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PREFACE
PREFACE
The title of this book is not ambiguous, but as it relates to a subject rarely thought about by the generality of people, it may save some misapprehension if at once it is plainly stated that the following pages are in vindication of a dietary consisting wholly of products of the vegetable kingdom, and which therefore excludes not only flesh, fish, and fowl, but milk and eggs and products manufactured therefrom. The Author. This work is reprinted from the English edition with changes better adap
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MAN'S FOOD
MAN'S FOOD
Health and happiness are within reach of those who provide themselves with good food, clean water, fresh air, and exercise. A ceaseless and relentless hand is laid on almost every animal to provide food for human beings. Nothing that lives or grows is missed by man in his search for food to satisfy his appetite. Natural appetite is satisfied with vegetable food, the basis for highest and best health and development. History of primitive man we know, but the possibilities of perfected and complet
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URGENCY OF THE SUBJECT
URGENCY OF THE SUBJECT
Outside of those who have had the good fortune to be educated to an understanding of a rational science of dietetics, very few people indeed have any notion whatever of the fundamental principles of nutrition and diet, and are therefore unable to form any sound opinion as to the merits or demerits of any particular system of dietetic reform. Unfortunately many of those who do realise the intimate connection between diet and both physical and mental health, are not, generally speaking, sufficient
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PHYSICAL CONSIDERATIONS
PHYSICAL CONSIDERATIONS
There are many eminent scientists who have given it as their opinion that anatomically and physiologically man is to be classed as a frugivorous animal. There are lacking in man all the characteristics that distinguish the prominent organs of the carnivora, while he possesses a most striking resemblance to the fruit-eating apes. Dr. Kingsford writes: 'M. Pouchet observes that all the details of the digestive apparatus in man, as well as his dentition, constitute "so many proofs of his frugivorou
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ETHICAL CONSIDERATIONS
ETHICAL CONSIDERATIONS
The primary consideration in regard to the question of diet should be, as already stated, the hygienic. Having shown that the non-flesh diet is the more natural, and the more advantageous from the point of view of health, let us now consider which of the two—vegetarianism or omnivorism—is superior from the ethical point of view. The science of ethics is the science of conduct. It is founded, primarily, upon philosophical postulates without which no code or system of morals could be formulated. B
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THE ÆSTHETIC POINT OF VIEW
THE ÆSTHETIC POINT OF VIEW
St. Paul tells us to think on whatsoever things are pure and lovely (Phil. iv., 8). The implication is that we should love and worship beauty. We should seek to surround ourselves by beautiful objects and avoid that which is degrading and ugly. Let us make some comparisons. Look at a collection of luscious fruits filling the air with perfume, and pleasing the eye with a harmony of colour, and then look at the gruesome array of skinned carcasses displayed in a butcher's shop; which is the more be
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ECONOMICAL CONSIDERATIONS
ECONOMICAL CONSIDERATIONS
There is no doubt that the yield of land when utilized for pasturage is less than what it will produce in the hands of the agriculturist. In a thickly populated country, such as England, dependent under present conditions on foreign countries for a large proportion of her food supply, it is foolish, considering only the political aspects, to employ the land for raising unnecessary flesh-food, and so be compelled to apply to foreign markets for the first necessaries of life, when there is, withou
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THE EXCLUSION OF DAIRY PRODUCE
THE EXCLUSION OF DAIRY PRODUCE
It is unfortunate that many flesh-abstainers who agree with the general trend of the foregoing arguments do not realise that these same arguments also apply to abstinence from those animal foods known as dairy produce. In considering this further aspect it is necessary for reasons already given, to place hygienic considerations first. Is it reasonable to suppose that Nature ever intended the milk of the cow or the egg of the fowl for the use of man as food? Can anyone deny that Nature intended t
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CONCLUSION
CONCLUSION
'However much thou art read in theory, if thou hast no practice thou art ignorant,' says the Persian poet Sa'di. 'Conviction, were it never so excellent, is worthless until it converts itself into Conduct. Nay, properly, Conviction is not possible till then,' says Herr Teufelsdrockh. It is never too late to be virtuous. It is right that we should look before we leap, but it is gross misconduct to neglect duty to conform to the consuetudes of the hour. We must endeavour in practical life to carry
