Therefore, to achieve one's optimal health in a particular body part, it takes 5 generations: that is 7 weeks for the blood, 2 years  
for glands, 22 1/2 years for the arteries, 25 years for intestines and tendons, 30 years for cartilage, and 37 1/2 years fo r bone. Usually, healing enough to stop disturbing pain can he achieved during the first generation of healing. Many of our members are Natural Hygienists and have chosen to eat a vegetarian (vegan and raw primarily) diet. Many fast on  
occasion to allow their body to eliminate the toxic condition from daily stress. How do you view this practice of fasting and what  
experiences or data could you share with us on these views? copyright © Dr. Stanley S. Bass   (718) 648 -1500    www.drbass.com  66 
 
 
I have completed approximately 75 fasts from 1969 -1981 of various lengths -- many 1 -day-a-week fasts, several 5 -day, 10 -day 
and 15 -day fasts. One 31 -day fast and one 41 -day fast. During 60% of them I drank water only with no cheating eve r. During  
40% I drank all or some of my urine and a little water. During the 41 -day fast I drank all of my urine and a little water. Each one, including 1 -day fasts was difficult. The easier of the  
long-term fasts was the 41 -day drinking urine because of t he nutrients in the urine. Urine is the blood with most of the red blood  
cells removed and a little ammonium added by the kidneys. During the 41 -day fast (I should call it a urine feast) I lost the least  
amount of weight and energy, had the fewest headache s and had better disposition but my breath was atrocious all of the time. The 31 -day fast on water only I did at age 27. It took me 2 1/2 years to regain my equilibrium. The last intellectually motivated  
fast I did at age 33 - the 41 -day urine fast. It took me 1 1/2 years to regain my strength. I found that fasting longer than 3 days was impossible without daily enemas to dilute the toxins in the bowels. Enemas  
destroyed the bacteria that is the major constituent of feces but so did the toxicity from fas ting. I had constant headaches,  
depression, anxiety and nausea without enemas. I stopped fasting when I realized that the side effects of forced -fasting were greater than the benefits. The benefit of ketosis,  
cellular cannibalism, which usually occurs with in 12 hours of fasting is that it reduces the overpopulation of sluggish cells,  
leaving the stronger cells and those that overproduce prostaglandins. This is a process of mass genocide via cannibalism. The  
deleterious effects are that blood maintains a hig her acid ratio weakening and damaging red blood cells and their ability to  
transport oxygen. If fasting continues beyond 2 days severe blood -fat deficiency occurs. The body leeches fats from the lymph system and cells  
to maintain it. This fat - leeching weakens the immune system. Another deleterious effect of fasting is that the necessary bacteria level in the intestines diminishes. Since 60 -90% of fecal  
matter is born of bacteria, constipation results and severely diminishes bacterial synthesis of B vita mins and amino acids. This  
further weakens and diminishes the immune system. Another side effect from fasts, resulting from blood -fat end lymph deficiencies is that many toxins from either industrial pollution  
or natural by -products of metabolism are freed . They irritate, burn and often imbed in the stronger cells, therefore weakening  
them. Fat, especially in lymph, usually binds with toxins and either neutralizes or escorts them out of the body through the  
mucus membranes, skin or bowels. If great collecti ons of these toxins occur during fasting, kidney damage results. These side - 
effects usually create edema, especially when eating is resumed. The body often tries to dilute the toxins when it does not h ave 
enough fat to chelate and remove them. Mutations s ome-times result. My conclusion after 13 years experience and research with intellectually motivated fasts is that fasts are often more deleter ious 
than helpful. They may have their place, but I won t gamble with people's lives using fasts as therapy. When certain situations are favorable and if an individual has no appetite, I may suggest that they fast until hungry. However, if 
the individual is anorexic, I do not suggest that they fast. I have replaced fasts with a formula of raw vegetable juices (rarel y fruit juices) and raw eggs. This supplies the nutrients to form  
solvents to remove toxicity and the fats necessary to eliminate them from the body. It is not as dramatic an experience, but it 
works well, and more people are able to do it and still functi on. You say that fasting weakens the immune system, but Shelton and others noticed just the opposite - that colds/flus/infections in  
progress would cease within a few days of starting a fast, and that new ones would never occur. Concluding that because colds and flus often cease during fasts does not mean that health is improved. It has been my  
experience that colds and flus and all other diseases are detoxification. I have experienced and observed that colds and flus  
often ceased during fasts because th e body could no longer tolerate such major detoxification. Some detoxification continued to  
occur during fasts, however it was mainly the tremendous toxicity from the body cannibalism (acidosis). Weaker cells are  
consumed to feed healthier cells. Fasts for ce the survival -of-the-fittest reality as in most starved species. This in consequence  
creates a somewhat healthier body because it eliminates so many weaker and decaying cells. In most circumstances, because the body usually requires much time and nutrients, especially fats and proteins, to detoxify and  
recover from fasts and because most people do not eat diets that provide proper nutrients, people lack the nutrients necessar y 
to ideally enter regular major detoxification like colds and flus. Espec ially in our toxic environment bodies need major  
detoxification regularly. It is also known that the starving prisoners of nazi death camps were less susceptible to typhoid than their "well -fed" guards. This, if anything, indicates a strengthened not wea kened, immune system. How do you explain things like this? I do not attribute increased immunity of typhoid to starving. The high consumption of alcohol and drugs among guards seems to  
have contributed to the greater susceptibility to typhoid. Starving pr isoners died of typhoid. Your book was very informative about the role of raw animal fats, meat, and eggs for the proper nutritional fuel for our bodi es. Would you please tell us what you feel is a proper level of raw animal products in our diet, and how  you reached this  
conclusion? copyright © Dr. Stanley S. Bass   (718) 648 -1500    www.drbass.com                                               67 
 
