Werner Kollath’s Whole-Food Legacy: Bruker, Giessen and the Kollath Foundation

Table of Contents

1. Kollath’s Books in Date Order
2. From a Book to a Movement
3. Max Otto Bruker and Vitalstoffreiche Vollwertkost
4. The Giessen School: Vollwert-Ernährung
5. The Giessen Formula, Four Grades and Seven Principles
6. Research from Giessen
7. The Werner-und-Elisabeth-Kollath-Stiftung
8. How the Kollath Breakfast Spread
9. Beside Bircher-Benner
10. Whole-Food Nutrition in German-Speaking Countries Today
11. Where to Read Kollath Today
12. Key Research Papers
13. Connections
14. Featured Videos

1. Kollath’s Books in Date Order

The list below gives each book with its first year and place, its later editions as the German National Library records them, and a short note on what it is about. The University of Rostock’s Catalogus Professorum Rostochiensium names the seven main works; the library catalogue adds the smaller books. English translations of the titles are this page’s own.

• 1926 — Vitaminsubstanz oder Vitaminwirkung? (“Vitamin Substance or Vitamin Action?”). His habilitation thesis at Breslau, printed in the Zentralblatt für Bakteriologie (vol. 100, pp. 97–145; Jena: Gustav Fischer). The subtitle describes a study of the links between mineral and oxygen metabolism, phosphatides and ultraviolet light, tested on the growth conditions of Pfeiffer’s influenza bacillus. It is the starting point of his nutrition research: vitamins studied through the growth of living cells.
• 1937 — Grundlagen, Methoden und Ziele der Hygiene (“Foundations, Methods and Aims of Hygiene”), Leipzig: S. Hirzel; XVII, 508 pages. His general hygiene textbook from the Rostock years; its content from that period is set out on Werner Kollath: Life and Career.
• 1942 — Zur Einheit der Heilkunde (“On the Unity of Medicine”), Stuttgart: Hippokrates-Verlag; 196 pages. Reissued in facsimile in 1988 (Stuttgart: Verlag Natürlich und Gesund).
• 1942 — Die Ordnung unserer Nahrung. Grundlagen einer dauerhaften Ernährungslehre (“The Order of Our Food: Foundations of a Lasting Science of Nutrition”), Stuttgart: Hippokrates-Verlag; 87 pages. His main work: the six value grades, living and dead foods, and the definition of Vollwertkost. Expanded editions followed in 1951, 1952, 1955 and 1960 (Hippokrates), then from 1977 at Haug, Heidelberg, up to a 17th edition in 2005 (Stuttgart: Haug), reissued in 2013 with the Kollath foundation; a Norwegian translation appeared in Oslo in 1953. The book has its own page, Die Ordnung unserer Nahrung.
• 1947–1949 — Lehrbuch der Hygiene (“Textbook of Hygiene”), Leipzig: S. Hirzel; vol. 1 Allgemeine Hygiene (general hygiene, 258 pages) 1947, vol. 2 on individual and community hygiene (XVI, 502 pages) 1948, both issued again in 1949. The library has since put the work online.
• 1949 — Medica mente. Eine kleine Heilkunde in Aphorismen (“A Little Medicine in Aphorisms”), Wiesbaden: Kurverlag; 54 pages; reissued 1960.
• 1950 — Der Vollwert der Nahrung und seine Bedeutung für Wachstum und Zellersatz. Experimentelle Grundlagen (“The Full Value of Food and Its Importance for Growth and Cell Replacement: Experimental Foundations”), Stuttgart: Wissenschaftliche Verlagsgesellschaft; XIX, 300 pages. The laboratory companion to the 1942 book — his animal experiments on whole versus incomplete diets, the work behind the ideas set out on Mesotrophy and Auxones. A second volume of new studies on the mesotrophy complex and its relation to chronic deficiency diseases and diseases of civilisation is catalogued in 1960. The work was reissued at Haug, Heidelberg, in 1983 and 1988 (460 pages).
• 1951 — Die Epidemien in der Geschichte der Menschheit (“Epidemics in the History of Mankind”), Wiesbaden: Verlag Der Greif; 96 pages. A hygienist’s history of epidemic disease.
• 1957 — Aus- und Einfälle. Aphorismen und Sprüche (“Sallies and Notions: Aphorisms and Sayings”), Freiburg: Hyperion-Verlag; 127 pages.
• 1958 — Zivilisationsbedingte Krankheiten und Todesursachen. Ein medizinisches und politisches Problem (“Diseases and Causes of Death Brought About by Civilisation: A Medical and Political Problem”), Ulm: Haug; 321 pages; 2nd edition 1962; reprint Heidelberg 1985. His case that the chronic diseases of the modern West follow from the modern diet, treated on Kollath on Diseases of Civilisation, Teeth and Gut Flora.
• 1959 — Der Mensch oder das Atom? (“Man or the Atom?”), Freiburg: Hyperion-Verlag; 130 pages.
• 1964 — Getreide und Mensch – eine Lebensgemeinschaft. Das Getreide als unentbehrliche Grundlage für eine vollwertige Ernährung. Mit einer Studie über die Ursachen des Gebissverfalls (“Grain and Man – A Living Partnership: Grain as the Indispensable Basis of a Full-Value Diet, with a Study of the Causes of Dental Decay”), Bad Homburg: Schwabe; 156 pages; 3rd edition 1980. The subtitle states his thesis: whole grain is the foundation of a full-value diet.
• 1967 — Die Ernährung als Naturwissenschaft (“Nutrition as a Natural Science”), Heidelberg: Haug; 112 pages; reissued 1978 and 1981. His last book on nutrition; the same year he published his last indexed paper, on the phases of the nutritional process and the importance of chewing.
• 1968 — Regulatoren des Lebens. Vom Wesen der Redox-Systeme (“Regulators of Life: On the Nature of Redox Systems”), Heidelberg: Haug; 97 pages; reissued 1978.
• 1971 (posthumous) — Leben, Wachstum und Gesundheit (“Life, Growth and Health”), Heidelberg: Haug; 104 pages.
• 1982 (posthumous) — Italia eterna – Ewiges Italien (“Eternal Italy”), Heidelberg: Haug; 159 pages; issued by the Kollath foundation for what would have been his 90th birthday. Kollath painted all his life, and his widow’s 1973 biography calls him “researcher, physician and artist.”

