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diff --git a/old/50213-0.txt b/old/50213-0.txt deleted file mode 100644 index 252a14b..0000000 --- a/old/50213-0.txt +++ /dev/null @@ -1,6696 +0,0 @@ -Project Gutenberg's Encyclopedia of Diet, Vol. 3 (of 5), by Eugene Christian - -This eBook is for the use of anyone anywhere in the United States and most -other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms of -the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you'll have -to check the laws of the country where you are located before using this ebook. - - - -Title: Encyclopedia of Diet, Vol. 3 (of 5) - A Treatise on the Food Question - -Author: Eugene Christian - -Release Date: October 14, 2015 [EBook #50213] - -Language: English - -Character set encoding: UTF-8 - -*** START OF THIS PROJECT GUTENBERG EBOOK ENCYCLOPEDIA OF DIET, VOL. 3 *** - - - - -Produced by Jane Robins and the Online Distributed -Proofreading Team at http://www.pgdp.net (This file was -produced from images generously made available by The -Internet Archive) - - - - - - - - - - -ENCYCLOPEDIA OF DIET - - - - - ENCYCLOPEDIA OF - - DIET - - _A Treatise on the Food Question_ - - IN FIVE VOLUMES - - EXPLAINING, IN PLAIN LANGUAGE, THE - CHEMISTRY OF FOOD AND THE CHEMISTRY OF - THE HUMAN BODY, TOGETHER WITH THE ART OF - UNITING THESE TWO BRANCHES OF SCIENCE IN THE - PROCESS OF EATING, SO AS TO ESTABLISH NORMAL - DIGESTION AND ASSIMILATION OF FOOD AND - NORMAL ELIMINATION OF WASTE, THEREBY - REMOVING THE CAUSES OF STOMACH, - INTESTINAL, AND ALL OTHER - DIGESTIVE DISORDERS - - BY - EUGENE CHRISTIAN, F. S. D. - - - VOLUME III - - - NEW YORK - THE CHRISTIAN DIETETIC SOCIETY - 1914 - - - - - COPYRIGHT, 1914 - - BY - - EUGENE CHRISTIAN - - ALL RIGHTS RESERVED - - - PUBLISHED AUGUST, 1914 - - - - -CONTENTS - - -VOLUME III - - - _Lesson XII_ _Page_ - - HARMONIOUS COMBINATIONS OF FOOD AND TABLES - OF DIGESTIVE HARMONIES AND DISHARMONIES 591 - - Chemical Changes Produced by Cooking 593 - - Starch Digestion--Cooked and Uncooked 597 - - Excuses for Cooking Our Food 599 - - Experiment upon Animals 601 - - Food Combinations 603 - - How to Interpret the Tables 607 - - Tables of Digestive Harmonies and Disharmonies 609 - - - _Lesson XIII_ - - CLASSIFICATION OF FOODS AND FOOD TABLES 619 - - Simple Classification of Foods Based on - Principal Nutritive Substances 621 - - Purposes which the Different Classes of Food - Serve in the Human Body 625 - - Purpose of Carbohydrates 625 - - Purpose of Fats 626 - - Purpose of Proteids 626 - - Purpose of Mineral Salts 629 - - Difference between Digestibility and Assimilability 630 - - Table showing Comparative Assimilability and - Carbohydrate and Water Content of Cereals, - Legumes, and Vegetables 632 - - - _Lesson XIV_ _ Page_ - - VIENO SYSTEM OF FOOD MEASUREMENT 637 - - Energy 639 - - Nitrogen 641 - - Systems of Food Measurements Compared 642 - - The "Old" System 642 - - The New or "Vieno" System 645 - - Necessity for a Simple System 646 - - Explanation of Table 648 - - Table of Food Measurements 655 - - - _Lesson XV_ - - CURATIVE AND REMEDIAL MENUS 665 - - Introduction 667 - - Cooking 669 - - Grains 669 - - Vegetables 670 - - Cooking en casserole 671 - - Rice and Macaroni 672 - - Fruits 672 - - Canned Goods 673 - - Buttermilk 674 - - Home-made Butter 674 - - The Banana 675 - - How to Select and Ripen Bananas 676 - - Baked Bananas 677 - - Recipes: - - For Coddled Egg 677 - - For Uncooked Eggs 678 - - For Baked Omelet 678 - - For Fish and Fowl 678 - - For Green Peas in the Pod 679 - - For Pumpkin 680 - - For Vegetable Juice 680 - - For Sassafras Tea 681 - - Wheat Bran 681 - - Bran Meal 683 - - Choice of Menus 683 - - Normal Menus 685 - - Introduction to Normal Menus 685 - - For Normal Child, 2 to 5 years 687 - - For Normal Youth, 5 to 10 years 692 - - For Normal Youth, 10 to 15 years 696 - - For Normal Person, 15 to 20 years 700 - - For Normal Person, 20 to 33 years 704 - - For Normal Person, 33 to 50 years 708 - - For Normal Person, 50 to 65 years 712 - - For Normal Person, 65 to 80 years 716 - - For Normal Person, 85 to 100 years 720 - - Introduction to Curative Menus 724 - - Curative Menus: - - Superacidity 726 - - Fermentation 753 - - Constipation 761 - - Gastritis 763 - - Nervous Indigestion 784 - - Nervousness 789 - - Subacidity 801 - - Biliousness 809 - - Cirrhosis of the Liver 822 - - Diarrhea 832 - - Emaciation 845 - - - - -LESSON XII - -HARMONIOUS COMBINATIONS OF FOOD - -AND - -TABLES OF DIGESTIVE HARMONIES - -AND DISHARMONIES - - - - -LESSON XII - -HARMONIOUS COMBINATIONS OF FOOD AND TABLES OF DIGESTIVE HARMONIES AND -DISHARMONIES - - -CHEMICAL CHANGES PRODUCED BY COOKING - -The application of heat to food is comparatively of recent origin in -the evolution of mankind. The use of fire involves a certain amount -of mental ingenuity, and could not be practised by man's anthropoid -ancestors. Anthropoid animals, whether human or ape, have a great -amount of curiosity for the unusual and the new. - -Man probably began his cooking experiments by soaking hard foods -in warm water, then in hot water, or by warming cold foods at his -camp-fire. As heat volatilizes the pleasant odorous substance present -in many foods, the custom of heating them probably became popular. The -habit of cooking spread, as many other novel and interesting customs -have spread, from this primitive process to the French chef, regardless -of whether the results were beneficial or harmful. - -The question whether foods should be eaten cooked or uncooked can best -be answered by examining the chemical and mechanical changes produced -in the process of cooking, and their consequent physiological effects. - -Cooking may be divided into two classes, namely, MOIST HEAT and DRY -HEAT. To illustrate: - -[Sidenote: Effect of heat on sugars] - -Sugars are not chemically affected by boiling with water, while starch, -cooked with boiling water, or steam, absorbs from three to five times -its bulk of moisture, and changes into a soft, pasty, or semi-dissolved -mass. Under dry heat, sugars are converted into a brown substance, -known as caramel, while starch cooked under a temperature of 300° -to 400° of dry heat, is changed into a dextrin, of which toast and -zwieback are examples. - -[Sidenote: Effect of heat on fats] - -Fats are not changed chemically by moist heat; that is, by being boiled -in water, but the globules are melted and the hot fat spreads in a -film over other material which may be present. In dry heat, fats are -chemically decomposed, forming irritating vapors. The odors of frying -fat are due to the presence of small quantities of these decomposition -products. In larger quantities, and with greater heat, these substances -are exceedingly irritating to the mucous membrane of the stomach and -the intestines. - -[Sidenote: Effect of heat on proteids] - -The chemical changes produced by heating proteids are of much -more importance than are those which take place in other foods. -Simple proteids, such as albumin and globulin, are coagulated at a -temperature of about 160°. This change is familiar in the coagulation -of egg whites under low temperature. Other proteids undergo similar -changes, governed by the degree and kind of heat (dry or moist), to -which they are subjected. This change in proteid material continues -with the application of prolonged heat, until the proteid, under dry -heat, is converted into a dark brittle mass, wholly insoluble and -indigestible. - -If the student will take the white of an egg, and bake it for some -time in an oven, he will observe the coagulation or hardening of the -proteid. The chemical nature of this change is one of great complexity. -The molecules combine with each other, forming almost indestructible -substances. The combined or coagulated forms of proteid are represented -in nature by horns, hoofs, finger nails, and hair. - - -STARCH DIGESTION--COOKED AND UNCOOKED - -[Sidenote: Comparative digestion of cooked and uncooked grain] - -The student will remember the reference made in Lesson V to experiments -concerning the digestibility of starch when taken in various forms. In -these experiments, though conducted for the purpose of demonstrating -the supposed advantage of excessive cooking, the results showed that -at the time the contents of the stomach were removed, all the proteids -of the uncooked grain had been digested, while the percentage of -proteid digested from the various forms of cooked grain grew less as -the cooking was increased. As the chief function of the gastric juice -is the digestion of proteids, the real significance of the above -experiments was exactly the opposite from that which was intended to be -proved. - -[Sidenote: Reasons given for cooking starch] - -The statement is frequently made that the starch of grain cannot be -digested without cooking, because the cells enclosing the starch -grains have indigestible or insoluble cellulose walls. The old theory -is that cooking expands the starch and ruptures or tears down these -walls, freeing the contents so that the digestive juices may act upon -the enclosed starch granules. This is a theory unsupported by facts. -The cell walls on the interior of the grain kernel are very filmy, -and in the mature grain scarcely exist at all. The analysis of wheat -flour shows only a trace of cellulose fiber. Were these cellulose walls -within the wheat grain, as this theory commonly teaches, flour would -show a liberal quantity of cellulose. The cellulose wall theory, as a -necessity for cooking starch, is an excellent illustration of the ease -with which a groundless statement or theory may be used to prove or to -explain some popular prejudice. - -In the process of cooking, the tendency is to render the organic salts -contained in food entirely inorganic. This change from organic to -inorganic salts is measured by the temperature to which the foods -are subjected. Many of these salts are combined with the nitrogenous -constituents of food, therefore when subjected to certain degrees -of heat they are of little value in the construction of the proteid -molecules within the body. This is especially true of fresh or green -vegetables. - - -EXCUSES FOR COOKING OUR FOOD - -[Sidenote: Ancestral habits not inherited] - -Inasmuch as the majority of people favor cooking, probably forgetting -that about half of the food consumed in the world at the present time -is taken in its natural or uncooked state, it may be well to mention -some of the views advanced by those who believe that the present diet -of cooked grain is better for modern man than an elementary diet, and -who attempt to give a natural explanation. One theory is that man has -subsisted so long upon cooked foods that his organs have become fitted -for a cooked diet, and a cooked diet only. Another view sometimes -advanced is, that while cooked foods were originally detrimental, yet -by continued use man has become fitted for such a diet and unfitted -for a natural diet. These are but other forms of the old belief in -the inheritance of acquired characteristics. This belief, however, is -steadily losing ground among evolutionists. There is no more reason to -believe that a modified function of the stomach would be inherited, -than there is to believe that small feet would be inherited among the -Chinese women just because these organs are mutilated by local custom. - -The best light of scientific knowledge now leads us to believe that the -healthy child of today is, in its capacity for nutrition, essentially -like the primitive child, and would thrive best upon a varied diet of -natural foods. - - -EXPERIMENT UPON ANIMALS - -While I do not claim that the methods of animal feeding apply -accurately to man, yet the digestive and the assimilative processes of -animals are so closely related to the human processes, that the results -obtained in animal nutrition are very instructive to the student of -human food science. - -About thirty years ago, when the scientific study of agriculture first -became prevalent, an experiment was made in cooked food for animals, -upon an extensive basis. At that time it was the universal belief that -man owed much of his superiority over other animals to the use of -cooked food. This argument was put forth with great force and appeared -quite reasonable. It was asked whether animals other than man would be -benefited by changing to a cooked bill of fare. - -[Sidenote: Governmental experiments on cooked food for animals] - -During this agitation numerous western farmers put their hogs, -chickens, cows, horses, and sheep upon a cooked bill of fare, and many -enthusiastic feeders claimed beneficial results. Later the various -Governmental Experimental Stations took up the subject and made many -careful, complete, and comparative tests of the effects of cooked and -uncooked food for animals. The result did not show the expected thing. -The cooking experiments in the majority of cases proved injurious, and -the general decision of the Government investigators was that cooking -food for animals was useless and detrimental to the great live stock -industry. Stock food cookery has now become entirely obsolete. - -[Sidenote: Cooking a habit of civilization] - -Man is the only animal that cooks his food, and has made great progress -in civilization while subsisting on a cooked diet, but cooking is no -more the cause of his advancement than silk hats and swallow-tailed -coats. He has advanced only according to the degree that he has -thought, studied, and experimented. Cooking has undoubtedly enabled man -to utilize many things as food, that he could not and would not have -used otherwise, but whether this has aided or retarded in his material -progress is yet an unsolved question. - - -FOOD COMBINATIONS - -The following tables are designed to convey, in the most condensed and -simplified form, the results of my investigations in regard to food -combinations. - -It is somewhat difficult to give in any one table exact information -concerning food combinations under the varying conditions of the body -and its ever-changing requirements. The best that can be done is to -lay out such groups as are fundamentally harmonious from a chemical -point of view. - -[Sidenote: Quantity an important factor] - -The particular condition of the patient often reveals certain special -requirements which must be dealt with according to the symptoms given -off by the body. Many of these combinations, when taken under certain -conditions, may appear disagreeable, but this can be overcome by -leveling the proportions and limiting the quantity. Quantity is of very -great importance for the reason that the most perfect selections of -food can be made and blended into perfect chemical harmony, and still -disagree with the normal stomach if a quantity is taken in excess of -physical demands. - -The use of these tables will serve to bring to the student's attention -the advantage to be gained from a health-giving and curative point of -view, as well as from simplicity in diet. - -In considering the chemical harmony of foods, the student should keep -in mind the time required for digestion, which involves not only the -question of combining foods at the same meal, but also the taking, -within a few hours after eating, of other articles that may produce -chemical inharmony. For example: Milk, cereals, and sweet fruits are in -chemical harmony, but a lemonade introduced into the stomach an hour or -two later would produce inharmony, and be almost as harmful as if it -had been taken with the meal. - -[Sidenote: Instinct a safe guide, if cultivated] - -There are many injurious combinations which the student will learn to -omit from a sense of taste and instinct, and while our instincts have -in many cases ceased to guide us aright, they will rapidly return and -assume command if given a fair opportunity. - -The perfect meal can be made from three or four articles, and the -entire menu can be changed three times a day, but to take eight, ten, -or a dozen things at the same meal, puts the quantity, as well as every -article composing the meal, into jeopardy. - -After one has eaten a sufficient quantity of food, and the taste has -signalled "ENOUGH," something sweet or pungent is introduced. This -puts into activity another set of taste buds which will accept a given -quantity of another food. However, the stomach has already given off -one signal of "enough," hence every pennyweight taken in excess of that -amount is that much more than should be eaten. - -In order to simplify the making of harmonious combinations, I have -grouped the foods whose use I recommend in nine different divisions. -A further subdivision of vegetables and fruits might have been made, -but this would have increased the number of groups, making them more -complicated and less practical. - - -HOW TO INTERPRET THE TABLES - -In order to ascertain the articles with which any special food will -combine, the student should turn to the table headed with the desired -article of that group. If foods from three groups are to be considered, -the student will look for two of them in the first vertical column on -the left-hand side of the page, and will then follow across to the -vertical column for the third article. - - Figure (1) means especially beneficial - Figure (2) means good combinations - Figure (3) means somewhat undesirable - Figure (4) means particularly harmful - -(a) "Fats with" figure (1), under the heading _Grains_, first table, -page 609, means that the combination of "fats with grains" would be -"especially beneficial." - -(b) "Fats and eggs with" figure (2), under the heading _Milk_, page -609, means that "fats and eggs with milk" make a good combination. - -(c) "Fats and milk with" figure (3), page 609, under column headed -_Nuts_, means a "somewhat undesirable" combination. - -(d) "Fats and acid fruits with" figure (4), under heading _Milk_, page -609, means that this combination would be "particularly harmful," etc. - -It is impractical to print ready reference tables showing the -harmony of more than three articles, but the student can judge this -sufficiently well for himself by comparing the respective harmonies of -the several foods of the group. - - -TABLES OF DIGESTIVE HARMONIES AND DISHARMONIES - - 1 Especially beneficial 3 Somewhat undesirable - 2 Good combinations 4 Particularly harmful - -FATS - -(Such as Butter, Salad Oils, Cream, etc.) - - Acid Sweet - Eggs Milk Nuts Grains Vegetables Fruits Fruits Sugars - - Fats with 2 2 3 1 1 2 2 2 - - Fats and - Eggs with -- 2 3 2 2 2 2 2 - - Fats and - Milk with 2 -- 3 2 2 4 2 2 - - Fats and - Nuts with 3 3 -- 2 2 3 3 2 - - Fats and - Grains with 2 2 2 -- 1 2 2 2 - - Fats and - Veget. with 2 2 1 1 -- 3 2 2 - - Fats and acid - fruits with 2 4 2 2 3 -- 2 3 - - Fats and sweet - fruits with 2 2 2 2 2 3 -- 3 - - Fats and - Sugars with 2 2 2 2 2 2 3 -- - - -TABLES OF DIGESTIVE HARMONIES AND DISHARMONIES - - 1 Especially beneficial 3 Somewhat undesirable - 2 Good combinations 4 Particularly harmful - -EGGS - - Acid Sweet - Fats Milk Nuts Grains Vegetables Fruits Fruits Sugars - - Eggs with 2 1 3 2 2 2 1 2 - - Eggs and - Fats with -- 2 3 2 2 2 2 3 - - Eggs and - Milk with 2 -- 2 1 3 4 1 2 - - Eggs and - Nuts with 3 2 -- 1 1 1 1 2 - - Eggs and - Grains with 2 1 1 -- 2 2 2 2 - - Eggs and - Veget. with 2 2 1 2 -- 3 1 2 - - Eggs and acid - fruits with 2 4 1 2 3 -- 4 2 - - Eggs and sweet - fruits with 2 1 1 2 2 2 -- 3 - - Eggs and - Sugars with 2 2 2 2 2 2 3 -- - - -TABLES OF DIGESTIVE HARMONIES AND DISHARMONIES - - 1 Especially beneficial 3 Somewhat undesirable - 2 Good combinations 4 Particularly harmful - -MILK - -(Including skimmed and clabbered milk, buttermilk and fresh cheese) - - Acid Sweet - Fats Eggs Nuts Grains Vegetables Fruits Fruits Sugars - - Milk with 2 1 2 1 4 4 1 3 - - Milk and - Fats with -- 2 3 2 2 4 2 2 - - Milk and - Eggs with 2 -- 2 1 2 4 1 2 - - Milk and - Nuts with 3 2 -- 1 3 4 1 2 - - Milk and - Grains with 2 1 1 -- 3 4 2 2 - - Milk and - Veget. with 2 2 2 3 -- 4 2 3 - - Milk and acid - fruits with 4 4 4 4 4 -- 4 4 - - Milk and sweet - fruits with 2 1 1 2 3 4 -- 2 - - Milk and - Sugars with 2 2 2 2 3 4 2 -- - - -TABLES OF DIGESTIVE HARMONIES AND DISHARMONIES - - 1 Especially beneficial 3 Somewhat undesirable - 2 Good combinations 4 Particularly harmful - -NUTS - -(All common nuts except chestnuts and peanuts) - - Acid Sweet - Fats Eggs Milk Grains Vegetables Fruits Fruits Sugars - - - Nuts with 3 3 2 1 1 2 1 2 - - Nuts and - Fats with -- 3 3 2 2 2 2 3 - - Nuts and - Eggs with 3 -- 2 1 2 2 1 2 - - Nuts and - Milk with 3 3 -- 1 2 4 1 2 - - Nuts and - Grains with 2 1 1 -- 1 3 1 1 - - Nuts and - Veget. with 1 1 2 1 -- 3 1 2 - - Nuts and acid - fruits with 2 1 4 2 2 -- 2 3 - - Nuts and sweet - fruits with 2 1 1 1 1 2 -- 2 - - Nuts and - Sugars with 3 2 2 1 2 2 2 -- - - -TABLES OF DIGESTIVE HARMONIES AND DISHARMONIES - - 1 Especially beneficial 3 Somewhat undesirable - 2 Good combinations 4 Particularly harmful - -GRAINS - -(All cereal and starchy products) - - Acid Sweet - Fats Eggs Milk Nuts Vegetables Fruits Fruits Sugars - - Grains with 1 2 1 1 2 3 2 2 - - Grains and - Fats with -- 2 2 2 1 3 2 2 - - Grains and - Eggs with 2 -- 1 1 2 3 2 2 - - Grains and - Milk with 2 1 -- 1 3 4 2 2 - - Grains and - Nuts with 2 1 1 -- 1 3 1 1 - - Grains and - Vege. with 1 2 2 1 -- 3 1 2 - - Grains and acid - fruits with 2 2 4 2 2 -- 2 3 - - Grains and sweet - fruits with 2 2 2 1 1 2 -- 2 - - Grains and - Sugars with 2 2 2 1 2 2 2 -- - - -TABLES OF DIGESTIVE HARMONIES AND DISHARMONIES - - 1 Especially beneficial 3 Somewhat undesirable - 2 Good combinations 4 Particularly harmful - -VEGETABLES - - (Leafy or succulent vegetables as lettuce, spinach). Fresh peas, - carrots, parsnips, etc.