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Man's food in the raw state consists largely of hydrophilic colloids. The heat of cooking precipitates the colloids of our diet. This change in colloidal state alters the hydration capacity of our foods so as to interfere with their ability to absorb digestive juices. If man did not cook his food, there would be no need for the addition of any hydrophilic colloid to his diet. Uncooked foods contain sufficient hydrophilic colloid to keep his gastric mucosa in excellent condition. On the other hand, man living largely on cooked foods presents a different problem. In my work I have chosen to use gelatin. It is non-toxic and has a good hydration capacity. It can be purchased at a reasonable price. It is readily available. It can be served in many tasty ways. It is completely digested.