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= 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 whatsoever 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 whatsoever in any lifestyle designed either to build health or to maintain it. In fact, to a hygienist, 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.

By far the most important cause of ill health in man is his many and habitual dietetic errors of one kind or another, the immediate results of which are not felt and intelligently evaluated. We can abuse our digestive organs for years and feel no pain. We can create problems for our kidneys by overconsumption of protein for years and feel no pain. However, the time comes when these organs rebel and we become intelligently aware of a diseased condition which is manifested either in the damaged organ itself or in some other place remote from it which has been made diseased through malnutrition or by the presence of irritating toxic metabolic wastes accumulated beyond the body’s over- worked eliminative powers.

By far the most important cause of ill health in man is his many and habitual dietetic errors of one kind or another, the immediate results of which are not felt and intelligently evaluated. We can abuse our digestive organs for years and feel no pain. We can create problems for our kidneys by overconsumption of protein for years and feel no pain. However, the time comes when these organs rebel and we become intelligently aware of a diseased condition which is manifested either in the damaged organ itself or in some other place remote from it which has been made diseased through malnutrition or by the presence of irritating toxic metabolic wastes accumulated beyond the body’s overworked eliminative powers.

It is the gradual erosion of health by the more or less constant bombardment by erro- neous eating practices which, in most cases, is responsible for the destruction of health. At the present time, after hundreds of generations of experiences with a diet of cooked breads, cooked meats and fats, in actual defiance of the body’s inability to process or use them, we see refined white sugars and syrups used to sweeten just about all canned, frozen and cooked vegetables and fruits; in these “modern” times, we have badly pre- pared meals cooked to perfection but lacking all properties essential to life; we are con- fronted on all sides with malnutrition and disease as evidenced by the fact that over 99 percent of the populace has dental caries, 70 to 80 percent are overweight; spines curve and vitality weakens; more and more people wear eye glasses due to impaired vision; at least 70 percent of the people are constipated, and we witness a rising and alarming inci- dence of cancer and other horrendous degenerative diseases. We find ourselves fighting an almost hopeless war on misery and disease which we ourselves have created.

It is the gradual erosion of health by the more or less constant bombardment by erroneous eating practices which, in most cases, is responsible for the destruction of health. At the present time, after hundreds of generations of experiences with a diet of cooked breads, cooked meats and fats, in actual defiance of the body’s inability to process or use them, we see refined white sugars and syrups used to sweeten just about all canned, frozen and cooked vegetables and fruits; in these “modern” times, we have badly prepared meals cooked to perfection but lacking all properties essential to life; we are confronted on all sides with malnutrition and disease as evidenced by the fact that over 99 percent of the populace has dental caries, 70 to 80 percent are overweight; spines curve and vitality weakens; more and more people wear eye glasses due to impaired vision; at least 70 percent of the people are constipated, and we witness a rising and alarming incidence of cancer and other horrendous degenerative diseases. We find ourselves fighting an almost hopeless war on misery and disease which we ourselves have created.

Here in Tucson we have recently been placed on notice that hospital “care” of the sick is expected to rise another twenty percent during the coming year. This is an age of despair and of fear, particularly among the elderly who are faced with a future which they believe they cannot control. We are convinced that this country could witness a metamorphosis in the health of its people if we could all adopt a manner of living and eating which is sane and biologically sound; if we could convince everyone to adopt

Here in Tucson we have recently been placed on notice that hospital “care” of the sick is expected to rise another twenty percent during the coming year. This is an age of despair and of fear, particularly among the elderly who are faced with a future which they believe they cannot control. We are convinced that this country could witness a metamorphosis in the health of its people if we could all adopt a manner of living and eating which is sane and biologically sound; if we could convince everyone to adopt

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 selfcontrol 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 consumption 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? ==

== 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 application 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 preparatory 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 mainly 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 ===

=== 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 commanding mankind’s attention. The various methods of preparing and eating food are extolled 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.

As is stated in Cuisines of the Western World authored by Elizabeth Gordon and pub- lished by Golden Press (The Heart Corporation, N.Y., 1965), the cuisines of various cul- tures have been cross-pollinated by explorers, by wars, by colonization, by immigrants, by religious customs and, in more modern times, by tourism. Only a handful of cultures have remained isolated. Gordon reflects how what people eat and how they prepare it

As is stated in Cuisines of the Western World authored by Elizabeth Gordon and published by Golden Press (The Heart Corporation, N.Y., 1965), the cuisines of various cultures have been cross-pollinated by explorers, by wars, by colonization, by immigrants, by religious customs and, in more modern times, by tourism. Only a handful of cultures have remained isolated. Gordon reflects how what people eat and how they prepare it

is often determined by their climate, their agriculture, their wealth, their social system, who they conquered or whom they were themselves conquered by. The cookery itself reflects both folk wisdom and the culture of the more affluent, past and present.

is often determined by their climate, their agriculture, their wealth, their social system, who they conquered or whom they were themselves conquered by. The cookery itself reflects both folk wisdom and the culture of the more affluent, past and present.

