Changes

= Lesson 24 - Selection And Storage Of Most Wholesome =

= Lesson 24 - Selection And Storage Of Most Wholesome Foods, Part I =

Foods, Part I

24.1. Changing To A Nutritionally Superior Diet

== Changing To A Nutritionally Superior Diet ==

 

 

 

 

 

 

 

 

 

 

 

 

It is relatively simple to plan an optimally nutritional diet. For optimum nutrition, eliminate the denatured foods, and enjoy the greatest possible variety of raw fruits and vegetables, as they are seasonably available, plus approximately two to four ounces of raw, unsalted nuts and seeds per day, in addition to sprouted seeds and grains.

It is relatively simple to plan an optimally nutritional diet. For optimum nutrition, eliminate the denatured foods, and enjoy the greatest possible variety of raw fruits and vegetables, as they are seasonably available, plus approximately two to four ounces of raw, unsalted nuts and seeds per day, in addition to sprouted seeds and grains.

If you persevere in adhering to this all-raw food diet, you will eventually achieve the highest pinnacle of health possible for you. Those who are willing and able to quickly progress to an all-raw food diet from the plant kingdom will have amazing and seeming- ly miraculous health improvement and potential for longevity.

If you persevere in adhering to this all-raw food diet, you will eventually achieve the highest pinnacle of health possible for you. Those who are willing and able to quickly progress to an all-raw food diet from the plant kingdom will have amazing and seeming- ly miraculous health improvement and potential for longevity.

24.1.2 The 80% Raw Food Diet

=== The 80% Raw Food Diet ===

 

If you are not yet willing or able to change to the all-raw food diet, a good start is the 80-90% raw food diet. If you have been a conventional eater and now concentrate on the use of uncooked foods to this extent, you will achieve a radical improvement in your food program, and, consequently, in your health.

If you are not yet willing or able to change to the all-raw food diet, a good start is the 80-90% raw food diet. If you have been a conventional eater and now concentrate on the use of uncooked foods to this extent, you will achieve a radical improvement in your food program, and, consequently, in your health.

As indicated in Lesson 22, an 80% raw food diet is not difficult to achieve. It can be appetizing, interesting, varied, satisfying end economical. The best plan is never to eat cooked food more than once a day, as part of one meal. Try for more and more days on raw food only.

As indicated in Lesson 22, an 80% raw food diet is not difficult to achieve. It can be appetizing, interesting, varied, satisfying end economical. The best plan is never to eat cooked food more than once a day, as part of one meal. Try for more and more days on raw food only.

24.1.3 Body Chemistry

=== Body Chemistry ===

 

The English poet, John Dryden, said, “We first make our habits, and then our habits make us.”

The English poet, John Dryden, said, “We first make our habits, and then our habits make us.”

The addition of vitamins to such diets will not render them adequate. Humans have not learned to create living substances. They cannot synthesize living substances in the laboratory, only chemical imitations. Neither can they extract them, in the kitchen or in the laboratory, without greatly impairing or destroying their food value. A more com- prehensive discussion of the futility of the use of food supplements to replace missing elements in food and the actual harm that they can cause, will be given in a future lesson.

The addition of vitamins to such diets will not render them adequate. Humans have not learned to create living substances. They cannot synthesize living substances in the laboratory, only chemical imitations. Neither can they extract them, in the kitchen or in the laboratory, without greatly impairing or destroying their food value. A more com- prehensive discussion of the futility of the use of food supplements to replace missing elements in food and the actual harm that they can cause, will be given in a future lesson.

24.1.4 Organically Grown Food

=== Organically Grown Food ===

 

A plausible argument has been offered that foods which are not organically grown are deficient in vitamins and minerals, and therefore we should take supplements. The superiority of organically grown foods is undeniable, but this problem cannot be solved, or even palliated, by taking nutrients out of their proper context.

A plausible argument has been offered that foods which are not organically grown are deficient in vitamins and minerals, and therefore we should take supplements. The superiority of organically grown foods is undeniable, but this problem cannot be solved, or even palliated, by taking nutrients out of their proper context.

