Cattle 
especially thrive on good grass above all,  and beef from grass and grain feeding 
combined has a rich red color, fragrant golden yellow fat and a taste that is in a class 
by itself. Eggs from chickens receiving gr een grass have brilliant orange colored 
yolks that do not easily break in the pan, and a delicious flavor entirely different from the musty tasting confinement eggs. And oldtimers remember how good fresh country 
pork used to taste, with its sweet aromatic fat, not slimy and rancid like commercial pork is today. It is still that good when the pigs are raised in green fields. Chicken 
feeds now are such a fake that the mills even put in a yellow dye to imitate the skin appearance given by the yellow carotene vitamin normally in a healthy chicken. Feedlot beef often shows dark streaks of ro t in the center of the bones, and if the 
segments of red meat are pulled apart one can see that the fibrous muscle sheaths have 
already been turned brown by microbes, because the meat lacks the anti-microbic 
defensive powers found in normal animals. Most livestock on the market today are like old-time sailors who have been eating stale food on a long sea voyage, weakened 
and sickened by scurvy and beri-beri. The livers from confinement fed livestock are abnormal and show the depletion of 
vital substances by their pale yellowish or pinkish color. Healthy livers are dark wine 
red. This was evidently known in very early times, for weak and worthless creatures 
were called "white livered" or "lily livered." The liver condition is a good indicator of quality. 17. SMOKED AND SALTED MEAT AND FISH  
   Food scientists have published extensivel y on the deterioration of fatty materials in 
smoked and salted meat and fish. There are certain microbes which are able to thrive 
in spite of the salt in these items, and these microbes split up and deteriorate the fatty 
materials into fatty rubbish  which causes arteriosclerosis. The bluish or greenish 
iridescent colors in hams are due to these microbes. Bacon, ham, corned beef, etc., are really hardship foods invented long ago so the 
livestock could be butchered in the fall and the meat preserved for winter use. These 
foods have little nutritional value, actually poor foods by any standard, yet sell at a 
high price due to the labor expended on them. Now that it is possible to store meat by 
freezing there is no longer any reason to eat  these stale items. Thin broiled slices of 
fresh or frozen pork taste far better than bacon, and what could taste better than a 
roasted fresh leg of pork? There is no longer any reason to eat bacon and ham. It has been known for many years and repeatedly proven by animal experiments that 
burned, smoked, or heat browned materials are a powerful and certain cause of cancer 
if applied or eaten over a long period of time. These materials are also extremely toxic 
to the body in general. Cigarette smoking for instance causes cancer not because of 
the materials used but simply because of the burning and consequent production of 
tars. There are other known causes of cancer , such as certain chemicals, and some 
unknown causes as well, so it certainly would not be correct to say that smoked foods 
are the cause of cancer. But they are definitely a contributing cause, and so is any 
other food if it is excessively browned or subjected to smoke or oily fumes in cooking 
or in processing. 18. GENERAL FOOD PRACTICES  
   Many people have a perverse obsession in wanting to "make" something out of food, and keep it 
around for days. They mess about with recipes, meas uring cups, grinders, mixers, graters, slicers, 
juicers, blenders etc, putting in long hours of work damaging their food so it will choke their arteries 
and give them cancer. Those chipped-up slaws, cakes and pies, biscuits, ground-up casserole dishes, 
hamburgers, brown gravy, big pots of stew or dried beans and ham that are re-heated for three days, are 
slow tickets to misery and the graveyard. Paradoxical as it may be, the people that do such things the 
most are often the ones we admire the most, for their conscientious good intentions and energy, even if 
it is misdirected and destructive. Some of the nicest widows and sick people I know are like this. They are constantly chipping and chopping, marinating, mixing things together. These good people mean to do the right thing, bless their hearts, but they just have the wrong idea. Original food items should not 
be looked at as raw materials to "make" some artifici al thing out of. Foods are very delicate materials, 
which can be easily damaged. With few exceptions, anything you do to food reduces its health value. This brings us to the essential point: Treat f ood gently, until it goes between your teeth. Don't grate 
and grind it. Prepare and serve it as nearly intact as you can. tutting it up only enough to get it in the pot or serve it conveniently. Don't over-cook it to a mush, don't overheat it, don't brown it. Realize that you 
can eat better without all this self-destructive hard work. Try the following menus. Also see diet section 
page 39. 19. MENUS AND BEVERAGES 
 
BREAKFAST MENU  
FRUIT, VEGETABLE, OR JUICE COURSE 
Your choice of raw fruit, like apple, orange, gr apefruit, (no lemon or lim e) pear, grapes, melon, 
bananas, strawberries, etc. Your choice of celery sticks, raw carrots, broccoli, cabbage, etc. Your 
choice of juice fresh-squeezed then and there. Canned tomato juice as second choice. MEAT OR EGGS COURSE  
Eggs (no more than three) boiled, scrambled, poached, any way you like except fried. Oil is not necessary for scrambling. Keep the heat low and tumble them continuously with a spatula to keep from 
browning. Your choice of any FRESH meat, poultry, or seafood. Not cured meat or sausage or imitation meat. Try 
some pork chops, or other cuts of fresh pork or beef cut thin so they will cook fast. Don't let them 
brown, see cooking section page 35-38. STARCH COURSE  
Potatoes, cooked any way you like except fried or browned. Can be quickly cooked if sliced, even 
quicker and better if parboiled previously. See be low and pages 35-38. Eaten with butter and salt, 
potatoes are a treat. BEVERAGE  
Try not to drink much fluid with meals, not even s oup. Have your beverage earlier or later. See below. LUNCH OR DINNER MENU  
MEAT COURSE:  
Your choice of any FRESH meat, poultry, or seafood, cooked any way you like as long as it is not 
ground up, fried, or browned. Vapor  cooking per pages 35-38 is the best and easiest. Pork chops, steak, 
stew meat, small roasts, chicken, veal, turkey, fish, shrimp, oysters, crabs, clams. No imitation meat, no 
cured meat, no ham, no bacon, no sausage. VEGETABLES:  
Your choice of at least two or more vegetables, at least one being a green or leafy kind like turnip 
greens, cabbage, broccoli, spinach, etc. Either cooked or raw. Potatoes, any kind, cooked any way but fried. If you vapor cook, you can fix all of this in th e same bowl. Try cauliflower, zucchini, celery, etc. SALAD:  
Your choice of the usual salad items such as lettu ce, red leaf lettuce, raw carrots, celery, tomato, 
cabbage, red cabbage, avocado, melon. Go slow on such things as green peppers and onions, unless 
you have a strong stomach. If desired, season with salt and pepper, vinegar, and virgin olive oil. Caution: Don't fine-chop, shred or grate. Red leaf lettuce is more digestible than white, if you have a 
weak stomach. DESSERT:  
Your choice of fruit, raw carrots, celery sticks, etc. Fruit salad with apple, celery, grapes, carrots, 
raisins, melon, etc. is very good if freshly ma de. Less good for you, but permissible are occasional 
small servings of ice cream, jam, jelly, custard, pie filling with no crust, etc. (No lemon or lime) If you 
are diabetic, if you have sores or rash that don't heal, stay away from sweets containing manufactured sugar. BEVERAGE:  
Try not to drink much fluid with meals, not even s oup. Have your beverage earlier or later. See below. NOTE:  No one would want to eat all the food listed above at once. Take your choice and vary from 
day to day, according to your weight and appetite. Meat, vegetables, and fruit are basic, potatoes are 
mostly for extra calories to gain weight or strength for hard work, something to fill up with, in place of 
bread. For brown bag lunches, see page 4. If potatoes are parboiled the day before, or early in the morning for the day, much time and money can be saved, and they taste better. The skin strips off fast like wet paper, so you avoid whittling away your potato when you peel it, and it cooks much quicker. Get a big pot of water boiling hard, and drop 
in your potatoes one at a time so boiling doesn't stop. Boil them 20 to 30 minutes according to size, and 
cool them with water before you peel them. If you are going to save them for a future meal, leave the skin on until you are ready to finish them. BEVERAGES  
   Drink a big glass of water as soon as you get up in the morning, to flush your blood clean of 
accumulated substances. Keep a glass in the bathroom for this. Remember almost every drop of fluid you dr ink goes into your blood and circulates through your 
whole body before you sweat it out or your kidneys drain it away with waste materials as urine. If you 
