DDP Newsletter November 2025, Vol. XLI, No. 6
The Make America Healthy Again (MAHA) movement notes that Americans have a high incidence of chronic disease. Some claim that we are being poisoned by toxins in our food, as by additives that are banned elsewhere. Indeed, many such “chemicals,” including natural ones, will produce cancers in one or more species of animals if given in high enough doses. Many are “linked” to various adverse effects in epidemiologic studies of dubious validity, discussed by Dr. Warren Kindzierski at the 2024 DDP meeting (tinyurl.com/9w39kjas and video at https://tinyurl.com/yf5p2hbw).
Instead of focusing on the submicroscopic, let us take the macro view. It seems well accepted by now that the FDA Food Pyramid was an error. And after years of doctors recommending low-fat diets, obesity only worsened.
What can we learn from history about diet?
The armies of Genghis Khan conquered vast territory. Their diet centered around dairy (yogurt, cheese, fermented mare’s milk/kumis) in summer and meat (mutton, horse) in winter. The herds served as walking refrigerators. No need to transport heavy grains. They used the crops of conquered peoples to feed their animals.
The ultimate survival and endurance food is pemmican. “Pemmican worked flawlessly for 10,000 years across every indigenous culture on two continents,” writes Sama Hoole (https://tinyurl.com/8ve8exjt). The U.S. military used it for 80 years. It was essential for Arctic and Antarctic exploration.
The recipe perfected by the Plains Indians: 50% dried lean buffalo meat, pounded into fine powder, 50% rendered buffalo fat, mixed thoroughly while hot. Beef or other meat works fine. “The result: 3,000 calories per pound. Never spoils. Lasts literally decades without refrigeration. Provides complete nutrition. Weighs almost nothing. Requires zero preparation” (ibid.). Unlike British sailors, those relying on pemmican were not dying of scurvy, although some preparations now incorporate dried berries or lime juice. Drying at a relatively low temperature, so meat is not cooked, preserves nutrients (ibid.).
Despite its historically significant role, there is a surprising paucity of scientific literature, which is reviewed in Meat Science, August 2021 (tinyurl.com/2p6v9cbs).
The fat is essential. The Inuit said: “Fat is life. Lean meat is death. The white food is poison” (https://tinyurl.com/2tm5pcam). On the Lewis and Clark Expedition, 1805-1806, men were dying on a diet of 8–9 lbs of lean venison or elk daily. They complained of hunger immediately after meals and were losing strength. Fortunately, they made it to the Pacific coast and started eating fatty seal meat: 2 lbs/day, no more hunger, strength returning. The Shoshone guides had offered them pemmican, but they had refused (https://tinyurl.com/mr3tyk57). They did not know that the liver can only process so much protein without producing toxic ammonia.
The most potent weapon used to destroy native Americans was to kill the buffalo, their prime source of food, clothing, and much else. Vast herds of 60 million were reduced to near extinction by the 1890s. The Indians were herded onto reservations, where they had to adopt a “civilized diet.” While a Comanche warrior could ride 50 miles before breakfast and fight all day, today’s native Americans have a high incidence of obesity, diabetes, and other health problems (https://tinyurl.com/h59zyb9t).
Another dietary “experiment of nature” was described by Canadian dentist Weston A. Price, who travelled globally in the 1930s to study nutrition and dental health. He climbed to an isolated Swiss village, expecting to find malnourished peasants. He found they all had perfect teeth—no crowding, no caries. There was no chronic illness, tuberculosis, cancer, or heart disease. They obtained 80% of calories from full-fat dairy: raw milk, aged cheese, rye bread swimming in butter. Walking two hours down to a modernized village with road access, he found a population with the same genetics had narrow faces, crooked teeth, weak bones, tuberculosis, dental decay, and chronic illness. The village had white flour, sugar, vegetable oils, and canned foods. The doctor said the change had taken only 20 years (https://tinyurl.com/mr33cxv5).
In medieval England, a “plant-based” diet was for peasants. Only nobles were permitted to hunt, and violators might be executed. So, while peasants had dark bread, vegetables, and minimal meat, nobles had daily roasted meat–venison, wild boar, and game birds—and dairy. Nobles were taller, stronger, and healthier, and lived 20–30 years longer. “The diet of the weak and the downtrodden [in 1350] has become the ‘healthy’ diet [in 2015]” (https://tinyurl.com/2u2ekyde).
Today, globalists advocate a “sustainable” diet—with insects for animal protein (https://tinyurl.com/2wdrr5j2), and “climate” policies threaten farmers and ranchers.
Vegetarians can have an adequate diet, but it requires careful attention to include all needed vitamins and essential amino acids and fats.
In 1955, the American diet reached a turning point. President Eisenhower had a heart attack. His personal physician, Dr. Paul Dudley White, appeared on TV with the message that the President ate too much fat [in a fairly typical diet], and Americans need to reduce animal fat consumption. To the tobacco industry’s relief, he failed to mention that Eisenhower smoked 80 cigarettes per day (and quit abruptly).
In 1955, Ancel Keys was actively promoting his “fat hypothesis” (https://tinyurl.com/2bwnza2p). Some now criticize it for cherry-picking data that agreed with his hypothesis. The American Heart Association, funded by Procter & Gamble (makers of Crisco), enthusiastically agreed with the low-fat diet. Saturated fat became the enemy. Seed oils became the solution (https://tinyurl.com/3ff8e67u).
A proper randomized controlled study was done in 1968-1973, the Minnesota Coronary Experiment. The vegetable oil group had LOWER cholesterol, as predicted. But they had HIGHER death rates. For every 30-point reduction in cholesterol, there was a 22% increase in mortality risk. The study was not published for 43 years. Eventually the data was located in a researcher’s attic and published in BMJ in 2016.There was a 22% higher risk of death for each 30 mg/dL (0.78 mmol/L) reduction in serum cholesterol. “Findings from the Minnesota Coronary Experiment add to growing evidence that incomplete publication has contributed to overestimation of the benefits of replacing saturated fat with vegetable oils rich in linoleic acid” (https://tinyurl.com/mr3pp99m).
In the 1960s and 1970s, the Sugar Research Foundation sponsored studies that singled out fat and cholesterol as the dietary causes of CHD and downplayed evidence that sucrose consumption was also a risk factor. A 1967 article in the New England Journal of Medicine, which shaped 50 years of dietary advice, did not disclose the role of the sugar industry (https://tinyurl.com/hctnt674). Author Dr. D.M. Hegsted led the USDA team that created the 1977 Dietary Guidelines (https://tinyurl.com/mst4u8nr).
As Hippocrates purportedly said, “Let food be thy medicine.” But what food? It is imperative to restore integrity and accountability and true evidence-based medicine.
image credit: Danganhfoto / Pixabay
