Changes

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

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

# 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.

# 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 cultivate 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 generally better than very large or very small.  Ripe fruits, regardless of whether they belong to the acid, subacid or sweet classification, 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. Overripe fruits may be even worse. When decay begins, the sugar is changed to carbon dioxide, 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.

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 cultivate 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 generally better than very large or very small.  Ripe fruits, regardless of whether they belong to the acid, subacid or sweet classification, 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. Overripe fruits may be even worse. When decay begins, the sugar is changed to carbon dioxide, alcohol and acetic acid (fermentation) and the fruit rapidly deteriorates in wholesomeness, nutritional value and taste. It loses water and becomes spongy, mealy and insipid.

Fruit is potentially alkaline, that is, it produces an alkaline ash after it has passed through the process of digestion. If the fruit is of poor quality, or unripe or overripe, especially if it is fermented, it produces an acid reaction in the body and its absorption creates many unpleasant symptoms, such as nervousness and insomnia, as well as digestive and “allergic” problems.

Fruit is potentially alkaline, that is, it produces an alkaline ash after it has passed through the process of digestion. If the fruit is of poor quality, or unripe or overripe, especially if it is fermented, it produces an acid reaction in the body and its absorption creates many unpleasant symptoms, such as nervousness and insomnia, as well as digestive and “allergic” problems.

'''Blackberries, Blueberries, Raspberries, Mulberries, Loganberries,''' and other small berries

'''Blackberries, Blueberries, Raspberries, Mulberries, Loganberries,''' and other small berries

Peak season June through August. Although they differ in shape or color, these small berries, which often grow wild, are similar in general structure and buying considerations. Freshness and ripeness are prime concerns. Good bright color for the species, plumpness and tenderness, indicate ripeness. Usually, however, the problem is over- ripeness. The berries are also easily mashed. The small containers of berries are expen- sive and may contain a large percentage of moldy, spoiled berries. If the container is stained or wet, don’t buy it. Don’t wash the berries until you are ready to use them. They are very fragile and perishable and won’t keep long. Ripe raspberries drop their cores, leaving little hollow cups. Blackberries don’t. When blackberries are red, they are not ripe.

Peak season June through August. Although they differ in shape or color, these small berries, which often grow wild, are similar in general structure and buying considerations. Freshness and ripeness are prime concerns. Good bright color for the species, plumpness and tenderness, indicate ripeness. Usually, however, the problem is overripeness. The berries are also easily mashed. The small containers of berries are expensive and may contain a large percentage of moldy, spoiled berries. If the container is stained or wet, don’t buy it. Don’t wash the berries until you are ready to use them. They are very fragile and perishable and won’t keep long. Ripe raspberries drop their cores, leaving little hollow cups. Blackberries don’t. When blackberries are red, they are not ripe.

'''Cactus Fruit (Prickly Pear)'''

'''Cactus Fruit (Prickly Pear)'''

Gooseberries

Gooseberries

Seldom available. The wild varieties are covered with spines, but the large cultivated varieties are completely smooth. American varieties are mostly inferior in size and qual- ity to European species, some of which are almost as large as hen’s eggs. Really good ripe gooseberries have a delightful, acid-sweet taste, but I have never found these good gooseberries.

Seldom available. The wild varieties are covered with spines, but the large cultivated varieties are completely smooth. American varieties are mostly inferior in size and quality to European species, some of which are almost as large as hen’s eggs. Really good ripe gooseberries have a delightful, acid-sweet taste, but I have never found these good gooseberries.

Grapes

Grapes

Peak season, July through November. The most common varieties are Thompson seedless (early green), Tokay and Cardinal (early bright red), and Emperor (late, deep red). Other varieties are Ribier (dark blue), Red Seedless, Concord, Catawba, Salem, Delaware, Jessica, Muscadine, Malaga, Muscat and Sultana. The first grapes will not be as sweet as those available later. Green grapes are sweetest when the color has a yel- lowish cast. Red grapes are best when deep red. All grapes should be well-colored, firm and plump, and still attached to the stem. Look for the powdery “bloom.” Avoid bunch- es with small undeveloped berries (they’re sour). When the best grapes are available, around early fall, we find Thompson and Red Seedless to be the sweetest and most fla- vorful, with Ribiers running a close second. Later in the season we have to settle for Emperors, which are usually fairly good. We don’t care much for Tokays, but use them occasionally, because they are available late in the season when the other varieties are gone.

Peak season, July through November. The most common varieties are Thompson seedless (early green), Tokay and Cardinal (early bright red), and Emperor (late, deep red). Other varieties are Ribier (dark blue), Red Seedless, Concord, Catawba, Salem, Delaware, Jessica, Muscadine, Malaga, Muscat and Sultana. The first grapes will not be as sweet as those available later. Green grapes are sweetest when the color has a yellowish cast. Red grapes are best when deep red. All grapes should be well-colored, firm and plump, and still attached to the stem. Look for the powdery “bloom.” Avoid bunches with small undeveloped berries (they’re sour). When the best grapes are available, around early fall, we find Thompson and Red Seedless to be the sweetest and most flavorful, with Ribiers running a close second. Later in the season we have to settle for Emperors, which are usually fairly good. We don’t care much for Tokays, but use them occasionally, because they are available late in the season when the other varieties are gone.

Grapes are nutritionally among the best of fruits, but it is too bad that they are so heavily sprayed that they should be eaten sparingly, after thorough washing. You might want to go to the trouble of peeling them, to at least get rid of the worst of the chemicals.

