It's 
cooking that devitalizes food and takes the life out of it. Stillman Diet. --Vitamin supplements are used. It's a low-residue diet, meaning less 
of the important roughage. This means fewer bowel movements and even sluggish 
bowel movements. This can predispose to intestinal and colon diseases. But the main 
ideas are the unlimited consumption of meat, eggs, sea food, etc., and the ingestion of 
at least eight glasses of water a day (whether your body needs it or not) in addition to the black coffee, tea, and diet soda (all poisons to the human body) you are 
encouraged to drink. Now, in the latest Stillman Protein-Plus diet, the liquid 
requirement has been increased to ten glasses of any combination of "permitted 
drinks." All this liquid causes frequent urin ation and can result in a mineral depletion 
from the constant flushing of the system. If there is any history of liver or kidney disease, a high-protein diet can be dangerous. If there is no history of liver or kidney 
diseases, then could it be quite possible to develop some on a prolonged high-protein diet? Martinis and Whipped Cream. --"Eat as much and as often as you want. Enjoy those 
two or three martinis before dinner and that brandy after dinner. Enjoy fried foods 
such as pork sausages, etc., gravies, dressings, ice cream, and whipped cream." This diet is set up so you can lose weight, but I don't see anything but ill health developing 
from it. Brand Name Diet. --This is probably the worst abomination of all. To quote: "A 
remarkable new diet based on frozen, packaged, and canned food available in every supermarket." Can you possibly imagine the dangerous cumulative effects from living 
off of a diet of foodless foods loaded with chemical food additives? Psychologists' Eat-Anything Diet. --"The foods you crave are the ones you should 
eat. Foods that merely 'beckon' or 'look good' should not be eaten because you won't 
be psychologically satisfied by them." People crave what their jaded appetites desire; so how can these types of people be satisfied with any natural, unadulterated, 
wholesome food? The Save Your Life Diet  (Dr. David Reuben).--An excellent new book discussing 
the prevention of colon cancer by the daily intake of roughage (in this case bran is lauded). Dr. Reuben gets the credit, but this is not a new discovery. We, in Natural 
Hygiene, have been belaboring this subject for many years, but it seems to take a 
"famous authority" before people will li sten. There are other books now out on the 
same subject. Everyone hops on the bandwagon. Natural Way to Diet. --I finally thought someone was on the right track, but I should 
have known better. Some quotes: "Meat and fish are essential to any diet because you 
must have proper nutrients." (What is meant by "proper nutrients" in meat and fish? There's no elaboration on it. There are more proper nutrients in food grown from the 
soil.) Also to quote: "You must have liver since there is no substitute for natural iron." (Pound for pound, there's more iron in sunflower seeds, pumpkin seeds, sesame seeds, and soybeans than there is in beef liver.) These diet books are written by so-called 
authorities and people come to believe everything they say without question 
   Truth About Weight Control  (Dr. Neil Solomon).--Here is another "authority" who 
has influenced vast numbers of people. This diet is basically like others, although it 
does recommend "moderation and balance as keynotes to good nutrition" and no 
alcohol or salt, basically no desserts (with some exceptions), and the use of raw 
vegetables for emergency craving. For dessert, such things as caviar, smoked salmon, squab, and pheasant are recommended by Dr. Solomon. He believes in F.M.S. (fat 
mobilizing substance) to keep weight off permanently. This F.M.S. is found in the 
urine of fasting persons. He talks about "starvation" diets, completely unaware of the 
difference between fasting and starving. There's a section that describes how 
extremely obese husbands and wives can lose 100 to 150 calories by mastering several types of sex acts which require va rious vigorous reciprocal motions. Who 
cares? For the Yo Yo Test Diet  are recommended: bacon (loaded with salt), coffee three 
times a day (increases fatty acid level of the blood, among other things), white bread, 
hot dogs, ice cream, margarine (made from hydrogenated oils). These are 
abominations. My section on "food additives" will clarify many of these things. Solomon says, "Children, from infancy on, should be taught good eating habits and 
basic nutrition and . . . eating habits of small children are largely developed in the home environment," yet does not indicate what are good eating habits and basic 
nutrition. A strict three-meal-a-day, no-in-between-s nacks diet is mentioned, but what is it? Also mentioned is a "well-balanced diet," but what is it? Dr. Solomon's Easy, No-Risk Diet. --Quote: "Imagine being able to eat pretzels, ice 
cream, or chocolate chip cookies and not feel you're cheating! You will also experience the comfort of knowing you are on a diet that is nutritious, healthy and 
free of risks to your body . . . ." Dr. Solomon condemns the use of salt, yet allows 
bacon, green olives, dill pickles, ham, etc., and says that vegetables should be cooked in salted water. Allows "diet" sodas, including colas (contain caffeine), up to 24 ounces ( two bottles) a day. On days when four to six meals are used, the overtaxed digestive system never gets a chance to rest. It is constantly working, so how can 
optimum digestion and function be expected to continue? Allows all types of meats, 
including crab, lobster, oysters and clams (which are the lowest forms of protein 
because they are scavengers that live off of the garbage of the sea, i.e., fecal and other 
waste matters; they also contain larger amounts of lead, mercury and other poisons), also cold cuts and hot dogs which are most abundantly loaded with meat by-products 
(snouts, ears, lips, bladders, udders, etc.) and harmful chemical additives. Allows 
peanut butter, but does not specify homemade, so it must be commercial, which uses 
sugar, salt, and the hydrogenation process ( as in making margarine and Crisco). Allows many white (chemically bleached) flour products such as bagels, bread, doughnuts, cakes, cookies, waffles, hot dog and hamburger rolls, pop-ups, etc. Allows 
cooked and dried cereals (which are nutritionally lacking due to commercial 
processing and exposure to high temperatur es), noodles, spaghetti, frozen french fries, 
rice (doesn't specify brown or natural so it must be devitalized white), saltine 
crackers, pretzels, pizza, potato chips, chees e tidbits, Fritos, and other "foods" loaded 
with salt. Coffee or tea is on the menu three times a day. Recommends various brand 
name egg substitutes, but the mono- and diglycerides (fats) plus other additives in 
them are probably more detrimental than the cholesterol in the eggs. Not much emphasis, in the menus, on fresh raw vegetables and fruits. In fact, in some menus 
they are omitted or negligible or optional. Allows all kinds of ice creams and 
popsicles (loaded with sugar, chemical flavors, artificial colors, emulsifiers, etc.). Allows sugar, pork sausage links, and jelly. A case history is given of a 16-year-old 
girl who Dr. Solomon says, "eats such junkfood  favorites as pizza, potato chips, 
pretzels and the more nutritional but still fattening ice cream." These "foods" are 
classified by Dr. .Solomon, elsewhere in his book, as junk-foods, yet as a part of his 
various types of No-Risk Diets  these same "foods" are included. The Easy, No-Risk 
Diet has a list of "Ten Tips from Successful Dieters," and number six states: "Banish 
all junkfoods from the house." This is typical of the many contradictions that appear throughout the book. Are the results of these contradictions going to help evolve long-
lasting vital health? No way! Solomon refers to soda pop as one example of empty 
calories and he says, "It is something that all dieters should ruthlessly cut out." Yet in 
his general instructions for his Easy, No-Risk Diet  he allows up to 24 ounces (two 
bottles) of diet soda daily. Corn oil margarine is recommended as better than butter. That's fine if the corn oil remained as is; however, the process of hydrogenation not 
only makes it a saturated fat (which is to be avoided in the first place), but it requires 
various potentially harmful chemicals to add taste and flavor and to color the axle 
