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The Hygienic System: Orthotrophy | Herbert M. Shelton



Unnatural food is the principal cause of human degeneration. It is the oldest vice. If we reflect upon the number of ruinous dietetic abuses, and their immemorial tyranny over the larger part of the human race, we are tempted to eschew all symbolic interpretations of the paradise legend and ascribe the fall of man literally and exclusively to the eating of forbidden food. From century to century this same cause has multiplied the sum of our earthly ills. -- Felix L. Oswald

TitleThe Hygienic System: Orthotrophy
AuthorHerbert M. Shelton
PublisherDr. Shelton's Health School
Year1975
Copyright1935, Dr. Shelton's Health School
AmazonOrthotrophy

By Herbert M. Shelton, D. P., N. D., D. C., D. N. T., D. N. Sc., D. N. Ph., D. N. Litt, Ph.D., D. Orthp.

Author of "Human Life, Its Philosophy And Laws", "Natural Diet Of Man", "Hygienic Care Of Children", "Natural Cure Of Syphilis", "Natural Cure Of Cancer", "Basic Principles Of Natural Hygiene", Etc.,

First Edition 1935, Second Revised Edition 1947, Third Edition 1951, Fourth Edition 1962, Fifth Edition 1969, Sixth Edition 1975

To my three children: Bernarr Herbert, Walden Ellwood and Willowdeen La Verne, whose rugged health, sunny dispositions, mental alertness and unusual strength are due to Hygienic Principles and Practices; who have escaped most of the superstitions that are the curse of child-life of today; who have escaped the crippling influences of Modern Medicine; and give great promise for the future, this book is lovingly dedicated.

-Preface
Only unnatural appetencies have no natural limits, and a combination of dietetic restrictions with the one-meal plan would enable us to dispense with the sickening cant of the saints who ask us to mak...
-Introduction
Among the civilized as among savages, social activities center about sex and food. Civilization grew up in fertile sections, where food was abundant--where food was scarce nomadic tribes roamed in sav...
-Introduction. Part 2
Graham pointed out in reply that in America, where animal food is almost universally consumed in excess, and where children are trained to the use of it, even before they are weaned, scrofulous affect...
-Introduction. Part 3
In his Hydropathic Encyclopedia, 1851, Dr. Trall declared to the world that all fresh fruits and green vegetables are antiscorbutic (opposed to the development of scurvy). Trall soon joined Graham in ...
-Introduction. Part 4
The bio-chemists entered the field of dietetics at a rather late stage and have succeeded, by laboratory experiments, in confirming practically the whole of the trophologic philosophy and practice o...
-Chapter I Philosophy of Nutrition
Several generations of study of cell development and heredity have ignored almost completely the more important study of nutritional habits as these determine and predetermine cell developments and af...
-Philosophy of Nutrition. Continued
It is to supply material with which to carry on the building up of tissue and replace that which is broken down; in other words, to supply material for growth and repair, that we eat. At least this is...
-Chapter II Food Elements
By food elements the reader is not to understand, chemical elements. The chemical elements--nitrogen, carbon, iron, calcium, etc.--in foods were named in the preceding chapter. By food elements is mea...
-Protein Foods
These are rich in protein which contains nitrogen as a distinguishing element. Proteins also contain carbon, hydrogen and oxygen. Most proteins contain sulphur and some other elements. Chief among the...
-Amino Acids
Every species of plant and animal has its own characteristic proteins. The proteins of closely related species are different. Indeed the proteins of different structures of the same organism are diffe...
-Essential Amino Acids
The various amino acids are specific in their functions. They are not interchangeable. Of the twenty-two known amino acids only ten or twelve are regarded as essential or indispensable. Tryptophan, ty...
-Protein Evaluation
Proteins are made up of amino acids. Some of these amino acids are indispensable, others may be made from the essential amino acids. No two proteins have the same amino acid content. Some of them are ...
-Vegetable Versus Animal Proteins
Animal experimenters are prone to overemphasize the importance of the food substances that they regularly use with which to supplement inadequate diets and to ignore, almost wholly, the natural order ...
-Vegetable Versus Animal Proteins. Continued
The fact that proteins are completely digested, that is broken up into their constituent amino acids before absorption proves, we believe, that highly complex proteins are not really wanted as foods. ...
-Carbohydrates
This is the name given to certain organic compounds of carbon that are produced by plants in the process of growth from carbon, hydrogen and oxygen, with the oxygen and hydrogen in proportions to form...
-Hydrocarbons
Hydrocarbon foods are those rich in hydrocarbon--fats and oils. Hydrocarbons are composed of carbon, hydrogen and oxygen. In the animal body, fats may be manufactured out of sugars and proteins. Fats ...
-Organic Salts And Vitamins
As separate chapters will be devoted to these two classes of substances, little more will be done here than to classify the chief sources of them. The mineral salts enter into the composition of every...
-Chapter III The Minerals Of Life
It seems quite clear that the vital importance of the organic salts of foods was established by men who were outside the regular folds. The older physiologists and physiological chemists gave no atten...
-The Minerals Of Life. Continued
Let us here notice, in alphabetical order, the minerals of the body, and their most abundant plant sources. Arsenic: Arsenic, it is claimed, is a normal constituent of the body existing in minute qua...
-Chapter IV Vitamins
Although much uncertainty and obscurity still surround the subject of vitamins, the condition is somewhat clearer than when the first edition of this volume was published. Much speculation and nonsens...
-Nomenclature
In the first edition of this book I stated that both systems of naming vitamins (that of naming them A, B, C, D, X, Y, Z, etc., and anti-scurvy, anti-rachitic, etc.) are wrong. I said: they should be...
-Vitamin A, Or: Antikeratinizing Vitamin
This is a fat soluble vitamin and is found chiefly in the green leaves of plants, tomatoes, butter, sweet potatoes, yellow corn, green peas, cream, egg yolk, palm oil, broccoli, kale, dandelion, parsl...
-Vitamin B Complex
What was formerly thought to be a single vitamin and called Water Soluble B is now called the vitamin B complex. It is not one vitamin but many that occur together and are so complementary in their ...
-Vitamin C, Ascorbic Acid; Antiscorbutic Acid
This is a water-soluble vitamin that is called antiscorbutic because it is supposed to prevent and remedy scurvy or scrobutus. Water Soluble C, (anti-scorbutic) is found chiefly in fresh fruits and in...
-Vitamin D; Anti-Rachit1c Vitamin
This is a fat-soluble vitamin which is essential to the assimilation of calcium and phosphorus. It is of vital importance in the formation of good bones and teeth. By some magic of numbers the author...
-Vitamin E: Anti-Sterility Vitamin
Fat-soluble E, found in green leaves, the germs of seeds, in olives and olive oil. and in other foods (lettuce is rich in it), is supposed to energize and potentize the reproductive glands. Many forms...
