THE ELIXIR

OF LIFE

By ARNOLD DE VRIES

CHANDLER BOOK COMPANY

333 NORTH MICHIGAN AVENUE / CHICAGO 1, ILLINOIS
 COPYRIGHT 1952, 1958
BY
ARNOLD DE VRIES

All rights reserved.

This book,
or parts thereof,
must not be reproduced
in any form without permission.
SECOND EDITION
 CONTENTS

Raw Food in Modern Nutrition

Raw Food in Chemical Composition

Raw Food in Physical Structure

Raw Food in Experimental Study

Raw Food in Nature

Raw Food in Human Experience

Raw Food in Limiting Circumstances

Raw Food in Selection

Raw Food in Preparation and Use

Bibliography
 1
RAW FOOD IN MODERN
NUTRITION

THE "ELIXIR OF LIFE" is defined as an aromatic, sweetened

substance containing great medical properties, embodying the
quintessence or inmost principle of life, which will quell the
pains of disease, preserve the characteristics of youth, and
prolong life indefinitely. For ages sorcerers and alchemists
dreamed of and searched for the elixir of life, and in more
recent history scientists and philosophers have speculated as
to its possible existence. There have been some diligent
scientific attempts to find some substance that would induce
rejuvenation in human glands and tissues and thereby restore
or prolong youth. But failure has followed failure and the
hope for an elixir of life has dwindled into a tragic dream, as
each succeeding generation sees the constant and ever
increasing degeneration of man. As disease progresses, as
senility slowly but surely grinds away human happiness, as
death approaches, so does the desire for a magic elixir persist,
but without any real expectation of fulfillment. Today we
have relegated the elixir to a superstitious world of the past—
a world of imagination—which can have no place in the
reality of modern life.

There is no magic medicine, no panacea nor cure-all for all

human ailments. There is no method of prolonging youth or
life indefinitely. But in a limited sense there is an elixir of
life, embodying most of the qualities which an elixir is
expected to possess. Its physical properties are well known to
science and it is within the reach of everyone. It is aromatic
and sweet, contains definite medical properties, possesses the
vital principle of life, tends to prevent and remedy disease,
prolong youth, and increase the span of life. Its effects are
rapid in development, high in intensity, and widespread in
area of influence. It is capable of producing a profound
biological change in human life within a single generation.
These statements are backed by scientific evidence in the
fields of biochemistry, physiology, biology, and medicine,
and they are subject to direct verification through the
accepted methods of science.

The elixir of life is so very common, so easily available,

that it has constantly been forgotten in the search for more
elusive and mysterious substances. Man is not prone to look
into the simple nutritive substances of nature for the possible
solution to his physical troubles. Yet, that is precisely where
the elixir of life is to be found. In natural foods, unchanged
by the hand of man, are the life-giving factors which
determine the state of human health. The raw material of
nature provides the answer to the biological problems which
confront us. It becomes important, then, to consider the
science of nutrition as the medium through which these
factors may be considered and analyzed.

The science of nutrition embraces the total relationship

between food consumption and human health. The
nutritionist looks upon the human body as a chemical
laboratory whose efficiency of function depends almost
entirely upon the chemical balance of the body cells and
tissues. Chemical action supersedes bacterial action and
controls the latter in both its normal and pathological state.
The correct amounts of all chemicals and chemical
compounds, properly balanced and combined, assure
effective physiological function and prevent the development
of disease. They furnish the fuel to yield energy for bodily
activities; they supply the structural material for the growth of
all tissues, and they serve to maintain the body's self-
regulatory system and the physico-chemical conditions within
all cells, tissues, fluids, and body parts to directly or
indirectly control the processes of life.

Up to the present time most nutritional research has

centered upon a study of the effects of different modes of
food processing and preparation. Studies have been made on
the effects of dividing foods into fractions—consuming some
of the fractions and discarding others—as constitutes the
process of refining. The preparation of different grains and
sugars has thus come under close scrutiny. Many
recommendations have been made in virtue of according
discoveries, and refined foods have thus come under strong
criticism in the field of nutrition.

A mode of food preparation, employed both in certain

refining processes and in the culinary art of the kitchen, is the
application of heat to foods. This was first considered on a
theoretical basis, as pertains to the loss of certain nutritive
factors under exposure to heat. Later nutritionists followed a
less narrow line of research and studied the question of
cooking from its practical aspects. They carried out animal
experiments, and their conclusions were given further
clarification through observations of animal life by biologists
and zoologists. In addition, a number of physicians have
applied nutritive knowledge on the effects of cooking to
clinical practice, and the results give a clear picture of this
phase of nutrition. Incidental facts and reports, given in many
texts and journals of nutrition and medicine, tell the story of
heat-processing foods as it is related to human health.

Correlation of these important facts in the science of

nutrition has been inadequate, however, and as a result few
dietitians and physicians are familiar with sufficient data to
enable them to make application of the knowledge in their
practice. The layman is equally unfamiliar with the necessary
facts and hence fails to apply them in his own life. As a result
most nutritional thought has, and continues to be, centered
upon the selection of foods, with little thought as to the
preparation of foods. The different foodstuffs have been
divided into classes, depending upon the source of supply,
and recommendations have been made on the basis of
"balancing" the diet correctly between the different food
types. This has been the essence of nutrition in practice, both
for preventive and therapeutic purposes. People have thought
far more of what they should eat than they have of how they
should prepare the foods they do eat.

From the standpoint of modern nutritional science, this state

of thought is based upon fallacy and tends to lead to much
confusion in the planning of nutritional regimes. Selection of
foods is of worthy consideration, but it falls far short when
not combined with adequate knowledge of how the respective
foods should be used. Actually, far more research has been
done on the effects of different methods of food processing,
particularly heat-processing, than has been done on a
comparison of different food types in an identical physical
state. Often, when different food types have been compared,
no thought has been given to the different conditions under
which the foods have been prepared. Consequently the
designation of "protective foods" in modern nutrition pertains
more accurately to foods in a certain and earlier stage of
processing than it does to foods of a certain type and source.

This all finds important correlation with our concept of the

elixir of life. Essentially raw food constitutes the elixir of life.
Used as a small fraction of the normal diet—perhaps ten per
cent or less—it is often sufficiently potent to preserve life and
is capable of sustaining the state of health seen in civilization.
Used in greater amounts, it provides correspondingly more
noticeable and effective results. Used as the exclusive source
of nutriment, it becomes an elixir of extreme potency which
effects an astonishing transformation in physiological
efficiency throughout the body.

In this treatise we shall consider raw food in all of its

ramifications and uses. The purpose is to determine both the
theoretical and practical value of raw food in comparison
with the same values for heat-processed food. Our guides in
this determination are strictly scientific and involve in their
final conclusions only the established facts which have found
general acceptance in the science of nutrition. The analysis as
a whole may show the way to a practical and effective mode
of human nutrition, as well as indicate the therapeutic
possibilities and medical properties of raw foods.
 2
RAW FOOD IN CHEMICAL
COMPOSITION

THE VALUE OF FOOD in animal and human nutrition is

dependent largely upon its chemical composition. The
essential nutrients of food are proteins, carbohydrates, fats,
minerals, and vitamins. Hormones and enzymes also play a
role of some importance. When the body receives adequate
quantities of these nutritional factors, with minimum
quantities of toxic and non-usable factors, the body responds
favorably and functions in a state of health. As the proper
balance is altered, with decrease of the necessary nutrients,
and increase of the toxic substances, the body fails to operate
at optimum efficiency and various manifestations of disease
tend to develop.

The application of heat to plant or animal substances tends

to produce marked changes in chemical composition. These
have been carefully determined in accurate tests by many
nutritional scientists. The data on the subject is voluminous
and covers the majority of common foods and the majority of
elements and activators in nutrition. The effects of cooking
may then be determined, and to some degree measured,
insofar as they relate to the destruction of essential nutrients
and the consequent impairment of the food in question.

ENZYMES

The presence of enzymes determines the "life" of foods.

Enzymes are catalysts manufactured by the living cells of
plant or animal tissue to carry out the chemical processes
which are necessary for the cells to continue their existence
as a living force. When the enzymes of a seed are destroyed,
the seed has lost its potency for growth and is described as
being "dead!' Indeed the status of being "alive" or "dead" in
all foods may be defined according to the presence of
enzymes. Some of the more common enzymes found in raw
food are protease, lactase, lipase, diastase, catalase,
salolalase, peroxidase, aldehydase, phosphatase and
amaylase.

It is noteworthy that all enzymes are heat-labile. Indeed,

they are destroyed at temperatures which have little effect on
some minerals and vitamins. Enzyme destruction starts at
about 118 degrees F, and by the time a temperature of 140
degrees F. is reached, all enzymes have been lost. Thus the
comparatively low temperatures used in pasteurizing milk,
and in cooking other foods by the most advanced low-heat
methods, still destroy every enzyme found in food. As all of
the inter-related chemical reactions of living matter are
controlled by enzymes, the destruction of the enzymes during
all cooking processes may lower the quality of food and
render it less suitable for the sustenance of life in the human
body.

MINERALS AND VITAMINS

Of great importance in consideration of cooking is the loss

of minerals, which occurs in varying degrees in all cases.
Many of the minerals are water-soluble, and hence they are
dissolved out of the food into the cooking water, which in
turn is usually discarded. Phosphorus, calcium, iron, iodine,
sulphur, copper, and the trace minerals are those usually lost
in this way. The total loss may vary from as little as five to
ten per cent to as high as nearly100 per cent, depending upon
the mineral in question, the food being cooked, the amount of
water present with the food, the temperature, and the length
of the heating process. The average loss under the usual
commercial methods of preparing vegetables is about 50 per
cent of the minerals originally present in the foods. When
vegetables are lightly steamed the average loss is only about
one-third this much. With the "waterless" cooking utensils,
which distribute the heat evenly throughout all sides of the
container and thus prevent burning with little or no water, the
loss is also reduced. When large amounts of cooking water
are used, but served with the food, the consumer still receives
the soluble minerals. It is believed that certain minerals may
be damaged by heat even though they are not lost. This is due
to the change brought about in their physico-chemical state
which renders them less soluble and hence less assimilable by
the body.

Vitamins are lost in the cooking process in two ways.

Some, such as carotene and vitamins A and C, are destroyed
when the plant enzymes cause the vitamins to combine with
oxygen, thus inducing oxidation. Certain others are not
destroyed, but they are soluble in water and hence dissolved
out of the food. Vitamin D and some of the B complex
vitamins are lost in this manner. The amount of heat
necessary to reduce the vitamin content of foods is not great.
Even the comparatively low application of heat as used in
pasteurization of milk destroys much of the vitamin A and
enough (25 to 50 per cent) of the vitamin C to eliminate the
milk's antiscorbutic qualities. Of the B vitamin group, much
of the riboflavin, pantothenic acid, and pyridoxine, about half
of the inositol, and most of the folic acid and thiamine are lost
when foods are cooked in the usual manner. As is the case
with minerals, the losses are less, though significant, if the
food is steamed. In all cases the less heat applied and the
shorter the cooking time, the less is the total amount of loss.

PROTEINS AND FATS

Cooking tends to coagulate the proteins of food and, with

the exception of egg white, render them less digestible. Some
of the sensitive amines are changed by heat, and others are
destroyed. Both the cystine and cysteine are so denatured in
the presence of heat and water that, according to Ragner
Berg, they are "rendered valueless for nutritive purposes."
The most important of all protein components, lysine, is
destroyed by heat, as is the essential glutamine. Other protein
factors are transformed and modified to lower forms and
hence rendered less available to the body.

Cooking decidedly alters the fat of food and usually renders

it less digestible. In the process of frying, the fat so permeates
the food and surrounds the individual food particles that they
do not readily yield to the action of digestive juices. For this
reason foods which are fried in fat are very difficult to digest.
If sufficiently high temperatures are used in cooking fats, free
fatty acids develop which are not only difficult to digest, but
are in some cases definitely poisonous. When vegetable oils
undergo the process of boiling or frying the toxic irritant
known as acrolein is produced. In this connection it may be
pointed out that acrolein has often been described as a
possible cause of cancer. Its name may be found in most
medical lists of possible dietary carcinogens.

TARS

The formation of tars cannot be overlooked in considering

the chemical effects of cooking. Tars are found in smoke and
soot, and they form in any organic compound which is
subjected to great heat over a sufficient period of time. Meat,
eggs, potatoes, toast, and other foods which are scorched by
heat until black forms on the outside may contain tar. Roasted
coffee and coffee substitutes derive their flavor from the tars
which form when the coffee beans or cereal grains are
roasted.
 It has long been known that sufficient exposure to the tars
found in soot and smoke tends to cause cancer. The heavy
consumption of tars found in certain cooked foods may be no
less irritating and no less cancer-causing. Dr. Angel Roffo
described the physical characteristics of tars obtained from
roasted coffee beans as the same as those obtained from
tobacco. He also found that both were carcinogenic when
given to experimental animals. Thus the consumption of tars
in certain roasted and over-heated foods ranks as a possible
cause of cancer and other diseases in modern life.

ADDITIONAL CHEMICAL CHANGES

Many food factors other than those already mentioned may

be impaired or lost in the presence of heat. Starch is partly
hydrolyzed by heat, and the soluble sugars and dextrin of
foods are polymerized to some extent. Peptic substances are
also affected and undergo dissolution during the cooking
process. The "anti-lameness" chemical of raw cream,
discovered by Wulzen and Wagtendonk of Oregon State
College, is known to be destroyed by either boiling or
pasteurization. The "filtrate-factor" of certain vegetables,
which controls the aging process of the body, is reported by
Morgan and Simms to be easily lost when vegetables are
boiled. Certain hormones, including those from the adrenal
cortex, which have been successfully used in improving
animal health, are thermolabile and are destroyed at the
relatively moderate temperature used in pasteurizing milk.
Other activating substances which may exist in food but have
not yet been chemically isolated and studied may or may not
undergo deterioration in the cooking process.

It may be that simply altering the physico-chemical state of

food through the use of heat is sufficient to account for
certain adverse effects resulting from using the food. It is
known that the toleration point of both minerals and vitamins
as are normally found in uncooked foods is much higher than
is the case when these nutritive factors are given in purified
form. The use of purified minerals and synthetic vitamins
shows this quite clearly. Minerals and vitamins must be found
in an organic combination with other food nutrients if they
are to be used efficiently by the body. With rare exceptions
we must rely on the plant to synthesize the minerals of the
earth into combinations which are entirely non-toxic. Such
combinations remain non-toxic when transferred to the
animal as milk, eggs, or flesh. However, in the presence of
heat certain nutrients are destroyed and hence the delicate
chemical balance is altered. It is known that in the case of
proteins the modification of the complex structure renders
some of the protein factors useless to the body. Even when
calcium is not lost in the presence of heat it is often rendered
less assimilable, as has often been pointed out by nutritionists
in connection with pasteurization of milk. It is hence possible
that many other minerals, and perhaps vitamins and other
factors, may also be rendered either useless or toxic to the
body, as the complex chemical combinations are broken
down by heat.

Evidence of this is seen by the fact that leukocytosis, an

increase in the number of white corpuscles of the blood,
follows the exclusive consumption of cooked foods.
Biologists have called this "digestive leukocytosis" and
consider it a normal reaction to the digestive process.
However, Dr. Paul Kouchakoff, of the Institute of Clinical
Chemistry in Lausanne, Switzerland, conducted some 300
detailed experiments which indicated that leukocytosis was
the specific effect of eating heat-processed foods and never
occurred after a meal of raw food. Reporting at the First
International Congress of Microbiology at Paris in 1930, Dr.
Kouchakoff pointed out that temporary leukocytosis followed
the consumption of foods heated about 83-87 degrees C. If
certain types of raw food were added to the cooked meal,
leukocytosis would be prevented, though when foods were
heated above 100 degrees C., no amount of raw foods would
prevent the condition. Likewise, when heat-processed foods
which had also been subjected to complex manufacturing
processes were consumed, leukocytosis was unavoidable. In
this case, not only did the white corpuscles increase in
number, but the correlation of numbers between the different
kinds of white corpuscles was altered.

In medicine, an increase in the number of white corpuscles

in the blood, together with disturbances in the percentages of
different kinds of white corpuscles, is known to indicate that
some kind of disease process is going on in our body. In time
of infectious illness, or when harmful extraneous substances
are introduced into our system, these changes in white
corpuscle development always take place. We have reason to
believe that the "digestive leukocytosis" following the
consumption of cooked food is indicative that chemicals or
chemical combinations in food may become toxic and
harmful under the influence of heat, with the degree of
toxicity dependent upon the temperature at which the food is
cooked.

The European nutritionist, Prof. Ziegelmayer, well

illustrates the total biochemical changes that heat produces in
food in these words: "It is certain that cooking alters the
colloidal state of food: it decomposes highly molecular
compounds, it alters the structure and surface tension of
molecules, the degree of dispersity, the osmotic tension, the
degree of dilution, the course colloid molecular and dispersed
statuses, the water binding capacity and the hydrophobe
qualities of the colloids, it alters the viscosity and reduces the
falling gradient of energy.... The uncooked state secures the
maintenance of some food substances, prevents alterations of
the proteins, preserves the original mineral salts in their
optimum concentration.... The more the food energies are
maintained in their intimate compound and correlation, the
greater the total effect and the higher the efficiency. "

It is clear that all heat-processed foods undergo important

changes in chemical composition. They lose a part of their
mineral and vitamin content; their proteins are partly
destroyed and rendered less digestible and nutritious; their
fats become less digestible and assimilable and sometimes
become toxic. The starches and sugars are altered to some
degree. The foods lose all of their enzymes, their "filtrate
factors" and "anti-lameness" chemicals; their organic
combinations of minerals and catalytic agents are broken
down and altered, and some may become toxic. The complete
chemical reaction to the cooking process covers considerable
scope, as may be seen, and it is of definite importance in the
science of nutrition, determining to some extent the value of
practically all known foodstuffs.
 3
RAW FOOD IN PHYSICAL
STRUCTURE

COOKING INDUCES a rapid change in the physical state of all

foods. The degree of change is dependent upon the amount of
heat that is applied and its duration of process. The heat tends
to soften the food and break down the rough cellulose
material into a soft bulk. In so doing it renders certain foods
edible and more palatable, though not necessarily more
appropriate as nourishment. The change in physical structure
of foods resulting from heat has an important effect upon the
teeth and gums, as well as upon digestion, assimilation, and
the rate of food movement through the intestinal tract. As
such it may have a definite effect upon the condition of
human health.

FOOD, TEETH, AND GUMS

It is believed that the buffer action of the cellulose of raw

plant foods tends to prevent erosion of dental enamel. In
experiments conducted by Carey Miller at the Agricultural
Experiment Station at the University of Hawaii, it was shown
that sweetened whole fruits, including grapefruit, guavas,
plums, mangos, and pineapples, had only slight erosive
effects upon the dental enamel of rats which consumed the
fruits. When the cellulose was removed from the fruits
through the process of juicing, with the juices then given to
the animals, the erosive effect was increased three to
seventeen fold. Experiments at other experiment stations also
reveal the erosive effects of sweetened fruit juices upon
dental enamel, especially when the juices are canned or
otherwise heat-processed. The fact that this is almost entirely
prevented when the whole fruits are consumed in their raw
state is considered evidence that the physical contact between
the teeth and the raw cellulose acts as a buffer and prevents
dental erosion.

The decay of teeth, as distinct from erosion, is affected by

the physical state of food. Hoppert, Webber, and Canniff
have noted that white rats may be kept on a diet fully
adequate in minerals and vitamins and yet suffer from dental
caries if the foods eaten are sufficiently soft to be impacted
around the teeth. Wallace has noted that soft sugars, sweets,
and other carbohydrate foods tend to increase susceptibility to
tooth decay in humans, whereas crisp "fibrillar" foods such as
raw fruits and vegetable salads tend to prevent decay by
removing harmful bacteria, preventing tartar formation,
inducing mastication, and also promoting the flow of saliva
and oral mucus which is important in oral health. Whereas
foods may be softened in various ways, and cellulose may be
removed through different procedures, the most common
contemporary method of promoting such food changes is
through the process of cooking.

Not only the teeth but also the gums are affected by
changes in the physical properties of foods. The presence of
sufficient raw cellulose or other food materials in the diet
which afford the gums exercise is helpful to the development
of healthy gums. In experiments with more than 200 ferrets,
King and Glover found that animals given rib bone, with the
attached muscle, tendon, and periosteum, which required
much gnawing and chewing with consequent prophylactic
action on the gums, were free from gum disease and tartar
deposits at all times. Ferrets given the same foods separately
suffered from gum lesions and tartar deposits, for the animals
no longer had to gnaw the bone to obtain the tendon and
periosteum. Those ferrets which were fed entirely upon soft
foods, including powdered bone-meal, all suffered from
severe gingival disease and gum lesions, with heavy
incrustations of tartar.

Burwasser and Hill conducted similar experiments, using

dogs for their work. Two groups of the animals were fed diets
identical chemically but different physically. The control
animals, given hard foods, maintained normal gingivae
during the fourteen months the experiment lasted. Those
given soft foods in the form of a mash all developed marked
pathological changes in the gingivae, similar to those
observed in ferrets.

As a result of these experiments with animals, an attempt

was made by J. P King to test the effects of hard foodstuffs
on the parodontal tissues of humans. A number of
institutional and other subjects suffering from severely
diseased gingivae were given raw sugar cane to gnaw upon
each day, thus exposing the gums to the friction of the hard
food. In all cases where calculus deposits were relatively
slight, there was rapid cessation of bleeding and marked
improvement in the color, texture, and contour of the gum
surface. When heavy accretions of tartar were present,
improvement was noticeable, though limited. In all cases the
gum area that was improved was limited entirely to that part
which came in contact with the friction of the sugar cane, the
inaccessible gum tissue remaining unaffected throughout the
duration of the experiment.

At a later period a group of subjects with gum disease were

given the same quantity of sugar cane each day, but this was
softened through a canning process. The results in this case
were almost entirely negative and little or no improvement
was noticeable in any case. One group of the subjects was
treated by scaling to remove the tartar deposits, but this
showed no favorable response and only accelerated the rate of
calculus deposition. With or without such dental aid, the
subjects receiving the soft, heated sugar cane failed to
respond to treatment.

DIGESTIBILITY OF RAW FOOD

The change in physical structure brought about by heat may

be partly responsible for changes in digestibility between raw
and cooked foods. Cooking may impair or improve
digestibility. For milk, most vegetables, and many other foods
there is usually impairment. At the New York State
Agricultural Station, tests were conducted with cooked and
uncooked clover, hay, and corn meal, indicating that the
relative digestibility of the albuminoids was more or less
diminished by cooking. Thirteen separate series of
experiments have been conducted at agricultural stations in
this country on the supposed value of cooking or steaming
foods for pigs. In ten of these trials, there was not only no
gain in digestibility; there was a definite loss, and in some
cases the loss was very considerable. The tests showed that a
pig may require up to fifty per cent more food to produce a
pound of gain in weight when food is cooked than when it is
raw. Ragner Berg has reported similar results in experiments,
and he points out that a mixture of soy bean, wheat, wheaten
bran, sunflower seeds, hemp seeds, and rye meal, which is
quite adequate for animals in its crude state, becomes
conspicuously inadequate when it is mixed with water,
formed into cakes, and baked.

IMPORTANCE OF CELLULOSE

While digestibility is important, it should not be assumed

that all foods should be one hundred per cent digestible.
Many plant foods contain much cellulose, which is not
readily digested. Yet, the presence of this cellulose in the diet
is very important. Well-cooked foods, which lack raw
cellulose, fail to stimulate peristaltic action to the degree
necessary to promote rapid and effective bowel action. They
remain in the intestinal tract much longer than raw foods, and
putrefaction and fermentation are often well advanced before
elimination is made. Usually the feces have a rich bacterial
flora and an offensive odor as evidence of the putrefaction
that has taken place.

The effects of the excessive fermentation and putrefaction

of foods within the body are believed to be an important
cause of disease. A number of distinguished scientists have
held that prolonged putrefaction produces toxins which are
absorbed by the bloodstream. Elie Metchnikoff, of the
Pasteur Institute in Paris, made what is perhaps the most
thorough study of longevity and senility ever undertaken, and
he maintained that such putrefaction is a definite source of
poisoning to the body and is the primary cause of the severe
symptoms of senility. He associated the richness of the
bacterial flora in the feces with the length of life and claimed
that with both animals and humans the average longevity was
greatest when the bacterial flora was very slight or entirely
absent.

In this connection it may be pointed out that intestinal

putrefaction is rapidly diminished in the presence of
uncooked foods. The cellulose of raw plants is of vital
importance in maintaining normal peristaltic action in the
intestinal tract and thus preventing stagnation in the
movement of foods. On an exclusive raw diet, the movement
of foods is so rapid that putrefaction is very slight; the
resulting feces in such cases are almost free from offensive
odor and contain only a fraction as many bacteria as would
otherwise be present. If the viewpoint of Metchnikoff and
others is correct, this would have a very important effect upon
human life and be conducive both to a higher immunity to
disease and a greater duration of life.

The physical changes which cooking produces in foods are

clearly marked. They involve primarily the destruction of
cellulose material of plants. Such destruction may result from
different methods of food-processing, of which cooking is
only one. The effects of this change in the physical state of
foods appear to have a definite reaction upon the health of the
animal organism, and are particularly detrimental to the
parodontal structures. They have a pronounced effect upon
digestion, assimilation, and the movement of foods through
the intestinal tract. As a cause of disease they rank of possible
importance, and existing evidence would indicate they may
be associated to some degree with senility and longevity.
 4
RAW FOOD IN EXPERIMENTAL
STUDY

THE THEORETICAL BASIS for the results of using raw and

cooked foods has been considered from the standpoint of
biochemistry and physiology. It has indicated the manner in
which cooking alters food. It would appear at first glance that
these alterations would lower the value of the food and render
it much less nutritious and valuable to animal life. For
confirmation or refutation of this logical assumption, we must
turn to applied science in the fields of nutrition and biology.
Here many studies of animals which have used both cooked
and uncooked diets under controlled experimental conditions
have been made, and they provide rather conclusive evidence
on the entire subject.

