Golden Age, January 17, 1934
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Me Golden Age
A JOURNAL OF FACT HOPE AND COURAGE
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in this issue
DIET AND HEALTH MASSACRE OF THE TONSILS WHY USE HERBS?
THE BIBLE ON HEALTH AND CURE OF DISEASES
NEWS NOTES OBEDIENCE BRINGS HONOR IN THE TEMPLE
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WEDNESDAY five cents a copy one dollar a year Canada & Foreign 1.25
Vol. XV - No. 374 January 17,1934
CONTENTS
LABOR AND ECONOMICS
French and British Income Taxes 243
Civilization of 1933 ..... 247
The Building Trades in Canada . 249
SOCIAL AND EDUCATIONAL
Bibles in 669 Languages .... 213
Veteran Returned to School . . 243
Maryland and Missouri Lynchings 245
McGovern, Ruler of the British . 246
A “Literary Digest”.....250
The Indian’s Lament .... 255
MANUFACTURING AND MINING
Holland’s Successful
Municipal Plant......244
The Steel Rail Situation . . . 244 Springfield Saved $2,000,000 . . 214 But Two Nations Not Bankrupt . 246 Southern Pine for Newsprint Paper 247 Costs of Electric Refrigeration . 249
FINANCE—COMMERCE—TRANSPORTATION
Chicago Fair Profitable .... 214
France Repudiated Her Debt . . 216
Air Express to West Coast . . . 249 57-Day Tour Around World . . 249
POLITICAL—DOMESTIC AND 1'ONEIGN
Newfoundland Loses Her Government.....246
Money Talks in Greece . . . . 213
What African Taxpayers Got . . 247
Priestly Limit in Queretaro . . 249
AGRICULTURE AND HUSBANDRY
Coffee in Saskatchewan .... 247
HOME AND HEALTH
Suggestions on Diet and Health 227
Why Use Herbs?......237
Massacre of the Tonsils . . . 238 Three Times as Many Children 111 238 Seasickness Relieved at Once . . 238 An Effective Italian Tonic . . 238 Hygienic Cookery.....239
The Bible on Health ano
Cure of Diseases.....240
Death from Handling a Vaccine . 242 “Drawing the Pillow” .... 242 Rising Tide of Insanity .... 242 2,000,000 Lepers in India . . . 242
TRAVEL AND MISCELLANY
The Irak Pipe Line.....244
Rabbit Pest in Australia . . . 247
More Mysterious Church Fires . 248
religion and philosophy
Radio Witness Work.....2-13
In the Transition Period . . . 245
Distribution of the “Saints” . . 248 ^Million Dollars to Make a Saint . 248 Why Unemployed Went to Rome 249 The Sorrows of Jonesboro . . . 250 Scant Time and Space to
Correct Falsehoods .... 250
Obedience Brings Honor in Temple 252
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Clayton J. Woodworth President Nathan II. Knorr Vice President
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crke Golden Age
Volume XV Brooklyn, N. Y., Wednesday, January 17, 1934 Number 374
Suggestions on Diet and Health
With an Appendix by Dr. E. Bedford (Calif orni
By Dr. G. C. Young.
IF WE were to believe the extremists—those who carry the food idea beyond the realm of reason and common sense—we should be forced to conclude that human life is maintained, not because of taking food, but in spite of it.
It is true that the human body is the most wonderful piece of mechanism in the world. It can withstand danger from without and damage from within because of its peculiar power to right itself and restore its own fine balances. No machine ever made by the hand of man can do this. No machine can repair its own broken or damaged parts; but the body does this, through the medium of the air we breathe, the water we drink and the food we eat.
These three sources supply the “raw material” from which our bones, blood, brain and brawn are made. If these are not replenished and rebuilt (if the waste is not made good), if the source and quality of supply does not equal the extent of damage, we become sick and diseased.
The processes of repair and replacement of waste and damaged bodily tissue are the processes of changing air, water and food into living cells, and are known as oxidization, digestion and assimilation. We must grant that the supply of air and water is nearly uniform in quality. These elements are abundant everywhere, and of such quality that the system finds no difficulty in absorbing their virtues.
It is therefore a most logical conclusion that in practically every case and condition of sickness and disease, digestion or assimilation are at fault, the eliminative functions being considered subjective to proper digestion and assimilation.
And if we make digestion and assimilation prompt and easy, we shall have succeeded in removing the most general contributing cause of all bodily ailments. That this can be accom-a) plished has been proved in thousands, yes, hundreds of thousands of cases.
It has until very recently been a generally accepted theory that plain and simple foods were best suited to the nourishment of the body and the sustenance of life. But the nutritive value of food does not lie in its plainness, nor yet in its simplicity, as is proved very decisively by chemical analysis of foods and the result of extended study and observation on the part of eminent food specialists. It is further true that the findings of these experts do not always agree in detail; but, in the main, there have been certain facts that all can safely agree upon.
The food question is still in its infancy and we may look for wonderful results from its proper application within the next few years.
Now, food is digested and assimilated and the nutriment is absorbed from it when taken in kind and combination with other foods which agree with it and will digest with it. The idea of loading up the stomach with eatables that merely excite one’s appetite and taste good is exactly as ridiculous as trying to develop steam in an engine by filling the fire-chamber with paper. The fact that paper is inflammable does not prove that it will burn properly or give off heat units in sufficient quantity and quality to make it a proper fuel for a locomotive.
And food that “fills you up” and gives you a sense of stomach satisfaction is not necessarily the food that really furnishes nourishment for your nerves, muscles, brain and bones.
We believe that all foods that are nourishing and supply the elements necessary to life are right and good in their place. We do not condemn a single one of them. But it is the object of this treatise on food selection to teach the relative and combined values of different foods —and for this purpose the text is divided into lessons or chapters which will follow in order of their importance.
Give them your best attention, abide by these truths for at least one month, and we believe you will be firmly and for ever converted to the gospel of proper food selection.
Digestibility
In the normal stomach, some foods digest readily; some do not. Some foods will be digested and ready for the processes of assimilation in one hour; others require four or five hours. Now, if two foods, one digestible in one hour and the other in four hours, are taken into the stomach at the same time, the first being digested will lie in the stomach for the remaining three hours until the latter is ready for assimilation. As a result of this delay, the first food putrefies (becomes decomposed) and its nutritive elements are so changed that, instead of being a proper substance for bodily replenishment, it becomes charged with ferments and toxins (poison).