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2. From a Book to a Movement

In Die Ordnung unserer Nahrung Kollath used the word Vollwertkost for a diet that, as Melzer’s history quotes it, “contains everything the organism needs for its own maintenance and for the maintenance of the species.” He sorted foods into six grades, from natural and unaltered to isolated preparations, and ranked plant above animal and raw above cooked. The Werner-und-Elisabeth-Kollath-Stiftung gives his central statement as „Laßt unsere Nahrung so natürlich wie möglich“ — “Let our food be as natural as possible.”

How the idea travelled after the war is recorded in German Wikipedia’s summary of the historians:

• The societies. In the 1950s and 1960s his teaching was carried above all by the International Society for Food and Vital-Substance Research (IVG), the World League for the Protection of Life (Weltbund zum Schutz des Lebens), the Working Group for Health Education founded in 1964, and practitioners of natural medicine. Kollath sat on the IVG’s scientific advisory board from 1956 to 1970.
• Praise from a clinician. The physician Helmut Mommsen, writing in 1953 on the importance of a full-value diet in childhood, called Kollath’s “doctrine of the order of food” an “ingenious conception.”
• Two followers by name. Both Max Otto Bruker and the dentist Johann Georg Schnitzer named Kollath as the source of their own diet concepts. Kollath wrote the foreword to Schnitzer’s book on healthy teeth through right nutrition, first published in 1965 and reissued in 1967 and 1973.
• The breakfast. From 1951 his fresh-grain porridge was sold as the Kollath-Frühstück (“Kollath breakfast”) through Reformhäuser (“health-food shops”), taking the idea into ordinary kitchens (section 8).

