Uncooked Foods & 
How to Use Them 
 
A    TREATISE    ON    HOW    TO 
GET   THE   HIGHEST   FORM  OF 
ANIMAL  ENERGY  FROM  FOOD 
 
With    Recipes    for    Preparation, 
Healthful Combinations and Menus 
 
 
 
 
By 
 
Eugene Christian 
 
 
 
As the building is, so the structure must be. THE HEALTH. CULTURE COMPANY 
1133 BROADWAY                             NEW   YORK 
 
1924  
 
 
 
 
 
 
 
 
 
COPYRIGHT. 1924 
 
 
BY  
 
 
EUGENE   CHRISTIAN  
Dedication 
To the Women of America 
on whom depend the future greatness  
of our glorious country,  
we most affectionately dedicate  
this work. We may live without poetry, music and art,  
We may live without conscience, and live without heart;  
We may live without friends, we may live without books,  
And civilized man can live without cooks. (Apologies to Owen Meredith.} CONTENTS 
 
INTRODUCTION  
THE PROBLEM OF PROBLEMS  
THE FUNCTION OF FOODS  
FOOD PRODUCTS  
RAW  FOODS  
ECONOMY SIMPLICITY  
AS A REMEDY  
EMANCIPATION OF WOMAN  
THE SELECTION OF FOODS  
FOOD COMBINATIONS  
THE PREPARATION OF FOOD 
PREPARATION OF UNCOOKED FOODS  
EFFECTS OF COOKING FOOD 
COOKING MILK 
FLESH FOODS  
NUTS   
FRUITS  
CEREALS   
VEGETABLES    
BREAD FERMENTATION  
CONDIMENTS    
HOW TO EAT 
MASTICATION   
FEEDING CHILDREN  
FOOD VALUES AND TABLES  
FLESH   FOODS —TABLE  
DRIED FRUITS —TABLE  
GREEN VEGETABLES —TABLE  
DAIRY   PRODUCTS —TABLE  
NUTS,   S HELLED —TABLE  
FRUITS AND BERRIES —TABLE  
HOW TO BEGIN  
RECIPES   
SOUPS    
VEGETABLES   , 
FLESH FOODS  
EGGS  
CEREALS  
SANDWICHES    
NUTS    
SALADS  
FRUIT AND FRUIT DISHES  
MELONS   
EVAPORATED FRUITS  
CHEESE AND JUNKET  
CAKES , PUDDINGS AND PIES 
JELLIES    
MOUSSES , SAUCES AND WHIPS  
CREAMS   
ICE CREAMS , ICES AND DRINKS  
MENUS FOR SEVEN DAYS 
BANQUET MENUS  WHY THIS BOOK WAS WRITTEN. SOME years ago we, the authors of this work, both became so 
impaired in health as to almost totally disqualify us for the 
performance of our daily work. A very exhaustive study of 
our condition convinced us that it was caused mainly, if not 
wholly, by incorrect habits in eating. This brought forth a 
very careful and studied series of experiments in diet which 
was confined entirely to cooke d foods, because we at that 
time accepted implicitly the common theory that foods could 
be predigested and improved by heat. Failing utterly in this, our a ttention was turned toward 
what have been called natural f oods, but what in reality mean 
food in its elementary or unchanged state. Less than a year of study and experimenting with this system of feeding resulted in the total elimination of all stomach disorders and our complete restoration to perfect health. From scientific research, in addition to these failures and successes, we have 
studied out a system of both eating and drinking, which has 
been tried by many others under our direction, and in every instance health, strength and vitality have come to those who have obeyed our instructions. In order to bring this theory  more conspicuously before 
the public we gave a seven course dinner or banquet of 
uncooked foods, which was atte nded by many distinguished 
New York people. It received much attention by the New 
York press, and was widely commented on all over this and 
foreign countries through the press exchanges. A flood of 
inquiries concerning the use of uncooked food, especially 
referring to their remedial va lues, followed this publicity. This gave the first hint of the great interest that the public is 
now taking in this method of living. These inquiries showed that thousands of intelligent 
people were dissatisfied with their present methods of living. A second Elementary food banquet was spread at the 
same hostelry a few months late r, which was given still wider 
publicity by the press, and which brought forth inquiries in 
such volume and of such intricate detail that it became 
impossible to answer them. Therefore as a labor saving 
method of making reply and in order to place intelligently 
before the public the results of our work and experiments, it 
was decided to incorporate them into pamphlet form. But it 
was soon  discovered that this was entirely inadequate, so the 
present volume is the result. If it gives to men more strength, more vitality, more 
endurance; if it gives them more health and less disease, more 
sympathy, more affection and more love. If it gives them 
higher senses of Mercy and Justice which flow more freely 
from a fountain of robust health, and which are the warp and 
woof in the great fabric of a higher civilization! If it contributes one degree to the elevation and freedom 
of woman, if it gives her one hour more of pure air and 
sunshine, if it gives her new thoughts, new dreams, new 
hopes with which she may endow the race to be, if but in dreams it shifts the scene from four dark walls hung with pots 
and bones to gardens and fields, where nature's bounteous 
store of purple and red is swung with prodigal hand in 
sunshine and autumn leaves, waving and waiting to mingle 
their life with hers; if it brings her more youth and years, less 
sorrow and tears, if this book in  the least lightens the leaden 
load that has been laid upon her by our civilization,—if in all 
the world it changes one hour of  suffering to an hour of peace 
or pleasure, we will be repaid. EUGENE CHRISTIAN . MOLLIE GRISWOLD CHRISTIAN . INTRODUCTION. THE earth moves, and man, its little masterpiece, is growing 
apace. After spending ages in scanning stars and flowers, and 
mountains and trees—after vain effort to find truth in the 
objects about—man has discovered himself. He has come 
into his own, the kingdom of self-knowledge, self-control and 
self-development. In the early times he was a blind 
instrument in the hands of the Great Father. Blindly he 
worked and rested, and slept. Blindly he procreated. Blindly 
he ate what came to his hand, asking only physical 
gratification. But now—the earth moves, and man has graduated from 
the dull life of the flesh, and has entered into his kingdom. He 
has great, shining dreams of what he would be and know and 
do. He would work harder, think deeper, aspire higher than 
his forefathers. He demands of himself tasks of which they 
did not dream. To fulfil these demands he must have greater 
strength, endurance, nervous vitality. He must increase his 
powers. To increase his powers he must know how to work, 
how to rest, how to feed his body—to feed his body so that it 
may be strong instead of w eak, alive instead of dying. Of all the problems of practical life the question of 
feeding is the most important. Not only the individual but the 
race suffers from errors of diet. Many solutions have been 
proffered. Some of these are be tter than the conventional diet; 
others worse. Of the plans of diet that have been expounded 
for the betterment of man there is one that seems to be 
ideal—that fulfils every requirement, physiologic, sensuous, 
domestic and esthetic. This plan of diet provides a food that 
maintains the body and mind in the highest health and vigor, 
that is gratifying and enticing to the palate, that needs 
practically no preparation and that, by its appearance and its 
associations, appeals most strongly to the imagination. Having said so much it is needless to add that the plan 
referred to is the "Uncooked Food," sometimes called the 
"Elementary Food" plan. The picturesque features of the new diet (that is to say 
the oldest of all diets readopted)—the beauty, the economy 
and the splendid feeding properties of the new diet have made 
for it, within the last few years, thousands of advocates 
among the most intelligent and advanced classes of people. Those people have at times felt keenly the need of some 
reliable advice as to the preparation and service of these 
beautiful foods. In my capacity as writer for H EALTH -
CULTURE , a journal of wide circulation, I have received many 
such letters. To none of the write rs have I been able to give 
the full and satisfactory information desired. It has been said by some c onfiding soul that for every 
issue needing a man of certain powers the man is somehow 
provided. In one instance this has been doubly fulfilled. The 
issue was need of information on a very important subject—
diet. And to meet this issue—to give information on this important subject—there came not only a man, but a man and 
a woman. Besides his many other qualifications, Eugene 
Christian is to-day recognized as an expert on the question of 
food and diet. Mrs. Mollie Griswold Christian has studied the 
subject from every standpoint; and her practical experience as 
a dietary expert has given to this brilliant young woman a 
knowledge of all phases of the diet question. The information 
provided by these two students of the art of living is plain, 
practical and authoritative. It opens the door to a new world. For with the great English pathologist, Alexander Haig, M.D., 
V.R.C.P., etc., of London. I firmly believe that "in diet lies 
the key to nine-tenths of those social and political problems 
that vex our age and time." The "present scribe" fully agrees with the eminent 
authority quoted. I believe that the greatest advance in solving 
these problems will be made through reform diet. And that, 
up to the present, the best solution of these problems, I 
believe, is found in the use of the uncooked foods. W. R. C. L ATSON , M. D.   
THE PROBLEM OF PROBLEMS. EVERY  century since civilization began has left upon the 
pages of history some great thing, something worthy of a 
place in literature and memory. Empires and dynasties have 
arisen and fallen like bubbles on the water; bloody typhoons 
called wars have swept over the earth and exterminated races 
and changed the geography of the map of the world. The 
mind of man was employed for thousands of years in trying 
to ascertain where he came from, for what purpose he was 
here, and where he was going. Stimulated and excited by 
invention and travel, only a few hundred years ago the 
faculties of gain and accumulation began their development. These have evolved on and on, un til they have reached such 
ugly and vulgar eminence that it is no longer respectable to be 
extremely rich. It is only of recent years that the intelligence of  mankind 
has been directed towards finding out the really useful things 
in life. If we mistake not, this decade will stand out in history 
