A Critical Evaluation of Dietary Recommendations in the Edgar Cayce Readings: Part 2

by Barry S. Kendler, PhD, FACN, CNS, and Michael J. Glade, PhD, FACN, CNS

Abstract

Edgar Cayce was born in 1877 and raised in a small, isolated rural community in Kentucky. He was capable of appearing to enter into a self-induced hypnotic trance, during which he conveyed information on a variety of subjects of which he was completely unaware in his conscious state. These “readings” (ECR) were recorded by a stenographer during the last two decades of his life, until a few months prior to his death in 1945. This paper evaluates the dietary and nutritional advice that was presented in the ECR.

Striking similarities exist between current dietary guidelines and some of the dietary advice attributed to Cayce. For example, contrary to contemporary recommendations of the time, the ECR advised adults to emphasize the daily consumptions of vegetables, fruits, whole grains, dairy products, red wine, fish and fowl, but eschewed fatty meats, all fried foods, sweets, carbonated beverages, and refined grains. Moderation was advised regarding consumption of salt, sugar, fats, and oils. ECR also contain accurate statements concerning several nutritional facts, clearly unknown at the time the statements were made, such as the importance of silicon. However, serious errors also occur in the ECR, most notably the oft-repeated assertion that vitamin D is provided by various plants.

Uniquely, the ECR counseled avoidance of various food combinations, including milk and cream in coffee, combining starchy foods at the same meal, and consuming citrus fruits with cereals. Although currently inexplicable, these recommendations suggest several hypotheses that can be tested in well-designed controlled human clinical trials. Other testable hypotheses suggested by statements made in the ECR include the value of a predominantly “alkaline diet” especially in prevention of infectious disease, and the effect of gelatin on the absorption of vitamins from vegetables.

Pork

Pork was invariably excluded from the diet, except for small amounts of crisp bacon. However, pig’s knuckles and feet, well-cooked but not fried, were often recommended. This was generally to be eaten infrequently. The cartilaginous portions (“gristle”), not the fatty portions, were mentioned. This was said to provide the best source of calcium and vitamins D and B complex and also hormones.

Organ Meats

Broiled liver was recommended 35 times over a 15-year period and calf’s liver 14 times over a 14-year period. Fried liver was contraindicated. Frequency of consumption varied from once to several times weekly. Liver was said to contain iron, vitamins A , D and B complex and hormones. In a few readings, liver juice, made in the same way as specified for beef juice (see Part 1, Feb./March 2013) was prescribed.

Tripe was recommended 22 times over an 11-year period and was said to be a source of vitamins A and B complex. Frequency of eating it was once to several times weekly. Tripe from pork was recommended only once. Kidney and brains were rarely recommended, and tongue, sweetbread, spleen, and souse (pickled hog ears, head, feet) only once or twice.

Nuts

Nuts were frequently recommended over 30 times during a 16-year period. They were said to provide phosphorus, iron, iodine, silicon, and gold. The type of nuts most frequently prescribed were almonds and filberts, especially the former. Almonds were cited as providing calcium, phosphorus, and iron. Almonds were also said to protect against tumor formation. Peanuts and peanut oil were recommended only 4 times. Peanut oil was to be combined with olive oil in one case; in another, 1 teaspoonful was prescribed before retiring at night.

Grains

Bread was recommended 20 times, almost always whole-wheat or brown bread, as opposed to refined, white bread. However, when specifically asked for a recipe for the perfect bread, a reading suggested three-fourths whole wheat to one-fourth white flour. Sometimes enriched white, rye, pumpernickel, corn, and sour breads were recommended. Occasionally toasting bread was suggested. It was often remarked that white flour should not be used. One individual was told not to consume white flour except in pastries and not to consume pastries more than once a month.

Cereals recommended included wheat, barley, or these combined as Maltex, brown or unpolished rice, and oats. Oats and barley were said to contain less starch than the other cereals. Also, whole grain cereals were said to be rich sources of calcium, sulfur, iron, and silicon and vitamins A, D, and E. Steel-cut oats (but not rolled) were sometimes recommended, to be cooked a long time. ECR stated that oats cooked only a few minutes were not good for anyone. Corn cereal was said to be a rich source of vitamins B1 and B2.

As in the case of bread, cereals were not to be combined with citrus fruits, nor was too much sugar to be added. However, eating them with fruit, especially pears, was allowed.

Small amounts (a few drops) of wheat-germ oil, preferably not in gelatin capsules, were prescribed for several individuals. Wheat germ was prescribed for a 20-year-old man who had ulcerative colitis.

ECR advised against too many starchy foods at the same meal.

Legumes

Beans were recommended over 40 times during a 20-year period, including canned and raw beans. However, dried beans were not to be consumed by cancer patients. ECR said that they were a good source of iron, and calcium and often advised cooking them in their own juices or Patapar. (“Patapar” is the trade name of parchment paper produced by Paterson Parchment Co. This and other types of cooking parchment are still available in some specialty food or health food stores.)