don't drink enough water, you can't make enough urine to carry away waste matter in your blood, and 
you may suffer headache, stiff back, foul body odor, or whatever as a result. If you only drink your favorite beverage and no plain water, you never give your blood a chance to rid itself of residues from 
your favorite drink. At least a third of your fluid intake should be plain water. Try to limit or avoid drinking any fluids with  your meals, even water and soup. Drink your fill 
through the day, but not at mealtimes. See page 33. Give your stomach juices a chance to digest your 
food, don't dilute them with fluid. Lime and lemon have a strong irritant effect and may play a part in coronary heart attack and stroke by causing hemorrhages in the walls of arteries a nd veins. Also can cause irritation of the urinary 
passage and red bloody-looking patches under the skin anywhere it is bruised, for instance under the 
lower lip after heavy kissing. Many people have asked about alcoholic beverages. So far as our studies have shown, booze has little 
or nothing to do with choked arteries one way or the other. In my sixty years I have seen no one better 
themselves by drinking it, but I have seen dozens of fine talented people throw their lives away for it. Milk, freshly squeezed juices, canned tomato ju ice, tea, coffee, and soda pop (except lime-lemon) are 
rated in descending health value in the order listed. Some people have a hard time digesting milk, some 
are allergic to tomato or orange, others find coffee makes them nervous or nauseated. On balance, tea is 
probably the blandest of all, though has little nutritional value except for the milk and sugar. It is a great mistake to make up a lot of fruit juice at  home and drink it later. It goes through important 
changes in chemistry which greatly reduce the food value. Digestion begins in the mouth. As you chew your food, your saliva flows from two big glands under 
your tongue and two at the angle of your lower jaw. Saliva is not just "spit", it contains important 
digestive juices which mix with your food to mois ten it, neutralize toxins, and commence digestion. When you begin to chew, your stomach begins to secrete digestive juices and prepare itself to receive 
the food at a regulated moderate rate. This is Nature 's plan. How foolish we are to blend or juice a food 
and drink it down quickly. We have shortcut our natu ral functions and cheated ourselves. Juice hits our 
stomach in a concentrated unprepared condition, and ups ets our digestive process. Put that power juicer 
or blender on a high shelf, and chew your food. That's what teeth are for. 20. HOW GOOD LIVESTOCK PRODUCTS CAN BE OBTAINED  
   Healthful meat and eggs can be obtained and money saved by buying direct from 
farmers who keep livestock in green pastures. There are many small abattoirs and meat packing plants that slaughter, cut, and 
wrap meat on a personalized custom basis. These plants will help one find good 
livestock, and so will the county farm and home agents. The meat can be kept in a locker plant or in a home freezer, but one should avoid 
buying more at a time than can be used before it becomes stale. In the case of large animals, it is best to divide the meat between several families. It is essential to freeze meat rapidly, else it will not keep well. The frost-free 
freezers have a concealed fan that circulates air when the door is closed, so they freeze meat much faster than the chest type. When storing un-frozen meat, it should 
be off the bottom of the freezer on a rack, not touching the bottom, sides or other 
packages. Not more than three pounds of un-frozen meat per cubic foot of freezer 
should be put at one time in a chest type freezer, or five pounds per cubic foot in a 
frost free freezer, otherwise it will freeze too slowly. If there is an ice plant nearby it is best to take the wrapped meat there to be quick frozen and then the freezer can be 
filled at one time. Almost any livestock pasture may contain certain weeds and herbs which are foul tasting or slightly 
poisonous, and when eaten by livestock during times of grass scarcity can cause adverse effects in food 
products. The flavor of milk is easily affected by such plants as wild onion and garlic, bitterweed, 
marsh elder, etc., and temporary symptoms such as nausea, dizziness, trembling, headache, and bowel upset can result from drinking weedy milk. It is a good plan to pen animals for a day or so before slaughter to allow time for weedy substances to 
be cleared out of the meat. 21. THE GOOD QUALITY OF VEGETABLES AND FRUITS  
   Few people know that the fruit and vegetables sold on the raw produce counters and roadside stands 
are actually still living. Even though cut loose from the parent plant or soil and thus doomed, they still 
live on for a period of weeks or months if they are kept cool and moist. These products if not wilted or 
decayed are definitely fresh food. The nutritional quality of nearly all the fresh raw vegetables and fruits offered for sale is quite good, 
far better than the livestock products commercially available. Organically raised produce is usually 
superior and worthwhile if available in a fresh raw condition. Processing such as grinding, canning, cooking, and even freezing of course kills these products, and 
after death they become stale and develop fatty rubbish faster than do meat products. "Left-over" cooked vegetables should not be eaten. Cook only enough for one meal. In the case of large vegetables like cabbage, cauliflower, broccoli, or celery, don't cook "the whole 
thing" and have to eat left-overs. Cut off just enough for one meal, and leave the stem part still attached 
so the rest can remain alive in the refrigerator for ot her meals in the next few days. If something like an 
apple or melon becomes dried out or discolored where it was cut, trim off and discard a thin slice to get 
down to the fresh part. In this way you can keep a variety of vegetables and enjoy them fresh for each meal. You can cook 
several kinds together in one vapor-cooker bowl (Pag e 37) without the flavors mixing. The kinds which 
take the longest to cook are put in first, and the quick-cooking kinds added at the proper time, so all will be done at once. Add butter and salt at the table, and you can eat like a king for only a few cents, 
with little work and no pots to wash. Don't cook your vegetables down to a mush; only cook until 
tender, to avoid destroying the vitamins and health factors. For defense against microbes, insects, and animal s, Nature has put toxic substances of various kinds 
into all plants, otherwise they would have been completely devoured and perished from the earth long ago. This is why fruits and vegetables are a little bit toxic to us when we eat them, and if too much of 
one kind at a time is eaten we may have stomach ache, headache, bowel upset, etc. Or if we eat the 
same kind every day for a long period serious illness can result. But this is nothing to worry about, for there is no danger if we eat a variety of fruits and vegetables and not get into a rut by trying to live on 
just one or two kinds. Many people have been misled into thinking that anything "natural" is harmless, but this is far from 
true. Many plants and seeds, in fact nearly all plants except conventional vegetables, fruits and grains, 
are much too toxic for humans to eat, and some are deadly poison. For instance, atropine and strychnine, two of the most deadly poisons, are extracted from plants. This is why we should stick to 
conventional fruits and vegetables that have been found best by long experience. 22. SUN-DRIED FOODS  
   In dried fruits the natural contents are gr eatly concentrated by removal of the water, 
resulting in a tendency toward toxic reacti ons in sensitive persons. Dates frequently 
cause sore spots in the mouth and lips as well as stomach upset. Fresh pineapple, 
while not a dried food, can cause similar eff ects. The effect of dried figs in producing 
loose bowels is widely known. Dried peaches and apricots have been known to have 
such effects. Raisins are much milder, however some sensitive people have such symptoms from them. 23. REFINED OILS AND SHORTENINGS  
   Fresh foods from either vegetable or an imal sources contain a considerable amount 
of oil, so if fresh foods are eaten our oil requirements are well taken care of. Most commercial oils and shortenings are highly refined by heat and chemicals, 
stabilizing them to such an extent that they are not readily assimilated by the flesh and 
thus remain in the bloodstream, diluting the blood so grossly that nowadays when 
people are autopsied after death large masse s of yellow oil are found in the heart 
chambers and main arteries instead of blood. This shocking dilution  of the blood by 
processed oils leads to nutritional deficien cies because the fat-soluble nutrients and 
vitamins in the blood are dissolved in the oil and thus locked up and withheld from 
use by the body. Any slight reduction in blood cholesterol due to eating these "poly-
unsaturated" oils is more apparent than real, only due to dilution of the blood by the oil. The Food and Drug Administration issued a ruling on December 10, 1959, 
holding that any advertising claims for fats and oils having a beneficial effect on heart 
