FoodFundamentals 10754753

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F Q O D F U N D A M E N T A L S I
L/
D I SC U S S I O N O F FOOD BA S E D O N
EX P E R I E N C E F R OM T H E V I E W P O I N T -
OF AN O S T E O PA T HI C P HYS I C IAN ,
T O G ET H E R WITH A ST U D Y OF I LL
H EA L T H C A U S E D BY
W RONG H A B ITS O F L I V I N G
EA N , D . 0
H E A LT H F U N D A M E N TA LS P U B L I S H I N G CO .
C O L U M B U S , O H I O
f ?
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5 l s -
PR E F A C E S E C OND E D I T I O N
The fi r st edition o f Foo d Fundamen tals w as pre

’
pared chiefly f o r the author s own u se in his pr actice
as a convenient mean s of instruction i n matters of foo d
and diet To hi s su rp ri se and pleasure it w as c ordially
.
received n ot only by his p atients but by physicians and

,
a c o nsiderable number o f the general public among ,
whom it w as scarcely expe cted to circulate The ex .
h au sti on o f the first edition is evidence that the

mes sage sent forth h as found practical application far
’
beyond the limits o f the author s practice ; and the
n ecessity of publishing a second edition has afforded
o pportunity f o r a revision o f the text in preparation
therefore .
It i s found that the book i s being extensively u sed

as a h o u seh o ld guide and that moreover it is be ing
, , ,
read and i ts truths absorbed by those o f tender years .
These facts have been kept in mind in the re vision and

have largely determined i ts character E very page .
h as been carefully scrutinized ; not a little new matter

has been added and some o f the ol d omitted ; all with
,
the pu rpose o f presenting the fundamental truth s

more clearly an d thus increasing the u sefulness and
availability o f the v o lume The two editions are s u b
.
stan ti al l y the same there being n o essential di ff er

,
e n ce s
. The wo rk does not claim to contain the soluti o n
o f all d i ateti c problems If it has one chief merit it is
.
that o f causing people to think for thems elves for ,

“ ”
action i s born o f thought .
M ateri al as sistance in the revision has been ren

dered by my class m ate and colleagu e D r Paul S , . .
N ichols to whom grateful acknowled gment is hereby

,
e.
E H B EA N . . .
Columbu s O hi o O cto ber

, , ,
1 918 .
PR E FA C E
O nly thos e who have freed themselves from the
habit o f thinking in the ordinary and much worn
channel s tu rn to osteopathy as their professi o n And .
in the early days o f o ste o pathy this applied with

even greater force than it does now
spent three and on e half years in
-
The author
the first half year to regain sufficient health to enter

"
.
irksville M o ; , .
the school and the remainder of the time to take the

,
course in o s teopathy D uring this time he greatly

.
p rofited by his close as s o ciation with D r A T S till . . .

,
the Founder o f O ste o pathy w h o chose to make u se

,
’ “
o f the auth o r s serv ices in getting out O steopathy ,
” ’
Research and Practice D r S till s last work Wh at
, . .
ever w as left the auth o r o f men tal narrowness biased ,
o pinion ,prej udice in thinking o r fo llowing the c u s

,
tom ary paths o f mental activity received a forcible

,
and las ting rebuke when he began to comprehend that

wonderful mind expanded by original thinking a
, ,
mind which f o und it easy to s oar above the clouds which

limit ordinary thought—that master mind o f D r S till
""
. .
’ “
His wo rds are still ringing in the author s ear s eep
y o ur mud valves o pen and you r engine in s uch c on
diti o n that you can move o u t o f the hearing o f
the o ries and halt f o r all c o ming days by the side o f
,
the river o f the pure waters o f reas on and be able to

”
demon strate that which yo u assert .
The author having been educated as a teacher

and having f o ll o wed that profession for ten years it ,
was only natu ral that he should try to answer the

questions addressed to him as a p hysician in a man
ner that w o uld readily c o nvey his own point of view .
To keep c onstantly d o ing thi s led to ceaseless o bserva

tion extensive investigation and an endless amount
, ,
o f reading .
A life l ong batt le with sto mach and intestin al

-
trouble impelled him to an open mind regarding the

importance o f a properly selected diet From the b e .
ginning o f his practice he supplemented his osteopathy

with diet along lines indicated in this work He b e .
li eve s his percentage o f cures h as been materially

increased and his sphere o f u sefulness greatly enlarged
by his attention to the diet of his patients His views .
as to disease diet and osteopathy have not always

,
been re adily accepted by his clientele who by their ,
questi o ns and o bservati ons have kept him c onstantly

awake and alert to what is going on in the different
fields of medicine and as time p as sed he fo und himself
, ,
as truly engaged in educational work as though he were

s pending every hour o f the day in the schoo lroom .
The author found that pe o ple could n ot o r would

n ot follow any diet rules at all c o mprehensive unless
reduced to writing Hence f o r years he has refused
.
to give dietary instructi o ns except in writing Having .
the principles c onstantly before his patient he w as

able to give them specific details easy to grasp and
carry o u t But this required much additional ex pl a
.
n ation. This book i s the result o f the fearless

acceptance o f truth by an o pen mind and of ex pe ,
r i en c e gained through a practice along these lines It .
w as written primarily for th o se with whom the author

c omes in profe s sional contact for it requ ires personal
,
effo rt on the part o f the physician personal i n str u c

,
ti o ns frequently repeated to bring about a change in

,
’
the patient s usual diet The p o int o f view and the
.
presentati on o f the dietaries both are new and may

appeal to s o me phy s icians who might well teach them to
their patients .If a single physician should make su ch
u se o f them the auth o r will be amply repaid f o r putting
them in this form .
The qu otations used have been gleaned in an

unusu al way . They are not an unbro ken section o f
the writings from which they were taken but a col ,
lection o f sho rt p as s ages rearranged and assembled

,
with slight omissi o ns o r additions or changes n ece s

sary f o r the present arrangement and because of this
,
the custo mary markings sh o wing j ust where the

,
passages came fro m c o uld n ot well be used .Care h as
been exercised to u se these as sembled quoted expres
sions in such a way as to carry their ori gin al meaning ,
and to give credit in eac h case .Certain expressi ons

“
and p h raseology taken from Christianizing the S o cia l
”
O rder by Walter Rauschenbusch have been used in
, ,
such a way as to make the proper markings difficult ,
s o this indirect acknowledgment is made and credit

gi ven
.
E H BEAN
. . .
C o lumbu s O hi o June 2 8 1 9 1 6
, , , .
F OOD FU NDAMEN T AL S 7
PA RT ONE
V I E WP O IN T A ND G E N E R A L PR I N C I P LE S
Pe ople will read extensively on almost any subj ect
except health They will read carefully a short mag
.
az ine article along this line if wr itte n to entertain

rather than to instru ct ; or if it discusses in a light vein
,
the cu rative power of some medicine it will be re ad

with due reverence and awe and will be considered
,
o f particular value if it is amply colo r ed with s u pers ti
tion. To o much o f the literature on health topics is

fragmentary consisting o f the advancement of one
,
me ri toriou s idea with no thought n o r notice of i ts

relation to other vital conce p tions Too much o f it
.
is wholly false and results in increasing the total

amount and severity o f illness M uch o f it is written
.
from a wrong p oint o f view L iterature characterized

.
by such weakn esses prepares the re ader f or a re ady

acceptance of qu acke ry and p retension n ot as p racticed
,
by known charlatan s but by imposters with a high

,
standing in society and the community .
O f the vast amount of literatu re published c on
cerning health an d the cu re of dise ase much is n ot ,
funda m ental . And such su pe rficial and in c omplete

a rticles are intended f or a public a large p ro p ortion of
W hom have n o t as yet gained so much as a glimmer
ing notion about the underlying p rinci p les of th e
subj ect A few authors have publish ed a limited
.
numb er of books on this subj ect which do in fact deal

with fundamental s and a study of such literatu re
,
8 F OOD FUNDAMEN T ALS
sh o uld constitute a par t o f the education of every

c hild The author would n ot attempt to make a com
.
pl ete list but a few o f th o se fr o m whom he has gained

,
much that must be c onsidered basic are L o uis G o m ar o ,
D r D i o L ewi s D r E H D ewey D r D aniel S ager D r

"
. . .
, .
, .
,
.
J H Tilden D r J H
. .
, ellogg Hereward Carrington
. . .
,
and H orace Fletcher .
There stand o u t pr o minently in the works o f e ach

of thes emen one o r more ideas easily recognized by the
,
d iscerning mind as basic tru ths N o writer o n thi s .
s ubj ect is whol ly right because there i s more to be

,
l ea rn ed and the viewpoint must be perfected A high .
point o f view and a thorough understanding o f the

underlyin g p rinciples having been gained the weak ,
ness o f any author is easily discovered and the usu a l

discussion o f diet and health under variou s names
may be readily classified o r disregarded There is a , .
tendency to neglect much needed inf o rmation regard

ing food and its proper se l ection for the field is so ,
large that th o ugh the attempt i s made it is not alto ,
gether easy to decide what is truth and what is false

hood B ecau se physicians so o ften persist i n closing
.
their minds to any but a n arrow biased consideration ,
o f things pertaining to health p arents must discover ,
for themselves an authentic source o f specific advice

in these matters and the right direction in which to
look and m o ve They must give th o ught to this s u b
.
j ect They mu st n ot expect to find all they need in a

.
magazine o r newspaper article .
It is necessary f o r us all to recognize that the mass

o f physicians o f al l scho o ls are i gnorant of the funda
F OOD FU NDAMEN T ALS 9
m put forth by the great physician s of al l age s

en tal s
on the p revention and cure o f disease by right eating

and right living N ot even the best medical scho ol s
.
offer such information to their students The medical .
profession i s crazy ab o ut germs and serums and their ,
schools turn out doctors crazy on the same subj ects .
A fter leaving school the doctor must find out as best

he can about diet and right living and how these may
,
prevent o r cure disease Few give time to securin g

.
this information once they have entered practice

,
.
Peo p le do not give suffi cient thought to the care o f

their o w n health or that o f their chi ldren They are .
paying some p hysician to d o their thinking f o r them .
The ignorance of the general public on this subj ect is

s o great that almost anything if entertainingly writ
ten may find i ts way into n ewspap ers magazines and , ,
even books and be received by their readers with al

,
most unanimou s approval I gnorance i n preparing

.
and combining foods is universal and i gnorance o f a

,
”
need o f kn owledge on this subj ect i s almost univers al .
“
( Tilden ) It is inconceivable the i gnorance o f
.
,
p eople about their fo od N ot one man in ten knows

.
anything about it beyond the fact that ce rtain things

tas te good and certain o ther th ings do not taste
,
goo d .
( D io L ewi s ) .
In this day o f health cults and ism s bo rn because ,
o f the si gnal failure o f medicine with i ts domineering
m ethods it i s incumbent u po n the head o f the hou se

,
hold to possess kn o wledge at fi rs t hand concerning

-
health conse rvation and to be guided by such

,
knowl edge in making the choice o f a family physician .

10 F OO D FUNDAMEN T ALS
The choos ing o f a d oc tor in these days i s rather the

s e l ection o f an individu ality than of a representative
o f some certain line or method o f healing A few of .
“ ”
each school o f medicine have pr o perly prepared
themselves for the task o f teaching people h o w to
live . The wise wi ll seek until they have found such a
o n e to serve them in the cap acity of physician Wh at .
e ver his meth od o f treatment if it lacks this essential

,
p reparation it is radically deficient That physician

.
who wields successfully a reliable method Of thera

pe u ti cs j oins with it knowledge and experi ence as to
,
how health is regained and maintained by right living ,
a n d possesse s ability as a teacher o f hi s clientele in
these matters bec o mes a citizen of unusual value to

,
a n y co m munity To attain this standard requires a

.
—
pure brand o f abs o lute honesty honesty with o ne s ’
self honesty in thi nking—a qu ality all to o rare in the

,
pro fession .Fo r instance h ow many many physicians

, ,
remain silent about vaccinati o n f or smallpox though

t hey know it is wrong excusing their attitude u pon o n e
,
plea o r another S uch conduct exhibits a lack o f ster

.
ling in tegri ty ; and th e illustration could be many times

multiplied .
The physician who fu l ly grasps the fact that d i s

ease i s largely a pro duct of wrong habits and under ,
takes to teach this truth 1 8 met n o t o nly with listless

,
hearers but with the o p po sition o f a strongly in

,
trenched med ical pro fe s sion which th o ro ughly under

s tands the use o f the public press ; and i s encountered
by the daily remarks of edito rs and o ther lead ers Of

public th o ught w h o repeat and thu s un w ittingly rein
fo rce erro r By refusing to teach bunc o mb e instead o f
.
F OO D FUNDAMEN T ALS 11
truth he loses good patients good money and good

, ,
friends but he builds character

,
TO successfully c o m .
bat the wr o ng habits Of his p atients require s a generous

endowment o f co m m on sense and an intimate acquaint
ance with the science of nutrition and there are not ,
many p hysicians looking f o r the j ob It i s a great task .
demanding great faith and undying zeal It does n ot .
increase the profits but brings down anathemas fro m

his professional bro thers and from friends and rela
,
ti ves Of the patient S uch a physician n ever gets the

.
recompense to which he i s entitled H e belittles him .
self through his wisdom instead o f haloing himself

’
with popular approval and surge o n s instruments .
’
H umanity revels in being taken as near death s door as
poss ible without dying and will pay a great fee for the
experience N o o n e knows so well how people will
.
resist a routine o f rest in bed and a light diet ( except

as an accompaniment o f surgery ) as d o es the physi ,
c i an who has prescribed such treatment .
Pe o ple are loo king f or a cure in a bottle o r in a ,
bath o r in electricity or in milk or in a manipulation

, , , ,
or what n o t and to any o f these must be added a little

,
“
sophistry and superstition Humanity as it now
.
exists does n o t want to be told how to live

, The cry .
is f o r a bottle Of medicine and not f o r advice , .
( D aniel S S ager ) . H uman frailty mu st limp up and

.
plead guil ty to an o vermastering tendency and desire

to be relieved of illness with o ut being disturbed in its
custo mary manner Of living And to sleep eat wo rk .
, ,
and indulge as on e may desire appeals with such a ,
very sweet re asonableness that it is usual f o r those

who become ill as the result to be permitted to ,
drowse on with the sleeping dogs whom none cares

”
to stir . Inste ad o f m aking p ro p er investigation for
themselves sick people are prone to follow e ach and
,
every suggestion o f friend or stranger It does not

.
seem to be a matter o f any importance how i gnorant

o f the body o r the laws o f health the promoter o f the
idea may be It i s some easy way of obtaining health

.
that appeals some short cut that will p ermit the suf
,
-
ferer to continue his usual indulgences .
It does not require much sp ace to state what is

necessary f o r each person to kn o w about foods but it ,
requires much e ff o r t and time to set people thinking

in right channels to eradicate th eir wrong notions
, ,
to remove their prej udices and to make them realize

,
the importance o f giving attention to dietary meas

u res and right habits of living Thi s i s the real
.
p roblem o f the physician .
M any are found willing to change their habits of
living and eating when freed fr o m a few false notions

,
and shown the reason for the change There is pr o

.
found relief i n kn owing there are always in any com

munity a few who keep within hailing distance of
common sense We are not far from the time when
.
many will be willing to pay physicians to teach them

so to live that they may remain well N ot a few h o w
.
,
ever having seen the light still choose to indulge as

,
o f Ol d even though they lessen the number of their
years here on earth .
People will not think and act al ong lines o f health

until their thought conce rning disease has been revo
F OO D FUNDAMEN TALS 13
and their minds freed fro m their implicit

l u ti on i z ed
faith in falseh o ods some Of which have been knit into
,
every fiber Of their being from infancy and abou t ,
which the roots Of their faith are coiled as the r o ots

ab o ut the clump o f earth in a flower pot Living a
.
healthf ul life is an individual matter and none can

,
ever kn ow j ust what another should d o But there is

.
enough known to disclose the fundamental lines along

which we must move to leave behind antiqu ated and
“
harmful customs the policy Of tinke r ing and palli a
,
”
ti ve s. We can p o int the direction leading to a plan
revolving around a diff erent axi s and carrying with
,
it a conspicuous glow Of vi rtue.

14 F OOD FU NDA M EN TAL S
GE RM S
There i s today n o greater Obstacle to correct teach

ing regarding health and diseas e than the erroneous
ge rm theori es. There are germs to be sure but the
, ,
part played by them in diseas e o r in health is ve ry

generally mi sunderstoo d If the terms in all ou r liter
.
ature referri ng to germs microbes etc as causing

, , .
,
diseas e could be erased and the term poison substituted ,
the idea conveyed would more closely app roximate the

truth Thi s difference is fundamental both in c on cep
.
tion and in application T he ordinary conce p tion and

.
te aching being that the p roliferation Of p oisonous

germs within the b ody causes the di se ase every effort
,
is put forth to kill them It i s the accumulation o f

.
poisons and n ot that of germs within the body that

does the d amage and curative efforts should be direc ted
,
to prevent the collection o f these poisons M easures .
that will p revent and do away with this accumulation

are ve ry di ff erent indeed from those used to destroy
, ,
germs .Those curative me asures will be m o st e ffective

wh ich are directed to the prevention of p oisoning from
cell necrosis and over indulgence in food and to the
-
,
elimi nation of poison s from the body rather than to

the extermination of germs .
It is taught by many that before a germ can cause

diseas e there must be a lowered resistance o f some or
all o f the body tissues The author believes the low
.
ered resistance is dise as e and is present before the

poison ge rm makes its appearance That which brings
.
about the lowered vitality is the cause Of the disease .

FOO D FUNDA M EN T ALS 15
The sources of disease may be classified under two

ge neral heads "
first errors in mode Of livin g ,
includin g the mental p hase Of l ife ; second the ,
osteo p athic lesion ( A brief explanation Of this

.
lesion as a c ause Of diseas e and Of osteo p athy as i ts ,
treatment is given on p age T hese are the things

that reduce the vitality lower the resistance—bring ,
about diseas e The ge rms may be regarded as scavan

.
gers but thi s is only a fragmentary id ea of them They

, .
may als o be regarded as hel p ful workers in dissi p ating

disease processes It is their bu siness to take u p or
.
ingest poisonou s o r waste material and s o to ch an ge

and surround thi s material as to ma ke it least harmful
to the tissue cells the elements of the b l ood the
, ,
lym p hatic fluid and the nervou s system

, It h as been .
shown that the typhoid germ is often present wi thout

typhoid fever The s ame thing is true o f the germs
.
o f tube rculosis p neumonia gonorrhea sy p hilis etc

, , , , .
T he entrance of these germs into the b ody does n ot

necessarily mean diseas e They are not always path .
o gen i c .
’
When the bod y s resistance is lessened elimina
tion i s restricted and the fluids and secretions become
,
p oisonous T he ingestion o f these p oisons by ge rms

.
rende r s them l es s harmful to the body but in s p ite of ,
this fact and overlooking entirely our ow n Off ens e in

,
the matter we bl ame all Of o u r distress u p on the ge rms

, .
After it ha s bee n inges ted an d changed by the germ s ,
the Whi te blood ce lls can carry away more o f the

po ison an d it i s less harmful to them than i f they
,
were to att ack it di rectly The white cell s would bette r .

16 F OO D FUNDAMEN TALS
be regarded as white angels than as policemen , as

some physi ol o gists represent them .
It i s barely p o ssible that in some few cases the

dissoluti o n o f the tissues in dise ase may be s o rapid
and the multiplying of germs s o furious that their
en o rmous pro ducti on would seem to men ace life itself .
B ut if the underlying conditi o n is brought to light and

properly interpreted it will be seen that the p o is o n
i s from dead tissue rather than the germs It is well .
to withhold condemnation until evidence against the

germ is more conclusive than that offered today The .
sluggish filthy s ea Of p o isonous secretions in which

,
the milli ons of germs are found wallowing is not

u sually of their own making but is rather the phys
,
i o l o gi cal result o f a depleted system overwhelmed by

an accumulation Of po i s on s the result o f cell d estru c
, ,
tion and fo rce d feeding A very go od an d sufficient

.
proof of the ab o ve and o n e conclusive to those search

,
ing f o r truth regardless o f its source is exemplified by

,
withh o lding all fo o d from on e in such a conditi o n and ,
instituting proper eliminative measures to gether wi th

osteopathic treatment .
The germ doe s not determine the character of the

diseas e ; the channel and method Of elimination the ,
membranes chosen by the system for that duty the ,
breaking down of the cells of some tiss u e o r organ

because the circulation is shut Off and poisons are
retained in it are the factors which do determine i ts
,
character ; that is the sym ptoms that become manifest

,
.
In all diseased c o ndition s there is an accumula

tion of p oisons These must be eliminated ; if the
.
18 F OO D FU NDAMEN TALS
i s largely a matte r of the general wholesomen e ss and

e ff iciency of the di ge stive tract and that such as are
,
present will not be p oisonou s unless the putrefaction

o f the food residues upon which they sub sist renders
’
them s o D on t try to get rid of the germ s bu t get r id
.
,
of th e c on di ti on s w h i ch d em an d th ei r p res en c e .
M easl e s results from effete materi al accumulated

in the body by overeating wr ong eating deficient , ,
el imination and an excess of clothing together wi th a ,
condition of the atm osphere which burdens the s kin

and mucous membranes The several members o f a
.
household will live similarly and are likely to have

the same diseases Predisposition to illness i s greatest
.
when people have fed themselve s on w i n ter foods dur

ing the warme r part o f the winter and spring as well
as during the c o lder part The air at this se ason b e
.
comes warmer and damper and there is l ack of sun

‘
shine and green vegetation to pu rify it D ecomposition .
o f gras s and of the fo liage o f shrubs and trees becomes

,
p rofuse and the air becomes po isoned with i ts p rodu cts .
Because of too much clothing the elimination by mean s

o f the skin i s impaired Thu s the whole family o r the
.
whole neighborhood becomes ill and why not ? But

,
the germ is still helpful and is n ot the dise ase producing -
agency .
Immunity from second attacks of measles and

—
other so called conta giou s dise ases is j ust as eas ily
explained from this vi ewpoint as from any other The .
fact is peopl e d o have me asles and smallpox more

,
than once But that the b od y bui lds a resi stance

.
against all diseases cannot be questioned And that it .

FOO D FUNDAMEN T ALS 19
'
so m ti m e ssucceeds in S O fortifying itse lf against cer

tain p oison s that they c an never a gain produce the
sam e results cannot be dis p uted ; the author thinks
this occurs in many more cases than is u sually sup
posed . N O doubt this i s often true i n typhoid p neu ,
monia etc ,
T he p erson who h as once had measles and
.
,
who again subj ects himself to bad habits o f eati n g an d

livin g and to the climate and ex p osure that once
,
produced it doe s n ot escap e the p enalty of his trans

,
gr ess i on whether it takes the form Of measles o r other

,
’
disorder T he body s resistance to the poison may be
.
so great that the same amount of elimination is n ot

called f or that was needed when the body first yielded ,
but the extra p oison will demand ad ditional attention .
F rom this pom t of view how absurd it i s to red uce the

alkalinity of the blood by vaccination the worst of all ,
being that u sed against smallpox T he re sults claimed

.
through anti typhoid v accination d o not p rove that the

-
disease is caused by a germ The most S i gnificant

.
result attained by such procedure is th at this meas ure

i s followed by less drugging L es s dru gging and more
.
sanitation explain the results n ow being gained in the

prevention o f typhoid fever It is not alto gether
.
through killing the mosquito that malari a has be en

banished D ru gging and draining the marshes may
.
have done away with the mosquito but it h as done ,
more ; it has p urified the air fro m decompo sition pro

ducts and therein is the explanation o f the results
, .
The following quotations ap pe ared in a recent

revie w of a late book by H enry S avage L andor entitl ed
“ ”
A cros s Widest A frica
Personally I have been stung thou sands Of times

,
by mo squitoes in malari al countries and did not suffer

,
from malarial fever to any mentionable extent al ,
though I to o k no preventatives such as quinine etc

, , .
,
but the only place where I did suffer from bad fever
was in the Persian D esert some years ago where I did ,
not s e e a single mosquito f o r many months .
A lthough we were stung thousands o f times all

over the body at this place and others upon the river
, ,
n one o f u s got malari al fever yet these were the very

,
mosquitoe s ( anopheles ) which were supp o sed to be

”
carriers o f malaria .
If a m an h as a carbuncle and a fever and yo u

inhale his expired breath yo u will be poisoned It may .
o r may n ot make you sick I f it does you wi ll pr obably

.
think you have taken cold People usually excuse some

.
“
s ympt o m they do not understand by saying I think ,
”
I caught cold If yo u inhale the breath Of a person
.
ill with measle s you will be poisoned whether o r not ,
you you rself have had the disease .
Internal sanitation is needed as much as extern al .
A foul breath i s n ot only repulsive but poisonous , .
Those who are compelled to patronize poorly ventilated ,
o vercrowded ,overheated street cars suffer far more

from the foul and poisonou s human exh alations than
from any germ s upon the hanging straps -
.
The medical profession is now finding it very

hard to undo the work of false teaching that has been
promulgated in the name of medicine If the prin .
c i pl e of preventi o n might be applied to the educational
field Of medicine some Of the te achings n o w being

,
foisted u pon the public would suddenly be abandoned

F OO D FU NDAMEN T ALS 21
and truth substitu ted N O errors wi ll b e more di ff icult

.
to eradicate than th o se concerning germ s stimulants , ,
sedatives and fo ods Whe n at l ast the medic al pr o f es

.
si on di scovers it is pro mulgating a wrong idea the

blame i s laid on doct o rs Of another school and the c o r ,
recti o n o f the erro r left to them .
The theory that germs cause diseas e h as been

implicitly accepted by the public at large and certain ,
good has resulted There has been i m provement in

—
.
sanitation and hygi ene an advance to be commended .
There is h o wever no greater menace to the health of

, ,
the people than the present day teaching on this -
s ubj ect . The exaggerated statements in regard to

germs have led the attention astray from the real
cau ses Of dise as e and have resulted in blind efforts to
palliate and relieve involving an unfortunate neglect
,
of the bracing of the wi ll against the continu ance o f

u n h eathf u l habits of living Wro ng teaching in regard
.
to germs h as instilled into many minds a poisonou s

fear which is in itself detrimental to health .
In this connection the question may ari se as to

the influence of germs o r microbes in diseas e Germ s .
or microbes o f whatever character are powerless to

inj ure a healthy man If this were not so we should
.
all die of germ diseases f o r we l ive in an atm o sphere

,
Of germs breathing tube rculosis diphtheria scarlet

, , ,
fever measles etc

, It is o nly when the body is re
.
d u ce d or brought down from its high plane o f vigor

and vitality to a low level that it yields to the influence
Of noxious micr o bes .
If tubercle germs are inj ected into the skin of a

healthy man he will n o t su ffer in the least and u n ,
22 FOO D FU NDA ME N TALS
doubtedly as has be en proved a healthy i n d i vi d u al

, ,
can swal low various germs and suffer no ill effects .
In many instances it i s a question whether germ s

are not a result rather than the cause of diseas e The .
germs themselves are n ot so poisonous as their toxins

or excreta .
There are many points about diseas e yet remain

ing to be solved We kn ow that in m any instances the
.
bacilli of diphtheria may be fo und in the mouth of an

individual and l ong remain harmless to him Thi s .
may go on for an unlimited period or these bacilli

may suddenly take an active or malignant form from
causes which seem to b e as yet beyond o u r under
standing Unquestion ably the b ody of a healthy m a n
.
h as the power to destroy any o r all germs o r microbes .
M any o f the s o called dise ase ge rms the bacilli of con

-
sumption typhoid fever and others have had an

, , ,
existence for centuries and they will still continu e this

,
existence so long as time lasts f o r they form an ,
integral part o f the life o f plants Ju st as a tree is not .
killed by cutting Off its leaves neither i s consumption , ,
diphtheria pneumonia o r any other s o called germ

, ,
-
disease prevented by destro ying the bacilli We live .
in a world o f germ s and we kn ow absolutely n othing

,
o f many o f the forms o f germ life because we have -

,
no microscopes su ff iciently powerful to S how them ;

but thi s does not prevent us from knowi ng that these
minute forms of life exist — w e kn ow they exi st by
,
their effects on plant and human life This only .
emphasizes the importance of cultivating habits o f good

livi ng for the sake of absolute immunity By a w el l .
regulate d n atural l ife we can keep ou r bodies in such

”
condition that they will resist diseas e Of any kind .
( DR D AN IEL S S A GER ) . . .
That the s e germs are actu ally present I d o not

for on e moment deny Their presence within the sys
.
tem on such occasions i s n ot the cause of the disease

, , ,
F OO D FU NDA M E N TAL S 23
but me rely on e of its accomplishments If they are the .
cause they must be p resent before the disease appears .
D r R L Watkins exam ined the evidence showi n g

"
. . .
germs ar e n o t present before the dise ase and says ,
It is claimed that these bacilli are carried to the tissues

by the blood it is ackn owl ed ged that they
,
have never been found in the blood D r L ionel S . . .
B eale also contended that there w as n o evidence what

ever for the belief that the bacill i invariably exi sted
first while there was strong evidence to the contrary
,
.
“ ”
A H Hoy M D in E ating and D ri nking holds
. .
,
. .
, ,
the idea that we are breathing eating drinking germs , ,
all the time at the rate o f some per h o ur We .
cann o t p ossibly keep them ou t Of any system ; the most

healthy body doubtless contains the germs o f the above
mentioned diseases—i f n ot this minute then probably
the next or the next —
,
,
f o r we eat d rink and breathe ,
them constantly Why then d o we n ot all have.

, ,
typhoid and con sumption and cholera and di p htheri a ?

