Encyclopedia Of Diet. A Treatise on the Food Question | by Eugene Christian
Explaining, in plain language, the chemistry of food and the chemistry of the human body, together with the art of uniting these two branches of science in the process of eating so as to establish normal digestion and assimilation of food and normal elimination of waste, thereby removing the causes of stomach, intestinal, and all other digestive disorders
| Title | Encyclopedia Of Diet. A Treatise on the Food Question |
| Author | Eugene Christian |
| Publisher | New York City Corrective Eating Society, Inc. |
| Year | 1914 |
| Copyright | 1914, Eugene Christian |
| Amazon | Encyclopedia of Diet |
In Five Volumes
By Eugene Christian, F. S. D.
To the mothers and to the noble workers in the great cause of human health and of human suffering these volumes are dedicated by the author
Preface- Countless centuries have come and gone and have left on the earth myriad forms of life; but just what life is, from whence it came, whether or not there is purpose or design behind it, whether or not ...
- The Purpose Of This Work
- When we compare man's longevity with other forms of life, and consider that he breathes the same air, drinks the same water, lives under the same sunshine, and that he differs from them chiefly in his...
- Lesson I. The Interrelation Of Food Chemistry And Physiological Chemistry
- The Interrelation of Food Chemistry and Physiological Chemistry food chemistry and physiological chemistry united The human body is composed of fifteen well-defined chemical elements. A normal body...
- Relation Of Superacidity To Other Diseases
- Nearly all stomach and intestinal troubles begin with superacidity. This is caused by the wrong combinations of food, or over-eating. Food passing from the stomach, thus supercharged with acid, causes...
- Natural Laws Demand Obedience
- Recompense for obedience to natural law, and punishment for its violation, are the invariable order of the universe, and are nowhere so effectively and emphatically demonstrated as in the cause and cu...
- How To Make Human Nutrition A Science
- Human nutrition cannot be made a science under the conventional methods of omnivorous eating - eating anything and everything without thought or reason. Nutrition can only be made a science by limitin...
- Our Food Must Fit Into Our Civilization
- We must make our diet fit into our civilized requirements. Civilization has imposed many customs, habits, and duties upon us that have not been properly met by nutrition or diet. This is why nearly 91...
- Why The Science Of Human Nutrition Is In Its Infancy
- The reader may inquire why it is that all other branches of science have advanced so rapidly, and the science of human nutrition has just begun. The reasons are:. 1 Our ancestors, for many thousand...
- Lesson II. Simple Principles Of General Chemistry
- If the student is versed in chemistry, this lesson will serve merely as a review; if not, somewhat close attention must be given to facts which at first may seem uninteresting. Patience should be exer...
- Chemical Elements
- To the chemist, all forms of matter are mere combinations of elements. Chemical analysis is a process of separating, dividing, and subdividing matter. When the chemist separates or analyzes compounds,...
- Air And Oxygen
- Air - The air consists chiefly of two substances, only one of which can keep up the process of burning. This substance is known as oxygen. The other, in which nothing can burn, is known as nitrogen. B...
- Manufacture Of Oxygen
- There are three methods of obtaining oxygen: 1 From potassium chlorate, or, as it is commonly called, chlorate of potash. When potassium chlorate (KCLO3) is heated in a closed vessel (closed ves...
- Chemical Action Of Oxygen
- (a) Upon Substances Upon some substances oxygen acts at ordinary temperature. Iron becomes covered with rust when exposed to air and moisture. Wood and other vegetable and animal substances undergo...
- Hydrogen And Water
- Hydrogen - Hydrogen is found in nature very widely distributed and in large quantities. It forms one-ninth of the weight of water, and is contained in all the principal substances which enter into the...
- Uses Of Water In Chemistry
- Water is termed by the chemist a stable compound. This means that it is difficult to get it to act chemically. Being thus inactive chemically, we find that water does not combine with most substances....
- Importance Of Solution To The Food Scientist
- Solution is very important in the study of foods and human nutrition. Only substances which can be dissolved can be assimilated. Many substances which will not dissolve in pure water will dissolve in ...
- Importance Of Water In The Human Body
- Water, which forms about sixty-six per cent of the human body, is by far the most important substance therein. It comprises the major part of the blood serum and every tissue and organ. If a normal hu...
- Nitrogen And Nitrogen Compounds
- We have learned that the air is composed chiefly of oxygen and nitrogen These are not combined as oxygen and hydrogen are in water, but are simply mixed together, four-fifths of the mixture being nitr...
- Chlorin
- Chlorin, though widely distributed in nature, does not occur in very large quantities as compared with oxygen and hydrogen. It is found chiefly in combination with the element sodium, as common salt o...
- Hydrochloric Acid
- Just as hydrogen burns in the air, so it burns in chlorin. The burning of hydrogen in air or oxygen is, as we have seen, simply the combination of hydrogen and oxygen, the product being water in the f...
- Acids, Bases, Neutralization, Salts
- We have already discussed a number of substances called acids. It is necessary to inquire why chemists call them acids. What is there in common, for example, between the heavy, oily liquid sulfuric ac...
- Principles Of Neutralizing Alkalis
- If we should try many experiments of neutralizing alkalis with acids, we would discover these general rules: 1 All acids contain hydrogen. 2 All alkalis contain oxygen and hydrogen in equal prop...
- Lesson III. Organic Chemistry
- In this lesson I will consider carbon and carbon compounds, which are the bases of all foods and living matter. I will devote but little attention to theories and technicalities, but will discuss the ...
- Inorganic Carbon Compounds Carbon Dioxid (Co2)
- The principal compound of carbon and oxygen is carbon dioxid, often called carbonic acid gas. This gas is always present in the air. It issues from the earth in many places, particularly in the neighb...
- Relation Of Carbon Dioxid To Life
- Carbon dioxid is an important factor in the life activity of the earth. The leaves of plants absorb carbon dioxid from the air, and by means of the chemical activity of the green coloring-matter or ch...
- Carbon Monoxid (Co)
- This compound is formed when a substance containing carbon is burned in an insufficient supply of air, as for example when the draught is partly shut off in a stove. The wonderful carbon cycle. ...
- Organic Carbon Compounds
- The carbon compounds thus far considered have been mentioned to illustrate a few of the simpler or inorganic forms of carbon. We will now begin the study of organic chemistry or the compounds of carbo...