It is doubtful if we will ever be able to trace the origins of cooking fully and com- pletely. We know that the practice is deeply rooted in ancient times. Probably as pop- ulations grew and tribes were compelled to seek nourishment in more remote and less populated areas, people were forced by hunger to eat quail, duck and other small birds, at first in the raw state, then later salted, and still later boiled or roasted over an open fire. Due to the fact that grains were easily grown, kept well and were easily transport- ed, they were called into use early in history as human food. Herodotus records that the early Egyptians were among the first to till the soil and that they ate largely of fruits and vegetables, and these uncooked. It is said that they also were skilled in the baking of a great variety of breads. However, it appears that the early Romans were among the first really to popularize cooking food. They also were skilled bakers of bread. Onions, garlic and leeks were commonly in use in both countries as vegetables but the members of the priesthood were forbidden to use them. Legumes were also on the prohibited list.

It is doubtful if we will ever be able to trace the origins of cooking fully and completely. We know that the practice is deeply rooted in ancient times. Probably as populations grew and tribes were compelled to seek nourishment in more remote and less populated areas, people were forced by hunger to eat quail, duck and other small birds, at first in the raw state, then later salted, and still later boiled or roasted over an open fire. Due to the fact that grains were easily grown, kept well and were easily transported, they were called into use early in history as human food. Herodotus records that the early Egyptians were among the first to till the soil and that they ate largely of fruits and vegetables, and these uncooked. It is said that they also were skilled in the baking of a great variety of breads. However, it appears that the early Romans were among the first really to popularize cooking food. They also were skilled bakers of bread. Onions, garlic and leeks were commonly in use in both countries as vegetables but the members of the priesthood were forbidden to use them. Legumes were also on the prohibited list.

The peoples living in those countries bordering on seas and oceans soon learned to fish and many varieties of fish became staple articles of foods among such peoples as the Greeks and Italians. Archestratus, a Greek poet of the 4th century, tells of boiling fish in a mixture of oil and wine and spicing it with fragrant herbs. The Greeks introduced other slaughtered animals to the bill of fare, including the ox, sheep, pigs, lambs and goats. Roast lamb was especially prized in Greece and in other Mediterranean cultures, just as it is now. The Greeks also used a wide variety of vegetables which grew in the friend- ly warm climate, vegetables such as cabbage, leeks, onions and lettuce. Sesame seeds, figs, olives and nuts grew in abundance and were eaten not only raw but also cooked in a wide variety of cakes and breads.

The peoples living in those countries bordering on seas and oceans soon learned to fish and many varieties of fish became staple articles of foods among such peoples as the Greeks and Italians. Archestratus, a Greek poet of the 4th century, tells of boiling fish in a mixture of oil and wine and spicing it with fragrant herbs. The Greeks introduced other slaughtered animals to the bill of fare, including the ox, sheep, pigs, lambs and goats. Roast lamb was especially prized in Greece and in other Mediterranean cultures, just as it is now. The Greeks also used a wide variety of vegetables which grew in the friendly warm climate, vegetables such as cabbage, leeks, onions and lettuce. Sesame seeds, figs, olives and nuts grew in abundance and were eaten not only raw but also cooked in a wide variety of cakes and breads.

The early Romans had access to an even larger variety of food. The peasant classes subsisted largely on grains and lentils cooked with a few vegetables and on the wild fruit of the country. Lentil soup and stews are still popular in many parts of Italy today. Af- ter the conquest of Greece the wealthier class of Romans came to know and enjoy an elaborate array of foods well-cooked in olive oil and adorned with fancy gourmet sauces which were well-seasoned by spices, especially garlic. Because of the heat, foods, espe- cially meats, were subject to rapid decay. The cooking sauces and the seasonings helped to disguise the foul odors and to make the repugnant taste of decayed meat more palat- able, so their use rapidly became not only tolerated but actually prized.

The early Romans had access to an even larger variety of food. The peasant classes subsisted largely on grains and lentils cooked with a few vegetables and on the wild fruit of the country. Lentil soup and stews are still popular in many parts of Italy today. After the conquest of Greece the wealthier class of Romans came to know and enjoy an elaborate array of foods well-cooked in olive oil and adorned with fancy gourmet sauces which were well-seasoned by spices, especially garlic. Because of the heat, foods, especially meats, were subject to rapid decay. The cooking sauces and the seasonings helped to disguise the foul odors and to make the repugnant taste of decayed meat more palatable, so their use rapidly became not only tolerated but actually prized.

In France and Italy and also in more northern countries, the milk provided by horse mares, goats and cows was allowed to sour and curdle and then often stored in caves during times of plenty and brought out for human consumption months and years later in times of scarcity. Thus, was born the fine art of cheese-making.

In France and Italy and also in more northern countries, the milk provided by horse mares, goats and cows was allowed to sour and curdle and then often stored in caves during times of plenty and brought out for human consumption months and years later in times of scarcity. Thus, was born the fine art of cheese-making.

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 considered 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 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.

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 honor 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.

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 ingredients 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 being 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.

Thus we can see that early cookery was more or less forced on the people both by the scarcity of food at certain times of the year and by the lack of refrigeration. As time went on, the palate became more and more accustomed to cooked foods and probably in direct proportion to the quantity of cooked food consumed, the health of the people deteriorated.

Thus we can see that early cookery was more or less forced on the people both by the scarcity of food at certain times of the year and by the lack of refrigeration. As time went on, the palate became more and more accustomed to cooked foods and probably in direct proportion to the quantity of cooked food consumed, the health of the people deteriorated.