For this reason, care should be taken to eat foods which may be digested in about the same length of time.
In the following list, the letter preceding each of these foods denotes the class of food to which it belongs. It is true that most of the foods belong to more than one class; that is, they contain elements found in several divisions of foods. However, this list takes into consideration the principal division to which they belong.
Article of Hours required Article of Hours required
Food to digest Food to digest
F Bacon ______________________5 C Beets
F Cream cheese______________4 J C Sweet corn ........
F Ribs of beef..................4 C Potatoes
F Sirloin of beef —.....4 C Sweet potatoes
F Ham ................................... 4 C Graham bread
F Mutton ...........................34 C Wheat bread
F Lamb ............................... 3 C Lima beans 2|
F Butter 3 C Oatmeal.............
P Skim milk cheese ... 44 C String beans .........
P Veal...................................4 C Peas __________
P Round of beef__________3j C Spinach............
P Turkey ------------------3 C Cauliflower 2
P Chicken _____________________3 C Milk______________
P Eggs ...........—.............3 C Asparagus
P Fish-----------------------------3 C Rice ....................
P Lobster .........................3 C Tomatoes ..................
P Crab ................................ 3 A Apples ...................
P Clams ..............................2| A Lemons 2|
P Oysters ............................2| A Grapes 2|
C Turnips--------------4 A Grapefruit 2|
C Carrots ..............................34 A Pineapples
C Cabbage ..........................3 j A Oranges ___________
F designates that the food is considered a “Fat”, and that it is abundant in fat-producing elements. Fats are heat-producers and furnish the elements which supply heat and warmth to the body. Fats are mainly carbonates.
P designates that the food is considered a “Proteid”, or muscle-building food. These foods arc principally nitrates, being rich in nitrogen.
C designates that the food is considered a “Carbohydrate”, or one in which either starches or sugars are more than usually abundant. The carbohydrates include practically all the vegetables ordinarily used for food.
A designates that the food is considered an “Acid food”, or one supplying acids. The fruits make up this class.
A Few Suggestions
We have endeavored to keep the following rules and suggestions in as few words as possible, but the subject is so broad and important that we have not been inclined to sacrifice clearness for brevity. We believe it will pay you well to give your most careful attention to the following paragraphs.
So many kinds of food are usually taken at one meal that it is impossible to tell which one disagrees. In fact, it is usually the combination or mixture that disagrees, rather than any item of food. Articles of food that would agree perfectly well, taken separately, will produce acute dyspepsia when mixed together.
For this reason a great many moderate and careful eaters are surprised to find along in middle age that their’ stomachs are “going back on them”. A normal healthy stomach will stand a lot of abuse and misuse, but when these errors are kept up for years, there comes a time when the stomach is bound to rebel.
Dr. Carr says: ‘Do not eat many things at one meal. Make each meal slightly different from the preceding one. Avoid sameness in diet, but court frugality. Many kinds of food introduced into the stomach at one time are sure to be harmful. Many foods are incompatible with others. Taken singly they are wholesome and easily digested. Taken together they disturb the stomach and poison the body. Two or three kinds of food at one meal are enough. Fewer would be better.”
Leon Patrick, M.D., says:
“Most of us are feeding wrongly. We take the wrong articles of diet. We eattoo much. We eat when there is no need for food, and often in the wrong way; and the consequence is that we are a disease-ridden people, and are likely to remain so until our ignorance and our sin of gluttony are removed. If we desire to be really healthy, all luxurious living and gluttony must go, and these must be replaced by simplicity of life in all things.
“As a man eats and digests his food, so is he. Biologically considered, man is nothing but a stomach with its appendages—an organized group of organs clustered about his food tube.
“The doctrine that food and dietetic habits are the chief factors in health and disease is not new, having been taught by Plato, 400 B.C. However, the feeding problem has only recently received the scientific consideration which it so justly deserves. Every modern physician considers it his business to understand, as much as possible, all food, not as a faddist, nor as a fanatic, but as a rational creature able to render the greatest good to the greatest number.”
We have long since known that it is not what we eat, but what we digest and assimilate, that gives us life with the power to be and to do. But in order to assure proper digestion and assimilation it is imperative that we, as thinking individuals, shall mix a little gray matter with our food. That is to say, we must become informed (for few of us already know) as to what foods are compatible and what foods are not. Foods are simply organized chemical elements, and when properly combined all is harmonious, but when haphazardly indulged in they are destined to undergo decomposition and fermentation, the sequel of which is auto-intoxication in its various manifestations, such as nervousness, headache, neuralgia, emaciation, rheumatism and scores of other diseases that for years past have been charged to other causes.
Ever since we could comprehend the utterances of a kind parent we have been wisely admonished not to eat between meals, while, much to our physical and mental undoing, the haphazard mixing of foods was markedly encouraged, due to an erroneous idea as to the importance of variety.
Variety Not Necessary
It is usually thought desirable and necessary that a great variety be furnished, in order that the appetite be satisfied and the needs of the body economy met. This misapprehension has arisen from the quite universal custom of eating the wrong combinations of foods, and foods which are deficient in nutritive properties. When a simple combination of not more than three or four articles of wholesome food is eaten, the appetite will be stimulated and the nutrition of the body greatly improved. Moreover, it assures certainty of digestion and gives nature a chance to show herself in the beauty of vigorous health.
It is a physiologic fact that man can eat anything a good deal better than he can eat everything. The eminent physiologist, Pavlow, has conclusively proved that, in order to undergo digestion, each food must receive its specific digesting ferment. This fact logically accounts for the digestive confusion that takes place when a conglomerate mixture of food is ingested. The system is quite able to adapt itself to and digest a simple compatible combination, but it never has been and never will be able to effectively handle the ordinary, unmasticated meal to which has been added ice-water, tea, coffee, beer, or wine, instead of the natural digestive fluids of the mouth.
