Re: Pottenger's patients question

[Guest guest]

Hi Becky:

I haven't read Pottenger's Cats yet. But, one of the books I'm reading

right now is Native Nutrition by Schmid. He mentions Pottenger's

work. On page 41 he states,

" Native Eskimo and northern Indian diets were similar to the diet Pottenger

succesfully used for patients with tuberculosis and other diseases. Liberal

amounts of liver, heart, pancreas, kidney, brain, tripe, meat, fish and

shellfish, fertile eggs, and raw milk were used; organs were emphasized.

Much of the diet was served raw, including organs, in a variety of recipes.

Much of the food, including the meat, was ecologically produced. Food was

cooded as lightly as was palatable for the patient. Raw vegetable salads

with sprouts were served twice daily. Breads made from sprouted whole

grains were baked at low temperatures, minimizing destruction of nutrients.

Bone meal and marrow were also prepared at low temperatures. Small

quantities of fruit and sesame seeds were used, and the use of vegetable

oils was minimized. This type of diet, carefully individualized for each

patient and generally substituting fish and shellfish for meat, is part of

an approach to chronic disease that I (Schmid) have used successfully for

nearly 15 years. "

Other things mentioned in the book are regarding the experiments Pottenger

did. If I run across anything more detailed, I'll let you know.

Marla

----- Original Message -----

From: beckymauldin2001 <beckymauldin@...>

> I have not read Pottenger's Cats yet, so I don't know if the info I

> am looking for is in it... What I'm looking for is the particular

> diet that Pottenger used to treat his human patients. I understand

> that he treated patients for at least 30 years and I'd like more info

> on what proportion of that diet was raw and other minute details...If

> anyone who has read the book can answer this, I'd appreciate it. I

> was under the impression that it was mainly about the cat

> experiments...

>

> I probably should get a copy anyway, but I still would like to find

> out where I can get this info. I did talk to a lady at Price-

> Pottenger, but she was not really clear on what was in Pottengers'

> Cats about diet and humans.

>

> Becky

[Guest guest]

Oh, yes, I do remember reading that. Ron's book does provide some

info, and I was just wondering if any of Pottenger's material

provided any more detail. Thanks!

On another note, I wonder how Pottenger prepared bone meal and

marrow? Sounds like they were raw bones that were dried and

powdered. Seems like I remember the Native Americans doing some such

thing...Which brings me back to the question about stock...If

Pottenger was a huge proponent of gelatinous stocks, did he use them

in his clinic? From what you quoted, it sounds like he prefered to

use the actual bones... Hmmmmm....It sounds like the raw aspect of

his diet was much more emphasized, therefore a stock would not be

necessary as it helps digest cooked foods. Any thoughts?

Becky

> Hi Becky:

>

> I haven't read Pottenger's Cats yet. But, one of the books I'm

reading

> right now is Native Nutrition by Schmid. He mentions

Pottenger's

> work. On page 41 he states,

>

> " Native Eskimo and northern Indian diets were similar to the diet

Pottenger

> succesfully used for patients with tuberculosis and other

diseases. Liberal

> amounts of liver, heart, pancreas, kidney, brain, tripe, meat, fish

and

> shellfish, fertile eggs, and raw milk were used; organs were

emphasized.

> Much of the diet was served raw, including organs, in a variety of

recipes.

> Much of the food, including the meat, was ecologically produced.

Food was

> cooded as lightly as was palatable for the patient. Raw vegetable

salads

> with sprouts were served twice daily. Breads made from sprouted

whole

> grains were baked at low temperatures, minimizing destruction of

nutrients.

> Bone meal and marrow were also prepared at low temperatures. Small

> quantities of fruit and sesame seeds were used, and the use of

vegetable

> oils was minimized. This type of diet, carefully individualized

for each

> patient and generally substituting fish and shellfish for meat, is

part of

> an approach to chronic disease that I (Schmid) have used

successfully for

> nearly 15 years. "

>

> Other things mentioned in the book are regarding the experiments

Pottenger

> did. If I run across anything more detailed, I'll let you know.

