(HEALTHY FOOD AND HARMFUL FOOD)

We ask our readers to pay attention to their own benefit in terms of the bad consequences of an erroneous diet, because health depends on the kitchen, that is, on a rational and balanced diet.
Although we have talked a lot about the danger of meat meals, we want to mention that today many animals are sick and diseases increase in them as a sign of the end of the world. The same also happens with fish. Perhaps many do not know that they often eat corpses; For the waste of large cities, including hospitals and sanitariums, is thrown into canals and rivers. The fish that feed on the content of these waters are moved to more distant ways and maybe they are caught in places where the waters are clean. But by consuming them as food, they bring disease and death to those who do not suspect danger.
In place of the meat broth, vegetable and vegetable broths should be used, many housewives, cooks and cooks, boil the good vegetable and vegetable broths, use the noxious meat broth that contains a large amount of uric acid.
When you have washed the vegetables and legumes, you have to use the broth that you get when you cook them, for soups and other dishes. Do not cook vegetables and other foods for too long because this way valuable ingredients are evaporated. The new method of cooking with pressure cookers is the most recommended, because in this way they take better advantage of the nutrients.
The food that lacks vitamins and mineral salts does not vitalize the organism. In pensions, hotels and numerous families, potatoes, vegetables and legumes are often prepared at night, rich in nutritious substances, which are left overnight in water and then cooked in salty water. 75% of all vitamins and mineral salts, etc. They are lost and with them the important albumins go into the water and are thrown out of ignorance. For example, spinach, which due to its high iron content is frequently recommended by all physicians to anemics, is usually cooked too much, and in this way loses its nutritional and curative value.