeling certain foods and throwing away the parings is wasteful and harmful. In the indigestible woody fiber and branny cellulose of beans, peas, cereals, fresh corn and nuts, and in the skins of the cucumber, squash, tomato and similar foods, and the seeds of berries, are many solubles (mineral salts) which are yielded up to the body during their passage through the digestive tract. The salts are needed by the body and to throw them away is folly.
In the animal body the various chemical elements are distributed in varying proportions in the different tissues--the muscles are rich in proteins, the bones are rich in calcium and phosphorus, the nerves are rich in phosphorus, the blood is rich in iron and sodium. So, also, in plants, the chemical elements are variously distributed in their different structures.
In a general way potassium, sodium, calcium, iron and sulphur pass into the stems, leaves, and fruits of the plants, while potassium, phosphorus and magnesium predominate in the seeds and roots. Green leafy tops are rich in lime and other needed minerals.
In the lower portions of all vegetables is located the greatest amount of starch and the least amount of minerals and vitamins. The upper green tips of the cabbage are the seats of the greater quantity of minerals and these diminish as we move down to the thick stems. In a general way it is estimated that there are five times as much minerals and vitamins in the green, leafy tops of radishes, onions, beets, turnips, carrots, spinach, lettuce, celery, etc., as in the lower or root portions.
In seeds there is an accumulation of calcium, sodium magnesium, sulphur, fluorine and silica in the outer layers, while potassium and sulphur predominate in the inner parts. The vitamins in potatoes are in their eyes and the minerals are under the skin. In grains the vitamins are chiefly in the germ and the minerals are in the outer layers.
All the elements are necessary to sustain life and no portion of the plant should be thrown away. If the grains are ground up and their midlings, bran and germ are thrown away all the vitamins and nearly all the minerals are discarded. If we dig out the eyes of the potato and peel the potato we lose practically all the minerals and vitamins.
There are very few conditions in which we must omit the coarser of these substances and for most patients and all normal individuals they should be a part of the diet. The human digestive tract is as well adapted to handling these things and can take care of them as well as can the digestive tract of the ape or the deer. Nature has not designed man for a diet of mush and does not confine him to such a diet. Indeed a mush diet proves his undoing.
Freezing breaks down food both chemically and physically and impairs its food value. Rabbits and chickens will not eat frozen lettuce or cabbage. Freezing breaks down these foods to so great an extent that it is plainly visible to the eye. Ice cream, ices, sherberts, frozen fruits, etc., cannot be recommended. Iced drinks are also bad for the reason that they impair digestion.
The natural affinity existing between the needs of the cells of man's body and the nutritional elements of fruits, nuts and vegetables, is sure guarantee that the eating of natural, that is, unprocessed foods, is thoroughly safe and constructive and that it is in closest harmony with the physiological or biological requirements of the body. Vitamins, calories and other necessary food elements will be supplied as needed by such a plan, and any method of processing our foods and all attempts to reinforce their unfoldment and effects within the body must result in a disturbance of the functions and processes of life.
Dr. Gibson lists, as Life threatening foods, "Ice cream, malted milk, preparations of cocoa and chocolates, alcoholic preparations, any preparation of bran, if separated from the grain itself, any form of bottled beverages, any form of pastry containing sugar, melted butter or lard, patent-sifted flour, cream, or fruit extracts, all kinds of factory preserves, every food stuff that kitchen chemistry has changed from a healthy natural product of vegetative evolution, into a haphazard output of unscientific digestion-and-nutrition-defying food camouflage."
All processed foods should be eschewed. Any treatment of foods which alters their chemistry, or that extracts some of their essential elements, offers nothing but devitalized husks to the consumer.
Sterilizing, predigesting, malting, dextrinizing, glutenizing, pasteurizing, refining, pickling, preserving, denaturing, extracting, concentrating, diluting, emulsifying, concocting, separating, isolating, demineralizing, frying, boiling, baking, hashing, "fruiting" and "crinking" processes are injurious, both to the nutritive value of foods and to the vitality of the consumer. The doctor, the cook, the chemist and the food manufacturer should be required to keep their hands off the food outputs of nature.
