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→Lesson 43 - Cooking Our Food
= Lesson 43 - Cooking Our Food =
= Lesson 43 - Cooking Our Food =
== A Statement Of Purpose ==
== A Statement Of Purpose ==
In the foreward to a popular book on cooking we find these words: “Cooking is not a particularly difficult art, and the more you cook and learn about cooking, the more sense it makes.” It is the purpose of this lesson to show you that cooking makes no sense what- soever in any lifestyle designed either to build health or to maintain it. In fact, to a hy- gienist, cooking is the way of the devil rather than the way of an intelligent person, one knowledgeable about the capacilities and limitations of the human body and of what is entailed in the proper preparation of food so that it will be capable of maintaining a high level of health throughout an extended life span.
In the foreward to a popular book on cooking we find these words: “Cooking is not a particularly difficult art, and the more you cook and learn about cooking, the more sense it makes.” It is the purpose of this lesson to show you that cooking makes no sense what- soever in any lifestyle designed either to build health or to maintain it. In fact, to a hy- gienist, cooking is the way of the devil rather than the way of an intelligent person, one knowledgeable about the capacilities and limitations of the human body and of what is entailed in the proper preparation of food so that it will be capable of maintaining a high level of health throughout an extended life span.
a non-stimulating uncooked diet, one which contains the necessary life elements in the right quantity and in the correct proportions and in the highest degree of organization, these attributes being found only in nature’s food packages, ready for our appropriation when eaten just as provided for our use, uncooked. Otto Carque tells us that we should always be guided in the selection and preparation of our foods by the fact that we cannot improve on nature, and that all foods which we enjoy in their natural state are the foods which are best adapted for maintaining health. We feel that what is most needed is self- control and knowledge of how to live according to biological need. The purpose of this lesson then is to enlarge our understanding of the benefits to be accrued by the consump- tion of uncooked food and to understand why health can be, so manifestly improved and in a relatively short time on an all-raw diet.
a non-stimulating uncooked diet, one which contains the necessary life elements in the right quantity and in the correct proportions and in the highest degree of organization, these attributes being found only in nature’s food packages, ready for our appropriation when eaten just as provided for our use, uncooked. Otto Carque tells us that we should always be guided in the selection and preparation of our foods by the fact that we cannot improve on nature, and that all foods which we enjoy in their natural state are the foods which are best adapted for maintaining health. We feel that what is most needed is self- control and knowledge of how to live according to biological need. The purpose of this lesson then is to enlarge our understanding of the benefits to be accrued by the consump- tion of uncooked food and to understand why health can be, so manifestly improved and in a relatively short time on an all-raw diet.
== What is Cookery? ==
Cookery is defined as the art and science of preparing food for eating by the appli- cation of heat. The various preliminary methods by means of which food is prepared for the particular recipe or procedure are also usually included in the term. We refer to such prior practices as cleaning and removing certain inedible portions. Other prepara- tory processes as cutting, shredding, salting, addition of spices, methods of mixing and shaping, and so on are also included. In this discussion we will concern ourselves main- ly with the effects produced by the application of heat to foods with little consideration being given to preparation procedures and methods since most of these are commonly recognized as being destructive of nutrient values to some degree.
Cookery is defined as the art and science of preparing food for eating by the appli- cation of heat. The various preliminary methods by means of which food is prepared for the particular recipe or procedure are also usually included in the term. We refer to such prior practices as cleaning and removing certain inedible portions. Other prepara- tory processes as cutting, shredding, salting, addition of spices, methods of mixing and shaping, and so on are also included. In this discussion we will concern ourselves main- ly with the effects produced by the application of heat to foods with little consideration being given to preparation procedures and methods since most of these are commonly recognized as being destructive of nutrient values to some degree.
=== Historical Insights on Cooking ===
In the civilized world, after due consideration of the state of one’s health, food is probably the single most factor of living that outranks all other aspects of living in com- manding mankind’s attention. The various methods of preparing and eating food are ex- tolled as arts and can give one a cultural image of the peoples of the world. We can often get a better understanding of people when we understand their cookery. Epidemiological studies reveal that much can also be learned about the status of their health by studying what they eat and how their food is prepared.
In the civilized world, after due consideration of the state of one’s health, food is probably the single most factor of living that outranks all other aspects of living in com- manding mankind’s attention. The various methods of preparing and eating food are ex- tolled as arts and can give one a cultural image of the peoples of the world. We can often get a better understanding of people when we understand their cookery. Epidemiological studies reveal that much can also be learned about the status of their health by studying what they eat and how their food is prepared.
In the dawn of civilization the British and their Teutonic invaders apparently paid little attention to cooking but by the time the Middle Ages had arrived, cooking was con- sidered a fine art. The same can also be said of France and Spain who early on adopted Italian methods with suitable variations developing according to climate and availability of materials. The French, of course, later became famous for their tantalizing sauces and their use of wines, and more delicate herbs than are commonly used in either Spain or Italy.
In the dawn of civilization the British and their Teutonic invaders apparently paid little attention to cooking but by the time the Middle Ages had arrived, cooking was con- sidered a fine art. The same can also be said of France and Spain who early on adopted Italian methods with suitable variations developing according to climate and availability of materials. The French, of course, later became famous for their tantalizing sauces and their use of wines, and more delicate herbs than are commonly used in either Spain or Italy.
Many of the ancient cooking practices influence the “art” in Italy to this day. Just a few years ago we travelled on an Italian freighter from Long Beach Harbor in California to Trieste, Italy. Thanksgiving Day came while we were yet on the high seas and in hon- or of the only Americans on board, ourselves, the chef prepared a Thanksgiving turkey. He personally conducted the bird to the dining room. The chef, in typical chef’s attire including his grand hat, laid it before us with a flourish and a magnificent bow. There the turkey lay, reposing on a huge platter, adorned with rosy tinted crabapples and smelling to the high heaven of garlic! In honor of the American holiday, Dr. Robert was asked
Many of the ancient cooking practices influence the “art” in Italy to this day. Just a few years ago we travelled on an Italian freighter from Long Beach Harbor in California to Trieste, Italy. Thanksgiving Day came while we were yet on the high seas and in hon- or of the only Americans on board, ourselves, the chef prepared a Thanksgiving turkey. He personally conducted the bird to the dining room. The chef, in typical chef’s attire including his grand hat, laid it before us with a flourish and a magnificent bow. There the turkey lay, reposing on a huge platter, adorned with rosy tinted crabapples and smelling to the high heaven of garlic! In honor of the American holiday, Dr. Robert was asked to carve the bird and to serve the plates for the officers and other passengers on board. We all ate of the bird while the proud chef looked on eagerly noting our responses to his culinary efforts. Never have we eaten of such a bird and never will we again! It was stuffed with olives and spiced breads, it dripped with olive oil and reeked of garlic. The sharp spices burned the delicate linings of our alimentary tracts and we tasted that bird for hours after the feast. But, we never let on and the crew’s joy was complete as they watched us eat of that unique product of the ship’s culinary art.
to carve the bird and to serve the plates for the officers and other passengers on board. We all ate of the bird while the proud chef looked on eagerly noting our responses to his culinary efforts. Never have we eaten of such a bird and never will we again! It was stuffed with olives and spiced breads, it dripped with olive oil and reeked of garlic. The sharp spices burned the delicate linings of our alimentary tracts and we tasted that bird for hours after the feast. But, we never let on and the crew’s joy was complete as they watched us eat of that unique product of the ship’s culinary art.
In the Far East, rice, fish and wild fruits became staple articles of diet. It is said that Confucious (551-479 B.C.) was the first gourmet in China setting forth standards for in- gredients and methods to be followed. These were, of course, changed as the population increased and wandered. Millet was the popular grain in northern China, With rice be- ing the staple in most other parts of eastern and southern Asia. Spices were widely used, especially in the more southern regions where heat rapidly caused onset of decay.
In the Far East, rice, fish and wild fruits became staple articles of diet. It is said that Confucious (551-479 B.C.) was the first gourmet in China setting forth standards for in- gredients and methods to be followed. These were, of course, changed as the population increased and wandered. Millet was the popular grain in northern China, With rice be- ing the staple in most other parts of eastern and southern Asia. Spices were widely used, especially in the more southern regions where heat rapidly caused onset of decay.
The dedicated Life Scientist knows that all cooking is folly because it has been shown to be destructive of health. He knows that by its very nature cooking is destructive of the forces that sustain life, that it produces certain adverse chemical changes in the food itself which renders it less capable of perfect digestion and assimilation at the cel- lular level; that instead of leading one into a world of “hidden delights,” the practice of eating a preponderance of food spiced and cooked to “perfection” can, on the contrary, create a subtle erosion of wellness which will be ongoing while life continues and the practice persists; that it can result in tissue and organ degenerative changes upsetting homeostasis; that eating primarily of cooked food can bring upon us the curses of pre- mature aging, disease and death.