GENERAL EXPERIMENTAL DATA

Among the first scientists to study cooking in its application

to animal nutrition were Weill and Mouriquant of France. In
1912, as they were conducting their celebrated experiments
with pigeons to determine the effects of refined flour, they
added a less known series of experiments, also with pigeons,
to determine the effects of cooking. A number of pigeons
were fed whole raw grains; the others were given the same
kind of grain, entirely whole, without any kind of refining,
only this grain was thoroughly cooked. The pigeons given the
raw grain showed great activity and vigor. They gave every
indication of being perfectly nourished. Those given the
cooked grains developed beriberi and all died paralyzed
within ninety days. Other pigeons were then given two-thirds
cooked grain and one-third raw grain, which was sufficient to
give complete freedom from beriberi symptoms.

While Director of Nutrition Research under the Research

Fund Association in India, the celebrated British scientist, Sir
Robert McCarrison, followed with the first large scale
experiments with white rats which revealed the effects of
cooking. One thousand pedigreed albino rats were placed on
a diet of raw cabbage, raw carrots, raw milk, raw meat,
unleavened bread, and sprouted legumes. Two thousand rats
were then placed on a diet of white bread, margarine, tinned
meat, tinned jam, boiled tea, boiled potatoes, boiled cabbage,
and a small amount of milk. All animals were given the same
general care. The laboratory was kept perfectly clean; the
tiled floor and walls were frequently washed. The cages were
large and spacious, so each rat could run about and exercise
as it pleased.

The rats given primarily uncooked foods were remarkably

healthy in all respects. From all appearances they suffered
from no diseases whatsoever, and all mothers reared their
young. At the end of two and a quarter years, corresponding
to 55 years in man, all rats were autopsied. The only trace of
disease found was an occasional cyst in the liver, which was
assumed due to the straw bedding which the rats often
nibbled.

The 2, 000 rats eating mostly cooked foods soon began

developing a wide assortment of diseases—practically every
ailment that one might find listed in any medical textbook.
Foremost among these, as revealed in the post-mortem
examinations, were: tuberculosis, arthritis, Bright's disease,
gastric ulcers, duodenal ulcers, glandular enlargements,
inflammation of the eyes, anemia, loss of hair, infected teeth,
infected tonsils, middle-ear disease, corneal ulceration, and
skin diseases of various types. In addition the rats seemed to
be affected mentally. In contrast to the raw food rats, which
were gentle and affectionate, these animals became ill-
tempered and vicious. They would bite the attendant, kill
each other, and generally display a state of continuous
nervous irritability.

Following the rat experiments, McCarrison used twenty

monkeys in a new series of tests. All animals except one were
in perfect condition when the experiment began—the
exception being the result of a slight injury sustained by one
monkey during capture. Nine of the monkeys were placed on
a diet consisting chiefly of raw foods, including wheaten
bread, milk, ground nuts, fresh onions, fresh butter, plantains,
and water. Six were given wheaten bread, cooked rice,
cooked ground nuts, boiled milk, fresh butter, and water. The
other five were given a similar assortment of cooked foods,
fresh onions and water, plus a little fresh butter. All animals
were provided with the same amount of exercise, sunshine,
fresh air, etc. The only difference in their mode of life was
their diet, involving the condition (cooked or uncooked) in
which the food was given.

Regarding the monkeys fed primarily uncooked foods,

McCarrison stated: "They remained in good health, with the
exception of an attack of jaundice in some of them; this was
thought to be due to the sudden lack of exercise, as well as to
the too generous provision of monkey-nuts which in the
earlier stages of the experiment were not limited to 10 grams.
The jaundice was corrected by reducing the diet to milk and
bananas for a few days, and adding magnesium sulphate to
the drinking water. After recovery, which occurred in all
cases, the diet, as above detailed, was used without
recurrence of jaundice or any untoward symptoms
whatsoever. "

The monkeys given cooked foods developed troubles from

the very start. Diseases were common and every animal died
within 43 to 100 days. Average length of life of those given
the cooked foods plus onions was 60 days. Those allowed a
little butter each day lived an average of 69 days. The
postmortems of these monkeys indicated the presence of
dozens of physical abnormalities and ailments. These
included: dilation of the stomach, gastric catarrh, stomach
ulcers, duodenal catarrh, degeneration of the mucous
membrane, congestive changes in the jejunum and ileum,
ballooning of the small bowel, atrophy and thinning of the
walls of the small intestine, colitis, ballooning of the colon,
atrophy of the omentus, and cancer of the pylorus.

Experiments with guinea pigs, to determine the effects of

cooked foods, were conducted by Dr. O. Stiner, an
investigator for the Swiss Board of Health in Berne,
Switzerland. Dr. Stiner placed a large group of these animals
on a diet of their normal foods (hay, oats, carrots, and water)
which would normally be taken raw, but in this case were
cooked in a high pressure steamer. A large number of
diseases appeared shortly thereafter. The teeth became
softened to such an extent that they could be cut away with
scissors. Gangrenous gingivitis developed, and the jaws
softened and warped until the rows of teeth overlapped and
would not close in the normal manner. The salivary glands
became diseased and the animals developed both goiter and
anemia. In certain cases two teaspoons of pasteurized milk
each day were added to the diet, and this was followed by the
development of another disease, arthritis. Most of the guinea
pigs died of scurvy, with a smaller number succumbing to
cancer of the lung.

In America, Dr. Rosalind Wulzen and Alice Bahrs, of the

Department of Zoology in Oregon State College, also used
guinea pigs in their experimental work. Efforts were made to
determine the effects of pastuerized milk. The animals were
divided into four groups which were given whole raw milk,
whole pasteurized milk, raw skim milk, and pasteurized skim
milk respectively.

"Animals fed raw whole milk grew excellently and an

autopsy showed no abnormality of any kind" Dr. Wulzen
reported. Animals fed pasteurized milk did not grow as well,
and developed stiffness of the muscles. Within a period of a
month to a year they died after showing signs of "great
emaciation and weakness. " The autopsy revealed that the
muscles were extremely atrophied and streaked with white
lines of calcification. Lumps of tricalcium phosphate were
found deposited under the skin, in the joints, the heart, and
other organs.

In addition to guinea pigs, white rats were used in the tests

at Oregon State College, these being reported by Bahrs and
Hughes. The animals given pasteurized milk gained weight
less rapidly than those given raw milk, and on autopsy the
hearts were found to have a flabby appearance. The adrenal
glands were of a pale color and there were small areas of
apparent atrophy. The livers and skeletal muscles also
exhibited a very pale color, as compared to those of the
animals given raw milk.

At Ohio State University, Dr. Ernest Scott and Prof. Lowell

Erf also fed different groups of rats on raw and pasteurized
milk. The animals on raw milk showed a good, sleek coat;
they were adequate in growth and weight; their eyes were
clear; their dispositions were excellent, and they enjoyed
being petted. Those on pasteurized milk had a roughened
coat; their growth was slow; their eyes lacked luster, and they
were very irritable, often showing a tendency to bite when
being handled. The rats on pasteurized milk also showed a
loss of vitality and weight, and many developed anemia.

Using cats in a similar set of experiments, Prof. Erf noted

the following results when pasteurized milk was used as a
partial ration for the animals: "(a) Incomplete mineralization
of the offspring, (b) The inability of the animal to
remineralize its own skeleton adequately after pregnancy and
likely to produce a rachitic condition in the offspring. (c)
Failure in the development of the teeth. (d) Muscular and
ligamentous atony as well as changes in the histological
factor of the various organs. (e) Tendency toward
development in allergies. (f) Tendency toward sterility in
subsequent generations. "

Two English scientists, Mattick and Golding, employed

white rats in a series of experiments, also with milk. They fed
different groups of the animals fresh raw milk, pasteurized
milk, and sterilized milk. Those receiving raw milk attained
normal weight and growth in each of the four generations the
experiments were conducted. Rats receiving pasteurized milk
grew less rapidly, and reproduction was impaired. The
animals given sterilized milk grew less rapidly than either of
the other groups; reproduction was also less efficient, and
none of the animals in the third generation lived longer than a
day.

Another investigator, S. Schmidt-Nielson, fed white rats

pasteurized milk and reported that the food produced
diminished vitality and early death in the offspring of mature
animals. Daniels and Loughlin reported the failure of normal
growth in all rats given heated milk, whether evaporated,
condensed, or pasteurized. They also observed that this milk
increased the tendency of the animals to develop polyneuritis.
Given adequate amounts of raw milk, none of the animals
developed this disease, whereas three on pasteurized milk
were severely afflicted. Kitchin and McFarland noted that
raw milk provided good growth curves in rats, whereas
growth among animals given pasteurized milk was poor.
Russell observed that the addition of raw beef to a wheat-
milk diet in rats improved reproduction and increased the
general vigor of the young. Abeline reported that rats fed
whole wheat bread baked at high temperatures were stunted
in growth and not so resistant to disease as were rats given
bread baked at low temperatures. In Finland, Dr. Reinius
reported feeding rats a diet composed exclusively of food
heated in an oven at 140 degrees C. for 30 to 40 minutes. This
caused total cessation of growth of the animals, which was
attributed to the destruction of certain amino acids by heat.

McCandlish and Black, of the West of Scotland College of

Agriculture, tested raw and pasteurized milk on the growth
and health of calves. Fourteen calves of different breeds and
sexes were divided into two groups of six and eight
respectively, one receiving raw milk from the age of five days
and the other receiving pasteurized milk from the same age.
At the end of go days all calves on raw milk were alive and in
good health. Of those on pasteurized milk, two had died and
one had to be removed on account of unthriftiness. For the
first 60 days there was no significant difference in the rate of
growth, but after that period the calves on raw milk grew
more rapidly. The calves on pasteurized milk consumed more
food per pound of weight gained, using 6 per cent more milk,
16 per cent more grain, and 43 per cent more hay.

W. Catel, using goats, also found better results from the use
of raw milk. Animals so fed attained much better growth than
those using pasteurized milk, though some fared badly when
given milk from the bottle but thrived well on the mother's
milk obtained naturally. Catel found that "The utilization of
fat, carbohydrate, protein, calcium, and phosphorus was less
complete in the animals fed on heated milk; these animals
retained a very high proportion of choline in their food."

Dried skim milk has been heralded as a "super food" in

some quarters, but experimental animals live very poorly on
this food after it has been heat-processed during manufacture
or at any other time. Dr. Joseph E. Muller, of Indiana
University, found that white rats given unheated dried milk
had only 5.4 per cent dental defects, while the caries
incidence rose to 9.3 per cent when heated dried milk was
given. McClure and Folk likewise found that dried milk
produced dental caries in rats, with the amount of damage
being parallel with the degree of heating the milk had
undergone. Kraft and Morgan, of the University of California,
reported that the dried milk lost half of its growth efficiency
for rats if it had been cooked for 15 minutes, and all of its
growth value if cooked for 25 minutes. From Germany comes
a report from Fink and Schlie, who tested 21 samples of dried
skim milk as contrasted to fresh skim milk. Of 200 rats given
the dried milk, 95 per cent died within 40 to 100 days, and 85
per cent of these had liver necrosis. All rats given the same
diet, but with fresh skim milk instead of dried milk, survived
the experiment with complete freedom from liver necrosis.

Both mice and rabbits have been tested with raw and heat-
processed foods. Wilson and Cowel noted that young mice
thrive better upon raw milk than upon pasteurized milk,
possessing a higher weight average and much greater vitality.
Marine and his associates fed a group of rabbits upon raw
cabbage and a group upon cooked cabbage. The former were
healthy and displayed complete immunity to goiter, whereas
cooked cabbage was found to be goitrogenic and produced a
high incidence of the disease among the animals.

Cats and dogs fed commercial pet foods, which have all
been heat-processed, show various symptoms of disease in
experimental tests. M. L. Morris fed a group of cats upon
fresh meat and all thrived well, but those animals given
samples of many different commercial cat foods did poorly in
comparison, and a number of the cats showed emaciation,
skin lesions, and neurological signs. Dr. Clive McCay has
pointed out that "The meat meals commonly used in dog
feeds are often so over-heated in processing that they are
entirely devoid of vitamin B1. Recently in a digestion trial of
meat meals made by students, the dog refused to eat and
became badly constipated." Koehn observed that dogs may
appear healthy and thrive for long periods on cooked rations
containing cottonseed meal, "but eventually they will die very
suddenly." Dogs fed upon raw foods are resistant to
experimental amoebic infection, but those animals given a
diet of canned meat have very low resistance. E. C. Foust
found that he could produce amoebic infection at will in
poorly nourished animals and then establish a cure by feeding
raw liver. This food arrested the amoebic lesion and at the
same time lessened the danger of secondary bacterial
infection.

Magendie made extensive feeding trials with dogs to

determine the effects of raw bones. Animals given boiled
bones died within a couple of months, and those fed the heat-
processed bone extract, gelatin, for a few days, preferred to
die rather than eat more. Fresh raw bones, on the other hand,
kept the dogs alive for long periods and appeared to afford
adequate nourishment.

The canine experience with milk has been much the same.
An English physician reported feeding puppies on pasteurized
milk, and the animals died. Other puppies were given raw
milk and thrived well. The American physician, Dr. Charles
Sanford, reported that "Dogs fed on pasteurized milk only are
liable to have the mange and other disorders, while others of
the same litter thrive on raw, sweet and sour milk."

EXPERIMENTS WITH HEAT-PROCESSED FATS

In England Dr. May Mellanby tested raw and heat-

processed fats in their relation to the dental condition of the
dog. Dr. Mellanby found that the inclusion of raw butter, raw
butterfat, or raw cod liver oil in the dog's diet would, almost
without exception, insure good calcification of the teeth.
When these foods were heated at 120 degrees C., however,
their calcifying potency was seriously reduced. This was
especially noticeable when the foods were exposed to oxygen
during the period of heating. The loss of calcifying properties
was thought due to either impairment of the fat soluble
vitamins by heat or to the production during treatment of
harmful substances which in themselves interfere with teeth
calcification.

Heat-processed vegetable oils are staples of the dietary

throughout most of India. Accordingly, Indian scientists have
made tests to determine their value. Ragu and Rajagopalan
heated groundnut, sesame, and coconut oils in an open iron
pan to a temperature of 270 degrees, C., as is the usual
practice in India, and these were fed to white rats. Those
animals receiving 315 per cent ration of heated oils developed
jaundice; at a 30 per cent level of oil feeding, all animals died
within a week. Conversion of feed was very poor in all
animals, and upon autopsy the livers were found to be badly
damaged, congested, and discolored. Control animals,
receiving uncooked oils, utilized their food well and survived
the experiment in good health. Sir S. S. Sokhey, of the
Haffkine Institute, tested hydrogenated oils and noted that
they produced inferior growth in animals and interfered with
the absorption of calcium in the body. The popular Indian
butter substitute, vanaspati—made from the heat-processed
oils of fruits, flowers, and vegetables—was fed to rats at the
Research Institute at Izzatnager, and animals of the third
generation became blind.

Scientists of the Western world have also tested heat-

processed vegetable fats, as well as heat-processed animal
fats, and found these to be instrumental in producing cancer
and other diseases. British scientists injected 12 mice with
cottonseed oil pre-heated at temperatures of 340-360 degrees
C. Two of the mice developed cancerous lesions at the site of
the injection, whereas no animals of a control group injected
in the same manner with oil heated at much lower
temperatures developed cancer. Yet cottonseed oil has been
found to produce cancer even when heated at comparatively
low temperatures, providing the cooking temperature is
maintained for sufficient time. When white rats were fed a 15
to 21 per cent ration of cottonseed oil heated at only 95
degrees C. over a long period, the animals rapidly lost weight,
developed diarrhea, and were affected with enlarged liver,
kidneys, and adrenals. All animals died within three weeks.
In another set of experiments, a group of white rats was fed
liberally upon heated, hydrogenated fats, and the control
group was given a similar amount of unprocessed fats. All
rats were then given butter-yellow, a known cancer-
producing substance. Every rat on the hydrogenated fat diet
developed tumors or cancer, whereas not one receiving the
uncooked fats was so affected. Dr. Lane has reported
experiments in which 54 rats were given rations of brown
lard heated to 350 degrees C. for thirty minutes. Thirty-seven
per cent of these animals developed papillomas tumors of the
forestomach and malignant tumors of the glandular stomach.
Of rats given a similar ration of unheated lard, only 5.7 per
cent of the animals developed tumors. Even this small
percentage might be attributed to the fact that the so-called
unheated lard had been heat-processed to some degree during
manufacture. And last but not least are the celebrated
experiments of the late Dr. Angel Roffo of Argentina. Dr.
Roffo found that all fats heated to "browning" temperatures
increased the tendency of experimental animals to develop
cancer. The most damaging of fats were found to be those
fried at high temperatures.
THE POTTENGER EXPERIMENTS

Perhaps the most important of all the animal experiments

with raw and cooked foods are those of Dr. Francis Pottenger,
Jr., one of the world's great physicians and food scientists.
These were conducted at the long established Pottenger
Sanitarium in Monrovia, California, and covered a ten-year
period. Both white rats and cats were employed. Rats given
heated milk suffered from many kinds of deterioration, and
the change in trabeculation of the bones was particularly
noticeable. With the cats the experiments were reported in
great detail and covered a large number of animals. A total of
900 cats were studied, and complete records were kept of
nearly 600 of them. Through generation after generation the
animals were studied, and Dr. Pottenger has issued the
detailed results of the experiments as they apply to growth,
reproduction, and all phases of the animals' health.

In these tests the animals were fed upon meat-scraps

(including the muscle, bone, and viscera), milk, and cod liver
oil. The animals were divided into various groups, depending
upon the condition, whether heated or unheated, in which
their foods were given. Some of the cats were fed entirely
upon raw meat and raw milk; others were given two-thirds
cooked meat and one-third raw milk. In some cases raw meat
and pasteurized milk were used. A number of cats were also
fed sweetened condensed milk, evaporated milk, or raw
metabolized vitamin D milk with raw meat. Cod liver oil was
used by all animal groups.

The cats fed entirely upon raw meat and raw milk remained
in excellent health in all cases. Physical development was
virtually perfect and the cats reproduced in homogeneity from
one generation to the next, maintaining large skulls and
thoraxes, broad faces with prominent malar and orbital
arches, broad and well-formed dental arches, adequate nasal
cavities, and large and long bodies. The cats were quite free
from vermin, infections, and parasites. The membranes were
firm and of good pink color. All evidence of degeneration
was absent. Abortion occurred very seldom; the size of the
average litter was five, and all of the mother cats nursed their
young in a normal manner. The cats possessed excellent
equilibrium. Organic development was complete and normal
physical and mental function was the general rule. Death
resulted only from old age or injuries sustained in fighting.
None of the cats died from disease.

Cats which were fed the cooked-meat scraps were defective

in many respects. They were smaller in build and the bones
were smaller in diameter. In some cases the bones would
grow out of proportion, with the hind legs being much longer
than the forelegs. The animals did not reproduce in
homogeneity, each kitten being of a different skeletal pattern.
There were variations of facial structure similar to those of
human beings. Configuration of the skulls was different in
each individual cat. Often there would be marked failure in
the development of the upper lip and in some cases a
mandibular protrusion.

Dental conditions would usually remain fairly good in the

first generation, though gingivitis occasionally developed.
Second generation animals usually had much smaller primary
teeth than normal and there was irregular spacing of teeth.
Bleeding of gums would increase considerably. Some teeth
would be lost. In the third generation loss of most of the teeth
through decalcification and pyorrhea would be common.
Dental development was generally so irregular that the
development of the whole face was interfered with.

There was severe impairment of bone composition in all

cases. The calcium content would fall from the normal 12 to
18 per cent of bone weight in healthy animals to 8 to 12 per
cent in the first generation, 3½ to 7 per cent in the second
generation, and finally 1½ to 3 per cent in the third
generation. The phosphorus content also became
progressively less, and by the third generation the bones
would be very porous and similar to rubber. This resulted in
bowlegs, distorted spines, and other deformities.

Reproductive efficiency was greatly lowered. Abortion ran

from 25 per cent in the first generation to as high as 70 per
cent in the second generation. Deliveries were very difficult
and many cats died in labor. Often the mother was unable to
lactate. The mortality rate of the kittens was very high, many
of them being even too frail to nurse. In a number of cases the
mother would steadily decline in health following birth of the
kittens and die about three months later. Others had
increasing difficulty with subsequent pregnancies and some
failed to become pregnant. In the males there was disturbance
of genital development and descent of the testes. Sterility was
so common that raw-food males had to be used for all
breeding purposes.

Development of the secondary sexual characteristics was

incomplete. The degree of masculinity and femininity was
lessened and cats of both sexes tended to become more
neutral in appearance. For instance, X-ray pictures showed
that skulls of third generation cooked-fed animals had neutral
profiles for both sexes, as contrasted to the difference in raw-
fed animals. At the same time sex interest was very slack; in
many cases it was perverted, with some cats developing into
true homosexuals.

Most of the cats fed cooked meat were very irritable and
would occasionally viciously bite the keeper. Intestinal
parasites and vermin were very common. Skin lesions and
allergies became worse from one generation to the next.
Pneumonia and empyema were the most common causes of
death in the adult stock; a great number died from diarrhea
followed by pneumonia. No cats survived the sixth month of
life in the third generation. Among the diseased conditions
that were found upon autopsy were: osteomyelitis, cardiac
lesions, hyperopia, thyroid disease, hepatitis, nephritis,
paralysis, meningitis, cystitis, arthritis, rickets, enlarged
colon, bronchitis, fatty infiltration of the muscles, rachitic
rosary of the ribs, and enlarged bladder.

Cats fed upon a combination of two-thirds pasteurized milk

and one-third raw meat presented much of the same
deterioration as the other animals. Reproductive efficiency
was lowered; skeletal structures were severely impaired;
dental irregularity and gingivitis were common, and all
kittens showed some form of deficiency in development. Cats
fed evaporated milk were damaged even more, and sweetened
condensed milk produced the most marked deficiencies of all.
Even the raw metabolized vitamin D milk (from cattle fed
irradiated yeast) proved harmful. The males showed osseous
disturbances following its use, and the adult males died
within 10 months, with the young males failing to live
beyond even the second month.

In some instances cats which had been fed either cooked

meat or one of the forms of heated or vitamin D milk would
be placed upon a completely raw diet, which would be
continued in subsequent generations. Improvement in
resistance to disease was noticed in the first and second
generations in the "regenerating" animals, though there were
still allergic manifestations, and reproduction was erratic. In
the third generation there was considerable further
improvement, and by the fourth generation some of the
animals returned to completely normal skeletal and tissue
form.

From these experiments, as well as all others which have

been reported, results of feeding raw and cooked foods under
laboratory conditions become readily apparent. It follows
that, almost without exception, experimental animals thrive
well upon an exclusive diet of raw foods. With general
uniformity they immediately suffer from various forms of
deterioration—physical, sexual, and mental—when given
various forms of cooked foods. It has indeed been shown that
members of certain animal species fail to reach maturity and
reproduce if sufficient cooked foods are included in their diet.
The degree of damage may vary to some degree with
different animals, but in no instance have large quantities of
heat-processed foods been consumed over a long period of
time without some harm being observed. The contrast is
clearly observed in all cases, and the many different animals
used in the experiments show that the results do not apply to
only certain kinds of experimental animals, but may be
accepted as a general principle in all such nutritional work.
 5
RAW FOOD IN NATURE

MODERN NUTRITION has given the experimental aspect of the

use of raw foods, as applied to various animals. Other
biological sciences give another, and equally important,
aspect to the same subject. They show, through careful and
detailed observation of animals beyond the confines of
controlled experimentation, exactly how animals thrive in
states of captivity, complete domestication, less-restrictive
domestication, and wild nature. In the former state the diet
may be primarily cooked or primarily raw, depending upon
animal species; in the next it is primarily cooked; in the third
it is mainly or entirely raw, and in the latter it is exclusively
raw. These provide the contrasts that may be studied.

CAPTIVE ANIMALS

In the modern zoological garden, we find evidence of

disease, though this is markedly less than formerly. The
captive animals, particularly the carnivora, were once fed
mainly upon cooked foods. The death rate was then very high
and the animals were valued accordingly. With the
introduction of raw meat for the carnivora, the death rate
sharply dropped; the animals lived longer and reproduced
more successfully, with a proportionate drop in animal cost.
Yet some of the animals are still fed largely upon cooked
foods, and they suffer from much disease. Included among
these are the primates. Forbes has pointed out that "the gorilla
is very delicate and rarely lives long in captivity, even in his
own land." A life span of 19 or 20 years is considered very
long for a typical zoological gorilla fed some cooked
foodstuffs. The orangutan is given canned fruit, bread, and
even tea and coffee in captivity, and its life span is then very
short and it is subject to all of the diseases common in
civilization. The captive baboon, given cooked foods, is
subject to many respiratory diseases and often dies before
maturity is reached. The chimpanzee in captivity is probably
better accustomed to a cooked diet than is any other primate.
Typical diseases under these conditions are listed as follows:
bronchial pneumonia, typhoid fever, scarlet fever, measles,
cholera, grippe, colds, ulcers, colitis, tuberculosis, peritonitis,
hypertrophied liver, debility, and loss of hair.
DOMESTIC PETS

The ordinary house pets—dogs, cats, etc.—represent

domestic animals which are fed chiefly upon cooked foods,
and they display a long series of physical defects. The
degeneration of the modern dog is so severe that it is
receiving national attention from dog breeders and dog
lovers. Pure-bred dogs are developing poor eyesight,
impaired hearing, and such dullness of the sense of smell that
they are no longer useful for hunting purposes. One of the
most frequent symptoms of degeneration in dogs is weakness
of the hindquarters. This is well marked in the German
shepherds, great Danes, and Boston terriers. Some great
Danes have such weak hindquarters they can hardly stand up,
while the Boston terrier has such narrow hips that normal
birth is often impossible. The dogs are also developing
human-like neuroses and cease to be dependable. Shepherds
are easily upset and often become fear biters. The great Dane
was bred to hunt wild boars, but modern specimens
frequently quiver at the approach of a poodle. The cocker
spaniel is losing its reputation for being alert, friendly, and
dependable, and is now described as a shy neurotic. Poor
behavior is associated with low resistance to physical
diseases, and indeed the modern dog is in need of the care of
the veterinarian as frequently as man needs the care of his
physician. Many dogs die young, and those that do reach an
advanced state of life are affected by senility in its most
advanced forms.