 
For each individual the proper ratio of raw animal products may vary. Experience has shown me that over time raw animal  
products produce the calmest, most balanced human nature with excellent mental clarity. For the last few years my raw animal products consumption has been approximately 80% by volume of my diet. I restrict high  
fructose fruit t o one a day and almost always eat it with a high fat food such as unsalted raw cheese, raw butter, raw cream, raw  
milk, raw egg(s), avocado and/or raw coconut. As an example of the extreme, the Eskimo ate 99% raw animal products and lived free of degenerat ive disease before white  
men introduced cooking cauldrons, breads and refined sugar to them. By several accounts of world travelers and explorers they  
considered the Eskimo the happiest of all races. Their first case of dental decay was 50 years after cauldrons, breads and refined sugar were introduced. The dental caries only  
existed among those who ate some or all of white man's food. Cancer never occurred among primitive Eskimo. I resisted a predominantly animal products diet for fear I would feel du ll and sluggish because of the low enzyme and mineral  
content of feed given to farm animals. When I finally attempted it I felt dull and sluggish. As a vitamin, enzyme and mineral supplement I introduced 1 quart a day of raw vegetable juice divided into 5 or 6 portions,  
often adding 1 ounce raw cream, raw milk or raw coconut cream to each portion, or ate a small amount of unsalted raw cheese. The juice perfectly balanced me and prevented the craving for high fructose fruit that resulted from eating animal p roducts. I avoid the high fructose fruit consumption because it causes manic thought and lack of regular clarity. I eat from 3/4 - 3 lbs of  
meat almost daily (that is, red meat and/or seafood and/or fowl). What objective test measurements have you made on yourself before and since starting this raw flesh diet? Do you monitor any  
bio-markers like pulse rate, blood pressure, body temperature, various blood parameters? If so, what are they? Have you had a  
bone scan for osteoporosis? If so, with what result? While I was a raw -food fruitarian/vegan my pulse rate averaged 62, blood pressure averaged 107/70, and body temperature  
96.8 deg. I was frequently manic, easily tired or exhausted and quick to be outraged. As a raw -flesh eater my pulse averages  
70, blood  pressure 127/80 and body temperature 97.7 deg F.  
I rarely experience mania or lethargy, easily remain calm, and have at least five times more energy and clarity. I have not had a bone scan. However, my bones do not easily break as they did when I was a c hild. I have had several  
situations where if I had had osteoporosis I would have broken bones but did not. In one situation where had a severe bicycle  
accident I broke seven bones in my foot. Six hours later after a 14 -year old girl set the bones in my foo t I walked 3 miles. The  
next day I bicycled 12 miles. I was completely painless in 2 weeks. My bones healed 3 times faster than the average person. Such skeletal healing does not occur if osteoporosis exists. One of the effects of eating the raw animal p roducts, I have noticed, is an increased sex drive (without Viagra). You don't  
mention this specifically in your book (if so, I missed it), however there are several references to the high level of sex th at you  
and your clients enjoy. What are your finding s in this area and do you regard sexual energy as a health indicator? While  
Hygiene does not frown on sex, they do caution that over activity in this area is very enervating and to be avoided. What are  
your views about what is over activity and its possibl e harmful effects? I cherish all enjoyments of embodiment. My greatest pleasure is sexual sensuality. - It is the highest measure of bodily  
euphoria, the best feeling. - It is a balance for the routines of society that often lack pleasure. - When I was un der stress, which  
is rare for my state of excellent health now, it released tension. When I was a vegan/fruitarian, ejaculatory orgasm was pleasurable but draining. I got depressed, anxious and irritable if had  
regular ejaculations. I have always had a high level of sex hormones and have always since age 3 craved orgasm. My sexual  
appetite did not change on any diet that I tried. On a raw vegan/fruitarian diet I became more sexually frustrated. Now that I consume so much raw protein and fat, I enjoy sex 1-6 hours, have up to 3 ejaculations, and maintain energy with  
only 5 -6 hours sleep daily. I feel like I have finally achieved and chosen heaven on Earth. Regarding sexual energy as a health indicator seems erroneous. Some people simply do not have active sex glands and have  
little sex hormones. resulting in low sex drive. However, they can be incredibly healthy. In your book, you stated that you have not engaged in any form of physical exercise (excluding sex of course) for the last se ven 
years and have been able to stay in excellent condition. How do you explain this apparent contradiction from the accepted  
present view that stressing the muscles is a requirement to maintaining good physical conditioning? When people don't eat enough stable and/or diges tible protein they lack proteins to maintain all tissue, including muscle. I have  
found that raw nuts, seeds and germinated grains and nuts do not provide most people with stable protein for properly buildin g 
and maintaining well -formed tissue. When most p eople eat cooked protein they consume lipid oxides and protein toxins  
 
 copyright © Dr. Stanley S. Bass   (718) 648 -1500    www.drbass.com  68 
 
 
causing unstable nutrients for building or maintaining all tissues unless they exercise. When they stop exercising muscles most  
often dissipate readily and easily. The seven -year statement was in the context of 1986. It has been 19 years as of April 1998 that I have not engaged in any form  
of physical exercise except roller -skating once a month and  regular sex. Because I consume raw proteins and fat in the form of 1 -3 pounds of meat (seafood, red meat and fowl) daily, my body stays  
naturally muscular and fit. Most animals, if fed their fresh, raw natural diets maintain excellent tone without exercis e. 
 
 
You state in your book that it is best to eat fruit with raw fats, so the fruit sugar will not be so rapidly absorbed into ou r systems. What do you think about high fruit diets? High fructose diets destabilize mineral levels causing osteoporosis, inc luding tooth decay and periodontitis. The only way to  
counter this is with tremendous exercise or emotional stress that burns up the sugars as quickly as possible. As I mentioned  
above, high fructose diets as well as my high carbo -hydrate diet cause blood sugar problem's resulting in manic thinking and/or  
behavior, extreme fatigue or tiredness, irritability, impatience and in some people frequent or uninterrupted depression. You recommend the use of stone pressed oils (heated below 96 deg F) in our diets. You state that they should not be eaten  
with vegetables, as in a salad. Please explain the benefits of the oils and why the mixture with vegetables is harmful? Cold -pressed -below -96 deg F oils mainly provide solvents for detoxification. - They may also b e made into any fats as fuel,  
lubrication and chelation, but not much. - These oils are chiefly cleansers. The combination of vegetables (leaves, stalks and roots) and cold pressed oils is most often inadvisable. Vegetation in the  
human digestive tract is mainly undigested. It would take at least one more stomach, 2 1/2 times more length of digestive tract  
and 60,000 times more of the enzymes that disassemble cellulose to derive much protein and fat from vegetables. If you put  
cold-pressed oil, without bein g premixed with raw vinegar, on vegetables the oil coats the vegetables and further reduces the  
digestibility of the vegetables. You describe enzyme mutations in your book. Could you explain this process our members and its relevance to health the SAD  
diet? In order for the body to handle the altered chemicals and compounds in cooked food the body must create enzymes that will  
utilize them to the best of its ability. Because these enzymes are very different from those naturally made from and for the  
utilization of raw food, I call them enzyme mutations. If the body cannot make the enzyme mutations to utilize adulterated  
nutrients caused by cooking, allergies will develop as more of the non -utilizable chemicals and compounds collect in the body. You stat ed that raw fats and meats taken from natural sources are essential to excellent health. You mention this as a new food  
group. What exactly are you including in this group, and what levels of daily consumption do you recommend? Actually, the writer of the  Foreword to Volume 2 of my book called it another food group. He did this to stress that the healthy  
effects of eating raw fats and meats are so different from the poisonous effects of eating cooked fats and meats. Meats and fats that are cooked produce e xtreme toxicity, whereas meats and fats that are raw produce no toxic effects. Everyone should completely disregard all knowledge of cooked fats and meats when considering them raw. For example, science and medicine separate HDL and LDL cholesterol, callin g one good and the other bad. When fats are raw,  
both HDL and LDL cholesterol are good, and a high cholesterol level is beneficial. It reveals that, along with the fresh raw fats 
that will lubricate, strengthen, fuel and cleanse, toxic cholesterol from cooked and stored fats is being removed from the body to  
be eliminated. Do you include nuts and seeds, and what levels of these do you think are sufficient? They are not easy to digest for most people. I suggest that people eat them only when they have a craving for them. Usually  
people who eat meat do not crave nuts and seeds. Also Dr. Strueyer of the Costner excavations determined that as Native  
Americans began eating nuts and seeds they developed osteoporosis. You stated earlier that Eskimos were ve ry healthy, and now you say nuts/seeds cause osteoporosis. Yet it is also known that  
meat and dairy products are big promoters of osteoporosis and that Eskimos lived rather short life -spans and had brittle bones. Could you comment on osteoporosis as regard s to flesh and dairy consumption? copyright © Dr. Stanley S. Bass   (718) 648 -1500    www.drbass.com                                               69 
 
