Also do not use coffee, tea, alcoholic beverages, tobacco or stimulants of any kind.

Good foods are:

Dairy Products: milk, buttermilk, skimmed milk, cream, butter, fresh cottage cheese. fermented cheeses, as American, Swiss, Holland and DeBrie, should be used sparingly. The stronger cheeses like Camembert and Roquefort should not be used at all

Eggs: Raw, soft-boiled or poached, not fried or hard-boiled. Eggs should be used sparingly. Two eggs three times a week or on an average one egg a day, is sufficient.

White of egg is much easier to digest than the yolk, therefore the whites only should be used in cases of very weak digestion. Beaten up with orange juice, they are both palatable and wholesome; or they may be beaten very stiff and served cold with a sauce of prune juice or other cooked fruit juices. This makes a delicious and very nutritive dish.

Honey is a very valuable food and a natural laxative. It is not generally known that honey is not a purely vegetable product, but that in passing through the organism of the bee it partakes of its life element (animal magnetism).

Honey is one of the best forms of sugar available. The white sugar is detrimental to health, because it has become inorganic through the refining process. The brown, unrefined granulated sugar or maple sugar should be used instead.

Figs, dates, raisins, bananas and all the other sweet fruits are excellent to satisfy the craving of the organism for sweets.

Cereal Foods: Rice, wheat, oats, barley, are good when properly combined with fruits and vegetables and with dairy products.Use preferably the whole-grain preparations such as shredded wheat or corn flakes. Oatmeal is not easily digestible; it is all right for robust people working in the open air, but not so good for invalids and people of sedentary habits.

Thin mushes are not to be recommended, because they do not require mastication and therefore escape the action of the saliva, which is indispensable to the digestion of starchy foods.

Avoid the use of white bread or any other white-flour products, especially pastry. White flour contains little more than the starchy elements of the grain. Most of the valuable proteins which are equal to meat in food value and the all-important organic salts which lodge in the hulls and the outer layers of the grain have been refined out of it together with the bran. The latter is in itself very valuable as a mechanical stimulant to the peristaltic action of the bowels.

In preference to white bread eat Graham bread or whole rye bread. Our health bread forms the solid foundation of a well-balanced vegetarian diet. It is prepared as follows:

Take one-third each of white flour, Graham flour and rye meal (not the ordinary Bohemian rye flour, but the coarse pumpernickel meal which contains the whole of the rye, including the hull).

Make a sponge of the white flour in the usual manner, either with good yeast or with leavened dough from the last baking, which has been kept cold and sweet. When the sponge has risen sufficiently, work the graham flour and rye meal into it. Thorough kneading is of importance. Let rise slowly a second time, place in pans, and bake slowly until thoroughly done.

By chemical analysis this bread has been found to contain more nourishment than meat. It is very easily digested and assimilated and is a natural laxative. Eaten with sweet butter and in combination with fruits and vegetables, it makes a complete and well balanced meal.

A good substitute for bread is the following excellent whole wheat preparation: Soak clean, soft wheat in cold water for about seven hours and steam in a double boiler for from eight to twelve hours, or cook in a fireless cooker over night. Eat with honey and milk or cream, or with prune juice, fig juice, etc., or add butter and dates or raisins. This dish is more nutritious than meat, and one of the finest laxative foods in existence.

Nuts are exceedingly rich in fats (60 percent) and proteins (15 percent), but rank low in mineral salts. Therefore they should be used sparingly, and always in combination with fruits, berries or vegetables. The coconut differs from the other nuts in that it contains less fats and proteins and more organic salts. The meat of the coconut together with its milk comes nearer to the chemical composition of human milk than any other food in existence.