The dedicated Life Scientist knows that all cooking is folly because it has been shown to be destructive of health. He knows that by its very nature cooking is destructive of the forces that sustain life, that it produces certain adverse chemical changes in the food itself which renders it less capable of perfect digestion and assimilation at the cel- lular level; that instead of leading one into a world of “hidden delights,” the practice of eating a preponderance of food spiced and cooked to “perfection” can, on the contrary, create a subtle erosion of wellness which will be ongoing while life continues and the practice persists; that it can result in tissue and organ degenerative changes upsetting homeostasis; that eating primarily of cooked food can bring upon us the curses of pre- mature aging, disease and death.
=== What is Food? ===
Food consists of those substances which are useful in building the body (as in growth), in the healing and reparative processes which sustain life, and finally, as a source of sufficient energy for the performance of metabolic purposes, and for fuel to maintain body temperature. Seven million new blood cells must be produced every sec- ond we live. The material from which these must be manufactured is food.
Food consists of those substances which are useful in building the body (as in growth), in the healing and reparative processes which sustain life, and finally, as a source of sufficient energy for the performance of metabolic purposes, and for fuel to maintain body temperature. Seven million new blood cells must be produced every sec- ond we live. The material from which these must be manufactured is food.
of heat makes all foods less acceptable, if not repugnant, to the digestive mechanisms provided. Such food is damaged, changed and man cannot fully adapt to it or profit from its use. When he consumes it in response to perversion of his palate, he is required to yield up some measure of his own well-being in exchange for momentary pleasure.
of heat makes all foods less acceptable, if not repugnant, to the digestive mechanisms provided. Such food is damaged, changed and man cannot fully adapt to it or profit from its use. When he consumes it in response to perversion of his palate, he is required to yield up some measure of his own well-being in exchange for momentary pleasure.
=== Cooking Processes ===
No sharp distinctions can be given to distinguish among the various cooking process- es. They all involve heat, of course, and differ only in the degree of temperature applied and the method of applying the heat. The various methods can be categorized as follows:
No sharp distinctions can be given to distinguish among the various cooking process- es. They all involve heat, of course, and differ only in the degree of temperature applied and the method of applying the heat. The various methods can be categorized as follows:
# Braisingorcookingathightemperaturesinfattoretainflavorandjuices,amethodcom- monly used to sear meat which is then cooked, usually covered, in a pot with a small amount of liquid added, usually water, wine or beer.
# Braisingorcookingathightemperaturesinfattoretainflavorandjuices,amethodcom- monly used to sear meat which is then cooked, usually covered, in a pot with a small amount of liquid added, usually water, wine or beer.
# Fryingisusedtoindicatecookinginfatinapanoronagriddleoverdirectheat.Sautee- ing is a variation of this method as is deep frying in which the food is totally immersed in the hot fat as is done in the preparation of french-fried potatoes.
# Fryingisusedtoindicatecookinginfatinapanoronagriddleoverdirectheat.Sautee- ing is a variation of this method as is deep frying in which the food is totally immersed in the hot fat as is done in the preparation of french-fried potatoes.
# Broilingorgrillingisamethodbymeansofwhichthefoodsareexposeddirectlytoheat either in a broiler or over hot coals, as in barbecueing. Microwave cooking has recently been introduced and has become exceedingly pop- ular among women who work. Its long-term effects have yet to be evaluated. Slow cook- ers have also become popular in recent years among women who work all day and like to prepare one-dish meals. These devices cook foods at temperatures of about 200 de- grees Fahrenheit and maintain them at these temperatures for eight hours or longer. Food scientists have replaced many long familiar foods such as fresh orange and other fruit juices with chemical substitutes which compare favorably in taste but not in nutritive value with nature’s product. These chemical products have become popular be- cause of their lower price tags and availability requiring little, if any, preparation. Industry has learned to fabricate many substances now offered to the public as sub- stitutes for the real thing, such products as synthetic chocolate, calorie-controlled foods with low cholesterol and low saturated-fat content for the overweight, substitute eggs and substitute meats, made from textured vegetable proteins, and numerous other pseudo foods. It is projected that in tomorrow’s world, the produce section of the supermarket will be hidden away in a corner, difficult to find, if it exists at all. This is why it is im- portant for Life Scientists who value their own health and wish to keep the race viable, to become aware of today’s real world and of what will be offered tomorrow, to learn what happens to food when subjected to man-instigated changes wrought by the appli- cation of heat, and to make their voices heard. We must learn to relate our knowledge of physiological reality both in the world of commerce and in the halls of government. 43.2.4 Cooking and Vitamins Some vitamins are more resistant to high temperatures than others. However, the for- mulation, development, growth and vigor of an individual are dependent upon whether or not all of his basic organic requisites for living are met and the degree of perfection in all areas will be in a precise relationship to the extent to which each is provided. Vitamins are one of these basic requirements for living. They are provided for him in man’s food and, for man to live in a prime state of health, his needs in this respect must be amply supplied, according to his need. Without a sufficiency of all vitamins, body synergism may be put off balance with the result that growth, development and vigor
# Broilingorgrillingisamethodbymeansofwhichthefoodsareexposeddirectlytoheat either in a broiler or over hot coals, as in barbecueing.
Microwave cooking has recently been introduced and has become exceedingly pop- ular among women who work. Its long-term effects have yet to be evaluated. Slow cook- ers have also become popular in recent years among women who work all day and like to prepare one-dish meals. These devices cook foods at temperatures of about 200 de- grees Fahrenheit and maintain them at these temperatures for eight hours or longer.
Food scientists have replaced many long familiar foods such as fresh orange and other fruit juices with chemical substitutes which compare favorably in taste but not in nutritive value with nature’s product. These chemical products have become popular be- cause of their lower price tags and availability requiring little, if any, preparation.
Industry has learned to fabricate many substances now offered to the public as sub- stitutes for the real thing, such products as synthetic chocolate, calorie-controlled foods with low cholesterol and low saturated-fat content for the overweight, substitute eggs and substitute meats, made from textured vegetable proteins, and numerous other pseudo foods. It is projected that in tomorrow’s world, the produce section of the supermarket will be hidden away in a corner, difficult to find, if it exists at all. This is why it is im- portant for Life Scientists who value their own health and wish to keep the race viable, to become aware of today’s real world and of what will be offered tomorrow, to learn what happens to food when subjected to man-instigated changes wrought by the appli- cation of heat, and to make their voices heard. We must learn to relate our knowledge of physiological reality both in the world of commerce and in the halls of government.
=== Cooking and Vitamins ===
Some vitamins are more resistant to high temperatures than others. However, the for- mulation, development, growth and vigor of an individual are dependent upon whether or not all of his basic organic requisites for living are met and the degree of perfection in all areas will be in a precise relationship to the extent to which each is provided. Vitamins are one of these basic requirements for living. They are provided for him in man’s food and, for man to live in a prime state of health, his needs in this respect must be amply supplied, according to his need. Without a sufficiency of all vitamins, body synergism may be put off balance with the result that growth, development and vigor
will be diminished to some extent and, when such sufficiency is long continued, certain deficiency diseases may arise.
will be diminished to some extent and, when such sufficiency is long continued, certain deficiency diseases may arise.
# Red blood cells become more susceptible to destruction.
# Red blood cells become more susceptible to destruction.
4. Vitamin B Complex - Specific members may give rise specific deficiency diseases,
4. Vitamin B Complex - Specific members may give rise specific deficiency diseases, among which we find:
among which we find:
# Reduction in general metabolic efficiency.
# Reduction in general metabolic efficiency.
# Energy transmission failures.
# Energy transmission failures.
# Insomnia.
# Insomnia.
# Muscle pains and cramps. As Life Scientists we must be aware of the fact that all diseases are the product of toxemia. An insufficiency of vitamins can be a contributing factor, not the sole cause, of a diseased state. The root causes of any diseased state are, multitudinous, not capable of isolation. When man first began to use fire on his foods, he began to destroy himself. One rea- son why this is so is because the application of heat is somewhat destructive of vitamins and the higher the temperature, the more destructive heat will be to the vitamin presence. As we indicated previously in our discussion in Lesson 39, vitamins are intimately inter- woven with all the other nutritional and chemical elements offered in food and that the effectiveness of all nutrients can be somewhat reduced and even perhaps disintegrated by a deficiency in any one nutrient and this, of course, would include vitamins. A few specific examples of how heat can reduce vitamins in certain foods will suf- fice to show how destructive normal cooking can be to one vitamin, Vitamin C. Mea- surements are given in milligrams and are derived from data supplied by the U.S. De- partment of Agriculture.
# Muscle pains and cramps.
As Life Scientists we must be aware of the fact that all diseases are the product of toxemia. An insufficiency of vitamins can be a contributing factor, not the sole cause, of a diseased state. The root causes of any diseased state are, multitudinous, not capable of isolation.
