Vitality Foods and Food Fertilizers.

Vitality Foods and Food Fertilizers

By Stanley B. Whitehead, D.S.C.

 

                Food, properly used, nourishes the body and vitalizes it with its health-giving liquids and salts. Some foods are more vitalizing than nourishing, and others are more nourishing than vitalizing. Fruits belong to the former class, being supreme vitalizers. In the fruits, we find elements that stimulate the perfect assimilation of food, tone up every bodily organ and assist the proper elimination of waste from the body.

Not without reason then are fruits called the “food for the Gods.” They are Nature’s finest produce, and properly served are both food and drink. In then, the mineral salts and vitamins, so essential to our health, are in their most refined form, ready to refresh the system with their effervescent effect. Fruits are also most valuable because of their liquid content. In the liquids of fruits, we have the finest distilled water, which is the most curative agent yet found in nature. This distilled water, accompanied by natural tonic salts which fruits contain, make them Nature’s best medicine for all our ills.

 

Firsts Thing in the Morning

 

We should always, in normal heath, have fruit first thing in the morning. Half a cupful of orange or grape juice will be of far greater value to our system than the early morning cup of tea. For breakfast itself, fruit is the finest food to serve along with the cereal backbone of the meal.

There is such a great variety of fruits that everyone can make a selection to their individual taste. As fruits are eaten raw. Fruits only disagree with us when we eat them in an unripe state or with foods that form ferments in the stomach. To avoid this, we should only choose perfectly ripe, fresh and sound fruits and eat them with cereals, nuts or dairy produce at a meal. They do not combine well with vegetables.

 

A Mistake to Avoid

If we cook fruit we lose up to fifty percent of its medicinal virtue. It is better to serve a tarty fruit with a sweet one, rather than to add sugar. Sugar and fruit acids together are a frequent cause of fermentation. If it is necessary to sweeten a fruit, we should use honey or syrup. Sour fruits, unripe and over-ripe fruits are best left alone as they set up acidulous conditions. Too many kinds of fruit at one meal may also give trouble, but if we will confine ourselves to a simple variety of two, all will be well. By using a pulpy fruit with a juicy one, we get the best value from both. On no account should we eat decaying fruit, as the decay is accelerated by the internal warmth of the body and leads to digestive disorder.

 

Different Classes of Fruit

 

Fruits are most easily understood if we divide them roughly into four classes.

 

(i)     Pulpy fruits, which include apples, pears, peaches, plums, apricots, nectarines, etc. These

are mainly eliminators and tonics to the nervous system.

 

(ii)   Juicy fruits, which include lemons, oranges, grapefruit, pineapple, passion fruit, etc. These are chiefly neutralizers, acting upon the liver, and useful to people who suffer from acute troubles and fevers.

(iii)  Small fruits, which include the grapes, the finest of all fruits, the berry fruits, currants, etc. These are mainly tonics and blood purifiers.

(iv)   Concentrated fruits, which include all dried fruits, such as prunes, raisins, etc., and tropical fruits such as figs, dates, etc. These fruits are excellent foods and tonics to the digestive organs. They contain large quantities of natural grape sugar, and should be eaten by everybody in small quantities at a time.

 

By judiciously including each day the fruits that appeal most to our palate, we soon release their store of vitality in our being.

 

Food Fertilizers

 

Just as the earth needs fertilizing at certain seasons in order to restore its vitality, so does the human body. Day in, day out, the internal forces of our being are busy repairing and rebuilding worn-out cells and tissue. For their materials they draw upon the food we eat. “There are certain foods which quicken and supplement this process of “metabolism,” new for old, and we may call them “fertilizers.”

The best fertilizers come from the natural foods, chiefly the pulses, peas, beans and lentils. During the spring months the metabolizing action stirs itself to greater activity in preparation for summer, and another fertilizer makes its appearance in its due season—the mushroom! While we can use the pulses all the year round, we should always make good use of them during Springtime, when they help the body to greater health.

To make the best use of the pulses, they should always be soaked well, at least forty-eight hours, in several changes of water. They will then reabsorb the moisture which has been dehydrated from them. When the tiny embryo begins to sprout, it is an indication that the vital essence, vitamins and salts, have been restored to activity in the food. When the pulses have been soaked in such a way, they do not require any more water to cook in. they can either be baked or cooked with a little fat in a saucepan over a low light. When cooked in the latter way, they are light and floury and delicious to taste.

 

Ideal Substitutes for Meat

As the pulses contain a large amount of natural protein food they are the ideal natural substitutes for meat. By using them with vegetables, many delicious and tasty dishes can be made. They are perfect foods to balance the mid-day salad or evening meal. Peas, beans and lentils can be bought in various varieties which help to vary the flavor of several similar dishes. In addition to being fertilizers to the system, the pulses are good energy foods too, being closely akin to the cereals. Their cheapness commends their use.

Mushrooms, however, have no particular food value. They are mainly fertilizers and appetizers to the system and should be used as such. By using the food fertilizers in this way, we give our system new possibilities in healthy life every spring.—From New Health (London).