, , ,
S im p ly because there is no su itable soil in o u r bodies

in whi ch they can flou rish ; n o food material upon
which they can sustain themselves ; and that is the sole
and the only reason why we do not all have the s e dis
eases and all others supposedly caused by germs
, .
N ow ,
the p rime Obj ect in the cure o f all dis
as
eases is the elimination o f Offensive material ; an d since
germ s do hel p in its elimination by actually fe ed in g ,
u pon it it follows th at all germs are ou r actu al friends

,
o r benefactors in such diseas es helping and aiding ,
u s ri d the system o f the effete material that it contains ,
and that we do as a matter of fact get well largely

, ,
on account Of and certainly not in spite o f their

— ,
presence as it h as always been taken for granted ”

,
( H E RE WARD C ARR I N G TO N )
’
If the germs help why don t we get well every ,
time ? B ecause we keep on fo rming toxins in the

body by continuing to take food The p oisons or .
toxins supposed to be cau sed by the germs and secreted

by them are fo rme d in c onsequence o f the me dical
,
treatment and burdening the body with food The .
germs eat up the p o i so ns and change them until they

are less harmful ; but when they are given more to eat
than they can dispose of an d the su rp lus poison s are
,
reabsorbed unreduced by the germs the latter are ,
blamed for the aggravation of symptoms .
The germ theory h as really expl oded and if it ,
were n ot for the money that is invested in it it would ,
cru mble into naught ; but now that millions are i n

vested i t must be ke p t up at all haz ards There is n ot
,
.
on e established truth so far as the application Of the

,
germ theory to the cure of diseas e i s concerned .
We hear a great deal about controlling diphtheria

w i th an ti tox i n
_
S tatistics have been doctored to suit
.
the needs in bolstering u p this the o ry and I say that ,
h o nestly c o mpil ed statistics would prove the fall acy

Of the theory ; and time will prove the truth o f my
statement .
I have insisted for years that the only difference

,
between the present results Of treating severe form s

o f diphtheri a with antitoxin and the treatment Of d i ph
theri a by drugs p revi o u s to the advent o f antitoxin ,
is that the antitoxin treatment i s not s o fatal as the

previous treatment In o ther words p atients treated
.
,
with antitoxin have a better opportunity to get well ;

nature has a better opportunity to throw Off diseas e ;
and this h as made a difference in the results .
But the test f o r the diagn o si s o f di phtheria is

abs o lutely false In examining a number Of school
.
children the diphtheritic ge rms can be fo und in more

,
throats that are n ot s o re than in those w h o are com

plaining o f a s o re thro at If the diphtheritic germ is
.
t h e cause Of diphtheria it will cau se diphtheri a in

,
In th i s article the argument of the orthodox p hysi

c i an showing that ge rms are the cause of diseas e i s
given fully and the cl osing words of the argument

to gether with other paragraphs are quoted below
It is as simple as A B C And the doctrine Of the

.
vaccines is equ ally simple Y o u give the diseas e to

.
a p erson in a mild form and he builds up his o w n anti

,
’
Y es
‘
toxin instead Of depending on a horse for it .
,
" That convinces me Germs cause disease

‘
you s ay . . .
ill the germ and you kill the disease These p eo ple .
who are insisting that the contrary i s the cas e are

’
cranks and faddists .
A t least that is the way I w as disposed to reas on

’
about it But lately I haven t been so sure L ately
. .
’ ’
I ve gotten so I don t call p eople name s when they take
the name Of the germ in vain A state of suspended .
j udgm ent is the wiser part .
I was led to this by the discove ry of certain remark

able articles wh ich a p pear ed i n the M edical Record
d uring the war .
=I =
The treatment o f the S ick and wounded w as at that

time based on a therapy that assumed without question
the soundness Of the Germ Theory of diseas e and ,
decreed for instance that a wound must be sprayed

, ,
with antiseptics and covered with gauze to keep ou t

,
the bacilli floating i n the air much as you would screen

,
a piece of meat to keep it from spoiling It was a .
modern application o f o l d Ol d ide as ; it was the best

,
ve kn ew ; and under it the wo unded were dying Off like

El es .
Then happened a surprising thing E nglish and .
F rench p hysicians began to apply in the treatment of

wound shock a very di ff erent notion They simply .
cut o u t the dead and mangled tissue from the wound ,
s ewed the whole thing up tight and found that with ,

that mass of dead cell s no longer there to break dow n

an d p oison the bo dy the patient had a way of getting
,
well and that the d eath rate in such cases drop ped from
,
seventy five p er cent to ar o und nine per cent

-
. .
A t the same time appeared in the M edical Record

an account o f the discoveries and theories on which
this new treatment was based Reading it over at this
.
late d ate one finds in it such a start ling departure from

,
everything hithe rto known on the subj ect by the med

ical p rofes sion that one is at a loss to understand why
it did not attract wider attention at the time .
( The reason f o r the small amount of p ublicity

given to this discovery h as been p ointed o u t on pages
2 0 2 1 and
,
all intents and p urposes it throws the Germ

To
Theo ry overboard o r at least relegates it to a second
,
place and a niche on the dustier shelves of medical

lore . If it be sound it indicates a practically c o mplete
,
reversal of constituti o nal notions of what constitutes

dise as e and immunity from disea se and it may be ,
considered the most radical eff ort science has yet ma de

to answer the S phinx ( Ye s the most radical made
.
,
by the d rug school of medicine but not by th e O steo

—
pathic school se e articles by M A L ane on I m m u . .
n i ty )
The research which led to all this w as conducted

by an American biologi s t of high standing who i s also ,
a surgeon and a specialist in degenerative diseases It .
covers a p eriod o f about twenty five years and had been -
brought to the point o f p racticability a little befo re

we entered the w ar .
3k =I =
’
H ere is the idea in a nutshell M an s greatest .
enemy is his o w n decaying ti ssu e S ickness i s p ro .
d u ced by the absorption o f pois o ns which are the p ro

28 F OOD FU NDAMEN TALS
duct of necr o s ed and di s integrated cellular tissue .
The s e destru ctive agen ts ar e called po l ypepti d s N ot

‘
o nly do they cau s e sickne s s and death but they are the
,
chief mean s o f tran s mitting disease fr om man to man .
B acteria merely assists in the process .
’
‘
It i s wa sted energy says on e paper in the M ed
,
ical Rec o rd to c o nceive that the poison o f the cells is

,
‘
the direct result o f a fo reign b o dy called a germ It

i s true that where necr o sis o ccur s from any inj u ry
germs are affo rded a chance to gr o w and by their cata
,
lytic acti on they und o ubtedly speed the progress Of dis

integration but they d o n ot furnish the p o i s on
, The
.
high visc o sity and c o agulati on Of the bl o o d and b o dy

fluids which cause sickness and death are du e n o t to ,
germ s but to the p o is onou s products arising from de

c ayi n g cells
.
This c oncepti on was put to further test by means

Of direct o bservation Of the m o uth nose throat and
, ,
s tomach . I dem o n strated that only when the necr o sis

Of the cells was well established w as it p o ssible to grow
ge rms on the wall or between the gland cells . E xam
i n ati on fr o m time to time S h o wed that the bact eria at
no time entered the ti s sue o r blood current The
.
gr o wth of the germs merely increased the necrosis of

the cells. The germ did n ot make the p o ison directly
it o nly aided by its presence and growt h the decay o f
the cells thus adding to the am o unt but not changing
, ,
the ch aracter of the pois on .

( At this point the reader
will be interested in reading the sec ond paragraph on
page sixteen of this book ) .
With regard to the germ and the the o ry of i ts

acti on in disease and the transmission of disease ( ex
cept as secondary invaders ) all the facts of my ex pe r
i en ce are in opposition to the pre s ent teaching The .
ancient belief that the sick man was possesse d with a

demon which must be driven out has its mode rn parallel
F OO D FU NDAMEN TALS 29
in the belief that the starting point of di se ase i s in the

introduction o f a foreign agent into the body .
The germ i s the modern dem o n Yo u have but to .
substitute the idea o f the germ f or the ide a of the

demon and the medical practice Of today i s but a kind
,
of exorcism Time honored traditi o n s have a ten ac

.
i o us life and in t his case we have a superstition s u r

vi vi n g long after the attempt has been made to make
’
medical treatm ent a science ( T hey su rvive long
.
because Of lack o f effort of orthodox medicine to correct

its error ) .
This general theo ry of disease was arrived at by

a very long series of experiments o f which the follow
"
,
i n g example is typical The experimenter took lung

tissu e from a healthy cat rendered it sterile and broke
, ,
it down Having assured himself that there were no

.
bacteri a present he insufflated this emulsion Of di s i n

,
te gr ate d tissu e into the tracheae o f cats The result .
was p neumonia ; and when the poison reached the finer

bronchial p as sages death in four minutes
, .
A gain he took ten cats that were in good health

, ,
and p ut them into a large cage O n the front p aws of

.
five o f them he rubbed a paste o f the same broken down

lung tissue he had used in the other ex p eriment With .
in two hours several Of the cats began to sni ffle an d

sneeze . Within twelve hours the five cat s whose p aws
had been coated with the p aste showed signs of lung
trouble E ight o f the cats in the cage died in from
.
forty eight hours to a week after th e a ppl i cati on of the

-
paste. It was true pneum o nia and the pneumoni a

germ h ad n ot had a thing to do with it .
30 F OOD FU NDA M EN TAL S
D RUG S
M any people think if the body is chemical

ou t o f
balance all they have to d o to restore it i s to take some

drug N othing is farther from the truth These su b
. .
stances will not b e used by the body in this manner .
The people have been mi sinformed about the

’
body s u se Of i ron. It i s an important element o f food
and the green vegetables and raw fruits are a val u able
means o f supplying it in the form in which it can be
u sed. Iron that is supplied in organic form as N ature
prepares it in fruits and vegetables can be u sed by
the body if indigesti on does n o t prevent but it has
,
been pro ved that iron fu rnished as a dru g that is - “

,
in in o rganic form—cannot be used by the body th o ugh ,
its presence may stimulate the body to u s e a greater

quantity o f o rganic iron . In the meantime it is being
continually administered as a drug and the people take
it believing that ir o n in the fo rm Of a drug could be
,
appr o priated by the sys tem ; but the medical world

knows better . Having recognized the teaching as
wrong it would appear that a great effo rt sh o uld be put
forth by the pro fessi on to c o rrect it but such c o r r e c
,
“ ”
tions are left to s o called quacks
-
.
Why are drugs prescribed ? C h i e fl y because peo

ple demand them . And why d o they demand them ?
C h i efly because o f habit and because they have b een

,
taught that drugs cure diseases of all kinds even such

as they kn ow have been caused by incorrect habits o f
F OOD FU NDAMEN T ALS 31
living If the medical profession now knows better

.
,
why does it n ot take steps to corre t the error

c ? The
foundati o ns o f drug medication are weak and the drug
su perstition now h as but a frail hold u p o n the pu b
lic so fragile that it will not bear the strain o f an
,
acknowledged error Therefo re to do so would hu rt

.
,
business Then too it is a greater task than the

.
, ,
profession cares to assume and moreover a thankl ess

, ,
on e . S o the work o f correcting err oneous teachings

“ ”
i s shifted to those whom they please to term quacks ,
“ ”
and when the eff icient quack is well on the way to
accomplish the great task the medical profession
, ,
through its country wide organ ization and by s u b s i

-
d i z in g the press appropriates the teachings as its very

,
own .In this deceptive way it maintains unshaken

the confidence Of the people—ah attitude which is
pitiably S ickening to those who kn ow its hollow
m o ckery .
The commercial forces behind the drug pr o pa

ganda are so solidly intrenched and the moral i n d i g
,
nation o f those who would throw a gleam Of light on

the drug practice has been so carefully gagged and
suppress ed that the eman cipation fro m the drug fetich
n o w in progress will be a monument to those great
men wh o se sacrifices f o r truth have accomplished it .
In matters concerned with health the peopl e are begin

ning to experience a profound relief and that wider ,
liberty that comes from thinking for themselves ,
while the drug forces show uneasiness and are begin

ning to tremb le .
It is d ifli cu l t f o r people to give up drugs entirely ;

they are slow to beli eve it can be d one o r that it i s wise
to do so . There are circumstances in which the careful
u s e o f a well chosen cathartic may be wi s e ; ther e may
be emergencies when the use o f an opiate to relieve

the dying or th o se in extremity is a duty ; but if the
treatment h as been what it S h o uld have been occasions ,
like the s e will be exceedingly infrequent M ore dis

.
eas e and pain have been caused by wrong treatment

than the most forceful language can describe .
The superstition o f medicine o r the belief that

,
medicines cure disease is a relic of what may be

,
called a dark age an age extending b ack almost a

,
thousand years before the birth Of Christ .
The superstition of medicine has filled the world

with fear and to a large extent created ill s it has
,
pretended to cure In modern times this superstition

.
h as been more p articularly appropriated and per pet

u ate d by the m anufacturers of patent medicines ,
whose aim is n ot only to keep the peopl e in gross

i gn o rance but to terrify them as well
, They ( the
.
physicians ) know full well that the idea of the curative

power o f medicines is inborn and knit into the very
,
fiber and being o f humanity and will remain so as

,
long as p atent medicine firms continue to broadcast

and brazenly trumpet forth what is the greatest myt h
in existence—the curative power o f medicines .
With the disappearance o f this m yth mankind ,
would become at once interes ted in learning the means

—the only means—whereby health and longevity o f
life are produced that is by an observance of the laws
,
o f health .
T he thou sands of medicines which we use n ow

should all with a few exceptions be cast into th e sea
, ,
34 F OOD FU NDAMEN T ALS
through the public press that medicines cure The , .
he aling po wer is to b e found in the blood and not in ,
medicines .
If a man wo uld only live eat and drink as he ,
should there would be absolutely n o indication for

,
medicine ( DR D AN IEL S S A GER )

. . . .
There is n o excuse for the use Of dru gs ; f o r

’
cures can t be made by them and they d o mask sym p ,
toms making i t difficult to tell exactly if the sy m p

,
toms present are those o f disease or those Of drugs

and if fo o d is being given the symptoms will be still ,
further m o dified .
When d rugs are given rest is broken ; f o r if they ,
have any influence at all it is to depres s and retard ,
recove ry A bare exception to this rule may be when

.
the remedies used are to overcome bowel Obstruction ,
and then a heavy head and hand prescripti on may

do more h arm th an good in carrying out a plan for
_
freeing the b o wels o f an accumulati o n that i s causing

diseas e F o r example in typhoid fever if the bowels
.
, ,
are fo rced to move it may cause hem o rrhage ; in

,
appendicitis an attempt to m o ve the bowels with

,
drugs may cause death ; in real Obstruction dru gs ,
given to move the bowels may cause perfo ration and

death There is a truth that sh o uld be known to med
.
ical men ; namely that heart t onics and stimulants

wear the heart o ut—that patients w ith heart disease
,
will live much l onger and stand a bett er chance Of ,
getting well the less heart medicine they take

, .
Can dru gs cure a bad habit If th o se who have ?
u s ed u p all their nerve energy by lu st and love take

pneum o nia wi ll serum cure ? Will drugs cure the
,
stom ach derangements that are brought on from

exhausted ne rve energy ? Can d ru gs cure the nagger
or the nagged ? When men and women have ex
h au ste d their ne rve energy and are suffering melan
ch o l y can they be cured by dru gs ?
, If a woman is
suffering from headaches brought on from tea coffee , ,
or autotoxemia will drugs cure her ? S upp o se a rheu

,
matic subj ect h as the tippling habit and keeps his

nerve energy below par by sexual abuse will drugs
,
—
cure him ?
What can drugs do ? Relieve pain Of c o urse , .
Yes but drugs that relieve pain check elimination

, ,
’
and all the disagreeable symptoms are du e to nature s
effo rts to throw Off disease and to paralyze the nerves
,
with drugs means to surrender to disease .
N othing will cure that does look to the cor n ot

’
rection Of the mental and physical b ad habits Isn t .
it reasonable to believe that bad habits must be cor

’
r e cte d ? Wouldn t a rational remedy be anything that
will correct the habits Of life ?
What do dru gs d o for the average consultant ?
Relieve symptoms If a person i s free from sym p

.
’
tom s f o r a given time afte rwards isn t he cured ?
"
,
L et us reason together S uppose the symptoms pre

’
scribed for be those of a period ic he adache isn t it ,
a fact that the nerve storm ( headache ) will spend

-
i ts force and be gone eve r y little while wi thout the

aid o f drugs ? If drugs do anything they merely cut ,
’
the attack S h o rt Well isn t it worth while to get
.
,
relief ? Yes if the relief does not co s t too much ;

,
but if the drug is u sed to bring relief from two to

five years and in that time weakens heart action to
,
such an extent that the patient suddenly dies from

’
he art paralysis isn t the vi ctim paying a fearful price
,
f o r a remedy that only relieves cuts the attack

”
—
short and in n o wise removes the cause ?
( D R J H T I LDEN ) . . . .
Coffee te a cocoa and chocol ate can be grou p ed

, ,
wi th a multitude of soda fountain drin ks to be con

-
d em n ed as d rugs ; f o r they are drugs n ot foods To , .
be sure they have been used for many generations

, ,
but this is no argum ent for among those who have

-
,
used them thou sands have died yo ung to the on e w h o

,
h as grown Old O ne is n o t to be preferred to another

.
for they all introduce into the body p o isons harm ful
to the nervous system ; they cause c onstipati on ; they
irritate and pro duce changes in the mucous membrane s
with which they come in contact ; they do their p art
t o ward over stimulati on ; they impede eliminati o n and
-
promote accumulation Of poisons ; they induce over

eating In all these and many other ways they ru in
.
the nervou s system The more delicate the o rganism

.
the more harmful their effects therefore they are ,
especially b ad for children .
S ome would not include cocoa or choc o late in the

same cla s s as c offee and tea C o coa and ch o c o l ate are
.
the same in their drug qualities the di ff erence being ,
that cocoa is choc o late with some of its fat removed .
Ch o colate is m o re nutriti o u s than co ffee o r te a because

o f its richness in fat The obromin is the d rug it c on
.
tains ; i ts action is the same as that o f caffein only it

i s milder and slower Coffee wi ll stimulate the ner
.
vous system in a few minutes while the reaction Of ,
chocolate occurs much later but is equ al ly bad .
The influences of the dru gs here enumerat ed bring

about d ec ay degenerati o n reduced alkalinity of the
blood weakening o f the nerv o u s system—th o se condi
, ,
tions which are essential factors o f dise ase There .
i s no such thing as a specific disease neither are ,
dise ases inherited The tendency t oward disease o f a

.
certain natu re may be inherited but what does that ,
mean It means that the nervou s system Of the parent

o r p arents being weakened they will naturally transmit
FOO D FU NDAMEN T ALS 37
such weakened conditions to their off spring and the

weakn es s is very l i kely to be s imilar in n ature to that
o f the parents The inherited nervo u s system being
.
intrinsically weak is in fit condition to succumb e as ily

to any unfavorable environment or wrong habits o f
l iving .
Thi s principle applies to the expectant mother

w ho h as debauched herself with afternoon tea o r sim
i l ar habits ; it is applicable to p arents who debauch
o r weaken themselves i n any way whether it b e by
,
c offee tea tobacco society or what n ot

, , , , .
Coffee i s a stimulant and poison An occasional .
cup will not materi ally hu rt anybody The occasi o n al

.
u se o f coffee may sometimes be j ustified The same .
i s true o f te a cocoa and chocolate

, It is not the occa
.
siou al indulgence in wrong eating that kills but the ,
h abitual violation Of natural l aws Y et overindul gence

.
in these seemingly innocent beverages i s debauching

j ust as tru ly as are other more fo rmidable b ad habits ;
the final effect on the b o dy is quite the same—d egener
ation due to p oison an d abuse And moreover the
.
,
addition o f sugar to any o f these drinks adds to the

d amage done becau se c o ncentrated sweet is not go o d
,
for the system .
N erves of
special sense are made inefficient as
protectors o f health by the u se o f stimul ants to —
bacco alcohol and drugs—salt pe p per and other
, , ,
condiments comm on to sensuali sts The crime com .
m itte d by the u se o f stimulants is that the narcotic

va ri ety deadens sensations removes the power o f
ch o ice and causes a retenti o n of the excretory debris
, ,
while the piquant fo o d dressings whip into activity

-
38 F OOD FU NDAMEN TALS
a false desire for food and like the narc o tic , s ti m u

lants ru in the power of d i scr i m i n aton
, .
When the nerves o f special sense are abused too

l ong they become m o rbid and their cravings are
,
’
abnormal ; they can t sense delicate flavors such as ,
unseasoned foods have ; to bacco alcoh o lics salt sugar , , , ,
mustard spices and pepper are about the only sensa

, ,
tions craved ; n o rmal food flavors are insipid and

eventually despised When this time c o mes the body
.
h as lost its defenses and the mind h as deteriorated ;

,
it cann o t discriminate good from bad ; the artistic

mind becomes gross and the man becomes u n in te r
,
esting and i s left behind and forgotten by former

,
friends
" A tremendou s p rice to p ay for self in d u l g -
.
”
ence ( T I LDEN ) .
Tobacco is a drug n ot a whit les s abominable th an

coffee tea o r whiskey
, N ow that the saloons have
.
gone there remains an o ther j ust as great evil to be

destroyed — the cigarett e evil Tobacco is a poison .
the u se Of which ruins b o th mind and body ; but s o

does to o much bread o r pie or strawberry S hortcake
, ,
.
We should have no use for the criticism that c on

d em n s t obacco and excuses coffee We S hould have .
n o sympathy with the condemn ation Of liquor and

the excuse for overeating We are all tarred with .
”
the same stick O vereating and d rinking l iquor to
.
,
excess have S imilar effects o n the physical body The

, .
on e is but little worse than the other It may be .
questioned whether on e w h o eats too much stimulating

food i s n ot more dangero us to a comm unity than on e
who drinks to excess o r smokes cigarettes If yo u .
’
don t foll o w the auth o r to these logical conclusi on s
j ust begin studying this fo od question and Observe the
results Of wrong habits o f e ating .
FOOD FU NDA M EN T ALS 39
‘
O ST E O P A T H I C LE S I O N S A C AU S E F O R
D I SE A S E
By os teopathic lesions we mean

Any abnormality o f structure which interfere s
with functi o n D o not get the idea that th e se les ions
.
are great big things that there must be a dislocated

,
vertebra o r rib o r a spin al cu rvature o r s o me great

,
abnormality in order to constitu te a lesion There are .
comparatively few lesion s o f that kind Wh en the re .
is the le as t par ticle o f abnormality o f p osition o f spin al

structure or when there is change in the relation o f
bon es ligaments and muscles these conditions con
, ,
sti tu te lesions We may have a rotation o f a ve rtebra

.
and that is a lesion ; we may have a curvature o f the

spine and th at i s a lesion ; we may have a straight
'
spine and that is a lesion ; a ri gid spine hardened or ,
tensed mu scles all constitute lesi ons They are all .
lesions becau se they are abnormal structural condi

tions and interfere with the origin and transmission o f
nerve fo rce When there is anything wr o ng with the
.
erve impulses some disturbance Of function is going

n
,
0 occur .
In order to have good digestion go od elimination , ,
etc we must h ave the proper distribution Of n erv e

.
,
force and no interference with the nerves after they

leave the central nervous system Any Of the lesions .
spoken o f might interfere with the nutrition to the

central system where the nerv e cells are located The .
spinal c o rd and brain must be nourished with good

blood The bl o od carries nutrition from the gastro
.
intestinal tract to the central nervou s system If there .

’
i s any interference to the blo o d su pply on account Of

spinal lesi ons the nervou s impulses wi ll be weak and
,
the individual wi ll not have good health M ost lesions .
come on slowly and may be two three four five o r , , ,

even twenty years in developing Inj ury and trauma.
a r e causes ; overwork exposure and many times i n f e c

,
tiou s diseases where the individual is extremely ill for

,
a period Of tim e ; all these are fact o rs which will pro

duce a warping and twisting of the spinal column and
bring about mal adj ustment
-
Chr onic diseases come
.
”
on as a result Of the s e sl o wly developing lesion s .
( DR G M LAU G H L I N )
. . . .
A ny Of these conditions deplete and exhaust the

nervous system resulting in faulty eliminati o n and the
a cc u mulation Of p oisons . They cause reflex irrita
tions and c ontractures which deprive cells of their
n o rmal nutrition and result in their death Then the .
dead cells become a source Of violent p oisons called

p ol ype pti ds
. When oste o p athic treatment is p ro p
e rly ap p lied it restores a normal circul ation o f
blo o d to the central nervo us system the spinal cord and,
b rain. In d o ing this it builds up the system and assists

the functioning Of every organ Whatever the type o f
.
the diseas e thi s building up Of the nervous system

,
and the restoration of the sickly cells to health i s a

great factor in its treatment O steopathy accomplishes
.
t his ; and it can be correctly state d that the osteopathic

treatment has a wi der and more general application
in the cure Of disease than the osteo pathic lesion h as in
its cause . The latter is not the cause of all diseases ,
but it is none the less tru e that osteopathic treatment

will assist in th e cure o f a distressed condition brought
about entirely by wrong eating and living The .
oste opathic treatment is ap p licable to all diseas ed con

d i ti on s b ecause it favorably affect s the circul ation to
the spinal cord and brain and in this way maintains
,
t h e integrity o f the nervou s system against the

TH E W ELL B A L AN C E D D I E TA RY
There i s a false idea prevalent that a meal should

be a balanced meal ; that it sh o uld contain the severa l
elements of about the s ame proportions in which they
are fo und in the b o dy N othing could be m o re absurd
.
,
and yet a maj o ri ty o f the people have accepted the

idea without a questi on .
The chemical balance of each individual body dif

fers fr o m hou r to hour and may well be described as
“ ”
a changing equilibrium In the evening it i s n ot
.
what it was in the morning Today it is not what it

.
was yesterday It i s very different in sickness and in

.
’
health . It is affected by one s occupation and envir on
ment and whether the individual is ind oo rs o r o u t
,
.
It varies with weight and warmth of cl o thing It .
varies with different temperaments and with different

states o f the mind It varies with the chest expansion ;
.
the amount o f natural sleep ; and many o ther details

pertaining to the life and habits o f each person .
Food tables are o f value because of their general

information In general terms they mean much and
.
sh o uld be studied f o r info rmati on concerning those

foo ds which Offer to the body such needed mineral
elements as s o da p ot ash ph o sphoru s and lime and
, , ,
others n ot usually recognized as important fo o d ele

ments .But to make u s e o f fo od table s in an effo rt
to balance each meal s o as to meet the exact chemical
requirements of the body i s the fo rl o rn expedient o f
a befuddled theorizer S hould a meal be s o prepared
.
F OO D FUNDAMEN T AL S 43
i t could not exactly meet th e requirements of any

particular one who might partake o f it and m o st ,
certainly would come very far fro m mee ting the diverse
n eed s Of any group o f persons .
"
nowing the chemical needs o f the b o dy in a
gen e r al w ay we can place at its dis p osal fo o d from
‘
whi ch it w ill supply i ts demands The different ele

.
ments needed by the body sh o uld be supplied through

foods that fu rnish them in a form easily used by it .
Those foods containing the least number o f di fferent

elements are the most suitable f o r this purpose b e ,
cau se they are the m o st stable decomp o se and ferment

,
less easily than complex food s yet are more easily,
digest ed .
Th e body needs and makes use Of many different

kinds o f foods but it is not necessary to supply them
,
all at on e meal It is not even n e ces ary to provide all

.
these elements eve ry twenty fou r hours

-
S o there is .
no necessity for what is recognized as a balanced ration

—a balanced meal .
Just h ow much of any food element is needed by

the body at a given time i s known by n o on e quite S O
well as by the individual himself provided he is in
"
,
health General statements may be made land m arks ,
pointed ou t as guides in choosing the amount and ,
pe o ple may be taught to kn ow when they have eaten

enough but determining the amount of food one
,
should take is a personal matter It will never be .
given to anyo ne to know h ow much ano t her should eat ,
and the sooner this fact is grasped by the complaining ,

the s o oner wi ll they as sume the responsibility whi ch

i s o f necessity theirs .
If the body is given much more than it needs of

any element serious results follow When an ex cess
,
.
is taken all the fo od is o f neces s ity digested in an

ine fficient manner The work may be done withou t
.
evident distress o r disturban c e but n o really sweet and

,
wholesome fo o d enters the blood—the tissu es are fed

with abnormal digestion products or p oisons Wh at
-
, .
’
ever i s ingested i n excess o f the b o dy s need is a burden
which must be unloaded at a great and pr ofi tl ess
expenditure of ne rvou s energy . The ne rvous system
is very heavily drawn up o n to sw ppl y the force to per
i
form the details Of digestion . And when digestion

is imperfect the food given to replenish the waste i s
impure and often i rritating to the n ervous system
, .
The products o f abno r mal digestion of even the most

wh o lesome food may irritate ne rves to the extent o f
causing an inflammati on Of the nerve sheaths and a
general neu ri tis.
C O NS T IPATI O N
Whenever the movement o f the food mass o r

waste mate rial in the intestines is abnorma lly slow
there i s a consti p ated condition p resent The rate o f
.
movement norm al to one individu al mi ght be abnormal

to another so constipation i s a relative term
,
O ne .
wh o se bo wels move daily may nevertheless be quite

badly constipated . O ften in such cases the m aterial
p as sed any given day should have been p as sed on e ,
two o r three days p reviously Anyone who h as to

.
“ ”
take somethin g to make the bowels move i s building
trouble ve ry fast—is already very badly constipated .
T he cau ses Of consti p ation are many . T here have

been l arge volumes writt en on the caus e and cure of
consti p ation Any one cas e may ari se from on e

. or
from many cau ses .
If in any individual case osteopathic lesions are

an important cause Of constipation then their removal
,
i s the p otent me asure to be employed in the cure and ,
until they are correcte d any and all other treatmen t

will be only palliative T he author doe s not believe
.
that osteo p athic lesions ar e the s o le cau se o f consti