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THE SCIENCE OF NUTRITION
THE SCIENCE OF NUTRITION
The importance of some general knowledge of the principles of nutrition and the nutritive values of foods is not generally realised. Ignorance on such a matter is not usually looked upon as a disgrace, but, on the contrary, it would be commonly thought far more reprehensible to lack the ability to conjugate the verb 'to be' than to lack a knowledge of the chemical properties of the food we eat, and the suitability of it to our organism. Yet the latter bears direct and intimate relation to man's
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WHAT TO EAT
WHAT TO EAT
Among the foods rich in protein are the legumes, the cereals, and nuts. Those low in protein are fresh fruits, green vegetables, and roots. Fat is chiefly found in nuts, olives, and certain pulses, particularly the peanut; and carbohydrates in cereals, pulses, and many roots. Fruit and green vegetables consist mostly of water and organic mineral compounds, and in the case of the most juicy varieties may be regarded more as drink than food. We have, then, six distinct classes of food—the pulses,
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WHEN TO EAT
WHEN TO EAT
The question of when to eat is of some importance. The Orientals eat fewer meals than we do, and in their abstemiousness they set us an example we should do well to follow. Sufficient has already been said to show that it is a mistake to imagine a great deal of food gives great strength. When we eat frequently, and especially when we 'live well,' that is, are accustomed to a large variety of food, we are tempted to eat far more than is good for us. Little and often may work satisfactorily so lon
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HOW TO EAT
HOW TO EAT
The importance of thorough mastication and insalivation cannot be overestimated. The mouth is a part of the digestive apparatus, and in it food is not only broken down, but is chemically changed by the action of the saliva. If buccal (mouth) digestion be neglected, the consequence is that the food passes into the stomach in a condition that renders it difficult for that organ to digest it and any of a great number of disturbances may result. Mastication means a thorough breaking up of the food i
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FOOD TABLE
FOOD TABLE
The following table exhibits the percentage chemical composition of the principal vegetable food materials; also of dairy produce and common flesh-foods for comparison. [The amount of heat that will raise one kilogram of water 1 deg. C. is termed a calorie . Fuel value, or food units, means the number of calories of heat equivalent to the energy it is assumed the body obtains from food when the nutrients thereof are completely digested.]...
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RECIPES
RECIPES
The following recipes are given as they appear in the English edition of this book and were prepared for English readers. While some of these will be difficult for American readers to follow, we give them as in the original edition, and many of the unusual ingredients called for can be obtained from the large grocers and dealers, and if not in stock will be obtained to order. 'Nutter' is a name given a nut butter used for cooking. It is, so far as we know, the only collection of strictly vegetar
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SOUPS
SOUPS
1.—Vegetable Soup 1 large cupful red lentils, 1 turnip, 2 medium onions, 3 potatoes, 1 carrot, 1 leek, 1 small head celery, parsley, 1 lb. tomatoes, 3½ quarts water. Wash and cut up vegetables, but do not peel. Boil until tender, then strain through coarse sieve and serve. This soup will keep for several days and can be reheated when required. 2.—Semolina Soup 4 oz. semolina, 2 chopped onions, 1 tablespoonful gravy essence, [6] 2 quarts water or vegetable stock. [7] 3.—Spinach Soup No. 1 1 lb. S
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SAVORY DISHES
SAVORY DISHES
12.—Nut Rissoles 3 ozs. mixed grated nuts, 3 ozs. breadcrumbs, 1 oz. nut butter, 1 chopped onion, 1 large cupful canned tomatoes. Mix ingredients together; mould into rissoles, dust with flour and fry in 'Nutter.' Serve with gravy. 13.—Lentil Cakes 8 ozs. red lentils, 3 ozs. 'Grape Nuts,' 1 small onion, 1 teaspoonful gravy essence, breadcrumbs. Cook lentils until soft in smallest quantity of water; chop onion finely; mix all ingredients, using sufficient breadcrumbs to make into stiff paste; for
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GRAVIES AND SAUCES
GRAVIES AND SAUCES
35.—Clear Gravy 1 teaspoonful 'Marmite,' 'Carnos,' 'Vegeton,' or 'Pitman's Vigar Gravy Essence,' dissolved in ½ pint hot water. 36.—Tomato Gravy 1 teaspoonful gravy essence, 1 small tablespoonful tomato purée, ½ pint water. Thicken with flour if desired. 37.—Spinach Gravy 1 lb. spinach, 1 dessertspoonful nut-milk, ½ pint water. Boil spinach in its own juices in double boiler; strain all liquid from spinach and add it to the nut-milk which has been dissolved in the water. 38.—Parsley Sauce 1 oz.
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PUDDINGS, ETC.
PUDDINGS, ETC.
