Paavo Airola - Let's Live - January 1977PrevNextIndex
Health Secrets From Japan
Readers of my books and of my contributions to Let's LIVE are aware that
most of my conclusions regarding nutrition and its relation to health and disease are not based on test tube experiments or laboratory and animal studies
but on what is known as empirical evidence - the actual application of certain dietary factors or patterns by large
groups of natives around the world and
how these factors affect their health
and longevity. I have traveled in many
parts of the world and studied the eating and living habits of natives known
for their exceptionally good health and
long life. I have uncovered and singled
out many specific factors related to nutrition and life style of these natives,
which are reported in my books, Health
Secrets From Europe and Rejuvenation
Secrets From Around The World That "Work"!. However, there has been a
conspicuous gap in my travels - I
never had an opportunity to visit and
study the Far East, or the Orient. Therefore, when the opportunity to do an extensive tour of Japan recently presented
itself, I welcomed it with enthusiasm
and well-justified scientific curiosity.
Paradoxically, the intent and purpose
of my trip to Japan was not to study and
learn, but to teach. My schedule included such projects and activities as:
Although most of my goals and projects were realized, the main impact
and the end result of my Japanese trip
turned out to be almost the opposite of
the original, purported intent: instead
of teaching health secrets to them,
I ended up learning health secrets from
them! The sum total of my Japanese experience is that we can
learn more from
them than we can teach them regarding the effective ways of maintaining
health and preventing disease.
- Helping to establish a Japanese branch of the International Academy of Biological Medicine, which is headquartered in the United States. The members of
the Academy are doctors who are disenchanted with the self-limiting drug-and-knife-oriented orthodox medicine
and are moving towards a more holistic, nature-cure approach to healing.
- Presenting several lectures, both to
professionals and laymen, on the latest
discoveries in the science of nutrition
and biological medicine.
- Promoting on behalf of the publishers one of my books that has just been
translated into Japanese and is in the
process of being published.
- Meeting with some of the leading nutrition and pharmaceutical researchers
in Japan and being briefed on their findings in this field as well as reporting to them on the latest work done in the U.S.
In this article, I will report on some of
the health "secrets" I learned in Japan.
Seaweed - The Miracle Food
My first stop was Hiroshima. In the very
first hour, I had two extraordinary experiences.
First, I was driven from the
airport to my hotel at high speed in
super-heavy traffic ... on the left-side
of the road! Japan is one of the very few
remaining countries that retains left-side traffic.
Second, the driver suddenly
stopped at the "Peace Monument" and
the museum built on the actual site
where history's first atomic bomb was
dropped, in 1944, killing almost half a
million people and burning and destroying practically the whole city. Now,
the city of one million people is totally
rebuilt, with beautiful parks and all,
without any visible sign of the devastating catastrophe - except for the scars
in the minds and bodies of those who
In Hiroshima, I was met by Dr. Satosi
Kitahara, a leading Japanese medical
scientist and a member of the International Academy of Biological Medicine.
I was told that he is referred to as "the
Paavo Airola of Japan". Dr. Kitahara is
translating several of my books into
Seaweed In All Meals
I was taken to a typical native restaurant for lunch. While I was listening to
Dr. Kitahara's stories of Hiroshima's
tragedy (he was only a few miles away
when the blast occurred) our table was
being filled with small bowls of exotic
dishes. I found that almost everything
was made in a base of, or contained
some form of, seaweed. Before my visit,
I was aware that seaweed comprises a
good part of the traditional Japanese
diet, but I was surprised to discover the
actual extent of seaweed consumption.
Seaweed is eaten with all meals, including breakfast, in every conceivable
Japanese harvest many different seaweed plants from the oceans. All have
specific flavors and appearances and
are used in different ways. Kombu, a
black, short plant is used mainly in
soups. Wakame, a dark-green leafy seaweed is also used in soups.
Nori is a
thin, paper-like, dark green sheet used
extensively as an edible wrapper in
many dishes, including rice and raw
fish. Tengusa is a purple-red, tree-like
seaplant which is pulverized as kelp, or
used in noodle-like form. The black,
thin leaves of Higiki are used for Nimono-Japanese native cooking, the kind
you see at Japanese restaurants, done at
your table. Mozuku is used raw as a
very tasty salad, usually with a vinegar
dressing, or in pickled form. Finally,
Tokoroten is a seaweed root which is
used to make very delicious noodles.
