Cereal Grasses Juice

[Persej]

It seems that there is also a health factor in the meat which is destroyed with the heat.

Though Schultz, Gray and Robinson believe that meat contains a new vitamin, and though we suggested that possibility in 1939, we have not yet felt certain as to the actual material destroyed. We have found that the heat labile factor is present in all raw meat but especially in brain, liver, fat, and heart. It is present in high grade raw milk and raw butter from pasture-fed cows, but it is not present in appreciable amounts in the raw milk of dry-fed cattle. It is apparently present in seeds, sprouts of all kinds, and in rapid-growing young green grasses. The best vegetable source commercially available that we have found is the solvent-processed soybean lecithina in which the heat of processing is not excessive. The factor is largely destroyed when milk or cream is pasteurized, when meat is cooked, or when soybean lecithin has been produced by methods using high heats.

The factor is readily destroyed by all processes of canning and pasteurizing and by most methods of crushing or grinding seeds and cereals, as the temperatures evolved in these processes usually run from 150°F to 250°F or more. It is also removed from our food by the usual procedures of clarifying and refining.

(...)

We have found experimentally that in the heat processing of food for animals (cats and rats), certain factors that are essential to the proper maintenance of skin tone, vascular tone, reproduction, development of the bones, maintenance of the natural form, and the prevention of allergic-like manifestations are destroyed. Furthermore, we have found that by avoiding the destructive effects of heat in the preparation of food, we have been able to relieve many clinical manifestations. In this communication we are reporting only the effects on the skin.

The factors destroyed apparently occur in all raw meats, particularly in the fats, but they are especially useful as found in brain, liver and heart muscle. Vegetable lecithins that have not been exposed to temperatures exceeding 135°F have also proven useful. These factors are lacking in fats and oils have been subjected to high heat in processing and are not found in therapeutic amounts in pasteurized milk or in butter from pasteurized cream. Although we are reporting the action of these factors upon the skin only, they affect the entire metabolism of the individual.

The Therapeutic Value of a Thermo-Labile Factor Found in Fats, Particularly the Lecithins, in Dermatoses | Price-Pottenger

Though we speak in general of fats, carbohydrates, and proteins as if they were single entities, each term represents only classes of protoplasm which are further broken into groups and sub-groups by their

price-pottenger.org

The Effect of Heat Processing of Food on the Dento-Facial Structures of Experimental Animals | Price-Pottenger

We performed a feeding experiment with cats in our laboratory a few years ago to determine the effect of heat treated foods upon growth and development. This experiment stemmed from the fact that

price-pottenger.org

https://price-pottenger.org/pdfs/F014_2.pdf

The Effect of Heat Processed Foods and Metabolized Vitamin D Milk on the Dentofacial Structure of Experimental Animals | Price-Pottenger

We performed a feeding experiment with cats in our laboratory a few years ago to determine the effect of heat-treated foods upon growth and development. This experiment stemmed from the fact that we

price-pottenger.org

Heat Labile Factors Necessary for the Proper Growth and Development of Cats | Price-Pottenger

This report covers a three-year study of the effect of raw and cooked foods upon cats. The mother cats were placed on special foods four to six months before breeding. The diet of

price-pottenger.org

Nutritional Aspects of the Orthodontic Problem | Price-Pottenger

That the necessity for orthodontic care of children is evidence of developmental failure needs no proof. The factors which are responsible for this failure, however, are somewhat obscure, and can be determined only

price-pottenger.org

This opens a new can of worms. How should we process the meat? No heat, low heat, flash heat?

 

[Persej]

There is another guy who said that he made some experiments with raw meat. He said that he came to one interesting conclusion:

Leukocytosis was avoided if at least 10% raw foods were also eaten. That is, Kouchakoff found (if his results are to be believed) that when a cooked food is ingested, leukocytosis can be avoided simply by adding about 10% of the same raw food [Kouchakoff 1937, p. 336], or a raw food whose "critical temperature" is higher [Kouchakoff 1937, pp. 332-334]. (Note: "critical temperature" here refers to the specific temperature for a specific food above which leukocytosis occurs.) Therefore, by these results, it is by no means necessary to eat 100% raw or even predominantly raw to avoid leukocytosis; even totally cooked meals would be fine provided cooking temperatures are low enough.

Digestive Leukocytosis--What a Close Reading of Kouchakoff Reveals

An analysis of the relevance of leukocytosis caused by consumption of cooked foods, plus a summary of the risks/effects of cooked vs. raw foods.

www.beyondveg.com

The Influence of Food Cooking on the Blood Formula of Man

Did you know our body's immune system reacts to cooked and processed foods literally like they are germs? Yup, and science has known it since 1930. Read on.

www.seleneriverpress.com

So, according to him, we don't have to eat raw meat all the time, we just need to eat a little bit of it. And that would correspond to other experiments where the information factor is involved. And that is, you don't need much of the material stuff, and in some cases less amount of something is even better than higher amount.

(Pierre) Given the fractal dimension of the electromagnetic connection between informational field and human beings, we think that homeopathic solutions gain potency when the succussion and dilution increase because each time you do succussion and dilution, you replicate at a different scale the same geometric signature that IS the connection to this or that part of the information field, hence increasing the potency that is fundamentally just an informational signature that you replicate and amplify at a different scale. You see what I mean? (“Succussion” is when you hit the vial. The energy provided helps to replicate the geometric signature at a different scale.)

(Joe) So start with little... Say they're like hexagons. When you succuss it, you break that one hexagon into five or six smaller versions. And you do it again and again, and eventually you saturate it with the signature of the information…

(Pierre) And since it's a fractal antenna, you receive at each frequency range, you see?

A: Not only that, but also the division is less material and more pure information field "friendly".

Session 13 March 2021

 

[Persej]

There is one popular explanation of the missing factor in Pottenger’s cats.

