Paavo Airola - Nutrition Forum - Let's Live - May 1976 Index

How much B15?

Q. Would you tell us how much B15 we should take for general purposes. Mrs. Wm. E.S., Melvindale, Mich.

A. For all those conditions that I mentioned in the December issue, the usual recommended dosage of B15 is 150 mg. a day 50 mg. three times a day. For "general purposes", as a part of a preventive nutritional program, 50 to 100 mg. a day will be sufficient. Those who live under constant smoggy conditions should take up to 200 mg. a day.

Sourdough Bread

Q. In the November issue of Let's LIVE, you said that sourdough rye bread is extremely beneficial. Would you please print a recipe for this bread? - Mrs. S.B., Walnut Creek, CA.

A. Here it is:

Mix seven cups of flour with water and sourdough culture. Knead. Cover and let stand in a warm place for 12-18 hours. Add remaining flour and mix well. Knead. Place in greased pans. Let rise for 1/2 to 1 hour. Bake at 350 degrees F for one hour, or more, if needed. Always save 1/2 cup of dough as a culture for the next baking. Keep this culture in a tightly closed jar in the refrigerator. The culture will keep for several weeks. This recipe makes 2 two-pound loaves.

Raw Food Confusion

Q. In the October issue, your answer to the question regarding raw foods is most confusing. Page 18, paragraph 1, you say, "Alfalfa, mung, soy, wheat, buckwheat, and sunflower seeds can he sprouted and eaten raw." Later in the same paragraph, you recommend cooking buckwheat. You also say that soybeans should be cooked for several hours to remove the trypsin inhibitors. This nutrition business is confusing enough without having such contradictions as this. Will you please explain. B.B. (address not given)

A. Amusingly, this particular section in the October issue of Let's LIVE, "Raw Foods and Common Sense," brought the largest number of thank you replies from readers, saying that it helped to clarify this vital issue to them. We have no space to publish those letters, but must answer one person who apparently was even more confused by my clarification. Actually, there is no contradiction at all. I said that buckwheat and soybeans can be sprouted and eaten raw. They also can be cooked. Sprouting or cooking - either one will break down the phytin and make minerals more easily assimilable. I said this clearly in the October issue, and I quote: "Minerals and trace elements in most grains are chemically bound with phytic acid, and the human digestive system cannot break it down and make these minerals available for assimilation unless these grains are cooked or sprouted." As clear as it could be. Regarding soybeans, since they also contain trypsin inhibitors, if they are to be cooked, it must be for several hours in order to destroy the inhibitors. These inhibitors can also be removed if soybeans are soaked for at least 24 hours changing water every 8 hours then sprouted; so prepared, they can be eaten raw. However, to be absolutely sure that all toxalbumins, hemagglutinins, and trypsin inhibitors are destroyed and/or removed, I suggest that soybeans be cooked even after they are sprouted, just as the soybean experts - the Chinese people - do.

Nucleic Acids, Yeast and Aging

Q. I like your column very much, and would appreciate your answer to a question: I have read that nucleic acids are very important in holding back the aging process. would like to know whether they are contained in brewer's yeast and desiccated liver tablets, and any other information you can give me about this substance. L.E.C., Swannanoa, N.C.

A. Brewer's yeast and liver tablets are both excellent sources of nucleic acids, RNA and DNA. Brewer's yeast in fact, is the best natural source there is. Nucleic acids are, indeed, involved in prevention of premature aging processes. The nucleus of every cell of your body is made up of proteins and nucleic acid. With the help of certain B vitamins (biotin, pantothenic acid, and B6), they form nucleotides, which are combined into genes and chromosomes, the carriers of the genetic or hereditary pattern of each cell, as well as the whole organism.