Japanese health statistics, as compared
with those of the US. and Western Europe, show a much better level of health.
They have less of practically every disease, except stomach cancer and high
blood pressure, which are prevalent in
some areas where the natives eat an excessive amount of salt.
And, in all of my
travels across the length of Japan, seeing literally millions of
people (which is not difficult in this extremely overpopulated nation)
I did not see a single obese
person! I believe that lots of seaweed in
their diet is one of the major factors
contributing to their exceptionally good
health. In some parts of Japan, one quarter of the daily
diet is comprised of seaweed.
Seaweed (known mostly as kelp in
the U.S.) is one of the true super-foods.
It is loaded with nutrition, especially
minerals and trace elements. In this
country, kelp is perhaps most commonly consumed for its iodine content.
Iodine is essential for the healthy function of the endocrine glands, especially
the thyroid. A deficiency of iodine can
disrupt normal thyroid function and
cause diminished hormone production.
Hypothyroidism (under-functioning thyroid gland)
is largely responsible for
such symptoms as lack of energy, enthusiasm, and zest for life, and a lack of
sexual vigor and libido. The quality and
the assimilability of natural iodine in
kelp is far superior to that in the iodized
salt sold in this country.
Rich In Protein
Kelp is also rich in protein. One cup of
seaweed or kelp contains 16 grams of
high-quality protein. It also contains a
large amount of highly assimilable calcium (2400 mg.) and magnesium (1670
mg). I have often heard objections to
eating large quantities of kelp "because
it contains so much salt". Although the
sodium content of kelp is high (6,615
mg), it also contains almost twice as
much potassium (11,601 mg.), which
makes the sodium both safe and well balanced in relation to other minerals.
Kelp also contains such important minerals and trace elements as chlorine,
manganese, copper, silicon, boron, barium, lithium, strontium, zinc, and vanadium.
The importance of kelp or seaweed in
the human diet has been stressed by
many researchers. Dr. Finn Batt, of
Oslo, Norway, and Prof. V. Auer, of
Finland, warned that man's health and
reproductive capacity is in danger because of widespread mineral and trace
element deficiencies caused by foods
grown in depleted soils. For thousands
of years, minerals from tilled soils have
been washed with the rains and rivers
into the sea. These minerals are taken
up by seaweed plants. Both scientists
advocate regular use of kelp to remedy
trace-element deficiencies. Seaweed returns to man's diet what soils can no
Japan is not the only country where
seaweed is used as food on a regular
basis. China, as well as many Western
countries, use seaweed extensively - for example, Ireland, Denmark, Norway, Iceland, Scotland, and the Faroe Islands.
Rich In Nutrients
Dr. W.A.P. Black, of the British Nutrition Society,
said that "seaweed contains all the elements that have so far
been shown to play an important part
in physiological processes of man". In
addition to excellent mineral content,
seaweed also contains a large amount
of vitamins, especially vitamin C. In
fact, the vitamin C content of seaweed
is sometimes higher than in oranges.
Seaweed has been the only source of vitamin C for many Eskimo groups.
It also contains some B vitamins, vitamins A,
D, and K, and is one of the few plant
sources of B12, and D.
As you can see, seaweed is one of the
most complete and perfectly balanced
foods available. No wonder those who
use it on a regular basis enjoy such good
Important note: I am often asked if
eating large amounts of seaweed could
supply too much iodine, and, thus, be
harmful. Although iodine in excessive
doses of an isolated drug form is toxic,
in natural form, as it is present in seaweed,
it is completely harmless. Japanese eat on a daily basis the equivalent
of perhaps 20-30 tablets of kelp or
more, without any apparent harm.
And, for the benefit of those who are
interested in longevity, Dr. Kitahara informed me that most centenarians in
the general area of Japan live in Okinawa, where more seaweed is consumed
than in any other part of Japan or neighboring islands.
Seaweed and Heavy Metal Pollution
The significance of including seaweed
or kelp as a part of the daily diet was recently stressed by the
sodium alginate, or algin, that is present
in seaweed, has a chelating effect on
some heavy metals that enter our
bodies from the polluted environment.
Worldwide nuclear tests have now contaminated the whole globe with toxic
Strontium 90. Scientists say that everyone already has dangerous amounts of,
radioactive Strontium 90 in his body.