Taurine deficiency is a solid explanation for the symptoms observed by Pottenger in his cat studies from 1932 to 1942. Current research shows that there are undeniable similarities between taurine deficiency and the abnormalities, symptoms, and degeneration Pottenger reported in his cats that were fed the cooked meat diet. The only source of taurine for Pottenger’s cats was meat and it is now well understood that cooking degrades this amino acid. This degradation leads to reduced bioavailability and biopotency of taurine. Therefore the cats that received the cooked meat diet were taurine deficient and the abnormalities observed by Pottenger were a result of this deficiency.

https://www.logan.edu/mm/files/LRC/Masters-Theses/2013-04-04.pdf

It is a nice explanation, but the Weston Price's activator X also has a nice explanation in the form of vitamin K, and we saw how the C's responded about that.

But even without the C's, the problem is that nobody actually tried to replicate the experiments with those two factors, and they also forget to mention results of old experiments that do not fit with those explanations.

Some people would say that obviously there is nothing wrong with cooked meat since many domestic cats eat only that kind of meat, and they have no obvious health issues. Well, unfortunately, we don't know the exact parameters of Pottenger's experiments, but we do know that domestic cats are also provided with wheatgrass. And wheatgrass, supposedly, also has some kind of health factor. So perhaps domestic cats are supplementing their diet with this missing factor in the form of wheatgrass and that is the reason why they don't become sick.

 

[Persej]

This video gives a little more information about experiments with Pottenger’s cats. Like I assumed, there doesn't seem to be any grass in the cages where the cats were being placed. So they had no access to any fresh food, apart from what was given to them in the experiments.

 

[Persej]

(Persej) What is the substance that Weston Price named ‘activator X’? And here's a description of the activator X: ‘He determined that neither total hours of sunshine nor temperature was the chief controlling factor' in how much activator X was present in the milk. Rather, 'the factor most potent was found to be the pasture fodder of the dairy animals. Rapidly growing grass, green or rapidly dried, was most efficient'.’ So what is this activator X?

A: Information! Note the fact that grass of a certain nature provided this. Apply that principle to foods. Studies are most often of little value because subjects are self-selecting. A truly random group is almost never seen. Weighing and measuring constituents of a substance can be indicative if the potentials of information are taken into account. This is why pork is better for advanced humans than beef or many other meats. The information of the pig is more in line with the direction of the human. The meat of the pig is composed of proteins with similar receivership capacity.

Session 18 May 2024

A few days ago, I was talking with some people about the market value of meat. And it is a common thing that meat of young animal is valued much higher than older animal, even though older animal could still be considered young. For example, meat from a lamb or piggy that has up to 30 kilos is much more expensive than if it has more than that, or if it is just a few months older. I couldn't understand that, because to my taste, meat from a little bit older or bigger animal still tastes good, if properly baked.

And then I thought about experiments with grass. And the C's comment about grass of a certain nature. And applying that principle to foods.

Charles Schnabel said that wheatgrass has this beneficial factor as long as the wheat is in vegetative state. But as soon the wheat switches to reproductive state, that factor is lost.

So perhaps, applying that principle to foods means that the animals also have some beneficial factor as long as they have not reached puberty.

Weston Price said that fast-growing grass has the most of this beneficial factor. Well, the period of fastest growth in animals is also when they are young. So from that angle also, that is the same period when they could have most of this beneficial factor.

Growth and skeletal development of the domestic pig (Swedish landrace and Yorkshire) are reported and the weight curve of males from birth to maturity included. Other parameters were tooth development and growth of certain bones. It was concluded that daily weight gain increases rapidly to an age of about 5 months. Sexual maturity is reached by both the male and female pig at about 5--6 months of age. At this time there is an inflection point on the weight curve. The period from 5--6 months to about 18 months of age is called adolescence. After 18 months of age the weight curve is flattened. The data from the domestic pigs were compared with the corresponding data of the wild European hog. It was found that the wild hog has a much slower weight gain.

Growth and skeletal development of the pig - PubMed

Growth and skeletal development of the domestic pig (Swedish landrace and Yorkshire) are reported and the weight curve of males from birth to maturity included. Other parameters were tooth development and growth of certain bones. It was concluded that daily weight gain increases rapidly to an...

pubmed.ncbi.nlm.nih.gov

So, according to this theory, a pig up to 5-6 months of age would have most of this factor. And if that is true, the next question would be, is that factor lost by heat?

Another thing that C's said is that aliens like to eat children. Not adults, but children. Why children? Is it because human beings also have some beneficial factor in their meat, as long as they are young?

 

[Persej]

Q: (L) Okay, next question: hlat wants to ask in regard to the session of July 17th, 2022:

Session Date: July 17th 2022​

(hlat) Silly question. My daughter had an unusual experience and would like to know what happened. One morning she woke up in bed and saw my son standing in her doorway. Son said to Daughter something about cooking chicken tenders, and then Son ran off. Daughter got out of bed after a few seconds, walked down the hallway, and saw Son and Second Daughter in the living room. Daughter asked if Son had asked her about chicken tenders, and he said he didn't. Second Daughter said Son had been sitting with her the whole time and couldn't have gone to Daughter's room. What happened?​

A: Bilocation. Did he get his tenders?​

(hlat) What factors favored my son's bilocation back in 2022?

A: Natural tendency.

Q: (L) He has a natural tendency to have the ability to bilocate?

A: Yes. But it will fade. Of interest is that the daughter was able to see him!

Q: (hlat) Is bilocation one of the features of 4D or of a 4D bleedthrough?

A: Not necessarily. Abilities of the soul.

Q: (hlat) When a person experiences a 4D bleedthrough, does the entire locator or environment temporarily exist in fourth density, even when the others in the same locator don't perceive the bleedthrough?

A: Yes

Q: (L) So, it's also the ability to perceive that's important?