-Sources
Ultimately, the animal is dependent upon the vegetable kingdom for vitamins. Plants, alone, can synthesize these substances. It is asserted that, while man cannot synthesize any of the vitamins, a fe...
-Vitamins Perishable
Vitamins are perishable substances. They are destroyed in a variety of ways. Some of them are destroyed by oxidation, some are destroyed by high temperatures, as in cooking, apparently some are destro...
-Vitamin Extract
The observing reader cannot miss the fact that in all books and articles dealing with vitamins, commercial products are emphasized and foods as sources of vitamins are slighted. Yeast, cod-liver oil, ...
-Irradiation--Vitamins
The announcement that ultra-violet irradiation of foods produces vitamin D in them caused irradiation of all manners of foods. Sunshine pills were marketed in England; irradiation of cows with ult...
-Daily Vitamin Needs
The daily minimum requirements of the various vitamins have been worked out in both growing child, adult and pregnant and nursing mother. These statements of our vitamin needs are no more valid than s...
-Utilization Of Vitamins
It has been found that the ability of the body to utilize vitamins from different sources varies considerably. Spinach is rich in carotene or pro-vitamin A. Fish liver oils are rich in vitamin A. But ...
-Synthetic Vitamins
Nature puts up her vitamins in ideal combinations with the other essential elements of our foods. She gives us lettuce, apples and grapes; the demi-gods of science give us the quintessences of these...
-Vitamin Promotion
The manufacture of artificial vitamins is an industry organized along the lines of the famous international cartels and at least one of the corporations of this country was party to an agreement with ...
-Toxicity
The literature of the subject contains frequent references to the toxicity of vitamins. Numerous tests have been made in an effort to determine their toxicity. In some of these tests death has resulte...
-Vitamin Cures
The use of certain vitamins is said to cure certain diseases. We must not permit ourselves to be misled by these claims. They have no more value than the claims that drugs, or other such substance...
-Chapter V Calories
Food values continue to be measured in calories. The calorie is a unit of measurement, just as the inch or yard is a unit of measurement. The small calorie is the amount of heat required to raise the ...
-Calories. Continued
If the fresh juices of vegetables are added to the refined foods the animals survive but do not regain their normal weight and strength nor their resistance to disease. These vegetable juices contain ...
-Chapter VI The Law Of The Minimum
The metabolic process by which an apple, a tomato or a portion of cabbage is made into hair, or muscle or nerve, or some of the cells of the eyes, or into a hormone of some of the ductless glands is b...
-The Law Of The Minimum. Part 2
A certain minimum amount of organic salts is essential to optimal growth. A further increase in these, even a great increase, does not further influence growth. Not only the total quantity of these sa...
-The Law Of The Minimum. Part 3
Attempts are often made to determine the value of an article of food by using as an index to its fitness, the amount of some element contained in it; let us say phosphorus. This effort is based on a m...
-Chapter VII Organic Foods
The words organic and inorganic have undergone considerable change of meaning within recent years and these changes have led to much confusion in thought and practice. Organic means pertaining to an o...
-Organic Foods. Part 2
Animals cannot use soil materials, nor can they synthesize carbohydrates out of carbon and water. For the same reason that they cannot utilize the minerals of the soil, but must receive them in the fo...
-Organic Foods. Part 3
We know that the same elements, with practically the same chemical compositions may be wholesome food in one case and virulent poison in another. The protein of nuts and nitric acid both owe their dis...
-Organic Foods. Part 4
Sulphur is poisonous. Yet sulphur is a necessary constituent of the body, and when supplied as nature prepares it in food, is wholesome. But as a medicine it is unwholesome. Berg reviews all of the e...
-Chapter VIII Organic Acids
Organic acids, as we employ the term here, are those acids that result from the synthetic activities of plants and animals, as distinct from decomposition acids, like uric acid, etc. For the purposes ...
-Chapter IX Fruits
Figs or Pigs, Fruit or Brute? is the title of a little book on fruitarianism which I have in my possession. The question is a pertinent one and its correct answer is freighted with increased health ...
-Fruits. Part 2
Fruits are rich in alkaline minerals and in those qualities or characteristics which are called vitamins and complettins and also in organic acids. Sweet fruits are especially valuable for their delig...
-Fruits. Part 3
The world teems with a profusion of kinds and varieties of edible fruits and no effort will be made here to consider all of them individually. A few of the more commonly known fruits will be briefly n...
-Fruits. Part 4
I have been informed that if a stalk of bananas is placed in the sunshine, with the end of the stalk in water, the bananas will ripen almost as well as if they had been permitted to ripen on the tree ...
-The Fruit Diet
The great nutritional value of fruits is unquestioned by the well-informed. Supplemented with nuts, they form the ideal diet of man. All fruits are rich in vitamins and mineral salts and are especiall...
-Chapter X Nuts
Nuts are seeds of certain trees. Unlike the seed of the peach and plum, they possess no edible capsule. The peach, once a bitter almond, has developed, under cultivation, a delicious edible capsule. T...
-Nuts. Continued
Studies of the proteins of nuts by Osborn and Harris, Van Slyke, Johns and Cajori demonstrated that the proteins of nuts are at least equal to those of meat. This was shown to be true of the almond, b...
-Chapter XI Vegetables
We think of vegetables as plants cultivated for their edible portions. This loose definition includes leaves, stems, roots and tubers, pods, buds, flowers, seeds and fruits. Leaves: spinach, chard, b...
-Chapter XII Cereals
Cereals, after Ceres, goddess of the harvest, are grains. Oats, wheat, rye, rice, barley, millet, and similar grass seed, used as foods, are denominated cereals. They grow and mature in short seasons,...
-Cereals. Part 2
McCollum fed rats on a diet restricted to grains--only one kind of grain being used at a time--and found that they became restless, irritable and apprehensive. They were on edge, rather than full o...
-Cereals. Part 3
Cereal (denatured) with cream (pasteurized) and sugar (white) is a staple breakfast in most households. A predominantly acid forming breakfast, a horrible combination--and plenty of sickness as a resu...
-Chapter XIII Animal Foods
The unfitness of certain substances for assimilative purposes is manifest by the anaphylactic symptoms that so frequently follow their use. Alimentary anaphylactic phenomena are confined almost exclus...
-Honey
Honey is popularly considered a legitimate sweet for promiscuous and perfectly safe use, where other sweets are considered to be dangerous. This is a delusion. Its sugar does not combine with other fo...
-Eggs
Eggs at best are poor foods while modern methods of egg production, involving great overstimulation of laying strains, produces eggs of a very poor quality. Egg eating usually involves over consumptio...
-Milk
Milk is nature's food for the new-born mammal. It is highly diluted and well adapted to the delicate and undeveloped stomach of the young for which it is prepared. Cow's milk is prepared to meet the n...
