Encyclopedia Of Diet: A Treatise On The Food Question - free ebook by Eugene Christian

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Encyclopedia Of Diet: A Treatise On The Food Question

Eugene Christian

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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 I NEW YORK CITY CORRECTIVE EATING SOCIETY, Inc. 1917 NEW

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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 IV NEW YORK THE CHRISTIAN DIETETIC SOCIETY 1914 NEW YORK

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Low Vitality (continued)

Low Vitality (continued)

SPRING MENU LOW VITALITY—UNDERWEIGHT WEAK DIGESTION Take a cool sponge or a shower bath, a few minutes’ vigorous exercise, and a cup of hot water just after rising. BREAKFAST Strained orange juice, diluted—one-half water One egg whipped five or six minutes with a rotary egg beater, to which add a spoonful of sugar, a flavor of pineapple juice, and a glass of milk Half-cup of wheat bran, cooked, and a spoonful or two of steamed wheat LUNCHEON Three eggs prepared as for breakfast, adding two glass

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PREFACE

PREFACE

Countless centuries have come and gone and have left on the earth myriad forms of life; but just what life is, from whence it came, whether or not there is purpose or design behind it, whether or not all the sacred books are mere conceptions of the infant mind, of the whence and whither, we do not know; but when we put life beneath the searchlight of science, we do know that it is a mere assembling of ionic matter into organic forms, and that this strange work is done in accordance with certain

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Lesson I

Lesson I

THE INTERRELATION OF FOOD CHEMISTRY AND PHYSIOLOGICAL CHEMISTRY FOOD CHEMISTRY AND PHYSIOLOGICAL CHEMISTRY UNITED The human body is composed of fifteen well-defined chemical elements. A normal body weighing 150 pounds contains these elements in about the following proportions: There are a number of other body-elements, but they are so remote that they have not been clearly defined by physiological chemists. All these body-elements are nourished separately, or, as it were, individually. They must

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MENUS FOR OBESITY

MENUS FOR OBESITY

SPRING MENU OBESITY—IRREGULAR HEART ACTION NERVOUSNESS Fruit-juice, a glass of water, and ten minutes devoted to vigorous exercise and deep breathing just after rising. BREAKFAST Choice of fruit A cup of hot water Two or three exceedingly ripe bananas (red variety preferred), eaten with raisins, nuts, and cream LUNCHEON A portion of fresh fish and a new baked potato DINNER A green salad with dressing and nuts Peas or asparagus A rare omelet with a dash of grated nuts A bit of crisp corn bread or

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LESSON II

LESSON II

SIMPLE PRINCIPLES OF GENERAL CHEMISTRY If the student is versed in chemistry, this lesson will serve merely as a review; if not, somewhat close attention must be given to facts which at first may seem uninteresting. Patience should be exercised, for, while all the information herein given does not, taken as a whole, bear directly upon the subjects of health and dis-ease, yet with this knowledge it will be much less difficult to understand the principles which are applied later when we take up th

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MENUS FOR NEURASTHENIA

MENUS FOR NEURASTHENIA

SPRING MENU NEURASTHENIA BREAKFAST Three or four egg whites, whipped and mixed with a pint of rich milk Bran meal gems LUNCHEON Onions, en casserole A potato DINNER Peas or asparagus A morsel of dried herring and an onion, uncooked Bran meal gems or a potato Cheese, raisins, and nuts SUMMER MENU NEURASTHENIA BREAKFAST Cantaloup, peaches, plums, or berries—no sugar Whole wheat, boiled Half a cup of wheat bran, with cream LUNCHEON Spinach or turnip-tops Onions, uncooked, and a bit of dried fish A

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LESSON III

LESSON III

ORGANIC CHEMISTRY CARBON In this lesson I will consider carbon and carbon compounds, which are the bases of all foods and living matter. I will devote but little attention to theories and technicalities, but will discuss the subject from scientific and practical standpoints. Wood, flesh, and other products of vegetable or of animal life blacken when heated to a sufficiently high temperature. This blackening is due to the presence of carbon. If such substances are heated with an abundant supply o

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MENUS FOR MALNUTRITION

MENUS FOR MALNUTRITION

SPRING MENU MALNUTRITION Menus for the treatment of malnutrition should be limited in quantity, and composed of the most soluble and readily digestible articles that will afford the required elements of nourishment. BREAKFAST Very ripe berries, without sugar and cream Two or three egg whites, whipped, and mixed with a pint of skimmed milk Two heaping tablespoonfuls of wheat bran, cooked, and served with a little cream LUNCHEON A raw Spanish onion, with a bit of dried fish A baked potato—eat skin

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MENUS FOR ANEMIA

MENUS FOR ANEMIA

SPRING MENU FOR A YOUTH ANEMIA—MALASSIMILATION—UNDERWEIGHT—NO APPETITE The following menus should be carefully adhered to for two or three days, or until normal hunger is produced: BREAKFAST Prunes or dried peaches Bananas, nuts, or nut butter A pint of rich milk LUNCHEON A light vegetable, such as boiled onions, peas, or new potatoes A glass or two of milk DINNER Two eggs, coddled A baked white potato SPRING MENU FOR A YOUTH ANEMIA—MALASSIMILATION—UNDERWEIGHT—NO APPETITE When good digestion and

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LESSON IV

LESSON IV

CHEMISTRY OF FOODS The chemistry of carbon compounds and the general composition of plant and of animal substances were discussed in Lesson III. We are now prepared to take up the chemistry of food. The chemistry of food substances will be considered under the common divisions of carbohydrates, fats, proteids, and mineral salts. (See "Classification of Organic Carbon Compounds," Lesson III, p. 89 .) In the food tables and analyses commonly published, the above terms are used with very little exp

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MENUS FOR LOCOMOTOR ATAXIA

MENUS FOR LOCOMOTOR ATAXIA

SPRING MENU LOCOMOTOR ATAXIA BREAKFAST Three egg whites and one yolk, whipped, mixed with a pint of rich milk Two or three tablespoonfuls of wheat bran, cooked, and served with thin cream LUNCHEON Plain wheat, boiled thoroughly, eaten with Pignolia (pine) nuts DINNER Fresh peas or baked beans Buttermilk Cheese, nuts, and raisins Wheat bran SUMMER MENU LOCOMOTOR ATAXIA BREAKFAST Melon or peaches—no sugar Three or four glasses of fresh milk A corn muffin Wheat bran LUNCHEON Fresh corn, peas, or be