It stays in the body throughout the lifetime,
emitting radioactive rays, like X-rays.
Anemia, leukemia, sarcoma of the
bones (bone cancer) and many other
cancers are believed to be caused by
Sodium alginate is extracted from giant brown seaweed grown in the Pacific
Ocean. It is a non-toxic substance and it
has been shown that it can effectively
chelate and remove Strontium 90 from
the body. Taking kelp or algin regularly
can also reduce by 50% to 80% the absorption
of the Strontium 90 from the environment or foods.
Algin is also effective in removing lead from the body. Algin moves
through the intestinal tract without being absorbed.
It attaches to the lead and carries it out as it leaves the body. Since
universal lead pollution is a grave problem today, algin-containing kelp can be
a life saver, indeed.
Algin is now available in most health
food stores. It usually comes in granulated form and the
common dosage is 1/2 tsp. once or twice a day. It can be
sprinkled on foods or mixed in the blender
into drinks. Some people use it as a jellifying agent in cooking.
Of course, kelp is now universally
available. Usual dosage is 3-5 tablets a
day, or 1-2 tsp. of granules.
Miso (pronounced mee-so) is a fermented soybean paste used extensively in
Japanese cuisine. It is an excellent source of protein, digestive enzymes, and
lactic acid bacteria (lactobacillus)
which has a beneficial effect on digestive processes and makes miso an easily
assimilable food. In addition to protein
and minerals, miso is also a useful vegetarian source of vitamin B12.
Miso is not only a food, but also medicine.
It fits well into Hippocrates' requirement for the ideal food: "food
must be your medicine, medicine must
be your food". In traditional Japanese
folk medicine, miso is used to cure
colds, improve metabolism, help develop resistance to parasitic diseases, and
clear the skin. And, judging by the beautifully clean complexions and almost
porcelain-like skin I saw on so many
Japanese women, they must eat lots of
In recent years, Japanese scientists
have discovered that miso possesses
other remarkable medicinal properties
that can make it one of the most important protective foods against pollutants
in the modern age. Dr. Schinichiro
Akizuki and a number of agricultural
scientists have isolated a substance in
miso called zybicolin. Produced in miso
by fermenting yeasts, zybicolin has the
ability to attract, absorb, and discharge
from the body, radioactive elements
such as strontium. It also neutralizes the
harmful effects of tobacco smoking.
Thus, miso becomes an excellent complement to algin in seaweed, which is
also known to be an effective remover
of radioactive substances from the
In Tokyo, one of the most air-polluted
cities in the world, it is common knowledge among Japanese traffic policemen
that eating a few bowls of miso soup
each day will help protect the body
from the harmful effects of auto-exhaust pollutants.
In case you are convinced by now
that you should add miso to your diet,
you'll want to know where you can get
it in the US. Miso is now sold in many
health and natural food stores, mostly
in those catering to young, macrobiotic-oriented consumers.
It is also available
in many Japanese and Chinese grocery
stores. If you would like to make your
own miso (which is not so difficult,
really), you may get excellent instructions in a new book by Shurtleff and
Akiko, called The Book Of Miso. Your
health food store should have it.
For years, in books, lectures, and in
Let's LIVE, I have praised buckwheat as
a super-nutritious cereal, the most desirable grain of all.
I was, therefore,
thrilled to find out - my biggest surprise of the whole
trip! - that buckwheat in the form of soba has been a
major part of the traditional Japanese
diet for centuries. Soba is the equivalent of our noodles but is made of
whole, unrefined buckwheat. They boil
it in water and eat it with soy sauce,
miso, seaweed, and/or vegetables cold or hot. Soba is available in most
restaurants and was on my daily menu
wherever I went.
The importance of soba in the Japanese diet is based
on buckwheat's high-quality protein and its rutin content.
During my lectures in Japan, I told them
that I had found the traditional Japanese diet to be in complete harmony
with my requirements for an Optimum
Diet, with one exception: white rice.
Like all other Orientals, Japanese eat
lots of rice, but in the form of polished
white rice! I found only a few, very old
people in Hokkaido, the far northern part of Japan,
who still ate whole rice.
Since buckwheat is such a nutritious
food and, in unrefined form, contains
all the elements that are removed from
rice by polishing, fortunately the Japanese are able to obtain from soba what
is missing in white rice.
