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Eating To Live | by John Janvier Black



As to eating and drinking, the majority of human beings are much like sheep. Sheep have no idea of the points of the compass; they have not the least idea of taking care of themselves. They follow any leader, any bell-wether, either to safety or to death, without any proper instinct of self-preservation. If my readers should follow the advice given in this book, and are thereby saved from some of the many pitfalls open to those who eat and drink from instinct rather than from reasoning, I shall be more than satisfied and more than gratified.

TitleEating To Live
AuthorJohn Janvier Black
PublisherJ. B Lippincott Company
Year1906
Copyright1906, J. B. Lippincott Company
AmazonEating to Live

With Some Advice To The Gouty. The Rheumatic And The Diabetic A Book For Everybody

By John Janvier Black, MD., Mooter of the College of Physicians of Philadelphia; Member of the Delaware, State Medial Society; Author of "Facty Years in the Medical Profession." "Cultivation of the Poach, Pear, Quince, and Nut-Bearing Trees, etc.

"Many people dig their graves with their teeth"

-Eating-To-Live
Man, speaking genetically, is an omnivorous animal, and, being a free agent as to his omnivo-rousness, he is constantly sinning against the laws of nature in the selection and consumption of the food ...
-Fuel Values
I take from Atwater's tables the following estimate of fuel values for the energy furnished to the body by about fifteen grains (about one gram) or one pound each of the classes of nutrients. Proteid...
-Food And Food Economy
What has thus far been said about the ingredients of food and the ways they are used in the body may be briefly summarized in the following schematic manner: Nutritive ingredients (or nutrients) of f...
-The Economics Of Food
The purveyor for the household should study well the prices paid for foods. In the average family this is important to the comfort of living; for many expenses are necessary beyond the buying of food....
-Cooking Of Foods
Cooking is a polite art. So is music, so are painting, architecture and drawing. The French excel in the art of cooking, and Paris is the Mecca of the bon vivant. A refined little dinner for six, serv...
-There Are Three Chief Purposes In Cooking
First, to change the mechanical condition so the digestive juices can act more freely on the mass. Second, to make it more acceptable to the palate and stimulate the flow of the digestive fluids. Th...
-Digestion
In a little book of this character I think it important that those persons who may read it should have some idea of the processes of digestion in human beings, and for this reason I propose to give a ...
-The Stomach
The oesophagus terminates in the stomach, which has two orifices, the cardiac, or upper, and the pyloric, or lower. The stomach has three coats, - the serous, the muscular, and the mucous. While the f...
-Digestion In The Intestines
Here again is a complex process. It is accomplished by the action of the pancreatic juice, the bile, and the intestinal juice. At the end of stomach digestion we have the chyme as a result Chyme consi...
-Absorption
By absorption we transfer material into the blood from the tissues, the serous cavities, and the mucous surfaces. The mechanism employed is, first, the lymph spaces, the lymph capillaries, and the blo...
-Why Don't The Stomach Digest Itself?
For a long time the supposed best answer to this question was that the vital resistance of the stomach prevented it digesting itself. This theory has been disproved by the fact that the extremities of...
-General Remarks On Diet
At the present day physicians and laymen, too, are coming more and more to appreciate the importance of what we eat and drink, whether sick or well. When I entered the profession, more than forty-two ...
-General Remarks On Diet. Part 2
Thompson divides foods into solids, semisolids, and liquids. Next, into fibrous, gelatinous, starchy, oleaginous, and albuminous. He speaks of eggs and milk as examples of complete foods which alone w...
-General Remarks On Diet. Part 3
Cow's milk and wheat flour approach nearest to a balanced ration of all foods as to their nitrogenous and non-nitrogenous proportions. In cows' milk the proportion is one to three, and in wheat flour ...
-General Remarks On Diet. Part 4
After fifty the mid-day luncheon should be dispensed with or reduced to a mere bite, and twice a day is enough for a hearty meal. As I said before, twice a week is often enough to dine; let the other ...
-General Remarks On Diet. Part 5
Let us compare fish with meats and see the result. The average fish diet is surely not the light diet we unthinkingly are apt to take it to be; nevertheless fish is a safer and lighter diet than red m...
-Adulteration Of Food Products
Here is a most important problem the world must face, and it is particularly of importance to the people of the United States, because we here are all accustomed to boast that we live under a free gov...
-Diet For The Baby And The Child
To be properly fed the baby must live on its mother's milk until it has reached the age of twelve months. Of course, to do this the child must thrive and thus show the food to agree with it, and the m...
