Fruit: Best Food Of All
                                                                       By: William L. Esser

                                                                    Of all the foods that we can eat,
                                                           
         fruits are the best in every
                                                          
          respect.  They are objects, which
                                                           
         enchant the eye, delight the smell
                                                           
         and thrill the normal taste beyond
                                                          
          the sensation incited by any other
                                                           
         food.  

In itself,
fruit is perfect.  It requires no preparation of any kind other than
cleansing, coring or peeling.  Cooking, seasonings, additions and
subtractions make it less, not more palatable.  

Beyond its appeal to the senses, it possesses most of the essential proteins,
minerals and vitamins necessary for maintaining health at its highest level.  

Obtained in large enough variety,
fruits (with the addition of nuts which are
also
fruits) would be ample for the maintenance of ideal health.  

Many facts indicate that humans were originally
frugivorous or fruit-eating
animals, not omnivorous as we are presently.  

That humans have strayed from their natural diet for the past few thousand
years does not mean that organs have changed so as to be suited to the
prevailing diet.  

The changes that have occurred are the weakening, softening and
degeneration of a creature of true grandeur.  If any change has occurred, it is
that we have become diseased creatures.  

We have lost our physiological excellence.  For this reason, it is more
important that we adhere more closely to our natural diet.  The ruinous habits
of eating must be dispensed with entirely.  Only pathology has resulted from
our unnatural dietary.  

Fruits constitute our ideal diet and should comprise most of its bulk.
Vegetables, nuts and seeds can be added with great benefit when the rules for
food combining are observed.  It is never the fault of the
fruit.  

Fruit should be ripe at eating time.  Overly ripe fruits should be shunned.  Fruit
is most luscious and at the peak of perfection when it is plucked from tree,
stalk or vine in a just-ripened condition.  No
store-bought fruit can approach
freshly picked fruit for quality or flavor.  

Whenever possible,
fresh fruit should be bought from the grower, rather than
at the market, which obtains much of its stock from storage houses.  Those
living in colder climates have little choice during wintertime, however, much
care must be exercised in selecting the best available.  

Ability to judge various fruits in the market to determine their fitness is an
accomplishment, which can only come with experience.  
Most fruits,
regardless of whether they belong to the acid, sub-acid or sweet classification,
possess an elating sweetness and flavor when they are ripe.  

Experience will teach you to judge a good apple among a whole bushel of
inferior ones at a single glance.  Care must be taken to
avoid fruits, which have
been damaged, by frost, blight, rot or any other similar influence.  

Fruits today are sprayed excessively against insects and before they are
eaten, they should be carefully washed and brushed, in order to eliminate the
poison from them.  

Some
unripe fruits contain starch and various other carbohydrate substances,
which are distasteful and unwholesome.  On the other hand, decay sets in on
over-ripe fruits, and the sugars are changed to carbon dioxide, alcohol, acetic
acid and other harmful by-products.  
Over-ripe fruits deteriorate rapidly in their
nutritive values.  

These changes, plus the loss of water, account for the sponginess and
insipidness of
fruit, which has been stored for long periods of time.  

Fruit is potentially alkaline.  Alkalinity occurs after it has passed through the
processes of digestion.  If the
fruit is of poor quality, improperly combined or
the digestion is weak, it often remains in an acid and its absorption creates
many unpleasant symptoms such as nervousness, sleeplessness, frequent
urinating from bladder irritation, intestinal gases, mucus in the stools, throat
irritation, etc.  

Most of the time, however, the symptoms, which follow the eating of
fruit, are
not the fault of the
fruit, but of impaired digestive faculties.  There are those
who will eruct and experience flatulence and distress in the bowels regardless
of what they eat.  People so affected are ill and should put a stop to eating until
their digestive system has recovered its powers.  

Fruits should not be haphazardly mixed with other foods, or even other fruits.  
Even the best digestion cannot successfully cope with indiscrimate and
chemically incompatible mixtures.  A good policy is not to eat more than one
or two kinds of
fruit at a single meal.  

Fruits can be divided into three classifications: sweet, sub-acid and acid.  
Sweet fruits can be combined tolerably well with sub-acid fruits but should not
be as a matter of practice.  But the combining of
sweet fruit with acid fruit can
prove quite distressful.  

For example mixing bananas and grapefruit or dates and oranges is worse
than not eating anything.  The best plan in combining fruits is to mix only fruits
of the same classification.  

For example bananas, dates, figs and raisins are
sweet fruits.  Apples, pears,
most grapes, mangos and papayas are among the
sub-acid fruits.  Berries,
cherries, peaches, pineapples, etc., are among the
acid fruits.  

Melons of all kinds should be treated as
a fruit category in themselves and
should be eaten alone.  Nuts may be eaten after the end of a
fruit meal,
preferably after a
fruit meal of acid fruits.  Lettuce and celery may be
beneficially added to
fruit meals in small quantities.  

As with any food, chewing plays a vital part in the thorough digestion of
fruits.  
Every particle should be systematically liquefied, thereby insuring absorption
and assimilation.  This is doubly important when you realize that most
fruits
undergo no digestion in the stomach.  

The swallowing of carelessly chewed food is a major reason why food lies in
the stomach and ferments.  The digestive juices are unable to break down
large pieces of food and bacterial decay sets in.  

Drinking a glass of orange juice or any other fruit juice in one or two gulps
does more harm than good.  It should be sipped slowly and tasted, if eaten at
all, not swallowed as though one were trying to quench a fire.  

Fruits should never be eaten cold.  Room temperature is ideal.  

Fruits should not be considered merely as a dessert or a between-meal
refreshment, nor in the same light as the
"apple a day keeps the doctor away"
philosophy.  They are due much higher regard.  

To take them as a
"laxative" or to cleanse the bloodstream, or to take fruits in
any way which savors of medicine instead of food is wrong.  

Fruits are the finest kind of food.  They should be treated as such.  Sick people
should not be eating.  A sick body requires rest and fasting, not food,
regardless of the nature of the illness.  

The major part of one's diet should consist of
fruit.  It is the most delicious,
wholesome and perfect food that can be had.  

By: William L. Esser  

Article: Fruit: Best Food Of All
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