- Classification Of Organic Carbon Compounds
- Only a few of the most important groups of the organic or life-formed carbon compounds will be considered in this work, namely: a Hydrocarbons b Alcohols c Glycerin d Aldehydes and ethers. e Organi...
- Organic Nitrogenous Compounds
- If to the three elements carbon, hydrogen, and oxygen, the element nitrogen is added, it still further increases the number of possible compounds that may be formed upon the base of the wonderful carb...
- Lesson IV. Chemistry Of Foods
- The chemistry of carbon compounds and the general composition of plant and of animal substances were discussed in Lesson III (Organic Chemistry). We are now prepared to take up the chemistry of food. ...
- Carbohydrates
- The word carbohydrate means carbon combined with water; that is, the element carbon is combined with hydrogen and oxygen, which exist in the carbohydrate compound in the same proportion as they exist ...
- A. Monosaccharids
- 1. Glucose Or Grape-Sugar (C6h1206) Glucose or grape-sugar is the most important sugar known from the standpoint of the physiological chemist. This sugar is normally found in considerable quantitie...
- Disaccharids
- 1. Cane-Sugar (C12h22011) Just as there are three monosaccharid sugars with six carbon atoms each, so there are three disaccharid sugars which have twelve carbon atoms each. The first of these is c...
- C. Polysaccharids
- 1. Starch The chemical formula of starch and other polysaccharids is written (C6H10O5)n. This means that the proportion of the elements is according to the figures given, but the number of atoms th...
- Fats And Oils
- The fats and oils in food products, whether of plant or animal origin, contain the elements carbon, hydrogen, and oxygen. These fats are formed by uniting the fatty acids with glycerin, which belongs ...
- Proteids Or Nitrogenous Food Substances
- The food substances which contain nitrogen are commonly called proteid, or, if these compounds are considered together, the name protein may be given the group. Protein is not a single compound, but i...
- Mineral Salts In Food
- The subject of salt in food has received considerable attention and discussion by scientific investigators, and many theories have been advanced by those interested in hygiene as to the effect of comm...
- Lesson V. Digestive Organs And Digestive Juices
- First - The Mouth The three salivary glands of the mouth secrete the saliva, which is an alkaline substance containing a digestive enzym called ptyalin. The saliva begins the digestion of starch...
- Lesson V. Chemistry Of Digestion
- The digestive juices of the human body are five in number, namely: Saliva, gastric juice, bile, pancreatic juice, and the several intestinal juices. Beginning with the saliva these juices alternate, f...
- Saliva
- The saliva is the digestive juice of the mouth. It is secreted by three pairs of salivary glands. The secretions from these three glands are slightly different in composition, but for our purpose may ...
- Gastric Juice
- The importance of the stomach as an organ of digestion has been overestimated in modern times. From the discussions in the average text-book and physiology, one would be led to believe that the stomac...
- Composition Of The Gastric Juice
- The gastric juice contains three principal enzyms or digestive principles. These are hydrochloric acid, pepsin, and rennet. The hydrochloric acid and the pepsin are secreted by different cells, and co...
- Pancreatic Juice
- The pancreas is a secretive gland located entirely outside of the intestinal walls, and produces a juice which is poured into the small intestines at the point where the bile enters. Pancreatic juice ...
- Intestinal Juices
- In addition to the digestive juices that are poured into the small intestines from the pancreas and the liver, there is a juice which is secreted from the walls of the intestinal cells. This is called...
- The Secretion Of Digestive Juices
- Within the past few years many remarkable discoveries have been made in regard to the secretion of the various digestive juices. Until some ten or fifteen years ago it was believed that the secretion ...
- Abnormal Chemical Changes In The Digestive Organs
- Under this heading we will consider the chemical changes which take place in the human alimentary canal, which are not beneficial or necessary to normal digestion. The cause of the most important abno...
- Causes Of Hardening Of The Arteries
- (1) The over-consumption of starchy foods, especially of the cereal group; and (2) by the continued presence, in the blood, of small quantities of poisonous material which gradually destroys the proto...
- The Decomposition Of Food
- The putrefaction of proteids in the intestines may be reduced by the liberal consumption of fresh sweet fruits. The preserving qualities of sugar depend upon the fact that putrefying bacteria cannot l...
- Digestive Experiments
- It is well known that only a portion of the food taken into the alimentary canal is digested and absorbed into the circulation. It is obvious that the undigested food plays no part in the process of m...
- Mechanics Of Digestion
- Chemistry is not the only factor in the digestive function that is to be taken into consideration. The mechanical condition of food, when it is taken into the digestive organs, very greatly influences...
- The Muscular Movement Of Digestive Organs
- Another point to be considered in digestion, and which may well be classed under the mechanics of digestion, is the muscular action or peristalsis of the alimentary tract. The best example is the swal...
- Lesson VI. Chemistry Of Metabolism
- Metabolism is a word used to describe all processes that take place within the body from the time food is absorbed from the digestive organs until it is passed out of the body through some of the excr...
- The Measure Of Human Energy
- Food may be considered as a storehouse of latent or potential energy. The calory, a unit of heat Liberation of energy through metabolism. Because of the law, the conservation of energy, whi...
- Metabolism Of Carbohydrates
- The products produced by the digestion of carbohydrates are absorbed from the alimentary canal in the form of glucose and smaller quantities of levu-lose, and acetic, butyric and lactic acids. This gl...
- Metabolism Of Fat
- Fat, when absorbed from the digestive tract, is in the form of fatty acids and glycerin, but immediately recombines into its original form after it has passed through the intestinal walls. This fat th...
- Metabolism Of Proteids
- Owing to the fact that the tissues of the normal body are constructed chiefly from proteids, the metabolism of proteids or nitrogenous foods is of very great importance. When we realize the fact that ...
- The Use Of Proteids In The Body
- The first use Nature makes of pro-teids in the body is in the actual adding to or increasing of body-tissue. When an emaciated young man from the city goes to work on a farm and gains twenty pounds, t...
- The Action And The Composition Of Proteids
- The gain or loss of body-proteids is indicated by the gain or loss of nitrogen. The income of nitrogen can be ascertained by analyzing the food. The outgo of nitrogen is computed by analyzing the prod...
- Food Standards
- The term dietary standard, as it has been applied in the past, means the quantity of the several nutrients that should be taken by the human body under its varying conditions. During the past twenty...
