Feeding in convalescence is usually a very simple matter. Caution is required in order not to overtax the weakened digestive powers. Moderation should be the rule. Combinations should be the simplest and foods should be simple and wholesome.

A "diet of growth" is demanded, yet, due to the weakened condition of the digestive organs, it is necessary to institute this gradually.

During the prodromal stage of acute disease, say of pneumonia, there occurs an impoverishment of the patient's blood of alkalies; then follows an impoverishment of the tissues of alkalies. This occurs more or less generally, but localizes itself more specifically in the lungs, or in the organ most affected. These alkali-elements are used in neutralizing and detoxifying the toxins causing the trouble. Some have, indeed, advocated the employment of fruit juices in acute disease to supply the body with alkaline elements and some have recorded cases of acute disease in which there was a definite and distinct call for lemons or oranges or other acid fruits. Whether the general use of fruit juices in acute disease is or is not to be recommended, it is obvious that the diet of convalescence should be rich in alkaline elements to restore those that have been used up in the work of cure. It should be equally obvious that the alkali-depleted diet usually fed to patients is not designed to help, but must always injure the patient.

The conventional diet is more or less deficient in alkali-elements due to the fact that it is made up largely of the concentrated proteins, carbohydrates and hydrocarbons, and to the further fact that these have usually been deprived of their alkaline elements in the processes of manufacture and cooking. Practically all the "staple" articles of food used in America today show a relative predominance of acid-forming over base-forming elements.

Such a diet cannot maintain health. Still less can it restore health. It is predominantly acid-forming and does not contain a sufficient amount of base-forming elements to maintain normal excretion. To bring about increased elimination in a sick body an entirely different diet is required.

It is essential that plenty of fresh fruits and green vegetables or their juices be fed to replenish the body's exhausted alkali-reserve and restore the normal alkalinesence of the blood.

Orthodox "science" considers foods to be "nutritious" and "non-nutritious, according as they yield much or little nitrogenous, carbohydrate and hydrocarbon substances. In keeping with this idea foods are classed as (1) proteins, (2) carbohydrates and (3) hydrocarbons. Fruits and green vegetables are practically unclassified. "The wonderful vitalizing acids (organic acids) and salts" which they contain, are relegated to the "ash" column, and practically ignored.

Dr. Trall declared, that "all good fresh fruits and vegetables are antiscorbutic" which is equivalent to saying that they are "base-forming" or anti-"acidity." Fruits and green vegetables yield to the blood more activating acids and bases than all the "nutritious" foods taken together, and yield them with almost no tax upon digestion, absorption and assimilation. "These particular acids and bases readily travel to the blood and are quickly utilized to build up and repair tissues, to promote immunity to and recovery from disease."

Graham declares: "The question is, how to remove all irritations from the system, and restore each part to healthy action and condition. But almost all the articles of medicine, not excepting those called tonics, are either directly or indirectly irritating or debilitating in their effects on the living body, and therefore should be avoided as far as possible. Many of the articles of diet ordinarily used in civilized life are also decidedly irritating and pernicious; and many of the modes of preparing food, are sources of irritation to the system. In fact, when the body is seriously diseased, even the necessary functions of alimentation, under the very best regimen, are, to a considerable extent, the sources of irritation; and where it is possible to sustain life without nutrition, entire and protracted fasting would be the very best means in many cases of removing disease and restoring health. I have seen wonderful effects result from experiments of this kind."--Science of Human Life.

All stimulating and irritating foods should be excluded from the diet. All foods that undergo fermentation very readily should be withheld. No denatured foods--white flour, polished rice, white sugar, degerminated, demineralized corn meal, canned, pickled, embalmed foods, jams, jellies, preserves, pastries, so-called breakfast foods, etc.--should be consumed. All foods eaten should be wholesome, natural foods; condiments of every nature should be tabooed. Bread, even whole grain bread, is especially bad.

Such fruits as dried apples, peaches, pears, apricots, fancy dates, figs and raisins are bleached with sulphurous acid. Crystalized fruit peels, citron, walnuts and almonds are also subjected to this same whitening process. These should never be used, well or sick. The sulphurous acid disturbs metabolism, destroys the blood corpuscles and other cells and overworks the kidneys.

Commercial apple jam and other jams are made up of sulphurated skins and cores. "Chops," as these are called are composed of about 10 per cent fruit, 10 per cent juice. The rest of the jam is composed of about 10 per cent sugar and 70 per cent glucose. The whole is held together and given a jelly-like consistency by phosphoric acid. Amrath, a coal tar dye, gives it a bright strawberry color, while it is prevented from decomposing by benzoate of soda. The government permits one-tenth of one per cent of benzoate of soda to be used and requires that it be stated on the label. It is usually indicated in very fine print. Sulphuric acid is present in almost all commercial syrups and molasses. These syrups have little food value and are harmful in many ways.

It can easily be seen that the use of such foods by either the well or sick cannot result in anything else but harm. We have not yet discovered a way to prepare foods, to add to them and subtract from them, that will make them better than they are as Nature gives them to us. Our preparations only impair their nutritional value. Until such a method is found it is the part of wisdom for us to stick to the natural foods.

Such a diet cannot be made adequate by the addition of synthetic vitamins nor by the addition of vitamins extracted from their natural carriers. Neither will the addition of mineral concentrates nor mineral concentrates and vitamins render adequate a diet made up of such foods.