as one of the most important since the world began. Its 
greatest achievement will be that it has put into motion a tidal 
wave, a current of thought that will, do more for the human 
race than all the mighty ages and musty centuries that have 
gone into the eternity of the past. So long as men looked into the heavens and said, "The 
Lord will provide" they never took much interest in 
performing that very important task themselves. So long as 
they depended upon ignorant kings and rulers for guidance, 
the brain was a useless lump of  clay; but in this decade the 
people are thinking. The question mark is the sign of the times. The universal 
password is "Why?" Why is disease so common, and perfect health so rare? Why are the great majority of people afflicted? Why has the word "ease" b een changed to "disease"? Why do we find so many specimens of perfect health and 
development in all other forms of life, and so few among 
mankind— the king? All forms of animal life on this globe live about eight 
times their periods of maturity, except man. He matures at 
about 24. Measured therefore by all other forms of life, he 
should live nearly 200 years. But he drops into his grave at an 
average age of 40—while he is yet in his youth. There is some good reason for this. We believe the 
answer must be found in a consideration of the material from 
which his body is constructed. Of what is he made? With what kind of material does he 
keep himself fed and repaired? He must be what his food has 
made him. Disease is merely the outward expression or penalty for 
violated laws. Health is nature's reward for conformity to her laws. If man's present condition is imperfect and unnatural, to 
what must it be attributed ? The question will soon be solved. It cannot long remain 
unanswered. It is too great, t oo important, too stupendous, too 
serious for the great throbbing heart of the world to go on and 
give it no thought. The best talent in America, that throne and 
home of genius whose light and literature have encircled the 
world, is beginning to turn toward this question. Men are 
really beginning to think something about the material out of 
which they construct themselves. It is indeed amazing to think that all these years have 
come and gone, and that such a vast amount of human 
thought has been bestowed upon the arts and all the sciences 
except one, viz. what kind of material will bring mankind to 
the highest state of mental, moral and physical development. THE FUNCTION OF FOODS. THE true function of food is to supply material for growth, 
and for new tissue, to replace that worn out by effort. Things 
which do not serve these two purposes cannot be consistently 
classed as foods. On the contrary, they are exactly the 
opposite; for when they are taken into the body, they must be 
excreted at the expense of energy. These facts should be 
observed in the preparation of all materials used as food. What we call life is but the ever-changing expression of 
organic matter. Just how it is created, how from the 
protoplasm or the tiniest molecule there comes the well-
organized being—what strange change takes place when two 
atoms called germs are blended, to create a living thing, what 
' gives it form, color and inte lligence—all these things are as 
deeply buried in the realm of the unknown as they were a 
million years ago. All we know is that all life must comply with certain 
natural laws in order to be free—for a man in the throes of 
disease is not free. He is a vassal, a slave. He is in bondage. He has himself fastened fetters on his flesh by his own 
foolishness—by disobeying nature's laws. Obedience to these laws will keep life in the line of 
evolution to higher and high er degrees of perfection till it 
reaches that zenith to which nature is ever striving to bring all 
she creates. But if these laws are violated the process of evolution is 
interfered with, and the penalty is expressed by disease and 
death. In the support and maintenance of life the first and most 
important thing is the substance upon which it feeds. Animals 
in their native state seem to put the proper appreciation upon 
foods. They instinctively reject that which is harmful—that 
which would interfere with na ture's process of evolution—
and accept as food that which is good for them. Man does not 
act with such wisdom. Civilization has created for him 
artificial environments in the chaos of which his instincts 
have been lost. The most important thing that can possibly engage the 
thoughts of mankind is how to build the human body, how to 
bring to their highest development all its faculties. This must 
depend upon something, must be made of something. That 
something is food. It looks incredible indeed that the wisest, wealthiest and 
most philanthropic men the world has ever produced would 
spend great fortunes and many of the best years of their lives 
in erecting and perfecting such things as astronomical 
observatories, in creating instruments and delicate scales 
upon which the worlds are weighed and distances measured 
to the remotest planets, knowing full well that when all this 
magnificent array of knowledge was gained that it would be 
of no possible benefit to mankind except the mere satisfaction 
of knowing that it was known. It seems incredible that they would do all this, yet give absolutely no thought or attention 
to the selection of the material out of which the body and 
brain are made, upon which, therefore, men must depend for 
their health, their contentment and happiness; yes, even their 
ability to think out these intricate problems. Man seems to have appropriated for food everything he 
could lay his hands on. His ch ief study and delight seems to 
have been the mixing and stirring together of all sorts of 
things, the combinations of which go on to infinity. No 
chemist in the world would dare risk his reputation upon an 
attempt to analyze an ordinary Thanksgiving dinner. The only true function of food is the growth and support 
of life. The needs of the human body are very limited. All the 
nutritive elements it requires can be found in their purest form 
in less than half a dozen different articles, which in a natural 
and healthy being should be selected by the demands of the 
system expressed by hunger. There is therefore no reason for 
feeding upon the innumerable variety and endless and 
senseless mix-ups that are served upon the average table. By long persistence in incorrect and unnatural habits of 
eating and drinking the body will seemingly adjust itself to 
false conditions. The argument is nearly always brought forth 
that "my foods taste good," "they seem to agree with me," "I 
am never sick," etc., etc. This appears convincing, but it is not even entitled to 
serious consideration, unless the other (natural) method has 
been also tried. Unnatural live rs have no standard to measure 
from except their own. They know not what the result would 
have been had they lived naturally and correctly. Mr. Gilman Low, of New York, who is in many respects, 
perhaps, the most perfect specimen of manhood in the world, 
thought the same thing, and argued the same way for many 
years. But he tried the new method of living. He decided to 
subsist entirely upon foods in their elementary condition, and 
to limit his bill of fare to a very few articles. As a result he 
lifted, in the presence of a party of friends, a few weeks ago, 
one million pounds in thirty-four minutes, lifting 1,000 
pounds at a time. He possesses a kind of strength and 
endurance that is the marvel of the athletic world to-day. He has the new standard to measure from. It takes 
experience to constitute an authority. It takes experience to 
convert theory into knowledge. Of all those who will oppose 
these methods, not one probably will speak from experience. Not one will possess an opinion that would be taken in a 
court of justice on any case involving a dollar bill. Prof. Low is not a professional strong man. He is better 
known professionally as an Artist and Health Director and 
had sense enough and nerve enough to cease plodding on in 
the dusty pathway of others—but decided to try something 
new, because it appealed to his common sense. Every faculty in our being conspires together to aid the 
body in conforming to the requirements of natural law. Foods 
in their natural or elementary state (that the taste will at first 
revolt against because it has never come in contact with them) will soon become extremely de licious and satisfying; so 
much so, that the appetite will demand no other. When this condition is attained foods begin to perform 
their natural functions. They de legate to the body all their 
latent powers and energies. They bring it to the highest 
degree of development of whic h it is capable. Language fails 
to describe the difference betw een the emaciated dyspeptic, 
who is fed on the so-called "fat of the land," and the rugged, 
robust, red-blooded individual  who subsists entirely upon 
nature's unchanged, elementary foods. FOOD PRODUCTS. THAT type of life to which man belongs, if traced 
chronologically from age to age, and geographically from 
land to land, will be found to have  originated in the tropics, or 
the warmer belts of the earth's surface. His primitive food was 
plants. As the ages progressed and he ascended a little farther up 
in the scale of evolution, he added fruits, and further on nuts, 
to his dietary. So far as his physical needs were concerned, 
this combination, plants, fruits and nuts, composed the most 
perfect diet he has ever subsisted upon. There are numerous 
forms of anthropoidal life in these southern climes that bear 
testimony to the wonderful strength, agility and endurance 
that can be builded from these simple foods. In some parts of 
Africa there is a type of gor illa which subsists entirely upon 
these foods in their natural state, and which can twist with his 
two hands the barrel of a Springfield rifle into a shapeless 
mass in an instant. Every step that man has taken in the long and devious 
road of civilization, added to his love of travel and romance, 
and his instinctive curiosity, and unsatisfied desire for 
something—anything he did not possess. Every step that he took beyond the limits of his own 
country involved the question of food. Especially as he 
migrated northward the storing of food products to tide him 