In truth, life is maimed, and but half what it might be, solely on account of preventable sickness and disease. Sound health means living by knowledge, not by chance. To be sick is to acknowledge to the world that you have not been living right. Your daily mistakes in eating have overbalanced the inherent tendency of your body to be ■well.
Agreeable Combinations
Meat and non-cooked starchy vegetables and green salads.
Potatoes, baked or boiled in skins, may be eaten at the beginning of a meat meal.
Eggs with toast, milk, sweet fruits, vegetables. Milk with eggs, nuts, grains, sweet fruits. Nuts with grains, vegetables, sweet fruits.
Grains with milk, nuts, vegetables, sweet fruits.
Vegetables with eggs, nuts, grains, sweet fruits.
Acid fruits with sweet fruits, cheese (cottage cheese especially), nuts, fats (oils), sugar.
Sweet fruits with acid fruits, milk, nuts, grains, eggs, fats or oils.
Acid foods should not be eaten with any other food whatever, unless it be cheese (cottage cheese preferred). Acid fruits and starchy foods (bread, cake, potatoes, rice, etc.) are especially incompatible and harmful. This combination almost invariably leads to fermentation. The acid fruits are lemons, grapefruit, oranges, apples, etc. The mild acid fruits, such as pears, peaches, plums, etc., are also best not combined with other foods, especially starches.
Tomatoes are in the same class with acid fruits and should not be eaten with starchy foods. Cooked tomatoes are more objectionable than raw ones. Tomatoes with spaghetti, rice, etc., cause fermentation. Even tomato soup should be barred from a mixed meal. All soups, in fact, should be eaten sparingly, except cream of vegetable soups or vegetable purees.
The sweet fruits, such as prunes, dates, figs, raisins, may be eaten with starchy foods; rice and raisins, for instance, make a dish that will agree with almost anyone, if not combined with other things. Figs, dates and prunes may be eaten with breakfast foods with cream. (See remarks on breakfast foods elsewhere.)
No Meat with Starchy Foods
Meats should not be combined with starchy foods. On this point all authorities agree, notwithstanding our national dinner consists of bread, meat and potatoes. The reason why meat and starch are incompatible is this: Starches are digested with the acid of saliva and juices of the intestines. They are not acted upon in the stomach at all. Meats, on the other hand, are digested by the gastric juices in the stomach. Now, if meat and starch are eaten together, as soon as the meat enters, the gastric juice pours out to digest it, and at the same time prevents the digestion of the starch. The starch, therefore, instead of being digested, ferments, causing acidity and fermentation.
The most compatible starchy food that can be taken with meat is potatoes (baked or boiled in their skins). If the potatoes are eaten before the meat, well masticated, little trouble will result, as the starch of the potato will be well started on digestion before the meat enters the stomach. The habit of taking a mouthful of bread, then one of meat, and then one of potato is a harmful one.
The next best starchy food that may be eaten with meat is whole-wheat bread, well baked, and stale if possible. Make a meal out of these two things only, and probably little harm would result.
When meat is eaten (see paragraph on excessive meat-eating) the ideal combination or meal would be meat, two non-starchy vegetables, and a green salad (lettuce with tomatoes, cucumber or lettuce, or any three of these dressed with olive oil, lemon juice, and a very little salt). This should be the heaviest meal of the day.
Two starches are not necessary, and should not be eaten at the same meal. If two are eaten together, like bread and potato, or bread and rice, nature will show a preference and digest one while the other ferments. Two starchy foods at one meal also leads to an excess of these foods: a thing to be avoided. The same applies to meat: one only should be eaten at a meal. Simplicity of diet should always be aimed at.
Non-starchy vegetables are turnips, carrots, cauliflower, beets, cabbage, onions, summer squash, parsnips, spinach, tomatoes, lettuce, cucumbers, green peas, string beans, celery, asparagus, corn on the cob, kale, salsify, endive, eggplant, dandelion, and all kinds of greens.
Breakfast Foods
Most people eat too much of breakfast foods. Mushy foods are especially objectionable. They are usually not cooked enough. (Rolled oats, cracked wheat, etc., should be cooked at least two hours.) And most people swallow them without chewing or mixing them with saliva. This leads to fermentation. Sugar taken with them hastens fermentation very much. Oatmeal (especially half-cooked, as usually served) taken with cream or milk and sugar is about the worst combination that a dyspeptic could eat.
The dry ready-baked breakfast foods are not so objectionable, especially if eaten dry or with very little cream, and well masticated. We consider Grape Nuts the best of the breakfast foods, as they are well dextrinized and must be chewed in order to be swallowed.
Rice is one of the most easily digested of all foods, requiring only one hour for digestion. When well cooked with raisins, and eaten with butter or cream, it is a delicious food. For sedentary workers this dish is all that should be required for lunch. The unpolished rice is best, and should be used if it can be obtained.
Tea and Coffee
Coffee and tea are stimulants which work like a whip applied to a horse, in not giving strength, but pushing us on to greater effort. They may be allowed to people of sluggish temperament, for whom they lift up, temporarily, the nervous energy to normal. Those suffering from stomach, heart, kidney, and nervous troubles should avoid coffee and tea, as, by stimulating the organs to quicker action, they produce hyperacidity of the stomach, palpitation of the heart, an increased flow of urine, and an exaggeration of already present nervous symptoms. They may all be employed with discretion, in sickness, for the benefit of the patient.
Chew Your Food
Teeth are to chew your food with. By “chewing food” is not meant that it simply be reduced to lumps or a consistency that will permit of swallowing, but that it be chewed, crushed, ground and mixed with saliva in such a manner that it may be readily digested when it reaches the stomach.
Food should be chewed until it really “swallows itself”, that is, until it glides into the esophagus without the slightest effort, and until it is an effort to hold it longer in the mouth.
If the pleasure of eating rests in the taste of food, you are missing nine-tenths of that pleasure by bolting or swallowing your food hurriedly. There are tastes and pleasurable sensations in food that are revealed only by complete mastication.
If you have any trouble with your teeth, or if they are not in such condition that they can chew and grind up your food without difficulty, have them taken care of by the best dentist in your locality. Many eases of supposed stomach trouble are not really due to stomach trouble or weakness at all, but the result of poor teeth or insufficient mastication.