--Potatoes being starchy, not included. - - Acid Sweet - Fats Eggs Milk Nuts Grains Fruits Fruits Sugars - - Veget. with 1 2 4 1 2 3 2 3 - - Veget. and - Fats with -- 2 2 2 1 3 2 3 - - Veget. and - Eggs with 2 -- 2 2 2 3 2 3 - - Veget. and - Milk with 2 3 -- 2 3 4 3 3 - - Veget. and - Nuts with 1 1 3 -- 1 3 1 2 - - Veget. and - Grains with 1 2 3 1 -- 3 1 2 - - Veget. and acid - fruits with 3 3 4 2 3 -- 3 2 - - Veget. and sweet - fruits with 2 2 3 1 1 3 -- 2 - - Veget. and - Sugars with 2 2 4 2 2 3 2 -- - - -TABLES OF DIGESTIVE HARMONIES AND DISHARMONIES - - 1 Especially beneficial 3 Somewhat undesirable - 2 Good combinations 4 Particularly harmful - -ACID FRUITS - - (All acid and subacid fruits as listed in Lesson VIII) - - Sweet - Fats Eggs Milk Nuts Grains Vegetables Fruits Sugars - - Acid fruits with 2 2 4 2 3 3 3 2 - - Acid fruits and - Fats with -- 2 4 2 3 3 2 2 - - Acid fruits and - Eggs with 2 -- 4 2 3 3 4 2 - - Acid fruits and - Milk with 4 4 -- 4 4 4 4 4 - - Acid fruits and - Nuts with 3 1 4 -- 3 3 2 3 - - Acid fruits and - Grains with 2 2 4 3 -- 3 2 3 - - Acid fruits and - Veget. with 3 2 4 3 2 -- 3 3 - - Acid and sweet - fruits with 3 2 4 2 2 3 -- 3 - - Acid fruits and - Sugars with 2 2 4 2 2 3 4 -- - - -TABLES OF DIGESTIVE HARMONIES AND DISHARMONIES - - 1 Especially beneficial 3 Somewhat undesirable - 2 Good combinations 4 Particularly harmful - -SWEET FRUITS - - (All non-acid fruits as listed in Lesson VIII) - - Acid - Fats Eggs Milk Nuts Grains Vegetables Fruits Sugars - - Sweet fruits with 2 1 1 1 2 2 3 2 - - Sweet fruits and - Fats with -- 2 2 2 2 2 2 2 - - Sweet fruits and - Eggs with 2 -- 1 1 2 2 4 3 - - Sweet fruits and - Milk with 2 1 -- 1 2 3 4 2 - - Sweet fruits and - Nuts with 3 1 1 -- 1 1 3 2 - - Sweet fruits and - Grains with 2 2 2 1 -- 1 3 2 - - Sweet fruits and - Veget. with 2 1 2 2 1 -- 3 2 - - Sweet and acid - fruits with 2 2 4 2 2 3 -- 3 - - Sweet fruits and - Sugars with 3 3 2 2 2 2 4 -- - - -TABLES OF DIGESTIVE HARMONIES AND DISHARMONIES - - 1 Especially beneficial 3 Somewhat undesirable - 2 Good combinations 4 Particularly harmful - -SUGARS - -(Cane and maple-sugars, sirup, and honey) - - Acid Sweet - Fats Eggs Milk Nuts Grains Vegetables Fruits Fruits - - Sugars with 2 2 3 2 2 3 2 2 - - Sugars and - Fats with -- 3 2 3 2 3 2 2 - - Sugars and - Eggs with 2 -- 2 2 2 3 3 3 - - Sugars and - Milk with 2 2 -- 2 2 3 4 2 - - Sugars and - Nuts with 2 2 2 -- 1 2 3 2 - - Sugars and - Grains with 2 2 2 1 -- 2 3 2 - - Sugars and - Veget. with 2 2 3 2 2 -- 3 2 - - Sugar and acid - fruits with 3 2 4 3 3 2 -- 3 - - Sugar and sweet - fruits with 3 3 2 2 2 2 4 -- - - - - -LESSON XIII - - CLASSIFICATION OF FOODS - AND - FOOD TABLES - - - - -LESSON XIII - -SIMPLE CLASSIFICATION OF FOODS - - -While there is a dominating substance in all foods, yet they usually -contain many compounds which render them, from a chemical standpoint, -very difficult to classify accurately. For example, the principal -nutrients in wheat are carbohydrates (starch and sugar), yet wheat -contains mineral salts, fat, and protein, the latter being a compound -consisting of carbon, hydrogen, oxygen, nitrogen, and sulfur. Wheat -would, therefore, be placed in the carbohydrate class, but it would -overlap into several other classes. What is true of wheat, is true of -nearly all other articles of food. Furthermore, foods do not chemically -reproduce themselves when taken into the body, but in the process of -metabolism they are converted either into other elements or into other -compounds. From this it will be understood that the articles listed -under the following headings are classified according to the nutritive -substance which predominates in them, and are given for the purpose of -guiding the practitioner in the selection of such foods as will supply -the various chemical constituents of the body. - -Foods which contain two or more substances in generous proportions -may appear under two or more of the following headings, as in the -case of peanuts. This humble article of food contains 19 per cent -carbohydrates, 20 per cent protein, and 29 per cent fat, hence it is -listed under the three headings--carbohydrates, proteids, and fats. - -The tables comprise the best selections of food available in all -countries and at all seasons of the year. They contain everything the -body needs under the varying conditions of age, climate, and activity, -except, perhaps, in some parts of the frigid zone. - -In compiling these tables I have selected only such articles of food as -experience has proved most useful. - - -SIMPLE CLASSIFICATION OF FOODS BASED ON PRINCIPAL NUTRITIVE SUBSTANCES - - /----------------_Carbohydrates_----------------\ - - Chocolate Honey VEGETABLES-- - FRUITS-- NUTS-- Asparagus - Dates Chestnuts Bananas - Figs Peanuts Beets - Grapes Pignolia or Cabbage - Persimmons pine nuts Carrots - Raisins Sirups Celery - GRAINS-- Sugar Lettuce - Barley Tapioca Onions - Corn Parsnips - Oats Potatoes-- - Rice sweet - Rye Potatoes-- - Wheat white - Pumpkin - Spinach - Squash - Turnips - - _Foods rich in - _Fats_ _Proteids_ Mineral Salts_ - - Butter Cheese VEGETABLES-- - Cheese Eggs Asparagus - Chocolate Fish Beet-tops - Cream LEGUMES-- Cabbage - NUTS-- Beans--dried Carrots - Almonds Lentils--dried Celery - Brazil-nuts Peas--dried Dandelion - Cocoanuts Milk Green peas - Hickory- NUTS-- Lettuce - nuts Peanuts Onions - Peanuts Pignolia or Radish-tops - Pecans pine nuts Romaine - Pignolia or Poultry Spinach - pine nuts VEGETABLES-- String beans - Walnuts Cabbage Turnip-tops - OILS-- Lettuce Watercress - Cottonseed Onions Wheat bran - Nut-oil Spinach - Olive-oil Turnips - Wheat bran - - -PURPOSES WHICH THE DIFFERENT CLASSES OF FOOD SERVE IN THE HUMAN BODY - -While all the articles of food in the four above-named classifications -contain other elements than the one under which heading they appear, -yet the body uses or appropriates them for the following purposes: - - -PURPOSE OF CARBOHYDRATES - -The carbohydrate substance in food is used by the body chiefly for -the purpose of keeping up body-weight; that is, for the purpose of -supplying the various fluids which fill the cell-structure. If one is -suffering from emaciation, the carbohydrate element in food should -predominate. While some of the more soluble proteids, especially milk -and eggs, will give a rapid gain in weight, the weight will not be -permanent unless sufficient carbohydrates are taken to supply the -blood with all the required elements of nutrition, or, in other words, -to level or to balance the body requirements. - - -PURPOSE OF FATS - -Fats are used by the animal body primarily for the purpose of producing -heat. Food is burned or oxidized in the blood, undergoing very much the -same action as does the combustion of coal in a grate. The heat thus -generated is delegated to the blood, and the blood, by its circulation, -distributes this heat throughout the body. The carbon dioxid or waste -matter formed during the circulation, is carried to the lungs, where -it reunites with the oxygen which we breathe, and thereby again passes -back into the atmosphere. - - -PURPOSE OF PROTEIDS - -Proteid is a compound containing chiefly nitrogen, oxygen, and carbon. -Its purpose is to form the muscular and the tissue structure of the -body. To use a homely illustration, proteid may be compared to the -material which makes the honeycomb, while the carbohydrate substance -may be compared to the honey; that is, to the fluids which fill the -cells. - -Those performing heavy or active muscular labor should eat liberally of -the proteid class of foods. - -Under normal conditions, natural hunger will call for the quantity of -proteid needed. The tendency, however, should be toward the minimum; -that is, one should take the lowest quantity of proteid that the body -requires to keep up the cell-structure. (See Lesson VI, p. 216.) Modern -investigations have shown that, in many cases of extreme athletic -tests, a low proteid diet has given the greatest endurance. This is -accounted for by the fact that nearly all carbohydrates, especially of -the grain family, contain from 8 to 12 per cent of proteids, which is -quite sufficient, in many instances, to supply the body with all the -tissue-building material necessary. - -Inasmuch as the several nutritive elements found in a single article of -food are better proportioned by Nature, than man can usually proportion -them, the relation of one substance to another will be better divided -if the entire meal be made to consist of only one kind of food, and -both digestion and assimilation will therefore be more perfect. Under -these conditions the blood will be laden with very little waste matter, -which is the thing that reduces our powers of endurance. Therefore, -when it is possible to secure the carbohydrate, the proteid, and the -fatty substances from a single article of food which will give to -the body greater strength and endurance than when we secure these -substances from several sources, we should confine our menus to single -articles of well-proportioned food. This thought, carried to its -logical end, leads one more and more, as experience progresses, toward -the mono-diet system. - - -PURPOSE OF MINERAL SALTS - -Mineral salts serve two distinct purposes in the body: - - 1 They assist in building up the cartilage and the body-structure - - 2 They assist in the digestion, and in the dissolution of other - foods, especially of the carbohydrate group, and more especially - of the grain family - -Grains are very difficult to subdivide into their constituent elements; -that is, to reduce to a solution so fine that assimilation will be -perfect. A liberal use of the foods containing mineral salts aids very -materially in this process of solution. - - -DIFFERENCE BETWEEN DIGESTIBILITY AND ASSIMILABILITY - -The true interpretation of the word "digestion" is the preparation of -food by the action of: - - 1 The saliva - 2 The gastric juice - 3 The bile, and - 4 The pancreatic juice - -When food is properly prepared by mastication by the time it reaches -the pancreas, it should be thoroughly split up or subdivided, in which -state it is ready for assimilation. - -The true interpretation of the word "assimilation" is the absorption of -all food substances through the walls of the intestinal tract, and the -final passing of them into the circulation. - -It is nothing unusual, however, for a person to become afflicted with -predigestion, and, at the same time, with poor or faulty assimilation; -in other words, digestion being too rapid, and assimilation being too -slow. This condition frequently occurs in cases of superacidity. On -account of the excess of acid, the food digests or passes from the -stomach prematurely; that is, before it has been dissolved by the -action of the hydrochloric acid. The food, thus super-charged with -acid, passes from the stomach into the lower intestines, and sets up -a condition of irritation. This irritation or swelling of the mucous -surface (lining) of the intestines, closes the small canals, or winking -valves, as they are sometimes called, thus seriously interfering with -the passing of the dissolved food matter into the circulation. - - * * * * * - -The following table is designed to show the comparative assimilability -of the leading articles of food, together with their starch, sugar, and -water content: - - -TABLE SHOWING COMPARATIVE ASSIMILABILITY AND CARBOHYDRATE AND WATER -CONTENT OF CEREALS, LEGUMES, AND VEGETABLES - - ------------------+----------------+--------------------- - | | Percentage of - FOOD | Assimilability +------+-------+------ - | |Starch| Sugar |Water - ------------------+----------------+------+-------+------ - CEREALS | | | | - | | | | - Barley | Somewhat | 61.6 | 1.5 | 13.7 - | Difficult | | | - Buckwheat | Difficult | 48.0 | 6.0 | 12.0 - Corn | Difficult | 60.5 | 3.0 | 12.2 - Oats | Difficult | 54.0 | 2.0 | 12.0 - Rice | Medium | 79.1 | 0.4 | 13.0 - Rye | Somewhat | 62.0 | 0.95 | 15.06 - | Difficult | | | - Wheat | Medium | 62.0 | 0.95 | 15.08 - | | | | - LEGUMES | | | | - | | | | - Beans--dried | Good | 53.0 | 3.0 | 12.0 - Lentils--dried | Good | 50.0 | 2.0 | 11.0 - Peas--dried | Good | 57.0 | 4.0 | 11.0 - | | | | - [A]VEGETABLES | | | | - | | | | - Banana--very ripe | Very good | 8.0 | 11.0 | 48.0 - Beets | Good | 1.7 | 7.8 | 68.0 - Cabbage | Medium | 4.3 | -- | 78.0 - Carrots | Very good | 1.0 | 6.1 | 83.0 - Parsnips | Very good | 1.5 | 6.0 | 82.0 - Potatoes { Sweet | Good | 24.4 | 5.6 | 69.0 - { White | Very good | 19.8 | .7 | 72.0 - Pumpkin | Very good | 3.9 | 2.0 | 74.3 - Squash | Very good | 4.1 | 1.2 | 83.0 - Turnips | Good | 5.1 | 2.1 | 91.0 - ------------------+----------------+------+-------+------ - -[A] While all the vegetables mentioned in the above table belong to -the carbohydrate class, yet the starch element contained in them is -very much more assimilable than the starch contained in grains or -legumes, therefore these vegetables may be eaten freely by those having -rheumatic or gouty tendencies. - -The starch and the sugar content in fresh vegetables appears low owing -to the fact that they contain a large percentage of water. Eliminating -the water, these foods rank in their starch and sugar content with -cereals and legumes, and are much more easily digested and assimilated. -In other words, if the chemist should reduce the water content to the -same per cent as that of cereals, the carbohydrate content would rise -in the same ratio as the water content is reduced. Both the starch and -the sugar content of these vegetables is more digestible, and more -readily assimilated than the starch and the sugar found in cereals and -legumes. - - -PURPOSE OF THE VIENO TABLE - -The student should remember that not only the quantity but the quality -of food must be considered. The vieno system of food measurement, as -herein explained, is the simplest system of food measurement that has -ever been published. It is amply complete, and accurate enough for the -purpose for which it is intended, and that is the calculation of the -energy and the available nitrogen contained in natural dietaries. - -This measurement is really a quantitative measurement; that is, it -measures the quantity, not the quality. In order to have a full -knowledge of a bill of fare, it is necessary to know, in addition to -the quantity, the exact chemical nature of each particular food, and -also to know the other foods with which that food will combine. - -This food table tells accurately the amount of energy that may be -derived from food by chemical analysis, but it does not tell the -amount of energy that the body must expend in the work of assimilation. -This cannot be given in a table, because it varies with the individual -and the condition of his digestive organs. - - - - -LESSON XIV - - VIENO SYSTEM - OF - FOOD MEASUREMENT - - - - -LESSON XIV - -VIENO SYSTEM OF FOOD MEASUREMENT - - -The amount of nutrition contained in a given quantity of food is often -a determining factor in curative dietetics. - -The two most important things to be considered in prescribing foods are: - - 1 The amount of energy contained in a given quantity - - 2 The amount of available nitrogen or tissue-building material in - a given quantity - - -ENERGY - -Energy is the power to do work. That form of energy with which we are -most familiar is mechanical energy, as raising a stone or turning a -wheel. - -Heat is another form of energy. Heat and work can be converted into -each other. The steam-engine turns heat into work, while a "hot box" on -a car-wheel is a case of work being turned back into heat. - -[Sidenote: Amount of heat a food produces determines its energy] - -Experience shows that a definite amount of heat will yield a definite -amount of work, so that the amount of heat produced by a given amount -of food, when combined with oxygen, is taken as a measure of its -energy. This is ordinarily expressed in calories, a calorie being the -amount of heat required to raise the temperature of one thousand grams -of water one degree on the centigrade thermometer scale. - -The use of these terms need not concern the student. Instead of using -the calorie I will use a unit which is equal to one hundred calories. I -have selected a unit of this size because it gives about the ordinary -service of food at meals which is easily measured and remembered. - - -NITROGEN - -Nitrogen is the chemical element that is most concerned with the -function of life. All animal tissue contains nitrogen, which forms -about one-sixth part, by weight, of all the nitrogenous or protein -substances. - -[Sidenote: Proportion of Nitrogen in lean meat] - -If we were to take a hundred pounds of lean meat, or muscle, and -evaporate from it all the water, we would have about eighteen pounds -of dry material left. If we should analyze this dry substance, we -would find that about one-sixth, or three pounds, would be the -element nitrogen. Thus we say that muscle contains eighteen per cent -of protein, or three per cent of nitrogen. In ordinary practise the -protein is mixed with fats and salts, and cannot be measured by simply -drying out the water, so the chemist finds the amount of nitrogen -present and multiplies by 6.25, which gives about the correct per -cent of protein. This method is not exact because the per cent of -nitrogen in various proteids is not always the same, but it will give -an intelligent average. I will discard the use of the term protein, and -refer to the amount of nitrogen directly. - -All compounds of the element nitrogen are not available as food. For -example: The nitrogen of the air, of ammonia gas, or gunpowder cannot -be utilized in the animal body. The nitrogen in foods only refers to -available nitrogen. Compounds containing other forms of nitrogen are -not foods, but are frequently poisons. - - -SYSTEMS OF FOOD MEASUREMENTS COMPARED - -THE "OLD" SYSTEM - -Under the old system of food measurement, feeding the human body cannot -be made a practical science for the masses, therefore a new system -becomes necessary. That we may more fully appreciate the value of a -new system, let us consider the methods hitherto available. - -Suppose a man is using two quarts of milk a day, and wishes to -determine the amount of available nitrogen or tissue-building material -and energy it contains. Under the old system he must get a book on -food analysis, or send to Washington for a Government bulletin. If he -does not understand the meaning of the terms and figures used, the -tables would be useless to him until he goes to a chemist to have them -explained. He is now ready to work out the nutritive value of his milk, -and proceeds as follows: - -First, he gets the number of cu cm in the milk, thus--952.8 (number -cu cm in 1 quart) x 2 = 1905.6, number of cu cm in 2 quarts of milk. -Second, he gets the weight of his milk in grams--1.032 (number grams -in 1 cu cm of milk) x 1905.6 = 1966.57, number of grams in 2 quarts of -milk. - -He now turns to a table of analysis which tells him that milk contains -3 per cent of protein, 3-1/2 per cent of fat, and 4-1/2 per cent of -sugar. As the amount of nitrogen in milk is approximately one-sixth of -its entire protein, he would now get 16 per cent of the 3 per cent (.16 -x .03 = .0048), which is the percentage of nitrogen contained in milk. - -His next step would be--1966.57 (number grams in 2 quarts of milk) x -.0048 = 9.44, the number of grams of nitrogen in 2 quarts of milk. - -I will not explain the way in which the energy would have to be -figured, but will merely give the arithmetical processes by which the -result is obtained: - - 3 × 4.1 = 12.3 - 3.5 × 9.3 = 32.55 - 4.5 × 4.1 = 18.45 - 12.3 + 32.55 + 18.45 = 63.30 - 1966.57 × 63.30 = 124483.88 - 124483.88 ÷ 100 = 1244, the No. of calories or - energy (heat units) contained in two quarts of milk. - - -THE NEW OR "VIENO" SYSTEM - -[Sidenote: Derivation of the word Vieno] - -To a unit of food-energy which is equal to one hundred calories (see -last paragraph on "Energy"), I have given