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their potatoes before they cook them. Potatoes in
particular should never be peeled for the most valuable
elements lie directly under or in the skin.
2. Get your vitamins and minerals
naturally, not from "enriched" products. Nature has
provided an abundant supply of vitamins and minerals in
foods in their raw state. If you have not destroyed them by
peeling or overcooking, you will receive an adequate supply
so long as you eat a rational diet. The so called enriched
foods have already been devitalized. The mere addition of a
chemical equivalent of the necessary vitamins and minerals
does not compensate for the loss of natural food elements.
3. Use fruits and vegetables immediately
after cutting. The Vitamin C content of fruits and
vegetables is lost at an extremely fast rate once the
vegetables fibers have been cut or bruised.
4. Don't throw away the water used for
cooking your vegetables. Drink it, or save it for
tomorrow's soup. Such water is rich in the vitamins
extracted from the vegetables during the cooking process.
5. Don't skip meals to reduce. Your
body requires regular and frequent supplies of energy. In
reducing your weight, it is not how much or how often you
eat that counts, but what foods you choose and how well you
chew them.
6. Eat a good breakfast. Coming as it
does at the start of a new day and after fourteen or more
hours without nutrition, breakfast is a means of
replenishing your energy and strength. It will help carry
you through some of the busiest and most demanding hours of
your day. If you want to reduce, choose a salad instead of a
heavy meal at lunch time, but only after eating a
nourishing, balanced breakfast.
7. Eat some organic food every day.
Include at least one food that is organically grown in your
daily diet. It would be ideal if all the fruits and
vegetables we consumed were organically grown, but there are
not enough organic farmers to supply us with all our needs.
The next best thing is to include at least one food that has
been organically grown. They will provide the final link
with natural nutrition which each of us must maintain.
8. Cook vegetables quickly and in very
little water. The value of food, which is created in the
growing process, is easily destroyed in the process of
cooking. All foods should be cooked far less than is the
habit in most homes today. Very often the water in which
they are cooked is more valuable to your health than the
vegetables themselves.
See the
Vegetable Cooking Chart.
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