Can Fruits and Vegetables Help Us Live Longer?

A History of the “Juice Men” Norman Walker and Jay Kordich, the Juicing Revolution, and Implications for 21st Century Health

There is a current re-emergence of ketogenic diets, which limits carbohydrate intake to less than 50 grams per day [1]. In an earlier era, however, it would have been unthinkable to restrict fresh fruit and vegetable consumption, in large part because of two generations of health-endorsing ancestors who preceded us. [2-5]

In fact, Norman Walker (1886-1985, age 99), the founder of vegetable and fruit juicing, advised consumption of unlimited vegetables, fruits, and their juices [2-4], as did Jay Kordich (1923-2017, age 93). [5]

These two men are viewed as the architects of the contemporary vegetable and fruit juicing movement. Neither were scientists, physicians, or academicians; however, their pioneering ideas regarding unrestricted consumption of fresh vegetables, fruits, and their juices were decades ahead of their times. Today, both Walker’s and Kordich’s perspectives on fresh fruit and vegetable consumption and health have been verified by contemporary peer-reviewed science.

Long before I published The Paleo Diet in 2002 [6] and before my mentor, Dr. S. Boyd Eaton wrote his groundbreaking paper, “Paleolithic Nutrition. A Consideration of its Nature and Current Implications” in the prestigious New England Journal of Medicine in 1985 [7], a day and age existed before the internet, before Google, and before online PubMed when information traveled slowly, often without confirmation, validation, or scientific peer review.

In the mid 1970s, as a 20-something-year-old lifeguard at Sand Harbor, Lake Tahoe, my staff and I were totally consumed by exercise, health, fitness, and diet. We read everything we could get our hands on, and one of the major nutrition players of the day was Norman Walker, who advocated the consumption of fresh, raw vegetable and fruit juices. We picked up his books [2-4, 8-13] at the health food stores in Reno and Lake Tahoe. A few of us who could afford a juicer experimented with drinking fresh, raw vegetable and fruit juices.

At the time, I had not finished my master’s degree at the University of Nevada, Reno (1978) nor my Ph.D. at the University of Utah (1981), and of course, regular access to the internet and on-line PubMed access was still a decade or two in the future. So, at the time, it seemed reasonable to me that Norman Walker, who labeled himself as a D.Sc. and Ph.D., was a legitimate research scientist with a credible curriculum vitae dating back decades. Unfortunately, years later I learned the truth about his academic background, but this information did not diminish my respect for his anecdotal observations about fresh vegetable and fruit juice consumption and human health.

Although Norman Walker may have had a former history of unlawful activities, he will be forever known as the godfather of fresh vegetable and fruit juicing. Walker had anecdotally stumbled upon a brilliant idea.

The available evidence indicates that Norman Walker was not a Ph.D. or a D.Sc. [14] He even appears to have been a con-man in his mid-career. [14] On May 6, 1933, The New York Times reported that “An indeterminate penitentiary term of not more than three years was imposed by Judge Allen in General Sessions yesterday on Norman Walker, 47 years old.”

Beginning in 1932, this was the fifth Times article regarding Walker’s criminal activity. The original charges involved advertisements placed in the Times by Walker, as managing director for The Broughton Institute of Ortho-Dietetics in New York City, wherein he allegedly promised students employment with his school following completion of a six-week course, costing $150.

Neither employment nor the guaranteed return of the students’ $150 tuition followed. According to a probation officer testifying at the Walker trial, 30 students lost a total of $4,500 (approximately $80,000 in 2015 dollars). It is currently unknown how much incarceration time, if any, Walker served or what punishment or plea deal he eventually received. [14]

Although Norman Walker may have had a former history of unlawful activities, he will be forever known as the godfather of fresh vegetable and fruit juicing. Walker had anecdotally stumbled upon a brilliant idea. At the time in 1930, when he developed his first commercial juicer (The Triturator Juicer) [12], Walker knew virtually nothing of the molecular and evolutionary biology [2-4] that would eventually substantiate his anecdotal notions and perceptions about fresh vegetable and fruit juice consumption and health. For that matter, nor did few people from his time, simply because the molecular and evolutionary biology evidence regarding diet and health was sparse or non-existent then.

