Some great 
Danes have such weak hindquarters they can hardly stand up, 
while the Boston terrier has such narrow hips that normal 
birth is often impossible. The dogs are also developing 
human-like neuroses and cease to be dependable. Shepherds are easily upset and often become fear biters. The great Dane 
was bred to hunt wild boars, but modern specimens 
frequently quiver at the approach of a poodle. The cocker 
spaniel is losing its reputation for being alert, friendly, and 
dependable, and is now described as a shy neurotic. Poor behavior is associated with low resistance to physical 
diseases, and indeed the modern dog is in need of the care of 
the veterinarian as frequently as man needs the care of his 
physician. Many dogs die young, and those that do reach an 
advanced state of life are affected by senility in its most 
advanced forms. The sad degeneration of our dogs is usually ascribed to 
selective breeding practices, which build up undesirable 
strains, or to careless breeding practices, which are not 
selective enough. While selective breeding can bring out gradual physical deformation in dogs, as well as other 
animals, it is extremely doubtful that this is responsible for 
most signs of degeneration seen in the canine world. The fact 
is that all types of experimental animals in laboratory work 
suffer from basically the same physical and neurological defects as do dogs when they are placed upon a diet of heat-
processed foods. The modern dog is usually fed upon cooked 
table-scraps or specialized canned pet foods and dog biscuits, 
all of which have been thoroughly heat-processed. The stray 
mongrel, living upon hand-cuts and garbage, actually has a better chance to secure ade quate nourishment than does the 
finest and most expensive show-dog. All evidence points to 
the fact that the degeneration seen in the modern canine 
world is due, in great measure, to the almost exclusive use of heat-processed foods in feeding practices. Physical deterioration in domestic cats usually manifests 
itself in the form of abnormal bone development, impaired 
reproductive efficiency, together with bronchitis, distemper, 
and other diseases. The cats are so under-developed in the area of the head and neck that few people even know what a 
perfectly healthy raw meat-fed cat looks like. The British lay-
scientist, Anthony Ludovici, in making observations of 
ordinary house cats, quite accidentally discovered that raw 
foods were essential in providing rapid and painless parturition. When he fed the animals exclusively raw meat, 
the mother cats actually seemed to enjoy the process of birth 
and would purr as the kittens were being born. The cats 
which consumed cooked meat and other heat-processed foods 
had painful parturition in all cases. They groaned and appeared to undergo great pain throughout the entire period 
of labor. Such observations remind us of controlled 
laboratory experiments with cats. Certainly this animal is no 
more able to attain good health on a heat-processed diet in the home than it is in the laboratory. F
ARM ANIMALS  
   Domestic farm animals, including cattle, horses, swine, and 
poultry, have at various times been fed cooked foodstuffs, with a noticeable deterioration in physical condition. Reproductive efficiency is severely impaired in these cases. After his observations of cats, Ludovici made a study of the 
feeding habits of sheep, cows, and horses. He found that these 
animals reproduced without apparent pain or difficulty when they lived upon fresh green feeds during gestation. But when 
cows and mares were given heat-processed cottonseed cake 
and other artificial winter foods during gestation, labor was 
often difficult and attended by death of the young. Present farm practices involve feeding animals mainly or 
entirely upon raw foods. The dietary balance is established on 
the basis of flesh, milk, and egg production rather than health, 
and an excess of grains is often given to the exclusion of 
other important dietary essentials. The inclusion of purified 
nutrients with commercial feeds, the lack of fresh, green foods for some animals, together with extensive vaccination 
and other medical procedures, tend to produce adverse 
reactions in animal health in many instances. As a rule, 
however, the liberal use of raw foods tends to offset, to some 
degree, these factors, and farm animals as a whole are less affected by disease than are humans. According to Furnas, in 
reference to domestic breeds, "it takes at least a dozen 
average animals to have as much ill-health as a single 
human." The animals usuall
y live several times as lon g as the period of growth. If they were as  ill as man, we would need 
more than 150,000 veterinarians in the United States to take 
care of them. HEALTH IN WILD NATURE  
   Within all branches of the wild animal kingdom, the 
exclusive use of raw foods is the norm of existence. Accordingly, a study of wild animal life might be expected to reveal the effects of a raw food diet. While many of the features of wild animal health are doubtless directly attributable to nutritive habits, this is not true in all cases. There are often adverse factors in nature which are largely or 
entirely absent in civilization. Thus, while the wild animal is receiving excellent nutrition when food is available, it is 
starving when food is not available. When the animal is 
thirsty, it must drink from sewage-polluted water if no other 
source of water exists. If the animal lives in an area which has 
been subjected to treatment with insecticide sprays, much of its food supply may be poisoned. If ticks carrying tulmaria 
and other transmissible diseases are active, no means of 
defense are available. When injury from predators or 
accidents occurs, no special care of the animal is possible. When heavy snow and severe cold strike, there is no 
protection against excessive exposure. In consideration of all of these facts, it would be far too 
much to expect to find a condition of perfect health existing 
throughout wild nature. The wonder is not that wild animals 
are subject to some disease; the wonder is that they are able 
to survive at all. The fact that they do survive and also 
maintain a high level of physical excellence in many respects is important to us. Certainly much of the good health that 
does exist in wild nature may be attributed to the use of raw 
foods, and if good nutrition during times of food availability did not exist, it is doubtful that the animal could be carried 
through many periods of intense stress, exposure, and food 
scarcity. The use of raw food in nature gives health and vigor 
to all biological life. If only cooked foods were available, it is 
certain that life could not exist on its present scale, and the 
extinction of many species would be probable. I
NFECTIONS  
   Biologists have often reported the existence of infectious 
diseases in wild animals. It cannot be said that such diseases 
are especially common, but they do occur. The reasons 
behind the e pizootics which occasionall y spread throu gh animals of a particular area are not as yet fully understood. It 
is known that most wild animals carry ticks which can 
produce disease. When a particular species has multiplied 
beyond the normal carrying capacity of the land, and sufficient food is no longer available, the ticks multiply in 
number and their hosts may succumb to disease. Careful 
studies of wild animal life have shown that cyclic reductions 
in the numbers of certain species occur after a peak in 
numbers has been reached, which exceeds the toleration point of range capacity. The causes of disease under such 
conditions are not ascribed to malnutrition, although they can 
be due in part to undernutrition, due to insufficient quantity of 
food. Parasites are abundant in wild nature, but they seldom 
seriously affect their host and their presence is of little 
importance. In nature a live-and-let-live compromise—a mutual modus vivendi— has been established between 
parasites and animals, and the presence of thousands of 
parasites does not necessarily produce disease or cause death. Most wild grouse, for instance, harbor thousands of minute 
threadworms, but this has no noticeable ill-effects upon the health and vigor of the bird. It is only when the normal 
conditions of animal life are altered, usually by human 
interference, that parasites will gain the upper hand and 
enfeeble their hosts. Continuous bad weather, a lack of food, 
or close inbreeding within a stock may also tend to lower animal vigor and allow parasites to multiply enormously and 
bring about fatal results. Fortunately, such conditions are not 
sufficiently frequent or severe to produce a significant 
amount of disease in wild animal life. W
ILD ANIMAL DENTITION  
   The real superiority of wild animal health—and this may be 
attributed very largely to the use of uncooked food—is shown 
by the almost complete absence of dental decay, and the very 
low rate of parodontal disease, in all animals living under 
natural conditions. The most complete study of wild animal 
dentition ever undertaken was that of the British scientist, Sir Frank Colyer. A total of 18,365 wild animal skulls were 
examined, covering all major groups of mammals. The 
percentage of skulls showing traces of decay was less than 
one-fifth of one per cent in all groups except the primates, 
and in the latter the percentage was only 1.4 per cent. There was also remarkable freedom from infection in teeth which 
had been injured in battle or accident. Even in the case of 
severe injury, when teeth had been split through the pulp, 
healin
g usuall y took place without su ppuration. Parodontal disease, involving localized bone destruction in the tissues 
surrounding the teeth, was enti rely absent in some animal 
groups and extremely rare in others. Hypoplasia, a condition 
involving pitting of the teeth, was seldom noted in wild animal skulls, and was of a mild type in the few discovered 
cases. Likewise, abnormal positions of teeth were noted in 
wild animals, but only in a small percentage of cases and 
involving slight irregularities of the dental arch. Colyer also studied the skulls of large numbers of captive 
animals, and he found the presence of much dental decay, 
parodontal disease, hypoplasia, and variation in tooth position in many of the specimens. The great contrast between the 
near-perfect condition of wild animal dentition and the many 
defects of captive animal dentition was always apparent. Parodontal disease was the most severe affection of the 
captive animals. Colyer stated that "The disease is caused by an alteration in the character of the diet of the animal, either 
of a physical or chemical nature—in other words, by a 
departure from natural diet and conditions." Other dental 
defects in captive animals were also attributed to the feeding 
of artificial foodstuffs which would not be consumed in wild nature. Colyer's important research is strong evidence for the 
value of raw foods in maintaining excellent dentition with high immunity to all forms of oral pathology. Superior wild animal health is also manifested in other 
ways. Sexual pathology is considered extremely rare in 
nature. Degenerative diseases doubtless exist, but they are not 
common. Dr. Herbert Fox, the famous veterinarian of the Philadelphia Zoological Garden, has made the most extensive 
of all studies on the health of wild animals. He reports finding 
less disease in recently captured wild animals than in those which are reared under zoological conditions. Concerning 
neoplasms, Dr. Fox states that "there is an impression of their 
extreme scarcity among wild animals." Dr. Fox found 
arthritis in wild specimens but only in an extremely small 
percentage of cases. Parasites were common, but they did not appear to lower animal vigor or act as an important cause of 
disease. S
ENILITY  
   As many wild animals are victims of predation, accidents, 
