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Encyclopaedia of Vegetables

Encyclopedia of Vegetables It has been my experience that there is much to be gained in the long run by buying the very best vegetables and fruits in preference to those of poor quality. Even though they cost more, greater nourishment is derived from a somewhat smaller quality of the best, than from a larger volume of poor, dried out or otherwise puny vegetables and fruits.

With rare exceptions, any vegetable or fruit which we have been accustomed to cook can be eaten raw with greater benefit. As a general rule fruits and vegetables can be mixed in salads as well as eaten separately during the same meal. Fruits act more as cleansers of the system while vegetables are builders of the cells and tissues of the body.

In the following list of the most common of vegetables, I have indicated some of the important chemical elements they contain. Where the water, protein, carbohydrate, and fat content are indicated, the percentage shown is in proportion to the entire vegetable, raw. Where the mineral elements, salts, etc., are indicated, the percentage represents their proportion in relation to the approximate total, exclusive of the water content.

ALFALFA This word is derived from the Arabic word meaning 'best fodder'. It is significant that a few generations ago carrots were considered primarily horse food while now their juice has become one of the most famous beverages in the civilized world. So alfalfa, which in the past has been the food of paramount value for cattle, will in the none too distant future supply its juice as one of the greatest aids for human ailments and deficiencies. Only the leaves of alfalfa should be used for juice and for salads, as the fiber of the stems is very tough. The water content of fresh alfalfa is about 80%. It is exceedingly rich in nitrogen, calcium, potassium, phosphorus and magnesium. When fresh alfalfa is not obtainable, then the powdered can be used in salads in quantities of about one quarter teaspoonful per portion, or in similar quantity in one pint of fresh vegetable juice.

ASPARAGUS is particularly rich in silicon, has a phosphorus content, and a good proportion of potassium, sodium, manganese and iron. It contains more than 90% water and should be eaten in moderation as it has very strong cleansing properties, particularly for the kidneys and bladder. It should be eaten, preferably, 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.

BEETS contain potassium, iron, sodium and manganese. Greater benefit is obtained when the tops as well as the roots are eaten, raw. The roots can be finely grated and the tops chopped or ground. They contain more than 87% water. The carbohydrate content is little more than 9%. The tops of beets are particularly rich in manganese which makes their iron content valuable in nourishing the liver and the red corpuscles of the blood.
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.

BROCCOLI is a food rich in potassium, phosphorous and sulphur. The stalks should be ground and used raw with the tops finely chopped. It contains approximately 90% water with a very low carbohydrate and fat content. Being a good cleanser of the body it tends to reduce excessive weight. Its very high Vitamin A content is somewhat overshadowed by its richness in sulphur and phosphorus.

BRUSSEL SPROUTS are exceedingly high in sulphur and phosphorus, rich in potassium, and the water content is approximately 85%. Due to their very high sulphur content they should be eaten sparingly. When cooked the sulphur, as well as all the other elements, are converted into inorganic substances which do more harm than good. They should be chopped finely or ground, raw, mixed with salads. They contain three times more sulphur than cabbage.

CABBAGE Both the red and white cabbage are valuable ingredients in a salad but only in reasonable quantities, because the sulphur and chlorine content is high. The red cabbage has a slightly tougher fiber than the white. Its chlorine, calcium and sodium content is nearly 50% more than that of the white, while on the other hand the white cabbage has about 65% more potassium, nearly ten times more iron and about three times as much silicon as the red cabbage. The water content of both is approximately 90%. The flatulency experienced after eating cabbage is usually due to improper mastication and the presence of waste matter or debris in the stomach and intenstinal tract. The cleansing effect is to stir up this debris, frequently generating an uncomfortable amount of gas in the process. When vinegar, salt or sugar is added, cabbage has a destructive effect, gravely irritating to the digestive tract.