40.—Fig Pudding 1 lb. whole-meal flour, 6 ozs. sugar, 6 ozs. 'Nutter,' or nut butter, ½ chopped figs, 1 teaspoonful baking powder, water. Melt 'Nutter,' mix ingredients together with water into stiff batter; place in greased pudding basin and steam 2 hours. 31.—Date Pudding 1 lb. breadcrumbs, 6 ozs. sugar, 6 ozs. 'Nutter,' ½ lb. stoned and chopped dates, 1 teaspoonful baking powder, water. Melt 'Nutter'; mix ingredients together with water into stiff batter; place in greased pudding basin and st
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CAKES
CAKES
60.—Wheatmeal Fruit Cake 6 ozs. entire wheat flour, 3 ozs. nut-butter, 3 ozs. sugar, 3 ozs. almond meal, 10 ozs. sultanas, 2 ozs. lemon peel, 2 teaspoonsful baking powder. Rub butter into flour, mix all ingredients together with water into stiff batter; bake in cake tins lined with buttered paper. 61.—Rice Fruit Cake 8 ozs. ground rice, 4 ozs. white flour, 4 ozs. 'Nutter,' 3 ozs. sugar, 6 ozs. stoned, chopped raisins, 1 large teaspoonful baking powder, water. Rub 'Nutter' into flour, mix all ing
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BISCUITS
BISCUITS
The following biscuits are made thus:—Melt the 'Nutter,' mix all ingredients with sufficient water to make into stiff paste; roll out and cut into shapes. Bake in moderate oven. These biscuits when cooked average 20 grains protein per ounce. 70.—Plain Wheat Biscuits ½ lb. entire wheat flour, 4 ozs. sugar, 4 ozs. 'Nutter,' little chopped peel. 71.—Plain Rice Biscuits 3-4 lb. ground rice, 4 ozs. sugar, 3 ozs. 'Nutter,' vanilla essence. 72.—Plain Maize Biscuits ½ lb. maize meal, 4 ozs. sugar, 3 ozs
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BREADS (unleavened)
BREADS (unleavened)
These are prepared as follows: Mix ingredients with water into stiff dough; knead well, mould, place in bread tins, and bake in slack oven for from 1½ to 2½ hours (or weigh off dough into ½ lb. pieces, mould into flat loaves, place on flat tin, cut across diagonally with sharp knife and bake about 1½ hours). 81.—Apple Bread 2 lbs. entire wheat meal doughed with 1 lb. apples, cooked in water to a pulp. 82.—Rye Bread 2 lbs. rye flour, ¾ lb. ground rice. 83.—Plain Wheat Bread 2 lbs. finely ground w
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PORRIDGES
PORRIDGES
92. —Maize, Meal, Rolled Oats, Ground Rice, etc., thoroughly cooked make excellent porridge. Serve with sugar and unfermented fruit-juice. The following uncooked fruit foods are prepared thus: Mix all ingredients well together; roll out to ¼ inch, or ½ inch, thick; cut out with biscuit cutter and dust with ground rice. 93.—Date Cakes 1½ lbs. stoned dates minced, ½ lb. mixed grated nuts. 94.—Fig Cakes 1½ lbs. figs minced, ½ lb. ground almonds. 95.—Raisin-Nut Cakes ½ lb. stoned raisins minced, 6 o
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The Health Culture Co.
The Health Culture Co.
For more than a dozen years the business of the Health-Culture Co. was conducted in New York City, moving from place to place as increased room was needed or a new location seemed to be more desirable. In 1907 the business was removed to Passaic, N. J., where it is pleasantly and permanently located in a building belonging to the proprietor of the company. There has never been as much interest in the promotion and preservation of personal health as exists to-day. Men and women everywhere are see
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DR. FOREST'S Massage Rollers
DR. FOREST'S Massage Rollers
Dr. Forest is the inventor and originator of Massage Rollers , and these are the original and only genuine Massage Rollers made. The making of others that are infringements on our patents have been stopped or they are inferior and practically worthless. In these each wheel turns separately, and around the centre of each is a band or buffer of elastic rubber. The rollers are made for various purposes, each in a style and size best adapted for its use, and will be sent prepaid on receipt of price.
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In Form and Features.
In Form and Features.