grease-type mess. If I had my druthers, I' d druther call it an Easy, High-Risk Diet. Sexy Pineapple Diet. --I didn't research it, because just the name fascinated me. But 
if I were to have my way with it, I'd take one pineapple, give it to a hula girl and chase her. When I had caught her I'd throw away the pineapple--or is it vice versa? One could conceivably lose weight through all this action. I haven't scratched the surface of fad di ets, but the few I've mentioned should give 
you some enlightenment. They are all variations on a theme and I believe they all 
insist an meat. There is no doubt that one can and usually does lose weight with these. That is their prime purpose. But one thing you can be sure of is that none of the fad 
diets supply all the needs of the body in the proper form or amounts. These are still the same foods that our "sick" populations have been eating all their lives. Only in fad 
diets, these foods are used in excessive or insufficient amounts (creating imbalances) 
and in forms not in the best interest of our  bodies (not of the highest order). Fad diets 
are like games, and since they do not teach us how to evolve optimum health, it stands 
to reason that if these diets are followed for an indefinite period of time, ill health and 
diseases can be the eventual result. One of the biggest dangers to health, particularly to those who do not live on a 
natural diet, is the ingestion of chemical food additives. In order to sell in a 
competitive market, food manufacturers must process their food, preserve it for long 
shelf life, color it an attractive ripe color, sweeten it, emulsify it, cure it, stabilize it, 
salt it, irradiate it, bleach it, blanch it, polish it, de-germ it, de-bran it, gas it, spray it 
with insecticides, with nematocides, with rodenticides and fungicides--all added to the sex hormones, antibiotics, tranquilizers, disinfectants, anti-spoilants, anti-sprouting 
agents, desiccants, and sex-sterilants that  the animal or plant has been given 
previously. By the time some of this processed food reaches your mouth, it is loaded with 
enough chemicals to start a drug store. Many of these chemicals are of proven high toxicity, some of them carcinogenic (tending to cause cancer), and almost all the rest 
have been insufficiently tested, and their effects are unknown. There are probably close to 3,000 or mo re food additives, of which close to 2,000 
are synthetic chemicals, most of which have  never been tested for carcinogenicity. We 
must realize that every poison taken into the body, if not immediately excreted, must 
be detoxified by the body. This puts a seve re burden on the liver in particular and 
other organs in general. This means the liver must steal vitamins, especially B 
complex and C, which are essential aids in detoxification. This tends to deplete the 
body of vitamin security. The sad but subtle truth is that since there are usually no immediate reactions to the 
small amounts ingested, it is the hidden cumulative effects that are responsible for 
much disease and cancer today. Because these poisons appear in the food in small 
amounts, don't be fooled that they are safe. These small amounts are still the same 
poisons, only the effects are insidious. Don't be lulled into a false sense of security. Doctors today cannot seem to conceive the fact that many diseases in their patients are 
the results of 10, 15, 20, 30 or more years of accumulated build-up of these "small 
amounts" of food additives and other types of pollutants within the cell substance of 
their bodies. In addition, however, as if to add insult to injury and because it cannot 
seem to be prevented, the government allows commercially prepared and processed foods to contain an "accepted" percentage of dirt, debris, and insect parts. So look a 
bit closer at that next candy bar, or whatever, and you may be able to spot a little 
bonus in it for you. These additives are supposed to be added in the food in so-called safe amounts, but 
the important fact is that the average pe rson eats a wide variety and abundance of 
these adulterated foods three or more times each day, seven days a week, 52 weeks, 
365 days a year. That would be well over 1,000 meals and snacks containing the 
"small amounts" of poisons which are accumulating in your body. Panic in the Pantry  is a book written by Drs. Elizabeth Whelan and Frederick Stare. They take issue with everyone (doctors, scie ntists, citizens, etc.) who might be against 
chemical additives in foods. To quote: "Eat your additives, they're good for you." They tell you that poisonous additives such as  BHT, sodium nitrite, artificial colorings 
and flavorings, etc., are not only completely safe but important additions to our daily 
diet and contribute to our physical and psychological well-being. The term "faddist" is 
used continually throughout the book, which is probably the authors' way of trying to 
downgrade those of us who don't agree with them even though we are sincerely concerned with our own health and the hea lth of our children. The primary objective 
seems to be to persuade the people that small amounts of poisons in the form of food 
additives (flavorings, colorings, preservativ es, emulsifiers, stabilizers and bleached 
white sugar) are not only safe but nutritious. In my opinion, the book is rather 
subversive and replete with misinformation. Admittedly there are several items which 
can be agreed upon, but there is just enough truth presented to make it believable. Only an aware reader would know what important facts have been omitted. However, 
take warning: the naive, uninformed public could easily be misled and lulled into a 
false sense of security. Former Secretary of Agriculture Earl Bu tz delivered an address before the Institute 
of Food Technologists in Anaheim, California, June 6, 1976. He said, in part, that "If the world's people are to eat as well, or hopefully even better tomorrow than they do today, then the rule of reason is going to have to prevail in the use of food technology. Innovation must not be hampered on this front. This inevitably means the increased 
use of chemicals on the farm, and new food manufacturing processes in the food industry, i.e., antibiotics, growth regulators, hormones and what have you." Just what 
is meant by "what have you"? Secretary Butz went on further to say that various agents used on the farm and in the 
food industry will be poisonous and dangerous and that some food additives may 
cause cancer in laboratory animals. He concluded these thoughts with, "We must 
constantly ask ourselves whether the benefits from carefully controlled use of such 
agents outweigh the risks." I look at these statements and wonder where we are 
headed. Butz makes several misleading conclusions: He says we must use pesticides in 
farming; he estimates that 50 million people in America would face starvation if we 
relied solely on organic farming; foods grown in organic soil and without pesticides 
cost more; natural fertilizer is not superi or and makes for deficient crops; there are 
health risks in natural fertilizers (he uses Korea as an example, implying that we use human wastes as they do--which we do not). Dr. Barry Commoner, a noted and respected researcher from Washington University 
in St. Louis, has found that the price of commercial fertilizers has recently doubled; that farmers using organic methods for years found the fertility of their soil had 
increased. They found that insect problems decreased when they switched to organic 
methods. The natural predators of the insects returned and controlled them--no 
pesticides were used. The New York Times  for July 20, 1975, showed the results of 
laboratory tests of the crops of organic farmers. The crops contained more protein, 
essential minerals and trace minerals than the commercially raised crops. Let me list a few food additives, without making a treatise on the subject, and give 
you some idea of the inherent dangers of these additives: 
   Coumarin--Used for 75 years in imitation vanilla before it was found to produce 
liver damage in animals. Dulcin--Used for 50 years as a sugar substitute before it was found to produce 
cancer in animals. Butter Yellow--A coal-tar derivative used as a food coloring. Has been found to 
produce cancer of the liver in animals. (As a point of information, any coal-tar 
derivative is carcinogenic and most of the food additives are coal-tar derivatives.) Mineral Oil--Was once used in salad dressings and as a substitute for food oils, but 
was found to interfere with digestion and the absorption of vitamins--mainly vitamin A. 