the name of _Vieno_, derived -from "vital" and "energy," and pronounced _vi-eń-o_. The Vieno -system, therefore, will measure all foods by vi-en-os, or units of -energy equal to one hundred of the chemist's calories. One vieno of -milk is one-sixth of a quart, or two-thirds of an ordinary glass. From -this it is readily seen that two quarts of milk will give twelve vienos -of energy, or, if we wish to express it in the chemist's term, twelve -hundred calories. - -[Sidenote: How to compute amount of nitrogen in food] - -The table also states that milk has a nitrogen factor of .8. Therefore, -if we wish to know the amount of nitrogen in the two quarts of -milk, all we need do is to multiply the number =of= vienos by the -nitrogen factor; 12 x .8 = 9.6, which figure represents the nitrogen -consumption expressed in grams. (See explanation of fourth column of -table.) These results are practically the same as those obtained by -the old system of computation, but expressed in simpler terms. Thus we -see that the vieno system of computing food values is unique in its -simplicity, and will be a very material aid in putting Food Science on -a practical basis. - - -NECESSITY FOR A SIMPLE SYSTEM - -[Sidenote: Neither volume nor weight are correct standards for -measuring food values] - -Things are commonly measured by volume, or by weight. That volume could -not be made sufficiently accurate in the measurement of food values is -evident. A bushel of lettuce leaves would contain much less food value -than a bushel of wheat. Weight would seem to be a fairer way to compare -foods, but all foods contain water, which may vary from five to -ninety-five per cent. A pound of turnips, which is nine-tenths water, -would not be comparable with sugar, which has scarcely any water. - -Even if it were not for the water, weight would not be a fair method of -comparison because some foods are of more value per pound than others, -owing to their difference in chemical composition. For instance, a -pound of butter gives about two and one-fourth times as much heat to -the body as sugar. - -As before mentioned, the two chief food factors which we ought to -measure are energy-producing and tissue-building power. - -[Sidenote: What constitutes a true food] - -All true foods when assimilated in the body produce some energy. In -fact, only such substances as produce bodily energy, when combined with -the oxygen taken in through the lungs, can be correctly termed food. - -I have taken this energy-producing power of food as the best basis -for measurement and comparison. The nitrogen could have been taken -as a unit, and the energy figured by a table, but it is simpler to -use energy as a unit (as given in column 3, p. 655), and figure the -nitrogen in the various foods by means of a table which gives the -amount of nitrogen per unit of energy. (Column 4, p. 655.) - -Multiplication of units of energy (column 3) by the nitrogen factor -(column 4) is necessary because the ratio of nitrogen to energy is -different in each food. - - -EXPLANATION OF TABLE - -In the table that follows, I have attempted to give in the simplest way -the amount of each particular food that one vieno equals. - -The second column shows, in the plainest language possible, what one -vieno of food equals--as, one vieno of barley equals one ounce; or, -one vieno of nuts equals one rounded tablespoonful, etc. This method -is, of course, only approximate, as in some foods it is impossible -to find a simple term to express the amount of one vieno. This is -especially true of cooked foods because of the varied amounts of water -contained. In such cases the way for the student to become familiar -with a vieno is to weigh one pound of the raw material, and, after it -is cooked, weigh it again, and then calculate the water content. - -The definition given in the second column in the case of milk, butter, -eggs, and cheese is fairly accurate. The description given in the case -of cereals and bread is also fairly accurate. In the list of fresh -vegetables, no attempt has been made to describe one vieno by volume, -as, vegetables being loose and bulky, it is practical to measure them -only by weight. - -[Sidenote: Only the edible portion of food considered] - -In the case of fresh fruits, one vieno has been defined as "one large -orange" or "six plums," etc. In such cases allowance for the non-edible -portion has been made; all weights given in the table consider only the -edible portion. - -In the case of nuts, the definition of a vieno in so many spoonfuls -is fairly accurate. This is done only as an illustration, and not -continued throughout the table. The student should use only the -second column of the table for rough work, and to help him figure the -approximate amount of one vieno. - -The third column of the table, which gives the number of vienos or the -amount of heat-energy in one pound, is the column to which the student -should refer in his work. A pound of food referred to in this column -invariably means one pound of the edible portion. - -[Sidenote: Simple method of reducing food to vienos] - -The way for the student to calculate the amount of food in one vieno is -to take a pound of the food that he is to use and divide it equally -into as many portions as the number in the third column. For example: -If one pound of wheat is given as equal to sixteen vienos, the student -should weigh a pound of wheat and divide it into sixteen portions, and -each of these portions will equal one vieno. - -[Sidenote: The nitrogen factor simplified] - -The fourth column of the table gives the approximate nitrogen factor; -that is, the percentage of nitrogen by weight in one vieno. This column -is to be used for computing the amount of nitrogen in the diet under -all ordinary circumstances. The student should take the total number of -vienos of each food and multiply this number by the nitrogen factor. -The product will be the approximate amount of the nitrogen consumed, -expressed in grams. _This is the direct method of ascertaining the -amount of available nitrogen in food._ - -[Sidenote: Grams reduced to vienos] - -If in reading other works, the student finds the amount of nitrogen -given in decigrams, he needs only to divide by ten in order to reduce -it to this system, as a decigram is one-tenth of a gram. Likewise, -protein can be reduced to grams, or decigrams, by a simple process -of multiplication and division, as follows: Sixty grams of protein -contains practically ten grams (one hundred decigrams) of nitrogen. -Divide the amount of protein by six to change protein to the nitrogen -unit. That is (Protein ÷ 6) = amount of nitrogen in grams. - -The old-fashioned food table gave the amount of protein in per cent by -weight, making it necessary to weigh the food, figure the amount of -protein by multiplying the weight by the per cent, and then reducing -this according to the rule given above. I explain this so that the -student may be able to compare results expressed in the old table, with -the vieno method, but in all practical work the student should use -only this _direct_ method which is much more simple and accurate. - -The fifth column of the table gives the weight of one vieno in grams. -This adds no new information, but only gives the weight of one vieno in -the metric system. It should be used by those who wish to be accurate -in their work, or by those who take a scientific interest in their -dietary. - -[Sidenote: Examples for the student who desires to be exact] - -The last column of the table gives the actual amount of nitrogen in -one vieno of food expressed in grams. This is the accurate figure -from which the approximate nitrogen factor for ordinary use has been -derived. For example: The actual amount of nitrogen in one vieno of -chestnuts is .396. If this number is multiplied by the number of -vienos of chestnuts eaten, we would have the actual number of grams of -nitrogen consumed. Suppose ten vienos of chestnuts are eaten; we would -multiply .396 by ten, which would give us 3.96 grams of nitrogen. For -ordinary purposes, I use the nearest decimal, which is .4, and which -I give in the fourth column as the nitrogen factor. Those who wish to -figure the nitrogen with scientific accuracy should use the figures -given in the last column of the table, as in the example I have given. - -The Vieno system of food measurement is new, and is intended to give -to the practitioner and to the housewife the greatest aid in balancing -or proportioning the diet. I have therefore included in the following -tables, all classes of foods, many of which I do not recommend or use -in my scientific work. - - -TABLE OF FOOD MEASUREMENTS - -DIRECT METHOD OF CALCULATING AVAILABLE NITROGEN IN FOOD - - Multiplying the number of vienos (column 3) by the nitrogen factor - (column 4) will give the amount of available nitrogen in the - various foods, expressed in grams - - 1 2 3 4 5 6 - ================+=================+==========+========+========+========= - | |No. vienos| | | - |Quantity equaling|or amount | |Weight |Grams of - Name of Food | one vieno | of heat |Nitrogen|of one |nitrogen - | *(100 calories) |energy in | factor |vieno | in one - | |one pound | |in grams| vieno - ----------------+-----------------+----------+--------+--------+--------- - - CEREAL FOODS - Barley, pearled One ounce 16 .4 27.5 .37 - - BREAD-- - Graham Loaf size, - 3/4 in. thick 12 .6 37.5 .59 - White Loaf size, - 3/4 in. thick 12 .6 39.3 .58 - -TABLE OF FOOD MEASUREMENTS--(Continued) - - 1 2 3 4 5 6 - ================+=================+==========+========+========+======== - | |No. vienos| | | - |Quantity equaling|or amount | |Weight |Grams of - Name of Food | one vieno | of heat |Nitrogen|of one |nitrogen - | *(100 calories) |energy in | factor |vieno | in one - | |one pound | |in grams| vieno - ----------------+-----------------+----------+--------+--------+-------- - - Christian's - Vieno bran Two ounces 8 .3 21.2 .30 - Christian's Vieno - self-raising - bran meal 1-1/2 ounces 12 .4 33.5 .55 - Corn-meal One ounce 16 .4 27.4 .41 - Corn-starch One ounce, scant 17 .0 27.1 .00 - Crackers Four, average size 19 .4 23.8 .39 - Hominy One ounce 16 .4 27.5 .36 - Macaroni or - spaghetti One ounce 16 .6 27.2 .58 - Oatmeal or - rolled oats Scant ounce 15 .6 24.4 .63 - Rice One ounce 16 .4 27.8 .36 - Rye flour One ounce 16 .3 27.8 .30 - White flour One ounce 16 .5 27.9 .49 - Whole wheat or - graham flour One ounce 16 .6 27.8 .61 - Whole wheat One ounce 16 .6 27.8 .61 - - DAIRY PRODUCTS - - Butter Not quite an inch - cube 36 .0 12.6 .00 - - CHEESE-- - Cottage Three ounces 5 3.0 89.0 2.97 - Full cream Portion size of - walnut 20 1.0 22.0 1.01 - Cream (20% fat) Five tablespoonfuls 10 .2 45.0 .17 - - MILK-- - Buttermilk One full glass 2 1.3 274.0 1.32 - Condensed Three - tablespoonfuls 15 .4 30.0 .42 - Skimmed One full glass 2 1.5 267.0 .46 - Whole Two-thirds of a - glass 3 .8 140.0 .78 - - FISH - - Fresh fish - (Run of the - market) Quarter of a lb. 6 3.1 102.0 3.13 - - -TABLE OF FOOD MEASUREMENTS--(Continued) - - 1 2 3 4 5 6 - ================+=================+==========+========+========+======== - | |No. vienos| | | - |Quantity equaling|or amount | |Weight |Grams of - Name of Food | one vieno | of heat |Nitrogen|of one |nitrogen - | *(100 calories) |energy in | factor |vieno | in one - | |one pound | |in grams| vieno - ----------------+-----------------+----------+--------+--------+-------- - - FRUIT - Apples One, 2-1/2 in. 3 .1 156.4 .10 - thick - Apricots Six of moderate 3 .3 168.0 .29 - size - Bananas One large 5 .2 98.6 .21 - - BERRIES-- - Blackberries One moderate 3 .3 168.0 .35 - sauce-dish - Raspberries One moderate 3 .4 146.3 .39 - sauce-dish - Strawberries One sauce-dish 2 .4 252.0 .40 - Cantaloup One five-inch 2 .3 299.0 .29 - in diameter - Cherries One moderate 4 .2 103.0 .16 - sauce-dish - Currants Three 13 .1 33.4 .11 - (dried) tablespoonfuls - Dates Five, average 16 .1 28.1 .09 - size - Figs Two, average 5 .2 30.7 .21 - size - Grapes One moderate 4 .2 108.8 .23 - sauce-dish - Lemons Three, moderate 2 .3 221.0 .35 - size - Olive-oil One 42 .0 10.1 .00 - tablespoonful - Olives (ripe) Eight 12 .0 37.5 .00 - Oranges One large orange 2 .2 189.0 .24 - Pears One, large 3 .2 154.0 .15 - Plums Six, small 4 .2 115.0 .18 - Prunes Three, large 14 .1 32.4 .11 - Raisins Two heaping 16 .1 28.3 .12 - tablespoonfuls - Watermelon 1-1/2 pound 1 .2 324.0 .20 - melon meat - - MEAT - Bacon (smoked) Slice 1/4 in. 30 .2 15.0 .24 - thick, 4 in. - long - - CHOPS-- - Lamb Portion size of 15 .9 29.4 .88 - an egg - Pork (medium Slice 1/2 in. 16 .8 28.7 .76 - fat) thick, 2 in. - square - Ham (smoked) Slice 1/2 in. 19 .6 23.3 .57 - (medium fat) thick, 2 in. - square - - -TABLE OF FOOD MEASUREMENTS--(Continued) - - 1 2 3 4 5 6 - ================+=================+==========+========+========+======== - | |No. vienos| | | - |Quantity equaling|or amount | |Weight |Grams of - Name of Food | one vieno | of heat |Nitrogen|of one |nitrogen - | *(100 calories) |energy in | factor |vieno | in one - | |one pound | |in grams| vieno - ----------------+-----------------+----------+--------+--------+-------- - Leg of mutton Portion size of 11 1.2 41.0 1.20 - (medium fat) an egg - Ribs of beef Portion size of 15 .9 31.3 .87 - an egg - - STEAK-- - Porterhouse Slice 1/2 in. 13 .9 35.7 .90 - thick, 2 in. - square - Round beef Slice 1/2 in. 12 1.6 47.7 1.55 - thick, 2 in. - square - - NUTS - Almonds One heaping 30 .5 15.0 .53 - tablespoonful - Brazil-nuts One heaping 32 .4 13.9 .38 - tablespoonful - Chestnuts One heaping 11 .4 40.3 .40 - tablespoonful - Cocoanuts, Half an ounce 32 .2 16.4 .16 - fresh - Cocoanut, Two rounded 31 .2 14.5 .15 - prepared tablespoonfuls - Filberts One heaping 33 .3 13.8 .34 - tablespoonful - Hickory-nuts One rounded 33 .3 13.6 .33 - tablespoonful - Peanuts One heaping 26 .7 17.7 .73 - tablespoonful - Pecans One rounded 34 .2 13.1 .23 - tablespoonful - Pignolias One rounded 28 .8 15.9 .83 - tablespoonful - Pistachios One heaping 29 .5 15.2 .54 - tablespoonful - - WALNUTS-- - - Black One heaping 31 .6 14.6 .64 - tablespoonful - English One heaping 33 .4 14.6 .38 - tablespoonful - - POULTRY - AND EGGS - Chicken Three ounces 7 3.1 90.0 3.09 - (broiler) - Chicken Two ounces 8 1.4 43.7 1.44 - (matured) - Eggs (albumin) White of six 2 3.6 181.4 3.56 - eggs - Eggs (whole) One large egg 8 1.4 63.0 1.35 - Eggs (yolk) Yolk of very 17 .7 26.0 .66 - large egg - Turkey 1-3/4 ounces 10 1.1 33.3 1.12 - SUGARS - Honey One ounce 16 .0 29.8 .02 - Molasses--New 1-1/2 ounces 13 .0 36.5 .01 - Orleans - Maple-sirup Four 13 .0 34.8 .00 - tablespoonfuls - - SUGAR-- - Cane, Three rounded 19 .0 24.4 .00 - granulated teaspoonfuls - Maple One ounce 16 .0 30.0 .00 - - VEGETABLES - BEANS-- - Lima (dried) One ounce 16 .8 27.9 .81 - Navy (dried) One ounce 16 1.1 28.1 1.13 - String Half a pound 2 .8 232.6 .85 - Beets Half a pound 2 .5 211.0 .54 - Cabbage Three-fourths 1 .8 313.0 .80 - pound - Carrots Half a pound 2 .5 215.0 .54 - Celery One pound 1 .9 533.5 .94 - Corn (green) One large ear 5 .6 96.5 .62 - Lettuce One pound 1 1.0 504.0 .98 - Onions Half a pound 2 .5 202.0 .52 - Parsnips Six ounces 2 .5 181.0 .46 - - PEAS-- - Dried One ounce 16 1.1 27.4 1.06 - Green Quarter of a pound 4 1.1 97.5 1.02 - - POTATOES-- - Sweet Three ounces 6 .2 80.0 .23 - White Quarter of a pound 4 .4 118.0 .41 - Spinach One pound 1 1.5 412.0 1.49 - Squash Half a pound 2 .5 211.0 .47 - Tomatoes One pound 1 .6 408.0 .65 - Turnips Half a pound 2 .5 245.0 .51 - - -HANDY TABLE - - One pound = 16 ounces - One pound = 453.57 grams - One ounce = 28.35 grams - - The weight of such foods as meat, fruit, etc., is so nearly equal - to that of water that the weight may be calculated from the size, - if that is known. - - One cubic inch = 16.5 grams - One cubic inch = about a half ounce - One cubic foot = 62 pounds - One gallon = 8 pounds - One pint = 476.4 grams - - Milk is slightly heavier than water, while oils or fats are - lighter. - - One quart of milk = 980 grams - One quart of olive-oil = 876 grams - One average egg = 50 grams - One average olive = 6 grams - One _Vieno_ = 100 calories - One decigram nitrogen = 3/5 of a gram of - protein - - - - -LESSON XV - -CURATIVE AND REMEDIAL MENUS CONCLUDED - - - - -LESSON XV - -CURATIVE AND REMEDIAL MENUS - - -INTRODUCTION - -[Sidenote: Scientific eating leads toward simplicity] - -Scientific eating consists in selecting the food the body requires -according to age, occupation, and climate. These requirements can be -supplied with a very few articles. The necessary changes in diet can -always be made by varying the proportions. It is possible to select, -for each of the four seasons of the year, three or four articles that -will contain all the elements of nourishment the body needs, therefore -true food science leads one inevitably toward the mono-diet plan; that -is, making a meal of only one kind of food. Owing to our inherent -desire to sit at the "groaning table" we may yet be a long distance -from the mono-diet plan, but the science of human nutrition points -with unerring certainty toward simplicity. It should be remembered, -however, that one may eat, under nearly all conditions except extreme -superacidity all he desires of one or two things--one preferred. - -[Sidenote: How foods become curative] - -In the light of modern medicine, no food has any specific curative -property. Foods become curative only as they remove abnormal -conditions, and they will remove abnormal conditions just to the extent -that they can be perfectly digested and assimilated, and to the extent -that waste matter is thoroughly eliminated from the body. In this -way all possible resistance is removed, and Nature will build up the -dis-eased and broken-down tissue in obedience to the law of animal -evolution. This constructive process we call "curing." - -While the menus for each season of the year may seem to vary but -little, especially when compared with the conventional omnivorous diet, -yet experience has proved that the fewer the articles composing the -meal, the better will be the results. - - -COOKING - -SOME IMPORTANT FACTS REVEALED BY MODERN SCIENCE - -The object of cooking is to tear down the cell-structure of foods, and -to make them more digestible. After the cell-structure is demolished, -every degree of heat to which foods are subjected injures the foods -instead of improving them. - - -GRAINS - -Grains should be cooked whole. They should be cleansed, well covered -with water, and boiled until the grains burst open as in making -old-fashioned corn hominy. This will often take from three to four -hours' constant boiling. - -Cereals prepared in this way are more delicious, more nourishing, and -far more healthful than any of the prepared or patented "breakfast -foods," while the cost is perhaps about one-eighth or one-tenth of that -of the popular patented products. - - -VEGETABLES - -The old or popular method of cooking vegetables is to cover them -generously with water and to boil them much longer than is necessary, -then to drain off the water, season, and serve. By this process the -mineral salts, in many cases the most valuable part of the food, are -dissolved, passed into the water, and lost. In this way many excellent -articles of food are greatly impoverished and reduced perhaps 50 per -cent in nutritive value. - -The time vegetables are cooked should be measured by their solidity. -As an example, spinach can be thoroughly cooked in about fifteen -minutes. In this way some of its elements are volatilized, giving it a -delicious flavor and taste, while if cooked in an abundance of water, -from half to three-quarters of an hour, which is the customary way, its -best nutritive elements are lost by draining away the water, and it is -rendered almost tasteless. - - -COOKING EN CASSEROLE - -All succulent and watery vegetables such as cabbage and spinach, beans, -carrots, onions, parsnips, peas, squash, turnips, etc., should be -cooked in a casserole dish. - -Prepare vegetables in the usual manner as for boiling. A few -tablespoonfuls of water may be added to such articles as green beans -and peas, beets, carrots, cauliflower, onions, parsnips, etc. Cover, -and place in an ordinary baking oven until the vegetable is thoroughly -cooked or softened. In this way vegetables in reality are cooked -in their own juices, rendered much softer, more digestible, more -delicious, and all their mineral salts and other nutritive elements are -preserved, making them also more nutritious. - - -RICE AND MACARONI - -Rice, macaroni, and spaghetti are exceptions to the above rules. They -should be cooked in an abundance of water and thoroughly drained. In -this way the excess of starch which they contain is disposed of, and -their nutritive elements are better balanced. They are also rendered -much more palatable and digestible. - - -FRUITS - -If fruits