 
According to Vilhjalmur Stefansson in his book "Cancer: Disease Of Civilization? - Chapter 14, The Longevity Of Primitive  
Eskimos", there was only one community of Eskimo reported to have had a short life -span. This report seems to have been  
used to propagandize that Eskimo lived short lives. In all other reports primitive Eskimo lived l ives as long as we do, a few  
reached age 100 years. Eskimos who ate their normal animal diet enjoyed bones and teeth that were so strong they were able  
to chew on bones during evening congregations. Osteoporosis only occurred in Eskimo who ate white man's refined foods. As I stated earlier, Native Americans developed osteoporosis when they consumed more nuts and grains according to Dr.  
Stuart Strueyer. It seems that Native Americans were not able to assimilate the starch in nuts and grains, forming Advanced  
Glycation End -products (AGE's), that is, glycotoxins. Pasteurized dairy is known to cause osteoporosis. In Medical Doctor William Campbell Douglass' book "The Milk Book", he  
supplies many scientific reports that show raw milk causes strong bones free of o steoporosis. Dr. Francis Pottenger. M.D. demonstrated in his work with 900 cats over a decade that raw dairy and raw meat built strong bones without the consumption  
of bone. My experience with others has repeatedly confirmed that osteoporosis reversed by e ating raw meat and raw milk. According to  
Vilhjalmur Stefansson in his book "Not By Bread Alone - Chapter 4: "The Laboratory Check," no osteoporosis can he  
associated with eating an exclusively animal and water diet, even when some meat was cooked. After I received irradiation and chemotherapies, my cases of periodontal and carries degeneration became extreme. My teeth  
moved loosely, and my gums bled from the slightest touch even while eating. I was advised to have all my teeth removed. I  
refused, and inst ead I began consuming large quantities of raw milk. Within months my conditions improved considerably and  
continued to improve for almost two years. But then I became a raw fruitarian/vegan. and within two years after becoming a fruitarian/vegan my teeth a gain began to  
decay. I thought it was a passing detoxification but it lasted 4 years. When I began eating raw dairy again and raw meat, dec ay 
subsided. After I ate the poisonous mushroom, periodontal and carries degeneration resumed. Abscesses were near co nstant. Pain was  
chronic, lasting for sometimes a month at a time. Three wisdom teeth and one molar rotted and self -extracted in my mouth  
within 1 1/2 years. That is when I began to eat raw meat on a daily basis. This controlled the pain to a large degree. Now, 17 years later, I have many opened cavities which have sealed themselves. I have no false teeth in my mouth and am  
missing only one molar. Four of seven crowns remain in my mouth from 1978. My teeth are so firmly connected to the strong  
jaw bones tha t I have only experienced pain during detoxes once every 2 -3 years, lasting no more than 3 days. Even though my  
teeth are in poor appearance, they are strong. Eating such high levels of raw animal foods will elevate the body's cholesterol numbers compare d to a vegetarian diet. How do  
you explain this contradiction to prevailing views on the need to keep cholesterol numbers low? Also, what level of cholester ol 
do you look for in your clients? I have experienced that cholesterol levels should be ignored. I  have found that it doesn't matter what the cholesterol level is if  
the cholesterol is taken or made from raw fats. Cooked fats are the problem because they are cauterized and can no longer  
exchange ions properly if at all. Therefore they eventually, in 20 -50 years, dry and crack. If the fat were a part of an artery the  
artery would dry and crack. Raw fats continue to exchange ions no matter how long they are in the body, remaining much more  
fluid. You speak of cholesterol values not being significant for  raw fooders. Are you aware that Paavo Airola died of a stroke in his  
60's, presumably from all the raw dairy in his diet? How do you explain this? Although I have read some of his books, I know nothing about Paavo Airola's personal diet. I don't know his  heart condition  
before he became a predominantly raw fooder. I do not know the extent of his cooked fat intake. According to the immense research of W C Douglass MD, a high raw fat diet does not cause any heart conditions especially  
regarding the consumption of raw milk. I was confused by all of the same assumptive theories - that is why I rejected most and found my own results. Relating to my personal experience I point out that I had angina from age 15. I have not suffered angina since I added fl esh to  
my diet. More than 90% of my clients who had high cholesterol levels for years on cooked diets lowered their cholesterol leve ls 
to normal within 6 months on a raw diet, that included tremendous amounts of raw fat and meat. Evidence has shown me that  the presumption that raw dairy was responsible for Airola's death is likely to be false. Do you think any raw meat is ok, including supermarket quality? If not, where do you get high quality meat? What about the  
concentration of environmental pesticides  in animal flesh and fats? From laboratory analysis that I arranged with a technician on feces from raw meat eaters who ate supermarket quality red  
meat, tests showed that the same concentrations of toxins that were found in the fat of the meat passed out  in the feces with  
 copyright © Dr. Stanley S. Bass   (718) 648 -1500    www.drbass.com  70 
 
 
the fat molecules relatively unchanged. These tests were done 9 years ago. I do not know if these same results could occur  
with present -day concentr ations of chemicals and processed animal meals being fed to animals. I eat antibiotic -free and  
hormone -free red meat whenever I can, usually Coleman meat that I purchase at health food stores. When traveling to some  
locations I eat supermarket red meat. I have not had any ill reaction to supermarket red meat. I eat tremendous amounts of raw  
fat to bind with toxins and eliminate them from the body: that is one of the major functions of fats in our polluted society. I only  
eat poultry that is raised antibiotic free and free range. I do not eat farmed fish. Are avocados a good source of fat? If nut/seed fat is inferior to animal fat, why is this so? The only thing you cite is  
osteoporosis, but that applies equally well, if not more so, to meat and da iry. Avocados are an excellent source of fat: however, when I tried using avocado to stabilize dental conditions, I rarely receive d the 
beneficial results that I do with animal fat. I experienced that in most people avocado is utilised for hormonal fluids  and 
functions, and for detoxification. I have not done any laboratory testing on why nut and seed fats rarely lubricate and stabilize the human body. I concluded fr om 
others research that the main problem was the result of improper starch utilization form ing glycotoxins. I have experienced that  
nut and seed fats are mainly utilized for detoxification such as in the making of body solvents. Animal fat stabilizes or soothes the tissues readily and easily in most cases. Again, I have only seen evidence that r aw meat  
and raw dairy reverse osteoporosis, not cause it. You state that parasites are a myth ……  
 
The parasite myth is that they are pathogenic always. It has been my experience that parasites are able to eat and digest  
tremendous quantities of decaying tissue in short periods: that is a detoxification process. When an individual has parasites. s/he is afforded the quickest process of detoxification. However, unless s/he eats enough and assimilates enough protein to  
regenerate cells and replace the tissue , s/he is more likely to have ulcers that may fester and kill her/him. I have found that with  
the consumption of raw meats that provide the nutrients necessary for quick regeneration parasites are beneficial. By the use  of 
antibiotics, strains of bacteria and viruses have developed that are immune to all known antibiotics. Medical science has  
discovered that bacteria and viruses can mutate, becoming immune to existing antibiotics. This is creating a very weak race. Basically, medical science creates a weak human race that will be highly susceptible to advanced bacteria and viruses. This  
could likely result in a plague that would make any previous plague look minor, resulting in an extinction level event. ... yet one of our former raw food M2M'ers who eats meat, Zephyr, did in fact poison himself with trichinosis parasites from  
eating wild raw mongoose. How do you explain this? I do not know Zephyr. I do not have knowledge of his situation, however, I heard of this and investigated the likely occurren ce of 
trichinosis from mongoose. I could not find research or facts linking trichinosis to mongoose. I found one individual who said that mongoose have one or more sacs their necks that contain fluid that can be poisonous to  
most animals, including humans. It is  possible that Zephyr ate one or more of these sacs, poisoned some of his intestinal walls  
and developed his own case of trichinosis to detoxify the decaying tissue that resulted from the poisoning. Trichinosis usual ly 
takes at least several days to gestat e before any ill symptoms are detectable. Zephyr could have had an existent ill condition  
that required trichinosis for quick detoxification, and his trichinosis had nothing to do with eating the mongoose. If Zephyr  had 
maintained a raw meat diet, his tric hinosis would probably have passed without any severe scarring. If he had I serious allergy  
to the mongoose's sacular fluid, his chances of recovery may have been impaired. These are all hypotheses: I do not have direct knowledge of Zephyr and his condition. I hear that other Instinctos in Hawaii have experienced parasitic infections too. Again, I experienced that parasites are beneficial when an individual consumes a raw diet that includes raw animal products,  
especially raw meats. An analogy is  the present -day use of young maggots to clean and heal festered wounds in a matter of 3  
to 5 days. That impresses me. Under your food -as-remedy section of your book, you mention that mineral deficiency is improved by using a little sun dried clay  
mixed in mineral water. Other authorities state that using inorganic minerals will not aid in the body's healing process. Please  
explain your point of view and how you came to these conclusions? Clay is like a food, especially when moist, and therefore the mine rals are not inorganic. The body can utilize the minerals fairly  
well. However, as I state in my book, fresh raw vegetable juices provide the best, although in some cases incomplete, mineral  
 
