Why We Should Not Eat Animal Products In Any Form

Animal Products

  1. Any part of the body of a once-living creature.
  2. Any substance or product produced by or within a living creature.
  3. Any product produced from or containing any part of, the body or products of a living, or once-living, creature3.1         1. Muscle Meats
             Organ Meats
             Other Body Parts
             Mixtures Containing Any of Above
        2.  Honey and Royal Jelly
             Eggs
             Milk, Cream
        3.  Butter
             Buttermilk
             Sour Cream
             Clabber
             Kefir
             Cheese
             Rennet
             Yogurt
             Whey
             Ice Cream
             Gelatin
             Fish Liver Oil
             Dessicated Liver
             Bone Meal
             Bone Marrow
             Other Supplements Produced from Animal Sources
             Lard

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 phenomena are confined almost exclusively to substances of animal origin. The more closely these animal substances resemble the human body in composition, the more frequently 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 lesson. 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 products 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 “Little can be said in defense of the use of animal foods except in instances of dire necessity.”

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 receiving 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 destroying 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 intake of cystine (a non-essential amino acid found in high concentration in animal protein) 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)

Honey And Royal Jelly

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 nectar of the flowers is ingested by the worker bees and converted, by the addition of their own secretions, in special sacs in their esophagi, to the sweet, sticky substance we call honey.

This is regurgitated into the cells of the combs in the hives (built of beeswax by specialized worker bees), where it is aged and stored for future use—to feed the larvae and for subsistence in winter.

Bee honey is a complex substance, containing at least 181 known components. (Honey, A Comprehensive Survey, Edited by Eva Crane, MSc. PhD., p. 206)

honey

Bee honey is composed chiefly of the simple sugars fructose (levulose), glucose (dextrose) and water; it also contains some more complex sugars (such as oligosaccharides and polysaccharides), some essential oils, several enzymes, various animal ferments (especially oxydase—oxydizing ferment) and acids. Honey also contains insignificant amounts of protein (amino acids and other protein constituents), vitamins and minerals.

Glucose crystallizes out of honey on standing at room temperature, leaving an uncrystallized layer of dissolved fructose. The fructose layer in crystallized honey ferments readily at temperatures of sixty degrees Fahrenheit or higher. Fermented honey is used in the production of honey wine or mead.

Honey to be marketed is usually heated by special processes to about 150 degrees Fahrenheit to dissolve the crystals, and is then poured into containers sealed against crystallization.

Bee honey is highly concentrated and stimulating, and is needed by the bees as fuel for their highly stressful and brief lives. Honey is an excellent natural normal substance for bees. Those who rob the bees to divert its use to humans are supplying an unnecessary and harmful substance. The popular belief that honey is a perfectly safe sweet for general and habitual use is a delusion.

Honey contains many acids which are injurious to humans. The sugar in honey is no less dangerous than any other sugars, refined or otherwise. The manite acid in honey renders its combinations with other foods even more injurious than ordinary cane sugar. (Dr. Shelton, The Hygienic System, Volume II, p. 168)

Honey is harmful to the digestion, the teeth and the nervous system. Honey, which is intended as a stimulant for bees, is also highly stimulating (and damaging) to humans.

The use of honey also causes an excess secretion of mucus. People with gastric or intestinal ulcers, or catarrhal conditions, should never use honey—neither should nervous and sensitive people succumb to its gustatory appeal—but they may have to learn the hard way.

The Hartbargers (Eating for the Eighties, p. 164) say that honey should not be fed to children. They say, “Many babies have trouble digesting honey and it has been shown to be a cause of botulism in infants. The Center for Disease Control in Atlanta recommends that honey not be given to infants one year old or younger.”

Extravagant claims have been made for honey as a miracle cure. Various experiments have indicated antibiotic properties, which would, of course, also destroy friendly bacteria (such as those which aid in the digestion of food, as well as those which aid in the synthesization of Vitamin B-12).

These experiments and others for the treatment of burns and wounds, respiratory infections, digestive diseases, and malfunctions of the heart, are recounted in Honey, A Comprehensive  Survey, pp. 260-263, concluding, “In general, the use of honey is less likely to harm a patient than most other preparations, and on many occasions it has proved beneficial.” This might be termed “damning it with faint praise,” and is from the chapter on “The Biological Properties of Honey,” written by a group of authors.

The actual nutritional value of honey is minimal, especially when compared to its potential for harm. Honey is poor in mineral elements and in vitamins. It has, about the same composition of minerals as white sugar, and is almost as devitalizing.

The clarifying process to make honey less cloudy removes thirty-five to fifty percent of the original vitamin content. More vitamins and minerals are lost by evaporation when the honey comes in contact with oxygen. Honey contains only insignificant (trace) amounts of iron, and not enough B vitamins for its own metabolism, and, when consumed by humans, robs the body of B vitamins and alkaline minerals.

At one point in Honey, A Comprehensive Survey, it is said that “all the knowledge and scientific research in this book endorses the ‘goodness’ of honey as a food for man.” The book contains 608 pages and sells for $52.50. Yet all that is really said in favor of honey as a food for humans has to do with its palatability, and the opinion that it is more “easily digested” and more natural than carbohydrates like, for example, sucrose. While stating that honey has valuable nutrients, it is admitted, perforce, that the amounts are so minute as to be insignificant, and concludes, “This need not surprise us, for honey is primarily a food for bees, not man.”

These quotations are from the discussion of the “Nutritive Value of Honey,” in the chapter on the “Biological Properties of Honey,” written by a group of authors (pp. 265-266).

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

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.

It is now known that gluconic acid is present in honey in much greater amounts than all other acids; it is produced by the action of an enzyme in honey upon the dextrose in it. Except for gluconic acid, the sources of the various honey acids are not known. Many of them may already be present in the nectar.

Analysts seeking to measure the total amounts of the various acids in honey have encountered difficulties, leading to uncertainties or errors in the measurements. Consequently, information as to these proportions is not available.

Since I heard Dr. Alec Burton refer to some twenty or so acids in honey, many of which are harmful to humans, I have wondered which ones they are, and decided to research the subject and pass the information on to others who may desire it.