over from season to season became a question of very great 
importance, one that involved the question of life and death. All the faculties were employed almost wholly in his 
endeavor to solve this one dominant question. He began to 
think, to study, to experiment. . He had emigrated beyond the limits of his native land, 
where he could live from the bountiful prodigality of nature. He found himself confronted by all the hazardous vicissitudes 
of climate and vegetation. Root s, herbs and every vegetable 
thing was tested as food, and during periods of famine and 
hunger, in sheer desperation he slew and preyed upon even 
animal life. It is certain that the custom of flesh eating among the 
ancients began with the direst necessity, with the choice 
between that or death by starvation. The first cereal product known to history was a small 
seed or berry, the product of a wild grass called sativa or 
sativum. From triticum sativum was developed the wheat 
plant; from orysa sativa came the rice. These two great 
staples came substantially from the same root. The one 
planted in the more northern latitudes produced the wheat, 
while the same plant in the tropical and semi-tropical regions 
developed the rice. It was during the time that man was sorely put to it to 
find and produce foods which he could store for winter use, 
probably, that foods classed as legumes, that is to say, every 
product that grows in a pod, of the bean and pea variety, became so highly developed and universally used. There are 
about 7,000 species in the legume family contained in about 
450 different genera. The enormous variety of things that could be used as 
food because they would sustain life, which had been 
discovered by mankind in his more primitive years, were 
passed on from generation to generation and mixed, crossed 
and combined to appease the appe tite of the wealthier classes. Besides this extensive bill of fare that had been discovered 
and compiled from necessity, the earth's surface was again 
scoured to find things that would tickle the palate of the 
priests and rulers of the Oriental world. The natural trend of civiliz ation is to group people 
together in communities, settle ments and cities. The natural 
tendency of this, under ancient, and even our present social 
system, was to concentrate wealth, the result of which is 
always the division of society into two classes, namely, 
producers and non-producers. This condition left its mark  upon the inhabitants of 
ancient cities. Idleness sought employment and entertainment 
in many forms of dissipation, the most prominent of which 
was feasting—eating and drinking. The ancient Romans at 
their feasts would eat as long as they could comfortably sit 
up, and then lie down, and in this position finish their feast. Then they would repair to a vomitorium, where they would 
disgorge themselves. The result of this was mental and physical decay among 
the wealthier classes. It was at this time that Augustus Caesar 
was changing the Rome of brick to the Rome of marble, and 
she was boasting that her art,  language and literature were 
ornamenting and civilizing the world, when in reality among 
her wealthier classes was being sown the seeds of her 
ultimate decline. Our present methods of sustaining life from food are but 
a mirror made from the fragments of man's past and curious 
history, in which the student  can see reflected through the 
ages that have gone the primitive man and the food and habits 
which brought him to such a high degree of physical 
perfection. During the whole life of primitive man he would not eat 
more than a half dozen different varieties of food, while it is 
estimated that the average American can select from 1,000 
articles. It would be impossible, as well as useless, to try to 
enumerate all the articles used as food, and especially to 
attempt to give their analyses or nutritive values. All we wish 
to show are the reasons why man has become so omnivorous. We want to make him think. We merely want to give him 
material out of which he can weave his own conclusions. We want no one to accept our theories of the food 
question without thorough investigation and study. If he does, 
he will eternally be wavering between two opinions, and like 
all those who bestride great questions, will never accomplish 
anything of value on either side. "RAW" FOODS. FOODS  that have ripened and been brought to a state of 
maturity by nature cannot cons istently be called "raw." The 
origin of this word was the e ffort to describe something that 
was unfinished, that was crude, that was rough, or in some 
way objectionable. Think of applying this ugly word to a luscious bunch of 
purple grapes swinging to and fro in bowers of green. Or to a 
hickory nut that has ripened in the top of a mountain tree, 
whose life-giving properties have been filtered through a 
hundred feet of clean, white wood. Or to a delicious apple, or 
peach, reddened, ripened and finished,—nursed in the lap of 
nature, rocked in her ether eal cradle, and kissed from the 
odorous blossom of infancy on to maturity by the soft beams 
of the life-giving sun, the Parent of all light and life. These things are finished, read y for use; they are perfect, 
they are not raw, they are done; and when they are cooked 
they are undone. They are as far removed from their finished 
and done condition as if they were green or but half grown. In the true sense of the word, cooking that which nature 
has ripened in reality renders it raw—hopelessly raw. The 
Standard Dictionary says that raw means uncooked; but 
dictionaries are made by men. They record as true whatever 
becomes a custom, and if custom  makes an error, then the 
dictionary makes an error. If custom were to make raw mean 
finished, the dictionary would accept it as true. Language is a thing of growth and development. It is an 
oral effort to express our emotions, our hopes, fears, joys, 
sorrows and sympathies. Language is continually being born 
and continually being buried. We cannot accept the sweeping statement that all things 
are raw that are not cooked, though a thousand dictionaries 
were to say so. An uncooked beafsteak could, with much consistency, be 
called raw. It looks raw and tastes raw. In the sense that the 
skin worn from the shoulder of a horse by a rough collar 
makes a raw place, so is an uncooked beafsteak raw. But this 
word cannot be made to truthfully describe fruits, nuts and 
grains in a perfect state of maturity. They have been finished 
by nature, by some supreme intelligence, and sown with 
prodigal hand over the face of the earth, and man has become 
the beneficiary thereof. And none of his work and puny 
efforts can possibly improve them. ECONOMY—SIMPLICITY. IF there were nothing else to recommend the use of uncooked 
foods except simplicity and economy, it would be quite 
enough. There is nothing more complicated—more laborious 
and more nerve-destroying, than the preparation of the 
alleged good dinner. There is nothing simpler, easier and 
more entertaining than the preparation of an uncooked dinner. The largest eating place in New York could be operated from 
an ice box and a pantry, were they to abolish the cooking 
habit. This in all probability w ill be done a thousand or more 
years from now, when people learn the true relations between 
food, energy and health. In order to gain some conception of the number of 
articles used in the preparation of a Thanksgiving dinner, the 
authors took a very careful inventory during its preparation, 
from the kitchen of a New York hotel to which they had 
entrée. The total was 192, while dozens of articles counted as 
one, such as catsups, sauces, mayonnaise dressings, chow-
chows. Such things were composed of from two to half a 
dozen different ingredients, which, if they could have been 
ascertained, would have run the grand total up, in all 
probability, to 250 different articles. Is this not a hint from which an y one at all gifted with the 
power of analysis might draw a few deductions that would 
explain why it is that nearly all diseases common to civilized 
man have their origin in the stomach and intestinal organs? All these food items must be carried in stock by 
somebody. They are first collected from the place of their 
growth, and brought to storehouses, factories, packing 
houses, mills, and cookeries, and put into casks, hogsheads, 
barrels, kegs, jugs, bottles, tin cans, bags, intestines of 
animals, and every conceivable thing that will hold liquid, 
powder, grain and piece matter, and are carted to some place 
of storage, sold by commission men, resold to jobbers, again 
carried in stock for a time, sold  to dealers, where they are 
again held up and finally sold to the consumer, who has no 
conception of their age or where they are from, and but little 
knowledge of their value as food. All this is extremely complicated and expensive. It costs 
money every time this vast number of things are stopped and 
stored, and more every time they are moved. Every day added 
to their age renders them more valueless as food and more 
expensive as commodities. Not content with this aged, 
unnatural pickled and preserved condition, the housewife lays 
hold of them and proceeds to give them their finishing touch 
by fire. On the checkered highway of man's curious doings, there 
is indeed nothing stranger than th is. We have in this country 
hundreds of different articles of food which can be most 
advantageously used without cooking; yet the cook intrudes 
his art, bakes, boils, stews, broils and heats these things, until their original elements are wholly changed, until many of 
them are rendered almost totally valueless. Thus robbed of their elementary and delicious flavors, 
the cook endeavors to make them appeal to the sense of taste 
by mixing, jumbling together, spicing, and using decoctions 
called extracts, the properties of which he knows absolutely 
nothing, until the original substance Is so disguised that it 
cannot be recognized in taste, color or flavor. Those who 
enjoy their eating most and who have reached the highest 
standard of health and physi cal development, have succeeded 
in reducing their diet to less than a dozen articles. It seems that everything in connection with the affairs of 
people unites to recommend this simple method of living. We 