Lentils were said to be good sources of iron, sulfur, and silicon and were recommended 18 times during a 20-year period.

Green beans and green peas were said to help glaucoma. Canned green beans were acceptable.

ECR advised against eating lima or butter beans at the same meal with white bread. Butter beans were said to be a good source of calcium. A 19-year-old woman with anemia was told that wax beans were preferable to green beans. Black-eyed peas were occasionally recommended. Green peas were often recommended, except for a cancer patient.

Soybean milk was mentioned 7 times over a 2-year period and soybeans only once. They were said to be acceptable for those who were physically active but not advised for those who were mentally active. Assimilation was given as the reason for this distinction.

Vegetables

Vegetables and vegetable juices were mentioned more often than any other food group, constituting over 150 pages of the 500-page compendium. Several general recommendations emerge from the ECR on vegetables. First of all, they were prescribed more than 50 times over a 20-year period. It was often stated that they should be cooked in their own juices as in Patapar paper or by steaming them. It was also mentioned that condiments, even salt, should be added after cooking because these destroy much of the vitamin content. Cooking vegetables, especially tomatoes, in aluminum was prohibited in 9 readings.

A ratio of three vegetables that grow above the ground to one that grows below the ground was often suggested, although sometimes the latter was entirely excluded. Those vegetables from under the ground generally have a high starch content. Vegetables were said to contribute iron and silicon and were preferred as a mineral source to supplements. In at least one reading, the peels of vegetables were also recommended.

A vegetarian diet was said to be unnecessary, and even contraindicated if the individual was to be physically active. A least one meal of raw vegetables was suggested daily, preferably for lunch or supper. Calcium, iron and vitamins A, E, B2, and B1 were said to be found in raw vegetables. Gelatin was recommended with the raw vegetables at least 17 times, 5 of which were for patients with arthritis.

Raw vegetable juices were prescribed over 50 times over a 17-year period. Individually, tomato juice, both cooked and raw, was recommended 10 times, raw carrot juice 8 times, cooked beet juice 6 times, cooked onion juice 4 times, and sauerkraut juice 3 times. Mixtures of vegetable juices were recommended over 20 times. Occasionally, the tops of carrots and beets were used. Quantities of juices varied but were generally 1 to 1 and 2 ounces daily or every other day. The juices were to be freshly prepared daily.

Vegetable soup was recommended 10 times and celery, potato, and salsify soups 1 time each.

Oil, especially olive oil, mayonnaise, and cayenne were allowed as salad dressings, but usually not vinegar or condiments.

When asked for the best source of nicotinic acid, the readings mentioned carrots, squash, pumpkin, and especially salsify. It was said that yellow vegetables are a good source of vitamin B1, which needs to be taken daily, unlike vitamins A, D, C, and B2, which are stored by the body. Yellow vegetables were frequently recommended.

One person was told not to eat onions and radishes at the same meal as celery and lettuce.

Frozen vegetables were said to be much lower in vitamin content, but this was said to vary according to the specific vegetable. Vitamins were said to be lost more from frozen vegetables than from frozen fruits. Shipped vegetables were said to be inferior to those grown locally. The vitamin content was said to diminish within 24 hours after harvesting. Pressure-cooking was said to prevent vitamin loss.

Specific vegetables were emphasized for various conditions. Artichokes, especially Jerusalem artichokes, were frequently recommended, from once to several times weekly. They were said to contain phosphorus and silicon and promote normal kidney function. The Jerusalem artichoke was said to contain insulin, which would reduce the need for insulin in diabetes. ECR often told people to cook it in Patapar. Asparagus was recommended 6 times over a 17-year period for anemia, its nerve building, and its diuretic effect. It was said to contain iron and silicon.

Beets were recommended 26 times over a 20-year period. They were said to be a source of calcium, iodine, iron, silicon, and vitamin A content, including raw and canned beets, beet juice, and beet tops. A cancer patient was advised to live mostly on beets, having these nearly daily. Another cancer patient was told to drink 2 ounces of beet juice daily. Beets and/or beet tops were also prescribed for glaucoma, cataracts, arthritis, multiple sclerosis, asthma, Parkinson’s disease, and anemia. However, beets, but not beet tops, were excluded from the diet of a patient with stomach ulcers.

Carrots were perhaps the most frequently recommended vegetable, being cited over 90 times during a 19-year period. It was noted that cooked carrots had more nutritional value, provided that they were cooked in their own juices. However, both raw and cooked carrots were recommended. They were said to be high in calcium, phosphorus, silicon, iron, iodine, gold, and vitamins A, D, and B. A cancer patient was told to live mostly on carrots for a while, having them almost every day. Carrot juice was also prescribed for another cancer patient. Carrots were recommended for glaucoma and other eye disorders. They were also said to protect against infectious disease and provide roughage. Carrots were sometimes the only vegetable growing beneath the ground that was recommended. Carrots were also recommended for teething in infants.

