From the point of view of health it makes no difference, because each individual raw vegetable taken seperately provides complete nourishment in itself. The raw-eater must be guided not by lists of 'scientific' or 'dietetic' recommendations, but by the demands of his appetite and palate, which will always be his unerring guide in the selection of natural nutriments. The surest, the safest and the easiest way is to consume our food in the state in which nature has prepared and presented it to us, by simply crushing it under our teeth. People should no longer read books that deal with the etiology of diseases, diagnosis, therapeutics, drugs, vitamins, minerals, protiens, calories, etc. All those 'scientific' postulates by which biologists try to represent cooked food as nourishment are baseless conjectures and vain delusions.
All diseases originate from one common cause and have one common method of cure.
No one, however, can consider himself a raw-eater, if he takes even one cooked meal a month, because in that way he will never be able to free himself entirely from diseases. This is because in the initial stages of raw-eating a certain number of diseased cells may fall into a stage of dormancy and prolong their existence in that condition for quite a long time. Only one cooked meal a month may than be enough to resuscitate them and afford them the opportunity to multiply again. As soon as a raw-eater takes a morsel of cooked food, he assuredly provides those diseased cells with fresh nourishment and gives them a new lease of life. Consequently, when somebody is not able to free himself completely from the scourge of diseases, he must look for the cause in those occasional transgressions and in no other quarter.