deep snows, sub-zero cold, etc., it cannot be said that their 
average duration of life is especially long. Yet some wild 
creatures doubtless do reach the natural termination of their 
existence, and this is accomplished with fewer signs of aging than are seen in civilized man. The biolo
gist, Sir J. Arthur Thompson, has often referred to the healthfulness of nature as 
being manifested by the absence of senility and the rarity of 
more than mild senescence. He states that man has "a 
monopoly of senility" and in wild nature "there may be indications of senescence or normal aging, but there is no 
senility." It is difficult to tell the age of some mature animals 
without examining the teeth for wear. After maturity is 
reached, the aging process is very slow, and all animals look 
very much alike. A decrepit animal is so rare that few naturalists, hunters, or trappers ever see one. As Thompson so 
well points out: "Nature has much more to teach man than he 
has yet learned, and it would be well, indeed, if man could 
come closer to wild nature's standard of positive health and prolonged youthful-ness." H
EALTH OF THE PRIMATES  
   In the animal world, the primates are man's closest relative 
from the standpoint of comparative anatomy and physiology. Their excellent example of health and longevity while living 
on raw foods in their natural habitat is of special importance 
to us. According to the naturalist, Barnes, the gorillas live in 
nature a "life free from molestation, famine, or disease, also 
judging by the worn teeth of one animal I secured, live in my 
opinion, to much greater age than man." On the authority of 
the primitive Dyaks of Borneo, who are in the best position to 
know, the orangutan lives in nature fully 40 to 50 years 
longer than man, and it is not seen to suffer from disease 
during this period. Chimpanzees, gibbons, and baboons have a shorter life span, though they live far longer in the wild 
state than they do in captivity, and they are quite free from 
the symptoms of senility. Indeed, explorers and hunters in Africa almost never report seeing a senile primate. The 
gorilla has been seen to lose a part of pigmentation of hair in 
advanced years—the hair on the back and shoulders assumes 
a silver shade—though this is indication of normal senescence rather than the pathology of senility. W
HY ANIMALS ARE HEALTHY  
   Philosophers of the past have referred to the health and 
vigor of the wild and savage life, but, like Rousseau, they mistakingly drew the assumption that all factors of nature are 
responsible for the superb animal health. It has been thought 
that, to duplicate the health of the wild animal, we must 
duplicate in every respect its living habits. This necessarily  
  leads to a "back to nature" philosophy, opposing civilization 
as such, which modern man does not accept. Animal health in nature is due to a number of different 
factors. Pure air, adequate exercise, and rest, sufficient 
exposure to sunlight, consumption of unsprayed foods from 
fertile soils—all these are compatible with a high level of vigor and strength in animal life. They are insufficient in 
themselves, however, to sustain animal health. Only when 
combined with fully adequate nutrition, including the 
consumption of raw foods, are they associated with freedom from pathology. Some have attributed the deterioration of modern man to 
the fear and nervous tension in civilization. In wild nature these are thought to be absent, allowing the animals to live 
thereby in good health. Actually, there is more reason for fear 
and nervous tension on the part of the wild animal than there 
is with either domestic animal s or civilized man. Carnivora, 
accidents, and food scarcity represent enemies to which the captive or domestic animal need give little thought. Wild 
nature is a constant battle for survival, a fact apparent to 
every biologist, and this precludes any possible psychological 
advantage which wild animal life would have over civilized 
man. It compensates at least in part for the restraints placed 
upon animal life in captivity and under domestication. The health and vigor in wild nature is, judging from the 
evidence at hand, due in the main to the consumption of 
completely natural foods. The exclusive raw food diet is the 
norm of all wildlife. When man's interference does not place 
into existence compensatory factors, it is associated with a 
relatively high level of physical excellence. When an animal is placed in captivity or domestication, with the continued use 
of raw foods, it continues to maintain this physical excellence 
in spite of limited compensatory factors as may be present. If the animal is given heat-processed foods, it fails to maintain 
its normal forms of immunity, and often fails to survive, even 
though all other factors—exercise, rest, sunshine, pure air, 
freedom, etc.—are most favorable. It is apparent that food exerts an important biological 
influence upon animal life in general. Captive animals, 
domestic animals, and farm animals fail to maintain a high immunity to disease, and their life span is materially 
shortened, when cooked foods are consumed in large 
amounts. Given raw foods, the respective animals live in 
good health, retain strength and vitality throughout life, and 
attain a normal life span. Wild animals, living exclusively u
pon raw foods , thus exem plify the o ptimum physical condition of the animal world. Their comparative freedom 
from dental decay, parodontal disease, and sexual pathology, 
as well as other degenerative processes, and even senility, is 
the biological norm of all life in a state of nature. The existence of this fact is perh aps the most important reality 
which nutrition and medicine have come to face. 6        
RAW FOOD IN HUMAN 
EXPERIENCE  
RECOGNIZING the important chemical and physical changes 
which heat produces in foods, as well as the close relationship existing between animal health and nutrition, the question 
arises: Can the results of animal experience be successfully 
applied to humans? Upon this question hinges the basic importance of the entire matter of food cookery. If the 
application is not possible, all of the experiments and 
observations that have been made on this entire subject will 
seem of little importance to us. If it is possible, food will be 
seen to be the most important single factor in determining the state of human health. It will offer hope to the human race 
and optimism to a philosophy of medicine which up to now 
has been groping in the dark in a desperate effort to control 
human disease and physical degeneration. Nutritionists and biologists believe that the greater part of 
animal experience in the use of foods can be applied to 
humans. They point out that man is governed by the same basic biological and physiological laws that exist throughout 
the animal kingdom. Man is listed as the animal species, 
Homo sapiens, and as such he is a part of the animal 
kingdom. Whether or not he is placed on a different mental or 
spiritual level than other forms of animal life, no scientist 
would attempt to place him on a different physical level. When experimental animals are given a diet similar to that 
of various human racial groups, their physical condition and 
rate of disease often corresponds almost exactly with that of 
humans using the same foods. This was best demonstrated by Sir Robert McCarrison in India. This scientist placed groups 
of white rats on diets which corresponded to those of racial 
groups in India and other parts of the world. He found that 
rats given the diets of the relatively healthy people of India—
Hunzas, Sikhs, and Pathans—attained the same good health the people attained. Those fed the diets of the less healthy 
races failed to maintain their physical vigor and suffered from 
disease at the same rate the respective people did. For 
instance the rats fed a cooked and refined diet similar to that 
used in the Indian province of Madrasi developed ulcers in 10 per cent of all cases, which corresponds exactly with the 
percenta ge of ulcers amon g the inhabitants of the province. For those given the cooked foods of the Travancorian area the 
percentage of ulcers was 25 per cent, just as it is among the 
Travancorian people. Fifty per cent of the rats on the Sind 
diet developed stones in the bladder, and half of the people in 
the Sind province suffer from the same ailment. Such striking similarity in the reaction of man and other 
animals to various foods applies in the main to the forms of 
processing the food undergoes, not to the specific kind of 
food itself. All animals, including man, do not react exactly 
the same way to a strictly carnivorous, insectivorous, 
omnivorous, herbivorous, or frugivorous diet. Each animal has certain dietary limitations, determined by physiology and 
anatomical structure, which must be met. Members of the cat 
family, for instance, would not get along on a diet of grass 
with the same efficiency as the hoofed mammals; nor could 
the latter animals secure adequate nutrition by using animal flesh exclusively. However, with each animal group, 
including the higher primates, adhering to its normal dietary 
customs, but having the same percentage of foods cooked and 
refined, there is remarkable resemblance in the kind of 
disease developed, its intensity, and the general physical 
development as a whole. This does not mean that every animal experiment can be 
applied, in all particulars, to man. A general application is 
almost always possible, but not a complete application of 
each specific point. As an animal lives in part upon cooked 
foods for many generations, it develops an increased 
tolerance for their deficiencies and may eventually achieve a higher survival rate than did the first generation. Man, living 
largely upon cooked foods for hundreds of generations, does 
not always experience the violent reactions common to the wild animal or experimental animal that is given cooked 
foods for the first time. He finds that reproduction and 
survival are rendered more difficult, though not impossible. He finds the bone and dental development to be impaired, 
though not to the extreme degree that is observed in the cat. If only the less destructive methods of cooking are employed, 
and much of the diet remains raw, he even finds that a 
relatively high immunity to some diseases is obtained, as may 
be seen by the experience of various primitive racial groups. Yet optimum health is not reached, and the difference is only one of degree; the ill-effects require more time to develop in 
man and their total intensity is lessened in some cases. Applying the general animal experience with raw food to 
man, we may expect, therefore, to observe a great increase in 
the average duration of life and a notable improvement in the 
state of health. On the former 
point we must s peculate , though with good biological foundation, as a completely raw 
diet has not yet been used throughout life, under scientific 
observation, by any member of the human species. In nature 
an uncooked diet affords a normal life span of five to eight times the growth period for most forms of mammalian life. The same may be possible for man, though more than one 
generation might be required and other hygienic factors also 
enter the picture. What, one may ask, would the optimum 
length of human life be under such conditions, as nutrition became adequate and all biological requirements were 
successfully met? Using the coefficient given the length of animal life, it 
might approximate 100 to 150 years. Haller, the great 
physiologist of the eighteenth century, gave an even higher 
estimate and considered man's normal span of life to be no 
less than 200 years. Hufeland agreed and claimed that man's organism "is capable of living and functioning to the age of 
200 years." The scientist, Elie Metchnikoff, was more 
conservative, though his estimate of more than a century as 
