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

Eugene Christian, F. S. D.

Volume IV

NEW YORK
THE CHRISTIAN DIETETIC SOCIETY
1914

LESSON XV

Low Vitality (continued)

Take a cool sponge or a shower bath, a few minutes’ vigorous exercise, and a cup of hot water just after rising.

Take sufficient wheat bran night and morning to keep the bowels in normal action.

A very ripe peach or plum, a cup of cool water, exercise and deep breathing on rising.

First Day : Drink two glasses of water immediately after rising. Eat one-fourth pound of grapes or some juicy fruit. Devote from three to four minutes to deep breathing exercises.

Just before retiring, take a spoonful or two of wheat bran, uncooked, in a little water, and devote as much time as possible to deep breathing exercises.

From one to two glasses of water should be drunk at each of the above meals. It may be taken hot if preferred. If something hot is desired, as a beverage, take a cup of sassafras tea with a little cream and sugar.

Third Day : The same as the second, slightly increasing the quantity of food if demanded by normal hunger.

Fourth Day : Exercises, water-drinking, and fruit as prescribed for the first day.

Such vegetables as sweet potatoes, parsnips, baked beans and pumpkin may be added as digestion and assimilation improve.

MENUS FOR OBESITY

Fruit-juice, a glass of water, and ten minutes devoted to vigorous exercise and deep breathing just after rising.

Most people afflicted with obesity are also afflicted with abnormal appetite, therefore at the outset they may undergo some deprivation, but if this is not yielded to, hunger will soon become normal.

The appetite for an excessive quantity of food is very much like the appetite for coffee, intoxicants, or tobacco, and when the appetite once becomes abnormal and is not held under control, either obesity or chronic autointoxication will be the result.

First Day : Immediately on rising, drink a cup of hot water, followed by a cup of cool water. Devote as much time as possible (from three to ten minutes) to such exercises as can be endured. (See Vol. V, pp. 1343 to 1346.) Inflate lungs to their utmost capacity every third or fourth movement.

Secure a spirometer and increase the lung capacity until it registers about two hundred and fifty cubic inches. This is exceedingly important.

Second Day : The same as the first, slightly increasing or decreasing the quantity of food according to normal hunger. [Pg 875] It will probably be necessary to draw a very sharp distinction between appetite and hunger. (See Spring Menu, “No Appetite,” p. 1081.)

If the bowels should become too lax, a small portion of rice, cooked in milk, might be taken with both the morning and the evening meal, omitting a similar quantity of other foods.

First Day : Immediately after rising, drink a glass of cool water, and the juice of a sweet orange. Devote as much time as possible (five to ten minutes) to vigorous exercises.

Just before retiring, devote from three to five minutes to exercising. Drink a glass of water, take a spoonful or two of wheat bran, and either a few California grapes or the juice of an orange.

Second Day : The same as the first, slightly varying the meals by choosing different vegetables from the following selections:

Third Day : The same as the second, adding one very ripe banana, eaten with [Pg 879] thin cream and raisins, to the morning meal, and a few nuts, if desired.

Banana, nut butter, raisins, and cream make a delicious combination. The entire breakfast could be made of these with good results.

Fourth Day : Exercise, water-drinking, and deep breathing just before retiring and just after rising, as prescribed for the first day.

If the bowels are not normal, a portion of wheat bran should be taken at the morning and the evening meal.

Both digestion and assimilation of food can be largely increased by daily taking [Pg 881] exercise No. 3 (see Vol. V, p. 1344), vigorously, for ten or fifteen minutes just after rising and just before retiring.

Fifth Day : Same as the fourth, slightly increasing or decreasing the quantity of food according to hunger.

Sixth Day : Same as the first, repeating, for a period of two or three weeks, the menus as given, varying the meals by choosing different vegetables in the same class as those prescribed.

Menus No. 1 are slightly heavier than Menus No. 2. Choice may be exercised between them, according to hunger, or according to activity or amount of work done.

Two or three tablespoonfuls of wheat bran should be taken twice a week with both the morning and the evening meal. The bran should be cooked five minutes, and eaten with a spoonful of cream.

The accumulation of gas after meals can be largely controlled by extreme mastication, very slow, deliberate eating, and copious water-drinking at meals.

If constipated, take, immediately on rising and just before retiring, a half pound of grapes, swallowing the skins, seeds and pulp. Do not masticate the seeds or pulp. If preferred, half a cup of coarse wheat bran may be taken twice daily instead of grapes.

If the bowels should become slightly lax, the seeds of the grapes should be omitted at night.

Health is Nature’s gift to the young; after that, it is a thing that must be earned.

Note : I would advise a spirometer for measuring the capacity of the lungs. The normal lung capacity for a man 5 feet 7 to 10 inches in height should be about 300 cubic inches, and for a woman 5 feet 3 inches, 180 to 200 cubic inches. The ability to use surplus food, which the appetite will continue to demand for some time, will depend upon the amount of exercise and deep breathing taken, and the consequent lung capacity.

Second Day : Same as the first, slightly increasing the quantity of food taken at each meal, if demanded by Normal Hunger .

If sleepy or drowsy after meals, devote from one to two minutes to exercises [Pg 889] Nos. 3 and 5 (see Vol. V, pp. 1344 and 1345), together with deep breathing, before an open window or in the fresh air.

Fifth Day : Same as the first, repeating these menus for about thirty days, making such variations in vegetables and fruits as demanded by normal hunger.

These menus will seem insufficient in quantity measured by appetite, but appetite, which comes from irritation of the mucous surface of the stomach, is not a safe guide.

The greatest difficulty will be experienced the first week. After that, nature will begin her process of adjustment, and the patient will begin to reduce in weight and gain in strength; sleep will become more restful and the sleepy and drowsy feeling after meals will gradually disappear.

A cup of hot water, chocolate, cocoa, or sassafras tea may be taken after either one of these meals.

Vigorous exercise and deep breathing are very necessary both in decreasing weight and increasing strength. At least three hours daily should be spent in the open air, and the lungs should be filled to their utmost capacity.

MENUS FOR NEURASTHENIA

The person afflicted with neurasthenia should omit all beverages, except water, which should be drunk only at meals. By all means avoid overeating.

MENUS FOR 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.

MENUS FOR ANEMIA

The following menus should be carefully adhered to for two or three days, or until normal hunger is produced:

When good digestion and normal hunger are restored, the following menus should be given:

It would be preferable to make the entire meal (dinner) upon whipped eggs, if they appeal to the taste.

For primary causes of Anemia, see Lesson I, “Chart showing different dis-eases caused by Superacidity,” p. 9.

MENUS FOR LOCOMOTOR ATAXIA

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 capacity being too limited, or the amount of poison too great, Nature suppurates these poisons and throws them off in the form of mucus.

