Changes

= Lesson 33 - Why We Should Not Eat Animal Products In Any Form =

= Lesson 33 - Why We Should Not Eat Animal Products In Any Form =

== Animal Products ==

== Animal Products ==

# Any part of the body of a once-living creature.

# Any part of the body of a once-living creature.

# Any substance or product produced by or within a living creature.

# Any substance or product produced by or within a living creature.

# Anyproductproducedfromorcontaininganypartof,thebodyorproductsofaliving,  or once-living, creature.

# Any product produced from or containing any part of, the body or products of a living,  or once-living, creature.

1. Muscle Meats

1. Muscle Meats

# Bone Marrow

# Bone Marrow

# Other Supplements Produced from Animal Sources

# Other Supplements Produced from Animal Sources

# Lard  33.1.1 Animal Products Are Neither Safe Nor Desirable  “The unfitness of certain substances for assimilative purposes is manifested by the anaphylactic symptoms that so frequently follow their use. Alimentary anaphylactic phe- nomena are confined almost exclusively to substances of animal origin. The more close- ly these animal substances resemble the human body in composition, the more frequent- ly do they give rise to these phenomena. Thus flesh is the worst offender, eggs come second and milk is last.” (Herbert M. Shelton, The Hygienic System, Volume II, p. 168)  The above eloquent indictment of animal products lays the groundwork for this les- son. Flesh foods have been dealt with in Lesson 32. Honey, eggs, dairy products, and various animal-food byproducts will be considered in this lesson.  Hereward Carrington (The Natural Food of Man, p. 167) says that such animal prod- ucts are open to all those objections which might be urged against the use of flesh foods, only in a lesser degree. He says, however, that the objections to these products are less serious and that they are certainly to be preferred to meat—but he still concludes that there are weighty objections to their use.  We shall examine these objections in depth, so that the student may judge for himself whether, in truth, animal products in any form should be considered a safe or desirable part of the food program. I believe you cannot help but agree with Dr. Shelton that “Lit- tle can be said in defense of the use of animal foods except in instances of dire necessi- ty.”  33.1.2 Animal Products and Cancer  Viktoras Kulvinskas (Survival Into The 21st Century, p. 228) says that though the high protein requirement for cancer growth comes, as a rule, from the dietary intake of animal carcass, it is also caused by eggs and dairy products.  He says that Dr. Szepsenwal showed in experiments with laboratory animals that the incidence of lymphatic cancer and lung adenocarcinoma is as high in the mice receiv- ing egg yolk as those receiving egg white. “In the animals of both groups the lymphoid system of the abdominal cavity is the first to be affected ... the adenocarcinomas of the lungs, whether caused by egg white or egg yolk, are very extensive, frequently destroy- ing the whole lungs.” (Szepsenwal, J.; J. Proc. Exp. Biol. and Med., 1957, V96, 332 and P.S.E.B.M. Feb. 20, 1963, V112, P1073)  Dr. White found, through experiments with laboratory animals, that high dietary in- take of cystine (a non-essential amino acid found in high concentration in animal pro- tein) produced incidences of almost 100% of mammary tumors. (White, F.R. and White, J.; J. Nat. Cancer lnst., 4:413 (1944)  Dr. Babson observed that on a diet high in casein protein (the major source being the dairy products), some forms of cancer grew five times as fast as other forms. (Babson, A.L., Cancer Res., 14:89, 1954)

# Lard   

33.2. Honey And Royal Jelly

“The unfitness of certain substances for assimilative purposes is manifested by the anaphylactic symptoms that so frequently follow their use. Alimentary anaphylactic phe- nomena are confined almost exclusively to substances of animal origin. The more close- ly these animal substances resemble the human body in composition, the more frequent- ly do they give rise to these phenomena. Thus flesh is the worst offender, eggs come second and milk is last.” (Herbert M. Shelton, The Hygienic System, Volume II, p. 168)

33.2.1 Identity of the Acids in Honey

The above eloquent indictment of animal products lays the groundwork for this les- son. Flesh foods have been dealt with in Lesson 32. Honey, eggs, dairy products, and various animal-food byproducts will be considered in this lesson.

33.2.2 Royal Jelly

Hereward Carrington (The Natural Food of Man, p. 167) says that such animal prod- ucts are open to all those objections which might be urged against the use of flesh foods, only in a lesser degree. He says, however, that the objections to these products are less serious and that they are certainly to be preferred to meat—but he still concludes that there are weighty objections to their use.

The honeybee’s greatest usefulness is the pollination of endless numbers of crops. This occurs while the worker bee is engaged in its natural function of gathering nectar from flowers for the production of honey.

The honeybee’s greatest usefulness is the pollination of endless numbers of crops. This occurs while the worker bee is engaged in its natural function of gathering nectar from flowers for the production of honey.

Dr. Jonathan M. White, Jr., on page 199 of the chapter on the “Composition of Hon- ey,” also says that “the levels of various vitamins are so low that they have no real nutri- tional significance.”

Dr. Jonathan M. White, Jr., on page 199 of the chapter on the “Composition of Hon- ey,” also says that “the levels of various vitamins are so low that they have no real nutri- tional significance.”

33.2.1 Identity of the Acids in Honey

=== Identity of the Acids in Honey ===

 

Much of the knowledge of honey acids has been obtained since the early 1950s. Formic acid was once thought to be the acid of honey, and it was thought that the last action of the bees in ripening honey was to add formic acid to preserve the honey.

Much of the knowledge of honey acids has been obtained since the early 1950s. Formic acid was once thought to be the acid of honey, and it was thought that the last action of the bees in ripening honey was to add formic acid to preserve the honey.

Dr. Vetrano says that the occasional use of honey will not do great harm—but it should not be used as part of the regular diet.

Dr. Vetrano says that the occasional use of honey will not do great harm—but it should not be used as part of the regular diet.

33.2.2 Royal Jelly

=== Royal Jelly ===

 

Royal Jelly is a highly nutritious (for bees) secretion of the pharyngeal glands of the honeybee, which is fed to the very young larvae in a colony, and to all queen larvae.

Royal Jelly is a highly nutritious (for bees) secretion of the pharyngeal glands of the honeybee, which is fed to the very young larvae in a colony, and to all queen larvae.

Obviously, this substance is subject to the same objections as those against honey. Royal Jelly is sold at high prices in health food stores as a “miraculous” and “nutritious” food for humans. Don’t use it!

Obviously, this substance is subject to the same objections as those against honey. Royal Jelly is sold at high prices in health food stores as a “miraculous” and “nutritious” food for humans. Don’t use it!

33.3. Eggs

== Eggs ==

 

Eggs are in the same category as flesh foods, since they are, of course, fowl in embryo. A fertilized egg is a fowl before it is born; an unfertilized egg is the product of a bird’s sexual cycle.

Eggs are in the same category as flesh foods, since they are, of course, fowl in embryo. A fertilized egg is a fowl before it is born; an unfertilized egg is the product of a bird’s sexual cycle.

Dr. Virginia Vetrano (Dr. Shelton’s Hygienic Review, February 1977, p. 136) says: “Taking a raw egg yolk in orange juice is not the best way to take eggs, if one is going to eat them. Eggs, being an animal food, decompose very rapidly if not digested soon. Taking them with an acid fruit such as oranges or orange juice, inhibits the secretion of gastric juice, necessary for normal digestion, and predisposes to putrefaction.”

Dr. Virginia Vetrano (Dr. Shelton’s Hygienic Review, February 1977, p. 136) says: “Taking a raw egg yolk in orange juice is not the best way to take eggs, if one is going to eat them. Eggs, being an animal food, decompose very rapidly if not digested soon. Taking them with an acid fruit such as oranges or orange juice, inhibits the secretion of gastric juice, necessary for normal digestion, and predisposes to putrefaction.”