“
pati on in any case Fix the nerve centers and e at
.
”
what you please sounds well but is unsound teaching
, .
It i s positively wrong to teac h that osteopathy can cure

constipation s o that the same Old habits of living may
be continued and the p atient remain well S omeone .
m ay answer that such is being done but that state

,
ment would be an error and could only be mad e by

on e w h o does n ot understand constipation .
O vereating laxative d ra ggi n g and neglect o r

, ,
irregularity in soliciting a bowel movement are uni

versal causes O ne o f the m o st important truths to
.
be learned i s that all laxative drugs build constipation .
There i s not a recognized medical auth o rity that d o es

not make this fact plain S till many w h o realize that
.
,
drugs conduce to constip ation continu e to take laxa

ti ve s
. Why ? Because physicians p rescribe them and ,
because the pe ople know o f no more promising form

o f treatment Why do physicians prescribe them if
.
medical authorities warn against their u se ? B ecau se ,
like their patients they know n othing else to d o ; or

,
granting that some of them do kn ow other measures ,
we must conclude that they mean too much work f or

the medic o s for obvi ously they do not take the nec
,
esary time to teach that which must accompany the

successful application Of the better methods .
Finally in the treatment Of constipation we

come to u se o f drugs—at once the most disa strous and
, ,
inefficient o f all methods Cathartics are to be avoided

.
as much as possible in constipation The

treatment of constipation d o es not consist in searching
after and administering drugs but rather in the avoid
,
”
ance o f their u se B YRO N R OBI NS O N M D
.
, . .
The writer regards all medicinal agents that

force b o wel action by irri tati o n ( wrongly termed
“
stimulation as pernicious and without excepti o n , ,
harmful and to be u sed only as temporary or emer

,
gen ey mea s ures .
The use o f l axative drugs to cure constipation

must be regarded as on e Of the most certain and pr o
lifi c causes of this condition and a person who has
,
once formed the habit o f using laxatives must as a

rule continue the practice as long as he lives unless ,
F OOD FUNDAMEN T ALS 47
he is So fo rtunate as to find someone wise enough to

S how him the way o u t Of his troubles .
M ost dru gs which act upon the bowels produce

thei r effect only after having been absorbed and cir
cu l ate d through the blood This has been proved to
.
be true even in the case o f sa line laxatives which are ,
absorbe d in th e upper part Of the intestine and acting ,
through the nerv e centers controlling the colon pro ,
d uce a l axative effect long before the dru g h as reached

the col o n thro ugh the intestines The effect o f many
.
other laxative d ru gs may be produced by inj ection

under the S kin It is thus evident that the action Of
.
laxative dru gs is not confined to the intestine but ,
through absorption int o the bl oo d stream these i rr i tat

ing substances are brought into contact with all the
tissues.
Bennett of E dinburgh showed more than a hun

, ,
dred years ago that calomel does n ot increase the

action o f the liver and his Ob esrvati on s have be en in
,
recent years confirmed by Ruthe rford an d others A ll .
laxative d rugs are irritant pois ons It is n ot to o much

.
to say that all laxative d rugs are ha rmful There is no.
"
s uch thing as a harmless l axative medicine .
( E LL OGG )
C o nstipation is a full grown disorder and is as ,
prolific in the p roduction of other disorders as germ s

are sup po sed to be in the reproduction of their kind .
The evil effects of constipation are not in evidence at

the outset Of the condition The systematic poisoning
.
that occurs i s brought about gradually and insidiously .
The eliminating organs the bowels kidneys lungs

, , , ,
skin and liver are steadily and faithfully at work ri d

,
ding the body o f the accumulating poisons T hey may .
for months or years succeed in keeping the collection

below the point Of violent explosion but the victim o f
48 F OO D FU NDAMEN T ALS
constipation may be quite certain that trouble as a

result o f it is in waiting for him L ittle children thus
.
affl icted are certainly facing a mi serable l ife and when ,

’
p arents instead o f securing c o mpliance with nature s
,
l aws administer soda magnesia etc to the se litt le

, , , .
,
ones they h asten the day when the child will suffer a
,
physical breakd o wn .
The evil effects of costivenes s are s o far reac hing -
and s o serious that to convey any adequate idea o f

them would require entirely too much space and detail
"
.
Those standing ou t prominently are a change in the

lym p h fluid of the body by which it becomes l aden
with p oisonous soured o r p artly decom p osed material ;
,
a change in the quality o f the blood similar to that in

the lym p h and sometime s a reduction o f i ts alkal inity ;
a profound i rritation and weakening of the nervous
system ; and not le ast the direct results on the intes
, ,
tines inj u ry to the lining membrane and glands

, ,
weakening o f the muscl es of the inte stinal wall over ,
distention and prolapse .
The fact that th e bowels move daily o r even

mo re th an o nce daily must not be regarded as evi
dence that no intestinal toxemia exists If the stool s .
are foul smelling this fact alone i s ampl e evidence

,
that active p oisoning i s taking place L et the skeptical .
re ader consider for a moment what would be the

result if the foul substances dischar ged in a bowel
movement were in s o me way return ed into the body .
S uppose even that a pers on were for twenty fo ur

, ,
-
hours shut up in a close ro om with the l o athsome pro

ducts Of a single bowel movement Wh at vi sions o f .
headache nausea loss o f appetite depression and other

, , ,
experience "
miseries rise at the suggestion o f such a wretched
H ow much more active f or evil mu st be
50 FOO D FU NDAMEN T ALS
’
The author s cu r e for chronic consti p ation i s
three osteopathic treatment s a week and a daily diet
consisting of on e fru it meal o n e starch meal and on e
, ,
protein meal E ach treatment includes a thorough

.
bowel massage With the fruit meal a quantity Of

.
bran and some mineral o il is given This r o utine will

.
finally result in a daily bowel movement and should ,
be kept up until the spinal tissues are in at least fair

condition then two treatments a week ; later on e ; an d
, ,
finally the treatments may b e discontinued C ases Of .
’
many years standing may be reached by these meas
ures alone .
In the use Of enemas much j udgment should be

em p loyed . H arm may result from too much relaxa
ti o n Of all the abdominal tissues as a result o f the warm
enema ; al so from overdistention ; from washing the
natural secretions Off the membrane ; and fro m form
ing the enema habit .
To avoid overdistention always take the enema

“
when lying d o wn o r in the kn ee chest p ositi on -
,
never while sitting up and take the wate r slowly

, ,
cu tting it off if p ain or evidence o f overdistention is

present The water bag should be two or thr ee feet
.
above the patient U se a teaspoon o f salt to the pint

.
Of water or heaping full to the quart A pint Of cool .
water is Often quite as effective as much warm water .
It brings about a very strong muscular movement o r

peri stalsis of the bowel wall If too cool it results in
.
a s p as m o f the muscles wi th pain and the cold water

,
should not be taken But if the bowel can be thor

.
oughly emptie d by the use o f a small enema th at i s ,
better than to u se a larger one T wo qu arts of warm

.
F OOD F UNDAMEN T ALS 51
water may be used to Obtain results if a smaller

amount fail s If there are evidences o f great relaxa
.
ti on afterwards such as weakn ess o r aching of the

, ,
bowels o r an all gone feeling take a littl e cool water

,
-
,
into the bowel after the warm h as been discharged .
This cool water may be retained o r ej ected as desired .
It will tone u p the bl ood vessel s and muscles .
In acute cases it is Often well to u se the enema

o nce o r twice daily f o r a time In chronic cas es it
.
i s a ve ry questionable practice to use it daily for any

extended p eriod and as a rule it is unnecessary The
, , .
patient s of the osteo p ath will have less need o f the

ene m a than will those o f other practitioners .
Co n s ti pati n g
There are no constipating foods That .
Food s term is altogether a misnomer O ver .
indulgence in any food will lead to

consti p ation and this is tru e whether the food be
,
rhubar b pru nes onions o r wh at not

, , To o great a .
quantity taken at on e meal may lead to freq uent move

ments of the bowels in some p eople but if the abuse ,
be often repeated the final result w ill be con sti pation .
S ome foods stimulate p e ri st al sis o f the stomach

and intestines more than others and in this respec t
some foods may be s p oken of as laxative food s ; but i f
even these foods be ingested too Often and in to o large
qu antities the final result is su re to be constipation .
E vidently in such a case the result is n ot because th e

foods are constipating but because the continued irri
,
tati on o f the mucous membrane o f the intestine an d ,
the overstretching of i ts muscle walls bring about i ts

enfeeblement with consequent lessening Of function
, .
"
Cheese is n ot constipating The U S Govern . . .
’
ment has proved that ( S ee Farme r s Bulletin N o , .
4 87 page
,
Cheese is a very rich food and when
a little Of it is added to a full meal Of other fo od con ,
sti pati on i s likely to result ; not becau se Of the cheese ,
but because of overworking the digestive apparatus .
M uch more o f the cheese may be taken with a reduced

quantity o f other fo o d and still constipation will not
result unless overeating h as taken place .
Fiber that cannot be digested and certain natural ,
chemicals in foods promote peri stalsis of the stomach

and intestines The non starchy vegetables contain
.
-
such fiber and when eaten raw p rovide the chemicals .
But raw fruits take first place among th o se foods sup

plying the chemicals .
That fo od th en whi ch fu rnish es neither such

, ,
fiber n o r such chemicals might be spoken of as more

c onstipating than othe r foods ; but even food o f this
kind excite s some peristalsis and is n o t truly con sti pat

in g . O ther factors must be p re sent to bring about that
r esult .
B read made from highly refined flou r leaves but

little fiber or cellul o se after digestion neither d o es it ,
provide the n e ces ary chemicals to p romote pe ristalsis .
Therefore such bread is to speak accu rately less laxa

, ,
tive than some other foods and with it should be ,
ingested fiber vegetables o r bran M ilk eggs meat .

, , ,
potatoes rice and many other foods are almost wholly

, ,
assimilable and leave but little residu e in the intes

tines These foods should not be eaten without taking
.
at the same meal the fiber material which they lack .

F OOD FU NDA M EN TAL S 53
This i s always best furnished by the use of vegetables

o r bran S ome vegetables contain but little fiber and
.
o thers contain considerable .But those that contain

little fiber fu rnish much vegetable j uice ri ch in chem
i c al s and all furnish a moderate supply o f both the
,
cellulose and the chemicals . An ounce o f green peas

furnishes about nine grains Of cellulose while an ,
o unce o f dried peas fu rnishes twenty eight grains -

.
S ome might think it would be wise to eat the dried

peas with the bre ad and potatoes o r with any food
,
that su pp lies little cellul o se ; but the d ried peas fur

nish much nutriment Of different kinds and in them ,
selve s constitute a considerable task f o r the digestive

apparatu s s o it w o uld be a mistake to add them to the
,
meal consisting Of potatoes meat bre ad etc

, , The , .
same is true Of dried and green beans It is the green

.
or non starchy vegetables liste d on pages 81 2 that

- -
should be used to furnish this fibrou s bulk .

54 FOO D FUNDAMEN TALS
M E N T A L A TT I T U D E
Among other bad habits a faulty mental attitud e

assumes an important place N O digestive a pp aratu s .
can work perfectly while influenced by a mind out of

tune The causes of these mental troubles must be
.
disc overed and removed .
Yo u desire health ? You cannot have health an d

hurry Y ou cannot have health and worry
. Yo u can .
not have health and be discontented o r dishonest You , .
cannot have health and be a victim o f anger hatred , ,
j e alousy irritation o r any other destructive emotion

, .
Y ou cannot h ave health and have discord with any

body You cannot c o mbine health with an unduly
.
exalted Opinion of yourself nor on e that in any way ,
depreciates you rself You cannot have health and live

.
a life planned by any other than the great God o f

N ature ; for it will then be out of harmony with
N ature You can only associate health wi th the living
.
Of your o w n natural life In sho rt wrong states o f the .

,
mind wrong emotions cause health to move out of the

, ,
body and affords disease an opportunity to move in .
You can b ec om e th e m as ter of e ve ry w r on g em o
ti on , o f every pr ej u di c e, o f e very s tate o f m i n d tha t i s

n ot in c om pl ete h ar m on y w i th N atu r e an d N atu r al
L aw . You c an be w e l l . Yo u c an b e happy . You
c an be s u cc es s u f l .
When your desire for health is sufficiently great

and intense you will not eat a meal in a hu rry you wi ll ,
n ot get up in a hurry nor go to you r work in a hu rry, ,

FOOD FU NDAM E N TALS 55
n or hurry through your daily duties n o r return to your

,
home in a hu rry nor go to be d in a hurry nor go to

, ,
sl eep in a hurry j ust to ri se in the morning to start

,
the whole routine over again in a hurry N ot only this

.
but every other wrong emotion will fade ou t o f your

life and hereafter will find n o p l ace in it You will .
become perfectly relaxed and o f normal tone in both

mind and body .
Perfect mental tone implies the absence o f all

wrong emotions o r states Of m ind and the presence o f
,
a full and ea sy acquiescence in and a consistent an d

healthful interp retation and ready acceptance Of every
p has e and detail o f each experi ence of life Perfect .
physical tone mean s that there is no undu e tension o r

fl acci d i ty of any body tissue
.
The osteopathic treatment is a truly great and

Often a very efficient factor in gaining and establish
ing a proper p hysical tone o f the body tissues Th e .
fundamental principle on which oste opathy is based

i s d ivine and in p erfect h armony with N atural L aw .
A p e rfect mental tone will go far toward estab

li sh i n g a normal physical tone . Perfect mental poise
may be gained and established by the study and full
acceptance o f the psycholo gy taught by the Teacher
of all teachers Jesus of N azareth
, Understand the
.
constructive interpretation he pl aced on every ex pe r

i en ce o f h i s life
. S ee and feel his wonderful p erson
ality an d be determined to follow his lead in developi ng
yours .
It is impossibl e to c o rrect digestive troubles S O

long as an individual lives in an atmosphere of discon
tent ; all that can be done is to pal liate by selecting

foo ds and fo o d c ombinations that Off er the least tax
to the digestive functi o ns When the s e peo ple ar e p er
.
su ad e d to believe that fo o d has nothing to do with their

bad feelings and they recklessly eat anything an d
,
everything they c ertainly bec ome very miserable .
A lmost daily I am t o ld by someone o f the many , ,
articles o f fo o d that disagree with him and then he

add s that at times these foo ds agree The reas on for .
this is that the mind i s b etter poised at one ti me than

at another and there is more nerve ener gy than usual .
Whatever the general o pinion I know that th ese ,
patients can be made c omparatively c o mfo rtable when

”
taught to suit their eating to their moods ( T I LDEN ) .
Fear is the m o st destru ctive em o tion o f the mind ;

it paralyz es kills and destroys
, , Fear and worry are .
synonymou s terms If we do n ot worry we do not fear

.
,
and if we do not fear we d o n ot bec o me angry Worry .

,
fe ar and anger are the grossest fo rms Of egotism

self im aginativeness
-
Fear is du e to super stition and
.
i gnorance Fearlessness must be cultivated by eve ry

.
individual Fear i s the on e demoralizing agent

. It .
lets down the bars and op ens the system to the inro ads
o f dise ase inviting the very evil that we dread
, It .
S huts off any healing action in p roporti o n as we are

held under by its paralyzing and depressing influences .
O pposed to this is faith which gives as surance con , ,
fi den ce and trusting expectancy ; it i s the o n e restoring

,
and sustaining mental state Faith is the antidote to .
fear Faith restores and exalts as much as fear de

.
moralize s and d e p resses .
If it were possible for me to teach humanity how

not to worry I feel that I could have accomplished n o
,
work more f ar reaching and beneficial in its results

-
.
Just as overeating is probably the greatest s i n th at i s

c o mmitted against the physical body s o in like m an ,
ner i s worry the greatest Sin c omm itted against the

mind o r mental b ody .
F OOD FU NDAMEN TALS
A PP E T I T E
C
When anyone loses his appetite there is much

solicitude on h i s o w n part as well as that of h i s friends
a n d his physician E verything else is put aside and a
.
g eneral welcome given to any counsel n o matter what ,
its source that wi ll p o int a trail by which s o mething

,
m ay be learned Of the missing appetite It i s difficult .
“ ’
f o r pe o ple to believe that N ature would s ay D on t ,
eat. This i s because o f wrong instruction regard

ing the necessity and u se o f food and the cause of ,
diseas e That person patient o r physici an is not

.
, ,
prudent who will not li sten to the wisest of healers

M other N ature When N ature points the direc ti o n
.
,
’
m an s knowledge experi ence and wisdom S hould be
,
relegated to the background .
O ut of
the noble i m pulses of the human soul
arises the desire to S how sympathy to be Of comfort ,
and use to those who are ill o r unfo rtunate Thi s com .
mendable vi rtue leads membe rs of a family relatives ,
and neighbors to h asten to give the sick some fav o ri te

d ish . E very artifice of the good cook wi ll be us ed to
induce the ailing on e to take food That friend who .
insists that the sick partake of the dish so thought

fully prepared constitutes a hindrance diffi cult to over
come The se attentive peopl e could do n o greater
.
unkindness than to induce on e seriously ill to eat That .
sick child is unfortunate whose parent becomes unduly

c oncerned at hi s loss o f appetite and at all hours o f
,
t h e day and night pe rsuades the child to take nourish
ment N ot that the parent o r friend h as in any way

.
F OO D FUNDAMEN TAL S 59
lost sympathy o r tenderness ; but the best o f i n ten

ti ons from the noblest o f hearts unless guided by wis
d om Often carry one astray .
H e who does n o t desire foo d is in no condition to

receive it . S uch a one would escap e more serious ill
’
ness by heeding N ature s advice M any an insane .
person would become bett er if his food were properly

prescribed and administered M any a fever wo uld .
d isappear if it were not fed If there is n o appetite

.
,
take n o me asure to force on e as there is s o m ething else

that should be righted Go back farther f o r the cause ;
.
and until that is found and removed it is quite safe to ,
let food alone .
A ppeti te is discriminati o n ; it must have s ti m u

lati o n ; it i s disease A ppetite must h ave j ust the
.
right amount of c ondiments on the fo o d o r the food ,
cannot be eaten It i s an artificial desire for fo o d

.
,
’
and i s the same except in les s degree as the inebri ate s
,
’
desire for alc o hol and the fi en d s desire for opium
, ,
morphine cocaine and other drugs

, , ( T I LDEN ) . .
A v o racious appetite is a S ign Of diseas e o r o f ,
a stro ng tendency to disease and n ot a sign o f health, ,
as i s generally su pposed Ill health as infallibly f o l

.
l o ws the indulgence of such an appetite as any other

”
effect i ts legitimate cause ( D 1 0 LE W I S )
. .
T here is a vast di fference between a keen relish

f orfood and the diseased condition of a demanding o r
“
"
driving appetite usually spoken o f as hunger o r
“ ” “ ” “
good appetite I am s o hungry
. I always have a
good appetite ,are expressions generally thought to
refer to healthful conditions but in truth they usually , ,
mean disease . If it is necessary to tease and coax

the pal ate with condiments and S weet dressings and
60 F OOD FUNDAMEN TALS
excessive mixing there is present a diseased condition

,
o f which the abn o rmal appetite is a sure i n d i c aton .
If p lain fo o d cann o t be eaten with a keen relish n o

fo od at all should be taken . Food is not d em an d ed by
a natural appetite but by disease
, .
FOOD FU NDAMEN T ALS 61
B U T L I TTLE F OOD N E C E S S A R Y
How is it that on a given amount o f food a man

can do more wo rk than a machine ? H ow is it that a
man can c o ntinue indefinitely to d o daily an eno rmous
amount Of work with pick and shovel while subsisting
on a ration whose energy equivalent would scarcely
sta r t an en gi ne ? H ow i s it that the Ja p anese j in

rikisha man and the Chinese coolie can perfo rm so
much physical l abor while l iving upon a small amount
of ri ce and little else ? It is evident i n such cas es that
,
n ot all the power manifeste d comes from the fo o d eaten .
A gain h o w i s it that fasting if n ot continued to

, ,
the point Of starvation Often results in increase d

,
stren gth ? How is it that frequently p ersons living f o r

weeks o n a diet o f sour milk and fruit b ecome Stronger
du ring that time ? Why is it that N atu re shuts Off the
desire for foo d from the seriously sick ? T o such ,
great stren gth and resisting power are high ly valu

able f or recovery If food imp arts stren gth would it
.
,
not se em strange for N ature to cut Off thi s source of

help at a time when help w as most needed ? The truth
is that N ature has n ot failed u s in s o doing f o r food ,
’
taken at such a time decreases the b ody s strength .
O ffice Th e c hi e f use o f fo o d i s to s u pp ly m ater ia l

of Food w i th w hi ch to bu i ld an d r epa i r
The th e bod y .
great sympathetic ne r vous system is the

architect that pl ans superintend s and directs the
,
processes o f digestion and as similation o r body build ,
ing T he vari o us digestive organs are the ma son s

.
,
carpenters and builders working acc o rding to plan ,
and S pecification The food is the lumber brick and

.
,
mort ar . Present info rmation d oes n ot j ustify on e in

’
saying that this is the only Office o f food in the b o dy s
economy but it can be truthfully said to be its chief
,
purpose .
Whence then c o mes the power the energy

, , , ,
manifested in and through us ? It i s God It is L ife .

,
innate within us It is a filled reservoir supplied when

.
life was given us This reservoir like a storage b at

.
,
t e ry system can be recharged when depleted and such

, ,
recharging is the ch i ef function Of n atural sleep An .
abundant supply of oxygen facilitates this process ,
which go es on n o t o nly during S leep but also to s ome

extent while on e is at rest even during waking h o u rs .
The reade r may recall that faint lank and hollow ,
feeling due to missing an accu stomed meal and h o w ,
this feeling o f weakn e s s h as rapidly given pl ace to

“ ”
strength when fo o d next entered the stomach ; pep
and vigor having return ed at o nce even befo re leaving ,
the table Was n ot the fo o d s till in the sto mach o r

.
,
had it indeed been s o quickly changed and be come a

part o f the body ? We all know o f course that it , ,
wo uld pr o bably require h o u rs f o r such a change to

take plac e Then h o w expl ai n that immediate r e
.
s pon s e ? The po wer to reas s ert the c onsci o u sn ess o f

physical vigor was al ready present and required only ,
the stimulus due to the pr es en c e o f food in the s to mach

to call it forth The fo o d by i ts presence required
.
, ,
the central nervou s system to rally the forces Of life

to do the work o f digestion and the dyn amo tu rned on ,
the power f o r that pu rpose and this power reached ,

not only the stomach but all the tissues o f the b ody in
suffi cient amount to cause the feeling Of exhilaration
and renewed strength The tragedy in such a case is
.
that the power reservoir i s depleted to the extent o f

.
the demand made upon it It should be kept in mind

.
,
however that i f the system be in c o ndition to dige st

,
the food pr o perly the loss will be j ustly c o mpensated

i n the subsequent repairing and rebuilding o f tissue .
O ver e ati n g The greatest o f all dietetic errors is

that o f taking too much food If on e .
will but strictly avoid o vereating it wi ll not be nec

essary for him to give much attenti o n to his menu .
The matter Of food combinations pl ays but a minor

part in the welfare o f the individual who doe s n ot S O
Offend . Why ? Because the body will compensate f o r
many abu ses and f o r all Of them S O far as may be
, ,
possible M any w h o read these sentences will hereby

.
at once absolve themselves from the necessity Of giving

any attention to their eating and permit themselve s ,
al l kinds of indulgences It i s in line with th e desires

.
o f such to convince themselves that their eating habits
are n ot at fault but the wise will discover the truth

, .
“ ”
M ost persons w h o are feeling out o f s o rts are
overeating ; the exceptions are so rare as to be negli
gi b l e
. It is n ot unusu al f o r members o f a family to
’
accompany one Of their number into a physician s
Offi ce and give assurance that the ailing on e i s the
l ightest eate r of the family notwithstanding that care
,
ful inqui ry brings out the fact that the quantity o f

food taken has been far in excess o f the need .
What is meant by overeating ? With what stand

ard am I to compare my individual practice in order
to determine whether or n o t I am thus transgressing ?
A lthough a relative matter it cann o t be determined by

comparis o n with the acti o n o r habit Of another It .
d epends upon many things and i s wholly indivi dual .
E ati n g b eyon d th e di ges ti ve capaci ty, o r b eyon d th e

r e a l n e e d of th e b o d y con s ti tu tes o ver e ati n g .
We are all gu ilty o f it ( overeating ) n ot occa

s i on all y but habitually and almost unifo rmly from
, ,
the cradle to the grave It is the bane alike o f ou r

.
infancy and youth ou r maturity and age

, It i s i n .
finitely m o re comm o n than intemperance in drinking ,
and the aggregate o f the mischief it d o es is greater .
Children and youth are regularly taught hired bribed , , ,
o r tempted to o vereat from their birth

, O ur st om .
ach s are the scapegoats which must bear all ou r phys

i o l o gi c al delinquencies and save us the pain Of bl aming
ourselves If they feel uneasy after a heavy meal it
.
,
is n ot we w h o are to blame for h aving eaten it N O it .

,
is the fi sh which lie s heavy on the stomach or the ,
stomach which is unfo rt unately at war with soup or

po tatoes o r some other well relished article
, We -
.
never eat more than enough We never devour lobste rs .
o r oysters o r salmon or cheese or anything which ,
experience h as told u s o u r enfeebled stomachs cann o t

digest We are too pru dent and self denying for that
.
-
.
A nd yet s o mehow o r another our sto m achs get hold

, ,
of all these things in spite o f us and we must pay the ,
same penalty as if we had eaten them deliberately and

with malice prepense ( D10 LE W I S )
. .
The per s on who overeats may n ot suffer imme

diate harm but is su re to suffer eventually if the
,
practice is c o ntinued If the harmful effects of over

.
eating foll o wed imm ediately upon the act it would s o on

become a forgotten vice O ne who has been upon a
.
r educed diet will naturally u pon increasing his intake ,
Of food experi ence a stimulation a sense of betterment

, , ,
enfeeble the cells Of th e mucous membrane with which

th ey come into contact and they derange the secre
,
tions o f the glands in the stomach and the intestin al

walls A limited amount Of fermentation n o rmally
.
takes place during the digestion o f carbohydrate s and

its acid pro ducts are harmless It S hould be clearly .
understood th at overindulgence in fo od wi th i ts train ,
Of indigestion c o nstipation dilatation of the bowel

, ,
and excessive fermentation may result in a degree o f

acidity very inj urious in i ts effects .
’
TO merely s ay to a patient D on t overeat would , ,
“ ’ ”
be as foo lish as to s ay D on t worry, In order to .
overcome this frailty certain fundamental pri nciples

governing nutrition must be understo od and complied
with . The meals should not be taken where there is
stress and forced speed in the service the hustle and ,
bustle of waiters the clink and clatter o f dishe s It i s

,
.
difficult to remain composed and to chew the fo o d

deliberately under such circumstances When de .
m an de d by the public calm and quiet will accompany

,
the down town eating place

-
Loud quick and restless
.
,
music acts as a stimulus to rapid eating while m u src ,
that is calm and sweet may be consistent with d e l i b

e r ate eat i ng E nough time mu st b e all o wed for the
.
proper performance o f this important function f o r .
hurried e ating invariably leads to overindulgence The .
rich starchy foods and the rich proteins should not be

habitu ally inge sted at the sam e meal if for n o other ,
reason than to avoid repletion Rich dressings sweet

.
,
ened dressings gravies condiments j ellies fruit p re

, , , ,
serves and highly seas oned food Of any kind wi ll over

,
tempt the p alate and their continued use will inevi

,
tably create an artifici al appetite which will super

cede the promptin gs o f natural hunger S ipping a .
liquid while eating a dry fo o d is a deceptive procedure

easily le ading to ove rindul gence Any food taken when .
fatigu ed worried exci ted angry or overj oyed will

, , , ,
bring on the same effects as overeating S ince in these ,
conditions the di gestive processes are in active M od .
ern cooking in which all the resources of the culinary

,
art seem to be used to devise dishes in which a large

assortment o f foods are combined leads to the s ame ,
bad res ult .
D aily habits must be carefully scrutiniz ed and

many Of them changed in order to avoid this dietary
error A s far as poss ible com p ly
.
, with this advi ce "
eat at home and only when there is
, a keen i nclination
and taste for plain food pre p ared , and serv ed in the
simplest m anner .
O f course peo p le cannot always eat at home but ,
it is usually p ossible to choose a home like p lace in -
which to eat If the table linen i s spotless if the food

.
,
is simply p repared tastefully arranged and d aintily,
se r ved if the conversation is cheerful and uplifting

, ,
the ch ances f o r good digestion are very much enhanced .
On e should demand foods that are plainly cooked

and not over s eas oned And in p as sing it should be
-
.
Observed that when eating away from home it is often

neces sary in o rder to Obtain a meal o f suitable c o mbi
,
nations to eat tw o o r more se rvi ngs Of some o n e article

,
o f food and whol ly to rej ect othe r s Thu s when meat .
is desired refu se the potato or starchy prepar ations

,
that go with it Often at the same p rice , When a su ff i .

cient num ber o f people follow this c o urse meat will ,
be served alone and at le s s cost than when other articles

are se rved with it The managers Of public eatin g
.
p lac es should be told how disple asing it is to have n on

starchy vegetables c o oked and se rved with so much
grease .M ost people prefer these cooked in plain
water seasoned with salt only with cream added when
, ,
served hot L ettuce and celery should be Offered in

.
qu antity n ot merely as a relish

, Fru it should be
.
supplied in l arger o r smaller quantities according to

’
one s desire and this fru it should n ot always be pre
served o r se rved in syrup
, It is difficult to Obtain
.
at an eating house a baked apple o r p runes not ruined

with sweetening T his is becau se managers Of these
.
places as sume that people eat fruit as a d essert only .
When they learn that patrons desire that green ve get

ables p lainly cooked and fruit either raw or simply
, ,
cooked shall constitute a l arge part Of a meal they will