When a quantity of food, greater than the body can use, is taken and ingested into the circulation, the excess is carried to the lungs in the same manner as above described, and the same form of congestion and elimination takes place; therefore, colds caused by exposure and overeating are alike in every respect except their origin. [Pg 916] The experience of the writer has been that congestion, which we term colds, is caused much more frequently from overeating than from exposure.

The logical remedy in either case is to limit the quantity of food to the minimum and to confine the diet, as nearly as possible, to readily soluble and readily digestible foods, such as nuts, fruit salads, and fresh watery vegetables, taking only sufficient nitrogenous and carbohydrate compounds to balance the daily bill of fare.

The following menus given for colds may be also used in cases of la grippe, influenza, etc.:

In the late spring, such vegetables as new beets, radishes, lettuce, onions, or any green salad may be eaten at either the noon or the evening meal.

From one to two glasses of water should be drunk at meals. A liberal quantity of fruit or berry juice should be taken between meals.

Vegetable soup may be served at either the noon or the evening meal, using but little fats.

Acid fruits, such as oranges, grapefruit, pineapples, lemons, and strawberries should be omitted if there is a tendency toward superacidity, intestinal fermentation, or rheumatism.

[*] See “Bran Meal,” p. 683.

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 deficiency to produce unnatural craving, and no surplus to be decomposed and converted into mucous or catarrhal discharges.

These menus contemplate a normal body, living under normal conditions. If one should be exposed to excessive cold, the carbohydrates (sugar and starches) and fats may be slightly in [Pg 923] creased, and if exposed to excessive heat these articles should be limited somewhat below the amount prescribed. If one is engaged in heavy manual labor the proteid factor such as is contained in beans, eggs, fish, and cheese may be increased, and if performing no labor, these things should be reduced even below the amount prescribed.

These menus will have a tendency to establish normal digestion and assimilation of food, and normal elimination of waste. When this is accomplished, the instincts and various senses will suggest the quality and the quantity of food, the kind and amount of exercise, and all other natural laws that govern and control the physical organism.

WATER-DRINKING IN THE TREATMENT OF NASAL CATARRH

Sufficient water should be drunk at each of these meals to bring the moisture [Pg 924] up to about 66 per cent of the whole. This will require from one to three ordinary glasses, depending largely upon the amount of residual water in the foods composing the meal.

Water performs another very valuable service. When one eats too many sweets, he should drink an abundance of water. This prevents stomach-acidity, and consequent fermentation and irritation of the mucous lining of the stomach. It also prevents torpidity of the liver, which usually follows the excessive use of sweets.

Two or three glasses of water taken at an ordinary meal will all be retained and used by the body, while the same quantity of water taken from two to three hours after a meal, will nearly all pass off in the form of urine.

MENUS FOR NASAL CATARRH

These menus are composed largely of proteids in their most soluble and digestible forms—a most important factor in remedial feeding, especially in cases of either stomach or nasal catarrh.

One or two glasses of water should be drunk at each of these meals. Mastication should be perfect before any water is taken into the mouth.

For many patients suffering with nasal catarrh, the following combinations have been prescribed by the author with much success.

Note : If the weather is very cold a dessert-spoonful or more of olive-oil should be taken just before each of these meals, and a cup of hot water at the close.

MENUS FOR HAY FEVER

The bowels should be kept in normal condition by the liberal use of wheat bran at each meal. The free action of the bowels is very important in all such disorders as hay fever, influenza, and colds.

MENUS FOR ASTHMA

Where milk is not prescribed in the above menus, from one to two glasses of water should be drunk.

INFLUENZA

In treating influenza heavy starchy foods such as white flour products should be omitted, and the diet confined largely to fresh vegetables and the more soluble proteids, such as egg whites and buttermilk, with now and then a limited quantity of fish or fowl for a change.

Fats and sugars should be limited very materially and a liberal quantity of coarse articles such as wheat bran, celery, grapes, and green salads eaten when in season.

The patient should exercise great care in regard to quantity, endeavoring always to limit the quantity of food somewhat below the demands of normal hunger.

The menus for colds, catarrh, hay fever, and asthma may be used for influenza. See pp. 917 to 938, inclusive.

MENUS FOR INSOMNIA

Both insomnia and nervousness are symptoms of the same conditions. The following menus, therefore, are for the purpose of removing primary causes, which are usually either stomach or intestinal fermentation.

The logical remedy for fermentation is to limit the diet to the fewest number of articles that will give to the body the necessary elements of nutrition.

Note : New peas should be cooked in the pod, as the shell contains better nutrition than the pea. For recipe, see p. 679.

The quantity of food prescribed is sufficient for one performing very light labor. If the duties should be strenuous, the quantity may be slightly increased, but the proportions and the combinations should be observed.

Vigorous exercise, deep breathing, and a glass or two of water should be taken on rising.

If there should be congestion of the bowels, a liberal service of Concord or blue grapes should be eaten the first thing after rising, and the last thing before retiring. The pulp and seeds should be swallowed, and the skins well masticated.

A cup or two of hot water, deep breathing, and vigorous exercise immediately after rising.

To increase vital energy depends not so much upon the quantity as upon the amount of food ingested or assimilated. These menus are rather light for one of low vitality, but they are made to meet the requirements of one suffering from nervousness and insomnia. If, however, these conditions do not prevail, the quantity may be increased, but the combinations should be carefully observed.

MENUS FOR RHEUMATISM AND GOUT

A generous quantity of pure water should be drunk immediately on rising, [Pg 948] and from one to two glasses at each of these meals.

Mastication should be very thorough. At least two hours’ vigorous exercise or useful labor should be performed each day, in the open air.

Omit all acids, such as grapefruit, oranges, pineapples, lemons, and rhubarb; also eggs and all flesh foods.

If the bowels are constipated, take a tablespoonful of wheat bran in half a glass of hot water immediately on rising, and half a cup of bran, cooked, at each meal; also, two or three tablespoonfuls in hot water just before retiring. Continue this until the bowels become normal, then reduce the quantity according to the severity of the case.

If the bowels are constipated, observe the instructions given for the Spring Menu.

Exercise, in all rheumatic conditions, is very important, and while the temperature of the summer weather aids in eliminating poisons from the body, vigorous exercise should be taken in order to give Nature all the help possible.

Rheumatism is merely a form of congestion throughout the capillary vessels of the body. The cure, therefore, is first to remove the causes by taking into the body only such foods as it will use, and use completely; secondly, to aid Nature in casting out all poisons, thereby establishing perfect elimination.

Half a pound of grapes may be eaten an hour after either meal, or just before retiring.