-Fish Liver Oils
Although the majority of vegetarians and drugless practitioners recommend and prescribe cod-liver oil to children and adults, I have consistently rejected this grease. About twelve years ago there cam...
-Flesh
The use of meat, particularly its use in the usual quantities, is detrimental to man's health and strength of mind and body; due chiefly to four factors: First: Meat is very rich in protein and its u...
-The Economic Side
Meat, egg and milk production is a great economic loss. It is one of our most wasteful follies. As the earth's population continues to increase man will be forced to be contented with a proportionatel...
-The Ethics Of Flesh Eating
Meat eating, or, perhaps, more properly, meat getting, involves a certain moral impairment of man. Butchering animals is a brutalizing and demoralizing occupation; because brutality brutalizes. The ta...
-Chapter XIV Drink
Drink we define as pure water only. No other fluid except water deserves the name of drink. Other fluids commonly referred to as drinks are either foods or poisons and should be classed under these he...
-Adult Drinking
How about adults? Most green vegetables and fresh fruits contain a higher percentage of water than the adult body. If the diet contains an abundance of these foods little or no additional water will b...
-Drinking With Meals
There are many who advocate drinking with meals although animals and savages abstain from water at this time. Drinking with meals or soon thereafter is not compatible with good digestion. While eatin...
-Distilled Water
This is water that has been vaporized by heat and re-condensed by being cooled. In this process the mineral matters that are suspended or dissolved in the water and the vegetable and other organic mat...
-Mineral Waters
According to the theory of the anti-Naturalists, says Dr. Oswald, a man's instincts conspire for his ruin; whatever is pleasant to our senses must be injurious; repulsiveness and health-fulness are...
-Drugged Waters
Health (?) Boards no longer permit the drinking of pure water. They drug the drinking water of cities with iodine, chlorine, lime, alum, etc. This compulsory wholesale and indiscriminate drugging of ...
-Chapter XV Condiments And Dressings
A condiment is defined as an appetizing ingredient added to food; a substance which seasons and gives relish to food. It is a sauce, a relish or a spice. The fallacy contained in this definition will ...
-Condiments Harmful
All condiments act as irritants and, as a consequence, induce inflammation in the digestive tract. Their continued use results in hardening (toughening) of the mucous lining of the alvine canal. This ...
-"Health" Condiments
Man is the only condiment and dressing user and it is claimed with much justification, that it is impossible to keep alive an appetite for condiments, seasonings, alcohol, tobacco, tea, coffee and oth...
-Chapter XVI Salt Eating
Of all the substances added to our foods, salt (chloride of sodium) is the only one that is said to be indispensable. Many reasons are given for the use of salt and I shall discuss the most important ...
-Salt Innutritious
Is salt a necessity of life? There are a number of salts that are essential to animal (and plant) life. These are the various organic salts synthesized by plants in their processes of growth. Iron sal...
-Domestic Animals Do Not Need Salt
Whatever may be true of wild animals, it is generally agreed, in this country at least, that domestic animals, at least some domestic animals, require salt. Salt for these animals is taken for granted...
-Man Does Not Need Salt
If it were true that salt is indispensable we should find its use universal among mankind and nearly so among the lower animals. This is not the case. There are numerous peoples who do not use salt. I...
-Vegetarians Do Not Need Salt
Bunge believed that salt is essential with vegetable foods to counteract the excess of potash. This notion was exploded by Renmerich and Kurz, who, by careful experiment, showed that salt does not hav...
-Salt Industry Modern
Colburn says: It should not be overlooked that the manufacture and distribution of salt as an article of commerce is a thing of history, and has attained its enormous dimensions within the past centu...
-Salt Injurious
It is everywhere admitted that taken in large doses sodium chloride is an irritant poison. In smaller doses it is said to be a beneficial stimulant. This is a medical delusion. Stimulation and irrit...
-Salt Depraves Sense Of Taste
Salt causes a decay of the sense of taste until it is no longer capable of appreciating the final delicate flavors of foods and loses its power of discrimination. The use of salt, the same as the use ...
-No Normal Craving For Salt
One author says: Another reason is that the body absolutely needs some salt for various purposes and this need causes a craving for it. This craving for salt is pure fiction. It exists only in the i...
-Salt Retards Digestion
Salt-eating is often advocated on the ground that it aids digestion. It is even said to be essential to the formation of gastric juice. Strange is it not, if this is true, that carnivorous animals do ...
-Salt Impairs Nutrition
At all times under normal physiological conditions, fluid is continually passing from the blood into the tissues and from the tissues into the blood. Held in solution in this fluid is the food materia...
-Salt Impairs Excretion
The tissues of the body are adapted to a specific osmotic pressure and as soon as this pressure is exceeded, the substance responsible for the excess is automatically excreted by the kidneys. When thi...
-Polyuria In Vegetarians
Individuals just beginning a vegetarian diet are often prone to season their foods strongly. In these there is likely to be delayed excretion, due to the inhibiting effect upon the kidneys, so that th...
-Salt In Malnutritional Edema
Ship dropsy was the term applied to malnutritional edema when it developed, as it frequently did, in sailors and passengers, on the old-time sailing vessels. These people were at sea for long periods ...
-Salt And Heat
Supplying salt tablets to men in industry who are subjected to great and prolonged heat was extensively practiced for years. The same foolish practice was carried on by the U. S. Army during the recen...
-Other Salts
In concluding this chapter a few words about other salts in common use will be of value to the student. Soda, saleratus, etc., destroy the vitamins in food, destroy the pepsin of the gastric juice and...
-Chapter XVII Fruitarianism And Vegetarianism
Prior chapters have made clear the superiority of the all-plant diet over the flesh diet or over the conventional mixed diet. A few things, however, remain to be said. In nature it is obvious that in ...
-Fruitarianism And Vegetarianism. Continued
Bouchard found that solutions prepared from the stools of meat-eaters are twice as toxic as those prepared from the stools of non-flesh eaters. Herter, of New York, observed that animals are killed qu...
-Chapter XVIII Nature's Food Refinery
Foods, as we receive them from the bountiful hand of Nature, are not fitted for entrance into the blood and lymph or for the cells. They must undergo a disorganizing and refining process by which the ...
-Enzymes
The chemical part of digestion is performed by a series of digestive juices, alternating between alkalies and acids. The active principles in these juices or fluids are ferments known as enzymes. All ...
-Salivary Digestion
Digestion begins in the mouth where the food is subjected to the mechanical process of grinding to break it up into smaller particles thus enabling the digestive juices to get at the food more readily...
-Gastric Digestion
Movements of the stomach slowly mix the food with gastric juice. This is a clear, colorless fluid, strongly acid in reaction and possessing a characteristic odor. It is secreted by about five million ...