You should certainly make Herculean efforts to grow your own fruits and vegetables to the greatest extent possible. For whatever food you cannot grow yourself, you should try to secure as much organically grown as possible. For the rest, you should obtain the freshest, best quality obtainable, and you will achieve far better health than conventional eaters, plus a “serendipity” bonus: Dr. Burton says that Hygienists can save up to 30% on their food bills and up to 74% on their medical care bills. This lesson will help you in your quest for the best food available.

You should certainly make Herculean efforts to grow your own fruits and vegetables to the greatest extent possible. For whatever food you cannot grow yourself, you should try to secure as much organically grown as possible. For the rest, you should obtain the freshest, best quality obtainable, and you will achieve far better health than conventional eaters, plus a “serendipity” bonus: Dr. Burton says that Hygienists can save up to 30% on their food bills and up to 74% on their medical care bills. This lesson will help you in your quest for the best food available.

24.1.5 The Vegetarian Diet

=== The Vegetarian Diet ===

 

Some people have misgivings about changing to a vegetarian diet. They may be wor- ried about complete proteins, essential amino acids, or obtaining all of the amino acids at every meal. These are groundless concerns. All nuts, except the hickory, contain com- plete proteins, with all the essential amino acids—verified through experiments by Ca- jori, Kellogg and Berg. In addition, a generous supply of raw green leafy vegetables, sprouted seeds and grains, and raw fruits, will assure an adequate supply of all nutrients needed in the diet.

Some people have misgivings about changing to a vegetarian diet. They may be wor- ried about complete proteins, essential amino acids, or obtaining all of the amino acids at every meal. These are groundless concerns. All nuts, except the hickory, contain com- plete proteins, with all the essential amino acids—verified through experiments by Ca- jori, Kellogg and Berg. In addition, a generous supply of raw green leafy vegetables, sprouted seeds and grains, and raw fruits, will assure an adequate supply of all nutrients needed in the diet.

A study by the Washington, D.C.-based Environmental Defense Fund revealed that the breast milk of vegetarian women contained significantly lower levels of pesticide residues than that of meat-eating women. This could have a relationship to the ability of the fiber in the plant foods to help in the removal of pesticides from the body. Anoth- er reason for lower pesticide residues in the bodies of vegetarians is the fact that plants contain lower levels of pesticides than do flesh foods.

A study by the Washington, D.C.-based Environmental Defense Fund revealed that the breast milk of vegetarian women contained significantly lower levels of pesticide residues than that of meat-eating women. This could have a relationship to the ability of the fiber in the plant foods to help in the removal of pesticides from the body. Anoth- er reason for lower pesticide residues in the bodies of vegetarians is the fact that plants contain lower levels of pesticides than do flesh foods.

Vegetables and nuts contain about 1/7 the pesticide residues of flesh foods, fruits and legumes about 1/8 as much, and grains about 1/24 as much. This is due to the con-

Vegetables and nuts contain about 1/7 the pesticide residues of flesh foods, fruits and legumes about 1/8 as much, and grains about 1/24 as much. This is due to the concentrating factor, as the contaminant goes through the additional link in the ecological chain, and the animal concentrates the pollutant in its body.

 

centrating factor, as the contaminant goes through the additional link in the ecological chain, and the animal concentrates the pollutant in its body.

Actual tests in Great Britain have shown the pesticide level to be highest in meat- eaters, lower in lacto-vegetarian (that is, vegetarians who use dairy products) and lowest in total vegetarians.

Actual tests in Great Britain have shown the pesticide level to be highest in meat- eaters, lower in lacto-vegetarian (that is, vegetarians who use dairy products) and lowest in total vegetarians.

If you eat a generous amount of raw food and include approximately two to four ounces of nuts and seeds daily, as well as sprouts, greens and fruits, you cannot help but get an adequate supply of protein, vitamins, minerals, enzymes, hormones-and chloro- phyll, such as only green plants can supply. And this is a foolproof diet that will contrib- ute to health improvement and longevity.

If you eat a generous amount of raw food and include approximately two to four ounces of nuts and seeds daily, as well as sprouts, greens and fruits, you cannot help but get an adequate supply of protein, vitamins, minerals, enzymes, hormones-and chloro- phyll, such as only green plants can supply. And this is a foolproof diet that will contrib- ute to health improvement and longevity.