Like Walker, Jay Kordich, who came later upon the raw vegetable and fruit juicing scene, had no academic, professional, or scientific background to substantiate his views upon diet and health. [5, 15]

His ideas about health and fresh, raw fruit and vegetable juice consumption are comparable to Walker’s, and likely were based upon his personal and anecdotal observations of people who followed his recommendations to consume more fresh vegetables and fruit juices and less processed foods. Both Walker’s and Kordich’s perspectives regarding increased consumption of fresh, raw, vegetable and fruit juices are consistent with the evolutionary model of optimal human nutrition [6,7, 16-21] and randomized controlled trials (RCT) and meta-analyses of fresh fruit and vegetable consumption and positive health in humans. [22-34]

Walker lived 30.6 percent longer than the average male life expectancy for 2017. Jay Kordich lived 23.2 percent longer than the average male life expectancy for 2017.

People living to the age of 100 to 109 years are called centenarians. The CDC noted in its 2017 report that for the entire U.S. population, 2,697 females lived to the age of 100 years and beyond, while only 971 males reached this range. [35] Hence, in the U.S. in 2017 there were almost three times more centenarian women than men.

The world’s longest living people, dubbed super-centenarians, who reach the age of 110 years and beyond have been examined to further demonstrate the superior longevity of women compared to men.

In September of 2018, of all the world’s 6-7 billion people from all countries, only 1,615 supercentenarians have ever been identified and then verified. [36]

Only 148 of all supercentenarians are males which corresponds to 9.16 percent of this population, whereas 1,467 of all supercentenarians are females which equals 90.84 percent. This is a staggering difference between the genders! In other words, for every one male supercentenarian, there are nine corresponding female supercentenarians.

Norman Walker lived a very long life (99 years, 153 days), as did Jay Kordich (93 years, 274 days). Walker lived 30.6 percent longer than the average male life expectancy for 2017. Jay Kordich lived 23.2 percent longer than the average male life expectancy for 2017 (his death year).

There are obvious questions that come into play about these two anecdotal cases:

1. Were Walker’s and Kordich’s long lifespans due to small and statistically un-representative sample sizes (n=2) of their diets or the genetics of these two juice men?
2. Was their longevity due to a genetic predisposition for a long life from their immediate ancestors and siblings?
3. Did Walker’s and Kordich’s lifelong adult ingestion of fresh fruit and vegetable juices influence their lifespans?

Of course, each of these three questions and associated hypotheses are difficult to answer objectively. Nevertheless, let’s examine each hypothesis.

1. Clearly, a sample size of two represents a ridiculously small statistical sample for which little population specific information can be gleaned. However, small case studies frequently can lend insight into complex issues, particularly if the case studies are comprehensive and well detailed.
2. It is possible to determine genetic lineages and lifespans for both Walker’s relatives and those of Kordich using established genealogical databases [37], and thereby obtain a glimpse of their ancestral influence upon their own longevity.
3. Both the writings of Walker and Kordich are suggestive that they regularly consumed fresh, raw vegetable and fruit juices throughout their adult lives. Did this environmental/dietary factor influence their longevity?

The Case of Norman Walker

Norman Wardhaugh Walker (4 Jan 1886 – 6 Jun 1985) was born in Genoa, Italy, to Robert J. Walker, a Baptist minister from Scotland (b:1839 – d:1917, age 78) and his wife, Lydia Maw also from Scotland (b:1857 – d:1934, age 77).

