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whatsoever constitutes a violation of copyrights. A NEW DIETARY 
DISCOVERY  
 
STALE FOOD  
-vs-  
FRESH FOOD  
BY ROBERT S. FORD 
President, Magnolia Laboratory  
 — MEMBER —  
NATIONAL ASSOCIATION FOR THE ADVANCEMENT OF SCIENCE  
AMERICAN ASSOCIATION OF CEREAL CHEMISTS  
THE INSTITUTE OF FOOD TECHNOLOGISTS  
A.H.A. COUNCIL ON ARTERIOSCLEROSIS  
AMERICAN OIL CHEMISTS' SOCIETY  
P. M. P. CHAMBER OF COMMERCE  
AMERICAN AGING ASSOCIATION  
   AMERICAN HEART ASSOCIATION  
    
DEDICATION  
THIS WORK IS DEDICATED TO A BETTER LIFE FOR ALL  
  
THIS BOOKLET IS AVAILABLE FROM MAGNOLIA LABORATORY 
701 BEACH BLVD. — PASCAGOULA, MISS. — U.S.A.  
MAGNOLIA LABORATORY DOES NOT SELL FOOD, AND DOES NOT TREATOR 
ADVISE INDIVIDUALS. IF YOU NEED HELP, TAKE THIS BOOKLET TO YOUR FAMILY 
DOCTOR. Copyright © By R. S. Ford 
1969 Second Edition Copyright © By R. S. Ford 1969 
 Third Edition Copyright © By R. S. Ford 1970 
Fourth Edition Copyright © By R. S. Ford 1971 
Fifth Edition Copyright © By R. S. Ford 1975 
Sixth Edition Copyright © By R. S. Ford 1977  
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  PREFACE TO SIXTH EDITION 
   Thousands with the good sense and will power to change their eating habits say they have been 
greatly helped by the discoveries described in this now-famous booklet, and are enjoying good health 
again. They say they have cleansed their arteries, avoided surgery, and become free of anginal pain in 
the chest and legs. Circulation in the head and neck have improved so as to clear up dizziness and ear 
noises, and enhance mental clarity. Likewise, visual disturbances and blackouts have ended. Blood pressure, cholesterol, and tri-glycerides have been  reduced far more effectively than by drugs or low-
cholesterol diets. Many people say they have never before eaten so well, and with so little kitchen 
work, yet their weight and figure are improved. They sa y such things as: "I am back to work again", or 
"No more standing still while the pain fades". Some are even frank enough to say "Sex is a joy again". Many say their diabetes is controlled without drugs on this diet. Since it is always a pleasure to see 
people enjoying the use of one's discovery, these results make all our hard work seem very much 
worthwhile. See how it all started, on inside back cover ( at the end of this booklet in the internet 
version) . THE BASIC CAUSE OF COMMON ARTHRITIS  
   It is widely agreed among medical scientists th at common arthritis starts with deterioration of the 
synovial membrane. As shown in the drawing on the rear cover, this membrane encloses the moving parts of the joint like a bag. Nature provides this membrane bag containing a clear white lubricating 
fluid to keep blood out of the joint space, because the delicate red cells of blood would be quickly crushed between the weight bearing surfaces. Since there is no blood circulation inside the joint space 
or in the cartilage, the clear white lubricating fluid must play another role as well, nourishing and 
carrying away the wastes of the cartilage as it constantly grows to repair wear and tear. In a healthy joint, the lubricating fluid does this very well by a process called dialysis, by which it interchanges 
essential nutritive materials and wastes with the bloodstream coursing through a rich network of tiny 
blood vessels in the walls of the bag. The joint fluid is secreted by special cells lining the bag, utilizing 
materials taken from the bloodstream, and is thus c onstantly made afresh as required. Excluded from 
the life-giving bloodstream, the joint cartilage is entirely dependent on the services of the membrane 
bag for its lubrication, nourishment, waste dispos al, and microbic protection by means of the special 
joint fluid. If the joint fluid is not thus constantly freshened by interchange with the blood, the cartilage 
must starve, weaken, be worn away, and perhaps be come infected by invading microbes. Healthy joints 
are to a large degree self-repairing due to the consta ntly growing cartilage, but are sure to deteriorate 
when not properly supplied with joint fluid. THE BASIC CAUSE OF COMMON ARTHRITIS  
   This diagram shows how a typical joint is enclosed by its 
membrane bag, which makes a clear white fluid from blood to 
lubricate and nourish the working surfaces. When blood circulation 
through the wall of this membrane bag is choked by fatty rubbish from stale food, the joint fluid can no longer be properly made. The 
joint is thus starved and begins to  fail. Various forms of arthritis 
can then develop from wear and tear, infection, self-repair 
reactions, etc. See text page 1. Medical authorities agree that the network of fi ne blood vessels in the membrane bag is subject to 
being choked with fatty rubbish the same as other arteries. Also, the fibrous walls of the membrane 
resemble the walls of the arteries, and the entire membrane tends to become thickened, hardened, and 
deadened in much the same way as arteries are affected. This deterioration of the membrane bag 
disturbs its performance in freshening the joint fluid, and the joint cartilage suffers accordingly. As described in authoritative medical textbooks, common arthritis begins with deterioration of the 
membrane and consequent disturbance of the joint fluid, followed by a variety of painful and 
disfiguring reactions in the joint. When blood circulation in the membrane fails and the joint begins to starve, automatic repair 
responses by the body forces are set in motion tryi ng to remove the blockage so nourishment can get 
into the starving joint. The membrane may become inflamed, swollen, and painful in trying to throw 
off the fatty rubbish. Blood circulation in the pore spaces of adjacent bone also is often partially 
choked. Body repair forces eat away portions of this deadened bone, and re-deposit it around the rim of the weakened joint in an attempt at reinforcement. The cartilage may be worn through or eaten away, 
so that the bones grate together. With the protecting joint fluid depleted or defective, microbic 
infections may develop. These infections may involve microbes of a kind which live by depositing stony minerals like those which deposit tartar (dental calculus) on the teeth, producing formless stony 
masses on the bones, sometimes plastering them solidly together. Stone-forming microbes are abundant 
throughout the world, depositing masses of rock on the bottom of seas and lakes, and forming the hard rough fouling under commode rims. Authoritative scientific publications take us practically up to this point, and the good news is this: 
Fatty rubbish from stale food is the cause of the membrane bag deteriorating, and the Fresh Food Diet 
permits it to recover. As the membrane improves, the joint receives nourishment and can begin to 
recover. Within a few weeks the swelling and pain begins to fade away. Even people who had no severe arthritis symptoms notice that their shoes and gloves become looser as their joints return to a normal condition. Numerous people with severe arthr itis have reported that their condition has greatly 
improved on the Fresh Food Diet, permitting them to go back to work again. This discovery being relatively new, it is too early to predict the extent of improvement possible for joints with severe deformities, bones grown together, etc. Some of these may be helped by surgery after 
the disease process has been stopped by improved diet. It has been shown that healthy joints have great 
powers of regeneration, and there is good reason to expect extensive self-repair after the membrane bag returns to normal. Even taking a minimum view, there is no doubt that these findings shed new light 
upon the basic cause of common arthritis, and offer a practical do-it-yourself method of stopping 
further deterioration and reducing pain by diet alone. BLOOD CHOLESTEROL  
   When a blood cholesterol test is made during or soon after a rapid loss of weight, it will often show a 
temporary increase. This occurs because as the body becomes smaller the blood volume is 
