Paavo Airola - Nutrition Forum - Let's Live - April 1977 Index

Milk Value Questioned

Q. I am presently working on my degree in biochemistry. I have been introduced to your book, How To Get Well, and I am quite impressed with your attention to detail and synthesis of facts. The introduction in the book is one of the most lucid, coherent statements of the philosophy of holistic, biochemically oriented healing that I've come across.

There is one point, however, that you might clarify. You recommend sodium alginate for its chelation of certain toxic elements, notably strontium 90 and lead. What I am wondering is this: If algin can bind such chemical elements, might it not also bind certain essential minerals? After reading your writings, I was enthusiastically recommending algin, especially to heavy milk drinkers, being a concentrated source of strontium 90 and other toxic goodies. Now, if algin can chelate and bind essential minerals also, wouldn't it be better to avoid milk altogether - fermented or otherwise - rather than use algin to protect us from toxic metals in milk? I am not really convinced that the calcium and lactic acid of milk offsets the negative factors. I would be very interested in your comments on this. - J.W., Iowa City, Iowa

A. Although, to my knowledge, there has never been any research done to determine if sodium alginate will also bind and "draw out of circulation" the beneficial chemical elements, your suspicion that it might, may well be justified. It is well known that the chelating material, EDTA, which is widely used in the now-popular chelation therapy, does remove from the system many beneficial minerals along with the harmful ones. The solution to this therapeutic dilemma seems to be rather simple: chelation therapy must be of a very short duration and always accompanied and/or followed by heavy multiple-mineral supplementation to replace the beneficial minerals removed or bound during the treatment. In my opinion, this rule should be applied also to therapeutic intake of sodium alginate. It should never be ingested on a continuous basis, but only as a part of a short term therapeutic detoxification program, and always accompanied by comprehensive mineral supplement formula - both during and after treatment.

Regarding pros and cons of milk consumption, as I have stated in my book I recommend milk as a part of an Optimum Diet, only if you can obtain the highest quality, uncontaminated, raw milk from healthy animals. Today's super-market-sold milk is loaded with toxic and dangerous drugs, chemicals, and residues of pesticides, detergents, and atomic fall out. Such milk is not suitable for human consumption. But, if you can get real milk - fresh, raw, "farmer" milk from healthy cows fed organic food - then it can be an excellent addition to the basic Optimum Diet of these three basic food groups:

  1. Grains, seeds, and nuts.
  2. Vegetables
  3. Fruits
The best way to take milk is in its soured form: as yogurt, kefir, acidophilus milk, piima, buttermilk, or clabbered milk. Homemade cottage cheese (Kvark) made from soured milks, is also an excellent health food. By the way, there are several health-oriented dairies now that produce high quality milk products, including raw milk, yogurt, kefir, etc., which are sold in health food stores.

Finally - and this answers your question directly - soured milks not only will help to maintain a healthy intestinal flora, and prevent intestinal putrefaction and constipation, but sour milk bacteria also will help to neutralize most poisons, but especially DDT, and strontium 90, and make them "safer" - that is, minimize their damaging effects on the body. Also, when naturally present beneficial bacteria in the intestines are damaged or destroyed by drugs, especially antibiotics, or other man-made chemicals, sour-milk bacteria, lactose, and lactic acid in milk will help to reestablish a new flora of beneficial bacteria.

To summarize, the beneficial factors of milk, especially in soured form, not only offset the negative factors, but actually contribute to the positive balance in the total picture of healthful eating in today's poisoned world.

Fried Foods

Q. Are fried foods generally bad for you, or not? I am especially interested in whether oils like safflower or corn lose their polyunsaturated properties when heated as in frying. If they do, is wok cookery equally bad since food generally cooks faster in a wok? -M.B., Chicago, Ill.

A. Yes, fried foods, generally speaking, are "bad for you". Especially so if you fry with vegetable oils. The essential fatty acids in vegetable oils are damaged by high temperatures which develop in frying (300 degrees F. or over). If you insist on frying your food, use butter. Or use the Chinese method of sautéing in small amounts of water to which vegetable oil has been added. Since water boils at 212 degrees F, this will prevent the overheating of oil.

Vitamin D

Q. I have read that we need vitamin D only about once a week. Why is it that every multivitamin contains 400 units of D, so we get it every day instead of infrequently. Can this be harmful? A.M.B., New York, N.Y.

A. Yes, vitamin D, if taken separately, need only be taken once a week since it is stored in the body and used as needed. Approximately 2,000 to 4,000 units a week is normal supplementation, unless prescribed otherwise by a doctor. The reason that most multivitamins contain 400 units of D per tablet is because this is the official MDR (Minimum Daily Requirement) established by the National Academy of Sciences, and manufacturers are not allowed to exceed this amount if the product is sold without a prescription. But, even if taken on a daily basis, 400 units is not harmful.

Bran And Weight Loss

Q. I have heard that wheat bran is helpful in weight loss, as it helps in quicker passing of food through the digestive tract and, therefore, there is less calorie absorption. Is this correct? Would this and regular exercise help me to lose those extra pounds? - C,B., Nashua, NH.

A. The answer to both of your questions is yes. They will help. However, the most important thing you can do to lose weight is to eat less. So, try this fool-proof combination and see pounds shedding off:

  1. Eat only half of the quantity of food that you are eating now - same diet but 1/2 portions only.
  2. Double your daily vigorous exercise: walking, jogging, swimming, tennis, etc.
  3. Take bran and sprouted or cooked whole grains for better elimination.