The following acids have been positively identified in honey:

acetic
gluconic
oxalic
butyric
lactic
pyroglutamic
citric
maleic
succinic
formic
malic

The following acids have been identified in honey without rigorous proof of their identity, and it is considered that they are probably present:

  • glycollic
  • a-ketoglutaric
  • pyruvic
  • tartaric
  • 2- or 3-phosphoglyceric 
  • a- or B-glycerophosphate
  • glucose-6-phosphate

(from Honey, A Comprehensive Survey, Chapter Five; “Composition of Honey,” by Dr. Jonathan M. White, Jr., pp. 169-170)

Dr. Shelton also refers to manite acid in honey. (The Hygienic System, Volume II, p. 168)

“Honey is not tested for pesticide residue levels, and no tolerance level has been established for pesticides in honey. Neither has there been a tolerance set for the many residual antibiotics which remain in honey, after bees are drugged, to enable them to function after they’ve been fed waste candy products (which incorporate dyes, colorings and other chemicals) to compensate for man’s plundering of their hives.” (Ida Honoroff, Dr. Shelton’s Hygienic Review, March 1980)

Ida Honoroff also recounts an interview with Colonel Clair, president of Hawaii Bee Keepers Association, on radio station KPFP-FM in Southern California. Colonel Clair stated that all honey contains pesticide residues— “There’d be no way to avoid that from nectar collected from plants which have been sprayed by pesticides.”

Of course, as explained in Lesson 32 (“Why We Should Not Eat Meat”), the pesticides are more concentrated in the honey than in the plants.

Colonel Clair feels that genetic failure among bees is the most dangerous threat of the modern practice of feeding them sugar and drugs, and various other practices, such as artificial insemination. The result is diseased bees, diseased honeycomb and diseased honey.

We don’t need honey, but we do need the honeybees for pollination of our crops. Another impending disaster?

Most people should avoid concentrated sweets altogether, but dates, figs, raisins, dried bananas, etc., are much better adapted to human nutrition than a product manufactured by bees for their own use.

Dr. Alec Burton emphasizes the inadvisability of the use of honey. He related an experience he had with a terminal cancer patient, whom he had kept alive for a lengthy period by the use of a program of all-raw foods. The man was doing very well and was able to function and do some work. However, his weight was on the low side. His well-meaning relatives and friends, noting his too-slender appearance, urged him to take some high-caloried honey, to increase his weight. He ate the honey—and died.

“Now,” Dr. Burton said, “I am not saying that honey causes cancer.” He explained that this is simply an illustration of the fact that cancer patients can frequently be kept alive for long periods on a totally raw-food plant diet, and that no deviations can be tolerated. Honey, especially, with its many harmful acids, can be disastrous to such a patient.

Honey is not recommended for anyone’s use. Its value is delusion, and its potential for harm is indisputable. Dr. Shelton does not recommend its use, but says that its vast potential for harm would be among those who are engaged in active outdoor work. Even for such people, it is almost impossible to find a food with which it can be favorably combined. If taken with fruits or grains, honey will cause fermentation. Honey also causes decomposition of protein foods, and the honey itself ferments from being held in the stomach long enough for the digestion of the protein. The least harmful combination, according to Dr. Shelton, is toasted bread. But he reiterates his warning against its use with any food.

Your best course would be to eliminate honey from your food program altogether—you don’t need it as a sweetener if you are eating simple Hygienic foods. If you occasionally prepare a recipe that does require a sweetener, dates would serve a better purpose.

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.

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.

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!

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 from barnyard fowl (fertile eggs) are sometimes available in health food stores, and have some advantages over production-line eggs—but are hardly to be recommended as a food of optimal quality for humans. Even when the hens are allowed plenty of clean territory for running, adequate fresh, pure water, pure air and good grain—and cohabitation with the rooster—the resultant product (the egg) is apt to be less than optimal, even for non-vegetarians. The habits of the fowl are not clean— they will eat almost anything—eggs will sometimes taste of wild garlic which the hen has eaten.

egg

On the other hand, production-line methods produce a particularly poor product, from the standpoint of nutrition and toxicity. Hens are fed arsenic to kill parasites and stimulate egg production.

About 95% of egg-laying hens are maintained in production plants. The routine conditions in egg production plants are certainly not conducive to producing eggs of high quality. Five fully grown hens in a twenty inch by twenty-four inch cage is routine in some hen batteries; some squeeze four hens into twelve inch by twelve inch cages. The hens cannot spread their wings or even turn around. Wire flooring often injures their feet, and hens have even “grown fast to their cages.” (Victoria Moran, Ahimsa, April/June 1982, quoting from Poultry Tribune, February 1974)

Hens are de-beaked at one week and again at three to five months, to prevent featherpecking and cannibalism, brought on by the overcrowded conditions. Food and water are provided mechanically; conveyors remove eggs and waste. Fluorescent bulbs provide seventeen hours of artificial daylight to stimulate laying. The millions of eggs sold in  supermarkets are the products of these “hen
farms.” 

All eggs contain an excess of sulphur. Hereward Carrington (The Natural Food of Man, p. 173) says, “Persons who are subject to torpor of the liver would do well to refrain from the use of either eggs or butter; and those who have sound livers—and desire to keep them so—can take a hint.”

Dr. Shelton, also, says that eggs should certainly never be eaten by one whose liver and kidneys are not in perfect condition. He says that children, invalids, inactive people and those inclined to constipation should especially avoid egg whites.

The raw albumen contains a toxic protein substance, avidin (a biotin antagonist). Biotin is one of the B-complex vitamins. Avidin is inactivated by one minute of cooking.

Dr. Shelton says that raw egg whites produce in some stomachs almost deadly acids. He says that Vernon, Hetin and others have shown that raw egg white hinders the digestion of other substances.