Celery and celery juice were recommended over 50 times during a 23-year period. They were prescribed especially for anemia and were said to be a rich source of phosphorus, iron, silicon and gold, and the B vitamins. Celery was prescribed for a 7-year-old girl with an unspecified vision problem and for people with glaucoma. Celery juice was prescribed for an elderly cancer patient. Taken daily, celery was said to prevent infectious disease. It was also said to be nerve and body building. It was often recommended that celery be eaten with gelatin. The green stems were said to contain 20% to 40% more vitamins than the white parts.

Cucumbers were not mentioned, but pickles were prohibited twice over a 5-year period.

Some of the cruciferous vegetables were often suggested and others were virtually ignored. Cabbage (Brassica oleracea) was recommended 32 times over a 15-year period as a source of sulfur, iron, iodine, and silicon and was said to be body and nerve building. Raw cabbage or cabbage juice was often recommended. Raw cabbage was used as a treatment for pinworms. Red cabbage was sometimes recommended to those with injuries, adhesions, and anemia. It was said to be a good source of phosphorus, silicon, and gold. However, cabbage was prohibited for one person with arthritis. Sauerkraut was prohibited for a person with duodenal ulcers but coleslaw was recommended for another person with this disorder.

Mustard greens (Brassica juncea) were recommended 14 times over a 17-year period. They were said to be a source of iron and the B vitamins and usually recommended raw. Turnips (Brassica rapa), tops as well as root, were prescribed 25 times over a 19-year period. They were said to be a source of calcium, phosphorus, iron, silicon, iodine, and roughage. Cooked rutabaga (Brassica napobrassica) was mentioned 5 times over a 9-year period and recommended as source of calcium. Kale was recommended 5 times over a 9-year period. One reading specified that the most beneficial part of kale is in the cooking water. Other B. oleracea cultivars, such as cauliflower, were mentioned only once and broccoli was not mentioned at all.

Eggplant was only recommended three times over a 5-year period. It was said to be a source of phosphorus, silicon, iodine, and gold.

Raw green peppers were recommended only twice in the recorded readings. In one case, they were said to be better combined with other vegetables, such as cabbage and lettuce.

Lettuce (including lettuce juice occasionally) was recommended over 50 times during a 23-year period. Eaten daily, it was said to prevent infectious disease. Leaf lettuce was recommended rather than head lettuce. It was said to be helpful to most people as a blood purifier. Lettuce was said to be a source of calcium, iron, and silicon and vitamins A, C, D, and B.

Okra was recommended 10 times during a 9-year period, especially for anemia. It was said to be a source of phosphorus and gold. It was also said to be body building.

Both cooked and raw onions were recommended 20 times over a 15-year period. Some people were told to eat the former and others the latter. Onions were said to be a good source of calcium and the B vitamins.

Parsnips (Pastinaca sativa) were recommended 9 times over a 14-year period. They were said to be as source of calcium, iron, silicon, and vitamin B1. They were also said to strengthen both mind and body.

The tender, new leaves of pokeweed (Phytolacca americana) were cited in 5 readings. Instructions for its preparation were sometimes included: to cook it in cold water brought almost to a boil and then drained, and cook it again for a few minutes in fresh, cold water. Pokeweed was recommended for an asthma, a poliomyelitis, and a cancer patient.

Potatoes were mentioned 38 times over a 23-year period but mostly in the context of avoiding them. In contrast, potato peelings were recommended in 15 readings over a 14-year period as a source of calcium, phosphorus, silicon, and gold. When potatoes were permitted, the importance of eating the skins was emphasized. Potato peelings or the liquid that they were cooked in were recommended several times as a color restorer for gray hair and to prevent hair loss. In keeping with the prohibition of fried foods, french-fried potatoes were to be entirely avoided. It was said that fried potatoes produce acidity, but this is not the case for potatoes cooked in other ways. Potatoes were not to be eaten with pasta or with meat for several people. A patient who had arthritis was specifically told to avoid potatoes in any form.

Radishes, especially finely grated, were recommended 7 times over a 15-year period. It was said that they are a source of iron and silicon.

Rhubarb, which was incorrectly called a fruit, was recommended 15 times over a 20-year period.

Salsify (Tragopogon porrifolius), often called oyster plant because of its distinctive flavor, was recommended 32 times over a 22-year period. It was said to be a source of calcium, phosphorus, iron, silicon, iodine, gold, the B vitamins, and also roughage.

Spinach was recommended, both cooked and raw, 26 times over a 16-year period for all ages from an 8-month-old infant to an octogenarian who had cancer. However, it was prohibited for a 5-year-old girl. It was said to be a good source of iron, iodine and vitamins A, D, C, and B complex.

Squash, especially yellow squash, was recommended 17 times over a 10-year period. It was said to be a source of the B vitamins, vitamin D, calcium, phosphorus, and gold.

Sweet potatoes and yams were mentioned 13 times over a 21-year period. They were said to be a source of silicon, vitamin A, and the B vitamins.