24.2. Let’s Go Shopping

== Let’s Go Shopping ==

 

Even those who have a sizeable organic garden must track down and purchase many of the foods they require. When the weather is warm, take along a picnic coder with ice for transferring perishable food. Much damage can result from alternately cooling, warm- ing, and again cooling your produce. It is even a good idea to carry a cooler when the weather is cold if your car is heated.

Even those who have a sizeable organic garden must track down and purchase many of the foods they require. When the weather is warm, take along a picnic coder with ice for transferring perishable food. Much damage can result from alternately cooling, warm- ing, and again cooling your produce. It is even a good idea to carry a cooler when the weather is cold if your car is heated.

This lesson will continue with information on how to judge and select your produce and other foods. You will not need to be greatly concerned about additives in packaged, frozen or canned foods, because you will not be using these items. If you do buy any- thing that is packaged, frozen or canned, be sure to read the labels and don’t buy any- thing that contains chemicals.

This lesson will continue with information on how to judge and select your produce and other foods. You will not need to be greatly concerned about additives in packaged, frozen or canned foods, because you will not be using these items. If you do buy any- thing that is packaged, frozen or canned, be sure to read the labels and don’t buy any- thing that contains chemicals.

== Fruits ==

 

24.3.1 How to Judge and Select Fruits

Fruits are the most delightful of foods. They are also of great nutritional value be- cause they possess most of the essential minerals and vitamins necessary for optimal health.

Fruits are the most delightful of foods. They are also of great nutritional value be- cause they possess most of the essential minerals and vitamins necessary for optimal health.

Claims are made that certain fruits have “curative” or “magical” properties—that such fruits as apples, apricots, papayas or grapes will “cure” what ails you. Hygienists know that food is used for its nutritional value, not for some hoped-for special influence on the body. Apples, apricots, papayas and grapes are excellent fruits and should be used, along with other varieties of fruits, as they become seasonally available.

Claims are made that certain fruits have “curative” or “magical” properties—that such fruits as apples, apricots, papayas or grapes will “cure” what ails you. Hygienists know that food is used for its nutritional value, not for some hoped-for special influence on the body. Apples, apricots, papayas and grapes are excellent fruits and should be used, along with other varieties of fruits, as they become seasonally available.

24.3.1 How to Judge and Select Fruits

=== How to Judge and Select Fruits ===

 

General Suggestions:

General Suggestions:

# Don’t buy damaged fruit unless damage is slight and you will use it immediately.

# Don’t buy damaged fruit unless damage is slight and you will use it immediately.

# Handle displayed fruit carefully so you don’t ruin it for others.

# Handle displayed fruit carefully so you don’t ruin it for others.

# Fruitshouldbeeatenwhenripe—notgreenoroverripe.Somefruitsmaybepurchased  green and ripened at home. This information will be included under specific fruits. The trouble with many fruits available today is that they are picked while still imma- ture and thus never have a chance to develop properly to their full potential of taste and nutritional value.  The season for marketing fruit has been overextended, and out-of-season, expensive and tasteless fruit is often available. Don’t buy fruits out of season.  Unfortunately, most fruits are grown in soil that is fed chemicals to increase produc- tivity, and the fruit is sprayed with chemical pesticides. The thick rind of pineapples, melons, bananas, mangos and avocados gives the underlying flesh natural protection against most of the chemical sprays. For other fruits, you cannot do much more than give them a thorough washing and scrubbing, and hope for the best. Peel them, if you like. If you must peel your fruit, don’t cut too deeply; try to discard the thin skin only. The greatest concentration of nutrients is just under the skin.  Grapes and cherries have no protection against high levels of chemical residues. Don’t eat large quantities of these fruits unless organically grown, and don’t eat them every day, in season.  Apples, pears and plums are commonly waxed to give them a glossy look—it is best to peel them.  Fruit is most luscious if it is picked from the tree when it is just at the peak of its ripeness. Wherever you live, try to have and nurture some of your own fruit trees. No store-bought fruit can approach freshly picked ripe fruit for flavor and quality.  Whenever possible, buy fruit from the farmer—you may get fruit almost as good as you could grow yourself. You might even be fortunate enough to find a local organic fruit farmer.  Most people are dependent on markets for most of their fruit. It is necessary to cul- tivate the ability to judge the ripeness and quality of the fruit you buy. This ability will come with experience, though the best of us can sometimes still be misled.  There are several things to check. First, if it’s fresh, it looks fresh, not wrinkled or blemished. The color should be characteristic of the ripe fruit. If it is misshapen, it is usually inferior in taste and texture, and there will be more waste. Medium sizes are gen- erally better than very large or very small.  Ripe fruits, regardless of whether they belong to the acid, subacid or sweet classifi- cation, possess a certain sweetness, and, in most instances, it is possible to judge ripeness by appearance, fragrance, touch, and, of course, taste.  Unripe fruit is highly indigestible and usually quite unpalatable. It may contain starch and other carbohydrate substances which are distasteful and unwholesome. Over- ripe fruits may be even worse. When decay begins, the sugar is changed to carbon diox-