For Fat Folks
Speaking generally, the foods which tend to put on weight are the starches, such as bread and potatoes, sugars and fats. The following list contains, first those articles which have this tendency, and then those which can be taken with impunity.
Articles to be avoided: Cream and butter. Bread, tea-cakes, scones and cake of all sorts. Porridge. The fat of bacon, ham or any other meats. Eggs. Red fish, as salmon and mullet. Potatoes, turnips, carrots, parsnips, artichokes and all other root vegetables. Puddings of all kinds. Pastry, sweets, jellies, jam and sugar. Apples, pears and bananas.
The following may be taken: Tea and coffee (but not cocoa). Milk in strict moderation. Dry biscuits, such as cracknel. Lean ham, bacon, tongue, white fish, thin soup, fowl and game, and the lean of butcher’s meat. Green vegetables, cabbage, cauliflower, spinach, tomatoes, peas, beans, asparagus. Cheese may be permitted in smail quantities.
Eat Less Meat
A common error of diet consists in using too much protein: more than double what is known to be ample. This excessive proportion of protein is usually due to the extensive use of meat and eggs, although precisely the same dietetic error is sometimes committed by the excessive use of other high-protein foods, such as fish, shellfish, fowl, cheese, dry peas and beans, or even in exceptional cases, by the use of foods less high in protein when combined with the absence of any foods very low in protein. The idea of reducing the protein in our diet is still new to most people.
When protein is taken in great excess of the body’s needs, as is usually the case in the diet of Americans, added work is given the liver and kidneys, and their “factor of safety” may be exceeded.
Flesh foods (fish, shellfish, meat, fowl) when used in great abundance, are subject to additional objections. They tend to produce an excess of acids, are very prone to putrefaction, and contain “purins” which lead to the production of uric acid. This is especially true of sweetbreads, liver and kidney. The well known deficiency of lime in flesh foods often needs to be taken into consideration in the dietary. Some of the vegetable foods, such as peas and beans, rich in protein, are likewise not free from objection. Their protein is not always easily digested, and is, therefore, likewise liable to putrefaction, and they are much richer in purins than most meats. These foods are, however, rich in iron, which renders them a more valuable source of protein for children and anemic people than meat. Also, an excess of protein is not so likely to be derived from such bulky foods as from meat, which is a concentrated form of protein.
The great objection to meats is the fact that the nutriment from meats will quickly decompose in the blood stream if they are taken in too great a quantity: the body is unable to use it. The decomposition results in debilitation and disease unless it is quickly thrown off. There are many persons who do not need meats and should often abstain from this class of foods.
For instance, those who are overnourished and show signs of overeating do wrong to continue to eat meats, but should live for a time, at least until they get back to normal, on vegetables, fruits, etc.
There is a class of people who suffer from deficient elimination who should eat very little of this class of foods. At blood temperature meats will decompose in one or two days, while vegetables at the same temperature will not decompose for ten to twelve days, and fruits will not decompose in a much longer time. This same process will be carried on with the nutrition from any foods that are eaten in too large a quantity; the excess cannot be taken up by the body in building and repairing waste, it will be seen that the nutriment from meats will decompose quickly, and that from vegetables and fruits will be much slower to decompose.
It is true that there would be no such condition if people would eat the proper amount of foods, but ninety-nine out of every hundred eat twice as much as they really need.
Constipation
The injury which comes from the retention of the body’s waste products is of the greatest importance. The intestinal contents become dangerous by being too long retained, as putrefying fecal matter contains poisons which are harmful to the body. Abnormal conditions of the intestines are largely responsible for the common headache malady, and for a generally lower resistance, resulting in colds and even more serious ailments. Constipation is extremely prevalent, partly because our diet usually lacks bulk or other needed constituents, but partly also because we fail to eliminate regularly, thoroughly, and often.
Constipation, long continued, is by no means a trifling matter. It represents a constant and cumulative tax which often ends in very serious consequences.
Free water-drinking when the stomach is empty, especially before breakfast, is beneficial in constipation. Excess of water should be avoided by the very feeble or those suffering from heart trouble or dropsy.
Foods which are especially laxative are prunes, figs, most fruits (except bananas), fruit juices, all fresh vegetables, especially greens of all sorts, wheat bran, and the whole-grain cereals. Oils and fats are also laxative, but cannot be used in sufficiently large quantities to produce very laxative effects without producing loss of appetite. Foods which have the opposite tendency are rice, boiled milk, fine wheat flour in bread, cornstarch, white of egg.
Don’t Eat Too Much
In furnishing the body its food supply, the first essential is to avoid overeating. Food is of no use in the body unless it is digested. To overeat is to prevent digestion; and undigested food in the body is worse than wasted, since such food rapidly ferments and decomposes and fills the body with poisons. These poisons lower the body’s disease-resisting power, overwork the vital organs, and pave the way for diseases of various kinds.
As a rule, people eat too much, and need to be reminded of the fact (tactfully, of course). It is astonishing to watch the improvement in health and energy which often follows a reduction in the amount of food taken. Many listless, tired patients become bright and vigorous after they have been persuaded to adopt this course. It is not uncommon to see thin people who have been overfed by their anxious relatives, and have become sallow and dyspeptic in consequence. In such cases it is difficult to convince the individual himself, and still harder to convince his friends, that he will not become thinner if he takes less food. Yet practical experience has shown that he not only fails to lose weight, but in many cases even puts it on.
The absence of sugar and preparations of fruit preserves at the dining table minimizes the danger of overeating. There is no greater tempter to gluttony than sweets in any form, and without the stimulation of the latter the abnormal craving, due to the irritating condiment, will soon give way to a calm, natural state of gastric sensation, with an appetite expressing only the true nutrimental needs of the system. The line of safety in matters of diet must always be found on the minimum rather than the maximum side of quantity, even at running the risk of undereating. As expressed by Oliver Wendell Holmes, himself a physician, “A person seldom has cause to regret that he eats too little.” The small meal, well masticated, has twice the nutritional value of the larger meal, hastily and carelessly gulped down.