, ,
supply what is wanted The cure o f overeating mu st

.
come about by removing the cau se whatever it may ,
be The will p ower must be cultivated and persist

.
ently us ed .
NA T U R E O F D I S E A S E
If dise ase is not a thing caused by germs if it is ,
n ot a thing to be comb ate d by drugs if it is not a

‘
at all what i s i nature ? A s darkn ess is best

th i g
n , ts
defined as the absence of light so diseas e is be st defined ,
as the absence o f health It is n o t an entity or thing

.
which attacks It is built . It i s grown The seed . .
is sown the soil cultivated and the product is the

, ,
general condition Of ill he alth This is true of tumors

-
.
,
e czema appendicitis and the rest of the long list

, , .
People seem to think that disease is sort Of rat

running about w ithin the body and that we must send
"
,
in a black and tan to kill it

-
Y ou will hear them s ay
-
.
‘
My troubl e was in my s tomach ; the doctor gave me
s ome stuff and drove it into my kidneys Then he gave .
me an other so rt and drove it in to my head N ow he .
’
is going to att ack it there ( D 1 0 LE W I S ) . .
D r C B A tzen O maha N ebraska

. . .
, , , h as called
attention to the fact that all the different systems Of
healing may be grouped ab o ut the three great funda
mental natural laws operating in the human body for
its well being and health
-
.
O n the law of
mind are the different mental
school s o f healing founded It had better be termed the .
law o f spirit and w as best formulated by the preacher

,
o f the S ermon on the M o unt Vi o lation o f this law .
bri ngs disease probably fro m interference with cell

,
nutriti o n resulting in cell necrosis followed by ab s orp

tion o f the poison from the dead cells .
The different scho o ls o f medicine o r dru gs are

fo unded on the law of chemistry This law is con .
cern ed with the substances taken into the body which

n o rmally consists Of a proper qu antity and quality o f
air fo od and d rink Any interference with the n atural
, .
Operation of this law results in diseas e in a manner

fully discu s sed in this book .
The third law i s that o f physics E mphas izing .
the op eration o f this above the others the different ,
mechanical scho o ls o f practice of which the O steo pathic

S chool is the pi oneer are founded upon it This law .
h as to do with the structural integri ty o f the body

mechanism Wh en this structural integrity is at
.
fault diseas e follows f or it results in interference

‘
with the circulation and nerve impulses and thereby

causes cell destructi o n and the fo rmation of poisons in
the body tissues and fluids -
E ach of
these laws are fundamental and natural
and afford the basis o f a scientific practice but n ot ,
all the practice which i s supposed to b e based on them

is scientific Vi o lati o n o f these laws result in diseas e
.
whether the infraction be accidental initiated by the ,
afflicte d individual o r by his fell o w man even his ,
physician .
E xcess and overindulgence are great facto rs in

the building o f diseased c onditi ons O nly a few ail .
ments are brought about by privation and destitution .
O vereating overwo rking worry fear j ealousy anger

, , , , , ,
pess i mistic ideas hatred fretfulness s elfishness d i s

, , , ,
appointment to o much warm clothing too much

, ,
s ociety to o much responsibility mental and physical

, ,
sex abuse to o much tea

, chocolate cocoa coffee
, , , ,
tobacco and other d ru gs etc all these result in the

, ,
.
,
accumulation o f poisons and have an imp o rtant pl ace

as cau sative factors in disease though to o Often i gnore d
as such They are of such vast importance that Often

.
the existence of on e o r more will defeat every e ffort to

hel p ; but i ts removal and the application of proper
treatment will result in immediate relief and ulti m ate
cu re. These debilitating habits and hum an frailties
do n ot look like fa u lts to some p eople even to some ,
physici ans but are accepted as an inevitable p art o f

,
the mysterious game Of life S uch is n ot the truth.
and only th e blunted conscience will accept it as such .
Poisoning is the pro p er term to be ap plied to most

dise as e s A utointoxication and toxemia are common
.
terms but it should be borne in mind that self

,
poi son ing results from body abuse and n ot from p oison
secreted by living body cells There is little difference
.
be tween pneumonia and typhoid fever between measles ,
and eczema between constipation and diarrhea b e

, ,
tween a general neuritis and epilepsy be tw een appen ,
d i ci ti s and enteritis between rheumatism and to n si

,
litis ; not S O much difference as the names imply D O .
all o f these result from the accumulation o f pois o n in

the system ? Y e s but it i s brought about in variou s
,
ways and different tissues are involved

, .
If all such diseases are so S imilar why so many ,
different names ? Because disease is considered an

entity a thing ; something that can attack or that can
, ,
be d riven o u t If there is a p ain in the temple it i s

.
called neuralgi a but few pe rsons recognize it as p art

,
o f a general toxic condition Of the entire b ody If .
the p atient d oe s not sl eep then it i s a ne r vous trouble

, ,
and nei ther patient n o r physician sees that it i s a d i s

tu rb an ce o f the sympathetic nervous system —a gen
eral condition .
I dare n ot tell yo u how imp o rtant I think it is

t hat you sh o uld fully take in this idea—that the
general i s eve rything the local nothing N ever till , .
you comprehend this can you even make a fair start

”
in these health investigati o ns ( D 1 0 LE W I S ) . .
Thus are disease s named from the symptoms and ,
t h e s ymptom is considered the disease and is so ,
treated The symptom is a timely and friendly wa r n

.
’
ing and it is wrong to i gnore N ature s danger signal
, .
The eff o rt should be to correct that which causes the

pain the fever the discharge etc
, , If we go back to , .
the sources o f these dise ase manifestations the latter ,
will be found to be local signals pointing to a general

condition which is an accumulation of poisons or
, ,
chronic toxemi a .
S ore thro at enlarged ton sils adenoids sick head

, , ,
ache neuralgi a o f the face p ain in the eyes pain o r

, , , ,
aching of the cheek enlarged turbinates n as al polypi

, , ,
d ecaying teeth pyorrhea e arache etc, may all be , ,
cause d by a congestion in the head resulting from

stomach and digestive disturbances There may be .
o ther factors such as o steo pathic lesions o f the neck ,
j aw etc but they are seldom the only cause

, .
, .
Th e tenth cranial or pneumogastric nerve may be

much irritated by fermentation and decom p osition Of
food in the stom ach and through i ts connection w ith
,
other nerves o f the neck and face there may be under

s uch conditions a tightening o f all the muscles at the
D r D io L ewis quotes the following from Prof

"
.
.
H itchcock
But men d o n o t perceive the bad effects o f o ver
feeding because in general they are i gnorant o f their
,
c haracter and c onfine their attention to the more

,
i mm ediate effects instead Of looking at those which are

re m o te They generally suppo s e that if the sto mach
. ,
o r any internal organ be oppressed o r disordered p ain ,
will be pro duced in the organ itself ; whereas the u n ,
easiness an d pain are most commonly in s ome o ther

p art n o t infrequently a remote part o f the body
, , .
A nd oftentimes fo od which ultimately does th e m an

, ,
~
a great deal o f inj ury gives to the sto mach a transient

relief j ust as piling a large quantity of wo od upon a
,
”
fire seems f o r a time alm o st to extinguish it .
The X Ray is rapidly convincing physicians and

-
dentis ts that ver y serious diseases o f v arious organs

and Of the teeth may be present wi thout accompanying
pain And it seems to be an unfortunate circumstance
that pain does not acc omp any these disturbances This .
fact alone explains th o usands of perplexing c ondition s .
It explains how a child or an adult while in seeming

health may suddenly become the victim of a fatal dis
“
ease . The wh o le world of scientific medicine is
grappling with the puzzle to find the germ an d whence
,
it came and is overlooking things more important

, .
Parents think becaus e an infant or child i s fat and

puffy it is in perfect health but they will not believe
,
i ts sleeplessness i ts nervousness its peevishness its

, , ,
irritability c o uld be caused by overeating o r wrong ,
eating SO people must learn that wrong diet and

.
w rong living do not always with o ut warning strike a

b low in the face to set the violator right but that ,
nevertheless f o r eve ry cause there is a corre sponding

effect and th at every o verindulgence will sooner

,
or
later enfo rce its penalty up o n us .
D iseas es do not o ccur without some premonition ,
but people have yet to learn that even S light indisp o si

tion or discomfo rt is a very very l o ud and important ,
wa rning We have n ot yet learned that eve rything

.
revealed by N ature is highly im p o rtant We refuse to .
listen to N ature but instead pay somebody who pro b

,
ably d o es n o t understand her messages to gu ide u s ,
it may be blindly It is most di ff icult to convince

.
pe o ple w ho have n o pain o r distress that their diges

tion may be at fault It is n ot surprising that e xpe r
.
i en ce d doct o rs shrink from the thankless task We .
Often lose a patient by merely intimating that the

tro uble is in the b o wels o r stomach o r is due to some ,
habit Of eating th o ugh similar to that practiced by

,
the multitudes ; for how can that which everybody does

be wrong ?
Indigesti o n inv o lving a slightly soured condition
,
o r a little dec o mpositi o n Of the fo o d mass will be f o l
lowed by the abs o rption Of much p o is onous matte r .
This is the result of more food than the digestive j uice s

can properly reduce S uch dige stive disturbances
.
build tremend o usly serious diseases They result in .
severe disorders o f the colon whi ch is a matter Of

grave concern—the principal cause Of infantile par aly
,
si s
, epilepsy the more violent forms of rheumatism
, ,
and other such ma l adies They are as insidious .

,
deceptive sly illusive and at the same time as d eadly

, , ,
as a co pper head snake-

Pain is absent in t hese c ases
.
because it is the sym p athetic o r S ilent and not the , ,
cerebro spinal nervou s system that is chiefly involved

-
.
F OO D FU NDAMEN T ALS
E ach and eve ry cau se is fo llowed by a suitabl e

and well measured effect and let me asse rt wi th strong
,
emph asi s there is no exception to the rul e Abu se o f .
the digestive apparatu s d o es not kill imm ediately ; and

this fact offers the o nly explanation of the continu ance
o f the outrageous maltreatment o f the stom ach now
almost universal A buse o f the digestive system even

.
f o r a sh o rt time b ri ngs a protest but neither physician ,
nor laymen is trained to interpret the mild er warnings

o f N ature . N othing but violent s ickness o r distress
is regarded and this is especially the c ase when there
,
is a suspici o n that foo d is the cause F ood is ru led .
o u t by reas o ning that it cannot be harmful to anybo dy .
The little p ain in or about the eye the s o renes s and ,
distress at the b ase Of the brain the pain in the side or ,
in the limb s the flutter "of the heart the slightest ten
, ,
den ey to nausea a bad Odor o f the breath the metallic

, ,
tas te the S liminess Of the mouth secretions the sore

, ,
ness o f the m o uth throat tonsils o r nose the

, , , ,
constipation the foul Od o r o f the stools the inactive

, ,
live r the c o ld hands and feet the red nose the lack o f
, , ,
appetite the tendency to catch cold the desire for l arge

, ,
quantities o f fo o d the desire to eat between me als

, ,
and c o untless other fitting and adequ ate warnings are

“
dismissed with a wave o f the hand I mu st have ,
”
caught a little cold o r with a d o se of medicine and
,
“ ”
patient waiting until s o mething more serious results .
It i s reasoned that since eve rybody eats thi s way it can

not be harmful But this is the re ason why eve ryb o dy is
.
ill and why there are s o many physician s pretender s

, , ,
“ ”
and qu acks who are making a living cu rin g the sick .
It i s true that no ideas whatsoever about food will

adequately explain all illness for sickness is n ot ,
brought about by a single cause but by many causes .
E xpe rience and Observation leads the author to b elieve

that the food question in all its phases is so l arge a
factor in the causation o f dise as e as by comparison to
make many other elements dwindle to pitiable i n s i g
n i fi c an ce E ach and eve ry discomfort Of the b o dy
. ,
every departure from a sense o f well being should be -
intelligently interp reted and arrested in i ts inci p iency

,
rather than be allowed to mature .
There i s n o known disease that cannot be cau sed

by excesses coupled w ith climatic conditions E xcesses .
o f all kinds are factors in their building There is n o .
disease that will not be less severe if food is kept from

the body during illnes s except in the qu antity that can
be properly dige sted and assimilated There are many
.
comm on complaints which will entirely disappear if

the qu antity o f food ingested is limited to the quantity
actually needed .
The future stu dy Of disease should be concentrated

upon an investigation of the effects Of bad habits Of
living. It should be a stu dy o f the accumul ation o f
pois o ns wi thin the body their cause s and effects
, .
It i s time people learned to rec o gnize some Of the

cardinal S igns Of diseas e They are to o willing to
.
believe that such disc o mfo rts as they may experience

are wholly independent o f food It is repulsive to many
.
peopl e to be to ld by a p hysician that they are e ating

to o much People want to be cured while they continu e
.
to indulge the pet weakn ess that has caused all the
trouble ; if one will work to that end he may be their
,
choice among doctors ; but if not they will choose

,
another .
80 FOOD FUNDAMEN T ALS
P A R T TW O
F OOD S A ND TH E IR C O M B INA T I O N S
A complete discussion o f many of the subj ects

already mentioned would require a book in itself It .
has been the Obj ect in this work to make statements

tending to o pen u p new channels o f thought and to
inci te fu rther study .
T he emphas is placed on diet would be faulty if it

led one to believe that fo o ds cured any disease They .
are without value as curative agents The wi thholding .
o r the proper prescribing of food may be very helpful .
There is no one diet that can be claimed to be superior

to all others N o on e h as a co rner on any diet or an y
.
,
dietetic idea Many different theorie s regarding food

.
possess merit To separate the chaff from the wheat in

.
these ideas is the thing needed .
In considering fo o ds the u su al classificati on is

i gnored and they are discussed under the general
heads o f rich starch foods rich prote in foods non , ,
starchy vegetables fruits fats sweets an d m i scel

, , ,
l an e ou s fo ods Thi s point o f view i s not wholly

.
original with the auth o r for similar terms are to be

found in the writings Of D r J H Tilden ; and the food
. . .
c ombinati o ns given herein are largely the result of

experim ents c onducted along lines suggested in his
bo o ks
.
Ri c h S tarch That the term may not be bungles ome

Foo d s this cl as s Of foods i s spoken of as
starchy fo o ds I rish potatoes sweet
.
,
p o tatoes , rice tapioca H ubbard squash and the

, , ,
82 FOO D FU NDAMEN T ALS
mushrooms egg p lant lettuce s alsify endive spinach

, , , , , ,
dandelion and all other greens Very new and tender .
lima beans green pe as sweet corn and string beans

, ,
should be included in the ab o ve list A ll these so called .

-
non starchy vegetables contain starch but it i s milk

-
,
starch and is more easily digested in this than in the

mature form .
D i s cu s si on f Star ch F o o d
o
M ost people have from

kinds on e to si x
o f starches on their table th re e times a

”
day ( T I LDEN ) Can anyone state a
. .
good reason why we must h ave some on e o r m o re Of

thes e starches at every meal ? Is it any more n eces
sary to take a rich starchy food at every meal than it
i s to eat a rich protein food like meat at eve ry meal ?
, ,
T he n ever failing presence or more o f the o f on e
rich starchy food s on the table may be easily acc o unted

f or . The starches are all palatable They are eas ily .
prepar ed N o o ther class o f foo d can be so easily

.
stored away f or quick use without fear o f decomposi

tion A s a class they are the cheapest food on the
.
markets They can be mixed in a palatable way wi th

.
nearly eve r y other kn own article Of diet and write rs ,
on dietetics and home economics have worked the

public up to a high pressure temptation to mix mix
-
, ,
mix until mixing has become a c onsuming fever

, .
F u rthermore p hysicians almost universally give their

,
approval to the cu stom ; certainly there are few Of them

found d ecrying it . S o the habit is established and ,
“
nothing in life is stronger than habit nothing harder ,
”
to overcome .
( S AG ER ) .
FOO D FU NDA M EN T ALS 83
When given an opportunity the saliva starts the ,
di gestion of starch If conditions i n the stomach are

.
fav o rable its fu rther digestion continues there but the ,
greater part o f starch digestion is acom pli sh ed in the

intestines . Those suff ering with intestinal trouble
should know therefore that this cl as s o f food is n ot the
most suitable for them S ta rch i s best u sed l argely by
.
itself And the same statement may be m ade regard

.
ing any other cl as s o f foods Any p lain food taken by

.
its elf will call forth a ready response from the digestive
tract to meet the requ irements f o r its digestion It is .
a good rule to eat very few different articles Of food at

any one meal It is best to use only one o f the rich
.
starchy foods at a meal otherwi se overeating of starch

,
e as ily results .This may seem like turning civilization

backward but by adhering to this rule the sick will be
,
better prepared to go forward .
T he amount Of digestion effecte d by the saliva will

b e de termined by the thoroughness the chewing and of
the time the food re m ains in the mouth The usual .
habit of eating is s o rapid that the salivary digestion

i s almost negligible Wh ile all food s should be
.
well chewed this is particularly I mportant when p ar

,
taking Of starchy viands They should be chewed and

.
insalivated until very fluid and should never be taken,
at a meal which must be eaten hastily .
These facts p lainly S how how greatly we wrong

o u r b od ies by eating milk toast liquid oatmeal mush , ,
milk on cereal flakes crackers in soup and by taki ng

, ,
anything o f a liquid o r j uicy n ature like fru it celery ,
or any vegetable into the mouth at the sam e time with

starch or by eating sweets at the s ame time with

,
it like sugar on o atmeal etc

,
If cream is taken on
, .
o atmeal it sh o uld b e s o u sed as not to interfere with
the chewing If milk is to fo rm a part of the starch

.
meal it sh o uld be sipped when the m o uth is empty Of

o ther food .
Har m on io us In the early histo ry o f the

Co m b inati o n s w ith human race life was compara
S tarchy Foo ds ti ve ly simple and complex fo od ,
combinations were alm o st u n

known N ow life itself is co mplex i ts many and
.
,
va ri ous demands depleting the nervous system and

Often u n fitt in g it f or the work Of digestion while the ,
average dietary has bec o me an indiscriminate hodge

podge The kn owledge o f the proper combination o f
.
fo o ds plays a vi tal part in the retu rn o f the sick to

h ealth It cannot be given a place sec o nd to any thera
.
peuti e pr o cedure unless it be o s teopathic man ipulation

w hich results in improved circulati o n to affected organs
a n d to the brain and spinal cord .
’
To starch s credit it must be said that i ts great
offending i s du e m o re to the c o mpany it is forc ed to
”
keep than to its own influence ( T I LDE N ).The gen
eral character of the secreti o ns of the mouth is alka
line .The general character o f the secretions of the
stom ach i s acid S tarch is best digested in an alkaline
.
med ium and when it alone is taken into the mouth and
,
chewed thoroughly the digestive process is well begun

there and the resulting product p assed into the
,
stomach is not likely to ferm ent When it reach es the .
stomach it wi ll meet with a digestive fluid much les s

acid in n atu re than if protein had been includ ed in the
meal . We have good re ason to believe that for a time

at least the character o f the stomach secretion s will be
alkaline when starches alone are present
,
When .
starchy food passes to the intestines it again en co u n

ters alkaline secretion s which are especi ally adapted to
its digestion .
Certain o ther foods may c ombine well with starch ,
but usually S h o uld n o t be taken into the mouth at the

same time The rich starchy food s combine nicely
.
with raw o r cooked non starchy vegetables

-
This com .
bination afford s a large vari ety o f dishes The rich .
starchy foods combine suitably with butter bacon , ,
honey sweet milk cottage cheese and cream cheese

, , .
S ome people may add buttermilk to thi s list but as the ,
results Of this combination i s n ot uniform only a f av

o r ab l e test will j u stify i ts use It should be ap parent
.
that the combinations o f honey and starch cheese and ,

'
sta rc h h ave their limitation s

, M ilk contain s b o th car
.
b ohyd r ate s and protein but is not very r ich in either

, ,
and the favorable result following i ts use with starch

vindicates its u s e in this manner O ften a mildly acid
.
raw fruit will c o mbine nicely with starch .
I n co m patibl e S tarch is best digested in an

Co m b in at i on s with alkaline medium and this being ,
S tarchy Foo ds tru e it foll o ws that mixing

starch with foods that are acid
o r that requi r e an acid medium for digesti o n is a die
teti c error A s a rule the acid o f fruit by neutralizing

.
the alkalinity of the digestive s ecreti o ns retards the

digestion Of starch pro duces undue fermentation and
, ,
fo rms vi o l ent p o is on s which escape into the blo o d and

ar e carri ed thr o ugh o ut the b o dy Cooked starch fer
.
ments most easily o f all foo d s and in fe rmenting ,
“ ”
sours. E very h o usewi fe knows the nature of soured
flour p aste and soured bre ad sponge When cooked -
.
starch is mixed in the heated stomach with fruit acids

the resulting excessive fermentation leads to an excess
o f acid s in the stomach and intestines and through
thei r absorption to an excess in all the fluids o f the

body including the lym ph—a state of affai rs kno wn as
acidosis .This condition le ads to inflammation o r irri
tati on of the nerv e sheaths and those nerves will first ,
be affected which are deprived of full nutrition because

o f an o steopathic lesion H erein i s largely the cause
.
o f rheumatic fever chronic rheumatism local and gen

, ,
eral neuritis .
E xcept elsewhere noted the statement that

as
starchy foods are n ot to be combined wi th acids

must be taken at its full value though peopl e ,
are not p repared to believe the physician can

m ean it seriously o r that it should be actually
applied in practice S uch combinati o ns as strawberries
.
and cake bread and j elly orange o r other acid fruit

, ,
to begin the breakfast followed by oatmeal o r cakes

, ,
they think are permissibl e exceptions and that because ,
everybody does these things they must be right But .
these very bad habits are making people sickly ; th ey

are building aden o ids bad tonsils ear disturbances
, , ,
headaches and a thousand other ills

, .
The race has b e en committing this error for a l o ng

time — some men o f science even recommending this
c o mbination Physicians nurses hos p ital s all make
.
, , ,
use of such mixtu r es But it should be n oted that a

.
maj ori ty o f the race are ill and th at the battle with ,
FOO D FUNDAM E N T ALS 87
diseases is not a new thing It is plain that the bad r e

s u l ts of this wrong combination are n ot m anifest
imm ediately f o r even the sick may not always be
,
further stricken imm ediat e ly after it is eaten The .
robust may with apparent immunity do violence to

the digestive system the greater part of their lives ;
but this seeming exception does not change th e
immutable laws of N ature If such a combination be
.
indulged in only occasionally no seriou s effects may be

,
noticed ; but if used habitually bad results are certai n

,
to follow . Conversely the consequences of correcting

,
this dietetic e rror S hould be Observed very closely .
They will bear investigation Th e r esu l ts o f c om bi n

.
in g foods pr oper ly ye t r em a i n to b e per c ei ved by th e

aver age ph ys i ci an , by ,
s ci en ti fic i n ves ti gator s , an d by
pe opl e gen e r al ly.
To break off this cu stom abruptly works a hard

ship at first There is no harmful combination more
.
generally used or more diffi cult to avoid It is some .
times months before on e can complete with a sense o f

satisfaction a meal at which n o bread h as been eaten .
M any who condemn others for failure to give u p

tobacco or liquor will wince at foregoing the combina
tion of starch and acid even after becoming convinced
that its u se is inj urious But the p hysician knowin g
.
the facts has no ch o ice in the matter ; he must forbid

,
indulgence in this comb ination even though its occa

sio u al u s e may n ot be a seriou s matter To make up .
me als without including both acids and starches will

req uire studiou s attention until the custo m is estab
l i sh e d but thereaf ter it will require no m o re care than
,
preparing meals in the u sual way Persons who will .
persist in combining fruit and starch sh o uld keep in

mind that starch will combine better with raw than
w ith stewed fruit becau s e raw fru it acids are the more
,
stable in character C o oking fru its tends to de s troy

.
chemicals that a s sist in digestion and the body is

c alled upon to supply the deficiency and enough more
to accomplish the w o rk Of digesti on Raw apples .
,
berries and raisins are the fruits that will combine

,
with starchy fo o ds in the least harmful way Raisins .
in bread or vari o u s o ther starchy preparati ons have

proved to be wholes o me and re asonably compatibl e in
,
combinati on . However people who are ailing cann o t

,
safely use questionabl e or d oubtful combinations .
The final pr o duct o f the digesti o n of starch is

sugar therefore it would seem that sugar would c o m
,
bin e well with starch The secretions excited by sugar

.
are not favorable to the ready digestion o f starch and ,
when these are taken int o th e mouth at the same time ,
the secreti o ns excited by the sugar interfere wi th the

pro per m astication o f the starch C o ncentrated sweets
.
,
as su gar and candy are irritants to the mucous mem

,
brane very much as salt is Honey in limited amounts

.
may be used with starch It is di ff erent from sugar

.
in that it does not require digestive j uices to prepare

it f o r assimilation therefore they are not s o likely to
,
be called forth and fermentati on is not prom o ted but

, ,
may even be re s trained by it .
The auth o r finds it is better to sweeten starch with

raisin s than with a m o re c oncentrated sweet M alted .
milk al s o may be used f o r the same purp ose .

’
s i tatas overw o rk resulting in depletion of the body s
nervous energy and s om e degree o f indigestion The .
combination leads to o ve reating when othe r w ise thi s

might n ot o ccur The tas te and the p alate are mo r e
.
“ ”
likely to s ay Y o u have enough at a proper time when ,
b u t on e Of these classes Of food is t aken than when they

are combined This is not merely the statement o f a
.
theory but the record Of observation .
To be
sure starch and protein are combined by
N ature in some articles o f diet like mature beans and
,
peas But there are n o foods more easily taken to

.
excess than these rich o ne s in which starch and protein

are combined n aturally And becau se this is tru e
.
special attention should be given to the foods taken at

t h e same meal with such combined foods or at other ,
meals taken on the same day in which they have been

eaten The mere fact that this combination is made
by N ature — c h i e fl y in the form of seed s—does not al ter
.
t h e truth that the pe o pl e will surely h ave digestive

d isturbances if they habitually eat the rich starchy
food s and the rich p rotein foods together .
Pr ep ar ed The numero u s cereal fl akes puffed grains , ,
Ce re al S hredded wheat biscuit grap enuts and , ,
F ood s the vari ous kinds o f food on this o rder

are partly digeste d starchy foods S ome .
a r e less concentrated than others but most o f them

,
are more so than the same weight o f ordinary bread

o r potato T hey are n ot to be condemned but under
.
,
stood They will be digested in less time than starches

.
not similarly prepared and therefore are more sti m u

l ating Their swe et taste is evidence o f partial dige s
.
tion and this ve ry condition lead s to their being eaten

,
rapidly and in larger qu antity than the system needs .
It i s easy to overeat o f these foods and herein is their

'
,
real danger Grapenuts se em to be especially con cen

.
trated and stimulating S hredded wheat biscuits are

.
a good food for those w h o like them d ry If to food s .
o f this nature the usu al amount of other rich starchy
fare be added the total is almost certain to be an

excess A ll prepared cereal s S hould be regarded as
.
rich starchy foods .
If the nature o f the numerou s kinds Of rich

starchy foods is understood it will be seen that any
,
on e o f them will meet the needs of the b o dy for this
kind of fo o d and that within limit s o n e may be su b

,
stituted for another without fear Of inj ury to the

health th o ugh Often the u se of on e is more appropriate
,
than another If thos e that are poor in mineral el e

.
ments be u sed exclusively for any extent o f time the ,
needed mineral elements should be su pplied with non

starchy vegetables and fruits If on e i s fond o f whol e
.
wheat bre ad there is n o reason why he should s u b sti

tute S hredded wheat biscuit for it If a child chooses
.
cereal flakes eaten d ry instead o f bre ad and potato ,
there is n o good reason why i ts wishes should not be

grat i fied In truth there i s a ve ry good reason why
.
they should be granted If there is no fundamental

.
d iff erence in two starches that one should always be

,
chosen which gives the mo re enj oyment and s ati s f ac

tion .But there is a decided di ff erence between taking
cereal flakes soaked with milk and to asted b read eaten
,
d ry or the cereal flakes eaten d ry

,
.
92 F OOD FUNDAMEN TALS
Prevent S tarchy fo o ds are ve ry prone to fer

E xcess ive ment F o r this rea s on those with
.
Fer m e n tationweak digestive powers sh o uld be care

ful that these are eaten only at such
times as the stomach is prepared to receive food ; they
should give special attention to the mastication o f
starch and should u se only the most suitable o f the
,
starchy foods and the proper c o mbinations with them .
Y east contribute s very much to the re adiness with

which starch ferments ; s o that while food s o f the
starch cl as s in general ferment the m o st easily yeast,
bread hea ds the list in this respect It is the most

.
treacherous Of f OOd S and nothing can be more expen

'
,
’
sive than an inferior quality of baker s bread made
with yeast Y east bread should be banished absolutely
.
from both table and cook book Though the custom

.
which now seems to demand its use is indeed solidly

intrenched independent thinking and Observation wi ll
,
bring an illumination which wi ll work the change .
Pe o pl e should provide the best and most wh o le

some bread p ossible E specially should all those w h o
.
have in charge th e feeding Of children consider the

vital importance o f fu rnishing them with faultless
bread . The finest and m o st wholesome bread is that
made with soda and sou r milk in either biscuit or lo af ,
but bread made w ith baking powder is quite satis

fact o ry Because Of the vitamines and o ther s u b
.
stances fo und i n whole wheat flour it is co rrr ectly

-
valued above the higher refined flours A little more

.
soda o r baking p o wder is requi re d for the whole wheat

- -
flour than for the white flour .