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LESSON V

LESSON V

CHEMISTRY OF DIGESTION The digestive juices of the human body are five in number, namely: Saliva, gastric juice, bile, pancreatic juice, and the several intestinal juices. Beginning with the saliva these juices alternate, first an alkali, then an acid. It is the opinion of the writer that this alternating plan is carried on throughout the entire intestinal tract, as the final dissolution of food matter takes place in the intestinal canal. These five juices are secreted from the blood by special

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LESSON VI

LESSON VI

CHEMISTRY OF METABOLISM Metabolism is a word used to describe all processes that take place within the body from the time food is absorbed from the digestive organs until it is passed out of the body through some of the excretory channels. To be more accurate, it means the sum of both the anabolic, or constructive, and the catabolic, or destructive, processes that continually go on in the animal body. The process of metabolism is chiefly one of tearing apart, or of breaking down, complex chemica

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COLDS

COLDS

A cold, in its last analysis, is merely a form of congestion throughout the capillary vessels of the body. It may have been caused by exposure—a draft of cold air blowing upon some exposed part of the body, in which case Nature closes the pores of the skin in self-defense. The poisons that are constantly being eliminated through the pores are thus prevented from escaping through these channels, and are picked up by the circulation, and carried to the lungs to be burned with oxygen. The lung capa

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NASAL CATARRH

NASAL CATARRH

The following menus, in their various groups, are composed of the most easily digested foods that will give to the body all the elements of nourishment it requires, during the several seasons of the year. The calories of energy, remedial elements and counteractive properties these menus contain, have been very carefully compiled from long experience in the treatment of catarrh. The nutritive factors they contain are proportioned or leveled so that under ordinary conditions there will be no defic

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LESSON VII

LESSON VII

FOODS OF ANIMAL ORIGIN An intelligent discussion of this lesson leads us directly into a subject commonly known as "vegetarianism." The question whether man should eat the flesh of animals is especially fascinating for those who give attention to the food they eat. There are many standpoints, however, from which the subject of vegetarianism may be discussed. In the first place, nearly all religious teachings that have wielded such a powerful influence over the civilization and destiny of men, ha

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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 II NEW YORK CITY CORRECTIVE EATING SOCIETY, INC. 1917 Cop

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IMPORTANCE OF FOOD DURING PREGNANCY

IMPORTANCE OF FOOD DURING PREGNANCY

There is nothing so important, or that wields so much influence over the comfort, the health, and the life of the pregnant woman as her food, and there is nothing, perhaps, to which she gives so little attention. The diet of the prospective mother, of course, governs her digestion and assimilation of food, and elimination of waste matter from the body. These things control her health almost completely, and inasmuch as all mental conditions are principally governed by health, the intellectual fac

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Foods of Vegetable Origin

Foods of Vegetable Origin

Grains constitute the most important article of human food, not so much on account of their superior nutritive, curative or remedial value, but chiefly because of their prolific growth and abundant production in all civilized countries throughout the world. The variety of grain produced in the various countries depends largely upon the climate and the habits of the people. The predominant use of rice by the Asiatics, wheat by the Europeans, and maize by the aboriginal American, shows how people

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THE NURSING MOTHER

THE NURSING MOTHER

SUGGESTIONS FOR THE DIET The nursing mother should omit all acid fruits, pickles, and condiments containing vinegar. She should eat sparingly of sweets, especially of the pastry and soda-fountain variety. She should omit such vegetables as radishes, cucumbers, cabbage, and sourcrout. Fresh corn and dried beans often produce serious intestinal trouble in the young child. Eggs should never be eaten when there is the slightest fever. The diet of the nursing mother should be confined chiefly to the

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Drugs, Stimulants, and Narcotics

Drugs, Stimulants, and Narcotics

With the origin and the use of drugs in the treatment of dis-ease, most people are familiar. The purpose of this lesson, however, is to give brief but accurate information concerning the various chemical elements and compounds termed drugs or medicines. Many of the medicines in common use are neutral, having no particular effect upon the body, and the effects attributed to them are largely imaginary. Out of the many thousands of chemical materials found in nature, there are, however, certain sub

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MENUS FOR THE NURSING MOTHER

MENUS FOR THE NURSING MOTHER

SPRING MENU FOR THE NURSING MOTHER BREAKFAST Plain boiled wheat, with cream Fresh milk A baked potato or a baked banana LUNCHEON Fresh milk or eggs; milk preferred Corn bread or bran meal gems Onions, en casserole DINNER Cream of corn soup Spinach or turnip greens A potato, peas, or asparagus Plain gelatin, with cream SUMMER MENU FOR THE NURSING MOTHER BREAKFAST Cantaloup or a very ripe, sweet peach One egg Flaked wheat, very thoroughly cooked A glass or two of milk LUNCHEON Vegetable soup Corn

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WEAK DIGESTION (ALMOST INVALID)

WEAK DIGESTION (ALMOST INVALID)

WEAK DIGESTION (ALMOST INVALID) On rising, drink a cup of hot water. Take deep breathing before an open window, and such exercises as the patient is able to perform. LATE BREAKFAST Choice of the following: a Baked bananas—very ripe b Baked omelet, served very rare (For recipe, see p. 678) A cup of hot water LUNCHEON A cup of vegetable juice from peas or asparagus (See recipe, p. 680) DINNER Vegetable juice Peas or asparagus A baked potato As digestion becomes stronger, the quantity of food may b

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Importance of Correct Diagnosis and Correct Treatment

Importance of Correct Diagnosis and Correct Treatment

The word "diagnosis" is derived from two Greek words, "dia," meaning through , and "gnosis," meaning knowing . It therefore means literally "through knowledge," "to know thoroughly," or, as we now say, "thorough knowledge." The old form of the word is still retained in the very common expression "to know it through and through." The primary purpose of diagnosis is to locate a difficulty, to find an internal disorder that is causing unpleasant symptoms. It will readily be granted that this is onl

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BUILDING UP THE NERVOUS SYSTEM