Starchy Foods
Don’t eat too much of starchy foods (which include everything made of grains, as wheat, rye, corn, barley, rice, tapioca; also white and sweet potatoes, dry beans and peas). Most peo-pie eat too much starch, especially bread and potatoes. As we have said in another place, two decidedly starchy foods should not be eaten together ; for overeating is common to everybody, and eating two or more starchy foods together is equivalent to forcing digestion beyond its power of endurance.
The usual method of cooking and baking starches does much toward rendering indigestible the body’s fuel supply. In this connection, let us remember that all starch is formed in minute cells; that to be easily digested starchy food must be either cooked or baked so it will not form a pasty mass. It is impossible for the digestive juices to permeate such a mass; consequently no small part of the starch so prepared ferments and becomes unfit for food. The proper cooking or baking of starchy food leaves it light and granular, a condition in which it disintegrates quickly in the stomach. In this condition the digestive fluids can rapidly saturate the food and digest it before fermentation can take place.
Starchy foods must also be thoroughly cooked. The envelope or covering of the minute starch cells can scarcely be penetrated by the digestive juices; this envelope must be broken open by the cooking, else the starch will not be digested; consequently the cooking or baking must be thorough. Furthermore, thorough baking also accomplishes the first step in the digestion of the starches and thus lessens the work to be performed by the organs of digestion.
Another important essential in preparing the starches for the table is to avoid cooking and baking them with meats, fats or sweets. When cooked in this way, the fats or sweets toughen the cell envelope and alter the starch so as to make it difficult of digestion. When starches and fats are cooked together the fat prevents the digestive juices from saturating the starch, just as oiled silk will turn the rain. Starches should be cooked and baked practically alone. Some kinds of seasoning may be added after the cooking without lessening the food value or digestibility.
In the light of the above facts it may be seen why cakes, pies, fresh breads and most hot breads, pancakes, fried potatoes and many other of our common foods are simply good food made indigestible by improper cooking. On the other hand, coarse-flour breads, well baked; boiled and baked potatoes, and well cooked cereals, represent the same foods prepared so as to make them easily digested. A pancake is practically indigestible in the average stomach; it is worse than a waste of food; on the other hand, the flour it contains, if made up in the form of hard toast, can be digested by anyone. A slice of cake is a hard blow to any stomach, but the flour made into hard toast, the shortening used to butter the toast, and the egg of the cake poached and served with the toast, give the body the same food material in an easily digested form.
You should cook and bake your starchy foods thoroughly; cook and bake them alone, not mixed with other foods; cook and bake them so they will be light and granular, not soggy and pasty. Your stomach and your entire body will appreciate your fuel supply prepared in this way.
After you have selected, prepared and cooked or baked your starchy food, all with care, you should then take some precaution as to what foods you combine with your starches. In making up a meal, just as in cooking, the more simple the meal the better. We need a variety of food, but it should not be cooked together, neither should it be eaten at the same meal. Starches digest best, especially when the digestion is impaired, when eaten with foods which neither contain acid nor acquire acid in their digestion. For this reason those who have poor digestion should avoid eating fruits, foods containing vinegar, and meats, with starchy foods. Milk and starches may be eaten together; eggs and starches combine only fairly well. Sugar ferments quickly and sets up the fermentation of starchy foods, and, consequently, except in those having vigorous digestion, should not be eaten with starchy foods.
The digestion of the starchy foods begins in the mouth, provided, however, these foods are properly masticated. All your foods should be thoroughly chewed, that the digestive juices of the stomach and bowels can permeate and digest the food mass quickly. However, mastication does more to the starchy foods than merely to grind them; it partly digests them. This digestion is accomplished by means of the saliva; consequently, if we are to digest our starchy foods, we must thoroughly masticate and insalivate them. Hard breads and hard starches of all sorts make mastication necessary, and thus favor normal digestion.
The man with a disordered digestion is, in all probability, undernourished, and, as a consequence, has an abnormal appetite which would lead him to eat of all food beyond his power of digestion. For this reason, this man should, for the time being, disregard his appetite and take all starchy food in moderation, learn the signs of non-digestion of his food, and reduce the amount taken until these signs gradually disappear. In this way he can gradually build up his power to digest the starches until he is able to take care of a sufficient amount to meet the needs of the body. When he has gotten his digestion built up to par, his appetite will become normal and can be depended upon as a reliable guide.
When starchy food is improperly prepared, or eaten in combinations which make digestion difficult, or eaten without being well masticated and insalivated, or taken in greater amounts than the digestive juices can digest,—when, on account of any or all these errors of diet, there is left in the stomach and bowels undigested starchy food, this food soon ferments just as it would in any warm, moist place. As this process of fermentation goes on gases and other injurious substances are formed, which exert a deleterious influence, not only upon the stomach and intestines, but upon the entire body.
This process of fermentation frequently takes place first in the stomach, when its evil effects are first felt by that organ. The gases formed cause more or less belching; the acids which result from the fermentation cause acid eructations and sour stomach or a chronic over-acid condition of the stomach. In time the constant gas accumulation causes dilatation of the stomach, with all its attendant ills, while the constant irritation from the fermentation lowers the vitality of the membrane lining the stomach, and causes catarrh or ulcer of the stomach. In fact, practically all the disorders of the stomach are due directly or indirectly to the fermentation of the starchy foods in conjunction with the putrefaction of the meats.
Starchy foods, when properly prepared and eaten, are digested and become the source of the vigor and energy of the body. When they are not properly prepared and eaten they may fail to digest, and, failing to digest, become poison that must be thrown out of the body.
Breads, potatoes and cereals are the most common starchy foods. The starchy foods constitute the body’s fuel; they keep the body warm and do its work. For the average person the
troubles should avoid
Vinegar Pancakes Sauerkraut Pies, except custard, cream, pumpkin, or raisin
Cakes Pepper Pickles Candies
starchy foods which contain only a moderate amount of starch are most suitable. The amount of starch needed varies with the person, the season, and the amount of work performed. The digestion of starch is completed in the small intestines, which process, when the starch is properly prepared and eaten, goes on normally, the digested starch furnishing the body with heat and energy.
Foods to Avoid
People with stomach the following: Fresh bread Cranberries Fried potatoes Boiled cabbage Canned cherries Roasted Peanuts Fried cakes, crullers, etc.