correspondingly decreased, so naturally if we have the same total quantity of cholesterol floating in a decreased quantity of blood, the concentration of c holesterol in each drop of blood will be greater. Also, cholesterol previously contained in the fat we have lost has been released into the bloodstream, 
causing a further temporary rise in the blood cholesterol number. If weight is lost rapidly, a temporary cholesterol rise should therefore be expected. It must be 
remembered that the abnormal cholesterol built up in the blood by eating stale food is a durable material, which cannot be eliminated as rapidly as fat. People going on the Fresh Food Diet often lose 
some flabby fat very promptly, and it is important not to be discouraged by a temporary rise in 
cholesterol as above described. A few weeks after weight loss stops, the blood cholesterol should start to gradually drop. If it fails to drop fast enough to suit you, double check to be sure you are really 
following the diet. Read it over again and check each item you are eating to avoid mistakes. It is better 
for weight loss to be slow and gradual, not more than two pounds a week at most. Rapid weight loss can be weakening, and may cause haggard appearance and loose wrinkled skin. (Continued after Table of Contents)  
  TABLE OF CONTENTS  
Introduction 
Humans Are Built and Re-built from Food What Does Our Food Contain? What Is Man's Proper Food? Arteriosclerosis, A Disease of Civilization 
Stale Food—The True Cause of Arteriosclerosis 
Fresh Food—The Cure for Arteriosclerosis 
The Cholesterol Theory—A Tragic Blunder Effects of Fresh Food on Humans 
Excessive Fatness in Human Beings 
Sex and Stale Food 
Microbes and Man 
Teeth and Stale Food Physical Strength and Resistance to Injury 
Fatty Rubbish and Filth in Flour 
Bran in Flour and Cereals 
Quality of Meat and Eggs 
Smoked and Salted Meat and Fish General Food Practices 
Menus and Beverages 
How Good Livestock Products Can Be Obtained 
The Good Quality of Vegetables and Fruits 
Sun-Dried Foods Refined Oils and Shortenings 
Chocolate and Cocoa 
Sugar Drugs, Vitamins and Food Concentrates 
Yeast As a Vitamin Food 
The Use of Localized Heat 
Eating and Drinking Habits 
Meat Eating Habits Indigestion, Bowel Problems and Ulcers 
Where the Housewife Reigns Supreme 
Cooking 
The Fresh Food Diet for Avoiding and Curing Arteriosclerosis 
Diet and the Medical Profession Future Improvements in Food Supply 
Criticism of These Findings 
A General View 
Sources of Information List of References 
  DIABETES AND SWEETS  
   Ordinary sugar (sucrose) is normally changed by the digestive juices of healthy people into invert 
sugar, which can be easily utilized by the body. But any sucrose absorbed into our system unchanged cannot be utilized as food, acts as a toxin throughout the body, and is excreted in the urine. This helps 
explain why some people will show sugar in the urine only after eating ordinary sugar. They are not 
truly diabetic, but they do have a weakened digestive system. These people are greatly helped by avoiding ordinary sugar. Honey is a good substitute for sugar, because it is pre-digested by the bees and 
changed to invert sugar, thus it can be more safely utilized by these border-line diabetics who cannot 
fully invert ordinary sugar. Authorities: Dr. E. V. McCollum, Johns Hopkins Univ., "History of Nutrition." McGraw-Hill Encyc. of Science 5-541, 13-236-239. It has recently been found that honey contains valuable natural digestive enzymes which can help us 
digest our food. A couple of teaspoonfuls after meals makes a nice dessert, and often will do wonders 
toward better digestion, increased strength, and im proved appearance. Delicious between-meal drinks 
can be quickly made with honey. A few spoonfuls dissolved in a cup of warm water or milk make a tasty aromatic drink to replace coffee or tea. A dab of butter melting on the top gives extra flavor. Caution: Too much heat scalds honey and gives it a bitter after-taste. The warm water or milk should 
not be too hot to bear on the hand. Honey varies greatly in color, taste, and dietary effect, so it is advisable to try several samples to obtain a supply which you find agreeable. Some types of honey are 
too laxative in sensitive individuals. Honey from the colder and drier regions is often very mild and 
good. EAR NOISES, DEAFNESS AND DIZZINESS  
   Ear noises, deafness, and dizziness sometim es result from temporary conditions which can be 
remedied by a good doctor or ear specialist. In older people these problems are very often caused by 
gradual deterioration related to diet, and sometimes can be improved or corrected by the Fresh Food Diet. Heat treatment as described on page 32 often speeds relief, especially from dizziness. Heat is 
applied to the ear area by placing an electric heating pad under the back of the neck and head while 
lying on the back in bed. The heating pad should be pulled up against the ears on each side and held there by pillows. Heat should be applied for fifteen to thirty minutes, three times a day. Stay in bed for 
a few minutes after removing the heating pad, aris e slowly, and watch your step, to avoid danger of 
falling. This treatment increases blood circulation and helps clear arteries in the ear and neck area. LUNCHES  
   Good lunches can be put up without bread. Irish or sweet potatoes cooked in their own skins are good 
lunch items, eaten with butter. Raw carrot and celery sticks, lettuce, cabbage, tomatoes, radishes, etc., 
can be cleaned and cut ready to eat. If salad dressing containing oil is used, it should be put up separately and added at mealtime to prevent deterioration. Meats for lunches should be without gravy 
or juice, like roast beef, chicken, etc. Stew type  foods or ground meats in a wet form should be avoided 
in lunches because they rapidly ferment and break down into fatty rubbish. Raw fruits, nuts, honey, etc., make good dessert and snack items. Containers can be formed up by hand from heavy type 
aluminum foil. Large mouth fruit jars of small size are convenient to eat from, as well as snap top thin 
plastic food containers. Plastic or dry paper cups are useful, but waxed paper should be avoided because the wax dissolves into the food. Disposable plastic forks and spoons are available. Salt, pepper, 
and sugar can be bought in disposable one-time paper packets. INSOMNIA CONTROL  
   For sleep to come easily, the mind and body should be calm and at rest. If the heart is pounding fast 
due to excitement, worry, emotion, stimulants, or recen t exercise, it may be hard to fall asleep. A rapid 
heart rate and consequent sleeplessness may also be caused by a full stomach and by cold beverages 
drunk at bedtime, due to the stomach's requirement for blood circulation to digest the food or warm up 
the beverages. Preparation for sleep before bedtime is therefore important. These measures have been found to help sleep come easily:
 
   1. The evening meal should be eaten early, at least two hours before bedtime. 2. Avoid coffee, tea, cola drinks, nasal inhalers or drops, or any other stimulants for the last three or 
four hours before bedtime. 3. Minimize the amount of fluids drunk at night, to avoid having to go to the bathroom in the middle of the night. Especially avoid any chilled beverage just before bedtime. If you must have some 
beverage at bedtime, let it be warm, neither chilled nor extremely hot, and restrict it to a small cupful or 
less, even if it is only water. 4. Relax and take it easy for at least a half hour before sleep time. During this period avoid exciting 
or irritating conversation, work, worry, and physical activity. Going to bed a little early with some light reading matter is a good way to do this. 5. Do your bathing, hair and skin grooming, etc. , before this half-hour pre-bedtime period. That kind 
of thing raises the heart rate about the same as other kinds of work. 6. Try not to take problems and worries to bed with you. Our thinking ability is so poor at night we 