CARROTS are undoubtedly one of our most valuable and complete foods. Finely grated they are used extensively for bulk by many who were formerly under the mistaken impression that they could not eat raw vegetables. As a matter of fact the finely grated pulp of raw carrots has been found to one of the most soothing, efficient and beneficial means to aid the colon in nourishing itself back to a normal condition. 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. Carrots that are too young are immature, the minerals and vitamins are not completely formed and they are therefore not as nourishing as when they have been allowed to grow in the ground for four and one half months before being pulled. Of the vegetable juices, raw carrot juice stands supreme, always provided that it is strictly fresh and been properly made. It is a particularly wonderful cleanser of bile and waste matter coagulated in the liver as a result of years of wrong eating. Occasionally in some instances the skin becomes discolored, usually a yellowish hue, after drinking carrot and other juices. I have found this to be a result of the coagulated bile in the liver dissolving so fast that sluggish kidneys and bowels were not able to take care of its eliminating quickly enough resulting in the lymph carrying this excess debris to the surface for elimination through the pores of the skin. This discoloration is from the pigment of the carrot. Personally under such conditions I would much prefer a brief blow to my vanity as a result of this cleansing of the liver which would give me a much longer, healthier and active life, than to forgo these live-giving juices and know that the Coroner's verdict would soon refer to the degeneration of the liver, and probably to cancer. Bear in mind that a lifetime of wrong living, and by this I mean mainly eating the wrong kinds of food, creates disintegrating processes in the body, which it will take months or years to completely eradicate. It is silly therefore to expect a miraculous regeneration of the body by merely drinking a pint of juice now and again. It is even more silly to heed the voice of ignorance when told that properly made fresh raw juices cause sickness when as a matter of fact the temporary discomfort is usually nothing more than the process of bodily "house cleaning" in a perfectly natural manner as a result of these juices. We must cooperate with Nature to undo the harm that we did to ourselves, and furnish our systems regularly, daily, with the organic elements in sufficient quantities with which to rebuild the cells and tissues of the body.
It takes time to do this and it is my experience that the quickest and most positive way to do it is to determine just how many pints of juices we can drink daily and strive to drink these days without failure or exception for months or years. Carotene is that part of the carrot which, when raw, contains the finest quality of Vitamin A that the body can assimilate. When this Vitamin is subjected to heat or other processes and concentrated, separated from the other elements furnished by nature in the carrot, then its value is correspondingly reduced if not virtually lost. Occasionally some temporary benefit is derived from such concentrated extracts. For definite practical results nothing compares to the raw juice, when properly extracted. Children should drink one pint of carrot juice daily. Many troubles afflicting children are recognized as due to a deficiency of Vitamin A. So is night blindness. A pint of carrot juice in the afternoon is the most helpful thing I know to bring relief to eyes and reduce fatigue resulting from driving against bright lights. It is my opinion that all drivers of busses, trucks, air pilots and others in whom the safety of lives depends during night transportations, should drink at least one pint of raw carrot juice, properly extracted, every afternoon. Fresh carrots contain more than 87% water. About 37% of the total mineral content is potassium, with a great amount of sodium and calcium present and a good percentage of iron, magnesium and manganese. The cleansing elements, sulphur and chlorine, are also present in ample proportions, while phosphoros, the brain food, is nearly 13%.

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. It belongs to the cabbage family and like other members of this family has the tendency to irritate the kidneys if eaten in too large a quantity. It has good nourishing qualities however and used sparingly is a valuable addition to a salad.

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 more than four times as much organic sodium as calcium. As the over-indulgence of concentrated starches has the tendency to leave deposits if inorganic calcium in the system, eating plenty of celery daily has been of great benefit to those afflicted with this habit. The organic sodium in celery aids in maintaining such inorganic calcium in solution until some of it at least can be eliminated from the body before it accumulates and causes trouble. Furthermore the rich magnesium and iron content of celery furnishes valuable nourishment for the blood cells. 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. Common salt, which is inorganic sodium chloride, is detrimental to the system, compared to the beneficial organic sodium chloride of fresh raw celery juice. In hot weather I make it a point to drink at least one pint a day of raw celery juice. I have known people with nervous disorders, and afflicted with sleeplessness, to derive wonderful benefits from drinking raw celery juice. I have seen them become calm and composed, and be able to sleep, by drinking one or two glasses afternoons and evenings. Some have discovered the sobering qualities of raw celery juice (as well as of the combination of carrot, celery, parsley and spinach juices) and have gone into its commercial production mainly to supply this as an antidote to alcoholic indulgences. When the root of the celery plant has been allowed to develop fully then it becomes also a valuable ingredient for salads and be used either grated or ground. The water content of the root is 84%. The carbohydrate content is more than three times greater and potassium less than 50% that of the celery leaves and stalks. There is only a trace of sodium compared to that contained in the leaves and stalks. The iron and the silicon content also is about 50% lower.

