The Manual of Heartsaver Eating (1959)
Title: “The Manual of Heartsaver Eating”
Author: Victor H. Líndlahr
Publisher: LIFETIME LIVING INC., MIAMI BEACH
Year of Publication: 1959
LOC Catalog Entry: http://lccn.loc.gov/59014555
Copyright Status: Public Domain in the United States and countries following the rule of the shorter term
“WHAT THIS BOOK CAN DO FOR YOU
BIGGER, AND MUCH MORE VITAL IN ONE WAY, THAN THE DISCOVERY OF VITAMINS, IS THE IMPORTANT NEW FINDING THAT ORDINARY FOODS CAN PROTECT YOU FROM A HEART ATTACK.
WHEN You Are What You Eat was first published, in 1938, a big segment of the American people had gradually become absorbed with our modern nutrition discoveries, particularly the fascinating story of food deficiencies, and our need for the special factors in foods.
We had learned to drink more milk to supply precious calcium. We were beginning to eat certain foods for iron and trace minerals and, as the story of the essential aminos in high-grade proteins unfolded, we gradually ate more meat and less bread. But the greatest impression of all was made by the vitamin facts. People everywhere became vitamin conscious.
As we sank deep into World War II, men and women everywhere began to eat more salads and fruits. Housewives were learning not to overcook vegetables. People learned to drink tomato juice, and more and more drank orange juice in the morning. The vitamin concept really took hold. You Are What You Eat sold more than three million copies because Americans wanted information about vitamins and how they could get them from foods.
Then came some startling food technology advances. Several of the vitamins were synthesized. They could be produced in factories and delivered in carload lots. Because of government effort, bakers began to put some of the missing vitamins back into white bread. By the early 1950′s, millions of people were taking multiple-vitamin-mineral pills, pellets, and capsules every day. This was good as far as it went, but bad because too many were lulled into a complacent belief that their eating problems were solved.
Preventing vitamin-mineral and protein deficiencies is only a part of the story of foods and what they can do for you and to you. True, we had to learn to provide our bodies with a sufficient quantity of each and every food factor needed. But with all the emphasis on food deficiencies, too many Americans overlooked the solemn fact that there is also harm in eating too much. The diet must be balanced.
Symptoms, disease, and suffering can also be caused by what doctors call overnutrition, which, of course, means eating too much, particularly of certain classes of foods. You who are overweight prove that fact every day, because eating too many calories makes you fat. You see it in your double chin, your stick-out waistline, the bulge on your upper arms, your thighs or hips.
Thank goodness, some of you did something about it, and you are continuing to keep slim and trim. You learned to recognize the high-calorie foods, and you make an effort to eat less of them. Bakers and confectioners complain that “reducers” hurt their business, but you do yourself a world of good.
Women, particularly, are figure conscious. Millions of you could easily become overweight, yet you deliberately manage to keep your figures. It takes gumption and will power and self-denial, and you are entitled to credit and acclaim. Dame Nature repays you with big rewards which you may not take into account. You are not only better looking as far as appearance is concerned —you keep healthier, and you will live a longer life. On the other hand, you who allow yourselves to stay overweight, pay a dear price for your indifference and neglect. Insurance records indicate clearly that your death rates are much higher, and you suffer disproportionately from one or another of a score of different chronic diseases—all of which is a classic example of the damage that “eating too much” can do. Eating too much in terms of calories derived from sugar and starchy foods, as well as fats.
We can bring the “eating too much” story down to even more specific faults. The overuse of table salt, for example, definitely aggravates a good, big percentage of high blood pressure cases. Worse yet—there is irrefutable evidence that eating too much of certain types of fat is busily at work in a much more deadly and widespread way.
A killer disease is running rife in the United States. It is a murdering, crippling form of heart disease, which, beyond any doubt can be caused by eating too much “hard” fat. And so, in the light of these new facts, You Are What You Eat had to be rewritten and brought up to date.
The desperate need for these new food facts lies hidden in almost every newspaper notice reporting death from coronary disease. This one little mistake in eating may account for as much as 90 percent of the coronary attacks which strike down more than a million Americans every year, killing more than 200,000. The same root cause is usually behind apoplexy, with its costly toll of happiness and life. But coronary disease is much more in the public mind, so let’s concentrate on that.
It hit in the White House a few years ago, with many and diverse repercussions. On September 24, 1955, the President of the United States was stricken by a coronary attack. Stock market values dropped fifteen billion dollars in just a few days. Newspapers, magazines, TV, radio, blared unfamiliar words in their headlines . . . coronary … thrombosis . .. electrocardiograph . .. and many others. Americans had their first inkling of what might happen when little drops of fat and cholesterol clog up the blood vessels that feed the heart.