   Piperonal--An inexpensive substitute for costly vanilla flavoring. It is used 
industrially to kill lice. Butyraldehyde--Used for a nutty flavor. Industrially, it is an ingredient in rubber 
cement and synthetic resins. Aldehyde C-17--Used for a cherry taste. It is a flammable liquid used industrially in 
aniline dyes, plastics, and synthetic rubbers. Ethyl Acetate--Used for a pineapple flavor. The vapor can cause chronic lung, liver, 
and heart damage. This chemical is used industrially as a solvent for plastics and 
lacquers. Methylcellulose--Thickener used in processed cheese. It is used commercially in 
cosmetics and adhesives. Sodium Carboxymethylcellulose--Used as a cheese stabilizer and as a thickener in 
ice cream and whipped topping mixes. It is found in resin emulsion paints and, 
printing inks. It can cause intestinal obstruction and has produced arterial lesions (diseases in the arteries) similar to high blood cholesterol. 8-Hydroxyquinoline--A former preservative in cottage cheese. This has been found 
to cause cancer in mice and is used in contraceptives and rectal suppositories. Alginic Acid--Used in cheese spreads to give uniformity of color and flavor. It is 
used industrially in making artificial ivory and celluloid. Benzoyl Peroxide--Used as a bleach in domestic Gorgonzola, Blue, Provolone, 
Romano, and Parmesan cheeses. This chemical destroys every trace of vitamin A. 
   Resinous Glaze--An innocent term for a shellac which gives polish or glaze to 
candies, such as chocolate covered raisins, etc. There is also another type of resinous 
glaze which is obtained from certain insect secretions in the West Indies. PVP (polyvinylpyrrolidone)--Used in beer for clarity and is being tested for use in 
wines, fruit juices, and jellies. This chemical is also used in aerosol hair sprays. Coal-Tar Derivative Para ffin--Coats fresh fruits and vegetables to prevent spoilage. Beta-Naphthylamine--This is used to make two coal-tar dyes to color butter and 
oleomargarine. Has caused bladder cancer in animals. Calcium or Sodium Propionate--Retards molding and spoilage in breads; it is a 
fungicide. I have used this chemical in my practice and have gotten good results in the 
treatment of athlete's foot. Chicle--Is a latex rubber used in chewing gum. Chewing gum also contains 
antioxidants, synthetic flavors, and colors which are coal-tar derivatives. Calcium Chloride--Used in cheesemaking to set the milk in a semi-solid mass, and 
in canned potatoes, lima beans, tomatoes, etc., to keep them firm or crisp. It is also 
use's in the canning of milk to adjust the salt balance and prevent curdling. This 
chemical is used to melt snow and to oil down dusty roads and can cause metal parts 
to disintegrate. Can cause stomach irritation and kidney impairment. Sodium Citrate or Phosphate--This is also used in the canning of milk, but can 
aggravate an already high blood pressure. Magnesium Carbonate--Used in bleaching cheese and also to keep the green color 
in canned vegetables. Other uses are as a powerful laxative, for fireproofing wood, in 
disinfectants, and in manufacturing cotton fabrics. Acetic Acid--Used as a dip for shrimp and other fish meats to prevent discoloration. It is also used in the manufacturing of plastics and dyeing of silks. I have used it in a concentrated form for the removal of warts. Chlorine Dioxide--A dangerous toxic explosive gas, one good whiff of which will 
render you non compos mentis. This is used to bleach the flour which goes into white 
bread, etc. It destroys vitamin E, among other things. Brominated Vegetable Oils--Used in soft drinks for uniform distribution of fruity 
flavors. This has shown evidence of inducing damage in the liver, heart, thyroid, and kidneys of rats and interferes with normal fat metabolism. Stearic Acid--A white crystalline fatty acid, usually extracted from tallow and other 
hard fats. Used in making cosmetics, soaps, suppositories, and pill coatings. Mesityl Oxide--Used for color and flavor. This is a petroleum-based compound 
found in lubricating oils, insecticides, plastic wrapping material, can linings, adhesives, inks, and varnishes. It has the characteristic odor of the urine of tomcats 
and is sometimes detected in some of the plastic food wrapping material you might have around the house. Sodium Benzoate--A deadly poison used as a preservative in soda pop, jams, jellies, 
pickles, and countless other so-called foods. Speaking of soda, caffeine is used in all 
cola drinks. The concerned parent who forbids the child the ingestion of coffee or tea unknowingly allows the child to consume enormous amounts of caffeine when the unlimited use of cola drinks is permitted. Sodium Benzoate kills or inhibits all living 
organisms present within the jar or other c ontainer. We are living organisms too, but 
the harmful effects, because of the small doses in food products, don't make 
themselves evident until years later, except in those cases of frank sensitivity which 
can result in a severe reaction and/or death. (This applies to any of the myriad of 
chemical additives.) Sulfur Dioxide--Used in processing sugar and as a bacterial inhibitor in wines, 
imitation jelly, beverages, etc. Also used as a bleaching agent for many foods, such as 
nuts in shells, sliced potatoes used for Fr ench fries, figs and other fruits. Additional 
sulfur dioxide gets into our systems as we breathe it from the air, since it is a major pollutant from factories. It is a proven poison. It has been found to increase uric acid, 
to produce inflammation of the mucous membranes of the mouth, to cause nausea, 
anemia, malaise, etc. Sulfur dioxide can produce cancer and interfere with cell 
function (as most of these poisons can). Drs. Braverman and Shapiro (biochemists) 
reported that when a form of sulfur dioxide is applied to a component of nucleic acid, the basic unit of heredity, then the component Uracil is unable to perform its usual function. These findings have raised questi ons on the long-range possibility of genetic 
damage. Polyoxyethylene Compounds--Used as a replacement for natural shortenings and as 
an emulsifier in breads and reduces the quantity needed of natural ingredients. It 
increases the volume of foods and is found also in biscuits, cake mixes, ice cream, 
frozen desserts, pickles, etc. Has also been used in tobacco to retain moisture, but caused bladder stones and tumors in experime ntal rats and was taken out. It has been 
found to cause easier absorption of pesticid e residues, gastrointestinal irritation, 
changes in intestinal flora (beneficial bacteria), hives and disturbances in bile 
secretions. DES (diethylstilbestrol)--A synthetic  female sex hormone which cheaply puts 
weight, fat, and water on cattle and poultry. This is one of the most dangerous of 
additives. In human beings, it has produced breast cancer, fibroid tumors of the uterus, excessive menstrual bleeding, sterility--and impotence in men and arrested 
growth in children. Current research ha s found evidence of vaginal cancer in the 
daughters of mothers who had taken DES, also  a relationship of cancer of the prostate 
in male offspring of mothers who had taken DES. Hydrogenated Oil--Prevents rancidity and deterioration in commercial peanut 
butters and scores of processed foods and ca ndies. It alters the biological qualities in 
food. In this case, the vegetable oil is su bjected to an extremely high temperature and 
in the presence of a metal catalyst such as nickel or platinum, hydrogen gas is bubbled 
through the oil, causing its saturation or hardening. The result is a smelly, axle grease-
like mess that has to be bleached, filtered, and deodorized. All of the essential fatty acids in the original oil are destroyed. Disodium EDTA--Used to promote color, flavor, and texture retention in canned 
carbonated soft drinks, distilled alcoholic be verages, vinegar, canned white potatoes, 
clams, crabmeat, and shrimp. Also in cooked canned mushrooms, various canned 
beans, pickled cucumbers and cabbage, and in liquid multi-vitamin preparations. It is 
also used in beer, mayonnaise, margarine, potato salad, and sandwich spreads, etc. In 
the human body, it inhibits enzymes and blood coagulation, causes gastrointestinal 
disturbances, muscle cramps, and kidney damage. It can also combine with calcium, iron, and other nutrients and prevent them from being utilized by the body, since it is 
used for trapping metal impurities in foods. The potential hazards of this food 
additive, as with others, are the small quant ities ingested in a variety of foods and 
beverages daily over a long period of time. Butylated Hydroxyanisole (BHA) and Butylated Hydroxytoluene (BHT )--These are 
two of the most widely used antioxidants in foods, which stabilize fats so they don't 
become rancid due to their loss of natural antioxidants in factory processing. BHA is in almost every processed food that the "average person" eats. I can't begin to list the 