First Day : On rising, drink two glasses of water. Devote as much time as possible to vigorous exercises and deep breathing.

Second Day : Very much the same as the first, slightly increasing the quantity of food, if the amount prescribed does not seem sufficient to satisfy normal hunger. Take great care, however, not to overeat.

Fourth Day : Same as the third, varying the meals by changing vegetables according to hunger.

Fifth Day : Same as the first, repeating these menus for a period of from fifteen to twenty days, making such variations in the vegetables as normal hunger requires.

Drink two glasses of water just after rising, to which add a spoonful or two of lemon juice.

Devote as much time as possible (from three to five minutes) to vigorous exercises, as shown in Vol. V, pp. 1343 to 1346. Hold the breath while executing three or four movements. In this way the lung capacity can be much increased.

The bowels should be kept in normal condition by the use of clean, coarse wheat bran.

First Day : On rising, take two sweet, ripe plums, and a glass of water. Devote from one to three minutes to exercises Nos. 3 and 5 (see Vol. V, pp. 1344 and 1345), and practise deep breathing, filling the lungs to their utmost capacity every third or fourth movement. Also take a short, brisk walk in the open air.

Water should be taken as follows: Half a glass at the beginning, a glass during the progress of the meal, and half a glass at the close.

Just before retiring, eat half a pound of very ripe grapes, swallowing skins, seeds and pulps, or take four or five extremely ripe Japanese plums, if they are not sweet and well ripened; grapes are preferred.

Devote about three minutes to exercises Nos. 3 and 5, together with deep breathing.

Second Day : Same as the first, very slightly increasing the quantity of food if there is the least symptom of weakness.

Every morning, immediately on rising, eat two or three peaches or plums, and drink a glass of water.

This entire meal should be masticated very thoroughly. This is one method of preventing supersecretion of acid, premature fermentation and the consequent accumulation of gas.

Fourth Day : The same as the third, with the exception of the evening meal, which should consist of—

Sixth Day : The same as the second, repeating the diet as given for a week or ten days.

After the fourth day these meals may be slightly varied by choosing from the following, where vegetables are prescribed:

The patient should retire at a reasonable hour, say 10 o’clock, and rise about [Pg 961] 6 or 6.30; have breakfast between 7.30 and 8; luncheon between 12 and 1, and dinner not later than 6.30 or 7.

Masticate well every mouthful of food, whether it seems to need it or not. Even bananas need much mastication, not for the purpose of reduction, but for the purpose of insalivation. The same rule should apply to all cooked vegetables and soft foods.

Plain ice-cream, gelatin, or junket may be eaten with either of the dinner menus.

Omit all laxative medicines. Use coarse clean wheat bran liberally, especially with the morning and the evening meal.

First Day : Immediately on rising, drink two glasses of water, and eat a small bunch of grapes, or two or three soaked prunes. Devote two or three minutes to exercises Nos. 3 and 5 (see Vol. V, pp. 1344 and 1345). The exercises should be taken before an open window, or in a well-ventilated room.

Just before retiring take two tablespoonfuls of wheat bran, and devote four or five minutes to the above-named exercises.

Third Day : The same as the second, slightly varying the meals according to choice of vegetables, adhering closely, however, to the number of eggs prescribed. If olive-oil is not pleasant to the taste, it may be omitted, and a larger quantity of butter taken with the potatoes. It would be well to take a tablespoonful of olive-oil just before eating, followed by half a cup of hot water, especially if the weather is cold.

Sixth Day : The same as the first, and so on for a period of fifteen to twenty days.

STIFFNESS AND PAIN IN JOINTS
STOMACH TROUBLE—CONSTIPATION—INTESTINAL
GAS—IRREGULAR HEART ACTION

All sweets may be omitted if they do not appeal to the taste. However, if something sweet is desired, make either the luncheon or the dinner of vegetables and home-made ice-cream, omitting all other articles.

STIFFNESS AND PAIN IN JOINTS
STOMACH TROUBLE—CONSTIPATION—INTESTINAL
GAS—IRREGULAR HEART ACTION

First Day : On rising, drink a cup or two of hot water, and eat a half pound of grapes, the Concord or blue grapes preferred, swallowing seeds and pulp whole, masticating and swallowing the skins. Devote as much time as possible (from three to five minutes) to deep breathing exercises before an open window, or in a thoroughly ventilated room.

From one to two glasses of water should be drunk at each of these meals—half a glass of cool water at the beginning of the meal, and a cup of hot water at the close, would be sufficient; drink enough, however, to make the total moisture about 66 per cent of the whole.

A tablespoonful of wheat bran should also be taken at each of the above meals, either with a little water at the close of the meal, or cooked and served as a cereal at the beginning of the meal. [Pg 972] A spoonful or two should be taken just after rising, and just before retiring, until the bowels act normally, when the quantity may be regulated to meet the severity of the condition.

Third Day : Same as the second, slightly increasing the food if demanded by normal hunger, or decreasing it if there is a sense of fullness after meals. It is always well to cease eating before hunger is thoroughly satisfied. When the body is kept slightly hungry, it assimilates all the food eaten, and insures natural digestion and elimination of waste.

A tablespoonful of olive-oil may be taken at the beginning of each of these meals, and a cup of hot water at the close.

If the bowels have not become normal, continue taking the wheat bran and [Pg 974] grapes according to directions for the first day.

Observe the general rules of exercise and water-drinking just after rising and just before retiring.

Sixth Day : Same as the first, repeating the diet herein given, day by day, for two or three weeks.

STIFFNESS AND PAIN IN JOINTS
STOMACH TROUBLE—CONSTIPATION—INTESTINAL
GAS—IRREGULAR HEART ACTION

First Day : On rising, drink a glass or two of pure water. Take a short, brisk walk in the open air.

Just before retiring, take a brisk walk for five minutes and practise deep breathing. Eat five or six soaked prunes.

Second Day : Same as the first, slightly increasing or decreasing the quantity of food to meet the demands of normal hunger.

Fourth Day : Same as the third, increasing or decreasing the quantity of food according to hunger.

Fifth Day : Same as the first, repeating these menus for twelve or fifteen days.

While the yolks of eggs are conducive to rheumatic tendencies, only that portion, however, that is not naturally appropriated by the body affect these conditions. In other words, it is the excess that is harmful.

MENUS FOR BRIGHT’S DIS-EASE

MENUS FOR DIABETES

The diabetic patient should observe the usual rules for vigorous exercise and deep breathing, and for copious water-drinking just after rising and just before retiring.

The diet should consist as nearly as possible of foods in their natural condition, such as extremely ripe fresh fruits and fresh vegetables, and of the proteid group such as eggs, milk, cheese, gelatin, legumes, and now and then a limited quantity of fish.