# Fruit should be eaten when ripe—not green or overripe. Some fruits may be purchased green and ripened at home. This information will be included under specific fruits.

The trouble with many fruits available today is that they are picked while still immature and thus never have a chance to develop properly to their full potential of taste and nutritional value.  The season for marketing fruit has been overextended, and out-of-season, expensive and tasteless fruit is often available. Don’t buy fruits out of season.  Unfortunately, most fruits are grown in soil that is fed chemicals to increase productivity, and the fruit is sprayed with chemical pesticides. The thick rind of pineapples, melons, bananas, mangos and avocados gives the underlying flesh natural protection against most of the chemical sprays. For other fruits, you cannot do much more than give them a thorough washing and scrubbing, and hope for the best. Peel them, if you like. If you must peel your fruit, don’t cut too deeply; try to discard the thin skin only. The greatest concentration of nutrients is just under the skin.  Grapes and cherries have no protection against high levels of chemical residues. Don’t eat large quantities of these fruits unless organically grown, and don’t eat them every day, in season.  Apples, pears and plums are commonly waxed to give them a glossy look—it is best to peel them.  Fruit is most luscious if it is picked from the tree when it is just at the peak of its ripeness. Wherever you live, try to have and nurture some of your own fruit trees. No store-bought fruit can approach freshly picked ripe fruit for flavor and quality.  Whenever possible, buy fruit from the farmer—you may get fruit almost as good as you could grow yourself. You might even be fortunate enough to find a local organic fruit farmer.  Most people are dependent on markets for most of their fruit. It is necessary to cul- tivate the ability to judge the ripeness and quality of the fruit you buy. This ability will come with experience, though the best of us can sometimes still be misled.  There are several things to check. First, if it’s fresh, it looks fresh, not wrinkled or blemished. The color should be characteristic of the ripe fruit. If it is misshapen, it is usually inferior in taste and texture, and there will be more waste. Medium sizes are gen- erally better than very large or very small.  Ripe fruits, regardless of whether they belong to the acid, subacid or sweet classifi- cation, possess a certain sweetness, and, in most instances, it is possible to judge ripeness by appearance, fragrance, touch, and, of course, taste.  Unripe fruit is highly indigestible and usually quite unpalatable. It may contain starch and other carbohydrate substances which are distasteful and unwholesome. Over- ripe fruits may be even worse. When decay begins, the sugar is changed to carbon diox-

ide, alcohol and acetic acid (fermentation) and the fruit rapidly deteriorates in whole- someness, nutritional value and taste. It loses water and becomes spongy, mealy and in- sipid.

ide, alcohol and acetic acid (fermentation) and the fruit rapidly deteriorates in whole- someness, nutritional value and taste. It loses water and becomes spongy, mealy and in- sipid.