disease are false and unlawful. "Tri-glycerides" are simply these oils diluting the 
blood. Butter is one of the richest sources of high quality health-building materials, and has 
delicious flavor as well. True, it costs more than margarine, but in the overall grocery 
bill you would hardly find the difference. Margarine is an "empty calorie" food, 
having little health-building value. Like some other foods, butter varies in quality, taste, and color due to the location 
where the milk was produced, time of year, weather, care in churning and packing, 
etc. Even under a single brand label, it will not always be the same, due to these 
variations and the fact that packers buy wholesale lots from various parts of the country. It is wise to shop around and try different brands to find the best available in 
your area. Besides the big national bra nds available everywhere, there are many 
regional brands just as good or better available in the various localities. For instance, 
we usually like the ½ pound foil package of Armour's Cloverbloom, and we have 
friends in the Northeast who prefer Keller 's fine butter. Doubtless there are many 
others we would like to mention if we had tried them and if space were available. In view of our most recent findings for the sixth edition, we have removed the ration 
limit on butter. As long as you don't cook with it, there is no adverse effect so far as 
choked arteries are concerned. However, ther e is a lot of low-grade rancid butter in 
the stores that simply isn't good food. If butter doesn't taste good, don't eat it. Buy one 
stick and taste it before you buy the pound. It is important to realize that a grea t advertising battle has been in progress for 
years, the margarine, salad oil, and artificial egg & meat makers on one side, and the 
butter and egg people on the other, each saying their product is what you should eat. Each side has their staff of paid scientists to speak for them. This is the way the free 
enterprise system works, each maker having a right to push his own products until the best wins out, especially in a situation where the experts themselves don't agree. Coconut oil forms more severe arterioscl erosis than any other known oil, apparently 
because it is made from coconut meat which is sun-dried overseas and also subjected to microbic fermentation in shipment. Experiments have shown repeatedly that it 
produces severe arteriosclerosis. Virgin  olive oil is more readily utilized than other vegetable oils because it is not 
refined, however fresh animal fat or butter is  far superior since it is more similar to 
our own body fat. If oil or shortening is desired for cooking, some good fat from pork, 
beef, or chicken can be rendered out as needed and used fresh. When livestock are 
butchered, the internal fat can be wrapped in small parcels, plastic bagged and frozen. One parcel at a time can be taken out and rendered in a few minutes as needed, to 
obtain fresh oil. If such fat is cut into strips it can be laid over roasts, etc., to make a 
delicious basting gravy. Left-over melted fat should be discarded, for it deteriorates 
rapidly. 24. CHOCOLATE AND COCOA  
   These delicious treats are wolves in sheep's clothing, for they contain a toxic 
alkaloid called theobromine which Nature provided to protect the cacao tree. Few 
people seem to know that chocolate and cocoa are the primary and almost the only 
cause of the one-sided migraine headach es with their shimmering temporary 
disturbance of vision, of the painful hot spots which form on the tongue, of the 
exceedingly painful yellow pinhead ulcers which come on the side of the tongue, 
gum, lip or cheek. They may start similar ulcers in the stomach. They cause much 
nausea in both children and grown-ups. Surplus cocoa is sometimes mixed into commercial animal feeds, and the 
handbooks stringently warn against using more than a few per cent, otherwise the animals thus fed are seriously injured or killed. Perhaps some clever person will one day make a fortune by finding out how to 
make non-toxic chocolate. 25. SUGAR  
   When a large amount of sugar is eaten at one time, within an hour or so any sores, 
half healed abrasions, etc., anywhere on the body are likely to begin bleeding. The 
open sores and ulcers in the arteries may be thus caused to bleed and form blood clots 
which can block small arteries and cause heart attacks and strokes. For this reason over-indulgence in sugar is a hazard to persons already having advanced 
arteriosclerosis. The danger lies in a large quantity all at once, like putting five or six 
spoons of sugar in a glass of iced tea, or a big helping of thickly iced cake. Small quantities, like a spoonful in a cup of coffee, would likely not cause much problem, 
provided there is no diabetes. The bleeding action of sugar seems to be due to the high osmotic pressure it 
generates. Osmotic pressure is the source of  the tremendous force exerted by the roots 
of trees which can burst strong brickwork. Sugar is so soluble and concentrated that it 
quickly races throughout the body, forcing its way under high osmotic pressure into 
every nook and cranny between the cells, and in this way it can rupture the fine 
network of newly growing blood capillaries in  a sore or ulcer, causing them to bleed. A good nutritional condition makes such bleeding less likely. From the diabetic standpoint, there is something strange about sugar, for if a 
diabetic eats food containing manufactured sugar he will suffer an achy fatigued feeling in the arms and legs, but if he eats even greater quantities of the sugar 
contained in raw fruit or sugar cane there is no ill effect. The sugar chemists claim 
sugar is pure sucrose, the same as in any sweet  fruit or plant, but in some secret subtle 
way manufactured sugar is different, in some way changed so that it behaves 
differently in the body. Fame and fortune await the man who can make a non-diabetic true sugar. 26. DRUGS, VITAMINS, AND FOOD CONCENTRATES  
   Most drugs have side effects which tend to reduce health and strength if taken over 
long periods of time. No drugs should be  taken except those prescribed for the 
individual case by a licensed medical doctor or dentist for a specified length of time. If habitual drug use is reduced, it should be done gradually over a period of a week or so to avoid any possible upset. On the fresh food diet the body will gradually become 
stronger and the arteriosclerotic deposits reduced, so need for drugs will be decreased. Antibiotic drugs should not be taken by mouth as they kill the beneficial microbes 
in the intestines and harmful kinds can th en take over, often resulting in serious 
prolonged weakness, colitis, and an itchy burning rectum. 27. YEAST AS A VITAMIN FOOD  
IMPORTANT! READ THIS  
   It is very possible that a person avoiding all bread, cereals, and grain products to 
cleanse their arteries might not get enough B vitamins to keep up their energy. We strongly suggest that the minimum daily requirements of B vitamins be taken in capsule form, or better still by far, yeast can be taken. This booklet has always 
suggested yeast, and recently we have developed a wonderful new way to take it. Dried yeast powder & tablets cause aftertaste and indigestion, and are expensive. You can buy fresh compressed block yeast at bakery shops for a few cents a pound. Tell them that you are going to eat it, and you want the freshest they have. You 
mustn't eat it raw. It has to be cooked to kill the fermentation, otherwise you will have 
gas, and will not properly digest it. To cook a pound of yeast, bring 1 cup of water to the boil in a pot on low heat, put 
in the yeast about 1/4 pound at a time and stir constantly, adding more yeast as it melts. After it is all melted, keep stirring a little longer until it puffs up and begins to 
boil. Put it in a little Pyrex measuring pitcher, cover with foil and put it in the 
refrigerator, where it will keep fine for a month or more if you don't foul it by 
drinking out of it or dipping into it with a spoon. You can flavor it with honey, molasses, vanilla, or whatever you like. Pour yourself 
a few spoonsful each day, so one person would use up the pound in three to four 
weeks. You can take it straight from a spoon, or mix it into a beverage or food. Yeast contains the B vitamins, proteins, and various energy-giving factors still only 
partially known to science. There is nothing else we have found which will pep you 
up as fast as yeast, make you feel better, and keep you going strong. It reduces the 
body's demand for blood flow, thereby reducing the work the heart has to do, letting it 
tick along in an easy regular way. Many people think they have a bad heart, with an irregular skipping pulse and a fluttery full feeling in the upper chest, when all they 
need is a little help from yeast. It seems to help people sleep better also. 28. THE USE OF LOCALIZED HEAT  
   It is possible to speed up the atherosclerosis cleaning and healing process in certain 
localized spots  by the use of heat. The value of hot water bottles, heating pads and 
hot water soaking has been known for ages, but few know why it works or how to use 
it properly: Nature has designed our bodies to use heat as a kind of alarm signal which calls upon our reserve forces to concentrate at whatever spot becomes warmer than 