-Gastric Digestion. Continued
The secretion of hydrochloric acid is only temporarily increased, after which its secretion is diminished, while the alcohol hinders the formation of pepsin. It also causes the mucous glands to pour s...
-Intestinal Digestion
When the work of digestion is completed in the stomach the food is poured through the pyloric orifice into the small intestine where it undergoes further changes. In negroes the small intestine is sh...
-Indigestion
So long as the body is normal, the digestive secretions are sufficient protection against the fermentation and putrefaction of food, which would otherwise be set up by microbes. If, however, the vital...
-Chapter XIX The Digestibility Of Foods
Many misconceptions about the digestibility of different foods exist, not alone in the minds of laymen, but also in the minds of those who are supposed to know. Studies of this subject have largely ce...
-Chapter XX Mental Influences In Nutrition
In Vol. I it was learned that an emotion is a complex of reflexly aroused nerve-muscle-gland reactions and that the nervous, muscular and glandular reactions in certain emotional states are such as to...
-Mental Influences In Nutrition. Continued
Dr. Weger calls attention to an experience that we have had many times. He says: In my own institutional practice, it has come to be known among the staff that there are an unusual number of adverse ...
-Chapter XXI Enjoying Our Food
The man who lives to eat has been roundly condemned so much and so often that he needs no added censure from my pen. I believe that we should enjoy our food. Indeed, I believe that he who derives th...
-Chapter XXII Absorption Of Food
Before food can be of any value to the body it must be carried to the cells. In order to do this, it is necessary that it be removed from the intestinal canal and be taken up by the blood and lymph. T...
-Chapter XXIII Uses Of Food
If the processes of digestion seem complex and but little understood the processes of nutrition are much more so. While nutrition is claimed to be purely chemical, it is acknowledged, by even the most...
-Uses Of Food. Continued
In 1913 Berg pointed out that when the conditions are in other respects optimal, the amount of protein requisite to maintain body-weight is far smaller than hitherto has been supposed. Boyd, in Americ...
-Chapter XXIV How Much Shall We Eat?
The question of how much to eat has engaged the attention of many able men and women, but the question has not been answered. The so-called scientists have figured out our requirements in calories. Th...
-Two Meals A Day
Major Austin says: Truly, popular tastes and prejudices are rooted more in social habits than in basic physiological demands. It should be known that the three-meals-a-day custom is really a modern ...
-The Day's Heavy Meal
I do not agree with those who insist that the morning meal should be the chief meal of the day. If digestion is to proceed normally almost the entire attention of the system must be given to the work....
-Hurried Eating
If one goes into a restaurant in the early morning in any one of the larger cities and observes the clerical and professional world breakfasting he at once discovers one of the reasons why there is so...
-Gluttony
No man ever ate too little, declared Dr. Oliver Wendell Holmes. Surfeiting has destroyed more lives than starving. For everyone who suffers from underfeeding there are ninety and nine who suffer fro...
-Noted Gluttons
Noted gluttons are many; only a few of them can be noticed her. Samuel Pepys lists as his typical dinner: a dish of marrow bone, a leg of mutton, a loin of veal, three pullets, two dozen larks, a gre...
-Working-Class Ideals
Through the ages the working classes, which have always constituted the greatest portion of any population (at least, this has been so until today, when the working class has been transformed into the...
-Chapter XXV How To Eat
One should always seek to eat at such times and under such conditions that will insure the best results in digestion. Some things enhance digestion while others impede it. The first rule in any truly ...
-Rule 1. Eat Only When Hungry
If we do this we eat only to supply the demands of the body. We cannot repeat too often the admonition, do not eat if not hungry. If this plan were followed the present three meals-a-day plan would e...
-Rule 2. Never Eat When In Pain, Mental And Physical Discomfort, Or When Feverish
If eating is followed by bodily discomfort or by gastric and intestinal distress, do not eat until comfort has returned. This rule is universally followed on the plane of instinct. Pain, fever and in...
-Rule 3. Never Eat During Or Immediately Before Or After Work Or Heavy Mental And Physical Effort
The ancient Roman proverb, a full stomach does not like to think, may be expanded by adding, nor to plough. Leisure time for digestion is important. Dr. Oswald well says: Every hour you steal fro...
-Rule 4. Do Not Drink With Meals
This is a very important rule and should be adhered to strictly. It has reference to the use of water, tea, coffee, cocoa or other watered drinks while eating. Milk is a food, not a drink. Animals an...
-Rule 5. Thoroughly Masticate And Insalivate All Food
Food that has been completely broken up by chewing, is readily accessible to the digestive juices but foods that are swallowed in chunks require much longer time for digestion. Much energy may be save...
-Chapter XXVI Correct Food Combining
Physicians prescribe, cooks prepare and people eat all manner of combinations of food, without the slightest regard for the physiological limitations of man's digestive system. It is the general view,...
-Acid-Starch Combinations
1. Never Eat Carbohydrate Foods And Acid Foods At The Same Meal. Do not eat bread, potatoes, or peas, or beans, or bananas, or dates, or other carbohydrates with lemons, limes, oranges, grapefruits, ...
-Protein-Carbohydrate Combination
2. Never Eat A Concentrated Protein And A Concentrated Carbohydrate At The Same Meal. This means do not eat nuts, meat, eggs, cheese, or other protein foods at the same meal with bread, cereals, pota...
-Protein-Carbohydrate Combination. Continued
The conditions which permit peptic digestion to take place are, therefore, precisely those which exclude the action of saliva. He sees no reason, however, why we should eat foods requiring salivary d...
-Protein-Protein Combination
3. Never Consume Two Concentrated Proteins At The Same Meal. Do not eat nuts and meat, or eggs and meat, or cheese and nuts, or cheese and eggs, etc., at one meal. Do not use meat and milk or eggs an...
-Protein-Fat Combination
4. Do Not Consume Fats With Proteins. This means do not use cream, butter, oil, etc., with meat, eggs, cheese, nuts, etc. Fat depresses the action of the gastric glands and inhibits the pouring out ...
-Acid-Protein Combination
5. Do Not Eat Acid Fruits With Proteins. This is to say, oranges, tomatoes, lemons, pineapples, etc., should not be eaten with meat, eggs, cheese or nuts. Prof. Pavlov positively demonstrated the de...
-Sugar-Starch Combination
6. Do Not Consume Starches And Sugars Together. Jellies, jams, fruit butter, sugar, honey, syrups, molasses, etc., on bread, cake, or at the same meal with cereals, potatoes, etc., or sugar with cere...
-Starch-Starch Combination
7. Eat But One Concentrated Starch Food At A Meal. The rule to consume but one starch food at a meal is probably more important as a means of avoiding overeating of starches than as a means of avoidi...
