The OSU Press is proud to introduce Linus Pauling's How to Live Longer and Feel Better to a new generation of readers interested in achieving excellent health. A New York Times bestseller when it was first published in 1986, Pauling's seminal work proposes taking vitamins and minerals to prevent disease and live a long life. Eminently readable and challenging on many levels, the book compiled for a popular audience a generation of scientific knowledge and helped to revolutionize the way Americans think about nutrition. ...
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The OSU Press is proud to introduce Linus Pauling's How to Live Longer and Feel Better to a new generation of readers interested in achieving excellent health. A New York Times bestseller when it was first published in 1986, Pauling's seminal work proposes taking vitamins and minerals to prevent disease and live a long life. Eminently readable and challenging on many levels, the book compiled for a popular audience a generation of scientific knowledge and helped to revolutionize the way Americans think about nutrition. Pauling's simple, inexpensive plan suggests avoiding sugar, stress, and smoking; working in a job that you like; and being happy with your family. To avoid serious illness and enjoy a longer life, he recommends taking vitamins for optimal health and as insurance against disease. Pauling greatly influenced subsequent research regarding the role of nutrition in healthy living, coining the term ""orthomolecular medicine"" to describe the practice of using vitamins and other substances normally present in the body to improve health and fight viruses, cancer, cardiovascular disease, allergies, arthritis, and other illnesses. Since 1986 the scientific community has paid renewed attention to the field of nutrition; clinical and longevity studies have examined the links between vitamin C and health, for example. Some of Pauling's findings have been challenged, but the essential tenets of his thesis on the importance of nutritional supplements remain undisputed. A new historical introduction by Melinda Gormley details Pauling's life and his fascinating intellectual growth, from his formative years as a molecular chemist to his peace activism and his later interest in nutrition. His extraordinary ability to cross disciplinary boundaries (specifically, using his knowledge of molecular structure to rethink the role of micronutrients in disease) combined with his accessible writing for a lay audience, make How to Live Longer and Feel Better a classic. This new edition includes information on additional resources from the Linus Pauling Institute at Oregon State University. Whether one reads Pauling's book for his prescription for healthy living, for an understanding of his impact on nutritional science today, or for its historical importance, one cannot escape the conclusion that diet and lifestyle are the key to disease prevention.
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This book, written by a wise thinker and a chemist, Mr. Linus Pauling, reads well and easily, thanks to the author's clear style and the air of importance he renders in his words. The book is apparently a product of a scientific mind. It avoids simplifications and bad style insulting the reader (like most popular books on nutrition have). It refers to studies, and quotes a lot of other primary sources.
In reading it, the lay person will learn about a variety of biochemical topics, each of which is of a great importance for the health of man. He/she will read about vitamin C, cholecalciferol, rickets, vitamin E, carnitine, pellagra, EDTA, the red bread mold, hepatitis, the common cold, and much more, all in passing rather than in depth, and will be stimulated to further reading. He will read things not often said elsewhere. Quote: "persons with a deficiency in vitamin B12 usually become psychotic even before they become anemic" - [page 19].
Two Pauling's chief recommendations are eating ascorbic acid and other vitamins as supplements, and avoiding sugar. Each of them has a great merit for health in itself. Both ascorbic acid and sucrose are potent (albeit not extremely potent) chelators, but clearly their effects in the organism are not identical.
I disagree with Pauling's recommendation that people should eat 6,000 to 18,000 mg of ascorbic acid each day. High intakes of the vitamin (even below the amounts recommended in the book) are known to cause an adaptation reaction manifesting as "rebound scurvy" on cessation of intake. This information is also found in the book [page 12].
I agree with most of the author's points and conclusions, and in a sense I am his follower.
Many people live on deficient diets these days out of sheer folly or lack of interest, or due to misplaced dietary advice (like skipping red meat), while they could nourish themselves properly without incurring additional expense.
