The conclusion to which the more advanced students of modern physiology have arrived, seems to point to digestion as an electric process. Thus Prof. Jaques Loebe, of the John Rockefeller University, Chicago, has recently published statements, based on painstaking laboratory experiments, referring to the processes of osmosis, in the animal and vegetable metabolism, as phases of electrolysis.

It has thus been found that digestion is an electric process in which the positive energy of the ingested vegetable cell is polarized into animal tissue when brought in touch with the negatively charged cells of the body. The foodstuffs are mere carriers or electrodes for the transfer of vital-magnetic energies, similar to the process that goes on between the oxygenated (positive-polarized) red blood corpuscles in the arterial circulation, and the carbonized (negative-polarized) muscle-tissue. The neutralization of the elemental affinity existing between the oxygenated "ion" of the atmospheric air, and the carbonized "ion" of the animal tissues, constitutes the process by which the living organism is relieved from its effete, decomposed waste material.

Hence, digestion, to be at all scientifically understood, must be studied in the light of the electric phenomenon of polar-affinity with its triple progression of attraction, satisfaction, repulsion. If the digestion and assimilation of food were to be regarded as simple phases in the determinable progression of physiological chemistry, and solely depending on the systemic circulation for its absorption and transposition into the various phases of organic and functional energy, the general strength and vigor experienced immediately after eating would not be scientifically possible. For the food enjoyed today is not absorbed, assimilated, oxygenated and rendered available as nervous energy before the day following. On the other hand, if digestion is an electric process, the first contact between the positive polarized food elements and the negative polarized gastric cells, would give the signal for a discharge of innumerable, invisible, magnetic batteries, diffusing lightning-waves of liberated, vital energy to every physiological center of the body.

Digestion being an electric process, hunger stands for the phenomenon of unsatisfied affinity, arising in the gastric and somatic cells for elements needed by the system. In other words, hunger is the electric tension arising from the affinity which an exhausted cell experiences towards a replenishment of its constitutional needs. And this hunger, of course, takes the character of specialized appetite for those very elements of foods, from which the system suffers exhausture.

In the preparation of our food, this play of electric polarity at work in the process of digestion becomes extremely significant. The plant, exposed to the sun, in the course of its growth, becomes charged with the warmth, light and energy of the great life-giver, while at the same time its roots absorb the potentialities of the earth in the form of its indispensable vegetable salts.

Now if digestion is a play of electric polarities between the vegetable cell of the food, and the cell of human nutrition, it follows that the freedom of the cellular affinities, and complentness of their interchange, depend on the normal condition of the involved elemental agencies. Hence any interference with the natural groupings and valencies of the molecules, either in the cells of the body or the cells of the vegetable substances, retards or even arrests the normal progression of the chain of electric-vital explosions which we appreciate in terms of digestion and assimilation.

From a standpoint of nutrition the process of cookery must therefore exert a devitalizing influence over the food, as nothing has such power to change the constitutional arrange ment of the molecules in organic substances as a high degree of heat. In cookery, the vital force and quality of the foodstuff is toned down to lower and lower levels of depolarizations, which means that the cells of the human metabolism, in order to absorb the food, must be toned down to a corresponding low degree of polarity.

And it is here we find an explanation of the more or less marked digestive disturbance occurring when raw and cooked food are consumed at the same time. For as digestion depends on a synchronism in the ratio of vibration between the cells of nutrition and the cells of the ingested material, it follows that the presence in the stomach simultaneously of raw and cooked foodstuffs causes a continuous interruption of the electro-vital exchanges, which inevitably must lead to confusions in the gastric secretions, delay of digestion, and a gradual tendency to decomposition of the gastric contents with subsequent dyspepsia and systemic malnutrition.

Physiologically considered, the only legitimate plea for the cooking of food would thus be found in an abnormal condition of the stomach, with its digestive secretions too feeble to deal successfully with the highly potentialized elements of the cell-structure of raw food. To secure digestive response in such a stomach means to institute a devitalization of the foodstuff - the reduction of the potency of the lat ter to levels on par with the vital resources of the digestion itself.

Hence, cooking stands for a means of vital expediency - a curative process, by which a deranged and diseased stomach may regain its power of normal digestion. As a rule for practical cookery, however, it is always safe to limit cooking to the more starchy vegetables, such as potatoes, cauliflower, beans, peas, pumpkins, etc. - in a word, the tubers and legumes - and always permit the leafy and albuminous vegetables, as lettuce, celery, young green onions, tomatoes, to remain raw. And with regard to fruit, only in the case of devitalized digestion, or in places where fresh fruit is inaccessible, should cooking and preservation at all be instituted.