endless names of the foods. BHT is used in as many foods as BHA. For example: 
cereals, rice, shortenings, potato flakes, sugar, cured meats, potato chips, etc. These 
two chemicals are also used in making plastic packaging material, rubber gaskets, 
milk cartons, wax paper, and lubricants. Both have caused dermatitis (skin disease), severe allergic reactions such as disabling chronic asthmatic attacks, skin blistering, 
eye hemorrhaging, tingling of face and hands, extreme weakness and fatigue, edema (swelling), chest tightness, and difficulty in breathing. Propylene Glycol--A stabilizer used in ice cream, candies, synthetic whipped 
toppings and in almost everything processed that the "average person" eats. This chemical is used in germicides, paint removers and antifreeze substances. Propylene 
glycol always reminds me of the time, a number of years ago, when my youngest son 
was admitted to the hospital for a hernia re pair. We requested a vegetarian diet for 
him and argued with the powers-that-be just to get simple unprocessed, uncanned 
fresh fruits and vegetables. Evidently the entire idea was over their heads and we 
brought in our own food. The point is that on each tray that was brought at mealtimes 
was a disposable, individually wrapped germicidal handwipe. One of the ingredients 
was propylene glycol and, ironically, almost every tray had some type of packaged, 
processed food product (synthetic or otherwis e) which contained propylene glycol as 
a preservative. We threw it out each time. Red Dye No. 2 (Amaranth)--One of the many coal tar dyes; but Amaranth has 
gained universal acceptance. Principal uses have been in beverages, but it is also 
widely used in candy, confections, pet f ood, dessert powders, bakery goods, sausages, 
ice cream, sherbet, dairy products, cereals, sn ack foods, etc. Allergists have reported 
cases of Amaranth sensitivity. The Russians have done extensive research on this synthetic food coloring and have found that it not only tends to produce cancer, but 
could cause malformed and softened fetuses (unborn babies). It was finally banned in 1976; however, it is supposed to be replaced by Red Dye No. 40, which is as bad or 
worse than Red Dye No. 2. Sodium Nitrate and Sodium Nitrite--There is probably almost no one who hasn't 
taken these chemicals into his body and most people ingest them on a daily basis. Used as a preservative and color fixative in cured meats, meat products, and certain 
cured fish, such as bacon, bologna, hot dogs, deviled ham, meat spreads, potted meats, 
almost all ham, sausages, smoked and cured shad, salmon, tuna fish products, poultry, 
wild game, pickled corned beef, tongue, pastrami, and a host of cold cuts. Meats, no 
matter in what stage of decay, are kept a pinkish color, which implies freshness. If 
most of the meats did not have these two chemicals within, most people would 
probably not buy the product, since it would resemble a gray, colorless cadaver 
(corpse). The danger is that sodium nitrite tends to lessen the blood's ability to carry oxygen and if ingested in sufficient quantities can lead to respiratory failure. Recent 
studies at the Children's Cancer Research Foundation showed that the nitrites can 
cause cancer, can be mutagenic (causing changes in the form of an individual due to a 
change in the genes or chromosomes), teratogenic ( causing monstrosities), and 
generally toxic (poisonous to the entire human system. Sodium nitrate tends to neutralize and is antagonistic to vitamin A. It becomes more troublesome when 
intestinal bacteria convert it to sodium nitrite. A class of compounds termed 
nitrosamines is one of the most powerful cancer-producing agents known to science 
according to Drs. Samuel Epstein and Wi lliam Lijinsky of the Children's Cancer 
Research Foundation and University of Nebraska's College of Medicine, respectively. Nitrosamines are present in many food materials and have been shown to act 
throughout the body and produce cancer in a wide range of organs and species. Nitrates and nitrites in some foods can combine in the digestive tract with secondary amines, which are also present in some foods. Under certain circumstances, this 
combining can produce nitrosamines which are potential cancer-producing 
compounds. I hope this brief presentation will open your eyes and your minds and make you 
more aware of the possible hazards of ea ting foods other that what grows from the 
ground in their fresh, unadulterated state. Be wary of any commercially processed 
foods. The choice is yours. You now have some basic tools with which to make decisions--decisions which can affect the rest of your life and the lives of your 
children. There are many books published on food additives which you can obtain to further 
enhance your knowledge; but the next time you shop in a supermarket, read the labels. Read labels on everything you can and you'll get an education in pharmaceutics. Chapter 10 -- Natural Living-- 
Where It's At! The American Natural Hygiene Society, with headquarters at 1920 Irving Park 
Road, Chicago, Illinois 60613, is a non-profit, non-sectarian educational organization which promotes the knowledge of natural living as a means of maintaining and 
restoring health. Ironically, the philosophy of Natural Hygiene was evolved mostly by 
medical doctors, almost 150 years ago, who found their medical practices an incorrect approach to health care. These medical men reasoned that there were natural laws 
which governed human life and that when these laws were applied, health could be both maintained and recovered. "Hygiene" is derived from the Greek "hygieia," referring to the science of health. Natural Hygiene is that branch of biological science which studies, investigates, and 
applies the conditions upon which life and health depend. It teaches that health and 
disease are not the results of chance, but depend upon the operation of certain demonstrable laws. Natural Hygiene studies and attempts to understand the influence 
of air, water, food, sunshine, activity, exercise, rest, sleep, fasting, mental and 
emotional factors, etc. It represents a comprehensive system--a way of life in harmony 
with natural laws as they apply to man. There are many books on the subject of Natural Hygiene, which will be listed later 
for the broadening of your knowledge. This final chapter will give you the basics so 
you will have a working understanding from which to gain a deeper insight. I want to 
plant the seeds of this philosophy into your mind in hopes they will take root and 
grow. When we view the living being down at the cell level, we find two basic 
requirements of life as all-important: (1) ad equate and complete nourishment, and (2) 
prompt and thorough removal of all metabolic waste. (Metabolism is the total of the body processes that keep it alive, nourished, and functioning.) Without both of these 
requirements being fulfilled, life would cease. Most disease is the result of enervation. Enervation is lowered nerve energy, which 
in turn lowers functioning power. When enervation is present, elimination of 
metabolic waste is impaired. (Our billions and billions of cells are constantly giving 
off waste products. If they did not, then we would die.) This impairment of 
elimination of these metabolic wastes results in our bodily tissues being poisoned by the retention and accumulation of its own cell wastes. This is called toxemia. Enervation may occur for many reasons, all of which tax the body: overwork; 
overeating; lack of fresh air; sexual excesses (some will argue this point); excessive 
bathing; too much sun; lack of rest and sleep; lack of exercise; lack of adequate food; 
too much or too little of any good thing; lack of emotional poise, resulting in fear, hate, worry and anger; the use of harmful elements such as coffee, tea, alcohol, 
tobacco, chocolate, drugs, etc. ; also various environmental stresses. In consequence, 
this is the very beginning of a pathological process, which can lead to cancer. The 
first step is of course, enervation. This is followed by the second step, toxemia. This 
progresses to inflammation or irritation. It is these initial three steps which are usually missed by the doctor, since he is basically unaware of the sequence of events in the 
evolution of disease. Thus, most people are usually well into disease, where frank damage is already done, before the doctor finally sees "something." The fourth step is 
ulceration,  which leads to the fifth step, fibrosis  (hardening with fibrous tissue). The 
sixth step, of course, is cancer. One of the most misunderstood of conditions is the "common cold." It seems 
scientists and doctors are searching for the ever-evasive virus, which is supposed to 
cause it. What is a "cold"? It is nothing more than the body ridding itself of its toxic 