are not likely to work out anything useful, but we certainly can keep ourselves awake trying. Think about pleasant subjects when you want to go to sleep. 7. Some people put themselves to sleep by tapping their bodies gently with a fingertip and counting 
the taps. Better than counting sheep. 8. There is one last resort which for many people brings on sleep when all else fails, though I have no idea why: A teaspoonful or two of honey taken at bedtime. Some people keep a small jar of honey by 
the bed, so they can take a nip of it if they should lie awake in the night. Habitual use of sleep-inducing drugs should be a voided or minimized because in time they may cause 
injurious side effects. GENERAL NOTES  
   Some people find that eating pork causes them to have indigestion, with a feeling of fullness and a 
greasy aftertaste. This is caused by cooking it too fast, with too much heat. Pork is the most delicate meat of all and if highly heated becomes indigestible. If it begins to sputter and pop, it is too hot, and 
should be turned over, basted, or the heat reduced. When slowly cooked, as shown on pages 37 and 38, 
fresh uncured pork is easily digested and can be enj oyed as often as desired. It should be cooked slowly 
until rawness in the center disappears. INTRODUCTION 
   Arteriosclerosis and its kindred miseries have reached epidemic proportions in 
modern times, and though it is widely agreed the disease is caused by food, no 
successful explanation has previously been av ailable as to why or how it is caused or 
by what foods. Conflicting academic theories have been presented, but the killer rages 
unchecked, causing up to 10,000 heart attacks a day in the United States alone. There is a growing conviction that there is something seriously wrong with modern 
food. There is, and the pitiful results of it are to be seen in every hospital, rest home, 
cemetery, mental institution, and school for retarded children in the country. Some say our people have become dege nerate, that our morals are undermined, and 
our civilization is becoming inefficient and decadent. The truth is that the people are 
weakened and debilitated by poor food, with many of them so unhappy and miserable 
that they vent their frustration and fury in senseless ways, not knowing where the real 
hurt lies. But our old bloodlines are unchanged, our natural heritage of high intelligence, physical strength, and courage yet remain, and will quickly once more 
find their full flower as in olden times when food deficiencies are corrected. We are not degenerate, only deteriorated. Many have blamed modern foods and advocated impractical fad diets but none have 
told us what is actually wrong with the food or what we can do about it in every day 
life. These riddles have at last been solved by practical scientific experimentation with 
animals and humans under realistic life conditions, the only large scale feeding 
research on arteriosclerosis ever backed by private initiative. Now science has at last 
shown what is wrong and how we can sele ct the right foods from existing stocks. This work stems from controlled scientific experiments and the main body of 
authoritative scientific knowledge, as may be noted from the appended list of 
professional grade literature. It has no connection with faddism or business interests 
of any kind. The book has been kept short, simple and inexpensive for use as a practical guide by 
the general public. 1. HUMANS ARE BUILT AND RE-BUILT FROM FOOD  
   Most people think that adult bodies are built once and for all like a machine and that 
food is just a fuel. This is far from true, because our bodies are composed of 
individual cells like the bricks of a building, each cell having its own life and death. These cells are constantly wearing out a few at a time, dying and being replaced by new cells, utilizing mostly new material taken in from our food. Your clothes wear 
out, but you don't, because Nature has given you the glorious ability to rebuild 
yourself day by day from the food you eat. Since we are constantly being rebuilt in any case, if we improve our food our bodies gradually become finer, stronger, and better looking. Of course younger people r eact faster and have a greater range of 
potential improvement, but it is never too late to make a worthwhile betterment, while 
life remains. Experimental feeding of animals and humans has shown that dramatic 
improvements even in old debilitated individuals can be made in a few months by 
feeding fresh high quality food. And when pregnant mothers and later their young are 
thus fed, the improvement in the offspring is even more amazing. The births are easy, and the babies are strong, beautiful, and fast growing. Food makes the man. 2. WHAT DOES OUR FOOD CONTAIN? The manufacturers give us an over-simplified answer, saying that food contains 
protein, amino acids, carbohydrates, fats, vitamins, and minerals. But ask a bio-
chemist, one of those who spend their lives analyzing materials from living things, 
and he will likely draw a deep breath and maybe even sigh a little before replying: Food is from the living bodies of plants and animals, and is the most complex mixture 
of different materials ever discovered, a single cut of meat for instance containing 
many thousand  different compounds and elements. There are several hundred 
thousand different kinds of proteins, the human body alone containing over 50,000 different kinds. There are several hundred diffe rent kinds of fats, oils, and waxes in 
various foods, numerous enzymes, hormones, growth factors, natural antibiotics and 
so on in almost endless variety. Even more substances in food are being discovered 
daily, and it is well recognized that nutrition is a young and immature science. When 
one realizes the intricate design which Nature has contrived for the composition of 
our bodies and for our natural food materials, it becomes clear that we cannot safely rely on manufactured food which the makers sa y contains what we need. Nature's rule 
is that life shall feed upon life,  and only by following this rule can we feel sure of 
getting adequate nutrition over long term periods. 3. WHAT IS MAN'S PROPER FOOD? All food originally comes from living plants and animals, upon which people lived 
directly for many hundred thousands of years as simple food-gatherers and hunters, 
eating the tender leaves, nuts, roots and fruit of the plants and the flesh of such fish 
and animals as they could catch, for most of this time in a fresh raw condition. This is the kind of food for which Nature designed the human body, and upon which early 
men thrived and developed tremendous physical strength with brains fully as large or 
larger than ours of today. These things are known definitely from the thick strong bones and skulls of early men and the animals they ate, and from the pictures they drew and chiseled in the caves, found by scientists in many locations. The strength and perfection shown in some of these old skeletons of our ancestors compared with 
the thin frail bones, stunted faces and crowded teeth of modern people shows 
dramatically that we today have physically deteriorated from a stage reached over 
thirty thousand years ago. From the bones and various relics unearthed, scientists tell us that men began 
farming and living upon grain and domesticated animals less than 10,000 years ago, 
which is quite recent compared with man's immensely long history as a hunter and food-gatherer, and much too recent for any change in the basic design of our digestive 
organs to have taken place. Even today many thousands of people in remote places eat 
the same primitive foods as early men ate and such people commonly have full size, 
well developed jaws and facial bones similar to our remote ancestors. The past speaks for itself, so let none be lieve that we must have artificial vitamins, 
or "polyunsaturated" refined oils, or bread, flour, sugar, or any of the other 
manufactured foods which the advertisers would have us think we must eat to be 