-Take Melons Alone
8. Do Not Consume Melons With Any Other foods. Watermelon, muskmelon, honeydew melon, pie melon, casaba melon, cantaloupe, and other melons should always be eaten alone. I know of no physiological r...
-Take Milk Alone
9. Milk Is Best Taken Alone Or Let Alone. Milk is the natural food of the mammalian young, each species producing milk peculiarly and precisely adapted to the various needs of its own young. It is th...
-Food Combinations In The Intestine
Bearing in mind the facts known about intestinal digestion it seems probable that proper combinations are important even in intestinal digestion. In other words, a properly combined meal is properly c...
-Results Of Wrong Combinations
The continuous struggle with indigestible food mixtures and with the poisonous products of their bacterial decomposition sooner or later wears out the body, for it is a break on the process of nutriti...
-Chapter XXVII Effects Of Cooking
Speculations upon the origin of cooking are, perhaps futile. I have suggested that it may have developed out of ancient black magic--that it was an effort to impart the magic properties of fire to foo...
-1. Cooking coagulates (hardens) the proteins of milk, eggs, meat, etc., making them tough and, with the exception of egg protein, less digestible, while impairing their food values
Protein digestibility is decreased by cooking, except in the case of egg whites. If egg white is just curdled it is rendered more easily digestible--if it is boiled hard it is made difficult of digest...
-2. Cooking alters the fats in food rendering them less digestible and converting some of them into poisons
Fatty emulsions tend to break down when exposed to heat, while fats exposed to high temperatures are made less digestible. The application of heat to fats and oils of all kinds develop free fatty acid...
-3. Cooking causes a great loss of the soluble minerals in the food
It has been shown that when meats are boiled, from 20 to 67 per cent, of their salts are found in the broth. When these are baked 2.5 to 57.2 per cent of the mineral is found in the drippings of the m...
-4. Cooking destroys the elementary plant form, tearing down its structure, changing its composition and bringing about certain destructive changes in the element-groupings in all foods, returning part of these elements, especially the organic salts, to their inorganic and, therefore, useless state, so that a large part of their mineral content is lost
Plant processes take the unorganized elements of the earth and air and organize these into related compounds, which, then, become available for animal life. Without vegetation there could be no animal...
-5. Cooking renders starches less digestible and more prone to fermentation
Cooked starches are said, by many, to be easiest of digestion. Toasted bread is said to be dextrinized. Are these things so? It has long been known that animals digest raw starch best and that they do...
-6. Cooking destroys the vitamins in foods and impairs or completely destroys their anti-neuritic, anti-scorbutic, etc., factors
Before vitamins were ever heard of and before it was found that cooking destroys or impairs vitamins, the advocates of eating all foods raw held that, besides the ordinary chemical elements in foods, ...
-7. Cooking drives of part of the food into the air as gases
That the cooking of milk, even pasteurizing it, greatly impairs its food value is well known. Eggs and vegetables, like cabbage, cauliflower, onions, etc., rich in sulphur, have their sulphur oxidized...
-8. Cooking changes the flavor and odor of foods and renders them less palatable
It is often argued that cooking adds to the palatability of food. This is, at least, not true with most foods and we have noticed that the others are not palatable after being cooked unless they have ...
-9. Cooking food wastes much of its food elements and renders it less nutritious
This is quite contrary to the popular notion. However, as we have just seen, cooking robs food of much of its value and adds nothing to it. It does not increase, but in most cases decreases, its diges...
-Tars
Tars are complex heterogeneous substances that are derived from a variety of sources. Any organic compound that is subjected to great heat, as in frying or roasting, undergoes decomposition with the f...
-Cooking And Digestibility
The manner in which foods are cooked alters their digestibility. Cabbage, for example, cooked in one way is easily digested; cooked in another manner is almost indigestible. Much of the indigestibili...
-Frozen Foods
Frozen foods are new but are rapidly becoming very popular. The deep-freeze refrigerator that enables people to freeze their foods in their own homes, is also becoming popular. Is this the great boon ...
-Chapter XXVIII Uncooked Foods
The Journal of Health in its issue of May 1833 and the Moral Reformer June 1835, affirmed as a general principle that no person, whether gentleman, farmer or tradesman, woman or child, could eat to ad...
-Uncooked Foods. Continued
Cooking utensils only made their appearance a few thousand years ago and for a long time only some foods were cooked. During the Dark Ages the Black Art of Cooking was improved and popularized and t...
-Raw Or Uncooked?
In its original sense raw meant unfinished. We speak of raw materials and the finished product. It originally had no reference to cooked or uncooked foods. Custom, however, or usage makes lang...
-Defense Of Cooking
Cooking is claimed to be a predigesting process; it renders foods more digestible and thus saves the energies of the body. We are advised to avail ourselves of the advantages of this pre-digesting p...
-Economy Of Uncooked Foods
A raw food diet saves time, labor and money. It is estimated, and the estimate is probably approximately correct, that as compared with cooked, it only takes about half the quantity of uncooked food ...
-Objections To The Unfired Diet
It is frequently objected that prolonged maintenance of the body in a state of health and fitness on a diet of raw foods is possible only when the foods are judiciously chosen. The same is true, but...
-Chapter XXIX Salads
Horses cannot exist on a diet of grains alone. They need an abundance of green food (grass) along with their grains. Grass is their salad. Worn-out horses placed on salad (the grass in the pasture) an...
-What Is A Salad?
Salad is from the Latin meaning salt and true salads are abundant in organic salts. They are also abundant in vitamins. They are of prime importance and should not be neglected. Such salads as potato ...
-How To Eat Salads
When Dr. Tilden initiated the daily salad habit (this was back in the 1890's) the practice was vigorously condemned by the medical profession. Today many physicians and most nutritionists are advising...
-Sample Salads
Recipes, says Leslie Powel, a British Natural Therapist, are ten a penny, and most of those met with through the ordinary channels give the food-conscious person a sense of dismay. They are so ofte...
-Fruit Salads
As before stated, fruit salads are best made of whole fruit. The following salads are excellent: Plums Cherries Apricots Peaches Plums Cherries Plums Peaches Apricots 1 large pear 1 apple Grapes ...
-Chapter XXX Conservative Cooking
Foods are prepared by Nature. She turns out a finished product. There is no need for further preparation. But we have become so artificial in our habits and in our thinking, that a few words of cautio...
-Additions To Foods
Butter, cream, or oil served on vegetables should be added when serving and not while cooking. Fats should never be cooked. All the vitamins are quickly destroyed by baking soda or other alkali added...
-Dried Foods
Dried foods, other than dried fruits, are now on the market. Milk, vegetables, and meats are often dried. It has been the theory in the past that this deprived the foods of nothing but their water. Th...