Tomatoes were recommended 35 times over a 22-year period. Vine-ripened tomatoes were specified rather than tomatoes picked before ripening, which were said to be harmful. In some instances, canned tomatoes were said to be preferable to fresh tomatoes, partly because they were more uniform. However, tomatoes were prohibited for a 2-year-old boy, and an arthritic woman was told to limit tomatoes. In one reading, the combination of tomatoes with corn, beans, or peas was said to be harmful. One person was told never to combine tomatoes with peaches but that either of these could be eaten separately. Tomatoes were said to contain most of the vitamins in an assimilated form, including the B vitamins and silicon. In fact, tomatoes were said to contain more vitamins than any other vegetable.

Watercress, usually raw, was recommended in 21 readings over only a 3-year period. This was one of the very few foods that was not consistently recommended over a period of time. It was said to be a source of B vitamins. For a person who had congestion resulting from a cold, it was said that watercress would help drainage.

Fruit

Second only to vegetables, fruit and fruit juices were mentioned in over 80 pages in Cayce’s Encyclopedia. They were said to provide alkalinity to the diet. ECR generally advised that sugar should be consumed only in the form of fruit. Fruit, especially yellow fruit, were said to be a source of vitamins A, D, E, and B complex, iron, silicon, phosphorus, and gold. Fruits in general were said to be less affected than vegetables in terms of loss of vitamins. Preservatives, such as benzoate, were prohibited. Certain combinations of fruits were prohibited. For example, acid fruits were not to be consumed with cereals or other starches, and citrus fruit was advised to be eaten alone and not with other fruits. Mixtures of different fruit juices were recommended over 20 times, mostly citrus fruit juices. Orange juice, mixed with a smaller amount lemon juice, was recommended 16 times.

ECR often warned against eating raw apples, which were said to be harmful. Baked apples were said to be acceptable and recommended over a dozen times. Apples were said to be a good source of iron. However, a 3-day detoxification regimen involved eating only raw apples and at the end of that period taking one-half cup of olive oil. This regimen was recommended 7 times and, in the case of a person with epilepsy, was to be carried out once each month.

Apricots were mentioned only twice, and in one of the readings, sun-dried were preferable to cooked.

Avocados, although mentioned only once, were said to be the richest source of iron and recommended for a person with anemia. They were said to be best eaten in the morning or evening, and not during the active part of the day.

Bananas were mentioned 19 times. However, 12 of those readings advised against eating bananas and most of the others said that they should be eaten only if ripe. However, in three readings, a combination of bananas and buttermilk for three days was said to improve eliminations.

Berries were collectively mentioned over 30 times during a 20-year period. They were said to be sources of B vitamins, iron, silicon, and phosphorus. Unlike citrus fruits, they were allowed in combination with cereals. Some varieties of berries were said to contain too much potassium, which would require that silicon or iodine be consumed to balance this.

Blackberries were contraindicated two of the three times that they were mentioned. Blueberries were mentioned only once and favorably so. In fact, ECR hinted that someday a particular use would be found for blueberries. Currants were mentioned 2 times, gooseberries 4 times, 1 of which was unfavorable, raspberries twice, strawberries 5 times, 3 of which were unfavorable, and whortleberries (Vaccinium myrtillus) once

Cherries were mentioned twice and recommended both times.

Citrus fruits were collectively mentioned about 50 times and citrus fruit juices 8 times over a 19-year period. They were said to contain iron, iodine, calcium, and phosphorus and vitamins B1, A, C, and D. It was recognized that these were alkaline-forming. It was continually stressed that citrus fruits or juices should not be eaten at the same meal as gluten-containing foods, such as cereals.

Grapefruit was mentioned 9 times and grapefruit juice 19 times. They were said to provide calcium. Lemons and lemon juice were mentioned 6 times each. Limes were mentioned 5 times, lime juice twice, and were said to be a source of calcium. Oranges were recommended 16 times and orange juice 28 times. They were said to contain calcium, vitamin D, and B vitamins.

Dates were mentioned 3 times and figs 24 times. The latter were recommended for their laxative effect. However, a mixture of dates and figs was recommended 7 times. The recipe for this involved equal portions of both fruits finely chopped and half a cup of yellow cornmeal, cooked in 2 or 3 cups of water for 15 to 20 minutes or, in some cases, just brought to a boil. Small amounts of the resulting gruel were to be taken as a cereal.

Grapes were recommended in 12 readings and grape juice recommended 35 times, mostly for treating obesity. The latter was prescribed in a series of 21 readings from 1937 to 1944. A diet consisting of only grapes were recommended 5 times for a 3- or 4-day period. This regimen was to be followed each month for a patient who had tumors.
Guava and papaya were each recommended once.

Peaches were mentioned 18 times over a 20-year period, in which they were contraindicated 3 times. Peaches were said to be a good source of vitamins B1 and B2. However, overly ripe peaches were not recommended.

Pears were recommended in 27 readings over a 20-year period. They were said to be a source of B vitamins, iron, silicon, and iodine. Both canned and fresh were said to be beneficial for most people.

Persimmons were mentioned once in the context of promoting hair growth.