the normal limit of human life indicated a great increase over 
the present-day life expectancy. After 15 years of research on the subject, the late Alexander A. Bogomolets, founder and 
director of the Kief Institute of Experimental Biology in the 
Soviet Ukraine, issued this viewpoint: "It may sound 
paradoxical but a man of 60 or 70 is still young. He has lived 
only half his natural life. . . . Normal longevity at the present level of human development may be scientifically determined 
as being 125 to 150 years. There is no reason, however, to consider these figures as limits." On the relationship of raw food to the length of human life 
we may thus arrive at an optimistic biological probability. On the relationship of raw food to the development of specific 
diseases, and the treatment of specific diseases, we also can 
be optimistic, though in this case we need not speculate at all, 
but can cite many human experiences which afford 
corroboration. Fortunately there has been very extensive human use of certain raw foods in certain areas, and there has 
been much clinical work already done with exclusive raw 
food diets. These show, in actual practice, exactly to what 
extent the animal experiences with raw food can be applied to 
humans, as pertains to physical development and the 
prevalence of many common diseases. R
AW MILK VERSUS PASTEURIZED MILK 
   As in the case of experimental animals, much of the 
information concernin g raw food consum ption b y humans involves a study of raw versus pasteurized milk. As soon as 
pasteurization came into use in various cities, striking 
changes were observed in public health statistics, particularly 
as applied to infants. In the three largest hospitals in Toronto, Canada, there was a sharp increase in the death rate after 
pasteurized milk came into use. In Berlin, Germany, 
pasteurization was adopted in 1901, and followed by a virtual 
epidemic of scurvy throughout the city, though previously 
this disease was uncommon. An investigation was made as to the cause of the disease; pasteurization was judged 
responsible, and as the process was later discontinued the scurvy disappeared just as rapidly as it had earlier appeared. In 1917 the American scientist, Dr. F. A. Hess of Columbia 
University, published the results of his extensive research on 
the cause and remedy of scurvy. He indicated that scurvy 
could be produced or cured at will in infants simply by altering their diet as regards the use of raw and pasteurized 
milk. Infants given only pasteurized milk tended to display 
evidence of scurvy within six months. Those on raw milk 
were free from the disease, and when the food was added to 
the diet of those already afflicted, recovery was the general rule. Subsequent investigations by Ragner Berg and other 
scientists have confirmed the experience of Hess. Scurvy is 
now universally recognized to be a deficiency disease which 
can be prevented by the use of raw milk or other food of 
adequate potency in vitamin C content. In modern nutrition fruit juices or artificial food supplements are often found 
necessary to prevent scurvy when no raw milk is used in the diet. Dr. Evalyn Sprawson, of the London Hospital, studied the 
rate of dental decay among children in orphan institutions and found that the percentage of decay varied in direct proportion 
to the amounts of raw or pasteurized milk in the diet. Children in institutions that used only raw milk had excellent 
teeth as contrasted to others. Among 750 boys in one 
institution the addition of a daily ration of raw milk to the diet caused a marked reduction in the number of caries, the effects 
being noticeable within two to three years after the beginning 
of milk feeding. Data were collected regarding 40 children 
(ages 2 to 7) who received raw milk regularly from the age of 
4½ months and exhibited complete absence of caries. Another group of 58 were examined who received raw milk 
regularly from the age of six years, and they showed no caries 
in any tooth erupted after this period. A third group which 
started taking raw milk at the age of ten years showed good 
results. It was noted that all teeth that had erupted, but were not yet fully formed, came under the beneficial influence of 
raw milk. Of further interest is the fact that the children 
given raw milk attained improved general health over the others. Fewer of them required tonsil and adenoid operations, as 
compared with other children, which suggests an 
improvement in the quality of lymphoid tissue throughout the 
body. Bone development among infants and children has long 
been known to be dependent upon the use of raw or 
pasteurized milk. The incidence of rickets rose 100 per cent 
in the city of Baltimore, Maryland when pasteurized milk was 
introduced as standard food for infants in the city. Raw milk 
in itself affords freedom from rickets, though pasteurized milk must be balanced with certain other foods or fish liver 
oil supplements if protection is to be provided. Special 
pasteurized milk, to which a certain amount of vitamin D has 
been added through the process of irradiation, may prevent 
rickets, but it has been proven to be very detrimental to animals in other ways, and Dr. Stiner has reported that it may 
also prove harmful to non-rachitic children. The prevalence of certain infectious diseases also appears to 
depend to some extent upon the type of milk used in the diet. Investigators have pointed out that grippe and diphtheria 
occur more frequently among infants given pasteurized milk, 
especially when it forms the predominant part of the diet. Digestion, too, is more difficult when pasteurized milk is 
used. Cohen and Ruelle, of the Department of Pediatrics in 
the University of Brussels, have employed raw milk with 
good results in the treatment of specific digestive 
disturbances. In the case of diarrhea and vomiting they gave small amounts of raw milk every 1-2 hours to promote 
recovery. They believe that certain ferments in milk which aid digestion are destroyed by heating. Milk tests among children in schools in Scotland have been 
made which indicated that both weight and height increases among children were dependent upon the form of milk that 
was used. Fisher and Bartlett have analyzed the figures 
resulting from these tests. They have expressed the relative 
value of pasteurized milk as a percentage of that of raw milk 
as demonstrated by increases in weight and height when the latter is used. Listing the increase on raw milk as 100 per 
cent, they show that on pasteurized milk the weight increase 
for boys was only 66 per cent, in girls 91 per cent. For height 
the increase in boys was 50 per cent and 70 per cent in girls, 
the increase thus being significantly greater for both sexes, in 
terms of weight and height, when raw milk was used. In New York, studies of the relative weight gains made by 
infants fed 
pasteurized and raw milk was made b y M. Ludd , H. W. Ewarts, and L. W. Franks. The infants were divided 
into four groups. The first was given only pasteurized milk; 
the second was given pasteurized milk plus orange juice; the 
third was given pasteurized milk plus orange juice and cod liver oil, and the fourth was given only raw milk. An analysis 
of the percentage in weight gains made by the four groups 
showed that the first gained 1.7 per cent in weight; the second 
group gained 1.7 per cent; the third gained 9.5 per cent, while 
the fourth group, fed entirely upon raw milk, gained 14 per 
cent in weight. Dr. Francis Pottenger, Jr., while best known for his animal 
experiments with raw and pasteurized milk, has also tested 
these foods on a clinical basis. He reports that infants fed 
upon raw certified milk tend to be healthy, whereas those 
given standard formulae consisting of powdered milk, 
pasteurized milk, boiled milk, canned milk, etc., frequently suffer from gastric distress, asthma, respiratory infections, 
bronchitis, and colds. X-rays of raw milk-fed infants revealed 
densely mineralized bones of adequate thickness, together 
with wide chests and broad dental arches. X-rays of the 
infants given heat-processed milk showed thin and fragile bones, abnormal mineral deposits, narrow chests, and 
underdeveloped dental arches. Dr. Kirkpatrick ascribes the development of enlarged 
hearts, with valvular involvement, in many cases to the use of 
pasteurized milk. Some of the children are said to rapidly 
recover if raw milk is substituted for the pasteurized milk. "Without raw milk, recovery does not occur" declares Dr. Kirkpatrick "and those who reach the age of 10 or 15 will, 
upon examination, show chronic heart diseases which are 
usually diagnosed as rheumatic fever; so the patient usually goes through life a semi-invalid. I personally know of many 
children, who were suffering from heart complications, who 
have made complete recovery in a few months by drinking 
raw milk along with other wholesome food, and with no direct treatment to the heart." Contrary to popular belief, raw milk affords greater 
resistance to both undulant fever and typhoid fever than does pasteurized milk. Undulant fever is today more common in 
large cities where pasteurization is a requirement than in rural 
areas where some raw milk is used. Madsen of Denmark has 
indeed stated that "no case (undulant fever) has ever been 
observed in the hospitals and asylums for children in Copenhagen or elsewhere where raw milk is used in large 
quantities." The famous epidemic of typhoid fever in 
Montreal during 1927, in which there were 5,353 cases and 
400 deaths
, was restricted entirel y to families who purchased milk from the Montreal Dairy and its associated National 
Dairy Company, both of which distributed only pasteurized 
milk. Tuberculosis is also more prevalent in areas requiring the 
pasteurization of milk products. An interesting example of 
this is afforded by a letter printed and signed by eight members of parliament in England, in which important 
statistics on this question are referred to. The letter states: 
"May we here adduce certain facts relating to a single county 
as recorded in the last report of  the Medical Officer of Health 
for Hertfordshire: This county has a population of 420,000 souls, and all the milk drunk by them is produced in the 
county. During 1932 there were 45 deaths in all from surgical 
tuberculosis, of which 33 were children under 15. In 13 rural 
districts, where the whole supply is in the hands of small 
retailers of raw milk, there were no deaths at all during the year from surgical tuberculosis. The highest death rate was in 
an urban area where the population lives under model 
conditions and practically all the milk supply is pasteurized." A further study of the relationship between milk and 
tuberculosis was made by Dr. MacDonald, Medical Officer to Dr. Barnardo's Homes in England. Dr. MacDonald reported 
that, among 750 children who were given pasteurized milk 
along with other food for a period of five years, 14 cases of 
tuberculosis developed. Another 750 boys were given raw 
milk for an equal period of time, with the other conditions, including the rest of the diet, the same as with the other 
group. During this time, only one case of tuberculosis 
developed, which represents a 1,400 per cent advantage for the unpasteurized group. It was also reported that chilblains 
were absent among the boys of this group, whereas they were quite common among those receiving pasteurized milk. G
ENERAL RAW FOOD EXPERIENCES  
   The effects of consuming heat-processed fruits, vegetables, 
nuts, honey, eggs, meat, and other foods are probably as 
pronounced, if not more so, as those of consuming 
pasteurized milk. The heat used in the pasteurization process ranges from 145 to 160 degrees F. for regular milk, and up to 
186 degrees F. for homogenized milk, which is a lower 
degree of heat than is used in treating many other foods. Nor 
does the application of heat extend for a longer period of time 
