He would have to take a complete rest for an 
indefinite time, the diagnosticians added. Then came the blow that was the hardest for D to take: "You will 
have to give up all farm labor," the doctors told him. "Well, then, if I 
cannot work any more," D. answered, "I'll just go see my brother out 
in Hereford, Texas." He knew about my being an invalid at death's door for years and 
had heard how the fast that the natu ropath prescribed and diet which I 
followed after that had set me on my  feet and had kept me doing very 
well. "Maybe George can do something for me," D had reasoned. "It is 
worth taking a chance for." "But you are not able to travel a thousand miles by train," the 
doctor then told D. "Your heart is liable to fail you at any time." "Well, I'm no good here," said D. "So I think I'll try it." When the invalid arrived at our house, he was naturally all 
fagged out from his long journey. He had his pockets full of pills which he thought he had to take, several each day, to keep on living. Gradually at first, we put him on special food. We took away 
most of the staple foods he had lived on most of his life and thought 
he must have—meat and potatoes, hot biscuits and butter, pies and 
cakes. We fed our patient on vegetables and milk mostly, salad, fruit 
and all the pot-liquor we could get down him. After a few days on that fare, D was up and around. At my 
direction, he would walk a piece every day, and extend his stroll gradually until he could go  wherever he liked. D looked so much like me, that a great many townspeople who 
saw him trudging along took him for me, and thought I had relapsed 
back into my old invalidism. Whenever he would come in from his walk, D would protest to 
my wife: "Mattie, I'm hungry." Whereupon Mattie would fix him a 
bowl of turnip greens, dandelions or mustard greens, that was mostly 
pot liquor and would crumble a little corn bread in the liquor. Naturally in his mind's thoughts—"not that stuff," D said, "I want 
some meat and bread, a man's ration." Mattie would over rule him. So he would consume the greens, 
pot liquor and sometimes a salad of lettuce leaves, raw cabbage and 
carrots. All the time D thought he was starving but his pulse was good 
and when he would weigh, the scales showed that he had not lost a 
pound. As he gained strength, he would take on a little more exercise 
every day. He was naturally active and used to hard labor. So we had 
to caution him almost daily not to overdo the thing. One day he came 
home and announced proudly that, for the first time since he was a 
boy he had chinned himself. After he had been with us for seven weeks and we were on the 
point of putting him on a normal diet, he suddenly informed us that he was catching the next train for Alabama. On his way home, he stopped by the Birmingham hospital to pay 
his bill. "Let us check you over to see how you are doing by this 
time," the doctors suggested. The diagnosticians who two months before had told my brother 
that he was suffering from an incurable heart condition now could find 
nothing wrong with him. "What did your brother do to you when you were in Texas?" asked the doctor. "Wa-al," answered D, "he didn't do nothing, except put me on a 
diet." "Well, then, what did he give you to eat." "Let's see, now: for breakfast, a raw fruit salad and a glass of 
sweet milk; for dinner, some dande lion greens and all the pot liquor I 
could hold; for supper, some turnip greens again all the pot liquor I 
could drink. "Was that all?" "Wa-al on some days I would eat a little cabbage, green beans, 
cauliflower, sweetcorn, a boiled onion,  a fresh ripe tomato or whatever 
Mattie—that's my brother's wife—could  find at the vegetable market." "Do you mean to tell me, Mr. Hear d, that during that entire seven 
weeks, you had no meat, bread, potatoes, rice or other solid food?" . "Wa-al, once in a while Mattie would give me a little corn bread 
to crumble into my pot liquor . . ." "But you cannot live on that kind of stuff." "You have just finished examining me, doctor. I'm alive ain't I?" Thereupon D walked out of the hospital and he has not been back 
since except for prostate treatment. That was 10 years ago. The last 
time I heard from D he was in good  health and doing his farm chores 
without missing a day. CHAPTER 25. ON CREATING AND PRESERVING MAN 
 Everything in this world of ours, everything in the Universe is 
governed by Law. Whether it concerns the guiding of an airplane, the 
building of a highway, the motions of earth and moon, or keeping the 
stars in their courses, it is Law that does it. That identical principal governs the functioning of the human body. The longer I live the more I am pe rsuaded that the master key to 
health is the food we eat. It stands to reason that we cannot maintain 
our bodies in health until we ke ep our bodies supplied with the 
materials of which they are made. When a man's food is normal, his 
body will be found normal also. When his thinking is normal, the 
chances are that his body is functioning normally. Most ailments which afflict mankind today, including those 
which are called incurable, I do believe, result from food which has 
grown on poor soil, or which otherwise lacks certain elements which 
are essential to keeping the bodily machine in repair and running 
smoothly. A principal reason why the general run of foodstuff you find in 
the grocery store is deficient in mi nerals and vitamins which the body 
needs is because that food in its natural state is too easily spoiled. Your food processor refines the stuff so that it will keep until it 
reaches the consumer. That is good business; but, I say, it is not good 
dietetics. When the miller takes out those elements in wheat which 
would spoil, he has robbed the grai n of life sustaining vitamins. There is the secret of white flour' s keeping qualities. But that fact 
also accounts for the vitamin deficiencies and other forms of slow 
starvation—which sooner or later,  will afflict the person who eats 
white bread exclusively. Tests at various experiment stati ons have shown that cows fed on 
whole wheat will thrive; but cows from the same herd, equally healthy 
when the tests begin, when fed for some time on white flour 
exclusively, would die of heart failure. Other experimenters, like Dr. 
C. A. Pierle at Canyon, Texas, a nd Dr. Francis Pottenger in California, 
have tried white rats on an exclusive white flour diet, with identical 
results: The rats starved to death, with full stomachs. What is bad for cattle or rodents, I submit, is bad for children and 
grownups, too. During my early dental practice in Alabama, my heart 
would bleed for children only 2 years old brought to me with half their 
teeth decayed. As I was to learn years later, those children, fed upon 
whole raw milk, whole wheat cereal and other vitamin—and mineral-
rich foods would have had mouthfuls of sound teeth. For proof, I can point to my own three grandchildren—Martha, 
13; George, 10 and Jane, 5 years old, who live on the George G. 
Heard dairy farm not far from Hereford. None of those children have a 
single decayed tooth. If all three should live a 100 years and keep on 
eating the same kind of food they have lived on up to now, they still 
will have perfect teeth—and, I dare prophesy, sound bodies otherwise. All three children are heavy milk drinkers; but take their milk 
raw, not pasteurized. Practically all the food which those children 
consume is produced on Deaf Smith County's mineralized soil. The 
bread they eat is made from home grown wheat, which has been 
freshly ground in a special mill and the whole grain has gone into the 
loaf—bran, shorts and all. The children's meat diet consists  mostly of beef and chicken 
these cattle and fowls raised on th e place, grazed on native grass and 
lush green wheat, with a supplement of home grown alfalfa and grain 
sorghum. After they had been fattened, the steers and chickens were 
slaughtered and put into deep freeze. Most of the garden vegetables that will grow anywhere in the 
country flourish on the Deaf Smith County irrigated farms. The Heard children like them all and take a portion of their vegetables raw—
celery, lettuce, asparagus, cabbage slaw, tomatoes, carrots or a dozen 
kinds chopped up together in a salad. For much of the year, those 
vegetables come fresh out of the garden; but deep freeze keeps the 
stuff "garden fresh" the rest of the time. For sweetening, the youngsters consume honey. By way of 
exception, the Heard children get most  of their fruit from other parts: 
apples, oranges, grapes, bananas, figs, peaches and plums. For some years I supplied butter picked up from Deaf Smith 
County farms to a Mr. J. H. Fuerhrer, who lives at Coopersburg, Pa. He fed that butter to his children and also gave them whole wheat cereal, freshly ground from his own mill. He saw to it that the children ate raw vegetables, fresh fruit and nuts, to make up a balanced ration 
of protein, starches, sugar, vitamins and minerals. His neighbors thought Mr. Fuehrer a crank—just a bit off. But 
when his daughter, Helen, became of  school age, he had his payoff. When the time came to put the first-year pupils through their health 
tests, the school dentist examined 62 little mouths, all very much 
alike. This 6 year old was the only  one free of cavities. Each child had 
some decayed teeth. When he came to look into the mouth of Pupil 63, Helen Fuehrer, 
6 years old, that dentist was astonished. The child had a mouthful of perfect teeth. The dentist had many questions to ask the little girl and her mother—curious to know how she had lived six years without 
getting even one small blemish on her teeth. He did not know what 
magic that butter from Deaf Smith County, Texas, had worked in the 
child's mouth—and being told, would not believe it. It was the food that little Helen had put into her mouth that had 
built her sound teeth and, at the same time, as the school physicians 
later found, had built her a sound body generally. The right foods, properly balanced, not too much and not too 
little, will create a healthy body. The wrong foods, which do not build 
or repair cells and tissues, clog up the bodily functions and cause 
disease. Frequently, people say that something they ate made them sick. More often than otherwise, the actual cause of their trouble is 
something they did not eat. The bodily functions may suffer as 
severely from lack of the food elements, or vitamins which serve as 
catalysts, to keep them going, as they would suffer from poison. The 
healthful diet is a perfectly balanced diet. CHAPTER 26. ON THE CHEMISTRY OF DEAF SMITH 
COUNTY FOODS 
 