Peak season is April through June. In the far south, strawberry plants may be set out either in the fall or early spring, but the fall plantings yield a small harvest. Strawberries are usually expensive and of poor quality when out of season. Medium to small berries are sweeter than large ones, as a rule. Select dry berries with stems attached, showing full, red color, bright luster and firm flesh. They should be all red, with no whiteness around the tip, and with a bright green cap. If most of the berries in a basket are of rea- sonable quality, it is probably the best available. Be sure to sort out any decaying or green berries as soon as possible. Don’t wash them until you use them.

Peak season is April through June. In the far south, strawberry plants may be set out either in the fall or early spring, but the fall plantings yield a small harvest. Strawberries are usually expensive and of poor quality when out of season. Medium to small berries are sweeter than large ones, as a rule. Select dry berries with stems attached, showing full, red color, bright luster and firm flesh. They should be all red, with no whiteness around the tip, and with a bright green cap. If most of the berries in a basket are of rea- sonable quality, it is probably the best available. Be sure to sort out any decaying or green berries as soon as possible. Don’t wash them until you use them.

24.4. Storage Of Foods

== Storage Of Foods ==

 

Foods that are refrigerated should be handled with special care. Bacteria in such foods can multiply rapidly under adverse conditions. Most of your fresh produce should be kept refrigerated (unless it needs ripening at room temperature).

Foods that are refrigerated should be handled with special care. Bacteria in such foods can multiply rapidly under adverse conditions. Most of your fresh produce should be kept refrigerated (unless it needs ripening at room temperature).

Perhaps you will like Dr. Vetrano’s suggestion: Put a fine mist of water on your veg- etables, put them in a brown paper bag, and then in a plastic bag.

Perhaps you will like Dr. Vetrano’s suggestion: Put a fine mist of water on your veg- etables, put them in a brown paper bag, and then in a plastic bag.

24.5. Storage Of Fresh Fruit

== Storage Of Fresh Fruit ==

 

Do not wash any fruit before storing, and don’t remove stems first. Sort it carefully and use any damaged pieces immediately. Fruit that is purchased locally should not be bought in large quantities. A week’s supply should be the maximum; more perishable fruits like peaches should be purchased in smaller amounts.

Do not wash any fruit before storing, and don’t remove stems first. Sort it carefully and use any damaged pieces immediately. Fruit that is purchased locally should not be bought in large quantities. A week’s supply should be the maximum; more perishable fruits like peaches should be purchased in smaller amounts.

These storage tips are generalized, of course. You will need to develop judgment and expertise in nurturing your fruit, which will come through practice.

These storage tips are generalized, of course. You will need to develop judgment and expertise in nurturing your fruit, which will come through practice.

24.6. Storage Of Dried Fruit

== Storage Of Dried Fruit ==

 

All varieties of dried fruits will last a long time if properly stored in the refrigerator. Refrigerate your basic supply as soon as it arrives. Store it in tightly closed containers or pliofilm bags, transferring small amounts for current use to smaller, more accessible containers, so that the larger supply will not be subjected to frequent “out-again and in-again” changes of temperature. I have never noticed any loss of flavor, nor had any spoilage, even when I have occasionally had supplies almost a year before they were all used. I buy them mostly from Jaffe, and buy a good supply when the varieties we like are available. Of course, you should always use the oldest supplies first.

All varieties of dried fruits will last a long time if properly stored in the refrigerator. Refrigerate your basic supply as soon as it arrives. Store it in tightly closed containers

 

or pliofilm bags, transferring small amounts for current use to smaller, more accessible containers, so that the larger supply will not be subjected to frequent “out-again and in-again” changes of temperature. I have never noticed any loss of flavor, nor had any spoilage, even when I have occasionally had supplies almost a year before they were all used. I buy them mostly from Jaffe, and buy a good supply when the varieties we like are available. Of course, you should always use the oldest supplies first.

 

 

 

In nutritive value, nuts are superior to any other food that we know. According to scientific investigations by Professor Myer E. Jaffa, of the University of California; Pro- fessor F.A. Cajori, of Yale University; Van Slyke, Osborne, Harris, and others, the pro- teins in nuts are superior to those of animal origin.

In nutritive value, nuts are superior to any other food that we know. According to scientific investigations by Professor Myer E. Jaffa, of the University of California; Pro- fessor F.A. Cajori, of Yale University; Van Slyke, Osborne, Harris, and others, the pro- teins in nuts are superior to those of animal origin.