Although foods containing nucleic acids are extremely beneficial and will help to maintain good health and prevent the early degeneration of the cells, we must not forget that nucleic acids, like cholesterol, are also produced endogenously in the body. Also, keep in mind that in certain conditions of ill health, such as gout or arthritis, for example, you must avoid overeating foods that contain substantial amounts of nucleic acids, such as organ meats, and even brewer's yeast, because nucleic acids give rise to uric acid in the body, and can aggravate these conditions. This reservation is only in regard to those who suffer from the above-mentioned conditions. The rest of us can benefit tremendously from eating brewer's yeast regularly. Regarding the rejuvenative property of yeast, Dr. Clive M. McCay, in his famous animal studies on the prevention of aging, showed that the addition of yeast to the diet of rats (5% of total caloric intake) greatly extended their life span. The studies also showed that substantial amounts of yeast can be consumed on a regular basis without evidence of harm.

Rectal Fistula

Q. Could you please tell me if there is anything that can be done nutritionally for a parianal abscess with a well established fistula? L.S.Y., Ventura, CA.

A. Rectal or recto-vaginal fistulae can cause considerable discomfort, especially if they discharge pus. Surgical removal is usually suggested. Nutritionally, I don't know of any specifics, except a prolonged juice fast - two to four weeks - which will help to cleanse and detoxify the whole body and have a healing effect on virtually any condition of ill health, including your condition. The development of fistulae is definitely influenced by a toxic condition in the body. If fasting is not possible, large doses of vitamin C, intravenously administered in the beginning of the treatment, and plenty of fresh fruit and vegetable juices will help to reduce any infections and speed up healing.


Q. I would like to add to your excellent article on vaginitis in the September issue of Let's LIVE. My daughter was climbing the walls with itch from a yeast infection. I suggested that she try vitamin E ointment, which we had on hand. It worked instantly! It is not a cure, but it sure helps with the itching symptoms. A reader from Warrington, PA.

A. Suggestions and experiences from the readers are welcome to this Forum. As space permits, we will publish them for the benefit of other readers. Please keep them short, and limit your comments to the area of health and nutrition.


Q. I have a bad case of receding gums. I take 6 grams of vitamin C, 10 tablets of bone meal with vitamin D, 12 tablets of calcium lactate (750 mg. each), and 4 halibut liver oil capsules daily. I substitute honey for sugar whenever I can, do not eat any processed foods, and try to eat as many raw vegetables and fruits as I can that are in season. Could you give me some additional information in the line of nutrition for my problem? Mrs. A.G., Meadville, Pa.

A. The gum erosion is due to the erosion and deterioration of bone tissue behind the gums, which is caused by osteoporosis. And osteoporosis is usually due to mineral deficiencies especially deficiencies of calcium, magnesium, and trace minerals. You are taking huge amounts of bone meal and calcium lactate tablets (far, far too much!), but are you sure that the minerals are being well assimilated in your system? If your bone meal is heat processed, it is not assimilated effectively it must be a raw bone meal. Health food stores sell bone meal tablets made from raw veal bones. Try them. A chelated form of calcium, such as calcium orotate, is easily assimilated. Also, perhaps your digestive system is lacking sufficient hydrochloric acid, without which calcium is not well digested or utilized. Magnesium, trace elements such as zinc and vitamins C, B-complex, B12, and E, must also be adequately supplied. E is of particular importance, but you don't even mention it in your list of supplements. Also, try to take apple cider vinegar with each meal, 1-2 tsp. in a glass of water. If you drink distilled water, it may be leaching minerals out of your system. Drink hard, mineralized spring or well water. Excessive meat consumption will also contribute to osteoporosis by supplying too much phosphorus and causing depletion of calcium.

In addition to the above, try this excellent treatment for receding gums and pyorrhea. It was developed by one nutritionally minded dentist, and is now used and recommended by many doctors. Each morning after breakfast and before going to bed at night, take one capsule of natural vitamin E (d-alpha tocopherol), break it up in the mouth, and massage the oil into your gums with a finger. Also, floss between the teeth while the oil is still in your mouth. This treatment has brought remarkable improvement to many within a few weeks.

Biologically Oriented Doctors

Q. In your articles in this FORUM (which I enjoy tremendously), and in your books, you often mention "biologically and nutritionally oriented" doctors. I would like to know where I can find them!!? When I mention nutrition to my doctor, he turns red and screams that nutrition has nothing to do with my health. Do you practice yourself, and if so is it possible to consult you? If not, do you know of any doctor in my area who is also a nutritionist and trained in biological medicine? Mrs. G.M., Miami Fla.

