diet and Diet Reform


Table of Contents



About This Book

Written by : M. K. Gandhi
Edited by : Bharatan Kumarappa
First Edition : 5,000 copies, July 1949
ISBN : 81-7229-062-4
Printed and Published by : Jitendra T. Desai
Navajivan Mudranalaya,
© Navajivan Trust, 1949


Chapter 4: Green and Dietetic Ahimsa

Dieteticians are of opinion that the inclusion of a small quantity of raw vegetables like cucumber, vegetable marrow, pumpkin, gourd, etc. in one's menu is more beneficial to health than the eating of large quantities of the same cooked. But the digestions of most people are very often so impaired through a surfeit of cooked fare that one should not be surprised if at first they fail to do justice to raw greens, though I can say from personal experience that no harmful effect need follow if a tola or two of raw greens are taken with each meal provided one masticates them thoroughly. It is a well established fact that one can derive a much greater amount of nourishment from the same quantity of food if it is masticated well. The habit of proper mastication of food inculcated by the use of uncooked greens therefore, if it does nothing else, will at least enable one to do with less quantity of food and thus not only make for economy in consumption but also automatically reduce the dietetic himsa that one commits to sustain life. Therefore whether regarded from the viewpoint of dietetics or that of ahimsa the use of uncooked vegetables is not only free from all objection but is to be highly recommended. Of course it goes without saying that if the vegetables are to be eaten raw, extra care will have to be exercised to see that it is not stale, over-ripe or rotten or otherwise dirty.

Young India,