Grapes are nutritionally among the best of fruits, but it is too bad that they are so heavily sprayed that they should be eaten sparingly, after thorough washing. You might want to go to the trouble of peeling them, to at least get rid of the worst of the chemicals.

No food is complete in itself, but sunflower seeds come very close. These little ker- nels contain practically the whole spectrum of important nutritive elements, including quality protein. They also contain about every known vitamin except Vitamin C—and even develop this one when sprouted.

No food is complete in itself, but sunflower seeds come very close. These little ker- nels contain practically the whole spectrum of important nutritive elements, including quality protein. They also contain about every known vitamin except Vitamin C—and even develop this one when sprouted.

Moreover, sunflower seeds contain highly digestible polyunsaturated fatty acids. They contain Vitamin E, which prevents the rancidity of the oils contained in the seeds, and this is one of the few sun-following plants which contain Vitamin D. Sunflower seeds contain generous amounts of Vitamin A, B-complex factors, Vitamin K, and a bo- nanza of minerals and trace elements, including potassium, iron, calcium, phosphorus, magnesium and zinc.

Moreover, sunflower seeds contain highly digestible polyunsaturated fatty acids. They contain Vitamin E, which prevents the rancidity of the oils contained in the seeds, and this is one of the few sun-following plants which contain Vitamin D. Sunflower seeds contain generous amounts of Vitamin A, B-complex factors, Vitamin K, and a bonanza of minerals and trace elements, including potassium, iron, calcium, phosphorus, magnesium and zinc.

The American Indians used sunflower seeds for food long before white men arrived. In Middle Eastern countries, they’re included as a regular course at meals, much as we serve salads. In Russia, sunflower seeds are the national snack, as regular as popcorn and peanuts here. Russian czars are said to have fed their soldiers successfully on two pounds of the seeds daily in their rations.

The American Indians used sunflower seeds for food long before white men arrived. In Middle Eastern countries, they’re included as a regular course at meals, much as we serve salads. In Russia, sunflower seeds are the national snack, as regular as popcorn and peanuts here. Russian czars are said to have fed their soldiers successfully on two pounds of the seeds daily in their rations.

Sesame seeds pose some problems. They are small and perhaps difficult to masticate, and therefore some people like to grind them and sprinkle them over the salad. Unhulled, or brown, sesame seeds are somewhat toxic and should not be used. The usual hulled, white sesame seeds are even worse, because bleaches and toxic solvents are used to re- move the hulls;

Sesame seeds pose some problems. They are small and perhaps difficult to masticate, and therefore some people like to grind them and sprinkle them over the salad. Unhulled, or brown, sesame seeds are somewhat toxic and should not be used. The usual hulled, white sesame seeds are even worse, because bleaches and toxic solvents are used to remove the hulls;

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.

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.

Formerly, I stored my reserve supply of nuts in the freezer, where they remained sta- ble and fresh-tasting. We never observed any loss of flavor or texture. Of course, nuts do not freeze, even in the freezer, because their water content is very low.

Formerly, I stored my reserve supply of nuts in the freezer, where they remained stable and fresh-tasting. We never observed any loss of flavor or texture. Of course, nuts do not freeze, even in the freezer, because their water content is very low.

When a food is frozen, its water content expands, causing bursting of the cell walls, and spilling of the contents, thus destroying the cell. When the food is thawed, a loss of texture is observed. A loss of nutrients also occurs, due to oxidation. Decomposition speedily follows thawing if thawed food is not used immediately. There is also some de- terioration which occurs while the food is frozen.

When a food is frozen, its water content expands, causing bursting of the cell walls, and spilling of the contents, thus destroying the cell. When the food is thawed, a loss of texture is observed. A loss of nutrients also occurs, due to oxidation. Decomposition speedily follows thawing if thawed food is not used immediately. There is also some deterioration which occurs while the food is frozen.

Nuts do not contain enough water to expand and burst the cell walls. Nuts which have not yet been harvested seem to suffer no damage from being stored at freezing tem- peratures and remain fertile after having been exposed to below freezing temperatures. The question is, does the situation change after harvesting, and can the freezing temper- atures then have adverse effects?

Nuts do not contain enough water to expand and burst the cell walls. Nuts which have not yet been harvested seem to suffer no damage from being stored at freezing temperatures and remain fertile after having been exposed to below freezing temperatures. The question is, does the situation change after harvesting, and can the freezing temperatures then have adverse effects?

Calvin Arnold, director of Agricultural Research in Monticello, Florida, says that freezer storage is the best way to maintain the quality of pecans, in or out of the shell. He says that if they are frozen soon after harvesting, they can last several years. He warns that you should not ever try to refreeze them after thawing. This would seem to indicate that changes do occur as a result of freezing.

Calvin Arnold, director of Agricultural Research in Monticello, Florida, says that freezer storage is the best way to maintain the quality of pecans, in or out of the shell. He says that if they are frozen soon after harvesting, they can last several years. He warns that you should not ever try to refreeze them after thawing. This would seem to indicate that changes do occur as a result of freezing.

Dried coconut may be stored in the refrigerator, in a moisture-proof bag, for a month or longer; in the freezer, almost indefinitely. It is never a good idea to store food in the freezer more than six months to a year.

Dried coconut may be stored in the refrigerator, in a moisture-proof bag, for a month or longer; in the freezer, almost indefinitely. It is never a good idea to store food in the freezer more than six months to a year.

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 refrigerator 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.