- True Food Requirements
- The degree of energy required by the body depends very largely upon the amount of work or activity it undergoes, hence the amount of food required to supply this activity cannot be accurately prescrib...
- Lesson VII. Foods Of Animal Origin
- An intelligent discussion of this lesson leads us directly into a subject commonly-known as vegetarianism. The question whether man should eat the flesh of animals is especially fascinating for thos...
- Foods Of Animal Origin. Continued
- That flesh-eating is largely responsible for the universal desire among civilized people for some form of stimulant has ceased to be questioned by those who have been placed in a position to make expe...
- Meat
- Meat, in the sense the word is here used, includes beef, mutton, pork, and an occasional allowance of wild game. Chemically considered, meat may be divided into two classes, namely (1) flesh or lean m...
- Contagious Diseases And Animal Food
- Much has been written as to how, from diseased animals, human beings have contracted contagious diseases, especially tuberculosis. The risk of such contagion has in all probability been much exaggerat...
- Fish
- Under this heading I will consider fish and other sea-creatures. The flesh of most fish is quite free from fat, and consists almost entirely of water and proteids. It is less concentrated than the ...
- Poultry As An Article Of Food
- The objections that I have made against the use of the flesh of fish and mammals as an article of food may also be assessed against the use of domestic and wild fowls. There are a few special points, ...
- Effects Of Feeding Poultry
- The methods of fattening poultry by shutting them in small coops or compartments, and feeding them upon soft mushy foods, is condemned by some writers on the ground that it is unnatural and harmful to...
- Eggs
- Eggs and milk occupy a unique place in the catalog of foods. The purpose for which they were produced in nature throws much light upon their value as food. As will be learned from the lesson, Evol...
- Milk
- Milk and the various products made therefrom constitute one of the most important groups of food in the modern bill of fare. Milk and eggs are interdicted by some vegetarians, but aside from the senti...
- The Adulteration Of Milk
- The old method of adulterating milk with water has very largely gone out of practise, owing to the surveillance of city authorities, and the passing of laws that fix legal standards, which require mil...
- Milk Pasteurization
- Pasteurization, which takes its name from Pasteur, the French bacteriologist, is merely a process of heating milk to about 170 degrees Fahrenheit for the purpose of destroying possible disease germs, ...
- Cheese
- Cheese consists of the coagulated casein of milk, together with the fat globules that may be mechanically retained. Cheese is made by coagulating the milk with rennet, which has been extracted from th...
- Butter
- Butter constitutes one of the most wholesome and palatable of all animal fats, and is probably one of the most extensively used articles of food of animal origin.. When the pure butter-fat has been...
- Oleomargarin
- Oleomargarin is a general term that includes all manufactured preparations of fats which imitate dairy butter. Oleomargarin is manufactured by combining beef-fat with cottonseed-oil until a product...
- Lesson VIII. Foods Of Vegetable Origin
- Grains Grains constitute the most important article of human food, not so much on account of their superior nutritive, curative or remedial value, but chiefly because of their prolific growth and a...
- Nuts
- The true nut is the seed of trees and shrubs which stores the greater proportion of food material for nourishing the seedling in the form of vegetable oil. The nut is very largely a fuel food or heat ...
- Legumes
- Legumes are the seeds of a certain group of plants grown in pods. The term comes from a very ancient word, legere, meaning to gather. Beans and peas are the most familiar types of this group. Leg...
- Fruits
- The term fruit in a strictly botanical sense includes a very wide range of vegetable articles - the reproductive product of trees, or other plants, such as grains, legumes, nuts, berries, apples, pe...
- Classification Of Fruit According To Acidity
- In the lesson on Vieno System of Food Measurement I give the energy value of various fruits, and also the nitrogen factor. These tables consider fruits in the same light with other foods; that is, a...
- Classification Of Vegetables
- In this group we may conveniently class all food products not elsewhere discussed. Beans, peas, and corn, when taken in the immature state, are classed as vegetables. The importance of this group o...
- Honey
- Honey, man's only food from the insect world Honey occupies a very unique place, as it is practically the only food substance which man utilizes from the insect world. Honey cannot be strictly comp...
- Confections
- Under the general term of confections are included all products manufactured for the purpose of appealing chiefly to the sense of taste rather than to serve any special purpose as food. The chief prod...
- Vegetable Oils
- Value Of Vegetable Oils Vegetable oils form too small a portion of the modern bill of fare. Oils of vegetable origin, whether taken in their natural form or pressed out, and used with other foods, ...
- Lesson IX. Drugs, Stimulants And Narcotics
- With the origin and the use of drugs in the treatment of disease, most people are familiar. The purpose of this lesson, however, is to give brief but accurate information concerning the various chemic...
- A. Alkaloids And Narcotics
- All alkaloids are of vegetable origin. They all contain nitrogen, and in some respects resemble ammonia. Many of the alkaloid compounds are used in medicine. They affect primarily the nervous system, ...
- Opium
- Composition Of Opium Opium is the evaporated sap that flows from incisions made in the unripe capsules of certain Asiatic species of poppy. It contains a large number of chemical compounds which be...
- Cocain
- Cocain is an alkaloid, the use and the influence of which are almost as noteworthy as that of morphin. Cocain is derived from the leaves of the cocoa plant which grows in the Andes of Peru. Just as th...
- Nux Vomica And Strychnin
- Nux vomica is derived from the seeds of a plant that grows in India. Strychnin is the alkaloid which exists therein. Strychnin is quite different in its effects from the above-mentioned alkaloids, for...
- Quinin
- Quinin is derived from Peruvian or cinchona-bark. This bark, like the juice of the poppy plant, contains a number of alkaloids. These alkaloids, in turn, may react with acids, forming salts. The Us...
- Acetanilid
- Acetanilid is one of the coal-tar poisons and is chemically related to anilin. This drug has come into use only within the past few years, and of all the alkaloid group is one of the most remark-abe i...
- Evil Effects Of Coal-Tar Products
- Acetanilid is the active principle in many popular headache powders, the formulas of which are not made public. The use of acetanilid by those claiming to cure suffering, or to relieve it, is one of t...
- Tobacco
- Tobacco belongs strictly to the narcotic class of drugs. With the possible exception of opium, tobacco is by far the most detrimental narcotic used by man. The active principle of tobacco is nicoti...
- Coffee. Composition Of Coffee
- Coffee is one of the most extensively used articles in the narcotic group. The alkaloid which gives coffee its characteristic properties is caffein. Coffee also contains from three to four per cent of...