healthy. Quite the contrary, the facts are that the use of refined stored foods leads to 
physical deterioration, weakness, and disease as so well shown by the studies of Dr. Weston Price among primitive peoples living on the fringes of the civilized world. 4. ARTERIOSCLEROSIS — A DISEASE OF CIVILIZATION  
   The cover picture shows ( in the internet version, the picture a few paragraphs 
above, following the subhead "LUNCHES)  genuine human arteries from collections 
made by doctors at hospital autopsies. The hose-like arteries have been slit open to 
reveal interior surfaces and have been lightly stained to make the diseased spots show in the photograph. They are the main arteri es (aortas) leading from the heart and are 
typical of collections totaling nearly a hundred thousand taken from people of all ages 
dead of random causes. Every artery  in these immense collections from persons over 
the age of three years is diseased, and th is picture shows only average condition, 
many arteries being much worse. Few people realize the gross and shocking  
conditions which are thus shown to exist in the arteries of all civilized people. These 
are not just arteries from sick people, but are a fair sample of what all of us  are 
carrying in our bosoms. Arteriosclerosis is a universal  disease of civilization. And yet the arteries of most wild an imals and primitive humans are as perfect and 
clean as a pearl button. Why, oh why are we civilized people afflicted by this cruel 
scourge? This is the agonizing riddle which science has been studying for three 
hundred years. And now at last the long sought answer has been found and is here made available so that those who wish to ca n rid themselves of this ancient curse by 
diet alone. Arteriosclerosis is basically the collection of fatty waxy materials and minerals 
within the walls  of the arteries, including not only cholesterol but also many other 
materials. These deposits cause spectacular lumps and ridges which choke small arteries. They also occur in finely distributed form throughout the artery walls and 
cause an abnormal hardening, thickening, and growth both in diameter and length so 
that the artery grows longer and wider and forms contorted serpentine patterns. Hardened arteries can be seen in the temples of many older persons, and can be seen inside the eyes when eye examinations are made. The lumpy deposits in the arteries ulcerate and turn into open sores as shown that 
bleed and form blood clots which may suddenly break loose and clog the smaller arteries which branch off downstream, resul ting in heart attacks, brain strokes, sudden 
blindness, blocked circulation, etc. These sores sometimes eat through the thin arteries 
in the head and spill blood into the brain, causing the cerebral hemorrhage type of 
stroke. They weaken spots in the arterial walls and start the bulges and blowouts known as aneurysms. The coronary arteries supplying blood to the heart muscle become partially clogged 
and cause the chest pain known as angina. The walls of the tiny arterioles smaller than a hair become thickened by these 
deposits, reducing the flow passages so that the heart has to pump harder and harder to force the blood through to feed our cells, and this is high blood pressure or 
hypertension. Similar material collects in and floats along in our bloodstream resulting in high 
blood cholesterol. Abnormal fatty deposits also occur in many other parts of the body, and are called 
"atherosclerosis" or "atheroma." This atheroma material collects in the skin and causes it to become gradually thickened, overgrown and deadened, so in older people 
the skin becomes too big for the body and forms the folds and wrinkles of old age. It 
causes the veins to overgrow and knot up as seen on the backs of the hands, and 
causes varicose veins. It collects in the gall bladder forming gallstones, which are mostly hardened 
cholesterol. It causes overgrowth and fibrous hardening of the prostate gland and fibrous 
tumours of the womb. It collects in the cartilage of the joints, causing the overgrowth, inflammation, and 
calcification which bring the agony of arthritis. These deposits form in the kidneys and cause Bright's disease. They form with calcium around the tiny sounding bones in the ears and cause most 
cases of deafness. They collect in the colored part or ir is of the eye and cause the grayish white ring 
often seen in older persons, called "arcus senilis" or "white arc." The list of misery and death known to be caused by arteriosclerosis and 
atherosclerosis is almost endless, and no doubt more effects will be discovered. Atherosclerosis is the leading cause of death and disease in the civilized world, the 
arterial aspect of it alone causing more deaths than all other causes combined. 5. STALE FOOD — THE TRUE CAUSE OF ARTERIOSCLEROSIS  
   By feeding experiments with animals and human beings consuming nearly a quarter 
million dollars in labor and materials over a period of seven years I finally determined 
that the true cause of ar teriosclerosis is simple: STALE FOOD. When food is processed and stored in certain ways, some of the fatty substances and 
cholesterol change into a chalky non-food material which our bodies cannot utilize. When we eat these stale type foods, some of this chalky material becomes semi-permanently lodged in our arteries. These deteriorated spurious fats are highly 
resistant and durable, being similar to drie d paint and soap, and to the hard chalky 
cakes which clog kitchen grease traps. Food materials readily change into durable non-food forms when processed. For 
example, some of the drying oils used in pa ints are extracted from soybeans, fish, etc. Until recent years all furniture glue was made by boiling down fish, meat and bones, and milk. White of egg dries quickly into a hard glue. The exact chemical nature of these chalky fatty materials is as yet unknown, and 
they have no name, so for the present I refer to them as fatty rubbish. Plumbers and 
sewage men are familiar with similar material in kitchen grease traps, and call it 
"cake" or "greaseballs." At the present time (September 1971) world-famous 
university scientists are working with us to determine the chemistry of this material. Present indications are that it is similar to soap and glue. It will be interesting to know 
more of the theory, but for practical health purposes we only need to know which 
foods contain this material so we can avoid them. In general, food which has been ground up like flour; salt-pickled or smoked like 
corned beef, bacon, ham, and sausage; long soaked in water like canned food; or 
overheated and browned, is likely to cause choked arteries. See pages 39-43 for 
detailed food chart. Most of the fatty rubbish in these stale foods passes on through our intestines and 
out of our bodies without causing much more than indigestion, but some of it and particularly the finely ground small particles and semi-fluid portion is absorbed into 
our bloodstream and is carried throughout the body. It accumulates mostly in the 
artery walls, joint cartilage and fibrous parts of the body because these parts have a 
very dense structure and poor blood supply so that the material is filtered and trapped 
therein. The particles tend to clump and stick to one another, so there is a tendency to form large deposits in certain spots. They also accumulate faster at branches and 
curves in the arteries, due to the increase d filtering or trapping action of the denser 
fibrous structure which Nature has provided to reinforce against the concentrated 
stresses occurring at these points. The body has the ability to get rid of this fatty rubbish very slowly, but we eat it 
faster than it can be removed, so gradually as we get older it builds up more and more 
throughout the body. It insidiously weakens us and makes us old before our time, dulls our brain and saps our vital powers , long before any outward sign of actual 
disease appears. This stale food theory explains many heretofore puzzling facts, for instance why 