In America where the land was largely virgin and offered up a wide variety of foods of all kinds, the early settlers became accustomed to eating enormously of many dishes and courses. Graham relates how the dockworkers of Greece and Spain in the middle of the last century who ate simple fare consisting largely of coarse bread and raw fruits were able to outperform and outlast their American counterparts who ate more liberal fare. Graham also tells about native tribes living on remote Pacific Islands who lived long and healthy lives subsisting largely on coconuts and on wild fruits indigenous to the area. Biblical records also show that peoples in the early days of history often lived for many centuries on their very restricted fare. We know that most of the peoples liv- ing in and around the Mediterranean Sea ate largely of fresh fruits and nuts and we find even today that the people living in that area still eat and enjoy much more fruit than the average American does. We well remember another visit to Italy when we travelled on a train going into Rome. It was Christmas time and we were fortunate to share a compart- ment crowded with six Italian soldiers, just in their teens, who were going home for the holidays. They carried a variety of fruits in their packs and happily shared it with “the old ones,” as they called us. Unhappily, as the years have passed, so have many of the fruit stands that formerly graced the back streets of Europe, these having been replaced in many instances by American-type supermarkets.

In America where the land was largely virgin and offered up a wide variety of foods of all kinds, the early settlers became accustomed to eating enormously of many dishes and courses. Graham relates how the dockworkers of Greece and Spain in the middle of the last century who ate simple fare consisting largely of coarse bread and raw fruits were able to outperform and outlast their American counterparts who ate more liberal fare. Graham also tells about native tribes living on remote Pacific Islands who lived long and healthy lives subsisting largely on coconuts and on wild fruits indigenous to the area. Biblical records also show that peoples in the early days of history often lived for many centuries on their very restricted fare. We know that most of the peoples living in and around the Mediterranean Sea ate largely of fresh fruits and nuts and we find even today that the people living in that area still eat and enjoy much more fruit than the average American does. We well remember another visit to Italy when we travelled on a train going into Rome. It was Christmas time and we were fortunate to share a compartment crowded with six Italian soldiers, just in their teens, who were going home for the holidays. They carried a variety of fruits in their packs and happily shared it with “the old ones,” as they called us. Unhappily, as the years have passed, so have many of the fruit stands that formerly graced the back streets of Europe, these having been replaced in many instances by American-type supermarkets.

We think sadly of the little children growing up today in Europe and elsewhere re- membering fondly a time some years ago when we spent a memorable and happy day with some 300 beautiful rosy-cheeked children from the countryside outside of Paris, marveling at their good looks and good manners and most of all their composed behav- ior. We contrast the memory of that day with what we observe in today’s American chil- dren, many of whom are but hyperkinetic-charged caricatures of what truly healthy chil- dren can and should be. Today’s sick children are largely the product of culinary “art,” the art of making hot-dogs, potato and corn chips, pretzels and “Big Macs” oozing in mustard and relish, of doughnuts and carbonated chemicalized drinks, of sugar-ladened cereals that pop and make noises but offer little in the way of nourishment to growing bodies.

We think sadly of the little children growing up today in Europe and elsewhere remembering fondly a time some years ago when we spent a memorable and happy day with some 300 beautiful rosy-cheeked children from the countryside outside of Paris, marveling at their good looks and good manners and most of all their composed behavior. We contrast the memory of that day with what we observe in today’s American children, many of whom are but hyperkinetic-charged caricatures of what truly healthy children can and should be. Today’s sick children are largely the product of culinary “art,” the art of making hot-dogs, potato and corn chips, pretzels and “Big Macs” oozing in mustard and relish, of doughnuts and carbonated chemicalized drinks, of sugar-ladened cereals that pop and make noises but offer little in the way of nourishment to growing bodies.

We look at our athletes today and see how the various sports are dominated by cer- tain ethnic groups who, because they are not far enough removed from their native, more health-promoting, eating habits, retain a far greater measure of strength, endurance and agility than their Caucasian counterparts who are the products of many generations of gormandizing and a century or more of relative affluence. The peoples of the world cook their fancy dishes and civilizations fall apart while the peoples writhe in the agony of the catastrophic diseases that afflict them.

We look at our athletes today and see how the various sports are dominated by certain ethnic groups who, because they are not far enough removed from their native, more health-promoting, eating habits, retain a far greater measure of strength, endurance and agility than their Caucasian counterparts who are the products of many generations of gormandizing and a century or more of relative affluence. The peoples of the world cook their fancy dishes and civilizations fall apart while the peoples writhe in the agony of the catastrophic diseases that afflict them.

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 cellular 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 premature aging, disease and death.

=== What is Food? ===

=== 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 second we live. The material from which these must be manufactured is food.

Food comes to humankind from and is supplied by the vegetable kingdom. Plants and animals live their allotted time on earth and are then, in due course, returned once again to the earth from whence they came. Here they are set upon by the Saprophytes, members of the “in-between” group of living things which do not seem to fit well into either category, especially by members of the Monera Family, the bacteria and molds, who by their own simple metabolic processes disorganize the highly complex organic molecules into simpler inorganic wastes which are excreted back into the soil, there to be taken up as food by the plant and reorganized into widely diverse forms of vegetable matter which we recognize as different varieties and parts of vegetables, fruits, nuts and seeds, these being digestible to some extent by all animals, including man. The original inorganic elements as returned to the soil would poison man but, combined in certain new complex organic formulations and presented to us in food packages especially de- signed for us, they provide us with rich nutriment for the sustaining of life.