 copyright © Dr. Stanley S. Bass   (718) 648 -1500    www.drbass. com                                              71 
 
 
concentrations. Cheese is also a concentrated source of organic minerals. My conclusions are always based on consistent  
good results and research. You list many illnesses in your book,  along with diets to supply needed nutrient: to allow the body to heal itself. NH  
recommends only that a healthy diet be followed, nothing specific to the illness. Would you please share your views with us o n 
the use of specific foods for specific illnesses? When I was a raw food vegan/fruitarian eating mainly mono -meals. I often observed certain effects from particular foods. I  
simply logged the effects and experimented with certain diseases and particular foods. You also state in your book that  distilled water is not to be used because it will rob the body of minerals. What do you base this  
conclusion upon, actual experiments or other sources that you could share with us? I don't remember any negative literature on the subject. I drank distille d water for nearly two years, 1969 -70. My skin became  
edemic, thinner, and psoriasis increased. In the 80's I experimented feeding distilled water to animals. Over the equivalent 2 -year period of their lives, they developed  
slight osteoporosis, fragile tis sue and general edema. After placing one suffering group on raw milk and another on regular  
mineral water, both groups reversed the osteoporosis, thinning skin and edema. The raw milk group reversed it in 1/3 the time  
that the other group experienced. That sounds like an interesting experiment. Have you written up the results and published the raw data anywhere? I tried to publish many of my experiments over the years. Continually, I was refused for lack of appropriate academic  
credentials, proper labora tory environments, and because my findings and conclusions were too contradictory. People everywhere, especially in the press, are literally afraid to risk health. Recently, I was asked to write an article en titled  
"Health or Disease: Do We have a Choice?" for Hispanos magazine by an editor whom I have known for many years. After 3  
days' work I submitted it. The editor -in-chief refused to publish it because of its controversial content. You are a big proponent of unheated honey and unheated bee pollen. Can you tell us how you came to believe so strongly in  
these two foods? I first learned about it from a military medical doctor in Central America who observed that wounds healed 3 -5 times faster if  
unheated honey was applied to wounds. I experimented. bo th topically and internally with human and non -human animals and  
proved the same results. I noticed that the health of the digestive tract and. generally all tissues improved considerably in  most 
eases when considerable amounts of unheated honey were consu med. Food combining is a hot issue within the Natural Hygiene organization. What are your views on proper food combinations? I have observed that people on vegan or fruitarian diets lack proteins. As this condition persists, the intestinal tract's ab ility to 
develop and produce enzymes diminishes. Over a period of years, especially after child -hood, fewer food combinations are  
tolerated because of the lack of certain enzymes. On a raw diet that is high in meat enzymes are easily produced and most any  
combination is digestible, except combining vegetation and meats, including vegetable juice, because they neutralize the acid  
fluid and bacteria that digest meat. You tell the story of the feeding and recovery of your son Jeff in the first part of the book. This is an effective vehicle for  
introducing us to you and your views, as well as to the opposing medical power that we all have to face. How is your son doin g, 
and is he still following the diet you used while he was healing from the accident? His auto accident occurred in September 1986. The book takes the story to only April 1987. Jeff recovered from that accident  
completely by August 1987 against every prognosis by a team of neuro -specialists. He continues to live in Cincinnati where he  
experiences much criticism from eating raw meat. Consequently, he falls under pressure and eats a raw diet only when he gets  
fatigued or depressed. When he visits me he voluntarily eats 99% raw and always feels better. Can you cite any scientific documentation to ba ck up any of your nonstandard dietary claims? copyright © Dr. Stanley S. Bass   (718) 648 -1500    www.drbass.com  72 
 
 
The works of Dr. Max Gerson, Dr. Lars Erick Essen of Sweden's Vita Nova Clinic, Dr. Carl Otto Aly, Dr. Gordon Latto, Dr . Phillip Kusby, Professor Hans Eppinger from Vienna, H. Glatzel of Germany, Dr. Bircher Brenner of Zurich, Dr. William C.  
Douglass and Dr. Vilhjalmur Stefansson. Have you been satisfied with the public reception to your book? I am impressed. My publisher basically had an advertising budget of $5,000 that was spent in a matter of weeks. The book is  
selling well simply by word of mouth. Another publisher has asked to publish a paperback edition but nothing has been  
negotiated. Do you have any plans to write another? I am presently working on a recipe book and a pedagogue for my nutritional courses. The recipe book was scheduled for  
completion December 31,1998, but I have been involved in politics surrounding the ban of fresh raw dairy in Calif ornia and Los  
Angeles. I formed the organization Right to Choose Healthy Food that will combat any legislation banning people's right to  
chose raw food. The legal research and letters campaign is time consuming. Right now the process involves gathering  
signatures for petitions and letters to the Los Angeles Board of Supervisors, the Governor and the Los Angeles Medical Milk  
Commission, and donations. We are researching and developing a class action law suit against the state and county  
governments and possi bly the federal government for banning interstate transportation of raw dairy. If you would give your  
readers our petition and letter we would appreciate it. This is not simply about banning raw dairy, it is about the banning o f raw  
juices such as Odwalla' s apple juice that is always pasteurized now. Also, there's the probability that all fresh foods will be  
required to be irradiated with toxic radioactive material. The M.D. 's who control health departments on federal, state, count y and  
city levels are so g erm phobic that they are systematically trying to ban all raw food. We could use your help to stop them. What sorts of projects or plans do you have for the future? Several individuals are interested in clinical tests using my Native diet, and others ar e simply interested in clinics using my  
Native diet. Those are viable possibilities. Another project is utilizing fresh raw herbs and their juices with my diet to speed and facilitate. I am working on a book with more info on my nutritional research to aid  the classes that I give to therapists, such as the one  
Stanley Bass attended. And I have ceased these classes until my pedagogue is finished. Where do you see yourself 5 years from now? Providing that society survives the Y2K problems, I see myself writing and directing movie's with plots based on alternative  
therapies. Allopathic medicine has dominated the media: I would like to see more than a modicum toward alternatives. May we include your address and phone number in case our members have any q uestions for you? I require that people read my book before I speak with them - most questions are answered in the book. If your question(s) are not answered in the book, contact me at:  
 
Aajonus Vonderplanitz  
Website: http://www.primaldiet.com  
 
---------- ----------------------------------------------------------------------  
 
The book mentioned is:  
Aajonus Vonderplanitz  
WE WANT TO LIVE - Out of the grips of disease and death   - 
"A few months after Aajonus Vonderplanitz' 21th birthday he was diagnosed with terminal blood and bone cancer...and given less than 1  
year to live. Now 29 years later, Aajonus takes us on his fascinating personal journey ..." Read quotes from the book at  
http://www.primaldiet.com  
 
Aajonus' newest book "  The Recipe For Living Without Disease"   contains unique diet information and recipes with foods "you thought you  
should never eat because we were told they are bad for us but, actually, make us healthier ...". Dr. Bass recommends reading the book. Also s ee mail -archive.com about bacteria:  New theory of disease? -- click here or here. copyright © Dr. Stanley S. Bass   (718) 648 -1500    www.drbass.com                                               73 
 