With further reference to the preoccupation of athletes with “extra protein,” the fol- lowing interesting comment appeared in a 1978 issue of the Journal of the American Medical Association. The Association’s Department of Foods and Nutrition commented: “The ingestion of protein supplements by athletes who eat an otherwise well-balanced diet is of no use in body-building programs. Athletes need the same amount of protein foods as nonathletes. Protein does not increase strength. Indeed, it often takes greater energy to digest and metabolize the excess of protein. In addition, excess protein in the athlete can induce dehydration, loss of appetite, and diarrhea. Athletes DO have an in- creased requirement for calories.”

With further reference to the preoccupation of athletes with “extra protein,” the fol- lowing interesting comment appeared in a 1978 issue of the Journal of the American Medical Association. The Association’s Department of Foods and Nutrition commented: “The ingestion of protein supplements by athletes who eat an otherwise well-balanced diet is of no use in body-building programs. Athletes need the same amount of protein foods as nonathletes. Protein does not increase strength. Indeed, it often takes greater energy to digest and metabolize the excess of protein. In addition, excess protein in the athlete can induce dehydration, loss of appetite, and diarrhea. Athletes DO have an increased requirement for calories.”

In Lesson 32, in the discussion of salmonellosis, I mentioned that, if you open and eat a raw egg, there is the risk of bacteria from the outside of the shell contaminating the egg. (Meat on the Menu, Who Needs It? Raymond H. Woolsey)

In Lesson 32, in the discussion of salmonellosis, I mentioned that, if you open and eat a raw egg, there is the risk of bacteria from the outside of the shell contaminating the egg. (Meat on the Menu, Who Needs It? Raymond H. Woolsey)

# If eggs are ever used, fertile eggs from a farmer or health food store are preferable to production line eggs. In addition to the use of arsenicals and the unspeakable conditions in the egg factories, which result in an unnatural and inferior product, production line eggs have also been considered objectionable on the grounds that they may have been kept in cold storage for long periods of time before they are sold. However, the execu- tive vice president of the American Egg Board says that cold storage eggs are a thing of the past, that they go from hen to market rapidly, under well-controlled conditions, and that they are sprayed with oil to protect freshness. (Better Nutrition, June 1982, p. 65)

# If eggs are ever used, fertile eggs from a farmer or health food store are preferable to production line eggs. In addition to the use of arsenicals and the unspeakable conditions in the egg factories, which result in an unnatural and inferior product, production line eggs have also been considered objectionable on the grounds that they may have been kept in cold storage for long periods of time before they are sold. However, the execu- tive vice president of the American Egg Board says that cold storage eggs are a thing of the past, that they go from hen to market rapidly, under well-controlled conditions, and that they are sprayed with oil to protect freshness. (Better Nutrition, June 1982, p. 65)

33.4. Dairy Products

== Dairy Products ==

 

 

 

 

 

 

 

 

 

 

 

 

 

 

All mammals take their mother’s milk during infancy. After they are weaned, they are sustained by other foods—most humans, however, have been convinced that cow’s milk is an ideal food for humans and should be used all through adult life. Recently, some medical men have been swinging away from this view, and blaming milk for a growing number of problems in children and adults.

All mammals take their mother’s milk during infancy. After they are weaned, they are sustained by other foods—most humans, however, have been convinced that cow’s milk is an ideal food for humans and should be used all through adult life. Recently, some medical men have been swinging away from this view, and blaming milk for a growing number of problems in children and adults.

The milk of each species is well adapted for the young of that species. Unpasteurized raw cow’s milk is an ideal food for calves; it contains a growth factor intended for the maturing of a calf, but which causes excessive height in young humans, and complicated problems in adult humans, such as excess secretion of mucus, excess secretion of urine, constipation, diarrhea, bowel impaction, nausea, gas and discomfort, m increased blood pressure, edema, and numerous digestive and respiratory problems.

The milk of each species is well adapted for the young of that species. Unpasteurized raw cow’s milk is an ideal food for calves; it contains a growth factor intended for the maturing of a calf, but which causes excessive height in young humans, and complicated problems in adult humans, such as excess secretion of mucus, excess secretion of urine, constipation, diarrhea, bowel impaction, nausea, gas and discomfort, m increased blood pressure, edema, and numerous digestive and respiratory problems.

33.4.2 Milk for the Human Infant

=== Milk for the Human Infant ===

 

Human milk is far superior to any other milk as food for the human infant. The chemical composition of cow’s milk is different from that of human milk in many other important respects. Cow’s milk is specifically adapted to the blood and chemical com- position of the calf’s body.

Human milk is far superior to any other milk as food for the human infant. The chemical composition of cow’s milk is different from that of human milk in many other important respects. Cow’s milk is specifically adapted to the blood and chemical com- position of the calf’s body.

In 1979, the nutrition committees of the American Academy of Pediatrics and the Canadian Pediatric Society issued a joint report, strongly favoring breastfeeding. They said that there are some things in Nature that simply cannot be duplicated, and gave the following reasons:

In 1979, the nutrition committees of the American Academy of Pediatrics and the Canadian Pediatric Society issued a joint report, strongly favoring breastfeeding. They said that there are some things in Nature that simply cannot be duplicated, and gave the following reasons:

# Thefatsobtainedfromhumanmilkaremoreeasilyabsorbedbythehumaninfantthan those found in cow’s milk.

# The fats obtained from human milk are more easily absorbed by the human infant than those found in cow’s milk.

# The cholesterol in mother’s milk serves a valuable purpose in the development of the infant.

# The cholesterol in mother’s milk serves a valuable purpose in the development of the infant.

# The protein in mother’s milk is a near-perfect source for infants—much better than cow’s milk.

# The protein in mother’s milk is a near-perfect source for infants—much better than cow’s milk.

# Infants are able to absorb about 50% more iron from mother’s milk than from cow’s milk. Infants on cow’s milk for extended periods are at risk for iron deficiency, whereas full-term breast-fed infants receive sufficient iron from mother’s milk until their birth weight has tripled.

# Infants are able to absorb about 50% more iron from mother’s milk than from cow’s milk. Infants on cow’s milk for extended periods are at risk for iron deficiency, whereas full-term breast-fed infants receive sufficient iron from mother’s milk until their birth weight has tripled.

# Mother’smilkalsoprovidesimportantprotectivefactorsnotavailablefromanyformula. Two substances, lactoferrin and transferrin, prevent potentially harmful bacteria from growing in the intestinal tract. In addition, the infant is provided with important immu- nities by a fluid (colostrom) secreted by the breast during the first few days following birth. Finally, breast milk contains lysozymes, enzymes that attack and break down harmful bacteria, as well as a substance known as the “bifidus factor,” which promotes the growth of protective bacteria in the infant’s body.  Pertinent to the subject of errors and abuses in the feeding of infants is an article by Rep. Morgan F. Murphy (D-III.) “Formulas Harm Third World Infants,” (Clearwater Sun, p. 9A, 10/2/79): “About two million babies in the world’s developing nations are suffering from what pediatricians call ‘bottle baby disease.’ It’s largely the result of an aggressive marketing campaign waged by infant formula manufacturers who want to in- crease sales in Third World countries.  “As a result, many mothers have needlessly given up breastfeeding to feed their ba- bies an infant formula that is often diluted or contaminated, causing malnutrition, intesti- nal infection, pneumonia, dehydration—and sometimes death.”  The article explains that, since birth rates in the Western World have been declining, the manufacturers decided to expand into new markets. Drug companies, eager to in- crease profits through diversification, have acquired infant-formula companies. The companies found they could take advantage of increases in population in developing na- tions.

# Mother’s milk also provides important protective factors not available from any formula. Two substances, lactoferrin and transferrin, prevent potentially harmful bacteria from growing in the intestinal tract. In addition, the infant is provided with important immu- nities by a fluid (colostrom) secreted by the breast during the first few days following birth. Finally, breast milk contains lysozymes, enzymes that attack and break down harmful bacteria, as well as a substance known as the “bifidus factor,” which promotes the growth of protective bacteria in the infant’s body.   

