Changes

When fats and oils are heated to a high degree as in cooking or frying, they become carcinogenic—capable of causing cancer. Healthy cells may become cancerous, that is, “go wild” if the diet is high in heated oils because heated oils are extremely toxic.

When fats and oils are heated to a high degree as in cooking or frying, they become carcinogenic—capable of causing cancer. Healthy cells may become cancerous, that is, “go wild” if the diet is high in heated oils because heated oils are extremely toxic.

The digestive processes for the assimilation of fats require that the fats be emulsified. Fats that have been heated in cooking cannot be emulsified or digested. Since they cannot be used by the body, these overheated fats must be eliminated. Fats which have been subjected to a high degree of heat are difficult for the body to break down and expel. If the body has no use for a substance and cannot effectively eliminate it from the system,

The digestive processes for the assimilation of fats require that the fats be emulsified. Fats that have been heated in cooking cannot be emulsified or digested. Since they cannot be used by the body, these overheated fats must be eliminated. Fats which have been subjected to a high degree of heat are difficult for the body to break down and expel. If the body has no use for a substance and cannot effectively eliminate it from the system, then the body stores the substance where it can do the least harm or walls it off by creating a tumor around it.

 

then the body stores the substance where it can do the least harm or walls it off by creating a tumor around it.

Besides the heated fats themselves, the foods that are saturated with these cooked fats are also indigestible and poisonous. Starches such as potatoes, pastries, breads, etc. that are soaked in hot fat become impossible for the body to convert to sugar—the essential part of starch digestion. These foods then are worse than nutritionally useless since they also place a strain upon the body to eliminate them.

Besides the heated fats themselves, the foods that are saturated with these cooked fats are also indigestible and poisonous. Starches such as potatoes, pastries, breads, etc. that are soaked in hot fat become impossible for the body to convert to sugar—the essential part of starch digestion. These foods then are worse than nutritionally useless since they also place a strain upon the body to eliminate them.

=== Nuts, Seeds and Avocados As High-Fat Sources ===

=== Nuts, Seeds and Avocados As High-Fat Sources ===

Nuts and seeds that are fresh, unroasted and unsalted are acceptable high-fat foods. If digestion permits, these should be eaten fresh in their whole state. If used as a nut butter or dressing, they should be made at home immediately before eating. All manufactured nut and seed butters, even those labeled as “raw,” undergo some degree of oxidation and become somewhat rancid.

Nuts and seeds that are fresh, un-roasted and unsalted are acceptable high-fat foods. If digestion permits, these should be eaten fresh in their whole state. If used as a nut butter or dressing, they should be made at home immediately before eating. All manufactured nut and seed butters, even those labeled as “raw,” undergo some degree of oxidation and become somewhat rancid.

When eaten, nuts and seeds should be masticated thoroughly. For ease of digestion, only a single variety of a nut or seed should be eaten at one meal. These high-fat foods combine best with leafy green vegetables and other non-starchy vegetables. They should not be eaten with starchy vegetables, fruits or avocados.

When eaten, nuts and seeds should be masticated thoroughly. For ease of digestion, only a single variety of a nut or seed should be eaten at one meal. These high-fat foods combine best with leafy green vegetables and other non-starchy vegetables. They should not be eaten with starchy vegetables, fruits or avocados.

'''Just how necessary is fat? Can we live without it?'''

'''Just how necessary is fat? Can we live without it?'''

First, we must make an important distinction between fat in the body and fat in the diet. Fat in the body is absolutely necessary for our health. It exists in every cell and performs a vital role in our metabolic functions. We could not live without it. Now fat in the diet is a somewhat different matter. It is also omnipresent. It is in every food we eat. The fat needed in the body can also be formed from the carbo- hydrates in the diet. Fat in the body does not have to come from high-fat foods.

First, we must make an important distinction between fat in the body and fat in the diet. Fat in the body is absolutely necessary for our health. It exists in every cell and performs a vital role in our metabolic functions. We could not live without it. Now fat in the diet is a somewhat different matter. It is also omnipresent. It is in every food we eat. The fat needed in the body can also be formed from the carbohydrates in the diet. Fat in the body does not have to come from high-fat foods.

'''I like salads, but I couldn’t make a meal out of them unless I add salad dressings. Aren’t there some acceptable salad oils?'''

'''I like salads, but I couldn’t make a meal out of them unless I add salad dressings. Aren’t there some acceptable salad oils?'''

Many underweight problems arise from metabolic instead of dietetic problems. Fats are difficult to digest. If your powers of digestion and assimilation are somewhat weak, as is often the case with underweight people, fats are not good foods to eat. The best foods for weight gain are not the high-fat foods, but the high-carbohydrate foods. Sweet fruits such as bananas, dates, figs, grapes, raisins, etc. are the best high-carbohydrate foods for weight gain.

Many underweight problems arise from metabolic instead of dietetic problems. Fats are difficult to digest. If your powers of digestion and assimilation are somewhat weak, as is often the case with underweight people, fats are not good foods to eat. The best foods for weight gain are not the high-fat foods, but the high-carbohydrate foods. Sweet fruits such as bananas, dates, figs, grapes, raisins, etc. are the best high-carbohydrate foods for weight gain.