all know that taste, in the selection of his food, is the supreme 
power that dominates man, and if he will not pervert it, but 
will give it a chance, it will lead him into perfect obedience of 
nature's great dietetic laws. AS A REMEDY. UNDER  the auspices of the Technology Club there was a 
meeting of about 100 of New York's most eminent doctors 
held a few evenings ago at the offices of Dr.——— to listen 
to a lecture on the subject of radium, and to consider and 
demonstrate as far as possible the application of this strange 
metal to the curing of disease. The opening remarks of the 
noted physician who was entertaining the assembly were as 
follows: 
"There is nothing dawnin g upon the profession with 
more certainty than that medicine as a curative agent is 
passing. The most learned men are depending less and less 
each year upon drugs as a means of combating disease. The 
best men in the profession are changing both their views and 
their practice. For many hundred years consumption has been 
treated with drugs, and nobody has ever been cured by them. To-day we send patients into the open air, where they are kept 
winter and summer, sleeping in tents, and they get well." We are perfectly willing to accept this statement as true. We are willing also to believe that all disease is a mere result 
of violating natural law, and that the only true remedy is 
found in obedience. We believe that foods occupy the same 
place in building a man that br icks, iron, stone and timber do 
in building a house. We believe that the kind of material 
(foods) used will determine to a very large extent the kind of 
man you will have when you get him done. We believe further that the kind of material with which 
you keep him repaired and fed will determine wholly whether 
he will be sick or well. If "more than 90 per cent. of all 
human ills have their origin in the stomach and intestinal 
organs, and are caused by incorrect habits of eating and 
drinking," then those human ills certainly can be cured by 
removing the cause and selecting such foods as will 
counteract these abnormal conditions. In combating this tremendous per cent. of disease, we 
must depend upon foods in their natural or elemental state, 
because their food and chemical properties have not been 
changed. We know—or should know what they are. We 
cannot rely upon foods whose chemical properties and 
nutritive values have been changed and dissipated by heat. The change that has taken place in them is measured 
entirely by the amount of heat to which they have been 
subjected. Certain protoplasmic or plant life is destroyed at 
145 degrees F. This destruction continues on up to 212, the 
boiling point. If the article is re moved then, and put into an 
oven or a dry heat, it can be carried on up to 300 or 400 
degrees, where it becomes a mere bit of ashes or charcoal,—
totally destroyed. At every step on the way from 145 degrees to 400 
degrees the article becomes of less and less value as food, and 
less and less reliable as a remedy or an element of 
construction of tissue and builder of life. We know that indigestion, our national ill, can be cured 
by the proper selection of uncooked foods. We know that 
constipation, its consequence, can also be cured by their use. We know that irritation of the mucous membrane or lining of 
the stomach, that hyperpeptia, or  fermentation, and the desire 
for over-eating can all be cured by the use of uncooked foods. We know that where there is no indigestion, fermentation and 
constipation in the motive machinery of the body, the blood is 
pure and rich, and that pure blood builds every organ and inch 
of the body to its highest capacity. We know that, as compared with cooked foods, it only 
takes about half the quantity of uncooked food to sustain life. We believe that with these evils eliminated from the 
human system the ninety per cent. of ills referred to would 
nearly all disappear. In treating abnormal conditions which we are pleased to 
call disease, by proper feeding, it requires the knowledge of a 
food expert—one who is acqua inted with the chemical 
properties and the process of the conversion of food into 
energy in the human body. For instance, a great majority of stomach troubles are 
caused by the eating of too many starchy foods. This causes 
hyperpeptia, or fermentation. The consumption of too much 
starch also causes calcareous or limy deposits to collect in the 
2,000 miles of tubing in the body called veins, capillaries and 
arteries. These deposits create stiffness and rigidity in the 
joints and muscles. This condition is specially manifest in the morning, after 
the body has lain in a horizontal position for six or eight 
hours. This condition marks the real difference between youth 
and age. It can be remedied by the elimination of cereal starch 
from the dietary and the substitu tion of such foods as will be 
remedial and counter-active. In foods can be found nearly every chemical and 
medicinal element that is contained in medicines, and in this 
form they can be taken as nature intended them, instead of 
being extracted, concentrated, and rendered artificial and 
unnatural, as nearly all medicines are. In none of the varied forms of matter on this globe is the 
warfare of construction and dest ruction more seriously waged 
than in the human body. What we call health is but a 
condition where the powers of c onstruction are made to excel 
the powers of destruction. By correct eating and the pursuit of 
natural habits, this condition can be maintained for a great 
number of years; but when we aid the forces of destruction by 
taking into the body such things as tea, coffee, tobacco, 
distilled and ardent spirits, and the host of table condiments 
that are in daily use; all of which possess only the elements of 
destruction, we must not be disappointed when we find 
ourselves devoid of energy and vitality and landed well over 
into the great throng of the diseased. EMANCIPATION OF WOMAN. IF the study of the natural or elementary food question had for 
its object no other purpose than giving to the human family 
their birthright of health and years, and aiding their mental 
faculties in reaching a higher development, it would be of 
sufficient importance to justify the most profound attention of 
every woman in a civilized stat e. But when it is considered 
that its final solution may not only accomplish this, but 
emancipate her from the slavery of the kitchen and the cook 
stove, it becomes one of the most important questions that 
can possibly engage the minds of intelligent people. We believe that nature has provided a diet that can be 
selected and eaten without changing its form or chemical 
properties by the application of either heat or cold, and which 
will be perfect. We have proven that if correctly used it will 
in all cases bring natural results, which are always healthful 
results. We have been led to these conclusions by information 
gained from the school of observation and experience at our 
own table, as well as by seeing the most obstinate and chronic 
diseases gradually disappear from members of our own 
family and others under the magic effect of proper feeding, 
until perfect health was the result. Aside from the effect of a natural food diet upon the 
health and happiness of people, its most important feature is 
that it promises to solve for woman another most perplexing 
question, namely, the struggle with the servant. When the house is provided, and the woman who has 
dreamed of a true home is settled therein, it gradually dawns 
upon her that instead of being a queen, she is an imprisoned 
vassal. She finds that she must stand over a miniature furnace 
for an hour in the morning and breathe the poisonous odor of 
broiling flesh, and spend another hour among the grease and 
slime of pots and dishes, instead of occupying that time 
walking in the life-giving sunlight and drinking in nature's 
purifying air. She soon realizes that the fires of the morning are hardly 
out until those for the noon are kindled and the labors from 
luncheon often lap over into the evening, and those of 
evening far into the night. The throne over which she 
dreamed of wielding the queenly sceptre has been 
transformed into a fiery furnace,  gilded with greasy pots and 
plates, blood and bones, over which she has unfurled the 
dish-rag, and by the common custom of her country, it waves 
over her helpless head as an ensign of her rank and 
profession, under which she is really a slave. The home of which she dreamed has laid upon her a 
confinement and labor but little lighter than that which 
society puts upon the criminal who has violated its laws, and 
whom it has deprived of his liberty. The picture of a husband and wife growing old together, 
walking hand in hand up to the noon of life, and turning over 
the hill and marching down toward the evening of old age together is only painted by poe ts and dreamers, most likely 
old bachelors and old maids,—it is not true. The average husband and wife do not grow old together. The wife spends six or seven hours of each day endeavoring 
to prepare food and create dishes that will appeal to and 
satisfy the perverted taste a nd appetite of her husband, and 
probably the short-notice "friend to dinner." The anxiety and 
mental tension that she undergoes from day to day and year to 
year wear upon her form and face, and like the long dripping 
of water upon the stone, leave their mark. This mark is 
nervous exhaustion and premature old age. It is from this deplorable condition of womankind that 
the use of uncooked or natural foods will surely bring relief 
and freedom. In hundreds of cases that have come to our 
knowledge where this experiment has been honestly tried, it 
has resulted in a revolution in the household culinary 
department, and in giving the wife enough mental and 
physical freedom to allow her to preserve her youthful 
charms, which is her solemn duty, and to cultivate those 
higher faculties upon which every woman must depend for 
attraction and happiness with advancing old age. It may not free woman wholly from the labors of the 
kitchen, but it will prove an important factor in lifting her 
mentally, morally and physically into an entirely different 
sphere. It is utterly impossible for a woman to spend six hours 
out of twelve in the dense and smoky atmosphere of a kitchen 