“Bayliss, Professor of Physiology, University of London (The Physiology of Food and Economy in Diet) says that raw egg white contains some substance which, even in small amounts, hinders the action of the digestive fluids. Lemoine, a French authority, after careful study, says raw egg white contains a poison which damages the kidneys.” (Dr. Shelton, Volume II, page 170)

Boxers, marathon runners and other athletes sometimes use whole raw eggs (blended with fruit juices) as “high-protein training food,” and may give the impression that whole raw egg is an optimal food. You now know better!

Raw egg yolks are sometimes prescribed by Hygienic professionals as a temporary source of protein for people who are having digestive or other problems with the use of nuts as a protein source. Even though raw egg yolks are relatively innocuous and easily digested, their use should be confined to temporary emergency use, for many reasons (some already discussed and some additional factors still to be considered).

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 following 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)

Since some Hygienic professionals sometimes prescribe raw egg yolks as a temporary protein source for some debilitated individuals who have problems with nut proteins, I once experimented with their use (three yolks per week), but abruptly discontinued the experiment when they produced a goodly crop of hives—some on my face. I mentioned this experience in a previous lesson.

In view of this evidence, it would seem that it would be best to avoid the use of eggs altogether, if at all possible.

If, for any reason, it is desired to use eggs sparingly or temporarily, the following precautions should be borne in mind:

  1. Egg yolks may be taken uncooked, preferably not in orange juice. If prescribed by a Hygienic professional, get his advice as to how to use them. In general, I believe it is recommended that they be taken alone.
  2. Never use whole eggs uncooked, since the albumen is toxic.
  3. If cooked eggs are ever used, they should be lightly cooked over low heat, preferably poached or coddled. A coddled egg is one that has been placed, in a covered pan, in water just below the boiling point (away from the heat source) for five minutes or so—long enough to slightly “set” the albumen.
  4. 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 executive 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)

Dairy Products

Milk

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.

There should be a transition period, during which a child eats other foods as well as nursing, but the time comes when milk is no longer needed. The use of dairy products by human adults is unique in the animal kingdom—man is the only animal that is never weaned—except, of course, for domesticated animals, who lap up saucers of milk.

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.

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 composition of the calf’s body.

The rapid body growth and small brain of a calf require different nutritional elements than the human, whose body grows and matures slowly, who lives several times as long, and whose brain is the most rapidly growing and best-developed of all species.

Human milk contains lecithin, and an abundance of the amino acid taurine, both important to brain development. Cow’s milk is deficient in both of these elements.

The milk of the nursing mother changes with the changing needs of the growing infant. Human milk is much lower in total protein than is cow’s milk, and is sweeter and higher in carbohydrates. The types and amounts of fats, vitamins and minerals also are radically different.

In the preparation of the infant’s formula, the cow’s milk is usually diluted with water and sweetened to lower the excessive protein and provide supplementary carbohydrates.

The protein content of human milk is about one-third as much as in cow’s milk, and is mostly albumin—while the protein in cow’s milk is mostly casein, which forms large, tough, dense, difficult-to-digest curds which are adapted to the four-stomach bovine digestive apparatus. Mother’s milk forms very small, soft curds which are easily digested by the infant.

The following comparisons are listed in Composition of Foods, Agriculture Handbook No. 8:

 
Human Milk
U.S. Sample

(100 grams)
Fluid Whole Cow’s Milk
(Pasteurized and Raw—3.7 per cent Fat)
(100 grams)
Protein
1.1 grams
9.5 grams
Carbohydrate
3.5 grams
4.9 grams

Human milk contains much more (than any other milk) of the two amino acids, cystine and tryptophan, characteristics which render it superior for the human infant. Cow’s milk is deficient in iodine, iron, phosphorus and manganese. The minerals in mother’s milk are adequate for infants, but inadequate for adults.

Milk is splendid as the sole food for mammals during the period of their most rapid growth. A baby will ordinarily double his or her birth weight in 180 days with no other food.

Of course, mother’s milk can be impaired by the diet of the mother. Many cases of colic (gas and constipation) in babies are “miraculously” cured when the mother stops eating eggs, meat and other animal foods.

If a mother does not have enough breast milk, she should give the child what she has and supplement it. The question is—with what? This question is of even greater importance, if it is not possible to nurse the infant at all.

It cannot be too strongly emphasized that the infant should, even at very great cost, be nursed during the initial period, for as long as possible. Breast milk contains hormones needed by the infant, and contains white blood cells which protect against infections, intestinal disorders and respiratory diseases; and this protection extends into later life. The yellowish, watery fluid (colostrum) secreted from the breast during the first few days of nursing has an especially vital protective role.

Bottle-fed babies are much more susceptible to allergies. They contract the so-called “contagious” diseases more than twice as often, and enlarged tonsils and adenoids are much more common among them.

Repeated evidence from Europe during the wars in 1871, 1914 and 1917, revealed that when no cow’s milk was available, and the infants had to be breast-fed, the infant death rate dropped.

The nursing period of mammals varies according to the rate of their growth and maturity. Human growth is slowest and the nursing period should be longest. A baby should be nursed for at least nine months, and, if possible, up to two years, or even longer. Of course, the mother must eat correctly, exercise, and rest adequately. Green salads are of prime importance for the production of a good milk supply, and the nursing mother will need more protein. She should also slightly increase her consumption of distilled water to maintain her liquid requirement. Fresh, juicy, uncooked fruits will also provide additional liquid.

When the mother does not have sufficient milk, or when it becomes impossible for the mother to continue nursing, what is the best substitute? The old-fashioned “wet nurse” idea was the best—a substitute nursing mother.

Many vegans and Hygienists maintain that adequate infant nutrition can be maintained on vegetable milks, such as soya, sesame, and nut or seed milks. These vegetable milks are also sometimes used when a baby is “allergic” to, or unable to digest or utilize animal milk.

However, it may be necessary to use animal milk for some babies. Dr. Alec Burton says that, if human milk is not obtainable, infants should have the milk of another animal, because they must have galactose, which is found in combination with glucose in milk sugar, and just does not exist in the plant kingdom. In this case, goat’s milk is sometimes used, since it forms a smaller curd than cow’s milk, and is therefore easier to digest, and does not have the excess growth factor. Also, it is somewhat easier to obtain goat’s milk that is not pasteurized, from a goat that has not been fed drugs and antibiotics. Goat’s milk is, of course, subject to some of the same objections as cow’s milk.