Fats play a variety of roles in the health of the body. Most diets today have an excess of fats, which contributes to a number of diseases and problems. The fat in- take in a diet should be limited as much as possible.

Fats play a variety of roles in the health of the body. Most diets today have an excess of fats, which contributes to a number of diseases and problems. The fat intake in a diet should be limited as much as possible.

A deficiency of fats in the diet is a nutritional rarity. Usually this can only occur after a period of nutrient starvation or from a metabolic impairment. Fats are present in every food we eat.

A deficiency of fats in the diet is a nutritional rarity. Usually this can only occur after a period of nutrient starvation or from a metabolic impairment. Fats are present in every food we eat.

=== Heart Disease ===

=== Heart Disease ===

The average American has a cholesterol level somewhere between 150 and 300 mg. percent. The average American also has a very high rate of heart attack, stroke and other chronic degenerative diseases. The World Health Organization, in studying many devel- oping countries, has found that their cholesterol levels are much lower than this American average. Many developing countries have cholesterol in the area of 90 to 120 mg. percent. It is the feeling of some authorities that cholesterol levels of about 140 can begin to produce hardening of the arteries.

The average American has a cholesterol level somewhere between 150 and 300 mg. percent. The average American also has a very high rate of heart attack, stroke and other chronic degenerative diseases. The World Health Organization, in studying many developing countries, has found that their cholesterol levels are much lower than this American average. Many developing countries have cholesterol in the area of 90 to 120 mg. percent. It is the feeling of some authorities that cholesterol levels of about 140 can begin to produce hardening of the arteries.

To reverse or prevent hardening of the arteries, a low-fat diet is necessary. A diet low in fat means that it is low in all fats—saturated, unsaturated and polyunsaturated. This would eliminate from the diet many of the products that are highly advertised and can be bought in most any supermarket, such as margarine, mayonnaise, oils, most of the salad dressings, butter fat as found in most of the dairy products, and egg yolks.

To reverse or prevent hardening of the arteries, a low-fat diet is necessary. A diet low in fat means that it is low in all fats—saturated, unsaturated and polyunsaturated. This would eliminate from the diet many of the products that are highly advertised and can be bought in most any supermarket, such as margarine, mayonnaise, oils, most of the salad dressings, butter fat as found in most of the dairy products, and egg yolks.

Meat is very high in fat, at least 44%. Commercially processed nut butters should be minimized in the diet, as they have been so finely ground that the oil has separated from the original nut and therefore is no longer in its original water-soluble form. It would be acceptable to eat nut butters if one were able to grind them less finely in order that there be no separation of the oil from the nut being used, whether almond, sesame, cashew or peanut (a legume).

Meat is very high in fat, at least 44%. Commercially processed nut butters should be minimized in the diet, as they have been so finely ground that the oil has separated from the original nut and therefore is no longer in its original water-soluble form. It would be acceptable to eat nut butters if one were able to grind them less finely in order that there be no separation of the oil from the nut being used, whether almond, sesame, cashew or peanut (a legume).

Many of the harmful effects of saturated fats also appear when polyunsaturated fats are used. In addition, the polyunsaturated fats have many of their own harmful effects. Some people still believe that polyunsaturated oil is good because it lowers the choles- terol level in the blood. Indeed, many doctors even prescribe tablespoons of corn oil or other types of oil every day to help lower blood cholesterol. Polyunsaturated fats will

Many of the harmful effects of saturated fats also appear when polyunsaturated fats are used. In addition, the polyunsaturated fats have many of their own harmful effects. Some people still believe that polyunsaturated oil is good because it lowers the cholesterol level in the blood. Indeed, many doctors even prescribe tablespoons of corn oil or other types of oil every day to help lower blood cholesterol. Polyunsaturated fats will indeed lower the serum cholesterol. According to research done by Dr. Scoll Grundy, it moves the cholesterol from the bloodstream into the tissues, where it’s more harmful.

 

indeed lower the serum cholesterol. According to research done by Dr. Scoll Grundy, it moves the cholesterol from the bloodstream into the tissues, where it’s more harmful.

Dr. R.A. Swank from the University of Oregon has published a number of studies showing the effects of fat in causing the red blood cells to stick together. After feeding some hamsters a meal of cream, he noticed that the little red blood cells started sticking together. They would not pass through the capillaries, but would block them off. Since the red blood cells carry oxygen to the tissues, he also found there to be a great decrease in oxygen in the tissues. Following a high-fat meal, the oxygen content of the tissues of the brain was measured and found to be markedly decreased.

Dr. R.A. Swank from the University of Oregon has published a number of studies showing the effects of fat in causing the red blood cells to stick together. After feeding some hamsters a meal of cream, he noticed that the little red blood cells started sticking together. They would not pass through the capillaries, but would block them off. Since the red blood cells carry oxygen to the tissues, he also found there to be a great decrease in oxygen in the tissues. Following a high-fat meal, the oxygen content of the tissues of the brain was measured and found to be markedly decreased.

Dr. Meyer Freedman found that both saturated and unsaturated fats caused this sledging or sticking together of red blood cells. His article in the JAMA stated that sub- stitution of the unsaturated for the relatively saturated fats did not lessen the interference in capillary blood flow. If such interference in the flow also occurs in the critically im- portant collateral vessels of the coronary circulation in cardiac patients, then the inges- tion of unsaturated fats could lead to disaster as readily as ingestion of saturated fats.