In his search for the secret of Deaf Smith County people's 
immunity to tooth decay, Dr. Edward Taylor took samples of flour milled at Hereford from home grown wheat to the Texas State Laboratories in Austin for analysis. For a long time previously, our 
millers had publicized "the extremely high protein content," of the 
native flour? The State analysis (says Dr. Taylor's bulletin) showed that the 
Hereford flour contained 0.199 per cent of phosphorus, as compared 
with 0.037 per cent for standard flour. That is, the Hereford breadstuff 
was found to be more than five times as rich in phosphorus as general 
run of flour produced elsewhere. On the other hand, the Hereford sample showed 0.0274 per cent 
of calcium, as against 0.0370 per cent in the standard product. Observe, reader, that what Dr. Taylor had analyzed was the 
refined white flour. Most of the life-giving mineral elements to be 
found in Deaf Smith County wheat had been taken out of that flour in 
the bran and shorts. Laboratory tests with white rats—b y Dr. C. A. Pierle of Canyon 
and other research scientists—demon strated that even the Hereford 
flour, when fed exclusively would eventually starve the animal. It 
takes the whole grain unrefined to supply the minerals essential to 
life—inorganic, and hence, assimilable, form. Contrast the State lab findings as to the Hereford mills' white 
flour with the list of elements, including trace minerals, which The Twining Laboratories of Fresno, California only recently found in 
Deaf Smith County wheat grains by spectograph methods: 
Phosphorus, potassium, magnesium, calcium, sodium, sulphur, 
silicon, chlorine, fluorine, iodine, manganese, iron, copper, aluminum, 
strontium, molybdenum, zirconium, nickel, chromium, boron. Now, reader, where the State lab's analysis shows but 2.2. to 2.7 
parts per million of inorganic fluorine in our drinking water, the 
spectograph analysis shows almost 400 parts per million of organic 
fluorine in our wheat grains. This analysis from The Twining Lab of 
Fresno, California. It stands to reason that the other food crops grown in our 
mineralized soil—Irish potatoes, beans, carrots, turnips, mustard 
greens or anything—if analyzed by spectograph would be found as 
rich in fluorine, as well as calcium, iron, magnesium and the other 
minerals which our soil contains. In the foodstuff those minerals ar e organic and assimilable. In 
water, they are inorganic and of doubtful value. If it is fluorine that prevents decay, it is not the inorganic fluorine 
in the water but the organic fluorine  in the wheat, green vegetables 
and milk, that does it. But it is my theory that the calcium in our wheat and potatoes—but mostly in our milk—has more to do than fluorine 
with preventing rickets and tooth decay in children and preventing 
pyorrhea (a bone disease) in adults. Dr. Taylor surmises that the heavy calcium content of our wheat, 
native grass and other deep-rooted plants is taken from the caliche sub 
soil. Analysis by Texas Highway Department Laboratories shows that 
this subsoil does contain 71 to 88 per cent calcium carbonate that 
plants can assimilate. Too, the Federal soil scientist working in this area (with the U. S. 
Soil Conservation Service) found that  Deaf Smith County top soil is 
particularly rich in organic matter, nitrogen, phosphate, potash, iron, 
magnesium, calcium and most of the trace elements required for plant 
growth. Those Government field men—H. F. Clearman, Deaf Smith 
county agent tells me—have spotte d numerous saucer like basins 
scattered over this area, that catch a nd hold most of the rain that falls 
on them. Thus practically all the rainwater either seeps into the ground 
or evaporates. In those basins, run-off is practically non-existent. That fact at least partially acco unts for all those trace minerals 
which the spectograph shows in our wheat. For hundreds of years, what rainwater fell on those basins ha s trickled down into the subsoil. None has run off, carrying the magnesium, calcium, chlorine, fluorine 
and other minerals which rainfall normally leaches out of the soil. No. 1—Dr. Heard appraises Deaf Smith County potatoes grown on his farm. No. 2—The doctor inspects Mr. John Paetzold's carrots. CHAPTER 27. ON FOOD THERAPY AND SOIL 
FERTILITY 
 
