Library of Blogress: Healthy Living Information

There is, however, much to be learned along this line and it would be well for those inclined to be reckless to await the results of the experiments of those who have given the subject careful study before seriously considering the advisability of giving such a diet a trial. An experiment made by the U. S. Agricultural Department has clearly shown that cooking tends to decrease the digestibility of foods in the case of animals. Though it will naturally be argued that this proves little or nothing as to the value of cooking foods intended for the human stomach, because of our having been accustomed to cooked food for generations; still, it shows quite clearly that there is reason to believe that prolonged experimenting with raw-food diet for human beings may reveal some valuable information.

I quote the following from the U. S. Department of Agriculture’s Bulletin No. 22:

“Ladd, while connected with the New York State Station, reported analyses of cooked and uncooked clover hay and corn meal and determination of digestibility of the same. These showed that the percentage of albuminoids [Ed. Note: Any of a class of generally insoluble proteins, such as collagen, found in skeletal and connective tissue.] and fat and the relative digestibility of the aluminous were more or less diminished by cooking. The experiments made by our experiment stations in preparing food have been mostly with pigs. At least thirteen separate series of experiments in different parts of this country have been reported on the value of cooking or steaming food for pigs. In these cooked or steamed barley, meal, corn meal and shorts; whole corn; Nature’s laws. It is a crime against Nature to potatoes, and a mixture of peas, barley, and rye have been compared with the same food uncooked (usually dry). In ten of these trials there has not only been no gain from cooking, but there has been a positive loss, i. e., the amount of food required to produce a pound of gain was larger when the food was cooked than when it was fed raw, and in some cases the difference has been considerable.”

Prof. Byron Tyler has some interesting theories about raw food which I quote here-with:

“All disease is the result of disobedience of nature’s laws. It is a crime against nature to eat the food she provides in any other condition than that in which she provides them.”

Nature doer not err.