- Tea. Composition Of Tea
- Tea, in its chemical composition, is similar to coffee, containing even a greater percentage of the alkaloid caffein, and also a larger percentage of tannic acid. Tannic acid is present in larger quan...
- Cocoa And Chocolate
- The cocoa bean, which was mentioned as the source of chocolate and cocoa-butter, is also the source of the beverage known as breakfast cocoa. The cocoa bean contains caffein, though the per cent is co...
- B. Alcohols And Related Compounds
- The second group of drugs which is associated with alcohol includes the ethers, chloroform, and coal-tar products. This group is also wholly of plant origin, alcohol being distilled from plant product...
- C. Poisonous Mineral Salts And Acids
- The mineral acids and salts of certain metals, especially of mercury, lead, and copper, are powerful physiological poisons. Patent medicines are frequently labeled Pure vegetable compounds. This sta...
- Lesson X. Importance Of Correct Diagnosis And Correct Treatment
- The word diagnosis is derived from two Greek words, dia, meaning through, and gnosis, meaning knowing. It therefore means literally through knowledge, to know thoroughly, or, as we now say, ...
- Importance Of Correct Diagnosis And Correct Treatment. Part 2
- The blood-corpuscles are like millions or tens of millions of little workmen in the body, each with a particular work to do; each on duty and quickly responsive to call every moment. When we recognize...
- Importance Of Correct Diagnosis And Correct Treatment. Part 3
- In the human body something happens very similar to the deposit of scale in a steam boiler. But the human body is a furnace as well as an engine. It is so intricate and so delicate that if the tempera...
- Lesson XI. Common Disorders - Their Cause And Cure
- Health And Disease Defined Health is that condition of the human body in which the functions or activities work together in perfect harmony. Any serious interference with this condition we call dis...
- Overeating
- Fortunately Nature does not demand exactness. She has made wonderful provision for our errors or our lack of precision. If we eat too much now and then she will cast out the excess. If, however, we ha...
- Superacidity
- We will first consider superacidity because it is usually the first disorder that appears in consequence of wrong eating. For convenience, superacidity is also often called hyperacidity. Chronic ca...
- Fermentation
- Fermentation is the effort of Nature to dispose of or to dissolve things it cannot use; it is the first step in the process of decay. Fermentation - The Cause The common causes of fermentation a...
- Gas Dilatation
- So closely related are gas dilatation, fermentation and superacidity that it might be said they all come from common causes, such as excessive eating, over-consumption of sweets, acid fruits, starches...
- Importance Of Water-Drinking
- The lack of body-moisture is one of the causes of supersecretion of acid, therefore water is of primary importance in removing the causes of the above disorders. It should be drunk freely immediately ...
- Constipation
- The Cause This disorder might be called civili-zatis, so universal has it become among civilized people. Several conditions may conspire to cause constipation - 1 Premature stomach digestio...
- Gastritis
- Gastritis is a word meant to describe a chronic and a painful condition of stomach and of intestinal irritation. When the stomach becomes much irritated from constant fermentation of food, and from th...
- Nervous Indigestion
- There are millions of nerve fibers leading out from the stomach and alimentary tract to every part of the anatomy, so that the nervous connection, especially between the stomach and the brain, is very...
- Subacidity
- Indigestion is a term used to describe the condition caused by food remaining in the stomach over Nature's time-limit. In such cases there is usually a lack of hydrochloric acid. This disorder is some...
- Biliousness
- Biliousness is the supersecretion of bile; that is to say, more of this fluid is secreted by the liver than is required for the ordinary processes of digestion, and the excess passes into the stomach....
- Cirrhosis Of The Liver
- The Cause Cirrhosis of the liver, or Hannot's Disease, is a condition of chronic inactivity in which the liver secretions are stored to excess from overeating, and are not thrown off generally on a...
- Piles Or Hemorrhoids
- The Cause Piles or hemorrhoids are usually the result of chronic constipation; or, they may occur from violent exercise, or a shock. The straining at stool when constipated has a most potent influe...
- Diarrhea
- The Cause Diarrhea is in reality not a disease, but a symptom behind which there are always primary causes, usually - 1 Overeating 2 Irritating condiments 3 Wrong combinations of food at m...
- Emaciation Or Underweight
- Underweight, or lack of adipose tissue, is a condition with which the practitioner will often have to deal, as under nearly all abnormal conditions of the body, called disease, the first result or evi...
- Chronic Emaciation - Its Cause And Remedy
- It sometimes happens that the body is thrown into a chronic state of emaciation on account of a catarrhal formation over the mucous membrane of the intestines, which closes the winking valves that t...
- Obesity Or Overweight
- It is generally supposed that obesity is a natural result of modern civilization. This theory has no foundation in fact or physiology. Man can be genuinely modern without being obese. The law that gov...
- Neurasthenia
- That disorder of the nerves known as neurasthenia is expressed in general anemia, or a breaking down of the nervous vitality. This does not indicate, however, that neurasthenia is wholly a disease of ...
- Malnutrition. Cause And Remedy
- Malnutrition is caused mainly by errors in eating, sedentary habits, and lack of fresh air. The remedy, therefore, suggests itself. Level or balance the diet according to the patient's requirements, a...
- Locomotor Ataxia
- The Cause The primary causes of locomotor ataxia are depletion of the nervous forces by excessive sexual indulgence and the excessive use of narcotics and stimulants, and at the same time a lack of...
- Colds, Catarrh, Hay Fever, Asthma, Influenza
- These disorders are grouped under a general heading because there are a few fundamental laws that affect them all alike. Capillary congestion is a common cause in all these disorders, and anything tha...
- Colds
- Colds - The Cause That condition commonly known as a cold is merely a congestion of effete matter and toxic substances in the body-cells, coming from two causes, and, so far as my experience has be...
- Catarrh
- The Cause The causes of catarrh are attributed by all old school writers to acute coryza and exposure to irritating dust, or cold, moist, and perhaps infectious air. These may be secondary causes a...
- Hay Fever
- Hay fever might be called autumnal catarrh. It is popularly supposed to be an irritation of the nasal passages and the bronchial tubes, caused by the flying pollen from various flowers and plants. Aut...
- Asthma
- The Cause The cause of asthma is congestion in, or constriction of, the bronchial tubes. This congestion is usually caused by overeating and the excessive use of narcotics and stimulants such as to...