BUILDING UP THE NERVOUS SYSTEM

SPRING MENU BUILDING UP THE NERVOUS SYSTEM INCREASING VITALITY On rising, drink two glasses of water, eat a little of some juicy fruit, and devote as much time as possible to vigorous deep breathing exercises before dressing. In taking these movements, inflate the lungs to their fullest capacity, and hold the breath for half a minute while executing one or two movements. In this way the cell capacity of the lungs can, in many instances, be doubled. Large lung capacity is of primary importance in

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Common Disorders—Their Cause and Cure

Common Disorders—Their Cause and Cure

Health is that condition of the human body in which the functions or activities work together in perfect harmony. Any serious interference with this condition we call dis-ease. Dis-ease, therefore, in its final analysis, is merely the expression of violated natural law. The harmonious working of the life-processes in the human body depends upon three things—(1) nutrition; (2) motion and (3) oxidation. Nutrition is the principal factor that controls the action of the living cells, for, if the bod

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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 NEW YOR

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FOR AGED PERSON

FOR AGED PERSON

SPRING MENU FOR AGED PERSON BUILDING UP GENERAL HEALTH First Day : BREAKFAST A full glass of cool water A cup of junket, unsweetened One whole egg, lightly poached A very small, baked white potato A cup of hot water LUNCHEON A large, boiled Spanish onion A very rare omelet or a potato A cup of hot water DINNER Green peas, served in the pod A boiled onion Steamed rice Two egg whites, whipped, served with a glass of fresh milk Just before retiring, drink half a glass of water, and devote from thre

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LESSON XII

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 f

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STRENGTH AND ENDURANCE (HEALTHY PERSON)

STRENGTH AND ENDURANCE (HEALTHY PERSON)

SPRING MENU STRENGTH AND ENDURANCE (HEALTHY PERSON) BREAKFAST Half a glass of water Choice of fruit—a small portion Gems, cakes, or muffins made from coarse corn-meal or bran meal; serve with butter A red banana, with cream, nuts, and raisins Milk LUNCHEON Peas, beans, or lentils—dried One green vegetable Corn bread and butter Buttermilk DINNER Cabbage, celery, lettuce, or romaine, with oil One or two fresh vegetables—peas, potatoes, etc. An egg, milk, fish, or gelatin—any two of these proteid f

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MALASSIMILATION AND AUTOINTOXICATION

MALASSIMILATION AND AUTOINTOXICATION

SPRING MENU MALASSIMILATION AND AUTOINTOXICATION Manual labor or physical exercise is almost as important in these conditions as diet, therefore at least two hours during the day should be devoted to labor or vigorous motion of some kind, preferably useful labor, such as wood-chopping or cultivating the soil. BREAKFAST A bran meal gem or boiled whole wheat One very ripe banana, baked in a very hot oven; eat with a very little butter or cream Half a glass of rich milk A spoonful of nut-meats LUNC

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Lesson XIII

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,

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NO APPETITE

NO APPETITE

SPRING MENU NO APPETITE A very sharp distinction should be drawn between appetite and hunger. Appetite is a cultivated desire expressed through a sense of Craving . Hunger is the normal demand for food, expressed through the salivary glands. Appetite is the desire for liquor, coffee, tobacco, morphin, etc., and for food when one habitually overeats. It is expressed by an empty feeling or craving in the stomach, while hunger is felt only in the salivary glands, and in the region of the throat and

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LESSON XIV

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

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RECIPES

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 thorou

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ATHLETIC DIET

ATHLETIC DIET

SPRING MENU ATHLETIC DIET An orange or an apple, on rising BREAKFAST Plain wheat, boiled Eggs or buttermilk Nuts and raisins LUNCHEON Lettuce and tomatoes, with oil Corn bread or corn hominy Baked beans, with butter DINNER Soup—cream of rice or corn Peas, asparagus, or carrots A potato Baked beans or lentils A red banana, with raisins and cream SUMMER MENU ATHLETIC DIET Berries, melon, or peaches, on rising BREAKFAST Three or four whipped eggs; add sugar to taste, and flavor with fruit-juices A

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FOR INVALID CHILD

FOR INVALID CHILD

SPRING MENU FOR INVALID CHILD—MAKING MUSCULAR TISSUE—REGULATING BOWELS On awaking, have the child take a glass of water and the strained juice of an orange, or a few cherries or berries; deep breathing in the open air, and such exercises as it is able to endure. BREAKFAST (Late) Cherries or berries—very few Half a cup of hot water A heaping tablespoonful of boiled wheat, oatmeal, or rice A whipped egg, sweetened and flavored to taste Half a glass of milk LUNCHEON Two glasses of fresh milk, taken

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CHOICE OF MENUS

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 ar

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NORMAL MENUS

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 nu

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FOR MENTAL WORKER

FOR MENTAL WORKER

SPRING MENU FOR MENTAL WORKER TO INCREASE BRAIN EFFICIENCY Immediately on rising, take two or three tablespoonfuls of orange juice and drink two glasses of water. If there is a tendency toward fermentation, the orange juice should be omitted. Exercise in the open air before breakfast. BREAKFAST Two eggs, cooked two minutes A small, baked potato—sweet or white One glass of milk A cup of water LUNCHEON A large, boiled onion and either green peas or asparagus A glass of water DINNER A small portion

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CURATIVE MENUS

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-

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FOR A SCHOOL TEACHER

FOR A SCHOOL TEACHER

SPRING MENU FOR A SCHOOL TEACHER ANEMIA—SLUGGISH LIVER—UNDERWEIGHT NERVOUSNESS Choice of the following menus: Cherries—sweet Corn bread, with butter A cup of hot water A glass of milk Berries Farina, or oatmeal with cream One whole egg Two cups of chocolate Boiled rice, or corn hominy, with butter or cream. (A spoonful of sugar may be added, if desired) One or two glasses of water A large, boiled onion A baked white potato Corn bread Buttermilk A pint of junket A small piece of corn bread Two or

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MENUS FOR SUPERACIDITY

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

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LABORING MAN

LABORING MAN

SPRING MENU LABORING MAN (LUNCH IN SHOP) UNDERWEIGHT—ANEMIC BREAKFAST A baked apple Boiled wheat or oatmeal Wheat bran, cooked Two whole eggs, either whipped or lightly poached A glass or two of milk or a cup or two of chocolate LUNCHEON A pint of milk Whole wheat bread Two very ripe bananas, with nut butter or dates DINNER A cup of hot water Choice of two fresh vegetables: A green salad A bit of fish One egg or a glass of buttermilk A new potato—baked A spoonful or two of wheat bran A spoonful