Pineapple and pineapple juice were mentioned a total of 18 times over a 14-year period. They were said to be a source of calcium and iron and could be used both fresh and canned.

Plums were mentioned 6 times and said to be a source of iron.

Pomegranate was mentioned only once.

Prunes were mentioned 14 times, mostly in the context of their use as a laxative. It was noted that they are acid-forming.

Quince was mentioned only once.

Raisins were mentioned 10 times, mostly for their laxative effect.

Watermelon was mentioned 5 times, in which it was contraindicated once. A cancer patient was advised to eat watermelon frequently.

Fats and Oils

Small amounts of butter were often suggested as a seasoning agent. Vegetable oils were recommended for salads only 3 times over an 8-year period. Olive oil was recommended 15 times over an 11-year period, generally in small doses such as half a teaspoonful at a time. Larger amounts were said to become rancid and act as an irritant if not assimilated. Olive oil was said to be beneficial for the intestines.

Sweets

Honey was mentioned 35 times as a sweetener, by itself and also in the honeycomb (16 times). It was also used in combination with warm milk (4 times), especially for insomnia, and with beaten raw egg white and the juice of a lemon (2 times). The latter recipe was prescribed as a treatment for cough due to colds. Honey was recommended as a substitute for sugar, candy, and other sweets.

Blancmange was recommended 3 times over a 9-year period. This is a sweet pudding made with either almond milk and gelatin, flavored with rum, or made with milk and cornstarch and flavored with vanilla.

Junket was recommended 8 times over a 15-year period. Junket is a sweet, custardlike food made from flavored milk that is curded with rennet, an extract of the membrane lining the fourth stomach of a calf.

Fruit ices were recommended 6 times during an 11-year period.

Chocolate was mentioned 9 times, 5 of which in an unfavorable context. Pastries were mentioned 7 times as being undesirable.

Beet sugar, as opposed to cane sugar, was recommended 7 times over a period of 11 years. Maple sugar was twice mentioned and maple syrup once, as acceptable, over a 13-year period. However, sugar intake was generally discouraged, as was intake of most sweets. Saccharine was recommended as a sugar substitute three times over a decade.

Small amounts of Karo (corn) syrup were recommended 4 times.

Condiments

Iodized or kelp salt was recommended at least a dozen times. Interestingly, salt was prescribed at bedtime, followed by water, for a 12-year-old girl who had epilepsy. Salt was prohibited or to be used sparingly for several patients with arthritis. When asked if salt was harmful, the reply was, harmful in excess. Condiments were prohibited in 3 readings, one of which mentioned that they were acidic. This included seasoning and pepper.

Yeast

Yeast, mostly in the form of yeast cakes, was recommended in at least 15 readings during an 18-year period. However, some readings cautioned not to become dependent on yeast tablets.

Summary of Major Dietary Recommendations

The ECR dietary recommendations that occurred frequently over two decades may be summarized in two antithetical categories: foods to consume and those to avoid. The former includes the following:

• vegetables and, to a lesser extent, fruits

• whole grains

• fish, fowl, and lamb

• lean portion of meat

• egg yolks, coddled whole eggs

• milk and dairy products

• red wine

• baked apples

Avoidance of specific foods and combinations of foods has also been emphasized. This list includes:

• beef and pork

• refined grains

• all fried foods

• fatty portion of meat

• carbonated beverages

• liquor

• raw apples with meals

Among the food combinations to be avoided at the same meal are:

• more than one kinds of predominantly starchy foods

• predominantly protein foods with starches

• sweets with starches

• citrus fruits with whole grains

• cabbage with meat

• coffee with milk or cream

• water or other liquids with meals

Unique Diet-Related Concepts

Several dietary concepts are unique to ECR. These include the importance of an alkaline-acid balance of 80% to 20% for most individuals. This was repeatedly emphasized in numerous readings. In fact, it was stated that an alkaline reaction of body fluids such as saliva would immunize people against many infectious diseases, including colds. “… cold cannot – does not – exist in alkalines” was the ECR way of stating this.

In keeping with this concept, not only was an emphasis placed on vegetables and fruits but a balance was suggested between consuming those vegetables grown above the ground with those grown below ground. The general ratio of 3:1 that was recommended, emphasizes vegetables that are alkaline-forming; that is, those that contain higher amounts of the alkaline-forming minerals: calcium, magnesium, potassium, and sodium.

One reason for this emphasis on an alkaline-acid balance was that active people were said to be able to burn acids but sedentary people could not do this as well.

Fluoride was said to be good or harmful depending upon the other minerals present in the water supply.

ECR prohibited combining coffee with milk or cream.

ECR universally condemned eating any kind of fried food.

Cooking vegetables in their own juices by using Patapar (parchment) paper was often suggested.

The type of diet according to physical or mental activity levels was also emphasized. For example, soy products were allowed for physically active individuals but not for the mentally active. In contrast, a vegetarian diet was sometimes not recommended for physically active people.

The preferable ratio of consumption of vegetables that grow above ground to those that grow below the ground was said to be 3:1. Potatoes were generally not recommended but potato peelings were.