It has been pointed out that practically no breast-fed infants die of “sudden infant death syndrome.” Authors Geoffrey Marks and William K. Beatty note that telling evidence has been accumulated implicating a deficiency of selenium or Vitamin E in this syndrome.

Human milk contains up to six times as much selenium and twice as much Vitamin E as does cow’s milk, which contains even less when diluted for infant feeding. Marks and Beatty caution that this cannot be remedied by supplementation, because the tiny tract amounts of selenium required (or safe) leave no room for experimentation. (The Precious Metals of Medicine, Charles Scribner’s Sons, New York, 1975)

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:

  1. The fats obtained from human milk are more easily absorbed by the human infant than those found in cow’s milk.
  2. The cholesterol in mother’s milk serves a valuable purpose in the development of the infant.
  3. The protein in mother’s milk is a near-perfect source for infants—much better than cow’s milk.
  4. 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.
  5. 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 immunities 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 increase sales in Third World countries.

“As a result, many mothers have needlessly given up breastfeeding to feed their babies an infant formula that is often diluted or contaminated, causing malnutrition, intestinal 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 increase profits through diversification, have acquired infant-formula companies. The companies found they could take advantage of increases in population in developing nations.

They promote their product through radio, newspapers, magazine and billboard advertisements, distribution of free samples, and offering gifts or money to health professionals 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.

This has produced serious problems. The formula is very costly for those with low incomes, causing mothers to dilute the formula to make it last longer. Result: malnutrition. Because of lack of refrigeration and other conveniences and knowledge, the formula often becomes contaminated and the child gets sick or dies.

The aggressive and misleading promotion of the product causes many women to believe that breastfeeding is less than adequate. “Cruelly, in the time it takes to use up the free samples, a woman’s secretion of milk may have become difficult or stopped altogether.”

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.”

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.

A cow normally would secrete enough milk to nurse her calf, about two hundred pounds of milk a year. Today she is allowed to nurse her calf for only three days, and has been developed into a milk machine, becoming pregnant often enough (a calf every year) to continue the secretion of milk, and fed and maintained for maximum milk production—up to 15,000 pounds of milk per year.

An Associated Press Report (printed in A.C. Press January 1, 1978) cites an article in the farm magazine, Wallace’s Farmer, to the effect that dairy cows are now becoming “flabby, heart-disease prone” due to the unnatural living conditions on dairy farms; “confined to inactive lives of eating, drinking, resting, being milked, and producing one calf a year.”

Researchers of the United States Dairy Association have come up with a “jogging program” consisting of a mechanical exerciser that keeps the animals walking at a controlled pace, while moving tailgates push the cows around a fenced ring. Some of the cows cooperate, some don’t. (Ahimsa, Oct/Dec. 1977)

I am not sure whether the predominating factor in the preceding paragraph is its “humor,” its pathos, or its asininity. Would it be too simple to just turn the cows out to pasture, letting them walk back and forth from the barn to the pasture, and letting them walk, run, jog, play, or just be— and relieve them of at least part of their confinement and slavery—and improve their health, in the process?

Overfeeding of cows on rich fare to constantly produce unnaturally large quantities of milk, forced long periods of milking, and the other circumstances of their slavery, are a drain on the organism. The cows become weakened and diseased, and they are then given massive doses of antibiotics, some of which can be found in the milk.

Dr. Alec Burton (Dr. Shelton’s Hygienic Review, July 1974, p. 253) says that milk has become more of an excretion of the cow than a secretion, that many drugs, including antibiotics, are present in the milk, and that practically all milk today contains traces of penicillin.

Milk also contains concentrations of pollutants from the environment, such as DDT and radioactive Strontium 90.

“University of Wisconsin researchers Philip Bushnell and Hector De Luca have found that the lactose in milk facilitates the absorption of lead, which is, of course, toxic. Increased lactose consumption led to increased lead absorption and more lead in tissues studied.” (Vegetarian Living, published by The Vegetarian Association of America)

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.”

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 components are spoiled and made unavailable to the body, and the lactic acid bacilli (beneficial intestinal flora) are destroyed.

In addition to pasteurization, milk is subjected to other processes, all of which impair its value; It is homogenized (so that the cream cannot be separated from the milk), sterilized and otherwise treated to render it “safe.” Even though it is illegal, milk is regularly adulterated, and the adulteration is never put on the label. This is a violation of the Pure Food and Drug Act, but the dairy industry remains free of persecution. (Dr. Shelton, Volume II, The Hygienic System, p. 174)

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’.”

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.”

Raw milk from Farmer Brown’s cow, Betsy, who grazes on an unsprayed pasture, and where immaculate standards of cleanliness are maintained, is probably the best obtainable.

But many people (children and adults) experience quick reactions when any milk is consumed. Excess secretion of mucus is quickly initiated, causing frequent colds, tonsillitis, bronchitis and asthma. Milk has also been a factor in the development of coronary artery disease.

These and other problems (such as constipation, diarrhea, tetany) are inherent in the liberal use of the milk itself (even raw milk) and many people who use only small amounts of milk still suffer respiratory and other problems, which often, miraculously disappear when milk is eliminate in the diet.

Many people lack the enzymes lactase and rennin, necessary for the digestion of milk. Some adults who have used milk regularly all their lives may still be able to secrete these enzymes to some extent, and demonstrate no overt reactions when they drink milk (which does not, per se, prove that the milk is an optimal food for that person).

Lactose (milk sugar) comprises about 40% of the calories in breast milk, and about 30% in cow’s milk. Lactase catalyzes the conversion of lactose, a complex carbohydrate, into the simple sugars, glucose and galactose, which can then be utilized by the body. Humans who are deficient in this enzyme have difficulty in utilizing dairy products, especially milk. They may suffer pain, nausea, vomiting, diarrhea and other problems.

This deficiency is very common in Japanese and Chinese people, and also exists in many blacks. Many children of all races have this deficiency, and handle milk poorly.

