Much of what we eat today has had all the beneficial vitamins taken from it. One can go on and on, through the whole gamut of dishes cooked with excessive heat, canned foods, toasted cereals, vitamin plied flour and milk, which have been robbed of all or almost all of the original vitality, cooked out desserts and candies.

These products are so ingeniously advertised that the public is convinced they are musts for their growing children. So strong has become the faith in these foods, that natural, raw food is seldom given a thought. In fact, it is often a matter of controversy among our most listened-to nutrition authorities.

The result has been a deplorable deterioration and progressive undermining of the health of American youth. The proof lies bare in a recent government publication which gives startling figures on the number of rejections of our youth for the armed forces. Considering that these "rejects" are our teen-agers, our most select age group, and that the percentage is higher today than it was either in World Wars I or II, there must be something radically wrong. Moreover, this is most typical of America - not other countries. It behooves us to look into it!

Below are some valuable recipes for vegetables which preserve all the vital vitamins and minerals. Prepare some today for the sake of your health.

Asparagus Saute

2 cups fresh asparagus

1 teaspoon grated onion or 1 garlic clove

2 tablespoons olive or peanut oil

Coarse salt and coarse black pepper, as desired

Vitamins A, B and C, as well as calcium, phosphorus, iron and other minerals are found here. These vitamins make the necessary co-enzymes that control the important enzyme-controlled reaction, that establishes good health. The eyes are aided by the large amount of Vitamin A here.

Break asparagus into pieces 2 inches long, place in saucepan with oil, season. Add garlic section or grated onion and warm quickly over low heat for about two minutes.

Keep turning pieces over and over in pan. Serve in a covered casserole.

Artichokes

4 whole artichokes, small

3 tablespoons olive oil 1 small onion, grated

1/2 cup water

Coarse salt and coarse black pepper, as desired

Chlorophyll plus innumerable vitamins and minerals make this a valuable as well as challenging vegetable. The natural sugar is recommended for quick energy.

Heat water, season, and place artichokes sprinkled with oil in pan containing water and onion. Sizzle for five minutes using very low heat. Remove from heat keeping cover on for another minute.

Lima Beans And Fresh Tomato Combine

2 cups lima beans, soaked 48 hours

4 fresh tomatoes

1 onion, chopped fine

1 teaspoon honey

4 slices raw lean bacon, minced

1 tablespoon chopped parsley

2 tablespoons olive, corn or peanut oil

Coarse salt and red crushed pepper, as desired

The combination of tomatoes with its high Vitamin C content converts this dish into a richer ABC and mineral reserve for the body.

Saute the beans in oil over slow heat, stirring constantly until warm. Add tomatoes, onion, bacon and parsley and continue to saute until all of the vegetables are warm. Add seasoning to taste, and serve in a covered casserole.

Chile

2 cups red beans

4 tablespoons coarse salt

2 stalks celery, chopped

1 onion, chopped

1 green pepper, diced

4 teaspoons chile powder

The important bean again. The chile and vegetables convert this into a high Vitamin C product. A dish to aid the vigorous working man.

Soak beans 48 hours in salt water, changing it 3 or 4 times. Sear quickly in oil over high flame (2-3 minutes until hot and firm), the celery, onion and green pepper. Add the chile powder, salt, and, if desired, 4 crushed tomatoes. In another pan, warm the beans in oil over slow heat, turning constantly until warm. Blend both mixtures together and serve in a covered casserole.

Enjoy these tasty vegetables prepared in such a healthy way!