The sad degeneration of our dogs is usually ascribed to

selective breeding practices, which build up undesirable
strains, or to careless breeding practices, which are not
selective enough. While selective breeding can bring out
gradual physical deformation in dogs, as well as other
animals, it is extremely doubtful that this is responsible for
most signs of degeneration seen in the canine world. The fact
is that all types of experimental animals in laboratory work
suffer from basically the same physical and neurological
defects as do dogs when they are placed upon a diet of heat-
processed foods. The modern dog is usually fed upon cooked
table-scraps or specialized canned pet foods and dog biscuits,
all of which have been thoroughly heat-processed. The stray
mongrel, living upon hand-cuts and garbage, actually has a
better chance to secure adequate nourishment than does the
finest and most expensive show-dog. All evidence points to
the fact that the degeneration seen in the modern canine
world is due, in great measure, to the almost exclusive use of
heat-processed foods in feeding practices.
 Physical deterioration in domestic cats usually manifests
itself in the form of abnormal bone development, impaired
reproductive efficiency, together with bronchitis, distemper,
and other diseases. The cats are so under-developed in the
area of the head and neck that few people even know what a
perfectly healthy raw meat-fed cat looks like. The British lay-
scientist, Anthony Ludovici, in making observations of
ordinary house cats, quite accidentally discovered that raw
foods were essential in providing rapid and painless
parturition. When he fed the animals exclusively raw meat,
the mother cats actually seemed to enjoy the process of birth
and would purr as the kittens were being born. The cats
which consumed cooked meat and other heat-processed foods
had painful parturition in all cases. They groaned and
appeared to undergo great pain throughout the entire period
of labor. Such observations remind us of controlled
laboratory experiments with cats. Certainly this animal is no
more able to attain good health on a heat-processed diet in the
home than it is in the laboratory.

FARM ANIMALS

Domestic farm animals, including cattle, horses, swine, and

poultry, have at various times been fed cooked foodstuffs,
with a noticeable deterioration in physical condition.
Reproductive efficiency is severely impaired in these cases.
After his observations of cats, Ludovici made a study of the
feeding habits of sheep, cows, and horses. He found that these
animals reproduced without apparent pain or difficulty when
they lived upon fresh green feeds during gestation. But when
cows and mares were given heat-processed cottonseed cake
and other artificial winter foods during gestation, labor was
often difficult and attended by death of the young.

Present farm practices involve feeding animals mainly or

entirely upon raw foods. The dietary balance is established on
the basis of flesh, milk, and egg production rather than health,
and an excess of grains is often given to the exclusion of
other important dietary essentials. The inclusion of purified
nutrients with commercial feeds, the lack of fresh, green
foods for some animals, together with extensive vaccination
and other medical procedures, tend to produce adverse
reactions in animal health in many instances. As a rule,
however, the liberal use of raw foods tends to offset, to some
degree, these factors, and farm animals as a whole are less
affected by disease than are humans. According to Furnas, in
reference to domestic breeds, "it takes at least a dozen
average animals to have as much ill-health as a single
human." The animals usually live several times as long as the
period of growth. If they were as ill as man, we would need
more than 150,000 veterinarians in the United States to take
care of them.

HEALTH IN WILD NATURE

Within all branches of the wild animal kingdom, the

exclusive use of raw foods is the norm of existence.
Accordingly, a study of wild animal life might be expected to
reveal the effects of a raw food diet. While many of the
features of wild animal health are doubtless directly
attributable to nutritive habits, this is not true in all cases.
There are often adverse factors in nature which are largely or
entirely absent in civilization. Thus, while the wild animal is
receiving excellent nutrition when food is available, it is
starving when food is not available. When the animal is
thirsty, it must drink from sewage-polluted water if no other
source of water exists. If the animal lives in an area which has
been subjected to treatment with insecticide sprays, much of
its food supply may be poisoned. If ticks carrying tulmaria
and other transmissible diseases are active, no means of
defense are available. When injury from predators or
accidents occurs, no special care of the animal is possible.
When heavy snow and severe cold strike, there is no
protection against excessive exposure.

In consideration of all of these facts, it would be far too

much to expect to find a condition of perfect health existing
throughout wild nature. The wonder is not that wild animals
are subject to some disease; the wonder is that they are able
to survive at all. The fact that they do survive and also
maintain a high level of physical excellence in many respects
is important to us. Certainly much of the good health that
does exist in wild nature may be attributed to the use of raw
foods, and if good nutrition during times of food availability
did not exist, it is doubtful that the animal could be carried
through many periods of intense stress, exposure, and food
scarcity. The use of raw food in nature gives health and vigor
to all biological life. If only cooked foods were available, it is
certain that life could not exist on its present scale, and the
extinction of many species would be probable.

INFECTIONS

Biologists have often reported the existence of infectious

diseases in wild animals. It cannot be said that such diseases
are especially common, but they do occur. The reasons
behind the epizootics which occasionally spread through
animals of a particular area are not as yet fully understood. It
is known that most wild animals carry ticks which can
produce disease. When a particular species has multiplied
beyond the normal carrying capacity of the land, and
sufficient food is no longer available, the ticks multiply in
number and their hosts may succumb to disease. Careful
studies of wild animal life have shown that cyclic reductions
in the numbers of certain species occur after a peak in
numbers has been reached, which exceeds the toleration point
of range capacity. The causes of disease under such
conditions are not ascribed to malnutrition, although they can
be due in part to undernutrition, due to insufficient quantity of
food.

Parasites are abundant in wild nature, but they seldom

seriously affect their host and their presence is of little
importance. In nature a live-and-let-live compromise—a
mutual modus vivendi—has been established between
parasites and animals, and the presence of thousands of
parasites does not necessarily produce disease or cause death.
Most wild grouse, for instance, harbor thousands of minute
threadworms, but this has no noticeable ill-effects upon the
health and vigor of the bird. It is only when the normal
conditions of animal life are altered, usually by human
interference, that parasites will gain the upper hand and
enfeeble their hosts. Continuous bad weather, a lack of food,
or close inbreeding within a stock may also tend to lower
animal vigor and allow parasites to multiply enormously and
bring about fatal results. Fortunately, such conditions are not
sufficiently frequent or severe to produce a significant
amount of disease in wild animal life.

WILD ANIMAL DENTITION

The real superiority of wild animal health—and this may be

attributed very largely to the use of uncooked food—is shown
by the almost complete absence of dental decay, and the very
low rate of parodontal disease, in all animals living under
natural conditions. The most complete study of wild animal
dentition ever undertaken was that of the British scientist, Sir
Frank Colyer. A total of 18,365 wild animal skulls were
examined, covering all major groups of mammals. The
percentage of skulls showing traces of decay was less than
one-fifth of one per cent in all groups except the primates,
and in the latter the percentage was only 1.4 per cent. There
was also remarkable freedom from infection in teeth which
had been injured in battle or accident. Even in the case of
severe injury, when teeth had been split through the pulp,
healing usually took place without suppuration. Parodontal
disease, involving localized bone destruction in the tissues
surrounding the teeth, was entirely absent in some animal
groups and extremely rare in others. Hypoplasia, a condition
involving pitting of the teeth, was seldom noted in wild
animal skulls, and was of a mild type in the few discovered
cases. Likewise, abnormal positions of teeth were noted in
wild animals, but only in a small percentage of cases and
involving slight irregularities of the dental arch.

Colyer also studied the skulls of large numbers of captive

animals, and he found the presence of much dental decay,
parodontal disease, hypoplasia, and variation in tooth position
in many of the specimens. The great contrast between the
near-perfect condition of wild animal dentition and the many
defects of captive animal dentition was always apparent.
Parodontal disease was the most severe affection of the
captive animals. Colyer stated that "The disease is caused by
an alteration in the character of the diet of the animal, either
of a physical or chemical nature—in other words, by a
departure from natural diet and conditions." Other dental
defects in captive animals were also attributed to the feeding
of artificial foodstuffs which would not be consumed in wild
nature. Colyer's important research is strong evidence for the
value of raw foods in maintaining excellent dentition with
high immunity to all forms of oral pathology.

Superior wild animal health is also manifested in other

ways. Sexual pathology is considered extremely rare in
nature. Degenerative diseases doubtless exist, but they are not
common. Dr. Herbert Fox, the famous veterinarian of the
Philadelphia Zoological Garden, has made the most extensive
of all studies on the health of wild animals. He reports finding
less disease in recently captured wild animals than in those
which are reared under zoological conditions. Concerning
neoplasms, Dr. Fox states that "there is an impression of their
extreme scarcity among wild animals." Dr. Fox found
arthritis in wild specimens but only in an extremely small
percentage of cases. Parasites were common, but they did not
appear to lower animal vigor or act as an important cause of
disease.

SENILITY

As many wild animals are victims of predation, accidents,

deep snows, sub-zero cold, etc., it cannot be said that their
average duration of life is especially long. Yet some wild
creatures doubtless do reach the natural termination of their
existence, and this is accomplished with fewer signs of aging
than are seen in civilized man. The biologist, Sir J. Arthur
Thompson, has often referred to the healthfulness of nature as
being manifested by the absence of senility and the rarity of
more than mild senescence. He states that man has "a
monopoly of senility" and in wild nature "there may be
indications of senescence or normal aging, but there is no
senility." It is difficult to tell the age of some mature animals
without examining the teeth for wear. After maturity is
reached, the aging process is very slow, and all animals look
very much alike. A decrepit animal is so rare that few
naturalists, hunters, or trappers ever see one. As Thompson so
well points out: "Nature has much more to teach man than he
has yet learned, and it would be well, indeed, if man could
come closer to wild nature's standard of positive health and
prolonged youthful-ness."

HEALTH OF THE PRIMATES

In the animal world, the primates are man's closest relative

from the standpoint of comparative anatomy and physiology.
Their excellent example of health and longevity while living
on raw foods in their natural habitat is of special importance
to us. According to the naturalist, Barnes, the gorillas live in
nature a "life free from molestation, famine, or disease, also
judging by the worn teeth of one animal I secured, live in my
opinion, to much greater age than man." On the authority of
the primitive Dyaks of Borneo, who are in the best position to
know, the orangutan lives in nature fully 40 to 50 years
longer than man, and it is not seen to suffer from disease
during this period. Chimpanzees, gibbons, and baboons have
a shorter life span, though they live far longer in the wild
state than they do in captivity, and they are quite free from
the symptoms of senility. Indeed, explorers and hunters in
Africa almost never report seeing a senile primate. The
gorilla has been seen to lose a part of pigmentation of hair in
advanced years—the hair on the back and shoulders assumes
a silver shade—though this is indication of normal
senescence rather than the pathology of senility.

WHY ANIMALS ARE HEALTHY

Philosophers of the past have referred to the health and

vigor of the wild and savage life, but, like Rousseau, they
mistakingly drew the assumption that all factors of nature are
responsible for the superb animal health. It has been thought
that, to duplicate the health of the wild animal, we must
duplicate in every respect its living habits. This necessarily
leads to a "back to nature" philosophy, opposing civilization
as such, which modern man does not accept.

Animal health in nature is due to a number of different

factors. Pure air, adequate exercise, and rest, sufficient
exposure to sunlight, consumption of unsprayed foods from
fertile soils—all these are compatible with a high level of
vigor and strength in animal life. They are insufficient in
themselves, however, to sustain animal health. Only when
combined with fully adequate nutrition, including the
consumption of raw foods, are they associated with freedom
from pathology.

Some have attributed the deterioration of modern man to

the fear and nervous tension in civilization. In wild nature
these are thought to be absent, allowing the animals to live
thereby in good health. Actually, there is more reason for fear
and nervous tension on the part of the wild animal than there
is with either domestic animals or civilized man. Carnivora,
accidents, and food scarcity represent enemies to which the
captive or domestic animal need give little thought. Wild
nature is a constant battle for survival, a fact apparent to
every biologist, and this precludes any possible psychological
advantage which wild animal life would have over civilized
man. It compensates at least in part for the restraints placed
upon animal life in captivity and under domestication.

The health and vigor in wild nature is, judging from the
evidence at hand, due in the main to the consumption of
completely natural foods. The exclusive raw food diet is the
norm of all wildlife. When man's interference does not place
into existence compensatory factors, it is associated with a
relatively high level of physical excellence. When an animal
is placed in captivity or domestication, with the continued use
of raw foods, it continues to maintain this physical excellence
in spite of limited compensatory factors as may be present. If
the animal is given heat-processed foods, it fails to maintain
its normal forms of immunity, and often fails to survive, even
though all other factors—exercise, rest, sunshine, pure air,
freedom, etc.—are most favorable.

It is apparent that food exerts an important biological

influence upon animal life in general. Captive animals,
domestic animals, and farm animals fail to maintain a high
immunity to disease, and their life span is materially
shortened, when cooked foods are consumed in large
amounts. Given raw foods, the respective animals live in
good health, retain strength and vitality throughout life, and
attain a normal life span. Wild animals, living exclusively
upon raw foods, thus exemplify the optimum physical
condition of the animal world. Their comparative freedom
from dental decay, parodontal disease, and sexual pathology,
as well as other degenerative processes, and even senility, is
the biological norm of all life in a state of nature. The
existence of this fact is perhaps the most important reality
which nutrition and medicine have come to face.
 6
RAW FOOD IN HUMAN
EXPERIENCE

RECOGNIZING the important chemical and physical changes

which heat produces in foods, as well as the close relationship
existing between animal health and nutrition, the question
arises: Can the results of animal experience be successfully
applied to humans? Upon this question hinges the basic
importance of the entire matter of food cookery. If the
application is not possible, all of the experiments and
observations that have been made on this entire subject will
seem of little importance to us. If it is possible, food will be
seen to be the most important single factor in determining the
state of human health. It will offer hope to the human race
and optimism to a philosophy of medicine which up to now
has been groping in the dark in a desperate effort to control
human disease and physical degeneration.

Nutritionists and biologists believe that the greater part of

animal experience in the use of foods can be applied to
humans. They point out that man is governed by the same
basic biological and physiological laws that exist throughout
the animal kingdom. Man is listed as the animal species,
Homo sapiens, and as such he is a part of the animal
kingdom. Whether or not he is placed on a different mental or
spiritual level than other forms of animal life, no scientist
would attempt to place him on a different physical level.

When experimental animals are given a diet similar to that

of various human racial groups, their physical condition and
rate of disease often corresponds almost exactly with that of
humans using the same foods. This was best demonstrated by
Sir Robert McCarrison in India. This scientist placed groups
of white rats on diets which corresponded to those of racial
groups in India and other parts of the world. He found that
rats given the diets of the relatively healthy people of India—
Hunzas, Sikhs, and Pathans—attained the same good health
the people attained. Those fed the diets of the less healthy
races failed to maintain their physical vigor and suffered from
disease at the same rate the respective people did. For
instance the rats fed a cooked and refined diet similar to that
used in the Indian province of Madrasi developed ulcers in 10
per cent of all cases, which corresponds exactly with the
percentage of ulcers among the inhabitants of the province.
For those given the cooked foods of the Travancorian area the
percentage of ulcers was 25 per cent, just as it is among the
Travancorian people. Fifty per cent of the rats on the Sind
diet developed stones in the bladder, and half of the people in
the Sind province suffer from the same ailment.

Such striking similarity in the reaction of man and other

animals to various foods applies in the main to the forms of
processing the food undergoes, not to the specific kind of
food itself. All animals, including man, do not react exactly
the same way to a strictly carnivorous, insectivorous,
omnivorous, herbivorous, or frugivorous diet. Each animal
has certain dietary limitations, determined by physiology and
anatomical structure, which must be met. Members of the cat
family, for instance, would not get along on a diet of grass
with the same efficiency as the hoofed mammals; nor could
the latter animals secure adequate nutrition by using animal
flesh exclusively. However, with each animal group,
including the higher primates, adhering to its normal dietary
customs, but having the same percentage of foods cooked and
refined, there is remarkable resemblance in the kind of
disease developed, its intensity, and the general physical
development as a whole.

This does not mean that every animal experiment can be

applied, in all particulars, to man. A general application is
almost always possible, but not a complete application of
each specific point. As an animal lives in part upon cooked
foods for many generations, it develops an increased
tolerance for their deficiencies and may eventually achieve a
higher survival rate than did the first generation. Man, living
largely upon cooked foods for hundreds of generations, does
not always experience the violent reactions common to the
wild animal or experimental animal that is given cooked
foods for the first time. He finds that reproduction and
survival are rendered more difficult, though not impossible.
He finds the bone and dental development to be impaired,
though not to the extreme degree that is observed in the cat. If
only the less destructive methods of cooking are employed,
and much of the diet remains raw, he even finds that a
relatively high immunity to some diseases is obtained, as may
be seen by the experience of various primitive racial groups.
Yet optimum health is not reached, and the difference is only
one of degree; the ill-effects require more time to develop in
man and their total intensity is lessened in some cases.

Applying the general animal experience with raw food to

man, we may expect, therefore, to observe a great increase in
the average duration of life and a notable improvement in the
state of health. On the former point we must speculate,
though with good biological foundation, as a completely raw
diet has not yet been used throughout life, under scientific
observation, by any member of the human species. In nature
an uncooked diet affords a normal life span of five to eight
times the growth period for most forms of mammalian life.
The same may be possible for man, though more than one
generation might be required and other hygienic factors also
enter the picture. What, one may ask, would the optimum
length of human life be under such conditions, as nutrition
became adequate and all biological requirements were
successfully met?

Using the coefficient given the length of animal life, it

might approximate 100 to 150 years. Haller, the great
physiologist of the eighteenth century, gave an even higher
estimate and considered man's normal span of life to be no
less than 200 years. Hufeland agreed and claimed that man's
organism "is capable of living and functioning to the age of
200 years." The scientist, Elie Metchnikoff, was more
conservative, though his estimate of more than a century as
the normal limit of human life indicated a great increase over
the present-day life expectancy. After 15 years of research on
the subject, the late Alexander A. Bogomolets, founder and
director of the Kief Institute of Experimental Biology in the
Soviet Ukraine, issued this viewpoint: "It may sound
paradoxical but a man of 60 or 70 is still young. He has lived
only half his natural life. . . . Normal longevity at the present
level of human development may be scientifically determined
as being 125 to 150 years. There is no reason, however, to
consider these figures as limits."

On the relationship of raw food to the length of human life

we may thus arrive at an optimistic biological probability. On
the relationship of raw food to the development of specific
diseases, and the treatment of specific diseases, we also can
be optimistic, though in this case we need not speculate at all,
but can cite many human experiences which afford
corroboration. Fortunately there has been very extensive
human use of certain raw foods in certain areas, and there has
been much clinical work already done with exclusive raw
food diets. These show, in actual practice, exactly to what
extent the animal experiences with raw food can be applied to
humans, as pertains to physical development and the
prevalence of many common diseases.

RAW MILK VERSUS PASTEURIZED MILK

As in the case of experimental animals, much of the

information concerning raw food consumption by humans
involves a study of raw versus pasteurized milk. As soon as
pasteurization came into use in various cities, striking
changes were observed in public health statistics, particularly
as applied to infants. In the three largest hospitals in Toronto,
Canada, there was a sharp increase in the death rate after
pasteurized milk came into use. In Berlin, Germany,
pasteurization was adopted in 1901, and followed by a virtual
epidemic of scurvy throughout the city, though previously
this disease was uncommon. An investigation was made as to
the cause of the disease; pasteurization was judged
responsible, and as the process was later discontinued the
scurvy disappeared just as rapidly as it had earlier appeared.

In 1917 the American scientist, Dr. F. A. Hess of Columbia

University, published the results of his extensive research on
the cause and remedy of scurvy. He indicated that scurvy
could be produced or cured at will in infants simply by
altering their diet as regards the use of raw and pasteurized
milk. Infants given only pasteurized milk tended to display
evidence of scurvy within six months. Those on raw milk
were free from the disease, and when the food was added to
the diet of those already afflicted, recovery was the general
rule. Subsequent investigations by Ragner Berg and other
scientists have confirmed the experience of Hess. Scurvy is
now universally recognized to be a deficiency disease which
can be prevented by the use of raw milk or other food of
adequate potency in vitamin C content. In modern nutrition
fruit juices or artificial food supplements are often found
necessary to prevent scurvy when no raw milk is used in the
diet.

Dr. Evalyn Sprawson, of the London Hospital, studied the

rate of dental decay among children in orphan institutions and
found that the percentage of decay varied in direct proportion
to the amounts of raw or pasteurized milk in the diet.
Children in institutions that used only raw milk had excellent
teeth as contrasted to others. Among 750 boys in one
institution the addition of a daily ration of raw milk to the diet
caused a marked reduction in the number of caries, the effects
being noticeable within two to three years after the beginning
of milk feeding. Data were collected regarding 40 children
(ages 2 to 7) who received raw milk regularly from the age of
4½ months and exhibited complete absence of caries.
Another group of 58 were examined who received raw milk
regularly from the age of six years, and they showed no caries
in any tooth erupted after this period. A third group which
started taking raw milk at the age of ten years showed good
results. It was noted that all teeth that had erupted, but were
not yet fully formed, came under the beneficial influence of
raw milk. Of further interest is the fact that the children given
raw milk attained improved general health over the others.
Fewer of them required tonsil and adenoid operations, as
compared with other children, which suggests an
improvement in the quality of lymphoid tissue throughout the
body.

Bone development among infants and children has long

been known to be dependent upon the use of raw or
pasteurized milk. The incidence of rickets rose 100 per cent
in the city of Baltimore, Maryland when pasteurized milk was
introduced as standard food for infants in the city. Raw milk
in itself affords freedom from rickets, though pasteurized
milk must be balanced with certain other foods or fish liver
oil supplements if protection is to be provided. Special
pasteurized milk, to which a certain amount of vitamin D has
been added through the process of irradiation, may prevent
rickets, but it has been proven to be very detrimental to
animals in other ways, and Dr. Stiner has reported that it may
also prove harmful to non-rachitic children.

The prevalence of certain infectious diseases also appears to

depend to some extent upon the type of milk used in the diet.
Investigators have pointed out that grippe and diphtheria
occur more frequently among infants given pasteurized milk,
especially when it forms the predominant part of the diet.
Digestion, too, is more difficult when pasteurized milk is
used. Cohen and Ruelle, of the Department of Pediatrics in
the University of Brussels, have employed raw milk with
good results in the treatment of specific digestive
disturbances. In the case of diarrhea and vomiting they gave
small amounts of raw milk every 1-2 hours to promote
recovery. They believe that certain ferments in milk which
aid digestion are destroyed by heating.

Milk tests among children in schools in Scotland have been

made which indicated that both weight and height increases
among children were dependent upon the form of milk that
was used. Fisher and Bartlett have analyzed the figures
resulting from these tests. They have expressed the relative
value of pasteurized milk as a percentage of that of raw milk
as demonstrated by increases in weight and height when the
latter is used. Listing the increase on raw milk as 100 per
cent, they show that on pasteurized milk the weight increase
for boys was only 66 per cent, in girls 91 per cent. For height
the increase in boys was 50 per cent and 70 per cent in girls,
the increase thus being significantly greater for both sexes, in
terms of weight and height, when raw milk was used.

In New York, studies of the relative weight gains made by

infants fed pasteurized and raw milk was made by M. Ludd,
H. W. Ewarts, and L. W. Franks. The infants were divided
into four groups. The first was given only pasteurized milk;
the second was given pasteurized milk plus orange juice; the
third was given pasteurized milk plus orange juice and cod
liver oil, and the fourth was given only raw milk. An analysis
of the percentage in weight gains made by the four groups
showed that the first gained 1.7 per cent in weight; the second
group gained 1.7 per cent; the third gained 9.5 per cent, while
the fourth group, fed entirely upon raw milk, gained 14 per
cent in weight.

Dr. Francis Pottenger, Jr., while best known for his animal
experiments with raw and pasteurized milk, has also tested
these foods on a clinical basis. He reports that infants fed
upon raw certified milk tend to be healthy, whereas those
given standard formulae consisting of powdered milk,
pasteurized milk, boiled milk, canned milk, etc., frequently
suffer from gastric distress, asthma, respiratory infections,
bronchitis, and colds. X-rays of raw milk-fed infants revealed
densely mineralized bones of adequate thickness, together
with wide chests and broad dental arches. X-rays of the
infants given heat-processed milk showed thin and fragile
bones, abnormal mineral deposits, narrow chests, and
underdeveloped dental arches.

Dr. Kirkpatrick ascribes the development of enlarged

hearts, with valvular involvement, in many cases to the use of
pasteurized milk. Some of the children are said to rapidly
recover if raw milk is substituted for the pasteurized milk.
"Without raw milk, recovery does not occur" declares Dr.
Kirkpatrick "and those who reach the age of 10 or 15 will,
upon examination, show chronic heart diseases which are
usually diagnosed as rheumatic fever; so the patient usually
goes through life a semi-invalid. I personally know of many
children, who were suffering from heart complications, who
have made complete recovery in a few months by drinking
raw milk along with other wholesome food, and with no
direct treatment to the heart."

Contrary to popular belief, raw milk affords greater

resistance to both undulant fever and typhoid fever than does
pasteurized milk. Undulant fever is today more common in
large cities where pasteurization is a requirement than in rural
areas where some raw milk is used. Madsen of Denmark has
indeed stated that "no case (undulant fever) has ever been
observed in the hospitals and asylums for children in
Copenhagen or elsewhere where raw milk is used in large
quantities." The famous epidemic of typhoid fever in
Montreal during 1927, in which there were 5,353 cases and
400 deaths, was restricted entirely to families who purchased
milk from the Montreal Dairy and its associated National
Dairy Company, both of which distributed only pasteurized
milk.

Tuberculosis is also more prevalent in areas requiring the

pasteurization of milk products. An interesting example of
this is afforded by a letter printed and signed by eight
members of parliament in England, in which important
statistics on this question are referred to. The letter states:
"May we here adduce certain facts relating to a single county
as recorded in the last report of the Medical Officer of Health
for Hertfordshire: This county has a population of 420,000
souls, and all the milk drunk by them is produced in the
county. During 1932 there were 45 deaths in all from surgical
tuberculosis, of which 33 were children under 15. In 13 rural
districts, where the whole supply is in the hands of small
retailers of raw milk, there were no deaths at all during the
year from surgical tuberculosis. The highest death rate was in
an urban area where the population lives under model
conditions and practically all the milk supply is pasteurized."
A further study of the relationship between milk and
tuberculosis was made by Dr. MacDonald, Medical Officer to
Dr. Barnardo's Homes in England. Dr. MacDonald reported
that, among 750 children who were given pasteurized milk
along with other food for a period of five years, 14 cases of
tuberculosis developed. Another 750 boys were given raw
milk for an equal period of time, with the other conditions,
including the rest of the diet, the same as with the other
group. During this time, only one case of tuberculosis
developed, which represents a 1,400 per cent advantage for
the unpasteurized group. It was also reported that chilblains
were absent among the boys of this group, whereas they were
quite common among those receiving pasteurized milk.

