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.
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:
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.
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.
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.
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.
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.
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.
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.
How much B15?
Sourdough Bread
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
Nucleic Acids, Yeast and Aging
Rectal Fistula
Vaginitis
Pyorrhea
Biologically Oriented Doctors
Rancid Oils
Hypoglycemia Diet Without Meat
Buttermilk vs. Yogurt