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MENUS FOR FERMENTATION

MENUS FOR FERMENTATION

SPRING MENU FERMENTATION—INTESTINAL GAS FEVERED STOMACH AND LIPS CANKERS ON TONGUE BREAKFAST LUNCHEON DINNER 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. SUMMER MENU FERMENTATION—INTESTINAL GAS FEVERED STOMACH AND LIPS CANKERS ON TONGUE Im

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DIET FOR COLD WEATHER

DIET FOR COLD WEATHER

DIET FOR COLD WEATHER BREAKFAST A cup of hot water A baked apple or persimmons An omelet, lightly cooked, rolled in grated nuts and whipped cream A coarse, cereal-meal waffle or corn bread and butter A heaping tablespoonful of coarse wheat bran, cooked (Honey, if something sweet is desired) LUNCHEON Baked beans, with olive-oil or butter DINNER A vegetable soup Cabbage, cauliflower, or Brussels sprouts A lettuce and tomato salad A potato, corn, or lima beans Corn bread and buttermilk Gelatin or j

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MENUS FOR CONSTIPATION

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 Devote two or three minutes to exercise

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DIET FOR HOT WEATHER

DIET FOR HOT WEATHER

DIET FOR HOT WEATHER BREAKFAST Melon, peaches, or cantaloup A whole wheat muffin or a gem A banana, with raisins, nuts, and cream LUNCHEON Peaches, with sugar and cream An ear of tender corn A glass of milk DINNER A green salad, with nuts Two fresh vegetables—peas, beans, or corn Ice-cream or ices—fruit flavor (A melon or a cantaloup, before retiring) Two glasses of cool water should be drunk at each of these meals. HOT WEATHER MENU FOR THE PREVENTION OF SUNSTROKE AND HEAT PROSTRATION BREAKFAST

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MENUS FOR GASTRITIS

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 LUNCHEON DINNER 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. SUMM

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TO BUILD UP SEXUAL VITALITY

TO BUILD UP SEXUAL VITALITY

SPRING MENU TO BUILD UP SEXUAL VITALITY AND MAINTAIN IT BREAKFAST Very ripe berries, with sugar Rare omelet, rolled in whipped cream and grated nuts Whole wheat bread or boiled whole wheat Rich milk Wheat bran LUNCHEON Two or three eggs, whipped; add a pint of fresh milk, a dash of sugar, and a flavor of pineapple juice; drink slowly DINNER Fish or lobster, broiled Potato and peas Junket or gelatin Nuts, raisins, and cream cheese Chocolate Only plain water should be drunk at these meals. SUMMER

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MENUS FOR NERVOUS INDIGESTION

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 LUNCHEON DINNER SUMMER MENU FALL MENU Note : From one to three glasses of cool water should be drunk at each

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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 V NEW YORK CITY CORRECTIVE EATING SOCIETY, Inc. 1917 NEW

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ADAPTING FOOD TO SPECIAL CONDITIONS

ADAPTING FOOD TO SPECIAL CONDITIONS

INFANT, OLD AGE, AND ATHLETIC FEEDING SEDENTARY OCCUPATIONS, CLIMATIC EXTREMES Diet may be divided into three distinct classes—normal, preventive, and curative. In order to understand the application of diet to these several conditions, it is necessary to observe the following rules: Many fine specimens of men and women have been produced without knowledge of these laws, but in nearly every case it may have been observed that the person was normal as to habits, and temperate in eating, therefore

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MENUS FOR NERVOUSNESS

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. Intestinal gas can be largely controlled by thorough and complete mastication. If the use of milk should cause slight constipation, the co

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MENUS FOR SUBACIDITY

MENUS FOR SUBACIDITY

SPRING MENU INDIGESTION ( CHRONIC ) BREAKFAST LUNCHEON DINNER 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. SUMMER MENU INDIGESTION ( CHRONIC ) Immediately on rising, drink a cup of water, and

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THE NORMAL DIET

THE NORMAL DIET

While in some respects each body is a law unto itself, there are a few fundamental rules and laws that apply to all alike. For instance, overeating of starchy foods, in every case, will produce too much uric acid, and finally rheumatism. Also the overeating of sweets and starches will cause the stomach to secrete an over-supply of fermentative acids, the effects of which have been discussed in a previous lesson. In laying out the diet, under all conditions, the practitioner must be governed by t

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INFANT FEEDING

INFANT FEEDING

The tremendous mortality among infants and children is due to incorrect feeding more than to all other causes. In the process of reproducing animal life, nearly all abnormal conditions are eliminated. The best that is in the mother is given to the child. The trend of Nature is upward toward higher intelligence and more perfect physical development. For this reason infants are usually healthier than their parents, though millions of babies are rapidly broken in health by improper feeding. The eco

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INDIGESTION (ACUTE)

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

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GENERAL RULES FOR THE PROSPECTIVE MOTHER

GENERAL RULES FOR THE PROSPECTIVE MOTHER

From the time conception is recognized the following general rules should be observed:...

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MENUS FOR BILIOUSNESS

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.

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MENUS FOR CIRRHOSIS OF THE LIVER

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 coff

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SPECIAL RULES FOR THE PROSPECTIVE MOTHER

SPECIAL RULES FOR THE PROSPECTIVE MOTHER

There are some specific rules in regard to diet, however, which every mother should observe. The diet should be balanced so as to contain all the needed elements of nourishment in approximately the right proportions. The proportions, however, should differ in many cases from that which she would take if she were in a normal state, especially in regard to starchy foods or calcareous matter. An abundance of green salads, sweet ripe fruits, fresh vegetables in season, eggs, milk, nuts, and not more

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MENUS FOR DIARRHEA

MENUS FOR DIARRHEA

SPRING MENU DIARRHEA (If the milk should prove disagreeable, it may be boiled or heated to 200° Fahrenheit.) SUMMER MENU FALL MENU WINTER MENU 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 vigorou

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THE NURSING MOTHER

THE NURSING MOTHER

If the mother supplies enough milk, this is infinitely superior to any artificial combination of so-called infant foods. Unfortunately a large majority of children are not breast-fed, and must depend upon the various commercial infant-foods, or upon the judgment of the untrained nurse, or the mother. The majority of mothers, if so disposed, could, by studying their own diet, supply the most robust child with ample breast-nourishment until it is ten or twelve months old, after which period the in