 
Aajonus Vonderplanitz is the founder and executive director of the consumer organization  Right To Choose Healthy Food   which wants to  
preserve our right to buy fresh food that is unirradiated, unpasteurized and undestroyed. --------------------------------------------------------------------------------  
 
The interview was made by:  
The M2M magazine  
You can now subscribe without cost to the monthly publication known as The Natural Health Many -To-Many (M2M) - in its new emailed  
version. There is one requirement: that you participate (=send a letter to each issue). Excellent for those looking for a sup port group. "M2M participants email contributions/letters which are collated into an issue by the M2M coordinator, a copy of which is then emailed to  
each subscriber. The earlier printed issues were running in the neighborhood of 160 -190 pages long. Most participants are natural  
hygienists. The subjects discussed have been wide -ranging --- anything radical related to veg/raw health and/or "paleolithic" nutrition  
(including animal foods), organic farming, ecological and ethical issues related to society's heavy dependence on flesh -eating, plus what's  
going on in our personal lives, et. al. ...."  
Website: http://www.rawtimes.com/m2m  
 
www.drbass.com/eades.html  
The High Carbohydrate Diet and Related Health Problems  
 
Eades: "Modern nutritional wisdom would predict that the diet of the ancient Egyptians should have  
brought health, fitness and longevity... --- ... a people afflicted with rot ten teeth and severe  
atheriosclerosis, suffering from elevated blood pressure and dying in their thirties with heart attacks." "An  
anthropologist examining skeletal remains of early man can tell immediately whether the bones and teeth  
belonged to a hunter -gatherer (mainly protein eater) or a farmer (mainly carbohydrate eater)..."  
 
EXCESS INSULIN AND OUR MODERN DIET  
The following condensation of a chapter called "Excess Insulin And The Insulin Resistance  
Syndrome" is from a book entitled "  Protein Power  " by Michael R. Eades, M.D., and Mary D.  
Eades, M.D. (Bantam Books, 1996, also in paperback.) It explains briefly and in a simple clear  
manner some of the many problems and complications which arise from our modern diet, which  
is excessive in carbohydrate s (starches and sugars) in relation to proteins and fats. See their  
website http://eatprotein.com. With their permission, I quote the following condensation of this chapter:  
Stanley S. Bass  
Excerpt from Protein Power  
by Drs. Michael & Mary Eades  
 
THE BOTTOM LINE  
"Insulin and its counterbalancing partner, glucagon, are the master hormones controlling human metabolism. The word insulin  
may immediately call up a mental association with diabetes, and the connection is a valid one. Controlling blood sugar i s 
definitely insulin's most important job in the human body. Many people especially those with heart disease, diabetes, high blood pressure, elevated cholesterol, or obesity in their fam ilies 
- have inherited a tendency for, the insulin sensors on the cel ls to malfunction with age, illness, stress, or assault by years of  
high sugar and starch consumption. As these sensors become sluggish, the condition of insulin resistance develops. Because  
it's crucial to get the sugar out of the blood and into the cells , the pancreas will compensate by making more and more insulin to  
force the sluggish sensors to respond. Thus begins a vicious cycle of requiring ever more insulin to keep the system going. Finally, some people become so resistant to insulin that the amoun t necessary to make the sensors respond and clear the  
sugar' from the blood is more than their pancreas can make; that person becomes an adult diabetic. Excess insulin stimulates a wide variety of other metabolic systems: it encourages the kidneys to retain salt and fluid; it  
stimulates the production of cholesterol by the liver; it fuels an increase in triglyceride production; it thickens the muscu lar 
portion of the artery walls, increasing the risk for high blood pressure; and it sends a strong messa ge to the fat cells to store  
incoming sugar and fat. Insulin's actions are countered by the second metabolic hormone, glucagon. Glucagon sends signals to the kidneys to release  
excess salt and fluid, to the liver to slow down the production of cholesterol  and triglycerides, to the artery wall to relax and drop  
blood pressure, and to the fat cells to release stored fat to be burned for energy. When insulin levels in the blood are high , 
however, they so overwhelm system that they suppress glucagon's actions. copyright © Dr. Stanley S. Bass   (718) 648 -1500    www.drbass.com  74 
 
 
Since food is what mainly controls the production of these two hormones, we have been able to create a nutritional structure  
that maximizes the release of glucagon an d minimizes the release of insulin, creating a closer balance between these two  
hormones. Under these conditions the actions of the glucagon predominate, allowing the metabolism to heal and the  
malfunctioning sensors to regain their sensitivity. Once this healing occurs, the metabolic disturbances that insulin resistance  
caused improve or disappear. If elevated, your cholesterol and triglycerides return to normal, your blood pressure returns to  
normal, blood sugar stabilizes and you can effectively lose exc ess stored body fat. All these benefits accrue not by treating the symptoms - the blood pressure, cholesterol problem, overweight, or diabetes - but 
the root cause, chronically elevated insulin and insulin resistance. There are no medications yet to treat  this disorder - the right  
diet is the only remedy, but it works extremely well." CURSE OF THE MUMMIES  
I found the chapter "Curse of the Mummies" to be particularly fascinating. It deals with a period of almost 3000 years (from 2500 B.C. to A.D. 395), wherein the ancient Egyptian civilization flourished  
largely as an agricultural society, where the Nile River kept the land fertile and rich. The following is a quote from and a  
condensation/summary of this chapter by Drs. Eades:  
 
Excerpt from Protein Powe r 
by Drs. Michael & Mary Eades  
 
CURSE OF THE MUMMIES  
"The papyrus records tell us that the early Egyptians sat down to dine on a diet consisting primarily of bread, cereals, fres h fruit  
and vegetables, some fish and poultry, almost no red meat, olive oil i nstead of lard, and goat's milk for drinking and to make  
into cheese - a veritable nutritionist's nirvana. Except for papyrus, the Egyptians could have obtained their entire diet from the  
shelves of any health food store in America. With such a bounty ava ilable, rich in all the foods believed to promote health and almost devoid of saturated fat and cholesterol,  
it would seem that the ancient Egyptians should have lived forever or at least should have lived long, health lives and died of old  
age in their be ds. But did they? Let's look at the archaeological evidence...."  
 
The Bottom Line  
"Modern nutritional wisdom would predict that the diet of the ancient Egyptians - high in complex carbohydrates, low in fat, no  
refined sugar, almost no red meat - should hav e brought health, fitness and longevity to the Egyptians of old. But, it didn't. Translations of the ancient Egyptian papyrus writings and modern examination of their mummified remains by pathologists tell  
us quite a different tale. The evidence speaks of  a people afflicted with rotten teeth and severe atheriosclerosis, suffering from  
elevated blood pressure and dying in their thirties with heart attacks. And contrary to the paintings of the willowy svelte f igures in  
pleated linen that adorned their tombed  walls, the large skin folds of the mummies tell us that their ancient low -fat, high - 
carbohydrate diet left them obese as well. The Egyptians are not the only people whose health suffered because of a diet consisting mainly of complex carbohydrates. An  
anthropologist examining skeletal remains of early man can tell immediately whether the bones and teeth belonged to a hunter - 
gatherer (mainly protein eater) or a farmer (mainly carbohydrate eater) simply by their condition. The hunters grew tall, wit h 
strong, well -formed bones and sound teeth, and the remains of the farmers usually show skeletal signs of malnutrition, stunted  
growth, and tooth decay. For 700,000 years humans ate a diet of mainly meat, fat, nuts, and berries. Eight thousand years ago we le arned to farm, and  
as our consumption of grains increased, our health declined. Genetic evolutionary changes take a minimum of 1,000  
generations - or another 8,000 to 10 000 years to adapt. Our metabolic machinery was designed to cope with an unpredictabl e food supply. We had to store food away for the lean  
times ahead. The hormone insulin did this for us. Unfortunately a diet heavy in carbohydrates also sends our insulin levels  
soaring and our body interprets this as a need to store calories, to make chol esterol, and to conserve water - all important to  
our survival way back then. Some of us inherit this conservation ability - a thrifty gene - in great measure. People who have this trait gain weight easily and  
have a more difficult time losing their excess  and the current nutritional low -fat, high carbohydrate prescription leads to  
overweight and weight -related health problems even more quickly among them." copyright © Dr. Stanley S. Bass   (718) 648 -1500    www.drbass.com                                               75 
 