The two strands that followed — a physician’s practice under Bruker and a university science under Leitzmann — are the subject of the next four sections.

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3. Max Otto Bruker and Vitalstoffreiche Vollwertkost

Max Otto Bruker (1909–2001), born in Reutlingen, was the physician who turned Kollath’s book into a clinical diet. The facts below are from German Wikipedia’s article on him, which draws on Melzer’s 2003 history.

• At Eben-Ezer, 1946–1974. Bruker worked from 1946 as a physician, and from 1949 as medical director, at the Eben-Ezer institution in Lemgo, a home for people with learning disabilities and epilepsy. There, the article records, he introduced “the whole-food diet after Werner Kollath.”
• The name, from 1966. In the 1960s Bruker built his own teaching on Kollath’s model and from 1966 called it vitalstoffreiche Vollwertkost (“whole food rich in vital substances”), joining Kollath’s term with the word Vitalstoffe used by the IVG.
• His two sources. Bruker traced his teaching essentially to the Swiss physician Maximilian Bircher-Benner and to Kollath. With them he saw a link between diet and the chronic diseases of civilisation.
• “Factory sugar” and white flour. He became known to a wider public from 1958 through his warnings against Fabrikzucker (“factory sugar”). He counted industrially refined carbohydrates — factory sugar and Auszugsmehle (low-extraction white flours) — and refined fats among the most harmful foods.
• The daily fresh-grain dish. A fresh-grain porridge, eaten daily, was in his words a fixed part of a whole-food diet — the Kollath breakfast under the name Frischkorngericht (“fresh-grain dish”).
• Kollath’s auxones in a kitchen rule. Bruker advised against fruit juices because, as he put it, valuable biological substances — “called auxones by Kollath” — stay behind in the pressed pulp.
• Teaching institutions. From 1977 to 1991 he was medical director of a clinic in Lahnstein on the Rhine. In 1978 he founded the Gesellschaft für Gesundheitsberatung (GGB, “Society for Health Counselling”) to train “health counsellors” whose course centres on vitalstoffreiche Vollwertkost; since 1994 a Bruker-Haus in Lahnstein, which he opened himself, has carried his name.

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4. The Giessen School: Vollwert-Ernährung

The university line runs through Bruker. German Wikipedia’s article on whole-food nutrition, citing Melzer, records how it began:

• A student working group, 1976. Karl von Koerber knew Bruker’s whole-food diet from his parents. As a student of Ökotrophologie (home economics and nutrition science) at the University of Giessen he founded an “alternative nutrition working group” there in 1976, and put the nutrition scientist Claus Leitzmann in touch with Bruker.
• A short alliance. While still students, von Koerber and Thomas Männle helped Bruker found the GGB, and left it again in 1980.
• A new name. From the late 1970s the group around Leitzmann developed a diet on the basis of Kollath’s concept, and with reference to the IVG, which they called Vollwert-Ernährung. Kollath’s Vollwertkost of 1942 became Vollwert-Ernährung; in English the Giessen authors call it “wholesome nutrition.”
• The 1981 book. In 1981 von Koerber, Männle and Leitzmann published Vollwert-Ernährung. Grundlagen einer vernünftigen Ernährungsweise (“Wholesome Nutrition: Foundations of a Sensible Way of Eating”), 202 pages. The German National Library records new editions through the 1980s; from 1993 the subtitle became “Konzeption einer zeitgemäßen Ernährungsweise” (“the concept of a contemporary way of eating”) and from 2004 “Konzeption einer zeitgemäßen und nachhaltigen Ernährung” (“… and sustainable nutrition”), growing to 420 pages; the 11th edition appeared in 2012, and a Russian translation the same year.
• What they changed. Leitzmann, von Koerber and Männle “modernised Kollath’s teaching” and added ecological and socio-economic aspects. As with Kollath and Bircher-Benner, plant foods are given more weight than animal foods. In their own account the concept builds on the teachings of Bircher-Benner and Kollath: the least processed foods keep the “full value” of their natural constituents, and are therefore vollwertig (“of full value”).