-Diet After The Child Has Been Weaned - Up To Puberty
Up to a year and a half the weaned child needs five meals in twenty-four hours, commencing on getting up in the morning and ending at ten p.m., or thereabouts. Milk is yet the chief nourishment. With ...
-Vegetarianism
It has been pretty well established that man cannot live in health and comfort and enjoy life on a vegetable diet alone. As before stated, it would take a peck of white potatoes a day to give a man su...
-Special Diets For Corpulency, And How To Get Fat When Too Lean, Etc
It has been said, a piece of charcoal, some atmospheric air, a little water, and some salt contain all the elements of a typical diet, and in ample quantity; but we cannot live on a piece of charcoa...
-Leanness
Leanness, the opposite of fatness, afflicts some persons, and is often so extreme as to cause humiliation. The remedy is to find out the cause and remove it if possible. As to diet, reverse the princi...
-Kissingen And Vichy Waters For Obesity
Dr. William T. Cathell, of Baltimore, several years since recommended these waters to bring down one's weight. Of the French Vichys, he recommends the Grande Grille and the imported Kissingen. The art...
-Climate And Diet
In diet, climate is a very important matter to take into consideration. The Eskimo needs, from his environment, much fat to keep up the heat of his body; but what would the inhabitant of the tropics d...
-Diet Far Consumptives
The cause of consumption is the tubercle bacillus. It is present in many persons and they do not know it. They are looked upon as delicate, and may be thus delicate ten years or more. This term of pro...
-"Physiological Economy In Nutrition"
This is the title of a recent work by Prof. Russell H. Chittenden, director of the Sheffield Scientific School of Yale University. Prof. Chittenden's experiments were instituted chiefly to find out wh...
-"Physiological Economy In Nutrition". Continued
Horace Fletcher experimented on himself to restore his health. He practised deliberation in eating, thoroughly insalivated the food taken, which he claimed produced satiety sooner on the ingestion of ...
-Composition Of Some Of Prof. Chittenden's Needs
March 20,1904 Breakfast , 7.45 a.m. - One cup of coffee, 137.5 grams; cream, 30.5 grams; sugar, 9 grams. Dinner, 1.30 p.m. - Stewed chicken, 50 grams (less than 2 ounces); mashed potato, 131 grams; ...
-Composition Of Some Of Prof. Chittenden's Needs. Continued
Now let us take up group three, - eight young college athletes, under observation for five months. These men had been accustomed to take large amounts of proteid food daily. They came to the diet used...
-Milk
Milk is the support of man in his infancy and is his last resort if toothless old age overtakes him. Milk is really a complete food, and its indiscriminate use as a beverage by those who already eat a...
-Bread
Here is the staff of life, without which in some form it is almost impossible, for civilized man, at least, to exist. According to experiments made by the United States Department of Agriculture, br...
-Eggs
Dr. Wiley and others, of the Agricultural Department at Washington, have done good work on eggs, and I avail myself of some of the results. Yolk of eggs contains lecithin, of recent discovery. Chemi...
-Beans, Peas, And Other Legumes, As Foods
These foods furnished with nodules on their roots which have the power of absorbing nitrogen from the atmosphere are hence high up in nitrogen and are strong tissue-building foods, - foods for the plo...
-White Potatoes
The white potato is a native of Chile, and was introduced into Europe by the Spaniards about 1580. It came into this country about the end of the sixteenth century. The skin of the potato constitutes ...
-Coffee, Tea, Chocolate, Cocoa
Coffee, so universally used as a beverage and as an article of diet, cannot be passed without mention. Haig condemns it for the lithaemic individual, but condemns tea more. Its composition is given as...
-Tea
Tea may be classed with coffee, and we use it both green and black. For green tea the leaves are steamed before they are rolled and dried; green tea also contains more astringent matter than black tea...
-Tobacco
I cannot pass by this much used and exhilarating weed without some reference to its use, and even abuse, by man. Like all foods we eat, indiscreetly used, it is its abuse, and not so much its guarded ...
-Water
Water is one of the most important of our foods and comprises nearly or quite 70 per cent. of the body weight. Taken both in food and drink, a fully developed man will take into his system probably th...
-Sugar
Farmers' Bulletin, No. 93, United States Department of Agriculture, by Mary Hinman Abel, goes fully into sugar as an article of diet, and I hereby acknowledge my indebtedness in quoting from it. The U...
-Poultry And Game
Under this head we place chickens, turkeys, guinea-fowls, pea-fowls, geese, ducks, pigeons, pheasants, prairie chickens, quail, woodcock, snipe, swans, and other such birds. The chickens, turkeys, qua...