- Influenza
- 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 canno...
- Insomnia
- The Cause The inability to sleep is caused: 1 By intestinal congestion or sluggish intestinal peristalsis 2 By irritation of the mucous membrane of the stomach and intestines 3 By the pres...
- Rheumatism
- These disorders are grouped under the same heading because they are of identical origin. In the average body of five feet eight inches in height, there are about 2,000 miles of tubing, classified u...
- Gout
- The Cause The primary cause of gout is faulty metabolism; behind this, however, are other causes. The metabolic process is rendered faulty or incomplete by the over-ingestion of heavy starchy foods...
- Bright's Disease
- This disorder is confined entirely to the kidneys. In its final analysis it is nothing more than consumption or destruction of the kidneys by thrusting upon them a greater amount of waste matter than ...
- Diabetes
- This disorder may be described as one of malassimilation from the stomach, liver, kidneys, and intestines, but to the trained student it is better described as a condition in which the capacity of the...
- Consumption
- For many centuries chemists, scientists, and medical men generally have been vainly battling with this disease. It is only within the past decade that it has been understood or successfully treated. C...
- Heart Trouble
- The heart may well be called the thermometer of the body. Under normal conditions it is never heard from, but under abnormal conditions it is the first and the most reliable sentinel of the body. It s...
- Diseases Of The Skin
- There are two distinct kinds of skin diseases, namely - 1 Local. 2 Constitutional. The local is that which manifests itself in the form of pimples or eruptions which come and go, and are of o...
- Appendicitis
- There are three large colons in the intestinal tract which form an inverted U, the ascending, transverse, and descending colons. The descending colon is situated on the left side, its lower part...
- Chronic Or Severe Cases Of Appendicitis
- The errors in diet that cause fermentation and superacidity in the stomach will also cause fermentation and inflammation in the intestines. A constipated condition in the intestines so hinders the ...
- Lesson XII. Harmonious Combinations Of Food And Tables Of Digestive Harmonies And Disharmonies
- The application of heat to food is comparatively of recent origin in the evolution of mankind. The use of fire involves a certain amount of mental ingenuity, and could not be practised by man's anthro...
- Food Combinations
- The following tables are designed to convey, in the most condensed and simplified form, the results of my investigations in regard to food combinations. It is somewhat difficult to give in any one ...
- Tables Of Digestive Harmonies And Disharmonies
- How To Interpret The Tables In order to ascertain the articles with which any special food will combine, the student should turn to the table headed with the desired article of that group. If foods...
- Lesson XIII. Classification Of Foods And Food Tables
- While there is a dominating substance in all foods, yet they usually contain many compounds which render them, from a chemical standpoint, very difficult to classify accurately. For example, the princ...
- Difference Between Digestibility And Assimilability
- The true interpretation of the word digestion is the preparation of food by the action of: 1 The saliva 2 The gastric juice 3 The bile, and 4 The pancreatic juice When food is properl...
- Lesson XIV. Vieno System Of Food Measurement
- The amount of nutrition contained in a given quantity of food is often a determining factor in curative dietetics. The two most important things to be considered in prescribing foods are: 1 The ...
- Table Of Food Measurements Direct Method Of Calculating Available Nitrogen In Food
- Explanation Of Table In the table that follows, I have attempted to give in the simplest way the amount of each particular food that one vieno equals. The second column shows, in the plainest la...
- Lesson XV. Curative And Remedial Menus Concluded
- Introduction Scientific eating consists in selecting the food the body requires according to age, occupation, and climate. These requirements can be supplied with a very few articles. The necessary...
- Suggestions Concerning The Selection And The Preparation Of Certain Articles Mentioned In The Menus
- The Banana The banana is a vegetable. It is one of our most valuable foods, as well as the most prolific. It will produce more food per acre, with less care and labor, than any other plant that gro...
- Normal Menus
- The following menus are intended for those possessing normal digestion and assimilation of food; that is, for those having no digestive disorders. Introduction To Normal Menus While a majority o...
- Spring Menu For The Normal Child
- From 2 to 5 Years of Age Breakfast A few soaked prunes, with cream A small portion of coarse cereal, thoroughly cooked From one to two glasses of milk Luncheon A baked potato Onions or ...
- Spring Menu For The Normal Youth
- From 5 to 10 Years of Age Breakfast A banana, with cream Milk or an egg Corn hominy Luncheon A potato, or whole wheat bread, with butter Clabbered milk or cottage cheese Dinner Peas,...
- Spring Menu For The Normal Person
- From 15 to 20 Years of Age Breakfast A very ripe banana with cream and dates Plain boiled wheat, or oatmeal, with cream Milk Luncheon Home-baked beans Whole wheat gems Milk Dinner Cr...
- Curative Menus. Introduction To Curative Menus
- Scientific investigation leads one inevitably to the conclusion that a vast number of so-called diseases are caused by errors in eating; that is, by wrong selections, wrong combinations and wrong prop...
- Menus For Superacidity. Abnormal Appetite Superacidity
- Spring Menu. Abnormal Appetite Superacidity Abnormal appetite is caused by the surplus acid which is left in the stomach after digestion has taken place. This surplus acid causes irritation of the ...
- Spring Menu. Sour Stomach (Superacidity) Irritation Of Stomach And Intestines
- On rising, drink two glasses of cool water. Devote from three to five minutes to vigorous, deep breathing exercises. Breakfast Whole wheat or a corn-meal gem Two eggs very lightly cooked Half a ...
- Spring Menu. Sour Stomach - Intestinal Gas Constipation
- On rising, drink a glass or two of water, eat a spoonful of cherries or berries, and devote a few minutes to vigorous exercise. Breakfast Half a cup of wheat bran One or two red bananas - ver...
- Spring Menu. Stomach And Intestinal Catarrh
- Catarrh of the stomach is merely a form of chronic irritation caused by a residue of hydrochloric acid in the stomach following the process of digestion. This condition is augmented by intoxicating an...
- Spring Menu. Fermentation - Intestinal Gas Fevered Stomach And Lips. Cankers On Tongue
- Breakfast A glass of cool water Three or four egg whites and one yolk, whipped; sweeten slightly; add half a glass of milk Gelatin, without fruit, or two extremely ripe bananas baked in a cas...