Besides Norman, Robert J. Walker and Lydia had four or perhaps five other children: David (b:1887 – d:1980, age 92), Emmelina (b:1890 – d:1975, age 85), Lydia (b:1892 – d:1980, age 88), Robert H Walker (unknown birth & death). Table 1 below indicates how much longer Norman Walker lived than either of his parents or his siblings.

Table 1. Age of Norman Walker and his Immediate Relatives [37]

The data is suggestive that Norman Walker’s long life had more to do with environmental factors (diet perhaps) than his immediate family genetics, as he far outlived all his close genetic relatives.

The Case of John Steven Kordich

John (Jay) Steven Kordich (26 Aug 1923 – 27 May 2017) was born in San Pedro, California, to Jakov (Jack) Kordich (b:1894 – d:1997, age 103), a naturalized U.S. citizen from Croatia/Yugoslavia and his wife, Vica Ilich (b:1902 – d:1999, age 97) also a naturalized U.S. citizen from Croatia/Yugoslavia.

Besides their son John (Jay) Steven, Jakov and Vica had two other children, daughters Louise (b: 1925 and living today, age 93) and Annie (b: 1929 and living today, age 90). Table 2 below indicates the age differences between Jay Kordich, his longer-lived parents, and his two living sisters.

Table 2. Age of Jay Kordich and his Immediate Relatives [38]

The data in Table 2 for the Kordich family is suggestive that important genetic underpinnings may explain the extraordinary longevity in this family, but it does not exclude environmental factors such as diet.

After Jay’s father, Jakov arrived from Croatia/Yugoslavia, his life’s profession was as a fisherman in San Pedro, California. [38] Likely, the Kordich family must have had extensive access to fresh fish and crustaceans because of Jakov’s (Jack’s) profession. Increased fish consumption is known to promote health and longevity [39 – 45], likely via its concentrated source of long chain omega 3 fatty acids. [39, 43, 44]

From his anecdotal recognition of the health benefits of fresh vegetable and fruit juices in the late 1940s, Kordich became a champion and promoter of the concept that Walker had created a generation earlier, and therefore became the main modern figure associated with the massive popularity of fresh vegetable and fruit juice consumption in the early 1990s. [5, 15]

Accordingly, it is not known what influence fruit and vegetable consumption had upon Jay’s very long lifespan or that of his family, as all his immediate relatives including his father, his mother, and his sisters lived long lives, and ate fresh vegetables and fruit from their home gardens. [5]

But it is not known if Jay provided his mother, father, and sisters with commercial juicers in the 1950s through the 1990s. Thus, fresh fruit, vegetables, and fish may have played a role in the Kordich family’s impressive longevity, but the data is inconclusive [5, 15], as family genetics selecting for longevity likely were also involved. [38]

21st Century Science and the Health Benefits of Fruit and Vegetables

Although both Norman Walker and Jay Kordich dabbled in the nutritional, medical, and scientific health details of fresh, raw vegetable and fruit juice consumption, neither man had a verifiable academic, medical, or scientific background in the concept. [5, 14, 15]

Clearly both of their vast anecdotal experiences with patients cannot be ignored. [2-5] However, without present day biochemical, physiological, medical, and evolutionary data [16-34] regarding vegetable and fruit consumption, the health ramifications of raw, fresh, juice consumption could have only remained an unverified belief system for these two early health pioneers in their day and age.

Nowadays, however, the consequences of fruit and vegetable consumption on, for example, electrolyte balance is well documented.

With real, contemporary Paleo Diets [66-69], you won’t have to worry about the K+/Na ratio because those Paleo Diets don’t contain added salt, and a Paleo Diet allows you unlimited consumption of fresh fruits and vegetables.

