The Cause

This disorder is popularly supposed to be of bacteriological origin, but upon this question the scientific world is much divided. In the opinion of the writer the cause of influenza cannot be traced to bacteria or any other form of germ life. Bacteria is nearly always present in decomposing animal matter. It is the opinion of the writer, therefore, that bacteria is the result and not the cause of influenza. It might be described as an acute activity of the entire system in throwing off accumulated waste or toxic substances. This process of excretion will become more difficult at certain times, during violent changes in temperature, and many people in small communities may be similarly afflicted, which no doubt gives rise to the theory that it is a disease of germ origin.

Influenza - The Symptoms

The symptoms are headache, languor, sometimes nausea and congestion in the lungs, together with acute irritation of the nasal passages.

Influenza - The Remedy

The logical remedy is normal temperature of environment, abundance of fresh air, and omission of all solid food.

There are two specific forms of diet to be recommended -

1 A liquid diet entirely, such as -

Juice of berries

Orange juice

Milk

Very thin vegetable soups

2 Confine diet entirely to -

Nuts

Fruits

Fresh green vegetables

3 Eliminate fats, starches, sugars

Either of the above suggestions will be sufficient to control an ordinary case of influenza if it is rigidly adhered to.

In the spring and summer, the latter diet would be recommended, while in winter, when green and fresh vegetables, fruits, etc., cannot be procured, the milk diet should be given.

In cases of influenza, see menus for colds, hay fever, and catarrh. Take choice, giving preference to those prescribed for hay fever. Whichever menu is chosen, it should be taken in its entirety; that is, do not select the meals from two or three menus.

Treating Influenza

In treating influenza heavy starchy foods such as white flour products should be omitted, and the diet confined largely to fresh vegetables and the more soluble proteids, such as egg whites and buttermilk, with now and then a limited quantity of fish or fowl for a change.

Fats and sugars should be limited very materially and a liberal quantity of coarse articles such as wheat bran, celery, grapes, and green salads eaten when in season.

The patient should exercise great care in regard to quantity, endeavoring always to limit the quantity of food somewhat below the demands of normal hunger.

The menus for colds, catarrh, hay fever, and asthma may be used for influenza. See pp. 917 to 938, inclusive.