One of the most advanced physiologists of our time, Voit, of Munich, has found, however, by careful investigations carried on for a number of years, that even at the most strenuous work the body consumes not any more proteid than when at rest; that heat and energy are almost exclusively created by the combustion of fats and carbo-hydrates; that 15-30 grams (about one ounce) proteid daily are sufficient for the average man, while about the same amount of mineral matter is needed in the form of organic salts.

All progressive physicians admit that a large number of diseases is due to the excessive amount of proteid we take in our nourishment, resulting in the formation of an excessive amount of urea and uric acid, which are deposited in the joints and tissues, causing rheumatic or gouty affections, or it may be deposited in the form of calculi, or stones, in the kidneys or liver.

As a result of recent scientific investigations, it has been fully proven by practical experiments on soldiers and others, that an amount of food about one-half less than given by most authorities, is quite sufficient to supply the requirements of the body. The ordinary business, or professional, man can live upon a quantity of food represented approximately by:

Making the daily amount of total weight of dry food stuff about 11 to 12 ounces.

This means that from 16 to 20 ounces of dry food, daily, is considered, in general, to be about the proper amount necessary for the human economy. Taking the mean of these quantities it follows that about one pound of dry food is the daily quantity for an average individual to consume. From 1 1/2 to 3 pints of water should be the quantity of fluid taken daily.

Long chewing satisfies the appetite, with less food, so that to chew more and eat less is a good motto for most of us.

The experience of Louis Cornaro, who lived to be 103 years of age, or thereabouts, of which the last sixty years or more was upon less than twelve ounces of dry food daily, is conclusive evidence of the possibility of maintaining life and vigor on a much smaller amount of food than has generally been believed to be necessary. The amount of proteid material eaten has always been in excess of the actual demands of the system. Whatever form this material be taken - in meat, eggs, nuts, or other - it should be used in very small quantity, the bulk of the food being in the form of carbohydrates, particularly including fruits.

The athletes of Ancient Greece were trained entirely on a fruitarian diet. The boatmen of the

Constantinople who live on bread, cherries, figs, dates and other fruits, have a wonderful muscular development. The children of the desert exist for a long time upon a handful of dates a day, and travelers speak of raisins and parched corn as a common fare.

The Mystic Adepts who are strong physically, mentally, and who are never sick, and live to great ages, all the time doing a tremendous amount of work, never eat flesh-food. They live on plant-foods exclusively.

It is often asserted, that, while a vegetarian diet would be good in tropical and subtropical countries it would be entirely insufficient in the colder climates. This, however, is an entirely mistaken view. Not only can our body derive a far greater amount of heat and energy from plant-foods, such as Nuts and Cereals, but they are also more conductive to health.

In this connection it may be interesting to give the dietary of a Trappist monk. His meals vary in number and time with the various seasons of the year. In summer, when his out-of-door work is of course the hardest, rising at two in the morning (as he does all the year round), he takes his first meal, which you may call, as you please, either breakfast or dinner, at half-past eleven; partaking at four of a light collation, consisting as a rule of a little dry bread and water, though other articles of diet, such as fruit or vegetables, may occasionally be added, at the opinion of the abbot. From September 14th until Ash Wednesday he takes his first and only meal of the day at half-past two in the afternoon, when he has been up for twelve hours and a half. During Lent his fast is still more rigorous, his one meal being postponed until half-past four, when he has been up singing in his office, working, studying, and praying for fourteen hours and a half. And yet we in the world, when indeed we fast at all and do not find a pretext for exemption, grumble at having to wait for our breakfast from seven or eight until twelve. On this fare the Trappist is the very picture of health, living to eighty years and upwards.

Very few people have acquired the habit of abstemiousness. Most of us are the victims of the force habit. Those who eat three meals a day cannot miss one meal without suffering much distress or discomfort.

Contrast with this the Arab who eats but a handful of dates once a day, or if not convenient, he eats only every other day. The Tartar travels all day but eats only at the end of the day. The Indian or hunter when shooting or trapping, if he finds nothing, will go for three or four days, practically without food, only taking up a notch in his belt to fill the vacancy of an empty stomach. With plenty of water to drink it is surprising upon how little solid food one can subsist.

Just as our clothing requires change with the seasons of the year, from furs and flannels to linen and cotton, in the same manner our foods require to be changed according to the temperature of our environment or surroundings. Foods range in heat producing properties from 100 calories or heat-units to the pound, up to nearly 4,000. Most individuals notice that on approach of hot weather, a change occurs in our desires and appetites for foods, differing entirely from those used during the colder weather, heat producing foods being replaced by fruits and other foods of a lower heat power.