2ALTH r 
 RATIONAL DIET 
 
 BY 
 \RNOLD LORAND.M.D. 
 
THE LIBRARY 
 
 OF 
 
 THE UNIVERSITY 
 
 OF CALIFORNIA 
 
 PRESENTED BY 
 
 PROF. CHARLES A. KOFOID AND 
 
 MRS. PRUDENCE W. KOFOID 
 
 II0L06Y LIBRART 
 
BY THE SAME AUTHOR 
 
 Old Age Deferred 
 
 THE CAUSES OF OLD AGE AND ITS 
 
 POSTPONEMENT BY HYGIENIC 
 
 AND THERAPEUTIC 
 
 MEASURES 
 
 Fifth Edition, with the Addition of a New Chap- 
 ter on '^Premature Old Looks : Their 
 Prevention and Treatment " 
 
 ROYAL OCTAVO. NEARLY 500 PAGES 
 PRICE, $3.00, NET 
 
 Now Published in Nine Languages 
 
 Twenty Large Printings in America 
 
 Uniform with 
 HEALTH AND LONGEVITY THROUGH 
 RATIONAL DIET" and "BUILDING 
 HUMAN INTELLIGENCE" 
 
Health and longevity 
 
 THROUGH 
 
 RATIONAL DIET 
 
 PRACTICAL HINTS IN REGARD TO FOOD AND THE 
 
 USEFULNESS OR HARMFUL EFFECTS OF THE 
 
 VARIOUS ARTICLES OF DIET. 
 
 BY 
 
 Dr. Arnold Lorand 
 
 Tell me what thy food is, and I 
 will tell thee what thou art." 
 
 Brillat-Savarin 
 
 PHILADELPHIA 
 F. A. DAVIS company, Publishers 
 
 1921 
 
COPYRIGHT, 1912 
 
 BY 
 
 F. A. DAVIS COMPANY 
 
 Copyright, Great Britain. All Rights Reserred 
 
 BIOIOBY LFBRART 
 
 PRESS or 
 
 F. A. DAVIS COMPANY 
 PHILADELPHIA. U.S.A. 
 
Bio 
 
 PREFACE. 
 
 Probably but very few physicians have so frequently an 
 opportunity to observe the harmful consequences of a faulty 
 mode of nourishment as one who is practising as a Carlsbad 
 bath physician. It is a surprising fact that even scholars well 
 versed in a great variety of subjects often display the veriest 
 ignorance or show the greatest carelessness precisely in respect 
 to what and the manner in which they eat. 
 
 Others, again, fall into the opposite error, — those, for 
 example, who studiously avoid all foods containing even a 
 trace of uric-acid-forming constituents, lest an excess of such 
 substances prove injurious, and meanwhile overlook the fact 
 that in addition to such uric-acid-producing components these 
 foods contain many other important substances, e.g., certain 
 nutritive salts, an insufficient intake of which may result in 
 serious injury, particularly in the period of growth and de- 
 velopment of the body. 
 
 Because overeating may prove harmful, many persons re- 
 strict their diet to such an extent as to do their bodies more 
 harm than they would by eating to excess. Every housewife 
 knows that her dog or cat will thrive splendidly when plenti- 
 fully fed upon proper food, but in the case of her children she 
 often overlooks this point. Every farmer, too, is aware of the 
 fact that horses require altogether different kinds of food, 
 according as they are to be used as draught, riding, or carriage 
 horses, and that a dog, to be used in the hunt, as a watch-dog, 
 or to draw carts needs a different diet in each case. It is only in 
 man that we observe the contrary condition, viz., that persons 
 following most diverse occupations, be they laborers or brain- 
 workers, scholars, merchants, officials, officers, clergymen, 
 physicians, traveling salesmen, factory hands, or field workers, 
 — all of them with their dependents, take the same or at least 
 very similar foods. 
 
 oa) 
 
It Preface. 
 
