THE NATURE DOCTOR Improving the Value of Raw Food
Many of those people who once mocked the idea of eating 'rabbit food', raw food, are now beginning to realise that there may be something in it after all. The antibiotic properties of food are destroyed by cooking, because many substances in our food are sensitive to heat; these include not merely its vitamin and mineral content but also many other substances needed for our well-being, some of which are yet to be discovered. For the body to receive all the vital substances it needs, everyone should take a certain amount of fresh raw vegetables and fruit. As we are especially interested in the substances that help us to resist infectious diseases, if you have a garden or allotment, whatever its size, make sure to plant gardencress, watercress, nasturtiums and horseradish. Serve these plants raw in salads, chop them finely and add them to soups and stews, or mix them with cottage cheese or quark; they are also good in sandwiches. I have already mentioned that finely grated horseradish adds a refreshing flavour to carrot salad, but it can also be added to other salads. Those of you who have so far rejected carrot salad as too sweet will enjoy it with the pleasant flavour of horseradish. At the same time you will be administering natural antibiotics.
For the benefit of all who advocate health from herbs and natural foods, especially raw foods, and in defence of their convictions, let me quote the long-standing German proverb, 'You might go further and not fare so well.'
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