Pertinent to the subject of errors and abuses in the feeding of infants is an article by Rep. Morgan F. Murphy (D-III.) “Formulas Harm Third World Infants,” (Clearwater Sun, p. 9A, 10/2/79): “About two million babies in the world’s developing nations are suffering from what pediatricians call ‘bottle baby disease.’ It’s largely the result of an aggressive marketing campaign waged by infant formula manufacturers who want to in- crease sales in Third World countries.  “As a result, many mothers have needlessly given up breastfeeding to feed their ba- bies an infant formula that is often diluted or contaminated, causing malnutrition, intesti- nal infection, pneumonia, dehydration—and sometimes death.”  The article explains that, since birth rates in the Western World have been declining, the manufacturers decided to expand into new markets. Drug companies, eager to in- crease profits through diversification, have acquired infant-formula companies. The companies found they could take advantage of increases in population in developing na- tions.

They promote their product through radio, newspapers, magazine and billboard ad- vertisements, distribution of free samples, and offering gifts or money to health pro- fessionals to induce them to promote infant formula. These Third World countries now spend more than six hundred million dollars a year on infant formula, about twice what the U.S. spends.

They promote their product through radio, newspapers, magazine and billboard ad- vertisements, distribution of free samples, and offering gifts or money to health pro- fessionals to induce them to promote infant formula. These Third World countries now spend more than six hundred million dollars a year on infant formula, about twice what the U.S. spends.

The article concludes: “The promotion of infant formula raises doubts in nursing mothers, whose anxiety then inhibits the flow of their milk. In point of fact, as noted by the organization Clergy and Laity Concerned, a mother’s milk is free, always available, sterile, the right temperature and contains all the nutrition a child needs in the first four to six months of life.”

The article concludes: “The promotion of infant formula raises doubts in nursing mothers, whose anxiety then inhibits the flow of their milk. In point of fact, as noted by the organization Clergy and Laity Concerned, a mother’s milk is free, always available, sterile, the right temperature and contains all the nutrition a child needs in the first four to six months of life.”

33.4.3 Modern Methods of Milk Production

=== Modern Methods of Milk Production ===

 

Present-day methods of producing milk involve the threat of milk from unhealthy animals, poor sanitation, poor methods of pasteurizing and handling bulk supplies, and drugs, including hormones and antibiotics, in practically all dairy products.

Present-day methods of producing milk involve the threat of milk from unhealthy animals, poor sanitation, poor methods of pasteurizing and handling bulk supplies, and drugs, including hormones and antibiotics, in practically all dairy products.

Vegetarian Living also notes, “Researchers at the Wellcome Research Laboratories in Research Triangle Park, North Carolina, have found two to five hundred nanograms of morphine in milk they tested. Pedro Cuatrecasas and Eli Hazum made the findings, based on immunological, pharmacological, biological and chemical test series.”

Vegetarian Living also notes, “Researchers at the Wellcome Research Laboratories in Research Triangle Park, North Carolina, have found two to five hundred nanograms of morphine in milk they tested. Pedro Cuatrecasas and Eli Hazum made the findings, based on immunological, pharmacological, biological and chemical test series.”

33.4.4 Pasteurized Milk

=== Pasteurized Milk ===

 

Whatever virtues raw milk may possess are seriously damaged by pasteurization. Heating the milk makes it even more difficult to digest and causes chemical and physical changes that destroy much of whatever nutritional value would have been available in the raw milk. The casein is coagulated and toughened, the vitamin and mineral compo- nents are spoiled and made unavailable to the body, and the lactic acid bacilli (beneficial intestinal flora) are destroyed.

Whatever virtues raw milk may possess are seriously damaged by pasteurization. Heating the milk makes it even more difficult to digest and causes chemical and physical changes that destroy much of whatever nutritional value would have been available in the raw milk. The casein is coagulated and toughened, the vitamin and mineral compo- nents are spoiled and made unavailable to the body, and the lactic acid bacilli (beneficial intestinal flora) are destroyed.

Dr. Shelton says, “One of the most common adulterations put into milk are the so- called ‘alkalinizers.’ These are used most during the summer months to mask the taste of the milk produced by the growth of the bacilli in it. This enables the milk industry to sell old milk as ‘fresh milk’.”

Dr. Shelton says, “One of the most common adulterations put into milk are the so- called ‘alkalinizers.’ These are used most during the summer months to mask the taste of the milk produced by the growth of the bacilli in it. This enables the milk industry to sell old milk as ‘fresh milk’.”

33.4.5 Raw Milk From Healthy Cows (?)

=== Raw Milk From Healthy Cows (?) ===

 

Unpasteurized milk is illegal in most states. Certified raw milk is available in some states. Dr. Shelton says (Volume II, p. 174), “Certified milk, produced by cows kept in sunless barns and fed on dry goods, is an especially inadequate food.”

Unpasteurized milk is illegal in most states. Certified raw milk is available in some states. Dr. Shelton says (Volume II, p. 174), “Certified milk, produced by cows kept in sunless barns and fed on dry goods, is an especially inadequate food.”

The claim that milk is a protective food and that it will help bone development and prevent tooth decay has been demonstrated to be a fallacy. We are told that milk is a ma- jor source of calcium and if we don’t drink milk, our teeth will fall out and our bones collapse, and most people buy these ideas, hook, line and sinker.

The claim that milk is a protective food and that it will help bone development and prevent tooth decay has been demonstrated to be a fallacy. We are told that milk is a ma- jor source of calcium and if we don’t drink milk, our teeth will fall out and our bones collapse, and most people buy these ideas, hook, line and sinker.

33.4.6 The Truth About Calcium

=== The Truth About Calcium ===

 

“The calcium in cow’s milk is of too crude a nature to be easily assimilated by the more delicate, subtle human organism. Frequently, the coarser calcium attracts and ab- sorbs the finer calcium in the human cells, robbing them of what little they had.” (Ian Rose, Faith, Love and Seaweed, quoted in “Feeding Vegan Babies,” Freya Dinshah, Ahimsa, Nov.-Dec. 1974)

“The calcium in cow’s milk is of too crude a nature to be easily assimilated by the more delicate, subtle human organism. Frequently, the coarser calcium attracts and ab- sorbs the finer calcium in the human cells, robbing them of what little they had.” (Ian Rose, Faith, Love and Seaweed, quoted in “Feeding Vegan Babies,” Freya Dinshah, Ahimsa, Nov.-Dec. 1974)

As we have so often emphasized, those who utilize an intelligently planned Hygienic diet, consisting mostly of whole, raw foods, need have no concern about deficiencies of any nutritional elements.

As we have so often emphasized, those who utilize an intelligently planned Hygienic diet, consisting mostly of whole, raw foods, need have no concern about deficiencies of any nutritional elements.

33.4.7 Don’t Drink Milk

=== Don’t Drink Milk ===

 

Carrington says, (The Natural Food of Man, p. 170), “Even if an animal is perfectly healthy, the milk partakes of the nature and general character and composition of the animal’s body,” and while this may not be actually diseased, it is doubtless in a more or less depraved condition—as are practically all domesticated animals, particularly the cow—during the confined period of winter. And the milk, being a secretion, naturally takes on the conditions of the body of the animal—as would any other secretion.

Carrington says, (The Natural Food of Man, p. 170), “Even if an animal is perfectly healthy, the milk partakes of the nature and general character and composition of the animal’s body,” and while this may not be actually diseased, it is doubtless in a more or less depraved condition—as are practically all domesticated animals, particularly the cow—during the confined period of winter. And the milk, being a secretion, naturally takes on the conditions of the body of the animal—as would any other secretion.