than is so applied in different cooking methods. Thirty minutes is the period of time in pasteurizing milk at 145 
degrees F., and homogenized milk is pasteurized by the flash 
method. The frequent losses of minerals into cooking water 
(then discarded ) in ve getable cooker y are perhaps even more damaging to the respective foods than pasteurization is to 
milk. So we may expect to find that the use of cooked foods of all 
kinds induce physical impairment, corresponding in 
accordance with quantity of intake, to those of pasteurized 
milk. Likewise, we may expect the use of raw foods of all kinds to give physical benefits, corresponding in accordance 
with quantity of intake, to those of raw milk. Examples of this 
in actual practice are found in non-institutional medical cases 
and in various human experiences not associated with direct 
medical supervision. They are also found in a number of scientific institutions and medical clinics and sanitariums 
where raw foods are used in the treatment of specific 
diseases. The non-institutional cases involving the exclusive use of 
raw foods are relatively few in number but important. Over a 
hundred years ago Sylvester Graham of America called 
attention to the advantages of raw foods, and he stressed the fact that, "the artificial process of cooking is decidedly and 
often exceedingly inimical, not only to the physiological 
interests of the alimentary organs, but also to the whole 
human system." The many thousands of followers of Graham 
in the eighteen-thirties and forties did subsist largely upon raw foods, and their complete freedom from cholera during 
the widespread cholera epidemics of that time is of peculiar 
historical interest. Since the days of Graham, the raw food 
diet from time to time has found enthusiastic advocates in the 
persons of Thomas, Drews, Christian, Estes, Richter, Gibbon, and others, who arrived at the same conclusions through 
empirical observation that we now do through scientific 
analysis. At one time (1900) there were estimated to be three thousand people in Chicago living upon the raw food regime, 
and during a later period a special cafeteria operated in Los Angeles which served only foods in the uncooked state. Many years ago Prof. Jaffra, of the University of Southern 
California, made a study of a number of families, who, for 
religious, ethical, and scientific reasons, subsisted almost 
entirely upon raw fruits and raw nuts. Prof. Jaffra found these people to be in excellent health, with unusual freedom from 
colds and other ailments. Both children and adults were 
below average in weight, and in addition the children were 
below average in height. This was attributed by Prof. Jaffra to 
the limitation of food types consumed, in particular to the complete lack of all animal food products. Subsequent 
observations of families living upon raw foods have indicated 
much the same. Many have reported a rapid improvement in 
health after ado
pting the raw diet , with the remed y of severe and long-standing diseases. Height and weight of children, as 
well as the dental condition, have appeared to depend upon 
the number of food types being consumed; when these have 
been adequate, favorable results in every particular have been 
the common rule. A raw food experience of worthy note is that of the 
scientist, Dr. Ferd L. Stone, who conducted research into the 
mysteries of anabolism in his strange laboratory near the 
Scottish village of Wick on the North Sea. Dr. Stone stated 
that "biological constructive metabolism changes by which 
staple food becomes complex living material in a cell" are ended, with rapid nutritive losses, when the flesh of animals 
is exposed to oxygen through cooking and storage. He 
believed that man's health would improve if he consumed 
only flesh from animals instantly after their slaughter. Using 
his own body for experimental purposes, Dr. Stone lived exclusively upon the raw flesh of animals for over 25 years to 
determine its effects upon his own constitution. In his 
laboratory he obtained his flesh from live goats, sheep, dogs, 
lion cubs, and other animals which were clamped to cutting 
blocks. Moving later to a jungle area of Kenya province in Africa, he subsisted upon the raw flesh of lions, giant hogs, 
and other wild animals which abounded in this region. At one 
time he visited Nairobi for a medical examination, and some 
ten years later he appeared in Voi to check up on his weight 
and general physical condition, where he was found to be a "fine physical specimen in spite of his advanced years." Dr. 
Robert Gunther, the examining physician, declared: "The 
remarkable thing about Dr. Stone is that, although he is now approaching 70, he has the youthful and robust health of a 
chap of 25 or 30." Dr. Stone's unique experiment came to an 
end in 1943, when he was fatally wounded by wild animals 
during a hunting expedition. Another instance involving the 
exclusive use of raw foods over a long period of time is seen in that of an African boy who subsisted for 13 years in wild 
nature upon raw foods, and then lived 6 years in civilization 
"on raw vegetables and fruits, raw fish and eggs, and such 
flies and bugs as he catches and eats alive." The press report 
of December 7, 1930, described the individual, then a young man, as "tremendously powerful" being capable of 
undergoing great physical exertion over long periods of time 
"without showing the slightest signs of fatigue." Another such 
case reported March 3, 1935, involved a girl found in a 
remote region of the Carpathian mountains of Europe, where 
she had subsisted for several years upon flowers, plants, 
grass, and other raw foods which were available. Upon 
capture, she was said to exhibit "superhuman strength" as 
may well have been required to sustain her difficult existence. Similar cases have been re
ported in past years, one as recently as 1950, in which children were forced to subsist 
upon raw foods in wild nature, and such observations as have 
been made in these instances revealed superior physical 
condition of the children involved, with the strength and 
endurance above average. THERAPEUTIC PROPERTIES OF RAW FOOD 
   Individual raw food histories are important, but even more 
so is the applied clinical work in the field of science. Here also we find strong evidence of the value of raw foods. In America this was noted as early as August of 1907, when an 
announcement was made by the New York Post Graduate 
Hospital that a cure for long-standing and obstinate cases of consumption was found in certain raw foods. Under the 
supervision of Dr. John F. Russell, eleven patients were given 
four ounces of raw vegetable juices each day in addition to 
their regular meals. The juices were extracted from such 
vegetables as potato, rhubarb, summer squash, beet, turnip, cabbage, celery, carrot, parsnip, radishes, string beans, and 
peas. Later fifty additional patients were placed on the same 
dietary regime. Within seven months the eleven patients were 
discharged as fit subjects for a life insurance risk, and the 
fifty patients who started later were described as well on the 
road to recovery. At a later period, in California, raw vegetable juices were 
again used in the treatment of tuberculosis. In this instance, 
Dr. H. E. Kirshner was placed in charge of 200 tuberculosis 
patients for the county of Los Angeles at the Olive View 
Sanatorium. Some of the patients had spent as long as nine 
years on their backs with very little progress towards recovery. The diet was composed largely of spaghetti, 
macaroni, and other cooked foods . Dr. Kirshner added a glass 
of "green drink" consisting of the raw juices of alfalfa, spinach, and parsley, to the diet of each of these patients 
every day. Results were highly favorable, and the course of 
the patients was changed to recovery. Some of the patients 
who had been considered hopeless were able to get out of bed 
within six to eight months. In Dr. Kirshner's private practice, raw carrot juice, in addition to the green juice mixture, was 
included in the diet of tubercular patients, which brought about more rapid recovery than did the green juice alone. Dr. Kirshner has also reported that other chronic ailments 
can be treated very successfully with raw vegetable juices, 
taken in some cases in amounts exceeding two quarts per day. He has cited recoveries from heart disease, prostrate gland disease
, cancer , neuritis , arthritis , and hemorrhoids throu gh the use of raw juices. In one diabetic case, remarkable 
improvement was noted within the first 21 days of treatment, 
and the insulin dosage was reduced from 15 to 5 units per 
day. The most remarkable case history cited by Dr. Kirshner, however, was that of a severe case of splenic leukemia. The 
patient in this instance was given raw carrot juice—small 
quantities at first, with gradual increases to very large 
quantities—and her weight increased from 65 to 135 lbs. Recovery was complete within 18 months, and at no later 
time was there any recurrence of the disease. The famous cancer specialist, Dr. Max Gerson, has 
employed a diet containing large amounts of raw vegetable 
juices as part of his treatment for cancer. Some of Dr. 
Gerson's patients are given as much as 16 glasses of raw juice 
each day, but most of them are given somewhat smaller 
amounts, including daily doses of 4 glasses of carrot and apple juice, 4 glasses of green leaf juice, 2 to 3 glasses of 
calf's liver juice, and 1  glass of orange juice. About 75 per 
cent of Dr. Gerson's cancer diet, including all juices, is 
uncooked; the balance consists of vegetable broths and other 
foods which are cooked by the least destructive methods. Dr. Gerson has reported gratifying results in about 50 per cent of 
his cancer cases, with many complete recoveries. Indeed, Dr. 
Gerson's experience in treating cancer at the Gotham Hospital 
in New York was so successful that he was called upon to 
testify before a subcommittee in the U. S. Senate in 1946. In Canada, Dr. Gerson's counterpart may be found in the person 
of Dr. J. R. Davidson, formerly of the University of Toronto, 
who has also reported curing a number of cancer patients on diets which consisted of raw foods and foods subjected to a 
minimum of cooking. Among other foods, Dr. Davidson 
prescribes rare meats, raw milk, raw vegetables, and raw 
vegetable juices made from ca rrots, celery, and lettuce. In Great Britain, physicians have been equally successful in 
utilizing freshly-extracted raw juices for therapeutic purposes. The Ministry of Health and Public Health Service Laboratory has issued a report pointing out the value of using the juices 
of cabbage, kale, parsley, and other uncooked vegetables in 
the treatment of a wide variety of diseased conditions. The 
report states: "Juices are valuable in relief of hypertension, 
cardiovascular and kidney diseases and obesity. Good results have also been obtained in rheumatic, degenerative and toxic 
states. Juices have an all-around protective action. Good 
results can be obtained in treatment of peptic ulceration, also 
in treatment of chronic diarrhea, colitis and toxemia of gastro and intestinal origin." The dental scientist
, Dr. Harold F. Hawkins , has re ported that correct dietary control, with at least half of all foods used 
in their raw state, is of much value in treating the symptoms 
of pyorrhea, including infection of the alveolar bone which 
supports the teeth and gums. According to Dr. Hawkins, in caring for the pyorrhea patient, it is "essential to work out a 
plan of eating that will include food that can be eaten raw 
such as raw milk, raw eggs, oysters on the half shell, raw 
vegetable salads and raw fruit." Dr. Hawkins states that when 
an adequate dietary is followed, "the gum tone usually shows a definite improvement in 60 or 90 days, and the X-rays show 
an improvement in bone density in about a year." During the years 1929, 1930, and 1931, Dr. Milton T. 