can be obtained thoroughly ripe, they should never be cooked. - -Dried or evaporated fruits can be prepared for the table by soaking -them thoroughly in plain water for a few hours, or over night. In this -way the green and inferior pieces are exposed and can be discarded. -The excess of water can be boiled down to a sirup and poured over the -fruit. In this way the fruit-sugar is developed, and sweetening with -cane-sugar becomes unnecessary. - -Soaking as above described is merely a process of putting back into the -fruit the water that was taken out of it by evaporation or dehydration. - -It is evident that that part of the fruit which will not soften -sufficiently by soaking, to become palatable, was not ripe enough for -food. - - -CANNED FOODS - -The average table, especially hotels and restaurants, are supplied -largely from canned foods. A process of perfect preservation of foods -has never been invented and probably never will be. No matter how -well foods may taste, they undergo constant chemical changes from the -time they leave the ground or parent stalk until they are thoroughly -decomposed. All vegetables, therefore, should be used fresh, if -possible. - - -BUTTERMILK - -An excellent quality of buttermilk may be made as follows: Allow sweet -milk to stand (well covered) in a warm room until it thickens or -coagulates; whip with an ordinary rotary egg beater without removing -the cream. - - -HOME-MADE BUTTER - -Sweet butter may be made in a few minutes from ordinary cream by -placing it in a deep bowl and whipping with a rotary egg beater. - - -SUGGESTIONS CONCERNING THE SELECTION AND THE PREPARATION OF CERTAIN -ARTICLES MENTIONED IN THE MENUS - -THE BANANA - -The banana is a vegetable. It is one of our most valuable foods, as -well as the most prolific. It will produce more food per acre, with -less care and labor, than any other plant that grows. - -While the banana grows only in the tropical countries, it is equally as -good and useful to people of the northern zones. - -Bananas that are transported to the North are cut green, and often -immature; that is, before they have attained their full growth. This -latter variety should never be used. In their green and unripened -state, they are wholly unfit for food, and for these reasons there has -arisen a broadcast prejudice against this most excellent article of -diet. - - -HOW TO SELECT AND RIPEN BANANAS - -Care should be exercised to select the largest variety--only those that -have attained their full growth on the parent tree. If bananas cannot -be procured "dead ripe" from the dealer, they should be purchased, if -possible, by the bunch, or a few of the lower "hands" can be purchased -and left on the stalk. They should be kept in the open air (that is, -uncovered), in an even, warm temperature, and the end of the stalk -covered with a clean white cloth, or immersed in water, kept fresh by -changing daily. In this way the banana will mature, ripen slowly, and -be almost as delicious as if obtained ripe from its native tree. - -Bananas should not be eaten until they are "dead ripe"--black spotted. -In this state, the carbohydrates which they contain are as readily -digestible as fresh milk. - - -BAKED BANANAS - -Peel large ripe bananas; bake in an open pan in a very hot oven from -ten to fifteen minutes, or until slightly brown. - -Baked bananas make a delicious dessert served with either of the -following: - - a CREAM - b NUT BUTTER - c DAIRY BUTTER - d BOTH DAIRY BUTTER AND A SAUCE MADE BY - GRADUALLY DILUTING NUT BUTTER WITH A - LITTLE WATER, UNTIL A SMOOTH PASTE IS - FORMED - -Bananas need much mastication, not for the purpose of reduction, but -for the purpose of insalivation. - - -RECIPES - -RECIPE FOR CODDLED EGG - -Place an egg in a pint cup; cover with boiling water and allow to -stand, covered, five or six minutes. - - -RECIPE FOR UNCOOKED EGGS - -Break the number desired into a narrow bowl; add a teaspoonful of sugar -to each egg, and a pinch of salt; whip _very briskly_ with a rotary egg -beater from five to eight minutes. - -To each egg a teaspoonful of lemon juice and half a glass of milk may -then be slowly whipped into the mixture, if desired. - - -RECIPE FOR BAKED OMELET - -Whip two eggs very thoroughly for about five minutes; add a dash of -salt, a dessert-spoonful each of corn-starch and of heavy cream. Bake -very lightly in a small pan. - - -FISH AND FOWL - -SELECTION AND PREPARATION - -If we must eat the flesh of animals the young should be selected. It -contains more digestible protein, especially albumin, than the old or -matured animal, and has had less time in which to become contaminated -by unhygienic habits. Both fish and fowl should be baked, boiled, or -broiled; never fried. - - -RECIPE FOR PREPARING GREEN PEAS IN THE POD - -After thoroughly cleansing the desired amount of fresh tender peas, -unshelled, put them into a covered pot or casserole dish; add a few -spoonfuls of water, a little butter and salt, and cook slowly until -thoroughly softened; serve in the pod. - -The peas may be eaten by placing the pod between the teeth, and then -giving it a gentle pull. This strips off the outer coating or pulp, -leaving only the thin film of cellulose. - -NOTE: The pea pulp, or substance upon the pod, is rich in mineral -salts, highly nutritious, slightly laxative, and an excellent aid -in the digestion of other foods. It is a better balanced and a more -valuable food than the pea. - - -PUMPKIN - -Pumpkin may be made very delicious by stewing or boiling in just enough -water to prevent burning. Mash well and put through a colander. Season -and serve same as squash, or, prepare as directed, and bake until -slightly brown. - - -VEGETABLE JUICE - -Chop fine and boil carrots, peas, asparagus, or any other fresh -vegetable from eight to ten minutes in sufficient water to make the -amount of juice required; strain and serve. - -The tender parts of the fresh vegetable may be thoroughly cooked, put -through a colander, and served as a purée. - - -HOW TO MAKE SASSAFRAS TEA - -Crush the bark of the red sassafras root, allowing a piece as large as -a silver dime to each cup. Add the quantity of water desired; simmer -from five to ten minutes. Drink with cream and sugar. - - -WHEAT BRAN - -Wheat bran is the outer coating of the wheat grain. Chemically, it is -pure cellulose, which is insoluble and indigestible in the ordinary -digestive solvents of the body. - -Wheat bran serves a valuable medicinal purpose in the stomach and -in the alimentary tract. When introduced into the stomach, its cell -structure fills with water, and it increases from four to eight times -its size in its dry state. It excites both stomach and intestinal -peristalsis, thereby preventing stomach indigestion, and by carrying -the water along down the intestinal tract, it prevents intestinal -congestion, or what is commonly called constipation. Wheat bran may be -properly called an intestinal broom or cleansing agent. - -Man, in the process of preparing his food, has invented expensive and -complicated machinery for removing all cellulose and roughness from his -diet. He has suffered both stomach and intestinal congestion just to -the extent that this refining process has been carried on. Bran puts -back into the diet not only what modern milling methods have taken out -of it, but that which civilized habits of refining have eliminated -from our food. It therefore naturalizes the diet, promotes digestion, -cleanses the mucous surfaces of both the stomach and the intestines, -and prevents congestion in the ascending colon, which is the primary -cause of appendicitis, so called. - - -BRAN MEAL - -Bran meal is the product of the entire wheat, ground coarsely, and -mixed with a certain per cent of wheat bran. It makes an excellent -bread. - -Bread made from bran meal acts on the digestive and the alimentary -organs, the same as the pure bran, only in a milder capacity. It also -aids the stomach in the digestion of other foods. It is more nourishing -than wheat flour, for the reason that it is better balanced, containing -all the carbohydrate and the proteid elements of the grain. - -Bread made from bran meal is better in the form of gems baked in small -gem rings. - -This meal requires neither baking powder nor soda, and should not be -sifted. - - -CHOICE OF MENUS - -Wherever two menus are given, choice may be exercised, but whichever -menu is chosen, it should be taken in its entirety. In other words, -do not select articles from one menu and combine them with articles -mentioned in another menu. Neither should any article of food be eaten -with a particular menu, other than that which is mentioned therein. -By observing these suggestions, the proper combinations of food are -observed, which is equally as important as the selections. - -NOTE: In this volume there are some menus which contain combinations of -food classed as No. 3 in Lesson XII, "Tables of Digestive Harmonies and -Disharmonies," pp. 609 to 617 inclusive. This is explained by the fact -that said "tables" are laid out for the normal person, while the menus -were prescribed for the treatment of some special disorder, or for the -purpose of removing some offending causes. - - -NORMAL MENUS - -The following menus are intended for those possessing normal digestion -and assimilation of food; that is, for those having no digestive -disorders. - - -INTRODUCTION TO NORMAL MENUS - -While a majority of the menus composing this volume were prescribed -for the purpose of removing the causes of some specific disorder, a -vast number of those treated remained under the care of the author long -after they had become normal or cured, as the transition from dis-ease -to health is usually termed. - -Another large number of comparatively healthy persons, recognizing the -relation between diet and health, came under the care of the writer for -the purpose of having their diet selected, proportioned, and balanced -according to age, occupation, and the season of the year. - -The excellent results that were obtained, in nearly all such cases, -emphasized the importance of giving a set of normal menus for normal -people. All the following menus have been tested, under the direction -of the author, and have been chosen because they gave the desired -results. - - -SPRING MENU FOR THE NORMAL CHILD - -From 2 to 5 Years of Age - -BREAKFAST - - A few soaked prunes, with cream - A small portion of coarse cereal, thoroughly cooked - From one to two glasses of milk - -LUNCHEON - - A baked potato - Onions or carrots, well cooked - Milk - -DINNER - - Home-made vegetable soup or cream soup - Green peas or asparagus tips - A baked potato - Milk - - -SUMMER MENU FOR THE NORMAL CHILD - -From 2 to 5 Years of Age - -BREAKFAST - - One very ripe peach - A small portion of coarse cereal - A baked sweet potato - Milk - -LUNCHEON - - Cream of rice, bean, or pea soup--home-made - Whole wheat crackers, with butter - Milk - -DINNER - - A baked potato - Peas or lima beans - Whole wheat crackers or bran biscuits - Milk - - -FALL MENU FOR THE NORMAL CHILD - -From 2 to 5 Years of Age - -BREAKFAST - - Cantaloup or a very ripe peach - Coarse cereal - Milk - -LUNCHEON - - A baked potato or whole wheat gem - A coddled egg (See recipe, p. 677) - Milk or junket - -DINNER - - Cream soup--home-made - Mashed turnips or carrots - A very ripe banana, with cream and sugar - - -WINTER MENU FOR THE NORMAL CHILD - -From 2 to 5 Years of Age - -BREAKFAST - - A baked apple, with a little sugar - Cereal--small portion - Milk - -LUNCHEON - - One or two bananas - Milk - -DINNER - - Corn hominy--small portion; thoroughly cooked - Milk - -The articles of food for children ranging from two to five years of age -are about the same. The proportions, however, should be administered -according to age. - -The child from two to three years of age may be given a glass of milk -between meals, but should eat a very light dinner, consisting of only -two or three articles, while the child from three to five, especially -after it has engaged in vigorous play, can, with safety, follow the -menus herein prescribed. - - -SPRING MENU FOR THE NORMAL YOUTH - -From 5 to 10 Years of Age - -BREAKFAST - - A banana, with cream - Milk or an egg - Corn hominy - -LUNCHEON - - A potato, or whole wheat bread, with butter - Clabbered milk or cottage cheese - -DINNER - - Peas, turnips, or carrots - A potato--sweet or white - Milk or an egg - - -SUMMER MENU FOR THE NORMAL YOUTH - -From 5 to 10 Years of Age - -BREAKFAST - - A peach - Milk or an egg - Boiled rice, with either honey or sugar and cream - -LUNCHEON - - Tender corn or a potato - Milk - -DINNER - - Vegetable soup or cream soup - Asparagus or string beans - Tender corn or a potato - Gelatin or Junket - Milk - - -FALL MENU FOR THE NORMAL YOUTH - -From 5 to 10 Years of Age - -BREAKFAST - - Prunes or grapes - Cereal--a small portion - Cream - Milk - -LUNCHEON - - Boiled onions - Rice or potatoes - Milk - -DINNER - - One fresh vegetable - Milk, fish, or an egg - Potatoes or baked beans - - -WINTER MENU FOR THE NORMAL YOUTH - -From 5 to 10 Years of Age - -BREAKFAST - - Cereal - Honey - Milk - -LUNCHEON - - Cabbage or cauliflower - Potatoes or baked beans - -DINNER - - Boiled onions - Corn bread - Cottage cheese - - -SPRING MENU FOR THE NORMAL YOUTH - -From 10 to 15 Years of Age - -BREAKFAST - - Dried peaches--stewed - Oatmeal, or corn hominy, with either cream or butter - Milk - -LUNCHEON - - Rice with rich milk - -DINNER - - Potatoes, either sweet or white - Turnips, asparagus, or peas - Fish, junket, or an egg - - -SUMMER MENU FOR THE NORMAL YOUTH - -From 10 to 15 Years of Age - -BREAKFAST - - Cantaloup - A banana or a sweet potato - Corn cake with butter - Milk - -LUNCHEON - - Tender corn - Milk - -DINNER - - Vegetable soup or cream soup - Spinach, onions, carrots, peas, beans, asparagus--any two of these - A potato or whole wheat bread - - -FALL MENU FOR THE NORMAL YOUTH - -From 10 to 15 Years of Age - -BREAKFAST - - A banana, with cream and nuts - Honey or maple-sirup - Corn cake - Milk - -LUNCHEON - - Baked sweet potatoes, with butter - Milk - -DINNER - - Carrots, parsnips, or squash - Potatoes, or corn bread, with butter - Milk - Nuts, raisins, and cream cheese - - -WINTER MENU FOR THE NORMAL YOUTH - -From 10 to 15 Years of Age - -BREAKFAST - - Oatmeal or flaked wheat, thoroughly cooked; serve with thin cream - A baked banana - Milk - -LUNCHEON - - One or two eggs - Whole wheat bread - Milk - -DINNER - - One or two fresh vegetables - Boiled rice or baked potatoes - Gelatin or junket - Milk - - -SPRING MENU FOR THE NORMAL PERSON - -From 15 to 20 Years of Age - -BREAKFAST - - A very ripe banana with cream and dates - Plain boiled wheat, or oatmeal, with cream - Milk - -LUNCHEON - - Home-baked beans - Whole wheat gems - Milk - -DINNER - - Cream or vegetable soup - Asparagus or peas - Rice or a baked potato - Egg custard or ice-cream - Milk or cocoa - - -SUMMER MENU FOR THE NORMAL PERSON - -From 15 to 20 Years of Age - -BREAKFAST - - Melon or peaches - One or two eggs with whole wheat gems - Milk - -LUNCHEON - - Fresh peas, beans, or carrots - Corn or potatoes - Milk--sweet or sour - -DINNER - - Boiled onions, beets, or squash - Potatoes or lima beans - Lettuce and tomato salad with nuts - Bran meal gems - - -FALL MENU FOR THE NORMAL PERSON - -From 15 to 20 Years of Age - -BREAKFAST - - Cantaloup - Corn cake with maple-sirup, or rice cake with honey - Milk - -LUNCHEON - - Broiled fish - Baked potatoes - -DINNER - - Cantaloup - Turnips, carrots, spinach, peas, beans, or onions--any two of these - Corn bread or baked potatoes - Milk or cocoa - - -WINTER MENU FOR THE NORMAL PERSON - -From 15 to 20 Years of Age - -BREAKFAST - - Soaked prunes - Rice, or corn hominy, with cream - Very ripe banana with nuts and cream - -LUNCHEON - - Whole wheat bread with nut butter and nuts - Rich milk - -DINNER - - Soup - Winter squash or stewed pumpkin - Sweet potatoes - Celery and nuts - - -SPRING MENU FOR THE NORMAL PERSON - -From 20 to 33 Years of Age - -BREAKFAST - - Cherries or very sweet berries with sugar--no cream - Cereal with butter - One or two eggs - Whole wheat muffins - Milk or cocoa - -LUNCHEON - - Peas in the pod - Baked potatoes or whole wheat gems - Buttermilk - -DINNER - - Soup - Asparagus or fresh peas - Potatoes - A green salad--optional - Bran meal gems - - -SUMMER MENU FOR THE NORMAL PERSON - -From 20 to 33 Years of Age - -BREAKFAST - - Cantaloup or peaches - Coddled eggs - Whole wheat or corn muffins - Cocoa or milk - -LUNCHEON - - Boiled corn - Lettuce and tomato salad, with nuts and raisins - -DINNER - - A light soup - One or two fresh vegetables - Rice or tender corn - Ice-cream or gelatin - - -FALL MENU FOR THE NORMAL PERSON - -From 20 to 33 Years of Age - -BREAKFAST - - Choice of non-acid fruit - Two baked bananas with cream - Whole wheat, boiled - Nuts - Milk or cocoa - -LUNCHEON - - Home-baked beans - Lettuce, or celery, with nuts - Cottage cheese with whole wheat bread - -DINNER - - Soup--optional - Sweet or white potato - String or lima beans - Lettuce, or romaine, with nuts - Whole wheat or bran meal gems - - -WINTER MENU FOR THE NORMAL PERSON - -From 20 to 33 Years of Age - -BREAKFAST - - A very ripe banana with dates, nuts, and cream - Oatmeal or corn hominy--choice; small portion - Milk or cocoa - -LUNCHEON - - A poached egg or a baked potato - A glass of buttermilk - -DINNER - - Tender fish, broiled - Baked potatoes - Lettuce, or celery, with nuts and raisins - - -SPRING MENU FOR THE NORMAL PERSON - -From 33 to 50 Years of Age - -BREAKFAST - - Boiled whole wheat, or hominy, or corn bread - Two eggs or a bowl of clabbered milk - -LUNCHEON - - One whipped egg and a pint of milk - A whole wheat cracker or a baked potato - -DINNER - - Cream soup - Asparagus, peas, turnips, or carrots - Potatoes or baked beans - - -SUMMER MENU FOR THE NORMAL PERSON - -From 33 to 50 Years of Age - -BREAKFAST - - Berries, peaches, or melon - A baked sweet potato - A banana (very ripe) with nuts, cream, and raisins - Milk or cocoa - -LUNCHEON - - Tender corn on the cob, with butter - A glass of milk--optional - -DINNER - - Fresh peas, beans, cabbage, Brussels sprouts, beets--any two of these - Green corn or a potato - Lettuce and tomato salad, with nuts - Orange ice or peach ice - - -FALL MENU FOR THE NORMAL PERSON - -From 33 to 50 Years of Age - -BREAKFAST - - Two large, very ripe bananas, baked; serve with cream - Whole wheat or graham gems - One egg or a glass of milk - -LUNCHEON - - A large, baked potato and a poached egg - Cocoa or chocolate - -DINNER - - Soup--cream of celery or tomato - Turnips and lima beans - Bran meal gems or a baked potato - Cocoa or chocolate - - -WINTER MENU FOR THE NORMAL PERSON - -From 33 to 50 Years of Age - -BREAKFAST - - Two eggs, coddled - Whole wheat muffins - A cup of chocolate or a cup of hot water with sugar and cream - -LUNCHEON - - Home-baked beans - Lettuce or celery - A few nuts - -DINNER - - Carrots, parsnips, or cabbage - A baked potato - Broiled fish or a nut omelet - Cocoa, chocolate, or sassafras tea - -NOTE: Sassafras tea is made from the bark of red sassafras. (See p. -681.) - - -SPRING MENU FOR THE NORMAL PERSON - -From 50 to 65 Years of Age - -BREAKFAST - - A cup of hot water with milk or sugar - A coddled egg and a baked potato - -LUNCHEON - - Junket or a bowl of clabbered milk - One or two baked bananas - -DINNER - - Peas or asparagus - New potatoes or bran meal gems - A cup of cocoa or a cup of hot water with cream - - -SUMMER MENU FOR THE NORMAL PERSON - -From 50 to 65 Years of Age - -BREAKFAST - - Peaches, plums, or melon - Coarse cereal with cream - Cocoa or hot water with cream - -LUNCHEON - - A sweet potato with butter - Cheese with water-cracker - Milk or chocolate - -DINNER - - Peas, beans, or carrots - Lettuce or spinach - Green corn or a potato - Cottage cheese with cream and a water-cracker - - -FALL MENU FOR THE NORMAL PERSON - -From 50 to 65 Years of Age - -BREAKFAST - - A bunch of grapes or a melon - Bran meal gems or plain boiled wheat - Cocoa or hot water with cream - -LUNCHEON - - Very ripe bananas with cream - Dates and nuts - A glass of milk - -DINNER - - Lima beans and creamed onions - A baked potato - Whole wheat or bran meal gems - - -WINTER MENU FOR THE NORMAL PERSON - -From 50 to 65 Years of Age - -BREAKFAST - - Soaked prunes - Baked chestnuts - Clabbered milk or junket - -LUNCHEON - - A bowl of milk with boiled rice - -DINNER - - Baked onions and winter squash - Baked beans - A cup of cocoa - One or two whole wheat crackers and cottage cheese - - -SPRING MENU FOR THE NORMAL PERSON - -From 65 to 80 Years of Age - -BREAKFAST - - Two or three very ripe bananas, baked; serve with cream - Nuts, raisins, and either cream or cottage cheese - Cocoa or hot water - -LUNCHEON - - A bowl of sour milk - Rye bread or bran meal gems - -DINNER - - Cabbage, cauliflower, carrots, or