the rest of the body, so as to fight off infection, clean up foreign materials, and speed 
the healing process. This is why the skin feels hot around a severe infection like a 
boil. But we must remember that the secret of success is to put the heat on one spot at a 
time,  and concentrate on that spot daily for weeks until the desired relief is obtained 
there. For instance, most people fail when the doctor tells them to soak their knee by 
saying "I'll just get in a hot bath and soak all over." Sorry, it won't work, because the 
effect is spread all over and is nullified. Along this line, it is obvious that if one is 
using spot heat treatment a bath should not be taken within an hour or so before or 
after, also that the bath water should be onl y slightly warm. In general very hot baths 
are injurious because they upset the body's alarm signal system and wash too much 
valuable oil out of the skin. In hot water treatment it is of no value to add epsom salt or anything else to the 
water, as heat alone is what does the work. In the absence of special instructions from 
the doctor, ordinarily the application of heat for fifteen to thirty minutes twice or three 
times a day is enough if it is done regularly every day. Very long treatment periods 
tend to cause exhaustion. There is always a possibility of causing bur ns in heat treatment, and it is a good plan 
to keep one hand clear of the heat and feel the treated area once in a while to see if it 
is getting too hot. Otherwise, you may get so used to the heat you do not realize you 
are being burned. Persons with unclear minds should always have supervision when 
heat is used, and special care taken with he ating pads around beds, due to fire danger. Heat lamps are too dangerous to use. It is wise to adopt the fresh food diet for about two weeks before using heat for 
arterial problems, to strengthen the body and lessen the danger of complications 
arising. Massage and vibration of arteriosclerotic bodies is dangerous due to the likelihood 
of causing blood clots to form or break loose, and also is of no benefit. Likewise 
violent exertion, strenuous exercise, or excitement should be avoided. As Dr. Paul Dudley White has stressed, conservati ve regular exercise is beneficial. 29. EATING AND DRINKING HABITS  
   If one drinks fluids when eating solid foods the digestive juices are diluted,  
resulting in poor digestive action which impairs general health and leads to 
indigestion, ulcers, colitis, and bowel problems. It is unnatural and harmful to drink any kind of fluid with solid food. One should not drink any beverage, even water, for about 1/2 hour before a meal, 
during the meal, or for about 1 hour after a meal. At other times drink all the water or approved beverages desired. Be sure to dri nk plenty of water between meals, a good 
plan being to drink a large glassful upon arising in the morning, and at least two more through the day. If one finds it hard to eat without drinking, mealtime beverages may be rationed 
down a little at a time over a period of several days rather than quit all at once. The 
jaws will quickly grow stronger and saliva glands will become more active, so that in 
a few days one will enjoy eating solid food without a beverage. Food will taste better 
and one will feel better very quickly. 30. MEAT EATING HABITS  
   When eating meat do not eat the white gristle off the bones and do not eat the 
fibrous streaks which lie around and between the sections of solid meat and fat, 
because these parts often contain a great deal  of the hardened atherosclerosis material 
from stale feeds which the animal was fed. In making soup or stew, these parts and the bones should be trimmed out before cooking, except in the case of wild game or 
meat from animals which were fed very little stale grain or commercial feed. Fat can be very nourishing and healthful, but should only be eaten if it is normal 
healthy fat. Good fat is slightly translucent, soft and springy, has a melting quality in 
the mouth and a sweet delicious taste. Unfortunately commercial meat often has bad 
fat, full of deteriorated hardened materials. It is opaque to light, hard and crumbly in 
texture, has a chalky or plaster like appearance, does not melt in the mouth and 
sometimes sticks to the mouth, and has a flat rancid taste. Meat gravy should be eaten if it is not thickened with flour or starch and if it comes 
from fresh meat with reasonably good fat. If it tastes rancid, scorched, or feels sticky 
and gummy in the mouth, don't eat it. 31. INDIGESTION, BOWEL PROBLEMS, AND ULCERS  
   The fresh food diet and improved eating practices usually have a prompt helpful 
effect on digestive troubles. Some fruits, vegetables, and nuts tend to have a laxative or even an allergic reaction 
in some individuals. So if after a few trials it is found that a particular food causes a 
bowel upset or stomach ache, that item should be avoided in the future, or try eating 
less of it a time. Fruit often rides better on top of other food rather than on an empty 
stomach. In any case do not tolerate loose bowels occurring over an extended period of time, 
because this condition is very weakening. Seek help from your doctor. In general, 
some people with sensitive or ulcerated stomachs cannot tolerate raw fruits and vegetables, so have to eat these items cooked. 32. WHERE THE HOUSEWIFE REIGNS SUPREME  
   The wise housewife knows that she can exploit the world only through her husband 
and children, that she will prosper and enjoy the good life mainly through their 
earnings and achievements. She wields an awesome power for good or ill, for to a 
large degree she has the choice of whether she will feed her family for fame and fortune or bring ruin upon them all with poor stale food. Starting early enough, she 
can through improved food practices do much to obtain a happy prosperous life, to 
enjoy a successful loving husband through a long lifetime, and to have strong 
beautiful children who will be a joy to her. True beauty and charm come from eating high quality fresh foods, in a far more 
bountiful way than from cosmetics and beauty treatments. It takes good food to grow 
abundant richly colored shining hair and eyelashes, bring sparkle to the eyes and grace to the figure. Peace of mind and contentment also require proper food and many 
a case of "nerves" is only the body telling us that it is poorly nourished. And it is 
never too late to start, for we are all better than we realize, and you never know what 
you can do until you try. The burden of selecting and preparing the daily food traditionally falls on the 
housewife, and few men realize what a time-consuming job it is to prepare and clean 
up after two or three meals a day. Families should understand that mother is not a servant, and every one who eats at the table should at least help clear away after the 
meal is over, and do other things for her like take out the rubbish and wash the pail. By following the improved cooking and dietary principles described herein, the 
housewife can greatly decrease her work load, save money and provide her family 
better food which will prevent arteriosclerosis and give her loved ones the 
nourishment they need to go out and make their mark in the world. The great Sir Winston Churchill often said that his good wife Clem-mie deserved 
most of the credit for his accomplishments, for her unfailing zeal in seeing that he got 
the best of food and care throughout his long and energetic career. Dear old Winnie, 
considerate as well as intelligent, spoke truer than even he knew, for behind nearly 
every man who accomplishes much is a good wife or a good mother who has given him the nourishment which is his only source of strength and energy. Never forget that food makes the man, and the woman as well. 33. COOKING  
   To prevent arteriosclerosis and build up the health, food should be selected 
according to the diet chart and cooked as follows: 
 DO  DON'T  
Cooking methods are here listed 
with the safest first. 1. No cooking. As many foods 
as possible should be eaten raw, 
with the exception of fish and 
meat which should be cooked to 
destroy any possible parasites. 2. Boiling, steaming (not under 
pressure) called "vapor cooking." 3. Roasting or broiling under 
foil or a cover. Don't fry food in cooking oil or 
shortening. Don't use any flour, meal, or 
crumbs as a batter, dip, dusting, thickening or any other way. Try to avoid excessive 
browning of food. Browned food is semicharred, and can cause 
both arteriosclerosis and cancer. Don't broil or bake without a 
cover or foil over the food to hold 
in the moisture and prevent 
browning. Don't use pressure cooking. HOW TO COOK BETTER WITH LESS WORK  
   When food is cooked by methods which expose it to hot grease, hot dry air, or 
smoke, it is usually heated far hotter than necessary to cook it. Frying, griddle or pan 
broiling, oven roasting and oven broiling produce browning because of this excessive 
heat. Browning is an oxidative chemical reaction caused by heat, which produces 
toxins and fatty rubbish capable of causing both cancer and choked arteries, as well as 
indigestion and loss of nutritional value. It  wastes food, wastes heat, and undermines 