GENERAL RAW FOOD EXPERIENCES

The effects of consuming heat-processed fruits, vegetables,

nuts, honey, eggs, meat, and other foods are probably as
pronounced, if not more so, as those of consuming
pasteurized milk. The heat used in the pasteurization process
ranges from 145 to 160 degrees F. for regular milk, and up to
186 degrees F. for homogenized milk, which is a lower
degree of heat than is used in treating many other foods. Nor
does the application of heat extend for a longer period of time
than is so applied in different cooking methods. Thirty
minutes is the period of time in pasteurizing milk at 145
degrees F., and homogenized milk is pasteurized by the flash
method. The frequent losses of minerals into cooking water
(then discarded) in vegetable cookery are perhaps even more
damaging to the respective foods than pasteurization is to
milk.

So we may expect to find that the use of cooked foods of all

kinds induce physical impairment, corresponding in
accordance with quantity of intake, to those of pasteurized
milk. Likewise, we may expect the use of raw foods of all
kinds to give physical benefits, corresponding in accordance
with quantity of intake, to those of raw milk. Examples of this
in actual practice are found in non-institutional medical cases
and in various human experiences not associated with direct
medical supervision. They are also found in a number of
scientific institutions and medical clinics and sanitariums
where raw foods are used in the treatment of specific
diseases.

The non-institutional cases involving the exclusive use of

raw foods are relatively few in number but important. Over a
hundred years ago Sylvester Graham of America called
attention to the advantages of raw foods, and he stressed the
fact that, "the artificial process of cooking is decidedly and
often exceedingly inimical, not only to the physiological
interests of the alimentary organs, but also to the whole
human system." The many thousands of followers of Graham
in the eighteen-thirties and forties did subsist largely upon
raw foods, and their complete freedom from cholera during
the widespread cholera epidemics of that time is of peculiar
historical interest. Since the days of Graham, the raw food
diet from time to time has found enthusiastic advocates in the
persons of Thomas, Drews, Christian, Estes, Richter, Gibbon,
and others, who arrived at the same conclusions through
empirical observation that we now do through scientific
analysis. At one time (1900) there were estimated to be three
thousand people in Chicago living upon the raw food regime,
and during a later period a special cafeteria operated in Los
Angeles which served only foods in the uncooked state.

Many years ago Prof. Jaffra, of the University of Southern

California, made a study of a number of families, who, for
religious, ethical, and scientific reasons, subsisted almost
entirely upon raw fruits and raw nuts. Prof. Jaffra found these
people to be in excellent health, with unusual freedom from
colds and other ailments. Both children and adults were
below average in weight, and in addition the children were
below average in height. This was attributed by Prof. Jaffra to
the limitation of food types consumed, in particular to the
complete lack of all animal food products. Subsequent
observations of families living upon raw foods have indicated
much the same. Many have reported a rapid improvement in
health after adopting the raw diet, with the remedy of severe
and long-standing diseases. Height and weight of children, as
well as the dental condition, have appeared to depend upon
the number of food types being consumed; when these have
been adequate, favorable results in every particular have been
the common rule.

A raw food experience of worthy note is that of the

scientist, Dr. Ferd L. Stone, who conducted research into the
mysteries of anabolism in his strange laboratory near the
Scottish village of Wick on the North Sea. Dr. Stone stated
that "biological constructive metabolism changes by which
staple food becomes complex living material in a cell" are
ended, with rapid nutritive losses, when the flesh of animals
is exposed to oxygen through cooking and storage. He
believed that man's health would improve if he consumed
only flesh from animals instantly after their slaughter. Using
his own body for experimental purposes, Dr. Stone lived
exclusively upon the raw flesh of animals for over 25 years to
determine its effects upon his own constitution. In his
laboratory he obtained his flesh from live goats, sheep, dogs,
lion cubs, and other animals which were clamped to cutting
blocks. Moving later to a jungle area of Kenya province in
Africa, he subsisted upon the raw flesh of lions, giant hogs,
and other wild animals which abounded in this region. At one
time he visited Nairobi for a medical examination, and some
ten years later he appeared in Voi to check up on his weight
and general physical condition, where he was found to be a
"fine physical specimen in spite of his advanced years." Dr.
Robert Gunther, the examining physician, declared: "The
remarkable thing about Dr. Stone is that, although he is now
approaching 70, he has the youthful and robust health of a
chap of 25 or 30." Dr. Stone's unique experiment came to an
end in 1943, when he was fatally wounded by wild animals
during a hunting expedition. Another instance involving the
exclusive use of raw foods over a long period of time is seen
in that of an African boy who subsisted for 13 years in wild
nature upon raw foods, and then lived 6 years in civilization
"on raw vegetables and fruits, raw fish and eggs, and such
flies and bugs as he catches and eats alive." The press report
of December 7, 1930, described the individual, then a young
man, as "tremendously powerful" being capable of
undergoing great physical exertion over long periods of time
"without showing the slightest signs of fatigue." Another such
case reported March 3, 1935, involved a girl found in a
remote region of the Carpathian mountains of Europe, where
she had subsisted for several years upon flowers, plants,
grass, and other raw foods which were available. Upon
capture, she was said to exhibit "superhuman strength" as
may well have been required to sustain her difficult existence.
Similar cases have been reported in past years, one as
recently as 1950, in which children were forced to subsist
upon raw foods in wild nature, and such observations as have
been made in these instances revealed superior physical
condition of the children involved, with the strength and
endurance above average.

THERAPEUTIC PROPERTIES OF RAW FOOD

Individual raw food histories are important, but even more

so is the applied clinical work in the field of science. Here
also we find strong evidence of the value of raw foods. In
America this was noted as early as August of 1907, when an
announcement was made by the New York Post Graduate
Hospital that a cure for long-standing and obstinate cases of
consumption was found in certain raw foods. Under the
supervision of Dr. John F. Russell, eleven patients were given
four ounces of raw vegetable juices each day in addition to
their regular meals. The juices were extracted from such
vegetables as potato, rhubarb, summer squash, beet, turnip,
cabbage, celery, carrot, parsnip, radishes, string beans, and
peas. Later fifty additional patients were placed on the same
dietary regime. Within seven months the eleven patients were
discharged as fit subjects for a life insurance risk, and the
fifty patients who started later were described as well on the
road to recovery.

At a later period, in California, raw vegetable juices were

again used in the treatment of tuberculosis. In this instance,
Dr. H. E. Kirshner was placed in charge of 200 tuberculosis
patients for the county of Los Angeles at the Olive View
Sanatorium. Some of the patients had spent as long as nine
years on their backs with very little progress towards
recovery. The diet was composed largely of spaghetti,
macaroni, and other cooked foods. Dr. Kirshner added a glass
of "green drink" consisting of the raw juices of alfalfa,
spinach, and parsley, to the diet of each of these patients
every day. Results were highly favorable, and the course of
the patients was changed to recovery. Some of the patients
who had been considered hopeless were able to get out of bed
within six to eight months. In Dr. Kirshner's private practice,
raw carrot juice, in addition to the green juice mixture, was
included in the diet of tubercular patients, which brought
about more rapid recovery than did the green juice alone.

Dr. Kirshner has also reported that other chronic ailments

can be treated very successfully with raw vegetable juices,
taken in some cases in amounts exceeding two quarts per day.
He has cited recoveries from heart disease, prostrate gland
disease, cancer, neuritis, arthritis, and hemorrhoids through
the use of raw juices. In one diabetic case, remarkable
improvement was noted within the first 21 days of treatment,
and the insulin dosage was reduced from 15 to 5 units per
day. The most remarkable case history cited by Dr. Kirshner,
however, was that of a severe case of splenic leukemia. The
patient in this instance was given raw carrot juice—small
quantities at first, with gradual increases to very large
quantities—and her weight increased from 65 to 135 lbs.
Recovery was complete within 18 months, and at no later
time was there any recurrence of the disease.

The famous cancer specialist, Dr. Max Gerson, has

employed a diet containing large amounts of raw vegetable
juices as part of his treatment for cancer. Some of Dr.
Gerson's patients are given as much as 16 glasses of raw juice
each day, but most of them are given somewhat smaller
amounts, including daily doses of 4 glasses of carrot and
apple juice, 4 glasses of green leaf juice, 2 to 3 glasses of
calf's liver juice, and 1 glass of orange juice. About 75 per
cent of Dr. Gerson's cancer diet, including all juices, is
uncooked; the balance consists of vegetable broths and other
foods which are cooked by the least destructive methods. Dr.
Gerson has reported gratifying results in about 50 per cent of
his cancer cases, with many complete recoveries. Indeed, Dr.
Gerson's experience in treating cancer at the Gotham Hospital
in New York was so successful that he was called upon to
testify before a subcommittee in the U. S. Senate in 1946. In
Canada, Dr. Gerson's counterpart may be found in the person
of Dr. J. R. Davidson, formerly of the University of Toronto,
who has also reported curing a number of cancer patients on
diets which consisted of raw foods and foods subjected to a
minimum of cooking. Among other foods, Dr. Davidson
prescribes rare meats, raw milk, raw vegetables, and raw
vegetable juices made from carrots, celery, and lettuce.

In Great Britain, physicians have been equally successful in

utilizing freshly-extracted raw juices for therapeutic purposes.
The Ministry of Health and Public Health Service Laboratory
has issued a report pointing out the value of using the juices
of cabbage, kale, parsley, and other uncooked vegetables in
the treatment of a wide variety of diseased conditions. The
report states: "Juices are valuable in relief of hypertension,
cardiovascular and kidney diseases and obesity. Good results
have also been obtained in rheumatic, degenerative and toxic
states. Juices have an all-around protective action. Good
results can be obtained in treatment of peptic ulceration, also
in treatment of chronic diarrhea, colitis and toxemia of gastro
and intestinal origin."

The dental scientist, Dr. Harold F. Hawkins, has reported

that correct dietary control, with at least half of all foods used
in their raw state, is of much value in treating the symptoms
of pyorrhea, including infection of the alveolar bone which
supports the teeth and gums. According to Dr. Hawkins, in
caring for the pyorrhea patient, it is "essential to work out a
plan of eating that will include food that can be eaten raw
such as raw milk, raw eggs, oysters on the half shell, raw
vegetable salads and raw fruit." Dr. Hawkins states that when
an adequate dietary is followed, "the gum tone usually shows
a definite improvement in 60 or 90 days, and the X-rays show
an improvement in bone density in about a year."

During the years 1929, 1930, and 1931, Dr. Milton T.

Hanke, working through the facilities provided by the
University of Chicago and the Chicago Dental Research
Club, studied hundreds of school children in the city of
Mooseheart, Illinois, to determine the effects of adding the
uncooked juices of citrus fruits to a conventional diet. During
the first year the children were studied as controls; the second
year was the test period, and the third the recheck period.
Approximately 16 ounces of freshly extracted raw orange
juice, plus the raw juice of one lemon, was added to the diet
of each of 341 children on each day of the test period. This
brought about a sharp increase in growth rate over the control
period, as well as a 50 per cent reduction in the incidence of
dental caries and the almost complete disappearance of
gingivitis. During the recheck period, when the quantity of
juice was reduced to three ounces a day, the accelerated
growth was maintained, though dental decay again increased
and most of the gingivitis reappeared.

Other fruits and juices also have therapeutic qualities. The

"grape cure" is well known in parts of Europe and has found
extensive employment in the sanitariums and resorts of
Merano, Italy, parts of France, and southern Germany. The
patients of these institutions are fed almost exclusively upon
raw grapes for four to six weeks at a time, starting with about
a pound a day and gradually increasing the amount to five to
eight pounds a day. Johanna Brandt reported a number of
cures from cancer through the employment of the raw grape
diet, and others have used it successfully in the treatment of
constipation, rheumatism, catarrh, gallstones, exzema,
jaundice, malaria, hemorrhages, and other ailments. Grape
cures are even recommended in certain mental disturbances
and in weakened conditions of the entire muscular system,
including the heart.

Raw cabbage juice has been used with remarkable success

in treating ulcers. Dr. Garnett Chaney at Stanford University
treated 63 ulcer patients with one quart of raw cabbage juice
per day, and 60 of these showed pronounced healing. In most
cases, the pain disappeared within a few days and recovery
was complete within three weeks or less. Six patients with
"huge" ulcers required 56 days of treatment. The three
patients who failed to respond had dense scar tissue in the
stomach and liver damage before treatment started. Dr.
Chaney's experience was almost duplicated by Dr. William
Shive and his colleagues at the University of Texas. Dr. Shive
found that raw cabbage juice—as well as the juices of some
other vegetables—tends to prevent ulcers and to cure them.
He studied 100 cases in which the ulcerous condition was so
severe that the use of the bland diet and anti-ulcer drugs had
failed. But the drinking of one quart of fresh, raw cabbage
juice per day by these patients brought about marked
beneficial results. The use of raw cabbage juice in amounts
less than one quart per day promotes less rapid recovery than
does the full quota but it is of definite value, and even a glass
of juice per day tends to reduce or eliminate the pain in some
cases. The raw cabbage juice is also an important aid to
normal elimination and it improves the general health of the
ulcer patient as well as promoting recovery of his primary
affliction.

The "scraped apple" diet is an old German folk remedy for

both diarrhea and constipation. Modern scientists have
employed raw apple in the treatment of these same conditions
with very good effects. T. L. Birnberg treated diarrhea in
children with raw, grated apple and obtained completely
successful results in 88 per cent of all cases. He noted relief
from abdominal pain achieved almost immediately, normal
stools achieved in 24 hours, reduction of fever within 48
hours, and disappearance of mucus in 60 hours. The
beneficial effects of raw apple in these cases are attributed to
the presence of "hydrophilic colloids" in the food which
absorb excessive water and furnish bulk to control peristalsis.

Of particular interest is the therapeutic value of raw honey.

This food has long been known as a "folk medicine" for hay
fever and asthma, and recent experimental studies conducted
at the William Beaumond General Hospital in El Paso, Texas
have shown that raw honey containing the pollen of the
offending grasses or weeds builds up a natural resistance to
these agents in the body, thereby offering relief to the hay
fever victims. Studies made by P. E. Weesen of the
Frauenfelder Sanitarium of Europe showed that patients given
raw honey exceeded all others both in strength and healthy
appearance. Dr. Paula Emrich tested 100 children, and found
that those given raw honey achieved a 12 per cent increase in
hemoglobin content of their blood over the others. Dr.
Rolleder gave a smaller quantity of raw honey to 58 children
of an Austrian orphanage and noted a hemoglobin increase of
8½ per cent. Dr. Schacht of Wiesbaden claimed to have cured
many supposedly hopeless cases of gastric and intestinal
ulcers with raw honey, and the celebrated Father Sebastian
Kneipp remarked that "smaller ulcers in the stomach are
quickly contracted, broken and healed by it." Surprisingly,
raw honey has even been given to treat diabetes. Dr. A. Y.
Davidov of Russia noted that it tended to prevent acetonemia,
and in spite of its high sugar content, its use was associated
with the actual reduction of sugar in the urine. The American
physicians, Dr. L. R. Emerick of Eaton, Ohio, and the late Dr.
R. J. Goss of Middlebury, Vermont, have treated hundreds of
diabetic patients with raw honey, achieving remarkable
success and vast improvement in the weight, strength, and
appearance of many patients.

The value of raw liver in treating pernicious anemia is now

well known. As early as 1926 Drs. Murphy and Minot were
curing severe cases of this disease with raw liver, and they
claimed there was some unidentified factor in the food which
stimulated the growth of red corpuscles. At first this was
called the "red blood vitamin." It is now known that there are
two such factors, folic acid and vitamin B12, both of which
are destroyed by heat. Thus, whereas well-cooked liver is
practically useless in these cases, raw liver brings about
consistent and rapid recovery. For perhaps the same reason
raw liver, given to weak and undersized children, has been
reported to increase vigor and strength and improve the rate
of growth.

Other raw meat products are also of unquestioned

therapeutic importance. When tuberculosis was still a
common disease in this country, frail and consumptive people
would be seen going to slaughterhouses to obtain draughts of
fresh blood, which were believed to be of great value in such
cases. In countries where tuberculosis remains prevalent, this
practice is still followed, with reportedly good results. On a
clinical basis the celebrated French physiologist, Prof.
Charles Richet, was among the first to use raw beef juice in
the treatment of tuberculosis, and he reported excellent results
in this practice. More recently other European physicians are
following this same method, and they apply the term,
"zomotherapy" to designate treatment of disease with raw
meat or raw meat-juice. They claim success with
zomotherapy in treating many conditions, including anemia,
neurasthenia, debility, convalescence, and latent, incipient, or
active tuberculosis.

Few raw foods have been as highly recommended as

sunflower seeds, squash seeds, pumpkin seeds, and
watermelon seeds in the treatment of disease. Several years
ago, J. I. Rodale noticed that sunflower seeds, when used in
their raw state, effected a remarkable cure for some cases of
bleeding gums. After his report on this subject was published,
new evidence accumulated which indicated that raw
sunflower seeds were also useful in treating gum sores,
dermatitis, rheumatism, rheumatic fever, arthritis, and kidney
disease. The teeth were said to improve under the sunflower
seed treatment, as was the condition of the eyes. Raw squash
and pumpkin seeds have been recommended as worm
expellents. An infusion made by soaking dried watermelon
seeds in water was an old Indian folk treatment for kidney
and bladder infections, and many in modern life have also
testified as to the efficiency of this treatment. The
watermelon seeds may also be eaten in their fresh state with
good results. While much of the evidence in favor of these
uncooked seed foods is in the form of testimonials rather than
clinical data, it is too extensive to be ignored. Whether we
consider the seeds as effective "folk medicine" or just good
food, they are doubtless of much value in modern nutrition.

Raw foods have even been used to improve the intelligence

quotients and mental attitudes of backward children. In
Germany, Dr. Lottner reported an experiment in which 33
children, having low intelligent quotients and attending a
school for backward children, were given a raw breakfast
each morning. This was in the form of "muesli" an uncooked
porridge made from oat flakes, milk, fruits, nuts, and honey.
The children given the raw breakfasts rapidly improved over
all the others. They did better work in dictation, arithmetic,
letter-cancelling, and drawing completion tests. They were
also less restless, did not become tired as rapidly as before,
and showed better concentration in accomplishing their daily
work.

CLINICAL APPLICATION OF THE RAW FOOD DIET

If the simple addition of certain raw foods to a normal diet

produces such startling changes in human health, it may be
expected that a diet composed entirely, or nearly so, of raw
foods would be much more beneficial and achieve more rapid
and far-reaching results. This has been shown to be true at the
Pottenger Sanitarium in California, where a large variety of
raw foods has been employed for therapuetic purposes.

Dr. Pottenger writes that "the highest grade of raw milk,

raw meat, raw vegetables, and fruit products obtainable" are
used in the clinical work. He points out that "we have been
able to improve the physiologic response of children who
have previously been developing in a deficient manner"
similar to the experimental animals which were fed upon
heat-processed foods. Even defective facial growth has been
improved, and Pottenger states that "when additional growth
stimulation is applied to certain deficient children at the right
time, before they have attained facial growth, material
changes in the contour of the face can be brought about
without the application of surgical appliances."

In Europe a diet composed primarily of raw foods was

employed in the treatment of disease as early as the latter part
of the nineteenth century. At that time the "Jungborn" a
health resort located in the Hartz mountain region between
Isenburg and Hartzburg of Germany, was opened. The
director of this institution was Adolph Just, a philosopher and
naturalist, who concluded from his observations of wild and
domestic animal life that only raw foods were capable of
building the health, strength, and vigor that are normal in
nature. At his resort, Mr. Just provided sun and air baths,
special water baths, and earth compresses as treatment in
addition to raw foods. The diet consisted in the main of fruits,
berries, nuts, and milk in the uncooked state.

In 1896, Mr. Just issued a number of case history records

illustrating the results of his raw food and natural treatment
therapy. Among the diseases reported cured or benefited were
inflammatory rheumatism, consumption of the spinal cord,
tuberculosis of the bones, dropsy, incipient dropsy, fistula of
the rectum, cancer, nervous spasms, deafness, and various
digestive ailments and sexual disorders. Recoveries were
often rapid as well as complete. Recovery from severe
nervous disorders was achieved in ten weeks, from deafness
in eight weeks, from inflammatory rheumatism in nine days,
and from incipient dropsy in less than a week. Great
improvement in cases of different forms of consumption was
noted during the first two weeks of treatment. In almost all
cases treated at the "Jungborn" some benefit was reported,
and the general success was attributed largely to the use of
raw foods.

During the year, 1897, another great raw food institution

was opened in Europe, this being the famous Bircher-Benner
clinic and sanitarium in Zurich, Switzerland, which continues
operation in the present day. Here extensive use has been
made of raw foods, and some patients have been placed on an
exclusive raw diet for a limited period of time when this was
deemed necessary. The late founder of the institution, Dr.
Bircher-Benner, stated that "raw vegetable food is the most
potent healing factor that exists" which is able "to bring
healing to very many widely spread disorders of health and
serious diseases, in quite astonishing fashion, where all other
curative measures have failed." He called raw food "sunlight
food" and referred to his delicious preparations of fruits,
vegetables, nuts, honey, milk, and other foods, all in their raw
state, as "sunlight dishes." The success of this sanitarium has
been so phenomenal that it has attracted patients from all over
the world. It is best known for its treatment of digestive
diseases. So astonishing was the recovery, on a strictly raw
diet, of one supposedly incurable patient suffering from the
Herter-Heubner disease that it attracted the attention of the
children's hospital in Zurich, which in turn introduced a raw
diet for its coeliac patients. The medical director of the
hospital at the time published a monograph giving an account
of the "staggering success" thus achieved.

Today Dr. Ralph E. Bircher carries on the important work

of his father at the clinic and sanitarium, with equally
satisfactory results. He describes raw food in relation to "the
five zones of its influence." In the first zone the effects are
noticeable within a few days, with the "return of appetite,
rapid fading of unnatural thirst" and "much better digestion."
In the second zone, embracing weeks of time, the circulatory
system responds to the curative effects of raw food. The third
zone "needs months to become effective" though some
improvement may be noticed almost immediately. It covers
the endocrine glands and metabolism. The fourth zone,
embracing the capillary system and secondary effects on all
parts of the organism, is reported by Dr. Bircher to require
one to three years, sometimes less, "to show the effects of its
domain." The entire four-fold action, according to Dr.
Bircher, "generally brings about a complete change in
obstinate cases of many chronic conditions such as stomatitis
and ulcers, sprue, amoebic dysentery, lambliosis and malaria,
kidney troubles, jaundice, eczemas and urticaria, headaches,
and schizophrenias, also in cases of varicose,
thrombophlebitis and many other conditions." The fifth zone
applies to the constitution itself, from which our diseases and
infections originate. It means a fundamental change in the
physiological efficiency of the entire body, with new vitality
and vigorous health.

At the First Medical Clinic of the University of Vienna, two

scientists, Eppinger and Kaunitz, tested the Bircher-Benner
raw food diet as a means of improving the interchange of
energies and substances between the ends of the blood vessels
(capillaries) and the tissue cells of the body. Under normal
conditions of life, the blood gives up its nutritive substances,
and the cells give up their waste substances in this
interchange through two fine membranes and a narrow
dividing interstice. Often, however, the cells lose a part of
their "selective capacity" because of salt penetrating the cell
wall, distortion and spasms of the capillaries, a sticky coating
of blood globules, waste products being scattered around the
cells, and reduction of the chemical, physical, and electrical
tensions which promote the nutritive interchange. When this
happens, cells cannot rejuvenate fast enough; bacteria tend to
multiply too rapidly, and the general cause of many clinical
symptoms of disease is in existence. Eppinger and Kaunitz
studied this condition and tried every possible means of
restoring normal selective power in the cells once this had
been lost. Only one measure was found to be successful. This
was the application of an exclusive raw food diet "exactly
according to the prescriptions of Dr. Bircher-Benner." Under
the influence of this diet, the life-giving tensions between
capillaries and cells grew and the capillaries were slowly
restored to a normal, vigorous condition.

In Denmark an exclusive raw diet consisting of fruits,

vegetables, nuts, cornmeal, sprouted grains and legumes,
honey, and milk is given for all patients who visit the
"Humlegaarden" a sanitarium located near Humlebek. Dr.
Kristine Nolfi, medical director of this sanitarium, was
formerly associated in medicine and surgery with the
Communal Hospital in Copenhagen and also with the State
Hospital in Pediatrics. During her years of hospital training
she suffered from weak digestion and catarrh of the stomach,
and in the winter of 1940 and 1941 she observed the
symptoms of cancer. A trial microscopy taken at the Radium
Centre in Copenhagen was positive, indicating there were
cancer cells. Dr. Nolfi treated herself with an exclusive raw
diet and recovered excellent health. This success prompted
her to open the "Humlegaarden" where not only all patients,
but even members of the hospital staff, live entirely upon
foods which have not been treated by heating. About one
thousand patients annually visit this sanitarium, and doctors
from Denmark and foreign countries also visit the place and
make observations which are later utilized in their practice.

The therapeutic successes attained at the "Humlegaarden"

are said to be phenomenal. Dr. Nolfi attributes this to the
consumption of raw foods, and in particular to the use of raw
garlic and raw potatoes. Patients at this sanitarium recover
from all manner of diseases, including cancer, sterility,
obesity, diabetes, heart debilitation, high blood pressure,
rheumatism, epilepsy, asthma, and many others. In some
cases even grey hair darkens in color. According to Dr. Nolfi,
the raw diet "has a curative effect not only for a particular
disease and on an individual organ, but on the organism as a
whole. It cures not only the diseases contracted during our
short span of life, but also those determined by hereditary
predispositions."