Hanke, working through the facilities provided by the 
University of Chicago and the Chicago Dental Research 
Club, studied hundreds of school children in the city of 
Mooseheart, Illinois, to determine the effects of adding the uncooked juices of citrus fruits to a conventional diet. During 
the first year the children were studied as controls; the second 
year was the test period, and the third the recheck period. Approximately 16 ounces of freshly extracted raw orange 
juice, plus the raw juice of one lemon, was added to the diet 
of each of 341 children on each day of the test period. This 
brought about a sharp increase in growth rate over the control 
period, as well as a 50 per cent reduction in the incidence of 
dental caries and the almost complete disappearance of 
gingivitis. During the recheck period, when the quantity of 
juice was reduced to three ounces a day, the accelerated 
growth was maintained, though dental decay again increased and most of the gingivitis reappeared. Other fruits and juices also have therapeutic qualities. The 
"grape cure" is well known in parts of Europe and has found extensive employment in the sanitariums and resorts of 
Merano, Italy, parts of France, and southern Germany. The 
patients of these institutions are fed almost exclusively upon 
raw grapes for four to six weeks at a time, starting with about 
a pound a day and gradually increasing the amount to five to eight pounds a day. Johanna Brandt reported a number of 
cures from cancer through the employment of the raw grape 
diet, and others have used it successfully in the treatment of 
constipation, rheumatism, catarrh, gallstones, exzema, 
jaundice, malaria, hemorrhages, and other ailments. Grape 
cures are even recommended in certain mental disturbances 
and in weakened conditions of the entire muscular system, including the heart. Raw cabbage juice has been used with remarkable success 
in treating ulcers. Dr. Garnett Ch aney at Stanford University 
treated 63 ulcer 
patients with one quart of raw cabba ge juice per day, and 60 of these showed pronounced healing. In most 
cases, the pain disappeared within a few days and recovery 
was complete within three weeks or less. Six patients with 
"huge" ulcers required 56 days of treatment. The three patients who failed to respond had dense scar tissue in the 
stomach and liver damage before treatment started. Dr. 
Chaney's experience was almost  duplicated by Dr. William 
Shive and his colleagues at the University of Texas. Dr. Shive 
found that raw cabbage juice—as well as the juices of some other vegetables—tends to prevent ulcers and to cure them. He studied 100 cases in which the ulcerous condition was so 
severe that the use of the bland diet and anti-ulcer drugs had 
failed. But the drinking of one quart of fresh, raw cabbage 
juice per day by these patients brought about marked 
beneficial results. The use of raw cabbage juice in amounts 
less than one quart per day promotes less rapid recovery than 
does the full quota but it is of definite value, and even a glass 
of juice per day tends to reduce or eliminate the pain in some 
cases. The raw cabbage juice is also an important aid to normal elimination and it improves the general health of the 
ulcer patient as well as promoting recovery of his primary affliction. The "scraped apple" diet is an old German folk remedy for 
both diarrhea and constipation. Modern scientists have 
employed raw apple in the treatment of these same conditions 
with very good effects. T. L. Birnberg treated diarrhea in children with raw, grated apple and obtained completely 
successful results in 88 per cent of all cases. He noted relief 
from abdominal pain achieved almost immediately, normal stools achieved in 24 hours, reduction of fever within 48 
hours, and disappearance of mucus in 60 hours. The 
beneficial effects of raw apple in these cases are attributed to 
the presence of "hydrophilic colloids" in the food which absorb excessive water and furnish bulk to control peristalsis. Of particular interest is the therapeutic value of raw honey. This food has long been known as a "folk medicine" for hay fever and asthma, and recent experimental studies conducted 
at the William Beaumond General Hospital in El Paso, Texas 
have shown that raw honey containing the pollen of the 
offending grasses or weeds builds up a natural resistance to 
these agents in the body, thereby offering relief to the hay fever victims. Studies made by P. E. Weesen of the 
Frauenfelder Sanitarium of Europe showed that patients given 
raw honey exceeded all others both in strength and healthy 
appearance. Dr. Paula Emrich tested 100 children, and found 
that those given raw honey achieved a 12 per cent increase in hemoglobin content of their blood over the others. Dr. 
Rolleder 
gave a smaller quantit y of raw hone y to 58 children of an Austrian orphanage and noted a hemoglobin increase of 
8½ per cent. Dr. Schacht of Wiesbaden claimed to have cured 
many supposedly hopeless cases of gastric and intestinal 
ulcers with raw honey, and the celebrated Father Sebastian Kneipp remarked that "smaller ulcers in the stomach are 
quickly contracted, broken and healed by it." Surprisingly, 
raw honey has even been given to treat diabetes. Dr. A. Y. 
Davidov of Russia noted that it tended to prevent acetonemia, 
and in spite of its high sugar content, its use was associated with the actual reduction of sugar in the urine. The American 
physicians, Dr. L. R. Emerick of Eaton, Ohio, and the late Dr. 
R. J. Goss of Middlebury, Vermont, have treated hundreds of 
diabetic patients with raw honey, achieving remarkable 
success and vast improvement in the weight, strength, and 
appearance of many patients. The value of raw liver in treating pernicious anemia is now 
well known. As early as 1926 Drs. Murphy and Minot were 
curing severe cases of this disease with raw liver, and they 
claimed there was some unidentified factor in the food which 
stimulated the growth of red corpuscles. At first this was 
called the "red blood vitamin." It is now known that there are two such factors, folic acid and vitamin B
12, both of which 
are destroyed by heat. Thus, whereas well-cooked liver is 
practically useless in these cases, raw liver brings about 
consistent and rapid recovery. For perhaps the same reason 
raw liver, given to weak and undersized children, has been reported to increase vigor and strength and improve the rate 
of growth. Other raw meat products are also of unquestioned 
therapeutic importance. When tuberculosis was still a 
common disease in this country, frail and consumptive people would be seen going to slaughterhouses to obtain draughts of 
fresh blood, which were believed to be of great value in such 
cases. In countries where tuberculosis remains prevalent, this 
practice is still followed, with reportedly good results. On a 
clinical basis the celebrated French physiologist, Prof. Charles Richet, was among the first to use raw beef juice in 
the treatment of tuberculosis, and he reported excellent results 
in this practice. More recently other European physicians are 
following this same method, and they apply the term, 
"zomotherapy" to designate treatment of disease with raw meat or raw meat-juice. They claim success with 
zomotherapy in treating many conditions, including anemia, 
neurasthenia, debility, convalescence, and latent, incipient, or 
active tuberculosis. Few raw foods have been as highly recommended as 
sunflower seeds
, squash seeds , pumpkin seeds , and watermelon seeds in the treatment of disease. Several years 
ago, J. I. Rodale noticed that sunflower seeds, when used in 
their raw state, effected a remarkable cure for some cases of 
bleeding gums. After his report on this subject was published, new evidence accumulated which indicated that raw 
sunflower seeds were also useful in treating gum sores, 
dermatitis, rheumatism, rheumatic fever, arthritis, and kidney 
disease. The teeth were said to improve under the sunflower 
seed treatment, as was the condition of the eyes. Raw squash and pumpkin seeds have been recommended as worm 
expellents. An infusion made by soaking dried watermelon 
seeds in water was an old Indian folk treatment for kidney 
and bladder infections, and many in modern life have also 
testified as to the efficiency of this treatment. The watermelon seeds may also be eaten in their fresh state with 
good results. While much of the evidence in favor of these 
uncooked seed foods is in the form of testimonials rather than 
clinical data, it is too extensive to be ignored. Whether we 
consider the seeds as effective "folk medicine" or just good 
food, they are doubtless of much value in modern nutrition. Raw foods have even been used to improve the intelligence 
quotients and mental attitudes of backward children. In 
Germany, Dr. Lottner reported an experiment in which 33 
children, having low intelligent quotients and attending a 
school for backward children, were given a raw breakfast 
each morning. This was in the form of "muesli" an uncooked porridge made from oat flakes, milk, fruits, nuts, and honey. The children given the raw breakfasts rapidly improved over 
all the others. They did better work in dictation, arithmetic, letter-cancelling, and drawing completion tests. They were 
also less restless, did not become tired as rapidly as before, 
and showed better concentration in accomplishing their daily 
work. C
LINICAL APPLICATION OF THE RAW FOOD DIET 
   If the simple addition of certain raw foods to a normal diet 
produces such startling changes in human health, it may be 
expected that a diet composed entirely, or nearly so, of raw foods would be much more beneficial and achieve more rapid 
and far-reaching results. This has been shown to be true at the 
Pottenger Sanitarium in California, where a large variety of 
raw foods has been employed for therapuetic purposes. Dr. Pottenger writes that "the highest grade of raw milk, 
raw meat, raw vegetables, and fruit products obtainable" are 
used in the clinical work. He points out that "we have been able to im
prove the physiolo gic res ponse of children who have previously been developing in a deficient manner" 
similar to the experimental animals which were fed upon 
heat-processed foods. Even defective facial growth has been 
improved, and Pottenger states that "when additional growth stimulation is applied to certain deficient children at the right 
time, before they have attained facial growth, material 
changes in the contour of the face can be brought about 
without the application of surgical appliances." In Europe a diet composed primarily of raw foods was 
employed in the treatment of dis ease as early as the latter part 
of the nineteenth century. At that time the "Jungborn" a health resort located in the Hartz mountain region between 
Isenburg and Hartzburg of Germany, was opened. The 
director of this institution was Adolph Just, a philosopher and 
naturalist, who concluded from his observations of wild and 
domestic animal life that only raw foods were capable of building the health, strength, and vigor that are normal in 
nature. At his resort, Mr. Just provided sun and air baths, 
special water baths, and earth compresses as treatment in 
addition to raw foods. The diet consisted in the main of fruits, berries, nuts, and milk in the uncooked state. In 1896, Mr. Just issued a number of case history records 
illustrating the results of his raw food and natural treatment therapy. Among the diseases reported cured or benefited were 
inflammatory rheumatism, consumption of the spinal cord, 
tuberculosis of the bones, dropsy, incipient dropsy, fistula of 
the rectum, cancer, nervous sp asms, deafness, and various 
digestive ailments and sexual disorders. Recoveries were often rapid as well as complete. Recovery from severe 
nervous disorders was achieved in ten weeks, from deafness 
in eight weeks, from inflammatory rheumatism in nine days, and from incipient dropsy in less than a week. Great 
improvement in cases of different forms of consumption was 
noted during the first two weeks of treatment. In almost all 
cases treated at the "Jungborn" some benefit was reported, 
and the general success was attributed largely to the use of 
raw foods. During the year, 1897, another great raw food institution 
was opened in Europe, this being the famous Bircher-Benner 
clinic and sanitarium in Zurich, Switzerland, which continues 
operation in the present day. Here extensive use has been 
made of raw foods, and some patients have been placed on an 
exclusive raw diet for a limited period of time when this was deemed necessary. The late founder of the institution, Dr. 
