This disease usually overtakes those who overeat or eat hurriedly, and those who "nibble" between meals. The asthmatic patient, as a rule, is not particular as to the character of his food, if the quantity pleases his eye. The stomach is forever at work, the digestive powers are worn out, unnatural fermentations are developed, and the poisons formed are taken up by the circulation. The victim becomes exceedingly sensitive to changes in the weather, takes cold easily, and is always looking for drafts.

The great difficulty in the treatment of asthma is that the disease travels slowly, and is frequently in the chronic stage before medical advice is sought. The disease may be cured permanently if medical advice is aided by a correct and restricted diet.

Asthmatic patients must never dissipate; they must not overeat. Flatulency and indigestion are the forerunners of severe attacks, and even after a cure has been brought about, such persons can never again eat and drink with impunity. Each attack becomes more difficult to cure.

Air and water are necessary accompaniments to good diet. Keep the pores of the skin open; live in the open air both day and night.

All foods must be cooked without fat. If the patient has been accustomed to taking coffee, drink a small cup early in the morning before the general breakfast. Green vegetables must be crisp, carefully washed and cooked in salted water, or served raw with olive oil and a few drops of vinegar. All foods must be thoroughly masticated.

Divide the meals into convenient hours, five a day if necessary, three preferable. Use all starchy foods sparingly.

May Eat

Clear soups

Lean beef

Mutton

Poultry

Venison

Sweetbreads

Tripe

Broiled white-fleshed fish

A little lettuce

Tender celery

Stewed cucumbers

Squash

Cress

Jerusalem artichokes

Globe artichokes

Spinach

Almonds

Brazilian nuts

Prunes

An occasional baked apple

Oranges

Grape fruit

Plums

Strawberries

Currant juice and raspberries

Blackberries

A little apple butter

An occasional baked potato at noon Eggs

Rice pudding, unsweetened Shredded wheat

Whole wheat bread, twice baked Gluten bread Gluten biscuit

Coffee

Coffee early in the morning A cup of weak tea in the middle of the afternoon Milk and milk preparations Buttermilk Bonnyclabber Koumys, Matzoons Orange marmalade

Avoid

Fats

Fried foods

Sweets

Pies

Cakes

Puddings

Starchy desserts

Mashed potatoes

Gravies

Highly-seasoned soups

Cheese

Cabbage All cereals

Breads

Breads except twice baked Whole wheat bread Underground vegetables, as turnips, carrots, asparagus, salsify Pork Veal

Warmed-over meats Acids, as pickles