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 HENRY W. SAGE 
 
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Eating to live long. 
 
 3 1924 012 170 308 
 
Cornell University 
 Library 
 
 The original of tiiis book is in 
 tine Cornell University Library. 
 
 There are no known copyright restrictions in 
 the United States on the use of the text. 
 
 http://www.archive.org/details/cu31924012170308 
 
Eating to Live Long 
 
Eating to Live Long 
 
 By 
 
 William Henry Porter, M. D. 
 
 With an Introduction 
 by - 
 Edwin F. Bowers, M. D. 
 
 Chicago 
 The Reilly & Lee Co. 
 
Copyright, 1920 
 
 by 
 
 The Reilly & Lee Co. 
 
 All Rights Reserved 
 
 Made in U. S. A. 
 
 Eating to Live Long 
 
The Following Pages 
 
 Are Dedicated to 
 
 My Wife, 
 
 Margaret Josephine Carroll Porter, 
 
 As a Token of Respect 
 
 And Affection. 
 
CONTENTS 
 
 chapter page 
 
 1 The Why and the How of Food 21 
 
 Dwarfs, giants, Eskimos— and their food. The 
 balanced ration. Vegetarianism. "Backward chil- 
 dren" merely brain-starved. Why eating pays the 
 eater. Hay no food for a scientist. Health foods 
 as fodder. 
 
 2 Turning Food Into Fuel and Repair Stuff 33 
 
 How food ignorance builds ill-health. Get rid 
 of the debris. Only 2.8% of beef lost in digestion, 
 against 80% of oat protein. Why fats are es- 
 sential. 
 
 3 Getting Rid of the Ash and Clinker 44 
 
 Food toxins, constipation, and lowered vitality. 
 What bile does. Water, the indispensible. 
 
 4 Starving on a One-sided Diet 52 
 
 Mineral . salts, colloids, and vitamines. Mere 
 food not enough to nourish. The lesson of the 
 Kronprintz Wilhelm. Wasting the most useful 
 food elements. 
 
 5 Mineral Salts and VitamiNes 61 
 
 Polished rice and dead pigeons. Dr. McCollum 
 and the white rats. The fisherman's neuritis. 
 Yeast a necessary food form. 
 
 6 Food Fads and Foolishness 73 
 
 The fasting fallacy. Fletcherism a delusion. 
 When to drink. Making digestion earn its way. 
 
 7 The Fallacy of the Calorie 92 
 
 The scientific restauranteur. Diet-kitchen bosh. 
 The calorie merely a measuring stick. 
 
 8 Foods That Poison 103 
 
 Why some can't eat milk, eggs, and cheese. The 
 ibanefuln'ess of beans. Nuts excellent squirrel 
 food. Strawberries, shellfish, and skin eruptions. 
 
 9 How Under-nutrition Invites Disease 113 
 
 Tuberculosis from lack of food. The responsi- 
 bility of parents. Why mothers should be well- 
 fed. Feeding children into health. 
 10 The Crimes of Cooks ; 122 
 
 White flour a tooth and nerve destroyer. "Sink- 
 ers," boiled vegetables, and other culinary of- 
 fenses. 
 
chapter page 
 
 11 The Evil of Fruit 128 
 
 Poisoned by fruit acid. Fermentation not a 
 natural laxative process. Fruit-eating, uric acid, 
 auto-intoxication and Bright's Disease. 
 
 12 Sweets as Life Shorteners 138 
 
 Why we are 'better off without sugar. Sugar a 
 heat and poison producer. Cut down on potatoes. 
 
 13 The Ideal Diet.., 146 
 
 Don't encourage fermentation. Food combina- 
 tions that develop ^toxins. How to use milk. 
 
 14 The Demented Diet of a Business Woman 1S9 
 
 Anemia, pimply complexions, constipation, neu- 
 rasthenia, and chocolate eclairs. Stimulating sex- 
 ual vitality. Clearing the brain with food. 
 
 15 Getting Thin by Eating 165 
 
 Obesity and deficient lung power. _ Baths, mas- 
 sage, and mineral salts. Normal weight a-matter 
 of proper food balance. What to avoid. 
 
 16 Some Neglected Foods 179 
 
 Conserving the discarded. Dehydration a con- 
 servation solution. Stabilizing the vegetable crop. 
 
 17 Uric Acid — What It Means 190 
 
 Meat-eating not a cause for uric acid. Getting 
 rid of the 'excess. Harmful and harmless varie- 
 ties of uric acid. 
 
 18 Fighting Rheumatism -with Food 202, 
 
 How proper meat-eating cures rheumatism. 
 Taboo sweets and starchy vegetables. Eliminat- 
 ing endrproducts. 
 
 19 Does Meat-eating Cause Cancer? 209 
 
 Easy to over-eat of meat. But over-indulgence 
 in foods that don't let m'eat digest actual cause 
 of irritation. 
 
 20 Fertile Soil, Improper Food and Germs 21S 
 
 How wrong food paves the way for disease. 
 Lowered vitality an invitation to a microbe. 
 
 21 What Is the Trite 'Status of Alcohol? 220 
 
 Alcohol, rightly used, a life-saver. A food tonic 
 for the aged and debilitated. How alcohol over- 
 comes toxemia. 
 
 22 Curing Disease by Diet 229 
 
 Food the most important of all medicines. Milk 
 not complete food. Use vegetables only in mod- 
 eration. Prevention of under-oxidation keynote 
 to diseas'e cure. 
 
 Comparative Table of Foodstuffs 244 
 
PREFACE 
 
 Man is an organism built around a food- 
 tube. All man is, all he ever has been, has 
 had its original motif in his need for food, and 
 in the means he has evolved in order to secure 
 it. 
 
 History itself, in the main, is merely a series 
 of accounts of how certain peoples pushed cer- 
 tain other peoples out of the way, in order to 
 avail themselves of the others' food supply, or 
 of their potential sources of food. 
 
 Ethnologists and students of anthropology 
 also tell us that by far the most important de- 
 termining factor in racial development is the 
 character of food upon which any people has 
 lived. It has governed their stature, their in- 
 telligence, or lack of intelligence, their disposi- 
 tion. 
 
 Upon whether a race is well or poorly nour- 
 ished depends its status as conquerors, quest- 
 ing, energetic, civilization-making; or as docile 
 serfs, blood-brothers to the cabbages, manioc, 
 or rice they cultivate. 
 
 Upon the difficulty of securing an adequate 
 9 
 
10 Preface — Continued 
 
 supply of balanced nutriment depends also 
 their cultural development ; for, if the aim and 
 end of existence revolves around a grubbing 
 of arid acres, it is obvious that not much en- 
 ergy can remain for speculative and creative 
 endeavor. 
 
 However, it is with the physiological aspects 
 of food, as they concern the individual, that 
 our attention is now engaged. In this con- 
 nection, one might rather expect that in the 
 half million or more years in which human 
 beings have been inhabiting this planet, they 
 would have developed an ample and adequate 
 understanding of the uses of food, or an in- 
 stinctive if not an acquired knowledge of 
 proper food selection. 
 
 Such is not the case. Even the greatest 
 scholars have shown, and still show, a lamen- 
 table ignorance of food and its functions. The 
 sour and crabbed Carlyle is a horrible example 
 of this ignorance. Living for years, as he 
 did, upon oatmeal — one of the poorest 
 sources of nutriment a human could ever put 
 into his stomach — Carlyle exhibited, all his 
 life, the results of chronic intestinal auto-in- 
 toxication, plus a distressing unappreciation 
 of food value; while Herbert Spencer, with 
 all his vast wealth of information, did not 
 
Preface — Continued 11 
 
 know enough to select a regimen that would 
 have lifted him out of the slough of chronic 
 dyspepsia. The great Napoleon, for all his 
 genius, proved himself the victim of his own 
 gastronomic sins; for if he had taken time 
 properly to masticate and insalivate his food, 
 instead of making good his brag that he never 
 spent more than ten minutes at a meal, he 
 might have segregated England, instead of be- 
 ing segregated at St. Helena. 
 
 What is even more surprising, hc)wever, is 
 that many medical men, among them men who 
 have won an enviable reputation as physiolo- 
 gists and clinicians, are almost equally at sea 
 respecting the uses and the proper selection of 
 food. So conflicting has been their experi- 
 ences, so confusing their findings, that hardly 
 any two modern authorities agree upon even 
 the fundamentals of the science of nutrition. 
 
 The result has been that the laity, who look 
 to medical men for authoritative advice on the 
 subject of diet, have been, and more than ever 
 now are, the prey of charlatans and sophisti- 
 cated commercial adventurers, A^ho force 
 upon them, willy nilly, whatever fads or fancies 
 of diet yield the fattest sources of profit. 
 
 As a consequence, the vitality of the race 
 has suflfered. Millions have been robbed of 
 
12 Preface — Continued 
 
 red blood and the mineral salts so necessary 
 to the building of better brains and bodies. 
 The white spectre of tuberculosis has stalked 
 among them unabashed. Devastating epi- 
 demics have flamed through them like a holo- 
 caust. Diseases having their indubitable ori- 
 gin in malnutrition and poor metabolism ar6 
 crippling them with rheumatism, arterio-scle- 
 rosis and kidney degeneration. 
 
 Food, which should nourish and sustain 
 them, has become either a mess of devitalized, 
 innutritions husks, or else an actual source of 
 poison ; and all because Ave have been ill- 
 advised, because we have developed false ap- 
 petites for faulty combinations of food, and 
 because we have been led into a jungle of 
 misconception respecting dietary needs. 
 
 So, I say, the question of proper nutrition 
 is the most important problem that confronts 
 the race today. Upon its solution depends the 
 health, well-being, and physical and mental 
 efficiency of men and women. 
 
 If it is true, as I confidently believe, that 
 ninety per cent of all human ailments, apart 
 from disorders incident to old age, or acute 
 infections, are due to wrong combinations and 
 foolish selection of food, then it must neces- 
 sarily follow that the health, longevity and 
 
Preface — Continued 13 
 
 happiness of the race would be incalculably 
 enhanced if we were rightly to understand 
 and consistently to follow a regimen calcu- 
 lated to prevent further poisoning. 
 
 It is my purpose in this book to indicate this 
 regimen, and to suggest the means whereby 
 present poisoning may be overcome and future 
 poisoning prevented. 
 
 In connection with the preparation of this 
 manuscript I have especially to thank Dr. 
 Edwin F. Bowers, who has made the produc- 
 tion of this book possible. He has gone 
 through all that I have written during the past 
 forty years, culled out and brought into align- 
 ment all the material necessary to perfect these 
 chapters. 
 
 Thanks are extended, also, to my friends 
 and co-workers, Doctors Samuel Lloyd and 
 Henry T. Brooks, for reading over the man- 
 uscript, making corrections, suggestions and 
 additions which have greatly enhanced the 
 value of the work. 
 
 Furthermore, sincere thanks and apprecia- 
 tion are extended to Doctors Robert T. 
 Morris, Henry O. Marcy, Thomas E. Satter- 
 thwaite, Frank Billings, Reynold Webb 
 Wilcox, Samuel Lloyd, Henry T. Brooks, 
 William A. Dayton, Claude I, Steensen and 
 
14 Preface — Continued 
 
 Benjamin T, Whitmore for the highly com- 
 mendatory forewords they have written for 
 the book in advance of its pubHcation. They 
 have expressed far more than I ever ex- 
 pected could be said regarding the work. 
 
 To my publishers, Reilly & Lee, also I ex- 
 tend my sincere thanks for the handsome 
 edition they have produced. I am sure this 
 sentiment will be fully endorsed by every one 
 who reads these pages. The size of the type, 
 and the full interspacing, make perusal excep- 
 tionally easy for tired, over-worked eyes of 
 busy humans these rushing days. 
 
 William Henry Porter, M. D. 
 
INTRODUCTION 
 
 Nearly seventeen years ago a member of 
 my family developed what several of the most 
 eminent specialists in the East call .interstitial 
 nephritis — a form of Bright's disease. 
 
 She was anemic and emaciated. The sec- 
 ond sound of the heart was accentuated. For 
 months she had passed large quantities of a 
 low specific gravity urine — 1005 to 1015 — 
 with albumin, hyaline casts, and other kidney 
 debris. There was also a slight tubercular 
 involvement at the apex of the right lung. 
 
 In spite of, or perhaps because of, a milk, 
 fruit, and " low-protein " diet, and what we 
 fondly and foolishly believed was the best 
 available treatment, she grew weaker, the 
 prognosis became more and more unfavor- 
 able. 
 
 Then le Bon Dieu, or else the long arm of 
 coincidence, brought me into contact with 
 Professor Porter, at that time Professor of 
 Medicine and Pathology at the Post Graduate 
 Medical School and Hospital of New York. 
 
 Dr. Porter was, and is, a radical, hewiijg 
 
 15 
 
16 INTRODUCTION 
 
 out for himself, and for the world, innova- 
 tions in medical treatment and in dietetics. 
 One of these innovations had to do with the 
 significance of the presence of indican in the 
 urine. 
 
 Dr. Porter contends, and this is now gen- 
 erally accepted by really advanced medical 
 men, that when a person has an excessive 
 amount of indican in the urine, the thing 
 from which this person is primarily suffering 
 is autointoxication from the absorption of 
 putrefying intestinal products. 
 
 Also, that it does not matter particularly 
 just how this self-poisoning expresses itelf, 
 whether in "neurasthenia," rheumatism, ne- 
 phritis, tuberculosis, anemia, or in a predis- 
 position to infectious diseases ; the thing to do, 
 and without delay, is to correct the depraved 
 digestive and metabolic processes responsible 
 for the pathological condition, whatever this 
 may be. 
 
 This was done in the twenty year ago case 
 of "interstitial nephritis," for the urine, on 
 examination, was found to be loaded with 
 indican, and the ratio of urea and uric acid 
 was decidedly unbalanced. Dr. Porter pro- 
 nounced this a case of intestinal indigestion 
 primarily, complicated with all the hundred 
 
INTRODUCTION 17 
 
 and one troubles that accompany this most 
 common of all modern disorders. 
 
 The albumin and casts were present in the 
 urine merely because of mechanical irritation 
 of the kidney cells, due to the action of these 
 putrefactive poisons and their toxic products. 
 
 All that Dr. Porter did was to correct the 
 intestinal indigestion, by means that will be 
 fully explained in these pages, clear up the 
 putrefactive fermentation in the bowels, and 
 prevent the formation of more indican. In 
 a short time the albumin and casts disap- 
 peared, the general nutrition improved, and 
 the patient got well of everything, and has 
 remained so all these years. 
 
 The means Dr. Porter adopted for bring- 
 ing about these results were so contradictory 
 to all accepted teachings that they seemed ab- 
 surd. In fact, they are so revolutionary that 
 it is doubtful if even today, except among 
 those physicians who have had the privilege 
 of studying under Dr. Porter, there are five 
 hundred medical men in the United States who 
 would endorse them. 
 
 ' The idea of keeping fruit away from sick 
 people, and, for the matter of that, from well 
 people also ! And cutting the mild-eyed potato 
 out of the dietary! And putting candy and 
 
18 INTRODUCTION 
 
 sweets in the Index Expurgatorius ! And 
 of giving red meats in kidney diseases! 
 
 It does seem absurd. But it "works." 
 Scores of times I have seen the thing proved 
 out, sometimes in very desperate conditions. 
 So I know there can be no question of doubt 
 as to the logic and the efficacy of Dr. Porter's 
 methods. 
 
 Bright's disease, even in well-advanced 
 stages, clears up. Rheumatism and all the 
 thousand and one symptoms of "neurasthe- 
 nia " are relieved. Tuberculosis, and all sorts 
 and conditions of chronic disease, due to the 
 improper conversion and oxidation of food, 
 fold their dog tents and hie them to more fa- 
 vorable breeding grounds. 
 
 Only a few years ago, ■ I, myself, had an 
 experience with Dr. Porter's diet and treat- 
 ment that served 'to make me even more 
 enthusiastic about it than I ever had been 
 before. I pass the information along to a few 
 million more middle-aged men who are work- 
 ing at top speed, as I was, and am. 
 
 When Dr. Porter put the brakes on me I 
 was running a blood pressure of 180, with a 
 fair amount of albumin and numerous hya- 
 line casts in the urine. 
 
 I followed the diet and the medication here 
 
INTRODUCTION 19 
 
 outlined, and in three months my blood pres- 
 sure was reduced to 125 — where it has since 
 remained — and for forty-eight years old that's 
 pretty good, and the casts and albumin have 
 entirely cleared up. This treatment any in- 
 telligent person can follow for himself. 
 
 So I believe, honestly and conscientiously, 
 that Dr. William H. Porter is one of the 
 foremost medical men in all the world — a 
 thinker, a deep student, and a physician whom 
 thousands of grateful patients revere. I be- 
 lieve that the value of his scientific discov- 
 eries, and the incalculable benefits of these 
 discoveries, will accomplish more for the 
 physical regeneration of humanity than any 
 similar work of modern times. 
 
 I believe that every intelligent man and 
 woman who will consistently follow the sug- 
 gestions Dr. Porter has here outlined, will 
 have ample cause to congratulate themselves 
 three hundred and sixty-five days in every 
 year for the remainder of their lives. 
 
 Edwin F. Bowers, M. D. 
 
Eating to Live Long 
 
 CHAPTER I 
 THE WHY AND THE HOW OF FOOD 
 
 Shakespeare once said: " We are such stufif 
 as dreams are made on; and our little life is 
 rounded with a sleep." This is splendid 
 poetry, but like a lot of other poetry it has in 
 it considerable license and mighty little com- 
 mon sense. 
 
 The real fact is that we are made up en- 
 tirely of the " stufif " we eat and the water 
 we drink, plus the oxidizing or 
 reducing action of the air we ^^^^ q^* ^^ 
 breathe, and the God-given force 
 — whatever that may be — that starts the life 
 processes into motion and keeps them going. 
 So definite is this relation between food and 
 the organism that feeds upon it that, among 
 those whose opinion carries weight, it has be- 
 come an accepted axiom that the organism 
 itself is a very excellent index of the qualit)^ 
 and quantity of material that has entered into 
 the nourishment of that organism. 
 
 21 
 
22 EATING TO LIVE LONG 
 
 One need not be a professional farmer to 
 
 know that if a plant is supplied with plenty of 
 
 'n II n/r Tiri. .. Hianure, from which it can ex- 
 Tell Me What ' 
 
 You Eat and tract the nitrogen necessary for 
 I'll Tell You its growth, this plant will grow 
 to twice the height and develop 
 twice the food value of that of a plant deprived 
 of fertilizer. This is especially true if phos- 
 phorus also is added as a fertilizing agent. 
 
 The same nutritional need is observed also 
 in all animals raised for food purposes, or any 
 other purpose. Man, who is merely a rather 
 refined — in some cases, not very refined — 
 type of animal, is subject to identically the 
 same law of growth. 
 
 When the nourishment is poor and scanty, 
 man is stunted, mentally and physically. His 
 resisting powers are lowered; he falls more 
 readily victim to devastating diseases; and he 
 indubitably has a shorter and a more unhappy 
 existence — provided he has sense enough to 
 appreciate the grim joke Nature is playing 
 on him. 
 
 So we eat to build tissue, to acquire and 
 retain the ability to withstand the ceaseless 
 attacks of microorganisms, to develop better 
 brains, and to absorb nutritive salts — prin- 
 
THE WHY AND HOW OF FOOD 23 
 
 cipally phosphorus and lime — lacking which, 
 life cannot be adequately sustained. 
 
 In addition to these nutritive salts our food 
 also furnishes us with medicine — iodine, iron, 
 and various salts and acids — 
 indispensable to correct function- q°^ Medicine 
 ing of our bodies. So that one 
 who nourishes himself with properly selected 
 foods can maintain such a state of health as 
 to make himself relatively independent of 
 doctors or the drug store. 
 
 Not infrequently even the services of the 
 undertaker may be deferred until a much later 
 period. 
 
 Racial as well as individual physical and 
 mental characteristics are also developed by 
 diet. For instance, nations nour- „ _, , 
 
 ' . How Food 
 
 ished on a diet rich in nitrogenous Affects Our 
 elements — those elements that ^'^^ ^"<* 
 build tissue — as well as a suffi- 
 cient quantity of the other food-stuffs neces- 
 sary to round out a balanced ration, are 
 characteristically well developed. And they 
 look it. 
 
 When, however, an exclusive meat diet is 
 depended upon for nutriment, as with the 
 Eskimos, for example, the result usually man- 
 ifests itself in a stunted, squatty growth. 
 
24 EATING TO LIVE LONG 
 
 This hindered growth is not due to the influ- 
 ence of cold, as many claim. For even in 
 tropical Africa there are several tribes of 
 dwarfs, including the Batwa and the Wam- 
 buti, who, like the Eskimos, feed almost en- 
 tirely upon meat. And they are quite as 
 stunted as the Eskimos, or even more so. 
 
 The explanation of this lies probably in the 
 fact that in persons living largely upon a meat 
 diet, a definite influence is exerted upon the 
 thyroid and sexual glands, as well as on the 
 pituitary body in the base of the brain — 
 those organs that definitely regulate bodily 
 growth. Certain of these organs influence 
 the metabolism of phosphorus and lime, the 
 chief elements that go to make up the bony 
 structure; for we know that where the de- 
 velopment of those organs is abnormally hin- 
 dered, growth is restricted. 
 
 The influence of food upon physical develop- 
 ment is cumulative, which also would account 
 for the increased growth in nations that have 
 conquered or bartered their way to a better 
 food supply than others. It accounts also for 
 •the stunting and malnutrition apparent among 
 the children of the poor, who have been chron- 
 ically under-fed from their grandfathers' 
 time down. 
 
THE WHY AND HOW OF FOOD 25 
 
 If we would thrive, our food must be "bal- 
 anced." It must contain albumin, as well as 
 starch, sugar and fat. If we get 
 too little animal albumin — that in- °°°^ ^'^^ ^ad 
 dispensable "building stone" of what They Do 
 body cells — the result is a lean 
 and hungry aspect that does not accord well 
 with a physician's idea of pulchritude, how- 
 ever well it may fit the commonly accepted 
 notion of beauty. This explains why the 
 Hindoos, who live chiefly upon rice and mil- 
 let, are animated demonstrations of the human 
 frame divine. And also why the Japanese, 
 Malays and Chinese — with the exception of 
 the Manchus, who live upon a somewhat 
 richer diet — are usually spare as to flesh and 
 overly prominent as to bone. 
 
 Vegetarians as a class are almost inva- 
 riably lean, and almost invariably ailing in 
 some respect. This may not 
 arouse volleys of ringing cheers The 
 
 r i. • r • J Vegetarian 
 
 from our vegetarian friends. Grouch 
 Nevertheless, I have yet to see a 
 strict vegetarian — not a vegetarian who lives 
 upon milk, eggs, butter, but a real Simon- 
 pure, herbivorous vegetarian — who did not 
 have something the matter with him, even if it 
 was only a chronic grouch. 
 
26 EATING TO LIVE LONG 
 
 This inevitably is produced by the inabiHty 
 of the system to oxidize the kind of stuff the 
 vegetarian mistakenly takes as food. 
 
 Every animal tamer knows that in bringing 
 up young animals not entirely carnivorous in 
 nature, the less meat they get, 
 Too Much^* ^^^ more docile they become. To 
 Meat a certain extent, this is also true 
 
 of the human. Yet there is a 
 happy medium between the bovinely placid 
 Chinaman or Hindoo kind of person and the 
 Spartan or Martian disposition brought about 
 in the war-like races by a diet of bloody soups, 
 meat and milk. 
 
 However, a proper amount of albumin, 
 which is the most certain of all energizers, 
 is absolutely necessary, either for a conquer- 
 ing race or a conquering man. 
 
 Nor is the effect of a liberal diet more 
 marked upon the body than it is upon the 
 mind. No intelligent person who 
 Seine for ^^^ "^^ed the results of experi- 
 the Memory ments made upon thousands of 
 under-nourished school children 
 in various schools throughout the country, 
 can have failed to be struck by the marvelous 
 progress made by these .little brains after the 
 
THE WHY AND HOW OF FOOD 27 
 
 bodies and blood that feed them were prop- 
 erly fed. 
 
 "Backward" children were found to be 
 merely brain-starved children. The dunce 
 was only a bright boy who hadn't had any 
 breakfast; the incorrigible, a poor little chap 
 who is a victim of the society, or the cir- 
 cumstances, or the neglect that prevents him 
 from getting proper nourishment. 
 
 We now know, and we have proved it on 
 a tremendous scale, that it pays, in actual 
 dollars and cents, for the municipality to 
 shorten the school period by anywhere from 
 one to three years, merely by increasing the 
 food supply of its school-children. Food 
 feeds brains as certainly as books, or in some 
 instances, even more certainly. 
 
 It is to be hoped that the muddle-minded 
 school boards^ who comprehend the utility of 
 a thing about seventy-five years 
 after everybody else on earth re- ^'P Van 
 
 .. .^ -^ :. ,. .„ ^ , Winkle School 
 
 alizes Its application, will take Boards 
 this invaluable object lesson to 
 heart; and that they will make it possible, no 
 matter how, for every school child in this 
 land to put something hot in his stomach 
 before any attempt is made to put something 
 cold in his brain. For a functioning memory 
 
28 EA TING TO LIVE LONG 
 
 and an empty stomach are incompatibles. 
 
 Much sentimental balderdash has been per- 
 petrated concerning the marvelous intellectual 
 and artistic achievements of the 
 The Hungry garret-grown geniuses, the nat- 
 ural inference being that the 
 more empty the stomach, the more brilliant 
 the evidence of his genius. 
 
 The truth of the matter is* that the Chat- 
 tertons and the Ole Bulls achieved their 
 measure of success in spite of and not be- 
 cause of their poverty and parsimony of fare. 
 
 Perhaps Carlyle, who was forced almost 
 all his life to live in a chronic condition of 
 semistarvation, might have been another 
 Plato if he had not been perpetually under- 
 nourished by oatmeal, and poisoned by the 
 fermentation products of this worst of all 
 so-called "foods." 
 
 The great advances of science and inven- 
 tion have been, in the main, achieved by those 
 
 XT ^1. . races or peoples who have con- 
 No Chance to , . . 
 
 Be Scientific sumed a fair amount of albumin, 
 on a Diet of The vegetarian races may have 
 developed wonderfully in con- 
 templative and philosophical pursuits, but the 
 great discoveries in all those fields that ad- 
 vance science, and engineering, and the things 
 
THE WHY AND HOW OF FOOD 29 
 
 that make modern life worth while, originate 
 among the albumin-consuming — particularly 
 the meat-albumin eating — races. For what 
 is generally ignored or else not understood, 
 even by specialists in dietetics, is the fact that 
 vegetable proteids, owing to their more com- 
 plex molecular structure, are less easily pep- 
 tonized in the stomach than the simple mole- 
 cule of the meat structure. Consequently, the 
 vegetable diet imposes more- work on the 
 intestinal ferments. And the more work the 
 digestive organs have to do, the less energy 
 remains for any other kind of work. Wit- 
 ness the cow, for example. 
 
 With vegetable foods from fifteen to eighty 
 per cent of the proteid is lost as it passes 
 through the alimentary canal in an undigested 
 state, because of the fact that the proteid 
 molecule, as it is found in the vegetable king- 
 dom, is very difficult to reduce to its simple 
 form, the only form in which the system is 
 capable of utilizing it. 
 
 On the other hand the animal proteid has 
 already been redjiced from its complex to a 
 simple construction. Therefore, The Animal 
 according to the law of isom- Proteid is 
 
 1-c ^- r ^-u Already a 
 
 ensm, or simphncation oi the simple 
 food unit, it is easily transformed Molecule 
 
30 EATING TO LIVE LONG 
 
 by the digestive ferments into a readily as- 
 similable form. 
 
 Nor is the superiority of the meat-eating 
 races a question of favorable climatic condi- 
 tions, .as many contend. For the 
 It's the Food, climate of Japan and China is 
 Climate approximately the same as the 
 
 climate of Europe and the United 
 States. Yet, the really ingenious things, such 
 as the gr^at medical discoveries that have 
 enriched the world and lengthened human life, 
 as well as the great discoveries of wholesale 
 killing that impoverish the world and shorten 
 human lives, are evolved by the races whose 
 diet is rich in easily assimilated nitrogen. 
 
 The chief elements of nourishment for 
 nerve and brain — phosphorus and lecithin, or 
 nerve- fat — come largely from 
 Si'sSr meats, fish, eggs and milk. These 
 by Eating elements are indispensable for 
 building and maintaining the cen- 
 tral nervous system. 
 
 With a rice and vegetable diet, however, 
 very little of these elements is absorbed, as 
 even the rice, the coating of which contains 
 a fair amount of phosphorus, is usually eaten 
 by rtiost of the Oriental races with the husk 
 removed. 
 
THE, WHY AND HOW OF FOOD 31 
 
 The lack of these essential elements in the 
 diet not o'nly starves the brain and nerve sub- 
 stance, but it also induces grave disorders in 
 the thyroid and other glands which have a 
 profound effect upon the metabolism of lime 
 and phosphorus compounds. These, in turn, 
 cause beri-beri, Basedow's disease, and other 
 grave disorders of the nervous system. 
 
 So if we are to supply our body and nerve- 
 cells with foods capable of sustaining a com- 
 petent functioning condition, we are obliged 
 to provide them with nuclein — rich meat, fish 
 and eggs — so as properly to stimulate the 
 organ which regulates the use of phosphorus 
 in our bodies and brains. 
 
 It is also a matter of common knowledge 
 that if we want to keep an individual in a 
 cheerful frame of mind, we must 
 feed him food. He may possibly ^^^^"^"^ 
 be kept alive for a while on Knows 
 "health foods" and other fodder; 
 but he will not be nearly so gentle and com- 
 placent ; and a hungry man is an irritable man. 
 
 Wise women discovered this fact back in 
 the Neanderthal days, and their female de- 
 scendants today practice the adroit art quite 
 universally. For exactly the same adequate 
 feeding methods that cause a cat to purr will 
 
32 EATING TO LIVE LONG 
 
 cause a man to purr. Thus the sum total of 
 human happiness is increased by proper food, 
 and correspondingly decreased by improper 
 food. 
 
CHAPTER II 
 
 TURNING FOOD INTO FUEL AND 
 REPAIR STUFF 
 
 Every move we make, every thought we 
 think, every infinitesimal sparkle in our glad 
 eyes, uses up a definite amount of energy and 
 destroys a definite, even though microscopic, 
 amount of cell structure. There is only one 
 way in which this loss in energy and sub- 
 stance can be replaced, and that is by con- 
 verting food into more energy and more cell 
 structure. At first glance this would seem 
 to be simplicity itself, especially in view of 
 the fact that the human race has been prac- 
 ticing feeding for half a million years. 
 
 Yet nothing, so far as most experience 
 goes, seems to be more difficult. The trouble, 
 thus far, lies in a basic miscon- _, .. 
 
 ' ^ The Merry 
 
 ception as to food values as re- Art of Eating 
 lated to digestive processes, to- Wisely and 
 gether with a ridiculous worship 
 of the Great God Calorie and all his functions 
 and attributes. 
 
 33 
 
34 EATING TO LIVE LONG 
 
 Were it not for these misconceptions we 
 probably would have to subsidize old Malthus 
 to lie quiet in his grave while we developed 
 sense enough to cope with the supply and 
 demand problems of human beings and their 
 food. 
 
 On the foundation of this general igno- 
 rance of food and food values we have built a 
 Colossus to Ill-Health, into the 
 ^"\^i"S 111- Moloch maws of which we yearly 
 
 Health Out of -^ -^ 
 
 Wrong Food feed millions of valuable lives, 
 and countless millions of hours 
 of inefficiency. For upon the kind of food we 
 eat and the combination of these kinds of 
 food, and upon how thoroughly we get rid 
 of what is not utilized, depends about ninety 
 per cent of our physical well-being. 
 
 The fact that we do not know these things 
 accounts for why so many of us are crawling, 
 half dead, between the legs of the Colossus — r 
 crippled with "rheumatism," with degenera- 
 tive diseases of the heart and blood-vessels, 
 or with grave disorders of the digestive ap- 
 paratus, or of the organs of elimination. Yet 
 the problem is simple enough. It consists 
 merely of giving a completely balanced diet 
 in proper amounts, and of getting rid of the 
 debris. 
 
TURNING FOOD INTO FUEL 35 
 
 As to just what constitutes a "balanced 
 diet" there is need of some httle figuring, 
 although not as much as one 
 would suppose; at least, not for „g f^ ^^ 
 humans living in this climate and Diet"? 
 under the forms of civilization 
 with which we happen to be familiar. 
 
 The problem is, to combine the three great 
 classes of food — water and the inorganic salts ; 
 starch, sugar and fat ; and the proteid group — 
 so that the salts and proteids, together with 
 the vitamines and enzymes, may properly 
 build and effectively replace waste tissues; 
 while the starch, sugar and fat furnish heat 
 and force without burning out the lining of the 
 physiological boilers or rusting the flues, 
 which is what many of us very effectively 
 now do every time we eat. 
 
 All varieties of food are important; but 
 the proteids are the most important, not only 
 for the work they accomplish, 
 but also for the potentialities for 
 harm that are wrapped up in The Value 
 them if their debris — their or- ^ Proteids 
 ganic ashes and clinkers — are not 
 removed from the alimentary 
 firebox after their parent forms have done 
 their bit. For the proteids are the undisputed 
 
36 EATING TO LIVE LONG 
 
 champions of the body's poison squad. This 
 does not mean that they should be eHminated 
 or even curtailed, but only that they should 
 be thoroughly digested; and the most certain 
 way to insure their proper digestion is to take 
 them in their most digestible form — ^meat 
 (preferably beef), eggs and milk. 
 
 Only 2.8% of beef is lost in its passage 
 through the alimentary canal; 2.9% of eggs, 
 and 5.7% of milk; as against 80% of the 
 protein of oats, for instance, which passes 
 undigested through the alimentary tube of 
 the sturdy Scot, filling him full of the gases 
 of fermentation the while. The same ease 
 of digestion holds true for all the animal 
 foods, but the three here mentioned are the 
 best for practical utility. 
 