- Spring Menu. Chronic Constipation, Nervousness
- First Day: Immediately on rising, take half a cup of wheat bran, in hot water, and eat a tablespoonful of soaked evaporated apricots. Devote five minutes to exercises Nos. 3 and 5. (See Vol. V, pp....
- Spring Menu. Constipation - Autointoxication Low Vitality
- Choice of the following menus: MENU I MENU II BREAKFAST Half a cup of wheat bran, cooked The juice of a sweet Florida orange (Russet see...
- Menus For Gastritis
- Spring Menu. Gastritis In severe cases of gastritis, all food, and even water should be omitted. As the patient begins to recover, water, cool or hot, may be taken, and after a time, when normal hu...
- Menus For Nervous Indigestion
- Spring Menu. Nervous Indigestion Nervous indigestion is a condition in which the mucous membrane of the stomach is in a chronic state of irritation caused by hydrochloric acid fermentation. The ...
- Menus For Nervousness. Menus For Business Man. Thin - Nervous - Irritable Insomnia - Stomach And Intestinal Trouble
- Spring Menu Menu No. 1 is for use at home where one can get all the staple vegetables prepared as directed. Menu No. 2 consists of emergency meals to be taken when away from home. They practi...
- Menus For Subacidity. Chronic Indigestion
- Spring Menu. Chronic Indigestion Breakfast A dish of very ripe berries or apricots A cup of hot water A baked white potato, served with a very little butter and salt One or two egg whites,...
- Indigestion (Acute)
- In nearly all cases of acute indigestion, food should be omitted. The patient should be given hot water morning, noon, and evening, and, if possible, a stomach tube should be inserted, and the hot wat...
- Menus For Biliousness - Headache, Sluggish Liver
- Spring Menu. Biliousness - Headache Sluggish Liver Supersecretion of bile by the liver is termed biliousness. This may be expressed by the presence of bile in the stomach, which usually causes head...
- Spring Menu. Headache - Torpid Liver
- Breakfast Cherries or berries - neither sugar nor cream Two bananas broiled in butter, or baked, eaten with cream (They may be eaten uncooked if sufficiently ripe) A few raisins, with eith...
- Menus For Cirrhosis Of The Liver
- Cirrhosis Of The Liver Cirrhosis is a word derived from the Greek meaning yellow. It was originally intended to convey the idea of overgrowth or enlargement of this much-abused organ, but inasmuch ...
- Menus For Diarrhea
- Spring Menu. Diarrhea. Breakfast Two egg yolks, hard boiled Zweibach or boiled rice A glass of lukewarm milk Luncheon A sweet potato or corn hominy Two glasses of milk Dinner Cream of r...
- Spring Menu. Diarrhea - Dysentery
- First Day: Immediately on rising, drink a cup of hot water and devote from five to ten minutes to vigorous, deep breathing exercises, giving special preference to Nos. 3 and 5. (See Vol. V, pp. 1344 a...
- Spring Menu. Emaciation - Under Weight - Rather Anemic
- Immediately on rising, devote from twenty to thirty minutes to vigorous exercise and deep breathing. Breakfast A whole wheat muffin One two-minute egg Two exceedingly ripe bananas, baked; ser...
- Spring Menu. Run-Down Condition Flatulency - Underweight
- First Day: On rising, drink copiously of cool water, and devote from five to eight minutes to deep breathing exercises. Breakfast The juice of a sweet orange (Florida Russet preferred) A cup ...
- Menus for Low Vitality - Underweight Weak Digestion
- Spring Menu. Low Vitality - Underweight Weak Digestion Take a cool sponge or a shower bath, a few minutes' vigorous exercise, and a cup of hot water just after rising. Breakfast Strained oran...
- Menus For Obesity. Irregular Heart Action, Nervousness
- Spring Menu. Obesity - Irregular Heart Action, Nervousness Fruit-juice, a glass of water, and ten minutes devoted to vigorous exercise and deep breathing just after rising. Breakfast Choice o...
- Spring Menu. Abnormal Appetite Obesity - Drowsiness
- MENU I MENU II Breakfast The juice of a sweet orange, or a dish of very ripe berries, with sugar only Two very ripe bananas eaten with t...
- Spring Menu For Decreasing Weight And Increasing Strength
- Breakfast Whole wheat, thoroughly cooked Two bananas, baked, if not very ripe; serve with cream and either nut butter or nuts Luncheon Baked beans, with sauce of olive-oil, lemon juice and su...
- Menus For Neurasthenia
- Spring Menu. Neurasthenia Breakfast Three or four egg whites, whipped and mixed with a pint of rich milk Bran meal gems Luncheon Onions, en casserole A potato Dinner Peas or asparagu...
- Menus For Malnutrition
- Spring Menu. Malnutrition Menus for the treatment of malnutrition should be limited in quantity, and composed of the most soluble and readily digestible articles that will afford the required eleme...
- Spring Menu For A Youth. Anemia - Malassimilation - Underweight - No Appetite
- The following menus should be carefully adhered to for two or three days, or until normal hunger is produced: Breakfast Prunea or dried peaches Bananas, nuts, or nut butter A pint of rich milk ...
- Menus For Locomotor Ataxia
- Spring Menu. Locomotor Ataxia Breakfast Three egg whites and one yolk, whipped, mixed with a pint of rich milk Two or three tablespoonfuls of wheat bran, cooked, and served with thin cream ...
- Menus for Colds
- A cold, in its last analysis, is merely a form of congestion- throughout the capillary vessels of the body. It may have been caused by exposure - a draft of cold air blowing upon some exposed part of ...
- Nasal Catarrh
- The following menus, in their various groups, are composed of the most easily digested foods that will give to the body all the elements of nourishment it requires, during the several seasons of the y...
- Menus For Nasal Catarrh
- Late Spring And Early Summer. Nasal'Catarrh Sweet orange, cherries, or very ripe grapefruit just after rising. Breakfast Three or four egg whites, whipped five minutes, to which add two teasp...
- Menus For Hay Fever
- Spring Menu. Hay Fever Breakfast Bananas, baked Whole wheat or rye, boiled five or six hours Thin cream Luncheon Any fresh vegetable - cabbage, onions, carrots Whole wheat bread Thin...
- Menus For Asthma
- Spring Menu. Asthma Breakfast Grapefruit or an orange - very ripe Baked bananas - must be very ripe A glass of milk Luncheon Peas or asparagus Bran meal gems A glass of milk Dinner S...