In the days and weeks following the President’s heart attack, magazines, radio, television, and newspapers began the job of explaining coronary heart disease to millions of Americans who very much wanted to know about it. Every detail of Mr. Eisenhower’s illness became household talk. The name of one of America’s greatest heart specialists, Dr. Paul Dudley White, became as familiar as any television star’s. Just as the late Franklin Delano Roosevelt’s affliction familiarized people with the subject of poliomyelitis, so President Eisenhower’s mishap dramatized coronary disease, and focused attention on its study.
Right on the heels of the President’s attack, John Hodiak, 40-year-old movie star, apparently at the peak of health, dropped dead of coronary disease. Since then, several more young movie stars have been killed by sudden coronary attacks—John Garfield and Tyrone Power—to name only two. These were among the big names that told us clearly that there was an epidemic afoot. But every day there were other names . . . Tom Smith . . . Bill Jones. Each day more than 2500 Americans suffer a coronary attack. Note that 500 are almost immediately fatal.
People generally are awakening to the menace and dread toll of coronary heart attacks. They are being shocked into the realization that this killer and crippler is hitting all around and about them—even in their very own homes. Here is a public health problem such as has never been faced by any nation before.
Why are there so many victims in the United States? What has happened in this country that one disease can take such a toll? The United States leads all nations of the world by a wide margin in the percentage of attacks and deaths from coronary disease.
There are very definite reasons for this tragic situation. They are reasons that need not be, and they have become a wholly unnecessary part of our American way of life—mistakes in eating that we could and should correct. We could be as free of coronary attacks as any nation in the world, still enjoy our wonderful standard of living, and enjoy it many years longer.
The coronary epidemic was going full blast when President Eisenhower was hit, but we hadn’t awakened to the fact. It has worsened since then, and there is every reason to believe that it is going to continue to hit harder, until we learn that there is much more to the story of You Are What You Eat than simply avoiding food deficiencies. The generation of Americans now entering their forties and fifties have been made particularly liable to coronary disease by their overindulgence in hard fats.
Because coronary attacks are swift and sudden, people innocently assume that the disease is so. A piece of bad luck, an internal accident which developed in minutes or hours. This is a wholly mistaken idea, for coronary attacks result from fat and cholesterol deposits which have developed gradually and slowly. It may take years and years of wrong eating and living to bring such changes about.
The clinical story of a coronary heart attack begins and ends with cholesterol. Not the cholesterol we get in foods, but the cholesterol that is literally shoved into our blood. Certain types of food-fats will do this. Thankfully, however, there are also certain types of food-fats which act to cleanse the blood of excess cholesterol.
There is more than hope for any one of us. We are not irretrievably condemned to suffer a heart attack because of our past mistakes. This is the great and wonderful new chapter we can add to the story of You Are What You Eat.
Almost from the day that the President had his coronary attack, hundred-year-old food facts began to be pulled out of text-books. A 50-year-old discovery about coronary disease finally got the attention it should have had long ago. For some years, certain doctors and nutritionists have been deeply concerned with some thought-provoking figures; viz., we, the American people, have achieved the unenviable distinction of leading the world in deaths from coronary disease, and we are also the greatest consumers of hard fats.
These same dedicated investigators are also aware of a happy fact. There is a proven way to drastically reduce the deaths from coronary disease when and where they occur in epidemic proportions. Statistically, such deaths can be quickly and dramatically brought down to a fraction of their previous levels—when the people of a given country are kept from eating too much hard fat.
I first heard about it in 1921, in a dramatic way. At a medical meeting in Chicago we were addressed by a German pathologist of considerable renown. I’ll never forget that man. He resembled Eric von Stroheim, a popular movie star of the time, famous for his crew cut hair, and usually featured as a precise Prussian officer. The doctor said something no man in the room ever forgot. Talking about heart disease, he said, ”I saw not one case in our clinic during the year (1918), where the death could be attributed to coronary thrombosis.”
He was referring to what happened in Berlin after two years of fat shortage. The Germans couldn’t get the amount of food-fat they were accustomed to eating, and the diet of the people of Berlin was strictly limited in fats of all types, which would perforce cut down the intake of hard fats to a very low level.
Some scientists saw clearly way back then that here was a way to cut down on the toll of coronary disease. It seemed obvious that war was such a cure, in the sense that wartime restrictions kept people from eating too much hard fat. The same thing happened in Norway in World War II; in Sweden and Finland, and other countries, too. In those lands, the total over-all death rate from heart disease was cut in half, and practically all that half was the type due to the deposit of fat in the blood vessel walls, which causes coronary and apoplectic attacks.
When the war ended, and the people of those same nations were once again able to eat all the fat they wanted, the deaths from coronary disease went up and up. In 1957, Finland had the highest death rate from this killer in all its history. In fact, the attacks became so common there that they almost caught up with the rate in the United States. The Finnish people were, and are, eating hard fats like never before—and dying of coronary disease like never before. These are but a few of the world-wide statistical lessons which can prove to all that there is a direct connection between eating too much of certain kinds of fat and coronary disease.
