Horses cannot exist on a diet of grains alone. They need an abundance of green food (grass) along with their grains. Grass is their salad. Worn-out horses placed on salad (the grass in the pasture) and permitted to roam at pleasure soon get to racing, rearing and kicking just from exuberance of spirits.

Bamboo shoots, young, tender and easily digested, form a large part of the diet of the gorilla and other anthropoid apes. These form for the apes, a wonderfully appropriate vegetable salad. Such shoots, or the ordinary, softer green vegetables and roots, taken as salads, are essential to good nutrition, the finest development and the highest degree of health in man.

Gramnivora in nature do not live exclusively on grains, but have great liking for young and tender green stuff, being especially fond of the fresh shoots of newly germinated plants. Many worms, insects, snails, etc., do the same. Go where we will, the need for the young green plant is evident.

Until the chemists discovered vitamins no one, except the students of nature and natural feeding practices, knew just why the gentle old family cow would occasionally smash fences to get into the growing corn or across on the other side where the grass was green or the alfalfa was deep. Give the old cow access to plenty of green vegetation and an abundance of grains and she will eat heaviest of the green vegetation. It was not known until recently why children would snitch apples or other fruit while the owner's back was turned. The instincts that drives all animal life to seek elemental needs were not understood and could not be understood under the older dietary theories.

Man requires his daily supply of green grass as much as does the horse, cow, ape, bird, etc. Not the small salad (two leaves of wilted lettuce, a thin slice of a half-ripened tomato, a radish and a spoonful of foul-tasting dressing) served in the restaurants, but a large bowl of salad each day is required by every one. Since the days of Graham the people of this country have learned to eat a lot of fruits and vegetables, but we could well afford to eat more.

Vitamins are just now the only food elements that occupy the mono-idead minds of the gum-willies, just as the calorie was once the god of their worship, just as dextrinized bread was once the one great idea in their feeble heads. If the medical man condescends to notice minerals at all he is likely to prescribe calcium lactate, citrate of iron, and other inorganic salt preparations and ignore the organic salts of fruits and vegetables.

Under the tutelage of the Hygienists the people learned to eat raw foods in spite of the dire warnings of the profession. Soon raw lettuce and celery were served in the hotels and restaurants and in the dining cars on the trains. In the homes of the country raw foods were growing more popular. Everywhere more and more of such foods were raised and marketed. Today thousands of train loads a year of lettuce are shipped all over the country. The same is true of celery and other foods. Raw foods are eaten today, of all places, in the homes of the physicians, themselves. What's more, instead of the people dying from typhoid and other "germ disease" as a consequence of eating these "indigestible," "foodless" and germ-laden foods, they actually recovered from diseases that the medical profession had pronounced incurable. Something had to be done. They sent their researchers to the laboratories to find out why the "quacks" were successful where they failed miserably. These gentlemen soon came up with the discovery that these raw fruits and vegetables are richly supplied with vitamins and that these vitamins are responsible for the recoveries. Wonder of wonders! These vitamins enabled physicians to so far forget their bacteriophobia that they actually ventured to eat a leaf of raw lettuce! Some of them actually ate apples that had not been baked.

Fruits and vegetable salads provide in delicious form the mineral and vitamin-bearing foods so essential to good nourishment. Instead of emphasizing fresh fruits and raw vegetables, the medical man and his satellites in the various schools of so-called healing, together with the professional dietitians and the bio-chemists, are likely to emphasize liver, liver extract, cod-liver oil, halibut liver oil, kidney, milk, eggs and yeast. He will also prescribe synthetic "vitamins."

So far as the medical profession as a whole is concerned and so far as the general public is concerned, there is an inexcusable lag between accumulated and proven facts and principles of nutrition and the actual use of this knowledge. The newer knowledge of nutrition is not much used by the people and their physicians. In the hospitals physicians are still feeding their patients as they did fifty years ago. The printed diets they give to their patients are not based on proven dietary principles and are in almost every instance inadequate.

Up until very recently the medical profession advised the people never to eat raw vegetables or raw fruit, because of the germs on these. But a few years ago a real "scientific" physician would scarcely have dared hold a head of lettuce in his hands without rubber gloves, if, indeed, he could have been induced to touch it, or even go into the same room with it. All of a sudden they made the discovery that raw vegetables and fruits carry vitamins and that it is the vitamins in these foods that restore health and prevent sickness.

The medical profession had urged--even coerced--the people to "eat plenty of good, nourishing food," not germ-infested vegetables, and had overworked the underweight bogey so long that the frenzy caused by food debauchery had to be counteracted. At medical meetings a few physicians began to speak out against the "meat, bread, potato diet" with its accessories, such as "sweet desserts, butter, cream, sugar and mayonnaise, which conduces to degenerative diseases."

Will physicians urge people to eat raw vegetables and fruits, will they urge a large daily salad of raw vegetables? They will not. There are too many people who could trace this advice to its origin and this would embarrass the "scientific" crowd. They will have the chemists analyze the quintessence of life out of all foods and label it vitamin and urge the people to have their vitamin pills each day. They will classify their extracted and synthetic vitamins along with pepsin, inglucin, insulin, calories, gland extracts, etc. They will continue to advise food-drunken humanity to: "Eat as you please; food, tobacco and other habits have nothing to do with health."

The profession has learned how to talk loud and long about many things. Their loquacity is an acquired habit. Their effort is to see how much they can say about something of which they know nothing. Their long-winded talk about vitamins, food blends, diet, etc., may lead the layman to believe they know something about nutritional science. It is a mistake. Food knowledge has not penetrated beneath the epidermis of the profession and everyday physicians may be heard to advise patients to eat whatever they please; that food has nothing to do with health.

The thousands of acres of vegetables in cultivation in this country, the mile upon mile of fruit orchards that exist to supply an ever growing demand for fruits--these things did not result from the work of the regular physicians, but from the efforts of the "irregulars," the fanatics, faddists, quacks. These men educated the people into a knowledge of the value of these foods at a time when the regular profession was declaring that such foods were without food value and were dangerous in their raw states because of the germs they carry. The medical profession gave no attention to diet until popular sentiment compelled them to stop fumigating long enough to at least give lip service to the subject.

The ignorant person may continue to neglect these foods, referring to them as "rabbit foods," but intelligent people are no longer misled by such disparaging expressions. Their value and the necessity for consuming them daily are no longer doubted.

The old style of eating caused dullness and drowsiness in people. It caused them to develop diabetes, Bright's disease, tuberculosis, gastric ulcer, hardening of the arteries, apoplexy, gall-stones, etc. For the distress caused by such eating, our fathers took bitters, pepsin, and baking soda. The newer style of eating results in diabetes, tuberculosis, heart disease, hardening of the arteries, gastric ulcer, nervous diseases, etc. For the distress caused by present-day eating, people consume tons and tons of alkaseltzer, Bell-ans, Tums, baking soda.