over a roasting fire, breathing air laden with the fumes of 
burning flesh and steaming foods, and give to her progeny 
those beautiful faculties which are their birthright, and which 
have been the dream of her dreams. It is also impossible for a woman to construct her body, 
her brain and her heart with all their varied sympathies, 
desires and emotions out of such material as the flesh of dead 
animals, fermented fruit (wine), fermented bread and the 
innumerable narcotics and cooke d or devitalized foods with 
which the average table is laden, and think beautiful thoughts 
and keep her sympathies and senses of justice and mercy in 
that beautiful and highly civ ilized realm where the cultivated 
and advanced woman, especially the mother,. should dwell. We are thoroughly convinced,—convinced from 
experience, that great school from which all true knowledge 
comes,—that the first and most important step in nature 
toward making a perfect woman lies in the selection of the 
food material out of which the human body and all the 
restless flood of emotions that ceaselessly ebb and flow in its 
strange mechanism, are made. THE SELECTION OF FOODS. IN the adoption of uncooked foods more care in selection is 
required than when they are to  be cooked, for in the process 
of cooking, mixing and dressing, the real quality, taste and 
flavor of the articles, becomes changed, lost and dissipated. The most inferior articles of food can be cooked and 
artificially flavored, as they usually are, and still appeal to 
and satisfy the taste. In all public eating places the special duty of the chef and 
steward is to use left-over foods. They are hashed, minced, 
flavored, spiced and peppered until the smell from the 
fermented or decayed portions is so concealed that they 
cannot signal the olfactory nerves; therefore the most inferior 
and unhealthy articles can be used which could not be done 
were these foods not cooked. When using uncooked foods the senses of sight, smell 
and taste demand the best, and it is only fair that these senses 
should be satisfied. It is as criminal to deceive our taste and 
sight in matters of food, as it is to obtain money under false 
pretense from our friends; and the penalty for this 
wrongdoing is more certain to be paid. We often escape 
justice in deceiving our friends, but never in deceiving 
ourselves. We cannot jump our bail with nature. We are 
always caught and punished for two crimes instead of one. One may be thoroughly convinced that the theory is 
correct, but if such articles are selected as do not conform or 
appeal to the taste, the effort will prove a failure. Food should 
be selected that has ripened on the parent stalk or tree, in the 
sunshine, as far as possible. Those who are acquainted with 
the curative and life-giving prope rties of air and sunshine will 
readily perceive why the selection of thoroughly ripe and full-
grown foods are so necessary. In selecting an apple of a red variety, get a deep, rich red, 
not a pale pink one. The deep red color indicates that the fruit 
has ripened on an outer twig of the tree, exposed to the 
sunlight; while the paler colors show that it has ripened under 
cover of the foliage. This ru le should be observed in the 
selection of all fruits and berries, and melons of every kind as 
far as possible, the rule being th at whatever color is selected, 
get it as pronounced as possible. In other words, get the best. BANANAS. Bananas, the second-best article of food known, should 
never be eaten so long as a spot of green is visible on the 
skin. The majority of people seem to select this most 
delicious and nutritious fruit merely to please the eye; and 
just when it is at its best, that  is, when the skin is covered 
with tiny black spots, or assumes a pied appearance, it is 
discarded and considered unfit for use. Where the 
consumption of bananas is large enough, they should be 
purchased by the bunch,* and where it is not, they should 
always be purchased by the hand, not detaching them until they are needed for use. They should also be kept in the 
sunshine as much as possible. SWEET FRUITS. Dates, figs and seeded raisins constitute a group of the 
best foods known to the dietary. They contain about seventy-
five per cent. of carbohydrates, which is sometimes called the 
powder of the human system. The black French date, known 
as the "Fard Diamond R.," is one of the best varieties 
imported to this country. The Turkish pulled fig, that is, the unpressed fig of the 
largest variety obtainable, is much preferable to and more 
cleanly than those that have been pressed. Raisins should never be eaten without discarding the 
seeds; therefore, the seeded raisin is always preferable. EVAPORATED FRUITS. The process of evaporating the water from! fruits, so they 
can be kept from season to season, is of great importance. It 
has added one of the greatest luxuries known to the uncooked 
bill of fare. In the selection of peaches care should be taken to 
secure the largest, best ripened and unpeeled variety. Never 
select peaches from which the peeling has been removed, 
because the fruit must be taken in  an unripe condition, so that 
it is firm enough to peel and handle easily without crushing. The same rule should apply to the selection of apricots. Prunes are one of the best evaporated fruits in the 
American market. The largest varieties, running from 20 to 
30 to the pound, should be. selected for the uncooked table. OLIVES AND OLIVE OIL. Olives have become as standard on the American table as 
pickles, but we do not recommend their liberal use. The ripe 
olive has something to reco mmend it; mainly because it was 
allowed to get ripe. Pure oliv e oil occupies a conspicuous and 
necessary place on the uncooked bill of fare. For those who 
cannot thoroughly masticate nuts—because of defective 
teeth—olive oil, or even good peanut oil, affords one of the 
most necessary articles of diet. An ordinary body requires 
each twenty-four hours from two to two and a half ounces of 
pure fat (fuel). The required quantity of nuts may be eaten, 
but unless mastication is perfect, they do not contribute to the 
body all the fats they contain, while olive oil overcomes 
completely this difficulty. MILK AND HONEY. Milk and honey seem to be the only two things in 
existence that were made primarily for no purpose except 
food. All other articles upon wh ich people subsist were 
created for some other purpose. All cereals, legumes, fruits, 
nuts and vegetables in the great scheme of nature, grow 
wholly to reproduce themselves; but the primary purpose of 
milk and honey, when they are created, is for food. They 
seem to have no other purpose to fulfill. In order to be sure of securing pure honey it is best to 
purchase it in the comb. Pure milk as it comes from the cow should contain 
twelve to fourteen per cent solids and from three and a half to 
four and five eighths per cent. cream. Pure milk is one of the 
best proportioned foods known to science. Great care should 
be exercised, therefore, in its selection. The best results are 
obtainable when it is taken unskimmed, as nature has 
proportioned its nutritive elements in accordance with the 
requirements of the body. The custom of salting butter is 
altogether wrong, and inexcusable from a hygienic 
standpoint. It had its origin, no doubt, in the fact that it 
became commercially necessary in order to preserve it for the 
purpose of shipping, transporting and marketing. During the 
last few years fresh or sweet butter has come into general use 
in all the large cities and well-appointed hotels and cafes. In 
Paris, where the culinary art is studied and kept at a higher 
standard than at any other city in the world, it is considered 
an offense to serve salted butter. It is taken for granted that 
the article is aged and would have spoiled had it not been 
preserved with salt. FOOD COMBINATIONS. NEARLY  every article of food known, as bad as some of 
them are, will agree with the stomach if eaten alone or with a 
few other articles, in normal quantities, whose chemical 
properties harmonize. When we say that certain things do not 
agree with us, the fact is that these things do not agree with 
themselves. The truth is, we have eaten a combination of 
things that do not agree one with the other; and the stomach, 
being the receptacle of this chemical disturbance, is made the 
sufferer. The question of combinations is extremely important 
in cooked foods, because the tendency of modern cookery is 
to mix, to jumble together an innumerable number of things 
and pour over them condiments, sauces and dressings that are 
composed of dozens of other ingredients, until it becomes 
utterly impossible to ascertain by any method of calculation 
how many different articles compose one whole. While it is 
always well to observe correct combinations, it is in reality of 
secondary importance, for in subsisting on uncooked foods 
the natural tendency is towards simplicity. This is one of the 
greatest virtues following their adoption. In the beginning 
many are likely to desire each meal to be composed of a large 
number of articles. They like to see it spread around; they 
want to see the table covered; they want to see it groaning 
beneath a load, simply because th ey were raised that way. They have no standard to measure from, except a cooked 
standard; but this optical appetite soon wears off, and the 
taste and delicious flavors that are developed by combining 
two or three things, lead the elementary student to ignore 
numerical display and make a meal upon three or four things. A very delicious taste will be developed by eating fruits 
and nuts together, care being taken to masticate the nuts 
thoroughly before the fruits are put into the mouth. If this rule 
is observed in eating vegetables and nuts, the same delightful 
taste will be experienced. The following combinations have been found by 
experience to be chemically harmonious, healthful and very 
nutritious: 
Flaked wheat, with nuts, dates and cream. Flaked wheat, nuts, honey, milk and cream. Combination cereal with grated nuts and cream. Egg-nog, protoid nuts, dates, lettuce salad with olive oil 
and cream. Cold slaw with olive oil, protoid nuts, unfired bread, 
sweet apple with thick cream. The following articles compose three ideal meals for a 
perfectly normal person: 
 