>

> Marla

>

> ----- Original Message -----

> From: beckymauldin2001 <beckymauldin@h...>

>

>

> > I have not read Pottenger's Cats yet, so I don't know if the info

I

> > am looking for is in it... What I'm looking for is the particular

> > diet that Pottenger used to treat his human patients. I

understand

> > that he treated patients for at least 30 years and I'd like more

info

> > on what proportion of that diet was raw and other minute

details...If

> > anyone who has read the book can answer this, I'd appreciate it.

I

> > was under the impression that it was mainly about the cat

> > experiments...

> >

> > I probably should get a copy anyway, but I still would like to

find

> > out where I can get this info. I did talk to a lady at Price-

> > Pottenger, but she was not really clear on what was in Pottengers'

> > Cats about diet and humans.

> >

> > Becky

[Guest guest]

--- In @y..., " beckymauldin2001 " <beckymauldin@h...>

wrote:

> I have not read Pottenger's Cats yet, so I don't know if the info I

> am looking for is in it... What I'm looking for is the particular

> diet that Pottenger used to treat his human patients. I understand

> that he treated patients for at least 30 years and I'd like more

> info

> on what proportion of that diet was raw and other minute

> details...If

> anyone who has read the book can answer this, I'd appreciate it. I

> was under the impression that it was mainly about the cat

> experiments...

I have read the book. I got it from the library on interlibrary loan.

It is a mixture - a lot of it is on cats, but following those

chapters are a number of short chapters which are basically essays. I

xeroxed one chapter called, " The High Protective Diet " . (This

seems to be for tuberculosis.) It's 9 pages long (small pages). I

could scan it, but I'm not sure that would be appropriate. (and I

couldn't do it now anyway.) I'll try to type in a couple of parts.

Also in the book there is a list of his papers, and the PPF will

xerox at least some of these (maybe all) for a fee, and mail them to

you. So if you read the book, you might be able to decide which

papers look interesting and get more in-depth info than in the book.

" Breakfast pattern:

Sliced orange or half of grapefruit

4 prunes or figs

1 glass of whole raw milk

1 glass gelatin drink

1 cup coffee or tea (adults)

Bacon or ham, with egg or lamb chop

1 bowl of whole grain hot cereal with cream and without sugar

Luncheon pattern:

Hot soup (if hot vegeatble soup, serve the soup meat as well)

One of the variety meats (if soup meat is not served)(8 oz)

(later in the chapter, cooking instructions are given for these:

sweetbreads, kidneys, heart and tripe.)

Generous portion of mixed green salad

1 glass of milk

1 glass of gelatin drink

1 serving of whole grain bread with butter

Dessert

Dinner Pattern:

Raw beef hors d'oevres (three times weekly)

Plain hot soup, such as chicken broth or bouillon

Roast or other cut of meat (8 oz)

Green salad (mixed green, if this has not been served at noon)

2 hot vegetables, one of which is yellow

1 glass milk

1 gelatin drink

Dessert

Some other recommendations: raw milk. fertile eggs. pickles and

vinegar. serve some meats rare, others roasted moderately or

simmered. Grind your own beef for patties or raw.

serve raw liver cocktial 3x/week. serve brain egg-nog 1-2x/week.

serve freshly ground (raw) beef 3x/week.

serve fish and poultry often; serve pork rarely except bacon.

Fresh vegetables, steamed until tender, salads, sprouts, fresh fruits

in season. Whole grains only. Simple desserts, not too sweet. mineral

salts used instead of table salt.

Liver recipe:

Wash liver in cold water; dry on soft paper. Remove skin and tough

fibers with a very sharp knife. freeze. If the liver is light colored

or spongy, discard, since it is unfit for eating.

Grate two tablespoons of the frozen liver, stir it quickly inta a

glass of cold tomato juice, season with catsup, horseradish or other

seasoning, salt and pepper, and consume at once.

also there is a recipe for the brain egg-nog and raw brain salad.

there is a soup recipe which starts with splitting abd browning bones

and marrow (shank, knuckle, etc.) before adding water. some vinegar

is added.