In human nutrition, two major electrolyte pairs (potassium to sodium and calcium to magnesium) play crucial roles in health and disease. Plasma and intracellular calcium (Ca2+) concentrations affect magnesium (Mg2+) concentrations and vice versa. [46-51] Similarly, plasma and intracellular potassium (K+) concentrations affect sodium (Na+) concentrations and vice versa. [52-61]

The dietary relationship between K+ and Na+ in human nutrition and adverse health is well known and incontrovertible. [52-61] High dietary sodium intakes and low potassium ingestion increase the risk for numerous chronic diseases including cardiovascular disease, hypertension, stroke, cancer, kidney disease, and autoimmunity among others. [52-61]

The current dietary K+/Na+ ratio in the U.S. has a value of 0.76 [62], which is 2.6 times lower (worse) than recommended values of 2.0 [63, 64] and 6.6 times lower (worse) than the estimated K+/Na+ ratios of greater than 5.0 found in ancestral human diets. [65]

With real, contemporary Paleo Diets [66-69], you won’t have to worry about the K+/Na ratio because those Paleo Diets don’t contain added salt, and The Paleo Diet allows you unlimited consumption of fresh fruits and vegetables. [66-69]

These guidelines ensure that your K+/Na ratio will be greater than 5.0 like our hunter gatherer ancestors. [21, 65, 69, 70] Accordingly, the ratio of your intake of potassium-rich and low-sodium fruits and veggies (Table 3) has an enormous impact upon your health and wellbeing.

Table 3. Potassium and sodium content of fresh fruits and vegetables.

Vegetables (n=47)	Na (mg)/1000 kcal	K (mg)/1000 kcal	K/Na (mg/mg)
Beet greens	10273	34636	3.37
New Zealand spinach	9286	9286	1.00
Swiss chard	8950	27450	3.07
Celery	5000	16250	3.25
Water cress	3727	30000	8.05
Bok choy	3091	33725	10.91
Purslane	2813	30875	10.98
Chicory greens	1957	18261	9.33
Leaf lettuce	1867	12933	6.93
Dandelion	1689	8822	5.22
Endive	1294	18471	14.27
Turnip greens	1250	9250	7.40
Artichoke	1132	5396	4.77
Arugla	1080	14760	13.67
Green onion	1021	8625	8.45
Lamb’s quarters	1000	110512	10.51
Broccoli	969	9283	9.58
Mustard greens	962	13615	14.16
Radicchio	957	13130	13.75
Kale	860	8940	10.40
Cauliflower	794	7910	9.97
Green cabbage	720	6800	9.44
Iceberg lettuce	714	10071	14.10
Collard greens	667	5633	8.45
Napa cabbage	563	2925	5.25
Grape leaves	558	2925	5.25
Spaghetti squash	548	3484	6.25
Zucchini squash	471	15353	32.63
Butterhead (Bibb) lettuce	385	17935	46.63
Tomato	278	13167	47.40
Okra	258	9774	37.88
Jalapeno peppers	241	11724	48.57
Mushroom	227	14455	63.60
Brussel sprouts	210	3170	15.10
Sorrel	182	17727	97.52
Hubbard squash	160	7160	44.75
Bell pepper	150	8742	58.37
Cucumber	133	9800	73.50
Summer squash	125	16375	131.00
Palm hearts	122	15704	129.00
Poblano chili	119	5763	48.56
Crookneck squash	105	11684	110.99
Butternut squash	100	7100	71.00
Asparagus	98	10095	102.90
Eggplant	83	9583	115.00
Acorn squash	71	7804	109.25
Pumpkin	38	13077	340.00
Tomatillo	31	8375	268.00
Mean	1403	12927	46.68