 The diet should vary according to the nature of the occu- 
 pation and the functions to be carried out, just as has always 
 been the custom in the case of domestic animals. Since cer- 
 tain nutritive salts play an important role in the activity of 
 various organs, as, e.g., those containing phosphorus in brain 
 activity, as full a consideration as possible has been given in 
 the present volume to the question of the nutritive salt content 
 of all varieties of food. In presenting the quantitative rela- 
 tions of these salts as well as the percentages of the various 
 classes of foodstuffs contained in the articles of diet considered, 
 I have made use of the figures given by Konig, Rubner, Bunge, 
 E. Wolff, Robert Hutchison, Gautier, and Balland. 
 
 Since through unintelligent and, one might almost say, 
 brutal methods of cooking many important nutritive substances 
 and salts are withdrawn from our foods, I have found it neces- 
 sary to include a discussion of rational methods of cooking as 
 well as of several other questions which lie somewhat outside 
 of the sphere of the practising physician. 
 
 Many of the subjects here discussed have previously been 
 but little or hardly at all touched upon in scientific works, as, 
 e.g., the manner in which various functions such as the intel- 
 ligence, the sexual function, etc., can be activated through the 
 diet. 
 
 The author is not so presumptuous as to affirm that he 
 has already definitely solved the question as to how it is pos- 
 sible to convert a stupid school child into a bright one, or to 
 restore a person sexually weakened through congenital de- 
 ficiency or as a result of various vices to normal sexual vigor, 
 with the aid of an appropriately selected diet and certain kinds 
 of food. If, however, he has succeeded in making some slight 
 contribution to the subject or even only in stimulating further 
 research along these lines, as well as in eradicating certain 
 faulty and life-shortening practices in regard to eating, the 
 purpose of this work will have been fulfilled. 
 
 Dr. Arnold Lorand. 
 
INTRODUCTION. 
 
 BY 
 
 Victor C. Vaughan. 
 
 When Dr. Lorand asked me to write a foreword to the 
 American edition of his well-known and highly esteemed treat- 
 ise on "Rational Diet" I gladly consented. The author has 
 had large practical experience in the dietetic treatment of many 
 disorders at the greatest and oldest of the world's health re- 
 sorts, Carlsbad. This resort, annually visited by thousands 
 who come from all parts of the world, is free from medical 
 quackery, and the simple life enjoyed there is not the least help- 
 ful of its beneficial agencies. Moreover, Dr. Lorand has been 
 an extensive and observant traveler, especially interested in the 
 foods used and the methods of preparation employed by differ- 
 ent peoples. I am fairly conversant with the German edition of 
 this popular work on dietetics, and I have read the proof of 
 the English translation. While I might take issue with the 
 author on certain unimportant points, it is my conviction that 
 the work has been admirably done, and is certainly free from 
 the fads which render so many of the books written on this 
 subject, for the laity, harmful. The highest scientific authori- 
 ties have been consulted, and their researches made compre- 
 hensible to the non-professional. The body is a machine, the 
 most complicated and neatly adjusted one in existence. Foods 
 supply not only the fuel used in running this machine, but also 
 the material with which the wear and tear must be replacd. 
 Every engineer knows that he cannot get the greatest efficiency 
 out of his machine unless he supplies the fire-box with the best, 
 high-grade fuel. With dirty, low-grade coal the result is not 
 up to the standard, and when it contains a large amount of sul- 
 
 (v) 
 
Introduction. 
 
 phur and other impurities the Hfe of the machine is impaired. 
 Pure air to breathe, wholesome water to drink, and proper food 
 to eat should be secured by the State for all its citizens, the 
 poorest as well as the richest. The man who traffics in impure, 
 diseased, and adulterated food is a malefactor, and should be 
 treated as such. We may have good laws upon these subjects, 
 but they will not be adequately enforced until the public be- 
 comes properly educated along these lines. The purpose of 
 this book is to contribute to this much-needed education. A 
 government which permits the sale of injurious foods, or allows 
 the price of proper foods to be manipulated by any man or 
 combination of men for financial gain, is not serving its citi- 
 zens in a just, wise, or humane manner. 
 