- Menus For Insomnia. Nervousness, Low Vitality
- Spring Menu. Insomnia - Nervousness Low Vitality Both insomnia and nervousness are symptoms of the same conditions. The following menus, therefore, are for the purpose of removing primary causes, w...
- Menus For Rheumatism And Gout, Lumbago Sciatica, Arthritis
- Spring Menu. Rheumatism - Gout - Lumbago Sciatica, Arthritis Breakfast Choice of the following: a Two or three bananas, baked; serve with cream or butter b A baked sweet potato Half a dozen stea...
- Spring Menu. Anemia - Sluggish Liver, Rheumatic Tendency
- Drink two glasses of water just after rising, to which add a spoonful or two of lemon juice. Devote as much time as possible (from three to five minutes) to vigorous exercises, as shown in Vol. V, ...
- Spring Menu. Stiffness And Pain In Joints Stomach Trouble - Constipation-Intestinal Gas - Irregular Heart Action
- Immediately on rising, drink two cups of hot water. Breakfast A cup of wheat bran, cooked ten minutes; serve with butter, cream, and a very little salt A cup of hot water One or two exceed...
- Menus For Bright's Disease
- Spring Menu. Bright's Disease Breakfast Clabbered milk or two or three egg whites Baked bananas Luncheon A Spanish onion, en casserole Turnips or fresh peas in the pod Two egg whites Di...
- Menus For Diabetes
- Spring Menu. Diabetes The diabetic patient should observe the usual rules for vigorous exercise and deep breathing, and for copious water-drinking just after rising and just before retiring. The...
- Menus For Consumption - Weak Lungs
- For many centuries consumption, or the various forms of tuberculosis have preyed upon the human race, yet science has so far failed to give us one reliable artificial remedy. We must perforce turn to ...
- General Menus For Weak Lungs-Consumption
- First Day Breakfast A glass of clabbered milk, with a sprinkle of sugar Two eggs whipped very thoroughly (See recipe, p. 678) If constipated, take half a cup of coarse wheat bran, cooked. ...
- Spring Menu. Tubercular Tendency Constipation - Nervousness - Catarrh
- First Day: Immediately on rising, drink a glass of cool water, eat a few cherries or the juice of an orange, and devote five or ten minutes to exercises Nos. 3 and 5, as shown in Vol. V, pp. 1344 and ...
- Spring Menu. Weak Lungs. Tendency Toward Intestinal. Congestion
- Immediately on rising drink a glass or two of water and take a very little of some juicy fruit. Also take a brisk walk in the open air before breakfast. Breakfast The strained juice of one sweet...
- Menus For Diseases Of The Skin. Eczema
- Spring Menu. Eczema Whether or not eczema is a disease caused by bacteria, it is obvious that the weapon with which to combat this disorder is pure blood with an abundance of the white corpuscles. ...
- Spring Menu. Wear Digestion - Nervousness Slight Eczema
- The following menus for spring, summer and fall are laid out on the two-meal-a-day plan. In addition to the purposes named in the heading, they are designed to promote vitality and endurance, thus ena...
- Menus For Appendicitis
- Spring Menu. Appendicitis Breakfast A cup of hot water Two tablespoonfuls of wheat bran, cooked thirty minutes; serve with thin cream A portion of prunes, soaked in clear hot water until s...
- Menus For The Pregnant Woman And For The Nursing Mother
- Importance Of Food During Pregnancy There is nothing so important, or that wields so much influence over the comfort, the health, and the life of the pregnant woman as her food, and there is nothin...
- The Nursing Mother Suggestions For The Diet
- The nursing mother should omit all acid fruits, pickles, and condiments containing vinegar. She should eat sparingly of sweets, especially of the pastry and soda-fountain variety. She should omit such...
- Menus for Weak Digestion (Almost Invalid)
- Spring Menu. Weak Digestion (Almost Invalid) On rising, drink a cup of hot water. Take deep breathing before an open window, and such exercises as the patient is able to perform. Late Breakfast ...
- Spring Menu. Building Up The Nervous System Increasing Vitality
- On rising, drink two glasses of water, eat a little of some juicy fruit, and devote as much time as possible to vigorous deep breathing exercises before dressing. In taking these movements, inflate th...
- Spring Menu. For Aged Person Building Up General Health
- First Day: Breakfast A full glass of cool water A cup of junket, unsweetened One whole egg, lightly poached A very small, baked white potato A cup of hot water Luncheon A large, boiled Spa...
- Spring Menu. Strength And Endurance (Healthy Person)
- Breakfast Half a glass of water Choice of fruit - a small portion Gems, cakes, or muffins made from coarse corn-meal or bran meal; serve with butter A red banana, with cream, nuts, and raisins M...
- Spring Menu. Malassimilation And Autointoxication
- Manual labor or physical exercise is almost as important in these conditions as diet, therefore at least two hours during the day should be devoted to labor or vigorous motion of some kind, preferably...
- Spring Menu. No Appetite
- A very sharp distinction should be drawn between appetite and hunger. Appetite is a cultivated desire expressed through a sense of Craving. Hunger is the normal demand for food, expressed through the ...
- Spring Menu. Athletic Diet
- An orange or an apple, on rising Breakfast Plain wheat, boiled Eggs or buttermilk Nuts and raisins Luncheon Lettuce and tomatoes, with oil Corn bread or corn hominy Baked beans, with butte...
- Spring Menu. Athletic Diet (Chiefly Uncooked)
- Breakfast Berries or cherries Three or four eggs, whipped eight minutes - sugar to taste; flavor of lemon or pineapple juice. Add a pint of milk, after whipping Very ripe bananas, with cream,...
- Spring Menu. For Invalid Child - Making Muscular Tissue - Regulating Bowels
- On awaking, have the child take a glass of water and the strained juice of an orange, or a few cherries or berries; deep breathing in the open air, and such exercises as it is able to endure. Break...
- Spring Menu. For Mental Worker To Increase Brain Efficiency
- Immediately on rising, take two or three tablespoonfuls of orange juice and drink two glasses of water. If there is a tendency toward fermentation, the orange juice should be omitted. Exercise in t...
- Spring Menu. For A School Teacher Anemia - Sluggish Liver - Underweight Nervousness
- Choice of the following menus: MENU I MENU II Breakfast Cherries - sweet Corn bread, with butter A cup of hot water A glass of milk ...
