Meat and Fasting as Medicine

Meat and pellagra. 

Pellagra is a disease which occurs in areas where the diet is lacking in fresh meats, milk, eggs, and leafy vegetables. An adequate diet is the only effective method of prevention and cure of this disease. In early studies of this disease the cause was attributed to lack of sufficient protein of good biological value. The preventive action of fresh beef, which furnishes excellent protein, no doubt was responsible for this conclusion drawn by the late Dr. Goldberger and his co-workers. 

Further study by these workers in which a larger intake of protein in the form of casein failed completely to prevent the disease demonstrated that the potency of the beef was not due entirely to its protein. The results of such experiments have been interpreted as indicating that an unrecognized dietary essential is concerned with the prevention of pellagra. 

This factor, designated as P-P, according to these workers, might be effective with little or possibly no cooperation from the protein factor. The pellagra-preventive activity of yeast extract gave further evidence of the existence of this factor P-P. [65]  

Later studies associated pellagra-preventive factor P-P with vitamin B and revealed the multiple nature of vitamin B. Factor P-P, now designated vitamin G of the vitamin B complex, is contained in dried lean beef. Its presence in dried beefsteak and liver also has been demonstrated. The work of Hoagland and Snider has shown its presence in several dried tissues of beef, pork, and lamb. Eecent work by Sherman and Derbigny1  points to the possibility that both protein shortage and vitamin G deficiency may be concerned in the development of pellagra-like symptoms. They say: "In so far as the symptoms of shortage of vitamin G are regarded as pellagralike, such a vitamin theory of the disease should not preclude recognition of the possibility that the protein supply may also have a significant bearing on the pellagra problem." 

Day2  reports determinations of vitamin G in fresh tissues of beef and veal. This work found beef heart to be three times as potent as beef round steak; beef kidney 8-10 times; beef liver 10 times; veal round steak showed slightly higher concentration of vitamin G than beef round, and veal liver and kidney were about the same as beef kidney. 

From this study, as well as others, the potency of the glandular organs is shown to be higher in vitamin G content than the muscle tissues. When a diet consisting largely of salt pork and starchy foods is changed to one in which lean meats, milk and legumes are abundant, pellagra disappears.

It is far more important to enable the human to maintain his natural powers against infection than it is to keep bacteria and viruses away from his door
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From my observations and studies in human nutrition I have become convinced that Nature originally did endow us with natural powers of protection and that we have lost these powers through errors in diet.
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The purpose of this book is to show how one may fortify the body through diet and thus prevent infection. The method which I offer as a protection against polio is based on the concept that the maintenance of normal blood sugar levels
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"In Denmark the increase in tuberculosis mortality took place in 1916-1917 simultaneously with a greatly reduced consumption of meat and fish, and the decrease of the mortality coincided with a greatly increased consumption of these foods. If we take beef, veal, and fish alone, the fall in consumption was extraordinary during 1915-1916. The total calories consumed was not diminished because there was sufficient bread and flour." He continues:

"We see the same thing in Sweden, though to a less marked degree. The rise in tuberculosis mortality was recorded in 1914-1916, and in those years the consumption of bread and flour rose, whereas that of meat decreased. After 1916 we see a steady and continuous fall in tuberculosis mortality, and at the same time flour foods fell off while the consumption of meat and fish rose rapidly. It may be added too, that in England, a rise in tuberculosis mortality coincided with a lower consumption of meat and butter and an increased consumption of flour foods."
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GENERAL DIET INSTRUCTIONS DURING AN EPIDEMIC

I advise that, during an epidemic, sugar and all foods containing sugar, be avoided, and that foods containing starch be consumed in reduced amounts. Those foods containing no sugar and no starch may be eaten in unlimited quantity. Below are listed common foods containing either sugar or starch or both, and those containing no sugar and no starch. Since sugars are to be eliminated and starch consumption reduced, the calories needed for proper nutrition will be derived from an increased consumption of proteins, fats, and permitted carbohydrate foods.

The following foods should be avoided: sugar, soft drinks, ice cream, ices, sherbets, cakes, candies, cookies, wafers, pastries, pies, fruit juices, canned and preserved fruits, jams, jellies, marmalades, puddings, honey, syrups.

Coffee, tea, cocoa, lemonade, etc., may be sweetened with saccharin. Ice cream, ices, and custards may be prepared with saccharin. So-called "diabetic desserts" and food preparations may be used.

Nuts may be eaten in unlimited quantity except the starchy ones such as peanuts, cashews, chestnuts, and cocoa-nuts. These should be eaten sparingly.
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All animal foods may be eaten in unlimited quantity Such foods are: beef, pork, lamb, mutton, veal, poultry, fish These may be purchased fresh, canned, smoked, dried, etc. Eggs can be used freely whether fresh or dried All dairy products may be eaten in unlimited quantities milk, buttermilk, fermented milk, butter, sweet and sour cream and all cheeses. Milk may be fresh, evaporated, or powdered

Gray Cloud, an old and wrinkled Indian, sat before the fire, drawing a geometric design with a stick in the dirt before him. Beside him, trying to double their long legs into comfortable positions, sat several visitors from the physiology department of a western university. Gray Cloud was more than 100 years old and had never been sick. No member of his family had ever been sick. Members of his tribe were sick so seldom that the fine new government hospital on the reservation stood unused, and the eager young government doctors fumed at the lack of business. 

The visitors were there to discover what was responsible for Gray Cloud's longevity, and what conditions had made the tribe so unnaturally healthy. The college investigators lived with the tribe for several months. They learned how the Indians lived, and, more importantly for their study, what they ate. That's where the surprise came in: what they ate was meat. Cooked meat, raw meat, fresh meat, stale meat, sometimes decaying meat, but always meat. So the investigators returned to their laboratories to make extensive studies of the effects of a meat and fat diet on the body - something the Indians already knew. 

The Indian was a meat eater. He hunted for his food; he did not grow it. He lived in a cave; eventually, he wore a loin cloth and skins for clothing. Today we wear Valentino gowns and Ivy League suits, but our stomachs have changed very little.

This is what the researchers found and reported in my medical journal. And this is what I discovered for myself when I implemented their findings in my own diet. When I changed my diet to meat, I quickly lost the weight that would not come off, and stay off, any other way -- and I was able to eat as much meat as I wished. No more starving; no more malnutrition; no more personal energy crisis. I lost weight, satisfied my appetite, and felt better than I had in years -- all from using a dietary "secret" that was really thousands of years old.