FOOD FUNDAMEN T ALS 93
Yeas tl ess B r ead .
To a q uart of white flour add salt sufficient ; a

hea p ing teaspoonful o f baking powder tw o tables p oons -
of melted butter ; make into a dough with unskimmed

milk .B ake in the form o f a loaf o r biscuit When .
baked , allow the bread to cool ; then slice and return to

the oven and toast ; o r if made into biscuits when they
, ,
come from the o ven they S hould not be more th an an

inch thick baked to a good crisp crust bottom and
, ,
top . The left over biscuits can be s p lit and toaste d

-
”
f o r future eating ( T I LDE N ). .
If the oven is faultless and there is reas ona ble

s kill a little p ractice will result in an excellent bre ad
,
.
Where the oven is not perfect and skill is not abundant ,
the additi o n Of more baking powder and butt er may -
help to make u p f o r these deficiencies Un skimmed .
milk to which is added a little cream i s an improvement .
S ince toasting renders it less likely to ferment

during digestion those lacking in digestive p ower
,
should take their bread in this form toasting it in a ,
“ ”
S low oven through and through to a light straw
co lor Fresh bread hot is n o worse than cold ; and the
.
only advantage o ffered by stale bread i s th e nec essity

o f chewing it more thoroughly .
Co oki n g o f T he digestibili ty
starch is increased Of
S tar ch by cooking but no method should be ,
u sed which leaves the starchy mas s in

liquid form Cooked starch foods should be S O firm or
.
O atmeal porridge
‘
d ry that chewing will be required .

,
rice o r other fo ods o f this nature should be so cooked

, ,
a s to be firm when served and may be eaten wi th ,
uncooked raisins honey butter or cream but withou t

, , , ,
sugar The addition Of cream if used S hould be s o

.
,
managed as n ot to h asten the swallowing or les sen the

m as tication .
Potat o es when used should take the place o f the

, ,
usual bread They should be baked o r they may be

.
,
pared boiled until done then brown ed in the oven

, , .
M ashed po tatoes permit but little chewing and e n cou r

age o vereating so their habitual use should be dis
c ou r age d When gravy i s added to mashed pota to e s
.
the resulting mixture is quite Obj ectionable A vo id .
the u s e of pasty gravies and soggy sauces The .
habitu al u s e o f such foo d by children proves a curs e to

them sapping their vitality and undermining their
,
go od health M ashed potatoes served with a little

.
,
butter and chewed thoroughly with s ome o ther m o rsel

o f food that promote s th o rough mastication like dry ,
toast may be u sed o ccasionally without disturbing

,
the heal th Fried potatoes cannot be too severely con

.
d em n e d and this applies with particul ar emphasis to

those that are fried before being otherwise co oked .
Ban an as For dietetic pu rp o ses the auth o r cl assifies

the banana as a s tarch fo od It is seventy .
five per cent water and twenty tw o per cent carb oh y -
drate o r starch It c ontains considerable o il some

.
,
protein and is almost fre e o f acid

, Classing it as a .
starch and not as a fruit pr o vides for its prope r c o mbi

n ation with other fo ods It may be used as a part o f
.
a starch meal Three to five thor o ughly ripe bananas

.
make a good meal without other food .
B ananas sh o uld be e aten only when they are very

ripe . The unripe raw banana has somewhat the con
S iste ncy o f clay .When mashed in the mou th the par

ti cl e s do not separate and in the stomach they also
,
remain intact and are apt to start decomposition This .
characteristic u n fits it for food Green bananas con .
tain a little less than on e per cent sugar and twenty

tw o per cent starch Ripe bananas contain seventeen
.
per cent sugar and seven p er cent starch O verri pe .
bananas contain nineteen per cent sugar a n d less than

o n e per cent starch The transfo rmation of the starch
.
int o sugar du ring the ripening process enhances their

value as a food .E ven then their digestibility is i m
pro ved by baking TO bake bananas cleanse them
.
th o roughly and place in a moderate o ven in their

natural c o ve r ing f or twenty o r thirty minutes If the .
o ven is not to o hot the covering will not break and the
Oil delicate Odor and taste are prese r ved

, A fter cool .
ing remove them fr o m the covering and eat with cream

,
o r to ast .
D i s cu s si on o f Sw e ets
S ugar S ugar i s a good food but is commonly S O u sed
as to result in much seri o us disaster to health .
S ugar is a p rotein saver ; by which is meant that the

m o re sugar one uses the less pro tein he needs within ,
certain limits .Th e sugar f o und in fruit and honey

i s the form best for the body Raisins fi gs dates .
, ,
and pru ne s contain much fru it sugar ; this is rich in

that sweet known as levulose and which is as s i mi ,
lated by the b o dy with o ut further digestion o r change .
Honey contains much levulose hence its value as food

, .
It is the only concentrated sweet that can w isely be

used and even that must be u sed sparingly
, .
96 FOOD FUNDAMEN T ALS
O rdinary sugar—b y which is meant cane beet , an d
m apl e sugar—must undergo a chemical reaction before

it b ecomes levu lose the only form in which the body
,
can u s e it This transformation takes p lace chiefly

.
in the small intestines n ot in the stomach As is well

,
.
known wate ry solutions of sugar ferment very easily

,
.
Whether eaten as candy syrup in cakes cookies , , , ,
dou ghn uts fru it preserves as seasoning o r sweetening

, ,
f o r any food sugar reaches the s tomach ready to fer

,
ment and usually d o es it S ugar is not a natural food

.
,
hence has no place in a rational dietary E ven small .
amounts of it S hould be banished entirely from the diet

o f th e invalid .
When it is understood that the fin al products of

starch digestion are sugars and also that these fo rm ,
a large part o f the final products of the digestion Of

fru it it can be readily seen that there is enough Of that
,
material fu rnished the body in the average diet wi th

no additi on in the concentrated form Of sugar It .
should be clearly understood that eve ry bite of potato ,
or Of bread o r any other wheat product o r of any other

, ,
form of starch adds a little more sugar to the system ,
and it will then be realized that ve ry much Of the money

spent f o r cane sugar is spent f o r the i n pl an tin g of
disease .
The fact that the starch of cereals is in the pr o ,
—
cess of digesti on converted into sugar has led many ,
persons to supp o se that by eating of cane sugar the ,
task of the digestive o rgans is lightened ; in o ther

words they asume that cane sugar being a predi
,
-
gested form Of starch will be more easily assimilated

,
and is better adapted to the system than starch its elf .
This i s an err o r the facts being the ve r y opposite

, .
assimilated with o ut further digestion SO far as it .
h as been prepared for human as similation it is a go od

food but lacks the very quality desired in a sweet
,
sweetness .
So rgh u m In the s o uth central and southern states

-
considerable quantities Of sweet sorghum

are grown and this source o f sugar has greatly i n
,
creased since the war began In classing sorghum

.
syru p with the less desirable sugars we do so n ot ,
because it i s in any way inj u rious but because it ,
is usually an inferior product The process of m an.
u f actu r e is cru de the p roduct is so variable as to make

,
i ts purchase a gambl e ; and furthermore it is subj ect

to the s ame critic i sms as cane and beet sugars in that
they are sucrose an uninverted sugar which p l aces
,
a tax on th e hum an stomach However its u se wi ll

.
,
probably decreas e again after the war is o ver The .
appetite for this i s in a sense a cultivated one and

, , ,
ce rtainly s o rghum syru p cannot be called a first cl ass

article o f diet .
Al co h o l M ention was made in th e beginning Of

an d S u gar this editorial o f the fact that the use o f
sugar increases as the use of alcohol de
creases .T his is tru e all o ver the world E ve ry pe o ple .
seems to demand some sort o f feed from which they

can get a quick response in energy and the speed with ,
which the A merican people live p robably calls for an

unusu al amount of fo o d of thi s typ e We have l earned .
that in using alcohol for thi s purp ose we are getting ,
results other than those o f quick energy f or it leaves ,
a trail behind However to increas e the u se Of sugar

.
,
as rapidly as we h ave done is placin g a strain o n

F OOD FUNDAMEN T ALS 99
Am erican digestion that we cannot stand without evil

results of far reaching imp o rtance The pro ducts that
.
have been discussed are not Of the type which do u s

go o d but there are sugars which have bett er qu alities
,
and are o f b ette r value for human consumpti on .
Fru i t In the United S tates there are probably five

S ugar s million acres planted to appl e trees m o re than ,
the acreage Of all other fru i ts combined A dd .
to these enormou s figures the cro p s Of peaches plums , ,
pears cherries berries and citru s fru its and it wi ll

, , , ,
be s een that the A merican people do get great quan

tities o f natu ral sugars in such form that they may
,
be digeste d and as similate d readily In addition to

.
fruit sugars these fo ods furnish nou rishment o f other

types includin g the highly important f r uit acids The
,
.
amount o f fruit sugar produced and u sed in the United

S tates cannot even be estimated but there ar e gr eat
,
’
quantities of sugar in the on e hundred million dollars
worth o f apples which the U nited S tates produces in
the average year S ome o f th e fru its contain so much
.
sugar that it is useless to add any can e or beet sugar

in preserving th em For example when p runes were
.
,
unusually cheap a few years ago in Califo rnia it w as ,
seri ously prop o sed to manufacture sugar from them .
Grapes are made into raisins with o ut the addition of

su gar There i s als o a great amount of sugar in the
.
date and the fig both o f which are being rai s ed in the

,
United S tates in increasing quantity .
M apl e The maple sugar industry was formerly an i m

S ugar p o rtant on e in p arts o f the country The .
amount Of maple sugar produced is small ye t ,
it i s about half that of the honey pro duction Of the

1 00 F OOD FU NDAMEN T ALS
country M aple sugar is sucrose like cane and beet

.
sugars It h o wever has the adv antage that it conta i n s

.
, ,
mineral salts and other products making it a more nat ,
ural sweet than its more popular rivals .
Ho n e y Honey surpasses all o f these sweets It is a .
predigested sweet putting no tax at all on the

,
digestion o f those who eat it It gives up i ts energy

.
as quickl y as any other form of sugar and at the same ,
time it furnishes a small amount o f protein consider ,
able mineral salts and above all it contains vitamines

, , ,
the products found in s ome fo ods in minute quanti ties

which fu rther the processes of growth What m o re .
c o uld we desire in a food ? It is an energy food and ,
i s not taken primarily for its body building properties -

.
Yet it puts no unnatural s train on the digestion it h as ,
a flavor we all kn ow su rp asses that of any other sweet .
It has pro perties which make it de s irable f o r use in

baking and it does have some body building valu e We
,
-
.
ought all to be missionaries of health and to do all we

can to reduce the sugar debauch Of the A merican
”
pe o p le .
D i s cu ssi on o f P r o tei n
U se Les s The usual daily protein consumption is

Pr o te in much greater than the needs o f the body
demand E xperience with the sick con
.
vinces the author that whatever amount is taken

’
be yond the body s need is a p o sitive inj u ry T he sur .
p lu s d oes not add to the resource s of the body but i s ,
carri ed as a burden and gives o rigin to p o is on o us mate

’
rials which destroy the body s chemical equilibrium
, .
1 02 F OOD FU NDAMEN TALS
because they have not been thoroughly chewed It is .
diffi cult to avoid swallowing small p articles of the n u t

meat not c o mpletely mashed These bits of unchewed
.
nut will tenaciously resist the action of the digestive

fluids and give ri se to heartburn o r other symptoms Of
indigestion .N uts sh o uld be eaten with raw fo ods .
C h e es e I S so rich in protein that i ts u se even in small

quantities as an additi o n to a full meal of other food
is quite unwi se And in any case o nly a small am o unt
.
, ,
i s needed o r can be digested perfectly with any on e

meal . C o tta ge C he es e being less concentrated may
, ,
be used m o re liberally and is a very wholesome food

,
.
M eat N o t People have been taught that it is extreme

Al ways l y harmful to eat much meat but they ,
Harm fu l have n o t learned that it is but litt le less

harmful to overeat o f eggs baked b ean S , ,
cheese o r nuts They have been made to believe they

.
“ ” “
are on a diet when they eat no meat It is a phy .
’
s i c i an s bu siness to understand all foods as much as
possible n o t as a faddist n o r as a fanatic but as a
, , ,
rational being able to render the greatest go od to the

”
greatest number .
( T I LDEN )
M eat and especially pork is a strong food and

, , ,
ve ry stimulating because it is di gested quickly and i ts

substance soon pas sed on to the nerve cells It requires .
a l arge supply o f Oxygen for its assimilation Those .
having large breathing capacity or working ou t o f

d oo rs can partake of m o re than others and still main
tain health L ike other foods meat is more e asily
.
,
digested if thoroughly chewed ; but if the fiber is fairly

well broken it may be eaten rapidly with less seriou s
results than would follow the swallowi ng Of starch
FOO D F UNDAMEN T ALS 1 03
without thorough mastication Protein foods that .
have a less fibrous structure m ay be eaten more rapidly

than meat peas o r beans
, A n egg may be eaten f o r a .
hasty lunch but bread or ri ch starchy food s never

, , .
The one great o bj ecti o n to meat as a food is its

’
tendency to putrefy This is d an ge rous If one s
. .
alimentary tract does n ot handle meat well he had

better n ot p artake o f it But the author finds that .
when taken in proper combination with other foods it

can be digested by many who have seri ous experiences
wi th it when taken in the u su al manner .
Cold meats cann e d meats dried o r cured meats

, , ,
and improperly fried meats sh o uld be regarded with ,
suspicion H ome cooked meats may safely be used

.
-
when cold because o f the certain knowl edge of thei r

condition and canned fish is being u sed freely by many
,
without harm .
Ha r m o n i o u s M any disagreeable experi ences an d

C o m b i nati o n s
even diseased condition s arise from
w i th Pro tein faul ty preparation of and o ver i n d u l
gence in meat and from improperly ,
combining it with other foods M eat being best .
digested in an acid medium it has been found helpfu l ,
to use it in combination with tart foods The acid .
fru its either raw o r cooked are suitable

,
-
T he tomato , .
,
a vegetable fruit is especially adapted for u s e with

,
meat or other protein A ll kind s Of berries cherries

.
, ,
peaches apples apric o ts plums etc m ay be served as

, , ,
.
,
a part Of the pr o tein meal either as a dessert o r as , ,
part Of a fru it o r fru it and vegetable sal ad

,
Cran .
1 04 Fooi ) FUNDAMEN T ALS
berries to matoes
, , or lemons are Often served di r ectly
,
A ll o f the non starchy vegetables combine well

-
with protein and those su itable to b e eaten raw may

,
be taken in that condition In addition to the p rotein

.
dish on e may u se cooked non starchy vegetables raw -

,
vegetables plain o r in the form of a sal ad and fru it , .
C areful attention S hould b e given to the salads a e com

panying a protein meal when such are used D etails .
o f salad combinations are given on p age 1 1 3 .
If meat is suitably prepared properly eaten in ,
reasonabl e quantity and in combinations as given

,
a bove there will be no difficulty in its digestion if on e

, ,
is in condition to receive such food The tendency of .
raw vegetables and raw fruits to prevent fermentation ,
the greater activity o f the different chemical elements

in raw j uices and the greater e ase with which meat
,
i s digested in the presence o f acids render the above ,
combinations favorable to the perfect digestion o f the

whole me al If meat i s taken in this manner its
.
,
moderate use will prove satisfacto ry .
I co m pat i bl e
n S tarch is not to be taken at the pro
C o m b i n atio n stein meal and this caution is more ,
wi th Pro t e in emphatic if the protein is meat It is .
s o generally the custom to eat bread
o r potatoe s with eve ry meal that anyt hing less than a
p ositive direction to the contrary is always m i s u n d e r

sto od to include bread and p otatoe s The author b e .
l i eve s however that the greatest harm from this com

, ,
b ination results from the overeating which it eas ily

favors When the amount o f starch and p rotein i s
.
1 06 F OOD FUNDAMEN T ALS
‘
meal L ikewise it is easy to overeat o f milk and eggs

.
when taken at the same meal O nly the robust can s o

.
indulge with any degree o f safety .
Co oki n g A t no time du ri ng the pr o cess Of co o k

of
Pr o tein ing should protein be overheated Two .
hundred degre es Fahrenheit is about as

high a temperature as it will stand without bec oming
toughened and on e hundred and fifty degrees is a safer
,
l im i t E ven that temperature m ay inj ure milk if too

.
long applied The b o iling Of milk toughens the c asein

.
and inj ures it as a fo od When milk i s used in the

.
p r e par aton o f a cooked dish it i s best to add the milk

,
after the cooking h as been done If the food is not

.
suffi ciently h ot for the addition Of cold milk warm the ,
milk but d o not overheat it Th e n o n starchy veg

, .
-
etables when served with cream S hould first be th o r

, ,
oughly co oked and the cream or milk added when done .
A custard should be made with j ust enough heat T ime .
is the important facto r in c o oking such a dish ; use

l ittle heat and sufficient time .
E ggs should never be heated to the boiling po int

Of water If baked the oven should not be ove r two
.
,
hundred degrees E ggs may be c o oked hard at this

.
temperature if enough time i s taken But whether .
cooked hard o r soft they will be tender TOO much .
heat toughens the protein element renders it di ffi cult ,
to digest and makes it less valuable as a food

, When .
eggs are cooked slowly in pure and wholesome fat they

are less d amaged by frying than most other foods .
The pro tein in tender meat is Often made tough

b y to o great heat ; but very tough and Old meat may be
F OOD FUNDAMEN T ALS 1 07
rendered tender by long cooking with a sl o w fire For .
th i s pu r po s e j ust e nough water to prevent burning

.
should be used with a little salt The vessel should be

, .
covered and onl y very light b o iling o r S immering o f

,
the water permitted S everal h o urs may be required

.
to m ake it s u fli c i en tl y te nder to fall to p i eces e asily as ,
it S hould be . There is no better way to cook meat .
B r oi li n g is an excellent meth o d Of preparing meat but ,
lack of ski ll too Often forfeits success in the pro cess .
When meat is broiled the outsid e i s sacrificed and

to ughened for the sake Of retaining the fine flavor .
F r yi n g meat is only a modification of broiling and ,
when the gove rning principles are well applied it i s ,
n ot so harmful a method as i s Often thought . The fat

used S h o uld be fresh and above suspicion in every way
and not s o me that h as repeatedly been heated The .
l east amount sufficient S hould be used Th e heat at fir s t

.
should be great then reduced a little but not to o much

, .
M ore heat is n eces ary f o r bro iling and frying than

for c oo king meat in other ways It is the te ndency o f
.
American c o o ks to hasten their work to o much M any .
housewives believe meat to be done when ab out half

cooked and still tough .
M ilk M ilk i s a questionable food f o r some people .
There i s n o doubt that some adults will digest i t

more perfectly and with more e ase than o thers This .
must be determined by each one f o r himself M ilk is .
not good f o r very S ick people The good results gained

.
by i ts use in S ickn ess are due to its being less burden

s ome than s o me o ther diets frequently used M ilk .
alone is better than milk t o ast o r toas t and meat bro th

, ,
1 08 F OOD FU NDA M EN TA L S
or toast an d eggs o r many other complex diets com

,
m on l y prescribed for the sick .
It is a prevailing idea that the ill must take food

to maintain their strength M o st p hysicians believe
.
this to be true and re as oning that milk i s the simplest

,
food that will supply all the elements o f the body they ,
naturally prescribe it a great deal in illness But its .
ve ry complexity the very fact that it d oes contain so

,
many different elements makes it o f less value in sick

ness than a food with fewer ingredients and in fact , ,
u n fits it for the sick M ilk S hould be avoided by th o se

.
o f a bilious temperament ; and by bilious te mperament
is meant that o f on e with such an accumulation of

p oisons that the liver is frequently e ver c om e Those .
w h o have trouble in digesting milk will find that they

digest it more readily if fru it acid s are taken with it .
Ma lted M alte d milk may well be used in the diet o f the

Mi l k indisposed Whether its merits arise from
.
ease o f assimilation as claimed by m an u f ac

,
tu r e rs o r from the fact that it does not overtax the

,
digestive system with nutritiou s material as thought ,
by the author is a matter of no great importance

, It .
’
i s more tasteful when hot than is cow s milk and warm ,
fo o d being more acceptable to the we akened stomach

than cold this is an advantage not to be i gnored S ome
, .
find it acceptable in powdered o r liquid form as S weet

en i n g for tart fruit .
Ice H ome made ice cream is not only a pleasing

-
Crea m food but a valuable one

, The starch gelatine .
, ,
and similar substances u sed in the commercial

product are not always thoroughly wholesome and in ,
110 F OOD FU NDAMEN TA LS
the body p romote in testinal peristalsis increas e the

, ,
alkalinity of the bl ood and thereby insure against dis

,
ease These vegetables also provide bulk which plays

.
a small part in regular and effi cient bowel action .
The n on starchy vegetables should form a large

-
part of eve ry starch and p rotein meal A mong other

.
great advantages o f their use will be th e lessened

tendency to overeat The taste for them S hould be
.
cultivated . It is u sually impaired as the result o f

o ve rs eas on i n g B ecau se the flavoring o f the seasoning
.
is expected and when instead the natural savor o f the

, ,
vegetable bec o me s appreciable it is so unusual and

,
surp rising that displeasu re is at once manifested The .
tas te may be trained to delight in the delicate natural

flavors more than in those artificially created .
S ome Of these vegetables may be eaten raw and ,
it is best to take them that way for c o oking detracts

,
from their value rendering the j uices less stable and

,
les s active The j uices of raw vegetables like those o f

.
raw fruits are helpful in preventing undue fermenta

ti on
. Cooking probably destroys the vitamines and
brings about chemical changes unfavorable to perfect
digestion . The author believes some of the chemicals
o f raw vegetabl es and raw fru its ar e helpful to their
o w n digestion and als o to that of other foods Un .
chewed raw vegetables are very difficult to digest .
Thorough mastication m u s t take place o r trouble fol

lows .The tough fiber sh o uld be chewed free o r else de
composition and fermentation will ensue N ot a few .
peo p le find vegetables do not agree with them I f these .
s ame persons chew the fibrous material free from all

other matte r they are less likely to have trouble but if ,
FOO D FU NDAMEN TALS 111
after doing this they still experi ence difficulty in as sim

i l atin g vegetables they sh o uld ej ect the fibrous mater
,
ial. I f more cellulose material i s needed bran may b e ,
u sed .
Reference to the p aragraphs relat

Co m bi n ati o n s ing to c o mbinations with rich
wi th N o n S tar c h y
-
starchy and rich protein foods
Vege tab l es will S how that non starchy vege -
tables combine well with both o f

them . Those that may be eaten raw can be taken wi th
uncooked fruits to form a meal Parsnips lima beans .
, ,
o r peas because of their richness may be used wi th

, ,
other n on starchy vegetables to con stitute a meal The

-
.
vegetable sou p may be used by itself as a meal .
Inco m patible E xce p t as given above cooked n on ,
Co m bin ati o ns starchy vegetables by themselves do not

make a satisfacto ry meal Fo r i n .
stance such a combination as stewed onions stewed

, ,
tu rnips green beans and spinach taken alone as a me al

,
i s l ikely to remain undigested in the stomach a long

time and may cause much trouble E xperi ence shows
.
that cooked non starchy vegetables do not combine s at

-
i s f actori l y With e ither raw o r cooked fru it if taken ,
with the fruit alone M eals Of this kind are almost void
.
o f stimulating substances and the author believes thi s

,
a ccounts for the inc o mpatibility ; but this in no way

conflicts with the successful u se of cooked non starchy -
ve getables and fru its with a more stim ulating food ,
such as a rich p rotein .
Cu cu m be rs Fresh crisp cucumbe rs never hu rt thos e

,
w h o are in fit condition to receive food A .

lady recently reported to the author that sh e ate them

l as t evening and suffere d terribly as a result ; that S he
never ate cucumbers in her life wi thout suffering
afterwards Her meal that evening consisted o f bread
.
,
butter potatoes with meat gravy strawberries raw

, , ,
"
cabbage and cucumbers with vinegar over them S he .
did n ot eat meat for fear it might harm her N ow this

woman should have said sh e su ffered from eating bre ad ,
butter potatoes gravy st rawberries cabbage cucum

, , , , ,
bers and vinegar all at on e meal , There is n o con.
sistency in picking ou t any on e article and blaming it .
H ad sh e eaten the meat with the cabbage cucumbers , ,
strawberries and lemon j uice she would n ot have suf

, ,
f e r ed unless s h e was n ot in condition to receive any

food . Had she eaten the bread butte r potatoes , , ,
cucumbe rs and cabbage there would hav e been n o d i s

,
“
tress .These same stupid people will eat meat bread , ,
potato es gravy pie and S liced cucumber in vinegar

, , , ,
and wash it down with a pint o r quart o f buttermilk ;

then when cholera morbus S huts them u p lik e a j ack
”
knife decare that the cucumber h as the devil in it
, .
Ra dis hes The radish is a valuable article of diet ,
though many people have trouble digesting

it
. It is possible for these people to eat h alf a dozen
o r even m o re at on e meal and n ot have bad results if
only every particle i s chewed to a fine pul p Radishes .
grown rapidly and se rved fresh and cri sp are the

best P ithy ones are not to be eaten
. .
Cabb age Cabbage i s one of the bes t non starchy -
vegetables It should n ot be cooked in

.
grease as i s Often done but as directed bel o w When

, .
1 14 FOO D FUNDAMEN T ALS
A pples radishes cucumbers chopped together

6 .
, , ,
and combined wi th j ello .
The raw vegetables without acid dre ssing

7 .
may be u sed with a rich starchy meal .
A dressing of lemon j uice and sweet milk may

be u sed on any salad that is part o f a protein meal .
A dressing o f nut butter and pineapple j uice is well

adapted to any salad and is an excellent dressing f o r,
lett uce M ake the nut butter liquid by adding h ot

.
water and when slightly cooled ad d the pineapple

,
j uice Butter made Of several kind s Of nuts i s choice

.
f o r this purp o se A mild mayonnaise dressing o r

.
,
variou s fruit j uices o r any fru it j uice with milk may

, ,
b e u sed as a dressing U se lemon j uice instead of .
vinegar .
It is Often healthful to eat a very large serving

plate o f on e o f these at a meal as much as half Of a ,
large head o f lettuce o r an entire small one if lettuce

, ,
al on e i s taken o r about that quantity of the combined

,
sal ad .S alads o f raw fruits and vegetables are a

bountiful source of vitamines .
HOW to Coo k A good plan is to put them into a cov

N o n S tarc hy ered vessel with j ust enough salt water
-
Veg etab l es to prevent burning and perm it them to ,
cook slowly some time even after they

b ec ome very tender B ee ts may be thu s co oked f o r
.
several hours A dd only salt when cooking

. Cream .
or butt er may be added when served If some are to .
be left for a late r meal the cream o r milk should not

be added until ready for serving as they kee p better ,
wi thout milk A flour thickening is not to be advis e d

. ,
though its occasional u se may be p e rmitted ; toasted

bread crumbs are better f o r this purpose .
The taste o f some vegetables is improved by c o ok

“
ing them with others Turn ips an d carrots turn i ps
.
,
and parsnips onions and s p inach cabbage and endive

, , ,
are a few vegetables that may be cooked together to

”
advantage ( T I LDEN )
. The taste of carrots is i m
.
pro ved by cooking with peas Or b eets The latter re .
quire a much longer time to cook than carrots and ,
these may be added when the b eets are half done .
When a person dislikes any vegetable it can u sually be

c ooked with another so as to make th e taste agreeable .
V ege tab le So u p Take e q ual parts o f four or

( M o d ifi ed fro m Ti l d en )
five of the following ve ge
tables ; potatoes turnips car , ,
rots cabbage cele ry s p inach onions green peas green

, , , , , ,
“
beans sweet co rn b eets
,
The potatoes may be left
,
.
”
overs Grind all these vegetables fine and put to cook
.
with enough water to prevent bu rning and when ,
tender add bo iling w ater o r h ot milk to ma ke soup

,
.
S ickly people should u se water instead o f milk S eason .
with salt and butter or salt and cream Tomatoes .
may be used when the sou p is to accompany a meat

meal provided the potatoes be left ou t
,
.
V egeta b le Sou p
hould be eaten without the addi
S
tion o f starch though f or some this may mean a great

,
sacrifice Crackers or toast may be eaten dry between

.
sips Of sou p but to put them into the soup is a poo r

,
way to eat starch If there mu st be something mor e

.
than the vegetable pulp to chew add cho p ped raw ,
cabbage which will aff ord something to chew while

,
the s o up i s be ing sipped and will be m o re consistent

,
wi th he al th When the energy usually expended in

.
devising Obnoxiou s c ombination s i s turned to seeking

s uitable ways in which to prepare dishes o f plain f ood
tastily civilizati on will be better served

,
.
D i s cu s si on f F ru i t
o
U se More Fru it supplies to the b o dy very important

Fru i t elements which promote intestinal peri s
tal s i s and assist in preventing fermenta
ti o n and dec o mposition and in maintaining the
,
chemical e q u ilib r u m o f the body S o me Of the fruits

.
are c o mm only considered laxative but n ot eve rything ,
that stimulates movement Of stomach and intestines

should be looked up o n as a laxative Fruits taken as .
a meal without other food tax the digestive apparatus
very little thu s giving the organs a rest and in c o nsti

, ,
p ati on and all digestive disturbanc e s rest is a thera

p euti e me asu r e Of the greate st value .
A ll ki nds o f fresh acid fruits ( which includes the

tomato and excludes the banana ) are cooling to the
bl o od and sh o uld be used freely in the summer season ,
less freely during the mild winter weather and not at ,
all during the very cold w eather The mucous mem .
brane lining the stomach and intestines Of s om e people

seems s o deli cate and sensitive as to become unduly
i rritated by very acid fruit if taken o ften Grapefruit .
,
lemons cranberrie s s o me plums rhubarb straw

, , , ,
berri es and cherries are fruits in thi s cl as s

, They .
sh o uld be u sed by these p eo ple within the limitati o n

dictated by experi ence .
Ra w Fru it The carbohydrate o f green fruit change s

Be s t to sugar as the fruit matures thu s the ,
ripening Of fruit contributes to its nutri

ti on al value and ease Of digestion A s far as possibl e .
fru it should be eaten raw The vitamines are ab u n d

