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

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living can analyze them. It is the chief cause of mixing food products, which is the principal cause of overeating, which, in its turn, is the genesis of nearly all stomach and intestinal disorders. It has changed man into an omnivorous, and in some cases into a carnivorous animal.
COOKING MILK. THE custom of cooking or sterilizing milk, due to ignorance, is little less than criminal. Cooking milk is recommended by certain alleged dietetic authorities on the ground that it kills bacteria. They probably forget, maybe do not know, that all the five digestive fluids are strongly germicidal. The bacteria that may exist in milk, of which so much fear is entertained, could not live an instant after coming in contact with the gastric juice which is strongly aciduous, to say nothing of contact with the saliva, bile, and pancreatic and intestinal juices. Milk, however, should be taken with some intelligence. A valuable lesson in its proper use can be learned from the calf, or nursing infant, which draw and swallow it in small quantities and which keep up a continuous motion of the jaws as if in chewing, thus pumping into the mouth enough saliva to aid nature in the first process of digestion. Milk can be thoroughly insalivated by taking it into the mouth and mixing it with other foods which have been thoroughly masticated and are ready for swallowing. The too free use of boiled or sterilized milk will produce scurvy in children, and when scurvy exists both sterilized and raw milk must be discontinued. It is certainly, therefore, much better to commence at once the use of milk in its natural condition than to risk the development of scurvy and then be compelled to entirely do without such a valuable food. Sterilized milk lacks freshness. It tastes dead, and to a very great extent it is dead. Milk is rich in albuminoids, derived, as it is, from tissues that contain them, and are present in a vitalized form as proteids. The change that takes place in boiling is the coagulation of the proteid molecules, which sets free the inorganic molecules, thus rendering them as to the iron and fluorine unabsorbable, and as to the phosphates unassimilable. It is this most vital change that takes place when milk is cooked. The use of sterilized milk becomes especially serious when it is remembered that children require both phosphatic and ferric proteids in a living form which are contained only in the natural or uncooked milk. When adults have long violated the dietetic laws by overfeeding,—consuming large quantities of food and drink that have been devitalized by fire and fermentation,—milk is, in many cases, the one food that will restore a normal condition; especially is this true in advancing old age when the organs of digestion become weak, and the requirements of the body are more like those of the infant. Milk is then of more and more importance as an article of food.
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 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: EFFECTS OF COOKING FOOD. IN all nat
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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