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First Lady of Nutrition, whose writings formed the foundation of the Health Food Movement

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Introduction
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Stress
Breakfast
Protein
Fatty Acids
Losing Weight
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Vitamin A
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Vitamin C
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Calcium
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Iron & Iodine
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Introduction
Adelle Davis, the First Lady of Nutrition

Her Books
A list, with discussion and a few quotes

About stress
"... the body reacts to every variety of stress in the same way..."

Breakfast
"Your breakfast establishes how readily your body can produce energy that day or, more specifically, the amount of sugar in your blood."

Protein
"Every instant of life, body proteins are being broken down by enzymes in your cells, and if your health is to be maintained, amino acids must be available for immediate replacement..."

Fats and Fatty Acids
"A lack of fat can --- and probably does --- cause as many abnormalities as a deficiency of any other nutrient....More vitally important is the type of fat used..."

Sugars
"Our American diet has become largely one of sugar. To me it seems that the survival of every person unaware of nutrition is at stake..."

Vitamin A
"... a vitamin-A deficiency allows abonormalities to occur in the tissues spoken of as mucous membranes. These tissues line the body cavities such as the throat, nose, sinuses, middle ears, lungs, the gall bladder, and the urinary bladder. If the diet is adequate in vitamin A, these membranes continuously secrete a liquid, or mucus, which covers the cells and prevents bacteria from reaching them and also cleanses the surface. Furthermore, bacteria cannot live in mucus."

B Vitamins
"Be particularly careful to see that your diet is continuously adequate in the entire vitamin-B complex; choose 100% whole grain breads and cereals; eat rice germ and wheat germ; liver one or more times each week. A concentrate of the vitamin-B complex is well worth the investment." You Can Stay Well

"The 15 or more B vitamins are so meagerly supplied in our American diet that almost every person lacks them. The B vitamins appear to be needed equally by every cell in the body. ...Most of the other vitamins are needed more by certain tissues than by others. Dr. Roger J. Williams has pointed out that because these vitamins are needed equally by all cells, a deficiency can produce severe damage before the condition can be noticed. The damage is nevertheless real. Instead of one organ showing abnormalities, as do the eyes during a vitamin-A deficiency, the entire body degenerates into a one-hoss-shay collapse." Let's Eat Right to Keep Fit.

Vitamin C
"When toxic or poisonous substances gain access to the body, adequate vitamin C, if available, often detoxifies them, making them harmless....during infections and diseases...the more vitamin C given, the less ill the person usually is, and the more quickly he recovers."

Vitamin D
"Vitamin D is scantily distributed in foods...Fish liver oils are the only natural foods containing sufficient quantities of this vitamin to promote health."

Vitamin E
"...repeatedly persons have told me their doctors advised them not to allow children vitamin E for fear of making them oversexed."

Calcium
"Calcium can be as soothing as a mother, as relaxing as a sedative, and as life-saving as an oxygen tent....calcium aids in the transportation of nerve impulses. When this mineral is undersupplied, nerves become tense..."

Magnesium
"Another nutrient, magnesium, protects your nerves as much as does calcium. Persons only slightly deficient in magnesium become irritable, high-strung, sensitive to noise, hyperexcitable, apprehensive, and belligerent."

Iron & Iodine
"Whenever iodine is undersupplied, cells in the thyroid gland break down and hemorrhage....Because the thyroid gland controls the speed at which all body activities occur, an undersupply of thyroid hormone results in fatigue, lethargy, a feeling of coldness, loss of sex interest, slowed pulse, low blood pressure, and a tendency to gain weight rapidly on few calories."

Potassium & Sodium
"There are three nutrients, potassium, sodium, and chlorine, which we need daily in quite large amounts...It is not enough, however, for sodium, chlorine and potassium to be adequate at all times; sodium and potassium must be in balance, each with the other. An excess of sodium, for example, causes much-needed potassium to be lost in the urine. The reverse is equally true..."

Minerals & Soil
Trace minerals (or "elements"): cobalt, copper, zinc, manganese, chromium, arsenic, aluminum, bromine, tin, silver, nickel and mercury...some have known beneficial functions, others do not; all are poisonous in the wrong amounts, but many are essential in very tiny amounts. If these minerals are not in the soil, they won't be in the plants grown on that soil. The real "organic" farming is based on composted soil, rich in not just minerals but myriad species of living organisms that are bio-active.