-Canned Foods
Canned foods are extensively used. The canning industry is one of the largest industries in America. It yearly spends millions of dollars to increase its business and to induce people to believe that ...
-Chapter XXXI Effects Of Denatured Foods
By denatured foods is meant foods that have been so altered and impaired in the processes of manufacturing, bleaching, canning, cooking, preserving, pickling, etc., that they are no longer as well fit...
-Effects Of Denatured Foods. Part 2
Dr. Page says, Pigeons, chickens and mice will flourish on Graham (whole wheat) flour, but all will die within three weeks on white flour. A colony of mice fed on the best grade of white flour will ...
-Effects Of Denatured Foods. Part 3
Uncritically referring all the evils that flow from a preponderantly denatured diet to a lack of vitamins is rank folly. Many food factors besides vitamins are lacking in these diets. Various minerals...
-Effects Of Denatured Foods. Part 4
McCarrison showed definitely that foods and combinations of foods which are inadequate and unsatisfactory in feeding animals, are equally as inadequate and unsatisfactory in feeding man. If our foods ...
-Effects Of Denatured Foods. Part 5
Those who declare that denatured, refined and ashless foods are all right because the growing child, the young mother, the athletic youth and working adult obtain a great variety of offsetting foo...
-Chapter XXXII Under-Nutrition
Malnutrition, (Innutrition, Undernutrition) is simply poor or inadequate or defective nutrition--slow starvation. The child is undernourished or is not well nourished. Such a person may be overfed. Th...
-Under-Nutrition. Continued
Under social causes we find listed lack of fresh air and sunlight, too hot or too cold houses, mental over fatigue and physical over fatigue. Physical over fatigue is said to be due, usually, to too m...
-Chapter XXXIII Hypo-Alkalinity
Acidosis is the term misapplied to a lessened alkalinity of the body fluids. The fluids of the body are normally slightly alkaline. A lowering of the alkalinity of these fluids is more properly termed...
-Chapter XXXIV Diet Reform Vs. Supplemental Feeding
We have become so artificial in our habits of thinking that it almost invariably occurs that when a discovery of the value of some type of food is made, we think immediately of some artificial way to ...
-Chapter XXXV Beginning The Reform Diet
The question, How shall I begin the new way of eating?, is asked by thousands who first become acquainted with the principles of right eating. Just how shall they begin? How shall they prepare their ...
-Confusion Everywhere
Happily trophologic knowledge increases and spreads from week to week. As time passes ever increasing numbers of people become interested in the proper care and feeding of their bodies. Unfortunately,...
-American Diet Inadequate
It is asserted by orthodox authorities that most of the native diets of the different races are far superior to the conventional American diet, even at is best. What a blow this must be to the smug co...
-What Is Diet Reform?
Food reform involves many changes in personal and social habits and these often come in conflict with the habits of thinking and acting of your family and associates. Unless, however, you are afraid o...
-Is Your Boon My Bane?
Is it true that one man's meat is another man's poison? Is water one man's poison and food another's? Is calcium? Is phosphorus? Is sodium? No one makes such absurd claims, yet the foods that are sa...
-Attitudes
Your success or failure in your effort at dietary reform will hinge largely upon your attitude to your own life. You will have to form and fix new habits at the same time you uproot and cast out the o...
-Acquired Tastes
Our food tends to become more and more a matter of taste and appetite, the latter trained and perverted by the cook and the chef. We eat what we like, or what has been prepared so that we will like it...
-Variety: Spice Of Gluttony
King Cyrus asked the ambassador of a luxurious potentate: Do you know how invincible men are who can live on herbs and acorns? Simplicity should characterize the meals. A variety of foods at a varie...
-Crises
Every adaptation to habits, agents and influences which are inimical to life is accomplished by changes in the tissues which are always away from the ideal. The renovating and readjusting processes th...
-Perversions
The appetite may be depraved to an almost unlimited extent, as exemplified in the dietetic habits of the various peoples of the earth. Pica is a form of perverted appetite which manifests itself in th...
-Changing To The New Diet
Make The Change To The Natural Diet As Abruptly And Fully As Your Circumstances Permit. There need be no transition period. Nothing is gained by tapering off of the old diet and tapering on the n...
-Eat Simple Meals Of Few Items Of Food
It is a matter of common experience that we tend to eat much less food when we take but one at a meal. If we are eating but one vegetable we eat just so much and we are satisfied; but if we are eating...
-Begin The Day's Eating With A Meal Of Luscious Fruits
These foods are abundant in minerals and most vitamins, contain sugars in their most wholesome and readily assimilable form and are a delight to the gustatory sense. They are easily and quickly digest...
-Have At Least One Large Raw Vegetable Salad Each Day
If three meals a day are eaten, unless two of these are fruit meals, two salads a day should be eaten. Green leaves are indispensable to the biologic diet. Fruits will not take their places. Green lea...
-Consume Nuts As The Chief Protein Supply
Most nuts are rich in the complex albumens so essential to the building of human tissues. The proteins of practically all nuts are adequate and any slight deficiency that may exist in a particular nut...
-Avoid Harmful And Useless Vegetable And Fruit Substances
Not everything in the fruit and vegetable world can be considered food. The poppy plant, nightshade, tobacco and numerous other plants are poisonous. There are numerous poisonous berries and fruits. ...
-Reject Canned Foods
Canned foods usually contain industrial poisons, preservatives, artificial flavorings, colorings, etc., and are often produced from inferior foods. Due to long storage they undergo much deterioration ...
-Always Eat Moderately
It is easy to train yourself to eat more and more and by so doing create an imperious, but false, appetite. It is equally possible to cultivate moderation and be satisfied with only enough food to mee...
-Eat Your Food In Proper Combinations
Study carefully the chapter on food combining and make regular use of it until proper combining of foods becomes an automatic habit. Thereafter, conscious attention to the matter will not be so necess...
-Planning Meals
The neophyte in trophology is usually bewildered by the conflicting claims of the authorities and by the vast array of cleverly advertised health foods offered for his use. These health foods ar...
-Sample Menus For The Day
1 Breakfast Watermelon Lunch Vegetable salad Spinach Potato Dinner Large raw vegetable salad Broccoli Green beans 4 oz. shelled pecans 2 Breakfast 1/4 lb. grapes 1 apple 10 dates Lunch ...
-Worker's Diet
Men who work hard, or who work long hours, insist that they require large quantities of food to meet their needs. They insist that they need foods that stick to the ribs. They work hard and can't li...
-Chapter XXXVI Feeding Mothers
The vital importance of pre-natal life is beginning to receive recognition and we have begun to recognize that a woman is not necessarily physically and otherwise fit to be a mother, merely by reason ...
-Mother-Child Symbiosis
An amusing argument has been carried on by the scientists over the question: Is the fetus a true parasite in its relation to the mother, or does it develop in harmonious symbiosis giving some compensa...