E.L. Cole, Jr., M.D. (St. Petersburg Independent, May 20, 1974) said, “Since so many children are allergic to milk, and because of the fact that 10% of the white population and 40% of the black population have a lactase deficiency, this raises the question of whether or not it should be eliminated from the school lunch program.”

Neil Solomon, M.D., in a more recent article (Clearwater Sun, June 25, 1981) said that “from 60% to 90% of black adults and members of other ethnic groups are lactose intolerant, compared with 5% to 15% of white adults.” He said that there are relative degrees of lactase deficiency, and the majority of persons are able to tolerate some small amounts of milk without becoming ill.

Rennin is a milk-coagulating (curding) enzyme which is secreted by glands in the stomach, and it is important in the digestive processes of infants because it prevents the too-rapid passage of milk from the stomach.

Rennin tends to diminish at about two years of age, when the baby has a mouth full of teeth, and when the salivary glands of the mouth begin the secretion of the enzyme ptyalin (alpha amylase) which is necessary for starch digestion. Intestinal starch-digesting enzymes also begin secretion at this time. These phenomena appear to signal the time for weaning and feeding solid foods. Rennin usually continues to be secreted in decreasing amounts for the next three or four years, for a transition period from the milk of infancy to solid food.

Dr. Shelton (Dr. Shelton’s Hygienic Review, August 1969, p. 275) says, “Even in early childhood, when there is still a supply of rennin in the stomach, taking flesh, eggs or other protein at the same meal with milk will tend to result in the secretion of a highly acid gastric juice that will destroy or inactivate the rennin and interfere with or retard milk digestion; hence the wisdom of our rule: Take milk alone or let it alone.”

People who lack rennin or lactase may be able to tolerate dairy products which have already been clabbered or coagulated—such as clabber, yogurt, buttermilk or cheese— but have problems when they try to drink milk. Dr. Shelton says that Berg and others have noted that adult organisms handle sour milk more efficiently, the characteristics of the milk having been greatly altered by the ferment of the bacteria. (Dr. Shelton’s Hygienic Review, August 1969, p. 276)

The thymus gland, which also has a function involved in the digestion of dairy products, reaches its maximum development during early childhood, and usually degenerates and becomes vestigial in adults.

The protein and fat of cow’s milk is so constituted that the enzymes of the human digestive tract fail to digest it completely, so that some of the elements are absorbed intact and cause trouble. (Dr. Burton, Dr. Shelton’s Hygienic Review, July 1974, p. 253)

Sylvester Graham, early pioneer in Natural Hygiene, found that physical workers of various kinds—farmers, mechanics, etc., were more vigorous and active and had more endurance if they ate only plant foods and used no milk.

“In the earlier editions of his ‘The Newer Knowledge of Nutrition,’ before he became a highly paid consultant on nutrition to the National Dairy Products Co., Professor E. V. McCollum stressed the fact that milk is not an essential in the diet of man. He pointed out that the inhabitants of southern Asia have no herds and do not drink milk. Their diet is made up of rice, soy beans, sweet potatoes, bamboo sprouts, and other vegetables. According to Professor McCollum, these people are exceptional for the development of their physique and endurance, while their capacity for work is also exceptional. They escape skeletal defects in childhood and have the finest teeth of any people in the world. This is a sharp and favorable contrast with milk-drinking peoples. The professor found it expedient to delete these facts from all editions of his work published subsequent to his becoming consultant to National Dairy.” (Dr. Shelton, Volume II, p. 172)

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 major 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 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 absorbs 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)

This may be one explanation for the fact that tetany (muscle cramps) frequently follows the ingestion of milk. Some years ago, I drank three glasses of “good, raw milk” in one day, and experienced horrible muscle cramps in my hands, feet and legs.

My sister was a milk drinker, drinking several glasses a day all through her life, yet she lost all her teeth when she was in her early fifties. Although she drank pasteurized milk, this result was inherent in the milk itself (even raw), since the coarser calcium of the cow’s milk robs body calcium.

Calcium is abundant in plant foods and a good Hygienic diet provides many times the required amount of calcium, in better form, and more readily utilized by the human organism.

The late Henry C. Sherman, Ph.D., Sc.D., formerly professor of Chemistry, Columbia University (Essentials of Nutrition), said that the dark green leaves are a prime source of calcium, well utilized in nutrition.

“Calcium is not Cowcium,” says Vegetarian Living (published by the Vegetarian Association of America). There are many nonanimal foods in common use among Hygienists, each of which is as rich in calcium as cow’s milk, if not richer. Some of these are sunflower seeds, dried figs, pistachio nuts, Brazil nuts, filberts, almonds, kale and other greens; and the calcium in these plant foods is readily available to the human organism, without stress and threat.

Natural sunlight (Vitamin D) is vital to calcium absorption. Foods high in oxalic acid (such as spinach, chard, beet greens, chocolate, coffee) interfere with the absorption of calcium. Wheat bran (a fragmented food) inhibits the absorption of calcium. Such unnaturally large amounts of fiber can impair the body’s ability to absorb calcium and other important minerals.

Natural sources of fiber (with few exceptions, some of which have already been mentioned in earlier lessons) don’t interfere with the assimilation of calcium and other nutrients. (Harland, Barbara and Hecht, Annabel, “Grandma Called It’ Roughage”—FDA Consumers Publication 78-2087, U.S. Department of Health, Education and Welfare, July/August 1977)

Be sure to note and differentiate among the various dark green leaves. Dark, leafy green vegetables contain considerable amounts of calcium, but they also contain varying amounts of oxalic acid. During food digestion, oxalic acid combines with calcium and forms an insoluble compound, calcium oxalate, so that the calcium passes out of the body without being absorbed.

