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

AS A REMEDY.
UNDER the auspices of the Technology Club there was a
meeting of about 100 of New York's most eminent doctors
held a few evenings ago at the offices of Dr.——— to listen
to a lecture on the subject of radium, and to consider and
demonstrate as far as possible the application of this strange
metal to the curing of disease. The opening remarks of the
noted physician who was entertaining the assembly were as
follows:
"There is nothing dawning upon the profession with
more certainty than that medicine as a curative agent is
passing. The most learned men are depending less and less
each year upon drugs as a means of combating disease. The
best men in the profession are changing both their views and
their practice. For many hundred years consumption has been
treated with drugs, and nobody has ever been cured by them.
To-day we send patients into the open air, where they are kept
winter and summer, sleeping in tents, and they get well."
We are perfectly willing to accept this statement as true.
We are willing also to believe that all disease is a mere result
of violating natural law, and that the only true remedy is
found in obedience. We believe that foods occupy the same
place in building a man that bricks, iron, stone and timber do
in building a house. We believe that the kind of material
(foods) used will determine to a very large extent the kind of
man you will have when you get him done.
We believe further that the kind of material with which
you keep him repaired and fed will determine wholly whether
he will be sick or well. If "more than 90 per cent. of all
human ills have their origin in the stomach and intestinal
organs, and are caused by incorrect habits of eating and
drinking," then those human ills certainly can be cured by
removing the cause and selecting such foods as will
counteract these abnormal conditions.
In combating this tremendous per cent. of disease, we
must depend upon foods in their natural or elemental state,
because their food and chemical properties have not been
changed. We know—or should know what they are. We
cannot rely upon foods whose chemical properties and
nutritive values have been changed and dissipated by heat.
The change that has taken place in them is measured
entirely by the amount of heat to which they have been
subjected. Certain protoplasmic or plant life is destroyed at
145 degrees F. This destruction continues on up to 212, the
boiling point. If the article is removed then, and put into an
oven or a dry heat, it can be carried on up to 300 or 400
degrees, where it becomes a mere bit of ashes or charcoal,—
totally destroyed.
At every step on the way from 145 degrees to 400
degrees the article becomes of less and less value as food, and
less and less reliable as a remedy or an element of
construction of tissue and builder of life.