such people as the Masai and the Mongols have practically no arteriosclerosis although they eat high cholesterol milk, fat, and meat in great quantity. Yet the 
admirable Finnish people on a high cholesterol diet have the highest incidence of 
arteriosclerosis in the world. The explanation is simply that the Masai and the 
Mongols live close by their animal herds and eat their meat and milk fresh, while the 
Finns have to eat their food mostly in a stale form due to their long cold winter, in the 
form of bread, bacon, ham, smoked fish, etc. It also explains why arteriosclerosis is sometimes found in wild animals and fish, 
for they often have to eat stale food. For instance, in winter deer eat acorns that have 
become moldy and rancid and these deer are at times found to have a little 
arteriosclerosis. Likewise fish contract it in mild form from eating various decaying 
matter floating in the water. Practically all farm livestock including poultry have atherosclerosis to some degree, 
but only garbage fed hogs have it in a severe form similar to the human disease. The 
finely ground stale grains, dry hay, and other stale materials used in farm feeds are responsible for the disease in livestock. The extent to which the fatty rubbish in fresh 
livestock meat causes arteriosclerosis in humans is uncertain, however it does not 
appear to be very great. Fatty rubbish does not seem to occur to any serious extent in fresh milk and eggs. This general area ne eds further research for clarification, 
however in later sections I have describe d how superior livestock products can be 
obtained. The stale foods are also very poor in general nutritive content, for most of the high 
quality constituents which are needed to st rengthen us and protect us against disease 
have deteriorated and become unavailable. 6. FRESH FOOD — THE CURE FOR ARTERIOSCLEROSIS  
   Stale food being the source of the fatty rubbish which causes arteriosclerosis, to 
prevent the disease we have only to stop eating stale food, and eat fresh food  instead 
according to the diet chart herein. But what about the fatty rubbish already clogging our systems? Fortunately Nature 
has taken care of this, by designing into the body an efficient house-cleaning system 
in which non-living material is attacked and gradually removed. Few people even among doctors seem to know famous scientists have long ago proven that arteries 
have their own natural cleansing system. That each arterial deposit tends to go 
through a natural cycle wherein it grows, becomes mature, then shells out and heals. This self-cleansing action can be easily seen by anyone viewing the deposits in a 
choked artery, wherein some are obviously new and growing, some fully mature, and others shelled-out craters or fully healed s cars. It is evident that this action would 
result in clean arteries if formation of new deposits were somehow stopped. Medical scientists of worldwide reputation have been saying for years that 
arteriosclerotic deposits tend to be self-cleansing. (Drs. L. N. Katz, Ruth Pick, Ira 
Gore, Richard Jones, Campbell Moses, H. Bredt, and others.) Their writings may be 
read in ethical medical books as follows: "Atherosclerosis" by Schettler & Boyd, pub. by American Elsevier, 1969. "Evolution of the Athero. Plaque," by R. J. Jones, pub. by University of Chicago Press, 1963. "Atherosclerosis" by Campbell Moses, pub. by 
Lea & Febiger, 1963. Many such keen-minded scientists have long predicted that if the formation of new 
deposits were stopped, the arteries would in time clean themselves. Practical results of 
the Fresh Food Diet have fully vindicated their prediction, at last providing a way to 
stop formation of new deposits so the arteries can become clean in a few months. As of September 1971 this booklet has been on sale 2½ years, and over 100,000 
copies have been sold under guarantee. Less than 1% have been returned for refund. More than 1,000 people are so happy with results they have re-ordered more copies to 
give away, many by the dozens and some by the hundreds. People joyfully tell us 
such things as "I avoided a major operation" or "I am able to work again." A few 
medical doctors are regularly prescribing the Fresh Food Diet, and are seeing improvement in their patients. The Fresh Food Diet really works, and is rapidly 
gaining followers throughout the world. Anything which will help build up the general health will speed the cleaning process 
and vice versa, so I have included in this book every general health aid considered reliable. 7. THE CHOLESTEROL THEORY — A TRAGIC BLUNDER  
   Cholesterol in its natural form is one of the main building blocks of healthy animal 
and human bodies, the solid matter of our brains for instance being over 80% 
composed of it. It is absurd to say that something we are largely made of would be 
harmful for us to eat. And it is not harmful unless it is changed from its natural state by staleness. Cattle and goats develop arteriosclerosis on hay and grain with never a 
bit of food containing cholesterol. People ar e dying by the thousands from heart attack 
and stroke while on "low cholesterol" diet. The cholesterol theory, now falling by the wayside, was originated in Russia by Dr. N. Anitschkow and S. Chalatow in 1913. These scientists deserve honor for their well-intentioned work, however their finding was one of those unfortunate half-truths which only served to mislead. They fed their 
experimental rabbits pure crystalline cholesterol dissolved in vegetable oil, resulting 
in the rabbits developing arteriosclerosis. Their mistake was in failing to recognize 
that crystalline cholesterol is an unnatural stale substance now known as oxy-
cholesterol, which is not found in fresh food or in the healthy human body. Similar mistakes have been made countless times by other scientists, using various unnatural 
mixtures of stale processed foods in feeding trials for testing purposes, and then 
assuming the choked artery results were typical of cholesterol foods. The cholesterol 
theory for practical purposes is untrue, and its formulation was most unfortunate 
because it deceived the world for fifty four years and indirectly caused untold deaths and misery by delaying discovery of th e true cause and cure. Many people have 
needlessly been deprived of meat and eggs because of diets based on the deceptive Russian theory. 8. EFFECTS OF FRESH FOOD ON HUMANS  
   It has been demonstrated that people adopting the fresh food diet have experienced 
many benefits. Even though eating much meat, fat, eggs, and fresh raw milk every 
day, blood cholesterol content has dropped  to levels usually found in young children. High blood pressure has dropped  to normal or below. Signs of arteriosclerosis in the 
eyes, etc., have disappeared. Arthritis ha s been cured. Ear noises and high tone 
deafness have been corrected. Enlarged pr ostate gland and fibrous enlarged womb 
have returned to normal. Tooth decay and dental calculus or tartar have been stopped. Youthful vigor and appearance have been partially restored. Excess fat has been reduced and posture improved. Remarkable improvement in growth and health of 
children has been obtained. For example: 
   A fifty eight year old black man was prematurely aged, with a bent posture, 
shuffling gait, irises of the eyes nearly c overed by the light gray atherosclerotic haze 
called "arcus senilis," and skin the color of ashes. Given fresh food and fresh milk, 
this man began to straighten up within ten days, and within a month was dramatically 
improved. In two months his eyes had nearly cleared up so the natural brown color 
was revealed, his skin was a smooth rich br own color, and he walked straight and 
strong. Previously scorned as a worn out ol d man, he bought stylish new clothes, grew 
a sharp mustache and sideburns, cut a swath among the ladies and had some fights. He told me they said "What is Mr. Ford doing to you? You are young  again!" A fourteen year old boy was put on good fresh food after a previous life on stale 
