trinity082482
09-27-2007, 08:06 PM
I found some interesting information about veggies in a book and thought it might help sooth some fears about eating vegetables raw. :)
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CARROTS are one of our most valuable and complete foods. Finely grated they are used extensively many who were formerly under the mistaken impression that they could not eat raw vegetables. Raw carrots contain all the elements and all the vitamins that are required by the human body. Their value to the body however is lost when carrots are cooked, canned or otherwise processed.
BROCCOLI is a food rich in potassium, phosphorous and sulphur. The stalks should be ground and used raw with the tops finely chopped.
BEETS Raw beets and their juices when properly extracted have been used effectively in regulating menstrual periods and premature menopause as well as constipation. It is advisable however to drink not more than 8 ounces (1/2 pint) of straight beet juice per day until the body is able to tolerate more of it.
ASPARAGUS should be eaten raw as an ingredient in salads mixed with other vegetables. Cooked asparagus not only loses its nourishing value but has a tendency to irritate the kidneys.
CAULIFLOWER is very tasty and palatable when eaten raw. It is rich in potassium while the phosphorous and sulphur contents are also high. It contains more than 90% water with a fairly high protein content.
CELERY The green leaves of celery should be used whenever possible just as much as the stalks because in addition to a very high sodium content they contain also a valuable ingredient of insulin. Celery contains nearly 95% water. It is perhaps our food richest in sodium chloride. In hot weather and in tropical climates, people who drink a lot of fresh raw celery juice do not suffer from the heat, particularly if the elimination of waste from the body is satisfactory.
GARLIC has a beneficial effect on the lymph. Garlic contains approximately 65% water and satisfactory results are obtained by using it raw, chopped finely, in small quantities as an ingredient in any vegetable salad.
LETTUCE when eaten raw without the addition of condiments or seasoning, lettuce of every kind is one of the most nourishing foods for the cells and tissues of the nervous and muscular structures of the body.
OKRA when eaten raw is particularly valuable as a food for those who are troubled with inflammation of the intestines.
PEAS when fresh are an excellent vegetable but when dried come under the classification of legumes. Fresh peas are of much greater value as an item of food when eaten raw in salads than when cooked.
POTATOES when raw contain more than 75% water, about 20% carbohydrate and a small percentage of very valuable protein. They are very rich in potassium which represents 60% of their total mineral elements. They are rich in Vitamins A, B and C. As a matter of fact few vegetables contain as much Vitamin C as raw potatoes. This applies to sweet potatoes when raw. When cooked they are affected in a similar manner as the Irish potato.
The raw potato contains a sugary carbohydrate which is readily digested!
PUMPKINS contain about 90% water with a comparatively low percentage of carbohydrates. While rich in sodium, potassium, magnesium and iron, they are rich also in chlorine and phosphorus. They have laxative qualities and their diuretic properties do not irritate the kidneys. Raw pumpkin is delicious when very finely grated and served in combination with finely grated carrots, beets, etc., as a base for salads. To cook pumpkins destroys their valuable water content, reducing it to about 15% and increases the carbohydrate content to more than 50%, converting it from a sugar to a starchy carbohydrate.
SPINACH is one of the most valuable of our leafy vegetables. It contains more than 88% water and is particularly rich in the finest quality of organic iron obtainable. It is also rich in sodium, potassium and calcium, while the magnesium content is very high. The juice of this vegetable, when raw and fresh, is one of the most nourishing foods for the entire digestive and particularly the eliminative organs.
SQUASH is a member of the melon family. The pumpkin is likewise a member of this family and its general description applies very closely to all the varieties of squash. Squash can be eaten raw to better it's advantage.
Credit: From The Vegetarian Guide to Diet and Salad by Dr Norman Walker.
http://www.geocities.com/vhlw1994//21_sla.gif
CARROTS are one of our most valuable and complete foods. Finely grated they are used extensively many who were formerly under the mistaken impression that they could not eat raw vegetables. Raw carrots contain all the elements and all the vitamins that are required by the human body. Their value to the body however is lost when carrots are cooked, canned or otherwise processed.
BROCCOLI is a food rich in potassium, phosphorous and sulphur. The stalks should be ground and used raw with the tops finely chopped.
BEETS Raw beets and their juices when properly extracted have been used effectively in regulating menstrual periods and premature menopause as well as constipation. It is advisable however to drink not more than 8 ounces (1/2 pint) of straight beet juice per day until the body is able to tolerate more of it.
ASPARAGUS should be eaten raw as an ingredient in salads mixed with other vegetables. Cooked asparagus not only loses its nourishing value but has a tendency to irritate the kidneys.
CAULIFLOWER is very tasty and palatable when eaten raw. It is rich in potassium while the phosphorous and sulphur contents are also high. It contains more than 90% water with a fairly high protein content.
CELERY The green leaves of celery should be used whenever possible just as much as the stalks because in addition to a very high sodium content they contain also a valuable ingredient of insulin. Celery contains nearly 95% water. It is perhaps our food richest in sodium chloride. In hot weather and in tropical climates, people who drink a lot of fresh raw celery juice do not suffer from the heat, particularly if the elimination of waste from the body is satisfactory.
GARLIC has a beneficial effect on the lymph. Garlic contains approximately 65% water and satisfactory results are obtained by using it raw, chopped finely, in small quantities as an ingredient in any vegetable salad.
LETTUCE when eaten raw without the addition of condiments or seasoning, lettuce of every kind is one of the most nourishing foods for the cells and tissues of the nervous and muscular structures of the body.
OKRA when eaten raw is particularly valuable as a food for those who are troubled with inflammation of the intestines.
PEAS when fresh are an excellent vegetable but when dried come under the classification of legumes. Fresh peas are of much greater value as an item of food when eaten raw in salads than when cooked.
POTATOES when raw contain more than 75% water, about 20% carbohydrate and a small percentage of very valuable protein. They are very rich in potassium which represents 60% of their total mineral elements. They are rich in Vitamins A, B and C. As a matter of fact few vegetables contain as much Vitamin C as raw potatoes. This applies to sweet potatoes when raw. When cooked they are affected in a similar manner as the Irish potato.
The raw potato contains a sugary carbohydrate which is readily digested!
PUMPKINS contain about 90% water with a comparatively low percentage of carbohydrates. While rich in sodium, potassium, magnesium and iron, they are rich also in chlorine and phosphorus. They have laxative qualities and their diuretic properties do not irritate the kidneys. Raw pumpkin is delicious when very finely grated and served in combination with finely grated carrots, beets, etc., as a base for salads. To cook pumpkins destroys their valuable water content, reducing it to about 15% and increases the carbohydrate content to more than 50%, converting it from a sugar to a starchy carbohydrate.
SPINACH is one of the most valuable of our leafy vegetables. It contains more than 88% water and is particularly rich in the finest quality of organic iron obtainable. It is also rich in sodium, potassium and calcium, while the magnesium content is very high. The juice of this vegetable, when raw and fresh, is one of the most nourishing foods for the entire digestive and particularly the eliminative organs.
SQUASH is a member of the melon family. The pumpkin is likewise a member of this family and its general description applies very closely to all the varieties of squash. Squash can be eaten raw to better it's advantage.
Credit: From The Vegetarian Guide to Diet and Salad by Dr Norman Walker.