TB & nutrition
[back] TB
See: TB & Iron Vitamin C and Tuberculosis TB & Vitamin D
"A principal determinant of mortality from tuberculosis is nutrition. Mortality from T.B. increases considerably as one passes from the economically prosperous to the poor districts of any area."---Major Greenwood (Epidemic and Crowd Diseases, 1925.) Source: http://www.health.org.nz/tb.html
"We see the same thing in Sweden, though to a less marked degree. The rise
in tuberculosis mortality was recorded in 1914-1916, and in those years the consumption of
bread and flour rose, whereas that of meat decreased. After 1916 we see a steady and
continuous fall in tuberculosis mortality, and at the same time flour foods fell off while
the consumption of meat and fish rose rapidly. It may be added too, that in England, a
rise in tuberculosis mortality coincided with a lower consumption of meat and butter and
an increased consumption of flour foods. ...There has been a similar rise in tuberculosis
mortality in practically all belligerent countries in Europe during and since World War II
and for exactly similar reasons, namely, a great reduction in the consumption of protein
foods, such as, meat, fish, and eggs, along with an increased consumption of the more
available and cheaper starchy foodstuffs."--Sandler MD (Diet
Prevents Polio)
"TB increased dramatically in Japan, shortly after the Japanese acquired a cheap
source of sugar on the island of Formosa (aka, Taiwan), in 1910. Britain experienced a
dramatic increase in deaths from TB during the 1700's, especially among workers in sugar
factories and refineries." ---William Dufty (Sugar Blues p77)
"The bottom line is that sugar upsets the body chemistry and suppresses the immune system. Once the immune system becomes suppressed, the door is opened to infectious and degenerative diseases. The stronger the immune system the easier it is for the body to fight infectious and degenerative diseases."---Nancy Appleton, Ph.D.,