.
ant and active in raw fruit M ost fruits when ripe and
.
fresh are more delici o us raw than cooked hence the ,
use o f raw fruit i s on e healthful measu re that is largely

followed Any cooking of fruits should be S imply done
.
,
with o ut the addition o f starchy ingredients o r o f m uch

sugar . Fruit preserves j ellies j ams and marmal ades
, , ,
“ ”
are palate teasers . They are h armful in ch aracter ,
and their use leads to overeating u sually over i n du l ,
gence in starchy fo o ds When taken such preparations

.
,
sh o uld be eaten as part Of a fru it meal being best ,
used as sweetening for the fruit .
Har m o nio u s Fruit combines well with all the dairy

Co m b i n atio ns pro ducts in whatever form taken ,
with Fr u it whether as sweet milk ( whole or

s ki m m d ) sour o r sweet cre am but
, , ,
te rm il k clabber cottage o r cream cheese

, , Raw fruits .
may be used with raw n on starchy vegetables ; sou r

-
fru its with rich protein foods .
The combination o f milk with fru it i s nearly

always called in question but it is a healthful on e and
,
is not S O lik ely to make on e S ick as is generally su p

posed . T he first step i n the digestion o f milk is the
cu rdling o f it by the stom ach secretions The acid of .
fruit is helpful in this curdling process and tends to

prevent the bilious condition so Often following the
free use o f milk M ilk that before being eaten h as been
.
curdled by the addition o f fruit j uice is every whit as

wholesome as n atu ral milk taken at a meal wherein

acid i s used for in the s tomach the acid will mix with
,
the milk and the mass will curdle much more quickly
and firmly in the hot stomach than ou t of it Th e .
accepted teaching opposes the u se of fru it with m ilk ,
but thi s is an error Prove f or yourself by personal

.
trial that fruit and milk may be eaten together without

any harmful results But if on e bite o f bre ad po tato
.
, ,
o r any other starch i s taken at the same me al with
fruit an d mi lk then undesirable results may follow

,
.
When it i s p erceived that n o ill results follow the eating

o f sour fru it and milk together the combination soon
becomes pleasing When milk is taken with fr uit they

.
m ay be u sed together or the milk may be sipped se p

ar ate l y as is preferred
, .
When fru it may be relished without sweetenin g

non e should be added When sweetening is necessary
.
,
raisins mal ted milk o r honey may be used ; likewi se

, , ,
figs and dates when experience wi th thei r use is favor

able. M any p eople have disagreeable results fro m the
u se o f figs and dates S ugar when li be rally u sed with
.
,
fru it becomes an irritant which u n fits the stomach to

,
receive food at the next me al time .
A fruit meal would best consist o f on e kind of

fru it though a mi xture of different fru its is harm ful
,
only as it leads to o vereating or is improperly digested

by a weak stomach A very sweet fru it w ill combine
.
better wi th another sweet kind than with a very acid

on e. Fo r the fruit meal as much fru it as is desired
may be used provi ded always that overeating i s
,
.
avoided .
I co m patib l e The rich starchy foo ds and the acid

n
C o m b i n ati on s fruits have proved to be a harmful

wi th Fru i t combination The rich protein foods
and the sweet fruits—raisins dates
.
, ,
figs prunes eta — also form a di s turbing c o mbination

, , .
Cooked frui ts and c ooked n on starchy vegetables d o -
not combine satisfact o rily when taken by themselve s
Appl es A pples are am ong the ch o icest Of fruits N ot .
withstanding their valu e they mu st be used

with cauti o n and discretion and should n ot be habitu
,
ally indulged between meals o r at bed time When -

.
the st omach action is slow and food rema ins in it too

l o ng the taking o f a little suitable fru it or fruit j uice
may increase the stimulation and reduce the acidity as
explained elsewhere ( Page th i s assistin g in
emptying it This fact acc o unts f o r the popular u se
.
o f the apple at bed time with the idea that it prevents

-
c o nstipati o n .
To m ato es Tomato es are one o f the best o f foods and

should have an important place in any gen
eral diet F o r ease in c o mbining them they sh o uld be
.
regarded as an acid fruit L ike other fru its they are

.
best taken raw When canned a go o d way to u s e them

.
,
is direct from the can with o ut reheating By mixing

, .
them wi th crackers as in tomato S ou p or with other

, ,
starchy preparations as a dressing of flour and milk

, ,
their food value is decreased and the mixture u sually

ferments in the digestive tract .
Rhubarb Rhubarb is not to be highly valued It i s .
irri tating to the mucous membranes if

taken in quantities o r ve ry Often Th e final result Of .
Heating fat renders it more suscep tible to d ecom

position Fats that have been heated and reheated are
.
n ot suitable f o r use ; they easily become rancid in the
s tomach H eating fat until it smokes develops in it

.
certain poisonous fatty acids and f o r this reas o n fried

,
fats are usually unsuitable f o r food .
Fats combine well with all foods but are most

acceptable when taken with acids It sh o uld be .
remembered that their presence in foo d s o r in the stom

ach with other foods pro l o ngs the digestive process
and makes it more burdensome .
Ba con B acon is an excellent fo o d It is largely fat.

,
and the curing pro cess to which it is subj ected

renders it a fo od which when taken in small quanti
,
ties tends to prevent fermentati on i n the stomach

, .
M i scellan eou s F oo d Su bs tan ces

Le gu m i n o u s L entils mature bean s and peas are in a
,
Foo ds di fferent clas s from most vegetables ,
being rich in both protein and starch .
T his fact should be kept in mind and when used they

should form the basic part o f the meal in combination
wi th non starchy vegetables
-
.
Vin egar Vinegar may be used f o r preserving pickles ,
but lemon j uice may better take its place in

e very other way Vinegar stops the p rocesses o f diges
.
tion until overcome by the digestive secretions there ,
f ore i ts use in salads o r as se asoning i s very unwise .
Pi ckl e sPickles sweet or sour m ay be u sed with a

, ,
meat me al They are a treacherou s food

.
,
h owever and only th o se who are well should s o indulge

,
a n d then not to o frequently .

F OO D FUNDAMEN T ALS 1 23
P u m pki n The pumpkin is a treacherous fo o d that

should not be used by on e who has weak
d igestion o r is sickly in any way It sours readily when
.
e x po sed to th e air and ferments easily in the stomach .
Bra n B ran i s not worthy o f consideration as human

food but it may with advantage be u sed along
,
with other foods to supply bulk B ran bread or any

.
,
mixture o f bran with wheat o r flour should be regard ed

as in the cl ass o f rich starchy foods B ran is not a
.
s evere irritant nor is it a l axative It affords a bulk

.
o f indi gestibl e cellulose which rem ai ns to p ass along
w ith the refuse and waste the entire length of the intes
tines . S uch delicate mucous membranes as are irri
tate d by it would also be i rritate d by the fibre o f green
vegetable foods It is n ot the easiest o f substances
.
f or the nervous system and the muscles to move along

t he inte stines so it must be used wi th j udgment E ven
, .
though taken as a laxative bran m ay and Often doe s

,
clog the intestine s to the inj ury o f the individual No .
very ill p ers o n should on any account u se bran for the

sake o f affording the intestines a bulk to work upon .
If any food be taken by such patients it should be fru it

j uices with clabber o r buttermilk in prime condition ;
an d these foods together with osteopathic treatment
an d enemas Of water should be relied upon to ri d the
bowel of accumulations .
O ne who is well enou gh to be up and about but

’
who is u sing a special diet in which there is little

residue after digestion has been accomplished m a y use ,
bran . It may be taken at any meal and in the qu antity

n eeded but there are some advantages in taking it with
,
the lightest meal A fter the patient has resumed the

.
general diet the need for bran will depend up o n the

,
means used to establish n o rmal functi o ning of the intes

tines The drying and clogging o f bran in the intes
.
tines may be prevented by using white mineral Oi l

daily The o il is neither a drug n or a food but a simple
.
,
lubricant .
The more the d o ctor i s able to acc omplish f o r his

patient with o ut the u se o f bran mineral Oil and S imilar
,
materi als the bette r physician he is The oste o pathic

.
physician will find less use f o r these than will o ther

practitioners because o f the advantage s of hi s sp ecial
treatment But that physician o f any S chool w h o has
.
not maste red the details o f i ts u se can by s o d o ing make

h i ms elf more helpful to hi s p atients .
Tiss ue By tis s u e salts is meant the mineral elements

Salts o f fo o d commonly called ash the most import ,
ant Of which are ph o sphoru s sulphur chl o , ,
rine s o dium p o tassium magnesium and calcium

, , ,
.
While these are present in all classes Of fo ods a diet ,
c o mposed exclusively o f the r i ch star chy foods rich ,
protein f o ods and fats does n o t s upply them in suffi

cient quantities The general imp o rtan ce o f the s e
.
substances h as already received attention in discussing

the non starchy vegetables and fru its but we desire
-
,
to emph asize their u sefulne s s in pro viding material f o r

the acidity o r alkalinity o f the digestive j ui ces and
o ther secretions and in m an tai n i n g the alkalinity o f
,
the blood .
There are certain foods which if eaten alone form

acids in the body even though they be perfectly
digested S uch are wheat and all wheat products
.
,
1 26 F OO D FUNDAMEN T ALS
is based on analysis of the ed ible part of foo d in i ts

n atural state which conditi o n i s vastly changed by
,
indigestion inc o mpatible combinati ons cooking o r

, , ,
even by preparati on f o r coo king A ny change Of the .
food from i ts natural state lessening the amount o f ,
its mineral salts will tend to increase its acid formi ng

,
-
tendencies SO o n e should largely depend U pon raw

.
fruits and raw non starchy vegetables to pro vide an -
abundance o f the alkali mineral elements .
The following condensed form of gr o uping the

fo ods may be helpful but ou r present , info rmation c on
cerning th e as h Of foods i s inc omplete , and future study
will doubtles s reveal facts o f which we are n ot n o w
aware .
A c i d Pro du cer s
A ll flesh fo o ds including fish fo wl oysters cl ams
, , , , ,
lobsters and crabs .
A ll cere als and their pr oducts .
E ggs bacon walnuts and almonds

, , , .
S ugar .
Alka li Produ cers

A ll garden and o rchard fruits .
A ll citru s fruits .
A ll garden vegetables .
M ilk and all i ts pr o ducts .
Peanuts and chestnuts .
Fr o m what has b e en s aid above it sh o uld be clear

that those suffering from diseases characterized by
acid o si s such as rheumatism neuri tis glandular aff ec
, , ,
tions etc sh o uld eat freely o f the sour fruits

, .
, This .
will be at o nce rec o gnized as contrary to the usual

FOOD FU NDAMEN T ALS 1 27
teaching and it again brings us fac e to face with the

,
regrettable fact that n ot all who disp ense informatio n

about diet have fully investigated the subj ect When .
the diet is l argely Of acid producing foods the l ym ph at

-
i c fluid sou rs and the alkalinity o f the bl oo d is reduced ,
which ruins health .
Sod i u m So d u m
chloride i s common table s alt an ,
Chl o ri de alkali u sed ve ry much to exce ss When the .
dietary is correctly plann ed there is need for

little of thi s salt in the concentrated form Those w h o .
eat freely of vegetables containing much potas sium will

have need f or some table salt I ts harm comes from its .
action as a condiment which is to pr o mote overeating

, .
Wat er A bout sixty fi ve per cent o f the body is wate r

-
.
It assists in b ringing about certain im portant

chemical changes especially those involved in the
,
digestion Of food It serves as a solvent for the s olid

.
foodstuffs It aids in the regulation o f the body heat

.
“
and also in the removal Of was te pro ducts T o ac com .
pli s h these ends it must be drunk in s u fli ci en t quantity .
It is a well rec o gnized fact that most people in the

United S tate s dri nk to o little water from whi ch d efi ,
”
c i en cy various ill s result ( LO NG ) . .
The kidney being the chief organ o f elimination ,
the author frequ ently instructs patients to take

enough w ater to kee p the u rine clear and excepting ,
the first voided in the m o r ning this S hould be done , .
This rule will be helpful to some but a clear u r ine m a y ,
b e p ass ed by on e w h o is drinking very l ittle wate r .
N O fixed rule wi ll cover all cas es O ne or tw o pints .
should be taken in the mo rning on ari sing at leas t ,

1 28 FOO D FU N DAMEN T ALS
thirty minutes before takin g food Further water .
drinking during the day may be largely co nfined to

times when the stomach is most nearly empty D ri nk .
ing a reasonable amount at mealtime i s not a bad

p racti ce unless the food is wash e d down with it D ri nk .
ing freely is a healthful practice but water i s no more

,
a cure f o r disease than are fo o d and drugs And th is .
is as tru e o f mineral water as of any other .
A clear distinction must be drawn be twe en the

dri nking o f wate r and Of liquid food A ll liquid fo ods
—milk fruit j uices soups an d broths—sh o uld be
.
, ,
sip ped rather than drunk A s Tilden exp ress es it

.
,
“
they should n ot be taken in a haphazard way be tween ,
meals and at mealtime mixed w ith any and all sorts

,
”
o f foods S erving them in a bowl facilitates sipping
.
them .
Water may be taken c o ld o r warm as desired but ,
neither very hot n o r very c o ld If cold water chills

.
,
take it warm If one takes a very cold drink after eat

.
ing he thereby retards digestion until the sto m ach

,
heats the food and wate r If his system is capable o f

.
bearing the load he makes no compl aint ; but if he

,
suffe rs from indigestion he does not blame th e ice

,
water People take fluids into the st omach much hot

.
ter and c o lder than they realize When dri n king a .
warm fluid let it touch the skin o f the upper lip and
notice how much h o tter it feel s to this su rface than
when pas sed to the inside of the lip and mouth The .
fluid h as not cooled but the heat sensing nerves in the

,
-
mouth are less sensitive than those on the lip .

beams flushed by th e smiles o f the laughing leaves

, ,
perfumed by the breath Of the bl o ssoms and fresh ,
from its romp o ver the green carpets ? S uch air i s

vastly different fro m that o f a city long under the
gloom Of the lingering chills o f a d reary winter Its .
vitalized state is explained by the well known fact that

gree n plants in the sunshine utilize carbo n di o xide and
freely give off oxygen This is S i gnificant and means
.
,
that air penned in an enclosure without green vegeta

tion cann ot renew its oxygen and that to transform ,
it into that pure and oxygen l aden state which we rec

-
”
o gn i z e as fresh air it must c o me in contact with
,
green foliage on which the sun is S hin i ng Thi s ex .
pl ains why sleeping i n the Open air incre as es the vigor

o f the infant , and auto touring thro ugh the c o untry
-
o ften au gments the strength Of the frail It signifies .
that one should live in the Open as much as p o ssible .
A ir in motion supplies more o xygen than when station

ary and a draft is much less harmful than i s com
,
'
m on l y b eli e ved .It is well to sleep in moving air not ,
necessarily a strong wind but the slight movement

,
that usually accompanies the out Of d oo rs air A - -

.
p ro perly ventilated sleeping room is one through

which fresh air is constantly passing This is best .
acc o mplished by means Of air shafts o r fl u es extending

-
ab o ve the building the suction resulting in rem o val o f

,
the foul air With this accomplished there is little

.
,
doubt o f fresh air gaining entrance Putting the .
windows down at the top and permitting the win

d ow shades to come down o ver the o pen spaces d o es n ot
properly ventilate the r oo m The wind o ws and the
.
shades may be up from the bottom to much bett er

advantage ; th en screens may be so placed as to prevent
currents Of air directly u pon the occupants O ne Open .
wi ndow does n ot properly ventilate a room The air .
may bec ome cold from this arrangement but a short

distance from the window it may not be otherwi se
disturbed .
P eople whose systems are filled with poisons easily

succumb to every little exposure and until they have ,
so adj u sted their lives as to rid themselves o f this toxic
c ondition they may become ill as a result o f a curr e nt

o f air through the sleeping r o om B efore b e ginning.
to S leep in a draft such person s should fre e their b o dies

from accumulated poisons and should choose f o r the
,
innovation a time when the temperature is moderate .
Wh enever a b o dy throws ou t signals o f distress follow

ing a natural procedure like bre athing m ovin g ai r yo u ,
may be certain it is because wrong habits o f living

have developed a conditi o n that is serious indeed The .
thing to d o in such a case is to reform the habits and

live simply for awhile and s o on all such harmless and
healthful processes may be adopted with benefit .
Catarrh of the nose and throat is m aintained and

aggravated by breathing air that is to o warm O ffice .
buildings public buildings h o spitals homes are Often

, , , ,
overheate d The resulting harm cann o t easily be over

.
stated . The body should be s o cl o thed that the skin

will constantly be ventilated Underwear should n o t
.
be heavy and close fitting Woolen unde rwear should

.
n o t be used at all n o t even by those with rheumatic

,
tendencies for w oolen clothing next to the S kin hinders

,
i tS f u n cti on i n g
‘
S ilk linen o r light cotton underwear
.
,
serves well D urin g the cold weather the legs and

.
sleeves may be a little longer and the weight sli ghtly

1 32 F OO D FUNDAMEN TALS
heavier than during summer but the difference should

,
not be great unless the exposure is excessive NO .
change should be made in the fall season until the cold

weather has com e to stay and similar caution should
,
be exercised in the sp ring The skin will reac t to the

.
cold of the first few days o f fall if given a chance O ne .
may be somewhat unc omfo rt able at this period but will

not catc h cold if the skin is active and the body clean
,
and wholes ome inside and o u t The skin will bec ome
.
thicker at o nce and the hai rs on it will grow rapidly ,
provided warmer clothi ng is n o t put on S uitabl e oute r

.
coats and wraps should be used to provid e against

exposure on passing from a warm room into severe
wintry weather .
B ed cl o thing sh o uld be changed on a s m il ar plan .
Woolen blankets may be used with less inconsiste ncy

than woolen undercl o thing but they should be used
,
only in the coldest weather N ight robes S h o uld be

.
loose fitting and too much c o vering should be avoid ed

,
.
Inhaling the coldest air o f winte r when sleeping is

an exposure to the bro nchial tubes and lungs though it ,
may not endanger th o se tissues when on e is active an d

m ai n tan i n g a more vigorou s circulation Of the blood .
A room having many wind o ws if properly ventilated

, ,
is better than an open sleeping porch S ome heat may

.
be pro vid ed when the temperature is l o west but this ,
does not mean that windows are to be closed and the

room kept warm .
A ir baths as a daily measure are excellent and

often can be conveniently taken for a few minute s '
morning and evening if the matter is given sufficient

,
1 34 F OO D FU NDAMEN TALS
Whate ver the kind o f labor perfo rmed o r h o w

ever hard n o on e needs three full meals in one day
,
.
O ne light and two full meals or on e full and two light

,
meals will supply all the fo od needs o f the body f o r

twenty four hours
-
.
When the winter season i s b reaking int o spring

and the system i s laden with an oversupply o f heat
f o rrn in g foods as is usu al at this peri o d fru it o r veg
, ,
eatable meals should be taken twi ce a day until all

evidence o f accumulated p o ison h as disappeared This .
dietetic me asure is a great preventive o f spring dis

”
eases far better than a dru g tonic
, .
When the summer heat is trying and the vitality

Of the ne r vous system is l o wered but on e full meal a
,
day should be taken wi th on e or two light o nes It is .
a most excellent plan to take but tw o meals a day ,
though this plan should n o t be followed by th o se w h o

overeat as a result o f it When eating but tw o meals
.
a day on e S hould be a full and one a light meal

, For .
on e day the full meal should be a starch meal and the
next day a protein meal .
If on e eats heartily the next meal should b e

,
o mitted o r should be a light o n e A full meal of starch

.
may follow a full meal o f protein or the reverse p ro , ,
vi d e d that b o th preceding and f o llowing only light ,
meals of fruit o r non starchy vegetables are taken

-
.
But two successive full protein meals o r two o f s tarch

should be avoided .
When on e eats a meal of heavy fo od such as corn

bread or bak ed beans the other meals of the day should
be light .
F OO D FU NDAMEN T ALS 1 35
A large am o unt o f simple food o r a small quantity

of rich or heavy food may unfit the stomach and diges
tive apparatus to receive sustenance f o r a longer period
than the usual interval between meals and any food ,
imposed up o n a digestive system so fatigued becomes

a pois on instead Of a nutriment If the stomach i s not .
in c ondition to digest nothing put into it can be pro p

,
erly used .
When trying to overcome disease and at the same

time carry o n the usual duties o f life the plan o f full ,
and light meals must be adj usted to the need s o f the

case.
A limited number o f menu s are given to elucidate

the foregoing ideas and to clarify some p oints that
otherwise might be obscure to the reader .
Starch 1
Toasted yeastless bread butte r green corn
.
, , ,
M eal s green peas lettuce with a dash of salt

, , .
2 Fresh s od a biscuit butter honey

. and , , ,
milk the latter to be sipped afte r eating the biscuit

, .
B aked potato butter cooked onions cooked

3 .
, , ,
turnips and a salad o f lettuce celery and cucumbe rs,

, ,
dressed with salt .
4H ot baking p o wder biscuit asparagus

.
, ,
cauli
flower , dessert Of ice cre am .
5 . D ry toast creamed new potatoes

, , spinach ,
asparagus chopped cabbage and lettuce

, .
6S h redded wheat biscuit with melted butter to

.
,
be eate n as bread ; co o ked green c o rn cook ed onions ,

1 36 FOO D FUNDAMEN TALS
( b aked o r stewed not fried ) raw cabbage dressed , ,
with j uice from either o r both o f the cooked vegetabl es .
7 Corn bread bu tter stewed egg p lant sea

.
, ,
s on ed with crackers ste wed beets lettuce dessert of , , ,
ice cream .
8 Plain cake o f any kind without icing salad o f

.
,
lettuce cabbage and cucumbers dressed with s alt ;

, ,
glas s o f milk .
9 . Toas ted bread butter bacon gl ass , , , of milk .
10Plain coo kies two co o ked non starchy

.
,
-
vege
tables milk ice cream
, , .
11 Cereal flakes eaten dry with melted butter

.
,
rad ishes lettuce and cucumbers ; dessert o f cu p

, ,
custard o r banan a pie

, .
12 Three medium s ized hot gri dl e cakes syru p

.
,
o r h oney milk L ettuce may be added if desire d

, .
( For .
u se on griddle cakes strained honey may be slightly ,
thinned by adding hot water ) .
13 . Fine quality d o ughnuts raw vegetables milk , , .
Ice c r ea m is the choice of desserts for starch

meals O ccasionally cup cu stard baked banan as with
.
-
,
whipped o r plain cream banana custard chocolate o r , , ,
a pple pie may be used by those who are n ot ill .
Pro t e in 1 S tewed chicken cream ed onion s green

.
, ,
Meal s beans and a sal ad o f lettuce celery cucum

, , ,
bers and lemon j uice D ess ert Of berri es . .
2 . Roas t l amb co rn on cob cauliflower and a , , ,
sa lad of lettuce pineapple and raw apple dress ed , , ,
w i th s al t and the j uice of some fruit .

1 38 Foon FUND A MEN T ALS
3 . As much
may be desired o f any on e of the
as
sal ad s given under the heading of non starchy vege -
tables .
4 Any gr o up of c o o ked vegetables

. They may .
b e cooked t o gether if desired especially those that are ,
known to improve in taste when cooked together .
P arsnips may be stewed until done then browned in ,
the oven and eaten with butter as the basis of a ve ge

tabl e me al the p arsnips to assume the place o f the
,
usual bread ( It sh o uld be noted tha t while a pers o n

.
may readily digest ve getable s o up he may grievou sly

fail to digest two o r three of the non s tarchy vegetables -
taken alone as a meal ) .
S our o r sweet milk may be c o mbined with either

of the above menus .
1 . S liced oranges all that are desired

, . O ne
M eal s or two gla s ses of milk .
2 . Uncooked prunes milk and cottage cheese, .
3 . Baked apples unco oked raisins milk

, , .
4 . O ranges apples and pineapple cut up to

,
g ether . Buttermilk as much as desired

, .
5 . Cherries sweet , or sour milk , or cream .
6 . S tewed prunes , swee t milk cream cheese , .
7 . S trawbe rries cream lettuce dressed with salt

, , .
8 Raw apples raisins cream o r milk ( The milk

.
, , .
and raisins may be added to a bowl o f sliced apples ) .
9 . B erries sweetened with j elly ,

cre am .
10 . Plain t o mato soup and other cooked fru it ,

F OO D FU NDAMEN T ALS 1 39
11 . D ewberries d r e s se d wi th sour cream , lettuce .
12 . Raw sliced tomatoes swee tened with raisins ,
13 . Cantaloupe berries and whipped cream

,
.
14 . Watermelon as much , as may b e desired .
15 . Watermelon raw tomatoes lettuce

, , .
16 Figs da
. tes grape fru it grapes or any raw
, ,
-
, ,
fruit and raw n on starchy vegetables

-
.
Celery raisins ice cre am o r cheese may be added

, ,
to any Of these menus If cheese is added the quan

.
tity must be limited and any disc o mfort o r distress

should serve as a warning not to repeat the error .
These are called fru it meals because the basis Of

the meal is fru it N ot everything mentioned need be
.
u s ed for the meal but if anything is to be omitted it

,
should not be the fruit S uch a me al may be used .
’
morning noon or night
, But in the author s Opinion
.
the brea kfas t should be the lightest meal of the day .
N O rule o f thi s kind can be made to fit the needs o f all

“
There are pe o ple who could better adj ust them selves
to circumstances by making breakfast the heavy meal .
Co m bi n atio n When the health is such as to permit

M e als it a combinati o n meal may be used .
A small quantity of me at to gether

with so me bread o r baked p otato Then u s e the n on .
starchy vegetables and if a dessert is indulged in let

,
1 40 F OO D FUNDA MEN T AL S
it be nei ther very sour n o r very sweet such as c reamed ,
slaw without the u se Of sou r dressing ice cream cus , ,
tard vegetable s alad with salt dres s ing o r mild fresh

, ,
fru it .
2 . A pples pecans and bread

, . Raw vegetables if
desired .
3 . Figs E nglish walnuts

, , and bread .
I n d u lgen ce sThro ugh o ut this book the author has

frequently sanctioned the limited u se o f
a questionable fo o d and cauti oned again s t i ts habitual
u se .This is more in the nature of a concess ion than a
recomm endation But few people will altogether
.
relinquish the use Of favorite dishes and it seems wi se ,
to state how they may be eaten with the least harm .
When it i s s aid that pickles corn bread S h o rtcake , , ,
etc sh o uld not be employed to o frequ ently that state

.
, ,
ment i s relative If on e indulges in pickl es to day he

.
S hould be feeling quite well befo re p e rmitting h i mself

to eat pancakes or S h o rtcake The u se o f any i n d u l .
’
gen c e s Of such nature must depend u pon one s ability
to handle them properly and it should b e kept in mi nd,
that pain is n o t necessarily present as a re s ult but that ,
the indicator of trouble may be one or more of numer

o u s sym ptoms less noticeabl e than pain .
P an cakes
cannot be eaten every m o rn ing for weeks
without inj u ry They should n ot be taken Oftener tha n
.
once o r twice a week This i s also tr ue of co rn bread

.
and o f many different combinati o ns that tax the diges

tive p owers and the nervou s system heavily If on e .
eats pancakes o r c o rn bre ad for breakfast he S hould n ot

eat baked beans f o r supper that day .
1 42 F OOD FU NDAMEN TALS
’
milk and vegetables This us ually satisfies the child s
.
appetite and is much better than a full m eal Of bre ad ,
butter mashed potatoes chicken gravy etc followed

, , , , .
,
by pi e o r a dish Of some fruit mixture as strawberry ,
S hortcake .
P i es
other than fruit o r cocoanut m ay be used as
a dessert for a starch meal but it is bette r to eat them
in the same manner as a fru it pi e —make th em the
,
basis Of a meal Of which milk and raw vegetables are

the remainder Custard banana banana cu stard and
.
, ,
-
chocolate pies are among those more ap p ro p ri ate as a

de s sert with a starch meal than the fru it pie A pple .
and hucklebe rry are among the best fru it pies that
may be used with a starch meal .
In a similar manner many questi ons as to th e use

of p uddings and variou s other mixtures may be
answered It is n ot absolutely necessary to d o away
.
with all these delicacies but it is urgent to give them a

,
suitable p lace in the dietary of the healthy and to deny

them a place in that of the sickl y .
C an d y h as already been s p oken as an unsuit Of
able food The S ick must n ot indulge i n it at all When

. .
taken by those who are well o r in fair health it sh o uld

form part Of a fruit meal Candy will go with fru it
.
better than with any other food and children especially,
should not be permitt ed to take it between meals nor

with any except with the fru it meal ; it is better to give
them raisins instead of candy .
The use o f all c on d i m en ts and Of all d res sin gs o f

‘
which they form a part S houl d be discontinued Of .
their h armfulness there is much to be said T hey are .

builders of wrong habits Of living and are thus heal th

,
destroyers . They possess no food value . They over

stimulate the taste buds and thereby induce over
-
e ating And n ot only this but overstimulation—and

—
.
,
es pe cially that by condiments tends to imm orality in,
addition to its other harmful effects . In view Of these

facts the use of condiments by anyone aspiring to a
wholeso me and natural life should become a thing Of
the pas t . Fo od will seem more t as ty without them as
soon as th e abnormally stimulate d p alate has regained
i ts normal condition .
1 44 FOOD FUND A MEN T AL S
H O W T O A PP LY D I E T E TI C PRI N CIP LE S
In endeavoring to pers onally apply the ideas herein

outlined be sure yo u have gained your be arings
, ,
squ ared yourself with the S ituation and that you kn o w ,
wh at it all means and what you are ab o ut A short .
time ago these ideas were p resented in writing to a

patient who at once declared he had b een on this diet
f o r two years and a week later he repeated the asser
,
tion . Then the author asked h o w many times a d ay

he had eaten bread during these two years H e re .
plied three, E ven after re ading and studyi ng these

.
fundamental s he did not s e e that to eat bread this Often

was contrary to the ideas presented A nother p ati ent .
supposed to be eating on e fruit on e starch and on e , ,
p rote in meal a day asked the auth o r what he thought ,
Of strawbe rri es When assured they we r e a whol e

.
some food he imm ediately c o nfessed to eating them

,
three times a day An d thi s is about the way fifty per .
cent Of patients will follow a diet prescrib ed by a physi

“ ’
c i an . They are accustomed to being told D on t eat
”
much meat D on t eat any sour fru it
, E at plenty ‘
,
” “ ”
o f lettuce etc and think they are on a diet when
, .
, ,
they carelessly follow such inconsiderate admonitions ,
eating j ust as usual in every other respect .
There are those having the appearance and b ea r

ing Of intelligent beings who wi ll read eve ry word ,
carefully and declare they are following ou t e ach idea

in full but who still eat abundantly Of bran whi le
,
drinking little water and taking no mineral Oil ; they

will put sugar on their breakf ast oatmeal ; they wi ll
1 46 F OO D FUN DA MEN T AL S
done with kindness and consideration and as bri efly ,
as p ossible .
’
When a strict regard f o r one s physical condition
would deny any indulgence one should decline invita
,
tions to dine with others to attend banquets o r any

, ,
social function where refreshments may be served .
B ut it should be Observed that it is the habit rather

than the single act that kills and there is no reason
,
why on e taking a S ingle meal with others cannot eat ,
very much as they do and not suffer for it Wh en one

, .
i s eating occasionally with others he S hould u se such

discretion as his good sense may dictate—if desirable
to do S O he can usually com bine his foods d ifferently
fro m the others without making himself c onspicu o us .
And if this is impossible what is taken may at least

,
be eaten with enj oyment instead o f grouchin ess A .
wrong combination merrily eaten is inc o mparably

better than a wrong o r even a right combinati on eaten
crabbedly T he mental attitude is as great a facto r
.
in pr omoting health as is the selection o f proper food

.
combinations .
It should be apparent to the thoughtful that no

specific instructions f o r feeding the individual case Of
S ickn ess can be satisfactorily written into a book It .
can be sta ted as a general proposition widely applicable

that n o on e prostrated with illness should partake of
any food . But j ust when food should be administe red
in illness j ust what it should be the most desirable
, ,
meth od Of pre p aration j ust how the i n valid should

,
be fed and the diet that sh o uld be followed by those

,
n ot sufficiently ill to be in bed are a l l matters to be

,
referred to the physician E ntering into each case

.
F OO D FU NDA MEN TAL S 1 47
are s o many factors which cannot be foreknown o r

safely su rmised that n o other course i s safe A ll o f .
which mean s that the p hysician must be a master of

the dieta ry The lines along which he m ay obtain
.
information and ac quire skill may be pointed out but i n ,
the pre sent state o f ou r knowledge Of physiological

chemi stry and nutrition much Of his S kill mu st be
gained by experi ence .
A proper history Of the manner in which p eople

have been living and an accu rate diagnosi s of the
,
diseased c ondition present will Often determine the

character Of the special diet needed and indicate the
cl as s Of foods to be avoided f o r the longest time A .
patient p oisoned by the decomposition Of protein o r

the fermentation of starch o r a combination Of the
,
two presents to the physician the p roblem of d ete rm i n

,
ing h ow far the symptoms are due to overeating in

general to excessive u se of on e clas s o r variety o f
,
food to a lack in the diet of certain food elements to

, ,
faulty digestion and elimination du e to oste o p athic

lesions or combinations o f these factors
, AS yet we .
cannot go very far in answering all Of these questions

with certainty and they p resent a fruitful field for re
,
search .
I desire to again em p hasize that the misuse of i n

formation ou the subj ect Of diet does a great deal Of
harm People are looking f o r a diet that will cure b u t
.
,
n o on e h as ever been cured by a diet T here is n o

.
fo o d that will cure any kn own disease It i s tru e how

.
,
ever that the proper u se Of food may assist recovery

,
when i ts abuse will assure an early death .