Food comes to humankind from and is supplied by the vegetable kingdom. Plants and animals live their allotted time on earth and are then, in due course, returned once again to the earth from whence they came. Here they are set upon by the Saprophytes, members of the “in-between” group of living things which do not seem to fit well into either category, especially by members of the Monera Family, the bacteria and molds, who by their own simple metabolic processes disorganize the highly complex organic molecules into simpler inorganic wastes which are excreted back into the soil, there to be taken up as food by the plant and reorganized into widely diverse forms of vegetable matter which we recognize as different varieties and parts of vegetables, fruits, nuts and seeds, these being digestible to some extent by all animals, including man. The original inorganic elements as returned to the soil would poison man but, combined in certain new complex organic formulations and presented to us in food packages especially designed for us, they provide us with rich nutriment for the sustaining of life.

Not all plant products are acceptable but Man is biologically and physiologically structured to accept a wide variety of suitable plant products as his food and, if he sus- tains himself only with the kinds of food to which he is best adapted, he can maintain his health and experience no disease throughout his entire lifetime provided, of course, that he also provides himself with a suitable amount of all the other known requisites of his organic existence: warmth and sunshine, fresh air, pure water and a congenial (friendly, not hostile) environment, and avoids accidental injury.

Not all plant products are acceptable but Man is biologically and physiologically structured to accept a wide variety of suitable plant products as his food and, if he sustains himself only with the kinds of food to which he is best adapted, he can maintain his health and experience no disease throughout his entire lifetime provided, of course, that he also provides himself with a suitable amount of all the other known requisites of his organic existence: warmth and sunshine, fresh air, pure water and a congenial (friendly, not hostile) environment, and avoids accidental injury.

Anthelme Brillat-Savarin, the 19th century gastronomist, said “Tell me what you eat; I will tell you what you are.” Have you eaten too often and too well of sugared goodies? Have you overindulged in animal proteins even though cooked to perfection? If so, there are revealing signs to disclose your secrets. The well-trained and experienced hygienic practitioner doesn’t even have to inquire of you as to your past eating practices and pre- ferred foods. He can make a valid judgment of your past indulgences both as to lifestyle and food practices by a combination of careful visual examination and psychologically directed conversational give and take.

Anthelme Brillat-Savarin, the 19th century gastronomist, said “Tell me what you eat; I will tell you what you are.” Have you eaten too often and too well of sugared goodies? Have you overindulged in animal proteins even though cooked to perfection? If so, there are revealing signs to disclose your secrets. The well-trained and experienced hygienic practitioner doesn’t even have to inquire of you as to your past eating practices and preferred foods. He can make a valid judgment of your past indulgences both as to lifestyle and food practices by a combination of careful visual examination and psychologically directed conversational give and take.

Man cannot eat of the soil and live. He cannot take into his system inorganic ele- ments and build a healthy body. He cannot eat the products of decay and have a long and healthy life. He cannot eat of “foods” to which he is not well adapted, such as animal flesh and products derived from or yielded up by animal bodies, and have a long and healthy life. He must, on the contrary, eat foods designed specifically to answer his struc- tural and functional requirements and to eat them without alteration of any kind. largely and primarily in fact as they are yielded up to him by field and orchard. This is food fit for peasant and for king, for child and for adult. Cooking food alters it, the application

Man cannot eat of the soil and live. He cannot take into his system inorganic elements and build a healthy body. He cannot eat the products of decay and have a long and healthy life. He cannot eat of “foods” to which he is not well adapted, such as animal flesh and products derived from or yielded up by animal bodies, and have a long and healthy life. He must, on the contrary, eat foods designed specifically to answer his structural and functional requirements and to eat them without alteration of any kind. largely and primarily in fact as they are yielded up to him by field and orchard. This is food fit for peasant and for king, for child and for adult. Cooking food alters it, the application

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 ===

=== 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 processes. 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:

# The application of dry heat as in baking and roasting.

# The application of dry heat as in baking and roasting.

# Themaintenanceofaconstantwetheatasinboiling,simmering,steamingandpoach-  ing.

# Themaintenanceofaconstantwetheatasinboiling,simmering,steamingandpoaching.

# 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,amethodcommonly 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.Sauteeing 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.

# 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.

Microwave cooking has recently been introduced and has become exceedingly popular among women who work. Its long-term effects have yet to be evaluated. Slow cookers 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 degrees 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.

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 because 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.   

Industry has learned to fabricate many substances now offered to the public as substitutes 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 important 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 application 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 ===

=== 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

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.

# Changes in blood making.

# Changes in blood making.

# Adversechangesinthemusculatureandinthecirculatoryandcentralnervoussystems tissues.

# Adversechangesinthemusculatureandinthecirculatoryandcentralnervoussystems tissues.

# Increased loss of Vitamin A and Carotene by oxidation in the intestines.

# Increased loss of Vitamin A and Carotene by oxidation in the intestines.

# Red blood cells become more susceptible to destruction.

# Red blood cells become more susceptible to destruction.

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.

