Food Thing

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Most green vegetables, providing they are fresh and in season, can be eaten during the spring, summer, fall and well into the winter . . . providing they have been stored under natural conditions. Squash, pumpkin, Brussel sprouts, carrots, onions and cabbage are good winter vegetables since all that is necessary to preserve them is a cool, dry storage area.

Perishable vegetable, such as sweet corn, string beans, sweet peas, beans, spinach, cucumbers, radishes, celery, cauliflower, broccoli and kale are primarily meant for spring, summer and early fall use. Dried beans and split peas, of course, can be eaten year around.

Fruits that are especially suited to a temperate climate include apples, cherries, strawberries, chestnuts, plums, currants, peaches, pears, apricots, and the indigenous North American berries such as blueberries, blackberries and raspberries. You can eat any of these in season, cherries in June and apples in late summer and fall. If fruits are desired during the winter the best ones to choose are those, such as apples, which will store naturally for a very long time.

Although modern transportation methods have made it possible for us to import tropical fruit and vegetables, these foods are not at all suited to a temperate climate and are usually extremely high in potassium. Certain varieties of such foods are cultivated in temperate zones but they should be avoided or at least used very sparingly. These foods include avocados, eggplant, peppers, potatoes, sweet potatoes, taro, tomatoes, yams, bananas, carob, all citrus fruits, dates, figs, guava, kumquats, mangoes, papaya, passionfruit, pineapples and pomegranates.

The purpose of this article is not to frighten you or tell you that you should not eat any of the above foods which you may dearly love. It is simply to help you become aware that these foods do not occur naturally in your area and they are specifically designed by Nature to be eaten in the climate in which they do grow. If your goal is to become healthy and happy it is best to choose foods that grow in a climate similar to the one in which you live. If you eat imported foods . . . and who doesn't these days . . . it is preferable to choose those that are imported from east and west, not from north and south. This important concept was practiced by most civilizations in the past and cannot be stressed too firmly.

COOKING FOOD

Why do we cook our food?

Cooking facilitates the transformation from plant to animal within our bodies. Chlorophyll is transmuted into hemoglobin soon after it is ingested and the heat of cooking aids in this process. Vegetarians and raw food eaters claim that cooking destroys the nutritional value of food and " kills" whatever life it may possess. This claim overlooks the fact that, once picked, food is "killed" and that our present mental and physical development is due to our ancestor's use of fire and salt to cook food. Throughout history the majority of mankind has cooked food . . . and thrived!

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