Breakfast . One red apple with combination nut butter. One ounce protoid nuts. Five or six black dates. One glass Milk. Luncheon . Sauce dish Combination Cereal. One ounce Pecan Meats. Two Turkish pulled Figs. One ounce protoid nuts. Cold Slaw with Olive Oil. Two cakes of Unfired Bread. Four prunes with thick cream. Sweet Butter. Glass of Egg-nog. Dinner . Two ounces Nut Meats. Vegetable Salad with Hygeia Dressing. Two or three cakes Unfired Bread. Combination nut butter. Very ripe Banana with thick cream. Pint of Whole Milk. There is a popular opinion among the majority of people 
that appetite, that is, a desire for food, is an evidence of good 
health. This is one of the serious mistakes into which people 
have gradually evolved. Irrita tion of the mucous membranes 
of the stomach is one of the most serious and unhealthy 
conditions with which this much -abused organ is afflicted; 
and while in this condition, it ca lls with ferocity for food, the 
satisfying of which has killed suddenly hundreds of 
thousands of people whose death is attributed nearly always 
by the learned doctors to heart failure. And we agree with 
them completely. We have ne ver known any other method of 
demise, except for the heart to fail. It is unquestionably the 
customary way to die, and it matters but little whether the 
"heart failed" on account of being shot, beheaded by a Cuban 
machete, or on account of an overloaded stomach,—the 
doctor's "heart-failure" theory is safely correct. There are five different classes of food; there are five 
different digestive organs and fi ve different kinds of digestive 
fluids. The five classes of foods are, water, proteids, 
carbohydrates, fat and mineral salts. The five organs of 
digestion are, the mouth, stomach, liver, pancreas and 
intestinal glands. The five different digestive fluids are, saliva, gastric 
juice, pancreatic juice, bile and intestinal juices. All the different kinds of food contain more or less water. All of the different digestive fluids are composed largely of 
water. Foods classed under the head of proteids are composed 
largely of nitrogen, and embrace albumen in animal foods, 
the gluten and gelatine in cereals, cellulose in vegetables, and 
the casein in milk and cheese. The foods classed under the head of carbohydrates 
contain mostly starch and sugar. All the cereals, vegetables, 
fruits and nuts are composed, more or less, of carbohydrates. Many of these also contain nitrogen to a sufficient degree to 
class them under the head of protein. Mineral salts are found in a ll vegetables and fruits in 
sufficient quantities to supply the needs of the body if it is fed 
upon these articles. The salts of sodium, potassium, chlorides, 
calcium, magnesium, phosphates and iron are the principal mineral or organic salts and are the most important elements 
in forming the bony structure of the human body. These salts are found in abundance in all fruits, nuts and 
vegetables, and when taken into the body in their natural or 
organic state they contribute to  the body all of their value as 
building material, but in cooked foods these elements are 
rendered inorganic and become so changed and dissipated as 
to be in many cases totally worthless. For instance, iron is one 
of the principal properties of ca bbage. Eaten naturally it is an 
excellent food, easy of digestion and assimilation; but 
cooked, the iron is set free and is as indigestible as saw 
filings. In digesting starch and sugar, and all carbohydrates, an 
alkaline solution or digestive fluid is required, a large amount 
of which is furnished by the saliva. Hence, all cereals, fruits 
and vegetables should be thoroughly masticated, insalivated 
and pulverized before entering the stomach. And as the saliva 
is an alkaline substance, the digestion of these foods, 
therefore, begins in the mouth. All foods composed largely of starch, such as cereals, 
potatoes, and nearly all legumes, should not be eaten at the 
same meal with sweets, especially cane sugar. All foods, whether fluids or solids, that contain starch or 
sugar, such as rice, potatoes, corn, oats, in fact, all the cereal 
class, may be eaten with safety at the same meal. Milk can 
also be taken with all the car bohydrate family of foods. All foods containing gluten, albumen or gelatine, such as 
meat, eggs, and a few kinds of nuts, are classed as protein, 
and require an acid solvent to be digested; therefore can be 
eaten with safety with all kinds of fruits. The digestive fluid secreted by the stomach is an acid 
substance; therefore, the last-named foods are digested 
mainly in the stomach. Milk, one of the best foods known, can be taken with all 
kinds of fruits, provided no cereal starch be eaten at the same 
meal. All foods that contain both carbohydrates and proteins 
compose healthful combinations. Starch, sugar and fats may be  properly termed the "fuel 
of the body." They supply all the force, energy, heat and brain 
power of the system, while proteids produce the structure in 
which this energy is reposed. The few fundamental rules given here apply to a normal 
or healthy stomach. Where any abnormal condition is present, 
selections of food must be made to counteract and overcome 
them. The study of food combinations, however, in its last 
analysis, is the science of trying to ascertain the best way to 
do the wrong thing. The less foods are mixed and combined 
at the same meal, the healthier and higher that form of life 
will be which they build. The system requires daily so much water, proteids, 
carbohydrates, fat and salts. The foods necessary to supply 
these elements can be eaten at different meals, instead of 
combining them all at the same time. It is this most interesting and important problem that the use of uncooked 
foods will solve. The ultimate and most scientific end that can be attained 
in the study of the food question is, to find in foods the exact 
requirements of a normal body; in other words, a perfectly 
balanced bill of fare. This is rendered extremely difficult 
when we subsist upon foods which have been changed by any 
process from their elemental condition; but in subsisting upon 
natural or elementary foods it is but a matter of time when the 
taste will dictate the quality, and hunger the quantity, and the 
perfectly balanced bill of fare becomes possible. THE PREPARATION OF FOOD. MANY good women have spent the best part of their lives, 
and volume after volume has been written in the endeavor to 
tell the world how to prepare foods. The very words, "prepare 
foods," suggest to the mind that they are not right; that nature 
has not finished her work; that something must be done to 