The factories, refineries, mills, canneries, bake shops, cooks, etc., have seen to it that we get but little natural foods. Not only have they been very busy subtracting, from them their valuable mineral elements, but they have also learned to add to them many irritating, injurious and poisonous chemicals, dye stuffs, preservatives, etc., until thousands are yearly killed and many are weakened in body and mind. We are fast becoming a race of glass yes, bald heads, false teeth and wooden legs as a result. As one well known Hygienist has so truthfully remarked: "We wake ourselves with caffeine, move our bowels with cathartics, coax an appetite with condiments, seek rest in nicotine, go to sleep with an opiate, and die just when we should begin to live."
(From the book "The Hygienic System: Orthotrophy", by Herbert M. Shelton.)
If you are not getting optimum nutrition then you should begin getting the right products to help you. I have seen some remarkable results take place in people who have decided they no longer want to suffer from their ill health.
Have a question. Want an answer? Email me NOW at happyriches@gmail.com.
Showing posts with label the digestibility of foods. Show all posts
Showing posts with label the digestibility of foods. Show all posts
Tuesday, May 31, 2011
Effects Of Denatured Foods. Pt 4
McCarrison showed definitely that foods and combinations of foods which are inadequate and unsatisfactory in feeding animals, are equally as inadequate and unsatisfactory in feeding man. If our foods do not contain enough of the right kinds of mineral salts, we simply starve to death. It does not matter how much "good nourishing food," as this is commonly understood, that we consume, if these salts are not present in sufficient quantities, we suffer from slow starvation, with glandular imbalance or disfunction, lowered "resistance to disease" and other evidences of decay.
In 1914, 4,000 men, engaged in the building of the Medina-Mamora Railway in South America, were killed by acidosis, beri-beri and tuberculosis, induced by an acid-forming diet of meats, white flour, degerminated corn meal, polished rice, tapioca, corn starch, farina, cakes, jellies, jams, glucose, sugar, syrups, lard and canned goods. The project had to be abandoned.
All around the workers in the woods, the monkeys subsisted on the fruits and nuts that grew in abundance. These were strong and healthy and free from the ailments from which the men were dying. The men, however, spurned the monkey food, just as the man in civilization refuses to eat celery, lettuce, etc., and refers to them as grass and fodder. The only members of the above crew of men who remained to tell the story were saved by a diet of acid fruits.
In 1925, twelve convicts in a Mississippi penitentiary volunteered as subjects for a dietetic test. Dr. Goldberger, who made the test, wanted to prove that pellagra is caused by carbohydrate foods. These twelve men were fed on demineralized and degerminated corn products, with the result that they all developed the disease and underwent intense suffering. Some of them even attempted suicide. They were placed on a normal diet with the result that their usual health was soon re-established.
It should be carefully noted that these men were fed on denatured and not natural carbohydrates. It is extremely doubtful if such results would have been obtained if natural carbohydrate foods had been used. Certain it is that it would have required much longer time to have brought about these results. Natural, whole corn is not a perfect food. As an exclusive diet it would in time produce a "deficiency disease."
Twenty to forty days on a white flour and water diet are enough to produce death in a man, from scurvy, after days of torture, bleeding gums, swollen joints, pains and other symptoms. It may be objected that we do not confine ourselves to diets of white flour or of corn and corn products, but eat a variety of foods. Mere variety is not sufficient, as was seen in the foregoing account of the Medina-Marmora railway workers. Another very striking case, which proves that even a varied diet of denatured foods will produce the same effects as those observed to follow a denatured mono-diet occured during the world holocaust of 1914-18.
The German raider, the Crown Prince Wilhelm, after having been upon the high-seas for 255 days and sinking 14 French and British merchantmen, was forced to put into port, at Newport News, because 110 of her crew were stricken with beri-beri. The crew was dropping at the rate of about two a day. The men presented symptoms of weakness, irritability, muscular atrophy, paralysis, dilatation of the heart and pain upon pressure. Their diet had been very similar to that eaten in the average American household. It consisted of fresh meat, white flour products, canned vegetables, potatoes, sweet biscuits, cheese, oleomargarine, tea, coffee and champagne. Much fresh fruit and vegetables and whole wheat had been captured by the raider from the French and English merchantmen, but these had either been sent down to the bottom of the sea or eaten by the officers. Only the "staple" foods were retained for use by the crew. None of the officers developed the condition.
