Raw Food vs. The American Diet (aka "The Great American Rat Experiment")

THE GREAT AMERICAN RAT EXPERIMENT
The following is an account of a three-part experiment comparing the effects of raw foods versus cooked foods - as fed to rats . This account is taken from a book titled “Goldot“, by Lewis E. Cook, Jr. and Junko Yasui:

“It has been found that a group of rats were fed diet of raw vegetables, fruits, nuts and whole grains from birth grew into completely healthy specimens and never suffered from any disease. They were never ill. They grew rapidly, but never became fat, mated with enthusiasm and had healthy offspring. They were always gently affectionate and playful and lived in perfect harmony with each other. Upon reach an old age, equivalent to 80 years in humans, these experimental rats were put to death and autopsied. At that advanced age their organs, glands, tissues all body processes appeared to be in perfect condition without any sign of aging or deterioration.

“A companion group of rats we fed a diet comparable to that of the average American and included white bread, cooked foods, meats, milk, salt, soft drinks, candies, cakes, vitamins and other supplements, medicines for their ails, etc. During their lifetime these rats became fat and, from the earliest age, contracted most of the diseases of modern American society including colds, fever, pneumonia, poor vision, cataracts, heart disease, arthritis, cancer and many more ailments.

“Most of this group died prematurely at early ages but during their lifetime most of them were vicious, snarling beasts, fighting with one another stealing one another’s food and attempting to kill each other. They had to be kept apart to prevent total destruction of the entire group. Their offspring were all sick and exhibited the same general characteristics as there parents.
“As this group of rats died one by one or in epidemics of various diseases, autopsies were performed revealing extensive degenerative conditions in every part of their bodies. All organs, glands and tissues were affected, as were the skin, hair, blood and nervous system. They were all truly total physical and nervous wrecks. The same condition existed in the few, which survived full duration of the experiment.

“A third companion group of rats was fed the same diet as the second group to an age equivalent to about 40 years in humans. They displayed the same general symptoms of the second group ­ being sick and vicious so that they had to be separated to prevent them from killing each other and stealing one another food.

“At the end of this initial period all rats in this group were placed on a strict fast, with only water to drink for a period of several days. Then they received the same natural (raw) diet as the first group of rats. This diet was alternated with periods of fast and within one mouth behavioral pattern had changed completely so that the now docile, affectionate, playful creatures were once again able to live together in a harmonious society and from this point on never suffered any illness.

“Several rats put to death and autopsied at the end of the initial period revealing the same general deterioration as that exhibited in the second group of rats. However, the remaining rats lived out the full duration of the experiment, to the equivalent of 80 years in humans, and when they were autopsied there were no signs of aging or deterioration or disease - just as those in the first group. The obvious disease, degeneration and deterioration of body parts evident in their first half of life had been completely reversed and excellent health restored.
“The same principles apply to human life as there is only one truth! YOUR DIET plays a huge role in your health and well being.

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Can Raw Food Cure Illness?

In March 2005 Dr. James Howenstine, MD. wrote and article for NewsWithViews.com addressing the very question, "Can Raw Food Cure Illness?"

He writes, "How much raw foods can accomplish in treating chronic illnesses is well illustrated by the immigrant Russian, Igor Boutenko’s family. Their son Sergie, age 9, was a heavy consumer of dairy products who had become obese and developed juvenile diabetes with blood sugars ranging from 200 to 400. His mother was encouraged to have him stop the use of dairy products and cooked foods and eat only raw foods. He initially balked but when confronted with the prospect of a life full of insulin injections decided to give the diet a try (high intake of dairy products is known to produce juvenile diabetes). Within two weeks he felt so much better he asked his mother if he could continue the raw food diet. Five months later his blood sugars had returned to normal. He remains in good health at age 20.

Father Igor at age 38 had developed hyperthyroidism with white hair, insomnia, fatigue, heart rate of 150 and a progressing arthritis. He was advised to have radioiodine therapy. Igor began the raw food diet and in a few months all his symptoms were gone.

Daughter Valya had been ill from infancy and developed asthma at age 9 with fatigue. On the raw diet her asthma disappeared as did the fatigue.

Doug Graham DC grew up taking antibiotics. He had nasal tubes to drain his sinuses and was annoyed by severe dandruff and a progressive spinal arthritis. At age 23 he already had severe changes of osteoarthritis in neck x-rays. At age 25 he started a raw food diet. Within 3 years all his symptoms had disappeared and his neck x-rays had returned to normal. The healing of bony abnormalities by simple dietary changes gives strong proof about the importance of what we eat."

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**Probiocs defined by Wikipedia

Probiotics are dietary supplements containing potentially beneficial bacteria or yeast, with lactic acid bacteria (LAB) as the most common microbes used. LAB have been used in the food industry for many years, because they are able to convert sugars (including lactose) and other carbohydrates into lactic acid. This not only provides the characteristic sour taste of fermentedyogurt, but acts as a preservative, by lowering the pH and creating fewer opportunities for spoilage organisms to grow.

How to Avoid the Dangers of Contaminated Food?

