Cooking is an important art; but some foods when cooked lose certain

small components called vitamins, which are also found in the skin or
coating of grains, especially rice, also in yolk of egg, raw milk, fresh
fruit, and fresh vegetables, especially peas and beans
Cooking is an important art; but some foods when cooked lose certain
small components called vitamins, which are also found in the skin or
coating of grains, especially rice, also in yolk of egg, raw milk, fresh
fruit, and fresh vegetables, especially peas and beans. These vitamins
are very important to the well-being of the body. Their absence is
probably responsible for certain diseases, such as beriberi, scurvy, and
possibly pellagra, as well as much ill health of a less definite sort.
Some raw or uncooked foods, therefore, such as lettuce or tomatoes,
celery, fruits, nuts, and milk, should be used in order to supply these
minute and as yet not well-understood substances which are destroyed by
the prolonged cooking at the temperature which is employed in order to
sterilize canned foods. They are also diminished and often destroyed by
ordinary cooking, except in acid fruits and acid vegetables.


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