Vitamins from foods were said to be assimilated better than from supplements, but the latter were recommended at times. Also unique was the concept that vitamin supplements should be given in cycles; that is, for a period of time stopped and then resumed. It was stated that vitamin supplements should not be given continuously for long periods of time because the body may rely on them rather than those from food.

Gelatin was mentioned as a food that would increase vitamin absorption from vegetables and was often recommended over a 9-year period. Vegetable juicing was recommended at times, but not as a general rule.

Vinegar was prohibited as a salad dressing.

Cooking foods, especially tomatoes, in aluminum cookware was also prohibited. To several individuals, cooking in aluminum cookware was strongly advised against. It was specifically stated that certain foods cooked in aluminum were bad for everyone, especially those who had liver problems.

ECR warned against sodium benzoate preservatives in canned vegetable for several people, including a person with epilepsy and another with a kidney infection. ECR also warned against eating vegetables that used chemicals for preservation or color retention.

Numerous readings recommended vegetables that were said to be good sources of silicon and gold.

Produce that was grown locally was always recommended over that which was shipped. One reason given was that it allows the body to adjust to an area or climate more quickly. In fact, it was stated that eating locally grown produce was more important than eating any specific vegetable or fruit.

In one reading, washing foods down by the use of liquids and “bolting” food down were said to result in colds. Even milk was advised to be chewed a few times before swallowing. Finally, people were advised against eating when tired, angry, or depressed.

Accurate Statements in ECR

The ECR dietary recommendations are strikingly similar to those of contemporary nutritional authorities, which were predated by over half a century. These include both governmental and private organizations, such as the US Department of Agriculture, the American Cancer Society, and the American Heart Association.^8–10 ECR dietary recommendations were suitable in advertisements of the National Dairy Council and the Egg Board.

ECR also contained numerous facts concerning the nutrient content of various foods that would have been highly unlikely for a poorly educated layperson to know about.¹¹ For example, it was stated that almonds contain the best proportion of calcium to phosphorus of any nut, and almonds and filberts were recommended more than any other nut. One ounce of almonds (about 2 dozen nuts) contains about 75 and 150 mg of calcium and phosphorus, respectively. A similar quantity of filberts contains about 50 and 90 mg of these minerals, respectively. These nuts exhibit better ratios of these minerals than virtually all other nuts.

Similarly, the readings state that coffee is a food, whereas tea has very little food value. One 8 ounce cup of coffee contains approximately 1 mg iron, 0.5 mg niacin, 128 mg potassium, and 13 mg magnesium. The same quantity of black tea contains only about 0.05 mg iron, 88 mg potassium, 7 mg magnesium, and no niacin.¹¹

ECR also stated that among other good calcium sources are cartilaginous parts of pigs (pigs’ feet contain 32 to 45 mg per 3.5 ounces), salsify (32 mg), squash (up to 40 mg, depending upon kind, parsnips (32 mg), onions (boiled, 23 mg), butter beans (34 mg), and carrots (boiled, 24 mg). Values of calcium in vegetables are given in mg per ½ cup.¹¹ Oranges were also given as a good calcium source and, depending upon type, provide 48 to 56 mg per medium-sized orange.

According to ECR, good food sources of iron were various vegetables and fruits. Specifically mentioned in this context were beets (greens, 1.4 mg; root, 0.5 mg), carrots (0.5 mg), mustard greens (0.5 mg), parsnips (0.45 mg), salsify (0.4 mg), spinach (0.7 mg), all in ½-cup servings.¹¹ One medium-sized apple has 0.25 mg and, when cooked, a cup contains 0.32 mg. A medium sized pear has 0.4 mg. One cup of blueberries and elderberries and ½ cup of blackberries and currants contain 0.24 mg, 2.3 mg, 0.4 mg, and 0.56 mg, respectively. Most of these foods also contain vitamin C, which would help in the absorption of the nonheme iron.

ECR mentioned that good sources of silicon were whole-grain cereals and several kinds of vegetables and fruit. Whole grains are known to be a rich source of silicon. However, since the variability of this mineral in vegetables and fruit is high, no attempt will be made to assess the accuracy of specific claims concerning their silicon content. This variability may reflect variation in silicon content of foods, differences in laboratory techniques, or contamination.¹²

Erroneous Statements in ECR

There were a number of erroneous statements in the ECR. The most glaring of these are the recurring statements that foods of plant origin are a source of vitamin D. For example, it was asserted that whole-grain cereals and yellow vegetables and fruits provide vitamin D. Specifically, carrots, lettuce, spinach, squash, and citrus fruits were said to be good sources of this vitamin.

