Questions of nutrition - raw vegetables and vegetable juices (introduction)

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Questions of nutrition - raw vegetables and vegetable juices (introduction)
QUESTIONS OF NUTRITION - RAW VEGETABLES AND VEGETABLE JUICES (INTRODUCTION)
Raw vegetables possess greater therapeutic value than cooked ones. Deficient digestion and assimilation require raw juices. Cabbage juice (green or white cabbage), for example, will improve and often cure such conditions as arthritis, stomach ulcers and metabolic disturbances. Raw potato juice is another superb remedy for stomach ulcers and is most effective when taken in combination with cabbage juice. If you cannot take raw vegetable juices neat or diluted with warm water, you might like to try adding them to soup (vegetable, oatmeal or barley) immediately before serving. Most people find this idea more appealing, apart from the fact that juices usually enhance the flavour. While not everyone is keen on soup, in this case it is a useful means of taking the vegetable juices. You can also add a little raw juice to cooked vegetables or a gruel. Boiled cabbage frequently causes indigestion or flatulence, while raw cabbage, taken finely grated or as juice, will create no such consequences. White cabbage can be made into sauerkraut, another perfect medicinal food, which should be eaten raw, if possible, in order to retain its full value. The cabbage family is rich in calcium and anyone suffering from calcium deficiency should eat plenty of cabbage, including sauerkraut, as a simple and inexpensive source of this mineral.
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