your health. Charcoal broiling is even wo rse, because here the food soaks up toxic 
fumes from the charcoal plus foul fumes of burned grease dripping on the coals in 
addition to the overheating and browning. We have recently learned that toxins in 
smoke act directly on the heart, and in people with weak tired hearts can cause 
irregular and skipping pulse, weak spells, perhaps even death. Even the improved broiling method previously shown in this section may involve too much browning, so 
has been removed in the sixth edition. For rapid cleansing of arteries, cooking and browning food at high heat has to be avoided. Most people know that when food is cooked in a moist condition under foil, a cover, 
or water, it will not brown unless or until it eventually dries out. This is because the 
cooling effect of moisture evaporation ke eps the heat down, and forms a blanket of steam or vapor which protects the food from oxidation by air. Food cooked like this is 
very little heat-damaged, and is far more healthful. Caution: Never line a pan with foil if you are going to put it on direct heat, because it will likely burn grease under the 
foil and make fumes which may cause cancer. Pressure-cooking with steam is somewhat better, but it is still too hot, and the pot 
may explode. An ancient pressure-less steaming method is the best of all, called "Cheng Long" or 
"Jeng Loong" by the Chinese, and "au bain Marie" by the French, pronounced "O-ba-
Marie". This charming name means "in the bath of Marie". I have improved this grand old method as shown in the illustrations, and call it "vapor cooking" to distinguish it from pressure-cooker steaming. The food in an open bowl is set in an inch or two of water in an ordinary covered pot over direct heat. The water around the bowl boils, 
makes steam (vapor) which fills the pot without pressure, and covers the food with a 
blanket of steam which cooks fast but is not too hot. The lid is loose, so excess steam 
leaks out around the rim or vent without pressure. Don't think vapor cooking is like a double-boiler, which has no steam above the 
food, dries out the food and takes forever to cook. Vapor cooking is FAST, just as fast 
as boiling or broiling, but preserves the natural taste, color, and nutritional value of the food. It produces delicious food without any rubber gasket "pressure cooker taste", 
and saves so much work it's like getting out of the Stone Age. Two 1½ pint Pyrex bowls are shown cooked on one burner in a Mirro 876M oval 
roaster, giving ample room to lift them out with a cloth. When one bowl is cooked in 
a close-fitting round pot, a handle is needed to lift it out, as pictured on a Pyrex 1½ 
Qt. bowl. It is home-made from a 1" dia. round hardwood dowel rod or ¾" X 1" 
square lumber, sawed off 6" long, with a slot sawed in the end 5/8" deep by 9/32" 
wide, forming a fixed jaw to fit loosely over the bowl rim. The slot width stated gives 
the right fit with a modern Pyrex bowl, about 1/32" loose. Other similar bowls like Fire-King or older bowls may require a different width. To use the handle, you just 
slip the jaw on the rim, tip it back toward you to make it grab, and lift the bowl. It 
seems like black magic to lift with a fixed jaw, but it works great, due to overhanging 
weight making the bowl tilt and jam in the jaw. We have used these seven years and 
haven't dropped a bowl yet, but don't advise  walking about with one, or passing it 
over someone's head. Hardware stores have  or will get bowls, roasters, and dowel 
rods for you. The rack shown in the roaster is not necessary, but it does save wear on the bottom, and boils quietly. As long as water is around the bowls, the food can never stick, scorch or boil over, 
so requires no stirring, turning or wa tching, UNLESS THE WATER BOILS AWAY. It is best to start the cooker pre-heating on high heat with the water and bowls in it 
before you get out the food. By the time you have the food ready to go in, the water likely will be boiling and you can cut the heat down right then so you won't forget to 
and let the water boil away. This saves time also. Food never touches the pot, so you 
don't have to wash it. The bowls go to the table to serve from, or even eat from if you 
are alone, and wash as easily as a dish because there is never a dried-on ring like in a pot. No pots or serving dishes to wash! Water in the bowl with food is unnecessary and undesirable unless the recipe calls 
for it. An arched or domed pot lid is best for vapor cooking, because a flat or depressed lid will drip condensed water into the food. Flat roaster lids (except enamel) 
can easily be arched up about 1/4 inch by punching with the butt end of a hammer handle. To prevent too much extraction of juice from meat, fish, or fowl by the steam, cook 
it flat in the bottom of a dish so it will soak up its own juice, or else wrap it with several layers of foil. The picture shows smothered chicken in a Corningware P-309 
pie dish (or Pyrex 221 cake dish), vapor cooked in a covered electric frying pan. The 
pie dish in a plain covered pan on the stove would be better, because you could 
regulate the steam better. The control on an electric pan gives you either too much 
steam or none. With broccoli, sliced potatoes, and zucchini all vapor cooked in one other bowl in addition to the dish of smothered chicken, this four course meal for four 
people cost less than 40 cents per person, and was fit for a king. Many people are asking about electronic radar range ovens. They are allright as 
long as you don't let the food overheat or brown. However, vapor cooking is so fast, 
easy, and cheap it is hard to justify the cost, upkeep, and cleaning of an electronic 
oven. Be sure to try vapor cooking. Y ou can stop watching, stirring, and washing 
cookpots. You will love the food, cleanse your arteries, save work, and save plenty on your grocery, gas, and electric bills. (See page 28). NOTE: Chops and fish cook fast, don't over-cook. 34. THE FRESH FOOD DIET FOR AVOIDING AND 
CURING ARTERIOSCLEROSIS  
   The guiding principle of this diet is to eat fresh foods which have not been long 
removed from their original living source, and to avoid eating long dead processed 
and preserved foods, in which the fatty materials have become deteriorated and 
hardened so that they become imbedded in our flesh and arteries as durable deposits. Due to recent research findings, the diet has been revised in the sixth edition. It has 
been made more liberal in regard to items that cause only a trifling amount of harm, 
and more drastic in the important areas. STARCHY FOODS  
 EAT   AVOID  
   Potatoes, bought in their own 
skins, preferably the northern 
grown russet type, also sweet 
potatoes. Snap Beans (Green Beans). Note: Parboiled potatoes have a 
better taste and are more digestible any way you fix them, 
even baked in their own skins. See page 26. Bread, toast, rolls, biscuit, 
crackers, cakes, pies, cookies, 
pancakes, waffles, doughnuts, etc. made with flour. Flour in any form, such as 
thickening for gravy, rue, or as a 
dip for fried food. All ready-to-eat breakfast 
cereals. Corn meal, grits, corn bread, 
hush puppies, and the like. Macaroni, spaghetti, noodles, and 
the like. Powdered starch. Ready 
prepared "Quick" or dried potatoes. Dry beans and peas already 
shelled. Canned beans and peas. Frozen beans and peas. Rice, farina, oatmeal, all 
processed grains of every kind. MEAT AND FISH  
 EAT   AVOID  
   Any fresh meat, and seafood 
you like. Frozen meat and 
seafood if not staler than:    Smoked, salted, canned, or 
dried meat and fish. Examples: Bacon
, ham , sausa ge, corned seafood if not staler than: 
   Beef — 4 months old Pork — 3 
months old Mutton & lamb — 4 
months old Seafood — 2 months old 
   Beef, chicken, lamb & mutton, 
goat, geese, ducks, game, fish, 
shrimp are all safe if fresh as 
above described. beef, chipped beef, smoked fish, 
sardines, anchovies, canned meats, soups. No artificial meats, or soy 
protein concentrates. EGGS AND MILK  
 EAT   AVOID  
   Fresh eggs newly broken out of 
the shell, not more than three a day, cooked any way except fried. Milk, no more than 1 quart a 
day, none if it interferes with your 
digestion. Sweet cream butter. Avoid it if 
it doesn't taste right. Margarine. Imitation eggs. "High Protein" 
milk, or other foods containing 
soybean powder. OILS AND SHORTENING  
 EAT   AVOID  
   A little olive oil with vinegar or 
wine as salad dressing, if you like 
it. Use only the best grades of oil marked "Virgin." Commercial salad dressings can 
be used in small amounts unless you are troubled with high tri-
glycerides. Especially avoid coconut oil. All commercial salad oil, 
shortening, lard, margarine, if you 
want to avoid or reduce high 
triglyceride content in your blood. VEGETABLES  
 EAT   AVOID  
   Each day eat at least 3 kinds of 
fresh vegetables purchased in 
their natural state as follows: 
Celery, carrots, squash, lettuce, cabbage, cauliflower, snap beans (green beans), broccoli, turnip, collard or mustard greens, 
cucumbers, sweet peppers, 
endive, Chinese cabbage, melons 
of all kinds, pumpkins, avocadoes 
and all other conventional fresh    All canned and frozen 
vegetables except in off seasons, 
or emergencies when fresh 