food. Initially this boy was chalky pale, had poor thin hair, pimples, narrow shoulders and was a mouth breather with thick half closed eyelids. Receiving fresh food and 
new raw milk, in a few months this boy was growing rapidly, had clear ruddy skin 
and thick hair, alert eyes and kept his mouth closed. He soon developed a broad 
shouldered herculean virility seldom seen in these times, with a muscular six foot two 
hundred pound physique of awesome power. He attracted favorable comment wherever he went and was called the "jolly pink giant." But on going away to school 
and eating stale food again, this young Hercules became pale and fat, his teeth decayed and he developed a hernia. A three year old child who was very th in and wretched, with a sad wizened face and 
twisted jaw, was given an unlimited daily supply of new raw milk from a cow eating 
green young oat and rye grass. On tasting the milk, this child refused all other food 
and drink for several days and drank milk by the quart. Within a few weeks she grew so fast she had to have a whole new set of clothes, and became ruddy, happy and 
robust. Upon sighting me even 100 yards away, she would shout "I love your milk, I 
love your milk." Previously hardly leaving her mother's arms, this child turned into a 
jumping jack. Her jaw straightened up to normal and she became an outstanding child in every way. 9. EXCESSIVE FATNESS IN HUMAN BEINGS  
   Normal fat is a fluid oil stored in tiny living fat cells, is springy and well distributed 
over the body producing an attractive appearance. But in modern people eating stale 
foods, abnormal fat is developed in which many of the fat cells are dead and large 
amounts of deteriorated fatty substances accumulate outside the cells as junk material. This is the type of flabby bloated fatness which people find repulsive and go on 
starvation diets to avoid. This "stale food" type of fatness is hard to reduce, because 
the fat is a semi-dead material which the body cannot utilize in the normal way even though almost starved. On the other hand, fat from fresh food is a "living" material, 
and can be rapidly utilized and removed when the food intake is reduced. It has been demonstrated that the fresh food diet is an effective reducing diet, yet 
maintains ample food intake to prevent hunger and permit full activity. The fat leaves first under the throat and in the abdomen, and within a few months lumpy dead fat is 
removed throughout and a more attractive posture and figure obtained. 10. SEX AND STALE FOOD  
   In experimental work it sometimes happens that unsought but useful results are 
stumbled upon by good fortune. This occurred in my arteriosclerosis work and an 
important relationship between stale food and sex was found. The accompanying picture shows the results of feeding pasteurized homogenized 
milk to roosters, which caused severe stunting of the male sex glands or testicles. The 
small deformed and diseased glands on the left came from roosters fed the store milk, whereas the large powerful gland on the right came from a rooster fed new raw milk. These results were typical of fifteen  roosters in each group, fed for a period of one 
year starting with baby chicks. The store milk roosters did not develop big combs and 
plumes, and some could hardly be distinguished from hens. They could not breed, and 
were dejected spiritless birds. On the other hand, the male chicks receiving new raw milk grew rapidly into huge splendid roosters, fierce, powerful, and ready to fight or 
breed on a second's notice. A few of the sex-inhibited roosters were  taken out of the experiment and given no 
more milk. They recovered and became sexua lly active, but never reached the great 
size and strength of the raw milk roosters. Similar testing was done with female ch ickens, and no sexual disturbances occurred. The only outward difference was that the raw milk hens were a little larger and better 
looking. All chickens male and female which were fed store milk had greatly enlarged livers 
of a light yellow color and fatty texture, whereas the raw milk chickens had normal 
wine-red livers. No noticeable arteriosclerosis occurred on either milk. Other testing in later years revealed that male goats and rabbits also became 
sexually deteriorated when fed mostly on stale food of any kind, not necessarily milk. Some of these male animals fed in confinement on commercial rabbit pellets or hay 
and grain had infant sized sex glands even though full grown. Aside from actual deterioration of the sex glands, feeding of stale food was found to 
depress sexual activity among even the normal goats of both sexes. Confined goats 
fed hay and grain were dejected spiritless animals and very little breeding occurred. But within a few weeks after feeding fresh vegetation daily, these unhappy animals would cheer up and Cupid's arrows begin to fly. These findings are really not surprising, for Nature has evidently set controls upon 
sex to discourage pregnancy during periods of poor food supply. An animal, or human, becoming pregnant when food was very scarce or poor would probably lose 
her baby, and might well lose her life too. These results correspond very well to conditions among modern people. The young 
women nowadays seem much the same as always, but many boys do not reach the age 
of puberty until nearly twenty, and a large number remain sexually undeveloped or 
perverted. Many doctors and marriage counselors have published articles telling of the 
great numbers of wives who are finding their husbands inadequate. Our young men are adopting feminine hair styles and clothes, lacking pride of manhood. Female sex 
is flaunted on every side, and skirts are going higher and higher, in an attempt to 
awaken failing male interest. Any such display in earlier times when men were normal would have caused a stampede. The birth rate in the western industrialized 
nations is dropping, but is holding up or rising in more primitive lands where people 
eat fresher food. Sex among modern people is becoming more and more a neurotic 
frustrated fixation, rather than the wholesome and dynamic physical relationship 
designed by Nature. Large numbers of modern youths are unhappy and neurotic, protesting against a civilization with which they are somehow dissatisfied. They are constantly seeking something, but are not sure what it is. What they really lack is the fresh food to complete the structure of their physical bodies, so they can attain the 
powers which are their natural birthright. If these unhappy youngsters could receive 
high quality fresh food for a year or so, most of them would turn out to be as normal 
as could be desired. 11. MICROBES AND MAN  
   As Dr. René Dubos of the Rockefeller Institute has so well put it, all around us is 
the "Unseen World" of microbes, or germs if you will, the tiny microscopic forms of 
life which swarm in uncountable billions in the soil, water, air, or vegetation and in 
the bodies of men and animals. The bacteria, viruses, protozoa, algae, fungi, plankton, and so on exist in many thousands of different kinds throughout the world, and in both 
gross weight and number of individuals far exceed all other forms of life. Humiliating 
as it may be, we must face the fact that th e principal inhabitants of the earth and sea 
are not men, not plants or animals, or fish but microbes. After such geniuses as Leeuwenhoek, Pasteur, Koch and others revealed microbes 
to the world and demonstrated that they play a part in causing certain deadly diseases, 
there was a wave of horror throughout the world, and we have been taught to have an unreasoning fear of all so-called "germs." But the work of many later scientists has 
gradually shown that the picture is not all black, that the world of microbes has its 
own checks and balances, that all forms of life have natural defenses against them, 
and that many kinds of microbes are so beneficial that we could hardly live without them. For the general public, it is mainly necessary to know that the human body contains 