== Questions & Answers ==

== Questions & Answers ==

I find sesame seeds difficult to chew. Is it advisable to grind them?

I find sesame seeds difficult to chew. Is it advisable to grind them?

It is all right to grind and sprinkle them on your salad. Some people are able to chew them well, but if you don’t, they will pass through your system without as- similation.

It is all right to grind and sprinkle them on your salad. Some people are able to chew them well, but if you don’t, they will pass through your system without assimilation.

Is it better to use frozen organically grown fruit, or fresh fruit that is commer- cially grown?

Is it better to use frozen organically grown fruit, or fresh fruit that is commercially grown?

If it is your own fruit, and you have rushed it from the tree to the freezer, with- out heating, sugar or other additives, and you eat it just barely thawed, it is quite a good product, but never as good as the freshly picked fruit, eaten ripe and fresh from the tree, with no loss of flavor, texture or nutrients. If you use this frozen fruit, you should also use some other fruit that is not frozen—even though it is not organ- ically grown—to be certain to obtain from this fruit whichever nutrients may have been damaged or destroyed in the freezing and thawing process.

If it is your own fruit, and you have rushed it from the tree to the freezer, without heating, sugar or other additives, and you eat it just barely thawed, it is quite a good product, but never as good as the freshly picked fruit, eaten ripe and fresh from the tree, with no loss of flavor, texture or nutrients. If you use this frozen fruit, you should also use some other fruit that is not frozen—even though it is not organically grown—to be certain to obtain from this fruit whichever nutrients may have been damaged or destroyed in the freezing and thawing process.

In the winter in the north, there are few varieties, of good quality fresh fruit available. What should I do about fruit meals at that time?

In the winter in the north, there are few varieties, of good quality fresh fruit available. What should I do about fruit meals at that time?

I can tell you what we do. Of course, citrus is available all winter, and it is pos- sible to have organically grown citrus shipped from Florida. We live in Florida and use citrus regularly until melons are again available. We do realize that people who live in the north may not find citrus as agreeable or well-tolerated as people who live where the citrus grows.

I can tell you what we do. Of course, citrus is available all winter, and it is possible to have organically grown citrus shipped from Florida. We live in Florida and use citrus regularly until melons are again available. We do realize that people who live in the north may not find citrus as agreeable or well-tolerated as people who live where the citrus grows.

I have told you how to get organically grown apples. We get enough to last most of the winter. We use some grapes, and some pears. Bananas are always available. Avocados are usually also available. Kiwifruit is now available through the year, and you can usually find pineapples also.

I have told you how to get organically grown apples. We get enough to last most of the winter. We use some grapes, and some pears. Bananas are always available. Avocados are usually also available. Kiwifruit is now available through the year, and you can usually find pineapples also.

== 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 indigestible, hence toxic to the body. Minerals are changed to their unusable and poisonous inorganic state and vitamins are largely, if not wholly, ruined.

The question arises whether the opposite extreme, freezing, likewise alters the chem- ical and organic structure of foods. Let’s pursue this method of food preservation.

The question arises whether the opposite extreme, freezing, likewise alters the chemical and organic structure of foods. Let’s pursue this method of food preservation.

First, we should note that freezing does not affect foods of little water content—nuts, seeds, dried legumes and dried fruits lose nothing by freezing. In nature, seeds and nuts remain fertile no matter how cold it gets. The more water a food contains, the more it is adversely affected by freezing.

First, we should note that freezing does not affect foods of little water content—nuts, seeds, dried legumes and dried fruits lose nothing by freezing. In nature, seeds and nuts remain fertile no matter how cold it gets. The more water a food contains, the more it is adversely affected by freezing.

# When the cells burst, certain of their organelles release self-destruct enzymes called lysosomes. While these enzymes are not active during freezing (and some are even destroyed), those which remain intact will speedily decompose the cell contents upon thawing. Lysosomes are in cells for the purpose of self-destructing dead cells so the dead cells will not create problems for the organism.

# When the cells burst, certain of their organelles release self-destruct enzymes called lysosomes. While these enzymes are not active during freezing (and some are even destroyed), those which remain intact will speedily decompose the cell contents upon thawing. Lysosomes are in cells for the purpose of self-destructing dead cells so the dead cells will not create problems for the organism.

# Whetheroxidizedorderangedbyitsownlysosomes,deadcellsbecomesoilforbacteria and fungi when the temperature becomes favorable again—bacteria are active at just above freezing up to temperatures around 160 degrees.  Oxidation of burst cells is the foremost cause of food deterioration during frozen storage. Frozen foods never taste as good to an unperverted palate as their fresh counter- parts, even if no additives and pre-freezing treatments are employed. This is, of course, due to their deterioration while frozen.  While microorganisms such as bacteria are also inert during freezing, they become active just as soon as they are thawed. Hence, frozen foods, once removed from the freezer, decompose much more rapidly than do fresh foods. As mentioned, this is be- cause of the bursting of the cell walls of the food when its own water expands and be- cause of the subsequent decomposition through oxidation, self-destruct lysosomes and the final cleanup crew, bacteria.  It is well to repeat that food is rapidly destroyed when cell walls are burst, whether by cooking, blending, juicing, mashing or freezing. Oxidation occurs when cell contents