When man first began to use fire on his foods, he began to destroy himself. One rea- son why this is so is because the application of heat is somewhat destructive of vitamins and the higher the temperature, the more destructive heat will be to the vitamin presence. As we indicated previously in our discussion in Lesson 39, vitamins are intimately inter- woven with all the other nutritional and chemical elements offered in food and that the effectiveness of all nutrients can be somewhat reduced and even perhaps disintegrated by a deficiency in any one nutrient and this, of course, would include vitamins.
A few specific examples of how heat can reduce vitamins in certain foods will suf- fice to show how destructive normal cooking can be to one vitamin, Vitamin C. Mea- surements are given in milligrams and are derived from data supplied by the U.S. De- partment of Agriculture.
Apricots, fresh halves. 1 cup Apricots, canned, water pack, 1 cup
Apricots, fresh halves. 1 cup Apricots, canned, water pack, 1 cup
# Thepresenceorabsenceoflight.Darknesstendstoprotectagainstsomemeasureofvi- tamin loss.
# Thepresenceorabsenceoflight.Darknesstendstoprotectagainstsomemeasureofvi- tamin loss.
# Howmuchandtowhatextentthefoodhasbeendiced,shreddedand/orchoppedbefore cooking.
# Howmuchandtowhatextentthefoodhasbeendiced,shreddedand/orchoppedbefore cooking.
# Thematerialfromwhichthecookingutensilismade,ironbeingprobablythemostde- structive to vitamins. Iron utensils are highly porous and whatever food is cooked in it loses a certain portion of its vitamin content to the pan. Greases, juices and blood from meats soak into and remain in the porous iron, carrying with them any remaining vita- mins that these vitamin-poor foods may contain. Herbert M. Shelton points out that the average loss of vitamin C in foods served to patrons of restaurants is 45 percent; of thiamine, 35 percent. It is wise for persons who must eat in restaurants to eat early, just after the food is placed out in expectation of the early supper crowd, about four o’clock in most areas. The newly-prepared food would be at its best at this time. We also advise patrons to patronize those restaurants where salad bars are featured. We have no trouble eating while travelling. If we fly, we either do not eat at all or we advise the air carrier the day before take off that we wish to be served a fruit meal. There is no extra charge for this service. If we drive, we carry an assortment of compati- ble fresh fruits with us. If we stay in a town or city for several days, we occasionally eat at a restaurant like Big Boy which features either a fruit plate that is quite acceptable or a well-equipped salad bar. Many of the better steak houses pride themselves on the vari- ety of salads featured. We avoid most cafeterias because their salads are usually covered with sugar-salt-vinegar dressings or liberally dosed with commercial mayonnaise.
# Thematerialfromwhichthecookingutensilismade,ironbeingprobablythemostde- structive to vitamins. Iron utensils are highly porous and whatever food is cooked in it loses a certain portion of its vitamin content to the pan. Greases, juices and blood from meats soak into and remain in the porous iron, carrying with them any remaining vita- mins that these vitamin-poor foods may contain.
Herbert M. Shelton points out that the average loss of vitamin C in foods served to patrons of restaurants is 45 percent; of thiamine, 35 percent. It is wise for persons who must eat in restaurants to eat early, just after the food is placed out in expectation of the early supper crowd, about four o’clock in most areas. The newly-prepared food would be at its best at this time. We also advise patrons to patronize those restaurants where salad bars are featured.
We have no trouble eating while travelling. If we fly, we either do not eat at all or we advise the air carrier the day before take off that we wish to be served a fruit meal. There is no extra charge for this service. If we drive, we carry an assortment of compati- ble fresh fruits with us. If we stay in a town or city for several days, we occasionally eat at a restaurant like Big Boy which features either a fruit plate that is quite acceptable or a well-equipped salad bar. Many of the better steak houses pride themselves on the vari- ety of salads featured. We avoid most cafeterias because their salads are usually covered with sugar-salt-vinegar dressings or liberally dosed with commercial mayonnaise.
=== Cooking and Food Fibers ===
The chemical composition of all fibers found in vegetables is predominantly cellu- lose, a very complex polysaccharide. So complex is the cellulose molecules that it is largely unaffected by the application of alkaline secretions, a fact which in and of itself means that cellulose fibers cannot be fully digested by the ordinary digestive secretions produced in the human digestive canal.
The chemical composition of all fibers found in vegetables is predominantly cellu- lose, a very complex polysaccharide. So complex is the cellulose molecules that it is largely unaffected by the application of alkaline secretions, a fact which in and of itself means that cellulose fibers cannot be fully digested by the ordinary digestive secretions produced in the human digestive canal.
# Monosaccharides - one molecule (the monomer unit)
# Monosaccharides - one molecule (the monomer unit)
# Disaccharides - two molecules joined together
# Disaccharides - two molecules joined together
# Polysaccharides - more than two molecules. Cellulose is a polysaccharide and the most complex of all the carbohydrate mole- cules. The polysaccharides have very large molecules: about 10 molecules being joined together to form glycogen, 25 for the simpler starches and 100 to 200 for the celluloses. For efficient and thorough digestion the body, requires bulk in its food and nature has skillfully designed food for man which contains appropriate amounts of bulky cellu- lose fiber, the amount incorporated in man’s food apparently being proportioned exactly according to the design of the human alimentary canal and its ability to make use of it. Thus, it can be seen that persons who eat food not intended as food for man will do the body a disservice as will those persons who may eat suitable food but then alter by ap- plication of heat, the fiber content of that food, as in canned cooked food for babies.
# Polysaccharides - more than two molecules.
Cellulose is a polysaccharide and the most complex of all the carbohydrate mole- cules. The polysaccharides have very large molecules: about 10 molecules being joined together to form glycogen, 25 for the simpler starches and 100 to 200 for the celluloses. For efficient and thorough digestion the body, requires bulk in its food and nature has skillfully designed food for man which contains appropriate amounts of bulky cellu- lose fiber, the amount incorporated in man’s food apparently being proportioned exactly according to the design of the human alimentary canal and its ability to make use of it. Thus, it can be seen that persons who eat food not intended as food for man will do the body a disservice as will those persons who may eat suitable food but then alter by ap- plication of heat, the fiber content of that food, as in canned cooked food for babies.
We might assume from our discussion thus far that some foods might contain too much fiber, more than the human body might be able to handle efficiently. This is indeed true and such foods should certainly be either completely avoided or, at least, restricted in the human food intake. They place too great a burden on the peristaltic and elimina- tive capabilities of the intestinal equipment. The cellulose in some foods, especially if consumed uncooked, can be abrasive to the mucosal lining and, long term, could lead to irritation and inflammation of the food canal. We refer to such foods as most roots, dried legumes and grains. In the uncooked state, these foods can be highly irritating as well as obstructive to free passage of the fecal residue, a condition which leads to packing of the canal with accumulating amounts of dried obstructive fiber, making the walls more or less rigid (the “piped” colon) and laying the groundwork for putrefaction and fermen- tation of contents. Obviously, too, the high cellulose content of the mentioned foods pre- vents complete digestion and interferes with absorption of nutrients that may be present in the foods.
We might assume from our discussion thus far that some foods might contain too much fiber, more than the human body might be able to handle efficiently. This is indeed true and such foods should certainly be either completely avoided or, at least, restricted in the human food intake. They place too great a burden on the peristaltic and elimina- tive capabilities of the intestinal equipment. The cellulose in some foods, especially if consumed uncooked, can be abrasive to the mucosal lining and, long term, could lead to irritation and inflammation of the food canal. We refer to such foods as most roots, dried legumes and grains. In the uncooked state, these foods can be highly irritating as well as obstructive to free passage of the fecal residue, a condition which leads to packing of the canal with accumulating amounts of dried obstructive fiber, making the walls more or less rigid (the “piped” colon) and laying the groundwork for putrefaction and fermen- tation of contents. Obviously, too, the high cellulose content of the mentioned foods pre- vents complete digestion and interferes with absorption of nutrients that may be present in the foods.
We must not think of one particular food to move our bowels or another food to im- prove our vision, etc. The proper food will provide the correct conditions for the human body to carry on all of its functions and health will be the natural result. When the entire organism is healthy, so will be the bowels and the body will eliminate all of the waste products of metabolism along with the food fiber.
We must not think of one particular food to move our bowels or another food to im- prove our vision, etc. The proper food will provide the correct conditions for the human body to carry on all of its functions and health will be the natural result. When the entire organism is healthy, so will be the bowels and the body will eliminate all of the waste products of metabolism along with the food fiber.