Dr. K. Eimer, of the University Medical Clinic at Marburg-

Lahn, has employed the raw diet in the treatment of many
different diseases. He reports that no gastric disturbances
occur on the diet and that the relatively large amounts of
cellulose in the raw vegetable foods appear to aid peristalsis.
He found the raw diet to be especially suitable in cases of
renal or cardiac oedema or the oedema of obesity, with the
elimination of superfluous water and salt being rapidly
achieved. In diseases of the circulatory system, the diet was
found to usefully supplement other treatment, and high blood
pressure and diabetes were found to be benefited through the
use of raw food. The blood was improved on the raw diet,
and the alkali reserve was raised an average of 20 per cent
among the patients. Dr. Eimer also reported that the refractive
index of the serum increased through the use of raw foods.

Of equal importance is the experience of Dr. Joseph Evers

in Germany, who has treated 600 cases of multiple sclerosis
with diets containing no refined foods, and consisting chiefly
of raw fruits, raw nuts, raw vegetable roots, raw honey, raw
grain sprouts, uncooked coarse rolled oats, wholemeal bread,
raw ham, raw bacon, and raw chopped beef. Dr. Ever's
dietary treatment was set up under the controls of recognized
scientists and tested in different universities, clinics,
hospitals, and sanatoriums. Results were surprisingly good,
and 42 per cent of all patients showed improvement or
complete recovery. This percentage might appear to be low,
but for multiple sclerosis, which consistently fails to yield to
orthodox medical treatment, a single recovery is worthy of
mention.

In the city of Munich, the German physicians, Friedrich and

Peters, employed a raw diet consisting chiefly of fruits and
vegetables, and small amounts of meat. Many very severe
cases of liver cirrhosis, with ascites were treated. Results,
surprisingly, were quite successful, and a number of most
striking cases have been cited by the physicians to show the
value of raw foods in the treatment of this disease.

Other physicians and scientists who have studied the raw

diet in relation to therapeutic uses are D. C. Hare, J. F.
Kinderheilk, W. Heupe, I. Kanai, and M. Kuratsune. Dr.
Hare, of the Royal Free Hospital in England, placed arthritic
patients on an exclusive raw diet for two weeks followed by a
predominantly raw diet for several weeks. Most of the
patients began to feel better within one to four weeks, with
marked improvement continuing thereafter. Kinderheilk
found the raw diet to be of value in avitaminosis, nephritis,
diabetes, and chronic constipation. In cases of cardiac disease
he noted that it promoted the excretion of superfluous water
and was thus helpful to the patients. Dr. Heupe, working at
the University Medical Polyclinic in Frankfurt, reported the
diet to aid in the treatment of diarrhea of children, in heart
and kidney diseases, and in obesity and diabetes. Kanai, of
the University of Berlin, studied the effect of raw and cooked
vegetarian diets on the oxidation of the body. He noted that
oxidation was impaired by cooked vegetarian foods. On the
raw diet the urinary output of nitrogen was greater, indicating
better absorption, and the weight increase was better. Dr.
Kuratsune, of Kyushu University, Japan, also tested raw and
cooked vegetarian diets, and reported results were decidedly
better on the raw regime. Heated vegetables tended to
produce anemia, which was cured when raw vegetables were
eaten. Other diseases, which had failed to yield to
conventional medical care, responded favorably to the raw
diet.

The sum total of all human experience with raw foods has
thus been remarkably successful. As in the case with animals,
the efficiency of physiological function within the body, as
well as the proportion of both infectious and degenerative
diseases, appears to correspond to a large degree with the
relative quantity of raw and cooked foods in the diet. In the
case of raw and heated milk the evidence is especially
conclusive, particularly with reference to the growth and bone
and dental development of children. In the clinics and
sanitariums of the world, where a raw food diet has been
employed, evidence of the value of all types of raw foods has
been obtained, and the raw diet is found to be of definite
therapeutic value in the treatment of many common diseases.
Its value in this capacity is most pronounced, as it is
associated with no adverse side-effects, which so frequently
follow the use of conventional medical treatments.
 7
RAW FOOD IN LIMITATING
CIRCUMSTANCES

AFTER ALL that has been said, it may seem that raw food
constitutes the perfect nutriment of man. But in spite of the
very great advantages of raw food, there is the question of
possible disadvantages. Seldom in science is there a principle
or practice which is never contra-indicated under any
circumstances. The use of raw food, valuable as it is, does
have its limiting qualifications. It is important that these be
recognized if we are to view this subject on a strictly
scientific basis.

FOOD PRESERVATION

Among other things, cooking is a method of preserving

foods. As such it has played an important and necessary role
in human history. Until recently, the public food supply was
often seasonal and uncertain. When food was available, it
could not all be consumed at once in its raw state. Much of
the food had to be preserved for a later day. Drying and
salting were two methods of accomplishing this. Cooking was
another. Often all three methods were combined, particularly
as applied to the preservation of meat. Canning, which was
associated with a long cooking process, developed later and
permitted people to keep fruits, vegetables, and meats
indefinitely. Cooking was important in helping to preserve
certain foods because it destroyed the enzymes which
otherwise would bring about rapid biological change.
Cooking has thus played an essential role in human history by
stabilizing the food supply, though in the modern world,
where more practical methods of food preservation are
available, it ceases to be of importance for this purpose.

HEAT-LABILE POISONS

Nature is a storehouse of plant poisons. Through thousands

of years of trial and error, man has identified and avoided
these, selecting the non-poisonous products of nature for use
as human food. Wild animals, in their own way, have done
the same. However, in rare cases the poisons of plant or
animal tissue are heat-labile, and the process of cooking can
render the food available for human nourishment by
destroying such poisons as may be present.

A number of foods of this type may be given mention. First

is the acorn. This food is found in both sweet and bitter
varieties. The former are satisfactory in their raw state, but
the bitter acorns contain tannin, which is removed by washing
acorn meal in hot water or boiling water. Likewise with the
cassava root, the sweet varieties are perfectly innocuous and
may be eaten raw as a table vegetable, but the bitter cassava
root contains poisonous hydrocyanic acid, which must be
dissipated by heat before the root can be used as food.
Cottonseed meal contains a toxic pigment, gossypol, which is
destroyed by heat treatment. The little known cynad nuts of
Australia are toxic in their raw state, but through prolonged
soaking and cooking, the poison is removed from the flour of
the nut. Young brakefern shoots are poisonous when raw, but
safe for human consumption when cooked. The raw cashew
nut is surrounded by two shells, between which is found a
strong and blistering brown oil which must be dissipated by
heat before the nut can be safely extracted. Untreated raw soy
beans contain a toxic anti-enzyme which tends to block
protein digestion and cause some impairment in the growth of
experimental animals. This substance is destroyed by heat or
it can be removed by soaking raw soybeans 24 to 48 hours in
an ice box or refrigerator with three or four changes of water.
The anti-enzyme is washed out into the water, which is then
discarded.

Animal food can also contain heat-labile poisons. Certain

uncooked fish, including clams, mussels, cockles, shrimp,
lobster, suckers, catfish, bullhead, carp, herring, and
whitefish, contain the enzyme, thiaminase, which destroys
part of the B complex vitamin, thiamine, in the gastro-
intestinal tract. For this reason foxes in captivity which are
fed large amount of such fish in the raw state eventually
develop symptoms of thiamine deficiency, and trout have
been observed to suffer when feeding primarily upon carp,
which are particularly rich in this enzyme. People in different
parts of the world have consumed clams, mussels, shrimp,
and herring in the raw state, but no obvious signs of
deficiency disease have appeared. Apparently humans can
tolerate some thiaminase in the diet, though as with foxes and
trout, excesses are doubtless possible. The troublesome
thiaminase is destroyed by heat, and thus in conditions where
very large quantities of fish containing thiaminase are
consumed, there is some reason for cooking.

Raw egg white contains the heat-labile substance, avidin,

which tends to destroy the B complex vitamin, biotin, in the
body. The consumption of very large quantities of pure raw
egg white can lead to symptoms of biotin deficiency, whereas
cooked egg white may be taken without difficulty. The yolk
of the raw egg is rich in biotin, which may counterbalance the
effects of avidin and account for the fact that many people
have used whole raw eggs in the diet without experiencing
difficulty. In fact, there have been reports of definite physical
benefit from using whole raw eggs, and the food has been
used successfully in the treatment of tuberculosis,
rheumatism, and other diseases. H. T. Parsons found that egg
white injury in rats could be prevented by including brewers
yeast or liver (which are rich in biotin) in the diet, and other
investigators have reported its prevention when the vitamin C
intake was adequate. The presence of avidin in raw egg white
does not then indicate that raw eggs can never be used, but it
does indicate that the raw white should not be used alone,
particularly in diets which are rather low in biotin and
vitamin C intake.

The removal of heat-labile poisons from food through the

application of heat is attended by removal or destruction of
essential nutritive factors. Though cooking may dissipate the
poisonous principle, it does not render the foods completely
suitable for human nourishment. The foods become non-
poisonous, it is true, but they are as defective as other cooked
products. If we must use large quantities of foods containing
strong heat-labile poisons which cannot be removed by the
water-soaking process, let us apply cooking by all means. But
as long as we already have an adequate supply of healthful
non-poisonous foods, there is no necessity for using those
containing the more powerful heat-labile poisons. And the
mild anti-vitamin factors, such as thiaminase and avidin, need
not worry us providing we use the foods containing them in
moderation and in proper combination with other foods.

PARASITIC INFECTIONS

In sections of China, Japan, Formosa, and other areas of the

Far East, human parasitic infections have been quite common
and have seriously reduced the efficiency of many of those
affected. Unsanitary disposal of human nightsoil pollutes the
water and soil in these areas, which in turn infects crabs,
crayfish, snails, water plants, and vegetables with parasites.
In many cases the nightsoil is even used as fertilizer for the
water vegetables and water nuts. Lakes are so polluted that
wading or bathing in them brings about human fluke
infections. When the natives consume the raw fish, snails and
red ling water nuts of the lakes, together with the raw
vegetables of the soil, they are re-infected again and again
with liver flukes, lung flukes, and other parasites. In certain
other parts of the world some parasitic infection has also been
reported, usually as a result of eating infected fresh-water fish
and infected pork.

No one need doubt that parasitic infections can result from

the consumption of raw foods which are contaminated with
parasitic organisms. However, these are problems which are
restricted primarily to parts of the earth where human night-
soil is used as fertilizer and facilities for the disposal of
sewage are inadequate. When modern sanitation is absent,
even the drinking water may be so polluted that boiling is
essential. In this country, as well as many others, such
problems do not usually confront us. Our watercress and
vegetables are generally produced under sanitary conditions
without the aid of human nightsoil. Unfortunately many
towns and cities do dispose of their sewage into rivers, and
since this is true, fresh-water fish are often infested with
tapeworms and other parasites. The production of swine
under unsanitary, poor nutritional conditions has also left us
with the problem of trichina infection.

It is important to recognize that even when foods are

contaminated with parasites, cooking does not always render
the foods safe for human consumption. The development of
parasites within the body probably depends far more upon the
physiological conditions which are provided for the parasites
than it does upon the frequency of infection. Scientists have
repeatedly noted that poorly nourished animals are infected
by parasites far more frequently than are well nourished
animals. Furthermore, once infection does take place, the
damage inflicted upon the host appears to depend upon the
state of nutrition, with malnourished animals or people
always suffering the most. Pottenger noted that when cats
were fed raw meat they were relatively free from intestinal
parasites, whereas those given cooked meat, in which all
parasites were supposedly killed, were severely affected.
Experts on the subject of canine nutrition point out that
tapeworm infection is not generally associated with the use of
raw meat by dogs. Yet, dogs living almost exclusively upon
heat-processed commercial pet foods are often heavily
infested with tapeworms and other parasites of every
conceivable description. It is estimated that 18 to 25 per cent
of all Americans are infected with sub-clinical trichinosis,
and practically every one of these people consumed cooked
pork rather than raw pork. Indeed, hogs in this country are
affected with trichina in only 1.5 per cent of all cases, or less
than one-tenth as often as humans. It is the human population,
consuming cooked foods, which is the primary reservoir of
parasite infection for many domestic animals. The basic
human problem is one of reinfection. It is clear, then, that the
cooking of food does not get at the primary source of the
parasite problem, although it may be recommended in the
case of known contaminated foods.

PALATABILITY OF RAW FOOD

In a limited number of cases—probably not over ten per

cent—cooking may be considered useful to improve the
palatability of foods. Almost all raw vegetables are suitable
for consumption, although the cooked products are often
considered more acceptable. Raw carob pods are edible, but
they must be ground into a meal and lightly toasted in order
to bring out a chocolate-like flavor. Pure maple sap is a very
palatable food, but the very rich maple flavor is brought out
only through prolonged boiling. Popcorn is rendered edible
through the application of heat. Certain grains, as well as
meats, have not been widely used in their raw state, and it is
possible that cooking is essential for their full palatability.

One must not deduce from these facts that raw foods as a
whole are less palatable than cooked foods or that an
exclusive raw diet is less palatable than a cooked diet.
Actually our food habits are determined primarily by our
dietary during infancy and childhood. As adults, we may
prefer cooked foods because we were trained to like them.
We may actually dread to taste a particular raw food simply
because we never received it as a child. But during the early
part of life we can be trained to appreciate the flavor of
practically any food, cooked or raw, and if given the
opportunity to consume raw foods, there is seldom hesitancy
in doing so. For instance, Dr. Clara M. Davis conducted an
experiment on the self-choice of foods by infants and young
children, and found that the favorite of all foods was raw
calves' brains. These were eaten in amazing quantities, often
as much as a pound a meal. Children given raw meat, raw
grain products, raw yams, raw potatoes, etc., learn to
appreciate them just as well as they do raw fruits and nuts.
Our customary practice of dividing foods into types which
can be eaten raw and types which must be cooked is based
primarily upon childhood habits. Aside from the exceptional
cases which have been mentioned, those foods which are
considered best raw are those we have always eaten raw;
those which are considered best cooked are those we have
always eaten cooked. Actually, at least 90 per cent of all the
foods which have ever been eaten by man are fully edible in
their raw state. We have probably not utilized half of these.
 Once our dietary pattern has been established and carried
into adulthood, there is still every opportunity for change.
People who have been trained to appreciate the flavor of
cooked foods to raw foods must undergo a re-education of the
sense of taste. This is not a difficult procedure, and surprising
as it may seem, it can be accomplished quite rapidly. Within
just a few weeks, one may learn to appreciate the flavors of
many raw foods which formerly were consistently avoided.
To accomplish this, you need only adopt a "nibbling" habit in
which small but increasing quantities of the respective foods
are consumed every day. At first you may find certain foods
bitter or flat tasting, but gradually you will find them to be
more flavorful and pleasing. Eventually the satisfaction in
consuming raw foods of nearly all kinds may exceed that
formerly derived only from cooked foods. This does not
mean that every food will be equally palatable after re-
educating the sense of taste—there will always be certain
preferences of one food to another—but it does mean that raw
foods as a whole may be consumed with an optimum degree
of gustatory pleasure.

It is clear that there are limitations in the application of raw

food therapy. It is enough to recognize the value of raw foods
without assuming that no reason for cookery can ever exist.
Reasons for cookery have existed, but they are less common
today than they were in the past. We now have excellent
facilities for the preservation and transportation of raw foods.
We do not have to depend upon bitter acorns, bitter cassava
roots, and other foods containing heat-labile poisons as
staples of our dietary. We do not have to avoid raw
vegetables in fear of contamination with harmful bacteria. We
do have an abundant supply of fruits, nuts, and other highly
palatable raw foods, available for all classes of people. In
short, those factors preventing the full utilization of raw foods
are no longer present. Modern civilization has made the
extensive application of raw food therapy possible. It has
presented us with an exciting "elixir of life" which can
transform the whole state of our existence.
 8
RAW FOOD IN SELECTION

THE USE OF FOOD in its uncooked state is the key principle in

establishing a healthful dietary. This, however, does not
represent the final answer to all nutritional problems. We can
live exclusively upon raw food and yet suffer from nutritional
deficiencies and imbalances if no consideration is given to the
proper selection of such foods. An unbalanced diet of
uncooked foods may be less damaging than an unbalanced
diet of conventional foods, but it is still not to be desired. It is
well known that different selections of natural foods in
primitive life produced different reactions in health and
disease. For our own purposes it is necessary to analyze each
of the basic food types, and many specific foods within these
types, in order to determine the most effective way of
selecting food and balancing the components of our dietary
intake.

In the usual textbook analysis of food selection, it is

customary to rate the value of various foodstuffs in relation to
their economic cost and their ease of being included in the
dietaries of all income groups. In the usual vegetarian
analysis of food selection, it is customary to rate the value of
foods in part upon their moral cost of production, determined
by the death or survival of animals. Neither of these patterns
will be followed here. It is important to approach the subject
of food selection on a strictly biological basis, determining
thereby the value of uncooked foodstuffs entirely in relation
to their effect upon human health. This does not mean that the
suggestions given will not be adaptable to the dietaries of all
income groups. It does mean that some adjustments will have
to be made in certain cases. Many raw foods are no more
expensive than their heat-processed counterparts, and anyone
who can afford to purchase foods at all can afford to use
them. On the other hand, achieving a completely ideal
balance in the diet may involve the use of certain accessory
foods which would not normally be found in the most
inexpensive diet. The very best nutrition may be restricted to
nations, states, families, and individuals who can afford to
use a wide selection of the very best of foods. Greatly
improved nutrition, however, can be achieved by every
human group which is willing to make certain inexpensive,
though important, changes in the dietary. As to the moral
issue of vegetarianism, this too can find compatability with
good nutrition under certain conditions, but it cannot be the
determining factor in deciding what constitutes good
nutrition. It is important that we approach this subject on a
scientific plane first, and then let the economic, moral, and
other issues fit into the total picture as best they can. With
these thoughts in mind, the following analysis covering the
selection of uncooked foodstuffs is being presented.

FRUITS

In terms of historical dietary experience, man is an

omnivorous animal. In terms of comparative anatomy and
physiology he is a frugivorous animal. We can ignore neither
of these facts. Man's long experience with both plant and
animal foods indicates that the omnivorous principle cannot
satisfactorily be broken all at once. His anatomical structure
and physiological function are adapted ideally to the
digestion of fruits. This means that man's best diet may be
omnivorous, with a decided inclination to the frugivorous
with respect to the selection of staple foods.

Most fruits are rich in the vitamins which are usually

seriously deficient in the modern diet. They are our very best
source of vitamin C, which is probably more important than
any other single dietary factor for maintaining high resistance
to infectious disease. In the conventional diet, the use of fruit
is restricted to an insignificant fraction of the total food
intake, and such fruits as are used are usually canned or
otherwise heat-processed. In some of the better primitive
diets, fruit was a basic food staple; in a balanced diet
composed of uncooked foods, it may be regarded as the most
important single food type used.

The variety of fruits suitable for human nutrition is very

large. Scores of basic fruit types, and hundreds of fruit
varieties, are developed in nature and have been developed by
man. These permit the preparation of meals which have no
equal for flavor and palatability. The fruits of the temperate
zone are useful, and most kinds are readily available,
although the wild varieties are not commonly marketed. Such
tropical and subtropical fruits as bananas, oranges, grapefruit,
lemons, limes, dates, figs, and avocados are imported or
grown for public consumption. Guavas, mangos, papayas,
cherimoyas, and cactus fruits have been available in limited
quantities in restricted areas. Other tropical fruits have not
commonly been imported to the temperate regions, but they
are of great value for those who live in regions where they
can be obtained. These include: breadfruit, cashew-apples,
imbus, ambarellas, red mombins, yellow mombins, soursops,
ilamas, soncoyas, sweet granadillas, purple granadillas, giant
granadillas, capulins, loquats, manzanillas, icacos, pitangas,
feijoas, jaboticabas, grumichamas, litchies, longans,
rambutans, sapodillas, sapotes, canistels, kakis, mangosteens,
jackfruits, durians, tunas, carissas, and carambolas.

NUTS

Next to fruits, nuts are the most neglected of food types in

the conventional diet. Butternuts, pecans, filberts, Brazil nuts,
English walnuts, black walnuts, chestnuts, almonds, and other
kinds are often available and should be used at every
opportunity. The researches of Cajori, Van Slyke, and Osborn
have shown that most nuts contain all of the essential amino
acids and thus may be used effectively as a basic source of
protein in the diet. Nuts are also good sources of fat,
minerals, and other nutrients, and they represent a more
valuable supplementary food than hitherto suspected. Other
seeds, such as sunflower seeds, pumpkin seeds, squash seeds,
and watermelon seeds, are also valuable for nutritive
purposes.

Most nuts undergo a decided loss of flavor after they are

shelled, and some are fumigated to prevent infestation with
vermin. For this reason it is usually best to purchase your nuts
in the shell, which gives you a fresh and flavorful food from a
sanitary container that requires no fumigation. Sunflower
seeds and related seed products may be shelled by hand
methods, but they keep fairly well outside the shell and can
also be purchased that way. When desired, nuts and other
seeds may be transformed into delicious butter by running
them through a special kitchen appliance designed for this
purpose. To save time you can also purchase ready-made nut
butters. All of these nuts and other seeds, as well as the
butters made therefrom, are fully palatable in their raw state,
and they should not be salted, roasted, fried in oil, or prepared
in any other unwholesome way.

Of special importance among the nut and seed foods is

coconut. This remarkable food is composed of one of the
most adequate nutritional balances of all plant foods. It is rich
in first-class proteins, carbohydrates, and fat, and is an
excellent source of minerals, especially phosphorus,
potassium, and chlorine. Nearly everyone is familiar with the
sugared shreds and colored coconut oil which civilized man
has manufactured from the coconut seed. But this food may
be found at its finest, both for palatability and nutritional
value, in its fresh, unprocessed state. The immature jelly
coconut contains the delightful, smooth, snow-white coconut
of custard-like or jelly-like texture, together with much
coconut water. The mature coconut, which is shipped to many
regions of the temperate zone, is juicy and sweet and contains
a smaller amount of delicious water. Both the immature and
mature coconuts are extremely valuable in human nutrition
and can be used in a multitude of ways. Hard coconut may be
eaten exactly as it comes from the shell; it may be ground up
with other ingredients into raw cakes and confections, and it
may be run through an electric juicer and converted into a
rich coconut cream, which is unsurpassed in making fine
dressings, sauces, and beverages. Like other nuts and seeds,
coconut may also be converted into a fine butter, used for the
same purposes as ordinary dairy butter, and also applied in
the preparation of confections and beverages.

VEGETABLES

The green leaf is the storehouse of minerals in the plant.

Animal experiments indicate that the addition of the green
leaf to a deficient diet has maximum supplementary value in
correcting deficiencies. Green leafy vegetables should
therefore be used in the diet, while the tubers and roots of
vegetables are also important, though perhaps less so.

It has been a common practice to divide vegetables into

types which can be eaten raw and types which must be
cooked. In reality, almost all types can be eaten raw, and this
particularly applies to the root vegetables which are always
cooked in conventional methods of food preparation. Among
the vegetables which are appropriate in their raw state are:
white potatoes, sweet potatoes, yams, turnips, parsnips,
summer squash, zucchini squash, crookneck squash, string
beans, lima beans, peas, kale, spinach, rhubarb, celery root,
cucumbers, bell peppers, kohlrabi, beets, asparagus,
Jerusalem artichokes, sweet corn, Brussels sprouts, broccoli,
rutabaga, and cauliflower. These can all be "salad"
vegetables, and when combined with those vegetables such as
have already found acceptance in their raw state, they will do
much to improve nutritional balance and pleasure of any diet.

FLOWERS

While the number of raw vegetables may be thus increased,

it should not be thought that this is as far as man can go in the
utilization of salad plants. Another step is the utilization of
salad flowers, which thus far have been almost totally
neglected in conventional meal preparation. Actually, many
common flowers found in most flower gardens are sweet,
succulent, and pleasing to the sense of taste in their raw state.
They have been tested in human dietary experience and have
been found to be nutritious and wholesome. Among the many
flowers which may be used for human consumption are:
marigolds, lavetera flowers, hollyhock flowers, pansies,
nasturtium flowers, oxalis flower panicles, dandelion flowers,
chrysanthemums, gillyflowers, altheas, rose of China flowers,
forget-me-nots, water lilies, double zinnias, sweet pea
flowers, alfalfa flowers, verbenas, sweet alyssum, and the
flowers of certain bean plants such as the scarlet runner,
hyacinth bean, and Chinese wistaria. These flowers may be
chopped up or used whole in salads, or they may be eaten
alone just as you would eat any ordinary vegetable.

HERBAL TEAS

In addition to the use of cold beverages, such as milk and

fruit and vegetable juices, there are many beverages which
are used in their warm state, and these may also contribute to
healthful nutrition. Of the one hundred and more beverages of
this type which are available for human use, civilized man
selected only a few, and each of these contain caffeine, tannic
acid, or other poisons. The great number of herbal teas and
other healthful beverages have been almost completely
ignored. Some of these beverages supply valuable nutrients,
and a number are considered more delicious than the
conventional tea and coffee used in civilization. Rose hips,
for instance, contain upwards of thirty times as much vitamin
C as do oranges, and rose hip tea is a valuable source of this
vitamin. Peppermint tea is perhaps the most popular, in terms
of flavor, of all herb teas, with strawberry leaf, papaya leaf,
alfalfa, fenugreek, sassafras, nettle, shave grass, squaw tea,
juniper berry, and many other kinds also offering pleasing
flavors.

SEASONINGS

The fact that salt and most of our common spices have been
proven to be quite irritating to the human body does not mean
that all forms of seasoning are objectionable in this respect.
Here, as with so many other foods, we note that civilized man
has confined his use of seasonings chiefly to those which are
known for their irritating qualities. There has been a peculiar
avoidance of a large number of herb seasonings which are not
only healthful when used in moderate amounts, but also
possess delightful flavors even surpassing those of the
harmful group of condiments.

The dried herbs which are suitable in good nutrition include

bay leaf, garlic, dill, onion, chives, parsley, sage, mint, sorrel,
sassafras, thyme, caraway, fennel, basil, and chervil. Some of
these may be home-grown in any window flower pot, and
then dried in the sun. They may also be purchased from
commercial sources. The herbs can be used to add flavor to
uncooked soups, meats, salads, and other foods. Dehydrated
vegetable flakes, made from a single vegetable species, or
from a variety of vegetables, may be employed for the same
purpose.

As a substitute for salt, dehydrated vegetable broth powder

is best used. This food is actually rich in mineral nutrients,
and it has no irritating qualities whatsoever. The pure
vegetable broth powder is simply a combination of
dehydrated vegetables, ground into powder form. It may
serve much the same purpose as dried herbs and dehydrated
vegetable flakes, being used in raw meats, soups, etc. It may
also be sprinkled on other foods, in much the same manner
that ordinary salt would be used, and added to salad dressing
ingredients to impart extra flavor.