Nuts should be regularly included in the diet, approximately two to four ounces dai- ly, or in greater or lesser amounts, according to individual needs. Lactating mothers, and people who have undergone prolonged periods of fasting, might need a greater amount (if not beyond their digestive capability) in the initial post-fast period. People on all-raw food diets with the greater nutritional potential of all raw food, might get along well on less. People who use legumes and grains as sources for some of their protein (or cheese) should use similar amounts of nuts. The nuts, of course, should not be used at the same meals as legumes, grains or cheese. The amount of nuts used is an individual matter, subject to some experimentation.

Nuts should be regularly included in the diet, approximately two to four ounces dai- ly, or in greater or lesser amounts, according to individual needs. Lactating mothers, and people who have undergone prolonged periods of fasting, might need a greater amount (if not beyond their digestive capability) in the initial post-fast period. People on all-raw food diets with the greater nutritional potential of all raw food, might get along well on less. People who use legumes and grains as sources for some of their protein (or cheese) should use similar amounts of nuts. The nuts, of course, should not be used at the same meals as legumes, grains or cheese. The amount of nuts used is an individual matter, subject to some experimentation.

24.7.1 Purchasing Nuts and Seeds

=== Purchasing Nuts and Seeds ===

 

It is best to buy nuts in the fall, when the new crops are available. The growers, wholesalers and retailers will be handling and storing the nuts until the next fall, in any event, and it is best to obtain your annual fresh supply and do your own storing.

It is best to buy nuts in the fall, when the new crops are available. The growers, wholesalers and retailers will be handling and storing the nuts until the next fall, in any event, and it is best to obtain your annual fresh supply and do your own storing.

Of course, all of your nuts should be raw and unsalted. So-called “roasted” nuts are actually “French-fried” and heavily salted. You should not use “dry-roasted” nuts either. Heated fats may be carcinogenic, and nuts are high in fat.

Of course, all of your nuts should be raw and unsalted. So-called “roasted” nuts are actually “French-fried” and heavily salted. You should not use “dry-roasted” nuts either. Heated fats may be carcinogenic, and nuts are high in fat.

24.7.2 Selection of Certain Varieties of Nuts and Seeds

=== Selection of Certain Varieties of Nuts and Seeds ===

 

Pumpkin seeds and such nuts as macadamias, pignolias (pine nuts) and pistachios are excellent, but usually so expensive that it is much more practical to utilize sunflower seeds and such nuts as pecans, almonds, filberts, Brazils, walnuts, Indian nuts and cashews. You can use any nuts that are raw and unsalted.

Pumpkin seeds and such nuts as macadamias, pignolias (pine nuts) and pistachios are excellent, but usually so expensive that it is much more practical to utilize sunflower seeds and such nuts as pecans, almonds, filberts, Brazils, walnuts, Indian nuts and cashews. You can use any nuts that are raw and unsalted.

Acceptable hulled sesame seeds, hulled mechanically, are now available. If you want to use sesame seeds occasionally, these are the ones to get.

Acceptable hulled sesame seeds, hulled mechanically, are now available. If you want to use sesame seeds occasionally, these are the ones to get.

24.8. Storage Of Nuts And Seeds

== Storage Of Nuts And Seeds ==

 

If you buy the best and freshest nuts available, in season, you can store them until the next year’s harvest. Unshelled nuts may be held at room temperature for a few months, sometimes as long as six months, except in very warm weather.

If you buy the best and freshest nuts available, in season, you can store them until the next year’s harvest. Unshelled nuts may be held at room temperature for a few months, sometimes as long as six months, except in very warm weather.

Peanuts, shelled or unshelled, will keep in moisture-proof containers in the refriger- ator for at least several months. Peanut butter is a different story, of course. If you use peanut butter, it is best to make it or get it fresh in very small quantities, as peanut butter, or any nut butter, is subject to rancidity. If necessary, nut butters may be stored in the refrigerator for about a week.