The bowels should be kept in normal condition at all times, either by vigorous exercising or by the liberal use of wheat bran.

Avoid extreme acids, sweets, white bread, and heavy starches found in cereal products.

A glass of water and one or two very ripe peaches just after rising and just before retiring. Devote thirty minutes, if possible, to deep breathing and vigorous exercise.

The fish, the chicken and the milk should be taken in limited quantities; vegetables should predominate.

Mastication should be very thorough, and a glass or two of water should be drunk at each meal.

A glass or two of water and a bit of fruit just after rising, followed by vigorous exercises and deep breathing.

MENUS FOR CONSUMPTION

For many centuries consumption, or the various forms of tuberculosis have preyed upon the human race, yet science has so far failed to give us one reliable artificial remedy. We must perforce turn to Nature, the only remedy now known being oxygen or common air.

The consumptive or tubercular patient should provide some way to live out-of-doors, day and night, winter and summer, unless the weather is extremely cold.

The diet should consist of the richest and the most readily digestible foods, in the following groups, given in the order of their importance:

The patient should drink an abundance of water, take vigorous exercise and deep breathing, and eat liberally of grapes before breakfast, when they are in season.

A spirometer should be secured, and an effort made to increase the capacity of the lungs one cubic inch each day until their utmost capacity has been reached.

The following menus are merely suggestive. They may be changed, selecting the articles mentioned in the foregoing tables, when available during the several seasons of the year:

If constipated, take half a cup of coarse wheat bran, cooked. Serve as a breakfast cereal with butter or cream.

Choice of two of the following vegetables:

Beets	Cabbage or celery
Carrots	Fresh corn or corn hominy
Lentils	Navy or lima beans
Parsnips	Turnips

A baked white potato, rice, or corn

One egg, prepared any way acceptable to the taste—preferably whipped

Something green should be taken at this meal, if possible, such as lettuce, spinach, kale, parsley, or watercress

Home-made ice-cream, in summer, or a tablespoonful of honey, in winter, may be eaten, if something sweet is desired

Drink from one to two glasses of water at each of these meals, but take no water into the mouth until mastication is perfect.

Just before retiring, drink a glass of water, and eat half a pound of grapes, then devote from ten to fifteen minutes to deep breathing exercises.

Second Day : Same as the first, slightly increasing or decreasing the quantity of food according to hunger.

Take an additional egg the second day for the noon meal; another the third day, then gradually decrease the quantity if the appetite rebels against them. Do not overeat. Assimilation is the primary object to be obtained.

Fourth Day : On rising, drink water and eat grapes, as prescribed for the first day. Devote much time to moderate exercise and deep breathing.

If the bowels are not acting normally, drink a glass of water and take a spoonful or two of wheat bran, after each meal.

Sixth Day : Same as the first, repeating these menus for about sixteen or eighteen days.

First Day : Immediately on rising, drink a glass of cool water, eat a few cherries or the juice of an orange, and devote five or ten minutes to exercises Nos. 3 and 5, as shown in Vol. V, pp. 1344 and 1345.

Just before retiring, take two tablespoonfuls of wheat bran, drink a glass of water, and devote from five to ten minutes to exercises as prescribed for the morning.

Third Day : Same as the second, slightly increasing the quantity of food if necessary. Changes in the vegetables may be made, confining, however, to the vegetables mentioned, as nearly as possible, always taking fresh vegetables in preference to canned.

Just before retiring, devote from five to ten minutes to exercises prescribed for the first day.

If the bowels have not become normal, continue taking the wheat bran just before retiring, and a spoonful or two just after rising.

Sixth Day : Same as the first, and so on, repeating the diet so long as it appeals to the taste. If digestion will permit, the eggs and the milk may be increased.

I would advise two or three very ripe peaches just before retiring at night, and just after rising in the morning.

On rising, devote from three to five minutes to deep breathing exercises before an open window, preferably movements 3 and 5, as shown in Vol. V, pp. 1344 and 1345. Eat a bunch of grapes, thoroughly masticating the skins, swallowing seeds and pulp whole. Drink two glasses of water. If the weather is cold, the water should be heated.

Just before retiring, eat a small bunch of grapes and drink a cup of hot water. Devote from three to five minutes to exercises which have already been prescribed for the morning.

These meals may be varied by changing the vegetables, and now and then substituting for the eggs a portion of fresh fish or a glass of buttermilk.

If the quantity of food prescribed does not seem sufficient, it might be slightly increased; however, do not increase it [Pg 1002] beyond the limits of normal hunger. The best combinations of food, when taken in excess of the bodily needs, undergo a form of decomposition, and become a prolific source of dis-ease.

The above menus have been selected and combined so as to counteract constipation, [Pg 1004] catarrh, nervousness, biliousness, etc. There is no specific remedy in foods for consumption. Foods will aid in curing this dis-ease only through the natural process of building up healthy tissue, and increasing the power of the body to resist all dis-eases.

Immediately on rising drink a glass or two of water and take a very little of some juicy fruit. Also take a brisk walk in the open air before breakfast.

If there is a marked tubercular tendency, from six to nine eggs may be taken daily for about three days in each week, taking with the eggs a small quantity of acid fruits at each meal—either orange juice, berries, or a spoonful of strained pineapple juice. The acids should be diluted (half water), and taken without sugar.

If the patient is performing labor that would require more food than herein prescribed, the quantity may be increased.

The following menus are laid out with the view of giving the greatest amount of tissue-building food which require the least effort in digestion.

There is nothing more valuable in the treatment of lung trouble than extreme deep breathing. After pure blood is made, the way to keep it pure is to keep it charged with oxygen, and the only way to do this is to breathe an abundance of fresh air into the lungs.

The patient may have a few grapes between meals and a few an hour after dinner. He should swallow the seeds and pulp whole, and masticate and swallow the skins. He should eat plenty of fresh eggs, fresh milk, and ripe, sweet grapes. The milk and the eggs are good tissue-building foods, while sugar is a carbohydrate and makes a good winter food. The grapes are full of grape-sugar, which is an excellent nutrient, and also an aid to the digestion of other foods.

Note : These menus were given to a consumptive patient, and in a period of six weeks he had made a very substantial gain in both weight and strength.

Take a bit of fruit, a glass of water, and a brisk walk immediately after rising.

A small portion of wheat bran should be taken at breakfast and just before retiring. Bran contains valuable mineral salts, and in winter can replace the chemistry of green salads.

MENUS FOR DIS-EASES OF THE SKIN

Whether or not eczema is a dis-ease caused by bacteria, it is obvious that the weapon with which to combat this disorder is pure blood with an abundance of the white corpuscles. These phagocytes of the blood may be properly called the police of the body.