vegetables are not available. vegetables. The following vegetables are 
also allowed, but many persons 
suffer allergy and indigestion 
from them: Onions, garlic, 
spinach, rutabagas, kale, rape, and 
tomatoes. FRUITS AND NUTS  
 EAT   AVOID  
   Any fresh fruits and nuts bought 
in their own skins or shells 
according to your taste. Examples 
are: Apples, pears, bananas, 
plums, apricots, peaches, nectarines, figs, grapes, melons of 
all kinds, oranges, grapefruit, 
avocadoes, cherries, berries of all kinds, and all other conventional 
fresh fruits. Pecans, walnuts, almonds, 
brazil nuts, filberts, hazelnuts, 
peanuts, coconuts, chestnuts, and 
all other conventional nuts bought 
in their own shells and in good condition with no rancid taste. Canned or frozen fruit, except 
when fresh fruits are unavailable. Lemons and limes. BEVERAGES  
 DRINK   AVOID  
   Drink beverages between meals 
only. No fluids with meals, or 
soon after meals, not even water or soup. See page 33. Water, milk as earlier described, 
tea if you wish, or juice from newly squeezed oranges, 
grapefruit, or any other fresh fruit or vegetable you like. Coffee is against you, but a 
little fresh-brewed from light-
roast coffee will do the least 
harm. Use natural fresh milk or cream in coffee or tea if desired. Honey is a good sweetener for 
tea. Don't drink any beverages with 
meals. Lemon or lime drinks. Canned or frozen juices except 
when fresh fruit is unavailable. DESSERTS, SWEETS, SNACKS  
   Special Note: Persons old enough or unwell enough to be on a diet 
frequently have diabetes at least in a borderline form, perhaps not 
detectable by medical tests. If you feel very tired and achy in the legs or arms a few hours after eating sugar, or if you have rashes or sores 
which are slow to heal, you should not eat anything with sugar in it. But you can still eat all the good sweet fresh raw fruit you want. EAT   AVOID  
   All fresh fruit and nuts you like 
as earlier listed. Let these be your 
candy and dessert as far as 
possible. As a second choice, not as good 
for you: Small servings of ice 
cream, custard, pie filling with no 
crust, jam, jelly, hard candy, and the like. CAUTION: Diabetics 
should avoid these items, which 
contain manufactured sugar. Canned and frozen fruit except 
when fresh fruit is unavailable. Cakes, pies, cookies, doughnuts, 
crackers. Candy with filling, chocolate 
and cocoa. Potato flakes, fried pork skins, 
and fried snacks of all kinds. SALT, FLAVORING, SPICES, DRESSINGS  
   None of these things have any worthwhile nutritional merit, though they are 
valuable in making food taste better. So do not feel that you have to use any of them unless you feel the need. Nearly all of them are to at least a slight extent harmful if 
used in excess, especially salt, so they should be used in the smallest quantity which 
will satisfy your taste. Persons with weak hearts or serious high blood pressure should completely avoid 
salt. Those with digestive and intestinal troubles should use no pepper or spices, only a 
little salt. A little salt and butter go a long way toward covering flavoring needs. 35. DIET AND THE MEDICAL PROFESSION  
   There is a growing awareness of th e importance of diet among the medical 
profession, with consequent increase in the amount of dietary advice given to patients. Doctors and dietitians have quickly recognized that there is nothing radical about the 
fresh food diet, and in some respects it is similar to various diets which they have previously been recommending. It is not a fad diet or hazardous in any way, being 
basically suitable for persons of all ages past infancy, in the absence of some special 
condition for which the doctor may recommend modifications. Physicians are welcoming these findings as a means of helping chronically ill older patients and 
retarded children. It is good common sense for persons who feel unwell or consider themselves 
unhealthy to seek the care of a kind, sensible M.D. doctor who will take an interest in them and be ready to help them through emergencies which may occur regardless of 
diet, as well as give them the advantages of medical observation and treatment. Doctors are urged to carefully observe the progress of persons using the fresh food 
diet and to publish any constructive information obtained, for it is only by actual clinical experience that new findings are at last confirmed. 36. FUTURE IMPROVEMENTS IN FOOD SUPPLY  
   Many clever and knowledgeable scientists are employed by the various food 
manufacturers, and just as recounted in the case of flour these people understand very 
well the presence of the deteriorated materials which I have called "fatty rubbish" in 
stored foods. However, they have apparently not realized previous to publication of my discovery on September 21, 1967, that these materials cause arteriosclerosis, 
previously considering the materials as simply "unavailable" for nutrition. The staling and deterioration of stored food has been the chief concern of food 
scientists for many years, and they have developed dozens of chemicals and processes 
which are applied to stored foods to preserve them. It is possible that they will be able 
to make future improvements in processed foods to make them cause less 
arteriosclerosis, now that the cause of this  disease has been disclosed. For example, 
five years ago millions of people had fatty  atherosclerotic yellow plaques in their 
facial skin and eyelids. After the salad and cooking oil manufacturers were shown by 
my feeding experiments that some atherosclerosis was being caused by durable 
materials in their oils, the oils were further purified with the result that nowadays the plaques are rarely seen. Sometimes it happens that scientists may be pressed to make statements which serve 
the business interests of their employers or sponsors 
   rather than the public interest or the extension of true knowledge. Food scientists 
know better than anyone else the truth of the conditions disclosed in this book, and have an awesome moral responsibility to their own race to bear themselves honorably 
and truthfully as regards this matter. The atherosclerotic condition of the people cannot wholly be laid at the door of the 
food processing industries, because the same disease from flour, bacon, ham, sausage, 
and so on existed to some extent long before development of the modern food 
industry. Rather this condition is simply an extreme stage in the long process of 
gradual learning and improvement by which civilization is developing. It is not 
desirable to point an accusing finger at anyone, but only that all concerned should 
work constructively to improve the condi tion of our people. Knowing the cleverness 
of industrial scientists, I would not be surprised to see arteriosclerosis begin to gradually fade away after they have had a decade or so to improve processed foods 
based on this new knowledge. Due to the seasonal availability of agricultural products there will always be a 
necessity for storing food through the barren seasons. Fresh food for all will hardly 
come in our time, but it is hoped that publication of these findings will start a trend 
toward increased use and production of fresh foods, and stimulate research in food storage and processing. It should be recognized that an increased appreciation of and demand for fresh farm 
produce would foster a revival of the small family farm, open up possibilities for responsible self-employment to the unemployed, and promote a return to the 
countryside with consequent dispersal of the urban masses. 37. CRITICISM OF THESE FINDINGS  
   These findings have been favorably commented on by a number of eminent 
scientists and doctors. Four criticisms have been made as follows: 
1. "Why were these findings published now instead of waiting until academic 
science can investigate them thoroughly?" Because the people who are sick 
now need help now, not ten years or more in the future. Academic scientists 
can study the fine details at their pleasure, but meantime the information is 
being released so the people can help themselves. Also, book sales will help support further research. 2. "There is not enough fresh food to go around." True, but there is enough to 
feed the sick and as the demand gradually increases the farmers and business 
interests will keep pace with it. 3. "Food that is stale enough to hurt us has a bad taste so that we wouldn't eat it." False. Food scientists have published extensive reports of deteriorated fatty 
materials contained in food that was perfectly good to taste, and I have 
samples of fatty rubbish that have a pleasant taste. 4. "Our intestines do not absorb particles of fatty materials, but only the broken-
down constituents of fat." False. We absorb both whole fats and broken-down fats, as shown by scientists many years ago. There were two schools of 
thought, both partly right. Further research and constructive criticism is welcomed. The other kind of criticism 
can easily be recognized when it is directed at the author rather than the subject. 38. A GENERAL VIEW 
Important Summary -- Study This and Page 1  
   It is hoped that this book will help bring about an understanding that in spite of 
tremendous technological advancements, mankind still is tied nutritionally to his native place in the worldwide scheme of living things. The actual living stuff, the 