 Starches and sugars are also important 
 food elements, although not needed in any- 
 thing like the amounts we have 
 Starches fatuously thought necessary. In 
 
 3S AClu 
 
 Generators fact, the excessive use of these 
 items is the head and front of 
 all food offenses against the citadel of Good 
 Health, either because of the excessive quan- 
 tity of pathological acids they may generate, 
 or because of their tendency to rob the pro- 
 teid foods of the oxygen necessary for the 
 
TURNING FOOD INTO FUEL 37 
 
 complete conversion and reduction of the 
 proteid "end-products." 
 
 Lastly, fats are essential up to the limit of 
 the ability of the secretions of the liver and 
 intestinal glands to transform them into a 
 fine emulsion for absorption into the lacteals. 
 This is applicable especially to animal fats, 
 Mobile the vegetable fats are converted by the 
 secretions of the liver and pancreatic glands 
 into glycerine and soap before they are util- 
 ized for body needs. These, in conjunction 
 with the bile acids, constitute Nature's natural 
 laxative, without which there is constipation. 
 
 The processes by which these various 
 groups of foods are transformed into the 
 material finally used for building 
 and running the body are among ^°^^ l°fp^^i 
 the most intricate and complex the Body 
 known to science. The manifold 
 secretions act and react upon one another and 
 upon the food substances that are under- 
 going the changes necessary to fit them for 
 assimilation and final metabolism. 
 
 Reasonably thorough mastication is neces- 
 sary to enable the saliva to act upon the 
 starches ; for the ferment of the Do Not Forget 
 saliva, ptyalin, plays a highly ^^^^^^^ ^^^ 
 important part in the digestion No Teeth 
 
38 EATING TO LIVE LONG 
 
 of starches, converting them into sugar, or 
 maltose, which later is converted into glucose, 
 the form in which it passes through the intes- 
 tinal wall, and the only form in which starch 
 can be utilized in the body. Of course, the 
 saliva acts also as a lubricant, facilitating swal- 
 lowing of the food boluses. 
 
 Saliva has also another important function ; 
 
 for when it reaches the stomach its alkalinity 
 
 excites the flow of the gastric 
 
 How Alkaline gecretion. This action is pro- 
 Saliva Excites ^ 
 
 the Secretion duced accordmg to the common 
 
 of Acid law that alkalies, brought into 
 
 contact with acid-secreting mem- 
 branes (such as are the stomach membranes), 
 tend to stimulate the flow of acid secretions; 
 while acids brought into contact with acid- 
 secreting membranes tend to decrease the 
 flow of the acid secretion. The reverse of 
 this law is true of the alkaline-secreting 
 membranes. 
 
 So if we wish to maintain a reverent care 
 for our digestions, our food should be thor- 
 oughly masticated, and in as dry 
 ''° ^?^*"f . a state as is compatible with com- 
 
 andNoWash- .... 
 
 ing-Down fort and the discrimmatmg sense 
 
 of taste; for only by this means 
 
 is the largest amount of alkaline saliva se- 
 
TURNING FOOD INTO FUEL 39 
 
 creted, and this, as we already have seen, is 
 an important factor in exciting the gastric 
 flow. 
 
 The next step in the digestive process is 
 produced by the action of the hydrochloric 
 acid in the stomach — that big 
 water-bottle of muscle, the chief J?°T' *^^, . 
 
 . ' . Hydrochloric 
 
 function of which is to mix and Acid Works 
 
 churn the food into forms which 
 facilitate the digestive processes. The hydro- 
 chloric acid, which is the true acid secretion 
 of the gastric juice, attacks all forms of al- 
 buminous and nitrogenous compounds, 
 whether derived from vegetable or animal 
 sources, and changes them from their native 
 state into an acid albumin, commonly called 
 syntonin. The reason for this change is that 
 the pepsin can operate best only on an acid 
 albumin. For its perfect action it requires 
 an acid medium. The pepsin produces a 
 gradual and peculiar gelatinization, in which 
 the semisolid syntonin is transformed, first, 
 into what is known as a "pro-peptone," then 
 into albumoses, and finally into a liquid and 
 readily diffused peptone, which is the only 
 form in which albumin is taken up into the 
 body. It is estimated that twenty-five to 
 thirty-five per cent of the substances pep- 
 
40 EATING TO LIVE LONG 
 
 tonized in the stomach may be absorbed by 
 the stomach. 
 
 It is important to remember, however, that 
 
 the peptonizing action of the stomach is a 
 
 slow and comparatively weak 
 
 But the J ^ i/ 1 
 
 Stomach Acid process, and as a result only a 
 Does Only small portion of the albumin is 
 Work' * * completely transformed in the 
 
 stomach into a diffusible peptone. 
 The starches, sugars and fats, practically 
 speaking, are but little affected by the di- 
 gestive juices of the stomach, although the 
 nitrogenous envelope surrounding the starch 
 granule or the fat globule may be digested 
 away, thus setting free the granulose and 
 the oil. This process has been called "the 
 starch-hydrating and fat-freeing action of 
 the stomach." 
 
 After the food has been churned around 
 by the muscular contractions of the walls of 
 
 the stomach for a sufficient 
 When the length of time, varying with the 
 
 Stomach Gets , ^ . ^ , , i , , 
 
 Through character of food taken and the 
 
 physical character of the in- 
 dividual digesting the food, it is passed 
 through the lower opening of the stomach — 
 the pylorus — into the small intestine, where 
 the really important work of digestion is car- 
 
TURNING FOOD INTO FUEL 41 
 
 ried forward. Then, through a most com- 
 pHcated process of action and interaction of 
 the secretions and ferments, such as prose- 
 creti*^, secretin, prokinase, trypsin, erepsin, 
 and a number of other digestive agents, the 
 digestion of the albumin is carried on to the 
 production of its end-products, the "amino 
 acids." 
 
 Meanwhile, the pancreatic ferment, amy- 
 lopsin, and the secretion of the liver — the 
 bile — are busy with the sugars and starches. 
 They change them into maltose, and get them 
 ready for their final conversion by the in- 
 testinal fluids into grape-sugar (dextrose), 
 m which form alone they are capable of being 
 taken up by the system. Here, it is currently 
 taught, they are stored in the liver in the 
 form of glycogen, and subsequently burned 
 in the muscles as fuel. This, however, is 
 contrary to the facts and well-known laws 
 of chemistry. 
 
 This theory I believe to be untenable, for 
 the simple reason that, in removing the liver 
 for examination, unless that or- 
 gan is extracted from the body Glycogen is 
 with lightning-like rapidity, all ^Y^^ lj^^j, 
 the glycogen has vanished. It 
 is much more likely that the glucose is con- 
 
42 EATING TO LIVE LONG 
 
 verted into various isomeric antecedent prod- 
 ucts, varying in kind and quality, but ulti- 
 mately being oxidized directly into carbonic 
 acid and water. 
 
 Because glycogen occasionally has been 
 found in the liver, it has been looked upon as 
 a "stored-up" product. Much if not all of the 
 glycogen produced in the system, however, is 
 derived from oxidation reduction of the nitrog- 
 enous products — from the albumin. When 
 oxidation is incomplete it passes as glycogen, 
 or some other form of antecedent product, to 
 the kidneys, where it is seized by the kidney 
 cells and discharged in the urine, giving rise 
 to the condition known as glycosuria or 
 diabetes. 
 
 The fats are acted upon by the pancreatic 
 juice, the bile and certain secretions of the 
 intestinal glands; first, to be 
 Turning Fat changed into a fluid, in which the 
 Food Soap steapsin of the pancreas can be 
 more readily separated into fatty 
 acid and glycerine. This glycerine is soluble. 
 The fatty acid is acted upon by the bile salts 
 and various alkaline compounds in the intes- 
 tines, which give off a certain amount of soda, 
 and changed into soap, by the well-known 
 action of alkalies on fats. So fat merely un.- 
 
TURNING FOOD INTO FUEL 43 
 
 dergoes a process of subdivision, the fat 
 globules being split into such fineness that 
 the little villi — the fleshy pumps on the in- 
 side of the intestinal walls — can pump the 
 emulsified fluid out of the lymph spaces and 
 finally carry it into the general circulation. 
 
 The animal fats are most easily emulsified, 
 hence more easily utilized as heat and energy 
 producers. On the other hand the vegetable 
 fats are more easily split into a fatty acid and 
 glycerine. Hence they are more apt to be 
 laxative in their action. 
 
 This, in very sketchy form, is the method 
 by which food-stuff is converted into nutri- 
 ment and fuel. If the process were a perfect 
 one, and if the debris and the utilized products 
 could be completely burned up, or eliminated 
 through the avenues of excretion, the phy- 
 sician's occupation would be as defunct as 
 was Othello's; but the functions fail of theo- 
 retical perfection. Hence the mutability of 
 human existence. 
 
CHAPTER III 
 
 GETTING RID OF THE ASH AND 
 CLINKER 
 
 It is a matter of common knowledge that 
 if a fire is to burn freely the furnace must be 
 kept reasonably clear of ashes and clinkers; 
 otherwise the draught is impaired and com- 
 plete combustion is prevented. It is just the 
 same, or more so, with the human firebox, the 
 alimentary canal. For if this is clogged it 
 not only impedes the functions of digestion 
 and assimilation, but the material that im- 
 pedes these functions decomposes and forms 
 products that still further hamper, not only 
 the digestive apparatus, but also the nervous 
 system, and every organ and structure in 
 the body. 
 
 Accumulation of these waste products in 
 
 the system is one of the most certain of all 
 
 means of lowering vitality and 
 
 How Food ^jjg normal resistance to disease ; 
 
 Toxins Lower . ' 
 
 Vitality SO that mnumerable dangerous 
 
 and even fatal disorders are en- 
 
 44 
 
GETTING RID OF THE ASH 45 
 
 abled to gain lodgment and find, already pre- 
 pared, a fertile field for development. 
 
 Perhaps the head and front of all offenses 
 against the body's vulnerability are chronic 
 constipation and the putrefactive 
 Constipation fermentation that accompanies it ; 
 Much Trouble ^^^' the toxic putrefactive prod- 
 ucts generated by decornposition 
 of food substances in the intestines are ab- 
 sorbed through the intestinal walls into the 
 blood stream, there to depress every function 
 of the body and still further to continue the 
 causes that first developed them. 
 
 Bowel surfaces that should be clear for the 
 absorption of food products become caked 
 over with a thick tenacious mucus in which 
 the putrefaction bacteria produce toxic mate- 
 rial, from which deadly organic poisons — 
 indol, skatol, indoxyl, and other ptomaines — 
 ahe derived. 
 
 Kidney troubles, characterized by the void- 
 ing of large amounts of low specific-gravity 
 urine, containing albumin and 
 
 Kidney Dis- , ,• , ■, 
 
 ease a Lineal hyaline, granular and waxy casts, 
 Descendant of also have their origin in intestinal 
 Bowd"^^""^ fermentation; for the sluggard 
 bowel, by shifting a considerable 
 portion of its work of elimination upon the 
 
46 EATING TO LIVE LONG 
 
 kidneys, overworks these organs. The nephri- 
 tis that develops is merely an expression of 
 resentment on the part of the kidney against 
 this overwork. 
 
 Diabetes, also, is a frequent result of this 
 same grave fundamental cause — the absorp- 
 tion of toxins that paralyze the normal func- 
 tioning of the gland. These arise, in large 
 measure, from overeating, eating the wrong 
 kinds of food, and from failing to rid the 
 system of the accumulated debris. 
 
 The successful treatment of these conditions 
 does not depend so much upon stimulating the 
 action of the liver, kidneys or the pancreas, or 
 in whipping them to do their duty, as it de- 
 pends upon seeing that the bowels do their full 
 share in sifting out the slag and refuse. 
 
 Many diseases that affect the liver develop 
 because that overworked organ has to shoul- 
 der the extra burden of neutral- 
 
 STbused"'' i^^"g ^"d filtering out of the 
 blood poisons which never should 
 have been permitted to enter it. 
 
 Rheumatism, biliousness, an overworked 
 liver — commonly called torpid — congestion 
 and enlargement of the gland, and even grave 
 degenerations of the organ, are a frequent 
 result of this overwork. 
 
GETTING RID OF THE ASH 47 
 
 Of all the agents tending to rid the system 
 of organic debris, the liver, through the bile, 
 is perhaps the most important, 
 Liflslver although the laxative effect of 
 fats also has a prominent action. 
 Yet the laxative effect of the fats is dependent 
 upon the quantity and quality of the bile 
 salts and the steapsin; so *^hat, in the final 
 analysis, it is the function of the liver which 
 is of first importance in regulating intestinal 
 peristalsis. 
 
 For this reason, when bile is defectively 
 produced by the system the addition of new 
 bile is in keeping with the demands of Nature 
 and the principles of strict common sense. 
 This bile can best be supplied by administering 
 dried ox-gall, from two to five grains in cap- 
 sules, preferably in combination with a few 
 grains of pancreatic extract, three to four 
 times a day, just before eating. 
 
 In addition it might also be well to stimulate 
 the bile-secreting activity of the liver by ad- 
 „ , ... ministering from ten to fifteen 
 
 Hydrochloric ° 
 
 Acid the drops of dilute hydrochloric acid 
 
 Natural Livfer after each meal. Hydrochloric 
 acid, which is the normal stomach 
 acid, is one of the best of all agents for toning 
 up the normal activity of the liver, to say 
 
48 EATING TO LIVE LONG 
 
 nothing of its splendid effects on almost all 
 forms of chronic digestive troubles, especially 
 •if these troubles have their origin in a lack of 
 secreting power on. the part of the stomach 
 glands, or in a sluggish condition of the liver. 
 
 There is hardly anything quite so definite 
 and uniform — unless it be increasing prices 
 and income tax — as the beneficial results of 
 this simple treatment, in combination with 
 the rational regulation of the diet, which wi]l 
 be described in a later chapter. 
 
 It should also be remembered that the 
 biliary fluid, once in the alimentary canal, pre- 
 vents putrefactive decomposition 
 of the intestinal contents and aids ?''* ^f ^" 
 
 . . Intestinal 
 
 m perfectmg digestive metabo- Antiseptic 
 lism. The bile may therefore be 
 looked upon as Nature's chief internal anti- 
 septic, as well as an indispensable digestant. 
 This assertion is sustained by the rapidity with 
 which decomposition in the intestine occurs 
 whenever the secretion of bile is impaired, 
 arrested, or changed in quality. 
 
 So when the old bile, or bile of poor quality, 
 is expelled from the system and its place taken 
 by new bile of better quality, digestion, as- 
 similation and elimination are immediately 
 improved and nutrition progresses normally. 
 
GETTING RID OF THE ASH 49 
 
 This is conclusively proved by the fact that 
 the products of nitrogenous oxidation found 
 in the urine are rapidly changed from an ex- 
 cess of uric acid, oxalates, lactates, and urates 
 — even sugar and albumin — into products 
 of normal digestion and oxidation, in normal 
 percentage and quantity. 
 
 Nor must w^e forget the solvent action of 
 
 copious w^ater drinking between meals as a 
 
 povi^erful aid to removing ac- 
 
 Water Also cumulated ash and clinker from 
 
 Helps to Solve 
 
 the Problem the System. Water, passing as it 
 does almost immediately into the 
 intestinal canal, helps to facilitate removal of 
 the debris from the bowels ; first, by rendering 
 their contents more fluid; and second, by the 
 stimulating action it exercises on the peris- 
 taltic muscles themselves. It is quite certain 
 that ten or a dozen glasses of cool — not iced 
 — 'Water, drunk daily, would do more to re- 
 move digestive troubles, as they affect the 
 American public, than perhaps any other one 
 measure that could be recommended. 
 
 Watery vegetables also help to increase the 
 quota of water ingested, as vvell as, by .their 
 bulk, furnishing a stimulus to in- 
 Watery Vege- creased bowel action. The valu- 
 
 tables Also , , , , . , ^ 
 
 Good Medicine able salts they contain also fur- 
 
50 EATING TO LIVE LONG 
 
 nish indispensable substance for cell nutriment, 
 as well as vital stimuli for certain obscure 
 processes of metabolism. 
 
 Exercise, also, is an indispensable aid to 
 proper elimination of the organic clinkers, as 
 it stimulates the normal activity 
 of the liver and its bile-secreting H°w Exercise 
 
 r ,. 1, ,, . Shakes Out 
 
 functions, as well as the pens- ^^^^ Ashes 
 taltic- movement of the bowels. 
 Walking, I have found, is the best of all forms 
 of exercise. There is hardly a day, winter or 
 summer, during which I do not walk anywhere 
 from four to ten miles. 
 
 "Setting up exercises" — squatting, stoop- 
 ing, bending, twisting, stretching — are excel- 
 lent for those who have the vigor to indulge 
 in therh; while swimming, horseback-riding, 
 rowing, gymnastics or, best of all, bicycle rid- 
 ing, have also been proved to have immense 
 value. 
 
 Above all things, however, see to it that 
 you get an adequate supply of life-giving oxy- 
 gen; for it is the oxygen taken 
 into the system through the lungs But Do 
 and carried to every cell in the F^esh^A^* 
 body by the blood, that consumes 
 — or oxidizes — toxic substances, or else con- 
 verts them into forms in which their capacity 
 
GETTING RID OF THE ASH 51 
 
 for mischief is neutralized or entirely re- 
 moved. 
 
 All these things are so self-evident that it 
 seems quite impossible they could be so per- 
 sistently ignored. Yet it is a fact 
 We Do Not that men and women, many of 
 
 See the Obvi- , , , . i i- ,• ,• 
 
 ous Things whom have achieved distmction 
 in business, intellectual or social 
 life, do consistently and persistently ignore 
 them. Which is the chief reason why under- 
 taking remains one of the most profitable pro- 
 fessions that wide-awake men can possibly 
 engage in. 
 
CHAPTER IV 
 STARVING ON A ONE-SIDED DIET 
 
 On April 11th, 1915, the converted cruiser 
 Kronprinz Wilhelm, after one of the most 
 sensational privateering expeditions in marine 
 warfare, slipped into the James River, off 
 Newport News. Her crew was stricken with 
 a disease which the doctors pronounced beri- 
 beri, although they might just as well have 
 called it scurvy, or pellagra, or jail edema, or 
 neuritis, or "trench fever" — all of which 
 manifest similar symptoms. 
 
 One hundred and ten of these privateers 
 were incapacitated. All the others were on 
 the verge of a physical breakdown. This was 
 why the commander of the Kronprins Wil- 
 helm took the desperate chance of running 
 into port. 
 
 The officers and marines aboard the war- 
 vessel had been living on a diet of fresh meat, 
 white bread, soda crackers and fancy cakes, 
 sugar, cheese, eggs, ham, bacon, condensed 
 milk, oatmeal, degerminated corn, oled, boiled 
 
 52 
 
ONE-SIDED DIET 53 
 
 potatoes and cofifee — food that millions of 
 Americans fatuously believe contains all the 
 nutrient material necessary to sustain health 
 and life, and which any number of them, no 
 doubt, will continue to believe contains all the 
 nutrient material necessary to sustain life. 
 
 The Kronprins doctors and crew did not 
 know, any more than do these millions of 
 Americans know, that they had been living 
 upon a diet deficient in a balance of acid and 
 base-forming elements in the "ash" content of 
 their food. 
 
 They were not aware that they had been 
 subsisting upon food the base-forming ele- 
 ments of which had all been 
 Living on "processed" out; and that, as a 
 
 FoodleSS - rr • 
 
 Foods consequence, they were suffermg 
 
 from acidosis, which caused the 
 extraction of lime salts from the muscles, 
 fibrous tissues, nerve-cells, cartilages and 
 bones. 
 
 They failed to realize that the deficiency 
 of lime salts in their diet leads to weakness 
 and irritability of the muscles, with neuralgic 
 pain, as well as eflfusion into the joints, and 
 the consequent painful swelling of these 
 joints, which finally resulted in thinning and 
 eroding their cartilages. 
 
54 EATING TO LIVE LONG 
 
 They little recked that the failure to sup- 
 ply lime salts in adequate amounts is a pro- 
 lific cause of the tuberculosis which many of 
 them were beginning to develop. 
 
 These Kronpriuz victims were consuming 
 huge quantities of "refined" foods, deficient in 
 life-giving lime and potassium salts and iron. 
 They were getting no fresh vegetables, whole 
 wheat, or any other food that would supply 
 them with these necessary salts. 
 
 Even the water they drank was deficient in 
 lime or other salts. For it was produced by 
 a process of distillation from sea _ ^^ . 
 water, the effect of which was Drinking 
 still further to abstract from the Water Was 
 tissues themselves more, and ever ^'"*"*'' ^^ 
 more, of the precious calcium salts that should 
 go to nourish cell structures. 
 
 According to calorie figures — which ex- 
 hibit the lying characteristics of most figures 
 — they were securing an ample „ „. 
 
 , J. . . " , But They 
 
 supply of energy-givmg material. Got Their 
 Any active "food expert" could "Calories" 
 have estimated that they were ^" ^'^'*' 
 getting all they required, and more than they 
 required, in calories of food value to keep 
 them in the very pink of physical condition. 
 Yet this crew developed typical symptoms of 
 
ONE-SIDED DIET 55 
 
 paralysis, atrophy of the muscles, inflamma- 
 tion of the nerves, dilated hearts, edema, and 
 anemia. 
 
 The ship doctors, and the consultants they 
 engaged as soon as the vessel came to port, 
 agreed that the cause of the trouble was pol- 
 ished rice; notwithstanding the fact that the 
 Kronprinz crew ate rice only once a week, or 
 one meal out of twenty-one. 
 
 Finally Professor Alfred McCann, who has 
 
 been one of the most valiant contenders for 
 
 rationalism in diet, suggested to 
 
 How the Dr. E. Perrenon, the ship's chief- 
 
 "Beri-Beri" , , ^ ^ 
 
 Was Banished surgeon, that the men were suf- 
 fering from mineral salt and 
 vitamine starvation, and that the rational 
 treatment for their condition was to feed them 
 mineral salts and vitamines in their diet. 
 
 It was so ordered. Wheat bran, whole 
 wheat bread, carrots, parsnips, turnips, onions, 
 spinach, beets, cauliflower, string beans, aspar- 
 agus, lettuce and other forms of salad, fresh 
 vegetable soup, the yolks of eggs, unskimmed 
 milk, orange and lemon juice and limes, were 
 given with a liberal hand. 
 
 Alkaline waters were freely administered, 
 to increase body alkalinity and help neutralize 
 the acid end-products of the meat and white 
 
56 EATING TO LIVE LONG 
 
 flour diet. Best of all is liquor calcis et sodii 
 phosphatis compositus. It has the following 
 composition per hundred parts of water: So- 
 dium carbonate (Na2C03), 00.404; sodium 
 phosphate (NaaHPOO, 00.023; sodium 
 chloride (NaCl), 00.080; calcium carbonate 
 (CaCOs), 00.057; magnesium carbonate 
 (MgCOs), 00.004; potassium chloride (KCl), 
 00.004. 
 
 The result was that in ten days forty-seven 
 sick men were returned to duty, and in a few 
 brief weeks every single member of the crew 
 had recovered. Even those who were paralyzed 
 regained considerable of normal function. 
 
 The moral of the story is that wrong food is 
 the cause of grave pathological changes in the 
 structure and functions of the 
 body; and that the ravages of 1^^^°^^^^ 
 tuberculosis, 'nervous disease, 
 malnutrition, and the lowered vitality that in- 
 evitably leads to grave disorders, can be over- 
 come — by proper feeding. 
 
 It is as simple as A B C. But will the 
 American public, and the public of the world, 
 be allowed by the altruistic manufacturers of 
 demineralized food to learn the lesson? 
 
 A deterioration in the physical state may 
 be brought about by feeding a diet consisting 
 
ONE-SIDED DIET 57 
 
 Proper Nutri- exclusively of meat, or entirely 
 tion Demands of vegetables, or a regimen lack- 
 More Than jng in fats, sugars or starches. 
 This is frequently noticed as a 
 result, for instance, of the starch and fat-free 
 diet sometimes injudiciously resorted to in the 
 treatment of obesity. 
 
 On a diet consisting almost exclusively of 
 meat a patient w^ill become much thinner. But 
 while he is doing so he not infrequently will 
 develop various unpleasant symptoms, such as 
 faintness, fatigue, a tendency to perspire on 
 the slightest exertion, nervous excitability, con- 
 stipation and various functional conditions. 
 
 A one-sided diet of this nature will invari- 
 ably bring about a diminution in the amount 
 Ptoteid Alone "^ albumin in t-he body. This 
 Will Not loss of bodily albumin may often 
 
 Replace ^g fraught with grave conse- 
 
 ^Ibumin Loss r i 
 
 quences, for when excessive quan- 
 tities of meat are taken without the addition 
 of starches and fats it is not possible to main- 
 tain the nitrogen balance. 
 
 In a diabetic patient there will frequently be 
 an aggravation of the condition, as well as the 
 formation of acetone bodies, so that very fre- 
 quently such patients die in coma, owing to 
 acid poisoning. 
 
58 EATING TO LIVE LONG 
 
 On the other hand, when an occasional 
 baked potato, or some other carbohydrate is 
 added to the diet, immediate improvement will 
 be manifested. 
 
 An exclusive starchy diet may give rise to 
 equally bad results. For when starches and 
 suears are taken in excessive 
 
 . . • 1 r • An Exclusive 
 
 quantities, acid fermentation vegetarian 
 takes place in the intestine, and Diet Just as 
 bowel peristalsis is greatly in- J^^-'^i^'*'' 
 creased. 
 
 As a consequence, food is eliminated from 
 the body too soon for the intestinal canal to 
 absorb the nutritional elements, and emacia- 
 tion will result. Those who are required to 
 depend largely upon carbohydrates — on rice, 
 for example, as do the poor Chinamen and 
 Hindoos — are usually, for this reason, very 
 thin. 
 
 With vegetarian faddists, who attempt to 
 live upon a purely vegetable diet, the same 
 emaciation, and the anemia that almost always 
 accompanies it, is observed. 
 
 When albumin is deficient, which it always 
 is in a vegetarian diet, much more fat is re- 
 quired. This fact, however, is generally ig- 
 nored by vegetarians. 
 
 Anyone who lives upon plant food exclu- 
 
ONE-SIDED DIET 59 
 
 sively eliminates unused a much higher per- 
 What At centage of his nutrient material 
 
 Found Out than one who combines his vege- 
 About Vege- tables with a little meat. 
 
 table Foods a , . 
 
 Atwater, expenmentmg upon 
 himself, found that on a purely vegetarian diet 
 28.26% of the nitrogen substance of the food 
 was passed in the feces. 
 
 When, however, a moderate amount of ani- 
 mal food "was added, the assimilation of food 
 substances was markedly improved, only 
 11.59% being lost. With an adequate amount 
 of animal food added to his dietary only 
 8.88% was lost. 
 
 No competent physiologist now doubts that 
 it is impossible to retain the nitrogen balance 
 of the body with an exclusive vegetable diet. 
 These are conclusions that might well give the 
 hardiest and most determined vegetarian 
 pause — if he be not blinded to scientific 
 values by what amounts almost to a frenzy 
 of fanaticism. 
 
 So between those who deliberately starve 
 us for profit, and those who foolishly starve 
 themselves, because they are convinced they 
 are benefited, the physical status of our peo- 
 ple is suffering greatly. Nothing short of 
 drastic legislation on the one hand, and copi- 
 
60 EATING TO LIVE LONG 
 
 ous doses of education on the other, will ever 
 work the revolution that is necessary if we 
 are not to go from a decided bad to an in- 
 finitely more obvious worse. 
 
CHAPTER V 
 MINERAL SALTS AND VITAMINES 
 
 It was in 1911 that Dr. Max Moszkowski, a 
 German physician, succeeded in giving himself 
 an unmistakable case of beri-beri by living 
 for one hundred and thirty-eight days upon 
 a diet which consisted almost exclusively of 
 hulled rice. 
 
 After indulging in this rice debauch a few 
 weeks the nervous symptoms accompanying 
 beri-beri — practically identical 
 with those that later affected the ?''^^^" J*^"^* 
 
 to Order by 
 
 crew of the Kronprins Wilhelm Wrong Food 
 — manifested themselves. 
 
 The characteristic dropsical affection of the 
 skin, followed by soreness of certain groups 
 of muscles, stomachic disturbances, loss of 
 functioning power in the muscles of the legs, 
 and finally, the typical and dangerous irregu- 
 larities of the heart action, left no doubt as 
 to the nature of the disease. 
 
 It was identical in its character with the 
 condition that had been experimentally pro- 
 duced in fowls and pigeons by feeding them 
 
 6^ 
 
62 EATING TO LIVE LONG 
 
 polished rice; which condition terminated in- 
 variably in the paralysis and death of the 
 birds when the feeding of the demineralized 
 rice was persisted in. 
 
 However, exactly as in the case of the fowls 
 
 and pigeons that were cured with rice hulls, 
 
 Dr. Moszkowski eliminated from 
 
 „. * , * , his system all evidences of beri- 
 
 Kidiculously . •' 
 
 Easy beri by injections of an extract 
 
 prepared from rice hulls. His 
 recovery was rapid and complete, and he sub- 
 sequently remained absolutely well. 
 
 The medical officers in the Japanese navy 
 
 also found by experiment that the polished 
 
 rice which composed a consider- 
 
 The Japs Also ^y^ ^ ^j ^^^ ^j^^ ^f ^j^ j^. jj_ 
 
 Know How to ^ 
 
 Cure Beri-Beri ors, caused the polyneuritis, or 
 beri-beri, from which their crews 
 suffered. This was checked at once, merely by 
 feeding whole brown rice, instead of nice, 
 shiny, polished rice. 
 
 This discovery was applied to the epidemics 
 of the disease which were ravaging our Philip- 
 pine possessions, with the result that beri-beri 
 is now another of the long list of diseases that 
 have been finally conquered by the ingenuity 
 of man. 
 
 These experiments proved conclusively that, 
 
MINERAL SALTS, VITAMINES 63 
 
 in addition to their phosphorous content, there 
 is in the hull and husks of grains a substance 
 that exercises a profound eflfect upon the well- 
 being of the organism. 
 
 But "prison edema" still remains; tea and 
 toast and tuberculosis still make up a trio 
 whose power for evil is tremen- ^ ^ 
 dously potent; rickets, malnutri- Haven't 
 tion, chalky teeth, and extra sus- Learned Our 
 ceptibility to disease, are still 
 evident among a vast number of our popula- 
 tion. 
 
 Even among our country people, who send 
 the best food they raise to the city, and eat 
 the remainder, evidences of malnutrition are 
 common. Why ? 
 
 It's because they ignore the fact that in the 
 bran, or outer covering of our grain foods, 
 and in the skins and the germ of j^^ . , 
 cereals, there exist substances — Mineral Salts 
 for there are probably many ^^^ Vitamines 
 varieties of them — the adminis- 
 tration of which influences in some mysterious 
 way the digestion and metabolism of food, and 
 the lack of which predisposes to grave organic 
 disorders. 
 
 Casimir Funk, who first brought the hypoth- 
 esis into general recognition among scientific 
 
64 EATING TO LIVE LONG 
 
 men, called these substances " vitamines," 
 from " amin," a chemical compound, and 
 "vita," life. 
 
 Funk considered the cause of beri-beri, 
 pellagra, scurvy and rickets to be the lack of 
 substances, each of which manifested specific 
 results, determining by its absence the nature 
 of the disease. 
 
 Ordinary brew^ers' yeast is loaded with this 
 material, which has been isolated, and dried 
 in a solution of clay, in which 
 hJ°Yea^I:'"*"'^ form it is conveniently kept for 
 any reasonable length of time and 
 quite readily administered. Fowls that are 
 moribund with polyneuritis almost invariably 
 respond at once to the administration of this 
 material, and recover within a very short 
 time. 
 
 But equally good effects, although perhaps 
 not so rapid in action, can be obtained by eat- 
 ing wheat bran, or the germ of corn or other 
 grains; or by drinking milk, or partaking of 
 other material, such as spinach, collards, tur- 
 nips, cabbage, butter fat, or egg yolk rich 
 in mineral salts and in these life-giving 
 principles. 
 
 In this connection the experiments of Dr. 
 E. N. McCollum, of the School of Hygiene 
 
MINERAL SALTS, VITAMINES 65 
 
 and Public Health at Johns Hop- 
 kins University, have a peculiar How Dr. 
 
 . r McCollum 
 
 Significance. Killed Rats 
 
 Dr. McCollum proved, in a 
 series of experiments with fifteen thousand 
 rats, that the rodents will starve — and it may 
 be inferred that men, treated the same way, 
 would also starve — if fed on a diet of Indian 
 corn alone. On corn and olive oil the rats did 
 a little better. But with the addition of greens 
 of some kind they thrived, waxed fat, and 
 multiplied. 
 
 We now know that this is because the 
 greens, as well as the outer layers of cereals, 
 contain a substance — probably some form 
 of vitamine, although McCollum objected to 
 the term " vitamine," because it was, chem- 
 ically speaking, misleading and inaccurate — 
 which furnishes some indispensable stimulus 
 by which the system is enabled to transform 
 certain food substances into tissue. 
 
 This substance Dr. McCollum called " water 
 soluble B." The " fat soluble A " — also iso- 
 lated by Dr. McCollum — which is found in 
 butter fat, cream, and other animal fats, but 
 which, curiously enough, is not present in 
 vegetable oils, is also a vitalizing agent of 
 inestimable worth, although the experiments 
 
66 EATING TO LIVE LONG 
 
 proved that the lack of animal fats and their 
 vitamine content could largely be made up by 
 the administration of green vegetables. 
 
 Dr. McCollum brought one batch of rats 
 
 to the actual verge of starvation by giving 
 
 them all they could eat of bolted 
 
 Treating Rats wheat flour, degerminated corn 
 
 Like Human 1^,1 1 • 1 1 
 
 Beings meal (the kmd we ourselves 
 
 always get), rice, corn grits, 
 starch, molasses, sugar, pork fat, cabbage, 
 sweet potatoes and salt. 
 