Articles
Online articles regarding her research, recommendations, people's experiences, and those containing research that Adelle Davis might have been interested in

Posts
Posts from online discussions and news groups on the subject of Adelle Davis's health recommendations and people's experiences in health and nutrition






Her Would-Be Detractors
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NEWS ITEM: The Adelle Davis Foundation will be re-publishing Adelle's books in the not-too-distant future. We are soooo happy! A whole generation of people has not heard of her work, due to the demise of the Health Food Movement in the early 1970's.

Adelle's advice for people taking radiation treatments




Definitions

Acid: a substance or chemical that has a high number of electrons in the outer shell, which gives the substance certain reactive properties; capable of combining with a base to produce a salt

ALERT: abbreviation for Adelle's book Let's Eat Right to Keep Fit

Alkaline: also called a base; a substance or chemical that has a low number of electrons in the outer shell, which gives the substance certain reactive properties; it is capable of combining with an acid to produce a salt

Amino Acids: An amphoteric organic amino acid containing the amino group NH2: esp: any of the alpha-amino acids that are the chief components of proteins and are synthesized by living cells or are obtained as essential components of the diet. They are the building blocks of protein. Amino acids contain nitrogen, unlike other foods. There are 22 kinds of amino acids. Thousands of kinds of proteins can be made from these 22 amino acids. (See "Essential Amino Acids" below.)

Atom: the basic unit of matter, generally thought to be composed of three kinds of smaller particles (protons, neutrons, and electrons), the number of the particles in the atom determining the observable properties that that substance has; generally, the nucleus of the atom is made of protons and neutrons, while the much smaller electrons orbit around the nucleus, one electron for each proton, in an arrangement of spherical shells, or so it has been conceived in the past; there are only about 100 different kinds of atoms in the universe, numbering from 1 (which is hydrogen, having one proton and one electron) to Lawrencium (having 103 protons and electrons) (See "Elements" below.)

Beriberi: a disease caused by B-vitamin deficiencies, marked by inflammatory or degenerative changes of the nerves, digestive system, and heart caused largely by a lack of, or inability to assimilate, the B vitamin thiamine, as well as other B vitamins

Bioflavonoids: Ketone derivatives that occur in many parts of primroses and other plants, and which enhance the activity of Vitamin C in humans; sometimes used as dyestuffs

Calorie: 1. One of two recognized units of heat. The large or great calorie is the amount of heat required to raise the temperature of one kilogram of water 1 degree Centigrade. The small calorie is the amount of heat required to raise one gram of water 1 degree Centigrade. 2. Physiol. The large calorie, a measure of the energy value of foods or the heat output of organisms./ An amount of food having an energy-producing value of one large calorie.

Carbohydrates: Sugars, starches and cellulose; compounds containing carbon combined with hydrogen and oxygen, which break apart to release quick energy

Chemical: a substance derived by chemical processes, or used to create something through chemical processes; a chemical is usually composed of just one kind of molecule, or a specific blend of several kinds of molecules in specific proportions

Complete Protein: A protein food that contains all 8 essential amino acids, and thus is capable of supporting life if no other protein source is consumed.

Compound: a mixture of chemicals; also called a "chemical compound"

Element: a substance composed of just one kind of atom; look up "element" in your dictionary for a list of them; they can be gaseous, liquid or solid; there are 102 different kinds of elements, at last count.

Emulsified: when a substance has been blended into another substance in an emulsion

Emulsion: a combination of two liquids that normally will not mix, accomplished by breaking up one liquid into extremely tiny particles that remain suspended in the other liquid; most commonly, a combination of an oil or fat in a water-based liquid; oil-based vitamins are often treated this way in hopes they will be better absorbed in the digestive tract

Essential Amino Acids: Of the 22 amino acids, all but 8 can be manufactured in the body. These 8 amino acids must be obtained from foods; thus they are termed "essential." They are tryptophane, lysine, methionine, phenylalanine, threonine, valine, leucine, and isoleucine. Two more are sometimes essential to children: histidine and arginine. The proteins of beans (legumes) and grains have complementary essential amino acids, and when the two foods are eaten together, the resulting protein provides all 8 essential amino acids.