In September 2006 an outbreak of E. coli sickened over 100 people in 21 states and killed at least one peron.1 Recently grocers were forced to pull spinach from their shelves after learning of a dangerous bacterial contamination. Infectous contamination hits even quality restaurants, organic produce farmers, and fast-food alike.

How can you protect yourself? In his January 2007 Health Confidential Newsletter Dr. Al Sears offers this insight...

There are easy and effective steps you can take to reduce your exposure and lower your threat from infectious agents in your food.

First, start by understanding what Infectious Diseases are and how they spread.

Infectious Diseases are illnesses caused by bacteria, viruses and other microbes.

Infectious diseases have historically been the leading cause of death worldwide and are still the third leading cause of death in the US-where the annual cost of medical care for treating them is estimated at $120 billion.2

Infectious diseases spread by at least 4 routes:

1. Direct contact with an infected person or animal.
2. Ingesting contaminated food or water.
3. Insects like mosquitoes or ticks.
4. Contaminated surroundings like animal droppings or even air.3


Since foodborne Illnesses are becoming more common, it's also helpful to learn the red flags associated with each illness and the steps you can take to avoid them.

Common Foodborne Illness Red Flags...

The most common Foodborne Illnesses are caused by the bacteria E. coli 0157:H7, Salmonella and Campylobacter or bya group of viruses called Norwalkviruses.4

BUG
Major Symptoms
Source of Outbreaks

E. coli 0157:H7
Severe diarrhea, abdominal pain, vomiting (accompanied by little or no fever)
Undercooked beef, unpasteurized (raw) milk or juice, raw produce, contaminated water

Salmonella
Diarrhea, fever, abdominal cramps, vomiting
Eggs, poultry, unpasteurized (raw) milk or juice, cheese, raw produce

Campylobacter
Diarrhea (often bloody), cramps, fever, vomiting
Undercooked poultry, unpasteurized (raw) milk, contaminated water

Norwalkviruses
Nausea, vomiting, abdominal cramping, diarrhea, fever
Poorly-cooked shellfish, ready-to-eat foods touched by infected handlers—such as salads and sandwiches


Finally, learn how Foodborne Illnesses effect you.

E. coli 0157:H7 is one of hundreds of strains of the bacterium Escherichia coli. Most strains are harmless and live in the intestines of healthy humans and animals. However, this particular strain produces a powerful toxin that can cause severe illness.5

The vast majority of E. coli 0157:H7 outbreaks are associated with eating undercooked, contaminated ground beef (or swimming in sewage-contaminated water). However, the recent outbreaks of E. coli 0157:H7 in organic spinach and bagged produce underscore the possible associated with all kinds of foods.

Other spreaders of E. coli in 2006 include Taco Bell, Wendy's, Dole and a large California organic spinach farm.

Salmonella (discovered by the American scientist named Salmon) is actually a group of bacteria that causes diarrhea, fever and abdominal cramps. (as a note I had a family member who contracted salmonella at a day care and had diarrhea for 5 weeks, couldn't go back to the day care, and was contacted by the Center for Disease Control (CDC). These symptoms are for real!!)

In recent years, a new strain of antibiotic-resistant Salmonella-much of it from ground beef-has emerged and become more of a problem over the last decade. If you have poor underlying health or weakened immune systems, Salmonella can invade the bloodstream and cause life-threatening infections.

Recent case: Salmonella lawsuit filed against Wal-Mart - 2006.

Campylobacter is one of the most common bacterial causes of diarrhea in the United Sates-as well as the underlying cause of ulcers and intestinal distress.6 It usually does not pose a threat to your life. The key is to stay hydrated well by drinking lots of water.

Noroviruses-though hard to diagnose-are extremely common Foodborne Illnesses. Infected kitchen workers can contaminate a salad or sandwich as they prepare it, if they have the virus on their hands.

Despite the recent Norovirus Olive Garden outbreak, which sickened over 400 people, the Florida-based restaurant chain "maintains that it already has the industry's leading health and safety practices." 7

In addition, Noroviruses can be extremely dangerous-particularly among the elderly. Other outbreaks have occurred in other restaurants, nursing homes and even cruise ships.

Just how common are they?

Roughly 76 million Americans become sick...
More than 325,000 are hospitalized...
And 5,000 die each year from foodborne illness!8

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FOOTNOTES

1 CNN. E. coli spinach scare increases to 21 states. http://www.cnn.com/2006/HEALTH/09/18/tainted.spinach/index.html
2 Infectious Diseases Sourcebook: Health Reference Series, 1st Edition. Omnigraphics. Copyright 2004, Page ix
3 Infectious Diseases Sourcebook: Health Reference Series, 1st Edition. Omnigraphics. Copyright 2004, Page 3
4 http://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm#mostcommon
5 Infectious Diseases Sourcebook: Health Reference Series, 1st Edition. Page 75
6 "Two Win Nobel Prize for Discovering Bacterium Tied to Stomach Ailments," By LAWRENCE K. ALTMAN, Published: October 4, 2005
7 Health Dept.: Norovirus Caused Olive Garden Outbreak - http://www.msnbc.msn.com/id/16268395/
8 Nutrition Action Health Letter - "Bugs Are Breaking Out All Over", December 2006. Page 4