Dr. Meyer Freedman found that both saturated and unsaturated fats caused this sledging or sticking together of red blood cells. His article in the JAMA stated that substitution of the unsaturated for the relatively saturated fats did not lessen the interference in capillary blood flow. If such interference in the flow also occurs in the critically important collateral vessels of the coronary circulation in cardiac patients, then the ingestion of unsaturated fats could lead to disaster as readily as ingestion of saturated fats.

In another article in JAMA, Dr. Peter Kuo described a study he had conducted on patients who had angina pectoris. This is a pain in the chest that is caused by a lack of blood supply to the heart. He took fourteen patients and fed them a high-fat meal. All of his patients had angina, but it was an intermittent thing and was easily controlled by their heart medications. However, after the high-fat meal, these patients all experienced a tremendous increase in chest pain, and they actually had changes in the electrocardio- grams and their ballistocardiograms.

In another article in JAMA, Dr. Peter Kuo described a study he had conducted on patients who had angina pectoris. This is a pain in the chest that is caused by a lack of blood supply to the heart. He took fourteen patients and fed them a high-fat meal. All of his patients had angina, but it was an intermittent thing and was easily controlled by their heart medications. However, after the high-fat meal, these patients all experienced a tremendous increase in chest pain, and they actually had changes in the electrocardiograms and their ballistocardiograms.

Some have recommended unsaturated oil as a treatment for heart disease. Dr. G.A. Rose of England studied a large group of people in which he added corn oil to their diets to see if this would protect them from developing heart disease. His study concluded that corn oil cannot be recommended as a treatment of ischemic heart disease and that it is possibly harmful.

Some have recommended unsaturated oil as a treatment for heart disease. Dr. G.A. Rose of England studied a large group of people in which he added corn oil to their diets to see if this would protect them from developing heart disease. His study concluded that corn oil cannot be recommended as a treatment of ischemic heart disease and that it is possibly harmful.

The Food and Drug Administration has gone on record saying, “It is a violation of the law to make any claim that polyunsaturates could prevent or treat heart disease.” Several researchers have shown that polyunsaturated fat will inhibit the white blood cells.

The Food and Drug Administration has gone on record saying, “It is a violation of the law to make any claim that polyunsaturates could prevent or treat heart disease.” Several researchers have shown that polyunsaturated fat will inhibit the white blood cells.

Other researchers have observed native people who drank lots of milk which con- tained its own butterfat in the form of cream (although it rises to the top, it still is water- soluble); they nevertheless had low cholesterol counts. Another group of people were subsequently studied substituting a cube of butter each day for its equivalent in milk (one cube of butter for two quarts of milk). The result was a rise in cholesterol. The solid form of the butter was no longer water-soluble.

Other researchers have observed native people who drank lots of milk which contained its own butterfat in the form of cream (although it rises to the top, it still is water-soluble); they nevertheless had low cholesterol counts. Another group of people were subsequently studied substituting a cube of butter each day for its equivalent in milk (one cube of butter for two quarts of milk). The result was a rise in cholesterol. The solid form of the butter was no longer water-soluble.

In November 1977 Dr. Howard of the University of Cambridge published his studies on cholesterol and dairy products in Lancet. He concluded that of all the dairy products only butter raised the cholesterol levels when ingested.

In November 1977 Dr. Howard of the University of Cambridge published his studies on cholesterol and dairy products in Lancet. He concluded that of all the dairy products only butter raised the cholesterol levels when ingested.

The theory then might be formulated, based on Dr. Howard’s study, that cholesterol in its water-soluble form does not raise cholesterol levels. In order to check this, a series of experiments was performed at a small college. Following are the tests and results:

The theory then might be formulated, based on Dr. Howard’s study, that cholesterol in its water-soluble form does not raise cholesterol levels. In order to check this, a series of experiments was performed at a small college. Following are the tests and results:

Eighteen young men on a natural vegetarian diet of vegetables, fruits, legumes, nuts, seeds, avocadoes and whole grain were checked for their cholesterol level which was 120 to 300.

Eighteen young men on a natural vegetarian diet of vegetables, fruits, legumes, nuts, seeds, avocado's and whole grain were checked for their cholesterol level which was 120 to 300.

They were then divided into three groups.

They were then divided into three groups.

* Group I continued their natural vegetarian diet.

* Group I continued their natural vegetarian diet.

* Group II continued their natural vegetarian diet and added two eggs (hard or poached).

* Group II continued their natural vegetarian diet and added two eggs (hard or poached).

* GroupIIIcontinuedtheirnaturalvegetariandietandaddedtwoeggs(hardorpoached) and margarine. Five weeks later, the results were:

* Group III continued their natural vegetarian diet and added two eggs(hard or poached) and margarine.  

Five weeks later, the results were:

* Group I cholesterol same.

* Group I cholesterol same.

* Group II lower, but no difference statistically.

* Group II lower, but no difference statistically.

* Group III cholesterol rose to 170, with some over 200.

* Group III cholesterol rose to 170, with some over 200.