The use of even the best seasonings can be overdone. With

the use of devitalized foods, as have lost most of their flavor
in refining, processing, and cooking, an extensive use of
seasonings is to be expected in order to replace the lost
flavor. However, raw foods possess distinctive flavors of
their own, and nothing is to be gained if these are to be
completely disguised by seasonings. Let us then use natural
seasonings in moderation, to add a little extra tang to certain
foods, but not to completely replace the original flavor of
foods.

VEGETABLE OILS

The use of various kinds of oil extracted from plant

substances is important in improving the human dietary. A
number of laboratory and clinical experiments conducted
over a period of many years have shown that most unrefined
vegetable oils contain substances which help to reduce the
cholesterol content of the blood. When these substances are
not present, the excess of plasma cholesterol is unstable and
not properly emulsified. The cholesterol thus tends to collect
along the walls of the arteries, producing hardening of the
arteries and coronary heart disease. Lecithin and certain
unsaturated fatty acids, found in unrefined vegetable oils,
tend to act as an emulsifying agent for cholesterol and
prevent it from caking along the walls of the arteries. Keston
and Silbowitz, in experiments with rabbits, showed that the
lecithin of soy bean oil kept cholesterol from collecting in the
blood and prevented hardening of the arteries. Drs. Pottenger
and Krohn found that the administration of soy bean lecithin
to patients on high-cholesterol diets produced a 79 per cent
reduction in blood cholesterol. Other experiments have
shown that the unsaturated fatty acids in sunflower seed oil,
safflower seed oil, and certain other vegetable oils also
tended to cause a dramatic reduction of the blood cholesterol
level.

Six years of experiments with 300 men, women, and

children have shown that unrefined wheat germ oil is of
exceptional value in increasing physical endurance and
improving heart response. Drs. Cureton and Pohndorf,
studying middle-aged men of a university faculty, observed
improved endurance, better response in electrocardiograph,
blood pressure, and pulse 'wave tests, together with quicker
speed reactions to light and sound, when a supplement of
unrefined wheat germ oil was administered each day. Dr.
Counsilman, of Cortland State Teachers College in New
York, reported experiments in which track athletes were
given a teaspoon of wheat germ oil each day, achieving
thereby marked improvements in endurance and the capacity
of the heart to do work. Among boys seven to fourteen years
old, marked improvements in the endurance have been
registered when wheat germ oil was administered. Evidence
has also been recorded showing that wheat germ oil is
valuable in treating certain types of muscular dystrophy and
in improving the efficiency of reproduction. Similar
advantages have been reported upon the administration of
wheat germ oil to laboratory animals. In the face of all such
evidence, there need be no doubt but what wheat germ oil, as
well as other forms of unrefined vegetable oil, deserve an
important place in the uncooked diet.

The ordinary salad oils and cooking oils which are used in
conventional cookery are of little or no value in supplying the
vitamin E and other vital nutrients which we expect to receive
from the best natural vegetable oils. It is important to buy
vegetable oils in their crude non-filtered state in order to
achieve the fullest benefit. Such oils are darker in color than
refined oils, and they still possess some odor and flavor. Most
good vegetable oils are cold-pressed, although solvent-
extracted oils are also acceptable if they are prepared at low
temperatures. Among the vegetable oils which may be used
in good nutrition are: olive oil, soy bean oil, corn oil,
sunflower seed oil, wheat germ oil, rice bran oil, sesame seed
oil, peanut oil, and safflower seed oil. These oils may be used
in salad dressing recipes, and for all other culinary purposes
in which oils are necessary. They may also be taken alone for
medicinal purposes whenever a specific need for extra
vitamin E, lecithin, unsaturated fatty acids, etc., exists.

GRAIN PRODUCTS

All raw grains are usually considered non-edible, but this

belief is not warranted by facts. Fresh wheat is soft and
succulent prior to ripening and may be eaten in its natural
state. After ripening, the softer varieties may still be used in
the diet. When chewed and mixed with saliva, the grains
gradually soften into a succulent mass. Certain types of raw
grains may be soaked overnight in water or milk and served
in the same liquid with honey or fruits as a cereal the next
morning. One can also use raw whole grain flour wheat germ,
and rice bran in the diet. These may be sprinkled on salads
and mixed with milk and other ingredients and made into
unleavened bread dough, which may be pressed into flat
pieces and kept under refrigeration. No baking is required for
grain products of this type, and uncooked bread may form an
important part of the diet.

Another excellent way of utilizing raw grains is to permit

them to sprout. When grains sprout, many chemical changes
take place, enhancing the original value of the seed. The
starch is converted into sugar, thereby rendering the food
more easily digestible. More amino acids are developed, and
there is a marked increase in values for niacin, biotin,
pantothenic acid, inositol, folic acid, and pyridoxine. Vitamin
A is also manufactured during the sprouting process, as is
vitamin C, the latter often tripling and more in quantity within
two to three days.

It should not seem surprising, therefore, that raw sprouted

grains are of extraordinary value in animal nutrition. Dr.
Francis Pottenger, Jr., has reported that sprouted grain sets up
great activity in the cells, increases adrenalin formation and
metabolism, and brings about more calcification throughout
the body. Dr. Oscar Erf tested sprouted grain at Ohio State
University, and he found that it tended to make animals less
susceptible to tuberculosis, mastitis, and undulant fever. In
experiments with cows, Dr. Erf found that a diet of sprouted
grain would increase the productive life span by almost one-
fourth of the total life. Tests conducted by the Dept. of
Husbandry of the U. S. Dept. of Agriculture in Beltville,
Maryland showed that cows which had apparently lost or
outgrown their ability to reproduce became fertile again and
gave birth to fine healthy calves after they had been fed on a
diet of sprouted oats. Likewise, younger cows, apparently
sterile, which had failed to reproduce even though they had
been sired several times, quickly became fertile when given
sprouted grain. With bulls that had become sterile, the use of
sprouted grain restored fertility in all cases tested. The
independent scientist, Dr. Eherenfried Pfeiffer, also has
reported that without exception he has been able to restore the
fertility of bulls through the use of sprouted oats plus green
alfalfa. If sprouted grains are this important in animal health,
we have good reason to believe they are also important for
human health. Sprouted wheat, sprouted rye, and other
sprouted grains thus have their place in good nutrition, and
they may be used as liberally as desired for both their good
flavor and high nutritive values.

EDIBLE WILD PLANTS

Modern man has tapped only a small part of the vast

reservoir of nature for his food supply. Prior to the sixteenth
century, meat and bread were the staple foods of most
Europeans, and very few vegetable foods were considered
satisfactory for nourishment. When the Europeans invaded
lands of the Western Hemisphere, they found the Indians
growing many seed plants and vegetables they had never seen
before. Many of these were sent back to Europe and were
widely cultivated. It is estimated that at least half of the
garden vegetables in use today originated with the American
Indian. Yet these vegetables comprise only a very small
fraction of the total variety of plants used at one time or
another by various Indian groups. The white man took only
the Indians' cultivated plants. He ignored the vast number of
wild fruits, wild herbs, wild seeds, and wild roots which
formed a part of the Indian dietary fare. The U. S.
Department of Agriculture has listed 444 genera and 1,112
different species of plant life as having been eaten by the
Indian, and the greater number of thesewere edible in their
wild state. Yet, even the Indian may not have utilized all the
wild plants which were available. The truth is that nature is
abounding in an extremely wide variety of fruits, seeds, seed
pods, tubers, stems, buds, flowers, leaves, barks, roots, tree
saps, gums, mushrooms, flavoring herbs, and lichens, which
are edible and healthful for human use. These only await
gathering by man, and their re-seeding and cultivation under
scientific care, to be put to valuable use.

The flavors of wild plant foods often differ markedly from

those of their domestic relatives. This may be objected to by
those who are accustomed to the more flat-tasting domestic
foods, but after nibbling at wild foods for a while, the
powerful flavors are usually appreciated. Many, in fact, enjoy
them at their first trial. This particularly applies to the use of
wild fruits, which usually have delightful flavors far
surpassing those of domestic varieties.

It should not be supposed that all edible wild plants can be

used in their raw state, but it is true that we may best restrict
our use to those plants which can be eaten raw. Some plants
are bitter and poisonous when raw, but the poisonous
principle is dissipated by heat, and the food thus becomes
edible when cooked or washed in several applications of
boiling water. Fortunately, most wild plant foods do not fall
within this class, and the majority may be taken with
complete safety and enjoyment in their raw state.

The kinds of edible wild plants found in nature are of such

infinite variety that no attempt will be made to list all of them
here. However, a limited number of some of the best known
varieties will be given, and this will be confined to those
which are considered edible in their raw state.

For wild fruits, the following species have been highly

recommended: Juneberries, barberries, hackberries,
snowberries, strawberries, nannyberries, black huckleberries,
dangleberries, partridgeberries, red mulberries, black
mulberries, white mulberries, prickly pears, choke pears,
tomatillos, ground cherries, May apples, crab apples, goose
plums, beach plums, Canada plums, pin cherries, choke
cherries, black cherries, sand cherries, gooseberries, fetid
currants, red currants, garden currants, mountain blackberries,
tall blackberries, purple raspberries, black raspberries, red
raspberries, dwarf raspberries, elderberries, blueberries,
cranberries, deerberries, huckleberries, cowberries,
bunchberries, pimbinas, grapes, red haws, sugar pears, and
pawpaws.

Edible salad-plants growing in their wild state include:

canary-grass, sweet flag, spiderwort, corn-lily, mountain-
sorrel, purslane, water-shield, penny-cress, peppergrass,
shepherd's purse, scurvy grass, sea-rocket, yellow-cress,
watercress, winter-cress, spring-cress, alpine-cress, wild
mignonette, live-forever, roseroot, lettuce-saxifrage, swamp
saxifrage, golden saxifrage, burnet, clover, wood-sorrel,
storksbill, false mermaid, deergrass, caraway, pimpernel,
brooklime, seaside plantain, corn-salad, ox-eye daisy,
costmary, nipplewort, and cat-brier.

In addition to the afore-mentioned plants, which are useful

for their leaves, there are others, such as Indian cucumber,
crinkle-root, wild licorice, eel-grass, alpine bistort, water-
parsnip, and woundwort, which are useful for their roots.
Other plants, including cat-tail, cat-brier, and bamboo-vine,
have delicious sprouts. Bubleweed, deergrass, chufa,
Jerusalem artichoke, purple-bellflower, brooklime, and
woundwort have edible tubers. Some plants, including a
number already listed, are also valuable for their stems,
petals, or leaf-stalks. Delicious beverages may be made from
spicebush, blackbirch, yellowbirch, paper birch, New Jersey
tea, American wild mint, peppermint, spearmint, ground ivy,
black spruce, fragrant sumac, squaw bush, and horse gentian.
A delicious gum, suitable for chewing, is obtained from
spruce, sweet gum, bird-cherry, milkweed, sugar pine, fir
tree, skeleton weed, and pilotweed. Edible tree saps are
available from the sugar maple, black sugar maple, red
maple, silver maple, and box elder. There are hundreds of
species of edible fungi in nature, and even some of the wild
lichens may be used as food.

No one should use wild plants without care in selection and

gathering. We know that some wild plants come in both
poisonous and non-poisonous varieties. Others may contain
both poisonous and non-poisonous parts. For instance, there
are three species of the sumac plant which yield delicious and
healthful fruit, but there is another species which is
poisonous, even to touch. The only non-poisonous part of the
May-apple plant is the fruit, which is eaten. These are not
criticisms of wild plants, as such, for domestic species can
have some of these same characteristics. Certain domestic
plants may come in both poisonous and non-poisonous
varieties; a number, such as apples and peaches, possess
seeds containing poisonous prussic acid, and the rhubarb
plant has poison leaves, but edible leafstalks. Whether
dealing with wild or domestic plants we must use discretion
and care in our full utilization of the food. If the primitive
Indians were able to accomplish this without difficulty,
certainly civilized man can do so.

For those undertaking the use of wild plant life in its edible
forms, an adequate knowledge of the location, growth, and
characteristics of such life is of course essential. This subject
has been described as a lost chapter in the history of botany.
During the past twenty years, however, this vacuum has been
partly filled. Probably the best all-around publications on this
subject in the English language are Edible Wild Plants, by
Prof. Medsger, and Edible Wild Plants of Eastern North
America, by Fernald and Kinsey. These works, along with
others, may effectively guide those in carrying out future
investigations.
 The time may come when nature-lovers, botanists,
nutritionists, and physicians will unite to become "hunters" in
nature—not hunters for animals, but hunters for many
hundreds of wild plants which may hold a potential key to
man's physical destiny. We know that a high level of physical
development is possible with a varied selection of domestic
foods, but it is quite possible that this can still be improved by
utilizing many of the wild foods which are now going to
waste and becoming ever more confined in their habitats. On
a national basis, it is clear that large-scale investigations and
work in this field are called for. On an individual basis, you
can learn more of nature's abundant produce, and with
fortunate circumstances, you may be able to include at least a
few wild fruits or plants in your dietary program.

HONEY

Honey is one of the finest foods in the uncooked diet. It is

unique as a sweetening agent in the sense that it can be used
in quantity without harming the teeth. C. W. Eddy has
reported an experiment in which a dessert spoon of raw
honey was taken each evening after cleaning the teeth. The
honey was chewed well, coated over the teeth, and worked in
between the teeth, with the object of testing the food for its
effect upon dental decay. "During these years" declares Eddy,
"no new cavities have appeared. In fact, two cavities in quite
painful teeth, which one of us had, have completely
disappeared. The other one of us, who previously suffered
with several sensitive teeth, has had no more trouble with
them." Other experiences with honey have also been
associated with high immunity to dental caries. Whether this
is due to the fact that bacteria cannot live in honey, or to the
peculiar chemical combination found in honey, or to the fact
that honey needs neither chemical treatment nor extensive
heat-processing, remains to be seen. Perhaps all three reasons
are important.

Some commercial honey is derived from bees fed large

amounts of refined sugar and is removed before the cells are
completely sealed. Carbolic acid fumes are used to drive the
bees from the hives before removing the honey, and the
honey is then heated to 150 degrees E and higher. Such honey
lacks the purity, flavor, and nutritional qualities of raw honey
produced by natural methods. As a rule, good honey may be
obtained from natural food outlets and private beekeepers. In
its raw state you can appreciate the food at its best. Honey
may be obtained in many types, each of which has a flavor
and aroma distinctive of it alone, so it is well to include, not
one, but many kinds of honey in your diet. The honey may be
taken in its liquid or crystallized state. When crystallized
honey is ground in a fine mill, it becomes creamed honey,
which is also a satisfactory food.

Surprising as it may seem, U. S. "Grade A" honey is

inferior honey which should be avoided on all purchases.
U.S.D.A. Regulations state that honey may be labeled "Grade
A" only if it will pass through an 80 mesh strainer. As raw
honey possesses too much viscosity to pass through such a
fine strainer, it cannot pass under the top classification. On
the other hand, "Grade B" honey need only pass through 48
mesh strainers, which can be accomplished without the use of
heat. A further point to remember is that "uncooked" honey,
as it is commonly labeled in the honey trade, is simply honey
which has not been heated over a specified high temperature.
Such honey can be raw, but it can also be heated to such an
extent that it will not crystallize. In purchasing honey, it is
important to obtain raw honey, and if the honey has
crystallized you may be sure it is raw. The crystallized honey
returns to liquid consistency when the honey container is
placed in a pan of mildly heated water.

DAIRY PRODUCTS

Raw dairy products are among our finest sources of

unheated protein and fat-soluble vitamins. Whether used to
supplement the conventional diet, or as a basic portion of the
raw diet, they are of exceptional value. The milk is best
obtained from a "certified" source of supply. Cottage cheese
can easily be made in the home, and it is an excellent product
for general use. Raw cream can be utilized in many ways for
ice cream and other desserts, and it may be soured for salad
dressing recipes. Due to the unavailability of raw butter on
the general market, it is best to churn your own butter from
raw cream. Such butter is unexcelled, either for flavor or
nutritional qualities.

Most commercial sour milk products are distinctly inferior

to the simple sour milk which can be made right in your own
home. The well known yogurt, long advertised for its
supposed healthful qualities, must be made from pasteurized,
scalded, or boiled milk in order to enable the special bacterial
cultures to work satisfactorily. It is distinctly inferior to
ordinary sour milk and has lost many nutritional qualities.
Commercial buttermilk is usually made from pasteurized
skim milk. It is to be distinguished from real buttermilk,
which is the liquid left when butter is churned from cream.
Sour milk may be prepared simply by placing fresh milk in an
open container in a warm place. It will transform into clabber
and whey, which may be taken as is or beaten into a smooth
consistency through the use of an egg beater or liquefier.

It may be pointed out that, for some people, these sour milk
products represent a superior source of food to sweet milk
products. Sweet cow's milk forms a much harder curd in the
stomach than does human milk, and a number of people find
that this is difficult to digest. Others may digest the milk with
ease, but later complain of sensitive reactions in different
parts of the body. For a large percentage of these people, sour
milk and sour milk products offer a solution to their
difficulties. In sour milk the casein is furnished in a
precipitated and finely divided condition, which does not tend
to the formation of such hard curds as are formed by sweet
milk. For this reason, it can be of greater value. It may be
significant that sour milk products, rather than sweet milk,
have been utilized as staple foods by certain racial groups
who were known for their good health and great longevity.

While cow's milk and its products represent an important

source of food in human nutrition, it should not be thought
that they need represent the only source of dairy food.
Actually, goat milk is superior, in certain respects, to cow's
milk, and it certainly deserves more widespread use. Goat
milk does not have to be soured to improve digestibility, for
the fresh, sweet goat milk is already found in easily digestible
form. The fat globules of goat milk are only about one-fourth
the size of those found in Jersey cow milk, and they are more
readily broken down and dissolved in the human stomach. In
addition, the curds of goat milk are formed into very light
flakes, which are soft and friable, and easily digested like the
curds of human milk. Many people who tend to be sensitive
to cow's milk thus handle goat milk with ease. Goat milk may
be used to replace cow's milk in some diets, and to
supplement cow's milk in others.

There are eighteen distinct types of cheese, and 400 minor

variations of these cheese types, in world use. Most of these
cheeses can be made without cooking the ingredients, and if
the cheeses are found in their unprocessed state, they are
suitable for good human nutrition. It is still possible to buy
imported cheeses made from unpasteurized goat, cow's, or
sheep milk, and it is also possible to buy certain local cheeses
made from unpasteurized cow's milk. Such delicious cheeses,
made by natural aging processes, have a more highly prized
flavor than do pasteurized cheeses, and they are nutritionally
superior in every respect.
EGGS

Raw eggs are a satisfactory animal food when properly

used. Avoid the use of raw egg whites in their pure state, as
the presence of biotin in the egg yolk is necessary to
compensate for the avadin in the egg white. If any allergy to
egg white is noticed, the white may be discontinued and the
yolks used alone. Fertile eggs are considered nutritionally
superior to infertile eggs, and they should be selected
whenever possible. The eggs may be eaten right from the
shell—a practice enjoyed by many—or they may be beaten
with a liquefier or egg beater. Whole eggs or egg yolks may
also be used in egg nogs, fruit juices, and liquefied drinks of
all types, as well as being included in ice cream and many
other food products.

MEAT

There is a strong precedent for using raw meats in human

nutrition. The people in parts of northern Europe have long
been known to serve raw ground steak in various ways. Some
of the European sausages have also contained raw meat, and
the old Bulgarians, known throughout the world for their
superior health, were proud of eating their bacon raw. The
Marquesas Islanders, most perfectly developed of all racial
groups in their primitive state, consumed large amounts of
raw fish. Indeed the whole Polynesian race in the South Seas
was known for its consumption of raw fish. Visitors to the
South Pacific have often stated that there was no native food
they learned to enjoy so quickly as raw fish, and no food they
remembered so long after departing. The Japanese still enjoy
their raw cuttlefish and raw sea bass, while the native
Hawaiians are especially fond of raw tuna.

Beef and lamb are considered the most appropriate of the

red meats in their raw state; pork and pork products are best
avoided under existing methods of pork production and
inspection. Beef steaks and lamb chops may be eaten without
further preparation or they may be prepared by chopping and
grinding. Probably the most popular raw meat dish is "Steak
Tartar" made by running raw lean beef through a meat
grinder and mixing this with egg yolks and chopped onions or
garlic.

The raw organ meats may also be included in the diet, as

these are much richer in vitamins than are the muscle cuts.
The glandular organs are especially rich in vitamin D, which
tends to be deficient in plant foods. A well balanced
uncooked diet may include liver, brain, kidney, sweetbreads,
and heart, as well as muscle meat. These can be sliced and
used without further preparation, or they may be chopped or
ground. For those who have not learned to appreciate the
flavor of raw organ meats, these foods may be blended with
raw vegetable juices, which disguises their original flavor.

Halibut, mackerel, sea bass, barracuda, tuna, clams,

octopus, conch, mussels, cuttlefish, and oysters are
considered the best tasting of the raw sea foods. Clams,
mussels, and herring contain a little of the enzyme,
thiaminase, so they should not be used as freely as the other
sea foods. Raw fish may be served alone or with a sprig of
parsley, a little lemon, or some uncooked mayonnaise. They
can also be chopped up into small pieces, mixed with sea
greens, onions, radishes, bell peppers, or other vegetables,
and then marinated with lime juice. The fish are best chilled
in the refrigerator before serving.

VEGETARIANISM

In arriving at the general dietary balance, it is necessary to

consume both plant and animal foods. An uncooked diet
composed exclusively of foods from the plant kingdom, as
advocated by some sincere vegetarians, is not adequate for
optimum health. After many years, of observation and study
of primitive racial groups in all parts of the world, Dr.
Weston A. Price declared: "As yet I have not found a single
group of primitive racial stock which was building and
maintaining excellent bodies by living entirely on plant foods.
I have found in many parts of the world most devout
representatives of modern ethical systems advocating the
restriction of foods to vegetable products. In every instance
where the groups had long been under this teaching, I found
evidence of degeneration in the form of dental caries, and in
the new generation in the form of abnormal dental arches to
an extent very much higher than in the primitive groups who
were not under this influence."

The late Mahatma Gandhi devoted much of his life to the

advocacy of strict vegetarian diet, and for years he
experimented on his own body to find a suitable selection of
plant foods on which to sustain health. But all attempts were
failures. In 1929, Gandhi and 22 companions went on a diet
consisting of a limited selection of uncooked plant foods.
Whereas the diet worked out well for a time and led to
marked improvement in consumptive cases, it failed to prove
adequate on a long-range sustenance basis. One by one
Gandhi's companions were forced to depart from the diet, and
Gandhi himself had to add goat milk to his fare in order to
regain health. "For my companions I have been a blind guide
leading the blind" declared Gandhi after the experiment was
over. Gandhi still felt, however, that "the hidden possibilities
of the innumerable seeds, leaves and fruits" of the earth could
be explored and found to provide mankind with adequate
nourishment. He never stopped trying to experiment along
these lines, but he always had to turn back to goat milk to
regain his strength. In the end he had to acknowledge the
necessity for animal food. In 1946 he declared: "The crores of
India today get neither milk nor ghee nor butter, nor even
buttermilk. No wonder that mortality figures are on the
increase and there is a lack of energy in the people. It would
appear as if man is really unable to sustain life without either
meat or milk and milk products. Anyone who deceives people
in this regard or countenances the fraud is an enemy of
India."

These are strong words from a man who devoted most of

his life to the search for a satisfactory vegetarian diet. But
Gandhi's experience is not unique in the field of nutrition.
Many others have also gone through the experience of
believing that man could thrive exclusively upon a limited
selection of uncooked plant foods, only to find in the end that
animal products were necessary for sustenance. In England
the word, "vegan" is used to designate one who abstains from
all animal food products, and a so-called vegan movement
has attained marked prominence among English vegetarians.
Several years ago, a large group of vegans in England were
studied in the Laboratory of Human Nutrition at Oxford
University. It was found that these people tended to receive
adequate amounts of the recognized nutrients, except for
vitamin D, calcium, and vitamin B12, which were somewhat
deficient. Whereas some of the subjects had lived as long as
ten years on the vegan diet without suffering from serious
illness, a number developed deficiencies which caused
serious ailments. This difference in reaction was considered
due in part to the varying ability of the subjects to synthesize
vitamin B12, in the body. When serious deficiencies of this
vitamin existed, the addition of milk to the diet brought about
rapid improvement in health. Other observations of vegans in
England have also indicated the presence of considerable
impaired health, including a number of sudden and
unexpected deaths in the vegan ranks.

Dr. Price believed that the lack of vitamin D in plant foods

was responsible for the failure of an exclusive diet of plant
foods to maintain health. Whereas the Oxford studies
confirmed this viewpoint in part, they indicated that the
deficiency of vitamin B12 in plant foods was perhaps even
more important. It is true, as Gandhi stated, that there are
many hidden possibilities yet to be explored in all of the plant
products of the earth, and there is a chance that some plants
not presently in use could improve the nutritional quality of a
strict vegetarian diet. Possibly there is a combination of plant
foods that will prove adequate. For the present it is sufficient
to say that no one has succeeded in developing such a
combination. We must rely upon a combination of plant
foods and animal foods for optimum nutrition. The plant
foods doubtless should predominate in quantity, as they have
with the most successful dietary regimes, but they cannot be
used to the exclusion of all else.

What has been said with reference to a strict vegetarian

diet, from which all animal foods are excluded, does not
apply to a lacto-vegetarian diet, which includes dairy
products, or a lacto-ova vegetarian diet, which includes both
dairy products and eggs. Vegetarianism can be successful if
adequate animal-food substitutes for meat are included in the
dietary. Some racial groups have sustained high levels of
health by utilizing liberal amounts of dairy products and very
little meat. Others have succeeded in building superb bodies
with meat but no dairy products. In the therapeutic use of raw
diets, remarkable successes have been achieved on both lacto-
vegetarian and non-vegetarian diets. The obvious deduction is
that meat is compatible with good health but not essential to
good health. There is room for both lacto-vegetarians and
non-vegetarians in the modern world, and both may secure
adequate nutrition from the wide variety of foods which are at
man's disposal.