1 48 F OOD FUN DA MEN TA L S
People desire a special diet which will produce

immediate resul ts and wi thin a few days restore them
to health and permit them to resume their former food
and habits immune to dietary tran sgressions They .
cam b at the suggestion of any permanent restriction
upon the gratification o f their appetites In some

.
cases relief may be Obtained in hours but if dise ases ,
have been years in the making o n e may be as sured

,
they will n o t be cured in weeks o r even months Re .
su l ts o f some kind do immediately follow a radica l
change in the dietary but first results are not always

,
such as the patients desire It requires from one to

.
three months to become accustomed to a meal with o u t

bread or other starch ; while some pers ons require that
l ong o r longer merely to become adj ust e d to a lessened
s timulation . The author believes it is well to let cases
go to other physicians rather than to gi ve encourage
m ent which a pr o per tr e atm m t wi ll n ot j ustify .
It is as great a mistake for the physician to pre

scribe a special diet without teaching the patient how
t o live s o as to av o id a retu rn Of h i s tr o uble as it is f o r
a surge o n to cut out an appendix o r tonsils or ade
, ,
n o i d s and discharge the patient with o ut te aching him

,
h ow to rid himself Of the roots Of these V a riou s ills .
P eople are to o prone to be satisfied with the cutting

away o f dise ased tissu e while th e cause Of it is per
m i tte d to rema in undisturbed .
Am o ng the many things to be c onsidered in pre

scribing the diet f or one who is ill the auth o r d o es n ot
,
regard the cardinal symptoms of the diseas e as occupy

ing a very important place That is to say he would
.
,
n ot expect one diet o utline to be equ ally applicable to

1 50 F OOD FU NDA MEN TAL S
’
many thin gs to be learn e d about the body s re action to
food in health and in disease that when a p hysician h as
learned h ow to u se successfully any one food as a spe
ci al diet he finds this kn owledge so valuable that he
Often ass umes it to be a cure all -

.
Fru i t A diet Of this nature is a more practical

Jui ce measure in every way than a long continu ed -
D iet abs o lute fast A s much as may be desired Of

.
lem o n j uice diluted with water until th ere is no

need f o r sugar i s to be taken f or breakfas t Wh ether .
relished o r not at least two gl asses are imperative .
Pineapple j uice and wate r in equal p arts are given at

midday and for the evening meal using from on e h alf
,
-
to a full glass of the j uice Water is to be taken

.
freely between these meals Of fruit j uice and if de ,
sired a little lem on j uice may be added o ccasionally

,
to remove mucu s o r any disagreeable taste from the

mouth While restricted to this diet if the bowel s d o
.
n ot move natu rally and thoro ughly they must be

flushed regularly wi th the enema of water Water .
either with o r without a teaspoon Of salt to the quart ,
may be used f o r the enema which sh o uld be taken

,
once o r twice daily .
This routin e is most u seful when th e illness is not

s u fl i ci en tl y seri o us to require the absolute fast It is
‘
.
also o f use in the initial tre atment o f chronic condi

tion s where a special diet is n eeded for a sho r t time .
Patients wi ll Often be benefited by fo llowing this pr ac

tice for a week o r more even though continu ing their
,
regular work meanwhile These fru it j uices wi ll ke e p

.
up some activity o f the intestines and if thi s can be s u p

,
pl em en te d with d aily oste opathic treatment thorough ,

F OOD FU NDA MEN TAL S 1 51
daily bowel movements will usually follow When th e .
patient is not confined to bed it is Often wi se to use

bran and mineral Oi l with fruit j uices How much o f .
either must be determined by experi ence O ne table .
spoon Of Oil wi ll suffice in most cases but three o r more

are required in others If too much Oil is taken it will
.
move along the intestines by itself and may p ass th e

rectal s p hincte rs without warning A tea cup three
.
fourths full Of bran will n ot be too much for an adult

though half a cup will Often suffice TOO much bran.
may clog and overdistend the intestines .
When the usual quantity Of food i s reduced ther e

will be a decrease in the peristaltic m o vement o f the
intestines and hence a tendency toward the accu m u
,
i ati on o f waste and absorption of p oison therefrom

which may intensify the severity Of the symptoms o f
the disease . S uch untoward results S hould b e
avoided by the means best suited to the case whethe r ,
osteopathic treatment the enema bran and mineral

, ,
Oil o r other reliable measu re but in any event the i n

, ,
te sti n al c o ntents mu st be kept moving If all food i s

.
denied o r if fru it alone is given the waste material in

, ,
the intestines will soon become comparatively free

fro m poisons This is why a patient S O ill that n othing
.
,
can be assimilated improves without food

, E ven .
though none at all is given the intestines wi ll still act

a little and Often more than on e would suppose
, Th e .
accumulated waste wi ll finally be carri ed into th e

colon and the enema will rem o ve it T he next waste .
accumulated entering a clean tract wi ll then be less

, ,
Obnoxious or harmful T he u s e Of a special diet of

.
fruit i s Ofte n f or a time attend ed by distention Of th e

1 52 F OO D FU NDAMEN T ALS
s tom ach
and bowels with gas the result o f imperfec t
,
digestion and Of the escape of gas from the surround

,
ing tissu es into the intestinal tract .
If fruit j uices have been the special diet used ,
when the time for a change has arrived the patient

may first be given fruit for all three meals followe d ,
late r by fruit s f o r two meals and n on starchy vege -
t ables for on e and this routine foll o wed by fru it f o r

,
o n e meal buttermilk for another and starch and non

, ,
s tarchy vegetables for the third Then protein may .
be added to the diet when improvement warrants .
But this is only on e Of many methods Of procedure .
N ot infrequently the patient may be put at o nce upon

a r egu la r die t —o n e fruit on e starch and on e protein
,
meal In so m e cas es it is wise to deny patients the

.
rich starchy foods for one o r two months using only ,
fruit vegetable and protein meals

, , O ne must under .
stand that the patient gets s o me starch from the n on

starchy vegetables so this is not a wh o lly starch free
,
-
diet S ometimes it is better to withhold the rich pr o

.
tein foo ds for one o r two months using fru it vege , ,
table and starch meals ; and it should be remembered

,
that as there is some prote in in the non starchy ve ge -
tables neither is this a protein free diet

,
-
.
There are so many details involved in the variou s

ways Of changi ng a patient from a spe cial fru it to a
mixed diet that it wo uld require a volume to enu
merate and describe them .
Fr uit Fru it and s o ur milk fo rm a special diet o f gr eat

an d value and on e of the best for many people It
, .
Mi lk is more general in its application than any

other and i s the one preferred f o r many
,
chronic cas es I ts use can be continued for a long time

.
1 54 FOOD FUN DA MEN TAL S
with an egg b eater o r cream whipper i ts appearance

- -
an d tas te are ahn ost identically as buttermilk and the
result Of i ts u se is even better The aerati o n Of but

.
te rm i l k by churning acc o unts for its tasting differently

from clabber that h as n ot been as thoroughly shaken .
There is am ong adults much prej udice against the

u s e o f sou r milk and there are many children who
,
rej ect it for on e reason o r an o ther Children may be

.
t aught to relish the taste Of buttermilk by first serving

it sweete n ed with raisins tomato o r other preserves
, ,
o r melted fru it j elly There are those w h o think o f

.
c labber as they do o f decomposed meat Pure milk .
changed only by becoming sou r is not a spoiled food .
S ometimes the mental attitude is such that it i s not

well to prescribe it at once It is Often quite possible
.
to gain the confidence by other means following later ,
with the proper diet TO refu s e to assume charge o f

.
a patient because Of early si gns Of antagonism would

b e an unpardonable blunder for Often ste adfastn ess of
,
pu rpose and p roper teaching are all that is needed .
B ut the physician should be the physician ; if he is not ,
w h o shall be ? He S hould also be a teacher S O far as ,
h e finds his clien tele to be teachable .
'
Patients can be taken off thi s s pec i al di et much as
was suggested f or taking them o ff the fruit j uice diet .
T hose thus treated should thereafter be taugh t to eat

in a way more conducive to health than w as their
f ormer custom . They S hould be kept under Obse r va
tion and instru cti o n until they fo llow intelligently some
h ealthful plan o f eating that may be continu ed f o r the
rest Of their lives What the author describe s as a
—
.
r egular diet on e fruit one starch on e p rotein m e al

, ,
FOO D F UN D A MEN TAL S 1 55
d aily —serves well this purpose If this can be used

.
as a central idea being varied as necessity may re

,
q uire o r as Observation and ex p erience may indicate ,
’
it wi ll afford a very l iberal general diet that W i l not
build d i sease .
F ruits an d Raw fru its and raw n on starchy ve ge -
Ve geta b les tables c o nstitute a very excellent special

diet T he two may be combined to form
.
a meal or they may be used alternately the fruit f or ,
on e the ve getables f o r the next meal

,
E ither Of them.
may be prepared in various ways .
Any o f the non starchy vegetables relished raw

-
may be used ; the more common are lettuce celery , ,
cabbage turnips onions radishes and carrots

, , , By .
S licing discing o r S hredding they may be made very

, ,
attractive and a p petizing T hey may be served with

.
a dressin g Of sour or sweet cream and sal t T he j uices .
o f raw vegetables are very bland and soothing to deli
cate and inflamed mucou s membranes and a diet Of ,
them p ro p erly eaten is most excellent f o r an irritable

stomach .
When on e is u p on a diet of this kind ve ry great ,
changes in the blood rapidly take place j ust as occurs

with a diet Of fru it and sour milk This is not because
.
o f any change in the intestinal bacteri a but because ,
the bod y is no longer called upon to absorb and after

ward eliminate p roducts Of fermentation and d e com
p osition .Th ere i s n o p articul ar medicinal virtue in
these foods or in the mineral salts they contain aside ,
from the fact that they are wholesome bland and p al ,
l i ati ve to the weaken ed mucous membran es T heir .

1 56 F OO D FUN D A MEN T AL S
greatest value l ies in the fact that because o f their

inherent qualities their u se gives the digestive sy s tem
a much needed rest wh ile maintaining some functional
activity They promote healthful secretions and s o
.
assist the glands Of the body to purify the blood .
Mil k By some milk is used with success as a sp ec ia l

,
D iet diet
. It requires special knowledge and careful
attention to properly give milk to the sick if ,
indeed such a thing can be d o ne It is usual to start

.
the patient on two o r three quarts and increase the

amount until it reaches five o r seven quarts daily .
E ve ry half hour during the day a small qu antity is

si p ped S lowly until the full am o unt is taken The best .
results seem to accompany the u se o f plenty of acid ,
preferably lemon j uice with the milk , .
The author in his practice used milk as a special

diet for a year or more having patients on it from on e
,
to six weeks an d with benefit

, It has the advantage
.
o ver other diets carrying a similar amount Of nutrition
Of being much less likely to change to violent poisons

within the body If milk should by any chance unduly
.
ferment and decomp o s e after ingestion the resulting ,
products are less detrimental than are those of many

other foods There is n o d o ubt that milk alone i s
.
far preferable to the h o dge podge Of food u sed by many

-
sick p eople but in general it may be s aid that any

, ,
results Obtained by the use Of a large qu antity Of food

S hould be regarded with suspicion The author regard s .
foods less complex less nutritious and which make

, ,
l ess demand upon the digestive apparatus as more

suitable and he finds the change from a special diet
,
o f this kind to an ordinary healthful routine that can

1 58 F OO D FUNDA MEN T AL S
When breaking a fast which has cont i nued for

fifteen o r more days it is well to make the first meal
,
o r tw o Of the white Of egg rather than Of fruit j uice .
T his may be beaten o r strained through cloth and

,
mix ed w i th water Fru it may soon fo llow but if f o r

.
,
any re ason it seems irritating subs titute raw vege

table j uice Or vegetable s o up .
Physician s who limit the diet Of their patients o r

withhold food for a few meals find m any persons w h o ,
S ick or well have never in their lifetime missed eating

,
a single meal They fear something serious would

.
result sh o uld they fail to eat These people should .
learn that there are many diseased conditions in

which N ature compels a fast so far as th e body tissu es
are concern ed even th o ugh fo od be pas sed into the
,
stomach and thr o ugh the body .
It is well to recall that the digestive trac t i s a

tube and that it is c o llapsed except when distend ed by
food gas refuse o r waste
, ,
It is coiled at s ome places
.
and enlarged at o thers Were it straight Open and

.
, ,
empty on e could see through it fr o m end to end

, With .
these facts in mind on e can understand h o w foo d i s

still essentially o uts ide the body even th o ugh it be i n
side the stomach o r inte stines It is n ot truly within
.
the bo dy until it has been abso rbed through the in tes

tin al wall .
When on e is very ill the absorbing and assimilat

ing activities are arres ted and remain irresponsive to
the stimulus Of the presence Of fo o d It may be that .
n o t on e particle o f any kind Of nutrient materi al passe s
through these intestinal membranes The mere fact .

F OOD FUNDA MEN T AL S 1 59
that food changes as it passes along the digestive tract

does not prove that any Of the mate rial is taken up by
the system D uring seri ou s illness fo od is an addi
.
ti on al burden upon the nervous system and that with ,
out recompense S uch a bu rden forced u p on the

.
n ervous system when it i s most in need Of rest is only ,
to o Often the p ri ce Of life The refu sal Of the intestine

.
to absorb fo o d will be in pro p ortion to the severity Of

the prostrati o n and the ability and capacity Of its
l ining membranes to respond to the dictates Of the
ne rvous system The author firmly holds the Opinion
.
that in many cas es for days at a time the intestines will

absorb nothing but water no matter what else it may ,
contain . In conditions less severe certain Of the nu

trient substances may be absorbed and the rest rej ected ,
f o r it cannot be disputed that some Of the cells Of the

b ody have a selective power .
S olicitous for the welfare o f the sick N ature ,
Often fo rces a fast regardless Of the fears of p atient o r

physician . If food i s not needed by the sick the s ys
tem will either initiate such a loathing for it as w ill
prevent eating will ej ect food forced upon it o r fail
, , ,
ing in that will refuse to digest absorb and as similate

, ,
it
. If so b i l r d en e d with diseas e that it cann o t make
use of food the syste m will endeavor to prevent its
,
entry into the body proper even though the digestive ,
tract be forced to receive and to dispose of it In this .
effo rt it Often fails through the breaking down o f the

protective mechanism Of the mucous membrane It is .
this failure in self protection together with the l o ss

-
,
Of the energy used in getting ri d Of the unwelcome

food that explains the l o ss in weight of sick people w h o
1 60 F OOD FU NDA MENT AL S
continue to eat plentifully as for exam p l e tu be r cu

, ,
“ ”
l o s i s sufferers dieted upon more than twi ce the usual
“
amount Of go o d nourishing food .
If food taken in fevers is u sed by the body to keep

up i ts stren gth why doe s the fever p atient i nvari ably
,
become weaker until the c ondition which caused it h as

s o im p r o ved that fever no longer exists ? If the taking
o f food prevents weakness why will on e w h o has never
,
missed a meal become S ick and weak ? The mis appre

h en s i on that omitting a few meals will dangerously
weaken a S ick person S hould be dispelled The belief .
that fo o d taken when on e is ill can be Of any benefit

to the b o dy should be corrected If the reader will b u t
.
closely Observe results in his ow n case he soon w ill ,
have come to know that food ingested when he i s feel

ing ill i s received with a rebuke .
It is tru e that a headache will sometimes disappear

when fo od i s taken that the sense Of weakness will
,
vanish a certain bu o yancy will follow etc

, The reao , .
t ion to the te mporary stimulation gives the transient

rebound and this is Often wrongly interpreted as pro of
,
that the food was needed It is a case Of the b ody

.
reacting to the stimulus o f food as a tired horse reacts

to the lash being but the weaker for the effort
, .
M any people think th e y are fasting when regul arly

eating some light food such as fru it an d milk O ne Of .
’
the author s patients inform ed him that because sh e
kn ew the auth o r had fasted a friend who was S imilarly
ill sh e herself had begun fasting O n inquiry it was
, .
disclosed th at for breakfast she was taking on e fried

egg one S lice Of toast and on e orange fo llowed by
, , ,
1 62 F OO D FUN DA MEN TA L S
are in close c ontact and become hot and feve r ish and .
the glands and cells secrete a thick sticky tenacious , ,
mucus The feverish conditi on accounts for the di s

.
tress and when the mucus is c onsiderable in quantity

,
i ts presence accounts f o r the nau sea In this conditi on .
distention with wate r preferably hot water to w h ich is

,
added lem o n j uice will give relief which will probably

, ,
l ast but little longer than the time the water remains
in the stomach ; then the distenti o n must be renewed
and maintained until the next meal time o r the distress ,
wi ll reappear Proper distenti o n in these cases usually

.
requires the taking o f from three to S ix gl asses Of

water .
I f in a w e l l nou rished person the chief complaint

, ,
i s weakness this must b e understood to be more appar

ent than re al being the natural effect Of a l ack Of the
,
accustomed stimulati o n When so caused o r even

.
,
when due to actual food pois o ning the sufferer will do

-
,
well to patiently endure this disco mfort until N ature

overcomes it .
The weakn ess that is persistent and continually ,
in e vidence even when the patient is in be d o r sitting

,
quietly and the weakness kn o wn as gett ing up tired

,
Of a morning are both produced by overstimulation

,
food p o ison
-
.
A weakness that comes fro m lack Of n o urishment

i s n ot acc o mpanied by ill feeling When the patient -
.
is lying d o wn o r sitting he feels that he i s about as

,
capable of almost any feat Of strength as he has ever

been ; yet when h e undertakes to do anything he finds
, ,
that he has scarcely strength to stand wi th o ut suppo rt .
”
This is the weakness that food will cure ( T I LDEN ) . .
F OO D FU ND A MEN TAL S 1 63
N ot eve ryone fasted

placed upon a low diet will
or
experi ence a weakness for there are some who become

,
stronger upon decreasing the am o unt o f food .
A nother important result is that it Often u ncovers

a latent o r intensifies an active constipation If such .
be tolerated many Of the symptoms Of whi ch the

p atient complains wi ll be increased in severity It is .
wise before beginning treatment to explain to the

, ,
patient what is meant by a l atent con stipation and to

take such precaution s as will prevent the trouble b e
coming worse This can usually be done though there
.
,
are case s where it seems im p ossible and in which f o r

,
a time some symptoms will be worse and constipation ,
may be one of them .
A common result causing much une asiness is loss

of weight T his is inevitable in nearly all cas es the
.
,
am ount d epending somewhat on the extent to which

the patient is diseased and the total Of the change in
,
diet A few on a reduced diet will gain in weight from

.
the start The loss will be tem p orary f o r those under

.
weight and p ermanent for those over weight Those .
under weight will begin to gain j u st as s oon as the dis

eased condition is su ffic i en tly under control to permit
r e establishm ent Of the normal as similation of foo d
-
.
The author will fail in the task s et f or himsel f if

he doe s n ot make it clear that an y radical dietetic
me asure may lead to trouble very su r pri sing to both
patient and physician but Which the onlookers are u su
,
ally sure Of before it occurs ; at leas t their remarks

afterward would lead one who took them seriously to
believe they kn ew in advance all about it Very few .
1 64 FOOD FUN DA MEN TA L S
case s will show anything unusu al not already indicated

—
.
But some cases are like a gas bomb all ready to ex

pl o de —
and whatever may be done that w i ll be the ,
match that lights the fire and if nothing at all is done a

, ,
’
few hours time will bring about a spontaneous e xpl o
sion The patient will begin vomiting or develop a high
.
,
fever or be attacked by a deceptive and unexplainable

,
pain ; the heart rate may increas e very greatly S leep ,
may be impossible and variou s other manifestations

may occur all more o r less seri o u s to the patient and
,
c onfusing to the doctor who will consult his best au

,
thors on the subj ect only to find their writings betray no

indication that they ever had any trouble under simil ar
circ u ms tances The literature touching the subj ect Of
.
fasting and radical measure s in diet has S O u n m i staka r
bly failed to meet squarely the issu e raised by th e

protests of N atu re against the sudden changing o f a
fixed habit that these measures are unj ustly held in
,
disrepute by physicians and l aymen alike .
A short fast a fruit fast a fru it and buttermilk

,
-
,
diet are all radical measures but not nearly so radical

,
as many other therapeutic procedures nor s o dan

ge ro u s as the u sual dru gging D ru gs S O mask sym p
.
toms that the only clear pictu re Of dise as e one gets is

“ ”
when the system is entirely free Of these remedies .
T he tru th Of this statement cannot be successfully dis

pu ted yet what a wonderful revelation o f the prevail
,
i n g i gnorance doe s it disclose ; for h ow very few study
disease in patients who are not taking dru gs In truth .
i t is on ly th e d ru gl ess h eal er s w h o can have i n fo rm a

ti on f thi s ki n d
o .
1 66 F OO D FUN DA MEN TAL S
take th e pl ace of dru gs under certain circumstances .
The results o f eatin g wrongly are the same as results

from taking drugs ; the effect i s to overstimulate until
ene rvation takes place Wh at is the c onditi on in ener
.
vation ? A general weakness that is in evidence all the

time except when the nervous system is under the
,
influence o f the poison that has brought it on o r under ,
the effect o f some other stimul ant given as a reli e f o r

supposed cure .
It is h ard f o r pe o ple and even many d o cto rs to

, ,
understand th at great lassitude and even lo s s Of appe ,
tite follows the giving up o f the disease pr o ducing

,
-
fo ods o r the habits c o mmon to civilizati on and the

, ,
adopting o f a natural health producing regimen

,
-
The .
disagree able sym p t oms will be interp reted as coming

from the change in food and i gnorance will advise a
,
return to stuffing and erroneou s food c o mbinations

which when d one w i ll br in g gr ea t r e li ef
, , The same
relief however that the whiskey and dru g fiends exper
" ,
, ,
i en ce in returning to their stimulants .
If the crime i s u sing coffee until the diseas e results ,
the victim must suffer the pain o f want and the ner ,
v o u s system must suff er the p ain that must come at

first from the giving u p Of stimulants The greater .
the p ois o nous action that the food or dru g has had the ,
greater the suff ering that must be experienced in

giving up the habit .
Why are pe ople with diseases bro ught on from

this manner o f eating s o incu rabl e ? Because it takes
so long after the habit is changed to get to feeling
right N ature begins at once as s oo n as the habits are
.
,
righted to get ri d o f the influences Of wr ong life but

, , ,
before the enervation is o verc o me and full strength

retu rns the patient suff ers many hours from the dis
,
tress Of weakn ess and l onging for stimulation .
( T I LDEN ) .
F OOD FU NDA MEN T AL S 1 67
M A NA G EMEN T O F C H I LD R EN
O nly a l imited discussion

this subj ect i s under of
taken and that chiefly with the Obj ect Of leading to i n

ve sti gati o n .
T he naturalness Of children is n ot understood by

their p arents A dults usually forget their o wn childish
.
emotions and impulses ; they cease to p lay E ach child .
du rin g hi s develo p ment p asses through several w el l

recognized epochs and during each Of them he S hould
be considered p hysically mentally socially and s p irit
, ,
u al ly T here are p eri ods in child life marked by the

.
h e lplessness Of l ittle animal s by the tricks of monkeys , ,
by p ositive selfishness by a hatred of religion as

,
kn own to adults by much reading by unusual cou r

, ,
“
tesy as an anti feeling against p arents and some
,
p laymates by self expression in service by m an i f es

,
-
tati on s Of the creative instinct by the dim dawn ,
ing o f a di scernable relation to a su p reme bein g ,
etc. A n understanding o f these things is very

helpful to the parent and an appreciation Of ,
what they mean reveals the appalling danger o f

i gnorance regarding them There i s much hel p ful.
literature written in this interest by men and women

w h o are giving their lives to the n obl e youth o f ou r
country The duty Of knowing these things cannot be
.
d elegated by p arent not even to teachers Of day o r

,
S unday S chools however important it be that they also

,
‘
are informed along these lines Parents must n ot .
shun the respon sibility Of kn o w ing their ow n children ,
Of s pending time with them Of playing with them , .

1 68 F OO D F UNDA MEN T AL S
“
Both be fo re a child i s born and during i ts nu rsing

’
pe ri od it i s very much influenced by i ts mother s mode
o f living and her diet I f the mother eats to o much
.
and is too heavy the child will ve ry likely be too fat and
,
to o much stimulated It will be born accustomed

.
to too much stimulati o n and will welc o me highly

flavored and highly seas o ned fo ods It will be preco .
c i o u s in many respects and a dullard in others O ver .
stimulated children develop sexually much earlier than

they should be that stimul ati o n from food irn pro per
, ,
reading matte r o r foul mouthed playmates The e xce s

-
.
sive consumption —fi rst by the mother and late r by the

,
child—Of stimulating fo o ds and those which unduly

ferment and decompose leads to the ru in Of many a
,
b oy or girl .It destroys wholesome and natural i m

pulses and exposes the flexible developing nervous sys
,
“ ”
tem to all the sto rms of unsatisfied desire And in .
a great many Of these s ad cas e s the child i s not morally

cul pable but is the innocent victim o f abnormal p hysi
,
cal impulses forced up o n i t by continuous excessive

f ood stimulation N ot a few children as they develop
.
,
into womanhood or manhood overtax the nervous ,
system in a futile attempt to maintain self restraint in -
spite of such abnormal impulses and this lamentable ,
conditi on is very Often the direct result of bad h abits

o f eating taught in infancy and early childhood — a
tremendou s indictment Of dietary i gnorance .
A prospective mother sh o uld eat but th ree meals

a day an d those moderate in amount S he does n ot .
“ ”
h ave to eat f o r tw o If S he eats a bite more than
.
S he can pro perly digest sh e fails to eat properly f o r

,
one A little food well digested will fu rnish nutritiou s

.
1 70 F OO D FUND A MEN T AL S
From the first a baby should be fed but three

times a day and n ot at all at night The extreme num .
ber Of times should be four ; at S ix ten tw o and S ix , , ,

’ ’
O cl o ck If the child is thriving o n the mother s milk
.
,
let well en o ugh alon e D O not give it even a taste Of

.
other fo od until it cl o sely approaches weaning time .
If the child i s not getting enough nourishment

’
from the m other a small amount Of c o w s milk diluted
, ,
with water may als o be given

, But before any sub.
s ti tu te fo o d i s given the m o ther sh o uld by bringing

, ,
her mode o f life and diet in accord with the funda

mental truths herein set fo rth and attenti o n to any ,
other treatment her conditi o n may need make her ,
utmost endeav o r to supply her child s u fli c i en t whole

’
s ome breast milk The c o w s milk when needed may
.
,
be given undiluted i n very small quantities at first o nly ,

’
a few spoonfuls in addition to the m other s milk ; o r it
m ay be diluted with water or m o dified in the u su al
,
manner .
If f o r any reas on other fo o d is to be given it ,
sh o uld be the j uice of raw fruits o r unco o ked ve ge

tables . I f f o ur feedings are given the fru it o r vege ,
table j uice may be given at ten or two Fruit j uice .
may be u sed on e day and vegetable j uice s the next .
The j uices should n ot be seasoned O ranges apples .

