The young doctor who saved the life of a dying patient with raw foods was a Swiss, Dr. Max Bircher-Benner, who was later to become known in modern text books on nutrition as “a classic in dietetics.” He initiated a new school of medical thinking, and during 40 years of practical application and experiments in his clinic in Zurich, proved to his skeptical and conservative colleagues that there are powerful, curative and health-promoting factors in fresh raw foods.<неиAt the time when vitamins and enzymes were yet undiscovered, Dr. Bircher-Benner found that raw foods contained a higher order and quality of nutritive energy, or sun energy, and a life-sustaining and curative power, which were lost in foods subjected to physical and chemical changes such as processing or heating.<неиThis assumption was confirmed 40 years later by several scientific investigations. Nobel Prize-winning physicist Schroedinger, of Dublin, confirmed that raw foods contain “the life maintaining” power. Professor Eppinger, of the University of Vienna, showed that raw food raises the “micro-electric potentials” in living cells.

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