CONTENTS. 
 
 PAGE 
 
 Introduction, with Remarks upon the Importance of 
 THE Appetite and the Object of the Processes of 
 Nourishment 1 
 
 CHAPTER I. 
 The Influence of Food upon Man. 
 
 1. The Influence of Food upon the Outward Appearance of Man, 
 
 His Stature and His Development 10 
 
 2. The Influence of Food upon the Nervous System and upon the 
 
 Attributes of the Mind and Temperament 15 
 
 3. The Influence of Foodstufifs upon the Teeth, Pharynx, and 
 
 Vocal Apparatus 24 
 
 4. The Influence of Food upon the Digestive Organs 28 
 
 5. The Influence of Food upon Other Important Organs 48 
 
 CHAPTER II. 
 The Fundamental Laws of Rational Feeding. 
 
 1. The Importance of the Various Foodstuffs, and the Quantities 
 
 which Should be Used 57 
 
 2. The Nutritive Salts and their Great Importance 64 
 
 3. Water n 
 
 4. Hints Concerning Diet in Various Climates and During Differ- 
 
 ent Seasons of the Year, and for Different Ages and Sexes .. 80 
 
 5. Several Observations Concerning Cooking, Especially that of 
 
 Fish and Vegetables 84 
 
 6. Hints upon the Mode of Eating, and the Rational Division of 
 
 Meals 88 
 
 CHAPTER III. 
 The Injurious Modes of Feeding. 
 
 1. The Injurious Effect of a One-sided Diet 94 
 
 2. The Consequences of Harmful and Insufficient Diet 97 
 
 3. Tuberculosis as a Consequence of Deficient Nutrition, and its 
 
 Prevention by Adequate Nourishment 101 
 
 4. The Untoward Consequences of Overnutrition 106 
 
 (vii) 
 
viii Contents. 
 
 CHAPTER IV. 
 The Good and Evil Effects of Various Food Substances. 
 
 (a) Meat Diet. ''^'^^ 
 
 1. Concerning Meat and Various Kinds of Fish 109 
 
 2. Concerning Slaughter Wastes, Sausages, and the Value of 
 
 Blood-pudding 125 
 
 3. Advantages and Disadvantages of Meat Extracts and Meat 
 
 Soups 129 
 
 4. The Advantages of Meat in Small Quantities, and Disadvan- 
 
 tages in Large Amounts 135 
 
 5. Concerning the Necessity of a Humane Method of Killing 
 
 Animals 140 
 
 (fc) Fish Diet. 
 
 1. Nutritive Value and other Properties of Various Kinds of Fish 
 
 Foods 144 
 
 2. The Advantages of a Fish Diet 152 
 
 (c) Oysters and Shellfish; their Advantages and Disad- 
 vantages 156 
 
 {d) The Advantageous Properties of Eggs 160 
 
 Fish-roe and Caviar 167 
 
 {e) Milk Diet, 
 i. Milk and its Importance 169 
 
 2. Various Kinds of Milk: That of the Sheep, Ass, Goat, and 
 
 Mare 175 
 
 3. Sour-milk Products: Sour milk; Kefir; Kumyss; Jogurt, etc. .. 179 
 
 4. Various Milk Products: Cream; Buttermilk 182 
 
 5. Cheese 185 
 
 6. Butter and Oleomargarine 189 
 
 7. Hints Concerning the Advantage of a Milk Diet and its Prac- 
 
 tical Use 193 
 
 8. Additional Note Concerning the Benefit Occasionally to be 
 
 Derived from a Glass of Hot Milk 198 
 
 (/) Fats of Animal Origin 200 
 
 (,g) Leguminous Vegetables and their Importance 202 
 
 Addendum. Special Advantages of the Soy Bean 208 
 
 (Ji) Cereals. 
 