Writing in English in 2005, Leitzmann set out the definition and origin of wholesome nutrition and argued that it meets the demands of the “new nutrition science” project, which joins the biological, social and environmental dimensions of food.

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5. The Giessen Formula, Four Grades and Seven Principles

The Giessen authors summed the concept up in a definition known, after their university, as the Gießener Formel (“Giessen formula”), last updated in 2003. As quoted in German Wikipedia, it reads in translation:

“Wholesome nutrition is a predominantly plant-based (lacto-vegetable) way of eating in which minimally processed foods are preferred. Health-valuable, fresh foods are prepared into enjoyable and digestible dishes. The foods mainly used are vegetables and fruit, whole-grain products, potatoes, legumes, and milk and milk products; small amounts of meat, fish and eggs may also be included. A generous intake of unheated fresh food is recommended, about half of the amount of food.” — C. Leitzmann, K. v. Koerber, Th. Männle, 2003

• Four grades instead of six. The Giessen model reduces Kollath’s six value grades to four, from “not or minimally processed” (highly recommended) to “excessively processed” (not recommended). It gives no recommendations for nutrient intakes.
• Half the food unheated. About half the daily food should be raw, on the grounds of its higher content of important constituents; the authors allow that not everyone tolerates raw food well, and that a smaller share is better for older people, among others. This “half raw” rule belongs to the Giessen school; it is not a figure from Kollath’s own book.
• Grain, dairy, meat and sugar. Whole-grain products are preferred; milk and dairy in moderate amounts; meat, fish and eggs are considered unnecessary but not ruled out (two meat meals, one fish meal and two eggs a week are given as appropriate); sugar and sweeteners are to be avoided, and food additives are rejected.

The book lists seven principles (Grundsätze), given here from the 10th edition (2004) as German Wikipedia quotes them:

1. Enjoyable and digestible dishes.
2. Preference for plant foods (a predominantly lacto-vegetable diet).
3. Preference for minimally processed foods, with plenty of fresh food.
4. Organically produced foods.
5. Regional and seasonal products.
6. Products in environmentally sound packaging.
7. Fairly traded products.

In 2017 von Koerber, Niko Bader and Leitzmann described the concept in English as one “developed at the University of Giessen in the 1980s,” in which health and the ecologic, economic, social and cultural dimensions of nutrition are equally important. Their list of principles for sustainable nutrition opens with the preference for plant-based foods and for minimally processed foods — the two rules that go back to Kollath’s table.

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6. Research from Giessen

The Giessen school tested parts of the diet in the laboratory and in the clinic. Three studies show the range:

• Fresh-grain muesli and blood sugar (1987). Sichert-Oevermann, von Koerber, Bretthauer, Leitzmann and Laube compared, in seven people with type 2 diabetes, the usual diabetic breakfast with a whole-meal cereal of the same energy and nutrient proportions. The cereal gave a more even blood-glucose curve at a lower level: a maximum rise of 20 mg/100 ml after the first cereal breakfast against 75 mg/100 ml after the usual one. In 12 healthy people, raw wheat whole-meal gave much flatter glucose and insulin curves than heated preparations (a maximum glucose rise of 6 against 27–38 mg/100 ml; insulin 8 against 35–50 µU/ml), while raw oats flattened the curve only slightly. The authors concluded that fresh-grain muesli with unheated wheat whole-meal is suitable in the diet of type 2 diabetics — a test of the Kollath breakfast’s central dish, raw against heated grain.
• The Giessen Wholesome Nutrition Study (2001). Hoffmann, Groeneveld, Boeing and colleagues compared 243 healthy women who had followed wholesome nutrition for at least five years (111 lacto-ovo vegetarians and 132 low-meat eaters) with 175 women eating an average German mixed diet. After allowing for confounders, the wholesome-nutrition groups had higher HDL cholesterol, with no difference in total or LDL cholesterol; with rising age or body mass index their blood lipids were more favourable. The study was funded by the EDEN foundation of Bad Soden, which also administers the Kollath foundation.
• Sustainability (2017). The 2017 review by von Koerber, Bader and Leitzmann carried the concept into the analysis of the whole food chain, from production and processing to preparation, eating and waste (section 5).