A Great Food
Buckwheat is truly a miraculous food.
Very few grains contain all the essential
amino acids to qualify as a complete
protein food, but buckwheat, according
to the US. Department of Agriculture
studies, is a high quality protein food.
The biological value of protein in buckwheat is comparable to that in meat or
milk. It is high in the amino acid Lysine,
in which most grains are low. It is lower
in calories than wheat, corn, or rice. It
is high in B-vitamins, magnesium, iron,
and manganese. It is also high in rutin.
Note: the darker the buckwheat, the
higher its protein and mineral value.
If you cannot get buckwheat noodles
(soba) in your health food store or
Japanese food store, eating buckwheat
cereal (kasha and buckwheat pancakes
will be just as beneficial. Here are my
recipes for both.
Kasha (buckwheat porridge)
1 cup whole buckwheat grains
3 cups water
Bring water to a boil. Stir the buckwheat into the boiling water and let
boil for two to three minutes. Turn heat
to low and simmer for 15-20 minutes,
If seasoning is desired, use a very little sea salt. When all
the water is absorbed, take mixture
from the stove and let stand for another
15 minutes. Kasha must never be mushy.
Serve hot with butter, olive oil, or sesame seed oil.
Some people prefer to eat it with milk and/or honey or homemade
The other way to make kasha is as
Place all ingredients in a pan with a
tight cover. Use heatproof utensils: pyrex, earthenware,
or stainless steel, if possible. Put in an oven turned to 200
degrees, or less, and leave for 2-3 hours
or longer, if necessary. To speed the
process, the cereal could be heated to
the boiling point before putting into the
This cooking method is superior because of the low cooking temperature,
which makes the nutrients, especially
the proteins, of buckwheat or other
grains more assimilable.
1 C whole raw buckwheat
1/2 C rolled oats or fresh wheat germ (not over 10 days old)
2 c. buttermilk, yogurt, or kefir
pinch of sea salt
Place whole buckwheat and oats in
blender or seed grinder and grind well
until a fine flour is obtained. Mix flour
in a medium sized bowl with remaining
ingredients and blend well. Fry on a
lightly buttered griddle on low heat.
Serve with butter or honey, or home
made jam or applesauce.
Makes 6 delicious medium-sized pancakes.
Low Fat Diet
I was pleasantly shocked by another aspect of Japanese eating
that I did not expect to find - a very low fat content in
their diet. While Americans obtain approximately 40% of their caloric intake
from fat, Japanese fat intake is less than
10% of their total calories. They eat no
butter, and almost no vegetable oil or
shortening. Their only fat sources are
rice, buckwheat, soy tofu, miso, and
small amounts of fish - all low in fat.
Orthodox (and even some unorthodox) nutritionists have been very
confused on the issue of fats for the last
couple of decades. The cholesterol
scare prompted them to advocate cutting down on butter and animal fats
and replacing them with vegetable oils.
Consequently, we now use lots of vegetable oils for cooking,
frying, and baking, as well as in salad dressings.
In addition, we eat lots of cheese and milk,
which have a high fat content, also. So,
our total fat intake is just as high, even
if we have cut down on meat and eggs
because of the cholesterol scare. Much
of the recent research, however, points
- Not cholesterol, but a high triglyceride level in the blood is the main contributor to atherosclerosis and heart attacks.
- A high fat diet (even when fat comes
from oils) contributes to a high triglyceride level.
- Vegetable oil, when heated to high
temperatures, as in frying, becomes carcinogenic.
- Most vegetable oils, unless they are
preserved with harmful anti-oxidants,
are in various degrees of oxidation, or
rancidity, and, thus, carcinogenic.
- Not cholesterol-rich foods, but refined carbohydrates - white sugar and
white flour - excessive fat, oil, and
emotional stresses are the major causes of elevated cholesterol levels in the
blood and arteries.
Also, keep in mind that most vegetable oils today are highly processed,
chemicalized, and over-refined products,
extracted with either carcinogenic chemicals or with high heat pressure
methods. In both cases, oils become less
than desirable and possibly carcinogenic.
The moral is obvious:
- We should drastically cut down on
any kind of fat in our diet, including
oils. Natural, fat-containing foods, such
as whole seeds, nuts, and grains, will
supply most of the fat we need.
- If supplementary fat is needed,
butter is still one of the most natural and
least tampered-with fats.