A: Yes

Q: (L) As you just said about the daughter.

So hlat's son has a natural tendency to have the ability of the soul to bilocate, but it will fade. Why will it fade? Because he will not be a child anymore? If that is the reason, that means that children have a better connection with their soul than adults. And if that's true for humans, that could also be true for plants and animals. And that could be the reason why young creatures are more filled with the information factor (or consciousness factor) than adults. And why they would provide more benefits to those who would eat them.

(Z...) In the last session, it was asked, "Is there some kind of cosmic law about consuming the young of other creatures?" And the answer was "Close". Does this mean we should refrain from eating all baby animals like piglets, lamb, veal, etc.?

A: No.

Q: (L) Well, is there a follow up for that?

(Joe) There's a contradiction there.

A: Each case is individual. Network to work out the "rules".

Q: (L) So that means you have to think about it. Well, I'm glad I don't have to give up my veal.

(Andromeda) Or lamb.

A: Yes.

Session 6 July 2024

One rule I can think of is that the more distant the animal protein is from the human protein, the less information factor you would want to consume from that meat. So for pigs, you would want young animals, and for cows and sheep older ones would perhaps be better.

 

[Persej]

In the Introduction to Pottenger's Cats book, it is mentioned that some people falsely claimed about the results of the Pottenger's experiments:

Since The Cat Study is unique, its findings are frequently quoted and misquoted in order to justify the ideas of others. For example, one author of a popular selling book states that 200 cats died of arthritis; this indeed did not happen. Another author states that the cats were fed sprouts and survived in full health for four continuous generations. Again, no such experiment took place, and yet this misinformation has been traced over a dozen or more different articles and books.

I found another such false claim in the A Cancer Therapy book by Max Gerson:

Dr. Pottenger's experiments on cats showed that cats fed common food, without raw substances and raw milk, became nervous, sick and even homosexual. Several weeks' treatment with raw milk and raw vegetables returned them to normalcy!

This is also not true. Cats were not treated with raw vegetables but raw meat. For some reason, people seem to like to lie about Pottenger's experiments.

 

[Persej]

Here are a few interesting quotes from the Pottenger's Cats book. Pottenger's conclusion was that a fresh factor in food was responsible for the health benefits of food.

In comparing the diets of farm and hatchery chickens and of range and dry feed lot cattle, we find that they all contain adequate amounts of fat, protein, carbohydrate and minerals. The difference lies in the presence or absence of fresh factors. It is the fresh, raw factors in feed that appear to hold the balance between a healthy animal capable of reproducing healthy offspring and one that is unhealthy and has poor reproductive efficiency. Logically, the nutritional value of animal products such as milk and eggs depends on the nutritional value of the producing animals' diet.

(...)

The elements in raw food which activate and support growth and development in the young appear easily altered and destroyed by heat processing and oxidation. What are these vital elements? Their nature is not known at this time. We do know that ordinary cooking denatures proteins rendering them less easily digested. Probably cerain albuminoids and globulins are physiologically destroyed. All tissue enzymes are heat labile and so destroyed. Vitamin C and some members of the B complex are injured by the process of cooking and minerals are made less soluble by altering their physiochemical state. It is possible that the alteration of the physiochemical state of foods may be all that is necessary to make them deficient for the maintenance of healthy cats.

(...)

Experimental work with animals shows a loss of secondary sexual characteristics after two or three generations on impoverished diets. Males lose their heavy masculine frame and their general contour begins to resemble the female. Females also tend to lose their distinguising build so that both sexes approach a state of physical neutrality. The male no longer has the strength of body that normaly makes him the breadwinner and dominant personality. The female no longer has the pelvic capacity required for easy childbearing. Observation of our young people reveals that humans are subjected to the same food deficiencies as are seen in The Cat Study. Foods have been progressively depleted of nutritional substances since the roller flour mill was invented right after the Civil War. Canning, packaging, pasteurizing and homogenizing—all contribute to hereditary breakdown.

(...)

Professor Erf thought that the oxygen churned into the milk by the act of milking altered the chemical composition of the milk so that it was not as nutritious as that which was squeezed from the teat directly into the calf's mouth, and there is little question that oxygen changes delicate nutritive substances in milk. Of equal or greater effect, however, are the changes brought by the processes of pasteurizing, condensing, homogenizing and reconstituting milk. Add to this the deficient, dry feed dietary of most dairy cattle and you will find that cow's milk is usually a poor second to mother's milk.

(...)

Deficient Calcification

A normal supply of calcium and its proper utilization are important to an individual throughout life. Evidence is developing that calcium deficiency is not uncommon. Even though the ordinary diet is supposed to be adequate in its calcium content, it is only necessary to look at the teeth, facial development and osseous problems of all ages to recognize that something is wrong with the calcium metabolism of a large percentage of our population. In order to influence calcification in patients, we have given them diets rich in calcium, have administered quantities of calcium salts over long periods of time, and have administered vitamins to aid assimilation, and yet we have been unable to establish normal calcium utilization. This failure suggests that some factor or factors are lacking in the ordinary diet which are necessary for the proper assimilation and deposition of this mineral in the bones. Ruling out a lack of exposure to the mineral itself, we began correlating our clinical findings with our findings in The Cat Study. Cats on fresh, raw foods have no apparent problems utilizing the calcium in their diet and have strong bones while the cats on cooked foods suffer symptoms of calcium deficiency not unlike those of our patients. By adding fresh and raw foods to our patient's diets, a marked improvement became noticeable in their calcium assimilation as recorded in their X-rays. Again, it suggests that heat labile substances in foods exert control over calcium utilization in cats and humans alike and that these substances are destroyed by heat and oxidation.

(...)