We had a client not too long ago whose lower GI X rays were remarkable. She had a piped ascending colon that was fully three inches across, the transverse colon had fallen and was U-shaped. It, too, looked stuffed with debris while the descending colon was twisted, gross-looking. Her dietetic history revealed that she ate the usual cooked Amer- ican fare. Undoubtedly, the silent nerve pain channels had been well etched over many years. Just over 40 years of age, she now sees the evidence of 40 years of intestinal mis- management, of eating so much cooked food and most of it of questionable quality. It will take considerable time to undo the damage, if it is even possible. However, there is some evidence of improvement. She had been unable to have normal bowel move- ments for over 12 years and is rejoicing in the fact that she is now able to have a normal, unassisted bowel movement once or twice a week. Occasional short fasts to permit rest and healing of her abused body followed by the gradual introduction of more and more
We had a client not too long ago whose lower GI X rays were remarkable. She had a piped ascending colon that was fully three inches across, the transverse colon had fallen and was U-shaped. It, too, looked stuffed with debris while the descending colon was twisted, gross-looking. Her dietetic history revealed that she ate the usual cooked Amer- ican fare. Undoubtedly, the silent nerve pain channels had been well etched over many years. Just over 40 years of age, she now sees the evidence of 40 years of intestinal mis- management, of eating so much cooked food and most of it of questionable quality. It will take considerable time to undo the damage, if it is even possible. However, there is some evidence of improvement. She had been unable to have normal bowel move- ments for over 12 years and is rejoicing in the fact that she is now able to have a normal, unassisted bowel movement once or twice a week. Occasional short fasts to permit rest and healing of her abused body followed by the gradual introduction of more and more uncooked foods, especially watermelon, plus a few leafy vegetables and a very small al- lottment of nuts three times a week have been instrumental in her progress. Her progress might have been more rapid except for the fact that this client had a tendency (as many do) to regress and, at such times, her commonsense and new knowledge fell victim to habit and she would indulge in the old ways. Fortunately, as time went on, the periods of regression became fewer although even yet they occasionally reassert themselves. We are confident that the day will come when she will have much improved digestive and eliminative powers although it is doubtful that she will experience full recovery since her colon and other organs have been extensively damaged both structurally and func- tionally, although we must emphasize that we should never shortchange nature. She can often surprise even the most experienced practitioner!
uncooked foods, especially watermelon, plus a few leafy vegetables and a very small al- lottment of nuts three times a week have been instrumental in her progress. Her progress might have been more rapid except for the fact that this client had a tendency (as many do) to regress and, at such times, her commonsense and new knowledge fell victim to habit and she would indulge in the old ways. Fortunately, as time went on, the periods of regression became fewer although even yet they occasionally reassert themselves. We are confident that the day will come when she will have much improved digestive and eliminative powers although it is doubtful that she will experience full recovery since her colon and other organs have been extensively damaged both structurally and func- tionally, although we must emphasize that we should never shortchange nature. She can often surprise even the most experienced practitioner!
If we are presently not eating an all raw food diet, it would seem, from this discus- sion, the better procedure to change as quickly as possible to this more healthful way of eating. The body will then respond favorably and total well-being will be the result.
If we are presently not eating an all raw food diet, it would seem, from this discus- sion, the better procedure to change as quickly as possible to this more healthful way of eating. The body will then respond favorably and total well-being will be the result.
However, we must keep in mind that it is not the fiber alone which ensures health of the digestive canal. It is a proper diet combined with all of the other aspects of a Hygien- ic lifestyle which will result in health of the entire body and all of its functions, including digestion. By following all of the principles of Life Science, the body will be free from toxic overloads which result in constipation and other disorders.
However, we must keep in mind that it is not the fiber alone which ensures health of the digestive canal. It is a proper diet combined with all of the other aspects of a Hygien- ic lifestyle which will result in health of the entire body and all of its functions, including digestion. By following all of the principles of Life Science, the body will be free from toxic overloads which result in constipation and other disorders.
=== Cooking and the Minerals ===
There are many factors that alter and destroy the mineral presence in foods. One of the most destructive of the various processes which precede the actual cooking process itself is the paring and cutting of foods. In many foods, especially the fruits, the greatest concentration of minerals is found in the skin or peel and these are often totally discard- ed when foods are peeled as, for example, apples or the tuber, the potato. Some foods have high concentrations of minerals stored directly under the skin and these, too, are often removed in peeling. There are foods, of course, which must be pealed before eat- ing, such as the banana and many citrus fruits. All nuts require shelling. However, in considering the foods best adapted to man, by far the greatest number can be consumed whole and require no peeling whatsoever.
There are many factors that alter and destroy the mineral presence in foods. One of the most destructive of the various processes which precede the actual cooking process itself is the paring and cutting of foods. In many foods, especially the fruits, the greatest concentration of minerals is found in the skin or peel and these are often totally discard- ed when foods are peeled as, for example, apples or the tuber, the potato. Some foods have high concentrations of minerals stored directly under the skin and these, too, are often removed in peeling. There are foods, of course, which must be pealed before eat- ing, such as the banana and many citrus fruits. All nuts require shelling. However, in considering the foods best adapted to man, by far the greatest number can be consumed whole and require no peeling whatsoever.
The cutting, shredding, chopping, etc., of foods prior to cooking exposes a larger sur- face to mineral loss and, if foods must be cooked for one reason or another (for example, in very debilitated cases), then it would appear best to cook as many foods as possible whole in order to minimize such loss.
The cutting, shredding, chopping, etc., of foods prior to cooking exposes a larger sur- face to mineral loss and, if foods must be cooked for one reason or another (for example, in very debilitated cases), then it would appear best to cook as many foods as possible whole in order to minimize such loss.
Boiling is the poorest method of all. it is highly destructive of minerals. One can il- lustrate this fact very easily. Place some carrots or other deep yellow or deep green veg- etable in a pan. Add water to cover and bring to a boil. Boil for two or three minutes and then decant the liquid. The water will appear colored, either yellow or green, indicating that many nutrients including the minerals have been dissolved in the liquid and are no longer contained in the food being cooked. The mineral loss will, of course, be greater when the foods have been cut prior to placing them in the water for cooking. According
Boiling is the poorest method of all. it is highly destructive of minerals. One can il- lustrate this fact very easily. Place some carrots or other deep yellow or deep green veg- etable in a pan. Add water to cover and bring to a boil. Boil for two or three minutes and then decant the liquid. The water will appear colored, either yellow or green, indicating that many nutrients including the minerals have been dissolved in the liquid and are no longer contained in the food being cooked. The mineral loss will, of course, be greater when the foods have been cut prior to placing them in the water for cooking. According to the Journal of Home Economics, Vol. 17, No. 5, the average loss by boiling in foods is:
to the Journal of Home Economics, Vol. 17, No. 5, the average loss by boiling in foods is:
{| class="wikitable"
{| class="wikitable"
|Iron 48%
|Iron 48%
|From the apple, lost by peeling, boiling and coring 50%
|From the apple, lost by peeling, boiling and coring 50%
|}
|}
=== Demineralization Processes ===
Dr. Shelton tells us that mineral loss from foods by cooking is accomplished by the following means:
Dr. Shelton tells us that mineral loss from foods by cooking is accomplished by the following means:
# By Leaching: the minerals are carried out in the food’s own juices which then run out into the surrounding liquid.
# By Leaching: the minerals are carried out in the food’s own juices which then run out into the surrounding liquid.
# ByVolatilizationorEvaporation:Certainminerals,iodineandsulphurbeingprimeex- amples, will “bubble out” from certain foods upon the application of heat. In the process of pasteurization of milk, the loss of iodine can amount to as much as twenty percent. Any time a person can smell cooking odors, he knows that nutrients are being lost.
# ByVolatilizationorEvaporation:Certainminerals,iodineandsulphurbeingprimeex- amples, will “bubble out” from certain foods upon the application of heat. In the process of pasteurization of milk, the loss of iodine can amount to as much as twenty percent. Any time a person can smell cooking odors, he knows that nutrients are being lost.