- Never use vegetable oils or shortenings for cooking, baking or frying.
- Vegetable oils could be used in moderate amounts (only in their natural,
cold-pressed, raw state) as in salad dressing.
- The best and most likely to be
genuinely cold-pressed and non-rancid
vegetable oils are olive oil and sesame
The remarkable thing about the traditional Japanese diet is that in terms of
protein-fat-carbohydrate proportions, it
is in total agreement with the Optimum
Diet (Airola Diet) that I have advocated
for years: approximately 10% protein,
10% fat, and the remaining calories to
be obtained from natural, complex carbohydrate foods.
So far, I have mentioned to you the
health "secrets" that I discovered in
Japan which are related to their traditional diet. However, one of the most
exciting items of health news that I
bring from Japan to the readers of Let's
LIVE is not a part of their traditional
diet at all. It is garlic. Not just regular
garlic. It is garlic with all of its traditional
well-known medicinal and nutritional properties, but without its odor!
The highly enterprising and ingenious
Japanese have developed a garlic supplement which, I think, will make a
tremendous contribution and impact on
the betterment of health on a worldwide basis.
Now, we have all heard of the tremendous health-building,
disease-preventing and therapeutic potential of
garlic. Garlic is truly the "King" of the
vegetable kingdom. It has been used for
thousands of years as food and as medicine. Miraculous healing powers seem
to exist in garlic. Babylonians used garlic to cure diseases as early as
3,000 BC. Chinese, Greeks, Romans, Egyptians, Vikings - all
used garlic to cure everything from intestinal disorders to
senility. All the great ancient physicians
- Pliny, Dioscorides, Hippocrates,
Galen, to name a few - prescribed garlic for a variety of disorders.
Wonders of Garlic
Modern research has confirmed that
garlic indeed possesses great therapeutic potential. Russian electrobiologist,
Prof. Gurwitch, discovered that garlic
emits what he called mitogenetic radiation (Gurwitch rays),
cell growth and regeneration and has a
rejuvenating effect on all body functions. A great amount of scientific research has been done on the therapeutic properties of garlic. In clinical studies
in Russia, Germany, France, and the
United States, doctors have successfully
used garlic on thousands of patients,
treating high and low blood pressure,
common colds, intestinal worms,
coughs, asthma, anemia, whooping
cough, pneumonia, intestinal putrefaction, dysentery, dyspepsia (gas), tuberculosis, and diabetes. American research
has shown that garlic is a powerful
agent against tumor formation and cancer. Russians have discovered that
garlic has antibiotic properties; they often
refer to garlic as "Russian penicillin".
On my visits to Russian hospitals I've
found that garlic is used routinely,
mostly in the form of vaporized extracts, which are inhaled.
In my own clinical work, I have used
garlic successfully to treat patients with
diarrhea, intestinal putrefaction, gas,
asthma, insomnia, high blood pressure,
and senility. In some cases, I was able to
reduce blood pressure 20 to 30 mm. in
one week by giving large amounts of
In spite of the miraculous healing
properties of garlic, and also its great
culinary contribution - used wisely,
garlic improves and enhances the taste
of many dishes and salads - many people object to eating
garlic because of its odor. Let's face it, garlic eaters
face special limitations in our culture!
This is why I was so excited when I
found that the Japanese had developed
a curing method by which the odorous
part of garlic - allicin - is eliminated.
This is achieved without using heat or
chemicals - simply by storing crushed
fresh garlic in large vats for 20 months,
then extracting the juice.
The traditional Japanese diet is not only
low in fat, but is also relatively low in
protein, especially animal protein. They
eat tofu, a protein food made from soybeans,
and some fish, mostly raw, but largely their diet
is made up of a great variety of vegetables (at one meal,
I was served 54 different kinds of vegetables!), seaweed,
rice, buckwheat soba, and miso - hardly any meat, and
no cheese or milk. Unfortunately, America and Western influence
is now felt strongly, especially in rural Japan. I saw
McDonalds and Colonel Sanders, and
even Baskin Robbins 31 Flavors! To me,
they were real eyesores in the otherwise
beautiful Japanese scenery. Matters
were made worse by one American nutritionist who "did Japan" before me
and told them that if they wished to be
as healthy and as tall as Americans,
they must eat more protein, especially
milk and meat. So, when I told them in
my lectures about the superiority of
their own native, low-protein diet, they
retorted by saying "why do you American experts
disagree with each other on such important issues?"