Fruits (n=1)	Na (mg)/1000 kcal	K (mg)/1000 kcal	k/Na (mg/mg)
Honeydew melon	500	6333	12.70
Cantaloupe	471	7853	16.70
Casaba melon	321	6500	20.22
Salmon berries	298	2340	7.86
Passion fruit	289	3588	12.43
Mulberries	233	4512	19.40
Papaya	186	4219	22.68
Kumquat	141	2620	18.60
Cactus pear	122	5366	44.00
Chayote	105	6579	62.50
Cherimoya	93	3827	41.00
Elderberries	82	3836	46.67
Quince	70	3456	49.25
Lime	67	3400	51.00
Star fruit	65	4290	66.50
Lemon	50	7250	145.00
Kiwi fruit	49	5115	104.00
Avocado	48	3036	63.50
Cranberries	44	1853	42.49
Tangerine	38	3132	83.00
Pomegranate	36	2843	78.67
Oheloberries	36	1357	38.00
Watermelon	33	3733	112.00
Plantain	33	4090	124.75
Strawberry	31	4781	153.00
Chokecherries (wild)	31	2340	75.80
Guava	29	6132	208.50
Grape	29	2768	95.50
Blackberries	23	3767	162.00
Gooseberries	23	4500	198.00
Boysenberries	20	2780	139.00
Pineapple	20	2180	109.00
Breadfruit	19	4757	245.00
Raspberries	19	2904	151.00
Apple	19	2058	107.00
Loganberries	18	2636	145.00
Pear	18	2141	119.00
Blueberries	18	1351	77.00
Mango	17	2800	168.00
Grapefruit	16	3214	207.00
Lychee	15	2591	171.00
Banana	11	4022	358.00
Persimmon	8	2441	310.00
Orange	2	3851	2386.60
Nectarine	2	4568	2849.20
Peach	2	4872	2850.00
Plum	1	3413	2591.50
Sweet cherry	1	3524	3420.50
Mean	79	3782	387.07

These dietary electrolyte characteristics (high K+ and low Na+) reduce morbidity (disease incidence) and mortality (death) from all causes combined. [52-61]

In contrast, the typical American Diet displays a low K+/Na+ ratio of 0.76 [62] because it is dominated by high salt, processed foods such as whole grain and refined breads, cheeses, processed meats (ham, bacon, salami etc.), chips, pizza, sandwiches, tacos, condiments (ketchup, mustard, mayo etc.), and high-salt salad dressings.

The top 10 sources of salt in the U.S. diet, which greatly contribute to the dangerously low K+/Na+ ratio from processed foods in the American diet, are listed below. [71]

1. Breads and rolls
2. Cold cuts and cured meats (hot dogs, bologna, salami, liverwurst, sausage, etc.)
3. Pizza
4. Poultry (breaded chicken, chicken wings, Kentucky Fried Chicken, chicken nuggets, enchilada chicken, chicken tacos, supermarket roasted chickens, etc.)
5. Soups
6. Sandwiches (all)
7. Cheeses (all)
8. Pasta dishes (all)
9. Meat dishes (processed meats, salt flavored meats, meat sticks, jerky, taco meats, etc.)
10. Snacks (chips, crackers, tortilla chips, Pringles, potato chips, etc.)

The Importance of Magnesium and Calcium Interactions

In human nutrition, the dietary Ca2+/Mg2+ ratio maintains a huge effect upon our health and well-being. Ca2+/Mg2+ ratios of less than 1.7 and greater than 2.8 are detrimental. [46] High dietary values (greater than 2.8) for the Ca2+/Mg2+ ratio may increase the risk for cardiovascular disease, particularly from increased artery calcification. [48-51]

Typical Western diets cause Ca2+/Mg2+ imbalances because of their reliance upon dairy products, which are low in magnesium but high in calcium. This is particularly true of calcium-rich cheeses that provide a huge average Ca2+/Mg2+ ratio of 23.9 [72, 73] (see tables 5 and 6), which further increase the dietary imbalance between calcium and magnesium.