CHIVES are a pleasing addition to a salad. They belong to the onion family and contain more than 80% water. They are fairly high in protein and carbohydrate content, rich in potassium, calcium, phosphorus and sulfur. They are stimulating to the digestive system. They are valuable as a blood cleanser but exercise a strong diuretic action, consequently they should be used in moderation, particularly by those having trouble with their kidneys. People drinking beer, we find, should avoid using chives to any extent because, according to our researches, beer has a very strong disintegrating effect on the kidneys and a diuretic with the tendency to irritate the kidneys may cause undue discomfort.

CUCUMBERS are used extensively as an ingredient in nearly every meal in many hot Eastern countries such as Turkey, Egypt, Etc. They are recognized as a valuable health food. Both whole cucumbers and their seeds are extensively used. They are tasty and refreshing when crisp. Cucumbers contain more than 95% water and are very high in potassium, iron and magnesium. They also contain a relatively high percentage of silicon and fluorine. They are therefore a very valuable food item and should be included in salads whenever possible. They may be cut into thin slices or grated. As a food they are of great benefit to the gall bladder, the liver and the kidneys. Their high silicon and fluorine content makes them a valuable food also for hair, teeth and nails. Cucumbers should be peeled. Passing the tongs of a fork along the length of the cucumber all the way around it, breaking the skin, makes it seemingly easier to masticate and more readily digested.

DANDELION Dandelion greens contain more than 85% water. They are very rich in potassium, calcium, sodium and particularly magnesium. The acid elements are low, giving the composition of this plant a close relation to the alkaline-acid percentage in the human body. It is very rich in most of the vitamins, particularly in A, B, C and D. The dandelion flower is very rich in Vitamin D. Dandelion has a very stimulating effect on the glands. Its principle value is in nourishing the bone structure of the body, particularly giving strength and firmness to the teeth. It is valuable also in stimulating lymph activity, thus aiding elimination through the pores of the skin. The whole plant, leaves, flowers and roots and can be used, both in salads and in making juices. Because of its bitter taste it is advisable to use the juice mixed with carrot juice thereby adding the valuable constructive elements of the carrot as a base.

ENDIVE and other varieties of the chicory plant are all valuable ingredients for salads. They are somewhat bitter and this tends to stimulate the secretion of saliva. By promoting also the secretion of bile it aids in cleansing the liver. It stimulates the activity of the spleen. It contains about 90% water but the fibers are somewhat tough and should therefore be chewed thoroughly. Rich in potassium, sodium, calcium and phosphorus, the juice of endive, particularly when added to the juices of carrots., celery and parsley, is very nourishing to the optic system. I have known of many instances in which people with eye trouble have been able to discard their glasses after a few months when drinking these juices regularly. As a matter of fact we have on record the case of a woman whose total blindness of more than two years' duration was relieved to such an extent that in the course of a few months she was able to read a newspaper with a magnifying glass, as a result of drinking this combination and other raw juices daily, in addition to changing her diet.

FENNEL is a valuable vegetable used in large quantities by the Latin races. As its nourishing value is becoming better known it is gradually becoming a more popular addition to other raw vegetables, either in salads or as a side dish. Fennel contains nearly 90% water in the bulbous part of the plant, which is the edible part. This vegetable can be quartered, sliced, chopped or ground. It is a very alkalinizing food, aiding in loosening up mucous or phlegm conditions, besides helping to stimulate the digestive processes. It is a good diuretic. It has a high sodium content and is rich in potassium and iron.

GARLIC has a beneficial effect on the lymph, aiding in the elimination of noxious waste matter in the body, having the tendency to increase body-odor until such waste has been sufficiently eliminated. It is a valuable cleanser of the mucous membrane, particularly the lungs, the sinuses, the nose and the throat. For this reason it is a valuable food in pulmonary conditions, asthma, etc. Although occasionally somewhat irritating to the kidneys, garlic is nevertheless valuable for its diuretic action. It is also a useful cleanser of the blood therefore helpful in conditions of high blood pressure. It tends to stimulate peristaltic action and the secretion of digestive juices. While the odor of garlic is not usually appreciated as a second hand perfume, this condition can be compensated by the use of raw parsley, mint or other fresh green herbs of a like nature, combined with it, or used immediately afterwards. 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.

