ry important to the well-being of the body. Their absence is
probably responsible for certain diseases, such as beriberi, scurvy, and
possibly pellagra, as well as much ill health of a less definite sort.
Some raw or uncooked foods, therefore, such as lettuce or tomatoes,
celery, fruits, nuts, and milk, should be used in order to supply these
minute and as yet not well-understood substances which are destroyed by
the prolonged cooking at the temperature which is employed in order to
sterilize canned foods. They are also diminished and often destroyed by
ordinary cooking, except in acid fruits and acid vegetables.

[Sidenote: Raw Milk]

It is true that only very clean milk is entirely safe in an absolutely
raw state, and that heat is usually needed to kill the germs. But this
heat, even at the comparatively low temperature of pasteurization, has
been found to destroy the vitamins that prevent scurvy. Orange juice
should always be given to infants over one month old who are fed
pasteurized milk.

Not all foods can be taken raw with advantage. Most starchy foods, such
as cereals and potatoes and unripe fruit must, of course, be cooked in
order to be made fit to eat.

[Sidenote: Disinfection]

Raw foods have dangers of their own in carrying germs and parasites, and
it is extremely advisable that all raw foods should be very thoroughly
washed before eating.

[Sidenote: Acids and Inorganic Salts]

In addition to protein, fat, carbohydrate, and vitamins, there are other
elements which the body requires to maintain chemical equilibrium, and
for the proper maintenance of organic functions. These are the fruit and
vegetable acids and inorganic salts, especially lime, phosphorus, and
iron. These substances are usually supplied, in ample amounts, in a
mixed diet, containing a variety of fruits and vegetables and an
adequate amount of milk and cream. Potatoes, feared by some in acid
condition (such as gout), are actually valuable because of their
alkalinity.

Section IV--Thorough Mastication

Whether it be from lack of hard foods, requiring prolonged chewing, or
from the nervous hurry of modern life, or from other causes, it is
undoubtedly a fact that most people in America eat too rapidly. The
correction of this habit will go far toward reforming an individual's
diet in every way.

Thorough mastication means masticating up to the point of involuntary
swallowing. It does not mean forcibly holding the food in the mouth