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.

When man first began to use fire on his foods, he began to destroy himself. One reason 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 interwoven 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.

A few specific examples of how heat can reduce vitamins in certain foods will suffice to show how destructive normal cooking can be to one vitamin, Vitamin C. Measurements are given in milligrams and are derived from data supplied by the U.S. Department of Agriculture.

Apricots, fresh halves. 1 cup Apricots, canned, water pack, 1 cup

Apricots, fresh halves. 1 cup Apricots, canned, water pack, 1 cup

Pears, 1 cup fresh, sliced or cubed. 7 Pears, canned, water pack. 1 cup. 2

Pears, 1 cup fresh, sliced or cubed. 7 Pears, canned, water pack. 1 cup. 2

From these few examples, the student can see that, while the Vitamin C presence is not completely destroyed, it is reduced. Any reduction, of course, will change the pro- portions planned by nature and will, therefore, be anti-health.

From these few examples, the student can see that, while the Vitamin C presence is not completely destroyed, it is reduced. Any reduction, of course, will change the proportions planned by nature and will, therefore, be anti-health.

When foods are examined for specific content, we find that all foods contain essen- tially fiber, vitamins, minerals, enzymes, carbohydrates, fats, proteins, some flavor en- hancers, water and poisons of one kind or another, and in varying amouts, even in man’s most desirable foods, these being easily eliminated by the normal excretory processes. Food, however, is far more than the sum of its divided and carefully separated parts. Why this is so, no man knows but it is a proven and indisputable fact that man will starve and die if fed solely on any or, indeed, on all of these isolated food factors, but will thrive when he cats unfragmented nature’s food packages that contain the very same substances.

When foods are examined for specific content, we find that all foods contain essentially fiber, vitamins, minerals, enzymes, carbohydrates, fats, proteins, some flavor enhancers, water and poisons of one kind or another, and in varying amouts, even in man’s most desirable foods, these being easily eliminated by the normal excretory processes. Food, however, is far more than the sum of its divided and carefully separated parts. Why this is so, no man knows but it is a proven and indisputable fact that man will starve and die if fed solely on any or, indeed, on all of these isolated food factors, but will thrive when he cats unfragmented nature’s food packages that contain the very same substances.

Persons who eat preponderantly of cooked food consistently deprive themselves of vitamins which, as we recall from our previous discussion in Lesson 39, are the impor- tant metabolic regulatory assistants to hormonal function and the vital enzymatic cat- alytic action. We view with sadness the meals eaten by man of our elderly citizens who frequent cafeterias and similar moderately priced restaurants.

Persons who eat preponderantly of cooked food consistently deprive themselves of vitamins which, as we recall from our previous discussion in Lesson 39, are the important metabolic regulatory assistants to hormonal function and the vital enzymatic catalytic action. We view with sadness the meals eaten by man of our elderly citizens who frequent cafeterias and similar moderately priced restaurants.

Invariably their trays reveal depleted, cooked, poorly-combined foods. The usual menu consists of a meat dish, one or two cooked vegetables, usually only one, rolls made of devitalized white bread plus a dessert, frequently a piece of pie or cake. Many can af- ford but one or two items and, more often than not, choose a meat dish, adding perhaps a roll. Few even do more than glance at the array of salads and fruits. Certainly, the vit- amin presence in such meals must be greatly diminished, if not completely so. It is little wonder that their gray complexions and their curved spines reflect the weariness within, of both body, spirit and soul, these being the visible signs of malnutrition and systemic decay.

Invariably their trays reveal depleted, cooked, poorly-combined foods. The usual menu consists of a meat dish, one or two cooked vegetables, usually only one, rolls made of devitalized white bread plus a dessert, frequently a piece of pie or cake. Many can afford but one or two items and, more often than not, choose a meat dish, adding perhaps a roll. Few even do more than glance at the array of salads and fruits. Certainly, the vitamin presence in such meals must be greatly diminished, if not completely so. It is little wonder that their gray complexions and their curved spines reflect the weariness within, of both body, spirit and soul, these being the visible signs of malnutrition and systemic decay.

Most American children today are brought up on cooked, vitamin-deficient foods. It is time that we hygienists take a critical look at America’s children and observe their curved spines that encapsulate and crowd the lungs and place all abdominal organs in a stressed posture. Take a look at all the mouth-breathers among them. Their nasal and res- piratory passages are blocked with mucous discharge. We see them in school classrooms where we sometimes lecture, teenagers slouched over their desks, their bodies reflect- ing systemic fatigue; or, the opposite, bodies with taut nerves, falsely stimulated. Far too many of them are hyperkinetic sugar-starch-fat-rich young adults with still-growing bodies trying to make it on vitamin-deprived cooked foods. Unfortunately, it is our be- lief that most of these teenagers will live to curse the world of which they are a part.