Essential Fatty Acids ("EFA's"): Fatty acids that the body cannot produce, and which are extremely important for myriad health processes. There are two types of EFA's: Omega-3 and Omega-6. They cannot be interchanged in the body. Omega-3's come largely from the green parts of plants (especially grass eaten by ruminants) but including some seeds, and the sea plankton eaten by fish. Omega-6's come from many seeds of plants and animals that eat them. Today, with most of our food animals being fed corn and other grains, Americans are extremely high in Omega-6's and deficient in Omega-3's, which can cause major health disorders. Many, many nutritionists are recommending supplementing the diet with Omega-3 EFA's as a preventative measure for myriad diseases. This was research that was just beginning to come to the public's attention in the 1980's; before that time, Adelle Davis was seeing the very earliest research when she commented on the linoleic, linolenic, and arachnidonic EFA's.

Fatty Acids: Any of numerous saturated aliphatic monocarboxylic acids, including many that occur naturally, usually in the form of esters in fats, waxes, and essential oils; any of the saturated or unsaturated monocarboxylic acids (as palmitic acid) usually with an even number of carbon atoms that occur naturally in the form of glycerides in fats and fatty oils

Gram: a unit of measurement of weight; about 454 grams ("g") equal one pound. About 28 grams equal one ounce. In measuring vitamins, 1/1000th of a gram is a milligram, written "mg"

Hypervitaminosis D: "chronically elevated, >70 ng/ml, levels of 25(OH)D, caused by supplementation and/or UV-B light exposure whether from sunlight or UV-B lamps" [Krispin Sullivan]

Iodide: any of several compounds containing iodine, artifically added to salt to prevent goiter, an enlarging of the thyroid gland of the throat due to deficiency of iodine; Adelle believed strongly in using real sea salt, or iodized salt

Iodine: chemical element number 53, using the symbol "I"; needed by the thyroid glands to produce the hormone thyroxin, which profoundly regulates growth and metabolism; certain soils that were once under the ocean (along the Atlantic Coast, and parts of Kansas, South Dakota, Utah, western Texas and New Mexico) have enough iodine to produce foods of adequate iodine content --- elsewhere, the only reliable sources are sea foods including ocean fish including shellfish, kelp of all kinds, and real sea salt (ALERT p. 181)

I.u.: International Units, a unit of measurement for oil-based vitamins such as vitamins A, D and E. One milligram (mg) of vitamin A equates to 4,000 to 6,000 international units (i.u.)

Mg: Milligram, one one-thousandth of a gram

Mineral: homogeneous substance composed of molecules made of a combination of several elements, usually in solid and/or rock form, often as crystals, generally found in the ground and sea water (which contains all of the elements on Earth); when nutritionists speak of "minerals" they usually mean elements, such as calcium, iron, magnesium, many others; this website will use the term "mineral elements" for such chemicals

Nanogram: (ng): one billionth of a gram, the unit used to measure vitamin D in the body's blood and tissue, as nanograms per milliliter ~ ng/ml

Nutrient: a general term for any substance in foods, or added to foods, that promotes health in describable ways

Organic: Adelle writes, "grown on humus-rich soil without the addition of artificial fertilizers" and in her day, the term "organic" meant food grown to be vibrantly health-promoting, full of life, close to nature, and all the indefineables we all know mean naturally grown on rich soil, managed by good farmers who keep down pests through their expertise and skills; in chemistry, the term "organic" simply means molecules that contain carbon, hydrogen and oxygen, which all life is largely composed of; today, states and countries define the term differently, but it usually means food that does not have added artificial chemicals of any kind; such a term says little or nothing about the vibrancy of life in the food

Pellagra: a disease caused by a multiple B-vitamin deficiency, marked by dermatitis, gastrointestinal disorders, and central nervous system symptoms, and associated with a diet deficient in niacin, protein and other B vitamins (See "Beriberi" above.)

Protein: Unlike other living molecules, proteins contain nitrogen. They are made from "Amino Acids" (q.v.); there are thousands of kinds of proteins. The body is built largely of proteins. Therefore, meat, fish, milk, cheese, and eggs are excellent sources of protein.

