The lesson we should learn from this is that ordinarily if it is
necessary to soak foods, such as beans, they should be cooked in the
water in which they have been soaked. Furthermore, where possible, as it
is with nearly all succulent vegetables, we should take the fluid in
which the vegetables have been cooked as a part of the meal. If the
vegetables are properly cooked, there will not be much fluid to take. To
pour away the water in which vegetables have been cooked means that
perhaps one-third of the food value and one-third to one-half of the
valuable salts are lost. Why continue impoverishing foods in this way?
Dr. Charles Page deserves much credit for calling our attention to this
fact when most healers neither thought nor talked about it. Now all
up-to-date healers with a knowledge of dietetics realize how important
it is to give good food. For those who wish more detailed information on
the composition of the salts, I insert a table which was compiled by
Otto Carque and published in "Brain and Brawn," February, 1913. Those
who wish still more detailed knowledge can find it in volumes on food
analysis and in some government reports.
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