load so it does not build up in; the system to cause more serious and debilitating problems. This is why all the mucous me mbranes are involved ( nose, throat, lungs, 
intestines, etc.). These membranes are elim inating the toxic materials. Many times, 
these viruses thrive in this medium and can complicate the condition--but secondarily, 
and usually in an unhealthy individual. A cold is a vital capacity,  the body's effort to 
cleanse itself. How many times have you heard someone remark about "so and so" was only 45 or 50 years old, never had a sick day in his life, and suddenly dropped 
dead from a heart attack. If "so and so" might have gotten a few colds, he might not have had that heart attack. He didn't die suddenly. He was dying for years. I observe old people in convalescent homes. There's much pride there when it is 
shown that "they don't get colds." Of course they don't! Most of them do not have the 
vital capacity to get a cold. So this build-up in the body (toxemia or self-poisoning) of 
metabolic waste, etc., manifests itself in other ways, such as the chronic, debilitating 
diseases most of them are vegetating from, and to which many of them succumb. Be thankful when you get a cold. Rest in bed, fast a few days just drinking water (or 
take small amounts of fresh-made fruit juices  and preferably vegetable juices if you 
must). Don't suppress the fever with aspiri n; the fever is remedial. Don't suppress the 
symptoms with various drugs. This is why complications occur, such as pneumonia, because the body is always interfered with. In fact, much disease is remedial, but continual interference with drugs prolongs the disease or complicates matters, and when the body gets well, it gets well not because of the drugs or medicines, but in 
spite of them. Natural Hygiene is a plan of living which, briefly, is comprised of such things as the 
use of pure water; breathing pure air; maintenance of emotional poise; getting plenty 
of sunshine and rest; the avoidance of anything harmful to the body, such as coffee, tea, alcohol, tobacco, chocolate, white sugar, white flour, salt, meat, drugs and 
medicines, chemical food additives, soda, canned and processed foods, etc. Also 
included is proper use of exercise (depending on one's physical limitations), 
vegetarian diet (but if a completely meatless diet is not your choice, there is still a 
great deal to learn about how to improve your present diet and state of health and 
health of your family), and of course the all-important fast. Immunity and resistance are enhanced by breast feeding. But since so many young 
mothers are discouraged from breast feeding and encouraged to use formulas and not 
given a knowledge of proper nutrition, this is how these natural immunities and 
resistances become lowered and the infant becomes the "average" child who gets the 
usual childhood diseases and worse. He (or she) is fed the usual diet of mostly 
cooked, processed, and devitalized foods. Bab y cereal (starch) is fed in infancy when there is no capacity to digest this starch, so it putrefies and the infant is virtually 
poisoned by it in addition to acquiring colic and spitting up. Until the infant gets his teeth to chew and properly insalivate the starch, he should not be fed any. In so-called 
backward countries, when the infant is to be fed a starch, the innate wisdom of the 
mother induces her to chew it thoroughly and mix it with her saliva and pre-digest it 
(her saliva has the enzyme ptyalin for starch breakdown) before putting it into the infant's mouth. The juicer and blender become most valuable assets because fresh fruit and 
vegetable juices can be made with the juicer, while with the blender, pure and unadulterated baby food (both raw and cooke d) can be made from fresh fruits and 
vegetables. My wife has often confided to me that if I were to write a book on the 
proper nutrition of children, she would want me to trace much of the illness today 
back to the kitchen of "good old mom," because it is basically her responsibility and obligation. I would like to elaborate on two phases of Natural Hygiene so you will have a 
clearer understanding of what appears to be unorthodox and controversial only because of misunderstandings and close-mindedness, yet are as natural and 
physiologically sound as any laws of nature can be: (1) fasting, and (2) proper nutrition and food combining. Fasting is complete and total abstinence from all food, with the exception of water, 
where the body supports itself on the stored reserves within its tissues. It is important to make the differentiation between fasti ng and starvation, because many people use 
these two terms interchangeably in error. Starvation begins when the fast is carried 
beyond the time when these stored reserves are used up or have dropped to a 
dangerously low level and the vital organs begin to be consumed by the body for food, and death becomes imminent. There are several reasons for fasting: (1) Weight reduction. In cases of overweight 
individuals, weight reduction is an added benefit even when not the sole or even the main reason for the fast; (2) To conserve the energies of the body so they may be 
diverted to whatever the body is trying to accomplish; (3) To secure physiologic rest. This is rest of the digestive, glandular, circulatory, respiratory, and nervous systems. It is during this physiologic rest (fasting) that the body is able to repair its damaged 
organs; and, (4) Elimination. Nothing known to man equals the fast as a means of increasing the elimination of waste from the blood and tissues. As the fast continues 
and more of the toxic load is thrown out, the system becomes purified and one improves health or recovers health. There are three important facts to note:  (1) Because of its intracellular (within the 
cells) enzymes, the body is capable of digestion of its own proteins, fats, and 
carbohydrates; (2) The body is fully capable of controlling the self-digesting process 
(autolysis) and rigidly limits it to non-esse ntial and less essential tissues. Even in 
starvation, when the vital tissues begin to be consumed, there is rigid control as these 
tissues are drawn upon in an inverse proportion to their relative importance; and (3) 
The body is capable of utilizing the end products of this autolytic (self) disintegration 
to nourish its most vital and most essential parts. Water is lost first. Energy first comes from combustion of carbohydrates, then fat 
reserves, then tissue protein. Even after a prolonged fast, nitrogen excretion shows a 
pronounced fall, the nitrogen being retained for reconstruction of tissue protein. The 
nitrogen excreted early in the fast is derived from the mobilization of reserve protein. The excretion of sodium, potassium, calcium, and other minerals is reduced after the 
first few days of fasting, and normal blood levels are then maintained showing evidence that they are conserved. The body regenerates itself constantly a nd the daily renewal of its cells and tissues 
prevents old age and death for a considerable time in spite of abuses committed against it. The process of regeneration stays ahead of the process of degeneration as a 
result of fasting, so a higher level of health is thus reached. Man cannot live for many 
generations or shrink down and then grow into a young man, but there is, to an extent, 
a renewal of man's body. Hawk, Oser, and Summerson state: "Abstinence from food for a short time can in no 
way operate to the disadvantage of a normal person. In fact, individuals affected with 
certain types of gastrointestinal disorders are benefitted by fasting. Fasting has also 
been used in cases of diabetes and obesity." Fasts of long duration (beyond four or five days to a week) should be properly 
supervised by competent professional hygienic practitioners (be they medical, 
osteopathic, or chiropractic physicians). It is vitally important to break a long fast 
correctly to avoid any potential hazards to the body. Fasting is virtually safe if handled properly, particularly when you compare the fact that there are over 100,000 
deaths a year due to the taking of pres cription drugs, according to Drs. Milton 
Silverman and Philip Lee (researchers) of  the University of California at San 
Francisco (UCSF) . There are some contraindications to fasting: (1) Fear of the fast; (2) Extreme 
emaciation. Sometimes a short fast of one to three days or a series of short fasts with 
intervals of proper feeding are beneficial; (3) Extreme weakness or degeneration. In 
late or terminal cancer the only value is that fasting will relieve the patient's suffering 
and allow him to die in relative peace rather than in severe pain as a narcotics addict. Regarding cancer, I remember a prominent physician stating that "the single most 
important need is early detection." I must disagree with that because early detection 