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MENUS FOR EMACIATION

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 LUNCHEON DINNER 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 vig

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CARE OF THE CHILD

CARE OF THE CHILD

The following are general rules for feeding the infant from birth to about one year of age. These rules cannot be made inflexible because all children differ in temperament, vitality, and as to prenatal influences, but if the mother will observe these instructions with reasonable care, her child can be brought healthfully through the most critical period of its life, and will enter the solid food age with good digestion, a strong body, and an excellent chance to withstand all children's dis-ease

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CONSTIPATION

CONSTIPATION

The stools of natural, healthy children should be bright yellow and perfectly smooth. If grainy and soft, food should be made richer. If in curds, it evidences too rapid coagulation; therefore an alkali should be added. If the stools are white and oily, it indicates an excess of cream. If hard and dry, it indicates an insufficient amount of cream. If green, reduce the quantity of milk, or omit it altogether, and increase the quantity of barley-water. The majority of bottle-fed children suffer gr

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EXERCISE

EXERCISE

All infants need some exercise. They should be gently rubbed and rolled about after the morning bath, before they are dressed. There is nothing more healthful than exposure of the baby-skin to fresh air in a normal temperature....

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CLOTHING

CLOTHING

Next in importance to the food of the infant is its clothing. The usual style of dressing babies the first three months of their lives is positively barbaric; not that it imitates uncivilized people, but because it evidences the grossest ignorance and cruelest vanity. The mother seems to have no way of expressing her pride in her child except by bedecking it with elaborate garments. These usually consist of three long skirts, two of them attached to bands which are fastened around the body. The

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TEMPERATURE OF BABY'S FOOD

TEMPERATURE OF BABY'S FOOD

It should be remembered that all liquid food for a child up to twelve or fifteen months old should be administered at a temperature no lower than blood-heat. The liquid mixtures named herein may be made in advance of the needs, and placed upon ice merely to preserve them, but should be warmed to a temperature of at least ninety-nine degrees Fahrenheit before administering to the child. Pure water should be given to all children from the time they are two weeks old....

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BANDAGE

BANDAGE

The bandage should be removed about the close of the third month....

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EMACIATION

EMACIATION

In case of slight emaciation or lack of fat, the child should be given an olive-oil rub once or twice a week, rubbing gently into the skin about one teaspoonful of oil....

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GENERAL INSTRUCTIONS FOR CHILDREN AFTER ONE YEAR

GENERAL INSTRUCTIONS FOR CHILDREN AFTER ONE YEAR

All children, whether breast-fed or bottle-fed, are subject to practically the same health rules after they are about one year old. Therefore I will now consider all children in the same class, and lay out for them what may be termed general instructions in health and hygiene. Care should be exercised to omit from the diet of children just beginning to take solid food, all articles that will not dissolve readily without mastication....

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GENERAL DIET FROM AGES ONE TO TWO

GENERAL DIET FROM AGES ONE TO TWO

The diet from the first to the second year should consist of: The above vegetables contain much cellulose or pulp which should be entirely discarded, leaving only the meat or purée; but to the child from eleven to fifteen months old, they should be administered in very limited quantities....

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SIMPLICITY IN FEEDING

SIMPLICITY IN FEEDING

Especial attention should be given to simplicity in feeding: If the above rules are observed, it is reasonable to assume that normal hunger of the child will guide it very correctly in selecting, proportioning, and combining its food through the period of childhood until it enters the period of youth....

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OLD AGE

OLD AGE

There seems to be two critical periods in every life—the ages of thirty and sixty. If the sixtieth year can be turned with good digestion, normal assimilation and excretion, it is fair to assume that with reasonable care the century mark may be easily reached. It is also reasonable to assume that experience will have taught most thoughtful people what to eat and what not to eat, but the mortality tables of nearly all civilized countries, of which the writer has made a careful study, prove that a

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THREE PERIODS OF OLD AGE

THREE PERIODS OF OLD AGE

Old age may be divided into three periods. From fifty to sixty the diet should consist of a very limited quantity of bread products (not more than two per cent); fresh green vegetables, fresh mild fruits, nuts, a normal quantity of milk and eggs, a limited quantity of sugar, and a moderate amount of fats. From sixty to seventy the amount of cereal starch should be reduced to one per cent, or not more than two per cent, while the other articles named may be taken as suggested from fifty to sixty,

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MENU I MENU II

MENU I MENU II

BREAKFAST LUNCHEON DINNER In cases of constipation, two or three tablespoonfuls of coarse wheat bran (cooked, if desired) should be taken with the breakfast and the evening meal, and a spoonful just before retiring, taken in a glass of water. Such fruits as plums, peaches, or berries should be taken daily, just after rising and just before retiring. The following are suggestions for fall and winter menus, for a person between the ages of fifty and sixty: BREAKFAST Note: Sweet fruits may be taken

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ATHLETICS

ATHLETICS

The diet for the athlete really differs but little from that which should be taken by every person in normal health, the object in all cases being to secure the greatest degree of energy from the least quantity of food. In order to do this, the laws governing the selecting, the combining, and the proportioning of foods should be observed. When the digestive, the assimilative, and the excretory organs are properly performing their functions, the object should be to gain the highest efficiency in

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SEDENTARY OCCUPATIONS

SEDENTARY OCCUPATIONS

Nature demands from every form of life a certain amount of activity or motion. Any transgression of this law means disintegration. Rest is merely the process adopted by Nature to reconvert matter into its original elements. To whatever extent one ceases activity, Nature, under normal conditions, inflicts this penalty. Man's civilized habits and customs have produced a class of workers who, while at work, are deprived of their requisite amount of motion, and who, therefore, pay the penalty by sho

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GENERAL DIRECTIONS FOR SEDENTARY WORKER

GENERAL DIRECTIONS FOR SEDENTARY WORKER

The student will recognize that in these menus the heavier foods are prescribed sparingly, while the lighter or the more readily soluble articles predominate. From these suggestions a fair idea of a fall and winter diet can be drawn. Indigestion, sour stomach (hyper-chlorhydria), constipation, malassimilation, and general anemia are the disorders with which the sedentary worker is most commonly afflicted. In dealing with each and all of these conditions, including obesity, which is often the res

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CLIMATIC EXTREMES

CLIMATIC EXTREMES

In considering a diet to meet the requirements of climatic extremes, either hot or cold, it is necessary to reckon from normality, both as to climate and as to the health of the individual. All the foregoing lessons, taken as a whole, are designed to teach one method or theory, involving two principles: Under normal conditions the temperature of the body may be thoroughly controlled by feeding. The principal process of metabolism is that of making heat out of the fuel given to the "human boiler.

