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In the warm climate of southern Italy it is possible to find that vegetables are softer, tenderer, and tastier than in our cold northern climate where they are often stiff and fibrous and even indigestible if eaten raw. Even the Italian peasants themselves in the south will eat them raw when out working in the field. This advantage, of course, is offset by the risks of disease associated with raw foods in the Mediterranean countries--especially the risk of dysentery. But to live anywhere in the Mediterranean is to be able to live much more on raw and therefore more vitaminous food than it is in the colder countries.

-- Notebooks Category 5: The Body > Chapter 3 : Diet > # 170