Bacterial fermentation of carbohydrate foods develops toxin which causes acidosis (the scurvy or scorbutus of former days), and is the cause of simple irritations, catarrhal inflammations, and ulceration. Fermentation of animal proteid foods develops toxin which causes putrefactive irritations, inflammations, ulcerations, and cancers. In both forms of fermentation, at an early day, the normal alkalinity of the blood is reduced, causing such minor systemic derangements as irritability, despondency, fault-finding, general nervousness, headaches, tired feelings, backache, gas in the bowels, constipation, and, to cover the whole subject with a blanket term, neurasthenia.

This is a state of malaise or dysphoria that makes its victim easy prey to the palliation of overstimulation. At first relief is found in more eating, because all food is more or less stimulating; but with the increase in food stimulation come more and more discomfort, more wants; in a word, more dysphoria. If not used before, tobacco, coffee, tea, and perhaps light alcoholics, are now resorted to, to find surcease from discomfort.

This is man's state of being, brought about by life's labors, pleasures, and griefs. Here is where he parts company with normal comfort, and begins to cultivate abnormal, artificial, or toxic comfort. It is here that more food than is needed for health and well-being is taken. From this point, food develops acid, alcohol, and toxins. It is at this stage that the Caucasian seeks relief in alcoholics, tobacco, coffee, tea, and a few of the various palliative remedies of the world; while the Chinaman begins to woo his "white lady"--the extract of the poppy flower, the East Indian to chew his bhang, the West African his kola, the Yemen Arab his khat; and other peoples resort to some sort of anesthesia. Since the world began, man has endeavored in some way to secure relief from his discomforts by resorting to ecstasy, incantations, drugs, hypnotism, or any unnatural palliation, rather than earnestly to search for cause and remove it.

Average men would rather live under anesthesia and enjoy half-efficiency than live twice as long and enjoy full efficiency by dropping the habits that bring discomfort and make stimulants necessary. There is a fascination about deadened sensation, and the mental indifference it brings, which average human beings cannot rise above when once under the spell. The drug system of treating disease appeals to this maudlin sentiment; hence its great popularity--it appeals to the vagabond in man.

After palliation has kept dysphoria, malaise, discomfort, and pain subdued until disorganization threatens, the victim of sensuality must retrace his steps and pay for health with the pain and discomfort he refused to bear in his fool's errand after surcease and cures (?).

In the advanced state-when enervation is established--there are developed the so-called contagious and infectious diseases; in children, enlarged tonsils and lymphatics, and the development of adenoids; in adults, ulcerative catarrhal inflammations of the mucous membranes, chronic inflammations and ulcerations of the lymphatic glands, pulmonary tuberculosis, syphilis, and cancer. It is well to keep in mind that microbic differentiation is in keeping with the chemic medium. Instead of the germ individualizing pathologic processes, it is individualized by the medium in which it is fortuitously placed. In other words, microbic individuation is wholly dependent upon environment; not as bacteriology, in its most refined state, would have us believe, namely, that environment is dictated by the microbethat germs determine the character of the disease. Without giving the subject any thought, almost anyone will jump to the conclusion, after hearing the advocates of the system declare that germs cause disease, that the claims of bacteriology must be true; but when we realize that a ferment is capable of bringing about a change in a chemical medium without itself taking on change, and that, when the ferment is placed in a fruit medium, a starch medium, and a proteid medium, the change in each medium is peculiar to the medium and not to the ferment, it begins to cause doubt to spring up in our minds concerning the germ theory; and when we learn from experience that by withholding food from a typhoid, a diphtheria, or a syphilitic patient, the symptoms begin almost immediately to show amelioration, it is then we know that the claims of bacteriology are false; for, if they were true, the withholding of food--the depleting of the body in any way--would subject it to the ravages of germs.

Stopping food allows the enzymic secretions to catch up with the pathologic tissue change brought about by bacterial fermentation, and as soon as the enzymes are equal to the digestive requirements the germs subside.

It should be known that the reproductive products of all parasites are digested by normal digestive secretions, and the power to start fermentation by the bacteria is made impossible by a full and normal enzymic secretion.

The germs undoubtedly unite with the enzymes for the purpose of bringing about perfect digestion. If food is cooked, the enzymes (unorganized ferments) and germs (organized ferments), which find a welcome host in the food, are killed; and the tendency is for cooked food to go into a state of fermentation much earlier than raw food. The germs, when unopposed by the body's enzymes, cause acetous fermentation in carbohydrate foods, and putrefactive fermentation in nitrogenous foods. The acetous fermentation, when kept up for any length of time, causes catarrhal diseases, while the putrefactive decay causes glandular inflammations and ulcerations of the mucous membrane, and tuberculosis in those of tuberculous diathesis.