Our experimental work proves that an adequate amount of heat labile substances are necessary in a mother's milk as well as in any substitute food in order for proper calcification of the skeleton to take place. It is these very substances which are destroyed in pasteurized and boiled milk formulas and in the cooked foods later added to a child's diet.

Francis M. Pottenger, Jr., MD - Pottenger's Cats

 

[Persej]

Another scientist who discovered a food factor that stimulates growth and health was Elmer Verner McCollum. Here is an article that describes the results of his studies:

The Birth of Vitamin A

The cows were blind, their growth was stunted, and their calves were born dead. The scientists feeding them didn’t know why.

These unfortunate cows were part of a cutting-edge nutrition experiment, fed carefully measured diets that provided the right amount of protein, carbohydrate, and fat. Their balanced diet was derived only from wheat. Across the barn, cows that ate the same diet, but derived from corn, were completely healthy.

This nutritional mystery unfolding in the barns at the University of Wisconsin’s College of Agriculture in 1907 took six years to solve. Researchers discovered that certain type of fats, from milk or eggs, helped animals grow, while fats from lard or olive oil left them stunted. From that milk fat, one hundred years ago, researchers isolated the first vitamin, A.

This discovery, and the research methods it pioneered, pushed nutritional science into the modern era, kicking off a decade of intense study of what we eat and why.

The leader of American nutritional chemistry, Elmer Vernon McCollum, actually owed his life to vitamins.

While we all owe our lives to vitamins, McCollum had firsthand experience with the vitamin deficiencies he studied. When he was seven months old, his mother found herself pregnant again and had to wean him, feeding him through the winter on boiled milk and mashed potatoes. After a few months, he fell ill, suffering from sores on his skin, swollen joints, and bleeding gums.

In 1880, no one knew what was wrong with him. The child was dying, slowly, mysteriously, until one day, while his mother was peeling apples, he began sucking on the scraps. The next day, he seemed a bit better, so she fed him apple peels for days as he regained his strength. When spring arrived, she fed him other fruits and vegetables, and he recovered completely.

What his mother didn’t know, and McCollum himself didn’t figure out until many years later, was that he’d almost died from scurvy — a deficiency of vitamin C, scientists would later discover. Boiling a food, as McCollum’s mother did to his milk, destroys the vitamin C.

McCollum didn’t remember his own skirmish with scurvy, but he grew up hearing the story of the apple peels that somehow saved his life. Perhaps it motivated him to study the chemistry of nutrition.

He eventually graduated from Yale and moved to Madison to take a position as an assistant professor of chemistry. The sick, blind cows were waiting for him, and Wisconsin’s farmers were waiting for answers.

Early experiments

In 1910, when McCollum moved to Madison, the cutting edge of nutritional chemistry was “purified food” — processing foods to measure the exact amounts of protein, carbohydrate, and fat. Scientists thought they had found all of the building blocks for a healthy diet, and they focused on finding the optimum amount of each.

But the stunted, blind cows in the barns in Madison clearly demonstrated that diet wasn’t that simple. Something important was missing.

Cows are not ideal animals for nutrition experiments. They have large appetites, slow growth, and slow reproduction. McCollum’s first great idea was to study nutrition using lab rats instead. According to his memoir, most of the faculty thought the idea was silly, since bovines were literally the cash cow of the state’s economy, but his boss agreed to let McCollum feed and breed white rats in his spare time.

Fed on the processed, “purified” diets, the rats failed to thrive.

The process-of-elimination experiments conducted to find what their diet was lacking took a lot of time. Luckily, a young woman named Marguerite Davis showed up on campus, looking to volunteer. A college graduate with a degree in home economics — like many ladies of her generation — she had moved to Madison to keep house for her English-professor father and was looking for an intellectual outlet. McCollum happily put her to work caring for and feeding the rats, and keeping careful notes on the process.

McCollum and Davis found their first clue in 1912. They tested rats on three different fats — milk, olive oil, and lard. The milk-fed rats continued to grow and thrive, while the rats receiving olive oil or lard started out well, but then stopped growing, becoming sick and stunted.

The news that milk fat appeared to have protective power over the health of rats was greeted enthusiastically by McCollum’s boss, Stephen Babcock. In America’s Dairyland, any research that demonstrated the benefits of milk was worth pursuing. The weird little rat colony just might pay off, it seemed.

Another pair of nutrition scientists, professors who taught McCollum while he was at Yale, published a paper demonstrating that their rats thrived on a diet that included protein-free milk, also known as whey. This was further evidence that the magical ingredient was in the milk.

To prove that the growth-promoting nutrient was real, McCollum and Davis used a chemical technique to extract the fat-soluble compounds from milkfat. Then, they mixed the extract into olive oil and into lard. Rats that ate the treated olive oil or lard grew to be just as healthy and happy as the rats that drank the milk.

This finding was proof that the growth-promoting nutrient was real, and the Wisconsin researchers published their official discovery in summer 1913.

But, like many discoveries, this answer just raised more questions. No non-human animals drink milk after they are weaned, but they grow and thrive on their natural diets nonetheless. Milk couldn’t be the only source of the newly discovered nutrient, which McCollum was calling the fat-soluble factor.

It wasn’t found in grains; it wasn’t found in meat. McCollum and Davis found it in egg yolks, but most animals don’t eat those either.

Experimenting with plants, they found that extracts of alfalfa leaves contained significant amounts of the fat-soluble factor, the first vegetarian source. Eventually, they found it in all the leafy greens they tested.

Looking back, McCollum realized why the wheat-fed cows were so much worse off than the corn fed ones: when wheat was processed for the experimental feed, the product included the seeds (the grain) and the chaff (the stems), but no leaves. Corn, on the other hand, was processed with seeds, stems, and leaves together, because of a different harvesting technique.

That made two super foods — milk and leafy greens.

