Red Meat, Heart Disease, and Cancer: Read the Fine Print

May 1, 2009

Here's an excerpt:

PERSONAL TESTIMONY

In 1948, I was a sick boy. I had chronic bronchitis, and I was

underweight. My mother took me to a physician named Francis

Pottenger. He was one of the early physicians who specialized in

nutritional medicine. He put me on a special diet. I had to have red

meat every day for at least one meal. I had a lot of steamed

vegetables, and I had a bowl of whole grain cereal, cooked overnight.

I had virtually no sugar. I was allowed only one scoop of ice cream

per week.

He told my mother to buy a copy of Adelle 's brand-new book,

Let's Cook It Right. She did. She used it for over 50 years.

Within 18 months, I was completely restored to health. Since that

time, I have only on the rarest occasions been sick with anything

more than a cold or the flu. I am an almost flawless health. I have

stuck to the diet ever since. I eat ground beef almost every day.

Both my parents adopted a variation of that diet, and my mother is

still alive at age 91. My father died last December at age 91.

You can worry about red meat and heart disease if you want to. You

can worry about cancer and red meat. You can worry about a whole lot

of things. What I worry about is spending taxpayers' money on studies

of people's diets.

Carolyn

Madison, WI

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