The ships physicians were unable to deal with the situation. So were the American physicians. They did not know the cause of the suffering of these men, nor what to do for them. Except for Alfred W. McCann, all or most of them probably would have perished. He prescribed for them a diet very rich in basic salts, with the result that improvement was immediate and rapid. All protein, sugar, fat and white flour was excluded from the diet. In two weeks the most severe cases were up and the men rapidly regained their health. No drugs were given. How true is Berg's remarks that, "This warship was conquered by the food preserving industry."
It will be asked: Why does not the average individual, eating a diet so similar to that eaten by the Medina-Marmora railway workers and the crew of the German raider, suffer in the same way? The answer is: He does, but not to the same extent, due to the fact that he consumes enough alkaline foods--fresh fruits, fresh vegetables, etc.--to protect him to a great extent. The steady death rate from tuberculosis, the rapid increase in nervous afflictions and degenerative diseases and our constantly lowered resistance to epidemic influences, reveal that we habitually consume too many denatured and acid-forming foods.
It is not enough that we consume even large amounts of the "protective" foods with our denatured acid-formers. This is too much like taking an antidote with the poison. We should cease taking the poison. If we offset the denatured foods with large quantities of base-forming foods, this entails a hardship upon the organs of digestion and elimination.
The lesson is plain. If we desire health, we must cease eating denatured foods. The examples given may be extreme, but conditions all around us prove them not to be exceptional. Almost everyone shows signs of the effects of denatured foods.
"Orthodox" food scientists tell us that we can eat white flour, white sugar, polished rice, etc., and "offset" the deficiencies in these by eating green vegetables and fruits. Leaving out of consideration the evident folly and waste of denaturing these foods and, then, trying to offset their factory-made deficiencies; we are still left with a big problem on our hands--that of finding room in our stomachs to put the necessary amounts of "offsetting" foods to make up the deficiencies; and also that of finding the money with which to buy these foods.
If we ate but small amounts of denatured foods, we might accomplish this. But when we take white flour, white sugar, lard, polished rice, denatured cereal products, pasteurized milk, etc., all of which are denatured, they do not balance, or offset each other. They are all lacking in the same elements. One would have to eat a tub of spinach or cabbage to "offset" the ordinary meal. Even if our diet is half denatured and half natural, the excess in the natural foods will not be sufficient to compensate for the deficiencies in the denatured half. McCann estimated that it would require the expenditure of $40,000,000,000 for "offsetting" foods, to compensate for the losses which our $2,000,000,000 wheat crop of 1919 sustained in converting it into white flour. There is not money enough in the world to buy sufficient offsetting foods, even if we had capacity to consume enough of them. There can be no sensible defense of the denaturing practice.
(From the book "The Hygienic System: Orthotrophy", by Herbert M. Shelton.)
If you are not getting optimum nutrition then you should begin getting the right products to help you. I have seen some remarkable results take place in people who have decided they no longer want to suffer from their ill health.
Have a question. Want an answer? Email me NOW at happyriches@gmail.com.
,
In 1914, 4,000 men, engaged in the building of the Medina-Mamora Railway in South America, were killed by acidosis, beri-beri and tuberculosis, induced by an acid-forming diet of meats, white flour, degerminated corn meal, polished rice, tapioca, corn starch, farina, cakes, jellies, jams, glucose, sugar, syrups, lard and canned goods. The project had to be abandoned.
All around the workers in the woods, the monkeys subsisted on the fruits and nuts that grew in abundance. These were strong and healthy and free from the ailments from which the men were dying. The men, however, spurned the monkey food, just as the man in civilization refuses to eat celery, lettuce, etc., and refers to them as grass and fodder. The only members of the above crew of men who remained to tell the story were saved by a diet of acid fruits.
In 1925, twelve convicts in a Mississippi penitentiary volunteered as subjects for a dietetic test. Dr. Goldberger, who made the test, wanted to prove that pellagra is caused by carbohydrate foods. These twelve men were fed on demineralized and degerminated corn products, with the result that they all developed the disease and underwent intense suffering. Some of them even attempted suicide. They were placed on a normal diet with the result that their usual health was soon re-established.
It should be carefully noted that these men were fed on denatured and not natural carbohydrates. It is extremely doubtful if such results would have been obtained if natural carbohydrate foods had been used. Certain it is that it would have required much longer time to have brought about these results. Natural, whole corn is not a perfect food. As an exclusive diet it would in time produce a "deficiency disease."