Drink an abundance of pure water both at meals and between meals. Omit cane-sugar and all acids.

Take sufficient vigorous exercise each day to cause perspiration. If this cannot be done, the Turkish bath should be resorted to once a week.

Just before retiring, eat a few very ripe peaches, and take a tablespoonful of wheat bran.

Either of the following menus may be chosen for a period of ten or twenty days. They are designed especially for the removal of all forms of autointoxication or self-poisoning which sometimes manifest themselves by skin eruptions. While autointoxication may not be the primary cause of eczema, it augments all zymotic conditions. The chief purpose of these menus is to give to the body an opportunity to throw off the dis-ease by removing all obstacles. I would therefore advise that the use of tobacco, tea, coffee, and all alcoholic stimulants be omitted.

From one to two glasses of water should be drunk at each of these meals, preferably a cup of hot water at the beginning, and a glass of cool water at the close. I would especially advise vigorous exercises night and morning, and deep breathing before an open window.

First Day : On rising, drink two or three glasses of water, eat a few grapes, and devote from three to five minutes to any one of the exercises shown in Vol. V, pp. 1343 to 1346, inclusive.

Just before retiring, devote from three to four minutes to the above-prescribed exercises. The lungs should be inflated to their extreme capacity. Do not carry any of these exercises, however, to a point beyond ordinary fatigue. Divide the exercise period, both night and morning, into three or four two-minute heats.

Exercise and deep breathing are second in importance to diet, and should be taken daily, night and morning.

Drink from one to two glasses of water at each meal, but do not take water into the mouth until mastication is perfect.

Second Day : The same as the first, slightly increasing the quantity of food until normal hunger is satisfied.

Third Day : Practically the same as the first, varying the luncheon according to hunger. The luncheon may consist of any one or two fresh vegetables, such as carrots, turnips, beets, baked white or sweet potatoes.

Eat a pound of grapes ten minutes after this meal. The skins may be eliminated, but swallow the seeds and pulp. If grapes cannot be obtained, the juice of a sweet orange may be taken.

Just before retiring, devote from three to five minutes to the exercises prescribed for the first day.

Fifth Day : The same as the fourth, slightly increasing the quantity of food if there is a return of normal hunger; if not, continue to follow the diet as herein given, until natural hunger is felt.

Sixth Day : The same as the first, repeating the diet from eighteen to twenty days.

The following menus for spring, summer and fall are laid out on the two-meal-a-day plan. In addition to the purposes named in the heading, they are designed to promote vitality and endurance, thus enabling one to meet the requirements of hot weather.

In order to aid the body in appropriating all the nourishment these menus contain, one should take, each day, at least one hour’s vigorous exercise and deep breathing.

If constipated, two or three tablespoonfuls of wheat bran should be taken about twice a week with both the morning and the evening meal. This could be cooked five minutes, and may be made very palatable if eaten with a spoonful of cream.

Just before retiring, drink a cup of hot water, and take two tablespoonfuls of bran.

All sweets may be omitted if they do not appeal especially to the taste, and other foods proportionately increased.

If there is a tendency toward sour stomach or intestinal gas, all fruit except bananas should be omitted.

If small portions of the above foods are eaten, two egg whites and one yolk may be taken at the close of the evening meal. (See recipe, Vol. III, p. 678). This makes an excellent dessert, delegating to the body much warmth, and aiding in the general digestion of other foods.

MENUS FOR APPENDICITIS

A cup of hot water and a tablespoonful of olive-oil may be taken before each of these meals.

In cases of appendicitis the following articles should be omitted: Tea, coffee, tobacco, all stimulants and intoxicants, white bread, rice, oatmeal, cornbread, sweets and confections of every kind.

MENUS FOR THE PREGNANT WOMAN AND FOR THE NURSING MOTHER

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 faculties of the child are shaped largely by the condition of the mother’s digestion. It is obvious, therefore, that the health of the mother and the entire future of the child depend more upon her diet during pregnancy than upon any other one thing.

During pregnancy the prospective mother should avoid all such articles of food as she would withhold from her baby after birth. This would eliminate from her diet meat, condiments, sweets, especially pastries and rich desserts; tea, coffee, and all stimulating and intoxicating beverages.

The pregnant woman should balance her diet carefully as to the proportion of proteids, carbohydrates, fats, and mineral salts.

Some articles are listed under two headings. This is because they are rich in both classes of nutrition.

The amount of grain products eaten by the prospective mother should be somewhat limited, ranging between four and eight ounces a day, governed by work or activity. Cereals, especially corn, rice, and oats, are rich in phosphate of lime, which is the bone-making or structural food. While enough of this should be eaten to give the child sufficient bone-building material, too much makes birth difficult, and sometimes fatal.

The following menus contain suggestions as to the selections, combinations, and proportions of food that would compose a healthy bill of fare for both mother and child for the several seasons of the year:

THE NURSING MOTHER

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 more readily digestible foods such as are named in the menus which follow.

The mother should remember that her baby should never be nursed when she is [Pg 1041] tired, fatigued, overheated, angry, frightened, excited, or laboring under any mental disturbance. Both her mental and her physical condition are instantly conveyed to the child, through her milk, often in exaggerated form. Children are sometimes thrown into convulsions by nursing the breast of an excited mother.

If either mother or child has a tendency toward intestinal congestion (constipation), the mother should take wheat bran, thoroughly cooked, with both the morning and the evening meal; or, a few drops of prune juice, given to the child, will often relieve this condition, while affording an excellent source of nourishment.

MENUS FOR THE NURSING MOTHER

MISCELLANEOUS MENUS

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.

As digestion becomes stronger, the quantity of food may be increased, and a puree of carrots, turnips, parsnips, or squash added in limited quantities.

Grind vegetables fine, cover with water, cook ten to fifteen minutes, drain off the juice or water and serve.

On rising, drink two cups of water and eat one very ripe peach. Take deep breathing and such exercises as will not cause too much fatigue.

Immediately on rising, drink a cup of hot water. Take exercise and deep breathing, if possible.

This menu is for the purpose of building tissue. It contains enough carbohydrate matter to give a reasonable amount of fat and bodily warmth, provided it can be assimilated. Eggs are an excellent proteid food, when taken uncooked, whipped with a very little sugar. The number may be increased as digestion improves.

On rising, drink a cup of hot water, and devote a few minutes to deep breathing and such exercises as can be taken.

If the bowels should become slightly constipated, a spoonful of wheat bran, [Pg 1052] thoroughly cooked, and served as an ordinary cereal, should be taken with both the morning and the evening meal.

The quantity of food should be governed by the condition of the patient as to strength, and as to powers of digestion and assimilation.

BUILDING UP THE NERVOUS SYSTEM

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 cases of nervousness.