Catsups, and relishes of that nature
Mushes
Drinking at Meals
Normal persons should drink between, rather than with meals, but those who are troubled with acid stomach (and this condition is present in nearly all cases of stomach trouble) can benefit by drinking water with meals. But never, of course, take water when food is in the mouth. In acid stomach the gastric juices are too strong or too abundant, hence should be diluted to prevent premature fermentation. Hence, water aids digestion by removing causes of irritation from both the stomach and the intestines.
Pyorrhea
Half the people past thirty have pyorrhea in some of its stages. The cause of pyorrhea is a serum mucous from poisoned blood deposited through the glands of the gums on the teeth, which hardens, causing irritation, inflammation, suppuration and necrosis.
The treatment consists in removing all deposits and applying remedies that kill the disease, and restore the gums to a healthy state, followed by the best of care, and one treatment every six months. Five treatments will cure the average case, with little pain.
The cause of the deposits is malnutrition and the wrong use of three fundamental principles of life:
Nutrition—Correct selection, combining, portioning and eating of food.
Exercise—That will keep the body vigorous.
Oxidation—Deep breathing to purify the blood.
It has been found that nine-tenths of all people troubled with pyorrhea, poor health, and all bodily ailments, poor teeth, stomach or intestinal troubles, constipation, defective assimilation of food, or elimination of food (waste), have failed in one or all of these three principles.
For perfect nutrition, use only undevitalized food made of the whole grain and unpolished rice to secure the vitamins and minerals it contains. This is absolutely essential for perfect nutrition.
For breakfast use only one class of starch food; a small portion of crisp bacon is permissible ; no coffee or tea.
For lunch, one selection of fruit only. For dinner, eat, first, the dessert; second, baked potatoes; third, one vegetable; fourth, a small portion of meat with a large dish of salad.
For exercise and oxidation (deep breathing) the following bed exercise is interesting and very beneficial, a balanced exercise bringing into action every part of the body, giving wonderful results, no time lost, no overwork, and the most complete exercise for deep breathing.
Exercise No. 1
A little exercise at retiring is beneficial. Disrobe entirely. Stand erect, with hands and arms up. Swing arms and body forward, bending knees until the floor is touched. Return the body to erect position with hands and arras carried backward to the limit.
Repeat this motion, returning hands to original position.
Repeat this until weary, followed by a vigorous towel rub.
Exercise No. 2
This is the morning bed exercise. Position: Lying on the back in bed. When ready to begin the day throw back the bed clothes and place the hands under the knees and begin the motion of running a race, twenty to fifty swings, ending with vigorous and heavy breathing. This exercise is fine for the lungs.
Exercise No. 3
Position: Lying on the side. Place hands above and below the knee; massage the limbs by swinging the knee forward and back.
Exercise No. 4
Position: Lying on the side, with toes crossed, place one hand back of neck, the other on spine; inhale, filling the diaphragm, then chest, then exhale slowly and completely, and massage, then relax and rest at each inhalation. Also in all the exercises given.
Exercise No. 5
The same position. Place the right hand on appendix, the left hand on right hand, inhale and with slow heavy pressure move up and to the left, to the outlet of the colon. Repeat.
Exercise No. 6
Position the same. Place hands on neck and chest, toes crossed, etc., with heavy pressure massage body and legs.
Exercise No. 7
Position the same. Inhale to the limit, first filling the diaphragm, then the chest. Exhale and make tense the muscles of the body. At the same time draw sides of body in opposite directions. Completely relax and exhale to the limit.
Exercise No. 8
Repeat No. 5, stretching the opposite side of the body.
Exercise No. 9
Same position. Inhale, etc., tense the muscles and lift the body to the limit on head and heels.
Exercise No. 10
Same position. Inhale, etc., tense the muscles and swing the body to the left, and repeat to the right.
Exercise No. 11
Inhale, come to a sitting position, turn and take position lying on the stomach.
Exercise No. 12
Inhale, etc. Repeat exercises Nos. 7,8,9, and 10.
Exercise No. 13
Position: On stomach, with arms extending by the side. Inhale, etc. Bring hands to shoulders, raise body the length of arms and return; repeat until tired.
Exercise No. 14
Repeat No. 1 before dressing.
Colds
Colds in the head are very prevalent. As soon as the symptoms of cold are felt try this method:
Inhale full and rapidly until relieved.
If unable to breathe freely in the night, cross the feet, cover the face with both hands, and breathe through the nose, deep and rapidly, until relieved.
If unable to sleep, try this: Inhale, first filling the diaphragm, then the chest to the fullest extent.
Exhale slowly, counting each until a miscount is made, then begin at one again. This rarely fails to bring sleep, as the mind is centered on counting.
For life and efficiency, zealously practice breathing exercises, selecting, portioning, and eating all food so that all organs may be active and supplied with the minerals and nourishment needed.
These you can best work out for yourself. It is possible for everybody to gain and keep health, as I can testify from experience. At the age of ten I had trouble that almost unfitted me for future efficiency. At death’s door fourteen times. At sixty-five, having four incurable troubles. But at seventy-six, able to stand at the dental chair ten and twelve hours daily.
Carefully study and apply the principles of this article, and health will be regained with efficiency restored.
APPENDIX
Treatment for Systemic Pyorrhea
In the foregoing will be found “Pyorrhea— Its Cause and Treatment”. That the best results may be obtained we ask your cooperation with us in eradicating from the system the acid-itv and serum mucous poison that may cause all kinds of trouble that the system is heir to in addition to pyorrhea, which may now be cured.
Deep breathing, exercise, selecting and the right combination of food are most important.
You will get great benefit from a vigorous practice of the following exercises, especially the deep breathing. In nearly every exercise inhaling and exhaling is the important feature. To inhale, first fill the diaphragm, then the chest, and exhale slowly till all the air is forced out of the lungs, and while exhaling relax the muscles completely. Inhale and make the exercise while exhaling. Inhale and exhale in all the exercises.
Do not try all the exercises at one time. Later you will make one hundred movements as easily as ten at first.
Bed exercises excel all other exercises, in many features.
