4. Reay Tannahil, Food in History, p. 155. 5. Alexander Leaf,“ Every Day Is a Gift If You’ re Over 100.” 6. Jane E. Brody,“ Eating Less May Be the Key to Living Beyond 100 Years.”
SIX: THE EFFECTS OF DIFFERENT FOODS
1. Rudolph Ballentine, Diet and Nutrition, p. 547. 2. Rudolf Hauschka, Nutrition, p. 83. 3. Oski, Don’ t Drink Your Milk, p. 60. 4. Ballentine, p. 132. 5.
Helen B. Taussig,“ Possible Injury to the Cardiovascular System from Vitamin D”; D. C. Anderson, et al.,“ Vitamin D Intoxication, with Hypernatremia, Potassium and Water Depletion and Mental Depression”; W. H. Taylor,“ Renal Calculi and Self-Medication with Multivitamin Preparations Containing Vitamin D.” 6.“ Hormones in Milk.” 7.
“ Nutrition— Applied Personally.” Quoted in The Book of Whole Foods— Nutrition and Cuisine by Karen MacNeil, p. 213. 8. K. A. Oster,“ Treatment of Angina Pectoris According to a New Theory of Its Origin.” See also N. Sampsidis, Heart Disease Explained. The Federation of American Societies for Experimental Biology prepared a critique of the Oster theory for the FDA in 1975:“ A Review of the Significance of Bovine Milk Xanthine Oxidase in the Etiology of Atherosclerosis”; some merit was found in the theory, but the results were deemed inconclusive. 9. Rubenberg, et al.,“ Myocardial Infarction in Patients Treated with Sippy and Other High-Milk Diets.” 10. Benjamin T. Burton, Human Nutrition, p. 131; Ballentine, p. 228. 11. Jane Brody, Jane Brody’ s Nutrition Book, p. 232; Carl Pfeiffer, Mental and Elemental Nutrients, p. 376. 12. George Schwartz, Food Power. 13. William Dufty, Sugar Blues, p. 198. 14. Herman Aihara, Acid and Alkaline, p. 30. 15. Melvin Page and Leon Abrams, Your Body is Your Best Doctor, p. 196. 16.“ Nutrition Report.” 17. Jane E. Brody,“ Osteoporosis.” 18. George K. Davis,“ Effect of a Nightshade on Livestock,” in Norman F. Childers, A Diet to Stop Arthritis. 19. Brody,“ Osteoporosis.” 20.“ Losers Weepers.” 21. Hebrews 5:14. 22. Rudolf Hauschka, Nutrition, p. 55. 23. Hara Marano,“ The Problem with Protein.” 24. Orville Schell, Modern Meat, pp. 28 – 40.