In September I wrote to Dr. Robert Atkins about the dangers of advanced
glycation endproducts--toxic substances also called Maillard's molecules
which are formed during cooking from sugars, proteins and lipids--and
asked him if he might look into the findings of nutritionist Aajonus
Vonderplanitz, who has been getting good results with people on diets
similar to Dr. Atkins, but with raw fatty animal food rather than cooked.
I was pleased to hear on Dr. Atkin's radio show that he has invited
Aajonus to be a guest on Mon. Oct 27, WEVD, AM 10.50, at noon EST.
Aajonus thought it was scheduled for 1PM, but the show usually airs at
noon, unless there is a change I didn't hear about starting next week.

My best, Ellie