 There was, however, too little of the leaf 
 of the cabbage to " protect " the animals, as 
 ninety-five per cent of the diet was derived 
 from the endosperm, the inner part, of the 
 cereals, together with pork fat and saccharine 
 substances. 
 
 This is the type of diet that prevails in the 
 
 regions where pellagra is widely diffused; a 
 
 diet very similar in its nature to 
 
 Starving to ^i^^^ ^ ^^^^^ millions of our 
 
 Death on ^. 
 
 Food population try to nourish them- 
 
 selves, fatuously believing they 
 are being well fed while they are doing so. 
 
 It is a form of diet on which the average 
 person who rarely eats green vegetables, or 
 who seldom drinks fresh, whole milk, would 
 
MINERAL SALTS, VITAMINES 6.7 
 
 be thoroughly satisfied to starve to death ; and 
 the only reason he doesn't is that occasionally 
 he gets a remission in the shape of a pint of 
 ice cream, or some other food that supplies 
 for a time his vitamine deficiency. 
 
 These revolutionary discoveries have opened 
 up an entirely new vista into the etiology, or 
 causes, of disease. For there are 
 doubtless many nutritional dis- .j°'^Lack ''f 
 orders which may fall far short Vitamincs 
 of being pellagra, beri-beri, or 
 scurvy, and yet which may present definite 
 disease pictures, in a nervous or constitutional 
 way, that can be readily attributed to a com- 
 plete or partial deficiency of the " water solu- 
 ble B." 
 
 Within the past few years we have found 
 that a deficiency of vitamines in certain grains 
 will inevitably produce beri-beri, unless the 
 deficiency is made up by a mixed diet, which 
 will .increase the sources of the " water solu- 
 ble B." 
 
 This was admirably illustrated in a recent 
 outbreak of beri-beri in Newfoundland. The 
 cause of the trouble was found 
 to be a beautiful white "patent ^°^ ^^^ 
 
 r, „ -r , r , ■ Fishermen 
 
 Hour. In the process of beauti- Got Neuritis 
 fying this flour all the germ was 
 
68 EATING TO LIVE LONG 
 
 milled out of the grain, because this was the 
 part of the grain that caused the dark hue 
 of the loaf, so repugnant to the aesthetic 
 tastes of the Newfoundlanders. 
 
 Just as soon as these people were put upon 
 a diet of whole wheat bread, and as soon as 
 they went back to the use of butter, instead 
 of oleo, they recovered. 
 
 It has been shown, by the very reliable 
 phosphoric acid test, that corn meal, owing to 
 the fact that it is almost invariably deger- 
 minated, is very low in its vitamine content, and 
 that the germ itself contains six times more 
 of the vitamine substance than does the prod- 
 uct in daily use on our tables. 
 
 Corn deteriorates very soon because of the 
 large amount of oil it contains. Hence, " de- 
 germinating " methods are introduced into 
 modern milling. The germ, which is removed 
 with the bran, is sold generally to dairies or 
 to hog-raisers, with whom it has a great 
 reputation as a " milk-maker " and pork 
 producer. 
 
 Thus the very substance which man needs 
 for his development and growth is discarded, 
 and is fed to the cattle or the hogs. 
 
 In the very interesting and highly instruc- 
 tive experiments with the pigeons it was 
 
MINERAL SALTS, VITAMINES 69 
 
 proved that the polyneuritis — jj^,^ jj,g 
 which is the analogue of beri-beri Pigeons 
 in man — could be produced quite "^^°''^^ ^p" 
 uniformly by feeding an exclusive diet of de- 
 germinated corn meal. 
 
 Yet even though the paralysis was complete, 
 the disease was invariably cured within a few 
 hours by the administration of an alcoholic 
 extract of the corn germ. 
 
 In many instances the extract had to be 
 given in a tube, and massaged out of the 
 paralyzed crop, yet the curative effect of the 
 extract was startling in its thoroughness and 
 rapidity. 
 
 This, of course, was only a duplication of 
 the work done with polished rice and " rice 
 polish"; but it shows clearly the universality 
 of the law. 
 
 One of the most vital and revolutionary 
 things in this study of vitamine deficiency is 
 the part played by baking soda 
 and other strong alkalies in the Z^^?° *^^^ 
 
 1 r 1 Baking Soda 
 
 cookmg 01 cereal lood. 
 
 It has already been proved in the Philippines 
 that cooking soda increased the deficiency of 
 polished rice. In a series of recent experi- 
 ments, however, on fowls and pigeons, it was 
 demonstrated that corn meal cooked with 
 
70 EATING TO LIVE LONG 
 
 baking soda produced polyneuritis much 
 sooner and much more certainly than when 
 plain corn meal mush was administered to the 
 martyr birds. 
 
 Baking soda, as everyone knows, is decom- 
 posed into sodium carbonate, a very harmful 
 substance, when it's in food, and into carbon- 
 dioxide, a waste product of which we already 
 have too much in the system. 
 
 It is the carbon-dioxide that causes the bis- 
 cuits to " rise." Sometimes an attempt is 
 made to neutralize the deleterious effect of the 
 soda upon the organism by adding a certain 
 quantity of sour milk, to overcome the injuri- 
 ousness of the alkali; but there is only an em- 
 pirical guess as to whether or not there is 
 enough. 
 
 Until we know just how much alkali is suf- 
 ficient to produce serious changes in the efifi- 
 Better Go ciency of the " fat soluble A " 
 Back to the vitamine, it might be very sensi- 
 oid-Fashioned ble for US to go back to the old- 
 gain fashioned method of " rising 
 bread " with yeast, and leave the use of the 
 bicarbonate of soda to those who are not so 
 particular about their health and as to what 
 eventually becomes of them. 
 
 In fact, we could go back with profit to the 
 
MINERAL SALTS, VITAMINES 71 
 
 old hoe-cake and corn-pone which our ances- 
 tors baked in the ashes, and upon which they 
 thrived mightily. 
 
 If we could add to this a kitchen milling- 
 apparatus, grind our own corn and wheat, and 
 use the entire ground product — instead of 
 feeding the essential nutritive salts to the cat- 
 tle — it is quite possible that the practice of 
 neurology might become increasingly less prof- 
 itable, and the health of our populace increas- 
 ingly less interesting to undertakers. 
 
 All of which leads to the conviction that 
 the ignorance of the average man or woman 
 on the subject of food is almost ^^, „ . ^ 
 
 ■" It s Hard to 
 
 unbelievable. Were it not so they Teach an Old 
 would not continue to throw to the ^°s New 
 
 Tricks 
 
 pigs the valuable mineral salts in 
 
 the bran and husks of the grain, and then eat 
 
 the denatured endosperm themselves. 
 
 They would not consume billions of pale bis- 
 cuits and thousands of bales of food-free hay. 
 They would not vehemently demand their de- 
 mineralized white sugar, instead of the natural 
 brown sugar that contains vital mineral salts. 
 
 They would not consistently refuse to eat de- 
 hydrated vegetables — with all the cell sub- 
 stances and mineral salts of the vegetables pre- 
 served indefinitely in a dried state — which. 
 
72 EATING TO LIVE LONG 
 
 They Would when properly prepared, are al- 
 Have Fresh most as appetizing as are the fresh 
 ?rvf^^ vegetables. 
 
 Months in the They would, instead, . do all 
 ^^" those things that bring about the 
 
 normal physiological results which are, or 
 should be, the main object of our use of food. 
 It could be done, merely by the diffusion of 
 correct information, and the universal adop- 
 tion of rational principles. Sometime, prob- 
 ably within the lifetime of men and women 
 still living, all this will be done. Until then, 
 we shall have to keep hammering away in the 
 sturdy hope that sooner or later these things, 
 that should be so obvious, will be universally 
 recognized and uniformly followed. 
 
CHAPTER VI 
 FOOD FADS AND FOOLISHNESS 
 
 There are probably more crazy ideas o: 
 the subject of diet than on any other subjec 
 connected with health. All sorts of fads 
 foibles, and fancies have been perpetrate^ 
 upon the gullible public, who by the score 
 of thousands have been led to seek the elusiv 
 Fountain of Youth through the mediums o 
 starvation, raw food, hay, vegetarianism 
 fruit, nuts, and all other forms of man 
 monkey and squirrel fodder. 
 
 For some inscrutable reason many of thesi 
 devotees survive, a little anemic and the wors^ 
 for wear possibly, but still able to get about 
 
 Perhaps the most radical of all diet crank 
 is the individual who for days, or even weeks 
 absolutely dispenses with food. If 
 there is anything the matter with p^aj^^®*'"^ 
 him physically (he is chronically 
 under suspicion mentally) he " starves i 
 out"; not by cutting out the particular item 
 of food that may be responsible for his condi 
 tion, and then building up his system with th( 
 
 73 
 
74 EATING TO LIVE LONG 
 
 proper food, but by eliminating everything 
 except water, and possibly cigarettes. 
 
 That fasting for a limited time is a splendid 
 thing for one who for years has habitually 
 abused himself by overfeeding, is not to be 
 denied. The system gets a chance to utilize 
 the excess pabulum stored up in the tissues, 
 while at the same time it is given an oppor- 
 tunity to get rid of the accumulated waste. 
 
 But for the weak, anemic woman, or the 
 pale-faced pie eater, suffering from jaundice, 
 intestinal atony, or malnutrition, to attempt to 
 cure these disorders by abstinence is as ridicu- 
 lous as would be the attempt to cure an auto- 
 mobile of an accumulation of carbon, or a 
 " knock " in the cylinder, by trying to run the 
 machine with water instead of gasoline. 
 
 It is true that the human machine is fear- 
 fully and wonderfully made, and that it can, 
 under certain conditions, stand a tremendous 
 amount of abuse; but this doesn't prove that 
 the abuse is beneficial. 
 
 Because Signor Sacco could and did starve 
 himself for forty-six days and four hours, and 
 because the French murderer, Granie, existed 
 without food for sixty-three days before he 
 finally succeeded, in cheating the guillotine, 
 doesn't prove that the process is beneficial. 
 
FOOD FADS AND FOOLISHNESS 75 
 
 Any good that can possibly come to any 
 invalid from abstaining entirely from food 
 can be multiplied ten-fold by so regulating the 
 diet that the proper food elements in the 
 proper amounts can be utilized to correct the 
 invalidism. 
 
 It is admitted that the first step in diges- 
 tion is thorough mastication of the food. But 
 this does not necessarily mean 
 
 that we must adopt the Fletch- The Delusions 
 
 erian style of "fluidizing" the pietcheriie 
 
 bolus of nutriment into a pap, 
 
 until it slips down almost without conscious 
 
 effort. 
 
 For good honest chewing, chewing that re- 
 duces the material to such shape that the 
 saliva and the gastric juices can act upon it, 
 is sufficient. 
 
 There is a happy medium between the jaw- 
 wearing and utterly useless practice of chew- 
 ing food, and " tasting and tasting " it — 
 especially meat or albuminous food, which is 
 not acted upon at all by the salivary secretion 
 — and the quick-lunch style of bolting, which 
 depends upon breaking off a piece that can be 
 swallowed without choking and then washing 
 it down with a swallow of fluid. 
 
 Remember also that we have more than 
 
76 EATING TO LIVE LONG 
 
 thirty feet of intestines, the function of which 
 Give the ^^ *° digest and appropriate 
 
 Alimentary through the lacteal s — the small 
 Tract Some- ducts that convey the digested 
 
 mg o o jjiaterial into the circulation — 
 converted food products, and then get rid of 
 the unused portions. 
 
 These intestines require bulk to function- 
 ate upon, just as the kidneys require water. 
 On a concentrated diet, or on one so Fletcher- 
 ized as to leave but a minimum amount of 
 work for the intestines, the alimentary tract 
 " goes stale." 
 
 A certain amount of work is needed by any 
 organ in order to keep the organ active. If 
 there is no bulk to combine with the end- 
 products of metabolism thrown into the intes- 
 tine the bowels become inert and sluggish. 
 This permits the reabsorption of these poisons 
 into the circulation and starts the vicious 
 cycle of poison-producing that results in the 
 development of more and ever more poison. 
 " Everything in moderation " is quite as 
 good a rule in chewing as in anything else 
 that has to do with physiological func- 
 tioning. 
 
 The subject of drinking with meals is one 
 which has aroused considerable contention in 
 
FOOD FADS AND FOOLISHNESS 77 
 
 recent years. Lately the convic- 
 tion is srainins: ground that drink- Should We 
 
 £ 1 v^ 1 • r J Drink When 
 
 nig treely with meals is of de- -^^ ^at? 
 cided benefit to digestion. 
 
 To this contention I must take exception. 
 For I am firmly convinced that the less fluid 
 we take with our meals the less digestive 
 trouble we are likely to develop. This in spite 
 of the recent experiments which have been 
 interpreted to " prove " the contrary. 
 
 First, because if the food is taken as dry as 
 possible we must necessarily chew this food 
 more thoroughly in order to swallow it with- 
 out strangling. This excites a larger flow of 
 saliva, and consequently a greater quantity of 
 this alkaline fluid is taken into the stomach 
 with each meal, thereby stimulating an in- 
 creased flow of hydrochloric acid in the 
 stomach. 
 
 With this method of eating, however, the 
 food in the stomach is necessarily in too solid 
 a state for the most perfect gastric digestion. 
 
 To obviate this, fluids should be taken be- 
 fore or after the meal. This causes the par- 
 ticles of food to be widely sep- 
 arated, and thus to present the or After Meals 
 largest possible surface to be at- —But Not 
 tacked by the gastric digestive ^'^^^ ^*^'^ 
 
78 EATING TO LIVE LONG 
 
 fluids, without, at the same time, reducing the 
 total of its alkalinity. 
 
 The best fluid to be taken after the meal is 
 coffee, made rather weak and drunk without 
 Bia k C ff sugar or cream, both of which 
 an Excellent tend to excite fermentation and 
 Aid to ultimate decomposition of the 
 
 food in the intestines. 
 
 The active principle of the coffee, caffeine, 
 is a safe stimulant to use in moderation, as it 
 tends to increase the activity of all the diges- 
 tive processes. 
 
 Tea, which contains tannin, tends to " tan " 
 the food, especially meat substances, and 
 makes it much more difficult to digest. Many 
 people cannot drink tea, in even the smallest 
 amount, without exciting fermentation, which, 
 of course, means imperfect digestion and 
 utilization of the food. 
 
 If tea is used at all it should be freshly 
 steeped and rather weak; sugar and cream 
 both increase its liability to cause fermenta- 
 tion. 
 
 Alcohol taken in conjunction with meals 
 also has, in most individuals, a tendency to 
 retard the secretion of the digestive fluids and 
 to increase fermentative changes in the food. 
 
 Milk is an ideal food — for infants. Also 
 
FOOD FADS AND FOOLISHNESS 79 
 
 for adults — for a limited time, and under 
 
 conditions which demand no great 
 
 amount of physical exertion. As l^ ^* ^^^L*,? , 
 
 .^ •' Live on Milk? 
 
 a Steady diet for a hard-working 
 grown person, however, milk must be consid- 
 ered essentially a one-sided food; for milk 
 lacks iron, phosphorus, and the nucleo-albu- 
 mins — which lack inevitably predisposes to 
 anemia and malnutrition, even in children who 
 are permitted to nurse for too protracted a 
 period. 
 
 Indeed, this protracted use of milk to the 
 exclusion of all other foods tends finally to 
 make children susceptible to infections, and 
 in later life, even to develop tuberculosis. 
 
 Another disadvantage of milk is that one 
 would require a stomach like a milk can in 
 order to carry around a sufficient supply of 
 food and fuel adequately to " run " the body 
 machinery ; and then he wouldn't have enough 
 oxygen in his system to properly convert the 
 proteid elements. 
 
 Enthusiastic adults can get along fairly well 
 on an exclusive milk diet for a limited time, 
 say four to six weeks. When 
 
 ■'.,., .,1 • The Nutrient 
 
 persisted m, however, milk is gaits in Milk 
 quite as injurious as is any other Not 
 one-sided food; for when taken Assimilated 
 
80 EATING TO LIVE LONG 
 
 alone, milk is not completely assimilated, fully 
 18% of it being lost through faulty assimila- 
 tion. At least eight quarts would have to be 
 taken daily to adequately sustain the body in 
 health. 
 
 When bread and butter or cheese are added 
 the assimilation is much better, for the diet 
 is no longer one-sided. This is proved by the 
 experiments of Rubner, who found that 8.3% 
 of the nitrogen, 6.4% of the fat, and 41.1% 
 of the nutrient salts contained in the milk re- 
 mained unassimilated ; while when cheese was 
 taken with the milk only 3.8% of nitrogen, 
 7.1% of fat, and 37.5% of the salts were 
 lost. From which it will appear that while 
 milk fills a most important plate in the 
 dietary, it must be taken as a food, not as 
 a fad. 
 
 I never knew but one Simon-pure, dyed-in- 
 the-wool vegetarian. He never even slaugh- 
 tered a chick in its shell by eating 
 Can We Live jje ate no butter. He 
 
 Healthily on , f& .„ . , ,. 
 
 Vegetables? drank no milk. And he was the 
 most cantankerous, trigger-tem- 
 pered cuss it has ever been my ill-fortune to 
 meet. He was a misery to himself and to 
 everyone who ever had anything to do with 
 him, all due to nothing more or less than to 
 
FOOD FADS AND FOOLISHNESS Si 
 
 his dangerous and very unhealthful mode of 
 nourishment. 
 
 This man was a printer who used to get 
 out a medical journal of which I was editor. 
 Finally, after he had printed a couple of do?en 
 of my Post Graduate Medical School lectures, 
 we noticed a remarkable change in his dis- 
 position and in his appearance. He became 
 really sociable, and almost human. His 
 anemic, cadaverous look was replaced by a 
 rugged wholesomeness. 
 
 None of us could understand what had hap- 
 pened to the old fellow, until one day one of 
 my students happened into a res- 
 taurant near the school where sat ^^^sj"^ ^'^^^ 
 
 T/r T-. • • • • *"' Steak 
 
 Mr. Prmter vis-a-vis with a big, 
 
 thick, juicy steak. 
 
 The problem was solved. Our touchy tor- 
 ment was feeding himself real food. He had 
 reformed, and was treating his starved nerve- 
 cells and his anemic blood to regular nutri- 
 ment. The result was so very satisfactory to 
 him, and to his long harassed family, that he 
 never afterwards relapsed. 
 
 The human system can tolerate a lot of 
 abuse; but this does not prove that abuse is 
 commendable. Forcing one's self to live for 
 a protracted period upon an exclusive vege- 
 
82 EATING TO LIVE LONG 
 
 table diet is an abuse that falls only a few 
 degrees short of suicide — or slow murder. 
 
 It is admitted that it can be done, and has 
 been done ; but rarely with profit to one's state 
 of health; for it inevitably produces anemia 
 and under-nutrition, as well as being a fre- 
 quent cause of tuberculosis. 
 
 Both the vegetable and the animal foods, of 
 
 course, contain all the elements essential for 
 
 maintaining life. They both con- 
 
 ^Z'*^',^^^*^ tain mineral salts, saccharine 
 
 of Food a ' 
 
 Perfect One compounds, fats, proteids, and 
 the phosphorus-bearing substance 
 known as nucleo-albumin. 
 
 Neither one, however, contains these five 
 groups of compounds in just the proper pro- 
 portion for the highest type of nutritive 
 activity. 
 
 Milk, perhaps, comes nearest to the perfect 
 requirements. But milk is deficient in nucleo- 
 albumin, and it also contains an excess of the 
 saccharine and fat constituents as compared 
 with its proteid elements. 
 
 In the vegetable class there is an excess of 
 starch and sugar, as well as cellulose — or hay 
 Vegetables — and a decided deficiency in fat. 
 
 Sugar and ^^* ^^^^ ^^^^^ o^ ^00^ may con- 
 Hay tain a liberal percentage of pro- 
 
FOOD FADS AND FOOLISHNESS 83 
 
 tein, and in many instances a high percentage 
 of nucleo-albumin. 
 
 This is especially true of green vegetables 
 and legumes, such as peas and beans. In 
 some of the vegetable foods, such as rice, the 
 proteid constituent is so large, in relation to 
 the starch, that by adding a certain amount 
 of oil, as the Chinaman does, very good results 
 in maintaining health and developing a robust 
 constitution can be secured. 
 
 But to secure them one must be born a 
 Chinaman — with an ancestry whose alimen- 
 tary apparatus has been trained for hundreds 
 of years in the task of extracting nutriment 
 from rice. 
 
 For the real test of a food is not its chemical 
 formula, or its so-called calorie value, but its 
 digestibility, its adaptability to the body re- 
 quirements. 
 
 Of recent years olives have been highly ex- 
 tolled as a food fulfilling all the requirements 
 of meat in the dietary. The truth 
 of the matter is that olives are ,, *f,**^ ^ 
 
 Meat 
 
 largely ornamental and condi- 
 mental. Their food value consists chiefly of 
 their oil content, which furnishes heat and 
 energy, together with their minerals — not- 
 ably iron, potash and lime — which increase 
 
84 EATING TO LIVE LONG 
 
 theii- wholesomeness. But to compare them 
 to protein foods — like lean meat, which builds 
 tissue and nourishes the body — is perfectly 
 absurd, no matter how wholesome they may be 
 in a general sense. 
 
 One ounce of olives contains about the same 
 amount of fat as does meat (7.8 grams) ; but 
 the meat, in the form of beef, would contain 
 also 6.7 grams of protein, whereas olives con- 
 tain only 0.3 per cent — or about one twenty- 
 second of the constructive food value of 
 meat. 
 
 As to digestibility, it has been proved be- 
 yond a question of doubt that the animal 
 foods, taken as a class, are much 
 
 Either Animal ., ,. , , , , 
 
 or Vegetable ^ore easily digested, absorbed. 
 Diet Will and assimilated than the vege- 
 Sw"^- table foods. 
 
 This is easily explained by the 
 fact that the molecular structure as found in 
 the animal kingdom is much more simple than 
 that found in the vegetable class. For it is 
 monomeric in construction — that is, its com- 
 ponent atoms are similar; while the vegetable 
 class, on the other hand, is multiple, or 
 polymeric in construction, and has to be 
 changed into an isomeric form before it can 
 be acted upon. This explains the great ease 
 
FOOD PADS AND FOOLISHNESS 85 
 
 with which animal food can be digested, and 
 is a point that but few vegetarians ever take 
 into consideration, if, indeed, they ever take 
 any of the scientific details of food values into 
 consideration. 
 
 On the other hand, this ease of digestibility 
 renders the animal class much more likely to 
 sub-oxidation than the vegetable 
 class, unless the quantity taken ^o^re^Meaf^* 
 is continually kept well within the Than You Can 
 limit of the oxygenating capacity Fum'sh 
 
 r ,, , Oxygen to 
 
 of the system. Convert 
 
 When this is done, the digestive 
 powers are conserved, the highest possible 
 grade of nutrition established, and all danger 
 of sub-oxidation avoided. 
 
 And when under a vegetarian diet, various 
 forms of sub-oxidation disorders are found, 
 as well as nervous defects, from chronic nerve 
 starvation, these rapidly clear up under an 
 animal diet. 
 
 Vegetable foods by reason of their indiges- 
 tibility are much more prone to excite putre- 
 factive fermentation in the intes- 
 tinal canal; manifesting them- y/^**^J'.l*^ 
 
 . , f' More Likely 
 
 selves m wmd-storms of a more to Ferment 
 
 or less emotional nature, and in 
 
 the undue irritation they may cause the 
 
86 EATING TO LIVE LONG 
 
 mucous membrane in their passage through 
 the ahmentary tract. 
 
 Vegetable foods, on account of their com- 
 plex construction, are much more difificult to 
 digest, to absorb and to assimilate ; hence they 
 are not so economical. Yet there is not so 
 much danger of exceeding the oxygenating 
 capacity of the system when on a vegetable 
 diet, because such a large proportion passes 
 through the alimentary tract undigested and 
 unabsorbed. 
 
 This is the explanation for the good results 
 that sometimes follow the change from a 
 liberal animal to a liberal vegetable diet. The 
 oxygenating capacity of the system is not ex- 
 ceeded, and Nature does what could have been 
 accomplished in a much saner manner, merely 
 by regulating the quantity of the food taken. 
 
 If we had four stomachs, and nothing to do, 
 we might get along on vegetable food almost 
 w Ca 't ^^ ^^^^ ^^ ^ cow; but lacking a 
 Afford to hundred feet or more of intes- 
 Emuiate the tines, a large cecal pouch, a cud- 
 chewing technic, and a few spe- 
 cial ferments for the digestion of cellulose, we 
 fare badly on a strictly vegetable diet. 
 
 Remember that even bread requires five 
 times as much pepsin as meat, and that the 
 
FOOD FADS AND FOOLISHNESS 87 
 
 chief repair of body structure comes from the 
 albumin, so difficult to extract from vegetable 
 foods. 
 
 The indigestibility of vegetable foods, and 
 the large amount of fecal matter they produce, 
 while they may have a tendency 
 to loosen the bowels, are always J^*„^*^'fr 
 
 ' / mg Vegetable 
 
 a source of danger. First, be- 
 cause they carry quantities of incompletely 
 digested food out of the system, thereby rob- 
 bing the individual of a large part of his nutri- 
 ment; and second, because of their likelihood 
 to produce irritation, resulting in intestinal 
 catarrh. 
 
 If this occurs, the excessive production of 
 mucus forms a favorable nidus for the 
 growth of abnormal microorganisms, danger- 
 ous to health, because of their activities in 
 exciting putrefactive fermentation. 
 
 The excessive amount of sugar in the vege- 
 tarian diet is prone to undergo fermentative 
 changes, causing more irritation, and still fur- 
 ther favoring the development of putrefactive 
 fermentation. 
 
 Furthermore, all the cane sugar of vege- 
 tables has to be converted into glucose before 
 it can be absorbed, which conversion is an ex- 
 cessive tax upon the digestive energy. 
 
88 EATING TO LIVE LONG 
 
 Of course, provided one does not die from 
 the experiment in the interim, the system can 
 ultimately become accustomed to utilize vege- 
 table foods ; but those who care anything about 
 their health will secure the largest amount of 
 it by using both animal and vegetable foods in 
 combination ; in other words, by a well-regu- 
 lated mixed diet, but one in which the animal 
 food always predominates. 
 
 While it must be admitted that certain 
 
 swashbuckling death defiers have subsisted 
 
 for a time in apparent good 
 
 Peanuts, health on a diet of peanuts, or 
 
 Squirrel Food . r ji r j 
 
 and Hay pecans, or the loodless foods so 
 
 graphically represented by altru- 
 istic merchants as manna in the wilderness for 
 hungry humans, it must be insisted that these 
 feats in dietetic legerdemain cannot be taken 
 seriously. 
 
 The foods are so " one-sided," so far from 
 being a balanced ration, so absolutely unfitted 
 for protracted human use, that they do not 
 even warrant serious consideration. 
 
 Squirrels and other rodents, well provided 
 with the ferment, cytase, which enables them 
 to digest the cellulose in such foods, can thrive 
 upon them; but the average human, lacking 
 cytase or a gizzard, or a half dozen stomachs, 
 
FOOD FADS AND FOOLISHNESS 89 
 
 cannot. And the shorter a time he tries, the 
 longer a time he'll live. 
 
 At some of the famous " grape cure " re- 
 sorts in Germany and Austria great quantities 
 of grapes are taken daily for the 
 relief of various organic disor- ^ ^^^^^ * 
 ders, chiefly induced by drinking 
 beer and eating six or eight meals a day. 
 
 It goes without saying that the grand house- 
 cleaning these patients get from the action of 
 the fermenting grapes and their seeds and 
 skins is undeniably of immense benefit. But 
 any other laxative, less likely to irritate the 
 intestinal canal, would probably do quite as 
 much good, and not nearly so much harm; 
 for the excess of acids in the grapes tends to 
 reduce blood alkalinity, and to throw the 
 chemical balance of the secretions out of their 
 normal proportions. This excess of acid is 
 tolerable for a little while, but may excite 
 grave disorders if persisted in. 
 
 Of course fruit contains mineral salts and 
 alkaline bases that give it a unique food value 
 — when properly used ; but it is so seldom 
 properly used that it has become one of the 
 chiefest sources of all danger. 
 
 When Metchnikoff expounded his theories 
 regarding the cause of senility, asserting that 
 
90 E ATING TO LIVE LONG 
 
 Does Sour the daily use of sour milk would 
 Milk Prolong conduce to longevity, he naturally 
 ^'^^^ had an interested audience; for, 
 
 " everything a man hath will he give for his 
 Hfe." 
 
 While, unquestionably, putrefactive fermen- 
 tation in the large intestine is a cause of many 
 degenerative conditions — conditions which 
 undoubtedly contribute to senility — and while 
 the use of the Bulgarian bacillus or the lactic 
 acid ferments will lessen the number of bac- 
 terial flora in the upper intestine, it is doubtful 
 whether nearly so much importance can be at- 
 tached to the bacteriacidal action of these bac- 
 teria as has been claimed for them. They 
 simply haven't lived up to their reputation. 
 
 Milk is of benefit in certain conditions. Sour 
 milk is even more of a benefit, for it has 
 already undergone lactification, one important 
 process of digestion. The ease with which 
 soured milk is assimilated, and the small 
 amount of residue it leaves, makes it a valu- 
 able food form. 
 
 But as a panacea for old age, and as a cure 
 for most of the diseases which mankind ac- 
 quires or inherits, it leaves much to be desired, 
 because the lactic, acid bacillus does not become 
 the dominant organism in the intestine, even 
 
FOOD FADS AND FOOLISHNESS 91 
 
 though it may be present in mod- . o i hm 
 erate numbers ; and when the Food— But No 
 lacto-bacilHne, or the artificially Panacea for 
 soured milk, is stopped, the B. ^* 
 
 Bulgaricus dies in a few days, showing that 
 he hasn't established any permanent domi- 
 ciliary interest in the intestinal tract. 
 
 Matzoon, Kefr, Kumyss, and artificially 
 soured milks, are splendid foods. But, cost 
 and food value considered, it is 
 doubtful if they are any better Home-Brewed 
 than home-brewed sour milk, or Sour Milk 
 
 J. i_ ,. Ml Also a Good 
 
 even ordinary buttermilk. Ljfg_ 
 
 Any bacteriacidal efifect that Lengthener 
 can be secured with any of these 
 prepared milks can be secured, with almost 
 equal facility, with the home-prepared varie- 
 ties, and at a very greatly reduced cost. 
 
 Of course, these are only a few of the most 
 common delusions of diet. To treat them all 
 would require an encyclopaedia and might 
 bring on an acute attack of gastrophobia. 
 
CHAPTER VII 
 THE FALLACY OF THE CALORIE 
 
 A calorie is the length, breadth and thick- 
 ness. — as well as the fourth dimension — and 
 the shortest distance between two points, of 
 the limit of credulity. For no more colossal 
 humbug has ever been perpetrated by the 
 medical profession than the humbug of at- 
 tempting to measure food requirements as one 
 would measure fuel needs. 
 
 Yet scientific men, who should know better, 
 are lending their sanction to the belief that 
 nutritional requirements can be translated into 
 terms of heat units; medical colleges are 
 teaching the " science " of calorie measure- 
 ment; hospitals and sanitaria formulate diet 
 lists for helpless invalids and convalescents, 
 based upon the patient's supposed calorie 
 necessities; while nurses are taught to regard 
 the calorie almost as a fetich — to be wor- 
 shipped with bated breath and whispering 
 humbleness. 
 
 Even restaurants have adopted the absurd- 
 
 92 
 
FALLACY OF THE CALORIE 93 
 
 ity, and are printing before each item on their 
 bills of fare the calorie value of 
 «nts ArTcet- *^^* particular item — probably 
 ting Scientific in a heroic attempt to divert the 
 eater's mind from the inflated 
 price on the other end of the printed line. 
 
 The restaurants justify their patriotic and 
 self-sacrificing course by stating that the 
 calorie figures are computed by experts in 
 nutrition, and that the study of the energy 
 value of the food, multiplied by the price list 
 of the various items, " will permit customers 
 to conserve food by ordering scientifically." 
 
 Now, when medical colleges, hospitals, die- 
 titians, nurses and restaurant keepers unite to 
 propagate a delusion, what earthly hope has 
 the poor layman of escaping the infection? 
 And so the belief is widespread, and gener- 
 ally gaining ground, that one's food require- 
 ments can be accurately measured in calories 
 — notwithstanding the fact that a person can 
 be fed upon the most formidable calories on 
 the bill of fare, and yet promptly and effect- 
 ively starve to death. 
 
 First, just what is a calorie? 
 
 The calorie is a unit for measuring either 
 heat or energy, which, of course, are trans- 
 
94 EATING TO LIVE LONG 
 
 mutable properties of matter. It represents 
 the amount of heat required to 
 raise the temperature of a kilo- ^l^^^ * 
 gram of water (35 ounces) one Unit 
 degree Centigrade, 
 
 To raise the temperature of the kilogram of 
 water ten degrees would require ten calories, 
 and so on. In terms of energy this means 
 that- one calorie of heat generated in a steam 
 engine will produce enough energy to lift a 
 load of three pounds one foot in the air. 
 Therefore, the number of calories necessary 
 to do this amount of work is the mechanical 
 equivalent of three foot-pounds. 
 
 To determine the value of any food in terms 
 of its energy and heat producing capacity an 
 instrument called the " calorim- 
 eter " is employed. This instru- ^°7' *li' , 
 
 '^ •' Thing Works 
 
 ment is constructed on the plan 
 of a vacuum bottle or a fireless cooker. It is 
 equipped with a surrounding of ice or ice 
 water so that the interior of the apparatus 
 remains unaffected by the exterior heat. 
 