Peanuts, shelled or unshelled, will keep in moisture-proof containers in the refriger- ator for at least several months. Peanut butter is a different story, of course. If you use peanut butter, it is best to make it or get it fresh in very small quantities, as peanut butter, or any nut butter, is subject to rancidity. If necessary, nut butters may be stored in the refrigerator for about a week.

24.9. Questions & Answers

== Questions & Answers ==

 

Are English walnuts and black walnuts preferred varieties?

Are English walnuts and black walnuts preferred varieties?

We also use some of our frozen peaches and frozen figs from our own trees.

We also use some of our frozen peaches and frozen figs from our own trees.

Article #1: Does Freezing Harm Foods? By Marti Fry

== Article #1: Does Freezing Harm Foods? By Marti Fry ==

 

We know for certain that heating foods (that is, cooking) destroys foods by changing their chemical and organic structure. Proteins are coagulated (fused and hardened) and their amino acid molecules are broken up (deaminized), thus making them unusable. Carbohydrates (starches and sugars) become partially or wholly caramelized, though this is not readily detectable in the earlier stages of cooking. Caramelized sugars are indi- gestible, hence toxic to the body. Minerals are changed to their unusable and poisonous inorganic state and vitamins are largely, if not wholly, ruined.

We know for certain that heating foods (that is, cooking) destroys foods by changing their chemical and organic structure. Proteins are coagulated (fused and hardened) and their amino acid molecules are broken up (deaminized), thus making them unusable. Carbohydrates (starches and sugars) become partially or wholly caramelized, though this is not readily detectable in the earlier stages of cooking. Caramelized sugars are indi- gestible, hence toxic to the body. Minerals are changed to their unusable and poisonous inorganic state and vitamins are largely, if not wholly, ruined.

Nature provides us with food during every season. Thanks to modern transportation and refrigeration methods, people in northern climates can eat relatively fresh food the year round. Unsulphured dried fruits are available in many health, food stores. In most cases we are better off using fresh or dried foods than foods which have been frozen.

Nature provides us with food during every season. Thanks to modern transportation and refrigeration methods, people in northern climates can eat relatively fresh food the year round. Unsulphured dried fruits are available in many health, food stores. In most cases we are better off using fresh or dried foods than foods which have been frozen.

Article #2: Your Probing Mind By Dr. Virginia Vetrano

== Article #2: Your Probing Mind By Dr. Virginia Vetrano ==

 

I heard that sunflower seeds must be regarded as a cereal product and that, al- though they contain good protein, etc., they really are not good Hygienic fare and should not be used very much. What is your opinion?

I heard that sunflower seeds must be regarded as a cereal product and that, al- though they contain good protein, etc., they really are not good Hygienic fare and should not be used very much. What is your opinion?

The skin covering sections of an orange may be and should be eaten with the orange, but the skin of the grapefruit has a bitter quality, and the general Hygienic rule is that if a substance is bitter to the normal unperverted palate, then it usually has a toxic quality to it and should be shunned as food, even though it may con- tain minerals and vitamins. The blossom of the poppy plant, containing opium, also contains minerals and vitamins. Just as the animals in the wild rely on their taste buds to guide them to their natural food, so man must rely on his sense of taste. In- stinctively we do not like bitter things and would shun them if we were not wrongly educated.

The skin covering sections of an orange may be and should be eaten with the orange, but the skin of the grapefruit has a bitter quality, and the general Hygienic rule is that if a substance is bitter to the normal unperverted palate, then it usually has a toxic quality to it and should be shunned as food, even though it may con- tain minerals and vitamins. The blossom of the poppy plant, containing opium, also contains minerals and vitamins. Just as the animals in the wild rely on their taste buds to guide them to their natural food, so man must rely on his sense of taste. In- stinctively we do not like bitter things and would shun them if we were not wrongly educated.

Article #3: Figs

== Article #3: Figs ==

 

What a treat figs are when picked fully ripened from the tree. I have experienced this a number of times and cannot think of a meal more satisfying.

What a treat figs are when picked fully ripened from the tree. I have experienced this a number of times and cannot think of a meal more satisfying.