Containing specially written chapters from well-known authorities on the cultivation of personal beauty in women, as based upon Health-Culture; fully illustrated. Edited by Albert Turner. Bound in extra cloth, price; $1.00. This is the best and most comprehensive work ever published on Beauty Culture, covering the entire subject by specialists in each department, thus giving the work a greatly increased value. It is profusely and beautifully illustrated; a handsome volume. Some idea of the scope
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SCIENTIFIC LIVING
SCIENTIFIC LIVING
A great truth is emphasized in this book, namely, that in the ordinary processes of cooking the organic elements become inorganic and food values are destroyed. This dietetic idea is most important, and it is claimed by the author that when generally known and made practical it will restore the racial vigor as nothing else can, free woman from the slavery of the cook stove and become a large factor in the solution of the servant problem. The author does more than inform; she arouses and inspires
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The New Internal Bath
The New Internal Bath
The benefits and great importance of properly flushing the colon is now fully recognized and it has led to a large and increasing demand for syringes used for this purpose. The appliances in general use have one very serious fault, the water is discharged into the lower part of the rectum, which is distended, and thus produces an irritation which often proves injurious, causing and aggravating piles and other rectal troubles. It in frequently a cause of constipation and creates a necessity for c
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Health Culture Appliances
Health Culture Appliances
DR. WRIGHT'S COLON SYRINGE , for taking the New Internal Bath. This consists of a one-gallon reservoir, one each, long and short flexible rubber colon tube, one box of antiseptic powder, and Dr. Wright's Manual of the New Internal Bath, all packed in a polished wooden case. Price, prepaid, $5.00. THE PRIMO LADIES' SYRINGE . Price, $2.00. The only properly constructed Vaginal Syringe made. Every woman should have a good syringe for use in emergencies and for purposes of cleanliness, which is esse
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PART SECOND—
PART SECOND—
It is the most important work on the food question ever published. Bound in cloth. Price, $1.00; with a year's subscription to Health-Culture, $1.50. Address,...
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COMMON DISORDERS
COMMON DISORDERS
This is a practical handbook and guide for the home treatment of the sick without the use of drugs, with suggestions for the avoidance of disease and the retaining of health and strength. A book for those who would get well and keep well. Introduction.—What the Body Is. Cell Life and Its Construction. Circulation of the Blood and What It Is. What Exercise Does. Massage. Principles and Practice. How It Acts as a Remedy. Massotherapy. Showing How It Is Applied. Special Exercises. Including Those f
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RACE CULTURE
RACE CULTURE
A large 12mo. volume bound in extra cloth, price, $1.50 The time has come when parents must consider the responsibilities that rest upon them in relation to their children and make a study of Eugenics. This cannot be avoided or shirked and especially should prospective mothers study the subject in all its bearing, and know what you should do and what you should not do to insure the best possible for your unborn child. What conditions will promote the best for health, and afford the highest degre
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The Food Value of Meat
The Food Value of Meat
The most valuable work on Practical Dietetics that has been published. The Food Question is considered in its relation to health, strength and long life. Some idea of the scope may be seen from the following INTRODUCTION. Importance of the Subject. Influence of Foods on the Health and Morality of the Community. The Most Important Question of Dietetics. Classes of Foods. Description of Proteids. The Starches. Conversion of Starches into Sugars. Fruit Sugar. The Fats. Salts. Effect of Cooking Upon
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COMMON DISORDERS
COMMON DISORDERS
Among the diseases considered may be mentioned Indigestion, Constipation, Rheumatism, Neuralgia, Lung Troubles, Gout, Nervousness and other minor complaints. The work contains nearly 300 pages, profusely illustrated. Bound in Cloth. Price, $1.00. Sent by mail on receipt of price....
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needs to know something more than simply How to Cook and follow recipes brought to her attention in Cook Books SHE SHOULD KNOW
needs to know something more than simply How to Cook and follow recipes brought to her attention in Cook Books SHE SHOULD KNOW
All these and many other questions are answered in Prof. Andrews Great Book...
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What Shall We Eat?
What Shall We Eat?
The Food Question from the standpoint of Health, Strength and Economy. Indicating Best Foods for all Classes and Conditions. This work covers every phase of the food question in a practical way. Shows how food is digested and gives the constituent elements of all food products, their cost, food values, time of digestion, etc., Comparative value of beef, mutton, pork, eggs, fish, fowl, oysters, the grains, breads, peas, beans, milk, butter, cheese, sugar, beer, fruits, nuts, etc., which make fles
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The Enlightened Life and How to Live it
The Enlightened Life and How to Live it
Author of "Common Disorders," "The Attainment of Efficiency," "Food Value of Meat," Etc. This work contains a collection of Dr. Latson's strong editorials that have appeared in Health-Culture, carefully revised and enlarged, with other matter. The great interest that has been manifested in these leaders will insure a demand for this work. The scope will be seen from the following chapter headings: Introduction—The Ultimate Ideal—The Mind and Its Body—What Shall a Man Take in Exchange for His Sou
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The Health Culture Magazine
The Health Culture Magazine
Health Culture seeks the advancement of humanity by declaring the obvious teachings of nature. Health Culture aims to educate the people out of superstition, misunderstanding and fear arising from the imperfect interpretation of natural principles. Health Culture recognizes that health and comfort, happiness and long life are desirable and attainable by the faithful observance of hygiene. That neglect and abuse of natural and simple living inevitably leads to weakness, degeneracy, disease and de
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