cookery crookery

If we cut this up we find that:
, ' (1) ' Uncooked food. requiring: more chewing, supply the teeth
with much needed exercise.
(.2) The necessary chewing insures proper in-salivation.
(3) Uncooked food would preserve the teeth and stomach
from injury produced by hot foods.
(4) Uncooked foods would possess the proper proportion of
"'nutritious and in-nutritious (bulk) matter" to which .. the anatomical
construction and physiological powers of the alimentary organs of the
human body are constitutionally adapted."
(5) Uncooked foods tend to prevent "pernicious combinations."
(6) Mono-trophic meals are t:he most easily digested.
Today we may add the following other virtues of the uncooked
diet:
(7) Uncooked foods possess their vitamins and complettins,
enzymes, salts, acids. carbohydrates" proteins and fats in the organic
and unimpaired state in which nature produces them.
'" (8) The necessity for chewing them insures tasting them to
their fullest, and this assures proper adaptation of digestive juices to
the character of the food.
(9) Chewing and tasting the food tends also to prevent over eating.
(10) Uncooked foods are not so easily adulterated as are the
canned. pickled, embalmed foods so largely eaten today.
(11) Uncooked foods do not ferment so rapidly;
(12) Uncooked foods, if 'spoiled, cannot be "camouflaged" and
passed off on us as good food, as cooked foods can be.
(13) The uncooked diet saves time, food and labor in preparation.

from: [www.scribd.com]

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