-Fish
It is interesting to compare fish as food with meats and to see how they compare in percentage of proteids, particularly with our strong foods, such as roast beef and mutton. The average fish diet is ...
-Fruits As Food
Prof. M. E. Jaffa, of the University of California, has experimented at length on diets of fruits and nuts. Two women and three children comprised a family and had lived on fruit for seven years. They...
-How To Furnish Nutriment
To convey water to the system and relieve thirst. To introduce various salts and organic acids, which improve the quality of the blood and react favorably upon the secretions. As Antiscorbutics As d...
-How To Furnish Nutriment. Continued
Science has come to the aid of the Smyrna fig industry in California by importing a fig fertilizing insect from Turkey and thus assuring a crop where before the introduction of this insect the crop on...
-Special Fruits
Watermelons The delight of our fellow-citizens of African descent and the pride of the small boy. Botanically, the Citrullus Vulgaris. These melons contain much sugar, and have diuretic qualities, es...
-The Apple
Chemically the apple is composed of vegetable fibre, albumin, sugar, gum, chlorophyll, malic acid, gallic acid, lime, and much water. It also contains more phosphorus than any of the other fruits or v...
-Peaches
The chemical composition of the edible parts of the peach is as follows: Water, 93.7; proteids, .5; fat, .2; carbohydrates, 5.3; ash, 0.3. Fuel value per pound, 115. We can buy ripe peaches in the ma...
-Pears
The summer pears are perishable, but the late pears hold, many of them, up to Christmas, and by the use of cold storage can be held indefinitely, and are found in our markets up to warm weather in the...
-Grapes
The chemical composition of grapes is as follows: Edible portion, water, 78.8; proteids, 1.3; fat, 1.7; carbohydrates, 17.7; ash, .5. Fuel value per pound, 425. Probably a little stronger than apples....
-Apricots
The apricot is a delicious fruit, coming as it does very early in the season, between cherries and peaches, and from California we get them quite early in the spring. The California apricots hold the ...
-Nectarines
On the other hand, the nectarine is a peach, with a smooth, glossy skin like the plum. As a fruit it is inferior to both the peach and the plum. It has more of the Noyou flavor than has the peach. Am...
-Plums
The plum is a popular fruit, and we may look for a great increase in its cultivation in the East and a great increase of the fruit in the markets. Of our native plums there are varieties without end. ...
-Mango
We get this green as a pickle or as a preserve with sugar. In Chutney we get it from the East Indies. The recipe of Major Grey is celebrated. Chutney makes a good jam to substitute the almost universa...
-Mangosteen
We never see this in the United States. It is a fruit of the tropics, especially of the Oriental tropics. They are of about the shape and size of the orange, and have a broad, peltate, lobed stigma. T...
-The Cocoanut (Fruit Of The Cocos Nucifera)
One of the best known of the palm trees, and which always greets us as we approach the shores of the tropical islands. It flourishes only near the sea; it will grow inland in hot countries, but is unf...
-Banana
A plant of the group Musa. The banana is Musa Saptentum, the plantain is Musa paradisiaca. We buy in our markets plantains for bananas, and bananas for plantains. For food there is not much difference...
-Pineapple
This is another of the tropical fruits rapid transit is putting in our markets in prime condition. In the parlance of trade they are called Pines. It takes its name from its resemblance to the pine...
-The Orange
The queen of the citrus fruits, Citrus Aurantium, and other varieties. The other citrus fruits are the lime, the lemon, the citron, the bergamot, and the shaddock. In Europe the orange grows as far no...
-Shaddock
The fruit of the Citrus decumana, the word decumana referring to its size, - immense. It is supposed to be the forbidden fruit and was introduced into the West Indies from China by an English sea-ca...
-Olives
The fruit of the Olea Europcea, or common olive. The lilac and the ash, among our well-known trees, come under the same order as the olive. They furnish us with olive oil and the fruit. The oil we are...
-Strawberries
For three months, commencing in March, our great eating berry. They hold, water, 90.9; proteids, .1; fat, .7; carbohydrates, 6.8; ash, .6. Fuel value per pound, 175. The various species belong to the ...
-How And Why Fruits Decay
Dr. G. C. Caldwell, of Cornell, has looked this matter up quite thoroughly. The changes which take place in ripening are somewhat similar to the changes in rotting. In ripening, the abundant starch of...
-Mushrooms - The Edible And The Poisonous Fungi
Mushrooms are so universally used for food that it is of the greatest importance that all should know at least sufficient about them to avoid those growing wild, which are poisonous, and to distinguis...