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Nervousness Its Cause and Cure

Nervousness Its Cause and Cure

The nerves of the human body are the most important, the most complex, and probably the least understood of any part of the human anatomy. In conditions of health they are never heard from, therefore every expression of the nervous system is a symptom of some abnormal physical condition. The usual term "nervousness" conveys to the mind of the average person such conditions as sleeplessness, restlessness, lack of mental and physical tranquillity, but to the trained mind of the food scientist or p

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CAUSES

CAUSES

Nervousness usually has its origin in disorders of the functions of metabolism, assimilation and elimination. In other words, somewhere between the time the food is first taken into the system, and the time the poisonous débris of the food and the body waste is finally eliminated, there are some grievous faults of function. Some deficiency in the activity and in the secreting power of any of the digestive organs; some defect in the assimilation of the finished pabulum; some short-coming in the p

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THE REMEDY

THE REMEDY

The victim of nervousness should first seek a complete change of environment, and engage in pleasant, and, if possible, profitable occupation. Thousands of people become nervous wrecks by pursuing work for which they have no natural taste or ability, and many become nervous from the monotony of environment. This is especially true with women, and while it is exceedingly difficult for countless housewives and mothers to escape from this monotony, yet they can secure relief by becoming interested

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SUGGESTIONS FOR SPRING

SUGGESTIONS FOR SPRING

Choice of the following menus: One or two glasses of water should be drunk at each of these meals. If there is a tendency toward constipation, a liberal portion of wheat bran, thoroughly cooked, should be taken at both the morning and the evening meal. Bran possesses valuable nutritive properties, such as mineral salts, iron, protein and phosphates, and it harmonizes chemically with all other foods....

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SUGGESTIONS FOR FALL

SUGGESTIONS FOR FALL

In adopting the two-meals-a-day system, the noon meal should be omitted. This gives the stomach and the irritated nerves a rest, and creates natural hunger which augments both digestion and assimilation. (See Lesson XIII, p. 630). A green salad or some sweet fruit may be eaten at noon if very hungry....

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SUGGESTIONS FOR WINTER

SUGGESTIONS FOR WINTER

First Day : On rising, drink two cups of cool water, and devote from five to ten minutes to vigorous exercises and deep breathing. LUNCHEON Just before retiring, take exercises as prescribed for the morning, and, if constipated, two or three tablespoonfuls of wheat bran. Second Day : The same as the first, slightly increasing the quantity of food if hungry. Third Day : The same as the second, adding one or two baked bananas to the morning meal, and varying the vegetables according to the appetit

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RECREATION

RECREATION

The nervous person should divide the day as nearly as possible into three equal parts—eight hours' pleasant but useful work; eight hours' recreation, and eight hours' sleep. Under modern civilized conditions the majority of people do not seem to understand recreation. The summer seashore resorts, with their expensive attractions and whirling life, the great hostelries in the hills and mountains, and the lakes where thousands of people congregate, entail upon them certain duties, anxieties, expec

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INTRODUCTION TO POINTS ON PRACTISE

INTRODUCTION TO POINTS ON PRACTISE

The preceding lessons were written through a period of many years' active practise in treating dis-eases by scientific feeding. They were intended as a normal course to qualify doctors, nurses, and those who wished to treat dis-ease by this method. However, the demand for this class of information has come from people in every walk of life, therefore the lessons, and all technical matter composing this entire work have been most carefully revised and rewritten in simple language so that any pers

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SUGGESTIONS FOR THE PRACTITIONER

SUGGESTIONS FOR THE PRACTITIONER

The science of prescribing diet is a work that can be best conveyed to the patient in writing, hence one of the first and most important things for the new practitioner to do is to study the art of polemics—acquire the ability to write plain, convincing literature and letters. This is one of the greatest arts within the scope of human learning, and is probably susceptible of greater development than any other branch of human endeavor. Every person has his own individual method of expression that

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VALUE OF EXPERIENCE

VALUE OF EXPERIENCE

Experience is the only method by which theory can be converted into knowledge. The best possible source of information, therefore, is personal experimentation. If the student should have any disorder, especially of digestion and assimilation of food, or elimination of waste, he should experiment upon himself along the lines laid out in this course. He should keep an accurate record of selections, combinations, and proportions of food, with results or symptoms. He may thus be able to arrange menu

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VALUE OF DIAGNOSIS

VALUE OF DIAGNOSIS

Correct diagnosis is one of the most important factors in the practise of applied food chemistry, and when a correct diagnosis has been made the remedy will suggest itself if the student has a thorough understanding of causes. In diagnosis it is often necessary to ascertain the patient's general habits of eating during the few years prior to the appearance of the disorders. As an example, rheumatic conditions are often superinduced by an overconsumption of starch, usually cereal starch and acids

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EDUCATE YOUR PATIENT

EDUCATE YOUR PATIENT

In beginning treatment each patient should be made acquainted with the fact that the radical change in diet may bring slight discomfort. While the system is adjusting itself to the new regimen, there is usually a slight loss of weight and a feeling of weakness or lassitude. It should be impressed upon the mind of the patient that regaining health and strength is in reality a process of growth or evolution, hence slow and gradual; that when one has violated the laws of health for many years, Natu

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EFFECT OF MENTAL CONDITIONS

EFFECT OF MENTAL CONDITIONS

A very careful examination should also be made of the mental conditions. Worry, fear, or anxiety often produce serious digestive trouble which is generally attributed to other causes, and which should be treated very differently from the same trouble caused by errors in eating. During my professional work many patients have come to me laden with fear, caused by the thoughtless or perhaps reckless statement of some physician. It is indeed as great a crime for a doctor to pass the "sentence of dea

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PUBLICITY

PUBLICITY

Judicious and truthful advertising is another important factor in the success of the food scientist. Advertising has been considered unethical by medical men for years. It has been discredited, not because it is wrong, or because there is any harm in telling the public the truth about one's business, but because so many spurious nostrums and patent medicines were exploited by "quack" doctors, that the respectable physician deemed it best to adopt the other extreme in his effort to keep entirely

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BE COURTEOUS AND TOLERANT

BE COURTEOUS AND TOLERANT

It is almost impossible to estimate the moral effect of a broad-minded, tolerant and courteous attitude toward others engaged in the practise of the healing art. Medical doctors seldom agree, especially those of different schools. They accuse each other of ignorance and incompetence, and the public is sometimes inclined to concede that they are right. In certainty and in truth one has confidence and strength which is always conducive to tolerance. The food scientist, knowing the laws of cause an

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WHAT IS EVOLUTION?