means the person already has cancer. I believe the single most important need is prevention,  whether it be for cancer or any othe r disease. George Crile, M.D., uses the 
term starvation instead of fasting, but he stat es: "It is in selective starvation that one of 
the great hopes for the future lies. It is possible that ultimately cancer will be 
controlled not by attacking the cancer, but by starving it or by altering the 
environment in which it lives"; (4) Severe deficiency disease. The person should be built up with proper diet before a fast is attempted; (5) Sometimes with difficult 
breathing, as in heart cases and should heart action weaken, the fast should be terminated; and (6) Pregnancy. Lactating mothers should not fast. As one gets into a fast, certain developments occur almost like clockwork: The 
tongue becomes coated, the breath and taste become foul, and the teeth become pasty. This is due to the body's unloading of its toxic burden. Almost automatically, after the 
third day, true hunger and sincere desire for food subside and you become quite comfortable. As long as this hunger is absent, it indicates that no food is required. However, one of the main indications for te rminating the fast is the return of true 
hunger. This is the body's inner wisdom in action, preventing the entering of the 
starvation period. An interesting fact is  that most people have never really 
experienced and enjoyed true hunger. True hunger is a comfortable mouth and throat 
sensation, as is thirst. The "average" person experiences what is termed "hunger 
pangs" or gnawing in the stomach. This is a morbid sensation--not a normal indication of hunger. The years of overeating, smoking, drinking, the use of salt and other 
irritants and/or poisons, etc., contribute to  this abnormal sensation of hunger which is 
nothing more than irritation (the earliest warning sign of impending and incipient 
ulcer and, in some cases, cancer). This inner wisdom is always at work for us, but 
most people ignore or are completely unaware of it. The so-called "dumb" animal is aware why aren't we? Observe your pet dog or cat who is supposed to be less 
intelligent than the human. He doesn't know about drugs, medicines, or doctors. Yet, 
what does he do when he doesn't feel well ? He fasts! Other indications for breaking 
the fast are that the foul breath and taste become sweet and clean, the heavily coated 
tongue becomes pink and clear, salivary secretion becomes normal (it usually is thicker and in smaller quantities during a fast ), the temperature, which may have been 
subnormal, returns to normal and the usually dark and odorous urine becomes light and loses its strong odor. Contrary to misbeliefs and old wives' tales, fasting does not cause the stomach to 
atrophy (wither and become useless) or its walls to adhere or its digestive fluids to 
turn upon itself and digest it, does not paralyze the bowels, does not deplete the blood 
or produce anemia, does not produce an acidosis that results in death, does not cause the heart to weaken or collapse, does not produce deficiency or malnutritional disease 
and its edema (swelling), does not reduce resistance to disease, does not harm the 
teeth, the nervous system, glands or vital organs, does not weaken the vital powers or cause mental disturbances. Blood sugar is little depressed; it is synthesized from 
protein. Fasting, itself, does not cure disease. It gives the body the environment to heal 
itself--physiologic rest. However, this is what fasting does do: (1), It gives the vital 
organs a complete rest; (2) It stops the intake of foods that decompose in the intestines 
and further poison the body; (3) It promotes elimination of metabolic wastes; (4) It 
allows the body to adjust and normalize its biochemistry and also its secretions (glandular fluids); (5) It lets the body break down and absorb swellings, deposits, 
diseased tissues, and abnormal growths; (6) It restores a youthful condition to the cells 
and tissues and in a relative sense rejuvena tes the body; (7) It permits the conservation 
and re-routing of energy; (8) It increases the powers of digestion and assimilation 
(absorption and utilization of food into the system); (9) It clears and strengthens the mind; and (10) It improves function throughout the body. Of course, if there are 
irreversible changes, the results may be poor to none. Actually, the fast will have been in vain if the individual returns to his old habits, 
and the results will be more or less temporary. Fasting does not make one disease-
proof. Hygienic living is essential after the fast if good health is to be the continued 
and permanent result. Fasting is a means to an end: It is a cleansing process and a physiologic or 
functional rest which prepares the body for future correct living. In his book, Fasting: The Ultimate Diet  (a worthy contribution on the subject of 
fasting), Dr. Allan Cott recommends: (1) "Drink at least two quarts of water every day"; (2) "If the object of your fast is to lose weight, you will lose it that much more 
quickly by adhering to a daily exercise program"; and (3) "Exercise as much as you can." It is important, to avoid a potential and very real danger, that these 
recommendations be re-evaluated and put in a proper perspective: (1) Setting a goal of two quarts or more of water every day is not in harmony with normal physiology. In fact, it is a forcing measure which may cause a mineral imbalance (depletion) from too much flushing of the system with water. Nothing should be forced, whether 
fasting or not. The body with its innate wisdom will indicate when to drink, when not 
to drink, and also how much to drink. One should use his or her body's own wisdom 
as a guide. (During each of my long fasts, I drank only when I was thirsty; some days 
I drank two glasses of water, and some days I consumed two quarts.) Excesses enervate the body, particularly the fasting body, and put more of a burden on it. (2) 
Regarding Dr. Cott's recommendation of a daily exercise program to lose weight more 
quickly while fasting, there's an old adage in biochemistry which says, "Fat burns in 
the flame of carbohydrate." Glucose is a refi ned carbohydrate. It stands to reason that 
if the body's supply of glucose is conserved and not depleted through physical exercise, fat will burn more efficiently and thus more weight will be lost while 
fasting. This is seen regularly at the various natural hygiene institutions. Guests are 
usually advised to rest after the second day of fasting. This holds true particularly 
during fasts of longer durations. Some have tried it both ways and agree that resting 
while fasting produces more beneficial results as well as a more rapid weight loss. (3) My biggest concern is the statement to "exercise as much as you can," which Dr. Cott 
recommends during fasting. Some of the crises which take place during a fast are due 
to the side effects of drugs being disengaged from the fat tissues. When one is fasting, 
the release of deep-seated toxins takes place because of energy from glucose. However, when exercise is carried out, gl ucose is diverted to the muscles and can 
cause a hypoglycemia (low blood sugar). This low glucose doesn't give the body 
enough energy to eliminate the deep-seated toxins. This is the reason why so many 
people boast of how they can fast for two or three weeks working all the time. The body must expend energy for this work, and the elimination of metabolic wastes and 
other poisons are hindered. If these people were to lie in bed and rest while fasting, 
they would eliminate much more efficiently and would undergo these healing crises, 
which would make them temporarily too "sick" to get out of bed for a while. The 
body retraces while in a long fast and toxins from past years are eventually thrown out. You might compare this to a thermometer which, as the mercury rises, passes 
through various gradations; as the mercur y falls, it passes back through these 
gradations. To clarify and help you further understand this very important point, let us 
remember that when one is fasting, enzymic functions (specific biochemical 
reactions) are carried out at a high level of energy. Fuel for energy is supplied by 
glucose. When no food is being taken into the system, no glucose is being manufactured. Therefore, stored reserves of glucose, taken mainly from the liver and muscles are being utilized. When these reserves begin to diminish, nervous and 
chemical energy are expended to replace the glucose. During the fast, glucose is needed to supply energy to effect the carrying off of 
wastes from the bloodstream and to burn up fat. This same energy, supplied by glucose, is utilized to effect the process of desalination (removal of salt from fatty 
tissue) which occurs during fasting. Inorganic salt, which the body in its wisdom has 