 1. The Various Cereals 212 
 
 2. Concerning Foods made with Flour, and Noodles. The Useful 
 
 Properties of Macaroni and of Certain Kinds of Pancakes . . 219 
 
 3. Concerning Bread, and the Advantages of Brown Bread over 
 
 White Bread 222 
 
 4. The Advantages of Rice as Food 226 
 
 5. Corn : Its Advantages as a Food 230 
 
 (t) Starch-containing Tubers. 
 White and Sweet Potatoes, Manioc, Sago, Tapioca, and 
 their Advantages 234 
 
Contents. 
 
 PAGE 
 
 (;■) Mushrooms 241 
 
 (k) Green Vegetables. 
 
 1. Leaf and Root Vegetables 246 
 
 2. The Advantages of Sauerkraut 259 
 
 3. Tubers, Husk Vegetables, and "Vegetable Fruits" 261 
 
 4. Concerning Winter Vegetables, Canned and Preserved Vege- 
 
 tables, and Salads 267 
 
 (/) The Fruit Diet. 
 
 1. Fruit as a Food, and the Nutritive Value of the Various 
 
 Varieties 270 
 
 2. Concerning Apples, Apple-juice, Apple-tea, Cider. Other 
 
 Fruits having Seeds and Pits 274 
 
 3. Berries 280 
 
 4. The Benefit to be Derived from the Daily Use of Cherries 282 
 
 5. Grapes and their Advantages. Hot-house Grapes (Franken- 
 
 thal, Colman, Alicante) 284 
 
 6. Concerning the Advantages of the Grape Cure 287 
 
 7. The Advantages of Fruit Juices, Marmalades, and Jellies 289 
 
 8. Chestnuts and Fat-containing Fruits, v^^ith Remarks Concern- 
 
 ing Vegetable Fats 291 
 
 9. Tropical Fruits and their Advantages 296 
 
 10. The Special Advantages of Bananas 299 
 
 11. Oranges, Lemons, and Grapefruit 302 
 
 12. Concerning Certain Varieties of Fruits Little Used Except in 
 
 their Native Countries (Pineapple, Kaki, Chinese Lichees, 
 Mangoes, and Guavas) 304 
 
 13. Practical Hints Concerning Fruit and the Advantages of a 
 
 Fruit Diet 306 
 
 (m) Beverages. 
 
 1. Coffee 309 
 
 2. Tea 313 
 
 3. Mate and its Advantages 316 
 
 4. Cocoa, Chocolate, and their Advantages 318 
 
 5. Alcoholic Beverages 323 
 
 (m) Sugar, Saccharin, Ice-cream, Honey, and Maple Syrup. 328 
 (o) Injurious and Uninjurious Spices and Condiments 332 
 
 CHAPTER V. 
 
 Vegetarianism and its Advantages and Disadvantages. 
 Hints for the Prevention of the Latter. 
 
 1. The Dangers of a Strictly Vegetarian Diet 336 
 
 2. Hints in Regard to the Rational Procedure in a Strictly Vege- 
 
 tarian Diet 340 
 
 3. The Special Advantages of the Milk-Egg- Vegetable Diet .... 346 
 
Contents. 
 
 CHAPTER VI. 
 
 The Practical Advantages of Rational Feeding. 
 
 Useful Hints. 
 
 PAGE 
 
 1. Foods Easy and Difficult to Digest 350 
 
 2. Foods Causing Flatulence. The Prevention and Dietetic Treat- 
 
 ment of Flatulence 353 
 
 3. Laxative Foods 356 
 
 4. Remarks Concerning the Prevention and Dietetic Treatment 
 
 of Gout. List of Foods Forming Uric Acid 358 
 
 5. Practical Hints for the Prevention and Treatment of Obesity. 
 
 Dietetic Measures 360 
 
 6. Concerning Fattening Foods. Fattening Treatment 363 
 
 CHAPTER VIL 
 Hints for Those Obliged to Take their Meals in Res- 
 taurants. The Injurious Effects of the "Table 
 d'Hote" Diet 365 
 
 CHAPTER VHL 
 
 The Increased Activity of Certain Functions 
 Brought About by Food. 
 