Exercise No. 1
This is for the evening, also morning after taking the bed exercises. Disrobe entirely, stand erect, with hands and arms up, swing arms and body forward, bending the knees until the floor is touched. Return the body to erect position with hands and arms carried backward to the limit. Repeat ten to twenty times; also the arms swinging. Standing erect, swing the arms with a loop motion to the right and again to the left. Repeat ten to fifty times.
Exercise No. 2
This is the morning bed exercise. Position: Lying on the back in bed (disrobed), throw back the bed clothes and place the hands under the knees and begin the motion of running a race ten to fifty swings with vigor. This exercise is fine for the lungs and blood circulation.
Exercise No. 3
This exercise is to break up the effete matter that gathers on the walls of the colon and intestines, a source of a large share of the poisoned blood acidity, toxemia, and serum mucous that cause deposits on the teeth, causing pyorrhea, rheumatism, neuritis, hardening of the arteries, and many other ailments. On retiring the night previous to beginning Exercise No. 3, take a dose of some good laxative, to carry off the poisonous matter broken up. Position: Lying on the back in bed (disrobe, leaving the body exposed to the air and keeping the legs covered), feet crossed (to retain the magnetic current of the system, not generally understood, yet it is present, and the following movements will apply this current where needed), right hand on the body below the colon, the left hand covering the right, inhale, filling the diaphragm, then the chest; exhale and with heavy pressure move hands up to the ribs, then to the left and return to first position; inhale and repeat ten to fifty times.
Exercise No. 4
Position: Feet crossed, lying on the side; one hand on back of neck, the other on spine, massage with both hands, using heavy pressure as you inhale and exhale. Repeat movement ten to fifty times.
Exercise No. 5
Position: Lying on the back, feet crossed, place the ball of each hand on the lower ribs. With the fingers press deep under the ribs as you exhale. Now inhale quickly, at the same time making tense the muscles of the diaphragm. This exercise to massage the liver. Repeat ten to fifty times.
Exercise No. 6
Position: Lying on the back, feet crossed, left hand on the neck, the right hand below, inhale and exhale, as with heavy pressure you sweep the hands down and back ten to fifty times. This is to stimulate all the organs in the front of the body.
Exercise No. 7
Position: Lying on the back, feet crossed, hands on lower part of colon, exhale with heavy pressure. Inhale quickly as you make tense the muscles of the diaphragm. Repeat ten to fifty times.
Exercise No. 8
Position: Lying on the back, feet crossed, inhale, filling, first the diaphragm fully, then the chest to the limit, exhale slowly until lungs are emptied of air, and at the same time make tense the muscles, drawing the left side up and the right side down and relax completely. Repeat, drawing the right side up and relax. Repeat and lift the body up on head and heels and relax. Repeat two to ten times.
Exercise No. 9
Position: Lying on the stomach, feet crossed, hands on the spine, inhale and exhale fully as you massage the spine with heavy pressure ten to fifty times.
Exercise No. 10
Position: Lying on the stomach, feet crossed, the right hand grasping the left arm above elbow, and the left clasping the right elbow, inhale fully, exhale and at the same time raise the feet and head, turning it, while swinging the shoulders to the right as far as possible; relax, inhale, and repeat, turning the head and swinging the shoulders to the left; relax. Repeat ten to fifty times.
Exercise No. 11
Position: As in exercise No. 10. Inhale and bring the hands to arm pits and raise the body to arms’ length; relax and repeat ten to fifty times, turning the head first to right and then to the left.
To clear the system of acidity, toxin, poison, toxemia, and serum mucous, occasionally take a three-day orange fast, eating only oranges, lemons, or grapefruit, and break the fast the evening of the third day with a cabbage salad, and ever thereafter eat lightly. For breakfast: Fruit, egg or bacon, and any food made from the whole grain. Let results be your guide. For lunch take fresh fruit, or raisins, figs, prunes, dates, with cottage cheese or cheese. For dinner : A vegetable meal and small portion of any protein food and big salad.
The full inhalation by diaphragm, then the chest, and the complete emptying of the lungs by exhalation are very important. So is the complete relaxation after each exercise.
Why Use Herbs? By Otto Raiibenkeimer, Ph.G., Phar.D., Ph.M. (New York)*
HERBS are the oldest form of medicine.
Hippocrates (460-370 B.C.), the “Father of Medicine”, was an herbalist. Botanical medication is the oldest branch of medicine. Even today primitive people limit their materia medico to herbs.
Herbs are nature’s remedies, containing many substances which are necessary for building up and maintaining the organs of the body, and are of the greatest help in the performance of the vital functions.
Herbs contain the vital elements (vitamins
* Dr. Raubenheimer is a member of the U.S.P. Revision Committee, N.F. Revision Committee, Am. Pharm. Association, American Chemical Society, Verein Deutscher Chemiker and is editor of the Apotheker Zeitung. and organic minerals) which are deficient in the diseased body.
Herbs contain these bodies in such a finely distributed and prepared state that they are readily assimilated by the system and conveyed to the blood.
Herbs also promote the elimination of waste matter and poisons from the system by simple natural means.
Herbs, when correctly used, assist nature in its fight against disease.
Herbs are consequently better suited for the treatment of disease than chemicals and other substances foreign to the human body. Therefore use herbs!
The Massacre of the Tonsils By H. B. Anderson (New York) (Broadcast over station WEVD, New York City)
ON OCTOBER 3,1922, a delegation from the
Citizens Medical Reference Bureau went before the board of superintendents of the New York City schools and protested against nurses’ going into homes and making threats or using pressure to induce parents to have the children treated in accordance with the recommendations of the medical inspector. The technical term used by school medical inspectors in this city is “hypertrophied tonsils” and the character of the treatment is supposed to be left to the physician, but the result of insisting upon treatment in such a large number of cases is what I have referred to as the massacre of the tonsils.
Dr. Louis I. Harris, former commissioner of health of this city, in an article published in the Long Island Medical Journal, July, 1926, made this amazing statement relative to the superficial and unreliable character of the medical examinations carried on in the public schools at that time:
“When hypertrophied tonsils have appeared infrequently in the course of a day’s work, rest assured the inspectors will, 9 eases out of 10, find a sufficient number whether they exist or not.’’
The incompetence of many physicians who attempt to operate upon the tonsils is shown by the revelations contained in numerous editorials appearing in medical journals and by the increasing number of damage suits being filed against physicians as a result of such operations.