mobilized by conjugating it with fat, is now disengaged from the fat and cast into the 
bloodstream where it is carried basically to the main organ of elimination, the kidneys, which void it. Glucose aids the buffer systems of the blood to help neutralize the acidity which 
occurs during the fast. The brain, which uses glucose for fuel, must also be supplied 
with this vital substance by the bloodstream. When you are physically active during the fast, glucose (which would be utilized to 
supply energy for the removal of toxins a nd metabolic wastes, for the metabolism of 
fat, for desalination, to fuel the brain, etc.) must be diverted to provide the energy 
required for physical activity. The result coul d be a less efficient removal of wastes, a 
reduction in the amount of fat metabolized, reduced efficiency in the desalination 
process, and a dangerously low glucose level in the brain. It could cause acidosis because of too concentrated a level of toxins remaining in the bloodstream rather than 
being excreted efficiently; it could cause ra pid heartbeat; it could affect the respiratory 
center of the brain, causing fainting or a lack of proper breathing. The condition is 
known as hypoglycemia or low blood sugar. In an article in the Journal of the American Medical Association,  November 16, 
1963, Dr. Walter Bloom of the Piedmont Hospital in Atlanta, Georgia, states: "Fasting 
is well tolerated for long periods of time, provided energy expenditure is restricted." A most important point, regarding exercise during fasting, to also consider is that 
the body in the fasting state is resting, and the use of exercise may put an excessive strain on the heart and other organs, with life-threatening consequences. Today we do not stress so much the length of the fast as its effectiveness. To 
arbitrarily limit the duration of the fast is to limit the benefits one may derive from it. The only logical plan of determining the length of a, fast is to watch day-by-day 
developments and to break or continue the fast according to these. No man possesses sufficient knowledge to determine in advanc e how much fasting one requires in one's 
particular condition. In adjusting the length of the fast to individual needs, a close study and observation of the faster, as the fast progresses, is required. The second phase of Natural Hygiene I'd like to familiarize you with is proper 
nutrition and food combining. Let us not be confused with the terms nutrition and 
food. These are not synonymous. It is one thing to have good nutrition, but it is 
another thing to eat an abundance of food. You are not nourished by the amount of food you eat, but in proportion to the amount you digest and assimilate (absorb and 
convert into living tissue). The key is assimilation. According to the research of Dr. Joseph Sasaki, an eminent eye specialist from Ann 
Arbor, Michigan, many people are not receiving the proper nutrition from their foods because of one important factor--close work during and/or after eating. It is a known 
physiologic fact that close work, during or immediately after eating hinders digestion 
and inhibits the proper absorption and, assimilation of vitamins B and C and amino 
acids. This predisposes most human beings to many consequential diseases, in 
addition to tenseness and nervousness. In fact, many people's tenseness and nervousness have disappeared when close work during and/or after eating was 
stopped. The problem is that people spend a majority of their time indoors, at home or 
work, and rarely do they allow their eyes to relax at infinity (beyond 20 feet). Therefore, don't read or watch television during mealtimes; don't read or watch 
television for one and one-half ;a to two hour s after eating; don't close your eyes (as 
in napping) after eating, since this is the same as doing close work; and don't stay 
indoors because rarely do you see beyond 20 fe et, but if you must, then sit and look 
out the window into the distance. Many people do not have the capacity to properly digest and assimilate their food, 
yet I've seen countless numbers stuffed on al l types of foods, particularly protein and 
fattening food. This stuffing regimen, which is so common, only enervates and further 
weakens those people who lack the capacity to digest and assimilate. They are similar to people who are anemic and taking iron without improving, or those taking any 
other so-called food supplements for whatever is supposed to be lacking and yet not 
getting better. After these methods have failed, stimulants and tonics are usually 
added. These cannot enhance digestive and assimilative powers, so the individual may 
become thinner, weaker, and sicker. This is what happened to me as I ran this same gamut during the course of my nightmarish illness. Capacity cannot be bought. There 
are no drugs that can increase this capacity  or carry on our life functions for us. Nothing from any source outside the body can add to its nutritive capacities or healing abilities. Furthermore, if medicines are supposed to make sick people well, then it 
certainly should be beneficial or harmless for healthy people to take them. So why are they forbidden? It is as important to know when to abstain from food as it is to know when and how 
much to eat. There is no benefit derived by eating when no food is required or when 
food cannot be digested and assimilated. Just as a large pile of bricks does not 
increase the productive capacity of the bricklayer, so a large supply of food does not increase the digestive and assimilative capacities of the invalid. Fasting, under certain 
circumstances and conditions, is one way to increase these powers. Generally 
speaking, the average person should fast 36 hours (a day and a half) a week. For 
example, eat the last meal on Sunday night; then eat the next meal on Tuesday morning. In Natural Hygiene, a vegetarian diet is followed, although some people in a 
transition period or for personal reasons do use occasional meat or fish until they are able to eliminate them. The diet consists mainly of fresh vegetables, fruits, nuts, 
seeds, and sprouts which are eaten, for the most part, unfired--raw. Some prefer to use 
a little natural cheese, while some prefer to add some cooked food such as steamed 
potatoes, brown rice, and a wide variety of very interesting and palate-teasing 
vegetarian recipes. These foods supply the richest source of minerals, vitamins, and 
enzymes when eaten raw. Heat (cooking) destroys the enzymes, certain vitamins, and in general the life in the food. Many people maintain they can't handle raw foods. I 
couldn't either, but after a fast to .let the digestive apparatus heal itself, I'm living on 
foods my doctors said I could never eat again. So it is with others, which indicates 
that a fast may be necessary. The present-day diet of Americans is largely denatured. It is made up of white 
bread, white rice, demineralized cereal grains, pasteurized milk, white sugar, canned 
rusts and vegetables, cakes, pies. and thorough cooked food. all eaten in abominable 
combinations. Also the unlimited use of other harmful "foods" such as salt, 
condiments, coffee, tea, deep-fried foods, alcoholic beverages, pastas spaghetti, 
macaroni, etc., food substitutes (e.g., egg substitutes, non-dairy creamers etc. ), and an 
endless list of items which denote "gracious living." I have always said that man will 
eat almost anything, even if it makes him sick or kills him. In fact, if I took some shoe 
leather, softened it, spiced it as a gourmet would and baked it, I venture to say that 
someone would eat it. The motto seems to be, "If it tastes good--eat it." People have 
forgotten the taste of plain, wholesome, natural food. White sugar is probably responsible for more damage to the mind and body than 
any other single food-type element. It rais es blood cortisone, increases triglycerides 
(fats) and cholesterol, raises blood uric acid (which can cause gouty arthritis among 
other things), and increases hydrochloric acid in the stomach. There is no nutriment in 
white sugar (which is contained in most commercial foods today and has a strong 
affinity for calcium--so much so that it upsets the calcium-phosphorus balance, which can be serious in a growing child). White sugar can produce hypoglycemia (low blood 
sugar) because of the constant stimulation of  the pancreas to produce insulin in such 
amounts as to cause a tremendous drop in the blood sugar level. Hyper kinetic 
(hyperactive) children, according to the latest research, have been found to ingest 
large amounts of white sugar and chemical food additives; when these were taken 
away from them, they ceased to be hyper kinetic. Milk also has no place in the adult diet, since the stomach enzyme rennin, which is 
responsible for coagulating the milk, is diminished or lacking, thereby making the 