squash - A potato - Cheese or an egg - -NOTE: If there is a tendency toward rheumatism, gout, or lumbago, eggs -should be omitted. - - -SUMMER MENU FOR THE NORMAL PERSON - -From 65 to 80 Years of Age - -BREAKFAST - - Peaches, pears, grapes, or melon - A baked sweet potato or potato cakes - Sassafras tea with cream - (See recipe, p. 681) - -LUNCHEON - - String beans or new peas - Rye bread - Cottage cheese - -DINNER - - Carrots, squash, beets, or onions - Lima beans or a potato - Buttermilk - Bran meal gems - - -FALL MENU FOR THE NORMAL PERSON - -From 65 to 80 Years of Age - -BREAKFAST - - Melon, persimmons, or a baked apple - Boiled chestnuts or rice with cream - A cup of chocolate or a cup of hot water - -LUNCHEON - - A bowl of milk with corn bread - -DINNER - - Boiled onions, carrots, or stewed pumpkin - A potato--sweet or white - A baked banana with cream cheese - A cup of cocoa or chocolate - - -WINTER MENU FOR THE NORMAL PERSON - -From 65 to 80 Years of Age - -BREAKFAST - - Soaked prunes - Boiled wheat--small portion - Cream, hot water, or chocolate - -LUNCHEON - - A Spanish onion cooked en casserole - A baked potato - Buttermilk - -DINNER - - Stewed pumpkin or winter squash - A sweet potato - Broiled fish--small portion - Cocoa - - -SPRING MENU FOR THE NORMAL PERSON - -From 85 to 100 Years of Age - -BREAKFAST - - Two baked bananas, with cream - Two egg whites, whipped into a glass of milk - -LUNCHEON - - New peas in the pod (See recipe p. 679) - A glass of sour milk - -DINNER - - Bean soup - Baked sweet or white potatoes - Cottage cheese with cream and sugar - - -SUMMER MENU FOR THE NORMAL PERSON - -From 85 to 100 Years of Age - -BREAKFAST - - Cantaloup - A bowl of clabbered milk - Bran meal gems - -LUNCHEON - - Purée of rice with milk - -DINNER - - A baked or boiled sweet potato - Purée of peas - Egg custard or gelatin - - -FALL MENU FOR THE NORMAL PERSON - -From 85 to 100 Years of Age - -BREAKFAST - - Wheat flakes, thoroughly cooked; serve with cream - Warm milk - -LUNCHEON - - A coddled egg with a baked potato - A cup of chocolate - -DINNER - - Cream of celery soup - Bran meal gems - A potato - Cocoa or sassafras tea (See recipe, p. 681) - - -WINTER MENU FOR THE NORMAL PERSON - -From 85 to 100 Years of Age - -BREAKFAST - - Two very ripe bananas, baked, eaten with nut butter and cream - Sassafras tea or a cup of chocolate - -LUNCHEON - - Cream of potato soup - Whole wheat crackers - -DINNER - - Purée of peas or beans - A potato--sweet or white - Chocolate or hot milk - - -CURATIVE MENUS - -INTRODUCTION TO CURATIVE MENUS - -Scientific investigation leads one inevitably to the conclusion that -a vast number of so-called dis-eases are caused by errors in eating; -that is, by wrong selections, wrong combinations and wrong proportions -of food. (See chart, Vol. I, p. 9, showing the number of dis-eases -caused by superacidity.) This chart will give the reader some idea of -the number of disorders that may originate from one source or from one -fundamental cause. - -While superacidity is a true dis-ease, and may cause all the disorders -shown on this chart, yet behind superacidity there is a parent cause, -namely, wrong eating. In the light of these facts, it is obvious that -a department of curative and remedial menus should constitute an -important feature of this work. - -For each patient who came under the care of the author (over 23,000 in -all), there was prescribed an average of six menus, covering a period -of six weeks. Each patient was required to keep an accurate record -of his or her diet, and the symptoms that developed after each meal. -This record was either brought to the author in person, or sent to him -through the mails. - -From this vast amount of data and clinical experience, the writer was -enabled to select all the menus composing this volume, from those that -had proved successful in the various disorders treated. This volume, -therefore, is composed of only such menus as gave the desired results. -It represents the refined experience of twenty years' active practise -in Scientific Feeding. - - -MENUS FOR SUPERACIDITY - - -SPRING MENU - -_ABNORMAL APPETITE_ - -_SUPERACIDITY_ - -Abnormal appetite is caused by the surplus acid which is left in the -stomach after digestion has taken place. This surplus acid causes -irritation of the mucous membrane of both the stomach and the pylorus. -The supersecretion of acid, in turn, is caused by overeating, by taking -foods in combination which are chemically inharmonious, by sedative and -intoxicating beverages, by tobacco, and by all stimulating drugs. The -logical remedy, therefore, is to omit the use of these things, and to -regulate the diet according to age, occupation, and chemistry, and to -drink copiously of water both at meals and between meals. - -BREAKFAST - - Plain or flaked wheat, boiled very thoroughly; serve with butter, - cream, and nuts - A baked or broiled banana - -LUNCHEON - - Purée of pea soup, made from the pod - Baked potatoes - One egg, boiled two minutes, or lightly shirred - -DINNER - - Spinach or dandelion, cooked - Boiled onions, peas, asparagus--any two of these - A very small portion of tender fish (optional) - A baked potato - Gelatin or junket - -NOTE: For all cases of superacidity, see "Importance of -Water-drinking," Vol. II, p. 434. - - -SUMMER MENU - - -_ABNORMAL APPETITE_ - -_SUPERACIDITY_ - -BREAKFAST - - A melon or extremely ripe peaches; melon preferred - Two or three eggs, whipped; flavor with sugar and fruit-juice, and - add half a glass of milk to each egg - -LUNCHEON - - A liberal portion of tender corn, with butter - Half a glass of milk - -DINNER - - A green salad with grated nuts - Any two fresh vegetables - A very small portion of fish - A small, baked potato - Cantaloup - -Drink one or two glasses of water at each meal. - - -FALL MENU - - -_ABNORMAL APPETITE_ - -_SUPERACIDITY_ - -BREAKFAST - - Cantaloup, or very ripe tomatoes with a sprinkle of sugar and a - spoonful of cream - A morsel of smoked fish - A baked potato or a bran meal gem - -LUNCHEON - - A green salad - Turnips, Brussels sprouts, onions, green corn, lima beans--any - two of these - A wheat muffin or a slice of corn bread - -DINNER - - Slaw or celery - Any vegetable from the luncheon selection - Baked beans or a baked potato - Junket or gelatin - -The noon meal should be omitted if the breakfast is late. - - -WINTER MENU - - -_ABNORMAL APPETITE_ - -_SUPERACIDITY_ - -BREAKFAST - - Three egg whites and one yolk whipped, eaten with baked bananas and - thin cream - Bran meal gems - Salted almonds - -LUNCHEON - - Boiled Spanish onions - A baked potato - -DINNER - - Cream of pea soup or corn soup - Celery or slaw - Carrots or parsnips - Spinach, with egg - Baked dried beans or a sweet potato - -Drink an abundance of cool water at each meal. - -If the patient is suffering, or recovering from a severe attack of -stomach irritation, the quantity of solid food should be reduced, and -the quantity of water increased. - - -SPRING MENU - - -_SOUR STOMACH_ (_SUPERACIDITY_) - -_IRRITATION OF STOMACH AND INTESTINES_ - -On rising, drink two glasses of cool water. Devote from three to five -minutes to vigorous, deep breathing exercises. - -BREAKFAST - - Whole wheat or a corn-meal gem - Two eggs very lightly cooked - Half a cup of wheat bran, cooked and served as a porridge, - with butter and salt - Half a glass of water - -LUNCHEON - - Tender asparagus, peas, or beans - New potatoes - A small portion of wheat bran - A glass of water - -DINNER - - New peas or asparagus - New potatoes, baked - Whole wheat, boiled; serve with butter - A glass of water - -At least two glasses of water should be drunk between breakfast and -luncheon, and between luncheon and dinner. - -The quantity of food may be slightly increased as the patient improves, -and the meals may be varied by changing the vegetables current in the -market. The general combinations and the proportions, however, should -be observed for two or three weeks. - - -SUMMER MENU - - -_SOUR STOMACH_ (_SUPERACIDITY_) _IRRITATION OF STOMACH AND INTESTINES_ - -Immediately on rising, drink two glasses of water. - -BREAKFAST - - Cantaloup, or very ripe peach--neither sugar nor cream - Tender corn, scraped from the cob; cook slightly with a whipped egg - and butter, stirring constantly - A glass or two of water - (Mastication should be very thorough) - -LUNCHEON - - String beans and either young carrots or onions - A baked potato - One egg, prepared choice - -DINNER - - Fish--very tender - A baked potato - A green salad with nuts - An ear of tender corn - A glass or two of water - -Just before retiring, drink two glasses of water. - - -FALL MENU - - -_SOUR STOMACH_ (_SUPERACIDITY_) _IRRITATION OF STOMACH AND INTESTINES_ - -Observe the instructions in regard to water-drinking and deep -breathing, which were given in connection with the spring menu. - -BREAKFAST - - Cantaloup, peaches, or persimmons - A glass of clabbered milk - One whipped egg - A small portion of steamed or boiled whole wheat - A tablespoonful of clean, wheat bran - -LUNCHEON - - Choice of the following-- - - _a_ Two or three exceedingly ripe bananas (red - variety preferred), eaten with cream, two figs, - and either nuts or nut butter - _b_ A baked sweet potato - -DINNER - - Lettuce, endive, or romaine salad, with dressing - or olive-oil and whipped egg - Tender corn or string beans - A baked potato - A baked banana - -From one to three glasses of water should be drunk at each of these -meals--half a glass at the beginning; a glass during the progress of -the meal, and a glass at the close. - - -WINTER MENU - - -_SOUR STOMACH_ (_SUPERACIDITY_) _IRRITATION OF STOMACH AND INTESTINES_ - -On rising, drink two or three glasses of water, and take vigorous -exercise and deep breathing. - -BREAKFAST - - Two heaping tablespoonfuls of plain wheat, - thoroughly cooked, or simmered over night; - eat with butter and nuts - One or two eggs, either whipped or cooked two minutes - -The entire meal may consist of boiled wheat and butter, with a very -little cream, unless the weather is exceedingly cold, in which event -the wheat may be reduced in quantity, and two, or even three, whipped -eggs taken. - -LUNCHEON - - A liberal portion of baked sweet potato - Stewed pumpkin or winter squash, with either butter or olive-oil - A cup of chocolate - -DINNER - - Carrots, parsnips, turnips, beets, onions--any two of these - A small portion of tender fish or fowl; or, an egg preferred - A baked potato - Celery, or slaw, with nuts - -Avoid overeating. Stomach fermentation is caused largely by taking -into the stomach a quantity of food in excess of digestive ability or -of bodily requirements. The logical remedy, therefore, is to limit the -quantity of food, or to increase the amount of physical exercise. - - -SPRING MENU - - -_SOUR STOMACH--INTESTINAL GAS CONSTIPATION_ - -On rising, drink a glass or two of water, eat a spoonful of cherries or -berries, and devote a few minutes to vigorous exercise. - -BREAKFAST - - Half a cup of wheat bran - One or two red bananas--very ripe; baked if preferred. Served with - either a spoonful of nuts or nut butter - Raisins and cream - -LUNCHEON - - Two tablespoonfuls of wheat bran - Two eggs--preferably whipped - Lettuce, with young carrots and grated nuts - Boiled onions - A baked potato - -DINNER - - Wheat bran - Choice of the following vegetables, baked in casserole dish: - peas, asparagus, or onions - Spinach, with egg - A few spoonfuls of plain boiled wheat - A baked potato - -Drink two glasses of cool water at each of these meals. - -Just before retiring, take a small portion of wheat bran, and spend at -least ten minutes in vigorous exercise. - - -SUMMER MENU - - -_SOUR STOMACH--INTESTINAL GAS CONSTIPATION_ - -Drink copiously of cool water, and take a brisk walk or vigorous -exercise and deep breathing before breakfast. - -BREAKFAST - - Cantaloup or peaches--no cream - Half a cup of wheat bran, cooked - Whipped egg--a dash of sugar - A baked banana--very ripe - One or two glasses of water - -LUNCHEON - - A green salad - An ear or two of tender corn, masticated very thoroughly - Nuts - Wheat bran - A glass or two of water - -DINNER - - A green salad - Choice of two fresh vegetables--peas, corn, beans, okra, eggplant - A potato - Cream cheese with nuts and raisins - A small portion of bran, cooked - Water - -Cool water should be drunk freely at meals, and mastication should be -thorough. - - -FALL MENU - - -_SOUR STOMACH--INTESTINAL GAS CONSTIPATION_ - -FIRST DAY: On rising, drink two glasses of water, and devote three or -four minutes to Exercises 3 and 5. (See Vol. V, pp. 1344 and 1345.) -Inflate the lungs every fourth or fifth movement to their extreme -capacity. - -BREAKFAST - - Steamed or boiled whole wheat - A tablespoonful or two of coarse wheat bran - (This may be cooked, and served the same as any ordinary cereal, - and eaten with butter and salt) - One or two exceedingly ripe bananas (baked if preferred), eaten - with cream and nut butter - One egg whipped very briskly, to which add a teaspoonful each of - sugar and of lemon juice while whipping - -LUNCHEON - - Four glasses of milk, drinking half a glass every six or eight minutes - - -DINNER - - Choice of two of the following vegetables: - Carrots, parsnips, squash, beets, tender cabbage - A baked potato or whole wheat bread - A green salad or celery - One egg, whipped (The egg could be omitted, and the combination of - foods would still be well balanced) - Wheat bran - -Just before retiring, take a spoonful of wheat bran in half a glass of -water. Exercise as prescribed for the morning. - - -SECOND DAY: The same as the first, increasing the quantity of food, -if hungry. The noon meal could consist of two eggs, prepared as -prescribed, and one fresh vegetable, uncooked, such as carrots or -turnips, eaten with a green salad and either nuts or olive-oil. A -banana, with very thin cream, might also be taken. - - -THIRD DAY: Practically the same as the second, varying the breakfast -by omitting eggs, allowing it to consist of bananas, soaked prunes -and cream; or, oatmeal in small quantity, with thin cream; or, if -agreeable, let it consist of the same articles as prescribed for the -first day. - - -FOURTH DAY: - -BREAKFAST - - A cup of hot water - Bran meal gems, with butter - Bananas, with soaked prunes, and either nuts or nut butter - (Bananas should be baked unless very ripe) - -LUNCHEON - - Two egg whites and one yolk rolled with whipped cream into a very - rare omelet - A small, baked potato - -DINNER - - Anything in the way of a salad--celery, lettuce, cabbage - String beans, parsnips, pumpkin, squash, onions, or carrots - One egg whipped or cooked two minutes - A baked potato or baked beans - -Just before retiring, take a heaping tablespoonful of wheat bran and -the exercises which were prescribed for the first day. - - -FIFTH DAY: Same as the fourth. - - -SIXTH DAY: Same as the first, repeating the diet, day by day, for -twelve or fifteen days. - - -WINTER MENU - - -_SOUR STOMACH--INTESTINAL GAS CONSTIPATION_ - -Immediately on rising, take a cup of hot water, into which put two -tablespoonfuls of wheat bran. Devote from three to five minutes to deep -breathing exercises. - -BREAKFAST - - Half a cup of wheat bran cooked from twenty to thirty minutes; - eat with cream and a very little salt - One or two very ripe bananas, with cream and nuts - Whole wheat, thoroughly cooked - -LUNCHEON - - Boiled onions, carrots, or squash--any one or two of these - A bit of green salad or celery - A baked white potato--eat skins and all - A tablespoonful of wheat bran, either cooked or uncooked - -DINNER - - A bit of slaw or celery - Spinach, carrots, parsnips, beets, turnips, pumpkin, or squash--any - one or two of these - Baked beans or baked sweet or white potatoes - A small portion of fish or chicken (If this is not convenient, - an egg, lightly cooked, may be eaten) - -If something sweet is desired, a small portion of plain ice-cream or -gelatin may be eaten once a week. - -From one to two glasses of water should be drunk at each of these meals. - -If it is cold, and something hot is desired, a cup of sassafras tea, -made from the bark of the red sassafras root, may be taken at the -morning and the evening meal. (See p. 681.) - -Just before retiring, devote three or four minutes to deep breathing -exercises. - -At the beginning of the evening meal, or on retiring, two or three -tablespoonfuls of bran may be taken in a little hot water. The quantity -of bran may be reduced according to the condition of the bowels. - - -SPRING MENU - - -_STOMACH AND INTESTINAL CATARRH_ - -Catarrh of the stomach is merely a form of chronic irritation caused by -a residue of hydrochloric acid in the stomach following the process of -digestion. This condition is augmented by intoxicating and stimulating -beverages--tobacco, liquor, beer, tea, coffee; by acids, such as -vinegar, lemon, grapefruit, and pineapple juices; by cane-sugar, cereal -starches, and meat. The remedy, therefore, is found in eliminating -these things, and in confining the diet to the following foods: - - All fresh vegetables Milk - Eggs Nuts - Green salads Subacid fruits - Melon Very tender fish or white - meat of fowl--occasionally - -Inasmuch as the primary cause of stomach catarrh is supersecretion of -hydrochloric acid, an abundance of pure water should be drunk at meals -and also between meals. - -BREAKFAST - - A cup of hot water - Egg whites, whipped, mixed with lukewarm milk; drink slowly - -Drink a cup of hot water about 11 a. m. - -LUNCHEON - - A cup of hot water - A green salad or one fresh vegetable - A new potato, baked; serve with butter - Rice, simmered over night; serve with rich milk - Half a cup of water at close of meal - -Drink a cup of hot water about 4 p. m. - -DINNER - - A cup of hot water - Two fresh vegetables - A new potato, baked - Bran gems, with butter - An egg, or a very small portion of either tender fish or chicken - -Mastication must be perfect. - -Bread, flour, and cereal products should be omitted, with the exception -of a very limited quantity of thoroughly cooked rice and wheat bran. - -Sweets, desserts, tea, coffee, all sedative and stimulating beverages, -and drugs and narcotics should be omitted. - -Water should be drunk copiously both at meals and between meals. - - -SUMMER MENU - - -_STOMACH AND INTESTINAL CATARRH_ - -BREAKFAST - - A bit of subacid or non-acid fruit--pear, peaches, plums, or melon - Whipped eggs, using an excess of whites - An extremely ripe banana, baked, eaten with very little thin cream - -LUNCHEON - - A green salad with nuts - Tender corn or string beans - A baked sweet or a white potato - -DINNER - - A salad with grated nuts--no dressing - One or two fresh vegetables--corn, peas, beans, carrots - A baked white potato - A whipped egg, or fish, if engaged in manual labor - A very ripe peach or a melon - - -FALL MENU - - -_STOMACH AND INTESTINAL CATARRH_ - -BREAKFAST - - A melon or a very ripe peach - Two or three glasses of fresh milk, taken slowly - Half a cup of wheat bran, cooked - -LUNCHEON - - A very small portion of green salad, with grated nuts - Tender corn, lima beans, or lentils - -DINNER - - A green salad, with grated nuts - Stewed pumpkin or squash - Corn, carrots, or parsnips - A baked potato or baked beans - - -WINTER MENU - - -_STOMACH AND INTESTINAL CATARRH_ - -BREAKFAST - - A pint of junket - One whipped egg - -LUNCHEON - - Vegetable soup - Boiled onions, carrots, or turnips - An egg or a small portion of tender fish - A baked potato - -DINNER - - Choice of the following cooked in a [B]casserole - dish: - - _a_ Cauliflower, cabbage, or Brussels sprouts - _b_ Carrots, parsnips, or turnips - - A baked potato - A vegetable salad with ripe olives and nuts - -[B] For cooking en casserole, see p. 671. - - -MENUS FOR FERMENTATION - - -SPRING MENU - -_FERMENTATION--INTESTINAL GAS FEVERED STOMACH AND LIPS CANKERS ON -TONGUE_ - -BREAKFAST - - A glass of cool water - Three or four egg whites and one yolk, whipped; - sweeten slightly; add half a glass of milk - Gelatin, without fruit, or two extremely ripe - bananas baked in a casserole dish - -LUNCHEON - - Carrots, parsnips, or turnips - Peas or asparagus - A white potato, either baked or boiled - -DINNER - - Cream of asparagus soup, made rather thin - Peas in the pod (See recipe, p. 679) - A new, white potato, baked; serve with very little butter - One egg, whipped - A glass or two of cool water - -An abundance of cool water should be drunk between meals, and from one -to two glasses at meals. - -Fevered stomach is caused by fermentation of food--hyperacidity. After -the diet is balanced so as to be chemically harmonious, the next most -important thing is copious water-drinking at meals and between meals. - -See Vol. II, p. 434. - - -SUMMER MENU - - -_FERMENTATION--INTESTINAL GAS FEVERED STOMACH