Table 5. Calcium and magnesium content of dairy foods [72, 73]

Food	Calcium (mg/100g)	Magnesium (mg/100g)	Calcium/Magnesium Ratio (mg/100g)
Butter	24.0	2.0	12.0
Whole milk	113.0	10.0	11.3
Cheeses (n=36)	611.5	26.6	23.9
Yogurt (plain, low fat)	183.0	17.0	10.8

Table 6. Calcium and magnesium content in various cheeses [72, 73]

Cheese	Calcium	Magnesium	Ca/Mg
Roquefort	662	30	22.1
Parmesan	1109	38	29.2
Blue	528	23	23.0
American, processed	552	27	20.4
Romano	1064	41	26.0
Feta	483	19	25.9
Edam	731	30	24.4
Provolone	756	28	27.0
Camembert	388	20	19.4
Gouda	700	29	24.1
Fontina	550	14	39.3
Limburger	497	21	23.7
Tilsit	700	13	53.8
Queso Fresco	566	24	23.6
Queso Blanco	690	29	23.8
Cheshire	643	21	30.6
Caraway	673	22	30.6
Queso Asadero	661	26	25.4
Brie	184	20	9.2
Muenster	717	27	26.6
Cheddar	721	28	25.8
Mozzarella	782	23	34.0
Colby	685	26	26.3
Gjetost	400	70	5.7
Calzone	425	26	16.3
Brick	674	24	28.1
Monterey Jack	746	27	27.6
Port du Salut	650	24	27.1
Goat (hard)	895	54	16.6
Gruyere	1011	36	28.1
Neufchatel	117	10	11.7
Cottage 2% fat	91	7	13.0
Cream cheese	98	9	10.9
Swiss	791	38	20.8
Emmental Swiss	791	38	20.8
Ricotta (part skim)	272	15	18.1
Mean	611.5	26.6	23.9

Unlike dairy products, with their exorbitantly high calcium to magnesium ratios (23.9), fresh vegetables (Ca2+/Mg2+ = 2.56) (Table 7) and fruits (Table 8) maintain lower, more favorable Ca2+/Mg2+ ratios which generally fall between known healthful values of 1.7 and 2.8. [46]

Table 7. Calcium and magnesium content in vegetables

Vegetables	Mg/100g	Ca/100g	Ca/Mg
Sorrel	102.1	44.0	0.43
Swiss Chard	81.0	51.0	0.63
Purslane	68.0	65.0	0.96
Spinach	79.0	99.0	1.25
Beet greens	70.0	117.0	1.67
New Zealand spinach	39.0	58.0	1.49
Pumpkin leaves	38.0	39.0	1.03
Watercress	21.0	120.0	5.71
Arugula	47.0	160.0	3.40
Okra	57.0	81.0	1.42
Sweet potato leaves	61.0	37.0	0.61
Parsley	50.0	138.0	2.76
Nopales (cactus leaves)	22.0	164.0	7.46
Chicory greens	30.0	100.0	3.33
Mustard greens	32.0	103.0	3.22
Crookneck squash	17.0	15.0	0.88
Zucchini squash	18.0	16.0	0.89
Grape leaves	95.0	363.0	3.82
Rapini (broccoli raab)	22.0	108.0	4.91
Butterhead (Bibb) lettuce	13.0	35.0	2.69
Turnip greens	31.0	190.0	6.31
Bok choy (Chinese cabbage)	11.0	68.8	6.26
Endive (Escaroie)	15.0	52.0	3.47
Cucumber	13.0	16.0	1.23
Romaine lettuce	14.0	33.0	2.36
Napa (Chinese) cabbage	13.0	77.0	5.92
Dandelion greens	36.0	187.0	5.19
Acorn squash	32.0	33.0	1.03
Artichoke	42.0	21.0	0.50
Lamb’s quarters	34.0	309.0	9.09
Collard greens	20.0	140.0	7.00
Lettuce, red leaf	12.0	33.0	2.75
Butternut squash	29.0	41.0	1.41
Kohlrabi	19.0	24.0	1.26
Asparagus	14.0	24.0	1.71
Celery	11.0	40.0	3.64
Kale	34.0	135.0	3.97
Tomatillo	20.0	7.0	0.35
Broccoli	21.0	47.0	2.24
Tomato	11.0	10.0	0.91
Jalapeno pepper	15.0	12.0	0.80
Cauliflower	15.0	22.0	1.47
Radicchio leaves	13.0	19.0	1.46
Brussel sprouts	23.0	42.0	1.83
Eggplant	14.0	9.0	0.64
Fennel bulb	17.0	49.0	2.88
Cabbage, red	16.0	45.0	2.81
Bell pepper	10.0	10.0	1.00
Iceberg lettuce	7.0	18.0	2.57
Cabbage, green	12.0	40.0	3.33
Pumpkin	12.0	21.0	1.75
Mushrooms, white	9.0	3.0	0.33
Squash, spaghetti	11.0	21.0	1.91
Palm hearts	10.0	18.0	1.8
Loose leaf (green leaf) lettuce	13.0	36.0	2.77
Mean	28.9	67.6	2.56