 1. Concerning the Increase of Intellectual Activity Brought 
 
 About by a Suitable Diet 372 
 
 2. Hints Concerning the Diet of Brain Workers 379 
 
 • 3. The Increase of Sexual Activity by a Specially Adapted Diet . 384 
 " 4. The Dietetic Treatment of Impotence as v^rell as of Sexual 
 
 Apathy and Sterility 388 
 
 - 5. Addendum. Diet to be Used in Sexual Abstention 391 
 
 CHAPTER IX. 
 
 The Increased Muscular Power Resulting from a Suit- 
 able Diet 392 
 
 Addendum. Hints Concerning the Diet during the Fatiguing 
 Journeys in Mountain Climbing, Rowing, etc 395 
 
 CHAPTER X. 
 
 Conclusion. 
 
 The Relationship of Food to Old Age and Longevity 397 
 
 Glossary 403 
 
 List of Diseases 407 
 
 Index 409 
 
Health Through Rational Diet 
 
 INTRODUCTION, WITH REMARKS UPON THE IMPOR- 
 TANCE OF THE APPETITE AND THE OBJECT OF 
 THE PROCESSES OF NOURISHMENT. 
 
 Two instincts, that of hunger and the sexual impulse, 
 hold man enthralled in an iron grip, and afford, consciously 
 or unconsciously, the motive power for many bad, as well as 
 for many useful, acts. Both man and beast owe their existence 
 and their perpetuation to these impulses. 
 
 These two instincts worry and torment all living beings, 
 and in order that their calls may be more readily obeyed they 
 hold out the lure of enjoyment. A dog may be ever so 
 hungry, yet often refuse a food which may be most nourishing, 
 if it does not appeal to his taste, and rats often die of hunger 
 in captivity, rather than eat food which they do not like. Man, 
 with his intelligence, is an exception, and will often eat dis- 
 tasteful food when starving; no matter how nourishing such 
 food may be, however, he will only take that which is barely suffi- 
 cient to still the pangs of hunger. In order that man or animals 
 shall take a sufficient quantity of useful food to satisfy bodily 
 requirements, omniscient Nature has at the same time pro- 
 vided him with the sense of taste, which acts as a bait 
 for enjoyment. Thus, albumin, a most important foodstuff, 
 would, in the form of white of egg, be refused by many dogs, 
 even though suffering with hunger ; when, however, the albu- 
 min has combined with it a savory flavor, as in the form of 
 the extractives in meat, the dog will eagerly devour it. The 
 
 (1) 
 
Health Through Rational Diet. 
 
 second important constituent of the food, the carbohydrates, 
 would not be very tempting in the original tasteless form of 
 starch, but when it is combined with a series of tasteful sub- 
 stances, as, e.g., in the potato, it forms a favorite and universal 
 food staple. Fat, likewise, does not taste nearly as good in 
 the form of pure oil as it does in butter in which aroma and 
 savor pave the way to its enjoyment. 
 
 The child, with its undeveloped intelligence, prefers those 
 foods which appeal most strongly to the sense of taste, e.g., the 
 sugar in candy. That milk which is most rich in sugar, like 
 mother's milk, is most desired by the nursling. In milk are 
 contained all three of the chief components of food, and the 
 sugar contained in it makes it pleasant to take. A milk entirely 
 free from sugar would scarcely be accepted by the child. 
 
 Besides the albumin, fat, and carbohydrates, the nutritive 
 salts also play an important role as essential nutritive sub- 
 stances, and the delightful fragrance and taste of the fruits 
 which contain them in large quantities make such fruits very 
 tempting. 
 
 In this way necessary substances, which exert a great in- 
 fluence upon the composition and constitution of the blood 
 and our most important tissues, are taken into the body. 
 