WHAT IS EVOLUTION?

If a resident of a city, who is not familiar with modern farm machinery, should see a grain-binder at work, he would be impressed with the skill and the ingenuity of man. In all probability he would think that the machine was the product of one inventive mind. In this, however, he would be mistaken. The reaper in its modern form is the result of gradual development or growth. The earliest method of gathering grain was pulling it up by the roots. Later, as cutting tools were invented, a rough kni

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THE THREE GREAT PROOFS OF THE EVOLUTION OF ANIMAL LIFE

THE THREE GREAT PROOFS OF THE EVOLUTION OF ANIMAL LIFE

At the present time scientists are agreed upon the general theory of the evolution of man. The discussions pro and con regarding this, which exist today, are either discussions of minor points which have not yet been clearly worked out, or are the discussions of people who have grasped only a portion of the idea of evolution, and who are ignorant of its broader conception and of the facts which science has brought to the light of day. The three great proofs of evolution are: These three separate

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MAN'S ANIMAL KINSHIP

MAN'S ANIMAL KINSHIP

The conception of man being descended from a monkey has been the subject of much wit and mirth. The scientist is not concerned with this theory; he only claims that man is very closely related to certain monkey-like forms known as anthropoid apes. The proofs of this assertion are abundant and conclusive. In fact, anthropoid apes, such as gorillas, chimpanzees and orang-outangs, are much more closely related to man than they are to other kinds of monkeys. This relation is shown by very close rese

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THE ORIGIN OF SEX

THE ORIGIN OF SEX

That part of human life and living that is associated with the functions of sex and reproduction is at once the cause of the world's greatest misery and the world's greatest happiness. It is the subject of the greatest popular ignorance and superstition, and at the same time the field of the most wonderful of all scientific knowledge. For the origin of sex we must look back into the remote ages of creation in the early stages of organic evolution. The first essential property of matter that make

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A RATIONAL VIEW OF SEXUAL HEALTH

A RATIONAL VIEW OF SEXUAL HEALTH

The anatomy and the physiology of reproduction will not be considered in detail in this work, as this would require a very lengthy and technical treatise. The remainder of the lesson will be devoted to the relation of the reproductive functions to general health and happiness. In the process of evolution this function of reproduction was vitally essential to the life of the race. As a result there developed in all animal life strong sexual or reproductive instincts. As is plainly evident, all an

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EMBRYOLOGICAL GROWTH—PRENATAL CULTURE

EMBRYOLOGICAL GROWTH—PRENATAL CULTURE

Upon the growth of the human embryo, or so-called prenatal culture, there exists a great deal of popular superstition, which is utterly groundless from the standpoint of accurate science. The views that have been promulgated regarding prenatal culture are for the main part harmless, and, for that matter, may be productive of good. The idea of the prenatal culturist is that the mental as well as the physical growth and development of the unborn child can be controlled by the mother. The only grou

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HEREDITY

HEREDITY

How often we hear someone remark upon the wonders of heredity. People are astonished because John should look like John's father. As a matter of fact, the astonishment should come the other way. The child is but a continuation of the life of the parents. The cells from which the child develops have within them the power to grow and to produce individuals like the parents. This is wonderful, but it is only another form of the wonder of a willow twig growing into a willow tree when placed in moist

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WHAT HEREDITY IS

WHAT HEREDITY IS

What heredity is and what it is not will now be considered in a practical way. It is clearly a matter of heredity that a man is born a man and not a monkey. Likewise, it is clearly a matter of heredity that distinguishes the various races of men. We could go farther and trace out and describe many of the physical distinctions which mark families, and even individuals, such as general size of frame, form of countenance, color of hair and eyes, etc. Among mental traits we can safely ascribe to her

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REST

REST

Throughout all nature we observe the phenomena of universal rhythm, manifested in opposing forces, such as heat and cold, light and darkness, construction and destruction, etc. The human body is as much affected by this rhythm as is any other form of life. There are two forces continually at work within us, one toward destruction and disintegration, and the other toward construction and upbuilding. The common physiological terms for these activities are "waste" and "repair," and we observe them

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THE OLD PHYSIOLOGY

THE OLD PHYSIOLOGY

According to the teachings of the old physiology, our stomachs were fire-boxes of the human engine; food was fuel, and the stomach was supposed to transform this fuel into work or energy by a process not entirely clear. Just as it is impossible for the lifeless iron and steel, within itself to transform coal and water into dynamic power, and to apply that power to its own locomotion, so it is impossible and entirely incompatible with reason for mere muscular tissue of the body to extract enough

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REST AND RE-CREATION

REST AND RE-CREATION

These terms are often confused. When one is engaged in some occupation or activity other than his regular vocation, it is commonly called "re-creation." This is a misconception, because it is merely a change in activity and must also be more or less destructive to other sets of nerves or muscular tissue. It is not in reality re-creation—it simply throws the life-power into a new channel, which is more responsive, and calls for less action from those parts of the mechanism which have been employe

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SLEEP

SLEEP

From observation and study of the state we call sleep, we notice that as night approaches and the activities of the day wear upon us, both the nervous and the muscular organisms relax, so that it becomes more and more difficult to maintain a positive and an active attitude of mind. There is a tendency toward cessation and rest, which gradually brings upon us that passive condition called sleep. In spite of the fatigue often experienced before we retire, we awake again on the morrow with renewed

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SOME REASONS

SOME REASONS

The processes of nutrition, alone, demand the expenditure of much energy, and the degree of energy available from foods, even by perfect combustion, would yield but a fraction of the energy expended by the body. The average laborer in shoveling coal, swinging an axe or a pick, expends energy far in excess of the amount that could possibly be obtained from his food. A day laborer may eat a piece of beefsteak, two or three potatoes, and a few slices of bread, and will shovel twenty tons of earth t