-Parasitic Foetuses
Within certain limits, pregnancy may prove positively beneficial to a woman. On the other hand there are conditions in which pregnancy will prove to be her undoing. There is a vigorous tendency of the...
-Calcium
Hinds will often eat the shed antlers of the buck. In Mr. Macpherson's book on Red Deer, he says: The immense quantities of bone deer will eat is proved by Mr. Williamson's statement to Mr. Harvie-Br...
-Iron
Not only must the mother supply the calcium or lime salts and phosphates, so essential to the development of the teeth and bones of the child, both before birth and during the nursing period, but she ...
-Other Minerals
Eating a diet of fresh fruits and of fresh vegetables, particularly uncooked vegetables, will not only guarantee an abundance of iron and calcium, but will, at the same time, guarantee an abundance of...
-Vitamins
Due to the rapidity with which the child is growing, whether before or after birth, and to the fact that the mother has already attained full growth (at least she should have done so before becoming a...
-Protein
If the mother's diet, though containing a sufficiency of protein, contains these in a form which is not fully adequate for promoting growth in the offspring, the maternal organism supplies the foetus ...
-Cumulative Effects
We may go beyond the immediate results of a deficient diet during pregnancy or during lactation. It is really necessary to begin right eating before birth, even before conception. Repeated experiments...
-Diet And Intelligence
Dr. John. Monroe, of Long Island University, during sixteen years of experiment and investigation, subjected five thousand school children to tests at various periods of their lives, and followed seve...
-Diet During Pregnancy
Women who will eat properly and care for themselves hygienically during pregnancy will not only save their teeth and preserve their health and assure themselves healthy, vigorous children, but they wi...
-Diet While Nursing
The child depends on the mother's nutrition for its food supply, after birth, for as long as it continues to nurse. Her own diet is as important to her child during the nursing period as before birth....
-Practical Considerations
The energy displayed by fetal organisms in securing the nutritive materials requisite for life and growth even under the most unfavorable circumstances, and the energy displayed in the same direction ...
-Chapter XXXVII Building The Teeth
That man's teeth are naturally as sound and durable as those of the lower animals was shown in Vol. I. Geologists and paleontologists often unearth the skulls of peoples long dead, the teeth of which ...
-Not Causes Of Decay
Sugar and fruit acids do not injure the enamel of normal teeth. Sound teeth have been immersed in a sugar solution and in fruit acids for months without suffering any erosion. Dr. E. Howard Turison an...
-Tooth Development
It is well to bear in mind that every tooth a man will ever have (except the false ones) is already formed or being formed in his jaws at birth. The teeth actually begin to be formed before any of the...
-Nutrition
A faulty diet and nutritional derangements after birth easily results in faulty tooth structure, both in the temporary and permanent teeth. The prenatal months and the pre-school years are, indeed, as...
-Nutrition. Continued
Faulty food weakens the nerves as well as the teeth and lowers resistance to pain and shock. I am sure that if people would have their teeth pulled without the use of anaesthetics, there would be far ...
-Irregularities And Malpositions
By the time a child is five or five and a half years old its baby teeth should be well spread apart in front to make room for the permanent teeth, which will soon begin to erupt. If the child's diet a...
-Basis Of Success
I have watched the failure of the efforts to stay the decay of teeth by the use of various diets and various articles of food. A quart of calcium-rich milk a day does not prevent tooth decay. Feeding ...
-Chapter XXXVIII The Eliminating Diet
The eliminating diet is now frequently miscalled a fast--a fruit fast, an orange fast, a grape fast, etc. It is also often called a cleansing diet. It is a diet of juicy fruits, or green vegetables or...
-The Eliminating Diet. Continued
Most of such substances that are absorbed into the blood are later excreted through the kidneys. Some are oxidized in the tissues and excreted in part through the lungs. Others, after being absorbed f...
-Chapter XXXIX Feeding In Disease
Dr. Philip Norman says: Possibly the most confusing chapter in medicine today is the one related to the problem of diet. Textbooks on treatment are woefully barren of tangible information. The author...
-Feeding In Disease. Part 2
These fallacies about meat and vegetable foods are far from dead and we hear them repeated quite often today. It is no uncommon thing to hear a patient, who is on a fruit and vegetable diet, told that...
-Feeding In Disease. Part 3
The amount of food given the patients must always be graduated in proportion to his strength. The feebler the system, always the less digestive power possessed. Stuffing the sick on rich viands unde...
-Balanced Diets
After discussing the need of the healthy for a balanced diet (please observe that this is not the so-called balanced meals of yesteryear) Victor Lindlahr asks: Is it not logical to insist that sick p...
-The Milk Diet
Most of the claims made for the curative virtues of the milk diet are false. Milk contains no excess of vitamins or minerals that will compensate for the use of devitalized foods and is wrongly classe...
-The Flesh Diet
During the last few years the Salisbury meat diet has enjoyed a short-lived vogue in certain quarters. It is now about fifty years since Dr. Salisbury first announced the use of an exclusive meat diet...
-Symptomatic Feeding
Foods are frequently used, both by laymen and by doctors of all schools, as palliatives, that is, for the relief of symptoms. Honey is used to relieve coughing and dryness and irritation of the throat...
-Idiosyncracies
It is no doubt true that the normal individual is able to eat anything that anyone else may eat. Few, however, are normal and we frequently meet with those who cannot eat certain foods without sufferi...
-Feeding In Convalescence
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 ...
-Chapter XL The Three Year Nursing Period
In each species the nursing period bears a definite relationship to the time required for the animal to reach maturity. Animals that grow slowly and are longer in reaching maturity have a longer nursi...
-Chapter XLI Cow's Milk
The food essential to healthy development and growth of every infant mammal, including human infants, is produced for it in its own mother's breasts. The milk of each species differs widely from that ...
-Cow's Milk. Continued
Indeed, many of these cows are never dry, but continue to produce milk, that is sold in the market, from one calf to the next, year after year. I have seen cows milk for ten or more years, without o...
-Chapter XLII Pasteurization
In the process of pasteurizing, milk is heated to 145 degrees F., and maintained at this temperature for a half hour, or longer. This produces some very important changes in the milk itself, none of w...
-Destructive Effects Of Pasteurization
Only victims of the bacteriophobia created by medical men and bacteriologists are much interested in what happens to the bacteria of milk when this is pasteurized. What happens to the milk itself and ...
-Pasteurization Destroys Vitamin A
In the article previously quoted from in this chapter, Krauss, Erb and Washburn say: According to S. Schmidt-Neilson and Schmidt Neilsen (Kgl. Norske Videnskab, Sels k, Forhandl, 1: 126-128, abstract...