Leitzmann also wrote the history of the wider plant-based tradition to which whole-food nutrition belongs. His 2014 review of vegetarian nutrition, past, present and future, names Sylvester Graham, John Harvey Kellogg and Maximilian Bircher-Benner among its prominent figures.

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7. The Werner-und-Elisabeth-Kollath-Stiftung

Elisabeth Kollath founded the Werner-und-Elisabeth-Kollath-Stiftung in 1981, in memory of her husband, who had died in 1970. The facts below are from the foundation’s own statement and from published prize notices.

• Seat. Bad Soden am Taunus, near Frankfurt. The foundation is administered in trust by the EDEN-Stiftung. Bad Soden was not a post of Kollath’s own; it is the seat of the foundation.
• Purpose. Its charter gives its purpose as “the promotion of scientific work in the field of holistically oriented nutrition and health research,” in which “the scientific legacy of University Professor Dr. med. Werner Kollath (1892–1970) is to be cared for and developed further.”
• The Werner-Kollath-Preis. Prize notices in the Deutsches Ärzteblatt describe the Werner-Kollath Prize, endowed at the time with 10,000 DM, for diploma theses, dissertations and other scientific work in nutritional medicine, naturopathy and nutritional ecology; the 1998 call named the fields “wholesome nutrition, nutritional ecology and naturopathy.”
• Conferences and stipends. The foundation holds Werner-Kollath conferences “to preserve, care for and develop the scientific legacy” of Kollath, and funds young researchers; a current call offers a two-year research stipend of 1,200 euros a month for students working on a scientific question in nutrition.
• The 2004 prize. In 2004 the foundation gave the Werner-Kollath Prize to the historian of medicine Jörg Melzer for his dissertation on the history of whole-food nutrition, published in 2003, and it makes his 2002 document collection Werner Kollath 1933–1945 available on its website.

In a statement circulated in the 2010s (the file is dated 2017), the foundation’s board and that of the EDEN-Stiftung expressly distance themselves from Kollath’s National Socialist and race-hygiene ideas and his activity in the Third Reich, and limit the foundation’s remit to his nutrition-science legacy; the record itself is set out on Werner Kollath: Life and Career.

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8. How the Kollath Breakfast Spread

For most people in the German-speaking countries Kollath’s legacy is not a book but a breakfast. Its spread can be followed in the sources:

• 1951, the shops. From 1951 Kollath’s research was marketed as the Kollath-Frühstück through health-food shops, according to the Rostock professor catalogue and German Wikipedia; it is in essence Frischkornbrei (“fresh-grain porridge”). The commercial form is whole-wheat flakes.
• 1955, the readers. Herbert Warning, who in 1963 edited Kollath’s collected scientific papers, published the results of an inquiry into the effects of the Kollath breakfast in the journal Hippokrates.
• 1966 and 1969, the dentists. Two papers by Künzel, Maiwald and colleagues reported on caries prevention with the Kollath breakfast, the second as clinical studies of its caries-preventive effect.
• From the 1960s, Bruker’s clinic. Bruker made a daily fresh-grain dish a fixed part of his diet (section 3), and the GGB’s health-counsellor course is centred on his diet.
• 1987, Giessen. The Giessen group tested fresh-grain muesli made from raw wheat against heated grain (section 6).
• 1998, a modern trial. Leitzmann P, Heine and colleagues compared, in 12 adults aged 28 to 52, a conventional breakfast of white-flour rolls, butter, jam and sweetened coffee with an equal-calorie Kollath breakfast based on whole-wheat flakes. The rise in blood glucose after the Kollath breakfast was lower, significantly so at 90 minutes and for the area under the curve; gastric emptying did not differ (1.7 against 1.6 hours).