milk very difficult to digest properly. This is why a natural cheese would be better 
because it is already coagulated. Pasteurization alters enzymes and vitamins and also destroys an important amino acid (protein building block)--lysine. Then vitamins are 
artificially added back. Milk is an insulator and when taken with meals retards gastric 
(stomach) digestion. Another interesting fact is that many children who are anemic 
are big milk drinkers. Why? Because when they fill up on milk, which has no iron, it 
prevents them from eating a proper diet that would contain adequate iron. According to the U.S. Department of Agriculture Handbook No. 8,  there are many vegetables 
that contain two to ten times the amount of calcium as milk. There are also those that contain more iron than liver, such as seeds. There seems to me much concern about pernicious anemia in people who don't eat 
animal products, particularly vegetarians. The fact is that anyone can suffer a 
nutritional imbalance through ignorance, neglect, or as a result of the fast pace of 
living. Doctors' offices are full of people with pernicious anemia, almost all of whom eat meat and other animal products. Best and Taylor state: "The extrinsic factor (vitamin B- 1, 2) is present in liver, beef, 
rice polishings, yeast, and other substances rich in the vitamin B complex. It is also found in the intestinal contents of normal persons as well as in the feces of patients 
with pernicious anemia. There is, theref ore, no reason to believe that a dietary 
deficiency of this factor is the cause of the disease. The basic defect in pernicious 
anemia is the failure of the gastric mucosa (stomach lining or membrane) to produce, 
at least in effective amounts, the intrinsic fact or. It is now believed that this factor is 
essential for the adequate absorption of vitamin B-
12." I only mention a few foods to give you an idea of why the average person does not 
have a high degree of health. It is not in the scope of this book to analyze every food, 
but there is an important fact about raw natural foods (roughage). Drs. David 
Kritchevsky and Baruch Modan, of the Wistar Institute in Philadelphia and Johns 
Hopkins Medical School respectively, have  done research on plant fiber (roughage) 
and colon cancer. It was found that people who ate a large amount of plant fiber--raw, fresh fruits and vegetables--had a lower incidence of colon cancer. This "roughage," 
which is indigestible, stimulates the colon to get rid of its contents faster, and as this 
food moves through the small and lower intestines it takes with it the bile produced by 
the liver and the cholesterol contained in the food. The fiber or cellulose keeps the 
body from reabsorbing these potentially dangerous substances. So there is also an effect on the lowering of blood cholesterol. People who eat large amounts of 
carbohydrate and meat. with little or no roughage show a higher incidence of colon 
cancer. The meat and starches tend to stagnate in the intestinal tract, since they do not 
stimulate intestinal motility to evacuate them. As a result, there are poisonous waste 
products from the putrefaction of these "hung-up" foods, which come in contact with 
the intestinal lining regularly and for prolonged periods. What's wrong with meat? As soon as the animal is killed, the flesh begins to decay. As the animals are being killed, they all sense this and build up a tremendous fear 
which releases adrenalin into their tissues, which is eaten by the consumer.
Triumph_Over_Disease_by_Fasting_And_Natural_Diet_by_Jack_Goldstein.txt
Summarize the following text section accurately and concisely. Maintain specific details and numerical information, and use anti-repetition mechanisms:

        It's 
cooking that devitalizes food and takes the life out of it. Stillman Diet. --Vitamin supplements are used. It's a low-residue diet, meaning less 
of the important roughage. This means fewer bowel movements and even sluggish 
bowel movements. This can predispose to intestinal and colon diseases. But the main 
ideas are the unlimited consumption of meat, eggs, sea food, etc. , and the ingestion of 
at least eight glasses of water a day (whether your body needs it or not) in addition to the black coffee, tea, and diet soda (all poisons to the human body) you are 
encouraged to drink. Now, in the latest Stillman Protein-Plus diet, the liquid 
requirement has been increased to ten glasses of any combination of "permitted 
drinks. " All this liquid causes frequent urin ation and can result in a mineral depletion 
from the constant flushing of the system. If there is any history of liver or kidney disease, a high-protein diet can be dangerous. If there is no history of liver or kidney 
diseases, then could it be quite possible to develop some on a prolonged high-protein diet. Martinis and Whipped Cream. --"Eat as much and as often as you want. Enjoy those 
two or three martinis before dinner and that brandy after dinner. Enjoy fried foods 
such as pork sausages, etc. , gravies, dressings, ice cream, and whipped cream. " This diet is set up so you can lose weight, but I don't see anything but ill health developing 
from it. Brand Name Diet. --This is probably the worst abomination of all. To quote: "A 
remarkable new diet based on frozen, packaged, and canned food available in every supermarket. " Can you possibly imagine the dangerous cumulative effects from living 
off of a diet of foodless foods loaded with chemical food additives. Psychologists' Eat-Anything Diet. --"The foods you crave are the ones you should 
eat. Foods that merely 'beckon' or 'look good' should not be eaten because you won't 
be psychologically satisfied by them. " People crave what their jaded appetites desire; so how can these types of people be satisfied with any natural, unadulterated, 
wholesome food. The Save Your Life Diet  (Dr. David Reuben). --An excellent new book discussing 
the prevention of colon cancer by the daily intake of roughage (in this case bran is lauded). Dr. Reuben gets the credit, but this is not a new discovery. We, in Natural 
Hygiene, have been belaboring this subject for many years, but it seems to take a 
"famous authority" before people will li sten. There are other books now out on the 
same subject. Everyone hops on the bandwagon. Natural Way to Diet. --I finally thought someone was on the right track, but I should 
have known better. Some quotes: "Meat and fish are essential to any diet because you 
must have proper nutrients. " (What is meant by "proper nutrients" in meat and fish. There's no elaboration on it. There are more proper nutrients in food grown from the 
soil. ) Also to quote: "You must have liver since there is no substitute for natural iron. " (Pound for pound, there's more iron in sunflower seeds, pumpkin seeds, sesame seeds, and soybeans than there is in beef liver. ) These diet books are written by so-called 
authorities and people come to believe everything they say without question 
   Truth About Weight Control  (Dr. Neil Solomon). --Here is another "authority" who 
has influenced vast numbers of people. This diet is basically like others, although it 
does recommend "moderation and balance as keynotes to good nutrition" and no 
alcohol or salt, basically no desserts (with some exceptions), and the use of raw 
vegetables for emergency craving. For dessert, such things as caviar, smoked salmon, squab, and pheasant are recommended by Dr. Solomon. He believes in F. M. S. (fat 
mobilizing substance) to keep weight off permanently. This F.
The Stillman Diet is a diet that devitalizes food and takes the life out of it. It is a low-residue diet that encourages unlimited consumption of meat, eggs, and seafood, as well as the consumption of at least eight glasses of water a day, which can lead to mineral depletion and frequent urination.
What is the Stillman Diet, and what are its key characteristics?
The diets promoted by Dr. Solomon may lead to ill health, as they encourage the consumption of processed and packaged foods, sugar, and salt, which can cause a range of health problems.
What are some of the potential dangers of the diets promoted by Dr. Solomon?
The book "Panic in the Pantry" argues that chemical food additives are safe and beneficial, and that they are essential for a healthy diet.
What is the main focus of the book "Panic in the Pantry"?
The author lists a range of harmful effects of food additives, including the accumulation of toxins, mineral depletion, and the potential for long-term health problems.
What are some of the harmful effects of food additives, according to the author?
The author is a strong advocate for fasting, stating that it provides a means for the body to heal itself by eliminating toxins, conserving energy, and allowing the body to adjust its chemistry.
What is the author's stance on fasting, and what are some of the benefits it provides?