them before they are fit to convert into human energy. It suggests that they must be fixed, mixed, mashed, 
smashed, bruised, ground, shredded, heated, steamed, baked, 
boiled, oiled, roasted, toast ed, greased, sweetened, soured, 
fermented, raised, mushed up, wet up, dried out, or in some 
way changed from the way in wh ich they were handed to us 
by the provident hand of nature. The securing of food is the chief business of every living 
thing on this globe. The necessity, of doing this has shaped to 
a very large degree both the body and the mind. It made for 
man hands suitable for plucking fruit, nuts, and things that 
grew above his head high up in the air and sunshine. It gave 
to the lion claws and tusks to catch and tear his food. It gave 
to the hog a snout with which to root in the ground. It gave to 
the stork and the crane long legs and bills. It gave to the 
giraffe a long neck with which to reach buds and leaves. It 
gave to the honey bee an organ to collect honey, a sack in his 
own body to carry it, and intelligence enough to make his cell 
in which to deposit it for future use. In the process of ages, want creates all that is necessary. Food taken as nature made it will produce a natural being. When it is changed, mixed, distilled and concentrated, it is 
unnatural, and it will necessarily produce an unnatural being. For, as man is the net product of his food, as is his food, so he 
must be. There is no problem in philosophy more obvious 
than this. It may be argued that our present methods of feeding are 
the product of heredity, and with the long ages we have 
changed the artificial into the natural. This is not true, 
because the ultimate end of artificialism, that is, the violation 
of natural law, is extermination. There is no such thing as 
getting used to the wrong thing. A human being can never get used to whiskey and 
tobacco. They will stimulate the nervous system above par, 
only to drop it farther below each time they are touched. They 
leave their withering trail through the body and brain of the 
real man, and sink lower and lower each day the hopes, 
aspirations and emotions. They cover the faculties with a 
callous veneering that finally becomes impervious to the 
sweetest senses of the human heart. Foods should be changed as little as possible from their 
elementary condition. The idea of preparing foods should be 
allowed to fade entirely from the human mind. It is well to 
remember that they have been prepared once by a supreme 
intelligence, and it is seriously to be doubted if the puny 
biped called man can very much improve them. When the average mind thinks of uncooked foods, it is 
wont, it seems, to fly to a meat store, more politely called a 
butcher shop, for proof infallible that the scheme is wrong; 
and draw a picture of one dining from the swinging carcass of 
a cow or hog, or going to the corn bin and gnawing through a 
crack at an ear of yellow corn. Instead, picture a dainty table in a quiet corner, covered 
with spotless linen and laden with milk, cream, egg-nog, 
pecan meats, walnuts, almonds, grapes, grape fruit, bananas, 
pears, apples, dates, figs and raisins, luscious red melons and 
golden cantaloupes, lettuce, cucumbers, ripe olives, celery, 
olive oil and a dozen other delicious things, all of which 
being natural, satisfy hunger, furnish the highest form of 
nutrition, and quickly appeal to  and excite the highest sense 
of taste and enjoyment. It is too bad that so many good people 
go through the world from the cradle to the coffin, and, after 
leaving the maternal fount, never enjoy, never taste, one 
good, clean, pure, delicious meal. PREPARATION OF UNCOOKED FOODS. THE idea of preparing foods is so firmly fixed in the minds of 
women that the very suggestion of lessening their labors in 
this direction suggests the idea of limiting the family 
rations,—depriving the table of its pleasure and luxury; 
therefore, it sometimes meets with more or less opposition. Experience has shown that men are more willing to accept the 
elementary food idea than women, particularly when it 
promises to lighten the labors of their wives, mothers and 
daughters. There has been for many thousand years a sort of 
competition between housewives, hotels, and all public and 
private eating-places, as to which could prepare the greatest 
variety of foods, the result of which is that the table is held 
responsible for over ninety per cent. of all human ills. This result is not sufficiently creditable to cause thinking 
people to clamor for its continuation. It reminds me of the 
consolation that I received once from a gentleman with whom 
I was playing a game of billia rds. It was my off-day. The 
balls would neither "hit" nor "hurdle," while his plays were 
all graceful and effective; and I was enjoying the supreme 
pleasure of seeing him make all the points beside paying for 
the games. In answer to my complaint upon missing a simple 
shot, he said, "Oh, this is noth ing. I have seen luck run this 
way for three or four hours, and all of a sudden get worse." The best foods need the least preparation. Geographic 
and climatic conditio ns, under which most of us live, of 
course, make harvesting and garnering necessary; and in 
order to store certain foods for winter use, certain 
preparations become necessary; but when we come to prepare 
them for the table, the effort should be to bring them back as 
nearly as possible to their original condition. All fruits from which the mois ture has been evaporated, 
so that they will keep from season to season, only need to 
have the moisture again restored to them by being soaked in 
pure water at about the temperature of the blood. This is the 
most healthful and delicious way evaporated or dried fruits 
ran be prepared. That food is most healthful and will give to animal life 
its highest form that can be taken most nearly in its natural 
condition. There Is nothing mo re obvious and certain than 
this. This course of reasoning leads us to the inevitable 
conclusion that fruits, nuts, gr een plants,—that is, plants 
containing much chlorophyll, co mprise an absolutely perfect 
diet. Nearly every step in civili zation has been taken in the 
direction of lightening human labor, except in the art of 
preparing foods. This has been doubled and trebled a 
thousand times, and laid upon the delicate shoulders of 
woman. The railroad train would never have been invented 
had it not been that man objected to toting burdens on his 
back.
Uncooked_Foods_and_How_To_Use_Them_by_Eugene_Christian.txt
Summarize the following text section accurately and concisely. Maintain specific details and numerical information, and use anti-repetition mechanisms:

        Uncooked Foods & 
How to Use Them 
 
A    TREATISE    ON    HOW    TO 
GET   THE   HIGHEST   FORM  OF 
ANIMAL  ENERGY  FROM  FOOD 
 
With    Recipes    for    Preparation, 
Healthful Combinations and Menus 
 
 
 
 
By 
 
Eugene Christian 
 
 
 
As the building is, so the structure must be. THE HEALTH. CULTURE COMPANY 
1133 BROADWAY                             NEW   YORK 
 
1924  
 
 
 
 
 
 
 
 
 
COPYRIGHT. 1924 
 
 
BY  
 
 
EUGENE   CHRISTIAN  
Dedication 
To the Women of America 
on whom depend the future greatness  
of our glorious country,  
we most affectionately dedicate  
this work. We may live without poetry, music and art,  
We may live without conscience, and live without heart;  
We may live without friends, we may live without books,  
And civilized man can live without cooks. (Apologies to Owen Meredith. } CONTENTS 
 
INTRODUCTION  
THE PROBLEM OF PROBLEMS  
THE FUNCTION OF FOODS  
FOOD PRODUCTS  
RAW  FOODS  
ECONOMY SIMPLICITY  
AS A REMEDY  
EMANCIPATION OF WOMAN  
THE SELECTION OF FOODS  
FOOD COMBINATIONS  
THE PREPARATION OF FOOD 
PREPARATION OF UNCOOKED FOODS  
EFFECTS OF COOKING FOOD 
COOKING MILK 
FLESH FOODS  
NUTS   
FRUITS  
CEREALS   
VEGETABLES    
BREAD FERMENTATION  
CONDIMENTS    
HOW TO EAT 
MASTICATION   
FEEDING CHILDREN  
FOOD VALUES AND TABLES  
FLESH   FOODS —TABLE  
DRIED FRUITS —TABLE  
GREEN VEGETABLES —TABLE  
DAIRY   PRODUCTS —TABLE  
NUTS,   S HELLED —TABLE  
FRUITS AND BERRIES —TABLE  
HOW TO BEGIN  
RECIPES   
SOUPS    
VEGETABLES  , 
FLESH FOODS  
EGGS  
CEREALS  
SANDWICHES    
NUTS    
SALADS  
FRUIT AND FRUIT DISHES  
MELONS   
EVAPORATED FRUITS  
CHEESE AND JUNKET  
CAKES, PUDDINGS AND PIES 
JELLIES    
MOUSSES, SAUCES AND WHIPS  
CREAMS   
ICE CREAMS, ICES AND DRINKS  
MENUS FOR SEVEN DAYS 
BANQUET MENUS  WHY THIS BOOK WAS WRITTEN. SOME years ago we, the authors of this work, both became so 
impaired in health as to almost totally disqualify us for the 
performance of our daily work. A very exhaustive study of 
our condition convinced us that it was caused mainly, if not 
wholly, by incorrect habits in eating. This brought forth a 
very careful and studied series of experiments in diet which 
was confined entirely to cooke d foods, because we at that 
time accepted implicitly the common theory that foods could 
be predigested and improved by heat. Failing utterly in this, our a ttention was turned toward 
what have been called natural f oods, but what in reality mean 
food in its elementary or unchanged state. Less than a year of study and experimenting with this system of feeding resulted in the total elimination of all stomach disorders and our complete restoration to perfect health. From scientific research, in addition to these failures and successes, we have 
studied out a system of both eating and drinking, which has 
been tried by many others under our direction, and in every instance health, strength and vitality have come to those who have obeyed our instructions. In order to bring this theory  more conspicuously before 
the public we gave a seven course dinner or banquet of 
uncooked foods, which was atte nded by many distinguished 
New York people. It received much attention by the New 
York press, and was widely commented on all over this and 
foreign countries through the press exchanges. A flood of 
inquiries concerning the use of uncooked food, especially 
referring to their remedial va lues, followed this publicity. This gave the first hint of the great interest that the public is 
now taking in this method of living. These inquiries showed that thousands of intelligent 
people were dissatisfied with their present methods of living. A second Elementary food banquet was spread at the 
same hostelry a few months late r, which was given still wider 
publicity by the press, and which brought forth inquiries in 
such volume and of such intricate detail that it became 
impossible to answer them. Therefore as a labor saving 
method of making reply and in order to place intelligently 
before the public the results of our work and experiments, it 
was decided to incorporate them into pamphlet form. But it 
was soon  discovered that this was entirely inadequate, so the 
present volume is the result. If it gives to men more strength, more vitality, more 
endurance; if it gives them more health and less disease, more 
sympathy, more affection and more love. If it gives them 
higher senses of Mercy and Justice which flow more freely 
from a fountain of robust health, and which are the warp and 
woof in the great fabric of a higher civilization. If it contributes one degree to the elevation and freedom 
of woman, if it gives her one hour more of pure air and 
sunshine, if it gives her new thoughts, new dreams, new 
hopes with which she may endow the race to be, if but in dreams it shifts the scene from four dark walls hung with pots 
and bones to gardens and fields, where nature's bounteous 
store of purple and red is swung with prodigal hand in 
sunshine and autumn leaves, waving and waiting to mingle 
their life with hers; if it brings her more youth and years, less 
sorrow and tears, if this book in  the least lightens the leaden 
load that has been laid upon her by our civilization,—if in all 
the world it changes one hour of  suffering to an hour of peace 
or pleasure, we will be repaid. EUGENE CHRISTIAN. MOLLIE GRISWOLD CHRISTIAN. INTRODUCTION. THE earth moves, and man, its little masterpiece, is growing 
apace. After spending ages in scanning stars and flowers, and 
mountains and trees—after vain effort to find truth in the 
objects about—man has discovered himself. He has come 
into his own, the kingdom of self-knowledge, self-control and 
self-development. In the early times he was a blind 
instrument in the hands of the Great Father. Blindly he 
worked and rested, and slept. Blindly he procreated. Blindly 
he ate what came to his hand, asking only physical 
gratification. But now—the earth moves, and man has graduated from 
the dull life of the flesh, and has entered into his kingdom. He 
has great, shining dreams of what he would be and know and 
do. He would work harder, think deeper, aspire higher than 
his forefathers. He demands of himself tasks of which they 
did not dream. To fulfil these demands he must have greater 
strength, endurance, nervous vitality. He must increase his 
powers. To increase his powers he must know how to work, 
how to rest, how to feed his body—to feed his body so that it 
may be strong instead of w eak, alive instead of dying. Of all the problems of practical life the question of 
feeding is the most important. Not only the individual but the 
race suffers from errors of diet. Many solutions have been 
proffered. Some of these are be tter than the conventional diet; 
others worse. Of the plans of diet that have been expounded 
for the betterment of man there is one that seems to be 
ideal—that fulfils every requirement, physiologic, sensuous, 
domestic and esthetic. This plan of diet provides a food that 
maintains the body and mind in the highest health and vigor, 
that is gratifying and enticing to the palate, that needs 
practically no preparation and that, by its appearance and its 
associations, appeals most strongly to the imagination. Having said so much it is needless to add that the plan 
referred to is the "Uncooked Food," sometimes called the 
"Elementary Food" plan. The picturesque features of the new diet (that is to say 
the oldest of all diets readopted)—the beauty, the economy 
and the splendid feeding properties of the new diet have made 
for it, within the last few years, thousands of advocates 
among the most intelligent and advanced classes of people. Those people have at times felt keenly the need of some 
reliable advice as to the preparation and service of these 
beautiful foods. In my capacity as writer for H EALTH -
CULTURE, a journal of wide circulation, I have received many 
such letters. To none of the write rs have I been able to give 
the full and satisfactory information desired. It has been said by some c onfiding soul that for every 
issue needing a man of certain powers the man is somehow 
provided. In one instance this has been doubly fulfilled. The 
issue was need of information on a very important subject—
diet. And to meet this issue—to give information on this important subject—there came not only a man, but a man and 
a woman. Besides his many other qualifications, Eugene 
Christian is to-day recognized as an expert on the question of 
food and diet. Mrs. Mollie Griswold Christian has studied the 
subject from every standpoint; and her practical experience as 
a dietary expert has given to this brilliant young woman a 
knowledge of all phases of the diet question. The information 
provided by these two students of the art of living is plain, 
practical and authoritative. It opens the door to a new world. For with the great English pathologist, Alexander Haig, M. D. , 
V. R. C. P. , etc. , of London. I firmly believe that "in diet lies 
the key to nine-tenths of those social and political problems 
that vex our age and time. " The "present scribe" fully agrees with the eminent 
authority quoted. I believe that the greatest advance in solving 
these problems will be made through reform diet. And that, 
up to the present, the best solution of these problems, I 
believe, is found in the use of the uncooked foods. W.
Eugene Christian and Mollie Griswold Christian
Who wrote this book?
To supply material for growth and to replace worn-out tissue
What is the main purpose of food, according to the authors?
"Raw" refers to food that has not been cooked, while "elementary" refers to food in its natural, unchanged state
What is the difference between "raw" and "elementary" food?
Eating unnatural and unnatural foods, and violating natural laws
What is the main cause of disease, according to the authors?
The preparation of foods has become a complicated and laborious process, and is often done with artificial and unnatural ingredients, leading to health problems.
What is the main problem with the current methods of food preparation?