The indigestion which many people complain of as arising from the use of fruit comes not from fruit in itself, but from its improper use in combination with other foods with which it does not agree. It is sometimes supposed, for instance, that fruits conduce to bowel disorders; but the truth is that an exclusive diet of fruit is one of the best known remedies for chronic bowel disorders. Care should be taken, however, to avoid fruit juices which contain a large amount of cane sugar; only the juices of sweet fruits should be employed, or else a mixture of sour and sweet fruit juices without sugar. Raisins, figs, prunes, sweet apples and sweet pears may be mixed with sour fruits. Fruit that is sweetened with sugar to a large extent is indigestible, since cane sugar often proves an irritant: while the combination of cream and sugar which is so often used with many fruits is a very bad one. Fruits should be eaten with vegetables only if both are thoroughly masticated, for the reason that the cellulose in vegetables takes a long time to digest, while fruit takes a very short time, and is held in the stomach and ferments. Fruit combines well with cereal foods, breads, and the like, and with nuts. WHAT COOKING DOES FOR GRAINS Cooking does for grains what the sun does for fruit; it performs a preliminary digestion. In undergoing digestion the starch in food passes through five stages: first, it is converted into amylodextrin, or soluble starch; second, erythrod extrin; third, achroödextrin; fourth, maltose; and fifth, levulose, or fruit sugar. Cooking can carry the starch through the first three of these processes, rendering it ready for almost instant conversion into maltose, on coming into contact with the saliva in mouth and stomach. In the intestine maltose is converted into levulose or fruit sugar and the process of digestion is completed. Modern science has shown by experiments that the preliminary digestive work done by cooking varies greatly with the method of cooking adopted. There are practically three methods used in the cooking of cereals, kettle cooking (that is, boiling and steaming), over cooking, or roasting, and toasting, or dry cooking. Kettle cooking changes the raw starch into soluble starch; in other words, it carries the starch through the first step of the digestive process. Baking, or very prolonged kettle cooking, will convert the starch into erythrodextrin, the second stage of starch digestion. Toasting, or dry cooking, in which the starch is exposed to a temperature of about 300 Fahrenheit, advances the starch one step farther, yet. ABOLISH THE FRYING PAN!