-Mushrooms - The Edible And The Poisonous Fungi. Part 2
There is another delicious mushroom not common in the North, but often found in the South, - the Amanita Casarea, or royal agaric. Here the gills, ring, and stalk are yellow, not white, no scales on t...
-Mushrooms - The Edible And The Poisonous Fungi. Part 3
The poison in the Amanita Phalloides, the death-cup, is phallin. Phallin is a toxalbumin, and boiling fortunately makes it less dangerous. Phallin kills, not by causing collapse, but by destroying the...
-Fungi With Milky Juice
These are of the genus Lactarius. The milk is usually white, but may be red or blue. In many species it is very acrid. They are safe, but not good. There is one specimen said to be good - the Lactariu...
-Morels And Truffles
The morels are among the best of the fungi to eat. Botanically they are not close to the toadstools. They may be called the tripe-like fungus, and the honeycomb runs into the covering. Hunt for them i...
-Puff Balls
Gasteromycetes, or puff balls, as a rule, have no stalk; they lie on the ground. The powder comes with age and is chiefly composed of mycelia or spores. The largest is the Lycoperdon Giganteum, and gr...
-Nuts
Nuts have high food value and we have before spoken of the food value of some of them, - viz., almonds, Brazil nuts, cocoanuts, hickory-nuts, shellbarks, pecans, black walnuts, English walnuts, or Mad...
-Alcohol
Absolute alcohol is only for chemical purposes, as a rule. The Pharmacopoeia recognizes alcohol containing 94 per cent. by volume of absolute alcohol, and having the specific gravity of 0.820. Deodori...
-Alcohol. Part 2
4. The potential energy of the alcohol was transformed into kinetic energy in the body as completely as that of the ordinary nutrients. The income and outgo of energy were equal in the experiments wit...
-Alcohol. Part 3
Alcohol goes largely to acid in its digestion, and this is the way it reduces the alkalinity of the blood. Sugar with alcohol increases its power of reducing the alkalinity of the blood; so beware! ta...
-Alcohol. Part 4
He says there is less drunkenness among our soldiers in the tropics than at home, and gives statistics. He also insists that Americans need animal food in the tropics if they are to avoid the exhausti...
-Brandy
Brandy is, we all know, distilled from wines, while wines are fermented grape juice, as a rule. Brandy in the market is of various colors, owing to the amount of coloring matter put in it, - some very...
-Whiskey
Probably whiskey is the safest of the spirits to use in the United States, and it should be the cheapest. Age regulates its price, and the fusel oils in it decrease by age, so old whiskey is the best ...
-Rum
Rum comes to us from Jamaica, Santa Cruz, and New England chiefly. Molasses is fermented, and then from this the rum is distilled. Santa Cruz, with the lime fruit, makes the best punch, but it does no...
-Gin
Gin is usually colorless and has some diuretic properties, owing to the juniper and other aro-matics in it, which also give it its peculiar flavor. Gin is distilled from almost any fermented grain, bu...
-Beer
The English, as a rule, speak of all malt liquors as beer. All malt liquors are fattening and are good tonics under proper conditions. Lager beer is made from infused malt, which is barley dampened an...
-Ale
Ale is made from light-colored malt usually, hops are used to give it a bitter taste, and all of the sugar goes to alcohol, giving it an average of 6 per cent. alcohol. Porter is strong, dark ale real...
-Malt
Malt liquors fresh from the wood are better and more healthy than the same products bottled, because in bottling malt liquors, especially for exportation from the countries in which they are made, ant...
-Wines
The grape is renowned in song and story; in history both sacred and profane it holds a leading part, and Bacchus, its mythological god, is the father of all the ills it has brought to the world and th...
-Sherry
Sherry is a Spanish wine, named for the town of Jerez de la Frontera, in Andalusia. It is a heavy wine and improves by age; the older the sherry the better it is, provided it is brut, - that is to say...
-Madeira
Madeira, so far as the old wines are concerned, is almost a passed wine. A moderate amount of this wine is still preserved in the cellars of collectors, and possibly now and then, from these sources, ...
-What is the difference between a claret and a Burgundy?
Clarets are not known in France as clarets, but are known as Bordeaux wines, and common wine is vvn ordinaire, which may apply to any of the cheap everyday wines. The Burgundies are stronger wines tha...
-Champagne
Professor S. D. Gross always spoke of champagne as a drink for the gods, and it was his custom, when he came home weary and tired out from hard work, to open a pint bottle of Mumm's Extra Dry, and s...
-American Wines
Within fifty years wine-making has become quite an industry in the United States, and so to-day California, Missouri, New Jersey, Ohio, and Virginia furnish a great deal of very good wine, especially ...