Those greens which contain large amounts of oxalic acid are therefore poor sources of calcium, since most or all of their calcium is lost to the body. They may even rob the body stores of calcium obtained from other foods. The “good guys” are romaine, buttercrunch and leaf lettuce; kale, broccoli, Brussels sprouts, cabbage and collard. These vegetables contain significant amounts of calcium and negligible amounts of oxalic acid. In kale, broccoli and collard, calcium exceeds oxalic acid by a ratio of forty-two to one. Beet greens, spinach and Swiss chard have up to eight times as much oxalic acid as calcium. (Prevention, June 1980, p. 40)

It is worthwhile to take the time and effort to understand the importance of calcium, and its sources. Calcium is needed for proper bone and cartilage formation, for proper blood clotting, for muscle functioning, for hormone activation, for tissue formation. Calcium influences capillary permeability.

Calcium deficiency can cause headaches, heart palpitation, listlessness, sleeplessness, and affects nerve function and thought processes. Adequate calcium supplies can help to keep cholesterol levels in the normal range. Calcium activates numerous enzyme systems and normalizes the contraction and relaxation of the heart. It is essential in the maintenance of the delicate acid-alkaline balance.

During the years of growth, 99% of the available calcium is utilized in the formation of bones and teeth. Subsequently, extra supplies of calcium and other minerals are stored in the bones and drawn upon in emergencies for balancing the body chemistry. A small percentage of the body’s calcium is found in body fluids and tissues.

June M. Wiles, whose research on this subject is summarized in her excellent article, “Good Nutrition,” (Independent Press, September 10, 1975) says, “It is unfortunate that a majority of our medical practitioners, when seeing “too much” calcium in blood studies will take the patient off calcium instead of seeking to find why an excess is present. There is hardly such a thing as “too much,” especially the way we Americans eat.”

She says that it is probable that a deficiency of calcium may exist, because the body is incapable of retaining it. We must understand that other nutrients influence the absorption, utilization and stability of calcium. Calcium will be rejected by the body if Vitamins A, D, C, magnesium, phosphorus and dietary protein are absent or deficient.

Ms. Wiles says, “If more physicians would check first for these deficiencies before withdrawing calcium, I dare say the rate of individual recovery would increase 100%.”

A January 1981 Prevention article (p. 65) gives an interesting table of the nutritional value of four types of lettuce:

(100 grams or one serving)
Vit. A. (IU)
Vit.C (mg.)
Calcium (mg.)
Iron (mg.)
Butterhead lettuce (Boston, Bibb)
970
8
35
2.0
Romaine lettuce
1,900
18
68
1.4
Crisphead lettuce(Iceberg head lettuce)
330
6
20
0.5
Loose-leaf lettuce
1,900
68
18
1.4

They are nearly equal in other vitamins, minerals, protein and carbohydrates.

“Peas and mung beans contain calmodulin, a protein which works with calcium in such vital processes as activating enzymes in the red blood cells, skeletal muscles and the brain, as well as controlling muscle and nerve action, blood clotting, cell mortifying and cell membrane functions.” (Vegetarian Living)

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.

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, “Indeed, Professor L.B. Arnold, an excellent authority on all dairy matters, says, ‘Milk is the scavenger of the cow’s body.'”

Cow’s milk is usually used by adults as a beverage—it is not a beverage, but a food. In its raw state, unpolluted and unprocessed, it is an excellent food for calves.

It is emphatically not recommended for human consumption, especially adult humans.

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 American 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 drinking it.

“But they were poor people, accustomed to making the best of a hard existence. The powdered skim milk….did not go to waste….That particular tribe has the whitest mud huts of any tribe anywhere. Each day little black boys dip their brushes in fabulously expensive high-protein skim milk and carefully whitewash the brown mud walls of the family dwelling.”

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.”

Cream and Butter

Cream is essentially an animal fat, containing very little of the protein and other elements 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, subject to most of the same objections as milk.

butter

Butter is also an animal fat which is to be preferred to fats from the bodies of animals. Consumed in limited quantities, it is generally not extremely harmful. Again, it is subject to many of the same objections as milk.

Some Hygienists who are not on totally raw food diets use limited amounts of unsalted 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.

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 between naturally soured milk and milk soured by the introduction of a culture?

Raw milk contains natural lactic acid bacteria which, if left alone at room temperature, will grow and sour the milk. It is not always successful, however, since fluctuating temperatures may prevent proper clabbering (resulting in an odoriferous, unpleasant product). Most homemade clabber is made by introducing a culture, and commercial products such as sour cream, buttermilk and cheese are, of course, cultured.

Kefir is a slightly effervescent acidulous beverage of low alcoholic content made chiefly in southern Russia of cow’s milk that is fermented by means of kefir grains. A kefir grain is a small mass resembling a tiny cauliflower, occurring in kefir, containing casein and other milk solids, I together with the yeasts and lactobacilli that cause the characteristic kefir fermentation, and serving as a starter to induce this fermentation when introduced into fresh milk.

Kefir may be said to resemble clabber or yogurt. It is a dairy product, and subject to the same objections as all dairy products, except that it, like other clabbered products, may be better tolerated by adults than milk. It is also subject to the same objections as all fermented products.

Years ago, a friend gave me a kefir starter, and I made it a number of times. I found it somewhat unsatisfactory, since the grains must be lifted from the sour milk and saved for the next batch. The process of removing the grains broke up the custardy consistency into a messy, unappetizing product.

We also did not care much for the taste. I was rather relieved when the starter was lost when we moved to Florida.

When we ate some meals at Dr. Esser’s fasting retreat in 1967, he served clabber, sour cream, butter and cheese (sparingly). The clabber was homemade, using commercial sour cream as a starter; the butter was unsalted; and the cheese was an excellent-tasting ricotta. I don’t know what their practice is now. I have heard Dr. Esser say, at American Natural Hygiene Society Conventions, that he considers cheese to be a useful supplementary source of protein.

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 unpasteurized milk, using vegetable rennet.

Third Choice: Ricotta cheese or cottage cheese marked 100% natural and containing 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 free of additives). Read the labels.

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.

Rennet

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 coagulants. 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.

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 coagulated.

yogurt

Lactobacillus acidophilus bacteria, lactobacillus bifidus bacteria, and coli bacteria are normally present in the digestive tract of humans. They are sometimes called “friendly” or “beneficial” intestinal flora, and are necessary for human symbiosis and the proper absorption and utilization of foods. These natural intestinal flora can be adversely affected (or destroyed) by taking antibiotics.