# Whetheroxidizedorderangedbyitsownlysosomes,deadcellsbecomesoilforbacteria and fungi when the temperature becomes favorable again—bacteria are active at just above freezing up to temperatures around 160 degrees.  Oxidation of burst cells is the foremost cause of food deterioration during frozen storage. Frozen foods never taste as good to an unperverted palate as their fresh counterparts, even if no additives and pre-freezing treatments are employed. This is, of course, due to their deterioration while frozen.  While microorganisms such as bacteria are also inert during freezing, they become active just as soon as they are thawed. Hence, frozen foods, once removed from the freezer, decompose much more rapidly than do fresh foods. As mentioned, this is because of the bursting of the cell walls of the food when its own water expands and because of the subsequent decomposition through oxidation, self-destruct lysosomes and the final cleanup crew, bacteria.  It is well to repeat that food is rapidly destroyed when cell walls are burst, whether by cooking, blending, juicing, mashing or freezing. Oxidation occurs when cell contents

are exposed to the air, and if temperatures are favorable, the cells’ own lysosomes self- destruct its components.

are exposed to the air, and if temperatures are favorable, the cells’ own lysosomes selfdestruct its components.

Does this mean that banana “ice cream,” fruit “smoothies” made with frozen ba- nanas, and other frozen foods aren’t truly healthful? Well, unfortunately, YES! Frozen foods have a similar effect on our organism as lightly steamed foods. Frozen foods should be used in moderation if at all. They may be helpful in inducing people to change over to their natural diet, especially people who are not willing to give up frozen treats such as ice cream Or some kind of dessert. Banana “ice cream” is a fair substitute and is far less harmful than frozen products containing additives, sugar, milk, honey, etc.

Does this mean that banana “ice cream,” fruit “smoothies” made with frozen bananas, and other frozen foods aren’t truly healthful? Well, unfortunately, YES! Frozen foods have a similar effect on our organism as lightly steamed foods. Frozen foods should be used in moderation if at all. They may be helpful in inducing people to change over to their natural diet, especially people who are not willing to give up frozen treats such as ice cream Or some kind of dessert. Banana “ice cream” is a fair substitute and is far less harmful than frozen products containing additives, sugar, milk, honey, etc.

Also, remember that in our stressful environment, foods which digest quickly give us fewer problems than foods slow to digest (cooked foods, frozen foods and foods rich in oils and proteins such as nuts and seeds).

Also, remember that in our stressful environment, foods which digest quickly give us fewer problems than foods slow to digest (cooked foods, frozen foods and foods rich in oils and proteins such as nuts and seeds).

Frozen food must remain our stomach until it is warmed to body temperature. This delay can lead to fermentation of fruit sugars before the food reaches the small intes- tine for absorption. If we become emotionally upset (angry, irritated, annoyed, frustrat- ed, etc.) while there is food in our stomach, digestion will be suspended and discomfort may follow.

Frozen food must remain our stomach until it is warmed to body temperature. This delay can lead to fermentation of fruit sugars before the food reaches the small intestine for absorption. If we become emotionally upset (angry, irritated, annoyed, frustrated, etc.) while there is food in our stomach, digestion will be suspended and discomfort may follow.

Easily and quickly digested foods such as fresh fruits, on the other hand, will result in much briefer and less intense discomfort if you experience any stressful emotions.

Easily and quickly digested foods such as fresh fruits, on the other hand, will result in much briefer and less intense discomfort if you experience any stressful emotions.

Whenever you wonder which foods are best for humans, just look to nature for an- swers. Nature’s only food storage and preservation method is drying. Fruits and berries will dry on the tree or vine if birds, insects or humans don’t get to them first. Peas, beans and other legumes will dry when left in their pods. Dried foods which are frozen are not harmed because of their extremely small water content: there’s not enough water to ex- pand and burst the cell walls.

Whenever you wonder which foods are best for humans, just look to nature for answers. Nature’s only food storage and preservation method is drying. Fruits and berries will dry on the tree or vine if birds, insects or humans don’t get to them first. Peas, beans and other legumes will dry when left in their pods. Dried foods which are frozen are not harmed because of their extremely small water content: there’s not enough water to expand and burst the cell walls.

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, although they contain good protein, etc., they really are not good Hygienic fare and should not be used very much. What is your opinion?

Although sunflower seeds are plant seeds, they are not grass seed. The chemical composition of cereal and sunflower seeds is quite different. Most cereals contain from 60-70% carbohydrate, 7-16% protein, approximately 7% fat and 1-3% miner- al matter. The composition of sunflower seeds is 19.9% carbohydrates, 47.3% fats and 24% proteins. There is a higher percentage of protein in sunflower seeds than in cereals and a much lower percentage of carbohydrates. Sunflower seeds also con- tain more fat than ordinary cereals, thus making their composition more like nuts than cereal. They are very easily digested and should definitely be used in the Hy- gienic diet.

Although sunflower seeds are plant seeds, they are not grass seed. The chemical composition of cereal and sunflower seeds is quite different. Most cereals contain from 60-70% carbohydrate, 7-16% protein, approximately 7% fat and 1-3% mineral matter. The composition of sunflower seeds is 19.9% carbohydrates, 47.3% fats and 24% proteins. There is a higher percentage of protein in sunflower seeds than in cereals and a much lower percentage of carbohydrates. Sunflower seeds also contain more fat than ordinary cereals, thus making their composition more like nuts than cereal. They are very easily digested and should definitely be used in the Hygienic diet.

I have just read of the unhealthful effects of food packaged in plastic. Is plastic next to food truly detrimental to our health?

I have just read of the unhealthful effects of food packaged in plastic. Is plastic next to food truly detrimental to our health?