The dish itself, and how it is made today in the Kollath and Bruker tradition, is on The Kollath Breakfast (Frischkornbrei).

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9. Beside Bircher-Benner

The Zurich physician Max Bircher-Benner (1867–1939) is the elder figure in the same tradition, and the sources join the two men at several points:

• The debt. Melzer’s history states that for the food concept itself Kollath drew mainly on Bircher-Benner’s publications. Both ranked plant above animal and raw above cooked; Kollath spread the ranking over six grades and explained it by living enzymes and growth substances rather than by Bircher-Benner’s stored sunlight.
• The journal. Kollath was in contact with Bircher-Benner and published in his journal Der Wendepunkt, including a 1946 paper on “imperfect life” and a new physiological way of life.
• The medal. In 1957 Kollath received the Golden Bircher-Benner Medal of the IVG.
• The two breakfasts. Bircher-Benner’s raw apple dish with soaked oats, the Bircher muesli, and Kollath’s fresh-grain porridge stand side by side as the two classic raw-grain breakfasts of the German-speaking world.
• The heirs. Bruker traced his diet to both men, and the Giessen authors say their concept builds on the teachings of Bircher-Benner and Kollath alike.

The Bircher-Benner side of the story is told on Max Bircher-Benner: Books, Successors and Legacy.

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10. Whole-Food Nutrition in German-Speaking Countries Today

Kollath’s word is now part of everyday German. Several lines that go back to him are still active:

• The Giessen line. In 1981 Thomas Männle and Elmar Schropp founded in Giessen the Verband für Unabhängige Gesundheitsberatung (UGB, “Association for Independent Health Counselling”), which, German Wikipedia records, still works to spread wholesome nutrition and neutral, scientifically based nutrition education. The UGB also offers training in a vegan form of whole-food nutrition (vollwertige pflanzliche Ernährung), based on whole grains, legumes, vegetables, fruit, nuts and seeds.
• The Bruker line. The GGB, founded by Bruker in 1978, trains health counsellors in a course centred on vitalstoffreiche Vollwertkost.
• The Schnitzer line. The Schnitzer-Kost of the dentist Johann Georg Schnitzer is listed as another variant of whole-food nutrition.
• The everyday word. The German Nutrition Society (Deutsche Gesellschaft für Ernährung, DGE), founded in 1953, introduced the related term vollwertige Ernährung (“full-value diet”) — a term distinct from the Giessen school’s Vollwert-Ernährung, though both rest on Kollath’s word.
• The foundation. The Kollath foundation in Bad Soden continues to fund prizes and stipends in nutrition and health research (section 7).

Leitzmann and Bernhard Watzl, in their commentary on Kollath’s nutrition-science work printed in the 17th edition of Die Ordnung unserer Nahrung, wrote that the conclusions of his mesotrophy experiments, which they regard as not accurate from today’s point of view, “in no way impair the pioneering results and the nutritional-physiological significance of his other extensive work” — meaning above all Die Ordnung unserer Nahrung and his emphasis on the importance of grain for human nutrition. Later research on the subjects he wrote about — whole grain, fibre and the degree of food processing — is summarised on Die Ordnung unserer Nahrung.