As mentioned before, some authorities feel that cholesterol above 140 can begin to produce hardening of the arteries. The above study may therefore be significant in ex- plaining why lacto-ovo vegetarians may develop hardening of the arteries.  Although lacto-ovo vegetarians have lessened their risks of heart diseases and hard- ening of the arteries due to omitting meat in their diet, they nevertheless would improve their risks by eliminating or at least minimizing some of the dairy products such as but- ter, as the fat is no longer in its soluble form.  On the other hand, neither is milk desirable, especially regular commercial milk, be- cause it has been pasteurized and homogenized at high heat and enriched with vitamin D (which is really a hormone, like a steroid). Protein-fortified milk is especially unde- sirable, as it has been fortified with dry milk, and even nonfat milk contains cholesterol.  Cholesterol oxidizes when dried, and it may actually produce cholesterol. Dried milk or any dried animal product should be omitted from the diet.   

As mentioned before, some authorities feel that cholesterol above 140 can begin to produce hardening of the arteries. The above study may therefore be significant in explaining why lacto-ovo vegetarians may develop hardening of the arteries.   

 

Although lacto-ovo vegetarians have lessened their risks of heart diseases and hardening of the arteries due to omitting meat in their diet, they nevertheless would improve their risks by eliminating or at least minimizing some of the dairy products such as but- ter, as the fat is no longer in its soluble form.   

 

On the other hand, neither is milk desirable, especially regular commercial milk, be- cause it has been pasteurized and homogenized at high heat and enriched with vitamin D (which is really a hormone, like a steroid). Protein-fortified milk is especially undesirable, as it has been fortified with dry milk, and even nonfat milk contains cholesterol.   

 

Cholesterol oxidizes when dried, and it may actually produce cholesterol. Dried milk or any dried animal product should be omitted from the diet.   

=== Gallstones  ===

=== Gallstones  ===

Prairie dogs have been used to study the effects of different types of fats and cho- lesterol in producing gallstones. On a high-fat diet, the prairie dogs seemed to develop gallstones easily. When they were placed on a diet that was low in fat and cholesterol, the gallstones dissolved.  Gallstones in humans do not seem to be limited to high saturated fat content in the diet. Dr. R. A. L. Sturdement reported a significant increase in gallstones in men fed a diet that was rich in safflower oil. Dr. T. Osuga wrote that corn oil alone, without cho- lesterol in the diet, produced gallstones.   

Prairie dogs have been used to study the effects of different types of fats and cho- lesterol in producing gallstones. On a high-fat diet, the prairie dogs seemed to develop gallstones easily. When they were placed on a diet that was low in fat and cholesterol, the gallstones dissolved.   

 

Gallstones in humans do not seem to be limited to high saturated fat content in the diet. Dr. R. A. L. Sturdement reported a significant increase in gallstones in men fed a diet that was rich in safflower oil. Dr. T. Osuga wrote that corn oil alone, without cho- lesterol in the diet, produced gallstones.   

=== Cancer  ===

=== Cancer  ===

According to Dr. R. K. Bout well, the stimulating effect of fat on the rate of forma- tion of certain types of tumors is well established. Dr. Pickney, previously mentioned in regard to polyunsaturates in the diet and its relation to heart disease, also wrote about the epidemiologic association between a diet high in polyunsaturates and the increased inci- dence of cancer, especially gastric, in humans. He discussed his research in the American Health Journal showing that 78% of the people who used more polyunsaturated fat also showed marked clinical signs of premature aging. In addition, they looked much older than their chronological age. In the same group, 60% reported that they had had at least one or more skin lesions removed because of suspected malignancy after having altered their dietary fat. Dr. Ernest Winder of the American Health Foundation states that both epidemiologic and animal data suggests that colon cancer is due largely to high fat consumption. (Re- fined foods lacking in bulk and fiber also have been linked to bowel cancer, and studies made in Japan have correlated high fat diets with cancer of the breast in women—Veg. Times Ed.)  Dr. Bauman, in the American Journal of Cancer, showed that an increase in the fat content of the diet accelerated the appearance of tumors caused by ultraviolet radiation.

According to Dr. R. K. Bout well, the stimulating effect of fat on the rate of formation of certain types of tumors is well established. Dr. Pickney, previously mentioned in regard to polyunsaturates in the diet and its relation to heart disease, also wrote about the epidemiological association between a diet high in polyunsaturates and the increased incidence of cancer, especially gastric, in humans. He discussed his research in the American Health Journal showing that 78% of the people who used more polyunsaturated fat also showed marked clinical signs of premature aging. In addition, they looked much older than their chronological age. In the same group, 60% reported that they had had at least one or more skin lesions removed because of suspected malignancy after having altered their dietary fat.

 

Dr. Ernest Winder of the American Health Foundation states that both epidemiologic and animal data suggests that colon cancer is due largely to high fat consumption. (Re- fined foods lacking in bulk and fiber also have been linked to bowel cancer, and studies made in Japan have correlated high fat diets with cancer of the breast in women—Veg. Times Ed.)  Dr. Bauman, in the American Journal of Cancer, showed that an increase in the fat content of the diet accelerated the appearance of tumors caused by ultraviolet radiation.

Dr. Bausch repeated the study using corn oil and got the same results. Ultraviolet light is found in sunlight. The current understanding is that excessive exposure to ultraviolet light is responsible for skin cancer, when in fact, as these studies show, the true culprit may be a high-fat diet in combination with ultraviolet light.