Lamb was said to be a source of vitamins A and D and calcium. A 3.5 ounce portion of lamb contains only about 20 mg calcium and is devoid of vitamins A and D.¹¹ Cartilaginous parts of pig were said to be a source of vitamins D and B complex. Whole-grain cereals were said to be a rich sources of vitamin A; they contain no vitamin A.¹¹ Radishes were said to be a good source of iron but 10 radishes contain only 0.3 mg iron. One-half cup each of cabbage, lettuce, and turnips contain only 0.3, 0.3, and 0.2 mg of iron, respectively, yet they were each said to be good iron sources. Plums, said to be a good source of iron, each contain only 0.07 mg of iron.¹¹

In one reading it was stated that sunshine was a source of vitamin B1.

When asked for the best source of nicotinic acid, the readings specified salsify, but ½ cup of this vegetable contains only 0.3 mg niacin.¹¹

The Jerusalem artichoke was frequently recommended for diabetes. This vegetable is a good source of inulin, a carbohydrate that does not require insulin for its metabolism. In some readings, it was stated that the Jerusalem artichoke was a source of insulin. This may have been a stenographic error since the two words sound and are spelled alike.

Discussion

ECR cautioned that the advice given in readings was specific to individuals and should not be generalized to include everyone. Some readings, however, indicated that most individuals would benefit from specific suggestions given. Although most of the people who sought physical readings were ill, ECR never used diet and nutrition alone in treating disease. A variety of other modalities, especially osteopathic manipulations, were suggested.

The readings also must be interpreted in the context of the time frame in which they were given: over 50 to over 75 years ago. The variety of cultivars of various foods from plant sources may have differed from those currently available. It is possible that the mineral content of produce was higher then than more recently. The fresh foods consumed were generally from the region in which the consumers resided and not shipped long distances or cross country. This was a period when most of the micronutrient supplements available today did not exist. It was also a period that also predated most of the synthetic food additives currently in use. Furthermore, antibiotics and most other prescription drugs were unavailable, nor were synthetic pesticides, hormones, and a multitude of organic chemicals in use. Accordingly, these were neither intentional nor unintentional components of the food supply.

In some cases the accuracy of the diagnoses of the people for which the readings were given is questionable. Also, the accuracy of some the shorthand transcriptions of the readings may have been faulty.

Some of the ECR recommendations concerning diet are similar to the teachings of William Howard Hay, MD, in books published in the 1930s.⁵ These include the avoidance of refined and processed flour and sugar, the importance of vegetables and fruits, and the significance of an alkaline-acid balance in the diet. However, specific food combinations to be avoided differed, and many of the ECR predated Hay’s publications by several years. A interesting aspect of ECR is their repeated references to good food sources of silicon and gold. Although the latter mineral is considered to be inert and thus not an essential nutrient, the former has recently become the source of considerable research interest.

Animal studies involving silicon deprivation, which were not carried out until the early 1970s, showed reduced growth and defects of bone and connective tissue.¹³ Silicon completely prevents loss of bone mass in ovariectomized rats, an animal model of postmenopausal osteoporosis.¹⁴ Silicon supplementation of postmenopausal women with osteoporosis may increase bone mineral density.¹⁵

In rats, silicon increases serum HDL cholesterol and decreases LDL cholesterol and triglycerides.¹⁶ Silicon has been hypothesized to be an important etiological factor in atherosclerosis and may be the active agent in dietary fiber responsible for preventing atherosclerosis in animal models.¹⁷ This effect may be mediated in part through increased endothelial synthesis of heparan sulfate proteoglycans.¹⁸ Silicon also increases copper concentrations in liver and aorta of rats.¹⁹

A form of silica reduces bioavailability of aluminum from the human GI tract and to promote its renal excretion.^20,21 This may account for the inverse relationship between aluminum and silicon concentrations in drinking water and the geographical association between aluminum and the occurrence of Alzheimer’s disease.²² Silicon also increases copper levels in rat liver and aorta and decreases zinc levels in rat serum.²³

Other minerals known to be essential and very important metabolically, such as magnesium, zinc, and chromium, were never mentioned by name, although the recommended diets certainly contained adequate amounts of them.

The readings repeatedly warned about cooking tomatoes and other foods in aluminum cookware. As noted above, a body of evidence indicates that aluminum may be an etiological agent in Alzheimer’s disease.²²

Although Jerusalem artichokes were recommended for diabetics, the quantities specified were minimal and thus unlikely to have a lasting physiological effect. For example, a serving every other day or 4 times weekly once was prescribed for diabetics.

A function specified for vitamin C in ECR is that it is necessary for muscle contraction, including the heart. Although the primary function of vitamin C is in connective tissue formation, there is some evidence that it also plays a role in muscle contraction.

The importance of ample water intake has only recently been validated. Use of alcohol in moderation has been known for some time to be beneficial. Although ECR correctly indicate that coffee has more food value than tea, the latter has phytochemicals that may have disease-preventive effects.

Milk and dairy products are generally recommended as valuable food sources. Although there is some controversy regarding this issue, the bulk of the present evidence supports their regular use. Yogurt, which was frequently recommended, is known to exhibit beneficial effects on the colonic microflora and colon health.

Again controversial, egg consumption appears to be innocuous for most consumers. ECR frequently recommended egg yolks, but not whites unless coddled, as a desirable food item.