-Pasteurization Destroys Vitamin C
E. O. Jorda, in the twelfth revised edition of his Textbook of General Bacteriology (page 691) says: Current objection to pasteurization is mainly on the ground of vitamin destruction. Vitamin A (fat...
-Pasteurization Decreases Resistance
Hess points out, in a statement to be quoted in a later section of this chapter, that children fed on pasteurized milk have less resistance to infections than those fed on raw milk. The Lancet (L...
-Pasteurization And Growth
Pottenger thinks that the strictest bacteriologic standards for milk should be maintained and that there should be closer cooperation between raw-milk producers and public-health officials so that ...
-Pasteurization And Scurvy
In the American Journal of Diseases of Children, Nov. 1917, A. F. Hess of Columbia University, in A Study of Pathogenesis of Infantile Scurvy, says: Some have questioned whether pasteurized milk is...
-Pasteurized Milk Kills
The London Lancet reported, a few years ago, some experiments by an English physician who fed a number of kittens and puppies on pasteurized milk. They died. Kittens and puppies fed on raw milk thrive...
-Chapter XLIII Mother's Milk
Milk, the normal food of the young of all mammals, is prepared by the milk glands of each species to meet the specific and peculiar growth and developmental needs of the young of the particular specie...
-Failure To Nurse
The custom of not nursing their babies is growing among women. Many babies are not nursed from the start. Others are nursed but a few weeks, or at most three or four months. There is a common supersti...
-Diet During Nursing
One of the most important factors in assuring an adequate milk supply is the mother's diet. This is of prime importance in the production of milk of good quality--possessing all the required nutritive...
-Sunshine
Physicians and dairymen have recognized for a number of years now, the importance of sunshine in the production of good milk by cows, but nowhere, outside of Hygienic circles, is the value of sunshine...
-Fatigue
Fatigue impairs the function of the milk glands. Women who are over-active in any type of activity, or who are overworked in factory, mill, store, or home will fail to nurse their children. One of the...
-Alcohol For Baby
Mothers are often advised to drink beer, wine, ale, cocoa, chocolate and malted drinks, to increase and improve their milk supply. This advice is pernicious in the extreme. It is a question, says Dr...
-Chapter XLIV Should Baby Be Weaned?
Elsewhere I have pointed out the advantages of breast-feeding over unnatural feeding. That the natural food of a baby is its own mother's milk is so obvious it hardly needs emphasis. It is, then, cert...
-Chapter XLV No Starch For Infants
Dr. Prospiro Sonsino, el Pisa, proved years ago, by a number of experiments, that there is a physiological or normal dyspepsia to starchy food (absolute inability to digest) in the first portion of i...
-Chapter XLVI Three Feedings A Day
The baby that is healthy at birth possesses the power and ability to digest and assimilate, easily and continuously, an amount of food necessary to produce normal growth. This rate of growth cannot be...
-Three Feedings A Day. Continued
From that day to this I have never advocated the frequent feeding of calves. They do best on two meals a day, and now I have no doubt that some calves I wot of would do vastly better on two meals a d...
-Chapter XLVII Feeding Of Infants
If Nature has prepared milk for the young animal, it is quite obvious that milk is its natural diet, during the period in which it is provided. The fact that shows clearly and convincingly the splendi...
-Frequency Of Feeding
Three to four feedings in twenty-four hours are enough for any baby. Babies fed in this way develop faster than those stuffed in the old way. Over nutrition actually inhibits function and retards grow...
-Animal Milks
Over the earth many animal milks are used--mare's milk, camel's milk, reindeer's milk, ass's milk, goat's milk, cow's milk, etc., serve as human food although, in most parts of the world, the feeding ...
-Fruit Juices
Dr. Tilden says: If we ever get on to a rational plan of eating, children up to two years of age will be fed on an exclusive milk diet, with orange or other fruit or vegetable juices. Fruit juices ...
-Feeding Schedule
Baby's feeding schedule should be about as follows: 6 A. M. Milk. 10 A. M. grape juice or other sweet fruit juice. (In the south fresh fig juice may be used in season.) 12 Noon, Milk. 3 P. M. to 4...
-Summer Feeding
Hot weather is accused of having much to do with the fearful slaughter of the human animal--a distinctly tropical animal and certainly well adapted to a hot climate. Blaming hot weather for certain ...
-Feeding Difficulties
The feeding method in vogue is a hit and miss system. It is a case of try this and try that and then try something else. The mother, the nurse and the physician chase from pillar to post and tax...
-Chapter XLVIII Feeding Children From Two To Six Years
At the zoo here in San Antonio there are signs warning visitors not to feed the animals. The signs read as follows: All birds and animals are scientifically fed the correct foods--in proper quantitie...
-Fruits And Vegetables
Beginning with the second year fruits and vegetables may be added to the child's diet. Any fruit in season, if well ripened, may be fed. There is no reason to fear fruit of any kind; peaches, plums, a...
-Protein Requirements
The growing organism requires a little more protein than the adult organism, but it has been clearly and definitely shown by numerous tests that the difference between the minimum amount required to m...
-Variety
This varied or general diet idea has been and is being greatly overworked, both as regards children and adults. At no previous period in history did man have the great variety of foods he now has. But...
-Lack Of Appetite
McCarrison regards loss of appetite as an evidence of food deficiency. We noted in a previous chapter that animals fed on a mineral-free diet soon refused their food and had to be force fed. Experimen...
-Food Fears
A few words may be said about the foods that people have unfounded fears concerning. Fruits are especially valuable for the mineral salts, sugar, organic acids, vitamins and distilled water which the...
-Pernicious Foods
Do not give the child any processed starches, refined sugars, so-called breakfast foods. Corn flakes, puffed rice, puffed wheat, bran foods, cream of wheat, cream of barley, wheatena, etc., are not ...
-Fish Oils
Cod Liver Oil is not to be regarded as a food. Its use as a medicine covers several centuries but its magic virtues are recent discoveries. For a few years it was a specific for rickets, both preventi...
-Chapter XLIX Man Shall Not Diet With Food Alone
Radiant health depends on a number of factors. It is not a matter merely of adequate vitamins, or correct diet. Fresh air, sunshine, exercise, sufficient rest and sleep, emotional poise, freedom from ...
-Man Shall Not Diet With Food Alone. Continued
Anything we desire to prove can be proved on the lower animals if we only use a sufficient number of kinds of animals. Rat-pen (or guinea pig) dietetics has simply led the dietitians astray in more wa...
-Chapter L Our Denatured Soil
Man is made of the dust of the ground.' What he is must depend very largely upon the kind of soil of which he is made, We get our soil after it has been prepared for us by the plant kingdom. The plan...
-Our Denatured Soil. Continued
Soil is not an inert mass. It is teeming with life and pulsating with change. Purification of the soil, as of sewage, is a biological rather than a physical and chemical process. Plants thrive in acti...







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