Yes. Foods, being composed of semi-solid materials and most of them contain- ing acids, will have a tendency to absorb some of the poisonous chemicals from the plastic. Food that has been adjacent to plastic should not be eaten.

Yes. Foods, being composed of semi-solid materials and most of them containing acids, will have a tendency to absorb some of the poisonous chemicals from the plastic. Food that has been adjacent to plastic should not be eaten.

Carbon, hydrogen, oxygen, chlorine, and sulphur are some of the common el- ements used in making plastics. The plastic chemist gets his elements from such

Carbon, hydrogen, oxygen, chlorine, and sulphur are some of the common elements used in making plastics. The plastic chemist gets his elements from such

substances as coal, petroleum, and cellulose from cotton fiber. Salt, air and water are also used. Fillers are added to the plastic resin before the finished product is made. Some fillers which are added are wood flour, cotton, asbestos, mica, and cold plasticizers are often added to make what would normally be a hard plastic into a soft pliable plastic. Coloring agents are also added. Transparent sheets of plastic are usually basically composed of formaldehyde and urea. If used with acid foods, the plastic tends to dissolve into the food and render it toxic. No fumes seem to exude from cold plastics. However, allergic dermatitis and other ailments are often devel- oped in those working with the chemicals used in the manufacture of plastics.

substances as coal, petroleum, and cellulose from cotton fiber. Salt, air and water are also used. Fillers are added to the plastic resin before the finished product is made. Some fillers which are added are wood flour, cotton, asbestos, mica, and cold plasticizers are often added to make what would normally be a hard plastic into a soft pliable plastic. Coloring agents are also added. Transparent sheets of plastic are usually basically composed of formaldehyde and urea. If used with acid foods, the plastic tends to dissolve into the food and render it toxic. No fumes seem to exude from cold plastics. However, allergic dermatitis and other ailments are often developed in those working with the chemicals used in the manufacture of plastics.

Although carnivores, whose digestion is adapted to flesh, can live successfully on a frugivorous diet, the frugivores do very poorly on a flesh diet. Is the above statement entirely true? If so, could you explain why?

Although carnivores, whose digestion is adapted to flesh, can live successfully on a frugivorous diet, the frugivores do very poorly on a flesh diet. Is the above statement entirely true? If so, could you explain why?

It is a well-known fact that carnivorous animals living naturally in the jungles partake mainly of fruits during certain seasons of the year. Otto Carque and many other naturalists think that, in the beginning of life, there were no carnivorous ani- mals, and that they became so because of the ice age or other stressful changes in the environment. We see a change in dietary habits today in the anthropoid apes. As they are squeezed out of their natural grazing areas by civilization and forced to live in too small a grazing area, a few of the group will be found partaking of eggs, or termites, or ants or sometimes they will kill a smaller animal and eat it like a carnivore.

It is a well-known fact that carnivorous animals living naturally in the jungles partake mainly of fruits during certain seasons of the year. Otto Carque and many other naturalists think that, in the beginning of life, there were no carnivorous animals, and that they became so because of the ice age or other stressful changes in the environment. We see a change in dietary habits today in the anthropoid apes. As they are squeezed out of their natural grazing areas by civilization and forced to live in too small a grazing area, a few of the group will be found partaking of eggs, or termites, or ants or sometimes they will kill a smaller animal and eat it like a carnivore.

The observation indicated by the question is quite true. Carnivorous animals can be fed vegetarian diets and thrive in excellent health as a result of the diet. The reason for this is that vegetable fare produces less wear and tear on the organs of purification and elimination than does animal fare. The kidneys, liver and digestive glands are worked less and the animal is better nourished by vegetables than when he is fed flesh and animal products, cooked and lacking in alkaline minerals.

The observation indicated by the question is quite true. Carnivorous animals can be fed vegetarian diets and thrive in excellent health as a result of the diet. The reason for this is that vegetable fare produces less wear and tear on the organs of purification and elimination than does animal fare. The kidneys, liver and digestive glands are worked less and the animal is better nourished by vegetables than when he is fed flesh and animal products, cooked and lacking in alkaline minerals.

When you place man on a diet for which he is not adapted, this places a stress on his organs of purification and elimination. As he has never adapted to the carniv- orous diet, his liver is smaller than that of a carnivore and he cannot detoxify and purify the poisonous products inherent in flesh food as well as a carnivorous ani- mal. His kidneys are also smaller and become diseased from the overwork caused by a diet too high in protein and toxic material incident to the consumption of flesh, eggs and other animal products.

When you place man on a diet for which he is not adapted, this places a stress on his organs of purification and elimination. As he has never adapted to the carnivorous diet, his liver is smaller than that of a carnivore and he cannot detoxify and purify the poisonous products inherent in flesh food as well as a carnivorous animal. His kidneys are also smaller and become diseased from the overwork caused by a diet too high in protein and toxic material incident to the consumption of flesh, eggs and other animal products.

Please comment on the current craze for high roughage foods, like eating bran every day.

Please comment on the current craze for high roughage foods, like eating bran every day.

Many years ago Graham and other health-minded pioneers emphasized the im- portance of whole foods, containing all of their natural bulk. It was their idea to teach people to eat unprocessed foods such as fruit, vegetables, nuts and whole wheat containing all its bran. Constipation, they said, stems from eating foods which have been robbed of their bulk by processing.

Many years ago Graham and other health-minded pioneers emphasized the importance of whole foods, containing all of their natural bulk. It was their idea to teach people to eat unprocessed foods such as fruit, vegetables, nuts and whole wheat containing all its bran. Constipation, they said, stems from eating foods which have been robbed of their bulk by processing.