Poultry, fish, organ meat, and some types of seafood were recommended, but not beef or pork, which is in accordance with current dietary guidelines since the latter are sources of saturated fats. However, lamb was also recommended, although it too is a source of saturated fat.

Whole grains were recommended as is currently done. In fact, the emphasis on the value of whole-grain consumption is a recent recommendation based on research indicating its protective effects against disease.

ECR generally did not recommend consumption of potatoes or products made from refined white flour. These foods are now known to have a very high glycemic index, which may destabilize blood glucose levels and result in hyperinsulinemia or metabolic syndrome X.

Legumes were generally recommended, in accord with current practice. Aside from providing useful amounts of protein and micronutrients, beans have a low glycemic index.

Consistent assertions in ECR that the diet should be predominantly alkaline- rather than acid-forming can be readily subjected to clinical investigation. Specifically, the claim that the common cold and other infectious diseases cannot exist in an alkaline environment is a testable hypothesis. Interestingly, a research microbiologist has come to a similar conclusion by microscopic examination of fresh, unstained human blood. The acid-alkaline balance of the diet has not been given the attention that it warrants in the context of health promotion. For example, although the known inverse association of chronic degenerative disease with vegetable and fruit intake is generally attributed to their content of antioxidant nutrients and phytochemicals, it may also result from their content of alkaline-forming minerals, especially potassium and magnesium. There is evidence that an alkaline diet also protects against osteoporosis, hypertension, and colon cancer.

Notes

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3. Bro HH. A Seer Out of Season. New York: Penguin New American Library; 1989.

4. Kirkpatrick SD. Edgar Cayce: An American Prophet. New York: Penguin Putnam; 2000.

5. Johnson KP. Edgar Cayce in Context: The Readings: Truth and Fiction.

New York: State University of NY Press; 1998.

6. Editors of A.R.E. Press. Edgar Cayce’s Diet and Recipe Guide. Virginia Beach, VA: A.R.E. Press; 1999.

7. Bolton, B. 1997. An Edgar Cayce Encyclopedia of Foods for Health and Healing. Virginia Beach, VA: A.R.E Press.

8. Davis CA, Britten P, Myers EF. Past, present, and future of the Food Guide Pyramid. J Am Diet Assoc. 2001;101:881–885.

9. Byers T, Nestle M, McTiernan A, et al. American Cancer Society guidelines on nutrition and physical activity for cancer prevention: Reducing the risk of cancer with healthy food choices and physical activity. CA Cancer J Clin. 2002;52:92–119.

10. Lauber RP, Sheard NF. The American Heart Association Dietary Guidelines for 2000: a summary report. Nutr Rev. 2001;59:298–306.

11. Pennington JA. Bowes & Church’s Food Values of Portions Commonly Used, 16th ed. Philadelphia: J.B. Lippincott Co.; 1994.

12. Pennington JA. Silicon in foods and diets. Food Addit Contam. 1991;8:97–118.

13. Schwarz K, Milne DB. Growth promoting effects of silicon in rats. Nature. 1972;239:333–334.

14. Rico H, Gallego-Largo JL, Hernandez ER, et al. Effects of silicon supplementation on osteopenia induced by ovariectomy in rats. Calcif Tissue Int. 2000;66:53–55.

15. Eisinger J, Clairet D. Effects of silicon, fluoride, etidronate, and magnesium on bone mineral density: a retrospective study. Magnes Res. 1993;6: 247–249.

17. Najda J, Gminski J, Drozdz M, et al. The effect of silicon (Si) on lipid parameters in blood serum and arterial wall. Biol Trace Elem Res. 1991;31: 235–247

18. Schwarz K. Silicon, fibre, and atherosclerosis. Lancet. 1977;1:454–457.

19. McCarty MF. Reported antiatherosclerotic activity of silicon may reflect increased endothelial synthesis of heparan sulfate proteoglycans. Med Hypotheses. 1997;49:175–176.

20. Jugdaohsing, R, Reffitt, DM, Oldham, C. et al. Oligomeric but not monomeric silica prevents aluminum absorption in humans. Am J Clin Nutr. 2000;71:944–949.

21. Bellia JP, Birchall JD, Roberts NB. The role of silicic acid in the renal excretion of aluminum. Ann Clin Lab Sci. 1996;26:227–233.

22. Edwardson JA, Moore PB, Ferrier IN, et al. Effect of silicon on gastrointestinal absorption of aluminum. Lancet. 1993;342:211–212.

23. Najda J, Gminski J, Drozdz M, et al. Silicon metabolism. The interrelations of inorganic silicon (Si) with systemic iron (Fe), zinc (Zn), and copper (Cu) pools in the rat. Biol Trace Elem Res. 1992;34:185–195.

Barry S. Kendler, PhD, FACN, CNS.

Professor of Nutrition

Human Nutrition Institute

University of Bridgeport

Bridgeport, Connecticut 06604

Michael J. Glade, PhD, FACN, CNS.

Nutrition Claims Specialist

Skokie, Illinois 60076