Chapter 15

“In “balance” means that all the nutrients used by the tissues must be available to the cell simultaneously. Furthermore the vitamins essential to proper nutrition and good health must be natural. There is a great difference between natural and synthetic vitamins, not a chemical but a biological difference. There is something missing in the artificial that is of biological or life-enhancing value. Not yet widely accepted, this fact has been unequivocally established by the work of Dr. Ehrenfried Pfeiffer, a biochemist and follower of the great natural scientist and clairvoyant Rudolf Steiner. Dr. Nichols thinks the Pfeiffer techniques can reveal exactly why natural foods or those containing natural vitamins and minerals and enzymes–another chemical compound, of vegetable or animal origin, which causes chemical transformation–are super to those grown and preserved with chemicals.

Before his death, Pfeiffer pointed out in his own book Chromatography Applied to Quality Testing that Goethe had stated a truth more than 150 years ago which is of the utmost importance with regard to the recognition of natural biological quality: The whole is more than the sum of its parts. “This means,” wrote Pfeiffer, “that a natural organism or entity contains factors which cannot be recognised or demonstrated if one takes the original organism apart and determines its component parts by way of analysis. One can, for instance, take a seed, analyse it for protien, carbohydrates, fats, minerals, moisture and vitamins, but all this will not tell its genetic background or its biological value.”

In so-called “enriched” white bread, with the vitamins and minerals removed, nothing is left but raw starch, which has so little nutritive value that most bacteria won’t eat it. Into this insipid starch synthetic chemicals are arbitrarily injected, which form only part of the missing vitamin B complex, and are not properly ingestible by human beings because they are not “in balance.”

The next and even more vicious cause of heart disease, says Nichols, is hydrogenated fats. These include most of the fats and oils found in shortening, in store-bought peanut butter, and in partically all commercial bakery products, crackers, cookies, and breads. Much ice cream is made from mellorine, a cheap hydrogenated oil. Hydrogenation consists in using a heated nickel catalyst to force hydrogen into the gaps between the carbon atoms of linoleic acid. This prevents the resulting fatty oil from going rancid; but it also destroys essential fatty acids. T hese, says Nichols, not being absorbable by the body cells, have to go somewhere in the body, and end up lining the blood vessels, causing heart disease.

The peanut butter which Carver went to such pains to produce is now mostly being made from rancid peanuts, says Nichols, since the food chemists have learned to clean it up, deodorize it and decolor it so that it can be sold to unsuspecting mothers. By one means or another and with hundreds of toxic additives to choose from, chemists can fix food so that it is very difficult for the citizen to tell that the food is going or has already gone bad.

The organ meat of animals, says Nichols, is only edible if the animal has been fed organically. The livers of prime animals are confiscated much of the time because they contain abscesses and toxic substances. Commercially grown chickens have arsenic and stilbestrol in their bodies and much of it winds up in the liver. The liver is the detoxifying organ of the body, and that’s where these poisons go. Store-bought eggs are mostly infertile, do not taste as good as fertile eggs, and are nowhere near as good for you,  says Nichols, because there is a subtle biological difference. Hens that lay commercial eggs are cooped up where they cannot move, have seldom if ever seen a rooster, let alone been caught by one. “How,” asks Nichols, “can an unhappy hen lay a good egg?”

Listing the facts, Nichols reported that sixteen hundred autopsies showed that in every one of the patients past the age of three years there was already disease in the aorta, the main artery of the body that carries blood from the left ventricle of the heart to all the organ and parts except the lungs. In every patient past the age of twenty, disease was already in the coronary artery.

“This should be evidence enough that practically everybody in the United States today has cardiovascular disease. We have an epidemic. And we have an epidemic of cancer. Cancer is now the leading cause of death, after accdients, in children under fifteen years of age. Babies are born with cancer! The American Cancer Society says cancer will eventually strike one in every four Americans now living. Can a nation call itself healthy when one of four must expect to get cancer, when three of four who get cancer will die of it?”

It’s a strange fact, but plants grown on well-balanced, fertile soils do not have the same attraction for insects as those grown on poor soils, artificially stimulated by chemical fertilizers. Fertile soils have a natural immunity to insects and disease, just as a properly nourished body has an immunity to disease. Bugs and worms tend to gravitate toward a plant, or a field of plants, that has already been weakened by disease or improper development.

The end result of chemical farming, says Nichols, is always disease: first to the land, then to the plant, then to the animal, then to man. “Everywhere in the world where chemical farming is practiced the people are sick. The only ones to benefit are the companies that produce the chemicals.”

A correlation between the rise in the birthrate of mentally retarded children and the increase in the use of fertilizers and poisonous chemicals is stunning. Twenty thousand mentally retarded children were born in 1952. There were 60,000 by 1958; six years later the figure had risen to 126,000, and by 1968 it was well over half a million. Nowadays one child in eight is born mentally retarded in the United States, according to Dr. Roger J. Williams, discoverer of pantothenic acid and director of the Clayton Foundation Biochemical Institute in Texas, the first biochemist to be elected president of the American Chemical Society.