-American Wines. Part 2
It is easy to make artificial champagne from the natural dry wines. An Italian, Carpene by name, has invented a simple and cheap apparatus. The result of Carpene's apparatus is a fairly good sparkling...
-American Wines. Part 3
There is another salt, a very valuable one, and one deservedly used in medicine, the double tartrate of soda and potash, called the Rochelle salt. This has a mild, not unpleasant, salty taste, and we ...
-Table Showing The Retarding Effect Of Wines And Honors On Peptic Digestion. (Roberts.)
One hundred minutes is the normal time for the digestion of the test meal given. The time required to digest the meal to which the beverages were added is given in the table. Wine, liquor, or b...
-As To Serving Wines
First, no one should drink more than one wine at dinner, for two reasons: First, sooner or later, if we guzzle quantities of the various wines as a daily or even frequent custom, the health of the off...
-Daily Ration In Health
Before I enter upon the subject of diet in gout let me give the average daily ration of a healthy man weighing one hundred and fifty-four pounds and five feet eight inches in height. The calculations ...
-Diet In Gout
In a work of this kind we will only refer to gout and to uric acid, etc., of which we hear so much both from professional persons and laymen, in relation to the diet in such conditions. At the same ti...
-Purin Bodies
E. Fischer has applied the name purin to a nucleus C5N4, and hence all bodies so constructed may be called purins. Fisher reproduced his so-called purin nucleus by synthesis. Hall gives a list of ordi...
-Purin Bodies. Part 2
Now, as to feeding the gouty individual and choosing a proper diet. It is only necessary to read over the diet tables of many popular writers and teachers to see how far apart they are and really how ...
-Purin Bodies. Part 3
The white of eggs has been heretofore condemned absolutely as food in gout. Yolks are allowed by some. Eggs are, of all things, purin free, and I do not hesitate to recommend them, cutting down the ni...
-Diet In Rheumatism
Before we take up diet in rheumatism let us see what rheumatism is, and if possible what causes it, etc. First we have acute articular rheumatism, or rheumatic fever; next we have subacute or chronic ...
-Diet In Diabetes Mellitus
Before we take up the subject of feeding in this disease, let us for a moment discuss the supposed nature and causes of the trouble. It is a disorder of nutrition from many supposed causes as yet not ...
-Diet In Diabetes Mellitus. Part 2
I have not had much success with aleuronat or almond flours. The soja bean is interesting as to its starch contents. I encourage diabetics to eat these two-thirds grown and green, boiled and well butt...
-Diet In Diabetes Mellitus. Part 3
There are some special diets recommended. The skim-milk treatment of Donkin has been much used on the ground that the sugar of milk contained is assimilable in diabetes and does not form sugar. He say...
-Diet In Diabetes Mellitus. Part 4
The diet on which the patient has been is at once discontinued; this is best done by omitting the next meal. In the meantime the intestinal tract is evacuated, after which a high saline enema should b...
-Diet In Diabetes Mellitus. Part 5
Meats I know of no meats that should not be used, except livers. Do not eat the livers of any animal, fish, or reptile. Soups Soups are all right to eat if made free from starch or sugar. As a rule...
-Diet In Diabetes Mellitus. Part 6
Foods Not To Be Eaten Such include syrups, sweet preserves, molasses plain or compounded, all candies and jams. -Honey contains dextrose and levulose, but I think the harm of honey is worse because i...
-Diet In Diabetes Mellitus. Part 7
I admit the social side here, and the social side should be all of it, only make a pretence of eating, provided you have breakfasted or lunched, let the broths and the tea and the sweets go, do not ea...
-Definitions
Proteids Noncrystallizable bodies composed of carbon, hydrogen, oxygen, and nitrogen, found in all animal fluids and in nearly all of the tissues. They include albumins, fibrin, globulins, etcetera....
-Centigrade and Fahrenheit Temperature Conversions
To reduce Centigrade reading to Fahrenheit take 3/5 of number of degrees Centigrade and add 32. To reduce Fahrenheit reading to Centigrade, subtract 32 from number of degrees Fahrenheit and...
-A Table Showing The Proper Relation Of Height, Weight, And Chest Expansion Of Normal Individuals
Chest measure. Height. Maximum weight. Medium weight. Minimum weight. Full inspiration. Fall expiration. Feet. Inches. Pounds. P...
-A Table Showing The Expectation Of Life At Different Ages
Yean old. Expectation of life. Years. 10 48.3 II 47.6 12 47.0 13 46.3 14 45.6 15 44.9 ...









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