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

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interesting and important problem that the use of uncooked foods will solve. The ultimate and most scientific end that can be attained in the study of the food question is, to find in foods the exact requirements of a normal body; in other words, a perfectly balanced bill of fare. This is rendered extremely difficult when we subsist upon foods which have been changed by any process from their elemental condition; but in subsisting upon natural or elementary foods it is but a matter of time when the taste will dictate the quality, and hunger the quantity, and the perfectly balanced bill of fare becomes possible.
THE PREPARATION OF FOOD. MANY good women have spent the best part of their lives, and volume after volume has been written in the endeavor to tell the world how to prepare foods. The very words, "prepare foods," suggest to the mind that they are not right; that nature has not finished her work; that something must be done to them before they are fit to convert into human energy. It suggests that they must be fixed, mixed, mashed, smashed, bruised, ground, shredded, heated, steamed, baked, boiled, oiled, roasted, toasted, greased, sweetened, soured, fermented, raised, mushed up, wet up, dried out, or in some way changed from the way in which they were handed to us by the provident hand of nature. The securing of food is the chief business of every living thing on this globe. The necessity, of doing this has shaped to a very large degree both the body and the mind. It made for man hands suitable for plucking fruit, nuts, and things that grew above his head high up in the air and sunshine. It gave to the lion claws and tusks to catch and tear his food. It gave to the hog a snout with which to root in the ground. It gave to the stork and the crane long legs and bills. It gave to the giraffe a long neck with which to reach buds and leaves. It gave to the honey bee an organ to collect honey, a sack in his own body to carry it, and intelligence enough to make his cell in which to deposit it for future use. In the process of ages, want creates all that is necessary. Food taken as nature made it will produce a natural being. When it is changed, mixed, distilled and concentrated, it is unnatural, and it will necessarily produce an unnatural being. For, as man is the net product of his food, as is his food, so he must be. There is no problem in philosophy more obvious than this. It may be argued that our present methods of feeding are the product of heredity, and with the long ages we have changed the artificial into the natural. This is not true, because the ultimate end of artificialism, that is, the violation of natural law, is extermination. There is no such thing as getting used to the wrong thing. A human being can never get used to whiskey and tobacco. They will stimulate the nervous system above par, only to drop it farther below each time they are touched. They leave their withering trail through the body and brain of the real man, and sink lower and lower each day the hopes, aspirations and emotions. They cover the faculties with a callous veneering that finally becomes impervious to the sweetest senses of the human heart. Foods should be changed as little as possible from their elementary condition. The idea of preparing foods should be allowed to fade entirely from the human mind. It is well to remember that they have been prepared once by a supreme intelligence, and it is seriously to be doubted if the puny biped called man can very much improve them.
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 and 14: would do all this, yet give absolut
Page 15 and 16: FOOD PRODUCTS. THAT type of life to
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: mineral or organic salts and are th
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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