The proper selection of foods in an uncooked dietary is

quite simple and can easily be established on a practical basis.
Instinct alone tends to lead to sufficient variety in selection
providing no food classes are omitted from the diet for
ethical, religious, or economic reasons. A satisfactory
uncooked diet may include fruits, nuts, vegetables, legumes,
grains, seeds, tree saps, flowers, herbs, fungi, honey, milk,
cheese, eggs, and meat. The diet must be omnivorous or
lacto-vegetarian, and it may be derived from both the land
and sea. Domestic foods will form the basis for the diet under
present conditions. Edible wild plants are not essential, but
they do represent accessory foods which can add significantly
to the pleasure and nutritive value of the diet. In terms of total
composition, the uncooked diet is thus easy to select, simple
to balance, and available to everyone living under modern
conditions of food production and distribution.
 9
RAW FOOD IN PREPARATION
AND USE

THE PREPARATION of raw food is the most important part of

the culinary art. In the usual cookbook, information on this
subject is restricted almost entirely to the preparation of
salads, and even here many cooked ingredients and irritating
condiments often enter the recipes. For those undertaking the
maximum possible use of raw foods, much more knowledge
is required. Salads comprise only a limited part of the total
intake of food in the uncooked dietary. If we are to achieve
maximum benefit from our meals, all other methods of raw
food preparation must also be considered. With adequate
knowledge covering every phase of this subject, uncooked
foods may be prepared easily and quickly. The meals will be
tasty, appetizing, and completely satisfying to the most
sensitive palate.

BASIC METHODS

The first step in the preparation of raw plant foods is

thorough washing. This does not mean that vegetables should
be soaked in water, for soaking causes some nutrients to pass
into the water, which is then discarded. Green leaves should
be washed quickly but thoroughly. Fruits and leaves which
have been sprayed with insecticides require special attention,
and should be given a more prolonged cleaning, even though
this will not remove all spray residue. Root vegetables should
be well scrubbed, but the peelings should not be removed
unless they are tough or bitter or too rough to permit
satisfactory cleaning.

After cleansing, the methods of raw food preparation may

involve chopping, grating, grinding, pulverizing, mixing,
liquefying, blending, churning, juicing, and freezing. These
may be accomplished by hand or by machine methods. This
means that in the kitchen the cookstove will be supplemented
or replaced by appliances designed specifically for the
preparation of raw foods. The chopping board, salad bowl,
ice cream freezer, fruit juicer, food grinder, food grater, food
shredder, and chopping knife will be employed as needed.
These can be supplemented or largely replaced by the electric
juicer, electric blender, electric shredder, electric mixer, and
electric freezer for those who prefer the time-saving and
work-saving efficiency of modern technical appliances.

The electric vegetable juicer is one of the most useful

appliances for the kitchen. A number of different types of
such juicers have been manufactured and are readily available
in kitchen-appliance shops. The electric juicer enables you to
make many delicious juices, not only from vegetables, but
also from such fruits as melons, peaches, pears, apples, and
berries. The juices can be made in just a few minutes and
taken in their pure form or mixed in various combinations as
may be considered more palatable. The pulp resulting from
the juicing process may be discarded or it may be used in
making additions to salads.

Juices are also available on a commercial scale, and some

firms maintain a special delivery service to bring the juices
right to the housekeeper's doorstep. While this represents a
definite convenience to some, and is indeed an absolute
necessity for a few, it does not represent the ideal method of
obtaining juices. Much of the flavor and most of the enzymes
in juices are lost within 30 minutes after they are made, and
the very peak of palatability and nutritive value is obtained if
the juices are consumed immediately after being extracted.
There is no method of delaying this flavor-destroying
oxidation, so we must be prepared to accept some loss in
palatability in all commercial fruit and vegetable juices which
have been prepared long before consumption. Whenever
possible, juices should be extracted immediately to individual
order, whether in the sanitarium, the restaurant, or the home.

Of all implements for use in preparing raw foods, none is of

more all-around value than the electric blender, or liquefier-
blender, as it is also called. This machine consists of a small
electric motor in an enclosed base and a covered quart
container on the base. Four or more blades in the container
make thousands of revolutions per minute and instantly cut
all food into fine pieces, mix it with a liquid base, and blend
all ingredients together into a smooth, delicious preparation.
Actually the machine may replace many other common
kitchen implements. It will chop, grate, and grind as well as
mix, liquefy, blend, and churn.

With the electric blender you can make the most delicious
salad dressings, sauces, puddings, nut milks, and beverages of
all kinds entirely from raw ingredients. All that is needed in
most cases is a liquid base with such solid ingredients as may
be chosen. Such foods as bananas, avocados, and other soft
fruits will semi-liquefy into a smooth consistency with no
other base than the fruit itself. Salad dressings are perfectly
emulsified in the blender, and sauces and puddings may be
made with the same ingredients as the beverages except that
the proportion of liquid in relation to solids is reduced in
quantity. Apples, cranberries, and some other fruits are
converted instantly into the most delicious sauces. A
combination of fruit juice and nuts or nut butter is quickly
converted into a rich, smooth cream or milk-like drink. A
mixture of fruit juice and crushed ice is turned into the finest
sherbet or frappe. Vegetables are ground up with a liquid base
into a semi-liquid salad. Any food may be converted into a
puree suitable for infant feeding or for anyone who cannot
easily chew solid food due to dental defects. All of these
things, and indeed more, may be accomplished with the
electric blender. For the person preparing raw foods in a
varied manner, this machine is truly indispensable in saving
time and work.

It may be accepted that practically all methods of food

preparation which involve a significant change in the physical
state of foods may permit oxidation and thus induce loss of
nutritive factors. Such losses, however, are relatively small
and do not render the food unsuitable for moderate use. Fruit
juices and vegetable juices, as well as various foods prepared
in the electric blender, appear in practice to retain their basic
vital effects upon the human system, and some have been
used with very remarkable success on a therapeutic basis.
Consequently they are all quite valuable in any diet and may
form an integral part of the uncooked regime. It may be
pointed out, however, that they should not be used to the
exclusion of unchanged foods except under special conditions
for a limited period of time. The teeth and gums need
exercise from chewing hard, crisp foods, and these should be
included liberally in the normal dietary regime. The
preparation of raw foods, as with the grinder, juicer, blender,
or other appliances, may be considered useful and practical as
a means of improving the variety, palatability, and enjoyment
of the diet, but it should be used within normal limitations
such as common sense will dictate.

HOW TO SPROUT GRAINS AND LEGUMES

As sprouted grains and legumes are useful additions to the

uncooked diet, methods for their preparation and use become
important. Mung bean, soy bean, and alfalfa sprouts are
occasionally developed and marketed, but others must at
present usually be made in the home. To sprout any seed, it
need only be kept moist and warm. Within a few days the
sprouting process is well developed. A common commercial
method is to soak the seeds in tepid water for 24 hours and
then place them in an incubator held at about 120 degrees F.
for 48 hours or longer. In the home, seeds can be sprouted by
soaking them overnight and placing them in a sterilized
colander or any other sterilized container that has holes for
drainage. They are then flooded with lukewarm water three to
six times each day. An ordinary flowerpot may be converted
into a sprouter simply by screening the hole at the bottom.
The screen keeps the seeds in the pot and permits all water to
run out, thus assuring good drainage. You can also put your
seeds in an ordinary glass casserole. After they are flooded
with water, simply place cover on casserole, and tip so as to
permit water to run from the outlet. Another popular method
for the home is the fruit jar method. The seeds are placed in
the jar, and a piece of cheesecloth is fastened on the top and
held in place with a rubber band. If an open screw top is
available, this may simply be turned on the jar, over the
cheesecloth, thus replacing the rubber band. Or for a still
more practical sprouter, a permanent screen may be fastened
over the open screw top. After the seeds are soaked overnight
in the jar, simply invert the jar to remove the water. You can
then pour additional water through the cheesecloth three or
more times each day, and remove it by inverting the jar.
Between watering the seeds, leave the jar partly inverted to
permit continuous drainage of water and entry of air.

As a rule, wheat, rye, and barley seeds are preferred when

they have just begun to sprout or when the sprouts are no
longer than the seeds; mung bean sprouts are preferred about
one and one-half to three inches long; alfalfa sprouts may be
taken when one to two inches long, while soy bean and pea
sprouts are good either long or short. The sprouts are eaten
with the seeds, and they may be taken alone or mixed with
salads and liquefied drinks. The sprouted cereal grains are
usually preferred when served with honey and milk or cream
as a breakfast cereal.

DRYING AND FREEZING FOODS

Raw foods are most appropriate for human nourishment

when used in their fresh state. Yet, there is some reason for
preparing certain foods by the process of drying. While
refrigeration has been an enormous aid in preserving fresh
foods longer, it has its limitations. Thus the extra supply of
seasonal foods may be preserved by drying in the sun. There
is unquestionably some loss of vitamin C and other nutrients
in the drying process, but this is far less damaging than the
chemical changes brought about by heat. Farm animals are
forced to live during winter months on dry feed, and whereas
they do not maintain the fine condition of green-fed animals,
they are far superior to those given cooked foodstuffs. It may
be added that animal feeding experiments have shown that
sun-dried alfalfa meals are far superior to dehydrated meals,
and we may expect the same to be true of most dried foods.
The excessive heat used in artificial dehydration makes the
method less desirable.

We are all accustomed to the use of dried apricots, raisins,

and prunes. Yet few people realize the large number of other
foods which lend themselves well to the drying process.
Apples, peaches, pears, bananas, raspberries and many other
fruits may be dried in the sun. Sun-dried sweet corn is a
delicious food. Meat may be cut into thin slices and dried in
the sun. The early North American Indians were well known
for their sun-drying of foods, and we might well take a few
lessons from their experiences. The Indians cut much of their
buffalo meat into slices one-half inch thick and sun-dried
these without the addition of salt or smoke. They made cakes
weighing from fifteen to twenty-five pounds from dried
berries. In civilization we can utilize an even wider variety of
sun-dried foods, and, as with the Indians, we can do so
without the use of salt, smoke, sulphur, and other harmful
preservatives.

Along with sun-drying, freezing is a method of giving

variety to the diet and aiding in the storage of extra foods.
Nutritive losses in frozen foods are very slight and confined
to the thawing period. However, it cannot be said that frozen
foods are equal in all respects to fresh foods. The commercial
practices of bleaching vegetables, heat-processing fruit juices,
and saturating fruits with refined sugar syrup prior to freezing
eliminate these frozen foods from the raw diet. The home
deep-freeze is adapted to storing some foods, but not all
foods. All frozen vegetables are inferior in flavor and texture
to fresh vegetables when consumed in their raw state. Fruits
are much better adapted to the freezing process. Ordinarily,
home-frozen fruits are treated with refined sugar syrup, just
as commercial fruits are, in order to delay enzyme action and
thus assure better preservation. But the practice is entirely
unnecessary. All fruits may be frozen with complete
satisfaction without added sugar, the only requirement being
that honey be used as a substitute. Fruits frozen with honey
preserve their original color and flavor every bit as well as
those frozen with sugar, and they are far more healthful.
Either the whole berries or sliced tree fruits may be frozen,
or, if preferred, the juices may be extracted and frozen. All
foods should be consumed as soon as possible after thawing.
In addition to the regular deep-freeze, the refrigerator freezer
compartment and the ice cream freezer may be used in
preparing certain frozen foods.

RECIPES

With a basic knowledge of the many foods that may be

used in an uncooked diet, as well as some of the techniques of
preparing such foods, you will be in a position to utilize
recipes and menus for your own enjoyment and physical
benefit. Here you will find recipes designed for the use of a
wide variety of raw foods, as may be available under good
conditions in regions favored with the widest production and
marketing of food products. They represent an ideal to work
for as far as the general circumstances permit, but that is all.
Don't become disturbed if you cannot obtain all of the foods
mentioned; substitutions can always be made and the dietary
may be adjusted to fit in with the selection of foods you find
available.

The fundamental need in utilizing raw foods is to make your

meals as tasty and appetizing as possible. If you apply
imagination and good judgment in the techniques of food
preparation, you will find yourself enjoying your foods far
more than you ever did in the past. The food combinations
that may be developed in beverages, dressings, salads,
confections, desserts, etc., are almost endless. Hundreds in
each category may be devised at will. Here you will find a
limited number to start with, and as you proceed to work and
experiment with raw food preparations, you will doubtless
find many new ones which may also suit your individual
taste.

VEGETABLE JUICE COCKTAILS

POTASSIUM COCKTAIL

2 cups carrot juice ½ cup spinach juice

1 cup celery juice ¼cup parsley juice

RHUBARB COCKTAIL

1 cup pineapple juice 1 cup rhubarb juice

RADISH COCKTAIL

2 cups pineapple juice ½cup radish juice

 BEET LEAF COCKTAIL

2 cups tomato juice ½ cup beet leaf juice

1 teaspoon lemon juice

VITALITY COCKTAIL

1 cup celery juice 1 cup orange juice

IRON COCKTAIL

1 cup beet juice 1 cup blackberry juice

1 cup spinach juice

APPETIZER COCKTAIL

1 cup pineapple juice 1 cup dandelion juice

BEAUTY COCKTAIL

½ cup celery juice ½ cup watercress juice

½ cup cucumber juice ¼ cup parsley juice
½ cup tomato juice

CARROT-COCONUT COCKTAIL

2 cups carrot juice ½cup coconut juice

PINEAPPLE-COCONUT COCKTAIL

2 cups pineapple juice ½ cup coconut juice

CARROT-CELERY COCKTAIL

1 cup carrot juice 1 cup celery juice

REFRESHER COCKTAIL

½ cup celery juice ½ cup pineapple juice

½ cup spinach juice

CUCUMBER COCKTAIL

1 cup cucumber juice 1 cup grapefruit juice

STRAWBERRY COCKTAIL

1 cup strawberry juice ½ cup rhubarb juice

 APPLE COCKTAIL

1 cup apple juice 1 cup carrot juice

BEVERAGE COMBINATIONS PREPARED IN THE

ELECTRIC BLENDER

The beverages that can be made in the electric blender

number in the thousands. For all beverages you need at least
two parts of liquid to one part of solid. Fruits, vegetables, and
coconut should be cut into small pieces before blending. Raw
nut butters can always be used in place of fresh nuts, and they
will reduce the time required for mixing. If a rather thick
beverage is to be made, it is best to pour in the liquid first and
then add the solid ingredients slowly while the mixture is
turning. Many of the beverages may be converted into soups
simply by warming (but not cooking) them over a fire and
serving in soup bowls. Usually the beverages are served cold,
but if you want an extra cold drink, simply add a half cup of
crushed ice to the mixture. The following beverage
combinations are given as samples. They may be alternated
with hundreds of others which may be devised at your leisure.

ALMOND MILK

1 cup orange juice ¼ cup almonds

PECAN MILK

1 cup pineapple juice ¼ cup pecans

WALNUT MILK

1 cup grapefruit juice ¼ cup walnuts

FILBERT MILK

1 cup pineapple juice ¼ cup filberts

CASHEW MILK

1 cup orange juice ¼ cup cashews

COCONUT MILK

1 cup pineapple juice ¼ cup fresh coconut pieces

 DATE MILK

1 pint milk 8 pitted dates

EGGNOG

1 cup milk 1 egg

1 teaspoon honey

PEANUT MILK

1 pint milk 2 heaping tablespoons

6 dates peanut butter
½ banana 2 eggs

BANANA-NOG

1 pint milk 1 egg

1 banana 1 teaspoon lemon juice

SUNFLOWER MILK

1 cup orange juice 1 cup milk

6 pitted dates 1/3 cup sunflower seeds

ENERGY COCKTAIL

1 cup orange juice 1 egg

1 teaspoon honey

STRAWBERRY NECTAR

1 cup orange juice 1 cup strawberries

1 tablespoon honey

BAVARIAN CREAM

½ cup cream ¼ cup orange juice

¼ cup water 1 banana
2 tablespoons lemon juice

COCONUT CREAM

1 cup orange juice 1 banana

¼ cup fresh coconut pieces

STRAWBERRY CREAM

1 pint strawberries ½ cup milk

½ cup cream
 APRICOT GLOW

½ cup fresh apricots 1 cup milk

1 tablespoon lemon juice 2 tablespoons honey

GOLDEN CREAM

½ cup sliced carrots ½ cup raisins

2 cups pineapple juice

PEACH MILK

1 cup milk 1 cup sliced peaches

1 slice lemon

SESAME MILK

1 cup water 1 tablespoon sesame butter

1 tablespoon honey

LIVER COCKTAIL

1 cup carrot juice 1 tablespoon parsley

1 slice onion ½ teaspoon vegetable
1 tablespoon beef liver broth powder

TOMATO COCKTAIL

1 pint tomato juice 1 stalk celery

½ small onion sprig of parsley

CRANBERRY COCKTAIL

1 cup cranberries 1 cup water

1 cup orange juice 1 tablespoon honey

LIQUID SALAD

1 cup water 1 small carrot

½ stalk celery ½ cucumber
½ green pepper 6 almonds
1 tablespoon raisins

BEET COCKTAIL

1 cup beet juice 1 cup sour cream

1 tablespoon lemon juice 1 teaspoon honey
1 slice onion
SALAD DRESSINGS

The following recipes for uncooked salad dressings may be

prepared in the electric blender. For recipes containing no oil,
simply put all ingredients into the blender, switch on the
motor, and let run until ingredients are perfectly emulsified.
For mayonnaise and other oil dressings, mix all ingredients
except oil first. Then pour oil into blender very slowly while
mixture is turning. This assures a smooth, fluffy dressing in
which the oil is completely emulsified with other ingredients.
Uncooked dressings may be stored under refrigeration in
labeled fruit jars or bottles. Due to the presence of enzymes,
they will not keep as long as ordinary dressings.

MAYONNAISE

1 cup sunflower seed oil 1 teaspoon honey

juice of two lemons 1 egg

FRENCH DRESSING

½ cup rice bran oil ½ teaspoon honey

1 tomato ¼ cup chopped onion
1 egg yolk 1 tablespoon red bell pepper

PECAN FRUIT FRENCH DRESSING

½ cup peanut oil ½ cup orange juice

1 tablespoon lemon juice 1 teaspoon honey
¼ cup pecans

ROQUEFORT DRESSING

4 tablespoons crumbled 1 cup French dressing

Roquefort cheese

COTTAGE CHEESE SALAD DRESSING

1 cup cottage cheese ½ cup cream

2 tablespoons chopped chives 2 tablespoons chopped
¼ clove garlic green bell pepper

LEMON CREAM DRESSING

1 cup cream ½ cup lemon juice

LEMON BANANA DRESSING

1 banana ½ cup lemon juice

 SOUR CREAM DRESSING

1 cup sour cream 2 tablespoons chopped chives

TOMATO DRESSING

4 tomatoes 1 avocado
1 egg yolk 1 tablespoon honey
1 tablespoon finely ½ clove garlic
chopped onion

MINT DRESSING

6 tablespoons finely 1 cup lemon juice

chopped mint leaves 4 tablespoons honey

ORANGE CREAM DRESSING

1 cup orange juice ¼ cup pignolia nuts

SALADS

TOSSED SALAD

1 head lettuce, sliced 1 onion, chopped

½ head cabbage, sliced 3 spinach leaves, sliced
1 cup celery, diced 3 watercress leaves, sliced
1 green bell pepper, 1 tomato, sliced
chopped

Rub large wooden salad bowl with ½ clove crushed garlic,

and pour ¼ cup sunflower seed oil in bottom of bowl. Add all
salad ingredients and toss over bowl, lifting them 3 to 6
inches above bowl and whirling them as they are dropped.
Continue, with 15 to 30 tossings, or until all ingredients are
glistening with oil. Add 3 tablespoons lemon juice and toss
again until juice is well mixed with ingredients. Additional
dressings are optional. Mayonnaise, French, and Roquefort
dressings contribute to additional flavor. Grapefruit slices,
diced cheese, diced avocado, or other garnishes may be
dropped over finished salad. Chill salad in refrigerator and
serve on chilled salad plates or salad bowls.

CELERY-NUT SALAD

4 stalks celery, sliced 2 large tomatoes

1 green bell pepper, minced ½ cup grated nuts
2 watercress leaves

Cut the tomatoes in small pieces and mix with the celery
and green pepper. Add mayonnaise as dressing. Use lettuce
leaves as a bed for this salad and sprinkle with grated nuts.
Garnish with watercress.

APPLE SALAD

3½ cups diced apples 1 cup diced banana

1 cup sliced celery ½ cup raisins

Mix the ingredients and use lemon cream dressing. Serve in

lettuce cups.

AVOCADO SURPRISE

1 large ripe avocado ½ cup sliced celery

3 slices fresh pineapple ¼ cup chopped almonds

Dice the avocado and pineapple and mix all the ingredients.
Use lemon banana dressing. Serve on spinach leaves and
garnish with a few chopped dates.

BANANA TREAT

4 bananas chopped Brazil nuts

chopped cranberries whipped cream

Cut each banana into slices and place on lettuce leaves.

Sprinkle with the chopped nuts and cranberries. Top with
whipped cream.

BANANA-CELERY SALAD

2 cups cubed bananas ½ cup chopped black walnuts

2 cups sliced celery 3 tablespoons pineapple juice

Mix the ingredients and serve on lettuce or spinach leaves.

Top with mayonnaise dressing.
 AVOCADO-ORANGE SALAD

2 cups diced avocado 1 cup sliced celery

4 oranges

Slice the oranges and mix with the avocado and celery.
Serve on crisp greens with tomato dressing.

AVOCADO-PINEAPPLE SALAD

2 sliced avocados 1 sliced pineapple

1 sliced grapefruit 2 sliced apples

Arrange the fruit slices on lettuce leaves. Garnish with a

few chopped dates or nuts if desired, and top with lemon
banana dressing.

BRAZILIAN SALAD

1 cup chopped pineapple ½ cup Brazil nuts

½ cup sliced celery

Chop the Brazil nuts into small pieces and mix all the
ingredients. Pile on endive and parsley leaves and top with
mayonnaise.

DATE-ORANGE SALAD

2 cups quartered dates ½ cup sliced celery

4 oranges

Cut the oranges in small pieces and mix all ingredients.

Add mayonnaise as dressing.

FIG SALAD

1 cup chopped fresh figs 4 cups oranges cut in

1 cup chopped pineapple small pieces

Mix all ingredients together and serve on shredded greens.

Pour over a little lemon juice for added flavor.
 BANANA-DATE SALAD

1 cup chopped dates ½ cup whole black walnuts

2 cups diced banana

Mix the ingredients with lemon banana dressing and serve

on fresh green leaves, preferably spinach or lettuce. Cover
with some chopped cranberries if desired.

FRUIT COLE SLAW

1 head cabbage, shredded 3 bananas, diced

2 apples, diced ½ cup sliced celery

Mix all the ingredients with mayonnaise and serve on crisp

romaine leaves.

SPANISH-ORANGE SALAD

3 oranges 3 tomatoes
2 green bell peppers 4 young green onions

Cut the ingredients into small pieces and serve on

watercress leaves. Sprinkle with chopped almonds and top
with French dressing.

MANGO DELIGHT

2 mangos 2 oranges
2 bananas 1 cup dates

Cut the mangos, oranges, and bananas into small pieces; slit
the dates into halves. Mix all ingredients and dress with
lemon banana dressing. Top with mayonnaise.

SPINACH SALAD

1 pound spinach 2 apples

2 onions 1 cup sliced celery

Chop the onions and apples into small pieces. Chop the
spinach quite coarsely and mix all ingredients. Add French
dressing.
 HONEYDEW SALAD

2 cups diced honeydew melon 1 cup diced bananas

½ cup diced avocados 1 cup chopped dates

Mix all ingredients and serve on endive leaves. Use coconut

juice as dressing. Cover with chopped Brazil nuts.

VEGETABLE-NUT SALAD

1 bunch watercress 1 cup sliced Brazil nuts

1 small head lettuce 1 teaspoon onion juice
¼ cup tomato juice ½ cup chopped green pepper

Mix nuts, onion juice, tomato juice, and green pepper. Place
on a mound of mixed watercress and lettuce leaves. Add
French dressing.

VEGETABLE-RAISIN SALAD

1 head lettuce 3 young green onions

3 tomatoes ½ cup seedless raisins, soaked

Shred the lettuce and chop the onions into small pieces. Cut
the tomatoes into eighths and mix all ingredients. Toss with
cottage cheese dressing. Sprinkle with chopped nuts.

CUCUMBER SALAD

1 cup diced cucumbers 3 tomatoes

½ cup mashed banana 1 tablespoon lemon juice

Slice the tomatoes into eighths and mix with the diced
cucumbers. Blend the lemon juice with the mashed banana
and add to the first mixture. Place on a bed of endive or
lettuce leaves. Sprinkle with grated almonds.

TOMATO-ONION SALAD

4 ripe tomatoes 12 young onions

1 green bell pepper

Cut the tomatoes and onions into small pieces and chop the
green pepper. Serve on a bed of lettuce leaves. Top with
pecan fruit French dressing and chopped Brazil nuts.
 PEPPER SALAD

4 sweet green peppers, 4 onions, chopped

minced 2 tablespoons chopped parsley
1 small head cabbage

Shred the cabbage and combine with the other ingredients.

Mix with pecan fruit French dressing. Sprinkle with chopped
dates or nuts.

RAINBOW SALAD

1 small head red cabbage 2 turnips

2 carrots 1 large beet
2 tablespoons parsley

Grate the turnips, carrots, and beets; shred the cabbage. Mix
each of the four vegetables separately with French dressing.
Place in rainbow fashion on shredded lettuce leaves. Sprinkle
with minced parsley.

UNCOOKED BREAD

There are two basic methods for making uncooked bread.

For the first method, mix all soft or liquid ingredients
together, and add to flour. Mix together in large bowl, and
knead the mixture with your hands until it becomes fine
dough. Form into roll about 2 to 4 inches in diameter, and
turn on dry whole wheat flour until outside of roll is dry and
no longer sticky. Wrap roll in wax paper, and chill in
refrigerator overnight or until roll is firm. Cut into thin slices
as needed and serve.

In following second method, mix ingredients as before and

knead into dough. Cover a bread board with dry whole wheat
flour, and roll the dough into the flour in a layer about one-
fourth inch thick (more or less, according to choice). Use the
rim of a drinking glass to cut out round pieces from the flat
dough. Place pieces on tray, and chill in refrigerator until
dough becomes firm. Serve as ordinary bread.

