If one desires to be cool in hot weather it can only be accomplished by eating those foods which do not possess great heating power. This means one must eat the foods having a low heat power, fresh fruits, green vegetables of the more digestible kind, some cereals, with very few nuts, eggs, or other proteids.

The accompanying table shows in a gross way the relative heat producing properties of the more generally used foods. From the appended table, or from other tables scattered throughout this book, anyone can easily arrange, or "individualize," a diet adapted to his particular wants.

Foods should be selected giving off from 200 to 1,200 heat calories to the pound, in a climate where the temperature ranges from 50 to 95 degrees F. A combination of fruits, cereals, and vegetables answers this requirement. An individual who eats largely of the heat producing class of foods, nuts, fats, etc., during the hot summer months, must expect to feel almost burned up - red-hot in fact. During the hot weather one meal should be made almost entirely of fruits each day. As a rule a single fruit is best, two fruits being quite a sufficient number; to these may be added some simple cereal as a Graham or whole wheat wafer. Unselected mixtures of fruit are not desirable. Just as a single odor in a perfume is perfect, so a single fruit when eaten alone is delightful. A mixture spoils the combination in odors, likewise the aroma of fruits is spoiled in the same way.

Permissible combinations in fruits are: -

Grapes, Peaches.

Pears, Melons.

Oranges, Pineapples.

Cantaloupe, Grapes.

A water melon is best enjoyed as a fruit dinner, eaten entirely alone. If the juice be thoroughly insalivated, and the insoluble pulpy material discarded, the melon will not "repeat," if eaten in moderation.

If humanity at large could be made to realize the truth of the assertion, that nine-tenths of disease is the result of errors of diet, of which over-eating in some form or another is the chief factor, a wonderful advance would be made in the education of the race. This is a truth which the people should realize, and profit thereby. While medical science has thousands of names for diseases, yet practically all disease is alike; poisonous principles being thrown into the blood from the ingestion or indigestion of the food we eat. Herein lies the secret of disease. There are several hundred organs and tissues in the body, each one of, which, when affected, gives a name to a disease, but while the names of disease are different, yet the cause which produces them is always the same - Overeating - and always ending in Auto-intoxication. Self-poisoning, Mai-Assimilation, premature Old Age or Disease; call them what you will. The conditions which produce Bright's disease will also produce gout, rheumatism, cancer or appendicitis.

Why one person should suffer with rheumatism, another with tuberculosis, and a third with Bright's disease, can only be answered on the ground that these are some of Nature's manifestations of her wonderful diversity of form. Disease, practically all disease, is a legitimate outcome of the results of overeating, and as such these hundreds of ailments are nothing more or less than manifestations of blood poison on specific organs or tissues of the body, it may be either boils or eruptions outwardly, or inflammation of any of the organs inwardly. In the aggregate it is one cause, one disease.