 Taste-exciting substances are, to be sure, rather perish- 
 able, and are only present in their entirety while the plants 
 remain in relation to the earth through the agency of their 
 roots. When grass is mown and allowed to dry upon the 
 meadow, its perishable taste-arousing components, which ex- 
 cite the cow to constant eating, are lost. This is particularly 
 the case if the grass has not been piled up in mounds, to prevent 
 the carrying off of these components by the wind. The quality 
 of the butter subsequently obtained is also affected under such 
 conditions. I have often noticed the fact that a bilberry or 
 raspberry tastes best when plucked from the bush. After 
 having been picked for some time, much of the aroma is lost. 
 
Introduction. 
 
 The most tasty fruit and vegetable foods can, therefore, only 
 be thoroughly enjoyed by those living in the country; we, in 
 the cities, get only a fraction of this enjoyment, for such foods 
 rarely come to us quite fresh. How true the saying of Horace : 
 "O fortunalos illos agricolas !" — O happy country people ! The 
 tilling of the soil by farmers provides us with plentiful and 
 healthy foods when all the appliances which modern science 
 has given us are brought into use. It is surely an anomaly 
 when the land is so neglected as is the case with thousands 
 of hectares in Austria and Hungary, and in Germany, 
 which remain uncultivated. With good will and industry, 
 these fallow lands could, with the aid of modern agricultural 
 knowledge, be made to furnish us an ample supply of bread, 
 fruit, and vegetables. Much is accomplished in farming in the 
 United States, where the government sends entire schools to 
 outlying districts in cars especially constructed for the purpose, 
 and equipped with the necessary agricultural apparatus, in 
 order to teach the fanners how to obtain a tenfold return from 
 their fields, cattle, and poultry. How desirable it would be for 
 us to have such a useful arrangement, in order to further 
 the rational nourishment of our people! The yearly emigra- 
 tion from Austria and Hungary of hundreds of thousands of 
 our most useful population, the farmers or husbandmen, to 
 America or Canada, where virgin lands, promising a rich 
 harvest, are given to them free of cost, could thus be avoided. 
 Of those who remain at home, thousands forsake their former 
 healthy vocation, and, instead of being happy in the possibility 
 of breathing the delightful, health-giving open air of nature 
 itself, they sacrifice their health in the large cities, in the smoky 
 impure air of the factories, and eat food which, at home, would 
 have been despised by their dogs. 
 
 It is true that those who have abandoned their mother 
 country find in Canada a fresh, virgin soil, which soon fur- 
 nishes plentiful nourishment, while, with us, the earth, in the 
 
Health Through Rational Diet. 
 
 hundreds of years during which it has been cultivated, has 
 already yielded almost all of its nutritive salts. 
 
 But the illustrious Justus von Liebig taught us how to 
 overcome this difficulty : we must artificially provide the plants 
 with these salts; and since we ingest these plants as our food, 
 sometimes through the circuitous route of the meat of animals 
 who have themselves been nourished by them, these nutritive 
 salts will be taken into our bodies and exert an active influence 
 in their building up and health. As a matter of fact, nearly all 
 the substances contained in our bodies are brought in from the 
 outside, and this mainly through the food we take. The com- 
 ponents of the earth are also absorbed in the form of salts, 
 which are concerned principally with the formation of our 
 bony structure. Another element, besides the earth, plays an 
 important role in the nutrition both of plants and of ourselves. 
 However much of nutritive salts be at the disposal of plants, 
 these salts are of no use until the rain comes and takes them in 
 solution ; in the same way we are enabled to absorb our food 
 only by the aid of water. 
 
 Still another body, the air, is of great importance in the 
 building up of our food. Plants absorb the all-important 
 carbon from the air, and many of them — as the leguminous 
 plants — also take up nitrogen through their roots with the aid 
 of the nitrogen-gathering bacteria. \Mien we eat these plants, 
 or the meat of animals which have fed upon them, the nitrogen 
 is taken up into our systems. 
 
 In addition to the elements mentioned, a powerful heavenly 
 body comes to our help in the formation of our nourishment, 
 one without which no man, animal, or plant could exist, — 
 the sun. 
 
