In the following I shall give the outline a natural diet regimen which has been found by experience to meet all requirements of the healthy organism, even when people have to work very hard physically or mentally. In case of disease, certain modifications may have to be made according to individual conditions. Persons in a low, negative state, whether physical, mental or psychical, may temporarily require the addition of flesh foods to their diet.

Dietetics In A Nutshell
 

Food Classes

Predominant
Chemical
Elements

Functions in
Vital
Processes

Foods in Which the Elements of the Respective Groups Predominate

GROUP I
Carbohydrates

Starches
and
Dextrines

Carbon
Oxygen
Hydrogen

Producers of
Heat and
Energy

CEREALS: The inner, white parts of wheat, corn, rye, oats, barley, buckewheat and rice. VEGETABLES: Potatoes, pumpkins, squashes. FRUITS: Bananas. NUTS: Chestnuts

GROUP II
Carbohydrates

Sugars

Carbon
Oxygen
Hydrogen

Producers of
Heat and
Energy

VEGETABLES: Melons, beets, sorghum. FRUITS: Bananas, dates, figs, grapes, raisins. DAIRY PRODUCTS: Milk. NATURAL SUGARS: Honey, maple sugar. COMMERCIAL SUGARS: White sugar, syrup, glucose, candy. NUTS: Cocoanuts.

GROUP III
Hydrocarbons

Fats and
Oils

Carbon
Oxygen
Hydrogen

Producers of
Heat and
Energy

FRUITS: Olives. DAIRY PRODUCTS: Cream, butter, cheese. NUTS: Peanuts, almonds, walnuts, cocoanuts, Brazil nuts, pecans, pignolias, etc. COMMERCIAL FATS: Olive oil, peanut oil, peanut butter, vegetable-cooking oils. THE YOKES OF EGGS

GROUP IV
Proteids

Albumen
(white of egg)
Gluten
(grains)
Myosin
(lean meat)

Carbon
Oxygen
Hydrogen
Nitrogen
Phosphorus
Sulphur

Producers of
Heat and
Energy;
Building Materials
for Cells and
Tissues

CEREALS: The outer, dark parts of wheat, corn, rye, oats, barley, buckwheat, and rice. VEGETABLES: The legumes (peas, beans, lentils), mushrooms. NUTS: Cocoanuts, chestnuts, peanuts, pignolias (pine nuts), hickorynuts, hazelnuts, walnuts, pecans, etc. DAIRY PRODUCTS: Milk, cheese. MEATS: Muscular parts of animals, fish, and fowls.

GROUP V
Organic Minerals

Organic
Mineral
Elements

Sodium
Na
Ferrum (Iron)
Fe
Calcium (Lime)
Ca
Potassium
K
Magnesium
Mg
Manganese
Mn
Silicon
Si
Chlorine
Cl
Flourine
Fl

Eliminators:
Bone, Blood,
and Nerve
Builders;
Antiseptics:
Blood Purifiers;
Laxitives;
Cholagogues;
Producers of
Electro-
magnetic
Energies

THE RED BLOOD OF ANIMALS. CEREALS: The hulls and outer, dark layers of grains and rice. VEGETABLES: Lettuce, spinach, cabbage, green peppers, watercress, celery, onions, asparagus, cauliflower, tomatoes, string-beans, fresh peas, parsley, cucumbers, radishes, savoy, horseradish, dandelion, beets, carrots, turnips, eggplant, kohlrabi, oysterplant, artichokes, leek, rosekale (Brussels sprouts), parsnips, pumpkins, squashes, sorghum. FRUITS: Apples, pears, peaches, oranges, lemons, grapefruit, plums, prunes, apricots, cherries, olives. BERRIES: Strawberries, huckleberries, cranberries, blackberries, blueberries, raspberries, gooseberries, currants. DAIRY PRODUCTS: Milk, buttermilk, skimmed milk. NUTS: Cocoanuts.

In the accompanying table entitled "Dietics In A Nutshell" we have divided all food materials into five groups:

GROUP:

  1. (Carbohydrates): Starches.
  2. (Carbohydrates): Dextrins and sugars.
  3. (Hydrocarbons): Fats and oils.
  4. (Proteids): white of egg, lean meat, the gluten of grains and pulses, the proteins of nuts and milk.
  5. (Organic Minerals): Iron, sodium calcium, potassium, magnesium, silicon. These are contained in largest amounts in the juicy fruits and the leafy, juicy vegetables.

As a general rule, let one-half of your food consist of Group V and the other half of a mixture of the first four groups.

If you wish to follow a pure food diet, exclude meat, fish, fowl, meat soups and sauces and all other foods prepared from the dead animal carcass.

This is brief and comprehensive. When in doubt, consult this rule.