Man is made of earth, the Bible tells us, and all the elements in 
his body are found in soil. As man is forever on the go, he wears out. He must replace worn-out cells and tissue with food. If the replacement is done right, so as to put back the lost elements in the 
right proportion—if a person is fe d on a well-balanced diet—then the 
bodily health is maintained. That is all there is to food therapy. As man is a living organism, the elements of the earth which his 
body needs must be changed from inorganic to organic form before 
his cells and tissues can feed upon them. It is true, there are bodily 
glands, such as the thyroid, which work that change on certain 
elements—but the most efficient machine for the manufacture of 
organic food elements are the plants. It is true that the animals which supply man with beef, pork and 
mutton, with milk and butterfat, with eggs and so on, perform that function also, at second hand but for most people quite satisfactorily. The prophet Isaiah says that "All flesh is grass." One could go 
one step further and say as logically that all flesh is earth. In his informative pamphlet, "Soil, a Foundation of Health," 
Arnold P. Yerkes lists the chemical elements of which the human 
body is made: calcium, nitrogen (protein), phosphorus and potassium. Those four, together with water—hydrogen and oxygen (H2-0)—were 
thought before the days of modern chemical analysis to constitute the 
human body. In addition to those basic elements, modern chemical analysis by 
means of the spectroscope and other detection instruments reveals that 
the normal healthy human body contains at least 17 minerals as shown 
in the accompanying table—but in  the form of various salts, the 
sulphates, nitrat es and so on. Observe that all those minerals are organic in the body. In the 
soil, all are inorganic. The change in form has taken place in the food plants. Now, as chemical analysis further shows, by far the most 
effective factory for changing inorganic minerals taken up from the 
soil, into organic minerals for the body's use is wheat. If the reader now will compare the list of minerals in his body 
with the list which Twining Laboratori es (Fresno, California) found in 
Deaf Smith County wheat, he can see for himself how near wheat—
particularly that grown in our mi neralized soil— comes to being a 
perfect food in itself. We are inde bted to the Pitman Grain Company 
for this analysis. Out of 21 minerals (not counting water or the vitamins) which 
the chemists have detected in the human body the Twining 
Laboratories found 16 in our High Plains wheat. Of the elements 
which Twining omitted, only nitrogen and carbon are important. But 
the feed experts say that green wheat plant is a well nigh perfect 
protein feed for dairy cows. One would say, then, that Deaf Smith County wheat, the whole 
grain, not white flour from our mills, together with milk and butterfat 
from cows grazed on our wheatfields, would abundantly supply all the 
elements which the body needs for balanced nutrition, hence for 
bodily health. A few years ago, as I have related Dr. Weston A. Price 
proved that by feeding the sick patients on cream from Bonnie 
Brumley's Deaf Smith County herd. Most other food crops grown in our mineralized area, I do 
believe, say potatoes, cabbage, ca rrots, beets, turnip greens or 
onions—were they put through the Twining Laboratories for a 
complete analysis, would show as varied and as high a mineral content 
as Deaf Smith County wheat showed. That is why I tell inquirers concerning diet: 
Eat what you like, but first make certain that it comes from 
mineralized, which means completely fertile, soil. Then, consume the 
foodstuff unrefined, say, the whole wheat grain freshly ground or Irish 
potatoes baked with their jackets on. So far as that is practicable, eat 
the food raw. It is my considered opinion that most, almost all, the credit for 
"The Town Without a Toothache"—which is also a town with 
relatively little tummy ache or othe r common ills when  these foods are 
used in natural state—is due the soil in which our food and feed crops 
grow. It is a soil richer than any other I know about in life-giving minerals and activators. The reader will ask: Why cannot the farmer in other parts have 
his soil analyzed to see what it lacks, when matched against the 
formula for a completely fertile  soil—and then add the needed 
elements? Theoretically, I see no reason why that cannot be done, but in 
practice the thing is di fficult. However, desp ite that "conservation 
day" program on the Widow Thrasher's farm in Maryland a few years 
back, and the many shows of that sort put on over the country, it is a 
fact that soil which has been wearing out or washing away over a 
hundred years cannot be rebuilt in a day. Restoring the soil is a long 
slow process—like growing cover crops and plowing them under. It is true, however, that a lot can be done with a rundown and 
worn-out farm toward making it immediately productive. First, add a 
generous supply of humus in the form of cow manure, or leaf mold or 
plowed under trash. Finally add a mixture of more compost. If the 
land slopes, better terrac e it to keep the rain from carrying off the soil 
and the fertilizer with it. A field th at is so treated will grow a better 
crop of wheat, corn or beans, which would analyze high the essential 
food minerals, but, I dare say, it will not match wheat grown in our 
Deaf Smith County mineralized soil. That wheat is so valuable and so 
rare, that I agree with my fellow researcher, A. W. Erickson: "There 
should be an act of Congress to prohibit the use of wheat grown in the 
high plains mineralized area for any other purpose than food for man." The same statute ought to prohibit the refining of that wheat for 
man's food. I would add a clause fo rbidding the manufacture and sale 
of white flour. In fact, that process is an act of robbery. It strips the 
wheat of the minerals and vitamins essential to body building. To 
obtain the full food value of wheat use it freshly ground—but use the 
whole grain. In Bernard Macfadden Health Review (September, 1950), I find 
support for my theory. The editor-publisher headlines his leading article: "Death Penalty in Russia, Im prisonment in England . . . for 
Selling White Bread." Mr. Macfadden cites his own 50-year fight 
against white flour, and he comments: 
"We still have white bread . . . now enriched with synthetic 
elements but this does not in any wa y equal the superior food that is 
supplied by the whole grain . . . Nature's way of building human 
strength." Only lately the findings of Dr. Ar thur J. Mitteldorf, with Armour 
Research Foundation in Chicago, have added immensely to the weight 
of evidence concerning the need of trace elements in food that both animals and people consume. The spectograph used for chemical analysis will reveal the 
presence of trace elements which ordinary methods pass by. If those 
elements are missing from the green grass, hay or grain that the milk 
cow, beef steer, pig or laying hen feeds upon, the animals suffer 
certain ills. There is evidence that folks who consume the milk, butter, beef, pork or eggs will suffer the same sort of deficiencies—or 
anyway "may not be as healthy as they could be." All toll, there are about 20 elements, says Dr. Mitteldorf, which 
animals must have in adequate amounts, if they are to keep in the pink 
of condition. There are oxygen, hydrogen, carbon, phosphorus, potassium, nitrogen, magnesium, calcium and sulphur. Those may be called the basic elements which the living body requires to keep 
functioning. Among the trace elements, Dr. Mitteldorf mentions six as 
essential to the plans upon which animals and humans feed: Copper, 
boron, iron, manganese, molybdenum and zinc. He lists four others as essential to animals, though plants can do without them, sodium, cobalt, chlorine and iodine. Now, as Dr. Mittledorf explains, it is impossible to find the trace 
elements, let alone measure them with a kit containing a few 
chemicals. That is like seeking a missing person, with no clues at all to 
his whereabouts among the million residents of a large city. As yet only a few farmers give a thought to supplying their soil 
with trace elements. The greater number do not know there is such a 
thing. Those who do, mostly lack facilities for analyzing their soil for 
the trace minerals. By shotgun methods they easily can put out too 
much copper, boron or chlorine, and thereby damage their crops. Spectographic analysis is expensive but once the job is done, the 
farmers over the entire area will be informed as to what elements they 
should add for a completely fertile soil. As a rule, it takes very little 
per acre to do the job. A ton of hay contains one-tenth of an ounce of 
boron. To supply that only about 10 pounds of borax to the acre is 
needed. That is true as to all the other trace minerals. The farmers' immediate need, says Dr. Mitteldorf, is to get a full 
scale analysis of the different kinds of soil and the crops that grow in 
each kind. When that was done, the experts could compile deficiency 
tables, showing exactly what was needed to make each kind of soil completely fertile. Then the farmer could take a sample of his soil to 
the county agent to get it typed. A look at the tables would show him 
what trace elements he must add and how much of each to get his soil 
just right. Reader, I have said, and I now repeat, that the fluorine needed for 
preventing tooth decay were best adde d to the soil rather than to the 
drinking water, as several cities ar e doing experimentally. Care would 
be needed not to supply too much and thus damage crops. Still, the 
tests made for Deaf Smith County indicate that the growing plants 
would not store up enough fluorine to harm the people who consumed 
them as food. The Twining Laboratori es in California found up to 790 
p.p.m. of fluorine in Deaf Smith County wheat. Compare that with 2.2 p.p.m. in the Hereford drinking water. Yet people eat the wheat 
without being poisoned. The fluorine in the wheat is organic hence 
non-poisonous. A COMPARATIVE TABLE 
 Reader, suppose we put the two lists side by side: 
 
I. Mineral elements in the 
human body as shown by 
spectograph analysis: 
 
 
1. Calcium 
2. Phosphorus 3. Potassium 
4. Iron 
5. Copper 
6. Zinc 7. Chlorine 
8. Sodium 
9. Magnesium 
10. Manganese 11. Sulphur 
12. Boron 
13. Aluminum 
14. Fluorine 
15. Iodine 16. Nickel 
17. Arsenic 
18. Silver II. Elements in Deaf Smith County 
wheat as revealed by a recent 
spectograph analysis: by 
Twining Laboratories at 
Fresno, California : 
1. Calcium 
2. Phosphorus 3. Potassium 
4. Iron 
5. Copper 
6. Zinconium 
7. Chlorine 8. Sodium 
9. Magnesium 
10. Manganese 
11. Sulphur 12. Boron 
13. Aluminum 
14. Fluorine 
15. Iodine 
16. Nickel 17. Strontium 
18. Chromium 
19. Molybdenum 
20. Silicon 
  
 
  