McCollum’s discovery coincided with the beginning of the boom in food advertising. In newspaper ads and women’s magazines, dairy farmers were quick to cite the scientific proof that milk was necessary for healthy growth. The leafy greens, on the other hand, saw no such industry advocacy.

In addition to discovering the first vitamins, Elmer McCollum was also the first scientist to use lab rats for nutritional research.

The Birth of Vitamin A | On Wisconsin

With his accidental discovery of Vitamin A, UW professor Elmer McCollum kickstarted the field of modern nutrition.

onwisconsin.uwalumni.com

 

[Persej]

It is not easy to make definitive conclusion about nutritive value of food because early scientists were testing different kinds of things, so there was a lot of confusion in the beginning because many vitamins were still not discovered, but at the later times some scientists were experimenting with all known vitamins and their results show that there is something more in food than just vitamin A, D, B12... whatever was labeled in modern times that these scientists discovered.

So, keeping that in mind, let's assume that some of these scientist were dealing with our mysterious activator X, as Weston Price called it. What have they discovered?

McCollum, in his book The newer knowledge of nutrition, said that this factor A, as he called it, cannot be found in seeds, tubers, roots, many vegetables or meat. It can be found in leaves, milk, eggs and organs of animals, such as liver.
Some other scientists also did experiments with liver, such as Leslie William Mapson and John Yudkin. Here are the most interesting articles about that:

An unidentified factor in liver required for reproduction in rats | British Journal of Nutrition | Cambridge Core

An unidentified factor in liver required for reproduction in rats - Volume 12 Issue 2

www.cambridge.org

Effect of Liver Supplement on Children's Growth

www.bmj.com

Evidence of the existence of a dietary principle stimulating general growth and lactation

www.ncbi.nlm.nih.gov

Now, fresh liver always worked, but dried liver and liver extracts worked only under specific conditions of preparation. Unfortunately, Yudkin doesn't explain in his articles how exactly should the liver be dried, and Mapson didn't go into detailed analysis why one extract worked and the other didn't. This is something that should be investigated further. But we do know that Mapson used a 24 hour cooking on low temperature, so perhaps a low temperature cooking is better at preserving this factor than high temperature? Yudkin also mentions low temperature of 140F (60C) for drying, in a vacuum.

 

[Persej]

I don't know if this scientist was also experimenting with the same "activator X" factor, but I think that at least it shows how you cannot retroactively in certainty say that some scientist discovered this or that vitamin. Not unless you repeat the same experiment and prove that a certain vitamin was a contributing factor.

Anyway, this scientist, Benjamin H. Ershoff, was experimenting with liver, and he was proving that eating a liver is a great antidote to a big number of toxins, including the radiation. And he also tested all the B vitamins that were discovered, and also A and D, and other stuff. And nothing known could explain why the liver was so efficient in protecting the animals from toxins. Perhaps this same factor that gives general health to all living beings can also mitigate toxins. If that is the case, then this could be a universal medicine.

Here is one of his articles, you can find others through the links below it:

https://jn.nutrition.org/article/S0022-3166(23)11261-2/abstract

 

[Persej]

In his famous book, Weston Price does not put enough emphasis on the minerals of the soil, but I found two articles where he does mention this. He also mentions alfalfa, so the secret is not necessarily in cereal grasses, but probably in fast-growing, mineral rich grasses in general.

During these years, it has been found that the high level of activator X and vitamin A was directly associated with the specially favorable pasturage, chiefly wheat grass and other cereal grasses and alfalfa in a lush green state of growth. The cows were pastured on this wheat grass during the fall, winter and spring until time for the wheat plants to stalk. The winter wheat was usually sown in August.

In the immediate districts in which the specially high vitamin butter was produced by this pasturage, it has now been shown that the butter content is directly related to the soil. Excavations to trace the wheat roots show that they pass down 6 feet or more through 3 feet of top soil, varying in depth, into a caliche soil which is very rich in calcium. This caliche consists of glacial pebbles cemented together with calcium carbonate. All of the plants growing on these areas that have this soil foundation are particularly rich in minerals and vitamins.

The Role of a New Vitamin-Like Activator in the Control of Dental Caries | Price-Pottenger

Introduction The seriousness of the dental caries problem in relation to both human progress and the dilemma of modern physical degeneration emphasizes the need of a bird’s-eye view of the problems involved in

price-pottenger.org

An incident in connection with the carrying forward of this series of investigations on the level of the fat-soluble vitamins in milk-fat of the same districts at different times and of different districts at the same time has thrown important light on the problem with which we are concerned. As butter and cream samples were being received from over 400 localities one series of samples was comparatively higher than others of the same general district, and since an important phase of this investigation has been to obtain light, if possible, upon contributing factors, I went to that farm which was in Western Pennsylvania to obtain data first hand. I found that the cows producing this favorable product were grazing on river bottom land and showed evidence of being in especially fine physical condition, their coats being sleek and glossy.

This river bottom land was an area several hundred yards in breadth and showed evidence of frequent if not annual overflowing with the spring floods.

Mineral Deficiencies and Animal Diseases | Price-Pottenger

Through all the period of recorded history, not only of the recent past with its written records, but throughout the almost limitless past as recorded in the petrified animal structures, the fossilized skeletons

price-pottenger.org

 

[Persej]

As I keep reading these old articles by WP, I am finding some very interesting things which cannot be found in his book. In this article, he talks about some kind of fluid rich in minerals. I wonder if this is the same fluid that C's talked about, since minerals also seem to be involved with that fluid.

