Mineral Value in Foods

which to operate. The quality of tissue and its elasticity depends upon the full nourishment needed by the cell and supplied by the foods that are alive with vitamins, enzymes and minerals as well as proteins, starches, sweets and fats, besides the bulk. These may or may not contain what the cells need in energy-conducting factors or mineral building blocks.

All vegetables and fruits are rich in minerals, as are grasses and grains, when properly prepared as food. The juices of vegetables and fruits have been used as juice-therapy, for better health, by many ailing persons as well as by healthy people to maintain good health. The juices are extracted from fresh fruits and vegetables, and used at once so that they do not oxidize and ferment when exposed to air.

Nature puts a vacuum seal in all her fruits and juices in the fibres [fibers] of the fruits and vegetables. To extract this by crushing the fibres [fibers], makes that juice available in its natural state, with all its mineral contents, and has proven most helpful to many run-down constitutions when other means had failed. It is a means of simple health-building with better building blocks than were used before.

Fresh celery juice is rich in sodium and has many uses. It is one of the best vegetables for juicing as it covers so many of the body's needs. It also has a pleasant flavour [flavor] and is helpful to the nerves and a good night's sleep if taken before retiring.

Carrots are rich in natural vitamin A and are used most freely by juice advocates, in combination with celery, cabbage, parsley, beets, kale, string beans, brussels sprouts, spinach, or any one of the green vegetables. Even garlic has been used with some of these vegetable juices, especially for high blood pressure.

For diabetes, carrot, celery, string beans and brussels sprouts have been employed successfully as a juice, used daily, by sipping about a glassful three times daily. The juices of beets, parsley and watercress are very concentrated and