fabric of life, is made by plants, and man and his livestock are dependent on eating 
them to obtain the materials which compose their bodies. This is Nature's ancient 
plan, and the closer we comply with it the better we will thrive. It is evident that full adherence to the fresh food diet involves doing without some 
tasty items, and I am sure no one but ill people will completely toe the line. But we 
don't have to bat 100% to stay in the ball game, and likewise we can snitch some 
goodies occasionally and still avoid arterioscl erosis sufficiently so that the chances of 
serious trouble will be small. The quantity and frequency of eating is proportional to 
the damage done, so novelty items which we might have a taste of once a month or so 
would do little harm. Taking both the food and the quantity usually eaten into consideration, flour 
products such as bread, biscuits, ready-to-eat cereals, cake and crackers are the big 
killers, probably accounting for 60% of arteriosclerosis damage. Next come bacon, 
ham, sausages, sardines, etc., accounting fo r perhaps 20%. Grits, oatmeal, farina, and 
similar ground grains play a part. Also overheating and browning are very important factors. The sick people trying to somehow find their way back to normal life again will of 
course be the ones who will get the most be nefit. A few younger people with foresight 
and a little will-power will improve themselves and so live long and happily. The children respond best of all to improved food, and I must say that I hope to see 
young men and women who were bred, born, and raised on good fresh food, and so 
enabled to reach the full potential of our native bloodlines. Mankind is more noble 
than we know, and one day we may see our ch ildren, or their children, rise to heights 
of strength, beauty, and intelligence undreamed of in our time. 39. SOURCES OF INFORMATION  
   The fresh food diet, the stale food theory for the cause of arteriosclerosis, the 
findings on dental calculus, sex glands, bran pigment, and the bleeding action of sugar 
are new knowledge generated by my expe rimental work. Other information is 
supported by the published works of various authorities as listed in the references 
below. (GENERAL NOTES—Continued From Page 6)  
   Many people have been told that aluminum cookware is poisonous. The best scientific authorities 
agree that aluminum is not poisonous, and aluminum compounds have been used in popular patent medicines for many years. However, in our research it has recently been found that aluminum forms a 
durable chalky compound with food fats which can play a part in clogging the arteries. This would be 
most likely to occur where watery food is boiled or let stand in an aluminum pot for a long time, as in making stew, soup, preserves, etc. Pyrex glass, chin a-ware, vitreous enamelware, or stainless steel is 
safer. The Fresh Food Diet is highly digestible, so that  food is very well absorbed by the body, thus leaving 
less residue for excretion by the bowels. For this reason, bowel action may tend to be scantier and less 
frequent. If increased bowel action is desired, more leafy green vegetables can be eaten to provide bulk. Yeast, honey, dates, raisins, prunes, and dried figs can be used in small quantities to provide a mild 
laxative effect if needed. Raw fruit also can provide a laxative effect. The Fresh Food Diet involves chewing firm foods, so any bad jaw teeth should be fixed or replaced. Newly ground wheat germ contains valuable nutrients, but deteriorates so rapidly that the usual 
commercial product has no outstanding food value. It contains small amounts of bran and is rather hard 
to digest. Being a stale food concentrate, it contains hardened oily materials which can collect in the arteries and joints. A byproduct of flour manufacture, it has never been widely used as human food, the 
bulk of the production going into hog feed. LIST OF REFERENCES  
   1. Altschul, Rudolph "Selected Studies on Arteriosclerosis"—1950 Thomas. 2. Anderson, J. A. and Alcock, A. W. "Storage of Cereal Grains and Their 
Products"— 1954 Amer. Assoc. of Cereal Chemists, St. Paul. 3. Bailey, A. E. "Industrial Oil & Fat Products"—3rd ed. Interscience. 4. Bailey, Alton E. "Cottonseed"—1948 Interscience. 5. Ball, C. D. Cereal Chem. Vol. 3—19 of 1925. 6. Blumenfeld, Arthur "Heart Attack: Are You a Candidate"—1964 Eriksson. 7. Bridges, E. L. "The Uttermost Part of the Earth"—1950 Dutton. 8. Coon, Carleton S. "The Story of Man"—1962 Knopf. 9. Cowdrey, E. V. "Arteriosclerosis, a Survey of the Problem"—1933 Macmillan. 10. Curwen, E. C. & Hatt, G. "Plough and Pasture"—1953 Schuman. 11. Deuel, "Lipids" Vol. III, P. 366. 12. Dubos, René "Man Adapting"—1965 Yale U. Press. 13. Dubos, René "The Unseen World". 14. Garner, R. J. "Veterinary Toxicology"—1961 Williams & Wilkins. 15. Glass, R. L. "Cereal Science Today—5(1960)60. 16. Goresline, H. E. in "Handbook of Food and Agriculture"—Blanck '55 Reinold, 
p. 393, 396, 406. 17. Hammer, B. W. "Dairy Bacteriology"—1948 Wiley. 18. Harman, Denham, (Fat Oxidation in Vivo), J. Ger. 12-2, 1957. 19. Holman, R. T. "Progress in the Chemistry of Fats and Other Lipids"—Vol. 9 
"Polyunsaturated Acids"—Pergamon Press 
   20. Holman, R. T. "Food Enzymes"—ed. by Schultz, Avi. Pub. Co. P. 75 & 81. 21. Howell, F. Clark "Early Man"—Time-Life. 22. Huntington, Ellsworth "Principles of Human Geography"—1951 Wiley. 23. Jensen, L. B. and Grettie, D. P. "Food Research"—2-97 of 1937. 24. Joh, T. H., Fukazawa, K., Kummerow, F. A. & Perkins, E. G.—J. Athero Res. 6(1966) 164-172. 24A. Katz, R. et al Cereal Chem. 31-316 (1954) 
   25. Kritchevsky, D. "Cholesterol"—Wiley. 26. Lundberg, W. O. "Oxidative Deterioration of Food Lipids" Avi. Pub. Co., P. 31, 
33, 36, 41. 27. Lundberg, W. O. "Autoxidation & Antioxidants" Vol. 2, p. 988 Interscience 
Pub. 28. Marchand, F. "Ueber Athero-Sklerose" Verhandl. d. Kongr F. Inn. Med. 21, 23, 
1904. 29. Meade, G. P. "Cane Sugar Handbook" 1963 Wiley. 30. McAlester, A. L. "The History of Life"—1968 Prentice-Hall 
   31. Missenard, A. "In Search of Man"—1957 Hawthorn. 32. Price, W. A. "Nutrition & Physical Degeneration"—1939 Hoeber. 33. Privett, O. S. J. Am. Oil Chemists Soc. 32(505-511) of 1955. 34. Roberts, J. C. and Straus, Reube n "Comparative Atherosclerosis" 1965 Hoeber. 34A. Roe, Robert S. Cereal Chem. 13-160 (1955) 
   35. Stanley, W. M. & Valens, E. G. "Viruses and the Nature of Life" 1962 Dutton. 36. Stefansson, V. "The Lost Franklin  Expedition" in "Unsolved Mysteries of the 
Arctic—1962 Collier. 37. Storck, J. & Teague, W. D. "Flour for Man's Bread"—1952 Oxford Univ. 38. Sullivan, B. & Near, Cleo—Ind. & Eng. Chem., Vol. 25, Jan. 33. 39. Sullivan, B. et al Cereal Chem. Vol. 13, p. 318 of 1935. 40. Sullivan, B. Cereal Chem. Vol. 17, p. 661 of 1940. 41. Swern, D. "Fatty Acids" Ed. Markley, K. S. Ed. 2 P. 1429. 41A. Thatcher, F. S. 
et al Cereal Chem. 30-71 (1953) 
   42. Walde, A. W. et al, Cereal Chem. 7:480-486 of 1930. 42A. Walker, Niles H. 
Cereal Chem. 24-39 (1946) 
   43. Wells, H. G. "The Discovery of the Future"—Smithsonian Yearbook for 1902. 44. Zeleny, Cereal Chem. Vol. 15, of 1938, p. 580. HOW IT ALL STARTED AND WHAT IS YET TO COME  
   
 The author's long crusade against choked arteries was begun in 
October 1961, prompted by early death of both parents from these 
strange fatty deposits. Having previously been highly successful in 
solving many difficult technical problems where others long had 
failed, and having been awarded citations and patents for many important discoveries and inventions, he felt this grisly problem 
also might be solved by the same kind of hard-hitting attack. With 
the help of his wife Rose and brother Charles, he founded the 
laboratory, which was given a charter by the State on November 19, 
1961 as a non-profit scientific institution. On December 29, 1965 the federal Internal Revenue Service determined Magnolia Laboratory tax-exempt 
under section 501C(3). This means that contributions to this institution may be 
included in the deductions on your income tax return in the same space used for 
contributions to churches, etc., and have th e same effect toward reducing your income 
taxes. The chartered purposes of Magnolia Lab read as follows: "To carry out such 
scientific, creative, educational, and ch aritable activities and endeavors as are 
calculated to discover a better knowledge of the laws of life and true hygiene, to 
advance and improve the physical and mental health, standards of living, and well-
being of mankind through research in the prevention and cure of diseases of man and animal; methods for more efficient production and improvement of food supplies; and 
the invention of improved labor-saving apparatus and processes for producing the goods and services on which civilized human life depends, —." This sixth edition has been revised and improved, our work on choked arteries now 
being far advanced. We have almost co mpleted scientific explanation of the 
remarkable benefits the Fresh Food Diet brings toward cleansing arteries. Better still, 
it now seems possible to develop improvements in commercial foods so as to eventually obtain similar results in the whole population with no self-denial.