I didn't see anything about bonemeal in this chapter - maybe

somewhere else in the book or in papers.

[Guest guest]

This is very interesting to me. Do you remember what was in the

gelatin drink? Was it only gelatin and water?

Thank you for sending the diet.

Sheila

> > I have not read Pottenger's Cats yet, so I don't know if the info

I

> > am looking for is in it... What I'm looking for is the particular

> > diet that Pottenger used to treat his human patients. I

understand

> > that he treated patients for at least 30 years and I'd like more

> > info

> > on what proportion of that diet was raw and other minute

> > details...If

> > anyone who has read the book can answer this, I'd appreciate it.

I

> > was under the impression that it was mainly about the cat

> > experiments...

>

> I have read the book. I got it from the library on interlibrary

loan.

> It is a mixture - a lot of it is on cats, but following those

> chapters are a number of short chapters which are basically essays.

I

> xeroxed one chapter called, " The High Protective Diet " . (This

> seems to be for tuberculosis.) It's 9 pages long (small pages). I

> could scan it, but I'm not sure that would be appropriate. (and I

> couldn't do it now anyway.) I'll try to type in a couple of parts.

> Also in the book there is a list of his papers, and the PPF will

> xerox at least some of these (maybe all) for a fee, and mail them

to

> you. So if you read the book, you might be able to decide which

> papers look interesting and get more in-depth info than in the

book.

>

> " Breakfast pattern:

> Sliced orange or half of grapefruit

> 4 prunes or figs

> 1 glass of whole raw milk

> 1 glass gelatin drink

> 1 cup coffee or tea (adults)

> Bacon or ham, with egg or lamb chop

> 1 bowl of whole grain hot cereal with cream and without sugar

>

> Luncheon pattern:

> Hot soup (if hot vegeatble soup, serve the soup meat as well)

> One of the variety meats (if soup meat is not served)(8 oz)

> (later in the chapter, cooking instructions are given for

these:

> sweetbreads, kidneys, heart and tripe.)

> Generous portion of mixed green salad

> 1 glass of milk

> 1 glass of gelatin drink

> 1 serving of whole grain bread with butter

> Dessert

>

> Dinner Pattern:

> Raw beef hors d'oevres (three times weekly)

> Plain hot soup, such as chicken broth or bouillon

> Roast or other cut of meat (8 oz)

> Green salad (mixed green, if this has not been served at noon)

> 2 hot vegetables, one of which is yellow

> 1 glass milk

> 1 gelatin drink

> Dessert

>

> Some other recommendations: raw milk. fertile eggs. pickles and

> vinegar. serve some meats rare, others roasted moderately or

> simmered. Grind your own beef for patties or raw.

> serve raw liver cocktial 3x/week. serve brain egg-nog 1-2x/week.

> serve freshly ground (raw) beef 3x/week.

> serve fish and poultry often; serve pork rarely except bacon.

> Fresh vegetables, steamed until tender, salads, sprouts, fresh

fruits

> in season. Whole grains only. Simple desserts, not too sweet.

mineral

> salts used instead of table salt.

>

>

> Liver recipe:

> Wash liver in cold water; dry on soft paper. Remove skin and tough

> fibers with a very sharp knife. freeze. If the liver is light

colored

> or spongy, discard, since it is unfit for eating.

> Grate two tablespoons of the frozen liver, stir it quickly inta a

> glass of cold tomato juice, season with catsup, horseradish or

other

> seasoning, salt and pepper, and consume at once.

>

> also there is a recipe for the brain egg-nog and raw brain salad.

> there is a soup recipe which starts with splitting abd browning

bones

> and marrow (shank, knuckle, etc.) before adding water. some vinegar

> is added.

>

> I didn't see anything about bonemeal in this chapter - maybe

> somewhere else in the book or in papers.

[Guest guest]

Thank you for posting this. It is very helpful for me. I also am

curious as to what is in the gelatin drink...

Becky

> I have read the book. I got it from the library on interlibrary

loan.

> It is a mixture - a lot of it is on cats, but following those

> chapters are a number of short chapters which are basically essays.

