Ridding Your Body of Acidic Wastes 13
calories. The implication was that the processing of foods and chemical
additives did not affect nutritional quality. In the 1960s on the offi ce
wall of my children’s pediatrician was a poster featuring the ideal din-
ner—a plate containing a lamb chop, mashed potatoes with butter,
some corn (canned), a slice of white bread with a pat of butter, a glass
of milk, and canned fruit and a cookie for dessert.
The sacred aura surrounding the balanced meal dimmed somewhat
when mainstream medicine began to take notice of statistical research
studies done in the 1950s. These studies showed that during World
War II, Europeans, deprived of butter and fatty meat, did not develop
cardiovascular disease to the extent that they did before the war. In fact,
subsequent studies revealed they died of such infectious diseases as
tuberculosis before they were old enough to develop hardened arteries.
A healthy diet was now considered to be one in which polyunsaturated
oils replaced animal and dairy fats—even though studies have long
linked polyunsaturates with cancer.
By the 1980s the medical establishment began advocating fruits and
vegetables because studies showed they prevented degenerative disease.
The research studies were undertaken largely in response to the pub-
lic’s interest in the subject and the growing market for organically
grown produce and whole grains.
While Dr. Weston Price equated good health with natural foods
such as raw milk and butter, fresh produce, and whole-grain fl our, Dr.
Roger J. Williams, a biochemist who did his research studies in the
middle of the twentieth century, viewed nutrition in terms of the nutri-
ents that make up food: amino acids, fatty acids, starch, vitamins, and
minerals. But breaking up food into its component parts is the only
similarity between Williams and the mainstream medical establishment
at that time. Williams was revolutionary in his assertions that cellular
malnutrition, rather than bacteria and viruses, was the major cause of
disease. He backed up his theory with his research on yeast cells, which
showed that the effi ciency with which a cell carried out its metabolic
activities is determined by the nourishment it receives.^4 He found fur-
ther that cells die off not only because they don’t get everything they
need but also because they are poisoned by chemical additives.
Williams not only brought to light the error in the thinking of doc-
tors and nutritionists that good nutrition as a disease preventative meant
eating adequate amounts of protein, carbohydrates, fats, and sugar with-