 
CHAPTER 28. HOW PURE MILK BUILDS SOUND TEETH 
 Reader, would you like to have my formula for building sound 
teeth in one line ? Well, then, here it is: 
Drink plenty of pure raw milk every day. I have observed in routine exam inations of school children's 
mouths here in Hereford that the children whose families kept cows, 
as a rule, had perfect teeth. It is also true, almost without exception, that my adult patients 
who had lived until middle age or older without tooth decay had been 
heavy milk drinkers all their lives. My theory is that milk, through the medium of native grass— or 
better, green wheat—that the cow fe eds upon, takes up the essential 
body-building (and that includes tooth-building) elements from our 
mineralized soil and makes over those elements into a form that the body can assimilate more readily than it can assimilate any other foodstuff. That, of course, is the effect which Dr. C. A. Pierle, Canyon 
chemist, had in mind when, at the outset of my investigation, he gave 
me that wise counsel: "Watch the milk drinkers." I am convinced that 
where a person drinks plenty of pure raw milk, it makes up for the 
deficiencies in poor food otherwise. During my 30 years dental 
practice in Hereford, I cannot recall having found a patient with a bad 
mouth who had consumed milk enough in his diet. That is assuming 
that the milk was taken raw, not pasteurized. One difficulty is that so much milk is poorly handled from the 
time it leaves the cow's udder until it reaches the consumer's table that it has to be pasteurized to keep it from turning sour. Now, the effect of 
pasteurizing, to my way of thinking, is to kill most of the live elements 
in the milk, including the vitamins and the friendly bacteria; but to 
retain all the filth it may have gathered through careless handling. It 
appears that people thin k pasteurizing cleans the milk of its filth. A 
better way to protect the people's milk supply, I contend, would be to 
inspect and analyze, then condemn all unclean milk. Pasteurizing does 
not clean the milk. On the contrary, there is evidence that the heating 
process disorganizes the milk's mine ral content so that it no longer is 
assimilable. For evidence, on my recent tour of California I met my great-
niece, a young woman who had perfect teeth until she began drinking 
pasteurized milk. Then her teeth began to decay. My theory is that 
pasteurizing had deprived her of the calcium in the milk. At the same 
time the heat had destroyed the vitamin C, which good milk holds as 
abundantly as citrus fruit. On that same California trip I visited Dr. 
Francis M. Pottenger, Jr., at Monrovia. In the great laboratory 
connected with his sanatorium, Dr. Pottenger tests out all sorts of 
foods and every imaginable diet combination on hundreds of white 
rats and cats. In one experiment a laboratory he lper, a University of Southern 
California student, informed me the objective was to try out two of the 
supposedly best foodstuffs that people consume—cooked meat and pasteurized milk—on the cats and to keep a record of the animals' 
reactions through several generations. But the cats so fed did not live 
long enough to complete the experiment, neither did the cats breed. In 
order to continue the experiment, the laboratory workers were 
compelled to add raw meat and raw milk to the cats' diet. While I was attending the American Academy of Applied 
Nutrition annual convention in California last April, 1950, I picked up two items which greatly interested me: One item concerned a large 
dairy herd that supposedly had been given anti-toxin against undulant 
fever. Sometime later, the veterina rians discovered to their chagrin 
that by mistake they had injected pro-toxin. Every milk cow on the 
place developed undulant fever. As the scientists had given the opinion that the virus did not affect animals' flesh the cows were butchered and sold as beef. It developed that many of the persons who 
ate that meat contracted the fever. By contrast, none of the 400 customers who had drunk the milk from the infected cows were 
stricken with undulant fever. The other item which struck me forcefully concerned a herd of cows that had been fed on white flour, 
as a substitute for protein feed. None of the animals lost weight; but 
one by one the flour-fed animals died  of heart disease. That item bears 
out my contention: the refined star ches in white flour are dangerous 
alike to cows and men. A few days before I left on my California tour last spring, I met 
Dr. Bruce Storm of Elk City, Okla homa. Dr. Storm had gone to Dr. 
Pottenger's sanatorium at Monrovia wh en he was almost helpless with 
arthritis. "While you are in California, Dr. Heard," he told me, "be sure to 
go and see Dr. Pottenger." When I introduced myself to Dr . Pottenger, he confirmed what 
Dr. Storm had told me concerning himself: 
"Why, Dr. Storm was so nearly bent  double with arthritis of the 
spine that he came into my office almost on all fours like a cow, using 
two short canes as front legs." After some weeks on Dr. Pottenger' s diet, Dr. Storm could leave 
the Sanatorium, walking upright and well on the road back to recovery. He was now on his own and when I saw him he was the 
picture of health. Food therapy works. We are what we eat. CHAPTER 29. FLUORINE IN WATER IS NO PANACEA 
 For years I have held to my conviction that fluorine in their 
drinking water was not the real secret of the Hereford people's 
seeming immunity to tooth decay. Common sense told me that if the 
drinking water did it, everybody who lived here would have sound teeth. All the people drink the same water. Not all of them eat the 
foods which grow in Deaf Smith County soil—and take those foods in 
their natural state, not refined by modern milling. Those who do eat 
that type of food, produced at home, are the ones who have the healthy 
mouths. Let us assume for the same argument that fluorine is an 
important element in preventing tooth decay. It is an established fact 
that fluorine is found in the water, but it is also found in the soil. That 
is where the element actually counts. The food plants which grow in 
our soil, some of these, wheat, corn, potatoes, green beans, carrots, 
turnips, cabbage and lettuce, all ta ke up the inorganic fluorine and 
change it to organic form which the human body can assimilate. Analysis by the Texas State Laboratories at Austin showed 2.2 to 2.7 
p.p.m. (parts per million) of fluorine in the Hereford water. By contrast a recent spectograph analysis of Deaf Smith County wheat 
showed hundreds of parts per million  of organic fluorine salts. That, I 
say, is the type of fluorine which helps prevent tooth decay. The calcium in that same wheat, found as abundantly, builds 
strong bones and sound teeth. But when milk cows graze on our green 
wheat fields in winter, when the young plants are richest in protein 
and mineral content, the milk that those cows give, contains about all 
the elements that the body needs—all in readily assimilable form. The 
body requires all the minerals it is made of—not calcium and 
phosphorus alone. When the children in this area are given plenty of 
fresh raw (not pasteurized) milk, along with fresh ground whole wheat, and are given meat only sparingly, it is then, I have observed, that they have healthy mouths—and that means, they have healthy 
bodies. I have concluded from these observations that any immunity to 
tooth decay which fluorine may pr ovide is best had through organic 
fluorine which, as spectograph analysis shows, both our wheat and our milk contain. I am as firmly convinced that it is the inorganic fluorine 
in the water, not the organic salt in wheat or milk that causes brown 
mottled teeth in children. As that discoloration is invariably produced 
when the child is young, it is not a stain, but a part of the enamel. After the enamel is formed, no brown stain is deposited on it. How does the fluorine get into the water in the first place? My 
theory is that it is dissolved from the soil by rainwater and carried 
down to the underground reservoirs by seepage—but that fluorine is 
inorganic. For the reasons stated, I question if the experiments which a great 
many cities are carrying out—adding sodium fluoride to their drinking 
water will get results enough to avert tooth decay. We need not only to 
prevent caries, we need to immunize every organ. To do that, I say, 
add fluorine to the soil along with nitrogen, potassium, phosphorus 
and all the trace minerals which a competent spectograph analysis 
show that soil to be deficient in. Th en, grow food, feed or grass crops 
in that soil—and use the food or fe edstuff thus produced in its fresh 
natural state, unrefined and unprocessed. To cite an instance, one of my  small patients, B. London, 12 
years old, who had lived in Deaf Smith County all his life, came to me 
with six front teeth decayed. Yet every tooth decayed in that boy's 
mouth was mottled from excess fluorine. I found the enamel of the 
teeth too badly chalky to hold fillings. There was nothing to do but put 
in a bridge. Here, I say, is strong evidence, not to say positive proof, that 
fluorine does not prevent tooth decay. Certainly, that boy's mouth 
pleads powerfully for going slowly with this fluoridation business. It 
appears to be of benefit, but why not feed good food and prevent all 
disease? Recently, I ran across some authoritative support for that oft-
repeated contention: Dr. V. O. Hurme, director of clinical research at 
the Forsyth Dental Infirmary for ch ildren, Boston, had written to the 
New York Times pointing to the need for "thorough study of the 
physiologic effects of fluorine," and Dr. Hurme adds: 
 "I am painfully aware of the gr eat dearth of information on the 
relationships between fluorine inge stion and general physical well-
being . . . No one knows how many people with diseased kidneys are 
having their lives shortened . . . by not more than one part per million 
of fluorine in their drinking water . . . The teeth of our people may be 
important, but are we ready to maintain that they are even more 
important than the organs of our adult taxpayers?" What Mr. Hurme has written, it seems to me, bears out my 
questioning if inorganic fluorine, a poison, should be taken into the 
human body at all. On the other hand, people consume organic 
fluorine at the rate of several hundred, not just one or two, parts per 
million, when they consume Deaf Smith County wheat and milk. Spectograph analysis shows that the fluorine is there —but the body tolerates the organic fluorine, takes what it needs and discards the rest 
and no harm is done. That is my theory; but it, too, will have to be 
verified by study and tests. Fluorine  in water is not compatible with 
health. Again, I say that the principal factor in preventing tooth decay is 
not fluorine in the water, but a well-balanced ration of tooth-building minerals in children's diet that prevents tooth decay. It may be 
fluorine, but it must be organic if assimilated. I do not doubt that investigation would show those 60 per cent of 
Hereford school children who, according to Dr. Taylor's survey had no 
decayed teeth in their mouths, had plenty of raw milk to drink, 
especially during their one to eighth year. The 40 per cent who had 
some decayed teeth did not get enough raw milk during their tooth-
formative ages. When Dr. Weston Price of Cleveland fed cream from a Deaf 
Smith County dairy to children whose teeth had begun to decay 
prematurely, the decay soon stopped. Read his book, "Nutrition and 
Physical Degeneration" (pp.260-75) 
What did it ? Not fluorine in the drinking water, but the sum total 
of food elements, including vitamins or activators contained in that 
cream. Those cows had grazed on lush green wheat growing in our 
Deaf Smith County mineralized soil. Undoubtedly, cow's milk 
provides the mineral elements needed to build sound teeth in the form 
easiest assimilated; but Dr. Price also fed his patients on our Deaf 
Smith County whole wheat, freshly ground. CHAPTER 30. FALLACY: A CLEAN TOOTH NEVER 
DECAYS 
 