I

> xeroxed one chapter called, " The High Protective Diet " . (This

> seems to be for tuberculosis.) It's 9 pages long (small pages). I

> could scan it, but I'm not sure that would be appropriate. (and I

> couldn't do it now anyway.) I'll try to type in a couple of parts.

> Also in the book there is a list of his papers, and the PPF will

> xerox at least some of these (maybe all) for a fee, and mail them

to

> you. So if you read the book, you might be able to decide which

> papers look interesting and get more in-depth info than in the

book.

>

> " Breakfast pattern:

> Sliced orange or half of grapefruit

> 4 prunes or figs

> 1 glass of whole raw milk

> 1 glass gelatin drink

> 1 cup coffee or tea (adults)

> Bacon or ham, with egg or lamb chop

> 1 bowl of whole grain hot cereal with cream and without sugar

>

> Luncheon pattern:

> Hot soup (if hot vegeatble soup, serve the soup meat as well)

> One of the variety meats (if soup meat is not served)(8 oz)

> (later in the chapter, cooking instructions are given for

these:

> sweetbreads, kidneys, heart and tripe.)

> Generous portion of mixed green salad

> 1 glass of milk

> 1 glass of gelatin drink

> 1 serving of whole grain bread with butter

> Dessert

>

> Dinner Pattern:

> Raw beef hors d'oevres (three times weekly)

> Plain hot soup, such as chicken broth or bouillon

> Roast or other cut of meat (8 oz)

> Green salad (mixed green, if this has not been served at noon)

> 2 hot vegetables, one of which is yellow

> 1 glass milk

> 1 gelatin drink

> Dessert

>

> Some other recommendations: raw milk. fertile eggs. pickles and

> vinegar. serve some meats rare, others roasted moderately or

> simmered. Grind your own beef for patties or raw.

> serve raw liver cocktial 3x/week. serve brain egg-nog 1-2x/week.

> serve freshly ground (raw) beef 3x/week.

> serve fish and poultry often; serve pork rarely except bacon.

> Fresh vegetables, steamed until tender, salads, sprouts, fresh

fruits

> in season. Whole grains only. Simple desserts, not too sweet.

mineral

> salts used instead of table salt.

>

>

> Liver recipe:

> Wash liver in cold water; dry on soft paper. Remove skin and tough

> fibers with a very sharp knife. freeze. If the liver is light

colored

> or spongy, discard, since it is unfit for eating.

> Grate two tablespoons of the frozen liver, stir it quickly inta a

> glass of cold tomato juice, season with catsup, horseradish or

other

> seasoning, salt and pepper, and consume at once.

>

> also there is a recipe for the brain egg-nog and raw brain salad.

> there is a soup recipe which starts with splitting abd browning

bones

> and marrow (shank, knuckle, etc.) before adding water. some vinegar

> is added.

>

> I didn't see anything about bonemeal in this chapter - maybe

> somewhere else in the book or in papers.

[Guest guest]

--- In @y..., " beckymauldin2001 " <beckymauldin@h...>

wrote:

> Thank you for posting this. It is very helpful for me. I also am

> curious as to what is in the gelatin drink...

" Gelatin, A hydrophilic colloid, is used as a regular part of the

diet because it aids digestion. "

" Soak one tablespoon of plain gelatin in a cup with sufficient water

to cover. Dissolve in a hot liquid such as soup, or hot water with

fruit flavoring, or hot water in which a beef cube has been

dissolved. Serve this faithfully with each meal. "

(Om my other post thre should have been a close-quotes after the

dinner pattern section - the list of comments was not the text of the

book but some items I pulled out of the text.)

He seems to advise using raw meat an average of once a day, and in

each case it's about 2-3 Tbsp - 2 Tbsps of the livere and raw ground

beef, 3 Tbsp of raw brain. Most of the meat is cooked.

He suggests animal fat, lard and butter instead of vegetable fat.

Starchy vegetables like potatoes only once a week.

(I'm not recoimmending this one way or the other, by the way. I'm

posting it as information.)