It is emphatically not recommended for human consumption, especially adult hu- mans.

It is emphatically not recommended for human consumption, especially adult hu- mans.

33.4.8 A New Use For Milk

=== A New Use For Milk ===

 

David Reuben, M.D. (Everything You Always Wanted To Know About Nutrition, pp. 161-162) says: “Someone in Washington, D.C., once got the bright idea that black African tribesmen would eat better if we sent them some of our powdered skim milk. The Africans gratefully accepted the wonderful powdered skim milk from their Ameri- can benefactors—they accepted tons of it, in fact. They mixed it with water and tried to drink it. They got sick. They tried to drink it again. They got sicker. They stopped drink- ing it.

David Reuben, M.D. (Everything You Always Wanted To Know About Nutrition, pp. 161-162) says: “Someone in Washington, D.C., once got the bright idea that black African tribesmen would eat better if we sent them some of our powdered skim milk. The Africans gratefully accepted the wonderful powdered skim milk from their Ameri- can benefactors—they accepted tons of it, in fact. They mixed it with water and tried to drink it. They got sick. They tried to drink it again. They got sicker. They stopped drink- ing it.

Vegetarian Living says, “Humans who have not had milk as part of their hereditary diets do not have this inherited ability to deal with such an unnatural diet, and are lactose-intolerant. Most blacks, Jews, Southern Europeans and Orientals, as well as many Latin-Americans, are lactose-intolerant. Powdered milk sent as food aid to Latin America ended up being used to whitewash the houses there.”

Vegetarian Living says, “Humans who have not had milk as part of their hereditary diets do not have this inherited ability to deal with such an unnatural diet, and are lactose-intolerant. Most blacks, Jews, Southern Europeans and Orientals, as well as many Latin-Americans, are lactose-intolerant. Powdered milk sent as food aid to Latin America ended up being used to whitewash the houses there.”

33.4.9 Cream and Butter

=== Cream and Butter ===

 

Cream is essentially an animal fat, containing very little of the protein and other ele- ments of milk. If consumed in large quantities, it would, in some respects, be even more injurious than milk. But, taken in very limited quantities, as it usually is, it is probably much less harmful than fats from the bodies of slaughtered animals. It is, of course, sub- ject to most of the same objections as milk.

Cream is essentially an animal fat, containing very little of the protein and other ele- ments of milk. If consumed in large quantities, it would, in some respects, be even more injurious than milk. But, taken in very limited quantities, as it usually is, it is probably much less harmful than fats from the bodies of slaughtered animals. It is, of course, sub- ject to most of the same objections as milk.

Some Hygienists who are not on totally raw food diets use limited amounts of unsalt- ed butter—and a few may also use some cream. Both cream and butter are burdensome to the digestion, and cause an excess secretion of mucus. Use should be sparing—or nil.

Some Hygienists who are not on totally raw food diets use limited amounts of unsalt- ed butter—and a few may also use some cream. Both cream and butter are burdensome to the digestion, and cause an excess secretion of mucus. Use should be sparing—or nil.

33.4.10 Clabber, Kefir, Buttermilk, Sour Cream, Cheese

=== Clabber, Kefir, Buttermilk, Sour Cream, Cheese ===

 

These are subject to many of the objections given for milk. As previously indicated, some adults are better able to tolerate “sour milk” which has been coagulated or acted upon by the ferment of bacteria. The question is: Should these fermented foods be used, or should they be considered “spoiled” or “rotten” milk? And is there a difference be- tween naturally soured milk and milk soured by the introduction of a culture?

These are subject to many of the objections given for milk. As previously indicated, some adults are better able to tolerate “sour milk” which has been coagulated or acted upon by the ferment of bacteria. The question is: Should these fermented foods be used, or should they be considered “spoiled” or “rotten” milk? And is there a difference be- tween naturally soured milk and milk soured by the introduction of a culture?

Some Hygienists are convinced that limited amounts of cheese should not be ruled out as a supplementary source of protein (where needed or desired); cheese and butter are usually included in the food items available at the American Natural Hygiene Society Conventions, for those who desire these foods.

Some Hygienists are convinced that limited amounts of cheese should not be ruled out as a supplementary source of protein (where needed or desired); cheese and butter are usually included in the food items available at the American Natural Hygiene Society Conventions, for those who desire these foods.

It is usually recommended that cheese (if used) should be one of the following: First Choice: Homemade cottage cheese, unsalted, made from unpasteurized milk. Second Choice: Unsalted cheese, available in health food stores, made from unpas-

It is usually recommended that cheese (if used) should be one of the following: First Choice: Homemade cottage cheese, unsalted, made from unpasteurized milk. Second Choice: Unsalted cheese, available in health food stores, made from unpasteurized milk, using vegetable rennet.

 

teurized milk, using vegetable rennet.

Third Choice: Ricotta cheese or cottage cheese marked 100% natural and containing

Third Choice: Ricotta cheese or cottage cheese marked 100% natural and containing

no preservatives (we hope it’s true), available in many supermarkets.

no preservatives (we hope it’s true), available in many supermarkets.

Fourth Choice: Unprocessed cheddar or other mild cheeses marked 100% natural, or with labels which do not list any additives (although that does not always guarantee it is

Fourth Choice: Unprocessed cheddar or other mild cheeses marked 100% natural, or with labels which do not list any additives (although that does not always guarantee it is free of additives). Read the labels.

 

free of additives). Read the labels.

The last two groups would presumably all be made of pasteurized milk, and would

The last two groups would presumably all be made of pasteurized milk, and would also contain some salt. Occasionally, unsalted cheeses are available in supermarkets.

 

also contain some salt. Occasionally, unsalted cheeses are available in supermarkets.

 

This substance, from the stomach of a newborn calf, is used in the processing of most commercial cheese. Sometimes rennet is obtained from the stomach of other newborn animals (e.g. hogs).

This substance, from the stomach of a newborn calf, is used in the processing of most commercial cheese. Sometimes rennet is obtained from the stomach of other newborn animals (e.g. hogs).

Some companies produce rennet less cheeses, which are made with vegetable co- agulants. These cheeses are usually available in health food stores. Not all varieties of cheese can be produced with the vegetable coagulants. It is my understanding that it is not possible to produce the large holes in Swiss cheese unless the animal rennet is used.

Some companies produce rennet less cheeses, which are made with vegetable co- agulants. These cheeses are usually available in health food stores. Not all varieties of cheese can be produced with the vegetable coagulants. It is my understanding that it is not possible to produce the large holes in Swiss cheese unless the animal rennet is used.

33.4.12 Yogurt

=== Yogurt ===

 

I did not include yogurt with the other fermented dairy products because of some special comments that are pertinent to it alone. It is, obviously, also subject to the same objections given for other dairy products (unfermented and fermented), with the same stipulation that adults are better able to tolerate products which have already been coag- ulated.

I did not include yogurt with the other fermented dairy products because of some special comments that are pertinent to it alone. It is, obviously, also subject to the same objections given for other dairy products (unfermented and fermented), with the same stipulation that adults are better able to tolerate products which have already been coag- ulated.

Does all this sound confusing to you? It certainly should make one uneasy about the regular use of any yogurt. Why risk inhibiting or impairing your natural intestinal flora? Why not, instead, stick to the Hygienic diet of all raw, or mostly raw, foods and have faith in your body’s own ability to develop and foster its own beneficial intestinal flora?

Does all this sound confusing to you? It certainly should make one uneasy about the regular use of any yogurt. Why risk inhibiting or impairing your natural intestinal flora? Why not, instead, stick to the Hygienic diet of all raw, or mostly raw, foods and have faith in your body’s own ability to develop and foster its own beneficial intestinal flora?

33.4.13 Whey

=== Whey ===

 

Whey is the serum, or watery part, of milk (containing lactose, minerals and lactal- bumin) which is separated from the thicker, or more coagulable, part (curd), especially in the process of making cheese.