Twenty to forty days on a white flour and water diet are enough to produce death in a man, from scurvy, after days of torture, bleeding gums, swollen joints, pains and other symptoms. It may be objected that we do not confine ourselves to diets of white flour or of corn and corn products, but eat a variety of foods. Mere variety is not sufficient, as was seen in the foregoing account of the Medina-Marmora railway workers. Another very striking case, which proves that even a varied diet of denatured foods will produce the same effects as those observed to follow a denatured mono-diet occured during the world holocaust of 1914-18.
The German raider, the Crown Prince Wilhelm, after having been upon the high-seas for 255 days and sinking 14 French and British merchantmen, was forced to put into port, at Newport News, because 110 of her crew were stricken with beri-beri. The crew was dropping at the rate of about two a day. The men presented symptoms of weakness, irritability, muscular atrophy, paralysis, dilatation of the heart and pain upon pressure. Their diet had been very similar to that eaten in the average American household. It consisted of fresh meat, white flour products, canned vegetables, potatoes, sweet biscuits, cheese, oleomargarine, tea, coffee and champagne. Much fresh fruit and vegetables and whole wheat had been captured by the raider from the French and English merchantmen, but these had either been sent down to the bottom of the sea or eaten by the officers. Only the "staple" foods were retained for use by the crew. None of the officers developed the condition.
The ships physicians were unable to deal with the situation. So were the American physicians. They did not know the cause of the suffering of these men, nor what to do for them. Except for Alfred W. McCann, all or most of them probably would have perished. He prescribed for them a diet very rich in basic salts, with the result that improvement was immediate and rapid. All protein, sugar, fat and white flour was excluded from the diet. In two weeks the most severe cases were up and the men rapidly regained their health. No drugs were given. How true is Berg's remarks that, "This warship was conquered by the food preserving industry."
It will be asked: Why does not the average individual, eating a diet so similar to that eaten by the Medina-Marmora railway workers and the crew of the German raider, suffer in the same way? The answer is: He does, but not to the same extent, due to the fact that he consumes enough alkaline foods--fresh fruits, fresh vegetables, etc.--to protect him to a great extent. The steady death rate from tuberculosis, the rapid increase in nervous afflictions and degenerative diseases and our constantly lowered resistance to epidemic influences, reveal that we habitually consume too many denatured and acid-forming foods.
It is not enough that we consume even large amounts of the "protective" foods with our denatured acid-formers. This is too much like taking an antidote with the poison. We should cease taking the poison. If we offset the denatured foods with large quantities of base-forming foods, this entails a hardship upon the organs of digestion and elimination.
The lesson is plain. If we desire health, we must cease eating denatured foods. The examples given may be extreme, but conditions all around us prove them not to be exceptional. Almost everyone shows signs of the effects of denatured foods.
"Orthodox" food scientists tell us that we can eat white flour, white sugar, polished rice, etc., and "offset" the deficiencies in these by eating green vegetables and fruits. Leaving out of consideration the evident folly and waste of denaturing these foods and, then, trying to offset their factory-made deficiencies; we are still left with a big problem on our hands--that of finding room in our stomachs to put the necessary amounts of "offsetting" foods to make up the deficiencies; and also that of finding the money with which to buy these foods.
If we ate but small amounts of denatured foods, we might accomplish this. But when we take white flour, white sugar, lard, polished rice, denatured cereal products, pasteurized milk, etc., all of which are denatured, they do not balance, or offset each other. They are all lacking in the same elements. One would have to eat a tub of spinach or cabbage to "offset" the ordinary meal. Even if our diet is half denatured and half natural, the excess in the natural foods will not be sufficient to compensate for the deficiencies in the denatured half. McCann estimated that it would require the expenditure of $40,000,000,000 for "offsetting" foods, to compensate for the losses which our $2,000,000,000 wheat crop of 1919 sustained in converting it into white flour. There is not money enough in the world to buy sufficient offsetting foods, even if we had capacity to consume enough of them. There can be no sensible defense of the denaturing practice.
(From the book "The Hygienic System: Orthotrophy", by Herbert M. Shelton.)
If you are not getting optimum nutrition then you should begin getting the right products to help you. I have seen some remarkable results take place in people who have decided they no longer want to suffer from their ill health.
Have a question. Want an answer? Email me NOW at happyriches@gmail.com.
,
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