Commercial-minded citizens soon found a means of exploiting this idea. “Put some bran in your diet and ban constipation forever.” From then until now people have been prodding their bowels to action by using bran. This was not the idea be- hind Graham’s education. He was urging that the entire diet be changed and that it include the bulk of all natural unprocessed foods. He was not advocating fragmen- tation of foods.

Commercial-minded citizens soon found a means of exploiting this idea. “Put some bran in your diet and ban constipation forever.” From then until now people have been prodding their bowels to action by using bran. This was not the idea behind Graham’s education. He was urging that the entire diet be changed and that it include the bulk of all natural unprocessed foods. He was not advocating fragmentation of foods.

Actually, using a lot of bran overworks the bowels, and it is totally unnecessary if one is on a natural diet containing all unprocessed and uncooked foods. Bowels will function as they should when foods natural to man’s digestive tract are eaten.

Actually, using a lot of bran overworks the bowels, and it is totally unnecessary if one is on a natural diet containing all unprocessed and uncooked foods. Bowels will function as they should when foods natural to man’s digestive tract are eaten.

The whole wheat berry contains the bran natural to it. The bran is the skin of the wheat. It should be taken in proportion to the wheat if wheat is eaten, not as a frag- ment of a part of the wheat.

The whole wheat berry contains the bran natural to it. The bran is the skin of the wheat. It should be taken in proportion to the wheat if wheat is eaten, not as a fragment of a part of the wheat.

Is the transparent skin covering each section of grapefruit and orange of any nutritional value? Should it be eaten?

Is the transparent skin covering each section of grapefruit and orange of any nutritional value? Should it be eaten?

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 contain 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. Instinctively we do not like bitter things and would shun them if we were not wrongly educated.

== Article #3: Figs ==

== Article #3: Figs ==

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 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.)

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 goldskinned 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 treatise, 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 elements 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 appreciate 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.

All this comes at a relatively high calorie cost-about 480 calories in the 1-pound Florida avocado. This reflects the avocado’s makeup, which is about 12 percent oil and 8 percent carbohydrate—more like a nut than fruit.

All this comes at a relatively high calorie cost-about 480 calories in the 1-pound Florida avocado. This reflects the avocado’s makeup, which is about 12 percent oil and 8 percent carbohydrate—more like a nut than fruit.

But, as fattening foods go, an avocado’s calories are relatively “clean.” The fats oc- cur in simple, easily assimilated molecules that are cholesterol-free and low in sodium.

But, as fattening foods go, an avocado’s calories are relatively “clean.” The fats occur in simple, easily assimilated molecules that are cholesterol-free and low in sodium.

Avocados are among the most ideal between-meal snacks for dieters, according to experts at the Institute of Bariatrics (fat studies) at Cedars of Lebanon Hospital, Miami Beach. Since most people eat them fresh, “the essential fatty acids in the avocado remain unrefined. They retain the nitrogen compounds that act as chemical ‘tags,’ to let the liver know how to break down and use them.

Avocados are among the most ideal between-meal snacks for dieters, according to experts at the Institute of Bariatrics (fat studies) at Cedars of Lebanon Hospital, Miami Beach. Since most people eat them fresh, “the essential fatty acids in the avocado remain unrefined. They retain the nitrogen compounds that act as chemical ‘tags,’ to let the liver know how to break down and use them.

“The fats in the avocado will not be turned into bulge. They’ll become energy re- serves, lining membranes for the nerves... The same goes for the carbohydrates in the avocado. They’re complex carbohydrates of the type that everybody needs. The body knows what to do with them.” But many remain skeptical. As one Weight Watchers In- ternational director explains it, “I’m no more of a nutritionist than anyone else in our group. We’re all just former fat people.”

“The fats in the avocado will not be turned into bulge. They’ll become energy reserves, lining membranes for the nerves... The same goes for the carbohydrates in the avocado. They’re complex carbohydrates of the type that everybody needs. The body knows what to do with them.” But many remain skeptical. As one Weight Watchers International director explains it, “I’m no more of a nutritionist than anyone else in our group. We’re all just former fat people.”

“But I DO know that avocados are definitely off our list, at least in the beginning stages of our weight-loss program. They’re simply too fatty.”

“But I DO know that avocados are definitely off our list, at least in the beginning stages of our weight-loss program. They’re simply too fatty.”

The avocado is still largely unknown outside the Western Hemisphere. Europe’s culi- nary Bible, Larousse Gastronomique, dismisses it as a nut-like fruit “much prized by the Americans.”

The avocado is still largely unknown outside the Western Hemisphere. Europe’s culinary Bible, Larousse Gastronomique, dismisses it as a nut-like fruit “much prized by the Americans.”

But Latin Americans have traditionally taken a different view from Europeans, es- teeming the avocado even in pre-Columbian times.

But Latin Americans have traditionally taken a different view from Europeans, esteeming the avocado even in pre-Columbian times.

Legend has it that the 16th century Aztec emperor Montezuma entertained Hernando Cortes with a feast featuring avocados upon the conquistador’s arrival in Mexico.

Legend has it that the 16th century Aztec emperor Montezuma entertained Hernando Cortes with a feast featuring avocados upon the conquistador’s arrival in Mexico.

The Spaniards, entranced with the new fruit, were supposed to have murmured “bo- cados”, meaning “what a mouthful!” Which accounts, we are told, for the avocado’s name.

