Toxins are produced in the body from the best of diets as natural by-products of normal metabolism and are eliminated effortlessly by the organs of elimination without the slightest wear and tear. The toxins that do all the harm leading to premature degeneration and disease are the toxins resultant from eating the wrong food. These toxins are not the chemicals from additives and poison sprays, etc that are in the food to start with, but they are actually produced within the body as by-products of the body's efforts to produce pure nourishment from impure materials. While man-made chemicals in food are undesirable and probably harmful to some extent, so little harm do they cause compared to body-produced toxemia that it is a pointless exercise to be concerned about them without first removing the main factors.

The toxins which are products of normal metabolism arise from two sources:

  1. The unwanted by-products of digestive functions which from natural food are of low potency and easily expelled via the kidneys and urine.
  2. The waste products of the body's cells which are carried away in the lymph fluid and bloodstream to be expelled via the kidneys (urine), the lungs (carbon dioxide) and the skin (sweat).

The abnormal toxins which cause disease when they overload the liver and kidneys and pollute the blood and milieu interieur are:

  1. The unwanted by-products of digestive functions (as in 1 above), except in greater quantity and higher potency due to the more complicated molecular structure of cooked food, excess protein, etc.
  2. Incompletely digested substances entering the bloodstream direct from the digestive tract such as fat particles, cholesterol, protein molecules, salt, condiments, etc, which not only cause toxemia but, by making the blood sticky, impede its circulation.
  3. Toxins from infected teeth; mercury from amalgam fillings.
  4. Chemicals contained in food, liquor, smoke and water (fluoride and chlorine at the levels commonly used in public water supplies are toxic and immuno-supressive, as are minerals such as copper and lead from pipes or bore water).
  5. Medicine and drugs of any kind.
  6. Stress-induced hormonal chemicals.
  7. Last, and probably the most harmful--various acids and toxins produced in the colon by bacterial putrification of improperly digested remnants of cooked, high-fat, high-protein food which enter the bloodstream in the water reabsorbed from the colon back into the circulation.

It can be seen then, that depending mainly on the sort of food eaten from day to day, toxemia within the body can vary over short periods of time from normal safe levels to levels high enough to disrupt bodily functions in many different ways, wearing out its organs and eventually causing death by functional breakdown of the body's life processes. Thus the quality of life and length of its duration may range from zero to perhaps 120 years according to the degree to which toxemia is allowed to exist in the milieu interieur of the body.

The healthiest and longest-lived people in the world are accepted generally to be the Hunzas of northern Pakistan and the people in the Caucasus of Russia, whereas the shortest-lived are the Eskimos and Lapplanders of the Arctic. Sir Robert McCarrison, Major General, Indian Medical Service, described the Hunzas thus:

The diet of these people corresponds in many ways to that of the Sikhs; but they eat less meat, and, their stocks being limited to goats, their consumption of milk and milk products is less than that of the Sikhs. But they are great fruit-eaters, especially of apricots and mulberries, which they use in both the raw and sun-dried state. The power of endurance of these people is extraordinary: to see a man of this race throw off his scanty garments, revealing a figure which would delight the eye of a Rodin, and plunge into a glacier-fed river in the middle of winter with as much unconcern as many of us would take a tepid bath, is to realize that perfection of physique and great physical endurance are attainable on the simplest of foods, providing these be of the right kind. These people are long-lived and vigorous in old age. Among them, the ailments so common in our own people--such as gastro-intestinal disorders, colitis, gastro and duodenal ulcer and cancer--are extraordinarily uncommon, and I have no doubt whatever in my own mind that their freedom from these scourges of modern civilization is due to three things:

  1. Their use of simple, natural foodstuffs of the right kind;
  2. Their vigorous outdoor life; and
  3. Their fine bracing climate.

With the Hunzas resistance to infection is remarkable . . . gastro-intestinal complaints, dyspepsia, ulcers, colitis, and appendicitis are at least as uncommon as they are common elsewhere. Cancer is so rare that in nine years' practice I never came across a single case of it.