When I was a young dentist back in Alabama, many a practioner 
would display in his waiting room a sign which ran something like this: 
"A clean tooth does not decay." Somehow I never got around to hanging up one of the signs in 
my office at Albertville. About that time, the makers and distributors 
of tooth powder, tooth paste and mouth wash took up the slogan. "They played it up in advertising and still do. As a result, you hardly 
ever encounter the sign in a dentist's office today. Most dentists, I 
suspect, took down the sign because they could not brook the 
advertisers' extravagant, unfounded claims. Even so, the profession 
still sanctions the theory that a toot h which is kept constantly clean—
by brushing after every meal— will be free of the germs which bore into the enamel and cause decay. Consequently, a new licensed technologist has entered the 
profession—the dental hygienist. Her job is to keep the patient's 
mouth clean and thereby, theoretically, prevent tooth decay. I say that 
cleaning teeth has nothing to do with whether they decay or not. Don't get me wrong, reader. I believe in clean mouths as strongly as 
anybody; but for social and hygienic reasons, not to prevent tooth 
decay. That requires body-building, which means tooth-building, food. To cite an instance. Some years ago a patient came into my office 
from 20 miles west. The old fellow had never used a tooth brush in his 
life. He had the dirtiest mouth I ha d ever seen. His teeth were thickly 
covered with tartar, scales and caked food particles. Mr. G. P. was not 
in trouble when he came to see me . His wife had persuaded him that 
he ought to have his teeth cleaned whether they needed it or not. When I had cleared that lifetime accumulation of foreign matter off 
his teeth—a full day's work—to my astonishment, I had uncovered as 
fine a set of teeth as I had run across in 50 years' practice. My 
questioning brought out that during his ? ? odd years, Mr. G. P. had 
lived mostly off of the land. He at e fresh vegetables out of the home 
garden, beef and bacon from off the range and wild game whenever he could shoot it. He ate a lot of his vegetables raw and raw fruit when he 
could get it. G. P. was also a heavy milk drinker. He told me that he 
was particularly fond of  buttermilk and clabber. For contrast, a lady from a distant city stopped in Hereford one 
day on her way to California and called at my office. Mrs. N. had just 
about the cleanest mouth I had ever found in a patient. She told me 
that from early girlhood she had religiously kept the old textbook rule: 
"Brush your teeth after each meal." For all that, my patient had a 
mouthful of fillings, three or four to every tooth, between the teeth, 
near the base and all around. There was more gold than enamel 
showing in her mouth. What Mrs. N. told me about her eating habits bore out my theory 
completely. All her life she had lived on pastry, cakes, pies, jams and 
jellies. She had eaten but little meat, raw or cooked vegetables or fruit. She drank tea instead of milk. CHAPTER 31. AN EXPLORER COMES TO TEXAS HIGH 
PLAINS 
 