Statistically, more than one out of every four of you (counting from the day of birth) reading this book is slated to be struck down by a coronary attack. As you get older, the likelihood increases. The further you get along in years, the more you have to watch fats. Fully one-half of the deaths of American men between the ages of forty and fifty are caused by coronary attacks.
Yet, we repeat, you don’t have to develop fatty deposits in the arteries that feed your heart, if you will take definite dietary steps to prevent it. Two World Wars have proved beyond doubt that this killer disease can be warded off and controlled— by way of your knife and fork.
The coronary story is the biggest new lesson in the saga of You Are What You Eat. Protect yourself from the menace of coronary disease and strokes! Read the facts and heed them!”
—Victor H. Lindlahr
Miami Beach, Florida
TABLE OF CONTENTS:
Introduction – WHAT THIS BOOK CAN DO FOR YOU Page 7
Bigger and much more vital in one way, than the discovery of vitamins is the important new finding that ordinary foods can protect you from a heart attack.
Chapter One – YOU CAN ESCAPE THIS HEART TRAP Page 11
Are your daily meals choking your lifeline — blocking the vital arteries that feed your heart?
Chapter Two – HOW TO KEEP THE ODDS IN YOUR FAVOR Page 15
This new food knowledge can mean more years, better years, for you.
Chapter Three – A TEST THAT MAY SAVE YOUR LIFE Page 19
Now you can readily learn if your diet is heading you for trouble.
Chapter Four – FIND THE TROUBLEMAKER IN YOUR MEALS Page 21
Here are the kitchen heroes and villains that can mean life or death in the drama of heart disease.
Chapter Five – STARTLING PROOF YOU CAN’T IGNORE Page 27
Rid yourself of any doubt and take heart from this positive evidence.
Chapter Six – ONE MEAL ALONE CAN BE A KILLER Page 31
They used to call it ‘‘acute indigestion”—but “heart attack” is the right term for it. And one simple mistake in eating can bring it on.
Chapter Seven – MUST MEN DIG THEIR OWN GRAVES? Page 33
Smart business men aren’t always so smart—as their widows can tell you.
Chapter Eight – ALL THIS — AND TENSION, TOO Page 36
Mental and emotional stress alone may not cause heart attacks—but when teamed with wrong eating they can trigger the final blow.
Chapter Nine – THE TRUTH ABOUT EXERCISE AND YOUR HEART Page 39
Now they say it can be good for you—if you don’t spoil it all with fatty meals.
Chapter Ten – SKINNY OUTSIDE — FAT INSIDE Page 44
It’s not the fat on your frame, but in your blood stream, which tells the story. So don’t think you’re safe just because you’re thin.
Chapter Eleven – SUICIDE AT THE DINNER TABLE Page 47
What you can learn from, the food customs of the Jewish people.
Chapter Twelve – THIRTY DAYS TO NEW PLEASURE IN SAFE EATING Page 49
The best way to break a bad habit is to form a good one—like this.
Chapter Thirteen – WHAT YOU SHOULD KNOW ABOUT DAIRY FOODS Page 54
The dangerous error which you and your children must detect and avoid.
Chapter Fourteen – THE BEEF IN YOUR LIFELINE Page 58
Sure, you can eat meat—but learn to choose the right kind.
Chapter Fifteen – TRY THIS MEAT FOR YOUR HEART’S SAKE Page 61
Get acquainted with this high-grade protein food which spares your heart.
Chapter Sixteen – SHOULD YOU EAT PORK? Page 63
It’s fatty, all right—but still it can be good for you—if you use it in the right way.
Chapter Seventeen – THE WOLF IN LAMB’S CLOTHING Page 65
Here’s proof that it’s easy to be fooled—but better not to be!
Chapter Eighteen – BRAIN FOOD? NO, BUT IT’S SMART TO EAT FISH Page 67
Learn how to use it properly—and welcome seafood to your heartsaver menus.
Chapter Nineteen – LIVE LONGER ON CHICKEN Page 70
It pays to make more use of this most nearly perfect meat for your heart.
Chapter Twenty – THE EGG AND YOU Page 73
It’s good for you, and all right for your heart, too—but you must learn to be moderate.
Chapter Twenty-One – THE HIDDEN PLUS IN YOUR EATING Page 75
There is an ace-in-the-hole in your three meals a day, to help you win with heartsaver eating.
Chapter Twenty-two – AND NOW — IT’S UP TO YOU Page 79
You can’t eat words—but these words can help you eat better, and live longer.
TABLE OF FATS IN COMMON FOODS Page 81
Hundreds of common foods—and a few uncommon ones—with their caloric values and fat contents.
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