Whey is the serum, or watery part, of milk (containing lactose, minerals and lactal- bumin) which is separated from the thicker, or more coagulable, part (curd), especially in the process of making cheese.

The regular use of whey as a food supplement may thus serve to inhibit the body’s natural ability to provide these flora by making it unnecessary for the organism to func- tion in this manner. Whey supplements are no more necessary than other supplements.

The regular use of whey as a food supplement may thus serve to inhibit the body’s natural ability to provide these flora by making it unnecessary for the organism to func- tion in this manner. Whey supplements are no more necessary than other supplements.

33.4.14 Ice Cream

=== Ice Cream ===

 

This is the difficult one for many people. Should one take the Alcoholics Anony- mous pledge of “not even once” or cater to our human frailty by occasionally indulging in homemade or so-called “natural” products? The best choice, obviously, is to divorce yourself completely from this temptress.

This is the difficult one for many people. Should one take the Alcoholics Anony- mous pledge of “not even once” or cater to our human frailty by occasionally indulging in homemade or so-called “natural” products? The best choice, obviously, is to divorce yourself completely from this temptress.

If banana “ice cream” (other fruits may also be used) temporarily satisfies your nos- talgia or craving for ice cream, it serves a good purpose. Hopefully you will eventually progress to the total elimination of such compromises from your food program.

If banana “ice cream” (other fruits may also be used) temporarily satisfies your nos- talgia or craving for ice cream, it serves a good purpose. Hopefully you will eventually progress to the total elimination of such compromises from your food program.

33.5. Gelatin

== Gelatin ==

 

Gelatin is made from the skin, tendons, ligaments and bones of animals. It is considered an animal protein food, except that it is deficient in one essential amino acid, trypto- phane. It has sometimes been recommended to people with problem finger nails, who eventually find that it not only doesn’t help their nails, it also causes other problems, due to an excess of an unnatural protein which is unbalanced and incomplete in an important and destructive way.

Gelatin is made from the skin, tendons, ligaments and bones of animals. It is considered an animal protein food, except that it is deficient in one essential amino acid, trypto- phane. It has sometimes been recommended to people with problem finger nails, who eventually find that it not only doesn’t help their nails, it also causes other problems, due to an excess of an unnatural protein which is unbalanced and incomplete in an important and destructive way.

This product should never be used. If it is ever desired to produce a gelatinized dessert for a party, etc., vegetable gelatin (agar) may be used. Better yet, serve something other than a gelatin dessert.

This product should never be used. If it is ever desired to produce a gelatinized dessert for a party, etc., vegetable gelatin (agar) may be used. Better yet, serve something other than a gelatin dessert.

33.6. Fish Liver Oil And Other Animal Food Supplements

== Fish Liver Oil And Other Animal Food Supplements ==

 

(e.g. Dessicated Liver, Bone Meal, Bone Marrow, etc.)

(e.g. Dessicated Liver, Bone Meal, Bone Marrow, etc.)

I am also including the following information relative to bone meal. “C.S.P.I., the Center for Science in the Public Interest, in their news letter, ‘Environment and Be- havior,’ has warned consumers, especially children and pregnant women, to avoid bone meal supplements because of lead contamination. Lead ingestion by humans has been connected to kidney failure, anemia and nervous system disorders. Unborn and young children could suffer from mental and behavioral problems from even low lead absorp- tion levels; higher levels would be worse.” (Vegetarian Living)

I am also including the following information relative to bone meal. “C.S.P.I., the Center for Science in the Public Interest, in their news letter, ‘Environment and Be- havior,’ has warned consumers, especially children and pregnant women, to avoid bone meal supplements because of lead contamination. Lead ingestion by humans has been connected to kidney failure, anemia and nervous system disorders. Unborn and young children could suffer from mental and behavioral problems from even low lead absorp- tion levels; higher levels would be worse.” (Vegetarian Living)

33.7. Lard

== Lard ==

 

Lard is obtained by rendering the fatty tissue of the hog. It is difficult for me to discuss lard in a restrained manner, because I find it so disgusting. It is a product of the worst of the meat animals, and it is the worst of the cholesterol-abundant, saturated fats. Since it is an animal product, it is included in this discussion, though I can’t believe any stu- dents of Natural Hygiene would ever consider its use. (Vegetarians who eat bean dishes in Mexican restaurants should be sure they weren’t cooked in lard, since this is often the case).

Lard is obtained by rendering the fatty tissue of the hog. It is difficult for me to discuss lard in a restrained manner, because I find it so disgusting. It is a product of the worst of the meat animals, and it is the worst of the cholesterol-abundant, saturated fats. Since it is an animal product, it is included in this discussion, though I can’t believe any stu- dents of Natural Hygiene would ever consider its use. (Vegetarians who eat bean dishes in Mexican restaurants should be sure they weren’t cooked in lard, since this is often the case).

33.8. None Is Best

== None Is Best ==

 

I hope that, as a result of this lesson, you will decide never to use animal foods in any form. If you should elect to occasionally use certain animal products which are some- what less pernicious than flesh foods, be aware that less is better and none is best.

I hope that, as a result of this lesson, you will decide never to use animal foods in any form. If you should elect to occasionally use certain animal products which are some- what less pernicious than flesh foods, be aware that less is better and none is best.

33.9. Substitutes For Substitutes

== Substitutes For Substitutes ==

 

In the transition to a Hygienic diet, some people become concerned and disturbed about finding “substitutes” for animal foods—not realizing that the animal foods are the “substitutes”—a perversion of man’s natural diet. It is not necessary to search for sub- stitutes that look, smell or taste like the animal-source foods. In fact, you can get into worse trouble by preoccupation with such substitutes.

In the transition to a Hygienic diet, some people become concerned and disturbed about finding “substitutes” for animal foods—not realizing that the animal foods are the “substitutes”—a perversion of man’s natural diet. It is not necessary to search for sub- stitutes that look, smell or taste like the animal-source foods. In fact, you can get into worse trouble by preoccupation with such substitutes.

If you want to use soy beans, use sprouted soy beans or Mung beans, or soak dried soy beans overnight and cook them. If you want to eat something that looks and tastes like meat, you’d almost be better off just eating meat itself, bad as it is, because the syn- thetic product is much worse. But the best plan would be to avoid the meat and the imi- tation meat products.

If you want to use soy beans, use sprouted soy beans or Mung beans, or soak dried soy beans overnight and cook them. If you want to eat something that looks and tastes like meat, you’d almost be better off just eating meat itself, bad as it is, because the syn- thetic product is much worse. But the best plan would be to avoid the meat and the imi- tation meat products.

33.9.1 A “Synthetic”Calf

=== A “Synthetic”Calf ===

 

In 1965 the United States Department of Agriculture proudly announced a mile- stone: the birth of a calf from a cow reared on a totally synthetic diet—urea, corn starch, corn sugar, wood pulp, minerals and vitamins. The calf appeared normal at birth, and during the first fifteen days of its life it gained twenty-nine pounds. On the sixteenth day, it was found lying dead in its pen. An extensive postmortem examination failed to show the cause of death.

In 1965 the United States Department of Agriculture proudly announced a mile- stone: the birth of a calf from a cow reared on a totally synthetic diet—urea, corn starch, corn sugar, wood pulp, minerals and vitamins. The calf appeared normal at birth, and during the first fifteen days of its life it gained twenty-nine pounds. On the sixteenth day, it was found lying dead in its pen. An extensive postmortem examination failed to show the cause of death.