 In the centre of this contrivance is the 
 " bomb." This contains a measured amount 
 of the food or material to be tested for calorie 
 units. This material is surrounded by a defi- 
 
FALLACY OF THE* CALORIE 95 
 
 nite quantity of water, the temperature of 
 which in this compartment would naturally be 
 raised by the burning of the food or similar 
 substances in the bomb. 
 
 • This material is now ignited and consumed 
 by electricity. The raising of the tempera- 
 ture of the surrounding water is noted by 
 means of a very sensitive thermometer ex- 
 tending into the water. In this way it can 
 accurately be computed that meat, bread, but- 
 ter, cheese, candy, or 'any other combustible 
 substance, has a heat-producing value of just 
 so many calories. 
 
 So far, so good. But what does it prove? 
 
 It proves merely that food that can send the 
 
 mercury to the boiling point may yet be totally 
 
 devoid of all that is needed in 
 
 Calorie Values ^^^^^. ^^ maintain the body in a 
 
 a Myth ■' 
 
 State of health. For food that is 
 oxidized or consumed in the human body is 
 burned by chemical action — which is an en- 
 tirely different thing from combustion, the 
 combustion that takes place in a furnace, or 
 in a calorimeter bomb. 
 
 On the basis of these measurements fat, for 
 instance, yields approximately twice as much 
 heat as do the sugars or starches, or even the 
 proteins. In fact, weight for weight, fats 
 
96 EATING TO LIVE LONG 
 
 have a much higher calorie value than any 
 other type of food. Yet who would be obtuse 
 enough to believe that a fine, calorie-filled diet 
 of fat would be best adapted to supply all the 
 requirements of growth and nutrition? 
 
 Calorie scientists lose sight of the fact that 
 a considerable part, of the heat which resvilts 
 from the oxidation of food in the calories Can't 
 body, goes to maintain normal B"Ud Tissue, 
 
 ^ ^. A ^.u *. u \u Make Blood. 
 
 temperature, and that where the ^^ strengthen 
 
 oxidation processes are impaired Bone 
 
 by disease or faulty nutrition, no amount of 
 
 calorie value can be depended upon for this 
 
 purpose. 
 
 Nor can calories, no matter how numerous, 
 put iron into an anemic blood corpuscle, or in- 
 crease the amount of manganese in the color- 
 ing matter of the blood. 
 
 Foods which have the very highest percent- 
 age of calories are absolutely worthless for 
 building fluorides around the tooth structure, 
 or for feeding calcium and phosphorus intc 
 the bones. 
 
 Calories have nothing to do with main- 
 taining the normal alkalinity of the blood, and 
 preventing acidosis; or supplying the bod) 
 with magnesia, sodium, sulphur, potassium, oi 
 other mineral salts and colloids, which are in- 
 
FALLACY OF THE CALORIE 97 
 
 dispensable in the control of the various in- 
 tricate metabolic processes of the body. 
 
 In short; the scientists and dietitians who 
 have become devotees in the worship of the 
 Great God Calorie have entirely lost sight of 
 the fact that the food requirements of the 
 body, as expressed in the actual chemical needs 
 of the organism, and the fuel, or energy re- 
 quirements, as expressed in terms of calories, 
 have no more to do with one another than 
 have ships, soup-tureens and Mad Hatters. 
 
 Notwithstanding all the weight of scien- 
 tific authority, of Government Reports, of 
 hospital, sanitarium and dietetic 
 ^tieJTf" formulas, I contend that the 
 Diet Tables calorie is valueless, misleading, 
 and absolutely to be condemned. 
 
 It ignores the function of nutrition, and the 
 thousa.nd and one equations that enter into 
 this function. It takes not the slightest 
 thought of the colloids, salts, ferments, en- 
 zymes and vitamines — which substances, in 
 many diseased conditions, may be the most 
 essential of all food elements favoring the 
 restoration of health. 
 
 Calorie enthusiasts ignore the fact that food- 
 stuffs can be refined, as indeed they are being 
 refined every day, until not a trace of the col- 
 
98 EATING TO LIVE LONG 
 
 loids, salts, ferments, enzymes and vitamines 
 remains in the food ; and yet the high-sounding 
 calorie value of the food remains unchanged. 
 
 The " science " of calorie values fails to 
 recognize the growth-promoting value in foods 
 which, though valueless from the standpoint 
 of the calorie tables, nevertheless are abso- 
 lutely indispensable in maintaining normal 
 blood fluidity; in regulating the secreting 
 activity of the ductless glands; in preserving 
 to the organism its marvelous ability to func- 
 tion. 
 
 Alfred McCann, in his book " Starving 
 America," and in his popular articles on 
 dietetic chemistry, has persistently maintained 
 this position. While Henry T. Brooks, M. D., 
 Professor of Pathology in the Post Graduate 
 Medical School and Hospital, states emphatic- 
 ally that " For some time past I have felt that 
 the feeding of humans on the calorie basis is 
 defective — in fact, a ' delusion and a snare.' 
 It has been conclusively revealed as an error, 
 and the sooner the medical profession recog- 
 nizes the falsity of the theory, the more profit- 
 able will it be for those who depend upon 
 physicians for direction and advice." 
 
 In a recent article in the Journal of the 
 American Medical Association, Dr. Henry D. 
 
FALLACY OF THE CALORIE 99 
 
 Chapin expresses similar views, and makes a 
 strong plea for a reform of this folly. 
 
 Dr. Thomas B. Osborne and Dr. L. B. 
 
 Mendell, of Yale, in a most interesting series 
 
 , of experiments, demonstrated 
 
 Starving to ^^^^ animals fed with mixtures 
 
 Death on 
 
 Rich Food 01 refined protein, refined sugar, 
 fat and starch — the richest pos- 
 sible foods, so far as calorie value is con- 
 cerned — rapidly sickened and declined under 
 this diet. This, even when the food was 
 mixed with inorganic matter. 
 
 When, however, milk whey, which has abso- 
 lutely no caloric value worth measuring, was 
 added to the feeding, the tissue starvation in 
 the animals was checked. 
 
 Whey contains none of the fats or proteid 
 of the milk. It is merely the clear watery 
 fluid in which the milk corpuscles float, as do 
 the blood corpuscles in the blood serum. But 
 it contains iron, calcium, potassium, phos- 
 phorus, and other minerals, and probably some 
 of the growth-promoting vitamines present in 
 the milk; and, in spite of its insignificant 
 calorie value, it proved to be a regular elixir 
 vitae to animals condemned to die of starva- 
 tion on high calorie foods. 
 
 Foods such as salt pork (which contains 
 
100 EATING TO LIVE LONG 
 
 3555 calories), oleomargarine (3410 calories), 
 refined sugar (1750 calories), white bread 
 (1200 calories), and corn meal (1630 calo- 
 ries), when fed to animals, to the exclusion of 
 other foods, inevitably produce degenerative 
 diseases and ultimately the death of the 
 animal. 
 
 Corn starch, corn grits and corn syrup, 
 cream of wheat, polished rice, macaroni, tapi- 
 oca, white flour, and puflfed rice, are peculiarly 
 fatal, owing to their deficiency of mineral 
 salts. 
 
 Yet foods which are insignificant in the 
 calorie scale, as, for instance, buttermilk (160 
 calories), skimmed milk (165 calories), pota- 
 toes (160 calories), string beans (170 calo- 
 ries), cabbage (115 calories), lettuce (65 calo- 
 ries), celery (65 calories), spinach (95 calo- 
 ries), are veritable life-savers. 
 
 When added to the diet of animals being 
 systematically starved on high calorie foods, 
 they speedily arrest tissue decline; but the 
 animals do not fully recover, nor do they re- 
 gain their weight and their procreative power 
 until they are once more fed entire grain sub- 
 stances, containing the mineral salts which 
 they vitally need, and the vitamine-containing 
 foods — the " fat soluble A," and the " water 
 
FALLACY OF THE CALORIE 101 
 
 soluble B," discovered by Dr. McCollum, as 
 described in Chapter V. 
 
 When these substances, in the form of let- 
 tuce, spinach, cabbage leaves, butter and but- 
 ter fat, together with the germ of corn, rye, 
 or wheat, and the bran of cereals, is added to 
 the diet, the animals recover a perfect state of 
 nutrition. 
 
 Organic beings live on food. The calorie 
 is no part of food — either protein, starch, or 
 ,„ „ , , . sugar. It contributes nothing to 
 
 We Don't Live *= . . =" 
 
 on the Thing the nutrition of organic bemgs. 
 That Measures f ^g calorie has no connection 
 with lecithin, phosphorus, mineral 
 salts, or the vitamines — biochemic substances 
 that are vitally necessary to health and growth 
 and the maintenance of immunity from dis- 
 ease. 
 
 The calorie is merely a tape-measure, in- 
 tended to determine accurately the needs of 
 vital processes. But vital processes are un- 
 measurable and unweighable by any system 
 that ignores the activities of life itself — of 
 nutrition, of metabolism, or assimilation, of 
 physiological or pathological functions. 
 
 The calorie deals with dead things — car- 
 bon, nitrogen, and the elements which un- 
 dergo changes in their physical form. 
 
102 EATING TO LIVE LONG 
 
 Food is reconstructive and vitalizing ma- 
 terial, profoundly complex in itself, and in- 
 finitely more complex in its processes and 
 in its functions. Food is intended to per- 
 petuate the organic residence of a marvelous 
 activating entity — an entity that lives for 
 a time in this residence. 
 
 So merely to measure the oxidation re- 
 quirements of this complex organism isn't 
 enough; if it were, the calorie would de- 
 serve the devotion of even its most enthusi- 
 astic worshippers. 
 
 As it is, however, the calorie theory is 
 really a tale told by a grandam; a thing of 
 sound and fury, signifying nothing — ex- 
 cept that credulity is the most highly devel- 
 oped attribute of man. 
 
CHAPTER VIII 
 FOODS THAT POISON 
 
 Most proverbs are platitudinous drivel, 
 foisted upon the gullible by reformed sin- 
 ners too old or too anemic to longer enjoy 
 doing the things from which they would 
 have everyone else abstain. 
 
 There are a few exceptions to this gen- 
 eral rule, however. One relates to the indi- 
 vidual capacity for " handling food." It 
 says: "One man's meat is another man's 
 poison." On the face of it this looks ab- 
 surd, particularly as there is not the slight- 
 est particle of scientific evidence to explain 
 why this should be so. 
 
 But " experiencia docit," as we used to 
 say in our old school days. Experience 
 teaches that the idiosyncrasies of certain 
 people against certain kinds of food are not 
 to be explained on physiological grounds. 
 Neither are they due to suggestion or to 
 imagination. 
 
 For the first principle of suggestion de- 
 
 103 
 
104 EATING TO LIVE LONG 
 
 mands that the mind consciously cooperate 
 to influence the functions of the body. How 
 can the mind act, if it doesn't know that 
 there is anything to act about? 
 
 It is a matter of common knowledge that 
 
 hundreds of people are made deathly sick 
 
 by eating a piece of cake, or some 
 
 ettmg other article of food that may 
 
 Poisoned on _ _ ■' 
 
 Milk and Eggs Contain what nine out of ten of 
 us would consider harmless neces- 
 sary eggs or milk. Without the slightest 
 knowledge on their part that they are poison- 
 ing themselves with these delectable food- 
 stuffs, they are made deathly sick — with 
 vomiting, retching, colic, diarrhea, and a gen- 
 erous sprinkling of other symptoms of acute 
 arsenical poisoning. 
 
 Of course we understand that the yolk of 
 the tgg is an exceedingly complex body, with 
 a capacity for breaking up into a number of 
 active poisons when undergoing the process 
 of decay. But why should a perfectly fresh 
 ^^g act with some people as though it were a 
 very bad ^g%l 
 
 Why should pure milk, the most vital and 
 indispensable of all food forms, produce in 
 certain individuals the symptoms of ptomaine 
 poisoning? 
 
FOODS THAT POISON 105 
 
 This idiosyncrasy is not confined entirely to 
 adults, as might naturally be expected. There 
 are instances in which even infants, when fed 
 cow's milk, develop these same symptoms, and 
 finally have to depend entirely upon albitmin 
 water or a wet-nurse for their chance of life. 
 
 Cheese is another food that acts as an irri- 
 tant poison to many individuals, and that even 
 the strongest and hardiest, unless 
 toughened and inured to its rav- 3^'^° Weak"^* 
 ages, can eat only in limited Bodies 
 amounts. 
 
 This is unfortunate, in one way. For, theo- 
 retically, cheese is an excellent article of diet, 
 giving almost twice as much proteid as beef, 
 for the same price, and four times the amount 
 found in eggs. Cheese has a pleasing taste, 
 and in small amounts is relished and well di- 
 gested by most people. 
 
 Yet the ferments and the extracts developed 
 in even the mildest of cheeses during their 
 process of ripening have an extremely irritat- 
 ing effect when taken into the stomach of the 
 majority of people, in anything except mini- 
 mum quantities. This is especially true of the 
 strong Stilton, the sturdy Roquefort, the 
 valiant Brie, the militant Camembert, and the 
 potent Limburger. 
 
106 EATING TO LIVE LONG 
 
 The constipating effect of cheese is quite 
 universal, although I have known patients in 
 whom cheese produced exactly the opposite 
 results, and who derived great satisfaction 
 from its use as a laxative. 
 
 Weight for weight the bean — with its 
 brother-in-law, the pea, and its sister, the len- 
 til — is probably the cheapest 
 w L 1. • and most nutritious food on 
 
 Misbehavior 
 
 of Beans earth. As a proteid producer it 
 
 is almost in a class by itself, 
 price for price, being only about one-eighth as 
 expensive as a regular egg. 
 
 Based upon its nitrogenous content, and its 
 really commendable nutrient qualities, the bean 
 may well occupy the commanding position it 
 maintains as the vegetarian's hope and joy. 
 But, as with every other fad-food, which can 
 only be eaten about every so often, and in 
 extremely moderate quantities, by the average 
 man, beans are objectionable. They disap- 
 point the enthusiasts' expectatioiis. 
 
 For careful experiments show that, not- 
 withstanding their high nutritive value, peas, 
 beans, lentils, and other legumes, if taken in 
 excess of one-fifth the protein requirements of 
 the system, produce distressing flatulence, a 
 loss of appetite, bowel irritation, and if per- 
 
FOODS THAT POISON 107 
 
 sisted in, a failure of nutrition. Stock breed- 
 ers have demonstrated the same thing in the 
 feeding of cattle. 
 
 The reason is that inextricably bound up in 
 the bean, is an aromatic oil and a bitter alka- 
 loid, both poisonous to. the sensitive stomach 
 in small amounts, and to- most stomachs in 
 larger quantities. 
 
 This explains why even the Bostonian indul- 
 ges in beans only Saturday and Sunday, and 
 eats codfish cakes and food the remainder of 
 the week ; and why boarding-house keepers, and 
 lumber camps, and the army mess can't have 
 beans any of tener than they do — without ex- 
 citing a riot. In fact, it explains why no one, 
 except a Mexican, a Trappist monk, or some 
 individuals immune to any ordinary poison, 
 can live on them as a staple article of diet. 
 
 In consideration of their high dietetic 
 value, and the comparatively limited use the 
 human race, as a whole, can make of legumes, 
 there is a vast fortune awaiting the man who 
 can discover a means for extracting the teeth 
 of the bean and making it behave itself. 
 
 Nuts constitute another prize food which is, 
 according to the analysis and the statements 
 of those who have more enthusi- why Nuts Are 
 asm than information, specifical- Not Food 
 
108 EATING TO LIVE LONG 
 
 ly adapted to replace meat and animal proteid. 
 It is contended that to solve the present prob- 
 lems as to our chief source of nitrogen supply, 
 and at the same time prevent further crimes 
 against the cow and her dumb associates, all 
 that is necessary is to. plant great groves of 
 walnuts, brazil nuts, hickory nuts, and pecans ; 
 and go in, at the same time, for peanut raising 
 on a lavish scale. 
 
 For analysis shows that nuts contain proteid 
 
 and fats in a readily digestible form. But 
 
 this does not do human beings 
 
 has not a squirrel-like capacity for 
 resisting the irritating action of the poisonous 
 principle found in the kernels and skins of nuts 
 can live on them. 
 
 Theoretically nuts are fine. Practically they 
 are impossible. Except in very minimum 
 quantities, taken at rare intervals, they are 
 highly inadmissible as articles of food, as any 
 excessive amount is likely to produce indiges- 
 tion, diarrhea, and perhaps even appendicitis. 
 Those who extol so vivaciously the virtues 
 of the banana as a food for humans are 
 The Baneful- ^^^^% mistaken; for while the 
 ness of banana is rich in starch and 
 Bananas sugar, and while it has undoubted 
 
FOODS THAT POISON 109 
 
 food value, it can never become a staple article 
 of diet for the average individual. 
 
 If taken raw, in a slightly under-ripe state, 
 as mostly it is the custom to eat bananas, the 
 uncooked starch is very difficult to digest. If 
 over-ripe the fermentative processes already 
 set up are likely to continue in the digestive 
 tract, in which there is already an excessive 
 amount of fermentation. ^ 
 
 Baking the banana kills fermentation, helps 
 to break up the starch granules, and increases 
 the digestibility of the fruit; but not many 
 people care for the banana in the pasty condi- 
 tion which baking usually produces. 
 
 There are any number of individuals to 
 whgm strawberries, no matter how ripe they 
 may be, or how carefully washed, 
 are a source of rank poison, pro- The Mark 
 ducing rashes and irritation of strawberry 
 the skin, swelling of the lips and 
 tongue, or even pain in the joints. 
 
 This phenomenon is observed even when 
 the berry is disguised in confectionery, pas- 
 tries or jams; so that the objectionable fea- 
 tures of the berries are not due, as many 
 claim, to molds, bacteria, or the presence of 
 insect parasites. 
 
110 EATING TO LIVE LONG 
 
 With some this idiosyncrasy extends even 
 to melons, prunes, grapefruit and oranges, 
 apricots, peaches and plums ; and many are im- 
 mediate victims of a gas attack following the 
 eating of even the smallest particle of raw 
 apple. 
 
 There is hardly a person who is not him-, 
 self affected, or who does not know of some- 
 one who is affected, by various 
 Picking the of the vegetables — particularly 
 Veyelabie onions, beets, radishes, aspara- 
 gus, spinach, corn, cucumbers, 
 sage, parsley, string beans, turnips, cauli- 
 flower or cabbage. 
 
 Some of these vegetables, of course, are 
 objectionable by reason of the tough, indiges- 
 tible cellulose of which they are largely com- 
 posed. Others, as for instance, the onion, are 
 taboo by reason of the volatile oils they con- 
 tain. Indeed, it is not at all unusual to see 
 cases of gastritis, or even acute colitis, excited 
 by eating two or three boiled onions, or by in- 
 dulging in a chop suey banquet. 
 
 Upon general principles of common sense 
 and dietary rationality, it is an excellent prac- 
 tice to avoid the use of any food which makes 
 its exit from the body chiefly as wind, and 
 
FOODS THAT POISON 111 
 
 contributes little or nothing to the nutrition 
 while so doing. 
 
 Then there are people to whom fish or fish 
 roe, lobsters, clams, oysters, crabs, and cockles, 
 even in their freshest state, are on 
 the index expurgatorius ; for pish koodoo 
 their use is followed almost in- 
 variably by symptoms of ptomaine poisoning, 
 or by a most distressing nettle-rash. 
 
 One reason, probably, why the mussel, found 
 in such profusion all along our shores, is not 
 more generally employed as an article of food, 
 is because of the frequency with .which it 
 excites digestive disturbances in susceptible 
 individuals. 
 
 The poisonous element is supposed to reside 
 most profusely in the byssus, the " beard," 
 of the mollusc, but to many individuals any 
 part of the animal, even the essence taken in 
 the form of broth, is equally objectionable. 
 
 These are facts, discreetly to be reckoned 
 with in the important matter of dealing with 
 the diet. Diet reformers and others, attracted 
 more strongly by theories than by facts, may 
 ignore them, if they choose; but if they do, 
 their crime be on their own heads ; for if there 
 is any virtue at all in common sense, the ra- 
 
112 EATING TO LIVE LONG 
 
 tionality of abstaining from the hurtful would 
 appear to be an indication of a goodly amount 
 of it. 
 
CHAPTER IX 
 
 HOW UNDER-NUTRITION INVITES 
 DISEASE. 
 
 There is no one fact in medicine more 
 clearly demonstrated and more definitely 
 proved than that our imnfiunity against dis- 
 ease of every kind depends upon the forma- 
 tion and the composition of the blood, and 
 that chronically under-fed individuals are 
 peculiarly susceptible to contagious diseases. 
 
 The great epidemics of history, as a rule, 
 have followed almost invariably a period of 
 famine. Or they have gained their foothold 
 after a course of diet in which — as with the 
 severe epidemics of influenza and pneumonia, 
 which swept the world during the latter years 
 of the Great War — the populations were 
 forced to sustain themselves on food abso- 
 lutely lacking in some of the vital elements 
 necessary for proper nutrition. 
 
 We know, beyond the question of a doubt, 
 that the poor, in whom the matter of adequate 
 nourishment is a serious if not an insurmount- 
 
 113 
 
114 EATING TO LIVE LONG 
 
 able problem, are much more liable to a dis- 
 ease like tuberculosis, for instance, than are 
 those who are able to buy immunity through 
 a more liberal and nutritious diet. 
 
 Tuberculosis, the most serious of all the 
 wasting diseases, is, in the light of these find- 
 ings, no longer regarded as an 
 Tuberculosis inherited disease; for it is now 
 Not Inherited generally admitted that it must 
 be acquired after birth. 
 
 The child may be born with a low chemico- 
 nutritive quality or capacity, and its power to 
 resist germ infection will, as a consequence, 
 be very slight. This, however, does not neces- 
 sarily mean that the child will ultimately be- 
 come tuberculous. It simply indicates that such 
 a subject has a strong predisposition to be- 
 come easily infected by the germs of tuber- 
 culosis. The nutritive activity of such a sub- 
 ject is in an abnormal condition, so that a suit- 
 able soil for the growth of the germs is readily 
 produced by errors of diet, or by a diet defi- 
 cient in protein — the true building material, 
 and the only material of which tissue can be 
 reconstructed. 
 
 Slight causes may then produce a break in 
 the continuity of the integument, or mucous 
 membrane, thus enabling the germs to gain 
 
UNDER-NUTRITION Hi 
 
 access to the system at a time when it lacks 
 the nutritive activity to resist their damaging 
 effects. When this has been accompHshed, 
 the individual may be truly said to have tuber- 
 culosis. But not before. This same thing is 
 true of every other infectious disease, no mat- 
 ter what its nature. 
 
 As the lowering of the chemico-physiolog- 
 ical forces plays such a large part in inviting 
 disease, and as errors in diet, or 
 deficient diet, is so largely respon- Maintain ^ 
 sible for the deteriorated condi- ^n^e by Food 
 tion of the system, we are justi- 
 fied in assuming that the predisposition toward 
 tuberculosis, or other wasting disease, can be 
 bred and fed into a family. On the other 
 hand, the same predisposition to tuberculosis 
 and other diseases can be bred or fed out of a 
 family. 
 
 If the parents are of reasonably sound 
 habit, if they are so placed in life that they 
 can live under proper hygienic 
 conditions, and if they confine The Responsi- 
 their diet to food that is plain parJn°s 
 and easily digested, yet highly 
 nutritious in quality, other things being equal, 
 their offspring will be possessed of a higher 
 chemico-nutritive vitality than when these 
 
116 EATING TO LIVE LONG 
 
 conditions are reversed. The child will have 
 a high resistance, not only against tuber- 
 culosis, but against all forms of infection. 
 
 Therefore, it devolves upon physicians, as 
 guardians of the public health, to try in every 
 possible way to educate human beings to be 
 more careful in the selection of their life- 
 partners. 
 
 Theoretically, both parents should be ex- 
 amined by a competent physician before being 
 able to close the final contract. If such rules 
 — which are carefully followed in the mat- 
 ing of pigs and cows — were applied to the 
 mating of human beings, one great factor in 
 the predisposition to disease would be at 
 once removed. 
 
 When man is more universally mated in 
 accordance with these ideal standards, the 
 problem will be partly solved. Yet it would 
 still be necessary to exercise the greatest care 
 in the selection of a proper diet, and in the 
 establishing of perfect sanitary surroundings. 
 
 This is especially true as regards the mother 
 during the child-bearing period of her life, 
 if strong and healthy children are to be pro- 
 duced. Yet little thought is given to this im- 
 portant question. Consequently too many chil- 
 dren are brought into the world with en- 
 
UNDER-NUTRITION 117 
 
 feebled constitutions, when they might, with 
 Httle care on the part of the parents, have been 
 born strong and robust. 
 
 The practical condition, however, with 
 which physicians have to contend is the 
 management of children or young 
 adults that have been born of un- "^^^ Practical 
 wisely mated parents, or else with Matter 
 children of women, primarily 
 healthy, who have been poorly fed, or over- 
 worked, or compelled to live in unsanitary sur- 
 roundings during the child-bearing period. 
 
 In either case the offspring is likely to be 
 brought into the world in a low state of 
 chemico-physiologic activity. Yet if we study 
 nature closely, it becomes apparent that the 
 nutritive vitality of the infant before birth is, 
 as a rule, likely to be conserved at the ex- 
 pense of the mother's nutrition. 
 
 Thus it not infrequently happens, as was 
 •demonstrated in the prize baby contests held 
 in this city a few years ago, that a fairly 
 healthy child is produced by a weak, enfeebled 
 mother. In such instances the mother cer- 
 tainly is not a fit subject to nurse her off- 
 spring. If allowed to do so at all, she should 
 suckle her child for only a brief space of time. 
 
 During the child-bearing period the mother 
 
118 EATING TO LIVE LONG 
 
 should be kept upon a well-regulated mixed 
 diet — one in which the animal 
 PleiSrof ^^^"^ proteins predominate, as this class 
 Animal Food of proteid always yields the larg- 
 est nutritive returns with the 
 smallest expenditure of digestive and assim- 
 ilative energy. 
 
 This provided for, the mother and child, 
 assuming that the hygienic conditions are 
 good, will develop and maintain the highest 
 possible nutritive standards. There will be 
 produced, also, the greatest power on the part 
 of the system to resist infection of all kinds, 
 including the tubercular. The mother will, 
 under such conditions, probably have a good 
 supply of milk, of a rich quality. 
 
 Under these circumstances, and no other, 
 the mother is fit to nurse her child. The nurs- 
 B t D 't *"^ period, however, should never 
 Nurse the be too long extended. For it is 
 Baby Too now well established that milk 
 °"^ contains too low a percentage of 
 
 nucleo-albumin to enable it to produce the best 
 quality of blood. 
 
 Therefore, a protracted nursing period has 
 a tendency to develop an anemic child. This 
 is one of the strongest of all arguments 
 
UNDER-NUTRITION 119 
 
 against the long-continued use of milk to the 
 exclusion of other food-stuff. 
 
 When the mother is not physiologically ca- 
 pable of properly nursing her baby, or when 
 the time has arrived when the child should be 
 weaned, cow's milk should be substituted for 
 the mother's milk, rather than some one or 
 other of the innumerable artificial foods — 
 for all of which the claim is made that they 
 are far superior to those that are produced in 
 and by the laboratory of nature. 
 
 A child that cannot be made to thrive upon 
 a good quality of cow's milk, properly pasteur- 
 ized and diluted, or to which a suitable quan- 
 tity of albumin water or barley water has 
 also been added, stands a very good chance of 
 sometime becoming a subject for tubercular 
 infection. 
 
 As the child advances in age, the diet must 
 be enlarged by the addition of soups and beef- 
 broths; then by the more solid 
 
 food-stuffs, such as eggs, meats. Children Also 
 
 bread and butter, and a moderate p^^^ 
 quantity of vegetable food, judi- 
 ciously selected. 
 
 It should always be borne in mind, in this 
 connection, that the * animal proteid is the 
 most economical to the system, and that when 
 
120 EATING TO LIVE LONG 
 
 the quantity is properly adjusted, it will, if 
 combined with the limited use of the vegetable 
 class of food-stuffs, invariably yield the high- 
 est nutritive value attainable. 
 
 The same rigid rules regulating the diet, 
 both as regards quantity and quality, should 
 be maintained throughout life. Especially 
 should they be maintained during those periods 
 of most rapid growth, when the largest 
 amounts of nourishing substances are required 
 by the system. Irideed, a vegetable diet, or 
 a diet in which the albvimin is reduced to a 
 minimum, may, particularly during the years 
 of puberty, have an absolutely murderous 
 effect. 
 
 Remember always that food is essential to 
 growth, and that to properly maintain body 
 heat, rebuild the worn-out cells, prevent under- 
 nutrition, and conserve the body from the at- 
 tacks of the myriads of microbes that day and 
 night await only a favorable opportunity to 
 attack the tissues, food is required. 
 
 When, as has been disclosed by the investi- 
 gations of the American Open Air School 
 Journal and by other authorities, children are 
 under-nourished because of the straitened 
 financial condition of tfieir parents, the prob- 
 lem becomes even more complicated. 
 
UNDER-NUTRITION 121 
 
 But this is a subject for the sociologist and 
 the economist, rather than the dietitian. The 
 physician can only point out what is required 
 to be done, not the means for doing it. 
 
 If only it were possible, however, even to 
 set upon the right track those who are finan- 
 cially able to stay on this track, much might 
 be accomplished ; for tuberculosis and wasting 
 diseases, together with the present high pre- 
 disposition to contract infectious diseases, 
 might be largely bred and fed out of the 
 human species. 
 
 This would be something well worth accom- 
 plishing. 
 
CHAPTER X 
 THE CRIMES OF COOKS 
 
 The traditional idea about what constitutes 
 good cooking is about on a par with the 
 answer of a pupil in the biology class, who said 
 a lobster " was a red animal that walked 
 backwards." The genial professor agreed 
 that this statement was correct — with the 
 trifling exceptions that a lobster was not an 
 animal, but a shell-fish; that it wasn't red 
 until it was boiled; and that it did not walk 
 backwards, but sideways. 
 
 This measures up pretty well with cooking 
 in general, especially Mother's cooking. We 
 used to like Mother's cooking. With our 
 omnivorous appetites, and our tremendous 
 oxidizing capacity, we might, as children, have 
 liked anybody's cooking. 
 
 As a matter of fact the mothers of the 
 present generation, and of the generation im- 
 mediately preceding the present Mother Really 
 generation, were really novices in Only an 
 the art of cooking, and also in Amateur 
 
 122 
 
THE CRIMES OF COOKS 123 
 
 their knowledge as to what constituted food 
 values and a balanced diet. 
 
 This explains why only three out of eight 
 hundred and forty-six school children, exam- 
 ined in a representative Cleveland school, were 
 free from dental disease of one kind or an- 
 other; and why, of ninety thousand children 
 examined in Chicago, 95% were in need of 
 dental treatment. 
 
 The reason is obvious. For one thing the 
 average mother insists upon having, and feed- 
 ing to her family, only 1;he whitest of white 
 flour, from which every particle of tooth and 
 bone building mineral has been removed. 
 
 She feeds her family on batter cakes, grid- 
 dle cakes, pies, and other delectable foods fried 
 and baked in grease, which substance per- 
 meates the starch granules and coats them 
 over with a layer of indigestible fat. 
 
 She frequently mixes sugar into the mess, 
 and over this she and her family pour an ad- 
 ditional amount of the sap of the sugar cane, 
 which has been boiled down and refined, mak- 
 ing a highly concentrated and dangerous 
 gastric and intestinal irritant. 
 
 On state occasions she will make up a batch 
 of stuff which is fried in a deep kettle full of 
 
124 EATING TO LIVE LONG 
 
 boiling hog's grease, thoroughly insuring the 
 indigestibility of the starch granule. 
 
 When sufficiently cooled these doughnuts 
 will be treated to another dose of powdered 
 sugar, still further to increase 
 their trouble-making proclivities. '^^^ Sinker of 
 These "sinkers," as they are called gtory 
 by the elite, are a favorite diver- 
 sion in the American Home, and at the Ameri- 
 can Quick Lunch Counter. Incidentally, they 
 served valiantly, during the late trouble in 
 Europe, to make our soldiers forget for a 
 time the horrors of war. 
 
 Notwithstanding their wide popularity, they 
 are among the most pernicious and unwhole- 
 some foods that have ever been inflicted upon 
 a trusting populace. They have caused, and 
 are causing, more digestive disturbances than 
 any other one article of food eaten in America 
 — with the possible exception of the so-called 
 " batter cakes " — which are lumps of raw 
 dough, heated through for a few moments, 
 and browned or burned on the outside. 
 
 These semi-raw lumps of indigestible starch 
 are in a class by themselves as specimens of 
 what a food should not be. They may be a 
 joy while eating, and for about a half an hour 
 or so afterwards. Nevertheless, it is highly 
 
THE CRIMES OF COOKS 125 
 
 probable tha,t they, together with a lot of 
 other maltreated food, have, in the past, driven 
 more men to drink than all other forms of 
 trouble combined. ' 
 
 Then there is the frying-pan, or skillet, 
 elevated to a post of honor in most American 
 homes. This institution is also a 
 Toughened ^^-^^^ trouble-breeder, from the 
 fact that the majority of women 
 fail to use a fire under it sufficiently hot to 
 sear over the meat during the process of fry- 
 ing, and so retain the savory juices. 
 
 This is partly due to the fact that lard, but- 
 ter and other animal fats are used in cook- 
 ing. These animal fats have a low burning 
 point. Hence, if used at a temperature that 
 would adequately cook the meat, fish, or other 
 food, they have a faculty of proclaiming to 
 the entire neighborhood just what the family 
 is going to have for dinner, to say nothing of 
 the fact that the meat being prepared is 
 toughened and rendered almost indigestible 
 by its protracted seance in the frying-pan. 
 
 If broiling is not practicable, it is possible, 
 through the use of corn oil, olive oil, or some 
 other vegetable oil — capable of being heated 
 to 600° or more before the burning point is 
 reached — to greatly help in taking the teeth 
 
126 EATING TO LIVE LONG 
 
 out of the frying pan," and at the same time 
 serve to make the food more palatable and 
 digestible. 
 