# Chemical Alteration: Certain mineral salts contained in foods are changed chemically by the application of heat, so much so, in fact, that they become biologically unavailable to the body. Pasteurization of milk, for example, changes the calcium in milk from its organic form to an inorganic molecule which is completely useless to the human econ- omy.. In the green leaves of plants, in fresh ripe fruits, in the edible nuts and seeds are found all the minerals deemed necessary to preserve health and to extend life in health. It must be understood, however, their usefulness does not depend solely on the presence of a sufficient quantity and variety of minerals alone, even though all, other nutrients are also present; but, largely upon the proportion of all these vital nutrients to one another and, most particularly to the presence of the organic mineral molecules and to the ratio between the acid carrier elements and the alkaline mineral elements. We refer, of course, to the acid-alkaline balance. With the unavoidable mineral loss that ensues whenever food is cooked, the possibility exists that this balance can be disturbed so much that an acid-alkaline imbalance will result (acidosis or toxicosis). 43.2.8 The Mineral Presence Mineral elements comprise less than five percent of our body and only about one percent of the weight of cellular protoplasm. However, minerals are essential to all meta- bolic activities. Their presence is required to sustain the alkalinity of body fluids; they are required for structure, in healing and for repair. Our body requires a great variety of minerals, some more, some less. Some of the more common elements like carbon and hydrogen are plentifully supplied by fruits and vegetables; others like potassium, sodium, magnesium, and other alkaline mineral ele- ments required to maintain fluid alkalinity and salinity are found liberally in fresh leafy green vegetables. In our view, these latter foods should comprise an important part of the dietary intake. The important micro-elements, the so-called trace minerals, including io- dine, chromium, zinc, molybdenum, manganese, copper, vanadium, fluorine, selenium, and so on, are also required but in unknown amounts. These trace elements are required to feed the body’s cellular factory production line and to participate in the thousands of actions and reactions that are going on. We require a full assortment of all required min-
# Chemical Alteration: Certain mineral salts contained in foods are changed chemically by the application of heat, so much so, in fact, that they become biologically unavailable to the body. Pasteurization of milk, for example, changes the calcium in milk from its organic form to an inorganic molecule which is completely useless to the human economy. In the green leaves of plants, in fresh ripe fruits, in the edible nuts and seeds are found all the minerals deemed necessary to preserve health and to extend life in health. It must be understood, however, their usefulness does not depend solely on the presence of a sufficient quantity and variety of minerals alone, even though all, other nutrients are also present; but, largely upon the proportion of all these vital nutrients to one another and, most particularly to the presence of the organic mineral molecules and to the ratio between the acid carrier elements and the alkaline mineral elements. We refer, of course, to the acid-alkaline balance. With the unavoidable mineral loss that ensues whenever food is cooked, the possibility exists that this balance can be disturbed so much that an acid-alkaline imbalance will result (acidosis or toxicosis).
=== The Mineral Presence ===
Mineral elements comprise less than five percent of our body and only about one percent of the weight of cellular protoplasm. However, minerals are essential to all metabolic activities. Their presence is required to sustain the alkalinity of body fluids; they are required for structure, in healing and for repair.
Our body requires a great variety of minerals, some more, some less. Some of the more common elements like carbon and hydrogen are plentifully supplied by fruits and vegetables; others like potassium, sodium, magnesium, and other alkaline mineral ele- ments required to maintain fluid alkalinity and salinity are found liberally in fresh leafy green vegetables. In our view, these latter foods should comprise an important part of the dietary intake. The important micro-elements, the so-called trace minerals, including io- dine, chromium, zinc, molybdenum, manganese, copper, vanadium, fluorine, selenium, and so on, are also required but in unknown amounts. These trace elements are required to feed the body’s cellular factory production line and to participate in the thousands of actions and reactions that are going on. We require a full assortment of all required minerals to keep us breathing, growing, regenerating, healing; to keep us alive. The dynamic importance of minerals to health is not always appreciated and probably few among us receive our full quota of minerals nor do we receive the ones we get in their original proportionate distribution simply because most people eat largely of cooked food.
Many sick people improve dramatically when they change from the ordinary mixed diet to the vegetarian fare, even though cooked, but when they change to an all raw food intake, they are often amazed at the dramatic results obtained by them within a very short time. It is not only important to know where the food you eat originates but it is even more important to eat that food unfired, replete with all its minerals in their correct proportionate arrangements and combinations prepared expressly for human physiolog- ical machinery in nature’s grand plant factories.
Many sick people improve dramatically when they change from the ordinary mixed diet to the vegetarian fare, even though cooked, but when they change to an all raw food intake, they are often amazed at the dramatic results obtained by them within a very short time. It is not only important to know where the food you eat originates but it is even more important to eat that food unfired, replete with all its minerals in their correct proportionate arrangements and combinations prepared expressly for human physiological machinery in nature’s grand plant factories.
Mineral deficiencies and imbalances produced by poor food selection and by cook- ing can lead to many disorders: to general malnutrition, increased sterility, development of homosexual tendencies, body encumbrances of many kinds, concretions, skin moles, blemishes, general debility and weakness, as well as to other diseased conditions.
Mineral deficiencies and imbalances produced by poor food selection and by cook- ing can lead to many disorders: to general malnutrition, increased sterility, development of homosexual tendencies, body encumbrances of many kinds, concretions, skin moles, blemishes, general debility and weakness, as well as to other diseased conditions.
=== Fragmented Foods ===
Fragmented foods are foods in which certain nutrients are in short supply. To ensure superb health throughout a lifetime, food must contain all the nutrients required for the living process and these elements must be furnished in organic combinations and in cer- tain prescribed arrangements as they have been formulated in natural foods. Life cannot be maintained for long on fragmented foods. Cooking fragments food because, among other things, it disrupts the mineral presence, throwing it out of balance.
Fragmented foods are foods in which certain nutrients are in short supply. To ensure superb health throughout a lifetime, food must contain all the nutrients required for the living process and these elements must be furnished in organic combinations and in cer- tain prescribed arrangements as they have been formulated in natural foods. Life cannot be maintained for long on fragmented foods. Cooking fragments food because, among other things, it disrupts the mineral presence, throwing it out of balance.
As Life Scientists we must understand that no proximate food factor alone is capable of sustaining vital force and further than this, that fragmented foods, even though they may contain many or even most of the required nutrients, are also incapable of sustain- ing life without creating deficiencies which, in the final analysis, are destructive of some measure of health. When we choose mineral-rich foods and then eat them uncooked, masticating the foods well, we then will provide our body with the best raw materials to produce healthy cells and tissues. We can eat twice the quantity of cooked fragmented food and yet not obtain an equivalent amount of biologically available mineral wealth nor can we be sure to obtain our full requirement thereof.
As Life Scientists we must understand that no proximate food factor alone is capable of sustaining vital force and further than this, that fragmented foods, even though they may contain many or even most of the required nutrients, are also incapable of sustain- ing life without creating deficiencies which, in the final analysis, are destructive of some measure of health. When we choose mineral-rich foods and then eat them uncooked, masticating the foods well, we then will provide our body with the best raw materials to produce healthy cells and tissues. We can eat twice the quantity of cooked fragmented food and yet not obtain an equivalent amount of biologically available mineral wealth nor can we be sure to obtain our full requirement thereof.
=== Cooking and Enzymes ===
Perhaps the greatest argument against the practice of cooking lies in the fact that heating any food above approximately 122 degrees Fahrenheit destroys the food en- zymes. Water boils at 212° so we can readily see that even the application of compara- tively low heat can destroy the enzymes.
Perhaps the greatest argument against the practice of cooking lies in the fact that heating any food above approximately 122 degrees Fahrenheit destroys the food en- zymes. Water boils at 212° so we can readily see that even the application of compara- tively low heat can destroy the enzymes.
Adjustment by the body to the eating of cooked enzyme-poor food is always done at the expense of vitality, endurance and strength. However, many persons are afraid they will lose much weight on an all raw diet. This is generally true, but only in the early stages as the impurities in the blood and cells leave. After the housecleaning has been well taken care of, the lost weight is usually regained in short order. John Richter, au- thor of Nature—The Healer, found this to be true. In fact, like most people, he first lost considerable weight and then regained all he had lost plus a few additional pounds. In the process, he regained his health, reporting in at 84 years of age to be totally without aches and pains of any kind.
Adjustment by the body to the eating of cooked enzyme-poor food is always done at the expense of vitality, endurance and strength. However, many persons are afraid they will lose much weight on an all raw diet. This is generally true, but only in the early stages as the impurities in the blood and cells leave. After the housecleaning has been well taken care of, the lost weight is usually regained in short order. John Richter, au- thor of Nature—The Healer, found this to be true. In fact, like most people, he first lost considerable weight and then regained all he had lost plus a few additional pounds. In the process, he regained his health, reporting in at 84 years of age to be totally without aches and pains of any kind.
Earlier in this century a wrestler, by the name of George Hackenschmidt known as the Russian Lion, toured the world competing with all the great iron men of the day. He successfully threw all who dared to test his strength and skill. According to Dr. George R. Clements, his diet consisted of the following:
Earlier in this century a wrestler, by the name of George Hackenschmidt known as the Russian Lion, toured the world competing with all the great iron men of the day. He successfully threw all who dared to test his strength and skill. According to Dr. George R. Clements, his diet consisted of the following:<blockquote>Breakfast: lettuce and 5 or 6 Brazil nuts.
Breakfast: lettuce and 5 or 6 Brazil nuts.
Second Meal: fresh raw fruits
Second Meal: fresh raw fruits
Third Meal: fresh uncooked vegetables.
