Skip to content
  • Bass, Dr. Stanley S.
    With Three Generations of Vegetarian Hygienists

    This brief document chronicles a remarkable family of hygienists and discusses the proper dietary for health–with what will be some surprising conclusions for fruitarians and vegans.

  • Bass, Dr. Stanley S.
    Remarkable Recoveries From Severe Health Problems

    Dr. Bass explains the remarkable benefits of a raw food based diet for healing serious and life-destroying disease conditions.

  • Bass, Dr. Stanley S.
    Interview with Aajonus Vonderplanitz

    Aajonus is a raw fooder who believes the consumption of large quantities of raw red meat, raw chicken, raw fish, raw butter and raw honey are, for most people, the keys to health.

  • Bear, Firman E.
    Variation in Mineral Composition of Vegetables

    This study conducted at Rutgers University (Bear et al., 1948) is frequently misquoted as evidence supporting the position that organically grown vegetables are significantly superior in minerals and trace elements to conventionally grown vegetables. In reviewing the original publication, one can clearly see that this was not the intention of the study nor does it give support to this premise. The purpose of the study was to compare the mineral composition of vegetables “as one proceeds from south to north and from east to west in the United States.”

  • Campbell, Judy: B.Sc.
    Hauser, Mechtild
    Hill, Stuart B., B.Sc., Ph.D., P.Ag.
    Nutritional Characteristics of Organic, Freshly Stone-ground, Sourdough & – Conventional Breads

    This paper compares the nutritional characteristics of organic, freshly stone-ground, sourdough breads with conventional breads, highlighting the factors which inhibit or enhance its nutritional value.

  • Diver, Steve
    Nutritional Quality of Organically Grown Food

    Steve Diver says: “Farmers often ask ATTRA for data on the nutritional quality of organic food (grains, fruits, vegetables) in comparison to conventionally raised food. This publication summarizes some of the facts and viewpoints surrounding this issue, and provides resources for further reading.”

  • Gold, Mary (producer)
    Bibliography: Nutritional Quality of Organically Produced Foods

    Over 200 citations, books and articles. The article will also introduce you to the National Agricultural Library and its many services.

  • Hill, Stuart B.
    Soil, Food, Health and Values

    “If we examine our culture — our social structures, our education, our relationships, birthing, child-rearing and consumption patterns, recreation and work, … we can usually recognize two agendas: one that is rational, and another that is designed and maintained (usually unknowingly) to meet our compensatory needs, thereby keeping us partly in the dark and willing to continue postponing taking relevant action.

  • Life Extension Magazine
    Vegetables Without Vitamins

    Compares two sets of nutritional analyses done on a wide range of vegetables, one recently, one done about two decades ago. Points out a shocking and dangerous decline in nutritional content across the board.

  • Smith, Clive
    Aerobic Composting Chart

    A library client has done some original and accurate record keeping on carefully-organized composting bins done along the Indore System, as close to what Sir Albert Howard described in his Waste Products of Agriculture as he could manage. The results are expressed as a single chart, reproduced here.

  • Spiller, Perry
    Modern Muesli

    A brief critique of what passes these days for a so-called health food. The author is from Nature’s Way, a New Zealand producer of free range eggs. Perry was President of the Soil & Health Association of New Zealand for many years.

Back To Top