The Ideal Vegetarian-Part 3

Greetings! Today, we shall discover some more ways to boost calcium intake, and also conclude our segment on the ideal vegetarian.


Calcium Study No.6

Coconut oil in the food increases the efficiency of calcium in the body, so that a given amount will accomplish more work – the body makes better use of it.

Who knows but that it will yet be discovered that when the diet is composed entirely of natural foods, the various parts help each other to become a perfect whole?

This fact concerning coconut oil is of interest in view of the fact that certain margarines have a high content of coconut fat.


Calcium Study No. 7

Some experiments have shown that the use of orange juice increases the retention and deposit of calcium in the bones from 8 to 10 percent, and that this work has opened a new phase of the subject of growth. The amount of orange juice fed to rats in these experiments would equal two glasses a day for a boy weighing 100 pounds.

An extensive experiment was made in 341 school children, among whom the addition of orange juice to the diet decreased tooth decay 57 percent, and increased the growth rate 75 percent.


Calcium Study No. 8

It is reported that the inclusion of 20 percent fresh cranberries or apples increased the retention of calcium in white rats.

 

 


Calcium Study No. 9

“One fifth to one fourth of the calcium of milk is utilized and retained by children.” This point alone brings us back to the calcium content of human milk.


Calcium Study No. 10

Sodium bicarbonate (baking soda) tends to restrict the absorption of calcium from the intestine. We do not grant the use of soda in any food whatsoever and therefore this loss is not entailed.


Calcium Study No. 11

Soy flour is one of the cheapest sources of calcium known. One hundred grams of calcium in soy flour costs one fifteenth as much as it costs in wheat flour and one third as much as it costs in milk.” Why not use more of it?


Calcium Study No. 12

The hundreds of millions of Oriental peoples who, until recent times, made no use of milk and yet had a well-balanced diet, constitute ample evidence that milk is not necessary in human nutrition.


Calcium Study No. 13

It is possible to construct a complete dietary without the use of even milk or eggs. It is possible, if the food is selected with a thorough knowledge of the defects of individual foods, and of their supplementary values -their power to make good each other’s deficiencies- to secure a human dietary which would be fairly satisfactory without either milk or eggs; but there is a certain hazard to health in attempting to do so without expert knowledge.

Apparently the “hazard” to health in entering into this way of living is lack of information, or inability to secure the natural foods. Have we not, in this class, removed the hazard for those who really want to live the cleaner way?

Furthermore, when discarding milk and eggs, please be sure to replace them with something better. “Let the diet reform be progressive. Let the people be taught how to prepare food without the use of milk or butter. Tell them that the time will soon come when there will be no safety in using eggs, milk, cream, or butter, because disease in animals is increasing in proportion to the increase of wickedness among men.” 7T 135

This statement, and related ones, have caused some of our food manufacturers to devote much study and skill to the preparation of soy milk and other protein foods to replace animal products. The same statement has spurred us to share this information in this class. It is necessary to know food values and then to learn to arrange meals from nature’s food. It is very easy to do, but it must be done with care. Probably it will be well to use soy milk as freely as dairy milk has been used in the past.

In view of the foregoing thirteen side-lights on calcium, it seems evident that you can have a balanced ration without it, if they will.

It is urged that free use be made of soy beans and their products, and that, with children, soy milk be used in place of dairy milk. With children the use of vegetable juices, raw and cooked, will aid in making sure of the calcium and other minerals.


Primary & Secondary Foods

Primary, Original Foods: Grains, Vegetables, Legumes, Fruits, & Nuts

Secondary: Flesh, Eggs, Milk, Cream, Butter, & Cheese

The secondary foods are made by animals from the primary foods, and in doing so, the animals get the first benefit of these foods, and therefore when man eats the secondary foods he gets only the second benefit of the primary foods – or what is left.

The primary foods protect man from disease, while the secondary foods subject him to disease in three ways:

  1. By bringing him the disease of animals
  2. By bring carriers of still other disease
  3. By providing the most favorable foods for the growth of germs

The primary foods are the best foods for the man and the poorest for the germs, whereas the secondary foods are the poorest for the man and the best for the germs, so that he who learns how to live on the primary foods is building up himself and holding down the germs at the same time.

When the ration consists exclusively of the primary foods, well balanced, such a ration provides a degree of immunity to disease which it is not possible to secure otherwise.


AbundantGrab a friend and share the wealth, from what you’ve learned in the School of Health!  God bless!

Part 1, Part 2

 

 

 

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