 It would also be infinitdy better if we in 
 America would learn to steam vegetables, in- 
 stead of boiling them in water 
 and then throwing the water y^^"^^^^^ 
 away; for this practice causes the 
 loss of many of the nutrient salts, which are 
 dissolved out of the vegetables in the process 
 of cooking. 
 
 It would be much better to let the vegetables 
 simmer in a little water, then steam in their 
 own juices, and serve them with all these 
 juices. Or they could be cooked in closed ves- 
 sels, as with the admirable method utilized in 
 the principle of the " fireless cooker," now in 
 general use. 
 
 Or they could be cooked in closed vessels 
 on the " double-boiler " plan. The aroma is 
 thus retained, the food has a better taste, and 
 the nutrient salts are kept, instead of being 
 poured down the kitchen sink. 
 
 In this slower form of cooking vegetables, 
 the starch granules are given an opportunity, 
 to burst open naturally by the heat; whereas, 
 if the heat is too great, as in intensive boiling, 
 the starch granules may shrivel up, while the 
 
THE CRIMES OF COOKS 127 
 
 outer covering of cellulose may remain intact, 
 thereby increasing the indigestibility of the 
 cereal or vegetable. 
 
 It is just as easy to cook scientifically as it 
 is to spoil food unscientifically ; but in order to 
 do so, the fundamentals of cooking must be 
 comprehended, and judiciously followed. 
 
CHAPTER XI 
 THE EVIL. OF FRUIT 
 
 If there is any one fact of which I am thor- 
 oughly convinced it is that the eating of fruit, 
 especially in conjunction with the meals, as is 
 commonly practiced In this country, is one of 
 the most pernicious and reprehensible of all 
 dietetic follies. 
 
 First, because the taking of fruit acid with 
 other foods has a tendency to inhibit the nor- 
 mal secretion of hydrochloric acid — indis- 
 pensable to the proper peptonizing of the 
 albuminous foods. 
 
 Secondly, because when fruit acid is used 
 at the same time that starch and sugar are 
 taken into the stomach, it excites fermentation 
 of the starches and sugars, thereby causing the 
 production of an excessive amount of lactic 
 acid. 
 
 The result is that the stomach contents, 
 after an interval in which, normally, peptic 
 digestion should be well on to- Too Much 
 wards completion, consists of a A"<J 
 
 128 
 
THE EVIL OF FRUIT 129 
 
 mass of pabulum, insufficiently peptonized, and 
 excessively acid, from the acids of starch and 
 sugar fermentation. 
 
 This mass is passed through the pylorus into 
 the small intestine. The extra acidity of the 
 material makes it difficult for the alkaline 
 iuices of the intastine to neutralize the food 
 pabulum, so that intestinal digestion may pro- 
 ceed. 
 
 The consequence is that the heat and mois- 
 ture of the small intestine unite with the fer- 
 mentative processes to break down the sub- 
 stances. This favors the decomposition of 
 the albuminous compounds, and the develop- 
 ment of alkaloids of putrefaction — indol, 
 skatol, indoxyl, and other dangerous com- 
 pounds — the absorption of which into the 
 blood stream produces all the protean symp- 
 toms of toxic irritation. 
 
 It must not be forgotten that the acid of 
 the fruit and the starch of the vegetable stim- 
 ulate fundamentally different re- 
 Acid Fruit actions in the digestive secretions. 
 Flow of°Saliva Indeed, the presence of fruit acid 
 in the mouth has frequently been 
 observed to inhibit the flow of the salivary 
 secretions. 
 
 Deprived of the digestive action of the 
 
130 EATING TO LIVE LONG 
 
 saliva, the starch, in its non-dextrinated state, 
 is passed into the stomach, in which, as we 
 have seen, there is no provision for its diges- 
 tion; it remains unacted upon except by bac- 
 terial processes of fermentation. All of which 
 leads to putrefaction, and the disorders caused 
 by decomposition. 
 
 So headaches, neuralgia, neuritis, rheuma- 
 tism, sciatica, lumbago, skin eruptions, even 
 diabetes and Bright's disease, 
 have their origin in nothing more 2^^ ^i^^-p^ 
 or less complex than the injudi- duced by Fruit 
 cious use of fruit and fruit acids. 
 
 If fruit is to be used at all — in most dis- 
 eased conditions it is well to eliminate it en- 
 tirely — it should be taken in the form of a 
 fruit breakfast, and never at a time when there 
 is other food in the stomach. 
 
 Even the much lauded laxative action of 
 fruit may be a double-edged sword, if the per- 
 petration of an Irish bull may be 
 condoned; for it is the irrita- Laxative Effect 
 tion which arises from abnormal to irritation 
 fermentation of food-stuffs in the 
 alimentary canal, and the disturbed action in 
 the transmutations of the food-stuffs, that 
 make fruits laxative in their nature. 
 
 Many of the fruits in the market are 
 
THE EVIL OF FRUIT 131 
 
 plucked before they have had an opportunity 
 to fully ripen. In their raw state they are^ 
 often loaded with microorganisms. Or, at 
 their very best, they are yin a state of partial 
 decomposition when introduced into the ali- 
 mentary canal. Therefore fruits should be 
 avoided as laxative agents. 
 
 Fruits are also the head and front of all 
 offenders in the production of intestinal indi- 
 gestion, causing pain and belch- 
 indigestion ing of gas, together with disten- 
 Frequentiy tjon of the abdominal cavity. 
 
 This distention often crowds 
 up the diaphragm, which, together with the 
 reflex disturbances in the nervous system, 
 causes difficulty in breathing — the " smother- 
 ing sensations " so often complained of by 
 dyspeptics — and rapid and irregular heart 
 action. ' 
 
 Fruit is one of the most certain of all the 
 
 uric-acid prodvicing foods we can take into the 
 
 system. In fact, in the treatment 
 
 Stop Fruit and , , . ■ j i r 
 
 Clean Up Uric °^ *"^ uric-acid class oi cases 
 
 Acid and and of the kidney and other con- 
 
 Bright's ditions which usually complicate 
 
 Disease . . , , , 
 
 these cases — it is absolutely 
 necessary to interdict fruit, both fresh and 
 cooked, if we are to get the desired results. 
 
132 EATING TO LIVE LONG 
 
 So opposed is this dictum to all accepted 
 teachings on the subject, that it is sometimes 
 extremely difficult to secure the cooperation 
 of many patients. Yet, I am absolutely cer- 
 tain, in an experience covering thousands of 
 cases, that we cannot clear up these conditions 
 so long as the patient persists in the use of 
 fruit. 
 
 A very interesting case occurs to me in this 
 connection, which may help illustrate and em- 
 phasize this important matter. Many years 
 ago a patient presented himself in a somewhat 
 perturbed frame of mind. He had just been 
 denied insurance by the examiners on the 
 grounds that his urine was rather plentifully 
 supplied with hyaline casts, together with a 
 fair amount of albumin. 
 
 Now, very frequently, in cases of over-pro- 
 duction of uric acid, hyaline and granular 
 casts may be found in the urine, and possibly 
 a trace of albumin. This does not necessarily 
 mean, however, that this individual has 
 kidney lesion. Although, if the correction of 
 the condition is neglected for some time, there 
 is an excellent chance that he may develop 
 serious trouble. 
 
 The patient referred to certainly did not 
 look as though he had Bright's disease. He 
 
THE EVIL OF FRUIT 133 
 
 weighed 260 or 270 pounds, the picture of 
 health. However, he had been told that he 
 had Bright's — which didn't tend to improve 
 his mental condition any — and that in all 
 probability he would not live very long. 
 
 I examined his urine, found a diminished 
 urea output =■ — which showed faulty oxidation 
 A u ■ A id ^^ ^^^ proteids — and an enor- 
 Factory From mous over-production of uric 
 Improper acid ; also a liberal supply of the 
 
 hyaline casts with which the In- 
 surance Examiner had so thoroughly scared 
 him. 
 
 This man had come from out West, where 
 he had always led an active life. The business 
 which had brought him to New York was the 
 management of a branch office. Laudably de- 
 siring, as every good business man does, to 
 make the venture a sticcess, he " pitched into " 
 the work with all his might. 
 
 He secured a house as near as possible to 
 the subway station, so as to lose no time in 
 walking to and from his business. He worked 
 hard, and, while getting no outdoor exercise, 
 still ate heartily. 
 
 He soon fell into this condition of over- 
 production of uric acid, and developed the dis- 
 quieting urinary symptoms. 
 
134 EATING TO LIVE LONG 
 
 His condition was fully explained to him, 
 but he was told that, notwithstanding the ver- 
 dict of the Insurance Examiners, he could get 
 thoroughly well, if he really wanted to get 
 well, and if he would be willing to cooperate 
 with his physician. Within ten days after he 
 stopped the use of fruit, and started to live a 
 little more in conformity with hygienic law, 
 the over-production of uric acid ceased, and 
 the man recovered completely. 
 
 A few years later this same patient relapsed 
 into his former state. He persisted in over- 
 producing uric acid, ho matter 
 what was done for him in a ^hg cr^es 
 
 medical way. When They 
 
 I supposed he was obeying the X["v-^'^* °" 
 rules previously laid down, and 
 his failure to respond puzzled me greatly. One 
 day, however, he called me over the telephone, 
 saying that he did not know but " perhaps I. 
 have been eating too many grapes this Fall." 
 It appears that he had a fine arbor of 
 grapes, a fruit of which he was particularly 
 fond, and had partaken of them rather freely. 
 The grapes had thrown his digestive processes 
 out of balance, and no matter what was done 
 they refused to come into line while he con- 
 tinued his grape eating.^ 
 
THE EVIL OF FRUIT 135 
 
 He was given a. lecture which profited him 
 exceedingly. He stopped eating fruit abso- 
 lutely and made a rapid and uneventful recov- 
 ery. This was more than ten years ago, and 
 the man, having learned his lesson, and con- 
 tinuing to abstain from fruit, is still free from 
 Bright's, and, if anything, is physically even 
 more fit than he was years ago. 
 
 I have seen this happen over and over again, 
 and during the past two decades have accom- 
 plished such results so often that my treat- 
 ment of similar cases 'is now the merest 
 routine. The surprising thing to me is that 
 other physicians have not yet generally 
 adopted the same system, and put it into 
 practice. 
 
 It isn't anything that has to be accepted on 
 faith, or that requires patient observation to 
 determine. The test-tube, the microscope, and 
 the patient's symptoms are enough, and some- 
 ' times even forty-eight hours is sufficiently long 
 to show distinct improvement. 
 
 In any event, there 'is not the slightest doubt 
 
 in my mind but that when fruit is taken into 
 
 the alimentary canal of the ma- 
 
 STdicine^^^ j°'''^y °^ individuals, especially if 
 
 it be taken in conjunction with a 
 
 meal, it starts up an irritation of the canal, 
 
136 EATING TO LIVE LONG 
 
 • — ^^ 
 
 which excites putrefactive disintegration of the 
 proteid elements in the food, deviates the nor- 
 mal processes, and causes an over-production 
 of uric acid. 
 
 It is therefore absolutely necessary to pro- 
 hibit the use of all fruit, to patients of every 
 conceivable kind, and even to many ncJrmal 
 individuals who wish to remain normal, except 
 as I have elsewhere noted. 
 
 And the cooked fruits are worse than the 
 raw ones, because they contain the same 
 material that the raw ones do, plus a consid- 
 erable amount of cane sugar, which latter sub- 
 stance the individual does not need. If a lot 
 of extraneous sugar is introduced into the 
 alimentary canal, the digestive apparatus has 
 to convert it into glucose before it can be 
 absorbed and assimilated. When this occurs 
 a large amount of easily assimilated carbo- 
 hydrate material is thrown into the system. 
 This exhausts the available oxygen supply, 
 and this, in turn, is naturally followed by an 
 incomplete oxidation of the proteid molecule 
 and an excessive output of uric acid. 
 
 So with the use of fruit, except for an 
 occasional " fruit breakfast," there is only 
 one safe course to follow ; and that is to " cut 
 it out " not as the dog's tail was cut off, a 
 
SWEETS AS LIFE-SHORTENERS 137 
 
 half an inch at a time — but drastically, com- 
 pletely, and permanently. There is no safe 
 middle course. 
 
CHAPTER XII 
 SWEETS AS LIFE-SHORTENERS 
 
 Next to worrying about the things that 
 never happen the most ridiculous thing in the 
 world is to worry about the lack of things that 
 only help to kill us if they do happen. 
 
 Take as an example our harassed concern 
 over 'the " sugar shortage " and the " high 
 price of sugar." By every possible expedient 
 we seek ways and means to increase the supply 
 of this delectable stuff, when as a matter of 
 fact by every law of health and hygiene, the 
 less sugar we used, the better off we'd be; for 
 there is probably no one dietetic vice that 
 exercises a more deleterious action upon the 
 organs of digestion, and upon various other 
 of the vital structures, than does the inor- 
 dinate consumption of sugar. 
 
 Based upon statistics showing the tremen- 
 dous increase of diabetes, Bright's disease, 
 rheumatism, arterio-sclerosis, and other 
 diseases having their frequent origin in under- 
 oxidation, our national orgy of sugar eating 
 is nothing short of suicidal. 
 
 138 
 
SWEETS AS LIFE-SHORTENERS 139 
 
 No other nation in the world is so addicted 
 to sugar as we are, and no other nation 
 Th w rid* suffers from its ravages as we 
 Champion do. Perhaps not even the 
 Sugar moderate use of alcohol works a 
 
 greater evil , upon the vital 
 organs. 
 
 The figures on this subject, if their signifi- 
 cance were only realized, should occasion 
 genuine alarm. The Department of Com- 
 merce has compiled these figures, showing 
 that the annual consumption of cane sugar 
 in the United States averages eighty-one 
 pounds for every man, woman and child in 
 the country. 
 
 These figures cover the use of refined 
 sugars only, taking no account of the immense 
 quantity of sugar used in the form of gltxcose 
 candies, corn and table syrup made of glucose, 
 and refiner's syrup. 
 
 This means that, combining all the various 
 forms of sugar used, there must be an average 
 annual consumption of refined sugars in this 
 country of one hundred and fifty pounds per 
 person. 
 
 In contrast with this national debauch the 
 Department of Commerce demonstrates that 
 in Germany the amount consumed is only six- 
 
140 EATING TO LIVE LONG 
 
 teen pounds per person; in France twenty- 
 eight pounds; in Great Britain thirty pounds. 
 Refined sugar, it must be remembered, 
 yields only heat to the body, plus carbonic 
 acid, a depressive poison. As 
 
 r^ J £ J Sugar Yields 
 
 now manufactured^ refined sugar only Heat 
 contains none of the salts, bio- 
 chemic agents, vitamines, or repair or build- 
 ing material essential to the maintenance of 
 normal health. 
 
 The end-products of its combustion are 
 essentially acids. When these end-products 
 are added to the overload of acid-producing 
 foods in the form of refined flours and refined 
 cereals, with which we are already bombard- 
 ing our systems, it is obvious that the accumu- 
 lated under-oxidation products must have a 
 pernicious effect in lowering resistance to 
 anemia, pneumonia, tuberculosis, diabetes, 
 nephritis, heart-disease, and disease of the 
 blood vessels. 
 
 Remember that sugar must be changed in 
 the alimentary canal into glucose before it 
 can be absorbed and assimilated; and that 
 when this occurs the easily assimilated carbo- 
 hydrate material exhausts the available 
 oxygen supply of the system. 
 
 This is followed naturally by incomplete 
 
SWEETS AS LIFE-SHORTENERS 141 
 
 oxidation of the proteid molecvile, and by an 
 excessive over-production of uric acid and 
 fat. 
 
 The normal temperature of the body is 
 
 maintained by a slow .form of oxidation of 
 
 certain food-stuffs, taken into the 
 
 How the alimentary tract, acted upon by 
 
 System -' ' . , , 
 
 Burns Food the oxygen earned m the hemo- 
 globin of the red corpuscles of 
 the blood. 
 
 The hemoglobin carries this oxygen to the 
 tissues, wherever needed, and removes from 
 the tissues their waste product, carbon 
 dioxide. 
 
 It has been definitely established that the 
 blood cannot carry sugar in solution in excess 
 of one-tenth of one per cent of the total 
 volume of the blood. To introduce into the 
 system sugar in excess of this amount means 
 putting extra work upon vital organs that, 
 sooner or later, will become disorganized in 
 their functions under the strain. 
 
 For the system simply cannot use more 
 sugar than this fixed limit. Any amount in 
 addition to this merely constitutes a source 
 of irritation, to be gotten rid of at the earliest 
 opportunity. 
 
 The pancreas, which is the governor-wheel 
 
142 EATING TO LIVE LONG 
 
 of the sugar-consuming function of the body, 
 and which sets up barriers against admitting 
 into the blood currents larger quantities of 
 sugar than the system has use for, throws up 
 both hands in despair at the task of coping 
 with this overload. 
 
 The kidneys, liver, lungs and skin are then 
 called upon for extra efforts in elimination 
 in order to get rid of the waste. The result, 
 in scores of thousands of instances, is a break- 
 down in some of the vital organs. 
 
 No patient suffering from rheumatism, dia- 
 betes, Bright's disease, or hardening of the 
 arteries, should put this extra 
 strain of work upon these abused l"?^"" ^5'°^ 
 
 ^ Poison to a 
 
 organs. He cannot afford to Rheumatic 
 increase his acid- forming tenden- 
 cies by one iota — if he is desirous of regain- 
 ing normal health — or of preserving the 
 health that should be normal to him. 
 
 So there is absolutely nothing else for him 
 to do except to materially curtail the amount 
 of sugar he uses. The issue is clear cut and 
 obvious. 
 
 Candy, syrups, soda waters, frosted cakes, 
 preserves and everything sweet, must be 
 eliminated entirely, or cut down to a minimum. 
 
 The same objection that applies to the exces- 
 
SWEETS AS LIFE-SHORTENERS 143 
 
 sive use of sugar applies equally to starches, 
 Starches Are wliich must be changed into a 
 Almost as Bad sugar form before they can be 
 ^" ^"s^"^ assimilated. 
 
 People who eat heartily of super-starchy 
 foods also exhaust their available oxygen 
 supply before the more difficult task of oxi- 
 dizing the proteid is accomplished. 
 
 For this reason I have found it necessary 
 to exclude potato from the dietary, not because 
 it is indigestible, but because it is too digest- 
 ible. For the starch of the potato is probably 
 the most easily digested of all starchy forms. 
 This is jUst where the trouble arises. 
 
 The potato is so easily assimilated that it 
 
 uses up most of the oxygen, and there is not 
 
 enough left to oxidize sufficiently 
 
 Potatoes Rob ^^^ proteid molecules. I have 
 
 the System of *^ 
 
 Oxygen any number of patients who, if 
 
 they eat potatoes at the night 
 meal, will have an over-production of uric 
 acid the next day. 
 
 Another pertinent reason for eliminating 
 the potato from the dietary is that many 
 people who eat potatoes want them three times 
 a day, and they want them fried — which is 
 piling Ossa upon Pelion. Fried potatoes only 
 add to the diet an extra amount of fat, which 
 
144 EATING TO LIVE LONG 
 
 also has to be oxidized. This naturally 
 increases the tendency to " starchy indi- 
 gestion." 
 
 The desirable course in this condition is 
 not so much to augment the digestion of the 
 sugars and starches as to " cut down the 
 amount of starch and sugar introduced into 
 the alimentary canal, and to select only those 
 forms which, are most slozvly digested. 
 
 The form of starch which is most slowly 
 transmuted and distributed is the starch of 
 rice or macaroni. These are „. , ., 
 
 Rice and Mac- 
 
 the very best and most adaptable aroni the Best 
 forms of the starch compound Starch and 
 
 Sugar Sources 
 
 we can use. 
 
 Therefore, in my dietary, I am in the habit 
 of substituting rice and macaroni for potato. 
 Many patients do not like either of these 
 foods, but after a while they find they can 
 secure better health by using them. 
 
 Another thing; most people have the idea 
 that macaroni is purely a starch compound, 
 whereas it really is made from Macaroni Also 
 wheat flour from which the a Good Meat 
 starch has been largely eliminated ^°°^ 
 and the gluten left. It is therefore a vegetable 
 proteid compound. 
 
 This matter of sugar and starch excess is 
 
SWEETS AS LIFE-SHORTENERS 145 
 
 one of the most important in the whole field 
 of dietetics, and one which is the least under- 
 stood, even by physicians. , 
 
 Their proper regulation is absolutely essen- 
 tial, if the health of any patient suffering from 
 any of the " under-oxidation " diseases is to 
 be restored. Their abuse is more liable than 
 any or all other causes combined to result in 
 under-oxidation diseases. 
 
 Therefore, the individual has it in his own 
 power to be or not to be an invalid — organ- 
 ically crippled by his own dietetic indiscretions. 
 
CHAPTER XIII 
 THE IDEAL DIET 
 
 It is almost inconceivable to think that even 
 well-equipped physicians have not yet learned 
 that what we eat and how we get rid of the 
 residue has more to do with our health and 
 the length of our lives than anything else we 
 could ever do, or leave undone. 
 
 We pity poor old Carlyle, a crabbed, grum- 
 bling grouch all his life long. Yet many of us 
 — even physicians — eat almost as foolishly 
 as he did. We wonder why a great philoso- 
 pher like Herbert Spencer could not have 
 known that it was his ill-balanced diet that 
 starved his nerves and made him the frail, 
 delicate man he was, capable of working only 
 a few hours at a time. 
 
 Yet thousands of men and women suffer 
 constantly from headaches and neuralgia, and 
 all forms of under-oxidatiqn ^^ ^^^ q^^. 
 symptoms. They are nervous Way into 
 and depressed. They haven't i''"°"i''e 
 known a decent night's sleep since their boy- 
 hood or girlhood days. 
 
 145 
 
THE IDEAL DIET 147 
 
 The reason for all this is that not one in a 
 thousand of us knows the chemistry of food 
 in relation to the chemistry of the body. We 
 do not realize that foods, perfectly good in 
 themselves, may be rank poisons when com- 
 bined with other foods in a way to produce 
 fermentation. 
 
 We know what would happen to a glass of 
 warm milk if we put grape juice, or a little 
 lemonade, in it and left it on the radiator for 
 a couple of hours. 
 
 But we never stop to think that the same 
 sort of fermentation that may take place out- 
 side the body, may and does take 
 Techn"^'"^ place with even greater facility 
 Fermentation inside the body. The natural 
 heat and moisture of the alimen- 
 tary tract and the billions of germs that make 
 the food canal their domicile furnish a com- 
 bination for evil that would satisfy even the 
 most devoted disciple of Machiavelli or 
 Mephisto. 
 
 Yet hundreds of thousands of people will 
 indiscriminately mix up acids and sugars and 
 cereals and protein, and then wonder why 
 they are always full of gas, and bedeviled 
 with diarrhea; and why they develop every 
 
148 EATING TO LIVE LONG 
 
 conceivable form of under-oxidation disorder 
 that there is to develop. 
 
 Similarly with the foolish devotion to food 
 fads, which are as far removed from an ade- 
 quate diet as mental balance is from Bedlam. 
 
 There is probably little comfort or soul 
 solace for the hay eater, the fruit faddist, or 
 the gentleman who thinks he can 
 live on nuts, or raw food, or any What to Eat 
 of the weird viands that some 
 individuals inflict upon themselves, in what I 
 have found, by long experience, to be an ideal 
 diet for the sick, and an equally ideal diet, 
 perhaps slightly modified in some respects, for 
 the healthy — to prevent them from becoming 
 sick. 
 
 This may seem extremely radical and revo- 
 lutionary to many. But it may mean robust 
 health and exuberant happiness to anyone 
 who is sufficiently broad minded to realize 
 and to act upon the principle that Nature gave 
 a cow a multiplicity of stomachs and a couple 
 of hundred feet, more or less, of intestines, 
 in order that the cow might use all her spare 
 time in converting hay into forms of food that 
 humans can readily use — without at the 
 same time giving all their energy to digesting 
 food of low nutritive value. 
 
THE IDEAL DIET 149 
 
 It is this lamentable tendency of Americans 
 to live largely upon vegetables and cereals, 
 and upon rich and highly seasoned viands, that 
 is the foundation of fully nine-tenths of all 
 our diseased conditions, both acute and 
 chronic. 
 
 As we have seen in Chapter XI, the exces- 
 sive use of artificially ripened fruits — fruits 
 which are plucked green, and 
 
 h^^%^uir^"*" ^^'^^ undergo a modified proc- 
 ess of rotting before being 
 eaten — is another of the chief errors 
 sedulously practiced by humanity in connec- 
 tion with a badly selected diet. 
 
 Indeed, even the much lauded laxative effect 
 of fruit is largely due to t)ie excessive fermen-. 
 tation it produces in flie alimentary canal, 
 and not ,to a natural stimulation of an 
 increased flow of bile, and an increased pro- 
 duction of glycerine and soap in the alimentary 
 canal. 
 
 Hence, while the individual is deluded with 
 the idea that everything is going well with 
 him, in a physical sense, because he is daily 
 getting rid of intestinal debris, he is neverthe- 
 less developing conditions of putrefactive 
 intestinal- fermentation which rise to plague 
 him later. 
 
150 EATING TO LIVE LONG 
 
 The system is constantly generating toxic 
 products, which are being carried through the 
 circulation; so instead of getting 
 
 their full quota of nutritive The Toxin- 
 ^ _ Poisoned 
 
 pabulum, these fermentation- 
 encouraging individuals — and there are mil- 
 lions of them everywhere — are being slowly 
 but surely poisoned by self -generated toxins. 
 
 There is only one way successfully to treat 
 this class of cases, and this is by radically cor- 
 recting their dietetic faults. This is not difficult 
 to do, provided only that the individual has 
 sufficient moral stamina to follow a rational 
 restricted diet. 
 
 THE IDEAL MIXED DIET 
 
 For Breakfast — Two eggs, eight ounces of 
 milk, two ounces of whole wheat bread 
 and butter. 
 
 For the Mid-day Meal — From one-quarter 
 to one-half pound of beefsteak, eight 
 ounces of milk, three ounces of whole 
 wheat bread and butter. 
 
 For the Night Meal — From one-quarter to 
 one-half pound of beefsteak, eight ounces 
 of milk, two ounces of whole wheat bread 
 and butter. 
 
 At Bed Time — Eight ounces of milk. 
 
THE IDEAL DIET 151 
 
 Beefsteak is taken as the working standard 
 among th£ meats, as it is the most easily 
 digested of all food-stuffs. Under the head- 
 ing of meat, however, is included lamb, 
 mutton, occasioqally veal; all fish, including 
 the shell forms, such as oysters, clams, lob- 
 sters, and crabs; poultry and game of all 
 kinds. 
 
 The meats are to' be broiled, boiled, or baked. 
 
 The fish is to be boiled or baked. 
 
 The oysters and clams to be eaten raw or 
 stewed. The lobsters boiled or broiled. 
 
 A little crisp bacon may be taken from 
 time to time, also ham and corned beef, 
 without cabbage. 
 
 Eggs may be taken boiled, poached, or 
 scralmbled. 
 
 Milk is best warm, or with a little lime 
 water added. 
 
 Wheat bread is taken as the standard 
 because it is the most easily and perfectly 
 digested. It should be at least twenty-four 
 hours old or toasted. Rye, graham, zwieback, 
 or health-food breads may at times be 
 substituted. 
 
 Weak coffee, without milk or sugar, or with 
 a dash of milk, may be taken freely as a bev- 
 erage. Coffee taken clear aids digestion, but 
 
152 EATING TO LIVE LONG 
 
 with milk and sugar often disturbs digestion. 
 
 Additions to Enlarge the Specified Diet. 
 
 There may be eaten in the Hne of vegetables, 
 string beans, green peas, lima beans, spinach, 
 lettuce, asparagus, and cauliflower. These are 
 chosen because they are the least likely to 
 excite intestinal fermentation of an abnormal 
 character. They should be well cooked. 
 Only a limited amount of one vegetable at a 
 meal should be eaten. 
 
 When a vegetable is taken with the meal, 
 there should be a reduction in the quantity of 
 meat or milk, as given in the diet table, because 
 allowance must be made for the fact that 
 vegetables also contain protein, and protein, or 
 any other food form, for that matter, if- used 
 in excess of the normal requirements of the 
 individual, constitutes only just that much 
 more waste matter to be gotten rid of. 
 
 To the foregoing items of diet may be added 
 boiled rice and macaroni, and occasionally 
 boiled beets, carrots and squash. 
 
 FOOD-STUFFS TO BE AVOIDED 
 
 All fruits, whether cooked or raw, except 
 as taken between meals, should be tabooed; 
 
THE IDEAL DIET 153 
 
 also all cereals and breakfast foods, nuts, 
 sweets and pastries of all kinds, potatoes in 
 all forms, onions, tomatoes, turnips, parsnips, 
 carrots, celery, radishes, cabbage, corn, egg- 
 plant and oyster-plant. 
 
 Also pork in all forms, except as before 
 stated. 
 
 Rich gravies, and all forms of soup are 
 excluded. Soups, first, because they tend to 
 „. . destroy the keen appetite which 
 
 and Soups makes possible the eating of 
 Produce plain and substantial food; sec- 
 
 Permentation j i .1 j , .1 
 
 ond, because they destroy the 
 appetite and stimulate a strong desire for the 
 entrements and highly seasoned foods; and, 
 third, because the mixed cream and rich stock 
 soups tend to excite undue and putrefactive 
 fermentation in the intestine. Rich gravies, 
 because they disturb digestion. 
 
 Potatoes, that are so commonly used, are 
 excluded for three reasons: first, because 
 they have a high percentage of starch and a 
 low percentage of proteid; second, because 
 they are apt to be taken three times daily, and 
 are so often fried; third and chiefly, because 
 of the ease with which the starch contained 
 in the potato is digested and assimilated within 
 the system. In consequence of this rapid 
 
154 EATING TO LIVE LONG 
 
 Utilization of the potato starch, which yields 
 to the animal economy only heat, the oxygen- 
 ating capacity of the system is exceeded, and 
 there is not a sufficient amount of oxygen left 
 within the body to perfectly oxidize and assim- 
 ilate the proteid constituents of the food. 
 This must be accomplished if a perfect state 
 of health is to be maintained. 
 
 So in the repair of disease conditions, it is 
 even inore imperative than it is in health that 
 the proteids shall be perfectly oxidized and 
 assimilated. Hence the absolute necessity to 
 exclude the potatoes and food products 
 enumerated. 
 
 Above all, eliminate the use of fruit of any 
 kind, whether cooked or raw, with meals. 
 For nothing that can be taken 
 into the alimentary tract is so °°"'* !"°''S** 
 
 .i . . to Cut Out 
 
 likely to excite putrefactive f er- the Fruit 
 mentation and to prevent the 
 perfect digestion and assimilation of the 
 proteid elements of the food, as is fruit. 
 
 No one point in connection with a rational 
 diet is so difficult to enforce as is the correction 
 of this vice of fruit eating with meals. 
 
 A word or two concerning the proper use 
 of milk may not be amiss here, as many people 
 do not seem to understand this food form, or 
 
THE IDEAL DiET 155 
 
 Right Way the means of avoiding harm from 
 
 to Use MUk its use. 
 
 It is obvious that inasmuch as the milk does 
 not get much chance to excite the flow of sa- 
 liva, the digestive juices cannot be greatly 
 stimulated by it. Therefore it is always well 
 in taking milk to hold it in the mouth a little 
 while, and work it around with the tongue be- 
 fore swallowing it. This will serve to stimu- 
 late the flow of saliva, which, being mixed with 
 the milk, retards the rapid formation of the 
 curd. This favors the development of smaller 
 and more flocculent curds, and renders the 
 milk much more easily digested. 
 
 Then, too, the casein, or solid substance of 
 the milk, must be precipitated before the 
 hydrochloric acid and pepsin can act upon it. 
 In the secretions of the stomach there are 
 two substances capable of precipitating this 
 casein, hydrochloric acid and rennet, a special 
 milk-curdling ferment. In the event that 
 there is a lack of rennet in the stomach, as fre- 
 quently happens, the casein is precipitated by 
 the hydrochloric acid ; it will then be solidified 
 in hard, tough, leathery lumps. But when 
 acted upon by the milk-curdling ferment, 
 rennet, the casein is thrown down in fine. 
 
156 EATING TO LIVE LONG 
 
 feathery flakes, presenting a large surface, 
 easily permeated by the pepsin. 
 
 It is a fact not generally known that when 
 milk, or any other food-stuff, is taken into the 
 system when cold, it tends to 
 excite a free flow of hydrochloric jjmj_ ^j^^ 
 acid and a decreased flow of the Don't Drink 
 milk ferment, rennet. The re- l\ ^"*' ^°" 
 
 ' _ Meals 
 
 verse action takes place when milk 
 
 or any other food-stuff is taken warm. 
 
 It must be remembered that milk, taken 
 after a hearty meal, as many people are ac- 
 customed to taking it, comes in contact with 
 an abundance of hydrochloric acid, excited by 
 the presence of the meal. The milk is then 
 likely, because of the presence of hydrochloric 
 acid in abundance, to solidify in tough, hard 
 curds, difficult to digest. 
 
 , Therefore, to have the milk receive the most 
 favorable digestive attention, it should not be 
 taken cold, or with or after a full meal, but 
 should, on the contrary, be taken quite warm, 
 and on an empty stomach. 
 
 The addition of either a few teaspoonfuls 
 of lime water, or. a half teaspoonful of milk 
 of magnesja, also will prevent the rapid 
 coagulation of the milk and favor the pre- 
 cipitation of the casein in this fine, feathery. 
 
THE IDEAL DIET 157 
 
 and much more easily digested 
 
 Lime Water form. 
 
 Magnesia ^ ^"^ ^^^° ^" ^^^ habit of Using 
 
 Assists the dried beef bile, in doses of from 
 
 Mn^**"" °* **° ^° ^^^ grains, to stimulate the 
 flow of the milk-curdling ferment. 
 This, in my opinion, is one of the most valu- 
 able of all digestive aids, and can be taken 
 over any period of time without producing 
 any other than beneficial effects. 
 