Most American children today are brought up on cooked, vitamin-deficient foods. It is time that we hygienists take a critical look at America’s children and observe their curved spines that encapsulate and crowd the lungs and place all abdominal organs in a stressed posture. Take a look at all the mouth-breathers among them. Their nasal and respiratory passages are blocked with mucous discharge. We see them in school classrooms where we sometimes lecture, teenagers slouched over their desks, their bodies reflecting systemic fatigue; or, the opposite, bodies with taut nerves, falsely stimulated. Far too many of them are hyperkinetic sugar-starch-fat-rich young adults with still-growing bodies trying to make it on vitamin-deprived cooked foods. Unfortunately, it is our belief that most of these teenagers will live to curse the world of which they are a part.

So long as malnourished persons eat of cooked devitalized foods, they can take all the synthetic vitamins in the world and still not meet the needs of their bodies for these nutrients. The only sane way to satisfy our requirements for vitamins is to eat the foods that supply them: fresh ripe fruits and vegetables. There can be no piece-meal approach to dietary adequacy and superb health. Optimum nutrition is essential and it can be ob- tained only when the food eaten is optimum in all nutrient values including vitamins.

So long as malnourished persons eat of cooked devitalized foods, they can take all the synthetic vitamins in the world and still not meet the needs of their bodies for these nutrients. The only sane way to satisfy our requirements for vitamins is to eat the foods that supply them: fresh ripe fruits and vegetables. There can be no piece-meal approach to dietary adequacy and superb health. Optimum nutrition is essential and it can be obtained only when the food eaten is optimum in all nutrient values including vitamins.

These required food values will be optimum only in freshly-picked, organically- grown, ripe fruits and vegetables and these eaten uncooked and as soon after picking as possible since some vitamins are reduced in value upon standing, even when refrigerat- ed. Freshly-picked foods such as we have described will be whole foods, rich not with isolated food factors of doubtful value, but rather with all of them, properly proportioned as designed by nature’s wonderful food factories, the living plants.

These required food values will be optimum only in freshly-picked, organically grown, ripe fruits and vegetables and these eaten uncooked and as soon after picking as possible since some vitamins are reduced in value upon standing, even when refrigerated. Freshly-picked foods such as we have described will be whole foods, rich not with isolated food factors of doubtful value, but rather with all of them, properly proportioned as designed by nature’s wonderful food factories, the living plants.

Fresh uncooked foods will supply the body with a superabundance of all the food factors we require and with all the vitamins, known and unknown. Cooked foods will always offer an inferior depleted product, one destructive of health.

Fresh uncooked foods will supply the body with a superabundance of all the food factors we require and with all the vitamins, known and unknown. Cooked foods will always offer an inferior depleted product, one destructive of health.

The vitamin D content of most foods is either nonexistent or present only in very small amounts. Therefore, cooking is not an issue in the case of vitamin D. At any rate, our requirements for vitamin D can be fully met when we expose our bodies to sufficient sunlight.

The vitamin D content of most foods is either nonexistent or present only in very small amounts. Therefore, cooking is not an issue in the case of vitamin D. At any rate, our requirements for vitamin D can be fully met when we expose our bodies to sufficient sunlight.

Vitamin E is somewhat affected by cooking. However, it is very sensitive to slight oxidative changes in the fats contained in the foods in which it is found. Therefore, cook- ing will produce certain destructive chemical modifications in this vitamin by disorgani- zation of the fats.

Vitamin E is somewhat affected by cooking. However, it is very sensitive to slight oxidative changes in the fats contained in the foods in which it is found. Therefore, cooking will produce certain destructive chemical modifications in this vitamin by disorganization of the fats.

All members of the vitamin B complex are water-soluble and, consequently, cooking foods rich in members of this group can be highly destructive of the entire complex. High temperatures dry heating is somewhat less destructive but will also destroy to some extent B complex member vitamins.

All members of the vitamin B complex are water-soluble and, consequently, cooking foods rich in members of this group can be highly destructive of the entire complex. High temperatures dry heating is somewhat less destructive but will also destroy to some extent B complex member vitamins.

The extent of vitamin loss by cooking will depend upon the following variables:

The extent of vitamin loss by cooking will depend upon the following variables:

# Themethodofcookingemployedas,forexample,boiling,stir-frying,asinwokcook- ery; and so forth.

# Themethodofcookingemployedas,forexample,boiling,stir-frying,asinwokcookery; and so forth.

# Thetemperaturetowhichthefoodissubjectedas,forexample,cookingatlowertem- peratures as compared to roasting and baking at high temperatures.

# Thetemperaturetowhichthefoodissubjectedas,forexample,cookingatlowertemperatures as compared to roasting and baking at high temperatures.

# How long the food is subjected to the heat.

# How long the food is subjected to the heat.

# Therelativepresenceofoxygen,asforexample,heatingfoodinacoveredpotwillre-  duce vitamin loss as compared to cooking without the lid on.

# Therelativepresenceofoxygen,asforexample,heatingfoodinacoveredpotwillreduce vitamin loss as compared to cooking without the lid on.

# Thepresencetowhichthefoodmaybesubjected.Cookinginanordinarycookinguten-  sil will not produce as much vitamin loss as will be occasioned when food is cooked in a pressure cooker which not only builds up the pressure but also maintains the cooking temperature in excess of 270 degrees Fahrenheit.

# Thepresencetowhichthefoodmaybesubjected.Cookinginanordinarycookingutensil will not produce as much vitamin loss as will be occasioned when food is cooked in a pressure cooker which not only builds up the pressure but also maintains the cooking temperature in excess of 270 degrees Fahrenheit.