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11. Where to Read Kollath Today

• Die Ordnung unserer Nahrung. The book most readers will find. The 17th, unchanged edition of 2005 was reissued in 2013 together with the Kollath foundation, including in electronic form, with the commentary by Watzl and Leitzmann on his nutrition-science work (pp. 289ff.). It is the most recent edition the German National Library records.
• The later books. Der Vollwert der Nahrung (last edition 1988), Zivilisationsbedingte Krankheiten und Todesursachen (reprint 1985), Getreide und Mensch (3rd edition 1980) and Die Ernährung als Naturwissenschaft (last edition 1981) are found in libraries and on the second-hand market.
• The hygiene textbook. The German National Library has digitised the post-war Lehrbuch der Hygiene as an online resource.
• His papers. Twenty-nine of his journal articles from 1946 to 1967 are indexed in PubMed (search link below), all in German; the pre-war papers on vitamins, growth and cell replacement are listed in the German National Library’s catalogue. Herbert Warning’s 1963 volume Werner Kollath. Wissenschaftliche Arbeiten collects his scientific work.
• About him. Elisabeth Kollath’s biography (1973); a second biography, Vom Wesen des Lebendigen (“On the Nature of the Living,” 1989); Jörg Melzer’s document collection (2002) and history of whole-food nutrition (2003); Alexander Ströhle’s Hommage an Werner Kollath (2009). Full details are under Further Reading.

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Key Research Papers

1. Kollath W. [Imperfect life; discovery of a new physiological way of life]. Wendepunkt Leben Leiden. 1946;23(2):38-44. — PubMed PMID: 20277819
2. Kollath W. [The importance of the full value of food for hygiene]. Zentralbl Bakteriol Orig. 1949;153(1-2):43-60. — PubMed PMID: 18114869
3. Kollath W. [The attitude of man toward his food; a contribution to attitude research]. Hippokrates. 1955;26(22):661-8. — PubMed PMID: 13294716
4. Kollath W. [The phases of the nutritional process; on the significance of mastication]. Int Z Vitaminforsch. 1967;37(2):212-25. — PubMed PMID: 5595593
5. Warning H. [Effects of the Kollath breakfast; results of an inquiry]. Hippokrates. 1955;26(14):431-3. — PubMed PMID: 13251667
6. Künzel W, Maiwald HJ. [Caries prevention with Kollath breakfast]. DDZ. 1966;20(13):409-12. — PubMed PMID: 5220841
7. Sichert-Oevermann W, von Koerber K, Bretthauer B, Leitzmann C, Laube H. [Blood glucose and insulin levels in healthy persons and diabetics after intake of coarse wholemeal preparations, especially fresh grain muesli]. Dtsch Med Wochenschr. 1987;112(51-52):1977-83. — PubMed PMID: 2826098
8. Leitzmann P, Heine W, Wutzke KD, von Bismarck P, Dorlöchter L, Miera O, Bührlen M, Cornelissen BW, Höcker C. [Comparison of gastric emptying, blood glucose, and oro-cecal transit times after a conventional morning meal and a Kollath breakfast]. Z Ernahrungswiss. 1998;37(1):31-7. — PubMed PMID: 9556865
9. Hoffmann I, Groeneveld MJ, Boeing H, Koebnick C, Golf S, Katz N, Leitzmann C. Giessen Wholesome Nutrition Study: relation between a health-conscious diet and blood lipids. Eur J Clin Nutr. 2001;55(10):887-95. — PubMed PMID: 11593351
10. Leitzmann C. Wholesome nutrition: a suitable diet for the new nutrition science project. Public Health Nutr. 2005;8(6A):753-9. — PubMed PMID: 16236212
11. Leitzmann C. Vegetarian nutrition: past, present, future. Am J Clin Nutr. 2014;100 Suppl 1:496S-502S. — PubMed PMID: 24898226
12. von Koerber K, Bader N, Leitzmann C. Wholesome Nutrition: an example for a sustainable diet. Proc Nutr Soc. 2017;76(1):34-41. — PubMed PMID: 27502053

PubMed Topic Searches

1. https://pubmed.ncbi.nlm.nih.gov/?term=Kollath+W%5Bau%5D
2. https://pubmed.ncbi.nlm.nih.gov/?term=Kollath+breakfast
3. https://pubmed.ncbi.nlm.nih.gov/?term=wholesome+nutrition+Giessen
4. https://pubmed.ncbi.nlm.nih.gov/?term=Leitzmann+C%5Bau%5D+wholesome