Dr. Bausch repeated the study using corn oil and got the same results. Ultraviolet light is found in sunlight. The current understanding is that excessive exposure to ultraviolet light is responsible for skin cancer, when in fact, as these studies show, the true culprit may be a high-fat diet in combination with ultraviolet light.

Fats turn rancid in the tissue. Fats that are oxidizing damage the tissues, thus stim- ulating cancer (and aging of the skin). Oxidation is prevented in nature with vitamin E in its natural state: in nuts, whole wheat, seeds, legumes, etc. Vitamin C, carotene and selenium also help.

Fats turn rancid in the tissue. Fats that are oxidizing damage the tissues, thus stimulating cancer (and aging of the skin). Oxidation is prevented in nature with vitamin E in its natural state: in nuts, whole wheat, seeds, legumes, etc. Vitamin C, carotene and selenium also help.

Unsaturated fats eventually turn rancid due to air, heat and sun. All the elements are present when refined polyunsaturated oils are in the tissues: the heat and oxygen are pro- vided by the body and the sun’s ultraviolet rays accelerate the oxidation of the fat in the body. Without the oxidation of rancid fat in the tissues, the sun is beneficial for a healthy body.

Unsaturated fats eventually turn rancid due to air, heat and sun. All the elements are present when refined polyunsaturated oils are in the tissues: the heat and oxygen are provided by the body and the sun’s ultraviolet rays accelerate the oxidation of the fat in the body. Without the oxidation of rancid fat in the tissues, the sun is beneficial for a healthy body.

Exposure of the body to the sun is vital for optimum health. It is a natural source of vitamin D (which is different form that artificially ingested as an additive in milk). Most times of the year as little as about fifteen minutes exposure on the face will give more than the recommended daily amount. Contrary to popular belief, vitamin D can be stored in the body. Even on cloudy or foggy days, 80% of the ultraviolet rays come through; however, the rays are locked entirely by glass windows. Nevertheless, special glass can be ordered called UV-Passing Plexiglass that is very good.

Exposure of the body to the sun is vital for optimum health. It is a natural source of vitamin D (which is different form that artificially ingested as an additive in milk). Most times of the year as little as about fifteen minutes exposure on the face will give more than the recommended daily amount. Contrary to popular belief, vitamin D can be stored in the body. Even on cloudy or foggy days, 80% of the ultraviolet rays come through; however, the rays are locked entirely by glass windows. Nevertheless, special glass can be ordered called UV-Passing Plexiglass that is very good.

=== Obesity ===

=== Obesity ===

In a natural diet where no sugar or fat of any kind is added, obese people will lose weight even though they are eating all they want. They are allowed to have potatoes, ice, bread, fresh fruit and any other natural food in any quantity that they want. However, they should restrict the amount of avocadoes, olives and nuts that they eat on this diet. There are built-in safety factors in the natural food provided for us that prevent us from becoming obese.

In a natural diet where no sugar or fat of any kind is added, obese people will lose weight even though they are eating all they want. They are allowed to have potatoes, ice, bread, fresh fruit and any other natural food in any quantity that they want. However, they should restrict the amount of avocado's, olives and nuts that they eat on this diet. There are built-in safety factors in the natural food provided for us that prevent us from becoming obese.

Our bodies are designed to eat a low-fat diet. When we add extra fat to the natural diet, we start to gum up the beautiful machinery we were given. There is an abundance of natural fat in the unrefined grains, legumes and other vegetables that more than meets our need for fat in the diet. It is impossible to get a fatty acid deficiency if whole grains, legumes and other vegetables are included in the diet; it is not necessary to add any ex- tracted oil to provide the fat that is needed in the diet. Because our bodies were designed to eat a low-fat diet, a high-fat diet will cause nothing but trouble, whether the fat is of animal or vegetable origin. Probably the biggest proof we have that a low-fat diet is es- sential is the miracle that happens in patients lives when they are placed on a diet free from margarine, mayonnaise, grease and oil of all kinds.

Our bodies are designed to eat a low-fat diet. When we add extra fat to the natural diet, we start to gum up the beautiful machinery we were given. There is an abundance of natural fat in the unrefined grains, legumes and other vegetables that more than meets our need for fat in the diet. It is impossible to get a fatty acid deficiency if whole grains, legumes and other vegetables are included in the diet; it is not necessary to add any extracted oil to provide the fat that is needed in the diet. Because our bodies were designed to eat a low-fat diet, a high-fat diet will cause nothing but trouble, whether the fat is of animal or vegetable origin. Probably the biggest proof we have that a low-fat diet is essential is the miracle that happens in patients lives when they are placed on a diet free from margarine, mayonnaise, grease and oil of all kinds.

Diseases that are caused by artherosclerosis are markedly proved. The world of med- ical research is only now discovering the tremendous power in a natural vegetarian diet. Editorial Note: Grains and legumes are not needed in the diet to assure enough fat and essential fatty acids. Fruits, nuts, seeds and avocado's all contain plenty.

Diseases that are caused by artherosclerosis are markedly proved. The world of med- ical research is only now discovering the tremendous power in a natural vegetarian diet. Editorial Note: Grains and legumes are not needed in the diet to assure enough fat and essential fatty acids. Fruits, nuts, seeds and avocado's all contain plenty.

