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Diets for Gastrointestinal Disorders

T. L. Cleave, MRCP
JAMA. 1973;226(11):1358. doi:10.1001/jama.1973.03230110046017.
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To the Editor.—  With reference to the article on nutrition in gastrointestinal disorders by R. M. Donaldson, Jr., (225:1243, 1973), may I contend that this subject is immensely clarified by relating most of these disorders, especially peptic ulcer, to the breaking of evolutionary laws through the refining of carbohydrates, as in the eating of white flour, white rice, and, above all, ordinary sugar?This relationship has been set out in our joint work, on a worldwide epidemiological basis, including evidence from the prisoner-of-war camps in Japan, Germany, and Russia during World War II. And in the diet card at the end of the work, which the present writer has used with success for 30 years in the Royal Navy, recommending "natural, unrefined foods, naturally desired," the key importance of pleasure in eating is particularly emphasized.


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