First
published in 1984, countless subsequent discoveries/developments in nutrition
have confirmed this book`s validity. The book is very well researched and
written, the main theme being the obvious fact that cooking destroys the
life-force in food (including all the enzymes and most of the different
vitamins), so for the sake of good health we should eat fresh fruit &
vegetables & nuts and unpasteurised dairy products predominately, with
cooked stuff limited to around 20 percent.
Pasteurisation of dairy products is a 20th century disaster: pasteurisation is only needed for sterilisation of contaminated products; it kills all enzymes, most vitamins and makes the calcium in milk non-assimilable. One-third of the book is devoted to recipes using mainly raw food; there is no need to suffer taste-bud deficiency in a mostly raw diet, just a change in routine. There is an excellent section on sprouting seeds & beans at home, which are one of the most nutritious foods available
ISBN: 0887150071
Score out of 5: XX