== Article #2: Fats In The Diet By Marti Fry ==

== Article #2: Fats In The Diet By Marti Fry ==

The subject of fats in the diet is one that receives little attention, especially compared to the attention it should receive! Along with refined sugar and flour chemicals, all of which are very antivital and disease-causing, fats should be listed. This is not to say that all fats are very toxic. But it is to say that the only ones that aren’t are those contained in raw (uncooked, unheated) natural foods to which humans are biologically adapted to

The subject of fats in the diet is one that receives little attention, especially compared to the attention it should receive! Along with refined sugar and flour chemicals, all of which are very anti-vital and disease-causing, fats should be listed. This is not to say that all fats are very toxic. But it is to say that the only ones that aren’t are those contained in raw (uncooked, unheated) natural foods to which humans are biologically adapted to

eating—avocadoes, nuts and seeds plus all fruits and vegetables recommended in the Life Science diet.

eating—avocadoes, nuts and seeds plus all fruits and vegetables recommended in the Life Science diet.

When considering toxic substances that are eaten, the reason most fats should be in- cluded as toxic is because all fats become highly carcinogenic when heated. Even rancid fats, as in stale nuts or seeds, are harmful and should not be eaten. Nuts or seeds should never be eaten roasted, either.

When considering toxic substances that are eaten, the reason most fats should be included as toxic is because all fats become highly carcinogenic when heated. Even rancid fats, as in stale nuts or seeds, are harmful and should not be eaten. Nuts or seeds should never be eaten roasted, either.

Atherosclerosis, heart disease, cancer, senility and arthritis are just a few of the most serious diseases with which many Americans (and people the world over) are plagued. These diseases would not have become a problem to anyone if our people had not eaten heated fats and oils. Frying is the worst way to cook foods, though all cooked foods are pathogenic. Remember: All foods contain some fat. Therefore, any food that is cooked, even if it’s not fried, contains a carcinogen—heated fat. This is one of the most serious of the many problems with cooked foods.

Atherosclerosis, heart disease, cancer, senility and arthritis are just a few of the most serious diseases with which many Americans (and people the world over) are plagued. These diseases would not have become a problem to anyone if our people had not eaten heated fats and oils. Frying is the worst way to cook foods, though all cooked foods are pathogenic. Remember: All foods contain some fat. Therefore, any food that is cooked, even if it’s not fried, contains a carcinogen—heated fat. This is one of the most serious of the many problems with cooked foods.

=== High-Fat Foods In The Diet ===

=== High-Fat Foods In The Diet ===

A question not raised by most Life Scientists is whether we really need high-fat foods such as nuts, seeds or avocadoes in our diet at all. Our need for fats is so low, and the presence of fats in all foods so ubiquitous, that it is likely that we would fare better if we would not include nuts, seeds or avocadoes in our diet.

A question not raised by most Life Scientists is whether we really need high-fat foods such as nuts, seeds or avocado's in our diet at all. Our need for fats is so low, and the presence of fats in all foods so ubiquitous, that it is likely that we would fare better if we would not include nuts, seeds or avocado's in our diet.

Yet, Hygienists recommend up to four ounces of nuts or seeds or one avocado per day in the diet.

Yet, Hygienists recommend up to four ounces of nuts or seeds or one avocado per day in the diet.

For one thing, they are delicious raw. Secondly, and most important, they are very satisfying, keeping the sensation of hunger away for a longer time than other fruits or vegetables.

For one thing, they are delicious raw. Secondly, and most important, they are very satisfying, keeping the sensation of hunger away for a longer time than other fruits or vegetables.

Many people, including some Hygienists, have difficulty digesting nuts and seeds. Most have little or no trouble with avocadoes. This could be, as one professional Hy- gienist has stated, because most of us have weakened digestive capabilities as a result of so many years of wrong eating and living practices. In any event, no conclusive state- ments can be made at this time. More research would perhaps be in order.

Many people, including some Hygienists, have difficulty digesting nuts and seeds. Most have little or no trouble with avocado's. This could be, as one professional Hygienist has stated, because most of us have weakened digestive capabilities as a result of so many years of wrong eating and living practices. In any event, no conclusive statements can be made at this time. More research would perhaps be in order.

It is certain that humans can fare well without high-fat foods in their diet. But is it practical? Can people feel satisfied without including either oils (fats) or starches in their diet? Can a diet of nonfat and nonstarchy foods satisfy? If it can meet our needs—which there is no doubt it can and does—then it follows that it should satisfy. Perhaps it would take months or years for a person to become accustomed to this type of ideal diet.

It is certain that humans can fare well without high-fat foods in their diet. But is it practical? Can people feel satisfied without including either oils (fats) or starches in their diet? Can a diet of nonfat and non-starchy foods satisfy? If it can meet our needs—which there is no doubt it can and does—then it follows that it should satisfy. Perhaps it would take months or years for a person to become accustomed to this type of ideal diet.

This is an area that will warrant further study by professionals in the field. One thing you can be sure of, however, is that the amount of fat needed in the diet is extreme- ly small and should be met only from raw foods. No foods should be eaten that will leave an oily film on a plate or bowl that will not wash off with water and a cloth or sponge—without any kind of soap or detergent. That is to say that only water-soluble oils should be consumed. These are the only oils that will not cause diseases in the hu- man body.