There has been some evidence that using yogurt cultures for prolonged periods can also adversely
affect the natural intestinal flora, or impair the body’s own ability to foster the development of such natural friendly bacteria. One research team at Johns Hopkins Hospital even discovered a relationship to cataracts.

Nutrition researcher Gordon F. Fraser, B.Sc. (“The Yogurt Scare Is For Real,” Let’s Live Magazine, August 1970) says, “Most commercial yogurts contain harmful bacteria, of other than human origin, called bulgaricus bacillus; these die out in the human intestinal tract, and do a great deal of harm to the system before dying.”

He says that this culture dominates and destroys the beneficial, necessary intestinal flora which help to utilize food particles, keep down pathogenic germs, stimulate peristalsis, detoxify and create a soft, smooth stool. Their main function is to aid in the nourishment of the cells and speed up the utilization of food.

Fraser maintains that negative reactions do not occur if the correct culture is used, provided it is not perverted in some way—by mixing with other cultures, or by the use of artificial additives, flavors, chemicals, etc. He says, “There is available in health food stores the correct and helpful bulgaricus culture which has not been altered by such conditions.” It is a liquid containing a natural live culture of lactobacillus acidophilus, the correct lactobacillus bulgaricus, lactobacillus caucasius, lactic acid and yeast in milk whey, all of which help to maintain a healthy intestinal flora. He says that California’s Aha Dena Certified Dairy and Walker-Gordon Certified Dairy in the Eastern United States use this product.

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?

Whey

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

The late J.I. Rodale (Prevention Magazine) repeatedly maintained that, while dairy products were harmful and “allergenic,” the whey has none of the harmful properties, while retaining the “beneficial” characteristics of contributing to the body’s beneficial intestinal flora. He therefore promoted and endorsed the use of whey tablets as a food supplement.

I tasted the whey which drips out of the clabber in making homemade cottage cheese, and did not find it to my liking. Whey is still subject to many of the objections against other dairy products. In addition, it is fragmented, and used to supply the body the beneficial intestinal flora which a healthy body should synthesize from a normal diet predominating in raw foods.

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 function in this manner. Whey supplements are no more necessary than other supplements.

Ice Cream

This is the difficult one for many people. Should one take the Alcoholics Anonymous 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.

Ice Cream

Regular commercial ice cream, with its twenty to thirty additives, is a particularly pernicious product. Some of the so-called “natural” ice creams may not be quite as bad, but, upon reading the labels, I found only one supermarket brand that contains no additives (except sugar and sometimes salt). At least the law now requires listing these additives on the ice cream package—until recently it was not required.

Since the new law was passed, Farm Stores has discontinued advertising “natural” icecream.

Breyer’s is the only supermarket ice cream I have found that actually contains no “additives” for most flavors (except sugar and salt). Their Buttered Almond Ice Cream actually contains only milk, cream, sugar, almonds, butter and salt. I believe I have seen some of their flavors that do not even contain butter or salt—just milk, cream, sugar and natural vanilla, fruit or nuts.

However, from the Hygienic point of view, the sugar is about as bad (or perhaps almost as bad) as the chemical emulsifiers and preservatives. And the milk and cream are subject to the same objections as for all dairy products.

Homemade ice cream may be a little better, because you can choose your own ingredients, such as unpasteurized cream or milk, and dates for sweetening, or even “ice cream” made without dairy products. But it is still a concoction to be avoided. There are some recipes for ice cream in Lesson 27—some using dairy products—and some without the use of dairy products.

Banana “ice cream”—made by freezing bananas and putting them through a Champion juicer (using the homogenizing blank)—is the best “substitute” for ice cream—not as good as eating bananas in their natural state, but not really harmful. It is as thick and “creamy” as ice cream.

If banana “ice cream” (other fruits may also be used) temporarily satisfies your nostalgia 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.

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, tryptophane. 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.

Fish Liver Oil And Other Animal Food Supplements

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

The lesson on food supplements should eloquently refute the case for these substances. The items referred to above should be rejected both as animal products and as “pills” that promise much benefit, but deliver much harm.

I am including in this lesson Dr. Shelton’s grave warning against the use of cod liver oil. Most modern food supplements include halibut liver oil instead (which is no better). Dale Alexander (Arthritis and Common Sense) touts cod liver oil as a universal panacea. I well remember forcing this repulsive grease on my own child, in the firm belief that it was beneficial and necessary (long before I knew about Natural Hygiene).

Dr. Shelton (Volume II, p. 175) says that Agduhr and Malmberg both came to the conclusion that cod liver oil is harmful to the heart, and is often responsible for death in children. Agduhr tested the oil on rabbits and Malmberg used children for his tests.

“Agduhr, working with Dr. N. Stenstron, proved definitely by animal experimentation that cod liver oil produces pathological changes in the heart muscle. F. Hendricksen concludes, from his tests, that large doses may produce general cell degeneration throughout the body.

C.W. Herlitz, I. Jundell and F. Wahlgre, after conducting an extensive and elaborate series of experiments, showed that doses quite comparable with those given to children in ordinary practice, can produce considerable degeneration in the heart muscles. These men feel that the public should be warned of these dangers as well as of the dangers from radiated milk.”

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 Behavior,’ 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 absorption levels; higher levels would be worse.” (Vegetarian Living)

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 students 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).

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 somewhat less pernicious than flesh foods, be aware that less is better and none is best.

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 substitutes 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 eat lettuce, tomatoes, celery, cucumbers—if you eat bananas, grapes, oranges, melons—if you eat sunflower seeds, pecans, almonds, walnuts—you know exactly what you’re getting. These foods might not be organically grown, they might be sprayed, but they are in their natural form, they have not been adulterated, or robbed of their enzymes or nutritive value.

But if you eat manufactured foods, you really don’t know what you’re getting. All kinds of imitation foods are offered to the public—imitation cheese, non-dairy whipped topping, imitation eggs, imitation butter. If you don’t want to be “ripped off,” read the labels. Of course, much of the time the labels don’t tell the whole story. Better yet, use foods that have not been changed, and therefore need no labels.