Uncooked bread is flavorful exactly as made. Butter,

cheese, and other spreads are optional and may be used
according to taste.

Uncooked bread should be kept under refrigeration at all

times. As no enzymes are destroyed, the bread tends to
become rancid and spoil more rapidly than baked bread when
kept at ordinary room temperature. Keeping the bread cold
also helps to maintain firmness of texture.

WHOLE WHEAT BREAD

3 cups whole wheat flour ½ cup honey

1 cup milk 2 egg yolks

WHEAT-DATE BREAD

2 cups whole wheat flour 2 cups ground dates

1 cup milk 1/3 cup soft butter

SESAME BREAD

2 cups whole wheat flour 1 cup sesame flour

1 cup milk ¼ cup honey

WHEAT GERM BREAD

2 cups whole wheat flour 1 cup wheat germ

1 cup cream 1/3 cup honey

RYE BREAD

2 cups rye flour ½ cup soft butter

½ cup milk ¼ cup honey

CORNMEAL BREAD

2 cups cornmeal 2 cups whole wheat flour

1 cup cream ¼ cup honey
½ cup lemon juice 2 egg yolks

ORANGE BREAD

3 cups whole wheat flour ¼ cup soft butter

1 cup orange juice ¼ cup honey

LIME BREAD

2 cups whole wheat flour ¼ cup honey

½ cup lime juice ¼ cup soft butter

BANANA BREAD

2 cups whole wheat flour ¼ cup honey

1 cup mashed banana 2 egg yolks
 CARROT BREAD

2 cups whole wheat flour ¼ cup honey

2/3 cup carrot juice 1/3 cup soft butter

LEMON BREAD

3 cups whole wheat flour ½ cup honey

1 cup lemon juice ½ cup soft butter

STRAWBERRY BREAD

2 cups whole wheat flour 1 cup rice flour

1 cup strawberry juice ¼ cup honey

COCONUT BREAD

2 cups whole wheat flour ½ cup milk

1 cup ground coconut ½ cup orange juice
¼ cup ground dates 2 egg yolks

BLACK WALNUT BREAD

3 cups whole wheat flour ¼ cup black walnuts

¾ cup honey ¼ cup hot water
¾ cup soft butter ¼ cup lemon juice

MIXED RECIPES

MUESLI PORRIDGE

2 tablespoons coarse 1 tablespoon honey

rolled oats ½ cup milk
1 tablespoon lemon juice 1 tablespoon nut meats
1 cup chopped apple

Soak rolled oats in milk for 30 minutes. Add other

ingredients and mix well. Chill in refrigerator and serve cold.

For variations, use grated apple or mashed berries instead of

chopped apple, or use cream instead of milk. Finely grated
nut meats may be sprinkled on muesli if desired.
 STEAK TARTAR

1 pound sirloin steak 1 chopped onion

2 egg yolks

Run sirloin steak twice through meat grinder. Add egg yolk
and chopped onion and mix well. Divide into two or more
even parts, form into oval shape, and serve immediately.

For variations, use round steak or any other tender cut of

beef, or substitute a little garlic or vegetable broth powder for
onion. Honey, butter, or lemon juice may then be included
with mixture if desired. Steak Tartar may be served on lettuce
leaves and garnished with a ring of sliced oranges or other
fresh fruit.

UNCOOKED VEGETABLE SOUP

1 cup chopped carrots ½ cup asparagus pieces

1 cup chopped celery 2 tomatoes, cut in small pieces
1 cup fresh peas 1 chopped onion
1 quart water 2 sprigs parsley, chopped

Place water on fire to boil. Combine all vegetable and fruit

ingredients in large bowl. Pour boiling water over mixture,
but do not cook. Allow to set until soup arrives at desired
temperature for consumption.

For variations, 2 cups tomato juice may be used to replace 2

cups water, adding the juice after it has been warmed but not
boiled. A teaspoon of vegetable broth powder may be added
for extra flavor. Turnips, potatoes, spinach, okra, string
beans, or other vegetables, sliced or chopped, may be used to
replace one-half of vegetables in basic recipe.

PEPPERMINT TEA

Peppermint tea is prepared according to the same method as

ordinary tea. For each 1 to 1½ teaspoons of dried peppermint
leaves, use 1 cup of boiling water. Pour boiling water over the
leaves, but do not boil. Allow to steep for 3 minutes, drain,
and serve as is, or flavor with honey, lemon juice slices or
other natural ingredients.

Prepare other herb teas in the same manner. If tea bags are
available, use one tea bag for each cup of water. While hot
water or boiling water is applied in all cases, the heating
process ends as soon as the water is poured over the herbs.
When herbs are actually boiled in water, they lose nutritional
values and often become bitter and insipid.

DATE SYRUP

Pit five pounds of soft dates. Place in large bowl, and add
water until water level is about three inches above dates. Soak
for 24 hours or more. Put mixture into cloth sack, and
squeeze with hands, allowing juice to drop into bowl below.
Place juice in sun and cover with cheesecloth. Remove after
two or three days, or when juice has thickened to form syrup.
You can use date syrup as a natural sweetening and flavoring
agent added to many foods. It is especially useful in the
preparation of ice cream, puddings, and other uncooked
desserts.

RAW BUTTER

For making unpasteurized, unsalted butter and real

buttermilk, follow this procedure. Fill butter churn one-half
full with sweet cream or mildly soured cream. Place churn jar
in larger jar containing warm or cold water, and heat or cool
cream to temperature of 55 degrees E to 60 degrees E Turn
crank of churn at the rate of about 70 to 90 revolutions per
minute until butter forms into granules about the size of rice.
This usually requires about 30 to 40 minutes. Remove cap
and pour off buttermilk. Pour water into churn until the
granules float, and turn crank gently until all remaining
buttermilk is washed from butter. Pour off buttermilk again,
and remove butter from churn. Form butter into individual
pieces of convenient shape and size, and wrap in wax paper.
Store in refrigerator and use as needed.

If no butter churn is available, raw butter may also be made

in smaller batches with the use of an egg beater and mixing
bowl. Follow same procedure as with churn, except beat
cream with egg beater. When butter is formed, pour off milk,
wash butter with water, wrap product in wax paper, and store
under refrigeration.

CLABBER MILK

Put 1 or 2 quarts of raw milk into a bowl and heat to 80

degrees E Cover with towel to assure cleanliness, and allow
to set until converted to clabber and whey.

Clabber milk may be consumed without further preparation,

or both the clabber and whey may be beaten in an electric
blender or with an egg beater until it is uniform in
consistency and frothy.

Clabber milk may be made from whole milk or skim milk.

If it is made from ordinary raw milk, it will set under natural
conditions. If it is made from certified raw milk, which is too
low in bacterial count to allow souring, about two table-
spoons of commercial buttermilk must be added to each quart
of sweet milk to induce souring. If this is not done, the milk
will putrefy rather than sour.

COTTAGE CHEESE

Pour 2 quarts of raw skim milk into bowl and heat to

temperature of 80 degrees F. Set aside at warm room
temperature and cover with light towel. When milk has
turned into sour clabber, pour into colander and allow to drain
until all liquid is gone. The solid clabber remaining in the
colander is cottage cheese. It should be stirred to improve
consistency, and can be served immediately or kept under
refrigeration for later use. For creamed cottage cheese, mix
with a moderate quantity of sweet cream. Caraway seeds or
chopped chives may be added for extra flavor.

As with clabber milk, if cottage cheese is made from raw

certified milk of low bacterial count, a little commercial
buttermilk will have to be added to the milk at the outset in
order to promote souring.

HOME-MADE ICE CREAM

2 eggs, well beaten 1 pint milk

Add honey to the milk, stirring vigorously. Slowly add the

eggs which have been beaten until thick, and stir constantly
as the eggs are added. Cool the mixture and then stir in the
cream.

A regular ice cream freezer, either hand operated or

electrically operated, may be used. Fill the freezer can about
two-thirds full with the mixture and place both can and
turning crank into position in the freezer. Fill area around
freezing can about one-third full of crushed ice; then fill
remaining area with mixture of 4 parts crushed ice and 1 part
coarse salt. Turn crank and freeze. When ice cream is frozen,
drain off water, take out dasher and remove contents for
serving. If mixture is to be kept frozen in freezer, remove
dasher, pack mixture down solidly with spoon. Repack, and
cover freezer with newspapers or heavy cloth.

For making flavored ice cream follow the basic recipe

except that substitutions and additions may be made as
follows. For fruit flavorings, substitute two cups of finely
mashed fruits (strawberries, raspberries, bananas, oranges, or
any other fruit that is desired) for two cups of milk given in
the basic recipe. The fruits may also be brought to the proper
texture by being beaten in a liquefier for a few moments, or if
preferred, the juices of the fruits may be used instead of the
whole fruit. When black walnuts or other kinds of nuts are
used, they may simply be added to the basic mixture, using
one cup of chopped nuts for each batch of ice cream. For date
flavored ice cream, pure date syrup may be added to the basic
mixture in similar or smaller amounts, depending upon the
strength of flavor desired.

REFRIGERATOR ICE CREAM

Perfect ice cream may be made in the refrigerator providing

you have a special ice cream freezer which is designed for
use in the freezer compartment of the refrigerator. This
freezer has a one or two quart container in which the ice
cream mixture is placed. An electric cord extends from the
freezer through the refrigerator door, and is plugged in a wall
socket. The freezer thus operates electrically, and turns the
ice cream mixture by the use of paddles located in the
container. Within about 45 minutes to one hour the ice cream
is frozen into an ideal consistency, equal to the very best that
can be obtained with any other method.

The recipe for refrigerator ice cream is exactly the same as

used for the regular home-made ice cream. In making
refrigerator ice cream, pour mixture into freezer container and
place at least two tablespoons of water on the surface of the
refrigerator freezer compartment. Place the electric freezer on
this wet surface, and turn the refrigerator to its coldest setting.
Connect the cord plug and let freezer operate as specified.
When ice cream is done, paddles will stop turning, and
contents may be removed and served immediately.
 HONEY DESSERT

2 cups chopped English ¼ cup honey

walnuts 1 teaspoon lime juice
1 cup whipped cream

Mix nut meats, honey, and lime juice together in mixing

bowl. Place in dessert cups, and cover with whipped cream.
Garnish each serving with a large nut meat.

DATE PUDDING

2 cups chopped pitted dates 1 tablespoon lemon juice

2 cups whipped cream ½ cup chopped pecans

Combine dates, cream, and nut meats, and pour lemon juice
over top. Chill in refrigerator before serving.

FRESH PEACH PUDDING

6 peaches, mashed 2 tablespoons honey

1 cup whipped cream ½ cup ground butternuts
1 cup peach ice cream

Place mashed peaches in refrigerator to chill. Remove when

cold and combine with whipped cream. Add nuts and honey,
and place in dessert dishes. Cover each serving with a little
ice cream.

PEACH-BERRY DESSERT

4 large ripe peaches ¼ cup blueberries

¼ cup blackberries ¼ cup raspberries
¼ cup cherries

Peel the peaches, cut in halves, and remove the stones.

Place two halves on each dessert plate, and fill the halves
with the mixture of berries. Top with whipped cream or ice
cream, and sprinkle with grated nuts.

MELON DELIGHT

2 honeydew melons 2 large bananas

2 cups fresh strawberries 1 large avocado

Dice bananas and avocado. Cut melons in halves, and serve

one half on each plate. Fill melon centers with the mixture of
strawberries, bananas, and avocados.
 FRUIT COCTAIL

1 cup diced peaches 1 cup pitted cherries

1 cup diced pears 1 cup strawberry juice
1 cup diced pineapple 2 tablespoons honey

Mix all ingredients together and serve in sherbet glasses.

UNCOOKED APPLE PIE

1 cup whole wheat flour 4 cups grated apples

½ cup ground dates ½ cup honey
¼ cup almond butter 1 cup whipped cream

Mix flour, dates, and almond butter together for pie crust.
Roll out dough on wax paper. Invert paper over nine-inch pie
plate, and line the plate with dough. Press down around edges
and trim. Grate apples coarsely and mix with honey. Drain
off liquid and fill pie shell with the grated apple mixture.
Cover filling with layer of whipped cream, and then sprinkle
with grated nut meats.

For other fruit pies, use same pie crust recipe, and fill in
shell with banana slices, peach slices, berries, or other fruit of
choice (sweetened with honey). If top pie crust is desired, this
may be rolled out on wax paper, as for lower crust, and
inverted over filling. Whipped cream covering is then
optional.

CONFECTIONS

RAISIN COCONUT BALLS

2 cups seedless raisins 1 lb. fresh coconut

Cut coconut into small pieces which are adaptable to food

grinder. Then run through grinder and set aside. Run raisins
through food grinder, form into balls, and roll in the ground
coconut.

RAISIN COCONUT CARAMEL

1 lb. seedless raisins ¼ lb. fresh coconut

Run both ingredients through food grinder. Mix together.

Make into flat layer and cut into squares. If candy is allowed
to stand several hours it will be easier to cut.
 RAISIN BRAZIL NUT CONFECTIONS

2 cups seedless raisins 1 cup shelled Brazil nuts

¼ cup shelled almonds

Mix raisins and Brazil nuts together and run through food
grinder. Chop the almonds. Then form the raisin-Brazil nut
mixture into balls and roll in the chopped almonds.

FIG ALMOND CANDY

2 cups dried white figs ½ cup almonds

Run the figs and almonds through the food grinder. Mix
one-half of the almonds with the figs, and run the remainder
through the food grinder after installing the nut butter cutter.
Then mix the almond butter with the almond-fig mixture.
Roll into balls and press a blanched almond into side of each
ball.

PEANUT DATE CANDY

2 cups pitted dates ½ cup peanut butter

Mix together and put through food grinder. Roll in finely

chopped peanuts, or coconut, or make into flat layer and cut
into squares.

DATE CARAMELS

2 cups pitted dates ½ cup walnut meats

¾ cup almonds

Put dates and nuts through food grinder. Roll into flat layer
and cut into squares.

FIG AND DATE CARAMELS

2 cups pitted dates chopped walnut meats

2 cups dried white figs coconut

Put dates and figs through food grinder. Add chopped

walnuts as you would to any kind of candy, the amount
depending upon the taste. Roll in little balls in ground
coconut or in finely chopped nuts.
 FRUIT NUT PASTE

2 cups pitted dates 1 cup dried figs

2 cups seedless raisins 2 cups shelled pecans
1 cup seeded prunes

Put fruit and nuts through food grinder. Mix well together,
form into balls and roll in ground coconut. This paste may be
used as a foundation and made into various candies.

PEANUT BUTTER DREAMS

1 cup fruit nut paste pecan and walnut halves

¾ cup peanut butter

Mix the fruit nut paste and peanut butter together, and put
through food grinder. Roll in little balls and press half a
pecan or walnut in the side of each ball. Or roll in finely
chopped peanuts.

ALMOND SWEETS

1 cup fruit nut paste 1 cup almond butter

Mix together well and roll in ground almonds or coconut.

FRUIT ROLLS

1 cup dates 1 cup seedless raisins

1 cup black figs ground coconut

Put dates, figs, and raisins through food grinder and roll out
in a flat layer. Cover with a generous amount of ground
coconut and roll like a jelly roll. Cut in slices.

PRUNE AND WALNUT CANDY

1 cup stoned dates ½ lb. walnuts

1 cup stoned prunes 4 tsps. lemon juice

Put dates, prunes, and walnuts through a food grinder. Add

lemon juice and roll into small balls in ground coconut.
 APRICOT MARBLES

1 cup sun dried apricots ½ lb. coconut

½ cup nut meats 4 tsps. lemon juice

Put apricots, coconut, and nut meats through a food grinder.

Knead, while adding lemon juice. Form into balls measuring
from one-half to i inch in diameter and roll in grated nuts.

FRUIT DELIGHT

¼ lb. sun dried peaches ¼ lb. coconut

¼ lb. sun dried apricots ¼ lb. pecans
¼ lb. pitted dates

Mix ingredients and run through food grinder. Press

mixture into flat pan in a layer about an inch thick. Let stand
overnight and cut into squares.

UNCOOKED MENUS FOR ONE MONTH

MONDAY

BREAKFAST: Apricots, almonds, goat milk.

LUNCH: Apple salad, whole wheat bread, gooseberries, green

bell pepper, celery juice.

DINNER: Mango delight, ground round steak, alfalfa sprouts,

strawberry ice cream, peppermint tea.

TUESDAY

BREAKFAST: Watermelon, sliced bananas with cream, pine

nuts.

LUNCH: Salad bowl, cottage cheese, sunflower seeds,

cherries, carrot juice.

DINNER: Banana-celery salad, sun-dried strips of beef, sliced

yam, uncooked apple pie, clabber milk.

WEDNESDAY

BREAKFAST: Strawberries, sprouted wheat served with milk

and honey, almond milk.
LUNCH: Brazilian salad, rye bread, cherimoya, fresh peas,
beet cocktail.

DINNER: Fruit cole slaw, T-bone steak, asparagus, apricot

marbles, strawberry leaf tea.

THURSDAY

BREAKFAST: Kumquats, pine nuts, date milk.

LUNCH: Rainbow salad, natural cheese, tangerines, pumpkin

seeds, fresh maple sap.

DINNER: Honeydew salad, Steak Tartar, celery, uncooked

apple pie, alfalfa tea.

FRIDAY

BREAKFAST: Plums, wheat-date bread, almond milk.

LUNCH: Tossed salad, squash seeds, raspberries, bananas,

egg-nog.

DINNER: Cucumber salad, fresh halibut, sweet corn, date

pudding, sage tea.

SATURDAY

BREAKFAST: Fresh figs, sliced peaches in cream, sunflower

seeds.

LUNCH: Spinach salad, orange bread, alfalfa sprouts, sun-

dried applies, goat milk.

DINNER: Vegetable-nut salad, beef kidney, summer squash,

fruit mixture, buchu leaf tea.

SUNDAY

BREAKFAST: Cherries, sprouted wheat served with milk and

honey, coconut milk.

LUNCH: Avocado-pineapple salad, cornmeal bread, celery,

cherimoya, buttermilk.

DINNER: Celery-nut salad, Steak Tartar, sweet potato, prune

and walnut candy, nettle tea.
 MONDAY

BREAKFAST: Wild grapes, chestnuts, banana-nog.

LUNCH: Pepper salad, black walnut bread, avocado, sweet

corn, clabber milk.

DINNER: Date-orange salad, beef liver, summer squash, peach

ice cream, yarrow herb tea.

TUESDAY

BREAKFAST: Nectarines, wheat germ served with milk and

honey, liver cocktail.

LUNCH: Honeydew salad, banana bread, string beans,

watermelon seeds, date milk.

DINNER: Tossed salad, beef heart, white potato, peach-berry

dessert, squaw tea.

WEDNESDAY

BREAKFAST: Huckleberries, hickory nuts, buttermilk.

LUNCH: Vegetable-raisin salad, coconut bread, strawberries,

sun-dried peaches, sunflower seed milk.

DINNER: Apple salad, sea bass, sliced yam, peanut date

candy, papaya-mint tea.

THURSDAY

BREAKFAST: Peaches, sunflower seeds, strawberry cream.

LUNCH: Berry salad, goat cheese, lima beans, spinach, energy

cocktail.

DINNER: Rainbow salad, ground round steak, fresh peas,

uncooked apple pie, peppermint tea.

FRIDAY

BREAKFAST: Cherries, sprouted wheat served with milk and

honey, Brazil nut milk.

LUNCH: Avocado-pineapple salad, orange bread, Swiss

cheese, broccoli, apple juice.
DINNER: Celery-nut salad, calves' brains, banana squash,
fresh peach pudding, nettle tea.

SATURDAY

BREAKFAST: Fresh figs, cherries, sunflower seed milk.

LUNCH: Vegetable-raisin salad, lemon bread, string beans,

black walnuts, date milk.

DINNER: Honeydew salad, Steak Tartar, sweet potato, maple

ice cream, red clover tea.

SUNDAY

BREAKFAST: Papaya, pecans, Bavarian cream.

LUNCH: Cucumber salad, soaked garbanzo beans, asparagus,

mulberries, peanut milk.

DINNER: Avocado surprise, sea bass, uncooked vegetable

soup, sun-dried pears, papaya-mint tea.

MONDAY

BREAKFAST: Pineapple, cottage cheese, sesame milk.

LUNCH: Mango delight, wheat-date bread, rutabaga, pumpkin

seeds, tomato cocktail.

DINNER: Honeydew salad, beef heart, sugar cane, strawberry

ice cream, peppermint tea.

TUESDAY

BREAKFAST: Raspberries, sprouted wheat served with milk

and honey, pine nuts.

LUNCH: Tomato-onion salad, soy bean sprouts, chestnuts,

sun-dried pears, coconut cream.

DINNER: Tossed salad, lamp chops, white potato, date

pudding, goat milk.

WEDNESDAY

BREAKFAST: Papaya, muesli porridge, liver cocktail.

LUNCH: Apple salad, natural cheese, Brussels sprouts,
kumquats, carrot juice.

DINNER: Fruit cole slaw, T-bone steak, asparagus, date

caramels, shave-grass tea.

THURSDAY

BREAKFAST: Cherries, sprouted rye served with milk and

honey, goat cheese.

LUNCH: Fig salad, lime bread, fresh peas, persimmon,

buttermilk.

DINNER: Celery-nut salad, tuna fish, sliced yam, sun-dried

raspberries, peppermint tea.

FRIDAY

BREAKFAST: Blueberries, dates stuffed with peanut butter,

clabber milk.

LUNCH: Tossed salad, lemon bread, cactus apple, pumpkin

seeds, coconut cream.

DINNER: Banana-date salad, ground sirloin steak, sweet corn,

fresh peach pudding, clabber milk.

SATURDAY

BREAKFAST: Fresh figs, kumquats, coconut cream.

LUNCH: Brazilian salad, whole wheat bread, cheddar cheese,

crookneck squash, cranberry cocktail.

DINNER: Apple salad, baby beef liver, sliced beets, orange ice
cream, fenugreek tea.

SUNDAY

BREAKFAST: Elderberries, black walnuts, date milk.

LUNCH: Fruit cole slaw, fresh lima beans, spinach, sun-dried

apricots, energy cocktail.

DINNER: Avocado surprise, Steak Tartar, sweet potato, honey

dessert, alfalfa seed tea.
 MONDAY

BREAKFAST : Nectarines, sprouted wheat served with milk

and honey, sesame milk.

LUNCH: Salad bowl, black walnut bread, avocado, sunflower

seeds, liver cocktail.

DINNER: Banana treat, sea bass, cauliflower, uncooked cherry

pie, red clover tea.

TUESDAY

BREAKFAST: Muskmelon, muesli porridge, peach milk.

LUNCH: Banana-celery salad, uncooked vegetable soup,

loganberries, squash seeds, clabber milk.

DINNER: Tossed salad, Steak Tartar, kale, prune and walnut

candy, buttermilk.

WEDNESDAY

BREAKFAST: Pears, sun-dried apricots, sunflower milk.

LUNCH: Apple salad, strawberry bread, goat cheese, mung

bean sprouts, peanut milk.

DINNER: Rainbow salad, porterhouse steak, white potato,

raspberry ice cream, strawberry leaf tea.

THURSDAY

BREAKFAST: Wild grapes, sprouted rye served with milk and

honey, energy cocktail.

LUNCH: Pepper salad, cottage cheese, strawberries, banana,

vitality cocktail.

DINNER: Banana-date salad, ground round steak, broccoli,

uncooked apple pie, rose hip tea.

FRIDAY

BREAKFAST: Grapefruit, pumpkin seeds, eggnog.

LUNCH: Vegetable-nut salad, orange bread, cheddar cheese,

asparagus, carrot juice.
DINNER: Honeydew salad, fresh halibut, rhubarb, uncooked
apple pie, goat milk.

SATURDAY

BREAKFAST: Concord grapes, pecans, clabber milk.

LUNCH: Tossed salad, black walnut bread, fresh peas,

canteloup, sesame milk.

DINNER: Avocado-orange salad, Steak Tartar, summer

squash, peach ice cream, fenugreek tea.

THE CONCLUDING PICTURE

Modern nutritional science has clearly demonstrated the

superiority of raw foods over those which have been heat-
processed. Through biochemistry and physiology it has
shown the theoretical advantages of consuming raw foods.
Through animal experiments involving many thousands of
animals, it has demonstrated under controlled observation
that animals thrive better on the raw diet. In nature it has
noted that freedom from disease is dependent in great
measure upon the exclusive use of raw foods. With humans it
has been equally successful and has shown how physical
development is better, and immunity to disease is higher, in
proportion to the quantity of raw food being consumed. In
large clinics and sanitariums it has shown that raw foods have
specific therapeutic values. And through the science of food
selection, and the art of food preparation, it shows how raw
food therapy can be applied on the most efficient basis in
modern life.

What this all means in terms of human life and survival is

easy to understand. Man created his first and primary cause of
disease with the discovery of fire and its application in the art
of cooking and refining of foodstuffs. In primitive life he
employed the less destructive methods of cooking to a
moderate degree and thus was able, in some cases, to retain a
relatively high degree of physical excellence, though below
probable optimum standards. In civilization he has applied
the more severe forms of heat-processing to nearly all his
foods, and the consequences have been tragic in many ways.
Man today occupies the unique position of being the most
degenerated mammal on the face of the earth. With a
philosophy of medicine that has been developed through the
centuries, and the existence of drug and medical facilities
which involve directly or indirectly the expenditure of
billions of dollars annually, he fails to even approach the
physical excellence which is the norm of the animal kingdom.
For this the widespread consumption of heat-processed foods
has been largely responsible, as the existing evidence so
clearly shows.

But the final outlook is not a pessimistic one. It is indeed

optimistic to the highest degree. A return to natural foods—
uncooked and unrefined—offers man a future which
otherwise would appear only in the realm of fantasy. A sharp
reduction in the prevalence of human disease is now possible
within the present generation. A definite prolongation in the
span of life is also possible within a single generation. And to
future generations the future is even brighter. Disease may be
reduced to its normal insignificance; life may reach its normal
biological limits, and the pathology of senility will be
replaced by the normal changes of senescence. Such are the
possibilities now before us. They may be reached through an
improvement in all of the hygienic phases of our existence.
Of these, it is clear that the consumption of raw food is the
most important and will do more than any other single factor
to improve the biological quality of human life.
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