Stale_Food_Vs_Fresh_Food_.txt
Summarize the following text section accurately and concisely. Maintain specific details and numerical information, and use anti-repetition mechanisms:

        Cattle 
especially thrive on good grass above all,  and beef from grass and grain feeding 
combined has a rich red color, fragrant golden yellow fat and a taste that is in a class 
by itself. Eggs from chickens receiving gr een grass have brilliant orange colored 
yolks that do not easily break in the pan, and a delicious flavor entirely different from the musty tasting confinement eggs. And oldtimers remember how good fresh country 
pork used to taste, with its sweet aromatic fat, not slimy and rancid like commercial pork is today. It is still that good when the pigs are raised in green fields. Chicken 
feeds now are such a fake that the mills even put in a yellow dye to imitate the skin appearance given by the yellow carotene vitamin normally in a healthy chicken. Feedlot beef often shows dark streaks of ro t in the center of the bones, and if the 
segments of red meat are pulled apart one can see that the fibrous muscle sheaths have 
already been turned brown by microbes, because the meat lacks the anti-microbic 
defensive powers found in normal animals. Most livestock on the market today are like old-time sailors who have been eating stale food on a long sea voyage, weakened 
and sickened by scurvy and beri-beri. The livers from confinement fed livestock are abnormal and show the depletion of 
vital substances by their pale yellowish or pinkish color. Healthy livers are dark wine 
red. This was evidently known in very early times, for weak and worthless creatures 
were called "white livered" or "lily livered. " The liver condition is a good indicator of quality. 17. SMOKED AND SALTED MEAT AND FISH  
   Food scientists have published extensivel y on the deterioration of fatty materials in 
smoked and salted meat and fish. There are certain microbes which are able to thrive 
in spite of the salt in these items, and these microbes split up and deteriorate the fatty 
materials into fatty rubbish  which causes arteriosclerosis. The bluish or greenish 
iridescent colors in hams are due to these microbes. Bacon, ham, corned beef, etc. , are really hardship foods invented long ago so the 
livestock could be butchered in the fall and the meat preserved for winter use. These 
foods have little nutritional value, actually poor foods by any standard, yet sell at a 
high price due to the labor expended on them. Now that it is possible to store meat by 
freezing there is no longer any reason to eat  these stale items. Thin broiled slices of 
fresh or frozen pork taste far better than bacon, and what could taste better than a 
roasted fresh leg of pork. There is no longer any reason to eat bacon and ham. It has been known for many years and repeatedly proven by animal experiments that 
burned, smoked, or heat browned materials are a powerful and certain cause of cancer 
if applied or eaten over a long period of time. These materials are also extremely toxic 
to the body in general. Cigarette smoking for instance causes cancer not because of 
the materials used but simply because of the burning and consequent production of 
tars. There are other known causes of cancer, such as certain chemicals, and some 
unknown causes as well, so it certainly would not be correct to say that smoked foods 
are the cause of cancer. But they are definitely a contributing cause, and so is any 
other food if it is excessively browned or subjected to smoke or oily fumes in cooking 
or in processing. 18. GENERAL FOOD PRACTICES  
   Many people have a perverse obsession in wanting to "make" something out of food, and keep it 
around for days. They mess about with recipes, meas uring cups, grinders, mixers, graters, slicers, 
juicers, blenders etc, putting in long hours of work damaging their food so it will choke their arteries 
and give them cancer. Those chipped-up slaws, cakes and pies, biscuits, ground-up casserole dishes, 
hamburgers, brown gravy, big pots of stew or dried beans and ham that are re-heated for three days, are 
slow tickets to misery and the graveyard. Paradoxical as it may be, the people that do such things the 
most are often the ones we admire the most, for their conscientious good intentions and energy, even if 
it is misdirected and destructive. Some of the nicest widows and sick people I know are like this. They are constantly chipping and chopping, marinating, mixing things together. These good people mean to do the right thing, bless their hearts, but they just have the wrong idea. Original food items should not 
be looked at as raw materials to "make" some artifici al thing out of. Foods are very delicate materials, 
which can be easily damaged. With few exceptions, anything you do to food reduces its health value. This brings us to the essential point: Treat f ood gently, until it goes between your teeth. Don't grate 
and grind it. Prepare and serve it as nearly intact as you can. tutting it up only enough to get it in the pot or serve it conveniently. Don't over-cook it to a mush, don't overheat it, don't brown it. Realize that you 
can eat better without all this self-destructive hard work. Try the following menus. Also see diet section 
page 39. 19. MENUS AND BEVERAGES 
 
BREAKFAST MENU  
FRUIT, VEGETABLE, OR JUICE COURSE 
Your choice of raw fruit, like apple, orange, gr apefruit, (no lemon or lim e) pear, grapes, melon, 
bananas, strawberries, etc. Your choice of celery sticks, raw carrots, broccoli, cabbage, etc. Your 
choice of juice fresh-squeezed then and there. Canned tomato juice as second choice. MEAT OR EGGS COURSE  
Eggs (no more than three) boiled, scrambled, poached, any way you like except fried. Oil is not necessary for scrambling. Keep the heat low and tumble them continuously with a spatula to keep from 
browning. Your choice of any FRESH meat, poultry, or seafood. Not cured meat or sausage or imitation meat. Try 
some pork chops, or other cuts of fresh pork or beef cut thin so they will cook fast. Don't let them 
brown, see cooking section page 35-38. STARCH COURSE  
Potatoes, cooked any way you like except fried or browned. Can be quickly cooked if sliced, even 
quicker and better if parboiled previously. See be low and pages 35-38. Eaten with butter and salt, 
potatoes are a treat. BEVERAGE  
Try not to drink much fluid with meals, not even s oup. Have your beverage earlier or later. See below. LUNCH OR DINNER MENU  
MEAT COURSE:  
Your choice of any FRESH meat, poultry, or seafood, cooked any way you like as long as it is not 
ground up, fried, or browned. Vapor  cooking per pages 35-38 is the best and easiest. Pork chops, steak, 
stew meat, small roasts, chicken, veal, turkey, fish, shrimp, oysters, crabs, clams. No imitation meat, no 
cured meat, no ham, no bacon, no sausage. VEGETABLES:  
Your choice of at least two or more vegetables, at least one being a green or leafy kind like turnip 
greens, cabbage, broccoli, spinach, etc. Either cooked or raw. Potatoes, any kind, cooked any way but fried. If you vapor cook, you can fix all of this in th e same bowl. Try cauliflower, zucchini, celery, etc. SALAD:  
Your choice of the usual salad items such as lettu ce, red leaf lettuce, raw carrots, celery, tomato, 
cabbage, red cabbage, avocado, melon. Go slow on such things as green peppers and onions, unless 
you have a strong stomach. If desired, season with salt and pepper, vinegar, and virgin olive oil. Caution: Don't fine-chop, shred or grate. Red leaf lettuce is more digestible than white, if you have a 
weak stomach. DESSERT:  
Your choice of fruit, raw carrots, celery sticks, etc. Fruit salad with apple, celery, grapes, carrots, 
raisins, melon, etc. is very good if freshly ma de. Less good for you, but permissible are occasional 
small servings of ice cream, jam, jelly, custard, pie filling with no crust, etc. (No lemon or lime) If you 
are diabetic, if you have sores or rash that don't heal, stay away from sweets containing manufactured sugar. BEVERAGE:  
Try not to drink much fluid with meals, not even s oup.
The recommended diet is to eat fresh, whole foods, avoiding processed and preserved foods. This includes a focus on grass-fed livestock and organic produce.
What is the recommended diet for obtaining healthy, high-quality food?
The text advises against overcooking, browning, and frying, and recommends vapor cooking and steaming instead. It also emphasizes the importance of not diluting digestive juices with fluid during meals.
What are some important guidelines for cooking and food preparation?
The text mentions that burned, smoked, or heat-browned materials can cause cancer, and that some people may be allergic to certain foods.
What are some potential causes of cancer?
The text advises against drinking fluids during meals and recommends drinking water or other beverages at other times of the day. It also warns against the consumption of excessive sugar and recommends avoiding processed foods.
What is the recommended beverage choice?
The text advises against grinding, chopping, and mixing foods, and recommends instead eating whole, fresh foods. It also suggests that people should not store food for extended periods and should prioritize freshness and quality.
What is the recommended approach to food preparation and storage?