33.10. Reject Animal Products For Optimal Health

== Reject Animal Products For Optimal Health ==

 

No animal products are necessary for optimal health. No imitations of animal products are necessary for optimal health. No deficiencies will be experienced on a Hygienic diet. There is a great danger of deficiencies in a diet predominating in animal foods and defi- cient in fresh fruits and vegetables. A horror story appeared in Better Nutrition, Septem- ber 1977, about a woman who had six operations before it was discovered that all that was wrong was subclinical scurvy, due to a diet deficient in fresh fruits and vegetables.

No animal products are necessary for optimal health. No imitations of animal products are necessary for optimal health. No deficiencies will be experienced on a Hygienic diet. There is a great danger of deficiencies in a diet predominating in animal foods and defi- cient in fresh fruits and vegetables. A horror story appeared in Better Nutrition, Septem- ber 1977, about a woman who had six operations before it was discovered that all that was wrong was subclinical scurvy, due to a diet deficient in fresh fruits and vegetables.

Previous lessons have shown the tremendous variety of plant foods to choose from and enjoy. So why in the world do we need to eat animals or animal products, when Na- ture has provided so adequately for our needs?

Previous lessons have shown the tremendous variety of plant foods to choose from and enjoy. So why in the world do we need to eat animals or animal products, when Na- ture has provided so adequately for our needs?

33.11. Some Plants Also Should Be Rejected

== Some Plants Also Should Be Rejected ==

 

It must not be forgotten that not all products or derivations of the plant kingdom are rec- ommended for use as food: (cranberries, chard, beet greens, spinach - see Lessons on oxalic acid); coffee, tea, chocolate, etc. hail from the plant kingdom too; as do oleomar- garine and other hard vegetable fats, all of which are emphatically not recommended.

It must not be forgotten that not all products or derivations of the plant kingdom are rec- ommended for use as food: (cranberries, chard, beet greens, spinach - see Lessons on oxalic acid); coffee, tea, chocolate, etc. hail from the plant kingdom too; as do oleomar- garine and other hard vegetable fats, all of which are emphatically not recommended.

The only source of healing is your own body, and the only way you can help is by providing ideal conditions for the implementation of its own self-healing power. Such conditions are optimum during a fast, and the healing effect is consolidated and multi- plied when the fast is followed by Hygienic eating and living.

The only source of healing is your own body, and the only way you can help is by providing ideal conditions for the implementation of its own self-healing power. Such conditions are optimum during a fast, and the healing effect is consolidated and multi- plied when the fast is followed by Hygienic eating and living.

33.12. Be The Best You Can Be

== Be The Best You Can Be ==

 

As health improves, the desire for animal foods, or imitations of (or substitutes for) an- imal foods will fade. The more knowledge one acquires, the less difficult the transition, and the more certain the attainment of the ultimate goal—to be the best you can be—the healthiest, the happiest, a fine example of Hygienic living.

As health improves, the desire for animal foods, or imitations of (or substitutes for) an- imal foods will fade. The more knowledge one acquires, the less difficult the transition, and the more certain the attainment of the ultimate goal—to be the best you can be—the healthiest, the happiest, a fine example of Hygienic living.

33.13. Questions & Answers

== Questions & Answers ==

 

Why do some Hygienic professionals continue to utilize egg yolks and cheese?

Why do some Hygienic professionals continue to utilize egg yolks and cheese?

Eating May Be Dangerous to Your Health, by Dr. Jacqueline Verrett and Jean Carper, gives details about various other additives in foods, and says that “there is overwhelming evidence that chemicals in foods can cause readily noticeable structural defects in the newborn, such twisted spines, shortened limbs, incomplete skulls, absence of eyes, cleft palates, web feet.”

Eating May Be Dangerous to Your Health, by Dr. Jacqueline Verrett and Jean Carper, gives details about various other additives in foods, and says that “there is overwhelming evidence that chemicals in foods can cause readily noticeable structural defects in the newborn, such twisted spines, shortened limbs, incomplete skulls, absence of eyes, cleft palates, web feet.”

Article #1: Milk by Dr. Alec Burton

== Article #1: Milk by Dr. Alec Burton ==

 

Hygienists have always adopted the position that milk is for infants, mother’s milk that is, and that this is the normal practice among all mammals. During the initial phase of life it is the invariable practice of all mammalian species to take the milk of their mothers following which they are weaned, and spend the remainder of their life sustained by other foods. Man, on the contrary, teaches that milk is an ideal food, essentially cow’s milk, and that after mother has performed her nursing, the cow should take over. In his feeding of infants, man has produced all types of formulae and means to usurp the natural habit of breast feeding. Even in his feeding of other mammals as pets man is wont to include milk in their diet.

Hygienists have always adopted the position that milk is for infants, mother’s milk that is, and that this is the normal practice among all mammals. During the initial phase of life it is the invariable practice of all mammalian species to take the milk of their moth- ers following which they are weaned, and spend the remainder of their life sustained by other foods. Man, on the contrary, teaches that milk is an ideal food, essentially cow’s milk, and that after mother has performed her nursing, the cow should take over. In his feeding of infants, man has produced all types of formulae and means to usurp the nat- ural habit of breast feeding. Even in his feeding of other mammals as pets man is wont to include milk in their diet.

Many women regard breast feeding as culturally regressive and primitive, something one should abandon as quickly as possible. They say it ruins their figure, that their breasts become atonic and pendulous. Such remarks are unfounded and other factors are responsible yet seldom are considered.

Many women regard breast feeding as culturally regressive and primitive, something one should abandon as quickly as possible. They say it ruins their figure, that their breasts become atonic and pendulous. Such remarks are unfounded and other factors are responsible yet seldom are considered.

It is normal in nature for the mammal to breast feed into the post dentition period, that is well past the time the infant obtains a mouth full of teeth. Not just a few teeth but all teeth. Species of apes nurse for six or seven months although their first teeth have appeared at the end of three months. With mammals, there is a wide variation in the tran- sition period, weaning taking place in many over a long period of time.

It is normal in nature for the mammal to breast feed into the post dentition period, that is well past the time the infant obtains a mouth full of teeth. Not just a few teeth but all teeth. Species of apes nurse for six or seven months although their first teeth have appeared at the end of three months. With mammals, there is a wide variation in the transition period, weaning taking place in many over a long period of time.

However, should milk constitute an integral part of the diet after weaning? Is milk a normal food for adults? The answer to both these questions is an unequivocal no!

However, should milk constitute an integral part of the diet after weaning? Is milk a normal food for adults? The answer to both these questions is an unequivocal no!

Milk and milk products such as cheese and yogurt are viewed with suspicion by hy- gienists. Yogurt has possibly more to commend it than the other milk products and un- doubtedly the changes wrought in the milk by the bacterial activity in producing the yo- gurt mitigate several of the unsatisfactory features of milk.

Milk and milk products such as cheese and yogurt are viewed with suspicion by hygienists. Yogurt has possibly more to commend it than the other milk products and undoubtedly the changes wrought in the milk by the bacterial activity in producing the yo- gurt mitigate several of the unsatisfactory features of milk.

What are the unfavourable attributes of milk? Today milk is very much a processed product. It is pasteurized, homogenized, sterilized and otherwise treated to render it ‘safe.’ All these processes impair its value.

What are the unfavorable attributes of milk? Today milk is very much a processed product. It is pasteurized, homogenized, sterilized and otherwise treated to render it ‘safe.’ All these processes impair its value.

Historically it is revealed that the primitive animal of some time ago used to produce some 200 pounds of milk a year. The ‘modern’ cow may produce up to 15,000 pounds of milk a year, seventy five times as much. How has this influenced the quality? Milk has become more of an excretion of the cow than a secretion, and many drugs, including antibiotics are present; practically all milk today contains traces of penicillin.

Historically it is revealed that the primitive animal of some time ago used to produce some 200 pounds of milk a year. The ‘modern’ cow may produce up to 15,000 pounds of milk a year, seventy five times as much. How has this influenced the quality? Milk has become more of an excretion of the cow than a secretion, and many drugs, including antibiotics are present; practically all milk today contains traces of penicillin.