About two glasses of water should be drunk at each of these meals—half a glass at the beginning, a glass during the progress of the meal, and half a glass at the close.

These meals are rather liberal, and if there should be the slightest fullness experienced after eating, the quantity should be reduced. The breakfasts are light, and one might add slightly to them if they do not satisfy normal hunger.

Mastication should be perfect. Eating should be very deliberate. Avoid heavy reading or earnest conversation while eating; these disturb the flow of saliva and prevent thorough mastication.

A cup of wheat bran, well cooked, should be taken with the morning and the evening meal about twice or three times a week.

A glass of water and the juice of a sweet orange may be taken just before retiring, and exercises as prescribed.

If there is a desire for something salty or more pungent in taste and flavor, the following menu may be used:

If the two-meal-a-day plan is desired, luncheon may be omitted entirely, and the proportions composing the morning meal slightly increased.

FOR AGED PERSON

Just before retiring, drink half a glass of water, and devote from three to five minutes to some of the exercises shown in Vol. V, pp. 1343 to 1346. Give special attention to deep breathing.

Second Day : Same as the first, slightly increasing the quantity of food, if the quantity named does not seem sufficient.

From one and one-half to two glasses of cool water should be drunk at each of the above meals, or, if preferred, a cup or two of hot water.

Fourth Day : Same as the third, varying the menus by changing vegetables or fruits.

Fifth Day : Same as the first, repeating these menus so long as they appeal to the taste and satisfy normal hunger.

Where milk is not prescribed, I would advise drinking from one to two glasses of water at each meal.

STRENGTH AND ENDURANCE (HEALTHY PERSON)

Note : The salad, with one vegetable, is sufficient if one is not engaged in strenuous work.

The following menus should be adhered to for about thirty days, choosing such vegetables from the selections named as appeal most to the taste.

Choice of either set of menus may be made; that is, Menu I may be followed by Menu II at noon, returning to Menu I for dinner and so on:

If something sweet is desired, plain ice-cream, egg custard, or gelatin may be eaten at either of the evening meals.

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.

If there is a slight tendency toward constipation, a tablespoonful of wheat bran should be taken immediately on rising and just before retiring. This may be taken cooked as an ordinary cereal, or uncooked in hot water.

If the weather is extremely warm, all fat foods should be reduced to the minimum, and an abundance of water drunk both at meals and between meals.

At least an hour during the day should be devoted to moderate exercise and deep breathing.

In all conditions of malassimilation, there is more or less autointoxication. If the diet has been leveled or balanced, the next most important thing is exercise. The best balanced menus will not be effective in removing the causes of these conditions unless there is sufficient time devoted to exercise to create natural hunger.

Every atom of solid food herein named should be masticated to infinite fineness. Do not overeat; eat slowly and do not engage in animated conversation while eating.

Every morning and every evening, immediately on rising and just before retiring, devote from three to five minutes to vigorous deep breathing exercises. If the bowels are constipated, take a tablespoonful of wheat bran on rising; also a small bunch of grapes and a glass of water. Take a spoonful or two of wheat bran, cooked, with the breakfast and evening meals, and another spoonful in hot water just before retiring.

The quantity of bran taken should be governed by the severity of the condition. When the bowels are once regulated, the quantity may be modified, or perhaps omitted entirely.

On rising, drink two cups of hot water. This should be followed by vigorous exercise in a thoroughly ventilated room.

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 the mouth. Appetite weakens the body; hunger stimulates thought and action.

Normal hunger can be produced by limiting the quantity of food below the actual needs of the body, for three or four days, or perhaps a week.

When normal hunger returns, the quantity may be increased, but the combinations should be observed for a week or two.

The following are limited menus composed of foods that will produce hunger after the third or fourth day:

On rising, devote at least five minutes to vigorous deep breathing exercise before an open window, or in the open air. Take a bit of juicy fruit and a glass of water.

If there is the slightest tendency toward constipation, a tablespoonful or two of wheat bran, cooked, should be taken at both the morning and the evening meal.

A glass of water should be drunk just before retiring, and at least ten minutes devoted to exercise and deep breathing.

As appetite returns, the quantity of food may be increased, and a few heavier articles added, such as coarse cereal for breakfast, and a bit of fish or an omelet for dinner.

A cup of water and a very ripe peach or plum followed by vigorous deep breathing exercises, immediately after rising.

On rising, take the juice of an orange, a glass of water, and such exercises as have been already prescribed in the Spring Menu.

A glass of cool water or a cup of hot water should be drunk at each of these meals, and, as the appetite becomes normal, the egg and the milk products may be increased, and the heavier vegetables, such as sweet potatoes, baked beans, corn hominy, and plain boiled wheat may be added.

ATHLETIC DIET

The primary purpose of fat in the diet is to produce body-heat. About three ounces of fat will maintain normal heat in the average-sized body for a period [Pg 1092] of twenty-four hours. The amount of fat taken by the athlete should be governed by exposure and temperature of the atmosphere.

Sufficient water should be drunk at each of these meals to bring the moisture up to 66 per cent of the whole.

Tender carrots or cabbage, uncooked, may be eaten, with nuts and salt, at both luncheon and dinner.

FOR INVALID CHILD

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.

First Day : The first thing after rising, give the body a thorough rubbing with a coarse towel or flesh brush, and a gentle massage. Do not use water except on the face and hands.

Drink liberally of water between meals or at meals. Just before retiring, rub the body with a flesh brush, or give it a massage as prescribed for the morning.

Take about one tablespoonful of coarse wheat bran at the beginning of each meal. To keep the intestines thoroughly cleansed is of primary importance. Increase the quantity until the desired result is produced, which should be an action once or twice a day.

Second Day : The same as the first, decreasing the eggs and increasing the milk.

Third Day : The same as the second, slightly varying the menus by increasing the quantity of eggs and milk, if these are agreeable, reducing the other articles correspondingly.

Fifth Day : The same as the first, repeating the diet herein given so long as it is agreeable.

The body should be rubbed with a flesh brush and given massage every morning and evening.

FOR MENTAL WORKER

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.

Note : A few very ripe berries or the juice of an orange may be taken at the beginning of each of these meals.

Every atom of food composing these meals should be masticated to exceeding fineness, and two glasses of water drunk at every meal.

If something sweet is desired, a spoonful of raisins and nuts might be taken at the close of the dinner meal.

First Day : On rising, take a bunch of grapes (swallow seeds and pulp without mastication), a glass of water, and devote from eight to ten minutes to exercises Nos. 3 and 5. See Vol. V, pp. 1344 and 1345.

Note : If not hungry, omit both the whole wheat and the egg and take from two to three glasses of milk. For gaining weight, this would be preferable.