, ,
grapes pineapples dewberries b l ackbe rr e s and rasp

, , , ,
b erries are am ong the leading fruits f o r this purpose ,
and the blackberry dewberry and pineapple are the

,
choice Of these .Press ou t the j uice and permit the

child to take what it likes fro m a sp o on o r fro m a ,
nipple . Fo r the next day crush the j uice fr o m any Of

the n on starchy vegetables and feed it wi thout seas on
-
F OO D FUND A MEN T AL S 1 71
ing L ettuce celery oni o ns carrots tu rni p s cabbage

.
, , , , , ,
and cucumbers are among the best When the child .
i s wean ed the fee ding of both raw and co o ked vegeta

,
ble and fruit j uices S hould be instituted and a small ,
amount Of the fruit and vegetables m ay soon be used .
There are many mothers and physicians who will

decry such feeding but who wi ll permit the u se of
,
richly buttered mashed potatoes eggs to ast crackers , , ,
( factory baked and raised with alum o r ammonia ) ,
"
and then add s o da and magnesia to help the baby
digest the food A little thinking wi ll j ustify the con
e lusion that these vegetables and fru it j uices are far
m o re desirable f o r the infant stom ach than any starch

o r rich pro tein and a little experi ence with this plan
,
Of feeding will be convincing M any will condemn this

.
idea with o ut either experience or Obse rvation Of its

actual applicati on but the few with the courage to
,
ad o pt it will soon read an unmistakable verdict Of ap
pr o val in the dimpled and r o sy cheeks Of the little ones .
N O exact rule can be mad e covering the amount a

child sh o uld be given but it can be tru thfully and
,
emphatically as serted that m o st children are fed to o

much chiefly as the result o f feeding to o often
, When .
accustomed to the r o utine Of but three or fo ur meals a

day the child can safely be permitted to eat the amount
desired .But if it is fed every two o r three h o urs day ,
and night it will certainly be overfed even though the

, ,
am ount Of each feed ing is small .
A young child should do s o me crying for exercise .
But pe o ple do not live a normal family life an d for ,
this reason children Often cry and fret excessively even

if fed as herein directed They suffer from nervous
.
1 72 FOO D FUNDA MEN TAL S
influences over which they have no control and which ,
Often antedate birth D iet though most important .

, ,
i s not eve rything .
There are circums tances requiring the baby to

’
be fed from a bott le Cow s milk is the best substitut e .
’
f o r mother s milk It may be modified the best way .
,
being to dilute with water and try continuing the dilu ,
tion until it agrees with the child .
Try first the addition Of a quantity Of water equal

to the milk It is quite rare that the proporti on o f
.
water should be less than this Frequently the quan .

,
tity sh o uld be three o r four times as great as the quan

tity o f milk A nd if the little on e still vomits give
.
,
inste ad of milk at every feeding once o r twice a day , ,
buttermilk This is part icularly grateful to most sen

.
s i ti ve s tomachs If n o tw ithstanding this management

.
, ,
there is derangement o f the digestive apparatus try , ,
o ccasi o nally diluted cream for there are Often found

, ,
conditions Of the stomach in these half m otherless ,

’
o nes with which the cheese matter Of cow s milk does
,
not agree The hundred and on e substitu tes which are

.
sold at the dru g stores and groceries are but p o or ,

”
unnutri ti o us unsatisfactory stuffs , ( D I O LE W I S ) . .
’ ’
The difference between mother s milk and c o w s
milk wo uld n ot be S O great if mothers lived a more
normal life and if their fo od were better suited to their
needs O ne o f the chief differences is the sugar con
.
tent and if the mother ate no more sugar than d o es

,
the cow breast milk would n ot be S O rich in sugar and

,
would be much more healthful for the infant T he in .
fant S hould have to work f or its food by pulling hard

on the nipple instead of gulping it down , in l arge
mouthfuls A fter the nipple is put aside the milk
.
1 74 F OOD FUND A MEN T AL S
add ed to the dietary o f the child du ring th e second

year but milk should still compose the bulk Of the diet
, .
People in general eat to o much c o oked fo ods and it i s ,
a serious mistake Of falling into the habit Of giving a

young child a diet composed largely Of cooked stu ff .
M ilk with cottage cheese and an occasional egg should

, ,
constitute the protein diet at this age S ugar and .

,
foo ds in which it is freely used S hould be ke p t from ,
children under three years S tarchy foods sweetened

.
wi th sugar are a fruitful source Of adenoids diseased ,
tonsils enlarged glands o f the neck skin diseases and

, , ,
all catarrhal and glandular affections in young children .
In the third year the amount o f starch may be

incre ased giving two meals Of starch on each o f tw o
,
o r three non consecutive days duri ng the week

-
An .
oc casional meal Of the rich p rotein foods may be given

in the third year but it should be remembered that
,
protein i s constantly given with the starch meals in the

form o f milk and it should be emphasized that the
,
healthful child with normal eating habits S hould n ot

be limite d in the quantity Of mi lk eaten i n i ts early life .
In making u p starchy menus it is well in the early

part Of the second year to have starch and milk com
p o se the entire meal L ater On when other fo o ds are
.
,
add ed combining rules should be th e same as f o r

,
adults If children are given vegetable j uices early

.
they will not n eed to be trained to enj oy vegetables ;

but if they will not otherwise be eaten such training
become s a necessity Parents must teach and control
.
their children and on e who fails in thi s is not a friend

,
Of the child f o r such default but p aves the way to ill

,
ness disappointment and discontent L ack of p arental

, .
F OO D FUN DA MEN TA L S 1 75
c o nt rol leads to diseas e in children j ust as surely

as do w rong habits of e ating The better the . .
understanding betwee n p arent and child and the ,

’ ’
greate r the former s ap preciation Of the child s desires ,
emoti o ns and viewpoints the less restraint i s required

,
.
In the third year when full meals of p rote in are

,
given co mbine as for adults

,
If such habits are early
.
formed a child will eat eggs without j ust as read ily as

,
with bre ad These custom s are largely matters o f

.
habit Th e egg should be used as the b as is Of a pro

.
tein meal Children brought up in this manner are not

.
l ikely to use to o great a variety o f fo od s at on e ti me .
They will frequently satisfy their hunger with on e

food and this is proper p rovided Of course that the
, , , ,
same fo od is not eaten at a number Of consecutive meals .
Wh en osteo p aths give more attention to the diet

and general care o f infants and children more of such
wi ll be p laced in their care N O other p hysician wi ll
.
“
then succeed in scaring parents about the heavy h an d
”
and killing treatment of a careful osteopathic p hysi
e ian .A t the p resent writing the author is caring f o r
six. Three Of these are less than four years Old and
have se rious hem o rrhoidal condition s O ne i s only on e .
month Old but like all the rest is suffering from bowel
, , ,
disturbance In all such cases the p rominent features

.
Of any treatment s h ou d be care and diet The osteo .
pathic manipulative treatment f or these little ones is

welcomed by and helpful to them but any thoughtful ,
person will understand that the osteopathic bony lesion

is n ot the cause o f these troubles in infants except in
rare cases A ccording to the best medical authorities
.
1 76 F OO D FUN DA MEN T AL S
drugs are n ot indicated but in practice physicians d o

,
not always heed the best authorities .Giving soda and

magnesia to these children to allay sympt o ms is drug
ging them in a harmful and wholly inexcusable manner .
1 78 F OO D FU N D A MEN T AL S
P ears
Pinea pp les
Plums
Preserves
D uck Pr u nes
E ggp l ant Raisins
E ggs Raspberries
E ndive
F igs S tr awberri es s o ur
F ish all
,
F lour all ki nds

,
Grapes
F owl all kinds
,
Gre ens all kinds
,
F ruits Goose
Ap plies Gooseberries
Ap ricots H addock
B ananas H alibut
B lackberries
B lueberries . P
Cantaloupe H i ckoryn u t P
Cherries . . S
Cranberries Honey levulose or fruit
.
Currants sugar .
H uckleberries mild F
-
Fi gs Ice Cream frozen m ixtu re

Gra pe s o o o o o o o o o o o o o o o
Jelly m ixtu re
Goo seberries
H uckleberri es
Le mons 00 00 .0 " Q Q I Q QQ O U QD Q Q O
sour F
L imes sour F
L iver all
,
M acaroons
FOO D FU NDA MEN T AL S 1 79
M ackerel
M a p le S yru p
M armalade
M elons Radishes N SV
M ilk Raisins s weet F
M incemeat P F Ras p berries m ild F

M olasses Rhubarb sour F
M ushrooms Rice
M ulberr ies S almon
M utt o n S and w iches m ixtu re
O atm eal S ausage
O kra S had
O lives S hredded wheat
O nions S oups
O ranges S pinach
O ysters
P arsnips NSV S trawberri es sour F
or a mix
ture .
T urkey
Tu rni p s
Veal
Walnuts ,
b l ack
Watermelon s
Potatoes whi te
,
1 82 F OO D FUNDA MEN TAL S
Be ans ,
Ea te n to e xc e s s 9 0 , .
Gr e e n cla s s ifi e d 82
, , .
M atur e cla ss ifi e d 81
, , , 1 22 .
B ilio us n e s s ,
I tsm eaning 1 05 1 08 , , .
On e cau s e o f 1 05 , .
Bl o od ,
H e al s 3 4
, .
I m p ro ve d by di e t 1 55 , .
I ts alkalinity r e duc e d by vaccinati o n , 19 .
I t s alkalinity r e duc e d by drug s 3 6 , .
Wo rk o f white c e ll s 1 5 , .
B ran , 1 23 ,
H ow to u se it , 1 23 .
B re ad ,
A f oo d larg e ly a s s imilate d , 5 2 .
H armful wh e n rai s e d with y e as t

, , 92 .
R e ci p e f o r y e a s tl e s s 93 , .
But L ittl e Foo d N e c es s ary , 61 .
Butte rmilk ,
M o d e rn way to mak e
Valua bl e f oo d 1 53 , .
Cabbag e , 1 1 2,
C o o king o f 1 1 4 , .
To b e valu e d 1 1 2 , .
Cal o me l ,
D o es n ot act on live r , 47 .
Candy ,
b e s t to u s e it 1 42
How , .
n e e d e d 96
Not , .
U n s ui te d to s to mach 96 , .
Can e and Be e t S uga r s 9 7 , .
Ce l e ry ,
M uch s h o uld b e ea te n 6 8 , , 114 .
C e re al s ,
Pr e p ar e d cla ss ifi e d 9 0 , , .
FOO D FU NDA MEN T ALS 1 83
Che ese ,
Not c on s ti p ati n g , 52 .
Quanti ty limite d , 1 02, 1 39 .
S u pp li es p ro te in , 1 01 .
Ch o co late ,
An u n h e althful drug 35 , .
I ts oc ca s i o nal u s e 37 , .
C hi ld re n ,
C o n s ti p ate d 48 , .
D i e t firs t y e ar 1 69 1 73
, ,
-
.
D i e t s ec o nd y e ar 1 73, , .
D i e t third y e ar 1 74 1 75
, , , .
F e e ding th e m wh e n s ick , 58 .
Indicati o n s o f di s e a s e in , 74 .
M anag e m e nt o f 1 67 , .
N o t und e rs to o d 1 67 , .
Ch ewing ( Se e M a s ticatio n )
. .
Clabbe r . ( See Bu ttermilk ) .
Cla s s ificati o n for Co mbi n a ti o n , 1 77 .
Clo thin g ,
S uitabl e chang es in 1 3 1 , 1 32 , .
C o co a ,
An un h ea lthful drug 3 5 , .
I ts o cca s i o nal u s e 3 7 , .
Co ff ee ,
A n unh ea lthful d ru g 3 5 , .
I ts o cca s i on al u se , 37 .
Co lo n ,
M a gnitu d e i ts di s turbanc e a s s um es 75 , .
N ee ds re s t to r e s to r e to n e 65 , .
Co mbi n ati o ns ,
H arm o ni o u s with fruit 1 1 8 , .
Harm o ni o u s wi th n on s tarchy v e ge tabl e s -

,
H arm o ni o u s with p r o te in 1 03 , .
H arm o ni o u s with s tarch 84 , .
Inc o m p atibl e with fruit 1 20 , .
Inc o m p atibl e wi th n o n s tarchy v e g e ta bl es -

,
Inc o m pa ti bl e with p ro te i n 1 04 , .
1 84 FOOD F UN DA MEN TAL S
Inc o m p atibl e with s tarch 85 , .
Pro p e r o n es v e ry im p o rtant 84 , , .
R es ults o f p r o p e r o n es kn o wn o nly by th e f e w , 87
.
C o n s ti p ating foo ds ,
T e rm inc o rr ectly u s e d , 51 .
Co n s ti p atio n ,
Cau s e s o f 36 45 4 6 , , , , 65 , 1 63 , and o th er s .
D e fin e d 4 5 , .
E ff ec ts o f 4 7 4 8 , , .
H ow to cur e 49 5 0 , , .
C o o king of,
Banana s 95 , .
N o n s tarchy v e g e tabl e s
-
, 68, 1 1 4 .
Pr o te in 1 06 , .
S tarch 93 , .
C ucumb e rs , 1 1 1 .
D aily D ie tary 1 3 3
, .
De c e p tive N atur e o f C e rtain Di s turbanc es 73 , .
Di e tary ,
F or p r o s p e ctiv e m o th e r 1 68 , .
S h o uld b e und e r s to o d 1 47 , .
“
We ll B alanc e d 42 ”
, .
D i e te tic p rinci p l es ,
H ow to a pp ly th e m 1 44 , .
L oo se ly f o ll ow e d 1 44 1 45 , , .
N o t wh o lly di ff e r e nt f o r e ach di s e a s e ,
D i s e as e
,
An gl e fro m which it s h o ul d b e s tudi e d 77 , .
Cl e ar p ictur e o f vi e w e d o nly by drugl es s h e al e r s ,
D e c e p tive natur e o f 73 , .
F act or s d e t e rmining i ts charact e r 1 6 , .
N atur e o f 69 , .
N o t an e ntity 69 71 , , .
N o t inh e ri te d 3 6 , .
N o t s p e cific 3 6 , .
S ign s o f 5 9 71 72 74 76 and oth e r s

, , , , , , .
S imilar 71 , .
To p r e ve nt th o s e o f S p ring 1 3 , .
1 86 FOO D F UNDA MEN TAL S
A m o unt n ee d e d 43 , .
B ut littl e c ary 6 1 n e ess , .
Do e s n o t cur e 80 1 47 , , .
H ow cla s s ifi e d 80 , .
Ign o ranc e o f 9 , .
I t s p r es e nc e in s t o mach call s f o rth p o w e r ,
Le gumin o u s 1 22 , .
L i q uid s s h o ul d b e s i pp e d 1 28 1 69 , , .
M i s c e llan eo us 1 22 , .
N o t c o n s ti pa ting 5 1 5 2 , , .
N o t s o urc e o f s tr e n gth 6 1 62 1 60 , , , .
Ov e r eating o f 63 , .
Rich i n p ro te in 81 , .
Rich in s tarch 80 , .
Rich in s ugar 95 99 , , .
S im p l e o n e s m o s t valuabl e 4 3 , .
T a bl e s valu e O f 4 2
, , .
T h o ught n o t harmful 76 , .
U se of , 61 .
What kind n e e d ed 1 47 , .
Wh en n o t to b e tak e n 1 35 , .
F ruit, 1 1 6,
A pp l e s, 1 20 .
How ruin e d 68 , .
In acid c o nditi o n s o f th e s y s te m ,
I nj ure d b y c o o king 88
"
.
,
uic e s valu e o f 1 1 6
, , .
M e l o n s 1 21 , .
Ra w o n e s b e s t 88 1 1 8 , , .
Rhubarb 1 20 , .
T o m a to es 1 20 , .
F ruit and M ilk 1 1 8 1 5 2

, , .
F ruit and V e g e tabl es 1 5 5

"
, .
F ruit uic e Di e t 1 5 0 , .
Fruit M e al s,
D e fin e d 1 33 1 39 , , .
M e nu s 1 38, .
F ruit S ugars .
( Se e S we e ts ) .
FOO D FUN D A MEN TAL S 1 87
Fu ll M eal ,
De fi n e d , 1 33 .
F u n dam e nta l L aws , 69 .
Ge rm s , 14 .
DO d e te rmin e the di se a s e 1 6
n ot , .
E rr o n e o u s th e o ri e s o f 1 4 25 , , .
Co nd e mn e d with o ut e vid e nc e O f guilt 1 5 ,

-
29 .
F uncti o n o f 1 5 23 28 , , , .
H e l p in e liminati o n 23 , .
Of di p hth e ria in h e althful thr o ats 24 , .
Th e o ry o f e x p l o d e d 24 25 , , .
G ra p e nu ts 90 9 1 , , .
Gluco s e ( Se e S w e e ts )
. .
H armo n io u s co mbinati o n s with ,
Fr uit 1 1 8 ,
‘
.
N o n s tarchy v e g e tabl es 1 1 1
-
, .
Pro te in 1 03 , .
S tarch 84 , .
Ho n e y ( See S w ee ts )
. .
Ho w to A pp ly Di e te tic Princi p l es 1 44 , .
Ho w to Co o k N o n s tarchy V e g e tabl e s -
, 114 .
I c e C r e am 1 0 8 , ,
A s a d e s s e rt 1 36 1 37 , , .
Il l u s trativ e M e nu s , 1 33 .
Immunity 1 8 22 , , .
F ruit , ,
1 20 .
tarchy v e g e tabl e s
N on -
s ,
Pro t e in 1 04 , .
S tarch 85 , .
Indulg e nc es 1 40 , .
Iro n 3 0
, .
Law o f S p irit 69 , .
Of ch e mi s try 6 9 , .
Of p hy s ic s 70 , .
L axative drug s c o n s ti p ating 4 6 , .
Le gumino u s foo d s 1 22 , .
1 88 F OO D FUNDAMEN T ALS
M uch Sh o ul d b e ea te n 68 1 1 4 , , .
Light M e al ,
D e fin e d 1 3 3 , .
Lo ss o f w e ight ,
F rom re duc e d di e t 1 63 , .
M alaria ,
N o t cau s e d by m o s q uito 1 9 , ,
M alte d M ilk 1 08 , .
A s s w e e te ning 88 1 08 1 1 9 , , , .
M a n ag e m e nt o f Childre n 1 67 , .
M a p l e S ugar ( Se e S we e ts )
. .
M as ticati o n o f ,
Cabbag e 1 1 3 , .
M e at 1 02 , .
Oni o n s 1 1 3 , .
Ra di s h es 1 1 2 , .
S tarch 83 9 2 , , .
V e g e tabl e s 1 1 0 , .
F ruit d e fin e d 1 3 3
, , .
F ull d e fin e d 1 3 3
, , .
L ight d e fin e d 1 33 , , .
N umb e r o f n e e d e d daily 1 3 4 , , .
Plan o f taking full and light o n e s , 1 3 4 , 1 3 5 , 1 39 .
Pr o te in d e fin e d 1 33 , , .
“
S h o uld n ot b e ba l anc e d 4 2 43 , , .
S tarch d e fin e d 1 33 , , .
V e g e tabl e d e fin e d 1 33 , , .
“ ”
We ll balanc e d 4 2 , .
M e at N o t A lway s Ha rmful 1 02 , .
M e at 1 01
, ,
C o o king o f 1 06 , .
M e dical Pr o f e s s i o n ,
Cra z y ab o ut g e rm s 9 ,
.
O riginate s fallaci e s 20 , .
T e ach e s inc o rr e ct id e a s 1 0 1 4 20 , , , , 27 3 1
-
.
Le ave s to o th e r s th e c o rr e cti o n s o f i ts mi s tak e s , 31 .

Oni o ns , 1 1 3 .
C o o king O f , 114 .
Os te o p athic les ion ,
D e fin e d 3 9 , .
S o urc e o f di s e a se , 1 5 , 39 .
Os te o p athy 1 5 1 6 2 5 27
, , , , , 3 9 , 4 0, 41 , 4 5 , 49 , 5 5 , 70, 72, 84 , 1 23 ,
1 24 , 1 5 0, 1 75 .
Ove r e ating 63 , ,
As r elate d to th e e m o ti o n s , 67 .
Cau s e s and cur e O f 66 67 , , , 83 , 9 0, 9 1 , 1 06 , 1 1 0, 1 1 8 .
De fin e d 64 , .
E ff e ct on inte s tin es 65 , .
U nive r s al 64 , .
Pancak e s , 1 40 .
Par e nts ,
N ee d h e alth inf o rmati o n 8 1 0 1 67 ,

-
, .
Do n o t und e r s tand th e ir childr e n 1 67 ,
M u s t c o ntr o l th e ir childr en 1 74 , .
Pati e nts ,
E x p e ct r es ult s too s o o n 1 48 1 65 1 66 , , , .
N o t l o o king f o r advic e 1 1 , .
S h o uld b e fr e e d fr o m fal s e n o ti o n s 1 2 , .
S h o uld inv es tigate f or th e m s e lv e s 1 2 , .
P e ach c o bbl e r , 1 41 .
Pe as , 1 22 .
E a s ily tak en in e xc e ss , 90 .
Phy s ician s ,
Ch o o s ing o f 1 0 , .
Cra z y ab o ut g e rm s 9 , .
N e e d h e alth inf o rma ti o n 9 1 4 7 , , .
O nly f ew p r ep ar e d t o t e ach th e ir cli e ntel e ,
S h o uld b e h o n e s t 1 0 , .
S h o uld te ach th e ir cli e nt e l e 1 0 1 1 1 48 1 5 4 , , , , .
Tr e at s y mp to m s 1 7 72 , , .
Pickl e s , 1 22 .
Pi e s , 1 42 .
Plu m Pud din g , 1 41 .

FOO D FU NDA M EN TAL S 1 91
Po tato es ,
F ri e d 9 4 , .
With gravy 94 , .
U se d as br e ad 94 , .
Po w e r ,
S o urc e of , 62 .
Pr e p ar ed Ce re al Food s , 90 .
Pr e v e nt E xc e s s ive F e rm e ntati o n , 92 .
Pro te in , 1 00 .
C o o king o f 1 06 , .
D ig e s te d in acid m e dium . , 89 .
F l e s h f o o d 1 01 , .
U se l ess 1 0 0 , .
Pro te i n Foo d s ,
A li s t O f , 81 .
Pro te i n M e al s ,
De fin e d 1 33 , .
M e nu s 1 3 6 , .
Pum p kin , 1 23 .
Rad i s h es , 112 .
Rais i n s ,
AS w e e te nin g
s , 88, 1 1 9 , 1 4 2 .
In br ea d 88 , .
Raw Fruit B es t 1 1 8 , .
Re gular D i e t 1 3 3 1 5 2 1 54 ,
.
, , .
R hubarb 1 20 , .
Rich Sta rch Foo ds 80 , .
R ich Pro t e in Fo od s 81 , .
Salad s ,
R e ci p e s f or M S , .
S alt . ( Se e So dium Chl o rid e ) .
Sahi ta t i o n ,
C o mm e nd e d 21 , .
E x p lain s r e s ults in typ h o id ,
Inte rnal n ee d e d 20 , , .
1 92 FOOD F UNDAM E N T ALS
S hr e dd e d Wh e at Bi sc uit , 9 0, 9 1 .
Si pp ing of li q uid f oo ds , 1 28, 1 6 9 .
S kin ,
Car e O f , 1 29 , 1 3 2, 1 33 .
S le e p ,
I ts functi o n , 62 .
Re ci p e f o r v e g e tabl e 1 1 5 , .
S od iu m Chl o rid e 1 27 , .
S o rghum ( See S w ee ts )
. .
S p e cial Di e ts and F a s ting 1 49 , .
S p ec ial di e ts 1 4 9 , .
A dvantag e s O f 1 4 9 1 5 5 , , .
Fruit j uic e 1 5 0 , .
F ru it and milk 1 5 2 , .
F ruit and v e g e tabl e s 1 5 5 , .
M ilk 1 5 6 , .
S tarch 82 , ,
Chang e d to s ugar 88 , .
C o o king o f 93 , .
D ig e s te d in alkalin e m e dium 84 , ,
F e rm e nt s e a s ily 86 9 2 , , .
Granular 81 , .
M ilk 81 , .
On e s ub s titut e d f o r an o th e r 9 1 , .
U s e l e s s 82 , .
Why s o p o p ular as a f o o d 82 , .
S tarch Fo o d s ,
A li s t O f 80 , .
S tarch M e al s ,
De fin e d , 1 33 .
M e nu s 1 35
‘
, .
S trawb e rry S h o rt cak e 1 4 1 , .
S ugar ( Se e S w ee t s )
. .
S we e ts 9 5 , ,
B e e t s ugar 9 7 , .
Can e s ugar 96 97 , , .
1 94 FOOD FUNDAMEN TALS
V e ntilati o n 1 3 0 , .
Vie w p o int and G e n e ral Princi p l e s 7 , .
Vin e gar 1 22, .
Vita li z e d Ai r 1 29 , .
V itamin es ,
In h o n e y 1 00 , .
D es tro y e d by c o o king 1 1 0 , .
In raw fruits 1 1 8 ,
.
In raw ve g e tabl e s 1 09 , .
Wate r , 1 27 .
Quantity r e q uir e d ,
W o rry , 57 .
Ye a s tl es s Br e ad ,
H ar m ful 92 , .
R e ci p e f o r 9 3 , .
Date D u e
Un ive rsity o f C alifor

nI a
SOUTHERN REG ON I
405 Hllgard Aven ue
I
AL L BRARY FAC L TYII
, Los An
ge le s, C A 90 024
-
1 388
Re tu rn this mate rial
to the lI brar
fro m t y
c h I I was bo rro
wed.
UC SOUTHERN REG I ONALLIBRARY FACI LITY
1 9 70 0206 4 3 09 1
A 000 5 1 0 4 72 4
El i j ah
Be an ,
f un d ame nt a l s
Fo o d
Be an ,
El i j ah H .
Fo o d f u n d ame n t al s

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The ﬁ r st edition o f Foo d Fundamen tals w as pre

received n ot only by his p atients but by physicians and

a c o nsiderable number o f the general public among ,

whom it w as scarcely expe cted to circulate The ex .

h au sti on o f the ﬁrst edition is evidence that the

It i s found that the book i s being extensively u sed

read and i ts truths absorbed by those o f tender years .

These facts have been kept in mind in the re vision and

h as been carefully scrutinized ; not a little new matter

the pu rpose o f presenting the fundamental truth s

stan ti al l y the same there being n o essential di ff er

that o f causing people to think for thems elves for ,

M ateri al as sistance in the revision has been ren

N ichols to whom grateful acknowled gment is hereby

Columbu s O hi o O cto ber

in the early days o f o ste o pathy this applied with

the ﬁrst half year to regain sufﬁcient health to enter

the school and the remainder of the time to take the

course in o s teopathy D uring this time he greatly

p roﬁted by his close as s o ciation with D r A T S till . . .

the Founder o f O ste o pathy w h o chose to make u se

ever w as left the auth o r o f men tal narrowness biased ,

o pinion ,prej udice in thinking o r fo llowing the c u s

tom ary paths o f mental activity received a forcible

and las ting rebuke when he began to comprehend that

mind which f o und it easy to s oar above the clouds which

the river o f the pure waters o f reas on and be able to

The author having been educated as a teacher

was only natu ral that he should try to answer the

To keep c onstantly d o ing thi s led to ceaseless o bserva

A life l ong batt le with sto mach and intestin al

trouble impelled him to an open mind regarding the

ginning o f his practice he supplemented his osteopathy

li eve s his percentage o f cures h as been materially

as to disease diet and osteopathy have not always

been re adily accepted by his clientele who by their ,

questi o ns and o bservati ons have kept him c onstantly

as truly engaged in educational work as though he were

The author found that pe o ple could n ot o r would

to give dietary instructi o ns except in writing Having .

the principles c onstantly before his patient he w as

n ation. This book i s the result o f the fearless

r i en c e gained through a practice along these lines It .

w as written primarily for th o se with whom the author

effo rt on the part o f the physician personal i n str u c

ti o ns frequently repeated to bring about a change in

presentati on o f the dietaries both are new and may

The qu otations used have been gleaned in an

lection o f sho rt p as s ages rearranged and assembled

with slight omissi o ns o r additions or changes n ece s

the custo mary markings sh o wing j ust where the

and to give credit in eac h case .Certain expressi ons

such a way as to make the proper markings difficult ,

s o this indirect acknowledgment is made and credit

az ine article along this line if wr itte n to entertain

the cu rative power of some medicine it will be re ad

o f particular value if it is amply colo r ed with s u pers ti

tion. To o much o f the literature on health topics is

me ri toriou s idea with no thought n o r notice of i ts

is wholly false and results in increasing the total

from a wrong p oint o f view L iterature characterized

by such weakn esses prepares the re ader f or a re ady