 
I highly recommend the study of Drs. Eades "Protein Power" as well as their follow -up book, "The Protein Power Lifeplan"  
(Warner Books, copyright 2000) for a clear presentation of the problems associated with a high carbohydrate diet, which leads  
to an excessive excretion of insulin and its resulting problems, which may account for more than 75% of our modern diseases  
and infirmities. Stanley S. Bass  
New York   5/2000  
 
CONTINUATION  
With their permission, I here quote from ”  The Protein Power Lifeplan  ”  by Michael R. Eades, M.D., and Mary D. Eades, M.D. http://eatprotein.com  
Stanley S. Bass  
New York   10/2000  
Excerpts from The Protein Power Lifeplan  
by Drs. Michael & Mary Eades  
 
THE TRUTH MAY SURPRISE YOU  
" The authors who defied conventional wisdom, turned the food pyramid upside down, and helped to vastly improve personal  
health continue to break the rules...  
A New York Times bestseller for over a year, Protein Power sparked provoca tive debate with its assertion that our mainly  
carbohydrate -based diet - and not one rich in protein - is responsible for rampant obesity and heart disease among Americans. Now the authors of this exciting guide expand both their theory and their nutrition al program, and show how The Protein Power  
LifePlan can combat diabetes, high blood pressure, auto -immune disorder, and more. ....  
 
Good health is in our birthright. Contrary to popular belief, our bodies were designed by nature to metabolize and thrive on  
protein and fat, and simply weren't built to handle today's typical diet of carbohydrates and processed foods. The authors ha ve 
linked the rise in disease to our increasing reliance on the low -fat, high -carbohydrate diet that first appeared at the dinner table 
relatively late in human history. The keys to good health can be found by understanding how we evolved, and by eating a diet  
typical of our ancestors', rich in protein and good fats and full of fruits and vegetables for the antioxidant and cancer -fighting  
abilities." ANTHROPOLOGICAL DATA  
"Anthropologists have known for decades that the health of humanity took a turn for the worse when our ancestors abandoned  
their hunter -gatherer means of subsistence in favor of the farm somewhere between e ight-thousand and ten -thousand years  
ago. The fossil record leaves little doubt that compared to their farming successors, the hunters were more robust, had great er 
bone density, decreased infant mortality, a longer life span, a lower incidence of infectious diseases and iron -deficiency anemia,  
fewer enamel defects, and little or no tooth decay. Humans have followed a Paleolithic diet for a few million years and a "modern" agricultural diet for only a few thousand year s. 
The not too gentle forces of  natural selection have spent millennia shaping and molding our evolving line, weeding out those  
offshoots and mutations that didn't thrive on the available fare, reinforcing those traits that improved our survival, until we 
emerged as modern humans some o ne-hundred -thousand years or so ago. Since our modern form and physiology today is the  
same as that of these one -hundred -thousand -year-old ancestors, it stands to reason that we should function best on the diet  
they—and we, their descendants —were designed to eat, not necessarily the "prudent" diet recommended by modern  
nutritionists, which is often composed primarily of foods that weren't even in existence for the vast majority of our time on  earth. It is by turning to the vast amount of anthropological dat a that we can determine what our ancestors ate for the three to four  
million years that we have been recognizable as humans. IN A WORD: MEAT  
In anthropological research if you follow the trail of meat consumption, you'll find the history of our earliest a ncestors, because  
there is no real debate among anthropologists about early man's history as a meat eater and his evolution into a skilled hunt er; 
the only debate is about when this hunting ability became fully developed. Upon the discovery of the first f ossils of our earliest upright ancestors anthropologists postulated that these creatures, the  
australopithecines, and those that followed until the advent of agriculture was "bloodthirsty, savage" hunters. As archeologi sts 
developed more technologically so phisticated means of analyzing their collections of bones and tools, thinking drifted from the  
idea of early man as hunter to that of early man as scavenger. Gone was the notion of groups of skilled hunters stalking,  
bringing down, and butchering large her bivores; in its place was the vision of groups of hominids coming upon the kills of large  
carnivores and stripping the remaining bits of flesh from the carcasses and using primitive tools to pummel and break into th e 
cavities of the long bones and skulls t o get at the marrow and brains within. The mainstream archeological and anthropological  
view posits that this scavenging lifestyle predominated until the last one -hundred -thousand years or so, coinciding with the  
 copyright © Dr. Stanley S. Bass   (718) 648 -1500    www.drbass.com  76 
 