HORSERADISH is one of our most valuable concentrated natural foods, in that it contains one of the most efficient solvents of mucus, or phlegm, in the system, particularly that in the sinuses and nasal cavities, due to a peculiar quality of highly penetrating ether of the mustard oil nature. This applies to the horse radish root, when ground, or preferably triturated, and taken in quantities of not more than one half teaspoonful at a time, because while it stimulates the appetite and aids in the secretion of digestive juices, it has a tendency to irritate the kidneys and the bladder if taken in larger quantities. It contains more than 75% water and of its mineral content, 30% is potassium while 29% is sulphur. The acid elements in horseradish are about 10% higher than the alkaline elements.

KALE belongs to the cabbage family and contains more than 90% water. It is particularly rich in sulphur, phosphorus, and chlorine, while potassium represents more than 30% of the total mineral elements. It is valuable as a cleanser but has a tendency to generate gas when the condition of the system is over-acid. It is rich in vitamins and the plant should be eaten when young because the fibers become tough when the plant is old.

LEEKS belong to the onion family and contain more than 90% water. They are rich in potassium and calcium, having also a fair volume of phosphorus, chlorine and sulphur. They are rich in vitamins B and C. They are good cleansers of the system, aiding in the stimulation of the pancreas and in the secretion of digestive juices. They are cleansers of the blood stream and stimulating to the muscles in their action when they overloaded with uric acid due to the frequent or large consumption of meat. They should be used not merely as a condiment in salads but in sufficient quantity to make them an important ingredient thereof.

LETTUCE The various varieties of lettuce constitute one of our most valuable foods because of their large organic water content, ranging from 92 to 95 percent, and on account of the abundance of potassium, sodium, calcium and, particularly, magnesium and iron they contain. They are also rich in those essential elements, silicon and fluorine. 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. Nearly all the necessary vitamins are found in lettuce and this vegetable rates third highest in value, carrot being the first, alfalfa second. The outer leaves of lettuce are the most valuable, as these contain most of the vital nourishing elements. Whenever possible, lettuce should be an important ingredient in every salad because of its potent effect in stimulating metabolism. The raw juice of lettuce turns almost black when separated from the pulp. With the addition of carrot juice it is a valuable aid in digestion where stomach ulcers would otherwise interfere with the digestive processes. Lettuce can be used in salads either in chunks or chopped in whatever size is desired.

SEA LETTUCE is a marine plant, like kelp, furnishing one of our richest supplies of organic iodine. It is usually obtained in finely ground or powdered form and due to its high potency should not be used in greater quantites than one-fourth teaspoonful daily, preferably mixed with a pint of raw vegetable juice. A combination of carrot, celery, parsley and spinach, the richest natural potassium combination, and the addition of one-fourth teaspoon of powdered Sea Lettuce, thoroughly mixed, has furnished aid and comfort to troublesome conditions of the thyroid gland, as in goiter, by enabling the body to assimilate this nourishment through the blood stream readily and very quickly.

MUSTARD GREENS have a high sulphur, phosphorus and chlorine content and fairly large percentage of other mineral elements, particularly potassium. The water content is more than 85% and this vegetable is therefore a good cleansing food, particularly if the leaves are young. They have somewhat of a laxative effect on some people. Eaten raw in moderate amounts they form a valuable ingredient for a salad.

NETTLES are not a very popular vegetable because of the stiff prickly hairs which cover the leaves. They are, however, a valuable nourishing food and they are better prepared by passing then through a food chopper using a course blade. They help to bring out the flavour and enhance the value of any salad in which they are included. They are rich in vitamins and their potassium, calcium and sodium content is high. The water content when the plant is young is nearly 90%.

OKRA when eaten raw is particularly valuable as a food for those who are troubled with inflammation of the intestines. By itself, okra is a somewhat slimey food to eat raw, but one or two ground up with spinach or mustard green, or lettuce leaves, added to a salad forms a valuable ingredient for the secretion of digestive juices and has a soothing effect on irritations of the colon, bladder and kidneys. The water content of okra is more than 90%. The calcium content is more than one-third that of all its combined mineral elements, while the sodium content is approximately 20%.