Retinol: the original "vitamin A," which is the unadulterated compound found in animal fats, especially liver

Salt: the word itself is cognate to the Greek hals, meaning both "salt" and "sea"; sodium chloride, or "table salt", is just one type of salt, which generally means a residue left over from the evaporation of a large amount of water.

Sea salt: as a food labelling term, this means any kind of salt derived from the sea, even pure sodium chloride; usually this product has added iodide to protect against goiter, and some other chemical to keep it from attracting moisture. The term was popularized during the Health Food Movement when people made real sea salt by evaporating sea water and keeping all the crystals and compounds that were formed; the salts thus obtained are composed of all the numerous mineral elements on Earth, in proportions needed by the body (mineral elements occur in the blood in almost the identical proportions in which they occur in sea water). Ironically, there is more iodine in real sea salt than in the commercial product, and in its natural form. Yet the FDA has decreed that real sea salt must be labelled with the repelling words: "Does not contain iodide, a necessary nutrient." Currently we have not found any way to determine from the label whether anything called "sea salt" contains the numerous elements of the ocean, or only sodium chloride. Real sea salt (we make our own) is gray and stays moist due to its power to attract water from the air. Any salt that does not get wet has an added chemical, not required to be identified on the label.

Synergistic: When compound (or muscle) enhances the effectiveness of another compound (or muscle); compounds that work together in the body, an absence of one can cause inefficiency of the others; an oversupply of one or more synergistic compounds can cause a deficiency in the others; pertains especially to the B vitamins

Unit: International Unit, or iu: a unit of measurement for oil-based vitamins such as vitamins A, D and E. One milligram (mg) of vitamin A equates to 4,000 to 6,000 international units (i.u.)

Vitamin: literally means simply "life-giving"; a man-made chemical or naturally-occurring compound derived from foods, plants, or animals, that is essential to human health

Vitamin A: Fat-soluble vitamin obtained largely from animal sources (IF the animal is allowed to eat green plants, not grains, a rarity in the US today); the absence of vitamin A results in hardening (keratinizing) of the mucous membranes

Vitamin B: Water-soluble vitamin complex found especially in the germs of seeds, in yeasts, liver, and vegetables that have varied metabolic functions and include coenzymes and growth factors; the B vitamins work synergistically, and a deficiency of one or some may bring about deficiencies in others

Vitamin C: Water-soluble vitamin found largely in fruits and leafy vegetables, or made synthetically; absence of vitamin C causes scurvy, a breakdown of the cell walls of the body's cells; vitamin C detoxifies toxins in the body, and is used in food preparation to prevent destruction by oxygen

Vitamin D: Fat-soluble vitamins chemically related to steroids, essential for normal bone and tooth structure, and found esp. in fish-liver oils, egg yolk (from naturally-raised chickens), and milk (from grass-fed cows), or produced by activation (as by ultraviolet irradiation) of sterols: as vitamin D2, an alcohol usually prepared by irradiation of ergosterol and used as a dietary supplement in nutrition and medicinally in the control of rickets and related disorders, called also calciferol, or vitamin D3, an alcohol that is the predominating form of vitamin D in most fish-liver oils and is formed in the skin on exposure to sunlight or ultraviolet rays

Vitamin E: Fat-soluble vitamins that are chemically tocopherols, are essential in vertebrates for fertility, preventing muscle degeneration and vascular abnormalities; found especially in leaves and in seed germ oils; used chiefly in animal feeds and as antioxidants

Vitamin G: Riboflavin, one of the B vitamins

Vitamin H: Biotin, one of the B vitamins

Vitamin K: Two fat-soluble vitamins essential for blood clotting because they promote the production of prothrombin; can be produced in the intestine when yogurt is consumed

Vitamin P: Bioflavonoids; enhance the activity of vitamin C

Water-Miscible: a vitamin or other substance, normally not able to mix with water, that is altered to be able to be mixed into water without separating out; water-miscible vitamin A is ten times more toxic than oil-based vitamin A

Wheat Germ: Every seed has an embryo plant inside it called the "germ." It is the part that grows to become the new plant. This embryo is full of vitamins and protein. Since growing cells need B vitamins, the germ is rich in B vitamins. The germ is ground off and sold separately (sometimes it is given away) when wheat and rice are milled. The rest of the wheat and rice grain is mostly pure starch, without many B vitamins.

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