Several of the chicks that were having cod liver oil rubbed on their necks in each of the different groups developed large cystic sacs filled with serous fluid. This fluid was aspirated, pooled together for each group, and calcium determinations were made. As the circulating lymph, spinal, pleuritic and ascitic fluids have total calcium levels from 40 to 60 per cent of that of the total calcium of the blood, and since the total calcium of these serums has corresponded approximately in amount with the diffusible calcium of the blood, it has been suggested that the differences in level of calcium in these serums and the blood are controlled by the diffusion through the tissues, the colloidal calcium being held back by the tissues. I have already stated that the total calcium of the blood of these serums was higher than that of the control, namely, 11.2 and 15, while the control was 9.9. If now one would anticipate the same general relationships between blood calcium and cystic fluid, as in ascites and lymph, he would have factors approximately half of 11 and 15. Contrary to expectations, the average total calcium of the fluid from the neck of the group receiving raw cod liver oil applied topically was 18.9. instead of 5 or 6, and for the group having the activated cod liver oil applied locally the average was 27, instead of 7 or 8. In other words, in the second group the total calcium level of the fluid in the neck was nearly twice that of the total calcium of the blood, instead of half.

This seems to throw an important new light on the mechanism of activation. Had a calcium salt been applied with cod liver oil, raw or activated, one might think that the calcium was absorbed by the tissue being treated. Since, however, in this case, the calcium of the aspirated fluid was higher than that of the blood stream, and since no calcium could reach this fluid except through the blood stream, there must have been established in the chicks a condition of increased solubility for calcium in this fluid, which in turn influenced the blood to bring the total blood calcium higher than that of the controls. This also indicates that this fluid had a solubility factor higher than that of the blood to take calcium from the blood to it.

Calcium Metabolism Studies. A: The Raising of Serum Calcium by Topical Applications of Raw and Activated Cod Liver Oil. B: Disturbances Associated with the Active Dental Caries of Childhood and Pregnancy | Price-Pottenger

That sunshine and cod liver oil will markedly affect calcium metabolism is altogether likely. The processes by which these effects are produced are but little understood. The studies presented here are part of

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He also talks about activated cod liver oil:

From the foregoing, it will be noted that exposing the cod liver oil and cholesterol to radiant energy, sunshine or ultraviolet rays, changes in a marked degree the effect produced by the use of the oil or cholesterol. and, further, that overexposure produced deleterious effects. Evidence has been presented to the effect that butter exposed to ultraviolet irradiation for several hours was made distinctly poisonous for mice, though this observation would indicate that it was not poisonous for chicks.

Cod liver oil is activated by placing it in an open dinner plate, in a layer not over one eighth of an inch deep, and exposed to the bright noonday sunshine for from three to five minutes in the summer, and from five to fifteen minutes in the winter. It should be stirred while being exposed. Exposure for longer periods, say an hour or two, will produce a change in the oil so that very undesirable symptoms such as headache may develop. When, for example, butter is exposed to the ultraviolet light for several hours, it is so poisonous as to produce the death of mice, and, as I have indicated before, all of the chicks died after being fed on cod liver oil that had been exposed to six hours’ sunshine. In our experience, cod liver oil should not be activated with ultraviolet light from the mercury vapor lamp, since it produces changes in the oil which are distinctly harmful.

I wonder if the exposure to UV light produces only vitamin D, or perhaps something else is also activated? Unfortunately, he didn't conduct his experiments with vitamin D.

 

[Persej]

Some additional quotes from his articles. It seems that in the beginning he was very enthusiastic about cod liver oil, but then he realized that it is not enough. Of course, with cod liver oil, there is a big problem of rancidity, so it's possible that it played a role in its efficiency.

I wonder now if the C's suggestion about spirulina was not about direct consumption of it, but about fish liver oil, from fishes that have consumed spirulina, that is, from the wild fish? Just like the butter should come from cows that were pasture fed.

Certain fats, particularly butter and egg yolk, contain substances capable of activating the metabolism of calcium. Cod-liver oil has this property in a concentration approximately 400 times that of butter.

Since the best sources of stored-up activator known at present is cod-liver oil, it has become important to consider carefully its advantages and disadvantages. In the first place, it is disagreeable for many people to take. There is some evidence that long continued taking of large doses has distinctly undesirable, if not harmful, effects. There is considerable difference in the relative and actual value or efficiency of different samples of oil. This probably is not the fault of the source of supply, but probably relates, in part, to the difference in the time of the season during which the fish are caught.

Calcium, Its Activation, Utilization and Metabolism | Price-Pottenger

Few problems of biologic science have been more difficult of understanding than the processes by which the teeth and bones are formed. Some of the factors involved are coming to be understood. In

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It is clear from the many clinical data which I have accumulated that cod liver oil alone, as available on the markets, cannot provide all of the fat-soluble activators that we need, nor can it be taken for extended periods in large doses without the danger of undesirable results.

I have combined with the clinical experience of the patients evidence afforded by clinical and microscopic studies of the blood, saliva and urine and, by these means, have obtained information dealing directly with this problem of the availability of various substances as activators. The available data strongly indicate that there are marked limitations in the administration of available cod liver oils.

A phase of my program, particularly in cases showing severe nutritional disturbances is not only to provide the minerals in as great or even greater quantities than are found in the whole grains, preferably wheat, but also to add an additional quantity of fresh activators as found in the germ of the wheat by providing additional strictly fresh wheat germ, which, in warm weather, rapidly deteriorates after the grain is broken.

The dietary sources of these fat-soluble activators are more limited than are the sources of most of the water-soluble activators. The only liberal sources are certain samples of milk fat and cod liver oils. Milk growth-activators are, in the light of my studies, chiefly produced by animals feeding upon rapidly growing young plant life. For the cow, this means that it is restricted largely to the periods of the year when her diet consists chiefly of rapidly growing young grass or the same cured and stored in such a manner as to retain these factors. The milk-fat products which contain the highest levels of these activating substances can be stored at low temperatures, when properly prepared for storing, for extended periods exceeding one year, and can thus be made available.