# Thepresenceorabsenceoflight.Darknesstendstoprotectagainstsomemeasureofvi- tamin loss.

# Thepresenceorabsenceoflight.Darknesstendstoprotectagainstsomemeasureofvitamin 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.

# Thematerialfromwhichthecookingutensilismade,ironbeingprobablythemostdestructive 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 vitamins 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.

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.

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 compatible 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 variety 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 ===

=== 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 cellulose, 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 student will recall from his previous studies that all carbohydrates are composed of carbon, hydrogen and oxygen in varying arrangements, these being divided into sev- eral categories: simple sugars, complex sugars, gums and pectins, dextrins, starches, glycogen and cellulose. The formulas for each category may be written as: Cm(h3O)n.

The student will recall from his previous studies that all carbohydrates are composed of carbon, hydrogen and oxygen in varying arrangements, these being divided into several categories: simple sugars, complex sugars, gums and pectins, dextrins, starches, glycogen and cellulose. The formulas for each category may be written as: Cm(h3O)n.

The number of carbon atoms and the number of possible combinations of h3O very according to the complexity of the various molecules under consideration, the more complex carbohydrates being formulated of many simple sugar molecules (single mole- cules) all joined together, somewhat like freight cars in a train.

The number of carbon atoms and the number of possible combinations of h3O very according to the complexity of the various molecules under consideration, the more complex carbohydrates being formulated of many simple sugar molecules (single molecules) all joined together, somewhat like freight cars in a train.

Glucose, a single comparatively simple molecule, is the monomer unit from which two major families of carbohydrates are formed: the starches and celluloses. Both of these two complex formulations are hydrolyzed (that is, disorganized) by a solution of certain acids in water to form smaller chemical units and eventually, when fully re- solved, into chemical “fragments” called glucose.

Glucose, a single comparatively simple molecule, is the monomer unit from which two major families of carbohydrates are formed: the starches and celluloses. Both of these two complex formulations are hydrolyzed (that is, disorganized) by a solution of certain acids in water to form smaller chemical units and eventually, when fully resolved, into chemical “fragments” called glucose.

The starches can be hydrolyzed by enzymes found in the human saliva, but the cellu- loses found in fiber cannot. According to Davenport (Physiology of the Digestive Tract, 3rd Ed. by Horace W. Davenport, Yearbook Medical Publishers, Inc., 35 East Wacker Dr., Chicago, III.), no members of the mammalian family possess an enzyme to cat- alyze the resolution of cellulose. In man there is a form linkage between an enzyme such as ptyalin and the starch, the two “fining” together, as it were. This fitting together is called “alpha-glycoside linkage.” Such is not the case with the celluloses. The enzymes in saliva and elsewhere in man’s digestive tract do not “fit” into the cellulose molecular arrangement and therefore have no effect upon the celluloses. This nonfitting linkage is known as a “beta” linkage. This is why the fibers in uncooked food can pass on through the digestive tract virtually unchanged chemically. Cellulose is partially digested by bac- teria in the colon with the formation of volatile fatty acids which can stimulate peristal- sis and act as an aid to defecation. Most of the cellulose contained in foods eaten will be given off in the feces when defecation occurs at least once in 24 hours but in constipated persons such will not be the case. Davenport states that in constipated persons diges- tion occurs within the central part of the fecal mass, and acid products may be absorbed (p.212).

The starches can be hydrolyzed by enzymes found in the human saliva, but the celluloses found in fiber cannot. According to Davenport (Physiology of the Digestive Tract, 3rd Ed. by Horace W. Davenport, Yearbook Medical Publishers, Inc., 35 East Wacker Dr., Chicago, III.), no members of the mammalian family possess an enzyme to catalyze the resolution of cellulose. In man there is a form linkage between an enzyme such as ptyalin and the starch, the two “fining” together, as it were. This fitting together is called “alpha-glycoside linkage.” Such is not the case with the celluloses. The enzymes in saliva and elsewhere in man’s digestive tract do not “fit” into the cellulose molecular arrangement and therefore have no effect upon the celluloses. This nonfitting linkage is known as a “beta” linkage. This is why the fibers in uncooked food can pass on through the digestive tract virtually unchanged chemically. Cellulose is partially digested by bacteria in the colon with the formation of volatile fatty acids which can stimulate peristalsis and act as an aid to defecation. Most of the cellulose contained in foods eaten will be given off in the feces when defecation occurs at least once in 24 hours but in constipated persons such will not be the case. Davenport states that in constipated persons digestion occurs within the central part of the fecal mass, and acid products may be absorbed (p.212).

The three classes of carbohydrates, according to molecular complexity, are:

The three classes of carbohydrates, according to molecular complexity, are:

# Disaccharides - two molecules joined together

# Disaccharides - two molecules joined together

# Polysaccharides - more than two molecules.   

# 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.

Cellulose is a polysaccharide and the most complex of all the carbohydrate molecules. 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.

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.

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 cellulose 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 application of heat, the fiber content of that food, as in canned cooked food for babies.