Note : From one to one and one-half glasses of water should be drunk at each of these meals.

If constipated, eat two medium bunches of Concord grapes, swallowing skins, seeds and pulp without mastication. Drink a glass of water and spend from five to ten minutes in active exercise and deep breathing just before retiring.

Second Day : The same as the first, slightly increasing the quantity of food if normal hunger requires it. Bran biscuits may be taken instead of whole wheat if preferred.

Third Day : The same as the first, omitting the egg at dinner time, and substituting a small quantity of fish (smelts preferred).

Fifth Day : The same as the fourth, with the exception of dinner. At this meal a bit of fish, chicken, or an egg may be eaten.

Sixth Day : The same as the first, repeating these menus for about two weeks, making such changes as the appetite demands in vegetables and fruit only.

Eggs, milk, and sugar are the most readily convertible nutrients known to the science of food chemistry. In combination they represent the highest form of the nitrogenous (proteids and the carbohydrate) compounds, therefore to increase physical efficiency one should take as much of these as possible.

If one is under weight, it would be advisable, especially during the cold weather, to take three eggs for breakfast, four eggs with a quart of milk for luncheon, and a vegetable dinner as laid out in Menu II.

Where as many as four eggs are taken at once, a tablespoonful of cognac brandy will make the yolks more digestible and more assimilable, therefore in curative feeding its purpose is medicinal.

FOR A SCHOOL TEACHER

If the breakfast has not digested well, the noon meal should be very light. Bran gems or plain wheat bran may be eaten at each meal until the liver is performing its normal functions.

If there is a tendency toward constipation, take wheat bran just before retiring.

If the bowels should act too freely, rice, chestnuts, or sweet potatoes may be eaten liberally with the morning and the evening meal.

LABORING MAN

A spoonful of nuts and a few dates may be eaten at each of these meals. They should be masticated very thoroughly.

On rising, take two glasses of water, a spoonful or two of wheat bran, and a bit of fruit.

Just before retiring, take two or three tablespoonfuls of wheat bran, in a little water, provided there is a tendency toward constipation; if not, this should be omitted.

Second Day : The same as the first, adding another egg to the morning meal, and a bit of fish to the evening meals.

Fourth Day : The same as the first, and so on for a period of a week or ten days.

The following menus are composed of but few articles; all of them, however, have a specific purpose.

Immediately on rising, drink a glass of water and eat a bunch of grapes, swallowing skins, seeds and pulp. Do not masticate the seeds or pulp.

From one to two glasses of water should be drunk at each of these meals. Mastication should be very thorough.

In the selection of articles composing the dinner, do not make them too numerous. Three or four things are sufficient.

The noon meal could consist of three or four eggs whipped with a little sugar, adding a glass of milk to each egg. Place this in a bottle and take a glass every fifteen or twenty minutes, from 12 until 2 P. M. [Pg 1129]

First Day : Immediately on rising, drink a glass of water, eat a bit of fruit, and devote from five to eight minutes to exercising and deep breathing.

It would be advisable to drink a glass of water at the close of each meal, and, just before retiring, to drink another glass of water and to eat a bit of fruit. Take exercises as already suggested.

Third Day : Same as the second, varying the vegetables according to appetite or hunger.

Fifth Day : The same as the fourth, slightly increasing or decreasing the quantity of food according to normal hunger.

Sixth Day : The same as the first, repeating the diet until there is a perceptible gain in both strength and weight. It should then be changed or modified so as to prevent the appetite from rebelling against the general plan. These changes may be made by selecting different vegetables and fruits. The heavy or proteid part of the diet should be kept about the same as prescribed so long as the work is strenuous.

DIET FOR COLD WEATHER

DIET FOR HOT WEATHER

Hurried eating is the most prolific cause of fermentation. Fermentation is the cause of intestinal gas, sour stomach and indigestion, also constipation and torpid liver.

Avoid stimulants such as tea, coffee, tobacco, beer, or liquors. These things excite heart activity, which causes excessive body-heat.

Avoid sweets, especially sweet soda-fountain drinks. Sugar is composed largely of carbon, and carbon is one of Nature’s greatest heat-makers.

Confine the diet largely to semi-acid fruits, fresh vegetables, green salads, milk, eggs, nuts, and a very limited quantity of bread and cereal products.

Avoid all mixed-up, sweetened and charged water. There is nothing better than plain spring or distilled water.

Do not eat too many things at the same meal. Three or four articles are sufficient.

By all means do not overeat. Every atom of food taken into the body that is not used must be cast off at a tremendous expense of energy. The casting-off process is what we call dis-ease.

Every housewife and mother should know enough about the chemistry of food to avoid serving at the same meal things which are chemically inharmonious.

If these simple laws were observed, sunstrokes and heat prostrations would be almost unheard of.

Summer is the time when Nature is rebuilding and revitalizing all forms of animal life; it is also the time when she is producing all of the material with which to do this building in its best and purest form, therefore summer should be the time when people are at their best. The reason they are not is because they do not understand the simple laws that govern human nutrition.

TO BUILD UP SEXUAL VITALITY

On rising, take half a glass of grape juice and a glass of cool water. Devote about fifteen minutes to vigorous exercise and deep breathing. Before eating, take a brisk walk, thinly clad, in the open air.

Second Day : Same as the first, reducing—unless the digestion is perfect—the amount prescribed for the noon meal.

Third Day : Same as the second, varying the meals by changing fruits, or by adding another fresh vegetable to the evening meal; but, before adding another article, eat the full amount of proteids prescribed: eggs, fish, and gelatin.

Seventh Day : Same as the second, repeating the menus for a period of thirty to forty days, varying them by [Pg 1144] selecting such vegetables as appeal most to the taste.

If the bowels should become constipated, take half a cup of cleansed wheat bran, cooked, with the breakfast, and, just before retiring, another half cup in hot water.

If possible, spend from two to three hours each day in the open air, taking vigorous exercise. Oxygen is nature’s great stimulant and life-giver.

If there is a tendency toward obesity, sugar should be omitted from the meals entirely.

