Uncooked Foods & How to Use Them - Soil and Health Library

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will soon become extremely delicious and satisfying; so much so, that the appetite will demand no other. When this condition is attained foods begin to perform their natural functions. They delegate to the body all their latent powers and energies. They bring it to the highest degree of development of which it is capable. Language fails to describe the difference between the emaciated dyspeptic, who is fed on the so-called "fat of the land," and the rugged, robust, red-blooded individual who subsists entirely upon nature's unchanged, elementary foods.
FOOD PRODUCTS. THAT type of life to which man belongs, if traced chronologically from age to age, and geographically from land to land, will be found to have originated in the tropics, or the warmer belts of the earth's surface. His primitive food was plants. As the ages progressed and he ascended a little farther up in the scale of evolution, he added fruits, and further on nuts, to his dietary. So far as his physical needs were concerned, this combination, plants, fruits and nuts, composed the most perfect diet he has ever subsisted upon. There are numerous forms of anthropoidal life in these southern climes that bear testimony to the wonderful strength, agility and endurance that can be builded from these simple foods. In some parts of Africa there is a type of gorilla which subsists entirely upon these foods in their natural state, and which can twist with his two hands the barrel of a Springfield rifle into a shapeless mass in an instant. Every step that man has taken in the long and devious road of civilization, added to his love of travel and romance, and his instinctive curiosity, and unsatisfied desire for something—anything he did not possess. Every step that he took beyond the limits of his own country involved the question of food. Especially as he migrated northward the storing of food products to tide him over from season to season became a question of very great importance, one that involved the question of life and death. All the faculties were employed almost wholly in his endeavor to solve this one dominant question. He began to think, to study, to experiment. . He had emigrated beyond the limits of his native land, where he could live from the bountiful prodigality of nature. He found himself confronted by all the hazardous vicissitudes of climate and vegetation. Roots, herbs and every vegetable thing was tested as food, and during periods of famine and hunger, in sheer desperation he slew and preyed upon even animal life. It is certain that the custom of flesh eating among the ancients began with the direst necessity, with the choice between that or death by starvation. The first cereal product known to history was a small seed or berry, the product of a wild grass called sativa or sativum. From triticum sativum was developed the wheat plant; from orysa sativa came the rice. These two great staples came substantially from the same root. The one planted in the more northern latitudes produced the wheat, while the same plant in the tropical and semi-tropical regions developed the rice. It was during the time that man was sorely put to it to find and produce foods which he could store for winter use, probably, that foods classed as legumes, that is to say, every product that grows in a pod, of the bean and pea variety,
Page 1 and 2: Uncooked Foods & How to Use Them A
Page 3 and 4: Dedication To the Women of America
Page 5 and 6: CONTENTS INTRODUCTION THE PROBLEM O
Page 7 and 8: dreams it shifts the scene from fou
Page 9 and 10: important subject—there came not
Page 11 and 12: If man's present condition is imper
Page 13: would do all this, yet give absolut
Page 17 and 18: "RAW" FOODS. FOODS that have ripene
Page 19 and 20: their original elements are wholly
Page 21 and 22: We know that indigestion, our natio
Page 23 and 24: together is only painted by poets a
Page 25 and 26: they are needed for use. They shoul
Page 27 and 28: FOOD COMBINATIONS. NEARLY every art
Page 29 and 30: mineral or organic salts and are th
Page 31 and 32: THE PREPARATION OF FOOD. MANY good
Page 33 and 34: PREPARATION OF UNCOOKED FOODS. THE
Page 35 and 36: EFFECTS OF COOKING FOOD. IN all nat
Page 37 and 38: COOKING MILK. THE custom of cooking
Page 39 and 40: other great questions with which mi
Page 41 and 42: table, possesses most excellent foo
Page 43 and 44: trouble can be overcome by making a
Page 45 and 46: digest and more thoroughly converti
Page 47 and 48: BREAD—FERMENTATION. IN considerin
Page 49 and 50: made of nature's unchanged foods, f
Page 51 and 52: All condiments, especially stock sa
Page 53 and 54: day. As he advanced in age he still
Page 55 and 56: their chemical properties and begin
Page 57 and 58: with a vivid and active imagination
Page 59: FOOD VALUES AND TABLES. THE followi
Page 64 and 65:
Thorough mastication develops in al
Page 66 and 67:
without injury or without bringing
Page 68 and 69:
Put all through fine vegetable grin
Page 70 and 71:
VEGETABLES. VEGETABLES occupy a ver
Page 72 and 73:
every day for about two weeks. Soak
Page 74 and 75:
EGGS. EGGS constitute a very import
Page 76 and 77:
CEREALS. THE popular belief is that
Page 78 and 79:
y heating will raise the bread, mak
Page 80 and 81:
NUTS. NUTS average from 50 to 70 pe
Page 82 and 83:
SALADS. IN living upon uncooked foo
Page 84 and 85:
NASTURTIUM SALAD. Shred a head of l
Page 86 and 87:
the peppers with this and serve on
Page 88 and 89:
FRUIT AND FRUIT DISHES. FRUITS are
Page 90 and 91:
GRAPE TRIFLE. Grapes, Vanilla, Suga
Page 92 and 93:
RASPBERRIES ICED. Beat the white of
Page 94 and 95:
EVAPORATED FRUITS. THE process of e
Page 96 and 97:
CHEESE AND JUNKET. JUNKET. Into a q
Page 98 and 99:
Make crust same as cherry pie. Soak
Page 100 and 101:
may be decorated with fresh ripe be
Page 102 and 103:
Slice three bananas lengthwise. Sli
Page 104 and 105:
MOUSSÉS, SAUCES AND WHIPS. GOOSEBE
Page 106 and 107:
MAPLE MOUSSÉ. Double Cream, Maple
Page 108 and 109:
APPLE, ALMOND CREAM. 8 or 9 Sweet A
Page 110 and 111:
To one pint of granulated sugar add
Page 112 and 113:
LUNCHEON. Apples. Chestnuts. Pecans
Page 114 and 115:
SUNDAY. Pecans. Dates. BREAKFAST. G
Page 116 and 117:
Fruit and Nut Medley. Fruit Jelly w
Page 118 and 119:
Scientific Living—Nettleton Brown
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Uncooked Foods & How to Use Them - Soil and Health Library

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