TB & nutrition
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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.,

Vitamin C and Tuberculosis