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OXIDATION AND AIR

OXIDATION AND AIR

One of the most important of the vital functions is breathing. Physiologists, teachers, and lecturers continually remind us of the comparative time we could live without food or water, and the remarkably short time we could live if entirely deprived of air. Oxygen is vitally necessary for the purpose of purifying the blood and supplying the various tissues and fluids in the body, of which oxygen forms an important constituent. However, oxygen is not the only necessary element which is utilized b

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A LESSON FOR BUSINESS MEN

A LESSON FOR BUSINESS MEN

That which tends to make a good business man, in the popular mind, is the establishment of great industries and enterprises, coupled with accumulation of money by the individual. A careful review of the history of business men who have made a success along these lines shows that the majority of them sacrificed their health and their lives to their business. In the last and final analysis, therefore, these were not good business men. The best musician is he who can bring more sounds into harmony.

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A GOOD BUSINESS MAN

A GOOD BUSINESS MAN

A good business man is the man who can direct the wheels of industry, who can draw a trial balance between his income and his expenses, and who can measure his own ability on the yardstick of endurance. He is a good business man who gives as much study to the laws of his own physical organization as he does to the organization of his business, and in the final analysis I doubt if he would not consider himself a better business man, "Penniless," and in good health at ninety, than sojourning in a

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THE ROUTINE LIFE OF THE AVERAGE BUSINESS MAN

THE ROUTINE LIFE OF THE AVERAGE BUSINESS MAN

He rises between six and seven a. m., takes no exercise or fresh air; eats a breakfast composed largely of acid fruit, cereal starch, meat, and coffee. He then goes at once to his business, sits at a desk until noon, takes luncheon at a neighboring cafe. This repast is composed of meat, cereal, or potato starch, beer, or coffee. He hurries back to his business, sits at his desk five or six hours longer, hurries home, takes a dinner composed of more meat, more starch, more tea or coffee—no exerci

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SOME SUGGESTIONS FOR A GOOD BUSINESS MAN

SOME SUGGESTIONS FOR A GOOD BUSINESS MAN

Don't allow your business to become your master. Don't discuss business at home, or in social life. Immediately on rising, take a cool shower bath, followed by vigorous exercise before an open window. Eat a very light breakfast an hour after rising, eliminating tea, coffee, white bread and meat. Walk to your business, if possible; breathe deeply. Eliminate woolen underwear; dress as lightly as possible. Take an hour for luncheon. Omit tea, coffee, tobacco, beer, and sweets. Keep your office well

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PROGRAM FOR DAILY EXERCISE

PROGRAM FOR DAILY EXERCISE

Every morning, just after arising, take a cup of water, and go through the following deep breathing exercises : Stand erect, feet about 30 inches apart, extend arms above head, clasping hands and holding elbows rigid, inhale deeply. Bend toward the left and try to touch the floor with the clasped hands as far from the foot and to the rear as possible. Exhale while returning to position. Inhale deeply, reversing motion to the right. This movement should be repeated about 24 times. Rest the body u

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EXERCISE

EXERCISE

The child from the time it begins to walk until it is ten or twelve years old, or until the pressing hand of necessity forces upon it the power of restraining duty, will in a great measure obey the play instinct or the natural laws of exercise. However, our complex industrial organism forces most of us into its vortex at the very time we are beginning to change the body from the youth to the adult, and the responsibilities with which we are laden, the struggles we carry on, prevent the majority

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CONSTRUCTIVE EXERCISES

CONSTRUCTIVE EXERCISES

Constructive exercises should be taken and practised regularly between the ages fifteen and twenty-five. It is largely during this period that the physical condition of the body for the balance of life is determined. Many a college youth, endowed by Nature with a sound physical body and a healthy brain, has irreparably injured both by sitting on the end of his spine with his feet higher than his head, poisoning his blood with tobacco narcotics from a stylish pipe and failing to keep it purified

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EXERCISE FOR REPAIR

EXERCISE FOR REPAIR

After the body has reached maturity, or attained its full growth, the only exercise needed is for repair. This it must have or Nature will inflict her inexorable sentence in some form of congestion. In various industrial and professional pursuits the legs, neck, and arms are used enough to keep them in a fair state of repair. That part of the body, therefore, that suffers most for want of motion, or exercise, is the trunk. In this part of the anatomy are located the vital organs controlling not

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PHYSIOLOGY OF EXERCISE

PHYSIOLOGY OF EXERCISE

By motion (exercise) the muscles are stimulated in growth, becoming larger and more firm, thus giving strength and symmetry to the body. Food, without proper motion, will not develop muscular tissue to its highest degree. Exercise must be taken to stimulate the growth of the tissues forming the muscle-cells. Among the benefits derived from exercise, the following may be noted: First: Surplus nitrogen is usually cast from the body as waste matter when it is not deposited as muscle tissue by prope

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SYSTEMS OF PHYSICAL CULTURE

SYSTEMS OF PHYSICAL CULTURE

Numerous schools of physical culture and artificial methods of exercise have flourished in all civilized countries within the past few years. This fact emphasizes the pressing need for a general change in our methods of living. The various systems of indoor exercise popularly taught are at the best weak substitutes for the more natural and wholesome forms of combined exercise and re-creation found in outdoor life and outdoor sport. Some of the methods referred to are as follows: Tensing, which c

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PROGRAM FOR DAILY EXERCISE

PROGRAM FOR DAILY EXERCISE

Every morning, just after rising, and every night, just before retiring, take a glass or two of pure cool water and execute vigorously the following movements: Exercise No. 1— Stand erect, feet about thirty inches apart. Extend arms above head; clasp the hands; hold elbows rigid, and inhale deeply. Bend toward the left and try to touch the floor with the clasped hands, as far from the foot, and as far to the rear as possible. Exhale while returning to position. Inhale deeply, reversing motion to

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RE-CREATION

RE-CREATION

The small boy who described work as "anything you don't want to do," and play as "anything you do want to do," had in his mind the fragment of a great truth. True re-creation should afford Diversion , Entertainment , and Work . The average business man who is threatened with a breakdown, and who goes away for a rest, should in reality go to work, but it should be a different kind of work from his routine duties. No one was ever benefited by idleness; it is contrary to nature—contrary to the univ

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