Third Meal: fresh uncooked vegetables.</blockquote>Dr. Robert, who eats only very occasionally of any cooked food, went from 212
Dr. Robert, who eats only very occasionally of any cooked food, went from 212
pounds down to about 108 pounds and then began to add on weight until he reached about 128 pounds, where he has remained now for many years. We might point out that the new flesh gained is good firm, much-healthier flesh, and the weight obtained will be in keeping with body structure. On a hygienic regimen complete in all particulars, in- cluding a totally raw food intake, both the obese and the underweight tend to return to a healthy weight, normal for them.
pounds down to about 108 pounds and then began to add on weight until he reached about 128 pounds, where he has remained now for many years. We might point out that the new flesh gained is good firm, much-healthier flesh, and the weight obtained will be in keeping with body structure. On a hygienic regimen complete in all particulars, in- cluding a totally raw food intake, both the obese and the underweight tend to return to a healthy weight, normal for them.
energy and time not only in the cells but also in the digestive tract itself. Certainly the enzymes servicing the alimentary canal act in this capacity.
energy and time not only in the cells but also in the digestive tract itself. Certainly the enzymes servicing the alimentary canal act in this capacity.
=== Cooking and Proteins ===
Every step taken to prepare foods for cooking and also the actual cooking process itself produces changes in the nutritive value of the food. Protein content and value is no exception for it, too, is affected profoundly by the application of heat.
Every step taken to prepare foods for cooking and also the actual cooking process itself produces changes in the nutritive value of the food. Protein content and value is no exception for it, too, is affected profoundly by the application of heat.
It takes many generations to affect conclusive, results— two to four in the cat ex- periments. The human race has been eating cooked food now for a long time and in in- creasing amounts. We are no doubt witnessing the evil effects of this practice and are apparently helpless to stem the tide of disease among our peoples. Someone has well remarked that it is the uncooked molecules in the food we eat that maintains life. The only hopeful thing we see at the present time is the growing interest in sports and the interest many of our young people express in the study of nutrition, especially in natural hygiene.
It takes many generations to affect conclusive, results— two to four in the cat ex- periments. The human race has been eating cooked food now for a long time and in in- creasing amounts. We are no doubt witnessing the evil effects of this practice and are apparently helpless to stem the tide of disease among our peoples. Someone has well remarked that it is the uncooked molecules in the food we eat that maintains life. The only hopeful thing we see at the present time is the growing interest in sports and the interest many of our young people express in the study of nutrition, especially in natural hygiene.
=== Cooking and Fats ===
Cooking fat-containing foods renders the fat and the foods less digestible and, in some cases, even highly toxic. Foods fried or cooked in fat and all foods with a high-fat content are more or less difficult to digest depending on the quantity of fat present and the temperature at which it is cooked. The free use of fat, cooked or uncooked, encour- ages digestive disorders mainly because its digestion must wait until it passes out of the stomach. The fat, when mixed with other foods, has a tendency to form a coating over the other food particles and the digestive juices and enzymes have difficulty penetrating this coating. This difficulty is augmented when the fat has been heated. Additionally, the fat coats the lining of the digestive tract impeding free secretion of digestive juices. But, that is not the end of our difficulty with fat. The fat will form around the individual com- plex food molecules preventing resolution into smaller elements; in other words getting in the way of the necessary chemical separations. Putrefaction of protein substances and fermentation of carbohydrate molecules are a natural sequence.
Cooking fat-containing foods renders the fat and the foods less digestible and, in some cases, even highly toxic. Foods fried or cooked in fat and all foods with a high-fat content are more or less difficult to digest depending on the quantity of fat present and the temperature at which it is cooked. The free use of fat, cooked or uncooked, encour- ages digestive disorders mainly because its digestion must wait until it passes out of the stomach. The fat, when mixed with other foods, has a tendency to form a coating over the other food particles and the digestive juices and enzymes have difficulty penetrating this coating. This difficulty is augmented when the fat has been heated. Additionally, the fat coats the lining of the digestive tract impeding free secretion of digestive juices. But, that is not the end of our difficulty with fat. The fat will form around the individual com- plex food molecules preventing resolution into smaller elements; in other words getting in the way of the necessary chemical separations. Putrefaction of protein substances and fermentation of carbohydrate molecules are a natural sequence.
And finally: we need so little fat! Just enough to pad and protect us. When and if we require additional fat, our amazing bodies can synthesize it from carbohydrates and proteins. Nature puts very little fat in man’s perfect food, fruits, and that should certainly tell us something!
And finally: we need so little fat! Just enough to pad and protect us. When and if we require additional fat, our amazing bodies can synthesize it from carbohydrates and proteins. Nature puts very little fat in man’s perfect food, fruits, and that should certainly tell us something!
=== Cooking and Carbohydrates ===
Carbohydrates are no exception. Cooking renders all starches indigestible. It was long believed and still is by most people, that cooking renders starches more digestible. The ability to digest starch thoroughly depends on the general digestive health of the individual. One person will experience no difficulty in digesting starch, cooked or un- cooked, while another, with less digestive power, will be able perhaps to digest cooked starch but will suffer from gas if he eats raw starch, due to fermentation of a residue of undigested starch.
Carbohydrates are no exception. Cooking renders all starches indigestible. It was long believed and still is by most people, that cooking renders starches more digestible. The ability to digest starch thoroughly depends on the general digestive health of the individual. One person will experience no difficulty in digesting starch, cooked or un- cooked, while another, with less digestive power, will be able perhaps to digest cooked starch but will suffer from gas if he eats raw starch, due to fermentation of a residue of undigested starch.
Phosphorus acts as a carrier to transport digested carbohydrates to the liver for con- version to glycogen which then can be stored both in the liver and in the muscle tissues for use in emergency situations. Adjustment of a proper intestinal pH to a rather strong alkaline balance is necessary for thorough and a more complete digestion of complex carbohydrates such as starch. The change in composition of the molecules after heating necessitates a different pH in a number of cases, not always possible for the organism to provide. Very high temperatures are required to change most sugars but the sugar in milk is changed in the process of pasteurization and is rendered less valuable, even though the heating temperature is relatively low.
Phosphorus acts as a carrier to transport digested carbohydrates to the liver for con- version to glycogen which then can be stored both in the liver and in the muscle tissues for use in emergency situations. Adjustment of a proper intestinal pH to a rather strong alkaline balance is necessary for thorough and a more complete digestion of complex carbohydrates such as starch. The change in composition of the molecules after heating necessitates a different pH in a number of cases, not always possible for the organism to provide. Very high temperatures are required to change most sugars but the sugar in milk is changed in the process of pasteurization and is rendered less valuable, even though the heating temperature is relatively low.
=== Some Specifics ===
Cooked starches are difficult to digest primarily due to the hydrolysis of the starch in the cooking process. The hydrolyzed starch is subject to easy fermentation giving rise to the formation of acetic acid (vinegar) and the other byproducts already mentioned. One of the harmful effects of acetic acid is that it has a tendency to leach out the body’s phos- phorus and to stimulate the thyroid gland. As we have previously observed in Lesson 39, there is an intimate relationship among all the members of the endocrine system so it is not a surprise to learn that, as the phosphorus becomes depleted, the performance of the adrenal glands becomes less perfect since phosphorus is one of the active components of the adrenaline hormonal secretion. Thus, we have dysfunction of both the thyroid and the adrenals and, no doubt, of other hormone-secreting glands.
Cooked starches are difficult to digest primarily due to the hydrolysis of the starch in the cooking process. The hydrolyzed starch is subject to easy fermentation giving rise to the formation of acetic acid (vinegar) and the other byproducts already mentioned. One of the harmful effects of acetic acid is that it has a tendency to leach out the body’s phos- phorus and to stimulate the thyroid gland. As we have previously observed in Lesson 39, there is an intimate relationship among all the members of the endocrine system so it is not a surprise to learn that, as the phosphorus becomes depleted, the performance of the adrenal glands becomes less perfect since phosphorus is one of the active components of the adrenaline hormonal secretion. Thus, we have dysfunction of both the thyroid and the adrenals and, no doubt, of other hormone-secreting glands.
It is little wonder that those persons who depend for a large measure of their sub- stance on cooked starches so often experience headaches, throat congestion, mucous expectoration, pains in the heart, sour eructations, body odor, frequent chill and rapid pulse. It can most surely be said that such a diet, if long continued, will lead inevitably to hyperthyroidism and hyperadrenalism.
It is little wonder that those persons who depend for a large measure of their sub- stance on cooked starches so often experience headaches, throat congestion, mucous expectoration, pains in the heart, sour eructations, body odor, frequent chill and rapid pulse. It can most surely be said that such a diet, if long continued, will lead inevitably to hyperthyroidism and hyperadrenalism.
=== Cooking and Baby Formulas ===
Oliver Wendell Holmes once said that “a pair of substantial mammary glands has the advantage over the two hemispheres of the most learned professor’s brain, in the art of compounding a nutritious fluid for infants.” Nature has provided an infant with an intestinal tract which will mature as the infant grows. This maturing process is a slow evolutionary process and, during the growing and maturing years, the diet must be fitted to the equipment provided and not the other way around!
