What can we learn from a 1966 college-level nutrition textbook? Let’s find out…
…and be sure to check out the gallery of selected pages below.
Weston Price photos in a 1966 nutrition textbook!
page 6, Eskimo mothers and Masai chief vs European
page 163, Effect of mineral-poor diets on face and teeth vs native diets
If you don’t know who Weston Price was, here’s an excerpt from the Weston A. Price Foundation‘s website. It’s a great source of nutrition information, and one of the best websites I found early on in my nutrition exploration.
The Weston A. Price Foundation is a nonprofit, tax-exempt charity founded in 1999 to disseminate the research of nutrition pioneer Dr. Weston Price, whose studies of isolated nonindustrialized peoples established the parameters of human health and determined the optimum characteristics of human diets. Dr. Price’s research demonstrated that humans achieve perfect physical form and perfect health generation after generation only when they consume nutrient-dense whole foods and the vital fat-soluble activators found exclusively in animal fats.
None of my more recent nutrition textbooks, circa 2010-2012, dares to mention Weston Price!
- Nutrition – Science and Applications 2nd ed – L. Smolin, M. Grosvenor (Wiley, 2010)
- Nutrition – Concepts and Controversies 12th ed – F. Sizer, E. Whitney (Cengage, 2010)
- Nutrition for Healthy Living 2nd ed. – W. Schiff (McGraw-Hill, 2011)
- Understanding Nutrition 12th ed – E. Whitney, S. Rolfes (Cengage, 2011)
- Nutritional Sciences – From Fundamentals to Food 2nd ed – M. McGuire, K. Beerman (Cengage, 2011)
- Nutrition and You 2nd ed – J. Blake (Pearson, 2012)
Why you need Sodium and Potassium on low carb diets
page 401, Ingestion of high-fat, low-carbohydrate diets
“Just as there is a limit to the degree to which soluble substances can be concentrated by the kidney, so there is a limit to the acid-base range within which urine can be excreted. Normally the acid-base balance of the diet is well within the functional range of the kidney. The chief acidic products of the diet are sulfates and phosphates formed in the process of protein metabolism. The organic acids found in most fruits and vegetables do not yield acid residues because they are oxidized in metabolism to carbon dioxide and water and are accompanied in the foods by large amounts of potassium and other basic elements. The most frequently encountered instance in which large amounts of acidic substances must be excreted is when fat is incompletely oxidized in the body and acidic intermediate products of its metabolism (ketone bodies, see p. 388) accumulate, as in starvation and diabetes. Ingestion of extremely high-fat, low-carbohydrate diets has this same effect. Under these conditions, basic elements (chiefly sodium and potassium) are required for their neutralization, and thus they are lost from the body.”
So this is why you should ensure you get enough sodium and potassium on a low carb diet.
Experimental Work on Obesity
page 457, Miller and Payne “…found the caloric intakes required to keep body weight constant varied with individuals over a wide range”
Here’s a section from the above-pictured page, discussing the classic Miller and Payne study, Miller, D. S, and P. R Payne. “Weight Maintenance and Food Intake.” The Journal of Nutrition 78, no. 3 (November 1, 1962): 255–262.
“Recent experiments seem to indicate that certain factors hitherto not taken into consideration may be operative, and these raise questions as to whether it is possible to express the energy required for weight maintenance with the degree of mathematical accuracy formerly assumed. It may be that the total amount of calories needed depends to some extent on the relative proportions of the three classes of energy nutrients provided in the diet and to adaptive body mechanisms.”
Once again we see that weight change may not be as simple as calories in, calories out (CICO), and that what you eat may impact energy needs.
I find this whole section (pages 457-459) fascinating, and recommend reading it all if you have time. You can view the full section in the gallery below.
Here’s the conclusion of the section:
“In conclusion, modern research (as exemplified by experiments previously cited) has raised the question whether the potential energy value of foods (as determined by oxidation outside the body) is a true measure of the energy they necessarily provide for the work of the body and upkeep and building of tissues. Although the answer is still imperfectly understood, it may well be that the actual amount of energy yielded by fuel nutrients in the body varies under different circumstances and with different proportions of the fuel nutrients. This gives emphasis to the statement (made in Chapter 7) that figures given related to the energy value of the diet required for weight maintenance are only approximate estimates. Such estimates apply fairly well to certain individuals under definite conditions, yet they may show considerable individual variability according to how efficiently the body is able to utilize the food energy by converting it into forms available for body use.”
This is real science–stating where uncertainties exist and mentioning other possibilities. Such a contrast to the surety found in today’s nutrition experts.
Gallery of selected pages
(click on images to view them gallery-style)
There’s so much interesting stuff here for those interested in our nutrition past. Enjoy!