AND LIPS CANKERS ON -TONGUE_ - -Immediately on rising, drink a glass or two of water. Also take -vigorous exercise and deep breathing. - -BREAKFAST - - Cantaloup, or watermelon, eliminating the pulp - Half a pint of junket or gelatin - A baked banana or bran meal gems - -LUNCHEON - - A liberal portion of fresh green corn, boiled or steamed in the - husk; eat with a very little butter - -DINNER - - Two fresh green vegetables - Choice of fish or an egg - A baked potato - -From one to two glasses of water should be drunk at each of these -meals, eliminating all sweets and acids. - -If there is a tendency toward constipation, half a cup of wheat bran, -cooked, and served as an ordinary cereal, should be taken at the -morning and the evening meal. - - -FALL MENU - - -_FERMENTATION--INTESTINAL GAS FEVERED STOMACH AND LIPS CANKERS ON -TONGUE_ - -Immediately on rising, drink a cup of cool water, and take vigorous -exercise and deep breathing. - -BREAKFAST - - A bunch of California grapes - One egg--coddled (See recipe, p. 677) - Choice of very ripe bananas, baked--served with butter and - thin cream, or a corn-meal muffin - A cup of hot water into which put a little sugar or cream - -LUNCHEON - - Two or three eggs whipped very thoroughly, to which slowly add a - teaspoonful each of lemon juice and of sugar while whipping. - Add half a glass of milk to each egg - -EMERGENCY LUNCHEON - - A scrambled egg or a morsel of fish, eaten with a baked potato - A boiled onion - A cup of water - -DINNER - - Choice of carrots, parsnips, squash, or string beans, seasoned with - a little butter - A baked potato or green corn - A cup of milk - -EMERGENCY DINNER - - Two baked potatoes - A boiled onion - A glass of milk, and an egg, if desired - -If one is engaged in heavy manual labor, the food may be increased -beyond the amount herein prescribed. The combination, however, should -be observed. - -The emergency luncheon is to be taken if one does not like the regular -luncheon. The same rule should be observed with the emergency dinner. -The regular luncheon contains considerable protein, which is very -necessary in these conditions. The emergency dinner contains the same -in another form. The one may be chosen which appeals most to natural -hunger. - -Now and then the breakfast may consist of one or two extremely ripe -bananas, eaten with nut butter and cream, and one or two whipped eggs. - - -WINTER MENU - - -_FERMENTATION--INTESTINAL GAS FEVERED STOMACH AND LIPS CANKERS ON -TONGUE_ - -BREAKFAST - - A small bunch of grapes - Two egg whites and one yolk, whipped very fine, into which whip a - teaspoonful of sugar. Whip until stiff and smooth - One or two exceedingly ripe bananas, baked, eaten with cream - A cup of hot water with a little sugar and cream - -LUNCHEON - - A baked potato or a bran meal gem - A boiled onion or baked squash - -DINNER - - Vegetable soup - One fresh vegetable such as carrots, parsnips, squash, or turnips - A baked potato--eat skins and all - A cup of chocolate, or a whole wheat cracker - -If the tongue should become coated, or the mouth sore, the amount of -food prescribed for the evening meal should be reduced until digestion -is perfect, which can be aided largely by drinking copiously of water. - -If the bowels should become slightly constipated, take two heaping -tablespoonfuls of wheat bran in a cup of hot water just before -retiring. It is not necessary to masticate the bran. Devote two or -three minutes to deep breathing exercises, Nos. 1 and 5, as shown in -Vol. V, pp. 1343 and 1345. - -The eggs can be taken uncooked, without whipping, if preferred. - - -MENUS FOR CONSTIPATION - -SPRING MENU - - -_CONSTIPATION_ (_CHRONIC_) _NERVOUSNESS_ - - -FIRST DAY: Immediately on rising, take half a cup of wheat bran, in hot -water, and eat a tablespoonful of soaked evaporated apricots. - -Devote five minutes to exercises Nos. 3 and 5. (See Vol. V, pp. 1344 -and 1345.) These should be taken vigorously, before an open window, and -before dressing. Then take a cool shower bath and a vigorous rub down. - -If possible, take half an hour's walk before breakfast. - -BREAKFAST - - Half a cup of coarse wheat bran, cooked ten minutes; eat with - thin cream - Two bran meal gems - Two large, very ripe bananas, with thin cream and either nuts - or nut butter (The bananas may be baked if preferred) - Two glasses of water - -Devote two or three minutes to exercises 3 and 5, about ten o'clock, if -possible. - -LUNCHEON - - A dozen soaked prunes and one very ripe banana - Two tablespoonfuls of nuts, or a rounded tablespoonful of nut butter - (The prunes, the banana, and either the nuts or nut butter may be - eaten together) - One egg, whipped, or cooked two minutes (If whipped, add sugar and - lemon juice) - Peas or asparagus - Half a cup of coarse wheat bran - -Drink two glasses of water during the progress of the meal. - -DINNER - - A salad of lettuce, asparagus, peas or carrots; or anything green, - eaten with either nuts or nut butter - One egg, coddled; serve with butter and salt - A baked potato or a whole wheat muffin - A cup of wheat bran, slightly cooked if desired, and eaten with thin - cream - Two glasses of water - -Just before retiring, take half a cup of wheat bran. - - -SECOND DAY: The same as the first, slightly increasing the quantity of -food if there is a tendency toward weakness or unusual fatigue. - - -THIRD DAY: The same as the second, varying the meals by changing the -vegetables. - - -FOURTH DAY: On rising, eat a cup of soaked apricots, and take the -exercises which were prescribed for the first day. - -BREAKFAST - - A cup of wheat bran, with cream - A cup of hot water - The juice of one sweet orange - A small portion of plain wheat, boiled (simmered over night) - One egg, coddled - -LUNCHEON - - A dozen soaked prunes - Two extremely ripe bananas, with two tablespoonfuls of nuts - Three or four figs, and cream cheese--fresh - Two glasses of water - -DINNER - - A cup of hot water - A cup of wheat bran - Two large, boiled Spanish onions - One other vegetable - A baked potato - One glass of cool water - -Just before retiring, eat a few soaked evaporated apricots, or half a -cup of bran. - -NOTE: The apricots should be omitted if there is a tendency toward sour -stomach (premature fermentation), or rheumatism. - - -FIFTH DAY: the Same As the Fourth. - - -SIXTH DAY: The same as the first. - -Repeat this diet until the bowels become normal. The bran and the -apricots may then be reduced according to the condition of the bowels, -and the quantity of vegetables, eggs, and other solids increased -sufficiently to meet the demands of normal hunger. - - -SUMMER MENU - - -_CONSTIPATION_ (_CHRONIC_) _NERVOUSNESS_ - -Immediately on rising, eat two or three very ripe peaches or plums, -and drink a glass or two of water. Devote from five to ten minutes to -vigorous exercise and deep breathing, especially exercise No. 3. (See -Vol. V, p. 1344.) - -BREAKFAST - - A dish of sliced peaches--very ripe; a little sugar, but no cream - Half a cup of wheat bran, with a spoonful or two of crushed wheat, - thoroughly cooked (simmered over night) - An ear of tender corn--prepared choice - -LUNCHEON - - A liberal portion of tender corn - A lettuce and tomato salad, eaten with grated nuts - -DINNER - - A liberal green salad, with grated nuts - A baked sweet potato - Fresh peas, beans, Brussels sprouts, cabbage, corn--any two of these - A portion of wheat bran, cooked - -If the above menus do not seem sufficient to sustain the body while -performing manual labor, one or two whipped eggs may be added. - -Just before retiring, eat three or four ripe peaches, or a large bunch -of blue grapes, swallowing seeds without mastication. Take exercises as -prescribed for morning. - -From two to three glasses of water should be drunk at each of these -meals. - - -FALL MENU - - -_CONSTIPATION_ (_CHRONIC_) _NERVOUSNESS_ - -(For general instructions see Spring Menu.) - -Just after rising, eat a bunch of grapes. - -BREAKFAST - - Cantaloup or melon - Wheat bran and a small portion of whole wheat - Two or three baked bananas, eaten with raisins and nuts - -LUNCHEON - - Celery or slaw - One fresh vegetable - An ear of tender corn or a baked potato - Wheat bran - -DINNER - - Lettuce and tomato salad - Okra, eggplant, cauliflower, carrots, squash, cabbage, string - beans--any two of these - Chicken or fish--very limited portion - A cantaloup or a baked banana - -From two to three glasses of water should be drunk at each of the above -meals, and mastication should be very thorough. - - -WINTER MENU - - -_CONSTIPATION_ (_CHRONIC_) _NERVOUSNESS_ - -Immediately on rising, take the juice of a sweet orange. - -For general instructions see Spring Menu. - -BREAKFAST - - Two extremely ripe bananas, eaten with nuts or nut butter - (The bananas may be baked if preferred) - A liberal portion of whole wheat, boiled until very soft--simmered - over night; serve with butter or cream - -LUNCHEON - - Spinach, with an egg - Endive, kale, or cabbage - Peas, beans, lentils, or corn - -DINNER - - Celery, with nuts - Carrots, parsnips, beets, onions, stewed pumpkin, or squash - A small rare omelet, or a very small portion of fish; omelet preferred - A potato - -A glass of pure apple cider may be drunk just after rising, and just -before retiring. - -From two to three glasses of water should be drunk at each of the above -meals. - - -SPRING MENU - - -_CONSTIPATION--AUTOINTOXICATION LOW VITALITY_ - -Choice of the following menus: - - - MENU I MENU II - -BREAKFAST - - Half a cup of wheat bran, Two glasses of water - cooked Wheat bran, cooked - The juice of a sweet Florida Boiled whole wheat, with - orange (Russet seedling) cream - One glass of water Two tablespoonfuls of nuts - One whole egg, whipped or one tablespoonful of - with teaspoonful of sugar nut butter - One or two extremely ripe One very ripe banana, with - bananas, with nuts and cream nuts and raisins - -LUNCHEON - - Peas or asparagus A boiled onion - A baked potato Whole wheat or a bran meal gem - A cup of hot water A cup of hot water - -DINNER - - Green peas A small portion of fish or - Spanish onions of white meat of chicken - A small, baked white potato One very small, baked white - (Eat skins and all) potato - Two eggs, lightly poached A salad of lettuce or anything - Nuts and raisins, if something green, with oil - sweet is desired A baked banana - -A spoonful or two of coarse wheat bran should be taken both at -breakfast and at dinner; also, just before retiring, a glass of water -and a few pieces of soaked evaporated apricots. - -(The apricots should be omitted if there is a tendency toward either -fermentation or rheumatism.) - - -SUMMER MENU - - -_CONSTIPATION--AUTOINTOXICATION LOW VITALITY_ - -Choice of the following menus: - - - MENU I MENU II - -BREAKFAST - - Fresh fruit--grapes preferred Wheat bran - A baked sweet potato Melon or peaches - Two very ripe bananas, Very ripe bananas with cream, - with figs and cream nuts and raisins - Wheat bran One glass of water - One whipped egg - -LUNCHEON - - Melon One or two fresh vegetables - One fresh vegetable (choice) - A bran gem with either A baked potato or corn - butter or nut butter A green salad - Two tablespoonfuls of nuts Bran, or a bran gem - (choice) - One glass of water - -DINNER - - A fruit salad made of bananas, Practically the same as for - raisins, and grated luncheon, with choice of - nuts; serve with whipped junket or gelatin - cream - Two tablespoonfuls of nuts (choice) - Cream cheese and one fig - Boiled wheat, with sweet butter - Two glasses of water - A melon - -SUPPLEMENTARY MENU - - Corn - Spinach - Two egg whites--poached or whipped - A potato - A salad - Water and wheat bran - -If there is a craving for something sweet, let the evening meal consist -entirely of ice-cream and three or four glasses of water. All sweets -may be omitted, however, if they do not especially appeal to the taste. - -Take vigorous exercise and deep breathing just after rising, and just -before retiring. - - -FALL MENU - - -_CONSTIPATION--AUTOINTOXICATION LOW VITALITY_ - -Just after rising, eat a large bunch of grapes and drink a glass of -water. - -Choice of the following menus: - - - MENU I MENU II - - -BREAKFAST - - Peaches, plums, or melon Two or three exceedingly - Whole wheat, or barley, ripe bananas, eaten with - boiled until soft; serve nut butter and cream; - with butter and cream also raisins, if something - Wheat bran cooked, eaten sweet is desired - with thin cream (Bananas may be baked - Water if preferred) - - -LUNCHEON - - A bowl of clabbered milk, A baked white potato - eaten with a very little sugar (Eat skins and all) - One whipped egg One fresh vegetable - Half a cup of wheat bran A morsel of fish - -DINNER - - Spinach, cooked Same as dinner (Menu I) - One egg white with the addition of buttermilk - Baked beans or a morsel of fish - One fresh vegetable (Some simple dessert may be - taken with this meal, if desired) - -Just before retiring, take wheat bran or eat a large bunch of grapes. - - -WINTER MENU - - -_CONSTIPATION--AUTOINTOXICATION LOW VITALITY_ - -BREAKFAST - - A small portion of plain wheat boiled until - soft, or until the grains burst open; serve with cream and salt - A cup of wheat bran, cooked, eaten with butter and salt - Two egg whites and one yolk - One exceedingly ripe banana--must be very ripe; eat with one fig, - cream, and a spoonful of either nuts or nut butter - A cup of hot barley water - -LUNCHEON - - A spoonful of wheat bran - A portion of boiled onions - A baked white potato--skins and all--with butter and salt - A cup of hot barley water - -DINNER - - A salad of anything green - Choice of carrots, turnips, eggplant, parsnips, - or squash, cooked in casserole dish--no cream - A baked white potato - A morsel of fish or chicken, or an egg, cooked - two minutes, eaten with butter - (One of the fresh vegetables should be made - very hot with red pepper, or a small capsule of - red pepper may be taken at the close of the meal) - -From one to two glasses of water should be drunk at each of these meals. - -Either grapes or wheat bran should be taken just before retiring. The -wheat bran may be taken uncooked in hot water. - -If constipation is not relieved after taking the quantity of bran -prescribed, increase the quantity until the desired results are -obtained, then gradually decrease the quantity, taking it only at the -morning and the evening meal. - - -MENUS FOR GASTRITIS - - -SPRING MENU - -_GASTRITIS_ - -In severe cases of gastritis, all food, and even water should be -omitted. As the patient begins to recover, water, cool or hot, may be -taken, and after a time, when normal hunger appears, the following -suggestions in diet should be observed: - -BREAKFAST - - Choice of the following-- - - _a_ One large, very ripe banana, baked; preferably en casserole - _b_ A baked white potato, with butter - -LUNCHEON - - Onions, or fresh tender peas, thoroughly cooked, en casserole - A baked potato - -DINNER - - Peas, asparagus, or onions - A baked potato or rice (If rice is chosen, a tablespoonful of - clean wheat bran should be eaten) - -As the patient recovers, the articles composing the meals may be -increased, confining entirely to such foods as peas, asparagus, -potatoes, carrots, parsnips, beets, spinach, and the green salad -vegetables. - - -SUMMER MENU - - -_GASTRITIS_ - -In regard to the omission of food in severe cases, see Spring Menu. - -BREAKFAST - - Cantaloup or melon, discarding the pulp of the melon - Two or three egg whites, lightly whipped with a sprinkle of sugar - -LUNCHEON - - Tender peas, string beans, green corn, or young carrots, - thoroughly cooked - Bran meal gems - -DINNER - - Carrots, parsnips, squash, spinach, or turnip-tops - Graham gems or a baked potato - - -FALL MENU - - -_GASTRITIS_ - -BREAKFAST - - A cantaloup or very ripe peaches--no cream - Baked chestnuts, or boiled rice, with butter - A tablespoonful of wheat bran in hot water - -LUNCHEON - - Eggplant, okra, or a Spanish onion - Tender corn or a potato - -DINNER - - Celery or lettuce - Nuts and ripe olives - Green corn or a baked potato - Carrots or winter squash - - -WINTER MENU - - -_GASTRITIS_ - -BREAKFAST - - A baked banana - A spoonful or two of plain wheat, boiled - A cup of hot water - -LUNCHEON - - Winter squash, or onion, en casserole - A baked potato - Celery hearts - -DINNER - - A light vegetable soup--no crackers - Celery - Carrots or parsnips - A potato - -For instructions in cooking "en casserole," see p. 671. - - -MENUS FOR NERVOUS INDIGESTION - - -SPRING MENU - -_NERVOUS INDIGESTION_ - -Nervous indigestion is a condition in which the mucous membrane of the -stomach is in a chronic state of irritation caused by hydrochloric acid -fermentation. - -The appetite is usually keen; sometimes ravenous. This, however, is the -best evidence that the diet should be limited to just enough food to -sustain strength when no manual labor is performed. - -BREAKFAST - - A pint of clabbered milk with a light sprinkle of sugar, - if desired - Two tablespoonfuls of clean wheat bran, well cooked; - serve with cream - -LUNCHEON - - Onions, en casserole, or fresh peas - Bran meal gems or graham muffins - A baked potato - A glass of water - -DINNER - - Peas, asparagus, onions--any two of these - A potato and bran meal gems - A glass of buttermilk - A spoonful or two of bran prepared as for breakfast - - -SUMMER MENU - - -_NERVOUS INDIGESTION_ - -BREAKFAST - - Cantaloup or baked bananas - Two or three egg whites, lightly poached - One or two bran meal gems - A glass of milk - -LUNCHEON - - Peas, string beans, carrots, okra--any two of these - Tender corn or a baked potato - Spinach, with egg - A spoonful or two of wheat bran - -DINNER - - Young carrots, string beans, or squash - Tender corn, lima beans or a baked potato - Gelatin, if something sweet is desired; a very small portion, - and very little sugar - - -FALL MENU - - -_NERVOUS INDIGESTION_ - -BREAKFAST - - Persimmons, cantaloup, or a baked banana - A baked potato - Half a glass of milk - A spoonful of wheat bran - -LUNCHEON - - Two and one-half to three glasses of fresh milk - Two tablespoonfuls of wheat bran - -DINNER - - Eggplant, okra, Brussels sprouts, tender spinach, string beans, - carrots, or onions--one or two of these - A baked potato or rice - -NOTE: From one to three glasses of cool water should be drunk at each -of these meals. - - -WINTER MENU - - -_NERVOUS INDIGESTION_ - -BREAKFAST - - Very ripe bananas with cream - Two bran meal gems with butter, or two tablespoonfuls of plain - boiled wheat - -LUNCHEON - - Vegetable soup--omit crackers - Cauliflower, boiled onions, or carrots - A baked potato - -DINNER - - Soup--cream of corn or of rice - Celery, ripe olives, and nuts - Carrots, parsnips, beets, turnips--choice of two of these - Bran meal gems or a baked potato - A spoonful or two of wheat bran (A glass or two of water should - be drunk at this meal) - -NOTE: Acids, sweets, white bread, oatmeal, corn hominy, and the cereal -foods from which the bran has been removed, should be entirely omitted -in all cases of stomach irritation, of which nervous indigestion is -merely an expression. The use of tea, coffee, tobacco, all stimulating -and intoxicating drinks should also be discontinued. - - -MENUS FOR NERVOUSNESS - - -SPRING MENU - -FOR BUSINESS MAN - -_THIN--NERVOUS--IRRITABLE INSOMNIA--STOMACH AND INTESTINAL TROUBLE_ - -Menu No. 1 is for use at home where one can get all the staple -vegetables prepared as directed. - -Menu No. 2 consists of emergency meals to be taken when away from home. - -They practically contain the same nutritive elements, however, but in -slightly different proportions. - - - MENU I MENU II - -BREAKFAST - - A dish of whole wheat or A cup of hot water - flaked wheat, thoroughly Bran meal gems - cooked Corn muffins - Two tablespoonfuls of nuts - One egg, coddled A potato eaten with either - A cup of hot water butter or cream - -LUNCHEON - - One or two fresh vegetables Two glasses of milk (One whipped - A baked sweet or a white potato egg mixed with the milk) - A salad, if desired A potato or one fresh vegetable - One or two spoonfuls of nuts - A glass of water - -DINNER - - A green salad--either lettuce Vegetable soup - and tomatoes, or endive One fresh vegetable - Gems made from corn meal An omelet or a very small - or bran meal, eaten with portion of fish or white - butter and nuts meat of chicken; omelet - Choice of peas, beans, or preferred - asparagus One extremely ripe banana - A baked potato with cream, nuts, and - Dessert--gelatin or home-made either figs or raisins - ice-cream - -Intestinal gas can be largely controlled by thorough and complete -mastication. - -If the use of milk should cause slight constipation, the constipation -can be relieved by taking a small portion of wheat bran, either cooked -or uncooked, at both the morning