Oliver Wendell Holmes once said that “a pair of substantial mammary glands has the advantage over the two hemispheres of the most learned professor’s brain, in the art of compounding a nutritious fluid for infants.” Nature has provided an infant with an intestinal tract which will mature as the infant grows. This maturing process is a slow evolutionary process and, during the growing and maturing years, the diet must be fitted to the equipment provided and not the other way around!
deranged and the products of such change and derangement brought about by heat or by any other abnormal method, practice or substance, are always pathogenic. Cooking of the food supplied to an infant begins the wholesale destruction of health from the very first moment that food is eaten.
deranged and the products of such change and derangement brought about by heat or by any other abnormal method, practice or substance, are always pathogenic. Cooking of the food supplied to an infant begins the wholesale destruction of health from the very first moment that food is eaten.
== Consequences ==
A high-protein diet plus overeating plus bad food combinations plus cooked foods plus animal fats, all cooked, of course, will always result in poor digestion, absorption, transportation, and assimilation. Such practices will result in excessive mucus, thickening of blood vessels and of the fluids, derangement of the lymph and blood fluids as, for example, an increase in viscosity (thickening), formation of plaques in the blood and concretions (accumulations of precipitated overload, as of uric acid, for example anywhere they may be dumped to get them out of the way, as in a joint); plus a host of other annoying and dangerous symptoms of systemic poisoning. All such derangements tend to alter homeostasis within the body.
We are not by design fat eaters, as we have said. The human body will meet most of its fat needs by synthesizing its own body fat from the sugars supplied by fruits. Remember that fat is composed of carbon, hydrogen and oxygen. Fruits contain exactly these same elements only in a different arrangement. The human body has the ability by means of catalytic enzymatic action to disorganize the sugars of fruits and then re- arrange the released elements into the kind of fat which will suit its own specific needs at the moment. Fat taken as either an oil or as a solid fat presents problems at all levels and especially when it has been cooked. This kind of fat really just passes on through the stomach because that organ just can’t process it. Fat is even very difficult for the in- testines to manage, it is difficult to absorb and once it arrives at the liver, fat becomes a major concern to that organ, too.
We are not by design fat eaters, as we have said. The human body will meet most of its fat needs by synthesizing its own body fat from the sugars supplied by fruits. Re- member that fat is composed of carbon, hydrogen and oxygen. Fruits contain exactly these same elements only in a different arrangement. The human body has the ability by means of catalytic enzymatic action to disorganize the sugars of fruits and then re- arrange the released elements into the kind of fat which will suit its own specific needs at the moment. Fat taken as either an oil or as a solid fat presents problems at all levels and especially when it has been cooked. This kind of fat really just passes on through the stomach because that organ just can’t process it. Fat is even very difficult for the in- testines to manage, it is difficult to absorb and once it arrives at the liver, fat becomes a major concern to that organ, too.
Consider, in contrast, the sugar trip: almost no digestion required in either the mouth or stomach (it is all pre-digested and in a travelling molecular formulation), it is quickly absorbed because the molecular structure just fits into the membranous passage mech- anisms and it passes easily through the cells lining the alimentary canal, it is greeted cheerfully by the liver which rejoices in a 90 percent gain of energy after fully discount- ing the energy loss of digestion, appropriation and assimilation and the transportation, and so proceeds happily to convert the sugars into glycogen for storage or to make the glucose available for the maintenance of body temperature and energy; and, if required, to restructure the primary elements into body fat. Thus, uncooked sugar-rich fruits are welcomed by the body while fats, cooked and uncooked, yield few, if any benefits to the organic domain.
Consider, in contrast, the sugar trip: almost no digestion required in either the mouth or stomach (it is all pre-digested and in a travelling molecular formulation), it is quickly absorbed because the molecular structure just fits into the membranous passage mech- anisms and it passes easily through the cells lining the alimentary canal, it is greeted cheerfully by the liver which rejoices in a 90 percent gain of energy after fully discount- ing the energy loss of digestion, appropriation and assimilation and the transportation, and so proceeds happily to convert the sugars into glycogen for storage or to make the glucose available for the maintenance of body temperature and energy; and, if required, to restructure the primary elements into body fat. Thus, uncooked sugar-rich fruits are welcomed by the body while fats, cooked and uncooked, yield few, if any benefits to the organic domain.
=== Cooking, the Teeth, the Mouth, and a Forever-Young Face! ===
There are two main considerations here, namely: the effect of heat upon the enamel of the teeth and secondly, the effect of poor mastication on the mouth and facial muscles. The enamel on the teeth is a species or organic crystallization. It is by far the hardest substance in the human body, made by a precise magnesium-calcium arrangement. How- ever, this crystallized material can be rudely cracked with hairline invisible fractures in the process of masticating very hot foods. These hairline fractures in time develop into dental caries. This may well be a significant cause of the high incidence of dental caries in this country, in excess of 98 percent even in children and almost 100 percent among
There are two main considerations here, namely: the effect of heat upon the enamel of the teeth and secondly, the effect of poor mastication on the mouth and facial muscles. The enamel on the teeth is a species or organic crystallization. It is by far the hardest substance in the human body, made by a precise magnesium-calcium arrangement. How- ever, this crystallized material can be rudely cracked with hairline invisible fractures in the process of masticating very hot foods. These hairline fractures in time develop into dental caries. This may well be a significant cause of the high incidence of dental caries in this country, in excess of 98 percent even in children and almost 100 percent among
But, to the contrary, watch a true Life Scientist at his meals. He chews and chews and chews while all the while the saliva pours out, the teeth are cleansed and the gums, membranes and facial muscles participate fully and, in the doing, retain their elastici- ty and tonus, remaining forever young and wrinkle-free. Life Scientists do not require creams or lotions for facial plasticity nor face lifts to give the illusion of youth.
But, to the contrary, watch a true Life Scientist at his meals. He chews and chews and chews while all the while the saliva pours out, the teeth are cleansed and the gums, membranes and facial muscles participate fully and, in the doing, retain their elastici- ty and tonus, remaining forever young and wrinkle-free. Life Scientists do not require creams or lotions for facial plasticity nor face lifts to give the illusion of youth.
=== Overeating ===
Eating cooked emasculated foods leads to overeating simply because a large quantity must be consumed to satisfy the system’s overall nutritive requirements even though this is rarely accomplished in all particulars. Consequently most people who eat of cooked
Eating cooked emasculated foods leads to overeating simply because a large quantity must be consumed to satisfy the system’s overall nutritive requirements even though this is rarely accomplished in all particulars. Consequently most people who eat of cooked
Even if we eat wholly of uncooked natural food, we must guard continually against this common tendency, but obviously the danger is vastly augmented when an individual overeats on damaged food, food that has been cooked, its vital elements altered. Then, we break down, wear out and prematurely age all our organs and systems; our muscles stiffen, our bones become brittle and we begin to look curved, bent, wrinkled and old.
Even if we eat wholly of uncooked natural food, we must guard continually against this common tendency, but obviously the danger is vastly augmented when an individual overeats on damaged food, food that has been cooked, its vital elements altered. Then, we break down, wear out and prematurely age all our organs and systems; our muscles stiffen, our bones become brittle and we begin to look curved, bent, wrinkled and old.
=== But I Like To Eat Some Cooked Food! ===
Well, we tell our clients, “It’s your choice!” We know that a high degree of heat ap- plied to food for any length of time will greatly reduce its nutritive value. There is no argument here. We must decide if we will settle for less when optimum is best.
Well, we tell our clients, “It’s your choice!” We know that a high degree of heat ap- plied to food for any length of time will greatly reduce its nutritive value. There is no argument here. We must decide if we will settle for less when optimum is best.
Almost all artificial food preparation methods create a situation wherein we have a superabundance of one constituent or another, or else some are absent altogether or are present in too insufficient a quantity. The living organism always abhors an imbalance and reacts adversely to it, most often in the form of some diseased state in an effort to protect the integrity (the life) of the individual. Only uncooked plants, perfectly fresh and unspoiled, can provide the correct balance of known and unknown food factors to maintain perfect health. All wisdom dictates that eating any amount of cooked food rep- resents a fool’s paradise.
Almost all artificial food preparation methods create a situation wherein we have a superabundance of one constituent or another, or else some are absent altogether or are present in too insufficient a quantity. The living organism always abhors an imbalance and reacts adversely to it, most often in the form of some diseased state in an effort to protect the integrity (the life) of the individual. Only uncooked plants, perfectly fresh and unspoiled, can provide the correct balance of known and unknown food factors to maintain perfect health. All wisdom dictates that eating any amount of cooked food rep- resents a fool’s paradise.
== Questions & Answers ==
I would like to have you explain why it is that so many persons can appear to be so healthy in spite of the fact that they eat cooked food which, according to you, can- not long sustain life?
I would like to have you explain why it is that so many persons can appear to be so healthy in spite of the fact that they eat cooked food which, according to you, can- not long sustain life?