Beatrice Trum Hunter reports that meat substitutes labeled “textured vegetable protein” are manufactured through a textile-like process, spinning soy bean fibers that can be shaped into meatlike products. The drastic alkali treatment to which they are subjected reduces the protein value, and an amino acid derivative is formed which is toxic. Levels of sodium are very high, calcium and zinc are less available, and the iron is bound up in a form of low availability to the body. The resultant product is much worse than meat. (Beatrice Trum Hunter, “The Great Nutrition Robbery,” National Health Federation Bulletin, August 1979)

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 synthetic product is much worse. But the best plan would be to avoid the meat and the imitation meat products.

A “Synthetic”Calf

In 1965 the United States Department of Agriculture proudly announced a milestone: 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.

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 deficient in fresh fruits and vegetables. A horror story appeared in Better Nutrition, September 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.

Experience the delights of a plethora of varieties of fruits, and the delights of good health. The green leaves of Nature and the little sunflower seed kernels are treasure chests of nutrition.

A diet predominating in animal foods is admittedly poor in calcium unless milk and cheese are used. Yet the calcium of milk and cheese has been shown to be the frequent cause of calcium depletion instead of a source of supplying needed calcium to the body. (See previous quotation from Ian Rose, Faith, Love and Seaweed.) We have also learned from Professor of Chemistry Henry C. Sherman that the dark green leaves are an excellent source of calcium, well utilized in nutrition.

Dark green leaves, such as romaine, kale, etc. are almost incredibly rich in vitamins, minerals, enzymes and hormones, and they contain small amounts of easily-assimilated protein of high biological value. They are also rich in chlorophyll, which has a close molecular resemblance to hemoglobin, and is thus Nature’s blood-building element for all plant-eaters, including humans.

And the sunflower seed! No food is complete in itself, but the sunflower seed comes very close. Refer to Lesson 24 for details about the bonanza of nutritional elements sunflower seeds provide, including calcium and quality protein.

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 Nature has provided so adequately for our needs?

Some Plants Also Should Be Rejected

It must not be forgotten that not all products or derivations of the plant kingdom are recommended 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 oleomargarine and other hard vegetable fats, all of which are emphatically not recommended.

It should also be remembered that foods or plant products should not be used as medicines. Your health food store’s shelves abound with such “Miraculous cures” as apricot kernels, ginseng, etc. See the article “Plant Products and Effects” in this lesson.

When you abandon animal products, also bear in mind that you must judiciously select your foods from the plant kingdom, rejecting those which contain toxic substances in nutritionally significant amounts, and rejecting the use of foods or plants for medicinal or “curative” purposes. As you have learned, there are no “cures.”

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 multiplied when the fast is followed by Hygienic eating and living.

Be The Best You Can Be

As health improves, the desire for animal foods, or imitations of (or substitutes for) animal 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.

Frequently Asked Questions

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

It is a question of accepting a compromise solution to a difficult problem. Dr. Vetrano says (Dr. Shelton's Hygienic Review, January 1975, p. 116), "Most individuals have a difficult time adjusting to eating only nuts for protein and take an insufficient amount of protein at first." She is, of course, referring to people who are endeavoring to adjust to the Hygienic food program.

She suggests adding green vegetables to the diet, since they contain small amounts of protein of high biological value.
Dr. Vetrano also says (Dr. Shelton's Hygienic Review, November 1974, p. 55), "The strict vegetarian diet is best for most people. There are occasional sick people with gastrointestinal problems who must temporarily be placed on milk (milk products—clabber or cheese), if they cannot take a fast of sufficient length for complete healing."

When Hygienic professionals suggest the use of egg yolks or cheese, it is usually with the hope and intention of providing supplementary protein to those individuals who are not yet able to accept, digest or assimilate an adequate supply of protein from the plant kingdom.

Did the American Indians have a source of animal milk?

No. Indian children were usually weaned at about four years of age, and never again had milk. Cows were introduced into New England in 1624, but were seldom used for their milk at that time. "Cows were seldom milked at this time, being raised principally for their hides, secondarily for meat, and only incidentally for milk." (Social Forces in American History, A.M. Simons), (quoted by Dr. Shelton, Volume II, p. 172)

What is the difference between Natural Hygiene and veganism?

A strictly Natural Hygiene food program is a vegan diet—that is, foods from the plant kingdom only. However, in actual practice, it is my impression that those
who are known as vegans usually use grains (including whole grain bread) to a greater extent than do Natural Hygienists, and use more cooked food.

Is there any Hygienic objection to the use of prepared soya milk fortified with Vitamin B-12?

Prepared soya milk is a manufactured product, quite far removed from the soy bean as it grows. The Vitamin B-12 used in this product is "synthetic" and non-animal, though it is made by the same bacterial process as occurs in the bodies of humans and other total-vegetarian animals. If you have misgivings about having enough Vitamin B-12, the product mentioned would be less objectionable than the Vitamin B-12 from animal sources (liver extract).

However, Dr. Vetrano firmly believes that it is not necessary to use such artificial methods. She has repeatedly seen Vitamin B-12 problems disappear due to fasting and a Hygienic program of living and eating.

What is the purpose of emulsifiers in foods? Food additives worry me, and I don't really understand most of them.

To emulsify is to convert unmiscible substances into intimate mixtures (as oil and water). Emulsifiers, stabilizers and thickeners are the substances that make cream seem thick, keep the oil and vinegar in salad dressings from separating, and generally give a smooth, uniform texture to bread, bakery products, ice cream, puddings, shortenings.

As Dr. Michael F. Jacobson points out in his book, Eater's Digest, some manufacturers use a recipe that automatically produces a food with satisfying texture and consistency. Other manufacturers of the same products rely on the above group of additives to cover up the fact that inferior ingredients or poor manufacturing practices make their product watery, lumpy or crystalline."
Hygienists need not be concerned about additives if they use whole plant foods, mostly raw, and avoid packaged foods.

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."

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