Historically, the fig has been used as food for thousands of years by many cultures throughout the Mediterranean area. This is considered to be its native habitat, although it can be cultivated in all warm, temperate zone climates.

Historically, the fig has been used as food for thousands of years by many cultures throughout the Mediterranean area. This is considered to be its native habitat, although it can be cultivated in all warm, temperate zone climates.

There are four main commercial varieties: the Black Mission, the Adriatic, the Kado- ta and the Smyrna, of which the Calimyrna is a variety. These can be distinguished from one another by their unique coloring. The Black Mission is dark purple or black-skinned with pinkish meat; the Adriatic is green-skinned with meat resembling raspberry jam; the Kadota is also green-skinned but the meat is light colored; and the Calimyrna is gold- skinned with light brown meat. (I am not familiar with other Smyrna varieties.)

There are four main commercial varieties: the Black Mission, the Adriatic, the Kadota and the Smyrna, of which the Calimyrna is a variety. These can be distinguished from one another by their unique coloring. The Black Mission is dark purple or black-skinned with pinkish meat; the Adriatic is green-skinned with meat resembling raspberry jam; the Kadota is also green-skinned but the meat is light colored; and the Calimyrna is gold- skinned with light brown meat. (I am not familiar with other Smyrna varieties.)

In chemical composition, the fig closely resembles that of human milk, especially in regard to the proportion of mineral salts. Quoting from Otto Carque in his masterful trea- tise, Rational Diet, he says, “While the percentage of fat in mother’s milk is higher, the fig contains more fruit sugar, thus furnishing the same amount of heat units per ounce. It will also be noted that the important elements of sodium, iron and sulphur are contained in larger proportion in the fig than in milk and wheat.”

In chemical composition, the fig closely resembles that of human milk, especially in regard to the proportion of mineral salts. Quoting from Otto Carque in his masterful trea- tise, Rational Diet, he says, “While the percentage of fat in mother’s milk is higher, the fig contains more fruit sugar, thus furnishing the same amount of heat units per ounce. It will also be noted that the important elements of sodium, iron and sulphur are contained in larger proportion in the fig than in milk and wheat.”

“The growing child, on account of increasing muscular and mental activity, needs more of these elements to carry on the process of oxidation and elimination. These ele- ments must be more frequently renewed than others, and a sufficient supply of them in our food is a matter of great importance. In all cases of physical and mental exhaustion, the fig is, therefore, of exceptional value in replenishing the vital forces of the body.”

“The growing child, on account of increasing muscular and mental activity, needs more of these elements to carry on the process of oxidation and elimination. These ele- ments must be more frequently renewed than others, and a sufficient supply of them in our food is a matter of great importance. In all cases of physical and mental exhaustion, the fig is, therefore, of exceptional value in replenishing the vital forces of the body.”

So if you are fortunate enough to have access to this exceptional taste treat, please enjoy figs as a, fruit meal with other sweet fruits, or better yet, eat them alone and ap- preciate their unique flavor.

So if you are fortunate enough to have access to this exceptional taste treat, please enjoy figs as a, fruit meal with other sweet fruits, or better yet, eat them alone and appreciate their unique flavor.

 

Avocados have an image problem.

Avocados have an image problem.

Part of what makes it so elusive is the chameleon quality of an avocado’s flavor. The cup-shaped depression left when the pit is removed is an ideal spot for adding whatever you wish. The fruit also takes on some of the flavor of whatever you add.

Part of what makes it so elusive is the chameleon quality of an avocado’s flavor. The cup-shaped depression left when the pit is removed is an ideal spot for adding whatever you wish. The fruit also takes on some of the flavor of whatever you add.

Article #5: “Natural” Foods By Joanne Will

== Article #5: “Natural” Foods By Joanne Will ==

 

 

What are “natural” foods? It depends with whom you talk. The term has varied meanings to consumers. Food companies have established definitions to suit their own products. Retail outlets from food stores to health food outlets have their own idea of what “natural” foods may or may not be.

What are “natural” foods? It depends with whom you talk. The term has varied meanings to consumers. Food companies have established definitions to suit their own products. Retail outlets from food stores to health food outlets have their own idea of what “natural” foods may or may not be.