clever systems designed by Nature to fight off microbes, and it is only due to these defensive powers which we all have that we are not invaded and killed by microbic 
growth. Every breath of air, every mouthful  of food or drink contains microbic life; 
our skin, body cavities, and intestinal contents swarm with them. Everyone from the baby in its crib to the king in his castle is fighting their own private battle against the 
microbes which are constantly entering the body. Every second of our lives our 
defenses are constantly checking and killing the microbes trying to use our bodies as a 
free lunch counter and hotel. And likewise all the plants and animals are constantly under microbic attack. But the clever defense systems which Nature has given us cannot effectively operate 
unless we give them the proper ammunition by eating good fresh food. History has shown and feeding experiments have confirmed that poorly nourished people and 
animals eating stale or inadequate food fall easy prey to microbic infections of many 
kinds. Famines are followed by epidemics, sailors and explorers eating stale food 
sicken and die, and so on. My caged animals fed stale food suffered skin diseases, lost 
their hair and teeth, had sore eyes, runny noses, respiratory infections, etc., and often 
died. On the other hand, wild animals and primitive people living in rich areas and 
eating fresh food have marvelous physiques and seldom suffer from microbic disease. Likewise, my animals when fed fresh food stayed in beautiful condition and hardly 
ever had infections, even when cut by accident or surgery. People eating good fresh food seldom suffer from common microbic infections such 
as sore throat, infected tonsils, boils, colds, influenza, pneumonia, etc. 12. TEETH AND STALE FOOD  
   Dr. Weston Price found throughout the world that most people who were living on 
primitive foods obtained by hunting, fishing, food gathering, and subsistence farming had fine straight teeth, large well develope d faces, all four wisdom teeth and little or 
no tooth decay. On the other hand he found members of the same races living a little 
nearer civilization so that they were eating store food usually had miserable teeth, 
with narrow undersized jaws, crowded and crooked teeth, severe tooth decay, and 
missing teeth. His studies included Eskimo s, New Zealanders and Australians both 
white and black, Africans, Peruvian indians and whites, Canadian indians, Polynesians, Fijians, Swiss, Gaelic, and so on. In these various groups the native 
foods ran the gamut from caribou meat to insects, fish, and seaweed. Somehow it 
seems that Dr. Price did not quite perceive that it was simply the freshness  of the 
native foods that made the difference, but his findings are none the less valid and significant. My experimental goats fed stale food frequently developed loose abscessed teeth 
and lost some of them. The few young goats born during stale feeding of the mothers frequently had underdeveloped short lower jaws, looking like the chinless comic strip 
character Andy Gump, as well as being weak and sickly. In tooth decay the teeth are attacked by microbes secreting a corrosive fluid which 
eats away the tooth material so that the microbes can absorb it. The microbes are thus 
"eating" our teeth. But when good fresh foods are eaten the body obtains the necessary substances to render our saliva toxic to microbes, so that tooth decay is 
prevented. In most people a whitish mineral deposit known as dental tartar or calculus forms 
around the bases of the teeth which has to be  scraped off by the dentist. It was a 
surprise to find in my research that on the fresh food diet this material forms very 
little if any at all and the teeth remain clean and white with no attention other than ordinary brushing. 13. PHYSICAL STRENGTH AND RESISTANCE TO INJURY  
   Sir Edmund Hillary has recently reported from his travels in the mountains of 
primitive Nepal that he found young native women acting as baggage carriers in that 
roadless country who regularly carried 80 pounds fifteen miles a day, and these girls 
only weighed 85 or 90 pounds themselves. Our forefathers had the strength to reap great fields of grain with hand scythes, and to hand saw timber twelve hours a day. What modern industrial population in the western world could do these things ? Nowadays it is common for young men to die from trivial athletic injuries, for 
people to suffer broken bones and torn ligaments from minor falls, and for employers 
to be sued for huge damages by workers suffering serious disabilities caused by trivial 
accidents. Throughout the western industrialized world labor is becoming steadily less 
productive, and we are being left behind in competition by eastern countries where bread and other stale foods  are not used as much. We have come to be a sickly, frail, 
and fragile people, with thin weak bones and flabby muscles. This is deterioration due to food, not degeneration of our bloodlines. It is a part of 
the awful penalty we are paying for eating stale deteriorated food. Properly fed people have the strength and energy to enjoy and take an interest in a 
good day's work, and not be forever feeling miserable and put upon by their 
employer. Their bodies are tough and resilient, so that they can spring up from a fall 
with a laugh rather than suffering broken bones, and when they do get hurt they have 
a better chance to rapidly recover. Fresh food builds the tireless bodies and quick 
brains required to increase production and reduce costs. 14. FATTY RUBBISH AND FILTH IN FLOUR  
   Scientists connected with the flour industry have for many years been publishing 
articles in trade journals not seen by the general public which describe in detail the 
deteriorated fatty materials and filth found in flour. According to these articles, the 
wheat grain from which flour is made has a deep fold or groove on one side going more than half way through the grain. This fold contains dirt, filth and microbes in 
such a secluded position that the grain cannot be thoroughly cleaned. Additionally, by 
the time grain reaches the mills, it is vermin infested and contains insects, and droppings urine and hair from rats and mice. Many insects, grubs and their droppings are inside the wheat grains, so cannot be separated out easily. The mills do what they can to clean the grain, but flour is such a cheap and competitive product that they 
cannot afford to do very much and some of the filth goes on through the mill with the 
grain and is ground up into the flour. The flour experts have written that microscopic 
examination of flour commonly reveals ground up fragments of insects and rat hair, 
and traces of rat dung and urine. Bacteriological tests of flour have indicated an extremely high content of microbes. Flour is thus by the reports of the industry's own 
experts a highly contaminated filthy material, the like of which is not to be found in the whole food industry. The experts have also described in gr eat detail how wheat grain contains 3% or 
more of oily fatty materials, including sitosterol which is closely similar to cholesterol, and how it is desirable that the resulting fatty content of the flour be in an 
oxidized, hardened and dried out form so that the bread will rise higher and make 
more loaves per sack of flour. They call this the "baking quality" of the flour, but it 
does not improve the eating quality, only cheapening the bread. Long ago, drying out 
of the flour oil was done by storing the flour to "age" it before baking, but nowadays the mills add oxidizing chemicals called "maturing" or "improving" agents to the flour so this hardening of the oils is accomplished rapidly by artificial means. Flour is usually made from cheap run-of-the-trade wheat, often wheat which has been stored 
for many years as crop surplus, and consequently is very stale. I have found that these hardened oils and other similar hardened materials in flour 
are the worst source of the fatty rubbish  which causes arteriosclerosis, and this 