 When these various suggestions are faith- 
 fully carried out, a good variety in the dietary 
 can be secured, and a high grade of nutrition 
 established and maintained. Disregard of 
 these rules will sooner or later result in dis- 
 eases of one kind or another. 
 
 Such medication as is necessary to assist in 
 correcting various digestive deficiencies must 
 be given by the attending physician for specific 
 conditions. My chief reliance is upon dilute 
 hydrochloric acid, ox-bile, pancreatin, tannal- 
 bin, extract of taraxacum, extract of nux 
 vomica, caffeine, and similar drugs, depending 
 upon the condition which they are required to 
 meet. 
 
 But anybody who is still alive, and who 
 thinks more of his health than he does of 
 tickling his palate with ticklesome foods, can 
 
158 EATING TO LIVE LONG 
 
 be materially improved and oftentimes en- 
 tirely cured, by following this most reasonable 
 and rational method of diet. 
 
 Experience in. thousands of cases proves 
 that it " works." Try it for yourself and see. 
 
CHAPTER XIV 
 
 THE DEMENTED DIET OF THE 
 BUSINESS WOMAN 
 
 Of all the dietetic crimes committed in 
 America, there are none so flagrant and so 
 harm-producing as those the average young 
 business woman in this country is continually 
 committing against herself, her future hus- 
 band, and her possible children. 
 
 By the hundreds of thousands everywhere, 
 young working women are attempting to 
 nourish themselves upon a diet that bears no 
 more relation to their actual food-needs than 
 a handful of sawdust bears to a banquet. 
 
 One has but to look into the lunch boxes of 
 these young women, or to observe them as they 
 line up at the " quick lunch counter " for their 
 noon-day meal, to appreciate this fact. 
 
 The cult of the " dainty " has been estab- 
 lished as a sort of fetich. Thin slices of de- 
 mineralized white bread, with a _ . . 
 
 ' Trauung 
 
 leaf or two of lettuce, a cut of Themselves 
 
 sog'gy pie, or a piece of anemic- t° ^i" Without 
 looking cake is, by the vast ma- 
 
 , 159 
 
160 EATING TO LIVE LONG 
 
 jority of young business women, considered a 
 fair-to-middling lunch. 
 
 Or a chocolate eclair and a glass of syrupy 
 soda water, a double insult to a food-craving 
 stomach, is thought to be food material suf- 
 ficient to repair waste tissue, provide mineral 
 salts and vitamines, and fuel the organic boil- 
 ers for another five-hour spell at the energy- 
 consuming typewriter! 
 
 Is it any wonder that these girls develop 
 anemia, sallow pimply complexions, obstinate 
 constipation, soft teeth and bones, and a tend- 
 ency toward neurasthenia ! 
 
 Is it any wonder that, under such a diet, 
 they fail to develop the strong sex qualifica- 
 tions that are the veritable foun- 
 
 Sexuai dation stones of normal woman- 
 
 Apathy, In- 
 compatibuity hood and Competent wifehood ! 
 
 and Divorce Their .diet, deficient in iron, 
 ficient Diet ■ phosphorus, and the nucleo-albu- 
 mins, starves their woman-na- 
 tures, (inhibits the normal secreting power of 
 their ovaries, and leaves their nervous systems 
 deficient in vital energy. 
 
 There is only one source from which red 
 blood, vital force and energy can be manufac- 
 tured, and this source is food — food rich in 
 all the elements that go to build up perfect 
 
DIET OF THE BUSINESS WOMAN 161 
 
 bodies and virile nerves. Food the Basis 
 
 This food is found in eggs, of All the Life 
 meat, fish, milk, whole wheat ""^"^ 
 bread, and vegetables rich in iron and phos- 
 phorus. A fair amount of all these foods, as 
 suggested in the chapter on " The Ideal Diet," 
 will bring about, in a very short time, a com- 
 plete change in the physical and mental equip- 
 ment of hundreds of thousands of young 
 women — and scores of thousands of young 
 men, as well — who are now systematically 
 starving themselves, and maintaining a chronic 
 state of under-nutrition. 
 
 If meat seems to be " heavy " at lunch, a 
 couple of soft boiled eggs, or an egg sand- 
 wich and a glass of milk, will 
 furnish an excellent quality of sand^vich^and 
 nutriment. a Glass of 
 
 Remember that a fair-sized ^'^'i^for 
 
 Lunch 
 
 tgg contains fifteen or sixteen 
 grains of lecithin, that indispensable glycero- 
 phosphate that goes to make up brain and 
 nerve cells. Without lecithin our brain and 
 nerve cells cannot properly perform their func- 
 tion. Indeed, many cases of nervous exhaus- 
 tion have been entirely overcome by taking 
 three to five grains of lecithin three times 
 
162 EATING TO LIVE LONG 
 
 daily. What is more rational than to take 
 this phosphated substance in the form of eggs, 
 rather than to take it in the form of pills? 
 
 Nor must it be forgotten that, in the process 
 of digestion, the state of the mind is a very 
 great factor. If one eats while 
 ?o« B^itess harassed with business or other 
 Troubles Out problems, the secretion of the 
 to Lunch digestive fluids is interfered with, 
 
 food is not digested so well, and 
 as a consequence, assimilation and metabolism 
 are interfered with. 
 
 A cheerful frame of mind is one of the 
 most valuable digestive tonics anyone could 
 possibly own. 
 
 Right here, it may be remarked, as Lorand 
 points out, that a plentiful diet, containing 
 sufficient eggs and other protein, 
 Se°xull'vitality ^"Variably has a stimulating ac- 
 tion upon the amative functions. 
 For the heads of the spermatozoa, like the cell 
 nuclei, consist chiefly of nucleo-proteids. Con- 
 sequently, when a considerable amount of 
 food, rich in nuclein, is absorbed in the diet, 
 the spermatozoa become more numerous, and 
 are more apt to exert a normal exciting effect ; 
 whereas, when the nuclein bodies are absorbed 
 
DIET OF THE BUSINESS WOMAN 163 
 
 only in small numbers the spermatozoa can 
 be formed only in inadequate amounts. 
 
 A liberal proteid diet will increase the 
 hemoglobin ratio, also, and the ability of the 
 blood to carry the life-giving oxygen to all 
 the tissues and structures of the body. It will 
 overcome the chronic constipation from which 
 many of our young men, and especially our 
 young women, now suffer. 
 
 It will enable them the better to do their 
 work, with clearer heads, and an infinitely 
 greater capacity to resist fatigue. 
 
 It will build sound nerves and Working With 
 
 a Clearer 
 
 enhance physical endurance. It Head 
 will give our girls rosy cheeks, 
 bright eyes and clear complexions. It will 
 provide them, as potential mothers, with the 
 necessary lime salts and phosphates from 
 which their children to be may be furnished 
 with sound teeth and an adequate bony frame- 
 work. 
 
 Above all else, it will increase their resist- 
 ance to infectious and other diseases, and en- 
 able them to throw off the conditions that now 
 sweep them, by the thousands, into a state of 
 chronic invalidism, and an earlier demise. 
 
 All of which should be vitally interesting 
 to every young man and young woman who 
 
164 EATING TO LIVE LONG 
 
 appreciates the advantages of sojourning in 
 this plane of existence in the highest state of 
 physical efficiency, and for the longest possible 
 period of time. 
 
CHAPTER XV 
 GETTING THIN BY EATING 
 
 The two most prevalent causes for obesity 
 are over-eating and under-exercising. Most 
 fat people are guilty of both. 
 
 Aiding and greatly abetting over-eating is 
 the factor of eating too largely of carbo- 
 hydrate food — sugars and starches — which 
 rob the system of the oxygen normally re- 
 quired to oxidize the proteid molecule; also 
 the use of alcohol, yvhich is the most easily 
 oxidized of all carbohydrates. 
 
 Many obese people, however, are structur- 
 ally defective. They have abnormally small 
 lungs. This restricts their aerat- 
 ing power, and their capacity for ^^t People 
 
 r ■ ^- ^ Z \ With Small 
 
 furnishing oxygen to the system Lungs 
 
 in amounts sufficient to properly 
 oxidize their food. 
 
 I remember one case on whom I performed 
 an autopsy, whose lungs weighed only five and 
 seven ounces, respectively; as against the nor- 
 mal twenty or twenty-two ounces they should 
 
 165 
 
166 EATING TO LIVE LONG 
 
 have weighed. It is obvious that with such an 
 anatomical deficiency this subject could not, 
 under any circumstances, have furnished suf- 
 ficient oxygen for the reduction of the proteid 
 molecule, and at the same time maintained the 
 requisite number of calorie units to energize 
 her tissue. 
 
 All such persons are very prone to develop 
 an over-production of adipose tissue ; that con- 
 stitutes in them the one factor that cannot be 
 fully overcome, and which makes the manage- 
 ment of obesity, in many instances, so difficult 
 and so unsatisfactory. 
 
 Add to this an over-indulgence in food and 
 alcohol, with a lack of out-door exercise, and 
 there will be a still further over-taxing of the 
 oxygenating capacity of the animal economy, 
 with its resulting fat development. This is 
 especially true when the food consists largely 
 of sugars and starches. 
 
 When the thyroid and the other internal 
 secretions are at fault, helping to prevent nor- 
 mal metabolism, the anatomical deficiency is 
 even more likely to cause an excessive accumu- 
 lation of fat. 
 
 That obesity comes from an incomplete 
 oxidation reduction of the proteid molecule is 
 
GETTING THIN BY EATING 167 
 
 now generally admitted. Just 
 
 duces Fat 
 
 how it is produced, however, is ^^^^ ^^°' 
 
 still a mooted question. 
 
 In view of the fact that small lungs, over- 
 indulgence in food and alcohol, and under- 
 indulgence in exercise — togethei' with defec- 
 tive internal secretions — all tend to lower 
 the oxygenating capacity of the system, it 
 seems highly probable that in all cases of 
 obesity what oxygen can be supplied to the 
 system is largely exhausted in the conversion 
 of the fats into carbon-dioxide and water, 
 leaving an insufficient amount of oxygen to 
 accomplish the more difficult task of com- 
 pletely reducing the protein substances. 
 
 This sub-oxidation results in formation of 
 fat out of the proteid molecules. 
 
 Consequently, there results a large over-pro- 
 duction of fat and adipose tissue, from the in- 
 complete oxidation of the proteids, thus pro- 
 ducing obesity. 
 
 Heredity is also an important factor in 
 obesity. Those who are constructed with 
 relatively small lungs, and who ^^^^ ^^^^ 
 make no very strenuous efforts with a Fat- 
 to increase their lung capacity, or Forming 
 who may be born with defective 
 internal secretions, are much more likely to 
 
168 EATING TO LIVE LONG 
 
 develop obesity than are those with normal 
 organs. In this sense one may be said to in- 
 herit a tendency toward obesity. 
 
 To help this " too solid flesh " to melt, it is 
 necessary to 'increase the lung capacity, over- 
 coming as much as possible the 
 oIfZ^ ^'^ anatomical defect, radically regu- 
 late the diet, and improve the 
 internal secretions. 
 
 When the anatomical deficiency is too pro- 
 nounced, it cannot be overcome, and treatment 
 will be of little avail. 
 
 Deep-breathing exercises, and all forms of 
 exercise which tend to expand the lungs, as 
 well as a vigorous life in the open air, will help 
 materially, however, in most cases, to increase 
 the lung capacity, and to provide increased 
 oxygenating power to the system. 
 
 If the internal secretions are at fault these 
 must also be corrected, to the end that the 
 Correct the metabolism of food substances 
 Internal may be augmented. 
 
 Secretions j^^g^ frequently the deficiency 
 
 lies in the amount of material secreted by the 
 thyroid gland. In this event, a three or five 
 grain thyroid tablet, taken before meals, gives 
 good results. It would be well, howeyer, not 
 to undertake the use of thyroid extract, except 
 
GETTING THIN BY EATING 169 
 
 i 
 
 under the advice of a physician, as this sub- 
 stance is a highly potent principle, with im- 
 mense possibility for harm if used in excessive 
 "■amounts, or in conditions in which it may not 
 be indicated. 
 
 Abstaining from water drinking has been 
 recommended by some, on the ground that it 
 increases the demand of the sys- 
 tem upon the adipose tissue, in Notto'i)rink 
 order to secure water, which is 
 one of the products of fat-oxidation. This 
 abstinence, they claim, forces the oxidation of 
 fat. 
 
 Von Noorden, however, has demonstrated 
 that water drinking never produces fat. On 
 the contrary, water facilitates the assimilation 
 of the nutritive substances, while at the same 
 time stimulating a more active elimination 
 from the bowels and kidneys, hastening there- 
 by the excretion of products which rfiight 
 otherwise have a tendency to lower the oxidiz- 
 ing capacity of the system. 
 
 Of late years, considerable attention has 
 been given to the undoubted value of an ex- 
 clusive vegetarian diet in cor- 
 pulency, a direct swing-away SfiJ'f„'j 
 from the old lean meat and low Grow Thin 
 carbohydrate regimen advocated 
 
170 EATING TO LIVE LONG 
 
 by Oertel and Ebstein, and tried with such 
 excellent results on the plethoric Mr. Banting. 
 
 This system recognizes the now ' generally 
 accepted fact that it is only from the sub- 
 oxidation of the proteid molecule that fat can 
 be derived. So its advocates limit the amount 
 of proteid by giving a diet calculated to fill a 
 person to repletion and satisfy hunger, with- 
 out, at the same time, furnishing him too many 
 calories. 
 
 There can be no question of doubt, either, 
 but that the vegetable eater rarely over-eats, 
 as does the meat eater. For one thing, his 
 food has not the savor and the appetite appeal 
 that meat foods have. Indeed, it would be 
 very difficult to conceive of anyone gorging 
 himself upon a diet of string beans, spinach, 
 or green peas. , 
 
 Dr. Albu, who has had much experience in 
 
 this regimen for corpulency, believes that a 
 
 strict vegetable diet is the easiest, 
 
 Forty Pounds gafest, and surest means there is 
 
 Un on 
 
 Vegetables of correctmg the tendency to ex- 
 cessive corpulency — without any 
 harmful effects upon the health of the one 
 seeking to reduce weight. 
 
 He kept his patients upon an exclusive diet 
 of vegetables, eliminating, of course, the 
 
GETTING THIN BY EATING 171 
 
 starchy vegetables, for from four to six weeks. 
 He then permitted them to have from one hun- 
 dred and fifty to two hundred grams of lean 
 boiled meat (preferably beef) three times a 
 week, or even once a day. 
 
 This diet, he found, may be kept up for 
 months without injuring the health. In Albu's 
 experience, it protects those inclined to obesity 
 from returning corpulence. 
 
 As soon as the patients show signs of gain- 
 ing again, however, the meat is once more 
 withheld for some weeks. 
 
 Albu records several cases in which the 
 weight dropped nearly forty pounds in the 
 course of a few months by the use of this diet 
 alone; accompanied, of course, by appropriate 
 exercise, without which satisfactory results in 
 the treatment of obesity are extremely diffi- 
 cult to attain by any form of treatment. 
 
 Various forms of baths, particularly the 
 sulphur baths of Mount Clemens and Hot 
 Springs, have also been helpful 
 -in reducing excessive corpulency, ^^t^^s and 
 Turkish baths have been of ad- Also Good 
 vantage to some ; but they should 
 be employed with great caution, especially if 
 there is any circulatory disturbance present. - 
 
 Massage and various forms of mechanical 
 
172 EATING TO LIVE LONG 
 
 exercise have also been recommended. AH 
 these measures have, in some instances, been 
 beneficial in promoting a more active oxidation 
 of the fat and adipose tissue. 
 
 Certain mineral waters, as Vichy and Kis- 
 singen, have been highly lauded by some. 
 Alkaline saline waters, when they improve the 
 digestive functions, may be of value. 
 
 To my mind, however, the whole question 
 — when it is not a matter of abnormally small 
 T, . .L T, lungs, or a disordered condition 
 
 But the Key- '^ ' 
 
 Note Is to of some of the ductless glands — 
 Improve hinges upon perfecting the me- 
 
 Metabolism , i i- • -i i- j ^i 
 
 tabolism, assimilation, and the 
 proper oxidation of the food. In achieving 
 this result, I have found nothing better than an 
 ideal balanced diet, as outlined in Chapter 
 XIII, in reduced amounts. 
 
 Inasmuch as the condition is due to imper- 
 fect conversion of the food substances, it is 
 obvious that the only rational relief is best 
 gained by perfecting the digestive processes. 
 To perfect the digestive processes, to bring the 
 corpulent to normal, I employ almost exactly 
 the same diet as I do to bring the emaciated 
 up to normal ; except that I give the obese con- 
 siderably less of the same diet than I do the 
 emaciated, and also substitute buttermilk or 
 
GETTING THIN BY EATING 173 
 
 skimmed milk for whole milk, so as to cut 
 down the butter fats. 
 
 I remember two recent cases, treated in 
 this way, in which the corpulent one lost 
 thirty-five pounds in six weeks, while the 
 emaciated patient gained twenty-six pounds 
 in two months. * 
 
 It must be remembered, also, that the final 
 conversion of the finished food products into 
 cell structure takes place chiefly 
 during sleep, sleep being the 5°;;^£; """^ 
 body's time of most active recon- 
 struction. 
 
 Therefore, it is clear that if any meal can 
 be safely eliminated, or drastically reduced in 
 quantity, this meal should be breakfast. 
 
 So the juice of a lemon, squeezed into a 
 glass of hot water, and perhaps a cup of weak 
 coflfee, without cream or sugar, may make an 
 excellent and adequate breakfast for many 
 who are not required to expend too much 
 physical energy during the forenoon. 
 
 If a little more substantial breakfast seems 
 necessary, a glass of buttermilk and a small 
 piece of toast, with such a " painting " of 
 butter as is served in many of our best restau- 
 rants these days, may be added. 
 
 Luncheon should consist of about four 
 
174 EATING TO LIVE LONG 
 
 ounces of beefsteak, or its equivalent in lamb, 
 
 mutton, (occasionally veal; or 
 
 Redurer*"** any kind of fish except mackerel. 
 
 Luncheon eel, or Other fatty fish), or 
 
 oysters, clams, crabs, or lobster. 
 
 A slice of whole wheat bread, and a table- 
 spoonful of spinach, string beans, green peas, 
 lima beans, or cauliflower may help to balance 
 out the luncheon; or a little lettuce or aspara- 
 gus may be taken. 
 
 This menii may be varied from time to time 
 with an egg salad; or a slice or two of crisp 
 bacon and one egg; boiled whole rice and 
 skimmed milk ; or macaroni and a little grated 
 cheese. A glass of buttermilk or skimmed 
 milk, or a cup of weak coffee, without cream 
 or sugar, or with just a dash of cream, may 
 be drunk with the luncheon. 
 
 For dinner may be eaten four ounces of 
 
 roast beef, or its equivalent in mutton, veal, 
 
 ham, or any fowl (except goose 
 
 B^n"q«et'' ' ^' ^uck). Fish (except the fatty 
 
 fish), shell fish, eggs, and game 
 
 of all kinds, may be used with discretion. 
 
 It may be advisable occasionally to indulge 
 in a meal of clear soup, or vegetable soup 
 (omitting the fermenting onion or bean from 
 the mixture, although robust persons can at 
 
GETTING THIN BY EATING 175 
 
 times even "get away" with these), and a 
 little toasted bread or zwieback, or rye or 
 graham bread may be used. This meal is 
 filling, and not fattening. It satisfies the hun- 
 ger, and yet does not furnish too great an 
 amount of food material to be oxidized. 
 
 Occasionally boiled beets, carrots, turnips, 
 or squash may be eaten. All food should be 
 thoroughly chewed, not so much for its ef- 
 fect in facilitating digestion, as that the appe- 
 tite may be sooner appeased; for whenever 
 each bite of food is chewed a long time the 
 desire for the quantity of food is invariably 
 lessened. 
 
 Needless to say, the interdiction against 
 sugars and starches — as explained in the 
 chapter on " The Ideal Diet " — 
 applies with even greater force ^^^^ *° ^"P 
 
 ^^ ° Away From 
 
 to the diet in obesity. 
 
 Potatoes, tapioca, sago, every form of 
 candy, cake, pastry or pie, and fats of all 
 kinds, except in very moderate quantities, 
 should be absolutely tabooed, if one is really 
 in earnest in his desire tO; avoid the possibility 
 of diabetes, heart disease, asthma, gall-stones, 
 apoplexy, gout, and disturbances of the secre- 
 tory organs that so frequently arise to plague 
 the overly fat. 
 
176 EATING TO LIVE LONG 
 
 No food should be taken into the stomach 
 
 before going to bed. For the sleep-time being 
 
 the period of most rapid recon- 
 
 Don't Eat Be- gtruction, the night lunch is 
 
 fore Retiring ' ° 
 
 necessarily the most fattenmg 
 meal of the day. 
 
 If one has become accustomed to eating a 
 lunch before retiring, for the purpose of over- 
 coming insomnia, a glass of buttermilk, or 
 warmed skimmed milk, may be drunk. This 
 will usually suffice to draw the blood away 
 from the brain, and permit tired Nature's 
 sweet restorer to come again into its own. 
 
 These suggestions, if -carefully and con- 
 scientiously followed, have been successful in 
 overcoming obesity in hundreds of my 
 patients. There is no privation entailed in 
 following them, as at all times there is an ade- 
 quate amount of building and energy-forming 
 material provided for normal body require- 
 ments. 
 
 Where an abnormal craving for cakes, 
 sweets and pastries exists, it is obvious that 
 the sooner it is smothered the better for the 
 avoirdupois of the individual. 
 
 Remember, however, that there is a vast 
 difference, so far as physiological functioning 
 
GETTING THIN BY EATING 177 
 
 is concerned, between being fat 
 
 and being just normally plump. w"orry° About 
 
 Be guided in this distinction by Your Fat 
 
 the tables on weight and height, Unless it's 
 
 ° o ' Excessive/ 
 
 printed on most weighmg ma- 
 chines everywhere. These are quite accurate. 
 
 Don't worry about putting on a little fat 
 during the period of ripe maturity. For re- 
 member that fat in middle-age is a balance in 
 the Bank of Life against the lean days that 
 are to come; and that embonpoint may stand 
 between you and a possible health bankruptcy. 
 
 It has been proved by medical statistics that 
 the man or the woman who is ten to twenty 
 pounds overweight for his or her height 
 stands a fifteen per cent better chance for re- 
 covery from pneumonia, or from any of the 
 wasting diseases that " eat up tissue," than 
 does an individual of even normal weight. 
 For if the tissue isn't there in the form of fat, 
 the disease processes will take it out of the 
 muscles, or out of even more vital structures. 
 
 So even to be a " trifle stout " has its com- 
 pensations. Finally, remember that usually, 
 if you are required to battle .against an obsess- 
 ing mantle of fat, you have a life job on 
 your hands. 
 
 It's war to the knife, and the knife to the 
 
178 EATING TO LIVE LONG 
 
 hilt — no quarter given or taken — until the 
 lean and slippered pantaloon days creep 
 stealthily into your cosmos. And then, maybe, 
 you'll wish you had some of your fat back 
 again. 
 
CHAPTER XVI 
 SOME NEGLECTED FOODS 
 
 In these trying days, when food conserva- 
 tion is the vital question of the hour, and when 
 the High Cost of Living is causing three 
 wrinkles to grow on thousands of brows where 
 none grew before, it seems almost criminal to 
 trample wholesome food under foot, to pass 
 by palatable nutriment in disdain, to consign 
 to the garbage can material succulent and 
 health-giving, and to neglect to gather sustain- 
 ing provender because it might entail working 
 a little for bait and going fishing for food. 
 Yet this is just what we are inflicting upon 
 ourselves right along as punishment for our 
 sins of ignorance — or laziness. 
 
 Take our neglect of the ubiquitous dandelion 
 as an example. How many know that this 
 lowly weed, which grows in such 
 profusion in this latitude as to ^** ^l^ "^ l!"' 
 
 ^ . .. Dandelion by 
 
 constitute itself an actual nui- Eating it 
 
 sance, is perfectly delicious, either 
 
 eaten as a salad, or boiled, as spinach and 
 
 ' 179 
 
180 EATING TO LIVE LONG 
 
 other relatively expensive greens are boiled, 
 and served as a vegetable, with olive oil, salt 
 and pepper to season? 
 
 The dandelion green is also rich in a medi- 
 cal principle (taraxacum) which exerts a pow- 
 erful tonic influence upon the kidneys and 
 promotes the activity of the stomach and in- 
 testines. The water in which the dandelion 
 greens are boiled can be freely drunk (a glass- 
 ful at a time, hot) for the same beneficial 
 purpose. 
 
 The coarse outside leaves of lettuce, or 
 chicory, and the beet and celery tops, all of 
 which are now most generally 
 JwaytSout- thrown out, are also excellent, 
 side Leaves boiled and served as a vegetable. 
 All of these have laxative proper- 
 ties, and all furnish " roughage " — the 
 " hay " so badly needed in order to stimulate, 
 by its bulk and the roughness of its fiber, the 
 peristaltic action of the intestines. 
 
 Certain species of seaweeds are also valu- 
 able in this same connection, not so much for 
 their intrinsic food value, as for their .diges- 
 tion-stimulating bulk, and for certain lubricat- 
 ing and other qualities which they possess. 
 The Japanese, who were forced by over-popu- 
 lation to eat, or to try to eat, anything that 
 
SOME NEGLECTED FOODS 181 
 
 didn't bite them first, long ago discovered the 
 edibihty and the value of seaweed, and now 
 use it quite extensively, making up the agar, 
 or gelatinous base of the seaweed, into vari- 
 ous combinations of food products and con- 
 fectionery. 
 
 But our dietetic waste is not confined to 
 vegetables by any means. Those who live at 
 the seashore during certain peri- 
 ods of the year quite uniformly ^^.^^p'^f 
 overlook the lowly mussel, while Delicious 
 frequently getting up sufficient 
 ambition to delve for the more highly organ- 
 ized clam. A patient of mine informs me that 
 while he has been going to the shore for many 
 years, yet he never tasted a mussel until this 
 past summer. An Italian friend visiting his 
 family gathe'red a small pail full of the shell 
 fish from one of the innumerable mussel beds 
 over which he had been swimming, rowing and 
 wading for years, scrubbed them carefully, put 
 then in a pan with a little olive oil and a 
 suspicion of garlic, and steamed them as clams 
 and oysters are steamed by the cognoscenti. 
 
 The result was a revelation. The shell fish 
 were meaty, full-flavored and tender. It was 
 afterwards found that they also made a most 
 delicious/stock for soups, and were useful in 
 
182 EATING TO LIVE LONG 
 
 various other ways. Mussels are found in 
 almost inexhaustible supply,, and gathering 
 them consists in merely picking thei;n up. It 
 is almost too easy to be interesting. 
 
 With fishing this is not exactly the case. 
 One must have a love for the game, if not for 
 ^. , . , the labor connected with it. 
 
 Fishing Is a 
 
 Splendid Otherwise it amounts to ex- 
 
 Food-Gather- tremely hard work for relatively 
 
 ing Exercise ,.,. .. -ir ^ -^ ■ 
 
 little compensation. Yet it is per- 
 haps the most health-giving exercise one could 
 indulge in, furnishing, as it does, physical 
 exercise, fresh air and excitement in a com- 
 bination attainable by no other means; and at 
 certain times the fish are found in rich pro- 
 fusion. 
 
 However, not one per cent of all who go to 
 the shore or the other watering places ever go 
 fishing. Consequently, they never learn how 
 to fish, for fishing requires a certain amount 
 of skill and dexterity acquired only by prac- 
 tice. So they neglect to garner this fair crop 
 of the sea — one of the most delectable of all 
 the delectable gifts of Nature, and one which, 
 if it were more freely used, would not only go 
 far to reduce the expense of feeding the 
 human race, but would very materially de- 
 crease the sum total of diseases, or physical 
 
SOME NEGLECTED FOODS 183 
 
 delinquencies, caused by the excessive eating 
 of cereals and starches. 
 
 Acorns, roasted and ground, and drunk in- 
 stead of coffee, are largely used in certain dis- 
 tricts in Europe; there is no reason why they 
 should not be popular in this country. 
 
 So with numerous other things — such as 
 rabbits and hares, squid and octopi — which 
 have a large usage among our foreign popula- 
 tion, but which most of us wouldn't touch with 
 a ten-foot pole. We should lose no time in 
 becoming familiar with these valuable foods 
 and take immediate and continual advantage 
 of the economies their use would effect. 
 
 One of the most important of all measures 
 for the conservation of food, and for the 
 general improvement of the 
 health of the race, has after years b^D Jingt 
 of painstaking experimentation 
 been solved by the United States Bureau of De- 
 hydration, working in conjunction with the 
 Department of Agriculture. 
 
 This measure has to do with the scientific 
 preservation of vegetable food-stuffs, fruit, 
 meat and fish, by the dehydration of these 
 products. With vegetables,, in particular, this 
 is destined to be of enormous value, through 
 the utilization of immense quantities of vege- 
 
184 EATING TO LIVE LONG 
 
 tables now permitted to go to waste because 
 of the lack of proper facilities for their pres- 
 ervation. 
 
 This is one of the most senseless and tragic 
 wastes that the human race, with all its wild, 
 weird extravagance, has ever 
 A Tragic ^^^^ guilty of ; for it pilfers prod- 
 
 igally, it takes nutriment from the 
 needy, and it starves the destitute. It is the 
 antic disposition of madmen — who contemp- 
 tuously cast away with one hand the full half 
 of what both hands have labored to create. 
 The cost of the fifty per cent of vegetable and 
 fruit food that remains is doubled — just be- 
 cause we didn't know what to do with water 
 when it is tied up with food. 
 
 These vegetables decay because they con- 
 tain water; and it is only in the presence of 
 water that the various organisms 
 xVt^^*^*" ^^^* promote fermentation in 
 Decay vegetable matter can thrive and 
 
 propagate their busy species. 
 
 The possibilities of this decay can be better 
 appreciated when we remember that beets, 
 for instance, contain 87% of water; cabbages 
 91.5%; onions 87%; potatoes 78%; and toma- 
 toes 94.3%. ■ 
 
 There is only one pound of food to every 
 
SOME NEGLECTED FOODS 185 
 
 fourteen of water in spinach; one to twelve in 
 carrots; and one to thirteen in turnips. ■ 
 
 In every part of the country, every day in 
 the year, an aggregate of hundreds of tons of 
 indispensable valuable food-stuffs 
 is wasted. Indeed, it is worse J?""*^"/!,"* 
 
 ' Tons of Food- 
 
 than'wasted, for during its period stuffs Wasted 
 
 of decomposition it constitutes an 
 
 actual menace to the health of the country. 
 
 But more tragic still is the waste of the 
 world's mineral sources, the besotted scatter- 
 ing to the winds of those things that make life 
 possible on this planet — things that Nature 
 creates only by slow, laborious processes, and 
 which are yearly becoming more vital to the 
 continued life and fertility of the soil. 
 
 For example, scores of thousands of pounds 
 of precious nitrogen, potash, and phosphorus 
 are dumped into the ocean, in- 
 cinerated in garbage furnaces, or f/^'^'Thro^n" 
 left to rot, polluting the air and Away 
 draining danger into the water 
 supply. 
 
 And this while the problem of obtaining fer- 
 tilizer for our rapidly depleting soil is one of 
 the most pressing that confront agriculturists 
 and economists today. 
 
 A small proportion of this waste is fed to 
 
186 EATING TO LIVE LONG 
 
 hogs, and thereby reclaimed. But so frac- 
 tiorral is this amount, in comparison with the 
 giant total of waste, that it is only a source 
 of irritation to those who are future-looking 
 enough to understand the true meaning of this 
 senseless spoliation. 
 
 Those who suffer the most by this wholesale 
 rape of Nature are, as always, the innocent 
 bystanders — in this case the constipated, 
 mineral-starved American Public. 
 
 It is notorious that in this land of plenty 
 and reckless exploitation of natural resources 
 there are, not thousands, but millions, who 
 don't know the taste of a green salad or suc- 
 culent vegetable, or a ripe orange or grape 
 fruit, from one late Summer or Autumn until 
 the next. Their Winter time conception of a 
 vegetable is a boiled potato or a can of toma- 
 toes. 
 
 Hundreds of hotels, thousands of boarding 
 houses, and scores of thousands of families, 
 ignorant of the fundamental 
 RSd"^ "" meaning of a " balanced ration," 
 hold that peas or rice, or beans, 
 are " vegetably " enough to accompany a dish 
 of pork or beef. 
 
 They ignore, if they ever knew, the fact 
 that rice is mostly carbohydrate — a starch 
 
SOME NEGLECTED FOODS 187 
 
 product — almost identical with the potato or 
 bread they already have; and that peas or 
 beans are a sort of vegetable meat hash, con- 
 taining 22.85% of protein and 52.36% of 
 starch. 
 
 All the while these millions are suffering 
 from the lack of essential mineral salts — 
 lime, potassium, iron, and other elements that 
 enter largely into the composition of bones, 
 teeth, nerves, and other cell-structure. 
 
 As a consequence, we Americans have the 
 most rachitic bones, the softest, poorest teeth, 
 and the most unstable nerves of any civilized 
 peoples. A perfect set of teeth is hardly to be 
 found in a child, and among adults they are 
 much less frequently met with than are molars 
 among hens. 
 
 Vitamines, too, those unanalyzable and un- 
 definable but tremendously important sub- 
 stances that contribute so much 
 
 to the general physiological ^e^^^nS ?o"S 
 
 " tone " of the body, are missing, 
 
 if lettuce, celery, apples, and other uncooked 
 
 vegetables and fruit are missing from the 
 
 dietary. 
 
 But most of all the " hay " — the bulk, made 
 up of iibre and cellulose of vegetables — is 
 lacking, when vegetables and foods, low in 
 
188 EATING TO LIVE LONG 
 
 actual food values, but rich in mineral salts 
 and water, are lacking. - 
 
 This is the chief reason that constipation is 
 so prevalent among Americans ; and what con- 
 stipation does to human beings can never be 
 sufficiently understood. 
 