and the evening meal. - - -SUMMER MENU - - -FOR BUSINESS MAN - -_THIN--NERVOUS--IRRITABLE INSOMNIA--STOMACH AND INTESTINAL TROUBLE_ - -Choice of the following menus for a week or ten days: - - - - MENU I MENU II - -BREAKFAST - - Cantaloup or sliced peaches Melon or peaches - One tablespoonful of steamed Two very ripe bananas - whole wheat with cream, nuts, and raisins - One glass of milk Two or three glasses of milk - Two baked bananas - -LUNCHEON - - One or two ears of corn--boiled Baked sweet potatoes, with - A few nuts--choice butter - One whipped egg and one Two tablespoonfuls of nuts--choice - glass of milk, mixed A green salad - - -DINNER - - Spinach, lima beans, carrots, Cantaloup - squash--any two of these Boiled corn and lima beans - One egg, coddled Lettuce and tomato salad - Small piece of corn bread A baked potato - or whole wheat bread An egg or a small portion of fish - Two glasses of buttermilk - -NOTE: From one and a half to two glasses of water should be drunk at -each of these meals. - -If constipation occurs, soaked prunes or soaked evaporated apricots may -be taken just before retiring. A glassful of water in which the prunes -or apricots have been soaked should also be drunk just after rising. - -If stomach-acidity or intestinal fermentation should occur, omit all -acid fruits and regulate the bowels by the use of wheat bran. - -One hour during the day should be devoted to vigorous physical -exercise. - - -FALL MENU - - -FOR BUSINESS MAN - -_THIN--NERVOUS--IRRITABLE INSOMNIA--STOMACH AND INTESTINAL TROUBLE_ - -FIRST DAY: Immediately on rising, drink one glass of cool water and eat -half a pound of Concord grapes. Eliminate the seeds, but thoroughly -masticate and swallow the skins. - -Devote from five to six minutes to exercises Nos. 3 and 5. (See Vol. -V, pp. 1344 and 1345.) Inflate the lungs to their fullest capacity at -every third or fourth breath. - -BREAKFAST - - A cantaloup - One or two exceedingly ripe bananas, baked; must be very ripe--red - variety preferred; serve with thin cream - One cup of hot water - -LUNCHEON - - A lettuce and tomato salad - An ear of tender corn - -DINNER - - Choice of boiled corn, string or lima beans - (With the corn, eat a teaspoonful of either nut - butter or nuts; masticate to exceeding fineness) - A lettuce and tomato salad, with a simple dressing - One coddled egg - -From one and a half to two glasses of water should be drunk at each of -the above meals. - -Just before retiring, eat a small bunch of Concord grapes and drink -half a glass of water. - -Devote from five to ten minutes to exercises Nos. 3 and 5, as above -directed, giving special attention to deep breathing. Endeavor to -inflate the lungs to their fullest capacity every third or fourth -breath. - - -SECOND DAY: The same as the first, slightly increasing the quantity of -food if desired. This may be done by more thorough mastication and by -devoting more time to exercise. - - -THIRD DAY: - -BREAKFAST - - Two or three exceedingly ripe peaches, eaten with grated maple-sugar - Two or three egg whites poached, served on a crisp cracker; or, - one whole egg if the appetite will accept it - Half of a cantaloup - A cup of hot water or cocoa - -LUNCHEON - - Cooked spinach or a green salad - An ear of tender corn - A potato - A glass of water - -DINNER - - String beans and young onions--cooked - A green salad - A bit of fish or white meat of chicken, with a baked potato - - -FOURTH DAY: - -BREAKFAST - - Cantaloup or peaches - One or two extremely ripe bananas, baked, and eaten with cream - One large pulled fig, with cream - One glass of water - -LUNCHEON - - Cantaloup - One whole egg, coddled - A baked sweet or a white potato - -DINNER - - Corn, lima beans, or a potato - A cup of hot water - - -FIFTH DAY: The same as the first. - - -SIXTH DAY: The same as the second, and so on, day by day, for about -twelve days. - - -LETTER OF ADVICE - -ACCOMPANYING ABOVE MENU - -Rise at a regular hour every morning. Take a lukewarm sponge bath, -following it by a cool splash and a vigorous rub down, practising deep -breathing all the while. - -Before dressing, devote from two to three minutes to exercises Nos. 3 -and 5. (See Vol. V, pp. 1344 and 1345.) Take these movements calmly. - -Do not worry. Masticate all food to infinite fineness. Take plenty of -time to eat. - -Inflate the lungs to their fullest capacity one hundred times a day. -This is of very great importance. - -If the quantity of food prescribed is more than the appetite calls for, -eliminate any one thing entirely, or reduce the quantity of the whole. - - -WINTER MENU - - -FOR BUSINESS MAN - -_THIN--NERVOUS--IRRITABLE INSOMNIA--STOMACH AND INTESTINAL TROUBLE_ - -FIRST DAY: Immediately on rising, drink two cups of cool water and -devote from five to ten minutes to vigorous exercise. - -BREAKFAST - - A cup of hot water - A small portion of boiled wheat or rice - One or two eggs, coddled - Cocoa or chocolate - -LUNCHEON - - Three eggs, whipped; add a glass of milk and a flavor of sugar and - fruit-juice - -DINNER - - Carrots, parsnips, turnips, winter squash--any two of these - A baked potato - A small portion of fish or chicken (white meat); or, one egg - prepared choice, eaten with either a baked potato or a bit - of whole wheat bread - -Just before retiring, repeat the exercises which have been prescribed -for the morning, and, if constipated, take two or three tablespoonfuls -of wheat bran in hot water. - - -SECOND DAY: Same as the first, slightly increasing the quantity of -food, if hungry. - - -THIRD DAY: Same as the second, adding one or two whipped eggs for -breakfast, and changing vegetables to suit the appetite for luncheon -and for dinner. Nearly all vegetables such as beets, carrots, parsnips, -and turnips may be substituted for one another. - - -FOURTH DAY: - -BREAKFAST - - A cup of hot water - Two eggs lightly poached; or, a very rare omelet rolled in nuts and - whipped cream, eaten with a whole wheat muffin - A cup of chocolate - A liberal portion of wheat bran, cooked and served as an ordinary - cereal, with butter and cream - -LUNCHEON - - Three eggs. See recipe, p. 678. - -DINNER - - Endive, lettuce, or celery - Choice of any two fresh vegetables - A potato or a whole wheat gem - -Exercise as prescribed for the first day. - - -FIFTH DAY: The same as the fourth. - - -SIXTH DAY: The same as the first, repeating these menus for a period of -about three weeks. - -For diet and general instructions in regard to nervousness, see -menus for "Fermentation" and "Superacidity." See also Lesson XVII, -"Nervousness--Its Cause and Cure," Vol. V, p. 1211. - - -MENUS FOR SUBACIDITY - - -SPRING MENU - - -_INDIGESTION_ (_CHRONIC_) - -BREAKFAST - - A dish of very ripe berries or apricots - A cup of hot water - A baked white potato, served with a very little butter and salt - One or two egg whites, lightly poached - Half a cup of wheat bran, cooked twenty minutes - -LUNCHEON - - A cup of hot water - Two or three bananas, baked in casserole dish. (For baked bananas, - see recipe, p. 677) - -DINNER - - A cup of hot water - Purée of peas - A baked white potato, asparagus, or carrots - Half a cup of wheat bran cooked, served as an ordinary cereal - -A few tablespoonfuls of pineapple juice should be taken half an hour -after each meal. - -The above menus may be increased in quantity as the digestion improves, -taking special care, however, not to overeat. Fresh vegetables, from -the list given below, may be added to the noon and the evening meal, as -the season advances, and the patient becomes stronger. - - Asparagus - Beans - Brussels sprouts - Cabbage - Carrots - Cauliflower - Celery - Kale - Lettuce - Parsnips - Peas - Spinach - Squash - - -SUMMER MENU - - -_INDIGESTION_ (_CHRONIC_) - -Immediately on rising, drink a cup of water, and devote from five to -ten minutes to vigorous exercise, with deep breathing. - -BREAKFAST - - Melon or peaches - A large red banana, baked, or broiled in butter; eat with soaked - prunes - One egg, either coddled or whipped - -LUNCHEON - - Melon or cantaloup - A liberal portion of gelatin, with thin cream - -DINNER - - A light vegetable soup - A very small portion of green salad - A very little tender fish or chicken--white meat - Baked potatoes or green corn - Any fresh vegetables - A small portion of wheat bran, cooked - - -FALL MENU - - -_INDIGESTION_ (_CHRONIC_) - -Immediately on rising, drink a cup of water, and devote a few minutes -to vigorous exercise. - -BREAKFAST - - A bunch of Tokay or Malaga grapes - One or two eggs, coddled or poached - A baked white potato - A cup of hot water - -LUNCHEON - - Purée of corn or beans - One or two egg whites, whipped - -DINNER - - Stewed pumpkin or squash - A baked white potato - One extremely ripe banana (black spotted), eaten with cream - - -WINTER MENU - - -_INDIGESTION_ (_CHRONIC_) - -BREAKFAST - - A cup of coarse wheat bran - Whole wheat, cooked until the grains burst open; serve with thin - cream or rich milk, and either a spoonful of nuts or nut butter - (This should be masticated exceedingly fine) - -LUNCHEON - - One egg whipped very fine, or boiled one and one-half minutes; if - whipped, add a sprinkle of sugar; if boiled, eat with a baked - potato - A very small vegetable salad--grated carrots, onion, and lettuce - leaves - -DINNER - - Boiled onions, carrots, or parsnips - A baked white potato - Half a glass of milk, mixed with one whipped egg white - -Take a spoonful or two of wheat bran and a spoonful of pineapple juice -at the close of this meal, either cooked, or in hot water, uncooked. - -The above menus are the minimum of food for this condition. The -quantity may be increased according to the demands of normal hunger. -Hunger, however, should be determined by labor or exercise. Abnormal -appetite, caused by supersecretion of acid in the stomach, is very -often mistaken for hunger. In such cases, the patient should cease -eating before the appetite is satisfied. - - -INDIGESTION (ACUTE) - -In nearly all cases of acute indigestion, food should be omitted. The -patient should be given hot water morning, noon, and evening, and, if -possible, a stomach tube should be inserted, and the hot water and -stomach contents removed. If this cannot be done, the patient should -drink copiously of hot water, and vomit as much of it as possible. -After the stomach has been cleansed, a cup of coarse wheat bran, or -a large bunch of Concord or blue grapes may be given (if they are in -season), swallowing skins, seeds, and pulp. Both bran and grapes are -preferable to laxative medicines, and much more effective. The high -enema should be administered, thus removing the contents of the lower -bowels. After the stomach and the bowels have been thoroughly cleansed, -if the patient is not able to exercise, artificial manipulation of the -abdomen should be administered for a period of half an hour three -times a day. These suggestions may be repeated until the patient is -relieved, when the diet for chronic indigestion may be followed in -rather modified form, omitting the heavier vegetables, and increasing -the lighter foods. - - -MENUS FOR BILIOUSNESS - - -SPRING MENU - -_BILIOUSNESS--HEADACHE SLUGGISH LIVER_ - -Supersecretion of bile by the liver is termed biliousness. This may be -expressed by the presence of bile in the stomach, which usually causes -headache, beginning at the base of the brain, and after five or six -hours settling over the eyes. This is sometimes associated with nausea -or sick headache. - -Again, the excess of bile is absorbed into the blood, causing the skin -to become yellow and spotted, and sometimes it assumes the appearance -of jaundice. - -Biliousness is caused by taking an excess of sweets, coffee, liquors, -fats, and sometimes starches--cereal, bread, etc. The remedy, -therefore, is a very simple one, and largely confined to elimination, -vigorous exercise, deep breathing, and copious drinking of water. - -The following menus are suggestive. The diet may consist of any group -of fresh, natural foods which are in season. - -BREAKFAST - - Grapefruit, oranges, pineapple, or berries - Eggs, whipped, flavored with fruit-juice, and a bit of sugar - A banana, baked, or eaten uncooked, if very ripe - -LUNCHEON - - Vegetable soup - One or two fresh vegetables - Spinach or green salad - A small portion of fish - One egg - Junket or gelatin - -DINNER - - A green salad - Spinach or dandelion - Asparagus, peas, or any fresh vegetable - Baked beans or lentils - A baked potato - Gelatin - -Sufficient coarse wheat bran should be taken at each meal to keep the -bowels in normal condition. - - -SUMMER MENU - - -_BILIOUSNESS--HEADACHE SLUGGISH LIVER_ - -BREAKFAST - - Soaked prunes, apricots, or berries - Choice of the following-- - - _a_ A very ripe banana, with either nuts or nut butter - _b_ A baked sweet potato, with dairy butter - - A cup of water - -LUNCHEON - - Lettuce, celery, or slaw - A baked potato or corn - A cup of junket - Sliced peaches - -DINNER - - Tender corn, peas, beans, okra, or eggplant - Any green vegetable or a salad - A whipped egg or a glass of buttermilk - A melon or peach ices - - -FALL MENU - - -_BILIOUSNESS--HEADACHE SLUGGISH LIVER_ - -BREAKFAST - - Grapefruit, oranges, pineapple, peaches, or plums - A very rare omelet - A whole wheat muffin, or a slice of corn bread - -LUNCHEON - - Green corn or baked beans - Boiled onions or turnips - Carrots or parsnips - -DINNER - - A salad of anything green, with grated nuts and oil - A baked sweet potato - Any fresh vegetable such as turnips, carrots, beets, squash, or - stewed pumpkin - Gelatin - (One-half pound of grapes an hour after eating) - - -WINTER MENU - - -_BILIOUSNESS--HEADACHE SLUGGISH LIVER_ - -BREAKFAST - - Any acid fruit that appeals to the taste - Two eggs--prepared choice - A very little corn bread or a baked potato; potato preferred - Thin cocoa - -LUNCHEON - - Two or three bananas, extremely ripe, eaten with nuts, raisins - and cream - -DINNER - - Cream soup, onions, or celery - One fresh vegetable - Baked beans or a baked potato - A baked banana, eaten with a whipped egg - - -SPRING MENU - - -_HEADACHE--TORPID LIVER_ - -BREAKFAST - - Cherries or berries--neither sugar nor cream - Two bananas broiled in butter, or baked, eaten with cream - (They may be eaten uncooked if sufficiently ripe) - A few raisins, with either butter or nuts - -LUNCHEON - - Boiled onions--a liberal portion - A baked potato - -DINNER - - Peas or asparagus - A green salad--just a very little - Baked beans or a baked potato; potato preferred - -Just before retiring, drink a cup of water and eat a dozen ripe -strawberries, without sugar or cream. This should be followed by -vigorous exercise and deep breathing. - -For recipe for baked bananas, see p. 677. - - -SUMMER MENU - - -_HEADACHE--TORPID LIVER_ - -BREAKFAST - - Melon, peaches, or berries - One or two whipped eggs - A small portion of plain boiled wheat, with very little butter; - no cream - -LUNCHEON - - Spinach or a green salad - Any fresh vegetable - A potato--baked, boiled, or mashed - -DINNER - - Cantaloup or melon - Okra, eggplant, string beans, spinach, Brussels sprouts, carrots, - or turnips - One whipped egg, or a portion of gelatin with cream and fruit - - -FALL MENU - - -_HEADACHE--TORPID LIVER_ - -FIRST DAY: Immediately on rising, take a glass or two of water and -a bit of any juicy fruit--grapes preferred. Devote as much time as -possible to exercises Nos. 1, 3, and 5. (See Vol. V, pp. 1343, 1344, -and 1345, giving preference to No. 3.) Do not exercise until too much -fatigued, but rest every twenty or thirty movements. - -BREAKFAST - - A bunch of grapes--California variety; swallow seeds and pulp whole; - masticate and swallow the skins - Half a glass of water - An egg, cooked one and a half minutes; eat with a potato - Whole wheat, boiled - A cup of hot water or chocolate at the close of the meal - -LUNCHEON - - One or two fresh vegetables; preferably boiled onions, string beans, - or carrots - A baked potato - Anything green in the way of a salad--either lettuce, endive or - romaine, with oil, lemon juice, and sugar - A cup of hot water - -DINNER - - A green salad or spinach - Choice of two of the following vegetables--carrots, string beans, - boiled onions, squash, or turnips; preferably boiled onions - and carrots - A baked potato - Just a bite or two of the proteids, such as egg, fish, or white meat - of chicken - A cup of hot water - -Just before retiring, take the juice of half an orange, half a glass of -water, and devote as much time as possible to exercises prescribed for -the morning. - - -SECOND DAY: Same as the first, slightly varying the meals according to -choice of vegetables. - - -THIRD DAY: Same as the second. - - -FOURTH DAY: In regard to water-drinking, exercising, and eating a -particle of fruit just after rising, see the rules which were given for -the first day. - -BREAKFAST - - A portion of wheat bran, served with thin cream - Coarse cereal, with either nut butter or nuts - A sweet potato, baked, or sliced and broiled in butter - -LUNCHEON - - A tomato, stuffed with fine vegetables, and baked - One fresh vegetable - A salad or celery - A baked sweet or, a white potato - A cup of hot water - (A cup of cool water during the progress of the meal) - -DINNER - - Celery or a salad--a very small quantity - One fresh vegetable such as boiled onions, carrots, parsnips, - or turnips - Choice of one whipped egg, fish, or white meat of chicken - A cup of hot water or cocoa - Half a cup of wheat bran - -Just before retiring, eat a small bunch of grapes, drink a glass of -water, and take exercise, as prescribed for the first day. - - -FIFTH DAY: Same as the fourth. - - -SIXTH DAY: Same as the first. - - -SEVENTH DAY: Same as the second, continuing for ten or twelve days. - - -WINTER MENU - - -_HEADACHE--TORPID LIVER_ - -The element protein slightly predominates in these menus, while the -fat-producing nutrients are minimized. - - -Choice of the following: - - MENU I MENU II - -BREAKFAST - - A cup of hot water One egg, whipped with a - Half a cup of bran very little sugar and a - Baked sweet potatoes spoonful of lemon juice - Cocoa One banana with very little - nut butter and cream, - and a few raisins - -LUNCHEON - - A vegetable salad--lettuce, A fruit salad--lettuce; seeded - grated carrots and tomatoes, grapes, banana, and - eaten with a dressing a piece of an orange, - of nut butter, reduced chopped; serve with - to a solution by either whipped cream or - adding water nut-butter dressing - A boiled onion One fresh vegetable, with - A baked sweet or a white a whole wheat cracker - potato, or baked beans - (Eat sparingly of the latter) - -DINNER - - Two fresh vegetables One fresh vegetable - Fish or an egg; egg preferred A baked potato - A potato or a whole wheat gem Two eggs, either boiled two - minutes or whipped with just - a little lemon juice and sugar - - -MENUS FOR CIRRHOSIS OF THE LIVER - - -_CIRRHOSIS OF THE LIVER_ - -Cirrhosis is a word derived from the Greek meaning _yellow_. It was -originally intended to convey the idea of over-growth or enlargement of -this much-abused organ, but inasmuch as atrophic conditions often show -yellow or tawny, there are now two kinds of cirrhosis, namely, atrophic -cirrhosis, meaning a shrinkage, and hypertrophic cirrhosis, meaning -enlargement of the liver. - -Atrophic cirrhosis is caused by alcoholism, often augmented by milder -stimulants such as tea and coffee. - -Hypertrophic cirrhosis is caused by overeating, especially of meat, -sweets, and starchy foods. - -The causes of the former should be removed by ceasing the use of tea, -coffee, and all alcoholic stimulants, and of the latter by omitting -sweets, and limiting the diet in quantity to, or in severe cases below, -the actual needs of the body. - -The following menus are laid out for the treatment of severe cases. -They are designed both as a counteractive and as a remedial measure. - -In mild cases, or as the patient recovers, the diet may be increased in -quantity, but it should be confined very rigidly to the articles named -in the list below, and in the menus which follow. - -Foods to be used in the treatment of cirrhosis of the liver: - - PROTEIDS VEGETABLES FRUITS - - Egg whites Asparagus Apples - Fish Beets Apricots - Fowl--white meat Beans Cantaloup - Nuts Brussels sprouts Cherries - Sour milk Cauliflower Grapes - Cabbage Melons - CARBOHYDRATES Carrots Oranges - Bananas Celery Peaches - Corn bread Onions Pears - Flaked rye Potatoes Plums - Wheat bran Spinach Prunes - Whole wheat Squash Raisins - Turnip-greens Tomatoes - FATS Turnips - Butter - Nut butter - Nuts - - -SPRING MENU - - -_CIRRHOSIS OF THE LIVER_ - -BREAKFAST - - Soaked apricots; neither sugar nor cream - Very ripe bananas - Nuts - -NOTE: If bananas are not "dead ripe" they should be baked. - -LUNCHEON - - Peas in the pod - Bran meal gems - Buttermilk - -DINNER - - Peas or asparagus - Lettuce, spinach, or turnip-greens - Carrots or turnips - A potato - - -SUMMER MENU - - -_CIRRHOSIS OF THE LIVER_ - -BREAKFAST - - Peaches, cherries, apricots, or cantaloup - Three or four egg whites whipped with a spoonful of cream - Flaked rye, well cooked - -LUNCHEON - - Beans, Brussels sprouts, or cauliflower - Lettuce and tomato - A potato - A glass of buttermilk - -DINNER - - Vegetable soup--very little fat - Any fresh vegetable in above list - Fish or chicken--very little - A potato or tender corn - - -FALL MENU - - -_CIRRHOSIS OF THE LIVER_ - -BREAKFAST - - Grapes, peaches, or plums - Two baked bananas - Whole wheat - -LUNCHEON - - Boiled onions - Squash - Lima beans or bran gems - -DINNER - - Celery or spinach - Any fresh vegetable in above list - A potato or corn bread - Two tablespoonfuls of wheat bran - - -WINTER MENU - - -_CIRRHOSIS OF THE LIVER_ - -BREAKFAST - - A baked banana or a baked apple - A baked potato--eat skins and all - -LUNCHEON - - Celery soup - Corn bread - Winter squash - -DINNER - - Parsnips or turnips - A potato or baked beans - Celery, with nuts - Fish or buttermilk - -If the breakfast is late, and the labor is light, the noon meal should -be omitted. - - -SPRING MENU - - -_CIRRHOSIS OF THE LIVER_ - -BREAKFAST - - Baked apples or very ripe berries without sugar - A very ripe banana with cream - Flaked wheat, thoroughly cooked with one-half bran - -LUNCHEON - - Peas in the pod--en casserole - A baked potato - -DINNER - - Peas, asparagus, or onions - A baked potato - Nuts with cream - Cheese with water-cracker - -From one to three glasses of water should be drunk at each of these -meals. Mastication should be very thorough. - -For cooking "en casserole," see p. 671. - - -SUMMER MENU - - -_CIRRHOSIS OF THE LIVER_ - -BREAKFAST - - Cantaloup, peaches, plums, or berries - Two tablespoonfuls of plain boiled wheat - A pint of rich milk; buttermilk preferred - -LUNCHEON - - Young onions, lettuce, romaine, or any fresh - salad with either nuts or oil - Carrots, squash, or tender corn - A baked potato--sweet or white - -DINNER - - Vegetable soup - A Spanish onion, en casserole - Squash, carrots, parsnips, okra, cauliflower--any two of these - A baked potato - Tender corn or lima beans - Cheese, with nuts and raisins - - -FALL MENU - - -_CIRRHOSIS OF THE LIVER_ - -BREAKFAST - - Cantaloup, peaches, or grapes - One egg, prepared choice - Bran meal gems or a potato - A glass of milk - -LUNCHEON - - Squash - Okra, or an onion, en casserole - A corn muffin or a baked potato - Celery, or lettuce, with nuts - -DINNER - - Vegetable or cream soup - Celery, or slaw, with nuts--no vinegar - Winter squash, stewed pumpkin, or a baked sweet potato - Bran meal gems - A morsel of cheese, with either raisins or nuts - - -WINTER MENU - - -_CIRRHOSIS OF THE LIVER_ - -BREAKFAST - - A baked apple or soaked prunes - A pint of milk - Plain boiled wheat or corn hominy. (If hominy is chosen, a heaping - tablespoonful of wheat bran should be taken) - -LUNCHEON - - Two or three glasses of buttermilk - Two tablespoonfuls of wheat bran - -DINNER - - Cream of tomato soup - Turnips, cabbage, carrots, cauliflower--any two of these - A potato or a bran meal gem - (A small portion of tender fish may be added if much desired) - -If there is a tendency toward constipation, two or three tablespoonfuls -of wheat bran should be taken, and an abundance of water drunk both at -meals and between meals. - - -MENUS FOR DIARRHEA - -SPRING MENU - - -_DIARRHEA_ - -BREAKFAST - - Two egg yolks, hard boiled - Zweibach or boiled rice - A glass of lukewarm milk - -LUNCHEON - - A sweet potato or corn hominy - Two glasses of milk - -DINNER - - Cream of rice soup - Boiled rice or spaghetti - A glass of hot milk - -(If the milk should prove disagreeable, it may be boiled or heated to -200° Fahrenheit.) - - -SUMMER MENU - - -_DIARRHEA_ - -BREAKFAST - - Blackberries, sugar, cream - A sweet potato broiled in butter - One glass of clabbered milk - -LUNCHEON - - Two egg yolks, hard boiled, eaten with rice and cream - -DINNER - - Cream of rice soup - A baked sweet potato - A water-cracker with cheese and raisins - - -FALL MENU - - -_DIARRHEA_ - -BREAKFAST - - Cantaloup - Two egg yolks, hard boiled - Toast or zweibach - Baked chestnuts--cream - -LUNCHEON - - Two glasses of milk - A baked sweet potato - -DINNER - - Cream of rice soup - A sweet potato or baked beans - Rice or chestnuts - Cheese, with a water-cracker and almonds - - -WINTER MENU - - -_DIARRHEA_ - -BREAKFAST - - Fish balls or two egg yolks, hard boiled - Chestnuts, rice or a potato - Chocolate - -LUNCHEON - - Two glasses of milk or two cups of chocolate - Corn hominy or rice - -DINNER - - Soup--cream of rice or of corn - Fish or turkey--white meat, omit cranberry sauce - Chestnuts, rice, or a sweet potato - -Omit water at meals. - -Mastication should be very thorough. The principle involved in treating -diarrhea is to eliminate from the diet all coarse and fibrous foods, -and to limit water, watery foods, and fats to the minimum. - - -SPRING MENU - - -_DIARRHEA--DYSENTERY_ - -FIRST DAY: Immediately on rising, drink a cup of hot water and devote -from five to ten minutes to vigorous, deep breathing exercises, giving -special preference to Nos. 3 and 5. (See Vol. V, pp. 1344 and 1345.) - -BREAKFAST - - Two eggs, whipped. See recipe, p. 678 - A baked sweet potato, eaten with butter - A cup of chocolate--very little sugar - -LUNCHEON - - Boiled rice - A glass or two of milk or a cup or two of chocolate - -DINNER - - Cream of rice soup or boiled rice - Peas or asparagus - Baked beans or a baked sweet potato - Milk or chocolate - -NOTE: Omit coffee and tea. - -Just before retiring, take vigorous exercise and deep breathing as -prescribed for the morning. - - -SECOND DAY: Same as the first, increasing the quantity of food if weak -or faint. - - -THIRD DAY: Same as the second. - - -FOURTH DAY: - -BREAKFAST - - Hot milk or a cup of malted milk - Sweet potatoes, broiled in very little butter - A large banana, either broiled in butter, or - baked - (See recipe, p. 677) - -LUNCHEON - - A baked sweet potato, boiled rice, or baked beans - (Make the entire meal of either of these, adding a little cream or - milk to the rice, if that is chosen) - -DINNER - - Soup--cream of rice or pea - A very small lettuce salad with oil - Baked beans or lentils - Rice or corn hominy - A cup of junket or a whipped egg prepared as prescribed for the - first day - - -FIFTH DAY: Same as the fourth, adding a whipped egg to the morning -meal, and one or two whipped eggs to the evening meal, if faint or -weak, omitting other foods in the same proportion. - - -SIXTH DAY: Same as the first, repeating the diet herein given, for a -period of from twenty to thirty days, with variations confined to the -things prescribed. - -If there be no improvement by the third day, the quantity of food -should be materially reduced. - - -SUMMER MENU - - -_DIARRHEA--DYSENTERY_ - -On rising, drink a glass or two of cool water. - -BREAKFAST - - Cantaloup, watermelon, or blackberry juice - A liberal portion of boiled rice, with cream - A cup of chocolate or cocoa, with very little sugar - Half a glass of cool water - -LUNCHEON - - A liberal portion of baked sweet potato, with butter - A glass of water - -DINNER - - Cream of rice soup - Lima beans or a baked potato - A glass of milk or a cup of junket - Cantaloup - - -FALL MENU - - -_DIARRHEA--DYSENTERY_ - -BREAKFAST - - One egg, boiled three minutes - Rice, boiled plain, or baked chestnuts, served with cream and salt - A cup of hot cocoa - -LUNCHEON - - A baked sweet potato - Boiled onions - Baked chestnuts, eaten with cream - -DINNER - - One egg or a glass of buttermilk - A baked potato or baked chestnuts - Turnips, string beans, or carrots - Rice purée made with milk - -Drink a cup of hot water at the close of each of these meals. - - -WINTER MENU - -_DIARRHEA--DYSENTERY_ - - -FIRST DAY: Immediately on rising, devote about five minutes to -exercises Nos. 3 and 5 (see Vol. V, pp. 1344 and 1345) before an open -window, or in a thoroughly ventilated room. Drink two glasses of water. - -BREAKFAST - - A cup of hot chocolate - One egg, whipped - A glass of clabbered milk - A small portion of boiled rice, with cream. - The rice should be allowed to simmer over night in a double boiler - -LUNCHEON - -(This meal should be very light) - - A portion of boiled onions, carrots, parsnips, turnips, or - squash--any one or two of these - A baked sweet potato - Half a glass of milk - A cup of hot water - -DINNER - - Three eggs, whipped. See recipe, p. 678. - - -SECOND DAY: The same as the first. - - -THIRD DAY: The same as the second, slightly increasing the quantity of -food. - - -FOURTH DAY: - - -BREAKFAST - - One exceedingly ripe banana (must be black spotted), with cream - and either nut butter or nuts - One egg, cooked three minutes - Rice or whole wheat, boiled - Thin cocoa or a cup of hot water - -LUNCHEON - - One fresh vegetable - A baked sweet potato - A cup of hot cocoa or chocolate - -DINNER - - One fresh vegetable, such as onions, carrots, parsnips, turnips - Choice of rice, baked potato, or baked beans - A very small portion of fish, or white meat of chicken, if there - is a craving for meat; if not omit, and take one egg - A cup of hot water with cream and sugar - -Exercise and deep breathing, and a glass of water just before retiring. - - -FIFTH DAY: The same as the fourth. - - -SIXTH DAY: The same as the first, repeating the diet herein given, day -by day, for a week or ten days. - - -MENUS FOR EMACIATION - - -SPRING MENU - -_EMACIATION--UNDERWEIGHT--RATHER ANEMIC_ - -Immediately on rising, devote from twenty to thirty minutes to vigorous -exercise and deep breathing. - -BREAKFAST - - A whole wheat muffin - One two-minute egg - Two exceedingly ripe bananas, baked; serve with thin cream - A cup or two of milk - Half a cup of bran, cooked; serve with cream - -LUNCHEON - - Two or three whipped eggs, with two glasses of milk and two - teaspoonfuls of sugar - Half a cup of bran - -DINNER - - A cup of hot water - Green peas, asparagus, spinach, turnips, carrots, or creamed onions - A baked potato or whole wheat gems - Half a glass of buttermilk, or whipped eggs, prepared as for luncheon - A cup of chocolate - -Drink from one to three glasses of either water or milk at each of -these meals. - -Take sufficient wheat bran to keep the bowels in normal condition. - -For recipe for baked bananas, whipped and coddled eggs, see pp. 677 and -678. - - -SUMMER MENU - - -_EMACIATION--UNDERWEIGHT--RATHER ANEMIC_ - -On rising, drink two glasses of water and take vigorous exercises and -deep breathing. - -BREAKFAST - - A small quantity of very ripe fruit, such as peaches, plums, - or cantaloup - Two fresh eggs, whipped seven or eight minutes; sweeten to taste, - adding half a glass of milk to each egg; drink slowly - A spoonful or two of wheat bran and crushed wheat (half of each), - thoroughly cooked, eaten with butter and cream - -LUNCHEON - - Three eggs, prepared as for breakfast - A spoonful of wheat bran - -DINNER - - A cantaloup or one or two very ripe peaches - A morsel of salt fish or chicken - A baked potato - Two or three eggs, prepared as for breakfast - Two or three exceedingly ripe peaches and a small portion of bran - -Just before retiring, eat a few peaches or plums, and take a spoonful -of bran. - - -FALL MENU - - -_EMACIATION--UNDERWEIGHT--RATHER ANEMIC_ - -BREAKFAST - - A cup of hot water - A small bunch of grapes - Two or three egg whites and one yolk, whipped from four to five - minutes. While whipping, add slowly one tablespoonful of sugar - and one of lemon juice - One very ripe banana with thin cream, raisins, and either nuts - or nut butter - -LUNCHEON - - Two or three eggs, prepared as for breakfast - Two medium-sized baked sweet potatoes, with butter - A small portion of rice, or corn hominy, with butter and cream - -DINNER - - Cooked spinach, or anything green, as a salad - Carrots, parsnips, turnips, squash--any one or two of these - A small portion of fish or half a glass of butter milk - A baked white potato - A cup of hot water - -Sufficient coarse wheat bran or bran gems should be taken to keep the -bowels in natural or normal condition. Unless elimination of waste is -normal, it is difficult to gain weight. - - -WINTER MENU - - -_EMACIATION--UNDERWEIGHT--RATHER ANEMIC_ - -BREAKFAST - - A cup of hot water, with a very little sugar and cream - Just a bite of fruit--preferably grapes - Whole wheat, thoroughly cooked, eaten with cream - Two eggs prepared any way they are most agreeable; preferably - (uncooked) whipped - - - MENU I MENU II - -LUNCHEON - - One or two fresh vegetables Three or four eggs whipped - Choice between a bit of fish with sugar and lemon - or tender chicken if there juice. Add half a glass - is a craving for something of milk to each egg - salty - -Emergency Luncheon III - - A baked sweet potato, eaten with butter - A liberal portion of gelatin - Two cups of cocoa or chocolate - -DINNER - - Spinach, cooked, eaten with One egg or fish - a baked potato and one A baked potato - very lightly scrambled A glass of clabbered milk, - egg with a sprinkle of sugar - A boiled onion Half-cup of wheat bran, - Carrots, parsnips, or turnips cooked, with a little cream - -For cooking "Vegetables," see p. 670. - - -SPRING MENU - - -_RUN-DOWN CONDITION FLATULENCY--UNDERWEIGHT_ - -FIRST DAY: On rising, drink copiously of cool water, and devote from -five to eight minutes to deep breathing exercises. - -BREAKFAST - - The juice of a sweet orange (Florida Russet preferred) - A cup of water - Two glasses of fresh milk - Two or three corn-meal muffins, with fresh butter - -LUNCHEON - - From one to three glasses of buttermilk, according to hunger - One egg, whipped as for breakfast - -DINNER - - One glass of water - Fresh string beans, peas, or asparagus, cooked preferably in a - casserole dish - Two medium-sized baked white potatoes (new); eat skins and all - An egg or a cup of junket - A cup of hot water - A tablespoonful of wheat bran - -Just before retiring, take a glass of water and the juice of half -an orange, and devote from three to five minutes to deep breathing -exercises. - - -SECOND DAY: The same as the first, slightly increasing or decreasing -the quantity of food according to normal hunger. - - -THIRD DAY: - -BREAKFAST - - Very ripe berries or a baked apple with a spoonful of cream - A cup of hot water with a very little sugar and cream, or taken - clear if desired - Two extremely ripe bananas (must be black spotted), eaten with - cream and either nuts or nut butter - One or two eggs whipped or taken whole in orange juice - -LUNCHEON - - A cup or two of chocolate, with thin cream - A whole wheat gem or a corn-meal gem - A tablespoonful of wheat bran - -DINNER - - A salad of lettuce or endive, with nuts - A large, boiled Spanish onion - Two medium-sized baked sweet or white potatoes - Fish or chicken - One glass of water - - -FOURTH DAY: Same as the third. - - -FIFTH DAY: Same as the first, repeating these menus for a week or ten -days as here given. The menus may be varied according to vegetables, -fruits, and berries that may come into market as the season advances. - - -SUMMER MENU - - -_RUN-DOWN CONDITION FLATULENCY--UNDERWEIGHT_ - - MENU I MENU II - -BREAKFAST - - Peaches with cream Cantaloup or Japanese plums - One exceedingly ripe banana Two tablespoonfuls of nuts, - with cream and nut masticated to exceeding - butter, and one fig or two fineness; eat with bananas - dates and soaked prunes - Two eggs, whipped; mix A large cup of junket or - with a pint of milk buttermilk - Wheat bran Wheat bran - -LUNCHEON - - Choice of okra, parsnips, A green salad - or carrots Choice of onions, squash, - A white potato or corn on cob beans, carrots, or beets - One glass of water A white potato - One glass of water - -DINNER - - Fish or junket Any two of the following: - A baked potato eaten with Beans, corn, sweet potato, - butter squash, or onions - Onions, squash, beans, or One egg, boiled two minutes - corn (chicken, if preferred) - A green salad with nuts A potato - A Japanese persimmon or a A salad with a few nuts - cantaloup - -The above menus are composed of the fewest number of articles that will -supply the nutritive elements required. They may be increased according -to normal hunger, but the combinations should be observed. - - -FALL MENU - - -_RUN-DOWN CONDITION FLATULENCY--UNDERWEIGHT_ - -FIRST DAY: On rising, drink two cups of hot water. Also eat half a -pound of grapes, and devote from three to five minutes to exercises -Nos. 3 and 5. (See Vol. V, pp. 1344 and 1345.) - -BREAKFAST - - Corn bread or a baked white potato - One extremely ripe banana, eaten with thin cream, nut butter, - and a few raisins - Cocoa or milk - -LUNCHEON - - Choice of carrots, parsnips, squash, or any fresh vegetable - A baked sweet potato - -DINNER - - A salad of anything green - Any two of the following: - [C] Boiled onions, string beans, carrots, squash, parsnips, turnips, - or pumpkin - A baked potato - A very small portion of fish or white meat of chicken. (If neither - of these are convenient, an egg cooked two minutes may be - substituted.) - -Eggs, buttermilk, or cheese are preferable to fish or chicken, but the -latter may be used to bring up the proteid balance, when the former -articles cannot be procured. - -[C] Some one of these vegetables should be made very hot with red -pepper for the purpose of exciting stomach and intestinal peristalsis. - -A glass of water should be drunk at each of these meals. - - -SECOND DAY: The same as the first, increasing or decreasing the -quantity of food according to normal hunger. Do not overeat. - - -THIRD DAY: The same as the second. - -No doubt the symptoms the first two or three days will be that of -weakness and emptiness. This will pass away during the week. There is -ample nourishment in the articles prescribed to sustain the body even -under strenuous physical labor, but these combinations of food may not -be well assimilated the first few days. - - -FOURTH DAY: - -BREAKFAST - - A cup of hot water - One whole egg cooked two minutes - Whole wheat muffins - A cup of chocolate - -LUNCHEON - - A salad - A portion of tender fish or two glasses of milk - A baked potato or a whole wheat gem - A cup of hot water - -DINNER - - A bit of green salad - Choice of fish, eggs, or buttermilk - One fresh vegetable--preferably string beans made very hot with - red pepper - A baked white potato - (A liberal portion of spinach could be eaten at this meal) - A cup of hot water - -Wheat bran or a few Concord grapes just before retiring. - - -FIFTH DAY: The same as the fourth. - - -SIXTH DAY: The same as the first. - - -SEVENTH DAY: The same as the second and so on, for a period of about -fifteen days. - - -WINTER MENU - - -_RUN-DOWN CONDITION_ - -_FLATULENCY--UNDERWEIGHT_ - -It is well to remember that the best nourished person is the one who -subsists upon the fewest number of things that will give to the body -the required amount and character of nutrition. - - * * * * * - -Two glasses of cool water on rising, and the juice of a sweet orange. -Devote as much time as possible to vigorous deep breathing exercises -before an open window. - - - MENU I MENU II - -BREAKFAST - - A cup of hot water A spoonful or two of bran, - A spoonful or two of wheat cooked - bran, cooked; serve with Whole wheat gems with nut - thin cream butter - Whole wheat gems eaten One egg, boiled two minutes - with nuts or nut butter A glass of milk or a cup - A cup of milk, cocoa, or of cocoa - chocolate - -LUNCHEON - - Three or four glasses of milk Three or four eggs, whipped, - Half a cup of wheat bran into which put a teaspoonful - Or of sugar to each - Baked white potatoes egg, and a flavor of lemon - Butter juice, omitting milk - A cup of water - The juice of an orange an - hour later - -DINNER - - Carrots, squash, or boiled Turnips, carrots, or beets--any - onions--any two of these two or all of these - A baked potato A baked potato - One egg Fish - A cup of milk or chocolate A baked banana eaten with - cream, and something sweet if desired - -A baked omelet may be used now and then. (See recipe, p. 678.) - -For "Choice of Menus," see p. 683. - - - - - -End of the Project Gutenberg EBook of Encyclopedia of Diet, Vol. 3 (of 5), by -Eugene Christian - -*** END OF THIS PROJECT GUTENBERG EBOOK ENCYCLOPEDIA OF DIET, VOL. 3 *** - -***** This file should be named 50213-0.txt or 50213-0.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/5/0/2/1/50213/ - -Produced by Jane Robins and the Online Distributed -Proofreading Team at http://www.pgdp.net (This file was -produced from images generously made available by The -Internet Archive) - - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. 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