If a person’s stomach is highly inflamed due to past indiscretions and perhaps filled with mucus and catarrh, then he may have to continue eating cooked food but his meals should be simple ones, if he eats at all. It would be far better to have such a person, fast until his alimentary tract has been both cleansed and health and then introduce raw foods one at a time, reeducating his digestive tract and his mind to accept this new way of eating. With older persons who are afraid to fast, we lay out menus to follow which are, at first, made up of all cooked food properly combined and then proceed to introduce more and more uncooked food. We have great suc- cess using this approach. They especially seem to adapt well to lightly stewed or baked fruit for their first meal as, for example, a baked apple. After a week or two, we then show them how to make a date sauce made in a blender using raw dates and distilled water which they then pour over their baked apple. They usually accept this combination well, both mentally and physiologically and by their acceptance and enjoyment of this one dish become more receptive to our next suggestion! As they watch their health improve, they often become completely converted and eat nothing but uncooked food.
If a person’s stomach is highly inflamed due to past indiscretions and perhaps filled with mucus and catarrh, then he may have to continue eating cooked food but his meals should be simple ones, if he eats at all. It would be far better to have such a person, fast until his alimentary tract has been both cleansed and health and then introduce raw foods one at a time, reeducating his digestive tract and his mind to accept this new way of eating. With older persons who are afraid to fast, we lay out menus to follow which are, at first, made up of all cooked food properly combined and then proceed to introduce more and more uncooked food. We have great suc- cess using this approach. They especially seem to adapt well to lightly stewed or baked fruit for their first meal as, for example, a baked apple. After a week or two, we then show them how to make a date sauce made in a blender using raw dates and distilled water which they then pour over their baked apple. They usually accept this combination well, both mentally and physiologically and by their acceptance and enjoyment of this one dish become more receptive to our next suggestion! As they watch their health improve, they often become completely converted and eat nothing but uncooked food.
Article #1: Uncooked, Unmixed, Unseasoned Food by Dr. G.R. Clements
== Article #1: Uncooked, Unmixed, Unseasoned Food by Dr. G.R. Clements ==
Multitudes are discovering that their diet is wrong, and many of them are turning to the medical doctor for dietetic advice. Dr. Willian says that this course is absurd. He ob- serves:
Multitudes are discovering that their diet is wrong, and many of them are turning to the medical doctor for dietetic advice. Dr. Willian says that this course is absurd. He ob- serves:
# All food must be uncooked;
# All food must be uncooked;
# All food must be unmixed;
# All food must be unmixed;
# All food must be unseasoned. Think of the time, toil, worry, and wealth that would be saved, if people would be persuaded to return to his ideal eating method of primitive man, whose height was like the height of the cedars, who was as strong as the oaks...and who lived to see the sun rise and set” for nearly a thousand years, ere his sturdy frame sank back again into the dust whence it came. With one sweep of the pen we solve the perplexing diet problem, and if our advice were heeded, human health would improve so amazingly in a generation as to be one of the wonders of the world. From Lesson 21 by Dr. G. R. Clements in Orthopathy The New Science of Health and Natural Healing. Article #2: Excerpts From Nutritional Methods Of Blood Regeneration, Part II by Dr. R.W. Bernard Sherman emphasizes the “protein-sparing” action of carbohydrates, and also refers to the synthetic formation of protein within the body by the formation of simpler amino acids, as analine, by union of glucose with ammonia, a protein metabolic end-product. From the simpler amino acids, he claims that more complex amino acids can be syn- thesized. An abundance of glucose will therefore aid such protein synthesis within the body, whereas, on the other hand, when there is a lack of carbohydrates and fats, protein molecules will be broken down to yield carbon compounds. Kayser compared the efficiency of carbohydrates and fats as sparers of protein by observing the effect upon the nitrogen balance of replacing the carbohydrates of the food by such an amount of fat as would furnish the same number of calories. On substituting fat for carbohydrate there was a marked increase of protein catabolism, with correspond- ing loss of nitrogen from the body; this loss of nitrogen, accompanied by a negative ni- trogen equilibrium, increased each day that the fat diet was continued, but stopped as soon as carbohydrates were added to the diet, when the body almost at once began re- placing the protein it had lost, although the nitrogen and calories of the food were prac- tically unchanged. Taliquint, working in Rubner’s laboratory, also found that if one-third of the total value of carbohydrate in the diet was replaced by fat, there was an unfavorable influence on the nitrogen balance, causing a small fall of body protein. Sherman, in his “Chemistry of Food and Nutrition,” says: “It appears that the carbohydrate of the food cannot be en- tirely replaced by an equal number of calories in the form of fat without an unfavorable effect upon the nitrogen balance.” Article #3: Excerpts From “Unfired Food And Tropho-Therapy” by Dr. George J. Drews, AI.D. The Unfired Diet is truly attractive, Is moral, aesthetic, delicious and good, And further than this, it is more than preventive - It cures the disease that come from cooked food. Cheer up sisters and brothers and rejoice with me for I have found the key that un- locks the door to physical, mental, moral and spiritual salvation and I will tell you how to use that key if you will but listen.
# All food must be unseasoned.
Think of the time, toil, worry, and wealth that would be saved, if people would be persuaded to return to his ideal eating method of primitive man, whose height was like the height of the cedars, who was as strong as the oaks...and who lived to see the sun rise and set” for nearly a thousand years, ere his sturdy frame sank back again into the dust whence it came.
With one sweep of the pen we solve the perplexing diet problem, and if our advice were heeded, human health would improve so amazingly in a generation as to be one of the wonders of the world. From Lesson 21 by Dr. G. R. Clements in Orthopathy The New Science of Health and Natural Healing.
== Article #2: Excerpts From Nutritional Methods Of Blood Regeneration, Part II by Dr. R.W. Bernard ==
Sherman emphasizes the “protein-sparing” action of carbohydrates, and also refers to the synthetic formation of protein within the body by the formation of simpler amino acids, as analine, by union of glucose with ammonia, a protein metabolic end-product. From the simpler amino acids, he claims that more complex amino acids can be syn- thesized. An abundance of glucose will therefore aid such protein synthesis within the body, whereas, on the other hand, when there is a lack of carbohydrates and fats, protein molecules will be broken down to yield carbon compounds. Kayser compared the efficiency of carbohydrates and fats as sparers of protein by observing the effect upon the nitrogen balance of replacing the carbohydrates of the food by such an amount of fat as would furnish the same number of calories. On substituting fat for carbohydrate there was a marked increase of protein catabolism, with correspond- ing loss of nitrogen from the body; this loss of nitrogen, accompanied by a negative ni- trogen equilibrium, increased each day that the fat diet was continued, but stopped as soon as carbohydrates were added to the diet, when the body almost at once began re- placing the protein it had lost, although the nitrogen and calories of the food were prac- tically unchanged. Taliquint, working in Rubner’s laboratory, also found that if one-third of the total value of carbohydrate in the diet was replaced by fat, there was an unfavorable influence on the nitrogen balance, causing a small fall of body protein. Sherman, in his “Chemistry of Food and Nutrition,” says: “It appears that the carbohydrate of the food cannot be en- tirely replaced by an equal number of calories in the form of fat without an unfavorable effect upon the nitrogen balance.”
== Article #3: Excerpts From “Unfired Food And Tropho-Therapy” by Dr. George J. Drews, AI.D. ==
<blockquote>The Unfired Diet is truly attractive,
Is moral, aesthetic, delicious and good,
And further than this, it is more than preventive,
It cures the disease that come from cooked food.</blockquote>Cheer up sisters and brothers and rejoice with me for I have found the key that un- locks the door to physical, mental, moral and spiritual salvation and I will tell you how to use that key if you will but listen.
Those who are seeking for absolute health, longevity and refinement should under- stand that THE BODY, MIND, SPIRIT AND SOUL ARE ABSOLUTELY INTERDE- PENDENT.
Those who are seeking for absolute health, longevity and refinement should under- stand that THE BODY, MIND, SPIRIT AND SOUL ARE ABSOLUTELY INTERDE- PENDENT.
There is a “Beneficent Design” in unperverted Nature, but also a malefic design in perverted and artificial Nature....Natural food, fresh water and live air in connection with plenty of sunshine, exercise and rest, is the only reliable “Materia Panacea.”
There is a “Beneficent Design” in unperverted Nature, but also a malefic design in perverted and artificial Nature....Natural food, fresh water and live air in connection with plenty of sunshine, exercise and rest, is the only reliable “Materia Panacea.”
Article #4: Excerpts From “Nature—The Healer” by John T. Richter,
== Article #4: Excerpts From “Nature—The Healer” by John T. Richter, Vera M. Richter ==
Vera M. Richter
Excerpts from the “Biography” given to introduce the subject of the influence of eating raw foods on health in NATURE—THE HEALER written by John T. Richter and Vera M. Richter. The writer in this excerpt is Mr. Richter. Date, October, 1936.
Excerpts from the “Biography” given to introduce the subject of the influence of eating raw foods on health in NATURE—THE HEALER written by John T. Richter and Vera M. Richter. The writer in this excerpt is Mr. Richter. Date, October, 1936.