The Journal of the Indiana State Medical Association, in its issue October 15, 1922, has this to say about incompetents:
“Physicians without any training of any kind whatsoever are attempting to remove tonsils and adenoid tissue, with the very natural result of mutilating many throats, to say nothing of performing the operation in instances where it is not indicated. The amusing feature of the proposition, and one that is making the public skeptical, is the fact that it is such a regular feature with some general physicians who are attempting tonsil surgery to advise a tonsil and adenoid operation in every child, that they frequently advise such operations when no tonsils are present, the child having had a tonsil operation done previously in a very skillful and efficient way. We have no fault to find with the men who attempt to do things for which they are qualified and trained, but it does seem inconsistent to talk about the incompetency of quacks and charlatans when our own brethren exhibit such a woeful lack of the training that they should have to carry ou the work that they are attempting to do.”
Three Times as Many Children Ill
IN A GIVEN area in New York city, surveyed by the New York Association for Improving the Condition of the Poor, 260 children were found ill in 1932, to compare with 91 in 1930. The Association also found in the same area that the number of families reporting no fulltime work for any member had increased 68 percent.
An Effective Italian Tonic
SAYS T. R. Weeks, pioneer: “The Italians know their garlic. The following is a general tonic recommended to me by an Italian who had seen it work wonders with his friends who had become run down. Fill a water glass two-thirds full with wine; add one tablespoonful of garlic, grated or chopped fine. Take a teaspoonful of the mixture four or five times a day, stirring the mixture on each occasion so as to get some of the garlic and some of the liquid. As explained to me, the secret is in the garlic; the wine acts as a stimulant to the digestive organs, thus aiding in getting the garlic more quickly into the blood stream.”
Seasickness Relieved at Once
THE discovery has been made that seasickness can be relieved at once by heating the small bulb of nervous tissue called the medulla oblongata, just at the junction between the spinal cord and the brain. When a mild heat from an electric current was thus applied, seasickness, carsickness and airsickness were all relieved.
Perhaps the Longest Surgical Trip
PERHAPS the longest surgical trip took place in the latter part of 1933, when a surgeon, physician and nurse, with all their surgical instruments, flew from London to Bombay to perform an operation on a woman relative of the maharajah of Nepal. The trip one way took six days.
Hygienic Cookery
(Extracts from copyrighted advertising literature of Fagley & Halpen, manufacturers of steam cookers, Philadelphia)
THE question of cookery is very important.
As a general rule authorities in cooking agree that many foods, and especially vegetables, should be cooked by steam instead of in water. We know that the valuable mineral salts, the proteids, the sugars, the vitamins, and medicinal properties which we find in vegetables are cooked out into the water by the old way of cooking, and destroyed, leaving merely the “skeleton” of the food behind, and destroying its life principles. But when we eat our vegetables and fruits steamed we obtain these important life-giving and life-sustaining substances in our food, which are noted by us in increased health and vitality and prolonged life.
Blood purifiers, tonics, laxatives, and a large proportion of drugs, whether prescribed by a physician or taken as patent medicine, would never be used if the diet were intelligently chosen. Physicians are recognizing the fact, and are therefore prescribing fewer drugs and giving more attention to food hygiene.
There should never be a dinner served on the table but at least one of the following vegetables constituted part of that dinner: Red beets, spinach, carrots, turnips, onions, asparagus, rhubarb, celery. Red beets and spinach twice every week would be a better tonic than all the medicines in the world.
Chemists of the United States Department of Agriculture have proved that tin has absolutely no effect on the human body. They fed tin in two-gram doses to humans for five days, made refined analyses, and found no trace of tin in the blood stream, and no trace of tin had been absorbed by the human body. We ourselves ask, what would have happened if two-gram doses of pure aluminum compound had been fed into the human body for five days?
The following was taken from the Weekly Bulletin, Department of Health, City of New York: “Out of nearly 1,000,000 school children examined by the Department of Health of New York City, the following results were obtained: 63 percent were showing signs of lack of nutrition, 20 percent were badly undernourished and in need of physician’s care, and only 17 percent were without signs of wrong diet.”
Ida Bailey Allen, health scientist of Chicago, Illinois, states: “Out of 65,000 Chicago school children examined by the State Board of Health, 65 percent were found to be undernourished.”
By Associated Press dispatch, Washington, D. C., August 21, 1928: “Thirty percent of the American people are undernourished because of lack of proper understanding of food values, is declared by Miss Clyde B. Schuman, director of the National Red Cross nutrition department.”
Taken from the United States Department of Agriculture Farmer’s Bulletin No. 256: “When vegetables are immersed in water, as in boiling, a greater or less loss of material is almost inevitable. In experiments carried on under the auspices of the Office Experiment Stations it was found: that with potatoes the loss, in round numbers, amounted to about fifty percent of the nitrogenous material, and forty percent of the mineral matter present. And when potatoes were boiled peeled the amount of starch substance removed by abrasion was considerable, at times nearly thirty percent of the total value of the potato was removed.”
Taken from the American Magazine for diseases of children: “The losses of mineral values in the different kinds of vegetables in their cooking preparation are as follows: Spinach boiled, loss 54 percent; steamed, loss 12 percent. Carrots boiled, loss 52 percent; steamed, loss 9 percent. Asparagus boiled, loss 48 percent; steamed, loss 13 percent. Cabbage boiled, loss 47 percent; steamed, loss 15 percent.”
Taken from article by Edith Evans in Correct Eating magazine: “Many a woman who is driving her own car, cleaning her house by electricity, using stainless knives and rotary egg beaters, is still using a skillet exactly like her grandmother’s and cooking her vegetables immersed in boiling water. And if you asked her how she prepared potatoes to preserve their nutritive qualities, she would probably give you her great-grandaunt’s recipe and be proud of it.”
The trouble is a great majority of people can’t realize the importance of the proper cooking of food. The majority of those school children examined in New York city and Chicago were not undernourished because they had not eaten enough food. They were undernourished because the food they had eaten did not contain the nutritious mineral, nitrogenous, and vitamin values that it should. Those nutritious values had been boiled out of the food into the boiling water and wasted and poured down the kitchen sink.
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