Vegetables

The leafy, juicy vegetables which grow in and near the ground rank lower in proteins and starches and still higher in the positive mineral salts, than the fruits and berries. They are, therefore, best suited to balance in the diet the acid producing starches, sugars, fats and proteins. The mineral salts, contained in the juicy vegetables in larger amounts than in any other class of foods, are the real blood, bone and nerve builders, the most valuable antiseptics, blood purifiers and generators of the positive, electromagnetic energies in the body.
None of the vegetables belonging to group five, which are relished raw, are improved by cooking. The cooking more or less destroys the vitamins and dissipates to some extent the vital energies latent in the vegetable protoplasm.

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