ONIONS are rich in ether oils which have very penetrating qualities, beneficial to the mucous membrane. Some varieties are stronger than others in this respect, the stronger being used mainly for condiments while some of the larger variety whose flavor is not quite so penetrating are frequently used as a food ingredient in salads. They are rich in carbohydrates. About 25% of the mineral elements is potassium, while calcium, silicon, phosphorus and iron are also abundant. The water content is in excess of 85%.

PARSLEY is one of the most potent foods of the common vegetable kingdom. As a juice, if properly and completely extracted, it is wise not to drink more than pint (4 ounces) daily without the addition of other vegetable juices because otherwise it is likely to create a serious disturbance of the nervous system. With the addition of the raw juice of carrots and celery it is very valuable as nourishment for the optic system, also for the kidneys and bladder and as an aid in allaying inflammation of the urethra and genital organs. It stimulates the secretion of digestive juices and helps considerably in disturbances of the liver and of the spleen. The water content of parsley is in excess of 85% but the fibers are so tough that it requires a very thorough trituration and a sufficient amount of hydraulic pressure to extract all the vitamins and mineral elements with the juice. Parsley is rich in potassium, calcium, magnesium and chlorine. In salads it should be ground up very fine and can be used to the extent of one to two teaspoons per serving, not merely to decorate it. When eating meat, raw parsley should be eaten at the same time, because of its diuretic action, in order to stimulate the elimination of the excessive uric acid resulting from the digestion of meat.

PARSNIPS contain more than 80% water and are fairly rich in carbohydrates. Of the mineral elements they contain more than 40% potassium, nearly 10% silicon and are also rich in phosphorus, sulphur and chlorine. They have a fairly active effect on the urinary system and are helpful in conditions of bladder, and kidney stones. The tops are rich in mineral elements but care should be taken to avoid the wild variety as these contain poisons which are very detrimental to the human system. The whole plant of the cultivated variety can be used to advantage ground, grated or chopped in salads.

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. They are rich in potassium and magnesium. The pods of young fresh peas can be used to advantage in salads by removing the stem and stringy parts. As a juice the fresh peas, including the pods, contain an ingredient which aids the pancreas in its functions. When fresh, peas contain nearly 75% water and little more than 15% carbohydrate, while the dried pea contains only about 15% water, but the carbohydrate content is nearly 55% and the protein about 23%.

PEPPERS Green peppers as well as the sweet red and yellow peppers are particularly valuable because of their high silicon and fluorine content which furnish very necessary nourishment for the skin, nails and hair. They contain more than 90% water. They can be used sliced, chopped or grated in salads and, when properly extracted, their juice added to carrot juice makes a very valuable nourishing drink. Hot peppers are irritants and over stimulating to the digestive tract, particularly to the intestines, kidneys and bladder.

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. They should be eaten raw with the skin, and in salads they should be grated or sliced. When the potato is cooked the value of the mineral elements and most of the vitamins are lost. The water content is reduced to approximately 10% while the carbohydrate content is increased to more than 65%. The raw potato contains s sugary carbohydrate which is readily digested, whereas upon cooking this is converted into a starchy carbohydrate which leaves an acid end product in the process of the digestion. This is particularly the case when they are eaten during the same meal with concentrated proteins. Potatoes that are fried in fat are not only indigestible but also have a tendency to create a disturbance of the liver and gall bladder. Sweet potatoes contain a little less water and about 20% more carbohydrates than the Irish variety. Their potassium content however is lower while the sodium, calcium, silicon and chlorine content is considerably higher. This applies to sweet potatoes when raw. When cooked they are affected in a similar manner as the Irish potato.

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.

RADISHES These may be considered under the general classification of large and small radishes. The former contain a little more than 85% water, but 50% less mineral elements than the small, while the latter contain more than 93% water and are rich in potassium, sodium and calcium with a large percentage of chlorine. They are rich in phosphorus and sulphur while the large variety is particularly rich in silicon. Radishes contain a volatile ether which has a particular affinity for mucus or phlegm as a solvent thereof. They have also enzymes valuable in aiding the secretion of digestive juices. Because of their diuretic action they are valuable in cleansing the kidneys and the bladder. The juice of radishes blended with carrot juice is a wonderful aid in cleansing and in healing the mucous membrane of the digestive system as well as of the respiratory organs. The small radishes are used either whole or sliced to garnish salads, while the large radishes can be grated or shredded as an ingredient.