For the better part of a lifetime, Dr. Weston A. Price, Cleveland 
dentist, was exploring Africa and Amazonian jungles, South Sea Islands and other out-of-the-way places where primitive people live with little or no contact with civilization. Dr. Price summed up his findings in his book, "Nutrition and 
Physical Degeneration." That manual is a "must" for every dentist who 
would understand the role that a person's food and drink plays in 
building sound teeth. The evidence which he gathered in his 
explorations, evidence that he sets down in great detail, had led Dr. 
Price to conclude that the primitive would be free of tooth decay, and 
at the same time be free of "white man's diseases," so long as he lived 
out of contact with modern civilization and its refined foods but lived 
where he could obtain sea food. In his book, Dr. Price proves his point with any number of case 
studies; but even more convincingly with photographs. Conversely, 
this manual shows as strikingly that when the white man introduces 
his refined starched fo ods, the primitive man who drops his raw diet 
for "civilized" foods speedily pays the penalty. His teeth decay and he 
suffers all sorts of aches and pains. Now, my findings here in Deaf Smith County convinced me 
beyond a shadow of a doubt that the white man himself, right in the 
middle of his civilization, with no contact with sea, and even without 
imported sea foods, can have perfect teeth as long as he lives. What is 
more, the same factors that give a man sound teeth can assure him long life free of disease. Of course, Dr. Price knew about my findings, and until his death 
a few years ago, an incalculable loss to the profession, showed a 
friendly interest in them. While he  maintained his great experimental 
laboratory at Cleveland, Dr. Price would send to various parts of the 
country for cream which he would feed to patients to test the effects of 
the vitamins and minerals which it contained on the building of teeth. For some years Dr. Price used cream from Bonnie Brumley's 
farm in Deaf Smith County. He l earned to work seeming magic with 
the butterfat which cows grazed on  Mr. Brumley's green wheat had 
produced. For example, when he fed that cream to an arthritis patient 
for a while, the arthritic pains disappeared. But when Mr. Brumley would take his cows off green wheat Dr. Price would immediately 
notice the difference in the type of cream he was getting: "You have changed your feed," Dr. Price would write. "The last 
lot of cream which you shipped me does not measure up to your usual 
standard. It is short on vitamins and various minerals which my 
patients require." Mr. Brumley would protest that he was feeding the same 
scientifically balanced ration that he had been feeding his milk cows 
right along. The green wheat which the cows had grazed on made the 
difference. The native grass might have been as good but Bonnie did 
not have this. Later on, Dr. Price came to Hereford and I drove him out to 
Bonnie Brumley's place. Then and there, the nutrition expert set the 
dairy farmer right on the relative values of dry and green feed: 
"The butterfat that you get from co ws on dry feed, Mr. Brumley, 
is of value only as grease." Then Dr. Price explained that the curing of hay and fodder, the 
milling of corn, oats, rye, grain sorghum, alfalfa and other crops 
vitiated and so largely destroyed the vitamins which grass and grain 
contained. In like fashion the proteins, calcium, phosphorus, 
magnesium, iron, iodine and the numerous trace minerals that are found in the fresh green and growing plant is in organic and 
assimilable form, undergoes chemical changes when the plan is cured 
or the grain is milled. Besides, as the biochemists have learned, the 
chlorophyll which gives the wheat blade or the leaf its green color 
plays a vital role in the plant's food factory. No chlorophyll, no food. While Dr. Price was here I took hi m out to Ira Ott's poultry farm. Soon after we arrived Mr. Ott drove up with a batch of day-old baby 
chicks. Immediately, Dr. Price gave the poultryman a trade secret: 
"Would you like to have every one of those baby chicks live, Mr. 
Ott? Well, here is what you do: for its first ration, give each chick a 
few drops of cream from cows which have grazed on a lush green wheatfield." It was on that visit the dentist-explorer confided his "hunch" to 
me: "Your Deaf Smith County soil, Dr. Heard, contains an element 
which never has been named. When taken up in wheat and other food 
plants that element is very powerful. I call it 'activator X'." CHAPTER 32. ON DENTISTRY AND FOOD THERAPY 
 I have often wondered if we dentists were perfectly honest with 
ourselves, we would not have to acknowledge that we are following a 
repair trade rather than a professi on. To be sure it takes skill and a 
certain precision with tools to drill out a cavity in a tooth and fill it with gold or alloy. But I say that dental science hardly has begun to 
solve the problems which challenge it. There remains a vast unexplored field of research in which a few 
bold pioneers like the late Dr. Weston A. Price of Cleveland have 
blazed trails. It is my fond belief that one day my profession will 
follow out those trails to their in dicated goal. In his great book, 
"Nutrition and Physical Degeneration," that ought to be in every 
dentist's working laboratory, Dr. Price tells how he restored 
supposedly incurable cases to health simply by feeding the patients the 
foods which they required for perfect nutrition. For example, Dr. Price tells the case history of Freddie S., 8 
years old, suffering from convulsions and a broken leg that for three 
months had refused to knit together again. As he relates, Dr. Price put 
his small patient on a diet of fresh  cream from Bonnie Brumley's dairy 
farm near Hereford, Texas. Mr. Brumley's cows, pastured on lush 
green wheat producing milk rich in vitamins and minerals. It was Dr. 
Price's theory that the milk cont ained an added element (which he 
called 'activator X') that enabled the child to assimilate the minerals in 
his food. In addition he gave the patient a gruel made from freshly 
ground Deaf Smith County whole wheat and served with whole raw 
milk. The wheat had to be ground fresh because the flour in a few 
days oxidizes and thereby loses esse ntial minerals. The milk had to be 
consumed raw because the 140 degrees essential temperature for 
pasteurizing, which kills vitamins and puts the food elements out of 
balance. Soon 'after he was put on the diet, the child's convulsions stopped. Before long, the broken bone began knitting together. Six weeks after this treatment Freddie S. climbed a waterspout at the 
corner of the house. Then, on pages 272-3 of his book, Dr. Price describes Johnnie F., 
5 years old, and bed-ridden with supposedly incurable arthritis 
rheumatism and heart lesions. Dr. Price began feeding that boy 
butterfat from Bonnie Brumley's dairy, and on the same diet of wheat 
gruel and raw milk he had given Freddie S. within a year Johnnie 
could leave the hospital in sound health. Evidently enough, both those childre n were suffering from a lack 
of correct nutrition to supply their small bodies and keep them 
working properly. In plain terms, th e children were being starved. All 
the elements which the human body contains, including the trace 
elements, must be in the food we eat. If a single item is missing the 
delicate balance of nature is upset and the body suffers. It follows that most sick people derive their troubles from the 
dinner table. They do not get a balanced diet. For that very reason, I 
contend, almost 40 per cent of the young men called by the selective 
draft during World War II were rejected as physically defective. Those 
young men had been starved all their lives. A person can starve on a 
full stomach when the vitamins and minerals which his body needs are 
not in the food he eats. Hence, tooth decay, tuberculosis, arthritis, heart disease and about 150 other common maladies may be traced to 
vitamin and mineral deficiencies in the patient's diet. Food therapy is still an infant branch of the healing art. I say that 
it deserves more attention from both the medical profession and the 
public than it has received up to now. Food therapy, indeed, promises 
a new era for healing and when that comes, great credit will be due pioneers in the field, like Dr. Pri ce. That practitioner demonstrated 
how dentistry could use food therapy to prevent, and also to help 
repair, tooth decay. During my 30 year study of dental conditions in 
Deaf Smith County, I found evidence a plenty to that effect. Note 
what Dr. Edward Taylor says in his report: 
"People moving here (into Deaf Smith County with the usual 
number of cavities . . . ceased to develop further cavities . . . and in 
teeth brought there five years previously . . . the cavities had acquired 
hard-glazed surfaces." All decay did not glaze over because the foods 
grown here were not consistently used. What forces had stopped those 
teeth from decaying further and star ted to repair th e damage already 
done? The same, I say, that had mended Johnnie's broken bone and Freddie's heart lesions from Dr. Pric e's direction. Both decayed teeth 
and ailing tissue will heal when the cause of the trouble is removed. That cause is malnutrition . . . the lack of properly balanced diet. Invariably, there is talk at our dental conventions about 
"educating the laity" in mouth care. I felt like getting up and asserting: Better educate the profession first. It seems to me that dentists generally are still very much in the 
dark as to the cause of tooth decay, toothache, pyorrhea and other 
diseased conditions which they are called upon to treat. There is a 
difference between treatment and cure, but prevention is the ideal way. To be sure, when it comes to repairs on decayed teeth or 
replacing teeth with bridgework and plates, our American dentists 
rank with the world's best. But our dental theories concerning the causes and prevention of 
tooth decay simply will not hold water. For example, a writer in the Journal of the American Dental Association recently asserted : 
"I would not be challenged were I to say that tooth decay were 
the result of bacterial invasion." Well, I challenge him. I say that "bacterial invasion" is invariably 
and quickly overcome by the normal resistance of a healthy mouth. Those bugs, the Lacto bacillus acidophilus, that the dental scientists 
charge with causing a tooth to decay, are found in everybody's 
mouths; but, when food is correct the tissues are immuned. Why is it, then, that the rate of tooth decay varies from zero (as 
in certain Deaf Smith County familie s) to above 95 per cent? Not the 
bacteria count in the patient's mouth, but the food he has lived upon 
makes the difference. The mouth must be correct when the food is 
correct. When the mouth is correct, the bacteria do no damage. CHAPTER 33. IN WHICH I GO TO THE HOSPITAL 
 Some years ago I went to Baylor Hospital in Dallas for an 
operation to remedy a condition which had arisen from my advanced 
years, an enlarged prostate gland. Before the operation the hospital 
staff went over me with a fine tooth comb. Excepting that one difficulty, the doctors found that my bodily organs were sound and 
were functioning surprisingly well fo r a man in his early 80s. They 
said, in effect, that I possessed a young body. After the operation I had to lie still for a day or two, I had 
temporarily acquired a tube—one end in my bladder and the other end 
in a bottle under my bed. When the tube came out, I felt like I was 
plenty able to go home. Every day I would walk down the hall to the 
scales and weigh. When I found my self gaining in weight, that was 
lots of fun. To begin with I would not eat what was brought me. The 
hospital food was nutritious enough, but not healing. There was not a 
vitamin or healing mineral in th e whole platter-full. Then, the 
nutritionist asked me what I wanted for supper. I answered: 
"I do not know what you have, but bring me anything in the 
pantry that has not been changed from its natural state. I will eat it, be happy and say nothing about it." As the nurse had never heard of 'natural food,' I hit her on the 
blind side. She did not understand me and so my diet was not 
decidedly improved. It so happened that Grady Wilson of Hereford 
was loafing in the hall. His wife was a patient in the hospital. I gave 
him a list to buy at the food store, including celery, nuts, dates, prunes, 
other dried and fresh fruit. To the dietitian's horror, I lived on that. The 
funny part was, I kept gaining we ight. However, about that time the 
food from the kitchen began improving until I could ask for nothing 
better. Sometime later my friend, Bill Hunter, was a patient at Baylor. The dietitian told him that Dr. Heard was the toughest patient the 
hospital ever had. Really I did no t mind eating what was brought me, 
but I wanted to call that young lady's attention to the fact that all she 
knew about was conventional diet. Obviously, she did not know that 
the human organism would heal more rapidly on raw foods. The explanation is that in raw foods, the healing vitamins have not been killed by heat. When I visited California in the spring of 1950, I called at Dr. F. 
M. Pottenger's laboratory, under management of the University of 
Southern California. The caretaker, a student, told me about an 
experiment with cats. One lot, fed on cooked beef and pasteurized 
milk, had no offspring. It took raw meat and raw milk to make those 
cats reproduce their kind. Now, I had been living on Nature's foods, unprocessed and 
unrefined for the most part, though not exclusively, for the whole 20 
years since I took that two week's fast for a clean-out, under the 
direction of Naturopath H. A. Brown of Canyon, Texas. It was then 
and there I quit being an invalid and started being a real person. Since 
I began living on a natural diet, I observed that any small injury I 
received, a bruise or cut, would heal up promptly without the use of iodine, salve or liniment. I recall a typical incident while I was helping 
some Camp Fire Girls in an outing in the mountains, gathering some 
wood to build a fire. I scraped a wide swath of skin off my hand. "0-o-o-h, doctor, you're hurt bad," the girls cried. "You must go 
to the nurse cabin as fast as you can and get iodine and adhesive tape 
put on before you get infection." The girls wisely had been taught to treat a minor hurt like that. They should observe the rule for themselves, I told them; but for me, 
no antiseptic was necessary. Because I had lived on natural foods, 
with plenty of vitamins in them, my bloodstream was well supplied 
with germ-killers more potent than iodine, the sulfa drugs or 
penicillin. So that little scratch would heal itself in a jiffy. The following day I could prove to the girls I was right. Ever since I had learned how to nourish them, those alert 
guardians in my bloodstream, the phagocytes, had protected me 
against any sort of disease germ which threatened me. My well-
nourished body had automatically corrected every maladjustment of cells and tissues except enlarged prostate. It is my conviction that a completely balanced diet kept up for a lifetime, would build effective 
bulwarks against tuberculosis or cancer. Consequently, as I lay upon my bed at Baylor Hospital and 
thought about my 500 fellow patients, I could realize that perhaps nine 
out of 10 were there needlessly. A little applied food science—I mean a well balanced diet—would have kept them all well and strong. PART III. CONCLUSIONS: MY PHILOSOPHY 
  
 
 
