Catharyn Elwood: Nutritionist
(Page 7 of 11)
March/April 1972
By Hal Smith
As soon as you've mastered the art, you'll have sprouts every meal and — if you can't get quality food from the stores — you'll get it from your own little garden right in the kitchen. For about three cents a day, you can harvest a tremendous amount of nourishment. I'm doing a book on the subject now called HOW TO SPROUT YOUR WAY TO HEALTH ON PENNIES A DAY.
RELATED CONTENT
John Shuttleworth discusses his experiences living the self-reliant life that Mother Earth News is ...
A Plowboy Interview with Shuttleworth, who discusses everything from the business of the magazine i...
The Plowboy Interview with Amory Lovins, author of the 1976 essay, "Energy Strategy: The Road Not T...
The Plowboy Interview: Frank Herbert May/June 1981 SCIENCE FICTION'S "YELLOW JOURNALIST" IS A HOMES...
PLOWBOY: In FEEL LIKE A MILLION, you stated that the greatest sin against America's health is the use of refined carbohydrates. What, exactly, is wrong with refined flour and sugar? Let's take flour first.
ELWOOD: I guess it would be easier to list what's right with it. To begin with, much of the minerals and B-complex vitamins in grains is lost for direct human consumption when the outer covering — the bran — is discarded and used for animal feed. The protein is also destroyed and you're left with starch, which can't be digested without the B-complex. Removing the bran, then, results in nervous disorders, obesity and constipation.
The bleaching agent — nitrogen trichloride — used to make white flour whiter is poisonous and some investigators link it to ulcers, schizophrenia and multiple sclerosis.
Finally, the germ of all the grains has within it a reproducing power in the form of vitamin E. This vitamin is used in the manufacture of RNA and DNA, it's vital for both fertility and individual cell repair and lack of E can lead to muscle deterioration and sterility. As might be expected, this vitamin is also removed during the refining process to prevent spoilage of the flour.
PLOWBOY: And sugar?
ELWOOD: I believe the time will come when everyone recognizes that the real cholesterol problem is caused by refined sugar. Doctors Yudkin and Cleave in England have proven that. There are groups of people around the world who eat lots more saturated fats than we do and never have a cholesterol problem. The difficulty follows indulgence in refined sugar and you can't get away from it if you eat the foods of commerce. Even canned foods have brine in them, made of sugar and salt. There's more sugar than fruit in the fruits packed in heavy syrup. You get sugar in everything today, even mayonnaise and ketchup. And the soft drinks and their terrible, devastating reaction of sugar with the teeth! I remember when diet colas were first advertised as having no sugar. Of course, as soon as cyclamates were exposed as a health hazard, the manufacturers started adding sugar to their diet colas again.
PLOWBOY: Few experts on nutrition, it seems, have linked sugar to cholesterol in this way. Most, in fact, continue to attack the cholesterol problem by recommending that we cut our consumption of eggs and substitute vegetable oils for butter and animal fat. Some even carry on heated arguments about specific vegetable oils. Do you recommend a particular one?
Page:
<< Previous 1 |
2 |
3 |
4 |
5 |
6 | 7 |
8 |
9 |
10 |
11 |
Next >>