rubbish is further hardened by the baking process like baked enamel paint, so it remains lodged in our arteries after we eat bread and other flour products. The 
condition that makes fatty rubbish from flour so much more dangerous than any other 
food is its finely ground form, so fine that it can slip through the walls of our 
intestines with the food stream and get into our blood very easily, whereas if it were coarser most of it would pass on out of the body with little harm. The most recent findings for this sixth edition have shown that even coarse flour, home-made flour, 
stone-ground flour, whole wheat flour, oatmeal, farina, grits, cornmeal, even rice, processed grains of any and every kind, contain considerable fatty rubbish and cause choked arteries in varying degree. Some people have been using their own home mills to grind their own flour, and say they have had 
some improvement, however where a person is trying to reduce very high blood pressure or avoid a surgical operation for choked arteries, the best thing to do is completely avoid flour and meal of any 
and every kind, even homemade. Potatoes are a good s ubstitute for bread, and it has been found there is 
no real problem in getting used to doing without bread. Since some people have notions about bread and flour being the indispensable "Staff of life" and so 
forth, we should look at the true facts. Bread and flour as we know them were developed in the Middle 
East only a few thousand years ago, and have become popular mostly in the industrialized nations. (Ref. "Flour for Man's Bread" by Storck & Teague, pub. 1952 by Univ. of Minn.) However, bread was 
not adopted everywhere, for even today there are many parts of the world where the use of bread is mostly limited to the cities, notably in the Far East, tropical Africa and South America. Since there are 
millions of happy well-fed people living today who do not eat flour or bread, it is very clear that it is 
not necessary. Ready-to-eat cereals are made of finely ground flour and various other grains, so 
must be considered stale food. 15. BRAN IN FLOUR AND CEREALS  
   Bran is the brown outer coating of the wheat grain, and is a sort of Jekyll and Hyde 
material. On the one hand it contains some worthwhile vitamins and protective 
materials, but on the other it contains toxic substances which irritate the intestines, 
produce stomach pains and diarrhea and have even been known to kill young children and baby animals. Bran occurs to some degree even in white flour as fine particles, 
and gives whole wheat flour the brown color. Wheat grains can lie buried in the soil for several years and finally sprout, showing 
the extremely durable and toxic properties of the bran coating in warding off soil 
microbes. Bran is extremely durable and resistant to breakdown by organic action. For 
this reason it can in finely ground form fall in the same class as fatty rubbish and play 
a minor role in forming arteriosclerotic deposits. There are indications that yellow brown pigments from bran form accumulations in the body and have some bearing on 
skin blemishes and the discoloration of old age. 16. QUALITY OF MEAT AND EGGS  
   The flavor and health-giving power of these products and milk as well depend 
greatly on how the producing livestock were cared for and fed. One can no more get 
strength and health by eating products from run-down vitamin-deficient livestock than 
borrow money from a pauper, for if the animal's body does not contain the necessary substances required to be healthy, it can not possibly give them to the human 
consumer. It has been known for centuries that humans living on the products of poorly fed animals become weak and sickly. The eating quality of animal products due to feed alone can vary over a great range, 
and the nutritional merits and freedom from fatty rubbish go hand in hand with the 
eating quality. This is not surprising, for after all it is hardly possible to build a high quality product with shoddy materials. Nowadays most beef cattle, hogs, and chickens are fattened under confinement 
feeding practices in which they are shut up in lots, pens, or cages and fed entirely upon stale stored feeds such as finely ground and pelletized grains, industrial by-
products, hay, and silage. These stale feeds contain large quantities of fatty rubbish 
and the high quality health giving nutrients are mostly unavailable. Animals fed in 
this way grow fast and become fat, but their disease resistance is low, and a great 
many would sicken and die except for the anti-biotics and other drugs put in the feeds. In this way, animals can be cheaply raised, but the health giving power of their 
products is low. The authorities have studied  the likelihood of drugs in the feed being 
carried over into human food, but have overlooked the most important aspect, which is that the livestock products produced on drugged feeds often do not contain the 
natural substances necessary to maintain health in the human consumer. It would be 
better for the public if drugs were not used in livestock production so that the farmers 
would have to feed the stock properly and weak animals would not live to be sold as food. Hogs raised by confinement feeding frequently are so weak they can hardly walk, 
have poor thin fuzzy hair, diarrhea, sore eyes, and deformed jaws. The farmers know very well that they cannot feed their brood sows and hens in this way, for the babies 
would be born or hatched dead, deformed, or so weak that most would die, so they 
keep the prospective mothers in green fields of grass where they get fresh food. The 
food faddists' idea that fertile eggs are be tter is correct, but not for the reason usually 
given. The male chicken's fertilization of the hens has no food advantage, but it is the 
green grass pasture on which breeding hens are kept that makes the difference. Many farmers seem to have forgotten that all livestock including chickens relish 
tender green grass better than any other feed, and do best when eating it.
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:

        Soil and Health Library
This document is a reproduction of the book or other copyrighted material you
requested. It was prepared on for the exclusive use of Oriana, whose email address is
orianaoriana@gmail. com. This reproduction was made by the Soil and Health Library only for the purpose of
research and study. Any further reproduction or distribution of this copy in any form
whatsoever constitutes a violation of copyrights. A NEW DIETARY 
DISCOVERY  
 
STALE FOOD  
-vs-  
FRESH FOOD  
BY ROBERT S. FORD 
President, Magnolia Laboratory  
 — MEMBER —  
NATIONAL ASSOCIATION FOR THE ADVANCEMENT OF SCIENCE  
AMERICAN ASSOCIATION OF CEREAL CHEMISTS  
THE INSTITUTE OF FOOD TECHNOLOGISTS  
A. H. A. COUNCIL ON ARTERIOSCLEROSIS  
AMERICAN OIL CHEMISTS' SOCIETY  
P. M. P. CHAMBER OF COMMERCE  
AMERICAN AGING ASSOCIATION  
   AMERICAN HEART ASSOCIATION  
    
DEDICATION  
THIS WORK IS DEDICATED TO A BETTER LIFE FOR ALL  
  
THIS BOOKLET IS AVAILABLE FROM MAGNOLIA LABORATORY 
701 BEACH BLVD. — PASCAGOULA, MISS. — U. S.
Robert S. Ford
Who is the author of the book?
The deterioration of the synovial membrane
What is the main cause of common arthritis, according to the author?
The author attributes this to the fact that the Masai and Finnish people eat their meat and milk fresh, unlike the Finnish people who eat stale food.
What is the author's explanation for the difference in the development of arteriosclerosis in the Masai and the Finnish people?
The author suggests avoiding coffee, tea, and other stimulants four hours before bedtime, eating an early evening meal, and engaging in relaxing activities before sleep.
What is the author's advice for those who are experiencing sleep disturbances?
The author suggests that it would be better for farmers to feed their animals fresh grass and green fields, rather than using antibiotics, in order to produce healthy and strong animals for food.
What is the author's stance on the use of antibiotics in livestock production?