The Spaniards, entranced with the new fruit, were supposed to have murmured “bocados”, meaning “what a mouthful!” Which accounts, we are told, for the avocado’s name.

The Random House Dictionary of the English Language offers a different—and more plausible-story of the word’s origin. “Avocado” is reportedly a corrupt pronuncia- tion of the Nahuatl Indian word for testicle.

The Random House Dictionary of the English Language offers a different—and more plausible-story of the word’s origin. “Avocado” is reportedly a corrupt pronunciation of the Nahuatl Indian word for testicle.

If so, the allusion might be to the fruit’s appearance or its supposed aphrodisiac prop- erties.

If so, the allusion might be to the fruit’s appearance or its supposed aphrodisiac properties.

Unripe supermarket avocados can be hurried along if buried in a bin of flour or rice or put in a paper bag.

Unripe supermarket avocados can be hurried along if buried in a bin of flour or rice or put in a paper bag.

They’re ripe when they yield a little to the touch. Don’t wait until they start develop- ing dark or soft spots; that means they’re starting to spoil.

They’re ripe when they yield a little to the touch. Don’t wait until they start developing dark or soft spots; that means they’re starting to spoil.

Never cut an avocado before it is ripe; the flesh will be hard and bitter and will never mature. Fully ripe avocados will keep for a few days chilled. They don’t freeze well un- less pureed.

Never cut an avocado before it is ripe; the flesh will be hard and bitter and will never mature. Fully ripe avocados will keep for a few days chilled. They don’t freeze well unless pureed.

If you’re only using half an avocado at a time, leave the seed in the remaining half to keep it from spoiling in the refrigerator. After it has been cut, the fruit will discolor a little; scrub it with a slice of lemon or lime to somewhat restore its bright chartreuse color.

If you’re only using half an avocado at a time, leave the seed in the remaining half to keep it from spoiling in the refrigerator. After it has been cut, the fruit will discolor a little; scrub it with a slice of lemon or lime to somewhat restore its bright chartreuse color.

The avocado’s leathery shell makes a natural—even elegant—dish from which to spoon the tender flesh. A halved avocado, garnished with just a little lemon juice if de- sired, can make a satisfying light lunch or snack unto itself.

The avocado’s leathery shell makes a natural—even elegant—dish from which to spoon the tender flesh. A halved avocado, garnished with just a little lemon juice if desired, can make a satisfying light lunch or snack unto itself.

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.

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.

The federal government has no established standards for the use of the term, though guidelines for its use have been proposed in the food advertising regulations of the Fed- eral Trade Commision (FTC), expected to be acted upon by Congress this fall.

The federal government has no established standards for the use of the term, though guidelines for its use have been proposed in the food advertising regulations of the Federal Trade Commision (FTC), expected to be acted upon by Congress this fall.

But for now the term is up for grabs, and that’s a confusing situation.

But for now the term is up for grabs, and that’s a confusing situation.

“Natural foods are those that do not contain any man-made substances or any chem- ical preservatives,” says Dick Peterson, a food shopper who seeks out “natural” foods. “Fresca is a totally unnatural drink,” according to Peterson. “I gave up drinking, it when I read the ingredients listed on the can,” he said. “It’s just like Chemistry 101.”

“Natural foods are those that do not contain any man-made substances or any chemical preservatives,” says Dick Peterson, a food shopper who seeks out “natural” foods. “Fresca is a totally unnatural drink,” according to Peterson. “I gave up drinking, it when I read the ingredients listed on the can,” he said. “It’s just like Chemistry 101.”

Another consumer also described the term by what it isn’t. In her mind, Jell-O with its artificial coloring, flavoring and sugar, is exemplary.

Another consumer also described the term by what it isn’t. In her mind, Jell-O with its artificial coloring, flavoring and sugar, is exemplary.

Others see “natural” as foods which are organically grown with natural fertilizers. Artificial coloring is prohibited in some people’s definition. Added sugar is considered a no-no by others.

Others see “natural” as foods which are organically grown with natural fertilizers. Artificial coloring is prohibited in some people’s definition. Added sugar is considered a no-no by others.

Ever since the term natural became a selling point, food companies have tempted shoppers with products so labeled. But definitions and standards vary among food com- panies. Quaker Oats, for example, has developed a definition of natural as it applies to its products. It states that “A food or a blend of foods derived entirely from components as they are found in nature (water lost on dehydration excepted) may be considered as natural. Such food or blend of foods may be processed to the extent that inedible or non- nutritive substances are removed, or if only inconsequential amounts of nutrients are re- moved, or if only the form of the food is changed.”

Ever since the term natural became a selling point, food companies have tempted shoppers with products so labeled. But definitions and standards vary among food companies. Quaker Oats, for example, has developed a definition of natural as it applies to its products. It states that “A food or a blend of foods derived entirely from components as they are found in nature (water lost on dehydration excepted) may be considered as natural. Such food or blend of foods may be processed to the extent that inedible or nonnutritive substances are removed, or if only inconsequential amounts of nutrients are removed, or if only the form of the food is changed.”

Pillsbury discourages the use of the term natural when referring to its products, al- though two of them, bottled apple juice and unbleached flour, are touted as natural. Its use of the term relates to a product that has a minimal amount of processing, or as with unbleached flour, the product is “naturally” aged. Kraft uses the term natural on its cheese products to distinguish them from the processed variety. The company also has a group of dairy products promoted as natural. These products are formulated with ingredients that are not synthesized. “We try to use the term natural only as we think consumers perceive it,” a legal spokesman for the company said.