We note that the fiber content of the foods generally conceded as being most accept- able to man’s digestive capabilities is quite low as, for example, in fruits, the perfect hu- man food. Even so, persons who subsist largely on uncooked fresh ripe fruit do not suf- fer from constipation but, to the contrary, have regular and sufficient fecal exodus. When the foods that are best adapted to man’s requirements are eaten, the fruits, the leafy green vegetables and perhaps a few nuts and edible seeds, and these are well masticated, we note that the digestive process extracts a maximum quantity of nutrients from the food and leaves most of the cellulose behind intact and this is then readily eliminated.

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 eliminative 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 fermentation of contents. Obviously, too, the high cellulose content of the mentioned foods prevents complete digestion and interferes with absorption of nutrients that may be present in the foods.

The ingestion of any unwholesome food, whether it is cooked, processed, or improp- erly combined will eventually result in systemic toxemia. This unwelcome state of ill health affects the entire organism since the body reacts and functions as a whole.

 

The ingestion of any unwholesome food, whether it is cooked, processed, or improperly combined will eventually result in systemic toxemia. This unwelcome state of ill health affects the entire organism since the body reacts and functions as a whole.

The body may be thought of as a unified structure working in harmony to maintain health. All bodily functions will be affected by the toxemic state and this includes the large intestine. Thus, constipation is a common result which we bring upon ourselves by eating cooked or otherwise denatured foods.

The body may be thought of as a unified structure working in harmony to maintain health. All bodily functions will be affected by the toxemic state and this includes the large intestine. Thus, constipation is a common result which we bring upon ourselves by eating cooked or otherwise denatured foods.

However, when raw fruits and vegetables are eaten in the presence of true hunger, all bodily functions will proceed unhampered and the digestive process also proceeds perfectly.

However, when raw fruits and vegetables are eaten in the presence of true hunger, all bodily functions will proceed unhampered and the digestive process also proceeds perfectly.

Dr. Vetrano cautions us to follow our instincts and eat only when true hunger is pre- sent for proper digestion of our food. She says, “When you are truly hungry the exact quality and quanitity of salivary and gastric enzymes are secreted for the amount and kind of food eaten and the body moves the food along the gastrointestinal tract fast enough for proper digestion yet slow enough for maximum absorption.”

Dr. Vetrano cautions us to follow our instincts and eat only when true hunger is present for proper digestion of our food. She says, “When you are truly hungry the exact quality and quanitity of salivary and gastric enzymes are secreted for the amount and kind of food eaten and the body moves the food along the gastrointestinal tract fast enough for proper digestion yet slow enough for maximum absorption.”

We must not think of one particular food to move our bowels or another food to improve 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 improve 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.

You talk about using our vitality more efficiently. What do you mean by this and how can we do it?

You talk about using our vitality more efficiently. What do you mean by this and how can we do it?

Let me give you an example. Foods have differing orders of digestibility and it is interesting to know that those foods that are most easily and thoroughly digested are the foods that are best for our health. When we eat a meal which contains meat, potatoes, bread, butter, a vegetable or two and then top it off with a rich dessert, such a meal and its remains after the digestive process has been concluded may remain in the alimentary canal for several days, especially if more food is eaten during the day. This is the common practice and it is exceedingly wasteful of energy because the digestive organs and glands are required to work at full capacity for hours on end trying to cope with such a heterogeneous mixture of food. But, to the contrary, when we eat mono meals, say of fruit, the food will be in and out of the stomach in less than an hour in most cases, and the entire trip from mouth to anus will be travelled and the residual wastes disposed of in less than 24 hours, often in half that time. Can you imagine the savings of energy to say nothing of the in-

Let me give you an example. Foods have differing orders of digestibility and it is interesting to know that those foods that are most easily and thoroughly digested are the foods that are best for our health. When we eat a meal which contains meat, potatoes, bread, butter, a vegetable or two and then top it off with a rich dessert, such a meal and its remains after the digestive process has been concluded may remain in the alimentary canal for several days, especially if more food is eaten during the day. This is the common practice and it is exceedingly wasteful of energy because the digestive organs and glands are required to work at full capacity for hours on end trying to cope with such a heterogeneous mixture of food. But, to the contrary, when we eat mono meals, say of fruit, the food will be in and out of the stomach in less than an hour in most cases, and the entire trip from mouth to anus will be traveled and the residual wastes disposed of in less than 24 hours, often in half that time. Can you imagine the savings of energy to say nothing of the in-

creased efficiency of digestion obtained by eating only those foods which are best adapted to our digestive equipment? We conserve our energy in order to live long and in health.

creased efficiency of digestion obtained by eating only those foods which are best adapted to our digestive equipment? We conserve our energy in order to live long and in health.

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.

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.   

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 ==

== 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 synthesized. 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 corresponding loss of nitrogen from the body; this loss of nitrogen, accompanied by a negative nitrogen 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 replacing the protein it had lost, although the nitrogen and calories of the food were practically 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 entirely replaced by an equal number of calories in the form of fat without an unfavorable effect upon the nitrogen balance.”   

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 synthesized. 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 corresponding loss of nitrogen from the body; this loss of nitrogen, accompanied by a negative nitrogen 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 replacing the protein it had lost, although the nitrogen and calories of the food were practically 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 entirely 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.  ==

== Article #3: Excerpts From “Unfired Food And Tropho-Therapy” by Dr. George J. Drews, AI.D.  ==