Fortunately, I was able to convince
them by quoting the recent study made
by the National Cancer Institute in
Hawaii. In this study, two large groups
of Japanese living in Hawaii were studied in regard
to their diet and its relation to cancer. One group, which had
adopted largely the American way of
eating, with meat, milk, bread, sugar,
and canned and processed foods, had
the same prevalence of cancer as the
rest of the Americans. The other group,
who retained their traditional Japanese
eating habits with lots of vegetables,
fruits, rice, seaweed, and some fish, had
hardly any cancer at all. Although the
conclusion of the National Cancer Institute's scientists who conducted the
study was that many dietary factors in
the cancer-prone group contributed to
their high cancer statistics, they (not
me!) singled out excessive meat-eating
as the factor that contributed most. This
was an extraordinary admission from
such a conservative medical establishment body as the
National Cancer Institute, which just a few short years ago
insisted that there is absolutely no relationship between cancer
and what you eat, and
that "we don't know" what causes cancer. Consequently, they
viciously persecuted all who dared to
suggest that at least some of the cancers,
especially in the digestive and eliminative tract, are related to dietary
Speaking of cancer, my report on Japan
would be incomplete if I would limit it
only to positive factors and fail to report the negative ones.
The excessive amount of salt eaten in some parts of
Japan is such a negative, health-destroying factor.
The World Health Organization
(WHO), an auxiliary of the United Nations, conducted a study in Japan and
reported that it has been statistically
demonstrated that the frequency of
cancer of the stomach in Japan is definitely related
to the quantity of salt consumed by the natives: the more salt in
the diet - the more stomach cancer. I
visited the part of northern Japan - Niigata - which is known
for a high prevalence of cancer, and I found that their
diet contains not only large amounts
of salt, but they also eat very little fresh
fruits and vegetables. Instead, their diet
contains lots of smoked fish,
and practically all of their vegetables are pickled
with lots of salt. Also, they eat their rice
extremely hot and drink scalding hot
teas and soups. A study by Dr. Takei
Kidokoro, of the University of Tokyo,
confirmed that excessive and continuous drinking of scalding hot beverages
and eating hot foods may irritate the
delicate linings of the throat, esophagus, and stomach,
causing lesions and eventually cancer in these organs. In
addition to cancer, statistics show that
the inhabitants of this area have larger numbers of
high blood pressure cases, and their life expectancy is the lowest in Japan.
As I was driven through the streets of
Tokyo from my Sayonara party to the
airport to be flown back to the United
States, I tried to record in my mind the
delightful views of well-manicured gardens, clean streets,
and picturesque architecture flooded with bright,
neon-lighted exotic Oriental characters.
I enjoyed my stay in this beautiful country
with its gracious, disciplined, well-mannered, polite, service-oriented,
friendly, and lovable people. I was impressed by their
highly developed technology, industriousness, and ingenuity - the
apparent reasons why they are
called "Yellow Yankees" by other
Orientals, with well-earned awe and respect. I was especially pleased to find
that perhaps because of the isolated island position and great distance from
its technologically advanced counterparts in the West,
the people have retained much of their traditional living
and eating habits - the factors that are
responsible for their high level of health.
The net result of my trip was the opposite of its original purport. I went there
to teach them better ways of eating. I
left Japan as a student, having learned
more than I was able to teach. My final
words to doctors, and my new Japanese
friends, as we parted, were:
"We have nothing to offer you from
the West. You are far ahead of us as far
as maintenance of health and prevention of disease is concerned. While we
are losing the all-important contact
with nature, and are increasingly engulfed
by the synthetic, artificial world
dominated by greedy chemical, pharmaceutical, and denatured plastic food
industries, you have the foresight to retain and preserve the
native traditional mode of eating and living."
At this point, I glanced through the
car window and noticed the familiar
McDonald's Golden Arch, and brightly-lit building filled with crowds of young,
hamburger-gulping Japanese, and I
"My only advice to you is: resist like
the plague the invasion of junky Western
foods and ugly American cola-culture,
which may be even more devastating to the health of
the future generations than the Hiroshima bomb, and
you will be saved from the epidemic
health catastrophes which are rapidly
descending on the Western World."