Accumulating evidence indicates that dental caries and the lowering of levels of fat-soluble activators in dairy products are progressing simultaneously in those districts that have been longest under cultivation without mineral replenishment and enrichment of the soils, and that these conditions are accompanied by an increase in morbidity and mortality suggesting, if not indicating, a relation that is not a simple coincidence.

This is another way of stating that our greatest problem is the supply and utilization of minerals.

The high vitamin milk is produced by dairy animals best, if not only, when the animals are on a rapidly growing plant life, such as succulent young grass. One of the best that I have found of the few pasturages that are especially good is rapidly growing young green wheat. The butter product is mixed with about equal parts of a very high vitamin cod liver oil with variations in proportions according to clinical conditions.

Control of Dental Caries and Some Associated Degenerative Processes Through Reinforcement of the Diet With Special Activators | Price-Pottenger

Dental caries is generally considered to be the most nearly universal disease to which man is subject. It is considered by many to be the most serious single disease in its direct and

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Little more about activated cod liver oil. For some reason, he stopped talking about it in his other articles. He also doesn't say which other substances are affected. Of course, we could assume that everything that has vitamin D in it can also be activated. And modern studies confirm that about vitamin D.

In a paper read before this Association in November, 1924, I reported that when blood was withdrawn from an animal and the serum exposed to radiant energy from the sun or other source of ultraviolet light, and the serum so treated was injected intravenously into the same animal, there was a marked rise in the calcium, which was evident in two hours. I showed further that while an exposure of fifteen minutes raised the blood calcium, one of sixty minutes depressed it. I further showed that the serum that was capable of doing this was capable of making a photographic impression on a sensitive plate. Those studies also reported that many other substances were found to be affected–olive oil but slightly, cod-liver oil very actively, by this treatment. I also reported treatment of cases with oil specially exposed to radiant energy.

In a paper read before this Association in Louisville in September, 1925, I presented data on the role of parathyroids in calcium metabolism and on the relation of direct sunlight, screened sunlight, cod-liver oil, cod-liver oil activated, cholesterol, raw and activated, parathyroid extract and ultraviolet radiation to the development of several large groups of chicks, including many data on blood calcium studies. A significant new observation was that the rubbing of raw and activated cod liver oil (by “activated” I mean exposed to radiant energy) on the chicks both restored growth and healed rickets-like lesions of the bones. Even more striking in this connection and of great significance was the evidence that, whereas the lymph has ordinarily a calcium level approximately half that of the blood and probably all or nearly all diffusible calcium, the topical application of raw and activated cod-liver oil not only raised the level of the blood calcium but also raised the local level of the lymph calcium to approximately four times that of normal lymph or twice that of blood of the same animal, instead of half. Since radiant energy applied to the cod-liver oil made it possible for oil so treated to have a distinctly greater effect than raw cod-liver oil, it seemed evident that the oil was the carrier of a force produced by the radiant energy.

In a paper read before the National Academy of Sciences in Washington, April, 1926, I presented data showing that there was a progressive increase in the capacity of cod-liver oil to receive and transfer radiant energy with progressive exposure through a limited range, as evidenced both by animal experimentation and by physical and by chemical tests, and, further, that the disturbances expressing themselves in part as dental caries, especially in childhood and pregnancy, were directly related and in a marked degree subject to control or marked improvement by treatment with raw and activated cod-liver oil, with and without calcium lactate, as conditions indicated.

The equilibrium ratio between diffusible and non-diffusible calcium at the beginning is shown at 76 per cent and 24 per cent. Exposing the mixture to ultraviolet radiation increased the diffusible calcium to 90 per cent and reduced the non-diffusible to 10 per cent. Shaking with raw cod-liver oil reduced the diffusible calcium to 78 per cent and increased the non-diffusible to 22 per cent. Shaking with activated cod-liver oil having fifteen minutes’ activation increased the diffusible calcium to 84 per cent and reduced the non-diffusible to 16 per cent. Many biologic substances besides milk products and serum have been so studied, and it has been found that, in general, the same effect is produced on the distribution of the calcium, and indeed it now seems abundantly demonstrated that these effects are usually produced in animals and individuals by treatment such as exposure to ultraviolet radiation or the administration of raw or activated cod-liver oil; i. e., raw cod liver oil usually decreases diffusibility, while activated cod liver oil and irradiation increase it.

I have been able to shift my own diffusible calcium and non-diffusible calcium through considerable range, this depending on whether I took raw or activated cod-liver oil, and easily too far.

Calcium Metabolism Studies on the Nature and Role of the Activators: Researches on Fundamentals for the Prevention of Dental Disease | Price-Pottenger

Probably no subject which has engaged the interest of the dental profession of today or of any other period promises so much help to humanity as does the newer knowledge of calcium metabolism.

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[Persej]

Somebody should write a second version of WP's book because there are a lot of things in his articles which add additional information that haven't ended in his book.

About the factor of altitude:

In my studies of reindeer milk from Alaska and Norway, and of cattle products from Denmark which represent the northern latitudes and from Mexico and some of our American districts, high vitamin levels have been frequently found at high altitudes. There has also been a correlation apparently between mineral content of the soil, the state of rapid growth of plants and the type of plants used as fodder. These data have indicated that the long sunshine day of the far north with the resulting exceedingly rapid growth of plant life has provided conditions suitable for putting into the plant life the activating substances which produce high vitamins in dairy products. This has indicated that, if one could find individuals using dairy products liberally, that were produced on this type of plant food, and at the same time they would be receiving an adequate supply of mineral carrying foods, it would be expected that these individuals would not only have a high level of vital capacity but have conspicuous freedom from dental caries. Naturally one would expect that the increased amount of irradiation of short wave length provided by altitude would tend to produce in any latitude much of the same conditions that would obtain in the northerly latitudes.