Further Reading

• Catalogus Professorum Rostochiensium. “Kollath, Werner.” University of Rostock. purl.uni-rostock.de/cpr/00001815
• Deutsche Nationalbibliothek. Catalogue records for Werner Kollath. services.dnb.de
• Kollath W. Die Ordnung unserer Nahrung. Grundlagen einer dauerhaften Ernährungslehre. Stuttgart: Hippokrates-Verlag; 1942. 17th ed., Stuttgart: Haug; 2005 (ISBN 978-3-8304-7210-0); reissued Stuttgart: Haug; 2013 (ISBN 978-3-8304-7801-0).
• Watzl B, Leitzmann C. Eine Kommentierung der ernährungswissenschaftlichen Arbeiten von Werner Kollath. In: Kollath W. Die Ordnung unserer Nahrung. 17th ed. Stuttgart; 2013. pp. 289ff.
• von Koerber K, Männle T, Leitzmann C. Vollwert-Ernährung. Grundlagen einer vernünftigen Ernährungsweise. Heidelberg: Haug; 1981 (ISBN 3-7760-0551-3). 11th ed.: Vollwert-Ernährung. Konzeption einer zeitgemäßen und nachhaltigen Ernährung. Stuttgart: Haug; 2012 (ISBN 978-3-8304-7494-4).
• Leitzmann C, von Koerber K, Männle T. Gießener Formel aktualisiert. UGB-Forum. 2003;20(5):256. ugb.de
• Werner-und-Elisabeth-Kollath-Stiftung. Stellungnahme zur Person Werner Kollath – Konsequenzen für die Kollath-Stiftung. deutsches-stiftungszentrum.de (PDF)
• Melzer J. Werner Kollath 1933–1945. Dokumentensammlung und Kommentare. Bad Soden/Ts.: Werner-und-Elisabeth-Kollath-Stiftung; 2002. deutsches-stiftungszentrum.de (PDF)
• Melzer J. Vollwerternährung. Diätetik, Naturheilkunde, Nationalsozialismus, sozialer Anspruch. Stuttgart: Franz Steiner Verlag; 2003. pp. 355–392 (Bruker), 392ff. (Giessen).
• Warning H (ed.). Werner Kollath. Wissenschaftliche Arbeiten. Bad Homburg; 1963.
• Kollath E. Werner Kollath – Forscher, Arzt und Künstler. Munich; 1973.
• Vom Wesen des Lebendigen. Biographie des Ernährungswissenschaftlers Prof. Dr. med. Werner Kollath (1892–1970). Stuttgart: Verlag Natürlich und Gesund; 1989.
• Ströhle A. Rück- und Seitenblicke im Zeitalter der Ernährungsver(w)irrung: Eine Hommage an Werner Kollath. Cologne: Reglin; 2009.
• Deutsches Ärzteblatt. Prize notices for the Werner-Kollath-Preis. 1998 call · call
• “Werner Kollath,” “Max Otto Bruker” and “Vollwerternährung.” German Wikipedia, citing Melzer 2003 and the Giessen authors. Werner Kollath · Max Otto Bruker · Vollwerternährung

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Connections

• Prof. Werner Kollath and Whole-Food Nutrition
• Werner Kollath: Life and Career
• Die Ordnung unserer Nahrung
• Mesotrophy and Auxones
• The Kollath Breakfast (Frischkornbrei)
• Kollath on Diseases of Civilisation, Teeth and Gut Flora
• Dr. Max Bircher-Benner and the Raw Food Cure
• Max Bircher-Benner: Books, Successors and Legacy
• The Original Bircher Muesli
• Dr. Weston A. Price
• Whole Grain vs Refined Wheat
• Oats
• Ultra-Processed Foods
• Nutrition and Orthomolecular Pioneers

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