 
arrival on the scene of anatomically modern humans. But, thanks to recent findings, this view is changing —and changing in  
almost flashback fashion to the ideas of the earlier anthropologists. Our ancestors from a long, long way back indeed appear to  
have been skilled hunters. New excavations in Boxgrove, England, and Atapuerca, Spain, reveal that hominids as far back as five -hundred -thousand or  
more years ago were exqu isitely skilled hunters. Archeologists at Boxgrove found evidence of numerous kill and/or butcher  
sites of extinct horses, rhinoceroses, bear, giant deer, and red deer —all large mammals requiring a great deal of skill and  
fortitude to bring down with primi tive implements. Researchers know these animals were hunted and not just found and  
scavenged, not only because of the arrangement of bones at the butcher site, but through microscopic evidence as well. When  
analyzed under a microscope, the bones of scaveng ed carcasses typically show the cut marks from the tools of the scavengers  
lying over the tooth marks of the carnivores that actually made the kill, indicating that the scavenging came later. At Boxwo od, 
archeologists found just the opposite. The cut marks  from the flint tools on the bones show evidence that tendons and  
ligaments were severed to remove muscles from the bones. The cut marks compare to those produced by today's butchers  
using modern tools. In the words of Michael Pitts and Mark Roberts, two o f the primary excavators at Boxgrove, "every animal  
for which there is any evidence of interference by the hominids has been carefully, almost delicately, butchered for the expr ess 
purpose of consuming the meat." Further evidence of hunting comes from several actual wooden spears found throughout Europe that have proven to be the  
oldest wooden objects of known use found anywhere in the world. Archeologists have dated an almost sixteen -inch-long spear  
tip carved of yew wood found in 1911 in Clacton, Engl and, to be somewhere between 360,000 and 420,000 years old. Another  
spear, also made of yew, that is almost eight feet long and dated to 120,000 years old was found amid the ribs of an extinct  
elephant in Lehringen, Germany, in 1948. A few years ago excava tors in a coal mine near Schöninger, Germany, found three  
spruce wood spears shaped like modern javelins, the longest of which measured over seven feet, that proved to be 300,000 to  
400,000 years old. And at one of the butcher sites at Boxgrove, excavators  actually found a fossilized horse scapula that shows  
what appears to be a spear wound. The excavation at Boxgrove provided archeologists with another surprise. It had long been thought that such stone tools as  
arrowheads and hand axes, once fashioned, we re carried around by their makers and used as needed, much as we do today  
with modern hunting knives and other camp tools. Researchers who have practiced making prehistoric tools and arrowheads  
from flint —flint knapping, as it's called —found the task tedio us, difficult, and fraught with the constant risk that one wrong strike  
could destroy the tool in the making. As a result, the thinking was that the effort put into making quality stone tools was s o great  
that the makers would surely value them and keep th em as long as they could. Amazingly, it appears from the meticulous  
examination of these ancient sites that these hominid hunters were so adept at making flint tools for butchery that they knoc ked 
them off on the spot, used them to skillfully dismember the ir prey, and left them at the site rather than carry them around. And  
these weren't just crude flint chips; these were some of the finest flint hand axes ever found. Modern attempts to reproduce the 
quality of these tools have usually fallen far short of the mark. Obviously these ancient hominids were skilled enough to whip  
out a flawlessly made butchering tool at a moment's notice, a fact that implies a lifetime of hunting, butchering, and meat  
consumption. We know from these European sites that hominids  were actively hunting and eating meat as far back as five -hundred -thousand  
years ago, but what about before that? The earliest stone tools date to around 2.6 million years ago and have been found in  
association with extinct animals' bones from the same pe riod. Some of these have cut marks with overlying carnivore teeth  
marks, indicating hunting, while others have carnivore teeth marks with overlying cut marks, implying scavenging. The most  
probable conclusion is that protohumans back at least 2.6 million years ago —a time corresponding to the appearance of the  
genus Homo —were engaged in the consumption of meat by either scavenging or hunting activities and probably a combination  
of the two. Prior to 2.6 million years ago the human line was represented by a ustralopithecines, which have been believed to be primarily  
fleshy fruit eaters. So, it was thought, the human line developed the taste for meat sometime between the plant -eating  
australopithecines and the appearance of Homo, but even that time frame has n ow been pushed back. Anthropologists Matt  
Sponheimer and Julia Lee -Thorp from Rutgers University and the University of Cape Town, respectively, performed an  
ingenious analysis on the remains of four three -million -year-old Australopithecus africanus specime ns found in a cave in South  
Africa. Bones of this age are always fossilized, thus preventing researchers from extracting living material from them for  
analysis, but not so for the tooth enamel; tooth enamel persists relatively unchanged through the milleni a and lends itself to  
testing for organic content. Whatever is incorporated into the developing enamel stays there —in this case for three million  
years. By testing for variations in the carbon atoms making up the tooth enamel researchers can determine what  the owner of  
the tooth ate because different food sources contain specific carbon isotopes. When Sponheimer and Lee -Thorp analyzed the  
australopithecine enamel for the content of Carbon -13, a heavy isotope typically found in grasses and in the flesh of gr ass- 
eating animals, they found plentiful amounts, indicating that these hominids ate either a fair amount of grass or grass -eating  
animals or both. Analysis of the surfaces of the teeth, however, didn't show the specific scratches that are the telltale si gns of  
grass eaters, leading the researchers to conclude that australopithecines at least as far back as three million years ate mea t. 
 
 
 copyright © Dr. Stanley S. Bass   (718) 648 -1500    www.drbass.com                                               77 
 
 
We have evidence tracking back three million years for meat eating by our ancestors and at least a five -hundred -thousand -year 
history of skillful hunting. In terms of generations this means that we modern humans are the result of one-hundred -fifty- 
thousand generations of meat eating, twenty -five-thousand generations of skilled hunting, but only a mere four -hundred to five - 
hundred generations of agriculture. Since geneticists calculate that it takes at least two -thousand generatio ns for even minimal  
changes to be manifest, it should be apparent that eons of meat eating forged our physiology and metabolism to respond  
optimally on a diet containing significant amounts of meat. A low -fat, high -carbohydrate diet, the real fad diet in e volutionary  
terms, limits the consumption of the meat we were designed by nature to eat and replaces it with starchy foods that our bodie s 
haven't had the time to adapt to. It's no wonder the low -fat diet wasn't what it was cracked up to be. It's far too n ew for our  
bodies to know what to do with. BRAIN FOOD  
Not only was meat a principal source of nutrition for developing man, it actually was the driving force allowing us to develo p our  
large brains. For years anthropologists argued that we humans got our large brains because we had to develop them to learn  
hunting strategies to capture and kill game much larger, faster, and meaner than ourselves. Anthropologists Leslie Aiello and  
Peter Wheeler turned that idea on its head in a brilliant paper postulating t hat we were able to develop our large brains not to  
learn to hunt but because the fruits of our hunting —nutrient -dense meat —allowed us to decrease the size of our digestive  
tracts. The more nutrient dense the food, the less digestion it needs to extract th e nutrients, and consequently the smaller the  
digestive tract required. (The human digestive tract, while longer than true carnivores, is the shortest of any of the primat es.) Is meat really that nutritionally dense? Let's take a look at a few examples of  meat compared to plant foods and see. First, let's  
look at protein. Protein is the only true essential macronutrient. Fat is also essential, but you can go a lot longer without  fat than  
you can without protein. (Carbohydrates, the third macronutrient, are  totally unessential to human health.) So, if you are trying to  
get protein you could eat 8 ounces of elk meat, a small amount by Paleolithic standards, and get about 65 grams of it. Or you  
could eat almost 13 heads of lettuce to get the same amount. Or 56  bananas or 261 apples or even 33 slices of bread. If you're  
trying to get methionine, an essential amino acid that the body uses to make glutathione, its major antioxidant, you could ea t the 
same 8 ounces of elk, or you could eat any of the following: 22 heads of lettuce, 127 bananas, 550 apples, or 46 slices of  
bread. In almost any nutrient category you want to look at, meat is going to come out a winner because of its incredible  
nutritional richness that doesn't require much digestive activity to get to.  " BUT WHAT IF I'M A VEGETARIAN?  
" A larger percentage of our patients than you might imagine are vegetarian to some degree. With some modifications, the  
Protein Power LifePlan works fine for vegetarians, but before we start patients on the vegetarian ver sion we always inquire as  
to their rationale for following such a diet. If they are vegetarians because they believe it a more healthy way to eat, we  
disabuse them of that notion quickly. If, on the other hand, they are vegetarians for ideological reasons,  we have no quarrel with  
that and we help them modify our program to solve their health problems within the limits of their ideology. We do, however,  
encourage them to read a fascinating little book entitled The Covenant of the Wild that goes a long way toward removing many  
of the inhibitions that some people have about using animals for food. " THE BOTTOM LINE  
"The overwhelming mass of scientific evidence supports the notion that for most of our time on earth, humans and their pre - 
human ancestors have eaten meat. By all reputable scientific accounts, we've been hunting and gathering (with heavy reliance  
on the hunting) for the better part of three million years. Eons of natural selection and human development molded our  
metabolic machinery to succeed on  this ancient dietary scheme that appears to have included about 65 percent foods of animal  
origin and about 35 percent foods of plant origin. Only about ten thousand years ago (at most) did we settle down to cultivat e 
grains and begin to include them as f ood in our diets. The metabolic changes necessary for humans to adapt to this dietary  
change —in short, to be able to use these "new" foods well —would reasonably take a few thousand generations (or about forty  
thousand or fifty thousand years). We're simply  not there yet —and won't be anytime soon. Turning to the use of grains allowed humans to settle in large cooperative groups necessary to build great civilizations, but  at a 
price to the individual members of the group. While we can subsist on grain -based d iets, we don't as a species thrive on them;  
the fossil record shows that after the adoption of agriculture human health, stature, and longevity went into sharp decline. In the  
last century in the Western world, thanks to a general increase in dietary prote in, we've begun to recover our stature, but  
because of our continued heavy reliance on cereal grains, metabolic health still lags. We're riddled as a society with epidem ics 
of diabetes, high blood pressure, heart disease, and obesity, all of which we inher ited when our ancient ancestors abandoned  
their successful hunting -and-gathering lifestyle in favor of the addictive lure of grains (components of which indeed do stimulate  
the narcotic centers of the human brain). In our medical/nutritional practice, we care for people with all components of this epidemic of modern diseases. To restore their  
health, we advocate a return to the basic nutritional principles of our ancestral hunting -gathering lifestyle by prescribing a diet of  
nutrient -dense foods —meat, fish , and poultry, rich in protein and good -quality essential fats; fruits, berries, and vegetables, rich  
in antioxidants and cancer -fighting substances —and limiting what early humans never knew existed —grains, refined sugars,  
and other concentrated starches." Note: More information at http://eatprotein.com . copyright © Dr. Stanley S. Bass   (718) 648 -1500    www.drbass.com  78 
 