There is also strong evidence to indicate that the adult gastric juice does not contain rennin, an enzyme which initiates the digestion of milk and which is abundant in the in- fant stomach. The protein and fat of milk is constituted in such a way that the enzymes of the human digestive tract fail to digest it adequately; some of the elements are absorbed intact and cause trouble. Milk also contains a high content of the chemical cholesterol and has been a factor in the development of coronary artery disease. Many people ob- serve the quick action taken by the body when milk is consumed; much mucus is se- creted or diseases associated with mucous membranes, asthma, sinusitis, bronchitis, etc. are aggravated. Milk is said to be a ‘mucus forming’ food and whilst I don’t favour this description, I do suggest that its presence in the body may be the occasion for greater mucosal activity.

There is also strong evidence to indicate that the adult gastric juice does not contain rennin, an enzyme which initiates the digestion of milk and which is abundant in the infant stomach. The protein and fat of milk is constituted in such a way that the enzymes of the human digestive tract fail to digest it adequately; some of the elements are absorbed intact and cause trouble. Milk also contains a high content of the chemical cholesterol and has been a factor in the development of coronary artery disease. Many people ob- serve the quick action taken by the body when milk is consumed; much mucus is secreted or diseases associated with mucous membranes, asthma, sinusitis, bronchitis, etc. are aggravated. Milk is said to be a ‘mucus forming’ food and whilst I don’t favor this description, I do suggest that its presence in the body may be the occasion for greater mucosal activity.

Milk is often considered a major source of the vital element Calcium: if we don’t drink milk, our teeth will fall out and our bones collapse, or some such nonsense. Calci- um is abundant in nature. Most of the foods, fruits, vegetables and nuts we recommend are excellent sources of calcium. It would have to be a very poor diet indeed that did not supply half a gram of calcium daily. A good hygienic diet would provide in excess of one gram.

Milk is often considered a major source of the vital element Calcium: if we don’t drink milk, our teeth will fall out and our bones collapse, or some such nonsense. Calcium is abundant in nature. Most of the foods, fruits, vegetables and nuts we recommend are excellent sources of calcium. It would have to be a very poor diet indeed that did not supply half a gram of calcium daily. A good hygienic diet would provide in excess of one gram.

Milk forms no part of the normal diet of man after the period of infancy and therefore our advice is—don’t drink milk.

Milk forms no part of the normal diet of man after the period of infancy and therefore our advice is—don’t drink milk.

Article #2: The Digestion Of Milk

== Article #2: The Digestion Of Milk ==

 

The first step in the digestion of milk is that of coagulating or curding. Milk may be made to curdle by adding an acid to it, such as lemon juice or some other acid fruit juice or by the hydrochloric acid of the stomach. Normally, the coagulation of milk in the stomach of a young mammal is done by an enzyme secreted by glands in the stomach and known as rennin. This enzyme is especially abundant in the mucous lining of the stomach of young mammals and is extracted to be used in the manufacture of cheese.

The first step in the digestion of milk is that of coagulating or curding. Milk may be made to curdle by adding an acid to it, such as lemon juice or some other acid fruit juice or by the hydrochloric acid of the stomach. Normally, the coagulation of milk in the stomach of a young mammal is done by an enzyme secreted by glands in the stomach and known as rennin. This enzyme is especially abundant in the mucous lining of the stomach of young mammals and is extracted to be used in the manufacture of cheese.

The Hygienist will see in all these facts a justification of Graham’s condemnation of the use of milk and milk products by the adult and his observation that the use of milk by the adult makes him logy and lazy. Trall also pointed out that milk is not a normal part of the adult diet. Those of us who have had an extensive experience with the milk diet, formerly so strenuously advocated as a near-panacea, will discover in the forego- ing facts at least partial explanation of the many troubles that the milk diet produced. Polyuria, constipation, diarrhea, bowel impaction, nausea, much gas and discomfort, in- creased blood pressure, a water-logged state of the tissues (edema), catarrh, indigestion and other troubles arising out of “the harmless practice of overfeeding on milk,” neces- sitated all manners of manipulations to make it acceptable to patients.

The Hygienist will see in all these facts a justification of Graham’s condemnation of the use of milk and milk products by the adult and his observation that the use of milk by the adult makes him logy and lazy. Trall also pointed out that milk is not a normal part of the adult diet. Those of us who have had an extensive experience with the milk diet, formerly so strenuously advocated as a near-panacea, will discover in the forego- ing facts at least partial explanation of the many troubles that the milk diet produced. Polyuria, constipation, diarrhea, bowel impaction, nausea, much gas and discomfort, in- creased blood pressure, a water-logged state of the tissues (edema), catarrh, indigestion and other troubles arising out of “the harmless practice of overfeeding on milk,” neces- sitated all manners of manipulations to make it acceptable to patients.

From Dr. Shelton ‘s Hygienic Review, pages 274-276, Aug. 1969.

'''''From Dr. Shelton ‘s Hygienic Review, pages 274-276, Aug. 1969.'''''

Article #3: Well, You Wanted To Know! by V.V. Vetrano, B.S., D.C.

== Article #3: Well, You Wanted To Know! ==

'''''by V.V. Vetrano, B.S., D.C.'''''

I have noticed that honey is stimulating. After giving just a teaspoon to my baby, I noticed that she would not sleep the rest of the day.

I have noticed that honey is stimulating. After giving just a teaspoon to my baby, I noticed that she would not sleep the rest of the day.

If you rely solely upon fresh fruits for your sugar, you are much better off.

If you rely solely upon fresh fruits for your sugar, you are much better off.

Article #4: I Choose Survival

== Article #4: I Choose Survival ==

 

Viktoras Kulvinskas Own Case History From His Book “Survival Into The 21st Century” Pages 231, 234 and 235

Viktoras Kulvinskas Own Case History From His Book “Survival Into The 21st Century” Pages 231, 234 and 235

However, survival into the 21st century is possible if we center our energies and ap- ply the New Age teachings. This is the only task that has any meaning in our time.

However, survival into the 21st century is possible if we center our energies and ap- ply the New Age teachings. This is the only task that has any meaning in our time.

Victor Kulvinskas

'''''Victor Kulvinskas'''''

Article #5: Excerpts from “Compassion: The Ultimate Ethic” by Victoria

== Article #5: Excerpts from “Compassion: The Ultimate Ethic” ==

 

'''''by Victoria Moran'''''

Moran

“The new ways are solidly established. About 95% of egg-laying hens, virtually all...turkeys and half or more of beef cattle, dairy cows and pigs are maintained in some type of factory system.”

“The new ways are solidly established. About 95% of egg-laying hens, virtually all...turkeys and half or more of beef cattle, dairy cows and pigs are maintained in some type of factory system.”

Furthermore, vegans choose not to rear food animals themselves, and do not ask oth- ers to do this for them. Besides, there then must arise the insoluble dilemma of lacto-ovo vegetarianism: Given the demise of the meat industry, who is going to support hens past their prime, cows who can no longer produce milk, or the male chicks and calves who are now routinely killed at an early age? This is the question that vegan thought puts squarely before the vegetarians who, understandably, do not care for the question.

Furthermore, vegans choose not to rear food animals themselves, and do not ask oth- ers to do this for them. Besides, there then must arise the insoluble dilemma of lacto-ovo vegetarianism: Given the demise of the meat industry, who is going to support hens past their prime, cows who can no longer produce milk, or the male chicks and calves who are now routinely killed at an early age? This is the question that vegan thought puts squarely before the vegetarians who, understandably, do not care for the question.