This is an area that will warrant further study by professionals in the field. One thing you can be sure of, however, is that the amount of fat needed in the diet is extremely small and should be met only from raw foods. No foods should be eaten that will leave an oily film on a plate or bowl that will not wash off with water and a cloth or sponge—without any kind of soap or detergent. That is to say that only water-soluble oils should be consumed. These are the only oils that will not cause diseases in the human body.

For a long and healthy life, keep your fat consumption to a minimum; consume only water-soluble fats; and stay away from free oils and nut butters except those you make fresh yourself without adding free oils. You’ll be many times further ahead healthwise than the lacto or lacto-ovo vegetarians who still consume many foods that are in many ways as harmful or almost as harmful as animal flesh. You will become healthier than you’ve ever been in your entire life!

For a long and healthy life, keep your fat consumption to a minimum; consume only water-soluble fats; and stay away from free oils and nut butters except those you make fresh yourself without adding free oils. You’ll be many times further ahead healthwise than the lacto or lacto-ovo vegetarians who still consume many foods that are in many ways as harmful or almost as harmful as animal flesh. You will become healthier than you’ve ever been in your entire life!

However we witness millions eating foods fried in oils and fats. Millions eat foods smothered in oils, butter, margarine and other fats. Oils and fats constitute about 40% of the American caloric intake.

However we witness millions eating foods fried in oils and fats. Millions eat foods smothered in oils, butter, margarine and other fats. Oils and fats constitute about 40% of the American caloric intake.

For this heavy indulgence Americans pay dearly. Indigestion is an American insti- tution. Pathogenic effects are rife. It is said that 50% of all American meals result in indigestion. Antacids are a multi-billion dollar business. At the door of oils and fats can be placed much of the blame.

For this heavy indulgence Americans pay dearly. Indigestion is an American institution. Pathogenic effects are rife. It is said that 50% of all American meals result in indigestion. Antacids are a multi-billion dollar business. At the door of oils and fats can be placed much of the blame.

Humans are constitutionally frugivores. All the fats needed in the human system are self-created from the raw materials furnished by carbohydrate foods just as cattle elab- orate their fats from a grass diet. It is not necessary that humans eat oils or fats of any kind to have the body oils and fats necessary for great well-being. One of the chief com- plaints of many who eat sugar and wheat products is that it turns into unwanted fat, thus indicating how efficiently our organisms convert carbohydrates to the oils and fats we need.

Humans are constitutionally frugivores. All the fats needed in the human system are self-created from the raw materials furnished by carbohydrate foods just as cattle elaborate their fats from a grass diet. It is not necessary that humans eat oils or fats of any kind to have the body oils and fats necessary for great well-being. One of the chief com- plaints of many who eat sugar and wheat products is that it turns into unwanted fat, thus indicating how efficiently our organisms convert carbohydrates to the oils and fats we need.

Fruits we digest with dispatch, efficiency and comfort. Most are discharged from the stomach in from 10 to 30 minutes, whereas oils and fats lay heavy on the stomach for hours before digestion really begins.

Fruits we digest with dispatch, efficiency and comfort. Most are discharged from the stomach in from 10 to 30 minutes, whereas oils and fats lay heavy on the stomach for hours before digestion really begins.

To be sure, our diet can profit from certain foods with an oil content. From nuts and seeds we can obtain the linoleic and linolenic acids that we need. But if nuts, seeds and avocadoes constitute a mere 1 1/2% to 2% of our diet, that is ample.

To be sure, our diet can profit from certain foods with an oil content. From nuts and seeds we can obtain the linoleic and linolenic acids that we need. But if nuts, seeds and avocado's constitute a mere 1 1/2% to 2% of our diet, that is ample.

Professional Hygienists point out that the body’s needs for oil are very small. All condemn free oils, that is, oils out of context with the food in which nature developed them.

Professional Hygienists point out that the body’s needs for oil are very small. All condemn free oils, that is, oils out of context with the food in which nature developed them.

Most Americans eat oils and fats with foods that are of a differing digestive character than oils. In the combination of bread and butter or bread and margarine or bread and peanut butter—quite common combinations, the bread requires an alkaline medium for its digestion. Within two or three hours starches are usually ready to pass into the intesti- nal tract for appropriation. Fats and oils usually do not begin to digest until about the fourth hour.

Most Americans eat oils and fats with foods that are of a differing digestive character than oils. In the combination of bread and butter or bread and margarine or bread and peanut butter—quite common combinations, the bread requires an alkaline medium for its digestion. Within two or three hours starches are usually ready to pass into the intestinal tract for appropriation. Fats and oils usually do not begin to digest until about the fourth hour.

Hence, when oils and fats are eaten with other foods such as starches they coat the food particles such that little or no digestion results, but indigestion does! By the time the oils or fats surrounding the other food particles are digested, the starches and sugars are food for bacteria instead of us. Bacteria convert carbohydrates into poisonous acids (especially acetic) and alcohol. Our stomachs become a fermenting mess. Caustic bicar- bonates end the process by killing off the bacteria and neutralizing the acids.