Table 8. Calcium and magnesium content in fruits [72,73]

Fruit	Mg/100g	Ca/100g	Ca/Mg
Cactus figs	85.0	56.0	0.66
Lemon	12.0	61.0	5.08
Blackberries	20.0	29.0	1.45
Raspberries	22.0	25.0	1.14
Mulberries	18.0	39.0	2.17
Starberries	13.0	16.0	1.23
Casaba melon	11.0	11.0	1.0
Guava	22.0	18.0	0.82
Cantaloupe	12.0	9.0	0.75
Loganberries	12.0	9.0	0.75
Watermelon	10.0	7.0	0.70
Star fruit	10.0	3.0	0.30
Boysenberries	16.0	27.0	1.69
Banana	27.0	5.0	0.19
Plantain	37.0	3.0	0.08
Passion fruit	29.0	12.0	0.41
Kumquats	20.0	62.0	3.10
Kiwi fruit	17.0	34.0	2.00
Honeydew melon	10.0	6.0	.60
Payaya	21.0	20.0	0.95
Pineapple	12.0	13.0	1.08
Peach	9.0	6.0	0.87
Cherimoya	17.0	10.0	0.59
Gooseberries	10.0	25.0	2.50
Grapefruit	9.0	22.0	2.44
Orange	10.0	40.0	4.00
Nectarine	9.0	6.3	0.67
Lime	6.0	33.0	5.50
Tangerine	12.0	37.0	3.08
Sweet cherry	11.0	13.0	1.18
Avocado	29.0	13.0	0.45
Chockecherries	27.0	60.0	2.22
Mango	10.0	11.0	1.1
Lychees	10.0	5.0	0.5
Plum	7.0	6.0	0.86
Pomegranate	12.0	10.0	0.83
Quince	8.0	11.0	1.38
Cranberries	6.0	8.0	1.33
Persimmons	9.0	8.0	0.89
Pear	7.0	9.0	1.29
Blueberries	6.0	6.0	1.0
Apple	5.0	6.0	1.0
Grapes (red or green)	7.0	10.0	1.43
Elderberries	5.0	38.0	7.6
Salmon berries	15.0	13.1	0.87
Oheloberries	6.0	7.0	1.17
Chayote	12.0	17.0	1.41
Mean	10.6	14.0	1.5

Ahead of Their Time

Both Norman Walker and Jay Kordich lived extraordinary long and healthful lives. They were both health pioneers who followed their dietary recommendations for increased fruit and vegetable juice consumption. Neither of these men were scientists or biologists who fully understood the evolutionary and physiological basis for their diet-based health recommendations.

Nevertheless, their ideas about diet and health have stood the test of time. As we move objectively into the 21st century, comprehending our humble evolutionary background from anaerobic bacteria to more complex eukaryotic life forms with nuclei and mitochondria, it is clear that the basic longevity lessons, unknown scientifically to Walker and Kordich, are now compelling objective truths.

Acknowledgements

For Anthony (Tony) Sebastian M.D., a gentle soul and a mastermind of certain data contained within this manuscript.

References

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