 
A longer excerpt of the same parts from Drs.
Natural_Hygiene_Overview_by_Stanley_Bass.txt
Summarize the following text section accurately and concisely. Maintain specific details and numerical information, and use anti-repetition mechanisms:

        Therefore, to achieve one's optimal health in a particular body part, it takes 5 generations: that is 7 weeks for the blood, 2 years  
for glands, 22 1/2 years for the arteries, 25 years for intestines and tendons, 30 years for cartilage, and 37 1/2 years fo r bone. Usually, healing enough to stop disturbing pain can he achieved during the first generation of healing. Many of our members are Natural Hygienists and have chosen to eat a vegetarian (vegan and raw primarily) diet. Many fast on  
occasion to allow their body to eliminate the toxic condition from daily stress. How do you view this practice of fasting and what  
experiences or data could you share with us on these views. copyright © Dr. Stanley S. Bass   (718) 648 -1500    www. drbass. com  66 
 
 
I have completed approximately 75 fasts from 1969 -1981 of various lengths -- many 1 -day-a-week fasts, several 5 -day, 10 -day 
and 15 -day fasts. One 31 -day fast and one 41 -day fast. During 60% of them I drank water only with no cheating eve r. During  
40% I drank all or some of my urine and a little water. During the 41 -day fast I drank all of my urine and a little water. Each one, including 1 -day fasts was difficult. The easier of the  
long-term fasts was the 41 -day drinking urine because of t he nutrients in the urine. Urine is the blood with most of the red blood  
cells removed and a little ammonium added by the kidneys. During the 41 -day fast (I should call it a urine feast) I lost the least  
amount of weight and energy, had the fewest headache s and had better disposition but my breath was atrocious all of the time. The 31 -day fast on water only I did at age 27. It took me 2 1/2 years to regain my equilibrium. The last intellectually motivated  
fast I did at age 33 - the 41 -day urine fast. It took me 1 1/2 years to regain my strength. I found that fasting longer than 3 days was impossible without daily enemas to dilute the toxins in the bowels. Enemas  
destroyed the bacteria that is the major constituent of feces but so did the toxicity from fas ting. I had constant headaches,  
depression, anxiety and nausea without enemas. I stopped fasting when I realized that the side effects of forced -fasting were greater than the benefits. The benefit of ketosis,  
cellular cannibalism, which usually occurs with in 12 hours of fasting is that it reduces the overpopulation of sluggish cells,  
leaving the stronger cells and those that overproduce prostaglandins. This is a process of mass genocide via cannibalism. The  
deleterious effects are that blood maintains a hig her acid ratio weakening and damaging red blood cells and their ability to  
transport oxygen. If fasting continues beyond 2 days severe blood -fat deficiency occurs. The body leeches fats from the lymph system and cells  
to maintain it. This fat - leeching weakens the immune system. Another deleterious effect of fasting is that the necessary bacteria level in the intestines diminishes. Since 60 -90% of fecal  
matter is born of bacteria, constipation results and severely diminishes bacterial synthesis of B vita mins and amino acids. This  
further weakens and diminishes the immune system. Another side effect from fasts, resulting from blood -fat end lymph deficiencies is that many toxins from either industrial pollution  
or natural by -products of metabolism are freed. They irritate, burn and often imbed in the stronger cells, therefore weakening  
them. Fat, especially in lymph, usually binds with toxins and either neutralizes or escorts them out of the body through the  
mucus membranes, skin or bowels. If great collecti ons of these toxins occur during fasting, kidney damage results. These side - 
effects usually create edema, especially when eating is resumed. The body often tries to dilute the toxins when it does not h ave 
enough fat to chelate and remove them. Mutations s ome-times result. My conclusion after 13 years experience and research with intellectually motivated fasts is that fasts are often more deleter ious 
than helpful. They may have their place, but I won t gamble with people's lives using fasts as therapy. When certain situations are favorable and if an individual has no appetite, I may suggest that they fast until hungry. However, if 
the individual is anorexic, I do not suggest that they fast. I have replaced fasts with a formula of raw vegetable juices (rarel y fruit juices) and raw eggs. This supplies the nutrients to form  
solvents to remove toxicity and the fats necessary to eliminate them from the body. It is not as dramatic an experience, but it 
works well, and more people are able to do it and still functi on. You say that fasting weakens the immune system, but Shelton and others noticed just the opposite - that colds/flus/infections in  
progress would cease within a few days of starting a fast, and that new ones would never occur. Concluding that because colds and flus often cease during fasts does not mean that health is improved. It has been my  
experience that colds and flus and all other diseases are detoxification. I have experienced and observed that colds and flus  
often ceased during fasts because th e body could no longer tolerate such major detoxification. Some detoxification continued to  
occur during fasts, however it was mainly the tremendous toxicity from the body cannibalism (acidosis). Weaker cells are  
consumed to feed healthier cells. Fasts for ce the survival -of-the-fittest reality as in most starved species. This in consequence  
creates a somewhat healthier body because it eliminates so many weaker and decaying cells. In most circumstances, because the body usually requires much time and nutrients, especially fats and proteins, to detoxify and  
recover from fasts and because most people do not eat diets that provide proper nutrients, people lack the nutrients necessar y 
to ideally enter regular major detoxification like colds and flus. Espec ially in our toxic environment bodies need major  
detoxification regularly. It is also known that the starving prisoners of nazi death camps were less susceptible to typhoid than their "well -fed" guards. This, if anything, indicates a strengthened not wea kened, immune system. How do you explain things like this. I do not attribute increased immunity of typhoid to starving. The high consumption of alcohol and drugs among guards seems to  
have contributed to the greater susceptibility to typhoid. Starving pr isoners died of typhoid. Your book was very informative about the role of raw animal fats, meat, and eggs for the proper nutritional fuel for our bodi es. Would you please tell us what you feel is a proper level of raw animal products in our diet, and how  you reached this  
conclusion.
According to Dr. Bass, it takes 5 generations, or approximately 37 1/2 years, to heal a particular part of the body.
How long does it take for the body to heal a particular part of the body?
Dr. Bass does not recommend fasting as a therapy, as it can cause more harm than good. He suggests that it is better to focus on a diet that includes nutrient-dense foods and avoids processed and refined foods.
What is Dr. Bass's view on the practice of fasting?
The text does not mention Dr. Bass's opinion on the use of stone tools in the past.
What is Dr. Bass's opinion on the use of stone tools in the past?
Dr. Bass recommends a diet that includes a significant amount of raw animal products, including raw meat, dairy, and eggs, and suggests that these foods are essential for optimal health.
What is Dr. Bass's stance on the consumption of raw animal products?
Dr. Bass recommends a diet that includes nutrient-dense foods, including raw animal products, to address health issues, and suggests that a focus on this type of diet can lead to significant improvements in overall health.
What is Dr. Bass's view on the use of certain foods for specific health issues?
According to the text, Dr. Bass does not believe in the idea of reversing health issues through fasting, as it can cause more harm than good. Instead, he recommends a diet that includes nutrient-dense foods, including raw animal products, to address health issues.
Does Dr. Bass believe that it is possible to reverse certain health issues?