Q. I found your answer to the question about "the value of food enzymes" very enlightening. You are, indeed, a courageous and honest man, and well ahead of time in your teachings. I had learned from personal experience that papain in papaya and bromelain in pineapple help in the digestive process, although the names of the enzymes, when I first made the discovery, were not known to me. Since then, I have become very much interested in enzymes, but I did not know, until I read your answer to S.H., Norridge, IL, that all enzymes needed for bodily functions were made in the body. If they are not made from the 59 elements which our Creator gave us, where do they come from? Have we no personal responsibility for the quality or the quantity of our supply? - L.B.S., Bosslindale, M.A.

A. Although all enzymes needed for many bodily functions are made in the body, we do, indeed, have a personal responsibility to supply our bodies with all the building materials from which the enzymes are produced both quantitatively and qualitatively speaking.

Proteins, minerals, trace elements, vitamins, fatty acids, and carbohydrates are such building blocks. The Optimum Diet as frequently recommended in this Forum, with emphasis on natural, whole, unprocessed foods eaten mostly raw, is essential for optimum health and will supply all the material needed for the optimal enzymatic activity in the body.

Calorie Count

Q. I am slowly but surely trying to go over to natural foods. I have been reading your magazine now for four months and although it is a lot to digest, it makes much more sense than putting poisons and artificial ingredients in our bodies.

As I have been changing to natural foods, I am gaining weight rapidly. Is there a book which will give me a calorie count on nuts, yogurt, cottage cheese, etc., or explain how much should be eaten at one meal? - A.D., Port Washington, N.Y.

A. My book, How To Get Well (obtainable from health food stores) contains the Composition of Foods Table, that lists the number of calories in each 100 grams of food. It will be helpful for you to calculate how many calories your meals will contain. But why worry about calorie counting? Just eat less, period.


Q. Can you tell me about endometriosis? What are possible causes? Nutritionally, what might help? Any information will be greatly appreciated. D.S., Del Rio, Texas

A. Endometriosis is an abnormal condition in which a network of blood vessels and cells which ordinarily line the uterine walls, especially prior to menstruation, can be found in unusual places, such as in the bladder, or intestinal walls. The condition is often responsible for irregular and painful menstruation, and may lead to sterility.

To my knowledge, there is no research done on the possible relationship between nutrition and endometriosis. Nor is it known what causes the condition. Personally, I suspect liver damage being involved, but this is only an hypothesis. Female hormone levels vary during the month, reaching a peak before menstruation. During menstruation, the excess female hormones are destroyed or inactivated by a special enzyme synthesized by the liver. If the liver is damaged, or its normal function is impaired, preventing sex hormone inactivation, the hormones may accumulate in the body, resulting in a variety of symptoms and disorders - and possibly contributing to the development of endometriosis.

Make sure your liver is functioning properly. Optimum nutrition, sufficient rest and relaxation, plenty of fresh air and mild exercises such as walking, as well as avoidance of smoking, alcohol, and sugar in all forms, will help to keep the liver in a healthy condition. The best vitamins and supplements to improve liver function are: B complex, brewer's yeast, large doses of C, B12, B6, E, lecithin, and choline. Red beet juice, mixed with papaya juice is an excellent drink for the liver. The best herbs are dandelion, horsetail, lobelia, and birch leaves.

Nursing, Fasting, Vaccinations, & Colds,

Q. Recently, my husband came home from work with a high fever and achiness - a bad cold. Usually his colds last several days. I followed your directions for colds in How To Get Well for the rest of the day, and part of that night. The next morning he said he felt 10 times better and returned to work that day. I am so grateful for your book! Now, my questions:

  1. Can I fast while I am still breastfeeding my baby?
  2. What are your views on vaccination shots for babies? Each time my baby has a shot, he burns up with fever and is miserable.
  3. Do you know of a good book for natural cures and diet for children, especially babies?
- C.B., Lodi, CA


  1. Fasting while nursing a baby is not advisable.

  2. Generally speaking, I think vaccinations are unnecessary and can be harmful. Especially, little babies should never be subjected to vaccinations. 1 have raised 5 healthy children, and they have never been vaccinated for anything.

  3. I don't know of any good book on natural cures for babies. I am working on one at present, which will include this area. There is a good book on baby feeding by Gena Larson, called . (Gena Larson is, by the way, a regular contributor to this magazine.) If you cannot get the book from your health food store, you may order it directly from: Gena Larson, P.O. Box 582, Leeds, Utah, 84746.

Vaginitis And Garlic

Dear Dr. Airola: In reference to readers' questions about vaginitis, here is my experience:

I had such a bad case, and it itched so much I was raw and could barely walk. It was the first vaginal infection I'd had in years. I obtained relief in minutes by inserting a garlic pearl.

For the record: I use garlic freely. The first time I sneeze, I take a dozen pearls. In case of a rare sickness, I hold an elephant garlic clove in my cheek for half an hour and bite on it every few minutes. I'm well the next morning. I give it to kids (baby goats) for illnesses. I have, in the beginning of goat keeping, lost a few kids because of illnesses I didn't understand. Now I give them a few drops in their first bottle of milk, and rub the umbilical cords with it. Older goats take it gratefully when they need it. One doe had a congested udder on one side, and a few days of garlic pearls, maybe six, three times a day, made it feel soft inside. Of course, nobody can say garlic did it; I can't prove it, but whatever I give it for, works out.

Now, to my own "kids". They were ill with a high fever last year. I gave them each about four garlic pearls, squirting the juice into their mouths. It doesn't taste at all bad - just smells that way. In 15 minutes their fevers were down.

I thought your readers may benefit from experiences. - Mrs. C.B., Bolivia, N.D.