RUTABAGAS are particularly valuable as an ingredient in salads because of the pre-eminence of Vitamins B and C, as well as a small quantity of Vitamin A. They are particularly rich in potassium and contain more than 88% water. In general they resemble turnips in physical characteristics and physiological effects.

SAUKERKRAUT is a preparation of pickled cabbage. The cabbage is cut into fine shreds, placed in layers with salt in abundant quanitites, pepper and other spices are sometimes added, and it allowed to ferment. It furnishes a food which may be appetizing to the palate but is destructive to the digestive system because of the presence of the unnatural ferments and large quantities of inorganic salt. Such salt tends to deplete the vitality of blood vessels and to stimulate other degenerative processes in the system.

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. While cathartics and laxatives operate as a result of irritation of the lower intestines, spinach juice follows the natural course of nourishing the cells and tissues as well as nerves and muscles so that eventually normal elimination may be established. The addition of fresh raw carrot juice to spinach juice is a particularly good aid to re-establish the normal tone of the intestines. Spinach contains a valuable quality of oxalic acid. When the spinach is raw this oxalic acid in its natural form is organic and in combination with the other natural elements present in the spinach, stimulates the peristaltic action of the intestines. When spinach is cooked however the organic principle of all elements is destroyed and this applies equally to the oxalic acid, which is then converted into an inorganic acid and as such has the tendency to form oxalic acid crystals in the kidneys. In salads, raw spinach should be added as an important ingredient. After washing thoroughly, the leaves can either be chopped fine or ground through a machine of the meat grinder type, using the coarsest possible knife. After one has become accustomed to eating it raw in this manner, its flavor and value is usually more fully appreciated than that of the cooked spinach.

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 advantage than when cooked and for salads it can be prepared in the same manner as described for pumpkins.

TURNIPS are of two principal varieties most commonly used as a table vegetable, the white and the yellow. The yellow type has a much stronger flavor than the white. Turnips contain nearly 90% water and of the mineral content nearly 50% is potassium. The leaves contain an exceedingly high percentage of calcium and are very rich in iron, magnesium and potassium. The tops together with the roots are particularly valuable when converted into juice. In this manner they are an excellent food for every part of the bone structure of the body. By combining the juice of turnip leaves with carrot and dandelion juice, we have a means of effectively nourishing the bone structure of the body, particularly the teeth, in adults no less than in children. In a salad, turnip leaves are somewhat difficult to handle unless passed through a machine of the meat chopping type as described in the preparation of spinach. Turnip roots can be grated, shredded or ground as a valuable ingredient in salads.

WATERCRESS is one of our foods richest in sulphur. It is also rich in potassium, calcium, sodium and magnesium, as well as phosphorus and chlorine. It is therefore a powerful cleanser. The water content is in excess of 92%. In salads it can be used either in its natural state or finely chopped, either as a garnish or an ingredient. Raw watercress juice freshly made is usually too strong to be taken alone. When combined with carrot, spinach and turnip leaves juice, a combination is obtained which has proved to be a valuable cleanser of the blood stream. It has been used effectively as an aid to dissolve the coagulated fibrin in the blood vessels which causes hemorrhoids and certain other tumorous formations.

From The Vegetarian Guide to Diet and Salad by Dr Norman Walker


AN IMPORTANT NOTE: The information on this page is not in any way offered as prescription, diagnosis nor treatment for any disease, illness, infirmity or physical condition. Any form of self-treatment or alternative health program necessarily must involve an individual's acceptance of some risk, and no one should assume otherwise.
Persons needing medical care should consult a doctor or physician before making any health decision.

Kevin James Rogers
Nivek Nywnorb Sregor & Co Pty Ltd
trading as:
Retsel Australia & GrainMaster Australian Whisper Mill Distributors
P.O. Box 712,
Dandenong, Vic 3175
Telephone (03) 9795 2725 or mobile (0414) 95 2725
Fax (03) 9713 2622
International phone (61 3) 9795 2725 or mobile (61 414) 95 2725
International fax (61 3) 9713 2622
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News flash "update" Hippocrates living juicer Oscar Vital Max living juicer Water Distillers Water Filters Sprouters Grain Master Whisper Mill  Air-Ionisers geomed Hand operated manual wheat grass wheatgrass juicers Soy Milk Maker SoyQuick