Bircher-Benner, stated that "raw vegetable food is the most 
potent healing factor that exists" which is able "to bring 
healin
g to ver y man y widel y spread disorders of health and serious diseases, in quite astonishing fashion, where all other 
curative measures have failed." He called raw food "sunlight 
food" and referred to his delicious preparations of fruits, 
vegetables, nuts, honey, milk, and other foods, all in their raw state, as "sunlight dishes." The success of this sanitarium has 
been so phenomenal that it has attracted patients from all over 
the world. It is best known for its treatment of digestive 
diseases. So astonishing was the recovery, on a strictly raw 
diet, of one supposedly incurable patient suffering from the Herter-Heubner disease that it attracted the attention of the 
children's hospital in Zurich, which in turn introduced a raw 
diet for its coeliac patients. The medical director of the 
hospital at the time published a monograph giving an account of the "staggering success" thus achieved. Today Dr. Ralph E. Bircher carries on the important work 
of his father at the clinic and sanitarium, with equally satisfactory results. He descri bes raw food in relation to "the 
five zones of its influence." In the first zone the effects are 
noticeable within a few days, with the "return of appetite, 
rapid fading of unnatural thirst" and "much better digestion." In the second zone, embracing weeks of time, the circulatory system responds to the curative effects of raw food. The third 
zone "needs months to become effective" though some 
improvement may be noticed almost immediately. It covers 
the endocrine glands and metabolism. The fourth zone, 
embracing the capillary system and secondary effects on all parts of the organism, is repor ted by Dr. Bircher to require 
one to three years, sometimes le ss, "to show the effects of its 
domain." The entire four-fold action, according to Dr. Bircher, "generally brings about a complete change in 
obstinate cases of many chronic conditions such as stomatitis 
and ulcers, sprue, amoebic dysentery, lambliosis and malaria, 
kidney troubles, jaundice, eczemas and urticaria, headaches, 
and schizophrenias, also in cases of varicose, thrombophlebitis and many other conditions." The fifth zone 
applies to the constitution itself, from which our diseases and 
infections originate. It means a fundamental change in the 
physiological efficiency of the entire body, with new vitality and vigorous health. At the First Medical Clinic of the University of Vienna, two 
scientists, Eppinger and Kaunitz, tested the Bircher-Benner raw food diet as a means of improving the interchange of 
energies and substances between the ends of the blood vessels 
(capillaries) and the tissue cells of the body. Under normal 
conditions of life, the blood gives up its nutritive substances, 
and the cells give up their waste substances in this interchange through two fine membranes and a narrow 
dividin
g interstice. Often , however , the cells lose a part of their "selective capacity" because of salt penetrating the cell 
wall, distortion and spasms of the capillaries, a sticky coating 
of blood globules, waste products being scattered around the 
cells, and reduction of the chemical, physical, and electrical tensions which promote the nutritive interchange. When this 
happens, cells cannot rejuvenate fast enough; bacteria tend to 
multiply too rapidly, and the general cause of many clinical 
symptoms of disease is in existence. Eppinger and Kaunitz 
studied this condition and tried every possible means of restoring normal selective power in the cells once this had 
been lost. Only one measure was found to be successful. This 
was the application of an exclusive raw food diet "exactly 
according to the prescriptions of Dr. Bircher-Benner." Under 
the influence of this diet, the life-giving tensions between capillaries and cells grew and the capillaries were slowly 
restored to a normal, vigorous condition. In Denmark an exclusive raw diet consisting of fruits, 
vegetables, nuts, cornmeal, sprouted grains and legumes, 
honey, and milk is given for all patients who visit the 
"Humlegaarden" a sanitarium located near Humlebek. Dr. 
Kristine Nolfi, medical director of this sanitarium, was formerly associated in medicine and surgery with the 
Communal Hospital in Copenhagen and also with the State 
Hospital in Pediatrics.
TheElixirofLifebyArnoldDeVries.txt
Summarize the following text section accurately and concisely. Maintain specific details and numerical information, and use anti-repetition mechanisms:

        Some great 
Danes have such weak hindquarters they can hardly stand up, 
while the Boston terrier has such narrow hips that normal 
birth is often impossible. The dogs are also developing 
human-like neuroses and cease to be dependable. Shepherds are easily upset and often become fear biters. The great Dane 
was bred to hunt wild boars, but modern specimens 
frequently quiver at the approach of a poodle. The cocker 
spaniel is losing its reputation for being alert, friendly, and 
dependable, and is now described as a shy neurotic. Poor behavior is associated with low resistance to physical 
diseases, and indeed the modern dog is in need of the care of 
the veterinarian as frequently as man needs the care of his 
physician. Many dogs die young, and those that do reach an 
advanced state of life are affected by senility in its most 
advanced forms. The sad degeneration of our dogs is usually ascribed to 
selective breeding practices, which build up undesirable 
strains, or to careless breeding practices, which are not 
selective enough. While selective breeding can bring out gradual physical deformation in dogs, as well as other 
animals, it is extremely doubtful that this is responsible for 
most signs of degeneration seen in the canine world. The fact 
is that all types of experimental animals in laboratory work 
suffer from basically the same physical and neurological defects as do dogs when they are placed upon a diet of heat-
processed foods. The modern dog is usually fed upon cooked 
table-scraps or specialized canned pet foods and dog biscuits, 
all of which have been thoroughly heat-processed. The stray 
mongrel, living upon hand-cuts and garbage, actually has a better chance to secure ade quate nourishment than does the 
finest and most expensive show-dog. All evidence points to 
the fact that the degeneration seen in the modern canine 
world is due, in great measure, to the almost exclusive use of heat-processed foods in feeding practices. Physical deterioration in domestic cats usually manifests 
itself in the form of abnormal bone development, impaired 
reproductive efficiency, together with bronchitis, distemper, 
and other diseases. The cats are so under-developed in the area of the head and neck that few people even know what a 
perfectly healthy raw meat-fed cat looks like. The British lay-
scientist, Anthony Ludovici, in making observations of 
ordinary house cats, quite accidentally discovered that raw 
foods were essential in providing rapid and painless parturition. When he fed the animals exclusively raw meat, 
the mother cats actually seemed to enjoy the process of birth 
and would purr as the kittens were being born. The cats 
which consumed cooked meat and other heat-processed foods 
had painful parturition in all cases. They groaned and appeared to undergo great pain throughout the entire period 
of labor. Such observations remind us of controlled 
laboratory experiments with cats. Certainly this animal is no 
more able to attain good health on a heat-processed diet in the home than it is in the laboratory. F
ARM ANIMALS  
   Domestic farm animals, including cattle, horses, swine, and 
poultry, have at various times been fed cooked foodstuffs, with a noticeable deterioration in physical condition. Reproductive efficiency is severely impaired in these cases. After his observations of cats, Ludovici made a study of the 
feeding habits of sheep, cows, and horses. He found that these 
animals reproduced without apparent pain or difficulty when they lived upon fresh green feeds during gestation. But when 
cows and mares were given heat-processed cottonseed cake 
and other artificial winter foods during gestation, labor was 
often difficult and attended by death of the young. Present farm practices involve feeding animals mainly or 
entirely upon raw foods. The dietary balance is established on 
the basis of flesh, milk, and egg production rather than health, 
and an excess of grains is often given to the exclusion of 
other important dietary essentials. The inclusion of purified 
nutrients with commercial feeds, the lack of fresh, green foods for some animals, together with extensive vaccination 
and other medical procedures, tend to produce adverse 
reactions in animal health in many instances. As a rule, 
however, the liberal use of raw foods tends to offset, to some 
degree, these factors, and farm animals as a whole are less affected by disease than are humans. According to Furnas, in 
reference to domestic breeds, "it takes at least a dozen 
average animals to have as much ill-health as a single 
human. " The animals usuall
y live several times as lon g as the period of growth. If they were as  ill as man, we would need 
more than 150,000 veterinarians in the United States to take 
care of them. HEALTH IN WILD NATURE  
   Within all branches of the wild animal kingdom, the 
exclusive use of raw foods is the norm of existence. Accordingly, a study of wild animal life might be expected to reveal the effects of a raw food diet. While many of the features of wild animal health are doubtless directly attributable to nutritive habits, this is not true in all cases. There are often adverse factors in nature which are largely or 
entirely absent in civilization. Thus, while the wild animal is receiving excellent nutrition when food is available, it is 
starving when food is not available. When the animal is 
thirsty, it must drink from sewage-polluted water if no other 
source of water exists. If the animal lives in an area which has 
been subjected to treatment with insecticide sprays, much of its food supply may be poisoned. If ticks carrying tulmaria 
and other transmissible diseases are active, no means of 
defense are available. When injury from predators or 
accidents occurs, no special care of the animal is possible. When heavy snow and severe cold strike, there is no 
protection against excessive exposure. In consideration of all of these facts, it would be far too 
much to expect to find a condition of perfect health existing 
throughout wild nature. The wonder is not that wild animals 
are subject to some disease; the wonder is that they are able 
to survive at all. The fact that they do survive and also 
maintain a high level of physical excellence in many respects is important to us. Certainly much of the good health that 
does exist in wild nature may be attributed to the use of raw 
foods, and if good nutrition during times of food availability did not exist, it is doubtful that the animal could be carried 