 It is now possible, however, through the ex- 
 periments of the Dehydration Bureau, and 
 certain enterprising business in- 
 
 But the terests, to reduce the water con- 
 
 Problem Is ' 
 
 Now Solved tent of vegetables so that there 
 
 remains no more than 12% of 
 
 moisture. In this state of relative dryness the 
 
 bacteria that cause decay can no longer thrive 
 
 and multiply. 
 
 By the process of scientific dehydration, all 
 the original flavor and food-value of the vege- 
 table or fruit is retained; while, at the same 
 time, sufficient moisture will have been ex- 
 tracted to insure perfect keeping qualities un- 
 der all conditions of temperature or humidity. 
 
 By the universal adoption of dehydration 
 and dehydrated products, the element of " sea- 
 sonal surplus " will have been done away 
 with; even the poorest families will be able to 
 afford vegetables twelve months in the year. 
 The economic saving, the general improve- 
 ment in health, the tremendously enhanced 
 
SOME NEGLECTED FOODS 189 
 
 nutrition of the American people, will have 
 been assured. 
 
 It is altogether a wonderful step in the 
 direction of the conservation of two of the 
 most vital resources of our nation — human 
 beings and the food upon which they live. 
 
CHAPTER XVII 
 URIC ACID — WHAT IT MEANS 
 
 There is no one question in connection with 
 diet and disease in which there is greater mis- 
 information, even among the medical profes- 
 sion, than on the subject of uric acid. All 
 sorts of fanciful theories have been advanced 
 to account for it, and all manner of ridiculous 
 claims have been made as to where and how 
 it acts; and yet most of these claims are 
 founded on the simplest misconception of 
 facts. 
 
 The only logical explanation for the pro- 
 duction of uric acid is that it is formed nor- 
 mally and solely by a process of 
 oxidation reduction, or burning H^"*^ ^"? , 
 
 r <• 11 -I- 1 1 -11 Formed m the 
 
 up, of fully Utilized and partially Kidney Cells 
 broken up proteid substances in 
 the protoplasmic structures which make up 
 the glandular cells of the kidneys. 
 
 Uric acid, as such, never exists in food- 
 stuffs. It is not found either in red meat or 
 in white meat; nor is it found in any of the 
 
 190 
 
URIC ACID— WHAT IT MEANS 191 
 
 albuminous constituents of the vegetable king- 
 dom. It can be manufactured, however, from 
 the albumin contained in the red or the white 
 meat, as well as from the albumin contained 
 in milk, eggs, or any animal food. 
 
 It can also be manufactured from the albu- 
 min found in vegetable substances ; but it does 
 not exist, as free uric acid, in the 
 
 Vegetable 
 
 Matter Also protoplasm of either animal or 
 Contains Ma- vegetable foods, any more than 
 
 tae^Uric Acid ^^ ^^^ innumerable aniline dyes 
 and coal tar derivatives exist, as 
 such, in the native coal tar. 
 
 Uric acid is never found in the blood, as is 
 so generally and erroneously claimed, for as 
 ^. . soon as the food enters the sys- 
 
 There is no -^ 
 
 Such Thing as tem — assume, for the sake of 
 "Uric Acid" argument, that there could be any 
 
 in the Blood . . • i • , r i 
 
 free uric acid in the food — it 
 would at once come in contact with the free 
 alkalies of the alimentary tract, and be in- 
 stantly converted into a urate. This alone 
 would preclude the possibility of uric acid ever 
 reaching the blood by this route. All observ- 
 ers admit that urates are never found in the 
 blood, as a normal constituent of blood. 
 
 Furthermore, as the blood is a strongly 
 alkaline fluid, even if the uric acid did reach 
 
192 EATING TO LIVE LONG 
 
 the blood stream it would, by virtue of a com- 
 mon law of chemistry, be converted into a 
 virate. So there is no method known to chem- 
 ists by which we can assume that uric acid 
 exists in the blood, even though most writers 
 are constantly referring to " uric acid in the 
 blood " as though they believed it true. 
 
 In profound disturbances of metabolism, 
 uric acid may be formed by one organ or 
 group of cells taking up temporarily the w^ork 
 of another organ or group of cells; this most 
 commonly occurs in the cartilage cells of the 
 great toe joints. Hence the development of 
 gout. 
 
 All over-production of uric acid is depend- 
 ent upon three general principles : 
 
 First, defective oxygen supply. 
 
 Second, taking into the system Add is ""^ 
 more food than can be perfectly Produced 
 oxidized. 
 
 Third, disturbances in the action of the 
 nervous mechanism. 
 
 All three of these " errors " are more or 
 less closely bound together. Yet we not in- 
 frequently find that one or the other of these 
 disturbances predominates and must be re- 
 moved before the normal output of uric acid 
 is reestablished. 
 
URIC ACID— WHAT IT MEANS 193 
 
 In the study of health and disease, there, 
 
 are a few premises that admit of no question. 
 
 „ , „i. If, for instance, we take the right 
 How to Stop ' ' = 
 
 the Over- amount of the right kind of food 
 Production of and the right amount and kind 
 
 Uric Acid r • i • p j 
 
 of exercise, and ii we do not 
 worry and overtax our nervous systems, 
 thereby upsetting digestion and metabolism, 
 we fnust be well. That is, providing we are 
 born with a reasonably sound tissue-forma- 
 tion. Therefore, departure from the normal 
 standards of health is generally due to one of 
 three things : eating too much, taking too little 
 out-door exercise, or using up too much en- 
 ergy from some undue nervous strain or 
 tension. 
 
 If a person eats too much he takes in more 
 food than he can oxidize. If he doesn't get 
 
 ^ sufficient out-door exercise he in- 
 Eat Less, Ex- . . . 
 
 ercise More, vites imperfect oxidation. it he 
 and Don't has shocks and undue strains 
 
 °"^ upon his nervous system, these 
 
 disturb the circulation and digestion and pre- 
 vent the free introduction of oxygen into the 
 system, so that sub-oxidation follows as a 
 natural course. 
 
 The symptoms of the lesions we class as 
 gout, rheumatism, diabetes, et cetera, are all 
 
194 EATING TO LIVE LONG 
 
 conditions of under-oxidation and result from 
 an insufficient amount of oxygen being taken 
 into the system to completely burn up the end- 
 products of food. These abnormal deviations 
 in oxidation may be transitory or permanent; 
 when they are continuous, well-defined dis- 
 ease results. 
 
 In one person this is manifested by rheuma- 
 tism, in another gout, another diabetes, 'an- 
 other Bright's, and so on. Why some people 
 will have one disease and some, living under 
 practically the same conditions, another, is 
 something for which, as yet, we have no 
 adequate explanation. They may eat prac- 
 tically the same kind of food, take the same 
 amount of exercise, and labor under substan- 
 tially the same variety of nervous strains and 
 worries, yet they may have any one or more 
 of a dozen different diseases. But all these 
 diseases have their common origin in one 
 cause, deficient oxidation. 
 
 I believe deficient oxidation is due to the 
 action of specific germs in the alimentary 
 canal, which cause putrefactive 
 disintegration of the food-stuffs, J^ESinid? 
 and thus produce special toxins. 
 Consequently when these poisons are intro- 
 duced into the blood, they cause the trouble 
 
URIC ACID— WHAT IT MEANS 195 
 
 which develops into one or the other of these 
 under-oxidation diseases. If, however, the 
 patient will observe certain rules that tend to 
 put a stop to putrefactive disintegration of 
 the proteid, he will improve; and if he care- 
 fully regulates his diet, takes the proper 
 amount and kind of out-door exercise,, and 
 overcomes his nervous strain, he will get well. 
 Right here it may be pertinent to observe 
 that uric acid, in itself, is absolutely harmless. 
 It is the toxic antecedents, the poi- 
 Unc Acid sonous isomeric proteid molecules 
 
 Harmless . , . , . ■ ■, ■ r j 
 
 in Itself out of which uric acid is formed, 
 
 that are the really irritating prin- 
 ciples or substances, and they must be disposed 
 of before any definite rehef can be expected. 
 
 It is not generally known that there are two 
 distinct varieties of uric acid, not distinct from 
 a gross chemical standpoint, but radically dif- 
 ferent from each other in their isomeric con- 
 struction, actions and effects. 
 
 The first variety indicates that there is a 
 comparatively harmless condition, unless the 
 cause which has produced it be continued for 
 too long a period of time; then it may be in- 
 dicative of a certain state of toxic irritation. 
 
 That form of uric acid characterized by the 
 simple deposit of reddish sediment is usually 
 
196 EATING TO LIVE LONG 
 
 caused by eatine a couple of 
 
 1, 1 J I ^ ^ • 1,4. u The "Brick 
 
 baked potatoes at night, or by J^^^,, deposit 
 feeding too liberally upon Not Fatal 
 starches or sugars. 
 
 This variety of uric acid precipitates readily 
 upon the bottom of the vessel when the urine 
 becomes cold, and constitutes the familiar 
 " brick dust deposit," about which the vendors 
 of various kidney pills and swamp-root mix- 
 tures profess themselves to be terribly exer- 
 cised. 
 
 The familiar picture of the human wreck, 
 with a facial expression denoting extreme 
 misery, and one hand pressed over the region 
 where one of* his kidneys is supposed to be, is 
 an example of this alarmed and interested mis- 
 conception. 
 
 First, if this woe-begone gentleman really 
 had kidney disease, he probably wouldn't have 
 any pain to complain of and to distort his 
 features. Furthermore, if he had pain in the 
 back, it would most likely be from a faulty 
 liver action, lumbago, or some sub-inflamma- 
 tory condition located in the muscles. 
 
 Second, the terrible " brick dust deposit " 
 from which he suffers wouldn't give him these 
 symptoms. For this insoluble but rather 
 loosely-combined form of uric acid is elimi- 
 
URIC ACID— WHAT IT MEANS 197 
 
 nated from the system as fast as it is formed-^ 
 " and there's an end on't." 
 
 If the gormandizing is too long continvied, 
 naturally, a toxic condition may develop in 
 the intestinal canal, and this is the real source 
 of danger; for this condition may lead to 
 putrefactive fermentation in the intestine, 
 which is one potent cause of that state of un- 
 der-oxidation which stimulates the proteid 
 molecule to " go wrong " somewhere in its 
 process of digestion and conversion, and there- 
 by to form the toxic antecedent products from 
 which uric acid is derived. 
 
 It is this entirely different " species " of 
 uric acid, derived from these toxic anteced- 
 ents, which is the dangerous 
 J,^? ^°'.l°" °* variety: it indicates that there is 
 
 Uric Acid . , . , 
 
 withm the system a disease-pro- 
 ducing irritant to the kidney cells and other 
 tissues. 
 
 This form of uric acid is a closely-bound, 
 isomeric form of molecule, which may remain 
 for weeks, or even months, in a specimen of 
 urine, without being deposited as sediment, 
 held in solution by some unknown agent. In- 
 deed, in many instances, the only method by 
 which its presence may be detected is by boil- 
 ing a specimen of the urine, and then adding a 
 
198 EATING TO LIVE LONG 
 
 precipitating- agent, such as very dilute acetic 
 acid, so dilute, that it will not decompose the 
 normal urate of soda. If this combination, so 
 treated, be permitted to stand overnight, large 
 quantities of uric acid crystals will be found 
 in the urine. 
 
 3o the " brick dust " uric acid in both forms 
 is a harmless product; but the antecedent to 
 this, the "insoluble" uric acid, is a dangerous 
 protoplasmic irritant, and the sooner you get 
 rid of the cause of it the better off you'll -be. 
 
 The giving of alkalies, so generally prac- 
 ticed in this country, may relieve, for a time, 
 the irritating effects of the uric _,j^. ^ 
 acid by converting the acid into lies Doesn't 
 a urate as it drops from the kid- stop Uric Acid 
 
 ,,.,,, . , , From Forming 
 
 ney cells mto the urmary tract. 
 In this way it may mask the symptoms pro- 
 duced by the excessive output of uric acid; 
 but it never cures. 
 
 It may be necessary, if a patient is suffer- 
 ing intensely, to give an alkali for a while; 
 but by doing so the symptoms are only 
 alleviated. 
 
 This is what happens to people who go to 
 Carlsbad, Saratoga Springs, French Lick, or 
 other resorts, where the attempt is made to 
 sluice disorders out of bodies by flushing out 
 
URIC ACID— WHAT IT MEANS 199 
 
 the kidneys with water, supposed to have uric 
 acid-solvent powers. 
 
 These people feel better, temporarily. In 
 fact, may come back, thinking they are well; 
 but they have just as much over-production of 
 uric acid as ever, only they don't know it, for 
 the large amount of alkaline fluid passing 
 through the genitourinary tract masks the con- 
 dition. 
 
 Disturbance in metabolism, however, which 
 is causing the excess of uric acid, goes on un- 
 checked, and it frequently happens that the 
 patient may die just when he is thought to be 
 getting well, notwithstanding the fact that 
 the urine was apparently free from uric acid, 
 and that the patient passed it without pain or 
 discomfort. 
 
 So put not your faith in alkalies or " uric 
 acid-solvents," no matter how highly they may 
 be extolled; for they are only palliative at 
 best. 
 
 Yet all these uric acid conditions can be 
 
 cured, if we recognize malnutrition and Under- 
 
 oxidation as the cause for the de- 
 
 "incurabie velopment of the over-production 
 
 Diseases'' Can - . ., j i i ,, 
 
 Be Cured ^^ "^'^ ^^^^' ^"*^ ^°°^ Upon the 
 
 uric acid purely as a symptom 
 and not as a condition. For free uric acid in 
 
200 EATING TO LIVE LONG 
 
 the urine merely tells us that the patient is 
 eating too much, exercising too little, or is 
 under some nervous tension which is tighten- 
 ing up his blood vessels and preventing the 
 free utilization of the oxygen and the nutri- 
 tional elements. 
 
 In this country, and especially in the big 
 cities, where men are hard driven from morn- 
 ing till night, we find that all three factors 
 come into play. 
 
 The diet leg of the tripod isn't difficult to 
 regulate, if the patient will make up his mind 
 that he wants to cooperate. It is somewhat 
 more difficult to get him to take the required 
 amount of exercise, although it can be done. 
 But to manage the worry leg is a very difficult 
 problem indeed. 
 
 There may be some definite method of get- 
 ting a person to stop worrying, without giving 
 him back the money he has lost, 
 or furnishing him the position he PatienTMust 
 can't get, or providing him with Minister to 
 the girl- who doesn't want him — Himself 
 but I confess I don't know of it. 
 
 I do know, however, that when the diet is 
 scientifically regulated, and the proper exercise 
 is taken, the patient is much better able to 
 withstand the nervous strain, and to minimize 
 
URIC ACID— WHAT IT MEANS 201 
 
 the evil efifects of a cause of worry that 
 cannot be removed. This, I submit, is in- 
 dubitably helpful. 
 
CHAPTER XVIII 
 FIGHTING RHEUMATISM WITH FOOD 
 
 It is no doubt true that many cases of rheu- 
 matism have their origin in focal infections, 
 in pus and poison factories at the roots of 
 decaying teeth, in the crypts of ulcerated ton- 
 sils, in neglected or improperly treated vene- 
 real infections, and in organs in which there 
 exists some latent pathological process. 
 
 But it is also true that by far the most 
 frequent cause of rheumatism is to be found 
 in dietetic errors, in eating too ™^ 
 much, or in eating too much of the Most Com- 
 the wrong kinds of food. """^ Cause of 
 
 Ti- ' I- J • i 1 J_^ Rheumatism 
 
 If more food is taken than can 
 be digested, absorbed, assimilated, and trans- 
 muted by the liver and perfectly oxidized, the 
 result must be that the oxygenating capacity 
 of the system is exceeded, and, sooner or later, 
 rheumatism, or some other form of mal- 
 metabolism, will develop. 
 
 One of the quickest ways to exceed the 
 oxygenating capacity of the system is to eat 
 
 202 
 
FIGHTING RHEUMATISM 203 
 
 too largely of those substances which are most 
 easily oxidized, and which are mere heat and 
 energy producers, such as sugars, starches, 
 and fats. 
 
 This robs the protein, or building substance, 
 of the oxygen needed to properly convert and 
 oxidize its elements, and it is the by-products 
 formed by this robbery that produce the 
 symptoms we know as rheumatism. 
 
 Most rheumatics are prone to eat liberally 
 of sweets and vegetables, which contain an 
 _. . overwhelming percentage of 
 
 Eat Too Much starch and sugar. These food sub- 
 Starch and stances, being easily transformed, 
 Sugar , , . . 
 
 exhaust the oxygenatmg capacity 
 of the system, so that the final oxidation of the 
 proteid compounds in the food is imperfectly 
 accomplished. 
 
 The percentage of urea in the urine falls. 
 Uric acid increases, and lactic acid appears — 
 and to these might be added a long list of 
 other by-products. 
 
 In the light of this conception of rheuma- 
 tism and its causes, it is no wonder that all 
 forms of drugs have failed to have any specific 
 action on the process. 
 
 In fact, in the vast majority of cases, ex- 
 cluding focal infection, the only way in which 
 
204 EATING TO LIVE LONG 
 
 any permanent benefit may accrue in rheu- 
 matism is through a proper regulation of the 
 diet. . 
 
 It is vitally necessary to choose those food 
 elements that will best conserve the oxygenat- 
 ing capacity of the system, while at the same 
 time securing to the damaged organism the 
 largest amount of constructive and reparative 
 material that can be utilized with the least loss 
 of vital energy. 
 
 We must choose those food-stuffs that can be 
 most readily digested and completely oxidized ; 
 so that no by-products will develop, and so 
 that only the normal elements representing 
 tissue waste shall appear as end-products in 
 the excretions. 
 
 As animal proteids and fats are more easily 
 digested than those of vegetable origin, and 
 as animal food on the whole re- 
 quires a smaller amount of oxy- J,"''^\^f3°°J 
 gen for its complete transmuta- Digest 
 tion than does vegetable food, it 
 is plain that animal food should be selected 
 when disease processes are rampant within 
 the system — and this applies to any disease 
 process. 
 
 Therefore, the dietetic program should con- 
 sist in stepping up from milk into broths, eggs 
 
FIGHTING RHEUMATISM 205 
 
 and meat; finally including the saccharine and 
 starchy compounds of vegetable origin. 
 
 The simplest form of animal diet, and the 
 one that will yield the largest amount of con- 
 structive material with the least expenditure 
 of oxygen and vital energy, is either skimmed 
 milk or buttermilk — preferably buttermilk, 
 because the milk-fat, which calls for a large 
 amount of oxygen to " consume," has been 
 removed. 
 
 These two forms of milk are not only vmu- 
 sually easy to digest, but they are also easy to 
 assimilate. The amount of heat and energy 
 produced upon this kind of diet is compara- 
 tively small, but the enhanced nutritive and 
 reparative action, which is the chief thing 
 needed, is greatly augmented. 
 
 I have found that occasionally the fer- 
 mented milks, Kumyss, Matzpon or Kefr, are 
 „„ „ better borne and more readily 
 
 mented Milk digested than the skimmed milk 
 and Don't or the buttermilk ; but usually the 
 
 Bolt it Whole , r J £ ■ -1 
 
 cheaper food forms give quite as 
 good results as do the expensive fermented 
 milks. 
 
 Be sure to sip the milk — any milk — 
 slowly, for large " gulps " of milk are much 
 more likely to' form indigestible curds in the 
 
206 EATING TO LIVE LONG ^ 
 
 stomach, which are with difficulty broken up 
 by the gastric juices and acted upon by the 
 digestive ferments. 
 
 As soon as a better state of nutrition is 
 estabhshed, and repair is well under way, 
 which will be evidenced by an improvement in 
 the quality of the urine, as well as by an 
 improvement in the general symptoms, this 
 limited diet may be enlarged — giving whole 
 milk instead of skimmed milk or buttermilk. 
 
 Then eggs should be included; next, meats 
 of various kinds, including poultry, fish, oys- 
 ters, clams, et cetera; and finally the starch 
 and saccharine compovmds, preferably in the 
 form of whole wheat bread, .which should be 
 at least twenty-four hours oH. 
 
 Thus we establish a well-regulated mixed 
 diet, containing water and mineral salts, fats, 
 sugars, and starches — and chiefly, animal 
 proteids. 
 
 Having thus established the mixed diet, great 
 care should be taken to keep the starches and 
 sugars, or ordinary food-stuff, in the minor 
 quantities; while the fats and proteid of 
 animal origin should constitute the bulk of the 
 diet. 
 
 Potatoes especially, vegetables generally, 
 and all forms of sweets and pastries, should 
 
FIGHTING RHEUMATISM 207 
 
 Potatoes and ^^ temporarily ruled ofif the diet 
 a Rheumatic Hst ; where there is a tendency to 
 Patient Do recurring attacks of rheumatism 
 they should be kept off. 
 
 Fruits are best omitted altogether, as they 
 tend to produce abnormal fermentation, as 
 has been pointed out in another chapter. 
 
 Alcohol, especially in the form of malted 
 liquors, is rank poison to a rheumatic. 
 
 Water should be drunk freely, not only be- 
 cause of the specific need of the organism 
 itself for water, but also because of the solvent 
 powers of the fluid, its flushing effect upon 
 the kidneys, and its stimulating action on the 
 bowels. 
 
 For the benefit of my physician readers, I 
 
 would say that the administration of a com- 
 
 . „ . ,. bination of 
 A Prescription 
 
 the Doctor Inspissated ox-bile, forty grains ; 
 Will Find Pancreatin, ten grains ; 
 
 Haemagalol, one hundred and 
 twenty grains ; 
 
 Strychina sulphate, one grain; 
 Caffeine hydrochlorate, sixty grains ; 
 Extract colycynth compound, twenty grains ; 
 Extract taraxacum, thirty grains. 
 
 (Fit into fifty capsules. Give .two 
 before each meal.) 
 
208 EATING TO LIVE LONG 
 
 helps wonderfully in restoring normal diges- 
 tive and assimilative function. 
 
 I am well aware that the rigid plan of diet- 
 ing here outlined is not commonly recom- 
 mended or taught; but an experience with 
 many hundreds of cases, where all other 
 methods have failed, justifies me in believing 
 that this selection of diet, perhaps with such 
 remedies as seem needed, will produce definite 
 results for good in almost every curable case 
 of rheumatism. 
 
CHAPTER XIX 
 DOES MEAT-EATING CAUSE CANCER? 
 
 One of the favorite battle cries of the pro-, 
 ponents of a vegetable diet is that meat-eating 
 is the legitimate ancestor, on both its mother's 
 and its father's side, of cancer, and other 
 malignant degenerative conditions of the cell 
 structure. 
 
 Like many other w^idely disseminated no- 
 tions, this belief has a slight basis of fact for 
 its support, for the simple reason that (as 
 w^e have seen in a previous chapter) it is easier 
 to over-eat of meat than it is of any of the 
 other varieties of protein. 
 
 Consequently, there is, in those who over- 
 eat of meat, a liability to elaborate and store 
 up in the system an excessive amount of 
 under-oxidized end-products of proteid diges- 
 tion; which under-oxidized products may, on 
 occasion, cause a local irritation somewhere 
 in the alimentary tract, or in the organs con- 
 cerned in the conversion of these products. 
 
 It was Dr. Mayo, in his inaugural address 
 
 209 
 
210 EATING TO LIVE LONG 
 
 as President of the American Medical 
 Association, who first voiced the 
 Feeding-But conviction, rapidly gaining 
 Not Over- ground among medical men 
 Feeding of everywhere, that cancer of the 
 stomach and the intestines has 
 its most frequent origin in over-eating and 
 indigestion. 
 
 Digestive irritations, continued over a long 
 period of time, undoubtedly develop in the 
 tissues of the stomach and bowels — and in 
 the general system, by their absorption into 
 the circulation — toxins that break down tis- 
 sue resistance, and that produce that variety 
 of " retrograde metamorphosis," or reversion 
 to embryonic type, that results in the devel- 
 opment of the cancer process. 
 
 However, with equal truth. Dr. John Bell, 
 head of the Cancer Department of the Bat- 
 But Cancer tersea Hospital of London, has 
 Also Begins in asserted that " Cancer begins in 
 
 Constipation ^^^ ^^^^^„ j^^^ j^ ^^ opinion 
 
 shared by many accurate observers. In fact, 
 at a meeting of a national medical society, a 
 few years ago, during which cancer was a 
 prominent subject for discussion, several 
 hundred physicians who had had a large 
 experience in treating cancer agreed that 
 
MEAT-EATING AND CANCER 211 
 
 " they had never seen a case of cancer in 
 which pronounced constipation (often not 
 fully recognized, as when there was a daily 
 incomplete movement) was not a prominent 
 feature." 
 
 The truth of the matter is that cancer has 
 its first origin in the embryonic cell, or in a 
 group of embryonic cells, caught 
 
 in some tissue, which subse- When Doctors 
 ' Disagree 
 
 quently, because of irritation, or 
 through some " twist " or defect in the nutri- 
 tion of the area, becomes a fertile soil for the 
 growth and development of the cancer cell. 
 
 Lacking these embryonic cells, no person 
 would ever develop cancer — no matter what 
 he did, nor how much irritation he might 
 cause any particular structure. Lacking the 
 defect in normal functioning of some certain 
 gland or organ, which gives the cancer its 
 chance to " sprout," no danger of the growth 
 of cancer tissue need be apprehended. 
 
 So cancer is a constitutional, not a local, 
 disease, and the predisposition toward it must 
 exist before it can manifest itself in any local 
 area. 
 
 Unfortunately there is at present no mieans 
 of definitely determining whether or not one 
 has any of these embryonic cells in his body, 
 
212 EATING TO LIVE LONG 
 
 or whether the predisposition exists — as a 
 result of faulty functioning in the nutrition of 
 certain structure. So it is the better part of 
 valor to avoid the tissue irritations, and other 
 causes that might lead to the development of 
 cancer. 
 
 It is quite reasonable to suppose, however, 
 that whatever form of diet tends most cer- 
 tainly to develop putrefactive fermentation in 
 the intestine, and the formation of decompos- 
 ing food products, with the irritation 
 inevitably resulting, tends also to produce 
 cancer. 
 
 Because of this fact it would follow natu- 
 rally that that balance in the food intake which 
 is most completely utilized, and which forms 
 the least amount of toxic material, is least 
 likely to develop cancer. 
 
 There can, therefore, be no reasonable 
 doubt that this balance can best be secured 
 by giving a form of diet most easily digested, 
 most completely assimilated, and most thor- 
 oughly evacuated. This diet consists of meat, 
 eggs, milk, green vegetables, and fats and 
 carbohydrates, in balanced proportions. 
 
 So meat, of itself, is no more likely to cause 
 cancer than is any other food form which is 
 
MEAT-EATING AND CANCER 213 
 
 completely utilized. If any one 
 
 insists upon eating meat three °?"'.\^* , 
 
 ^ , . , . Afraid of Meat 
 
 times a day, trustmg to a bi- 
 weekly movement of the bowels for his phys- 
 ical house-cleaning, he very likely may be court- 
 ing serious trouble. 
 
 He will inevitably develop autointoxication 
 from putrefactive absorption. He will cer- 
 tainly load his system with a superfluity of 
 poisonous material. He will emphatically 
 decrease the resistance of his tissues, and he 
 may, if he keeps it up long enough, finally find 
 himself in a condition where the services of a 
 surgeon are imperative. 
 
 This is all there is to the bugaboo theory 
 that meat-eating breeds cancer — or, for the 
 matter of that, rheumatism, or „. „ , 
 
 ' The Bugaboo 
 
 Bright's, or arterio-sclerosis, or is oniy 
 diabetes, or any other patho- Stuffed With 
 
 , . , Straw 
 
 logical process. 
 
 Anything that is done to the human body 
 in excess, even though it be only the drinking 
 of pure water, is bound to have a deleterious 
 action sometime,, somewhere, and to some 
 psp,rticular organ or structure. 
 
 Which leads obviously to the conclusion 
 that moderation is a virtue that is funda- 
 mental, and that is its own reward : conversely, 
 
214 EATING TO LIVE LONG 
 
 that excess is a crime, punishable by disease, 
 disability and death. 
 
CHAPTER XX 
 
 FERTILE SOIL, IMPROPER FOOD, 
 AND GERMS 
 
 If all germs could be kept away from an 
 individual, from the moment of his birth, he 
 not only would not have any disease, but, in 
 all probability, he would never live long 
 enough to indulge in a disease. 
 
 This has been proved, over and over again, 
 by the futile attempt to hatch eggs in sterile 
 incubators under conditions that 
 insured absolute protection ^^«=*^"^ 
 
 ^ . . Necessary 
 
 against bacterial contamination. 
 Ordinary, well-behaved eggs simply refuse to 
 hatch under these distressingly healthy con- 
 ditions, or if they do, the over-sterilized chicks 
 merely take a look or two at their beautiful 
 sanitary surroundings, and then turn up their 
 toes and die. 
 
 The same thing is true, in a measure, of the 
 hatching of human eggs. In any event the 
 foetus, for nine months of its development, is 
 in a relatively sterile medium. When it is 
 
 215 
 
216 EATING TO LIVE LONG 
 
 delivered from the parturient canal it immedi- 
 ately comes in contact with myriads of micro- 
 organisms — floating in the air, contaminating 
 the hands of the nurse, on the clothing and 
 wrappings with which it is clothed, from its 
 own excreta, and from numerous other 
 causes. 
 
 If the child should happen to be sub-vital, 
 if it has inherited a defective resistance, it is 
 quite likely that it may contract any number 
 of diseases, ascribed to the activities of germs. 
 
 If, on the contrary, the child is normal in 
 resistance, with an adequate supply of 
 phagocytes — the defensive white corpuscles 
 of the blood, whose function it is to kill off 
 invading microorganisms — the chances of 
 its becoming infected are extremely remote. 
 
 This is particularly true if the balance in 
 nutrition — especially the interchange be- 
 tween the cell contents and the 
 Keep Up ^ media in which the cell lies, called 
 
 the Nutritive ■ • ^ 
 
 Balance by scientists osmosis — is phys- 
 
 iologically adequate. 
 As is well known, germs can be made to 
 grow in the laboratory only when all the ele- 
 ments and conditions are favorable to such 
 growth. They must have a degree of tem- 
 perature, or humidity, or presence or absence 
 
IMPROPER FOOD AND GERMS 217 
 
 of oxygen, and a suitable medium upon which 
 to feed ; otherwise the culture will be abortive. 
 
 Exactly the same conditions must apply to 
 the human culture tube as are applicable to 
 the laboratory observation. If the subject is 
 deficient in vital resistance, by reason of the 
 disturbance of various chemical activities, or 
 because of defects in various nutritive proc- 
 esses — which, in turn, depend largely upon 
 perfect nervous stimulation for the proper 
 performance of this work — the individual 
 may develop pathological changes character- 
 istic of the particular strain of germs which 
 can best thrive and multiply in the medium 
 he has thus provided for their growth. 
 
 As to the relative importance of germs and 
 a defective organism, in causing disease, 
 there can be no question; both 
 are cut out of the same piece of ^^ti,^G*J„g 
 cloth ; they are interdependent, and Soil 
 If the soil is not prepared, the 
 germ can gain no foothold. If the soil is pre- 
 pared, and there should be no germ to plant 
 in it, no pathological process could manifest 
 itself. 
 
 I may say that it is my belief — although 
 this may be difficult to prove — that the char- 
 acter of the disease is due to changes in the 
 
218 EATING TO LIVE LONG 
 
 proteid molecule, as a result of the activities 
 of the germs and their toxins, in the presence 
 of a subnormal organism. 
 
 This original proteid molecule splits up into 
 an infinite number of subsidiary molecules, 
 and the recombining of these molecules into 
 different molecular forms is the " twist " that 
 makes the substance either a poison or a 
 tissue food. Witness egg albumen and snake 
 venom, with the same. chemical symbol, as an 
 instance of this. 
 
 In view of these facts, the chemical trans- 
 mutation becomes the essential factor in the 
 production of disease, and its manifold 
 symptoms, and the question as to whether 
 germs, or fertile tissue soil, or improper bal- 
 ance of the diet, caused disease, seems to be 
 decided in favor of the factor that makes for 
 sub-nutrition. 
 
 This factor is lack of the proper balance, 
 proper amounts, and proper biochemic con- 
 stituents of the food. 
 
 The way to overcome susceptibility to in- 
 fection is to eat properly, cultivate a placid, 
 equable state of the mind and of 
 It Can ^jjg nervous system, keep up an 
 
 Be Done . , . . . ' t- t- 
 
 active elimmation from all the 
 excretory organs, including the skin and the 
 
IMPROPER FOOD AND GERMS 219 
 
 lungs, and use ordinary common sense in 
 avoiding undue exposure to infection. 
 
 If one observes these simple hygienic rules, 
 it is comparatively easy to bid defiance to prac- 
 tically any form of germ infection, except 
 such forms as are acquired by direct inocula- 
 tion — • as anthrax, hook-worm disease, syph- 
 ilis, gonorrhoea, malaria, yellow fever, sleep- 
 ing sickness, and other diseases that gain 
 their origin by the entrance of the micro- 
 organisms into the sub-dermal tissues and 
 into the blood currents, through abrasions, 
 punctures, and other direct means. 
 
 This, it seems to me, is the rational ex- 
 planation of the origin of disease. 
 
CHAPTER XXI 
 
 WHAT IS THE TRUE STATUS OF 
 ALCOHOL? 
 
 Amid all the din and turmoil of clashing 
 opinions concerning the true status of alcohol, 
 there is one fact that stands out beacon-clear. 
 This is that extremists on both sides of this 
 question are in the saddle, and are riding 
 amuck through what should be a definite and 
 demonstrable scientific proposition. 
 