Proteid foods should predominate in the diet. The following are the most soluble and readily assimilable group of proteid foods suitable for these menus, given in the order of richness and importance:

*** END OF THE PROJECT GUTENBERG EBOOK ENCYCLOPEDIA OF DIET: A TREATISE ON THE FOOD QUESTION, VOL. 4 ***

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Lesson XV (Continued)	Page
Low Vitality (continued)	863
Obesity	870
Neurasthenia	897
Malnutrition	901
Anemia	905
Locomotor Ataxia	911
Colds	915
Nasal Catarrh	925
Hay Fever	931
Asthma	935
Influenza	939
Insomnia	940
Rheumatism and Gout	947
Bright’s Dis-ease	979
Diabetes	983
Consumption	989
Dis-eases of the Skin	1013
Appendicitis	1029
Menus for the Pregnant Woman	1033
Importance of Food during Pregnancy	1033
The Nursing Mother	1040
Menus for the Nursing Mother	1042
[xxiv] Miscellaneous Menus:
Weak Digestion	1046
Building up Nervous System	1053
For Aged Person	1061
Strength and Endurance	1069
Malassimilation and Autointoxication	1074
No appetite	1081
Athletic Diet	1088
For Invalid Child	1098
For Mental Worker	1106
For School Teacher	1115
For Laboring Man	1122
For Cold Weather	1133
For Hot Weather	1134
To Build Up Sexual Vitality	1138

Beans	Potatoes
Beets	Pumpkin
Cabbage	Spinach
Carrots	Squash
Onions	Turnips
Parsnips

MENU I	MENU II
BREAKFAST
The juice of a sweet orange, or a dish of very ripe berries, with sugar only Two very ripe bananas eaten with thin cream, dates, and nuts, masticated exceedingly fine Two glasses of water or a cup of thin cocoa	Fruit—choice One whole egg A bran meal gem or a small portion of corn bread One extremely ripe banana with figs, thin cream, and nuts
LUNCHEON
A lettuce and tomato salad, with nuts One vegetable—fresh peas, beans, spinach, or onions One very small, baked potato One glass of water	One very ripe banana A spoonful or two of nuts One or two figs, or two dates One glass of water
DINNER
A salad of lettuce and tomatoes Choice of two vegetables—asparagus, beans, beets, onions, peas A small, baked potato A very small portion of fish, or white meat of chicken	A salad Asparagus, or peas cooked and served in the pod A baked white potato

MENU I	MENU II
BREAKFAST
A cantaloup One exceedingly ripe red banana, eaten with nut butter; masticate very fine Three egg whites and one yolk, poached lightly, eaten with corn or a small potato	Two or three very ripe peaches with sugar and cream A cantaloup A bran meal gem or a small portion of corn bread Bran gems or whole wheat
LUNCHEON
A lettuce and tomato salad, eaten with nuts Carrots, peas, or beans	Two glasses of buttermilk Onions, en casserole
DINNER
A very small portion of fresh fish A small, baked potato Green corn Spinach and corn, cooked	Two ears of tender corn An egg, with cooked spinach, or a small portion of green salad

1	Limit the quantity of food to the actual needs of the body
2	Thorough and complete mastication
3	An abundance of deep breathing
4	A given amount of vigorous exercise every day

LUNCHEON
Carrots, squash, pumpkin, beets, or turnips Sweet or white potatoes	Same selection as Menu I (luncheon); select one vegetable, or omit vegetables entirely, and take two eggs, whipped with a little sugar and lemon juice; add a glass or two of milk
DINNER
A bit of anything green—celery, spinach, or lettuce eaten with oil, salt and nuts Choice of any fresh vegetable named for luncheon A baked sweet or a white potato A few nuts, and one extremely ripe banana as a dessert	One or two of the same vegetables as in Menu I (dinner) Anything green, as a salad One egg, or a bit of fish, if desired

PROTEIDS	CARBOHYDRATES	FATS
Eggs	Honey	Nuts
Milk	Maple-sugar	Olive-oil
Legumes	Whole wheat	Cream
	Rice	Butter
	Potatoes
	Corn

FRUIT-SUGARS		FRESH VEGETABLES		GREEN SALADS
Figs	Oranges	Asparagus	Beets	Lettuce
Raisins	Pears	Peas	Carrots	Romaine
Grapes	Plums	Beans	Parsnips	Parsley
Persimmons	Peaches	Green corn	Squash	Watercress
Bananas	Apples	Tomatoes	Celery
		Turnips
		Cabbage

MENU I	MENU II
BREAKFAST (About 9:30)
Very ripe peaches—no sugar A cup of hot water Whole wheat, cooked very thoroughly A medium-sized baked potato, with butter	A cup of hot water One whipped egg A portion of gelatin, with cream
DINNER (About 5:30)
Fresh peas, and either beans or asparagus Baked potatoes or tender corn One whole egg or an omelet—Spanish style One glass of water	Two of the following vegetables—peas, beans, asparagus, boiled onions, spinach, or carrots A baked potato Half a glass of buttermilk, with one egg white whipped into it One glass of water

LUNCHEON
One fresh vegetable A baked sweet or white potato A very small portion of fish	Choice of one or two fresh vegetables A glass of buttermilk Corn bread—a very little
DINNER
Choice of two fresh vegetables Two glasses of milk or a small portion of fish Two medium-sized baked white potatoes or baked beans	Choice of two fresh vegetables A baked white potato Two or three egg whites Baked peas, beans, or lentils

The Project Gutenberg eBook of Encyclopedia of Diet: A Treatise on the Food Question, Vol. 4

ENCYCLOPEDIA OF DIET

CONTENTS

LESSON XV

Low Vitality (continued)

MENUS FOR OBESITY

MENUS FOR NEURASTHENIA

MENUS FOR MALNUTRITION

MENUS FOR ANEMIA

MENUS FOR LOCOMOTOR ATAXIA

COLDS

NASAL CATARRH

WATER-DRINKING IN THE TREATMENT OF NASAL CATARRH

MENUS FOR NASAL CATARRH

MENUS FOR HAY FEVER

MENUS FOR ASTHMA

INFLUENZA

MENUS FOR INSOMNIA

MENUS FOR RHEUMATISM AND GOUT

MENUS FOR BRIGHT’S DIS-EASE

MENUS FOR DIABETES

MENUS FOR CONSUMPTION

MENUS FOR DIS-EASES OF THE SKIN

MENUS FOR APPENDICITIS

MENUS FOR THE PREGNANT WOMAN AND FOR THE NURSING MOTHER

IMPORTANCE OF FOOD DURING PREGNANCY

THE NURSING MOTHER

MENUS FOR THE NURSING MOTHER

MISCELLANEOUS MENUS

WEAK DIGESTION (ALMOST INVALID)

BUILDING UP THE NERVOUS SYSTEM

FOR AGED PERSON

STRENGTH AND ENDURANCE (HEALTHY PERSON)

MALASSIMILATION AND AUTOINTOXICATION

NO APPETITE

ATHLETIC DIET

FOR INVALID CHILD

FOR MENTAL WORKER

FOR A SCHOOL TEACHER

LABORING MAN

DIET FOR COLD WEATHER

DIET FOR HOT WEATHER

TO BUILD UP SEXUAL VITALITY

THE FULL PROJECT GUTENBERG LICENSE

ENCYCLOPEDIA OF

DIET