through many periods of intense stress, exposure, and food 
scarcity. The use of raw food in nature gives health and vigor 
to all biological life. If only cooked foods were available, it is 
certain that life could not exist on its present scale, and the 
extinction of many species would be probable. I
NFECTIONS  
   Biologists have often reported the existence of infectious 
diseases in wild animals. It cannot be said that such diseases 
are especially common, but they do occur. The reasons 
behind the e pizootics which occasionall y spread throu gh animals of a particular area are not as yet fully understood. It 
is known that most wild animals carry ticks which can 
produce disease. When a particular species has multiplied 
beyond the normal carrying capacity of the land, and sufficient food is no longer available, the ticks multiply in 
number and their hosts may succumb to disease. Careful 
studies of wild animal life have shown that cyclic reductions 
in the numbers of certain species occur after a peak in 
numbers has been reached, which exceeds the toleration point of range capacity. The causes of disease under such 
conditions are not ascribed to malnutrition, although they can 
be due in part to undernutrition, due to insufficient quantity of 
food. Parasites are abundant in wild nature, but they seldom 
seriously affect their host and their presence is of little 
importance. In nature a live-and-let-live compromise—a mutual modus vivendi— has been established between 
parasites and animals, and the presence of thousands of 
parasites does not necessarily produce disease or cause death. Most wild grouse, for instance, harbor thousands of minute 
threadworms, but this has no noticeable ill-effects upon the health and vigor of the bird. It is only when the normal 
conditions of animal life are altered, usually by human 
interference, that parasites will gain the upper hand and 
enfeeble their hosts. Continuous bad weather, a lack of food, 
or close inbreeding within a stock may also tend to lower animal vigor and allow parasites to multiply enormously and 
bring about fatal results. Fortunately, such conditions are not 
sufficiently frequent or severe to produce a significant 
amount of disease in wild animal life. W
ILD ANIMAL DENTITION  
   The real superiority of wild animal health—and this may be 
attributed very largely to the use of uncooked food—is shown 
by the almost complete absence of dental decay, and the very 
low rate of parodontal disease, in all animals living under 
natural conditions. The most complete study of wild animal 
dentition ever undertaken was that of the British scientist, Sir Frank Colyer. A total of 18,365 wild animal skulls were 
examined, covering all major groups of mammals. The 
percentage of skulls showing traces of decay was less than 
one-fifth of one per cent in all groups except the primates, 
and in the latter the percentage was only 1. 4 per cent. There was also remarkable freedom from infection in teeth which 
had been injured in battle or accident. Even in the case of 
severe injury, when teeth had been split through the pulp, 
healin
g usuall y took place without su ppuration. Parodontal disease, involving localized bone destruction in the tissues 
surrounding the teeth, was enti rely absent in some animal 
groups and extremely rare in others. Hypoplasia, a condition 
involving pitting of the teeth, was seldom noted in wild animal skulls, and was of a mild type in the few discovered 
cases. Likewise, abnormal positions of teeth were noted in 
wild animals, but only in a small percentage of cases and 
involving slight irregularities of the dental arch. Colyer also studied the skulls of large numbers of captive 
animals, and he found the presence of much dental decay, 
parodontal disease, hypoplasia, and variation in tooth position in many of the specimens. The great contrast between the 
near-perfect condition of wild animal dentition and the many 
defects of captive animal dentition was always apparent. Parodontal disease was the most severe affection of the 
captive animals. Colyer stated that "The disease is caused by an alteration in the character of the diet of the animal, either 
of a physical or chemical nature—in other words, by a 
departure from natural diet and conditions. " Other dental 
defects in captive animals were also attributed to the feeding 
of artificial foodstuffs which would not be consumed in wild nature. Colyer's important research is strong evidence for the 
value of raw foods in maintaining excellent dentition with high immunity to all forms of oral pathology. Superior wild animal health is also manifested in other 
ways. Sexual pathology is considered extremely rare in 
nature. Degenerative diseases doubtless exist, but they are not 
common. Dr. Herbert Fox, the famous veterinarian of the Philadelphia Zoological Garden, has made the most extensive 
of all studies on the health of wild animals. He reports finding 
less disease in recently captured wild animals than in those which are reared under zoological conditions. Concerning 
neoplasms, Dr. Fox states that "there is an impression of their 
extreme scarcity among wild animals. " Dr. Fox found 
arthritis in wild specimens but only in an extremely small 
percentage of cases. Parasites were common, but they did not appear to lower animal vigor or act as an important cause of 
disease. S
ENILITY  
   As many wild animals are victims of predation, accidents, 
deep snows, sub-zero cold, etc. , it cannot be said that their 
average duration of life is especially long. Yet some wild 
creatures doubtless do reach the natural termination of their 
existence, and this is accomplished with fewer signs of aging than are seen in civilized man. The biolo
gist, Sir J. Arthur Thompson, has often referred to the healthfulness of nature as 
being manifested by the absence of senility and the rarity of 
more than mild senescence. He states that man has "a 
monopoly of senility" and in wild nature "there may be indications of senescence or normal aging, but there is no 
senility. " It is difficult to tell the age of some mature animals 
without examining the teeth for wear. After maturity is 
reached, the aging process is very slow, and all animals look 
very much alike. A decrepit animal is so rare that few naturalists, hunters, or trappers ever see one. As Thompson so 
well points out: "Nature has much more to teach man than he 
has yet learned, and it would be well, indeed, if man could 
come closer to wild nature's standard of positive health and prolonged youthful-ness. " H
EALTH OF THE PRIMATES  
   In the animal world, the primates are man's closest relative 
from the standpoint of comparative anatomy and physiology. Their excellent example of health and longevity while living 
on raw foods in their natural habitat is of special importance 
to us. According to the naturalist, Barnes, the gorillas live in 
nature a "life free from molestation, famine, or disease, also 
judging by the worn teeth of one animal I secured, live in my 
opinion, to much greater age than man. " On the authority of 
the primitive Dyaks of Borneo, who are in the best position to 
know, the orangutan lives in nature fully 40 to 50 years 
longer than man, and it is not seen to suffer from disease 
during this period. Chimpanzees, gibbons, and baboons have a shorter life span, though they live far longer in the wild 
state than they do in captivity, and they are quite free from 
the symptoms of senility. Indeed, explorers and hunters in Africa almost never report seeing a senile primate. The 
gorilla has been seen to lose a part of pigmentation of hair in 
advanced years—the hair on the back and shoulders assumes 
a silver shade—though this is indication of normal senescence rather than the pathology of senility. W
HY ANIMALS ARE HEALTHY  
   Philosophers of the past have referred to the health and 
vigor of the wild and savage life, but, like Rousseau, they mistakingly drew the assumption that all factors of nature are 
responsible for the superb animal health. It has been thought 
that, to duplicate the health of the wild animal, we must 
duplicate in every respect its living habits. This necessarily  
  leads to a "back to nature" philosophy, opposing civilization 
as such, which modern man does not accept. Animal health in nature is due to a number of different 
factors. Pure air, adequate exercise, and rest, sufficient 
exposure to sunlight, consumption of unsprayed foods from 
fertile soils—all these are compatible with a high level of vigor and strength in animal life. They are insufficient in 
themselves, however, to sustain animal health. Only when 
combined with fully adequate nutrition, including the 
consumption of raw foods, are they associated with freedom from pathology. Some have attributed the deterioration of modern man to 
the fear and nervous tension in civilization. In wild nature these are thought to be absent, allowing the animals to live 
thereby in good health. Actually, there is more reason for fear 
and nervous tension on the part of the wild animal than there 
is with either domestic animal s or civilized man. Carnivora, 
accidents, and food scarcity represent enemies to which the captive or domestic animal need give little thought. Wild 
nature is a constant battle for survival, a fact apparent to 
every biologist, and this precludes any possible psychological 
advantage which wild animal life would have over civilized 
man. It compensates at least in part for the restraints placed 
upon animal life in captivity and under domestication. The health and vigor in wild nature is, judging from the 
evidence at hand, due in the main to the consumption of 
completely natural foods. The exclusive raw food diet is the 
norm of all wildlife. When man's interference does not place 
into existence compensatory factors, it is associated with a 
relatively high level of physical excellence. When an animal is placed in captivity or domestication, with the continued use 
of raw foods, it continues to maintain this physical excellence 
in spite of limited compensatory factors as may be present. If the animal is given heat-processed foods, it fails to maintain 
its normal forms of immunity, and often fails to survive, even 
though all other factors—exercise, rest, sunshine, pure air, 
freedom, etc. —are most favorable. It is apparent that food exerts an important biological 
influence upon animal life in general. Captive animals, 
domestic animals, and farm animals fail to maintain a high immunity to disease, and their life span is materially 
shortened, when cooked foods are consumed in large 
amounts. Given raw foods, the respective animals live in 
good health, retain strength and vitality throughout life, and 
attain a normal life span. Wild animals, living exclusively u
pon raw foods, thus exem plify the o ptimum physical condition of the animal world. Their comparative freedom 
from dental decay, parodontal disease, and sexual pathology, 
as well as other degenerative processes, and even senility, is 
the biological norm of all life in a state of nature. The existence of this fact is perh aps the most important reality 