There is a marked difference in the capacity of different plant forms to utilize minerals from the soil. Young plants have a much higher level of calcium and phosphorus than older plants. These are used in the synthesis of carbohydrates for the enlarging stalk. The high mineral content makes a high vitamin content possible in the presence of excellent growing conditions including high ultraviolet content of sunshine.

Vitamin B1, the antineuritic vitamin, is very unstable and is easily destroyed by heat. It is apparently present in large quantities in plants receiving a rich supply of very short irradiations from the sun. There is approximately two and a half times as much irradiation of the farthest ultraviolet of sunshine at a mile above sea level as at sea level. Tottingham has published data indicating that even the difference in light transmission through two kinds of glass, common window glass and vitaglass, is important. The latter increased the carotene content over one hundred per cent and it would be expected that the absence of all glass would show a still greater change, and also that altitude would increase this factor because of the increased amount of ultraviolet available. In addition his studies showed that the lypoids were also increased.

Vitamin D doesn't have the same effect as fat soluble activators:

The role of the vitamin D group of activators is in my judgment not expressed or duplicated by the role of activated ergosterol. It has not been competent in my hands to produce anything like comparable results either in the control of dental caries or in supplying for myself or my patients the clinical betterments that are provided by the fat soluble activators of cod liver oil or butter when selected on a basis of high vitamin content. This is not entirely because it does not contain vitamin A but is also very much less effective even when vitamin A is added to it. Much clinical and experimental data are now available in support of this observation. All that will be necessary in my judgment will be for any clinician to experience the difference in physical sensation when taking the two kinds of oil. The frequency with which clinicians are recently reporting serious undesirable effects from the use of synthetic substitutes for natural vitamin products bears important testimony to this observation. The writer has learned more from studying the clinical and chemical effects on his own being and comparing them with the blood chemical changes than from any of the many experimental animals that he has used. If space permitted, I would wish to discuss this phase at greater length. I would, however, strongly recommend this procedure for those who would be tempted to use synthetic products in preference to the more difficultly obtained high vitamin natural products on the assumption that vitamin D is a simple entity and therefore, the role of vitamin D is provided amply in activate ergosterol.

Wheat germ is heat labile:

An addition was made of fat soluble vitamins in the form of three naught size capsules containing six-tenths of a gram each of a mixture of equal parts of exceptionally high vitamin cod liver oil and a concentrate obtained from an exceptionally high vitamin butter selected on the basis of vitamin content, and also a cereal consisting of the whole wheat to which has been added a wheat embryo just as the cereal had completed cooking, so that the embryo got a short period of heating sufficient to sterilize as the cereal was cooling down.

An emphasis is placed on the use of dairy products and where possible the use of a quart of milk a day. This will in general provide the minerals in an available chemical form if the individual is receiving sufficient of the activating substances, particularly those that are fat soluble, which are usually most difficult to obtain. I do not favor the use of activated ergosterol as viosterol or in other forms, since evidence indicates that there are many activating processes needed that are not provided for by synthetic vitamin D. I get the best results from reinforcing a well-balanced diet with a group of activators that are provided in most efficient and natural form for young mammals and for humans of all ages from the fat of milk when the milk is produced from specially favorable food; the best that I have found is where a liberal part of the food of dairy animals is a rapidly growing young green wheat, provided it is growing on a very rich soil. The liberal use of this milk, cream or butter with freshly cracked cereals, wheat or rye, is helpful. The wheat is preferred, to which is added an additional quantity of wheat germ, which is added after the cereal is cooked so that it gets only the cooking of the cooling down process.

A mixture of butter and cod liver oil doesn't last long:

The fat soluble activators are a mixture of equal parts of a high vitamin butter concentrate and a high vitamin cod liver oil. It is prepared freshly each week because of a chemical change that takes place when they are combined. They lose some of their efficiency in a few weeks’ time. This mixture is placed in 0 size capsules and two or three are taken with each meal, or a total of six or nine a day as convenient with meals and as indicated. The levels of the vitamins in the cod liver oil in the butter are determined by chemical analysis as given in References 10 and 11. Only butter with exceptionally high vitamin A and D content is used. The butter concentrate is prepared by melting the butter and allowing it to cool slowly to a point where it is a mixture of crystals and oil. It is then centrifuged and the oil obtained is used.

Butter alone can be stored for a long time:

The butter which I find high enough in vitamins for my use usually has to be shipped long distances as very little of it has been found in nearby states, even though they are liberal producers of dairy products. It could, however, be produced in most districts, placing the dairy cows on a rapidly growing young wheat pasture and putting the butter produced under these conditions in storage for other seasons when the butter is not so high in vitamins. Wheat can be pastured with very little loss in the grain yield up to the time it is about half grown, and under some conditions the yield has been shown to be increased. The wheat pasturage should be supplemented with some coarser feed, not grains.

Marine animal products can also be rich in activators if animals eat marine plants:

Animal foods, whether dairy products, eggs or tissues will have their nutritive value enhanced, particularly their activator content, if the animals are feeding on a ration high in both activator and minerals, which will mean a liberal supply at all seasons of the year of either a rapidly growing young grass eating fresh or after being properly cared so as to conserve the activators, especially carotene. For this carrots and green wheat furnish a particularly available source. This will enable animals furnishing milk or eggs to not only supply better food but to greatly reinforce their own tissues for better body functioning and as storage for emergency periods. Most humans can well, if not best, reinforce their reserves with dairy products so produced and used as either fresh or storage products, and also from some marine animal products, which animals obtain their activators directly or indirectly from the pasturage of “the meadows of the sea”; such as cod liver oil especially selected for high activator content.

New Light on Some Relationships Between Soil Mineral Deficiencies, Low Vitamin Foods and Some Degenerative Diseases, Including Dental Caries, with Practical Progress in Their Control | Price-Pottenger

The most universal and incessant struggle of life of all animal forms is the endeavor to obtain food. For the human species the rise and fall of nations had often hinged upon the

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