Pillsbury discourages the use of the term natural when referring to its products, although two of them, bottled apple juice and unbleached flour, are touted as natural. Its use of the term relates to a product that has a minimal amount of processing, or as with unbleached flour, the product is “naturally” aged. Kraft uses the term natural on its cheese products to distinguish them from the processed variety. The company also has a group of dairy products promoted as natural. These products are formulated with ingredients that are not synthesized. “We try to use the term natural only as we think consumers perceive it,” a legal spokesman for the company said.

If the FTC food regulations are adopted as proposed, a standard for the use of the term in advertising would provide these boundaries for determining the claims in food advertising: “Advertising shall not represent that a food is natural or a natural food if: (1) Such food has undergone more than a minimal processing after harvest or slaughter, where minimal processing may include: the removal of inedible substances, the appli- cation of physical processes (e.g., cutting, grinding, drying or pulping) that change only the form of the food; and/or processing necessary to make the food edible or safe for hu- man consumption or to preserve it; (2) Such food contains any artificial flavorings, color additive or chemical preservative (as defined by the Food and Drug Administration) or any other artificial or synthetic ingredient; (3) Such food is composed of two or more ingredients and one or more of such ingredients could not be represented as natural or a natural food in accordance with this paragraph.”

If the FTC food regulations are adopted as proposed, a standard for the use of the term in advertising would provide these boundaries for determining the claims in food advertising: “Advertising shall not represent that a food is natural or a natural food if: (1) Such food has undergone more than a minimal processing after harvest or slaughter, where minimal processing may include: the removal of inedible substances, the application of physical processes (e.g., cutting, grinding, drying or pulping) that change only the form of the food; and/or processing necessary to make the food edible or safe for human consumption or to preserve it; (2) Such food contains any artificial flavorings, color additive or chemical preservative (as defined by the Food and Drug Administration) or any other artificial or synthetic ingredient; (3) Such food is composed of two or more ingredients and one or more of such ingredients could not be represented as natural or a natural food in accordance with this paragraph.”

But these probably are not the final standards for advertising natural foods in the FTC regulations, which also address the use of such terms as energy and calories, or- ganic foods, health foods, fatty acids and cholesterol. The FTC proposal has yet to be

But these probably are not the final standards for advertising natural foods in the FTC regulations, which also address the use of such terms as energy and calories, organic foods, health foods, fatty acids and cholesterol. The FTC proposal has yet to be

modified to reflect the opinions of consumer, food company and health food groups who responded during the public comment period.

modified to reflect the opinions of consumer, food company and health food groups who responded during the public comment period.

There is concern by the FTC staff as well as such groups as the Institute of Food Technologists that if a food is labeled “natural,” it will imply the product is superior to processed foods in terms of nutrient content and safety.

There is concern by the FTC staff as well as such groups as the Institute of Food Technologists that if a food is labeled “natural,” it will imply the product is superior to processed foods in terms of nutrient content and safety.

The Department of Agriculture in the state of Maine recently passed a regulation in- troduced and supported by the organic farmers and gardeners association in the state, which wanted to police their own industry. The law establishes guidelines for the use of the terms natural and organic on food labelling or advertising, and sets down definitions of “minimal processing” and “raw agricultural commodity.”

The Department of Agriculture in the state of Maine recently passed a regulation introduced and supported by the organic farmers and gardeners association in the state, which wanted to police their own industry. The law establishes guidelines for the use of the terms natural and organic on food labelling or advertising, and sets down definitions of “minimal processing” and “raw agricultural commodity.”

It prohibits the use of the term health food on product labeling or in advertising, but allows the use of the term to identify a store or restaurant as such. Additionally, it prohi- bits that a food advertised as natural or organically grown make claims that it is superior in nutrient content or safety.

It prohibits the use of the term health food on product labeling or in advertising, but allows the use of the term to identify a store or restaurant as such. Additionally, it prohibits that a food advertised as natural or organically grown make claims that it is superior in nutrient content or safety.

In Maine, growers, processors and sellers must keep records of crop locations, ad- ditions to soil, ingredients and suppliers for two years after the food is sold and which must be supplied on demand to the State Department of Agriculture.

In Maine, growers, processors and sellers must keep records of crop locations, additions to soil, ingredients and suppliers for two years after the food is sold and which must be supplied on demand to the State Department of Agriculture.

Enforcement is left to the courts, but there are some loopholes in the law, according to Daniel Harlan, assistant to the commissioner of agriculture. The law allows for cer- tification but does not say who will do the certifying of products. It also states that the Department of Agriculture has no “affirmation obligation” to enforce the regulation. The regulation does not go into effect until January 1980, and Harlan expects some adjust- ments will need to be made as “we get experience.”

Enforcement is left to the courts, but there are some loopholes in the law, according to Daniel Harlan, assistant to the commissioner of agriculture. The law allows for cer- tification but does not say who will do the certifying of products. It also states that the Department of Agriculture has no “affirmation obligation” to enforce the regulation. The regulation does not go into effect until January 1980, and Harlan expects some adjustments will need to be made as “we get experience.”

Whatever the outcome of the Maine regulation and the proposed federal guidelines for advertising, it’s likely that fewer products will carry the term “natural” in the future.

Whatever the outcome of the Maine regulation and the proposed federal guidelines for advertising, it’s likely that fewer products will carry the term “natural” in the future.

Chicago Tribune

Chicago Tribune