Reprinted from AHIMSA, April-June 1982

'''''Reprinted from AHIMSA, April-June 1982'''''

 

Few people realize that cows have to be subjected to yearly pregnancies so that the milk, cheese and cream that form a substantial part of the diet of the lacto-vegetarians and meat eaters may be produced. Many imagine that the cow is only relieved of her surplus milk after her calf has been satisfied, but hardly any cows in the dairy herds are allowed to suckle their calves for more than three days if at all. “Dairy calves are now nearly al- ways reared by hand so that the milk which the cow provides can be sold.” “Separating the calf from the mother shortly after birth undoubtedly inflicts anguish on both. Cat- tle are highly intelligent, and attachment between the calf and the mother is particularly strong.” The calves, the inevitable byproduct of these continuous pregnancies, have five possible fates:—

Few people realize that cows have to be subjected to yearly pregnancies so that the milk, cheese and cream that form a substantial part of the diet of the lacto-vegetarians and meat eaters may be produced. Many imagine that the cow is only relieved of her surplus milk after her calf has been satisfied, but hardly any cows in the dairy herds are allowed to suckle their calves for more than three days if at all. “Dairy calves are now nearly al- ways reared by hand so that the milk which the cow provides can be sold.” “Separating the calf from the mother shortly after birth undoubtedly inflicts anguish on both. Cat- tle are highly intelligent, and attachment between the calf and the mother is particularly strong.” The calves, the inevitable byproduct of these continuous pregnancies, have five possible fates:—

# Iffemalethecalvesmaybedeemedsuitabletorearasdairycows.Dairycalvesarere- moved as soon after birth as possible so that “the cow may settle down again in the herd,” i.e. she is granted the minimum time to get over the strain of her frustrated preg- nancy so that her milk as soon as possible can go to produce the all important profit. Fed on milk substitutes the calves development is encouraged so that at eighteen to twenty- four months they can begin the cycle of continuous pregnancies. To quote from the “New Scientist,” January 13th, 1972, “The modern dairy cow leads a hell of life. Each year she hopefully produces a calf which means that for nine months of the year she is pregnant. And for nine months of each year she is milked twice a day. For six months she is both pregnant and lactating.”  Details of the ailments she can succumb to while meeting these demands make hor- rifying reading and so do the descriptions of the remedies used (see the various farming journals). Giving birth is often a prolonged and painful business for the cow to be re- warded only by separation from her baby. Cows often cry out and search for their calves for days after they are taken away. When after years of exploitation her milk yield drops then she is sent to the slaughter-house immediately. Worn out cow’s meat is not popular in this country so they are commonly sent abroad for slaughter.  Comparatively lucky are the cows and calves that can live out their lives and suffer their butchering near to the place of their birth. For most there are long wearisome jour- neys, rough handling and standing in market places before being taken to slaughter- houses or new farms. The modern slaughter-houses are often miles from the farms on which the animals are reared, and it is not deemed “economic” to feed animals that are going to be slaughtered. The “humane” killers lessen the pain of the death blows but not the terror of the waiting and the violence of the handling that must precede their use.  And all this to produce food for humans that is not necessary! Human babies should have their mother’s milk, and children and adults the solid food appropriate to their dentition and digestive systems. These can easily be selected from richly varied plant sources. For babies and children where necessary or desired, for invalids and those who still like to take milk, the Plantmilk Society, formed and served by men who were deeply moved by compassion for exploited animals, has promoted “Plamil” the milk of human kindness. Other nutritious plantmilks are also available. But the dairy industry is insepa- rable from the cruel exploitation and degradation of helpless, highly intelligent animals.

# Iffemalethecalvesmaybedeemedsuitabletorearasdairycows.Dairycalvesarere- moved as soon after birth as possible so that “the cow may settle down again in the herd,” i.e. she is granted the minimum time to get over the strain of her frustrated preg- nancy so that her milk as soon as possible can go to produce the all important profit. Fed on milk substitutes the calves development is encouraged so that at eighteen to twenty- four months they can begin the cycle of continuous pregnancies. To quote from the “New Scientist,” January 13th, 1972, “The modern dairy cow leads a hell of life. Each year she hopefully produces a calf which means that for nine months of the year she is pregnant. And for nine months of each year she is milked twice a day. For six months she is both pregnant and lactating.”  Details of the ailments she can succumb to while meeting these demands make hor- rifying reading and so do the descriptions of the remedies used (see the various farming journals). Giving birth is often a prolonged and painful business for the cow to be re- warded only by separation from her baby. Cows often cry out and search for their calves for days after they are taken away. When after years of exploitation her milk yield drops then she is sent to the slaughter-house immediately. Worn out cow’s meat is not popular in this country so they are commonly sent abroad for slaughter.  Comparatively lucky are the cows and calves that can live out their lives and suffer their butchering near to the place of their birth. For most there are long wearisome jour- neys, rough handling and standing in market places before being taken to slaughter- houses or new farms. The modern slaughter-houses are often miles from the farms on which the animals are reared, and it is not deemed “economic” to feed animals that are going to be slaughtered. The “humane” killers lessen the pain of the death blows but not the terror of the waiting and the violence of the handling that must precede their use.  And all this to produce food for humans that is not necessary! Human babies should have their mother’s milk, and children and adults the solid food appropriate to their dentition and digestive systems. These can easily be selected from richly varied plant sources. For babies and children where necessary or desired, for invalids and those who still like to take milk, the Plantmilk Society, formed and served by men who were deeply moved by compassion for exploited animals, has promoted “Plamil” the milk of human kindness. Other nutritious plantmilks are also available. But the dairy industry is insepa- rable from the cruel exploitation and degradation of helpless, highly intelligent animals.

Article #7: ‘No veal’ campaign protests treatment of milk-fed calves by

== Article #7: ‘No veal’ campaign protests treatment of milk-fed calves ==

 

'''Michael J. Conlon-United Press International'''

Michael J. Conlon

 

United Press International

WASHINGTON—The Humane Society of the United States is trying to discourage Americans from eating milk-fed veal because, it says, the animals are cruelly treated.

WASHINGTON—The Humane Society of the United States is trying to discourage Americans from eating milk-fed veal because, it says, the animals are cruelly treated.

It said this is the first piece of legislation introduced in Congress to address directly the welfare of farm animals.

It said this is the first piece of legislation introduced in Congress to address directly the welfare of farm animals.

(Reprinted from the St. Petersburg Times, Jan. 7, 1982)

'''''(Reprinted from the St. Petersburg Times, Jan. 7, 1982)'''''

Article #8: Milk Surplus Continues To Grow As Price Climbs Ever Higher By Dan Carmichael

== Article #8: Milk Surplus Continues To Grow As Price Climbs Ever Higher ==

 

'''''by Dan Carmichael United Press International'''''

United Press International

Milk is the most political food in America, the product of an industry that enjoys legalized price fixing and a system financed by tax dollars to the tune of more than $2 billion a year.

Milk is the most political food in America, the product of an industry that enjoys legalized price fixing and a system financed by tax dollars to the tune of more than $2 billion a year.

“But when you really get right down to it, I think dollar for dollar, we’ve got a sit- uation here that has produced a product that is good for consumers, that they want, that they expect to be available fresh.”

“But when you really get right down to it, I think dollar for dollar, we’ve got a sit- uation here that has produced a product that is good for consumers, that they want, that they expect to be available fresh.”

(Reprinted from the St. Petersburg Times, June 3, 1982)

'''''(Reprinted from the St. Petersburg Times, June 3, 1982)'''''

 

They Refer to them as ‘Healthy,’ But some are Actually Hazardous

They Refer to them as ‘Healthy,’ But some are Actually Hazardous

Soon the Herbal Trade Association will issue its first policy statement against one of its products, pokeweed root, advising that it not be taken internally.

Soon the Herbal Trade Association will issue its first policy statement against one of its products, pokeweed root, advising that it not be taken internally.

Article #10: Plant Products And Effects by Patrick Malone

== Article #10: Plant Products And Effects by Patrick Malone ==

 

Apricot kernels

Apricot kernels