Hence, when oils and fats are eaten with other foods such as starches they coat the food particles such that little or no digestion results, but indigestion does! By the time the oils or fats surrounding the other food particles are digested, the starches and sugars are food for bacteria instead of us. Bacteria convert carbohydrates into poisonous acids (especially acetic) and alcohol. Our stomachs become a fermenting mess. Caustic bicarbonates end the process by killing off the bacteria and neutralizing the acids.

But this is merely a first step in a chain of problems. Indigestion is bad enough, and employing antacids begets yet other problems. Fats degenerate into butyric and other acids. This begins a long train of pathology that can exhibit as inflammations, ulcers and eventually cancer. Rashes, pimples, biliousness, a “tired feeling” and other complaints are often a direct result of a heavy oil or fat meal.

But this is merely a first step in a chain of problems. Indigestion is bad enough, and employing antacids begets yet other problems. Fats degenerate into butyric and other acids. This begins a long train of pathology that can exhibit as inflammations, ulcers and eventually cancer. Rashes, pimples, biliousness, a “tired feeling” and other complaints are often a direct result of a heavy oil or fat meal.

Fats are often in association with cholesterol, another form of alcohol. We create this in our bodies for our own needs, but we cannot handle foreign cholesterols as true meat- eating animals do. To be sure, cholesterols are found only in animal fats such as cheeses, butter, eggs, meat and animal products such as milk, ice cream, etc. When the cells reject alien cholesterol, it combines with blood contents, especially wastes and inorganic min- erals, and forms plaque in the circulatory system.

Fats are often in association with cholesterol, another form of alcohol. We create this in our bodies for our own needs, but we cannot handle foreign cholesterols as true meat- eating animals do. To be sure, cholesterols are found only in animal fats such as cheeses, butter, eggs, meat and animal products such as milk, ice cream, etc. When the cells reject alien cholesterol, it combines with blood contents, especially wastes and inorganic minerals, and forms plaque in the circulatory system.

Free oils and fats are a disaster in the human digestive tract no matter how eaten. Oils on salads, popcorn, bread and other foods (most of them unwholesome in themselves) interfere with digestion as heretofore stated.

Free oils and fats are a disaster in the human digestive tract no matter how eaten. Oils on salads, popcorn, bread and other foods (most of them unwholesome in themselves) interfere with digestion as heretofore stated.

When we eat fried foods, we are invariably inviting disaster. Even before eating such foods, the heat of cooking has converted some of the fats or oils to acroleic acid (or it has become acrolein) which is deadly poisonous and carcinogenic in humans. Fats in animal foods are always bad for us. Oils in vegetable and fruit foods should be eaten rarely, say not more than once every two or three days. We handle nuts, seeds and avoca- does fairly well, but our need for them is small. Further, great caution must be employed in eating such foods. Always eat them with vegetables, never with foods that contain a carbohydrate complement. Tomatoes, cucumbers, celery, cabbage family members and green leafy foods such as lettuce combine best with these oil-bearing foods.

When we eat fried foods, we are invariably inviting disaster. Even before eating such foods, the heat of cooking has converted some of the fats or oils to acroleic acid (or it has become acrolein) which is deadly poisonous and carcinogenic in humans. Fats in animal foods are always bad for us. Oils in vegetable and fruit foods should be eaten rarely, say not more than once every two or three days. We handle nuts, seeds and avocado's fairly well, but our need for them is small. Further, great caution must be employed in eating such foods. Always eat them with vegetables, never with foods that contain a carbohydrate complement. Tomatoes, cucumbers, celery, cabbage family members and green leafy foods such as lettuce combine best with these oil-bearing foods.

It is noteworthy that legumes are heavy in oil but, once beans and pulses are sprout- ed, their fat content is converted into easily digestible vegetable matter.

It is noteworthy that legumes are heavy in oil but, once beans and pulses are sprout- ed, their fat content is converted into easily digestible vegetable matter.

There is no truth to the widely circulated belief that oils are good for dry skin. In digesting oils and fats, the body converts them to sugars anyway. Then it reconstitutes them to its specific needs in the body’s own chemical factories. Thus dry skin is the re- sult of impaired function of the sebaceous glands, not a lack of oil in the diet.

There is no truth to the widely circulated belief that oils are good for dry skin. In digesting oils and fats, the body converts them to sugars anyway. Then it reconstitutes them to its specific needs in the body’s own chemical factories. Thus dry skin is the result of impaired function of the sebaceous glands, not a lack of oil in the diet.

Oily foods should not be used as fuel foods. Carbohydrate foods serve us amply in this regard. Loading up on oily foods will not enhance the performance of athletes or manual workers. Their need for the oils and proteins of concentrated foods such as nuts, seeds and legumes are no greater than for sedentary people. It is well to repeat again that carbohydrate foods supply this best, and fruits are our most wholesome and efficient sources of carbohydrates.

Oily foods should not be used as fuel foods. Carbohydrate foods serve us amply in this regard. Loading up on oily foods will not enhance the performance of athletes or manual workers. Their need for the oils and proteins of concentrated foods such as nuts, seeds and legumes are no greater than for sedentary people. It is well to repeat again that carbohydrate foods supply this best, and fruits are our most wholesome and efficient sources of carbohydrates.