INTRODUCTION

portant requisite for good health is the correct use of vital foods.

Those few who know these truths about the urgent im­portance of correct eating and living are often considered to put it mildly, ODD. While people, in general, are pitifully uninformed where true knowledge is concerned, they are full of firmly implanted, erroneous conceptions that are tremendously difficult to dislodge from their minds, even when these conceptions are obviously dis­tortions of fact.

For instance, we are told that there is nothing more nourishing, more complete as a food than milk. But the processes which the milk that we drink undergoes these days are completely overlooked. Whether pasteurized, homogenized, vitalized or what have you, the vital sub­stances are wholly or partially destroyed. Although some organic chemicals are only partly affected, very few of them can still be used by the blood in its functions. Pas­teurization was perhaps imperative when hygienic con­ditions left much to be desired and the inspection of cows and their attendants was not legally enforced. In remov­ing the danger of infection by germs and bacteria from raw milk, pasteurization destroyed its life and, by exten­sion, that of all milk products: butter, cheese, cream, and ice cream. Therefore, to be a source of vitamins, milk should be consumed "certified raw." It is made available to the public in many large cities and some small farm areas as "certified raw."

Take the so-called "staff of life"—bread. To begin

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