 For notwithstanding the generally accepted 
 opinion of those now in the ascendency, and 
 irrespective of the consensus of 
 opinion expressed by the Ameri- cohol an 
 can Medical Association, there ducing Agent 
 is one factor of physiological im- 
 portance now quite universally ignored. This 
 is that alcohol has a distinct function as a 
 heat and energy producing agent. It is es- 
 pecially valuable in depraved conditions of 
 the body; in pathological depressive states; 
 and in the lethargic physiological activities 
 due to advancing years, as well as to condi- 
 
 220 
 
ALCOHOL 221 
 
 tions in which the waning life-forces from 
 general debility, senility, or any other cause, 
 need definite stimulation. 
 
 On philosophical, economic, and moral 
 grounds, it is undeniable that the human race 
 would be infinitely better oiif if the use of 
 alcohol as a beverage had never been acquired ; 
 for in the abuse of alcohol there probably lies 
 more of sorrow, crime, poverty, vice, and 
 misery than can be justly ascribed to any 
 other agent ever used by human beings. 
 
 But the physician, interested only in saving 
 life, and in helping those sorely tried by ab- 
 normal or pathological processes, has to do 
 only with furnishing a means of stimulus, in 
 the form of a readily-converted heat and 
 energy producer, to those who, lacking this 
 stimulus, must inevitably die. These are peo- 
 ple who cannot, in their extreme condition of 
 debility, get the stimulus out of ordinary 
 food. 
 
 There is nothing so far known that can 
 
 take the place of alcohol in the crises where 
 
 life hangs by the slenderest of 
 
 A Veritable fj. ^j threads. 
 Life-Saver T,^r /• . i /- •, j 
 
 My first definite and convm- 
 cing experience in this connection occurred 
 during the terrible pneumonia epidemic of 
 
222 EATING TO LIVE LONG 
 
 1874. Professor Alonzo Clark was on service 
 at Bellevue Hospital. Professor Clark advo- 
 cated the use of alcohol only after the first 
 sound of the heart was inaudible — . which was 
 when the patient was already about two-thirds 
 dead. 
 
 A very able internist was Dr. Clark, yet I 
 noticed that an overwhelming percentage of 
 patients so treated passed on to the morgue. 
 
 When the Nestor of medicine. Professor 
 Abram Jacobi, followed Dr. Clark in the same 
 hospital service, there was an immediate 
 change for the better. Dr. Jacobi believed 
 in the liberal use of alcohol from the very 
 beginning of the disease. His treatment 
 worked a revolution in results, for the great 
 majority of his pneumonia patients recovered, 
 and but very few passed on to the dead- 
 house. 
 
 In my forty years of practice of medicine, 
 and in my thirty years of active service in 
 the Post Graduate Medical 
 School and Hospital, it has been ^^ ^°"*'"« 
 
 . ., ' ,. , Practice 
 
 my privilege to see and direct the 
 
 treatment of thousands of cases of every 
 
 conceivable variety. 
 
 This experience has led me to adopt a 
 routine practice in all extreme cases of pre- 
 
ALCOHOL 223 
 
 scribing alcohol early in the pathological proc- 
 ess, up to the physiological limit, to all such 
 patients as were in need of readily oxidizable 
 stimulus. 
 
 The results, in contrast to the results from 
 the same type of patients to whom alcohol 
 was denied, speak for themselves in the rec- 
 ords of the hospital mortality statistics. 
 
 Nor am I alone in these conclusions. Some 
 of the very ablest of the English and Eu- 
 _ . ropean authorities have expressed 
 
 Experience '^ . ^ . 
 
 DuRlicated themselves unequivocally in 
 by Some of the favor of the use of alcohol as a 
 
 Ablest 
 
 Stimulus in depraved physical 
 and lowered nervous states. 
 
 In some cases medical men, though strongly 
 biased in favor of the abolition of alcohol for 
 beverage purposes, have been honest enough 
 to give the drug credit for its virtues as an 
 energy-producer. I well remember the sen- 
 sation created by Professor Alfred C. Post, 
 one of our most famous surgeons, and a strong 
 advocate of temperance, when, during a tem- 
 perance meeting, he made the statement that 
 while he did not profess to know all there was 
 to know about alcohol, one thing he did know, 
 and that was that he " could not practice 
 
224 EATING TO LIVE LONG 
 
 surgery successfully without the use of good 
 whisky or good brandy." 
 
 Similarly, I have found that in insomnia 
 and in many nervous troubles, chronic or 
 acute, a little good brandy or Effective in 
 whisky, well diluted, an hour be- insomnia and 
 fore meals and at bed-times, has Nervous 
 a decidedly beneficial efifect. 
 
 In all pulmonary and toxic conditions, as- 
 sociated with pronounced depression and the 
 absorption of much toxic material, alcohol has 
 saved scores of lives at my hands. In ad- 
 vanced tuberculosis, and in infectious diseases, 
 it amounts to a crime on the part of the 
 physician, in my judgment, not to give his 
 patient the benefit of the systemic efifect of 
 alcohol. 
 
 Even with little childreii, septic from diph- 
 theria or typhoid, I have found alcohol of 
 inestimable value in tiding over the crisis and 
 helping to overcome the toxic condition. 
 
 What is the reason for these results ? How 
 have they been obtained? Why is it that no 
 other therapeutic agent in the 
 entire pharmacopeia is as de- ^hat is the 
 
 1 , , -, t^r, . . , Answer to 
 
 pendabler Why is it that years This? 
 
 of experience with thousands of 
 
 the most desperate cases has only served to 
 
ALCOHOL 22S 
 
 emphasize the therapeutic value of alcohol? 
 
 The explanation is a very simple one. 
 
 It is because of the fact that alcohol is the 
 
 one product that will yield heat and force 
 
 without the expense of any di- 
 
 The One Prod- . ^ - ,,•',. 
 
 uct That Yields gestive energy; for alcohol is 
 Force Without absorbed and immediately oxi- 
 Taxing the ^j^g^j ;„ the epithelial cells lining 
 
 Digestion ... 
 
 the intestinal tract (at least, this 
 is my conviction). Each gram of alcohol 
 thus consumed yields seven large calories of 
 heat, and without this heat and energy pro- 
 duction the patient simply dies from nerve 
 exhaustion and non-elim.inated toxins. 
 
 The subsequent overcoming of the toxic 
 
 condition is the result of increased glandular 
 
 excretion, which naturally re- 
 
 Overcoming sults from increased innervation, 
 
 Toxemia 
 
 or nerve stimulation. It cannot 
 reasonably be due to any direct germicidal or 
 toxin-destroying property of the alcohol itself, 
 because the alcohol has been oxidized and 
 utilized in these epithelial cells, where only 
 does oxidation take place. 
 
 Furthermore, alcohol cannot get at the 
 blood; first, because it is consumed before it 
 reaches the blood stream — another wonderful 
 provision of Nature; and second, because if 
 
226 EATING TO LIVE LONG 
 
 alcohol reached the blood stream in any ap- 
 preciable quantity, the proteid constituents of 
 the blood would be precipitated, and the pa- 
 tient would naturally die of multiple embolism 
 — plugging up of the pulmonary veins. 
 
 From the standpoint of the dietitian it is 
 perhaps admissible that alcohol cannot be 
 classed among foods; for in the 
 strict acceptation of the term, Alcohol Not a 
 foods are substances which are g^^ ^ First- 
 required for the nutrition of the Rate Substitute 
 body. 
 
 But from the standpoint of the internist, 
 dealing with disease processes, alcohol acts 
 identically as a food substance should act — 
 yielding its store of heat and energy, exactly 
 as starch or sugar would — and at a time dur- 
 ing the pathological crisis when food in no 
 other form can be utilized. 
 
 So whether alcohol is, or is not, a food, 
 in the dictionary sense of the term, it may 
 well be given credit for a definite carbohydrate 
 value, especially in times of desperate stress. 
 
 In view of these facts, it is most unfortu- 
 nate that in many instances prescriptions of 
 any- number of the most reputable 
 men in the profession, when Handicapping 
 
 , . the Prescnber 
 
 presented to the druggist for 
 
ALCOHOL 227 
 
 compounding, are handed back to the messen- 
 ger with the statement that "they cannot be 
 filled." 
 
 Yet, if these prescriptions remain unfilled, 
 as written, in many instances the deprivation 
 may work great hardship for some man or 
 woman dangerously ill. 
 
 Professor Edward Curtis expressed this 
 truly when he said: "If, under these abnormal 
 pathological conditions, you do not give your 
 patients the stimulus afforded by whisky or 
 brandy, they must die." A long and varied 
 experience has proved to my absolute satis- 
 faction that this statement is true. 
 
 In a commendation of this chapter written 
 by Dr. Thomas E. Satterthwaite, Professor of 
 Pathology and General Medicine at the New 
 York Post Graduate Medical School and Hos- 
 pital, he makes the following statement: 
 
 " The chapter on alcohol will displease the 
 prohibitionist, while it will be approved by 
 intelligent practitioners. They will agree 
 with Dr. Porter, that alcohol is often a simple 
 and useful remedy. Admitting, as he does, 
 its many deleterious effects on the community, 
 he still maintains, and gives the necessary 
 proofs, that it holds so important a place as 
 an agent for good, that the present laws for 
 
228 EATING TO LIVE LONG 
 
 restricting its use are a real menace to life." 
 It hardly seems possible to me that any one 
 can be displeased by a search for the truth 
 and the clearer reiteration of indisputable 
 facts. This method in my opinion seems far 
 more scientific than the declaration of fads 
 and fancies which have no foundation in fact. 
 Some platitudinous genius has said that 
 there are two sides to every question. As a 
 matter of fact, there may be any multiple of 
 two sides to a question. 
 
 Neither the advocates nor the opponents of 
 alcohol have touched the fundamentals of the 
 really vital side : which is, that alcohol has a 
 distinct and definite use in a field filled by no 
 other product. 
 
CHAPTER XXII 
 CURING DISEASE BY DIET 
 
 It is impossible to overestimate the impor- 
 tance of properly regulating the diet. No mat- 
 ter what anyone may or may not do in any 
 and every other direction, if he fails to nourish 
 himself properly he cannot continue in health. 
 
 If he develops any illness it is incumbent 
 on him to take an even more active interest 
 in what he puts into his system — if he is at 
 all interested in recovering his health. 
 
 Therefore, the sensible selection of a diet 
 is a subject on which no man or woman who 
 cares to continue to live efficiently can afford 
 to remain ignorant. 
 
 Take the question of Bright's disease, now 
 alarmingly on the increase in this country, 
 as an example. Twenty-five or 
 thirty years ago the diagnosis ^^^^^° ^"" 
 of " Bright's disease " was, in the Disease 
 opinion of the laity, almost equiv- 
 alent to issuing a death-warrant. At the pres- 
 ent time, however, if we consider the condition 
 
 229 
 
230 EATING TO LIVE LONG 
 
 from its physiological as well as- its patholog- 
 ical standpoint, it can be demonstrated that 
 a very large percentage of these cases can be 
 not only greatly improved, but absolutely 
 cured. 
 
 The problem is merely to regulate the food 
 intake, by means of an ideal mixed diet, as out- 
 lined in Chapter XIII, so that all under-oxida- 
 tion is avoided. This will prevent the exces- 
 sive formation of uric acid and such putre- 
 factive toxic products as cause a chronic irri- 
 tation of the kidney structure. 
 
 Another cause of kidney irritation that must 
 
 be avoided is the frequently adopted method of 
 
 attempting to treat this condition 
 
 TheDropsy i^ ^ ^jj^^ ^f buttel-milk or 
 of Kidney •' . 
 
 Disease skimmed milk. 
 
 Sometimes a patient may do 
 well on this regimen, but the good effects of 
 a fluid diet are not permanent. Similarly 
 with the alkaline mineral spring water treat- 
 ment, so frequently resorted to, both in this 
 country and abroad. 
 
 This fluid-drenching plan is pernicious, for 
 the reason that the diseased kidneys already 
 have more work than they can comfortably 
 attend to, in their share of eliminating body 
 waste; and if the blood pressure is increased 
 
CURING DISEASE BY DIET 231 
 
 by adding a large amount of water, or other 
 fluid, no good is being done to either heart or 
 kidneys. 
 
 Instead of going to mineral springs, or of 
 taking the huge quantities of mineral water, 
 or even milk, that are supposed to be " good 
 for the kidneys," it is most important to great- 
 ly restrict the amount of fluid taken into the 
 system, and to give the kidneys a chance to 
 -"rest up" a little. 
 
 When an excessive quantity of milk is 
 taken, which is necessary if one is to live 
 exclusively on a milk diet, too 
 large an amount of milk sugar Too Much 
 and fat is ingested to be com- ulde?^'"'" 
 pletely oxidized by the system, oxidation 
 
 The consequence is that these 
 easily-oxidized elements are oxygenated first, 
 with the result that there is not sufficient 
 oxygen left in the system properly to oxidize 
 the proteid molecule. So the patient soon 
 loses strength and energy, and rapidly accu- 
 mulates more under-oxidation products in the 
 system; which still further irritates the dis- 
 eased kidney structure. 
 
 This milk diet, so popular in the treatment 
 of kidney conditions, is largely deficient in 
 the essential nucleo-albumin compounds. 
 
232 EATING TO LIVE LONG 
 
 Hence it cannot be considered an ideal diet 
 in any class of lesions in which progressing 
 anemia is one of the gravest features, as is 
 the case in connection with all kidney 
 disease. 
 
 In like manner, the meats of all kinds, while 
 the best of foods for supplying an easily avail- 
 able form of protein for tissue- 
 Too Much building, are deficient in nucleo- 
 
 Meat Also Bad . „ 
 
 albumm. Consequently, they 
 also fall short of being perfect foods. 
 
 It must always be remembered, however, 
 in this connection, that beef proteid is the" most 
 easily digested, absorbed and assimilated of all 
 food compounds. Eggs and milk stand next, 
 in the order enumerated, while the proteids 
 derived from the vegetable class are the most 
 difficult of all to digest. 
 
 All foods of the animal class, in addition 
 to those here mentioned, are deficient in the 
 amount of the hemoglobin-forming element, 
 nucleo-albumin. But the amount that is con- 
 tained in the animal group, like the associated 
 proteid, is much more available than the same 
 substance which, as for instance in beans, is 
 often found more abundantly in the vegetable 
 kingdom. 
 
 The vegetable foods, like the animal groups, 
 
CURING D ISEASE BY DIET 233 
 
 are abundantly supplied with proteid elements. 
 In fact, they contain a super- 
 abundance of the hemoglobin- J^g^J^bjf^ 
 forming element, nucleo-albumin. Even Worse 
 as compared with the animal 
 class. While both the proteid and the nucleo- 
 albumin are in less available form than those 
 found in the animal kingdom, yet they can 
 be made to readily supply the deficiency of the 
 animal class. 
 
 At the same time it must always be remem- 
 bered that when resorting to the vegetable 
 group to supply the much needed nucleo- 
 albumins, foods are being introduced into the 
 system that contain an excess of the starch 
 and saccharine compounds. Yet these hydro- 
 carbon forms, because of the ease with which 
 they are digested and absorbed, are very likely 
 to overtax the already defective oxygenating 
 capacity of the system, and thus add, as it 
 were, fuel to the fire, by still further retard- 
 ing the oxygenation of the proteid element, 
 which even normally is more difficult of re- 
 duction. 
 
 Further than this, many if not all sub- 
 stances derived from the vegetable kingdom are 
 irritating to the alimentary canal, and 
 easily undergo saccharine fermentation ; while, 
 
234 EATING TO LIVE LONG 
 
 as has already been pointed out, their con- 
 tained proteids are very difficult of digestion, 
 as compared with those derived from the ani- 
 mal kingdom. 
 
 In fact, the proteid of the vegetables often 
 passes through the alimentary canal untrans- 
 formed into a peptone, which is the only 
 isomeric form of the proteid molecule, so far 
 as known, to be taken up from the chyme 
 by the little villi lining the intestinal tract. 
 
 This being .true in the most perfect health, 
 it is naturally so, in even a higher degree, in 
 all diseased conditions. Therefore it is con- 
 clusively proved that neither the animal nor 
 the vegetable class of food-stuffs can be re- 
 garded as wholly available throughout the 
 course of Bright's, or any other disease 
 process. 
 
 So if the best results are to be obtained in 
 
 the management of this class of cases, as in 
 
 all other forms of diseases, a 
 
 A Mixed Diet well-regulated mixed diet must be 
 
 the Proper ,,.,,. 
 
 One established just as soon as it can 
 
 be .digested and assimilated. 
 This well-regulated mixed diet is one that 
 is composed of both the animal and vegetable 
 classes, but one in which the animal class 
 largely predominates. 
 
CURING DISEASE BY DIET 235 
 
 There is a generally accepted belief that, 
 if meats are used at all in Bright's disease, 
 and other oxidation disorders, 
 they should consist of " white "?"* ??""^f ' 
 
 „ rr:, . . . , , Most Easily 
 
 meats. Ihis is a mistake that Digested 
 dates back to the early part of 
 the fourteenth century, when an English sur- 
 geon, Arderne, asserted that there was a dif- 
 ference in the food values of the two varieties 
 of meat, as well as in their irritating effects 
 upon the kidneys, and their capacity for pro- 
 ducing gout and rheumatism. 
 
 Careful experiment has shown that the 
 proteid of beef — or red meat — is the most 
 easily digested, assimilated, and oxidized of 
 all the proteids, the loss being only two per 
 cent. Eggs i^ank next, and milk third, and so 
 on down the list of food products until oat- 
 meal is reached. 
 
 This is the most indigestible of all food sub- 
 stances eaten by man; for with oatmeal there 
 is a loss of approximately eighty per cent, 
 as compared with the amount ingested. 
 
 It should further be remembered that, no 
 matter what the original form of the proteid 
 is — whether fish, flesh or fowl — it must, in 
 every instance, be reduced from the multiple 
 to the simple state, and from this condition 
 
236 EATING TO LIVE LONG 
 
 be isomerically transformed into a peptone, 
 , which is the only state in which protein can 
 be absorbed by the system. 
 
 To the physiological chemist meat is neither 
 red nor white; it is, on the contrary, the same 
 form of isomeric construction, having lost 
 during the process of digestion any identity it 
 may formerly have possessed. 
 
 The only questions to be considered are, 
 "What forms of proteid can be most easily 
 The Sensible transformed into a peptone? and 
 Way Is to Use what form can be so transformed 
 Easily Di- ^ith the least expenditure of di- 
 gested Proteid gestive energy ? " 
 
 This has been definitely settled as in 
 the order here given. In the vegetable 
 class the proteid of wheat ranks first; but 
 it is still considerably behind all of the 
 animal class. 
 
 This being true, what reasonable excuse 
 can be offered for using food-pri:)ducts that 
 have, in their construction, a tendency to 
 irritate and overtax an already enfeebled di- 
 gestion and assimilative system? Why not 
 use instead those that are most readily pep- 
 tonized and absorbed? 
 
 This is, to my mind, the fundamental key- 
 note in the treatment of all disease conditions, 
 
CURING DISEASE BY DIET 237 
 
 and I have been thus expHcit on 
 the subject for the reason that * ey- » e 
 what appHes to one disease appHes, in a gen- 
 eral way, to almost every other disease. 
 
 Drug medication, as generally used, I 
 feel certain merely complicates the prob- 
 lem, and prevents Nature from doing what 
 she might accomplish herself if not interfered 
 with. 
 
 If, however, the exact chemical laws of diet 
 are understood, and if suitable medication is 
 applied, in accordance with these laws. Nature 
 may be greatly aided in her efforts, not only 
 to prevent the development, but to bring about 
 a cure of these disorders. But the treatment 
 should not be directed so much at the kidneys 
 as it should be directed toward removing the 
 causes that enter into the production of these 
 lesions. 
 
 When (.this course of treatment is followed, 
 however, even in conditions that may be con- 
 sidered absolutely incurable by many. Nature 
 will be enabled to remove the causative fac- 
 tors, and fully repair the local damage, so 
 that the result is almost miraculous in its com- 
 pleteness. 
 
 The same rules of diet that apply to the, 
 treatment of Bright's yield equally good re- 
 
238 EATING TO LIVE LONG 
 
 „ . . ^, _,. suits in diabetes. For the cause 
 
 Bright s Dis- . . . 1 • n 
 
 ease Only One is very similar, being due, chiefly. 
 
 Form of Un- jq over-feedmg and under- 
 
 der-Oxidation . , • 
 
 oxidation. 
 
 It is a fact that most people, from a physio- 
 logical standpoint, are gormandizers — some 
 to a greater extent than others. Some can 
 stand the strain better and longer than others, 
 because their inherent vitality is greater. 
 
 Those who reach the degree that is the limit 
 of their capacity for over-feeding, or impro- 
 per feeding, are especially liable to develop 
 the uric acid, the gouty, or the diabetic 
 condition. 
 
 Incomplete oxidation of the proteids fre- 
 quently results in either the uric acid or the 
 diabetic condition, largely because of an ex- 
 cess of sugars, starches or fats in the diet. 
 Much more oxygen, as we have seen, is utilized 
 to oxidize, or convert the proteid molecule into 
 its end-products. On the other hand, the mol- 
 ecule of starch, sugar or fat requires far less 
 oxygen for its complete reduction and the 
 formation of the end-products, but it is oxi- 
 dized so rapidly and in such large numbers, 
 that there is not enough oxygen available to 
 satisfy a molecule of proteid parentage. 
 
 Perhaps a slightly greater restriction in the 
 
CURING DISEASE BY DIET 239 
 
 use of starches may be required in the initial 
 stages of the treatment of dia- 
 betes ; but in a general way, what ^'^^ J^^^^ 
 is efifective in reducing the under- 
 oxidation in nephritis is equally effective in 
 diabetes, gout, rheumatism, high blood-pres- 
 sure, arterio-sclerosis, intestinal indigestion, 
 senility, and even in anemia, tuberculosis, and 
 other degenerative disorders. 
 
 In this connection, however, it might be per- 
 tinent to emphasize that tubercular patients 
 are quite generally deficient in the Tubercular 
 amount of hydrochloric acid Patients Need 
 secreted by their gastric glands, Hydrochloric 
 and that almost invariably these 
 patients fail to produce sufficient acid properly 
 to convert the albumins in the food into syn- 
 tonin, so that they may then be acted upon by 
 the pepsin, and carried forward into peptones. 
 
 Therefore, these subjects should always be 
 given a small quantity — from ten to fifteen 
 drops — of dilute hydrochloric acid, a half 
 hour after each meal, to aid digestion and the 
 enfeebled digestive system. This alone will 
 often promote a better appetite, and greatly 
 aid in the process of forcing nutrition. 
 
 However, the use of cod liver oil, now hap- 
 pily dying out, is one of the most pernicious 
 
240 EATING TO LIVE LONG 
 
 outrages that have ever been per- 
 Don't^^Ne d- P^trated against the tubercular. 
 Cod Liver OH. Those vi^ho have recommended it 
 have claimed that the fish-liver oil 
 contains much nutritive substance useful in 
 tissue-building; when, as a matter of fact, cod 
 liver oil is in no sense a tissue builder. It is 
 merely a heat-producer. 
 
 As the patient can get all the heat-producing 
 food he requires in a much more available 
 and more easily digestible form, it is obvious 
 that the use of this preparation should be 
 thoroughly discouraged. For cod liver oil, 
 nauseating and indigestible as it is, tends to 
 destroy what little appetite and digestive func- 
 tions there yet remain to those patients ; so 
 like creosote, it actually does much more harm 
 than good. 
 
 The uric acid condition, however, is not the 
 only acid condition that conspires to make life 
 miserable for unfortunate human 
 '^A*d^*"^* *** beings who sin against dietetic 
 Stomach" laws. There is also lactic acid 
 
 fermentation, which frequently 
 stands as an antecedent to uric acid formation 
 by interfering with normal digestive processes. 
 
 This is a very common condition, and mani- 
 fests itself because of the lactic acid ferment 
 
CURING DISEASE BY DIET 241 
 
 of the stomach attacking the starches and 
 sugars, developing fermentation and the pro- 
 duction of lactic acid. This fermentation 
 process can occur only when there is a de- 
 creased flow, or else an absence of the normal 
 acid and peptic qualities of the gastric juice. 
 
 This formation of lactic acid is a common 
 cause of acid dyspepsia, although in by far 
 the largest number of cases there is either ah 
 excessive secretion or an excessive acidity of 
 the gastric juice which is the true cause of 
 acid dyspepsia. 
 
 In acid dyspepsia which has resulted from 
 lactic acid fermentation — from the fermenta- 
 tion of sugars and starches— How to Know 
 
 the eructation of acid fluid or gas which Kind of 
 does not come on immediately Dyspepsia You 
 after taking the food, but is de- 
 veloped some time later, and is always intensi- 
 fied by taking sugary food, which, of course, 
 includes starches. 
 
 When due to hyper-secretion of the normal 
 stomach acid, however, the symptoms come on 
 immediately, and in the absence of saccharine 
 foods. 
 
 Acid dyspepsia can best be overcome by 
 limiting, or entirely omitting for a time, all 
 
242 EATING TO LIVE LONG 
 
 starches and sugars, coining back 
 How to to them gradually, as the stomach 
 
 Fermentation ^"^ ^^^ secreting functions be- 
 come once more normal. The 
 chief diet should consist of milk, eggs, meat, 
 and green vegetables. 
 
 Sometimes the chewing of gum is valuable 
 in this condition. For gum-chewing tends to 
 r, o,. • increase the amount of alkaline 
 
 Gum-Chewing 
 
 Sometimes saliva taken into the stomach. 
 Helps This helps to neutralize the acid 
 
 present, as well as, by its fer- 
 ment, ptyalin, assist in the digestion of the 
 starch, and to stimulate, by its alkalinity, the 
 gastric secretion. 
 
 In hyper-acidity, due to an excessive amount 
 of hydrochloric acid, brought about by an 
 excessive -oxidation of proteid in the gastric 
 cells, the best remedy is a little hair of the dog 
 that bit you — ten or fifteen drops of dilute 
 hydrochloric acid before each meal. This has 
 a tendency to overcome the excessive secre- 
 tion of hydrochloric acid, and the extra 
 acidity which accompanies it. 
 
 Above all things, however, try to cultivate 
 
 a cheerful frame of mind, especially at meal- 
 
 ^ , „, time, or during the time a meal 
 
 Don t Worry 
 
 IS bemg digested. Anything and 
 
CURING DISEASE BY DIET 243 
 
 everything that may help the mental attitude 
 — even to the tasteful arrangement of th,e 
 table, and the spotlessness of the table-linen, 
 and your particular feelings concerning those 
 with whom you may be sharing your meal — 
 are to be commended. 
 
 For a sour disposition creates a sour 
 stomach. A sour stomach spoils good food. 
 And this, together with picking the wrong 
 kinds of food, spoils a lot of good people. 
 
 So select your food carefully, and eat it 
 cheerfully. That's all there is to Eating to 
 Live Long. 
 
COMPARATIVE TABLE OF FOODSTUFFS. 
 
 Kind of Food. 
 
 u 
 
 V . 
 
 no 
 
 ^x 
 
 Human Milk 88.28 
 
 Cow's Milk* 86.23 
 
 New Milk 86.00 
 
 Skimmed Milk 88.00 
 
 Buttermilk 88.00 
 
 Kumyss 91.62 
 
 Kefyr 91.93 
 
 Kumyss (Brush ) 90.99 
 
 Matzoon (Dadirrian) 87.69 
 
 Cream 66.00 
 
 Cheese 41.84 
 
 Cheddar Cheese 36.00 
 
 Skim Cheese 44.00 
 
 Eggs 69.05 
 
 Entire Egg 74.00 
 
 White of Egg 78.00 
 
 Yolk of Egg 52.00 
 
 Lean Beef 72.00 
 
 Fat Beef 51.00 
 
 Lean Mutton /... 72.00 
 
 Fat Mutton 53.00 
 
 Veal 63.00 
 
 Fat Pork 39.00 
 
 Green Bacon 24.00 
 
 Dried Bacon 15.00 
 
 Ox Liver 74.00 
 
 Tripe 68.00 
 
 Cooked Meat, roast, 
 no dripping being 
 lost (Boiled as- 
 sumed to be same) 54.00 
 
 Poultry 74.00 
 
 Whitefish 78.00 
 
 Eels 75.00 
 
 Salmon 77.00 
 
 Average Meat 65.56 
 
 Fat Meat 54.22 
 
 Lean Meat 74.44 
 
 Average of Fish 75.57 
 
 Beef Tea 95.79 
 
 Butter 1170 
 
 
 tm o 
 
 
 
 o 
 
 .•go 
 
 Starch, Su 
 and Cellul 
 or CHO. 
 
 od 
 15 
 
 
 3.41 
 
 4.62 
 
 3.48 
 
 021 
 
 3.73 
 
 4.93 
 
 4.50 
 
 0.60 
 
 4.10 
 
 5.20 
 
 3.90 
 
 0.80 
 
 4.00 
 
 5.04 
 
 1.80 
 
 0.80 
 
 4.10 
 
 6.40 
 
 O70 
 
 0.80 
 
 1.12 
 
 2.20 
 
 1.20 
 
 O02 
 
 3.80 
 
 2.00 
 
 2.00 
 
 027 
 
 2.04 
 
 3.26 
 
 1.91 
 
 0.44 
 
 3.98 
 
 2.03 
 
 4.91 
 
 078 
 
 2.70 
 
 2.80 
 
 26.70 
 
 1.80 
 
 29.23 
 
 
 23.84 
 
 5.09 
 
 28.40 
 
 
 31.10 
 
 4.50 
 
 44.80 
 
 
 6.30 
 
 4.90 
 
 15.58 
 
 
 13.96 
 
 1.41 
 
 14.00 
 
 
 10.50 
 
 1.50 
 
 20.40 
 
 
 
 1.60 
 
 16.00 
 
 
 3O70 
 
 1.30 
 
 19.30 
 
 
 3.60 
 
 5.10 
 
 14.80 
 
 
 29.80 
 
 4.40 
 
 18.30 
 
 
 4.90 
 
 4.80 
 
 12.40 
 
 
 31.10 
 
 3.50 
 
 16.50 
 
 
 15.80 
 
 4.70 
 
 9.80 
 
 
 48.90 
 
 2.30 
 
 7.10 
 
 
 66.80 
 
 2.10 
 
 8.80 
 
 
 73.30 
 
 2.99 
 
 18.90 
 
 
 4.10 
 
 3.00 
 
 13.20 
 
 
 16.40 
 
 2.40 
 
 27.60 
 
 
 15.45 
 
 2.95 
 
 8.80 
 
 
 3.80 
 
 1.20 
 
 18.10 
 
 
 2.90 
 
 .1.90 
 
 9.90 
 
 
 13.80 
 
 1.30 
 
 16.10 
 
 
 5.50 
 
 1.40 
 
 17.51 
 
 
 13.16 
 
 3.77 
 
 15.99 
 
 
 28.22 
 
 1.57 
 
 19.77 
 
 
 2.56 
 
 3.23 
 
 16.98 
 
 
 6.20 
 
 1.25 
 
 3.28 
 
 
 025 
 
 0.67 
 
 0.50 
 
 050 
 
 87.00 
 
 0.30 
 
COMPARATIVE TABLE OF FOODSTUFFS. 
 
 Kind of Food. 
 
 i-i 
 o . 
 
 Bread 36.00 
 
 Wheat Flour 12.46 
 
 Rye 13.97 
 
 Rye Meal 15.00 
 
 Barley 13.80 
 
 Barley Meal 15.00 
 
 Oatmeal 12.05 
 
 Corn 14.80 
 
 Indian Corn Meal. . . . 14.00 
 
 Millet 13.14 
 
 •Rice 15.14 
 
 Potatoes ..., 74.50 
 
 Lentils 12.51 
 
 Beans 11.75 
 
 Peas 14.03 
 
 Carrots 83.00 
 
 Parsnips 82.00 
 
 Turnips 91.00 
 
 Ca'hbag-e 91.00 
 
 Green Vegetables ...88.00 
 
 Alcohol 0.75 
 
 Sugar S.OO 
 
 Treacle 23.00 
 
 Arrowroot 18.00 
 
 Beer and Porter 91.00 
 
 
 a fi 
 
 l-l 
 
 600 
 
 o 
 
 a — 
 
 
 ch,S 
 Cellu 
 HO. 
 
 i- L) 
 
 yw 
 
 B-^u 
 
 0(0 
 
 W M O 
 
 7.50 
 
 53.85 
 
 14.66 
 
 67.62 
 
 14.27 
 
 66.91 
 
 8.00 
 
 73.20 
 
 12.96 
 
 67.18 
 
 6.30 
 
 74.20 
 
 12.15 
 
 67.00 
 
 12.50 
 
 62.65 
 
 11.10 
 
 65.10 
 
 12.35 
 
 68.35 
 
 7.47 
 
 75.69 
 
 2.25 
 
 21.92 
 
 24.81 
 
 58.36 
 
 24.31 
 
 58.03 
 
 23.00 
 
 57.80 
 
 1.30 
 
 10.40 
 
 1.10 
 
 15.10 
 
 1.20 
 
 7.20 
 
 2.00 
 
 5.80 
 
 2.50 
 
 3.25 
 
 
 99.25 
 
 
 95.00 
 
 
 77.00 
 
 
 82.00 
 
 0.10 
 
 8.70 
 
 oo 
 
 ■Sffi 
 
 'Mm 
 
 1.15 
 
 1.50 
 
 1.93 
 
 3.33 
 
 2.25 
 
 2.60 
 
 2.00 
 
 1.80 
 
 2.76 
 
 3.10 
 
 2.40 
 
 2.00 
 
 6.55 
 
 2.25 
 
 8.80 
 
 1.25 
 
 8.10 
 
 1.70 
 
 3.60 
 
 2.30 
 
 0.80 
 
 0.90 
 
 0.15 
 
 1.18 
 
 1.85 
 
 2.47 
 
 2.54 
 
 3.37 
 
 1.86 
 
 2.41 
 
 0.20 
 
 1.00 
 
 0.50 
 
 1.00 
 
 0.00 
 
 0.60 
 
 0.50 
 
 0.70 
 
 1.75 
 
 4.50 
 
i 
 
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