- Spring Menu. Laboring Man (Lunch In Shop) Under Weight - Anemic
- Breakfast A baked apple Boiled wheat or oatmeal Wheat bran, cooked Two whole eggs, either whipped or lightly-poached A glass or two of milk or a cup or two of chocolate Luncheon A...
- Diet For Cold Weather
- Breakfast A cup of hot water A baked apple or persimmons An omelet, lightly cooked, rolled in grated nuts and whipped cream A coarse, cereal-meal waffle or corn bread and butter A heapi...
- Diet For Hot Weather
- Breakfast Melon, peaches, or cantaloup A whole wheat muffin or a gem A banana, with raisins, nuts, and cream Luncheon Peaches, with sugar and cream An ear of tender corn A glass of milk...
- Hot Weather Menu. For The Prevention Of Sunstroke And Heat Prostration
- Breakfast Cantaloup Peaches, or a small portion of berries, without sugar One or two extremely ripe bananas, eaten with nuts, cream, and raisins Fresh milk Luncheon A green salad or ...
- Suggestions For The Prevention Of Sunstroke
- From one to two glasses of cool water should be drunk at each of these meals. Mastication of every atom should be complete. Hurried eating is the most prolific cause of fermentation. Fermentatio...
- Spring Menu. To Build Up Sexual Vitality And Maintain It
- Breakfast Very ripe berries, with sugar Rare omelet, rolled in whipped cream and grated nuts Whole wheat bread or boiled whole wheat Rich milk Wheat bran Luncheon Two or three eggs, whipped; ...
- Lesson XVI. Adapting Food To Infant
- Diet may be divided into three distinct classes - normal, preventive, and curative. In order to understand the application of diet to these several conditions, it is necessary to observe the following...
- Adapting Food To Infant. Part 2
- Large percentage of infant mortality due to incorrect feeding. The economy of Nature is perfect, therefore all natural forces conspire to preserve the life of the young. This is the natural law gov...
- Adapting Food To Infant. Part 3
- Reasons for avoiding starchy foods during pregnancy. The Nursing Mother If the mother supplies enough milk, this is infinitely superior to any artificial combination of so-called infant foods. U...
- Adapting Food To Infant. Part 4
- Constipation The stools of natural, healthy children should be bright yellow and perfectly smooth. If grainy and soft, food should be made richer. If in curds, it evidences too much protein, theref...
- Adapting Food To Old Age
- Old Age There seems to be two critical periods in every life - the ages of thirty and sixty. If the sixtieth year can be turned with good digestion, normal assimilation and excretion, it is fair to...
- The Diet For The Athlete
- The diet for the athlete really differs but little from that which should be taken by every person in normal health, the object in all cases being to secure the greatest degree of energy from the leas...
- Adapting Food To Conditions of Sedentary Occupations
- Nature demands from every form of life a certain amount of activity or motion. Any transgression of this law means disintegration. Rest is merely the process adopted by Nature to reconvert matter into...
- Adapting Food To Conditions of Climatic Extremes
- In considering a diet to meet the requirements of climatic extremes, either hot or cold, it is necessary to reckon from normality, both as to climate and as to the health of the individual. All the...
- Lesson XVII. Nervousness. Its Cause And Cure
- The nerves of the human body are the most important, the most complex, and probably the least understood of any part of the human anatomy. In conditions of health they are never heard from, therefore ...
- Cure For Nervousness
- The Remedy The victim of nervousness should first seek a complete change of environment, and engage in pleasant, and, if possible, profitable occupation. Thousands of people become nervous wreck...
- Lesson XVIII. Points On Practise
- Introduction To Points On Practise The preceding lessons were written through a period of many years' active practise in treating diseases by scientific feeding. They were intended as a normal cour...
- Points On Practise. Continued
- Value Of Diagnosis Correct diagnosis is one of the most important factors in the practise of applied food chemistry, and when a correct diagnosis has been made the remedy will suggest itself if the...
- Lesson XIX. Evolution Of Man
- The following lessons, while they do not treat directly of either the chemistry of food or the chemistry of the body, are so closely allied to these subjects that this work would not be complete witho...
- Comparison Of Blood From Man And Apes
- From these facts it is clear that the earlier types of men were creatures whose physical development and whose habits were not very different from those of apes. The development that has taken place s...
- Meaning Of Expression "Natural" Diet
- But the great majority of the dietetic frills of modern man are actually un-suited to his physiological make-up, and exceedingly harmful. They have been developed as have habits of drink or personal...
- Lesson XX. Sex And Heredity
- The Origin Of Sex That part of human life and living that is associated with the functions of sex and reproduction is at once the cause of the world's greatest misery and the world's greatest happi...
- Sex And Heredity. Continued
- Development Of Reproductive Instincts In the case of man and the higher form of animals, this general instinct, the purpose of which was to produce offspring, became diversified into many instincts...
- Heredity
- How often we hear someone remark upon the wonders of heredity. People are astonished because John should look like John's father. As a matter of fact, the astonishment should come the other way. The c...
- Lesson XXI. Rest And Sleep
- Rest Throughout all nature we observe the phenomena of universal rhythm, manifested in opposing forces, such as heat and cold, light and darkness, construction and destruction, etc. The human body ...
- Lesson XXII. A Lesson For Business Men
- That which tends to make a good business man, in the popular mind, is the establishment of great industries and enterprises, coupled with accumulation of money by the individual. A careful review o...
- Lesson XXIII. Exercise And Recreation
- Program For Daily Exercise Every morning, just after arising, take a cup of water, and go through the following deep breathing exercises: Exercise No. 1 Stand erect, feet about 30 inches ...
- Physiology Of Exercise
- By motion (exercise) the muscles are stimulated in growth, becoming larger and more firm, thus giving strength and symmetry to the body. Food, without proper motion, will not develop muscular tissue t...
- Systems Of Physical Culture
- Numerous schools of physical culture and artificial methods of exercise have flourished in all civilized countries within the past few years. This fact emphasizes the pressing need for a general chang...
- Program For Daily Exercise
- Every morning, just after rising, and every night, just before retiring, take a glass or two of pure cool water and execute vigorously the following movements: Exercise No. 1 Exercise No. 1 - St...
- Recreation
- The small boy who described work as anything you don't want to do, and play as anything you do want to do, had in his mind the fragment of a great truth. True recreation should afford Diversion, E...
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