CHAPTER 34. I ARRIVE AT AN IMPORTANT 
MILESTONE 
 
On the day that I marked up my 70th anniversary, October 21, 
1937, I wrote a letter to my son, George, Jr., and his wife, Margaret, in which I said that this supposed end to my days, by the Psalmist's measure, was to me only the end of the first relay in life's race. I was 
beginning the second relay with enthusiasm and high hopes. I had received my second wind. The letter said, in part: "I have this day reached my alloted three-score and ten years. It 
must have been a mind of small receptivity that pronounced this 
allotment . . . Had that mind been big enough to teach mankind the 
positive, the constructive side of life,  it would have been just as easy 
to have made the allotment at least double the 70 years . . . For myself, 
at the age of 70, the second relay being with as much enthusiasm as I felt at any time during the past three-score and 10 years . . . To me, this relay race is comparable with the 'righteous path' which brightens 
as the shadows lengthen toward the east. There was no part of the first 
relay, not even the best of it, wh ich yielded rewards comparable with 
those life has bestowed upon me at the end. And now, the second relay 
opens with prospects more bright and enticing than the first relay held forth. The past has furnished experience which natures wisdom. It has 
given me spiritual insight—a lamp unto my feet which shall guide me 
unerringly into and along that "righteous path." On my 70th birthday also I jotted down the observation that the 
Old Testament had taught a long and happy life is the reward of right living under a just system of economics. Concerning that new order of things the prophet Isaiah wrote in 
his 65th chapter: "They shall build houses and inhabit them, and they 
shall plant vineyards and eat the fru it of them. They shall not build 
and another inhabit; they shall not plant and another eat, for as the 
days of the tree are the days of my people, and mine elect shall long 
enjoy the work of their hands. They shall not labor in vain nor bring 
forth for trouble . . ." That prophecy, when persuaded, was spoken not for some 
millennium to come. Rather, it seems to me, Isaiah was a state of 
things attainable on this earth, when men shall, learn to do justly by 
one another. Jesus of Nazareth interpreted Isaiah's vision on like 
practical terms. He taught men to pray: "Thy kingdom come, thy will 
be done on earth . . . ." The Nazarene, to my way of thinking, came to earth as the 
emissary, the advance agent of the Cr eator. Jesus told his followers : 
"I and the Father are one." But he taught that all men could, through 
right doing and prayer achieve that same oneness with God: 
"What I have done and yet greater things ye shall do," Jesus told 
his disciples. I believe that the Master's healing powers are attainable by one 
who lives and works in harmony with  universal law. By so living, 
even as Isaiah's prophecy impiles, man could still be young at 100 
years of age. People sicken, grow old before their time and die young because 
as they show by their actions, they do not believe that the Bible 
teaches: "Man was not made to be sick. To keep his health and live 
long, he has but to learn and obey God's law." CHAPTER 35 
 
ON A LETTER FROM A VALUED FRIEND 
 Among the most prized letters in my possession is one I received 
some time ago from the former pastor of my church here in Hereford, 
the Reverend T. C. Willett of Seym our. The reverend had a good word 
for my blunt habit of speaking my mind on whatever subject, wherever I happened to be. I share the minister's regret that he and I, 
who have so much in common, did not find, or make, occasion to get 
together more often during his stay in Hereford. "Dear Doctor: 
Many times I think of you and would like to have a visit with 
you. Most of my visits I have with people, when they have gone leave 
the feeling with me which makes me think I have been talking to 
myself. But when I contacted you, the sense changed. You always had 
an opinion and were not afraid to express it. I feel like I missed a lot 
by not contacting you oftener while I was your pastor. Your friend, T. 
C. Willett." I think Brother Willet has in mind a prayer meeting incident 
which I vividly recall. Our pastor always had a live theme for our mid-
week meetings. Whatever the topi c, Brother Willett would lead the 
gathering into a lively discussion concerning it. For the evening 
question, the subject was Satan. Br other Willett polled the 40 persons 
present, pointing his finger at each one in turn and asking: "Do YOU 
believe in a personal Devil?" Each person quizzed had answered, 
"Yes." When Brother Willett came to me, pointing his finger straight 
into my face and asked, "Do you believe in a personal devil?" I 
answered with an emphatic, "No." Brother Willett, evidently 
dumbfounded, just stood there, looked me straight in the eye and said 
nothing. The whole room was so quiet you could have heard a pin 
drop. After a minute of tense silenc e, I explained: "I believe God is 
good and has all power and created a ll things. I say God could not be 
good and at the same time create the Devil to torment people. Besides, 
the Devil would have no power unless God gave it to him." At that, Brother Willett laughed heartily, and remarked: "I agree 
with you that God has all power; bu t I believe there is a devil, too." After receiving his fine letter, th e thought occurred to me that 
during the 35-odd years I had lived  in Hereford, Brother Willett was 
the only pastor among the many who served our church with whom I 
felt free to speak frankly and without reserve whatever thought would 
come into my head. On another occasion I recall, we were talking of individual 
salvation, and a Brother of another church demanded: "What is gained 
when you save a man's soul and then turn him loose to live in a hog 
pen?" This Brother was referring to the confused, chaotic state of the 
world. It was almost 2,000 years since Jesus came to teach men the 
way of salvation. That way was set forth plainly for all men to learn 
and heed in "The Sermon on the Mount." What has it profited men? "Wars and rumors of wars are yet lowering over the 
Peloponesus." CHAPTER 36 
 
SOME THOUGHTS ON THE WAY OF LIFE 
 In my eighties I give thought to the way of life. What is this way 
of life and why did I wait until this age to take up a subject 'which 
logically belongs to youth? My conclusion is that the way of life is a 
path which grows brighter as you travel it, a path in which your body, in perfect health, glorifies its Make r. Whose business is it to teach all 
people the way of life. I am speaking of THE WAY, the only right 
way, where there is no sickness, want or sorrow. Why is it not the business of the church to teach the way of life? Did not Jesus say: "I am come that they might have life, and that they 
might have it more abundantly now while we live." He taught the way 
of life and living, when this is obeyed there is no sorrow. During all my youth nobody ever said anything to me about 
seeking the life that guarantees perf ect health, the abundant life with 
plenty to spare that would last through the years when a man is 
supposed to be old, feeble and gray. My parents, themselves untaught, 
could not teach me except to do right and then do more for good 
measure. In all the 75 years I have attended church it has never taught 
me. The Bible teaches plainly for who can read that the good life is 
attainable here on earth. The Bible gives instructions in physical, 
mental and spiritual ways, which followed, would guide a person to 
health, happiness and long life without one day of illness. The 
Psalmist says that the path of the righteous grows brighter unto the 
perfect day. Then in Isaiah's 65th chapter, the Lord speaks through the 
prophet: "For as the days of a tree are the days of my people, and mine 
elect shall long enjoy the work of their hands." Had I been taught those truths in early youth, had I been told how 
to apply the Psalmist's and Isaiah's doctrines to the business of every 
day living, I do believe I would be further advanced toward the 
promised "perfect day" when there is no illness nor remorse. Not only 
that, had the church in my youth taught all its communicants this 
Biblical doctrine concerning the perf ect life and how to attain it here 
and now then I might have spent my life in communion with 
congenial spirits.
Man_Vs_Toothache_by_George_Herd.txt
Summarize the following text section accurately and concisely. Maintain specific details and numerical information, and use anti-repetition mechanisms:

        He would have to take a complete rest for an 
indefinite time, the diagnosticians added. Then came the blow that was the hardest for D to take: "You will 
have to give up all farm labor," the doctors told him. "Well, then, if I 
cannot work any more," D. answered, "I'll just go see my brother out 
in Hereford, Texas. " He knew about my being an invalid at death's door for years and 
had heard how the fast that the natu ropath prescribed and diet which I 
followed after that had set me on my  feet and had kept me doing very 
well. "Maybe George can do something for me," D had reasoned. "It is 
worth taking a chance for. " "But you are not able to travel a thousand miles by train," the 
doctor then told D. "Your heart is liable to fail you at any time. " "Well, I'm no good here," said D. "So I think I'll try it. " When the invalid arrived at our house, he was naturally all 
fagged out from his long journey. He had his pockets full of pills which he thought he had to take, several each day, to keep on living. Gradually at first, we put him on special food. We took away 
most of the staple foods he had lived on most of his life and thought 
he must have—meat and potatoes, hot biscuits and butter, pies and 
cakes. We fed our patient on vegetables and milk mostly, salad, fruit 
and all the pot-liquor we could get down him. After a few days on that fare, D was up and around. At my 
direction, he would walk a piece every day, and extend his stroll gradually until he could go  wherever he liked. D looked so much like me, that a great many townspeople who 
saw him trudging along took him for me, and thought I had relapsed 
back into my old invalidism. Whenever he would come in from his walk, D would protest to 
my wife: "Mattie, I'm hungry. " Whereupon Mattie would fix him a 
bowl of turnip greens, dandelions or mustard greens, that was mostly 
pot liquor and would crumble a little corn bread in the liquor. Naturally in his mind's thoughts—"not that stuff," D said, "I want 
some meat and bread, a man's ration. " Mattie would over rule him. So he would consume the greens, 
pot liquor and sometimes a salad of lettuce leaves, raw cabbage and 
carrots. All the time D thought he was starving but his pulse was good 
and when he would weigh, the scales showed that he had not lost a 
pound. As he gained strength, he would take on a little more exercise 
every day. He was naturally active and used to hard labor. So we had 
to caution him almost daily not to overdo the thing. One day he came 
home and announced proudly that, for the first time since he was a 
boy he had chinned himself. After he had been with us for seven weeks and we were on the 
point of putting him on a normal diet, he suddenly informed us that he was catching the next train for Alabama. On his way home, he stopped by the Birmingham hospital to pay 
his bill. "Let us check you over to see how you are doing by this 
time," the doctors suggested. The diagnosticians who two months before had told my brother 
that he was suffering from an incurable heart condition now could find 
nothing wrong with him. "What did your brother do to you when you were in Texas. " asked the doctor. "Wa-al," answered D, "he didn't do nothing, except put me on a 
diet. " "Well, then, what did he give you to eat. " "Let's see, now: for breakfast, a raw fruit salad and a glass of 
sweet milk; for dinner, some dande lion greens and all the pot liquor I 
could hold; for supper, some turnip greens again all the pot liquor I 
could drink. "Was that all. " "Wa-al on some days I would eat a little cabbage, green beans, 
cauliflower, sweetcorn, a boiled onion,  a fresh ripe tomato or whatever 
Mattie—that's my brother's wife—could  find at the vegetable market. " "Do you mean to tell me, Mr. Hear d, that during that entire seven 
weeks, you had no meat, bread, potatoes, rice or other solid food. ". "Wa-al, once in a while Mattie would give me a little corn bread 
to crumble into my pot liquor. " "But you cannot live on that kind of stuff. " "You have just finished examining me, doctor. I'm alive ain't I. " Thereupon D walked out of the hospital and he has not been back 
since except for prostate treatment. That was 10 years ago. The last 
time I heard from D he was in good  health and doing his farm chores 
without missing a day. CHAPTER 25. ON CREATING AND PRESERVING MAN 
 Everything in this world of ours, everything in the Universe is 
governed by Law. Whether it concerns the guiding of an airplane, the 
building of a highway, the motions of earth and moon, or keeping the 
stars in their courses, it is Law that does it. That identical principal governs the functioning of the human body. The longer I live the more I am pe rsuaded that the master key to 
health is the food we eat. It stands to reason that we cannot maintain 
our bodies in health until we ke ep our bodies supplied with the 
materials of which they are made. When a man's food is normal, his 
body will be found normal also. When his thinking is normal, the 
chances are that his body is functioning normally. Most ailments which afflict mankind today, including those 
which are called incurable, I do believe, result from food which has 
grown on poor soil, or which otherwise lacks certain elements which 
are essential to keeping the bodily machine in repair and running 
smoothly. A principal reason why the general run of foodstuff you find in 
the grocery store is deficient in mi nerals and vitamins which the body 
needs is because that food in its natural state is too easily spoiled. Your food processor refines the stuff so that it will keep until it 
reaches the consumer. That is good business; but, I say, it is not good 
dietetics. When the miller takes out those elements in wheat which 
would spoil, he has robbed the grai n of life sustaining vitamins. There is the secret of white flour' s keeping qualities. But that fact 
also accounts for the vitamin deficiencies and other forms of slow 
starvation—which sooner or later,  will afflict the person who eats 
white bread exclusively. Tests at various experiment stati ons have shown that cows fed on 
whole wheat will thrive; but cows from the same herd, equally healthy 
when the tests begin, when fed for some time on white flour 
exclusively, would die of heart failure. Other experimenters, like Dr. C. A. Pierle at Canyon, Texas, a nd Dr. Francis Pottenger in California, 
have tried white rats on an exclusive white flour diet, with identical 
results: The rats starved to death, with full stomachs. What is bad for cattle or rodents, I submit, is bad for children and 
grownups, too. During my early dental practice in Alabama, my heart 
would bleed for children only 2 years old brought to me with half their 
teeth decayed. As I was to learn years later, those children, fed upon 
whole raw milk, whole wheat cereal and other vitamin—and mineral-
rich foods would have had mouthfuls of sound teeth. For proof, I can point to my own three grandchildren—Martha, 
13; George, 10 and Jane, 5 years old, who live on the George G. Heard dairy farm not far from Hereford. None of those children have a 
single decayed tooth. If all three should live a 100 years and keep on 
eating the same kind of food they have lived on up to now, they still 
will have perfect teeth—and, I dare prophesy, sound bodies otherwise. All three children are heavy milk drinkers; but take their milk 
raw, not pasteurized. Practically all the food which those children 
consume is produced on Deaf Smith County's mineralized soil. The 
bread they eat is made from home grown wheat, which has been 
freshly ground in a special mill and the whole grain has gone into the 
loaf—bran, shorts and all. The children's meat diet consists  mostly of beef and chicken 
these cattle and fowls raised on th e place, grazed on native grass and 
lush green wheat, with a supplement of home grown alfalfa and grain 
sorghum. After they had been fattened, the steers and chickens were 
slaughtered and put into deep freeze. Most of the garden vegetables that will grow anywhere in the 
country flourish on the Deaf Smith County irrigated farms. The Heard children like them all and take a portion of their vegetables raw—
celery, lettuce, asparagus, cabbage slaw, tomatoes, carrots or a dozen 
kinds chopped up together in a salad. For much of the year, those 
vegetables come fresh out of the garden; but deep freeze keeps the 
stuff "garden fresh" the rest of the time. For sweetening, the youngsters consume honey. By way of 
exception, the Heard children get most  of their fruit from other parts: 
apples, oranges, grapes, bananas, figs, peaches and plums. For some years I supplied butter picked up from Deaf Smith 
County farms to a Mr. J. H. Fuerhrer, who lives at Coopersburg, Pa. He fed that butter to his children and also gave them whole wheat cereal, freshly ground from his own mill. He saw to it that the children ate raw vegetables, fresh fruit and nuts, to make up a balanced ration 
of protein, starches, sugar, vitamins and minerals. His neighbors thought Mr. Fuehrer a crank—just a bit off. But 
when his daughter, Helen, became of  school age, he had his payoff. When the time came to put the first-year pupils through their health 
tests, the school dentist examined 62 little mouths, all very much 
alike. This 6 year old was the only  one free of cavities. Each child had 
some decayed teeth. When he came to look into the mouth of Pupil 63, Helen Fuehrer, 
6 years old, that dentist was astonished. The child had a mouthful of perfect teeth. The dentist had many questions to ask the little girl and her mother—curious to know how she had lived six years without 
getting even one small blemish on her teeth. He did not know what 
magic that butter from Deaf Smith County, Texas, had worked in the 
child's mouth—and being told, would not believe it. It was the food that little Helen had put into her mouth that had 
built her sound teeth and, at the same time, as the school physicians 
later found, had built her a sound body generally. The right foods, properly balanced, not too much and not too 
little, will create a healthy body. The wrong foods, which do not build 
or repair cells and tissues, clog up the bodily functions and cause 
disease. Frequently, people say that something they ate made them sick. More often than otherwise, the actual cause of their trouble is 
something they did not eat. The bodily functions may suffer as 
severely from lack of the food elements, or vitamins which serve as 
catalysts, to keep them going, as they would suffer from poison. The 
healthful diet is a perfectly balanced diet. CHAPTER 26. ON THE CHEMISTRY OF DEAF SMITH 
COUNTY FOODS 
 
In his search for the secret of Deaf Smith County people's 
immunity to tooth decay, Dr. Edward Taylor took samples of flour milled at Hereford from home grown wheat to the Texas State Laboratories in Austin for analysis. For a long time previously, our 
millers had publicized "the extremely high protein content," of the 
native flour. The State analysis (says Dr. Taylor's bulletin) showed that the 
Hereford flour contained 0. 199 per cent of phosphorus, as compared 
with 0. 037 per cent for standard flour. That is, the Hereford breadstuff 
was found to be more than five times as rich in phosphorus as general 
run of flour produced elsewhere. On the other hand, the Hereford sample showed 0. 0274 per cent 
of calcium, as against 0. 0370 per cent in the standard product. Observe, reader, that what Dr. Taylor had analyzed was the 
refined white flour. Most of the life-giving mineral elements to be 
found in Deaf Smith County wheat had been taken out of that flour in 
the bran and shorts. Laboratory tests with white rats—b y Dr.
The doctors told D that he would have to give up all farm labor, and D reacted by saying that he would go visit his brother in Hereford, Texas, and then decided to follow his brother's diet.
What did the doctors tell D, and how did he react?
Dr. Pottenger found that the cats did not reproduce when fed on cooked beef and pasteurized milk, but they did reproduce when fed on raw meat and raw milk.
What did Dr. Pottenger find in his experiment with cats?
Dr. Price put Freddie on a diet of raw milk and whole wheat, and the boy's convulsions stopped, and his broken bone began to heal.
What did Dr. Price do to help Freddie S.?
Dr. Mitteldorf said that dentists are not honest with themselves and are following a repair trade rather than a profession.
What did Dr. Mitteldorf say about the role of dentists?
Dr. Heard emphasized that a well-balanced diet is crucial for maintaining health, and that the absence of essential food elements can lead to disease.
What did Dr. Heard say about the importance of a well-balanced diet?