A. The International Academy of Biological Medicine, Inc., has just published an International Directory of its participating members practicing physicians, dentists, naturopaths, chiropractors, and other health professionals and clinics that employ nutritional and biological approaches in their practice. This Directory will be sent upon request, free of charge, if you enclose a stamped, self-addressed business-size envelope and write to: Directory, International Academy of Biological Medicine, Inc., P.O. Box 31313, Phoenix, AZ 85046.

The doctors listed in this Directory are well qualified to take care of your health. If any of them should feel that they need my assistance in working out a nutritional program for you, they may elect to refer you to me - I only do consulting work for doctors, and only very sporadically, when my extremely busy schedule permits.

Rancid Oils

Q. How long can bottled oil (sesame particularly) be kept, if refrigerated before it turns rancid? Is it a matter of weeks, or months? A.B.R., Phoenix, AZ.

A. Sesame seed oil is one of the most durable vegetable oils as far as rancidity is concerned. It contains an unidentified anti-rancidity factor. Olive oil is another durable oil. Both oils are also most likely to be truly cold-pressed. Most vegetable oils are not cold-pressed, even if such a claim is made on the label. For example, there is no such thing as cold-pressed wheat germ oil it is either chemically extracted, or extracted by a process that develops extremely high temperatures. This is the reason why I prefer mostly olive and sesame seed oils.

After opening the container, the oil should be refrigerated, which will keep it safe for a few weeks. The rancidity is caused by oxygen, not heat; therefore oils will turn rancid even in the refrigerator, although at somewhat slower speed than at room temperature. Buy as small an amount as possible, preferably in a dark glass container or in a tin can. The light has a destructive effect on the freshness of oils.

Hypoglycemia Diet Without Meat

Q. Could you tell me if it's possible to follow a low blood sugar diet without meat? I'm finding it almost impossible to keep the protein and fat high and the carbohydrates and calories low, without meat! What percentages of protein, fat, and carbohydrates do you recommend? May I have a list of the books you have written and where I can get them. Have you done any writing on low blood sugar? Thank you so much for any information you can give me. - Mrs. E.B., San Ramon, CA.

A. Yes, it is possible to have a meatless hypoglycemia diet. It is outlined in my book, How To Get Well, pages 112-114. A hypoglycemia diet must include a certain amount of natural carbohydrates. Millet and buckwheat are excellent cereals for hypoglycemia, and they also supply an abundance of high quality proteins. So do almonds, peanuts, sun flower seeds, pumpkin seeds, brewer's yeast, and milk and milk products. The February and March issues of Let's LIVE carry my two part article on hypoglycemia, with complete diet - please study it carefully.

To answer your other question, I have written and published 10 books so far (complete list was printed in the November, 1975 issue of Let's LIVE) and they are all available at health food stores. If your store does not have them, you may order from the publishers: Health Plus Publishers, P.O. Box 22001, Phoenix, Arizona 85028.

Buttermilk vs. Yogurt

Q. Is cultured buttermilk a healthy drink? How is this product manufactured? Also, would not buttermilk have the same benefit on the intestinal flora as yogurt? L.E.D., Wisconsin Dells, Wisc.

A. All soured milks have approximately the same nutritional and health-giving value, whether it is kefir, yogurt, piima, buttermilk, clabbered milk, long milk, etc. They are soured by different methods - some by bacteria, some by fungus-like grains, some by herbs. The lactic acid, which is produced in soured milks, is the major beneficial factor. It has a cleansing and healing effect on the intestinal tract, it supports the beneficial intestinal flora, it prevents constipation, and suppresses the growth of harmful bacteria. Lactic acid also creates better conditions for the synthesis of vitamins and other vital factors in the intestinal tract. So-called cultured buttermilk, which is sold in supermarkets, is soured by lacto-bacillus acidophilus culture, and, aside from the fact that it is made from pasteurized milk, it would be just as beneficial as other kinds of lactic acid milks.