which nutrition and medicine have come to face. 6        
RAW FOOD IN HUMAN 
EXPERIENCE  
RECOGNIZING the important chemical and physical changes 
which heat produces in foods, as well as the close relationship existing between animal health and nutrition, the question 
arises: Can the results of animal experience be successfully 
applied to humans. Upon this question hinges the basic importance of the entire matter of food cookery. If the 
application is not possible, all of the experiments and 
observations that have been made on this entire subject will 
seem of little importance to us. If it is possible, food will be 
seen to be the most important single factor in determining the state of human health. It will offer hope to the human race 
and optimism to a philosophy of medicine which up to now 
has been groping in the dark in a desperate effort to control 
human disease and physical degeneration. Nutritionists and biologists believe that the greater part of 
animal experience in the use of foods can be applied to 
humans. They point out that man is governed by the same basic biological and physiological laws that exist throughout 
the animal kingdom. Man is listed as the animal species, 
Homo sapiens, and as such he is a part of the animal 
kingdom. Whether or not he is placed on a different mental or 
spiritual level than other forms of animal life, no scientist 
would attempt to place him on a different physical level. When experimental animals are given a diet similar to that 
of various human racial groups, their physical condition and 
rate of disease often corresponds almost exactly with that of 
humans using the same foods. This was best demonstrated by Sir Robert McCarrison in India. This scientist placed groups 
of white rats on diets which corresponded to those of racial 
groups in India and other parts of the world. He found that 
rats given the diets of the relatively healthy people of India—
Hunzas, Sikhs, and Pathans—attained the same good health the people attained. Those fed the diets of the less healthy 
races failed to maintain their physical vigor and suffered from 
disease at the same rate the respective people did. For 
instance the rats fed a cooked and refined diet similar to that 
used in the Indian province of Madrasi developed ulcers in 10 per cent of all cases, which corresponds exactly with the 
percenta ge of ulcers amon g the inhabitants of the province. For those given the cooked foods of the Travancorian area the 
percentage of ulcers was 25 per cent, just as it is among the 
Travancorian people. Fifty per cent of the rats on the Sind 
diet developed stones in the bladder, and half of the people in 
the Sind province suffer from the same ailment. Such striking similarity in the reaction of man and other 
animals to various foods applies in the main to the forms of 
processing the food undergoes, not to the specific kind of 
food itself. All animals, including man, do not react exactly 
the same way to a strictly carnivorous, insectivorous, 
omnivorous, herbivorous, or frugivorous diet. Each animal has certain dietary limitations, determined by physiology and 
anatomical structure, which must be met. Members of the cat 
family, for instance, would not get along on a diet of grass 
with the same efficiency as the hoofed mammals; nor could 
the latter animals secure adequate nutrition by using animal flesh exclusively. However, with each animal group, 
including the higher primates, adhering to its normal dietary 
customs, but having the same percentage of foods cooked and 
refined, there is remarkable resemblance in the kind of 
disease developed, its intensity, and the general physical 
development as a whole. This does not mean that every animal experiment can be 
applied, in all particulars, to man. A general application is 
almost always possible, but not a complete application of 
each specific point. As an animal lives in part upon cooked 
foods for many generations, it develops an increased 
tolerance for their deficiencies and may eventually achieve a higher survival rate than did the first generation. Man, living 
largely upon cooked foods for hundreds of generations, does 
not always experience the violent reactions common to the wild animal or experimental animal that is given cooked 
foods for the first time. He finds that reproduction and 
survival are rendered more difficult, though not impossible. He finds the bone and dental development to be impaired, 
though not to the extreme degree that is observed in the cat. If only the less destructive methods of cooking are employed, 
and much of the diet remains raw, he even finds that a 
relatively high immunity to some diseases is obtained, as may 
be seen by the experience of various primitive racial groups. Yet optimum health is not reached, and the difference is only one of degree; the ill-effects require more time to develop in 
man and their total intensity is lessened in some cases. Applying the general animal experience with raw food to 
man, we may expect, therefore, to observe a great increase in 
the average duration of life and a notable improvement in the 
state of health. On the former 
point we must s peculate, though with good biological foundation, as a completely raw 
diet has not yet been used throughout life, under scientific 
observation, by any member of the human species. In nature 
an uncooked diet affords a normal life span of five to eight times the growth period for most forms of mammalian life. The same may be possible for man, though more than one 
generation might be required and other hygienic factors also 
enter the picture. What, one may ask, would the optimum 
length of human life be under such conditions, as nutrition became adequate and all biological requirements were 
successfully met. Using the coefficient given the length of animal life, it 
might approximate 100 to 150 years. Haller, the great 
physiologist of the eighteenth century, gave an even higher 
estimate and considered man's normal span of life to be no 
less than 200 years. Hufeland agreed and claimed that man's organism "is capable of living and functioning to the age of 
200 years. " The scientist, Elie Metchnikoff, was more 
conservative, though his estimate of more than a century as 
the normal limit of human life indicated a great increase over 
the present-day life expectancy. After 15 years of research on the subject, the late Alexander A. Bogomolets, founder and 
director of the Kief Institute of Experimental Biology in the 
Soviet Ukraine, issued this viewpoint: "It may sound 
paradoxical but a man of 60 or 70 is still young. He has lived 
only half his natural life. Normal longevity at the present level of human development may be scientifically determined 
as being 125 to 150 years. There is no reason, however, to consider these figures as limits. " On the relationship of raw food to the length of human life 
we may thus arrive at an optimistic biological probability. On the relationship of raw food to the development of specific 
diseases, and the treatment of specific diseases, we also can 
be optimistic, though in this case we need not speculate at all, 
but can cite many human experiences which afford 
corroboration. Fortunately there has been very extensive human use of certain raw foods in certain areas, and there has 
been much clinical work already done with exclusive raw 
food diets. These show, in actual practice, exactly to what 
extent the animal experiences with raw food can be applied to 
humans, as pertains to physical development and the 
prevalence of many common diseases. R
AW MILK VERSUS PASTEURIZED MILK 
   As in the case of experimental animals, much of the 
information concernin g raw food consum ption b y humans involves a study of raw versus pasteurized milk. As soon as 
pasteurization came into use in various cities, striking 
changes were observed in public health statistics, particularly 
as applied to infants. In the three largest hospitals in Toronto, Canada, there was a sharp increase in the death rate after 
pasteurized milk came into use. In Berlin, Germany, 
pasteurization was adopted in 1901, and followed by a virtual 
epidemic of scurvy throughout the city, though previously 
this disease was uncommon. An investigation was made as to the cause of the disease; pasteurization was judged 
responsible, and as the process was later discontinued the scurvy disappeared just as rapidly as it had earlier appeared. In 1917 the American scientist, Dr. F. A. Hess of Columbia 
University, published the results of his extensive research on 
the cause and remedy of scurvy. He indicated that scurvy 
could be produced or cured at will in infants simply by altering their diet as regards the use of raw and pasteurized 
milk. Infants given only pasteurized milk tended to display 
evidence of scurvy within six months. Those on raw milk 
were free from the disease, and when the food was added to 
the diet of those already afflicted, recovery was the general rule. Subsequent investigations by Ragner Berg and other 
scientists have confirmed the experience of Hess. Scurvy is 
now universally recognized to be a deficiency disease which 
can be prevented by the use of raw milk or other food of 
adequate potency in vitamin C content. In modern nutrition fruit juices or artificial food supplements are often found 
necessary to prevent scurvy when no raw milk is used in the diet.
The text does not explicitly state the primary cause of the degeneration of dogs, but it suggests that it is due to the consumption of cooked foods, as it is mentioned that dogs that are fed raw foods are healthier and more resistant to disease.
What is the primary cause of the degeneration of dogs?
According to the text, the main factor in the health and longevity of wild animals is their diet, which consists entirely of raw foods. The text highlights the importance of nutrition in maintaining health and the negative effects of cooked foods on animal health.
What is the main factor in the health and longevity of wild animals?
The text suggests that the results of animal experiments can be applied to humans, as it highlights the similarities in the physiological and anatomical responses of humans and animals to cooked and raw foods. It also mentions that some scientists have successfully applied the raw food diet to treat various human diseases.
Can the results of animal experiments be applied to humans?
The text does not explicitly state the main difference between the health of wild and domestic animals, but it highlights the fact that wild animals are fed raw foods, while domestic animals are often fed cooked foods, which is the primary cause of their poor health.
What is the main difference between the health of wild animals and domestic animals?
The text suggests that the primary cause of health issues in domestic animals and humans is the consumption of cooked foods, as it highlights the negative effects of cooked foods on the health of both animals and humans.
What is the primary cause of the health issues in domestic animals and humans?