 By the aid of the sun's rays, the carbonic acid of the air, 
 through the agency of the chlorophyll, furnishes the starch 
 required for the healthy growth of plants. The longer the sun 
 shines upon the plants, the more starch is formed in them. 
 
Introduction. 
 
 For this reason, the plants — trees and fruits — growing in the 
 bright sunshine of the south contain more starch, to which 
 milHons of savages owe their principal food. Thus, we see 
 that nothing is lost in this world, and that the sun's rays 
 have not shone in vain upon these plants, since we can absorb 
 the energy stored up in them through the agency of the sun's 
 rays, by eating their starch-containing fruits, such as bananas, 
 figs, rice, etc. Even those rays of the sun which streamed down 
 millions of years ago upon the plants of former ages, including 
 the stately conifers of those times, are not lost to us. They are 
 useful since we now burn upon our hearths the products of 
 those distant ages, transformed into coal. With their heat 
 the warmth, and with their burning the light, of the sun reap- 
 pear, even as they do when we hold a match to the petroleum 
 in our lamps — also a distillation product of former ages. We 
 thus, in a sense, not only consume the sunlight, but also cook 
 our meals thereby. Even the lifeless mineral world lends us 
 its aid for our nourishment. Thus, the phosphates, found in 
 large quantities in South Carolina, Florida, Algeria, etc., are 
 used by us to fertilize our fields, in order to furnish the neces- 
 sary phosphorus to the grain ; and from the grain, we absorb 
 this phosphorus in our food. The manufacturing industries 
 likewise, though otherwise the foes of land cultivation, are 
 helpful to us, as the phosphorus used in fertilizing is also ob- 
 tainable from the waste material of iron factories, in the form 
 of ground Thomas phosphates. Nitrogen, too, can be elab- 
 orated from the sulphate of ammonium contained in the residue 
 of the gas and coal industries, or gathered from the air by 
 the aid of electricity. 
 
 All the elements thus enter into our nourishment, and, 
 since we are built up by what we absorb, we are also composed 
 of these elements. After our death, when our bodies are de- 
 composed, these substances are set free again. It is literally 
 true, as the Holy Scriptures state, that man is made of dust 
 
Health Through Rational Diet. 
 
 and to dust returns. New organisms are built up with the 
 elements again rendered free by the decomposition of our 
 bodies, and it would appear as though our decay and natural 
 death were a grim necessity, in order that from our worn-out 
 and decomposed component parts new combinations with fresh 
 energy, new beings, in fact, should arise. 
 
 From the organic portions, the salts, and other substances 
 which liave been liberated from our moldering bodies and 
 taken up by the water in the earth and springs, new plant 
 bodies, e.g., grass, spring up. As the grass is eaten by the 
 cattle, flesh is again formed from it, which can be utilized by 
 us, or is once more excreted, in the dung, forming an efficient 
 fertilizer, through the influence of which the most juicy fruits, 
 the finest strawberries and vegetables, grow, again to be ab- 
 sorbed by us. Thus, in life a continuous cycle is established of 
 which the process of nourishment is the activating influence. 
 Old forms of life disappear — for plants have life, as do man 
 and the animals — and new ones are engendered. The above 
 observations, however, also show us that cremation of dead 
 bodies does not fit in with this, our predestined use ; it removes 
 our bodies from their ethical duty, the elaboration of new 
 living beings. Since the thought of the burial in a closed grave 
 is really painful to many persons, it would be of use and would 
 further this ethical end if the ashes, instead of being uselessly 
 sealed up, were scattered broadcast over the fields in the spring- 
 time, where they would lie in the light of the sun until the rain 
 could carry their helpful influence into the soil. What a beau- 
 tiful destination this would be for many who during their life- 
 time were able to accomplish but little, thus to serve mankind 
 — possibly in this way accomplishing their most useful act! 
 The church, too, could find no objection to this, since the dust 
 would again return to the dust from which it had arisen. 
 
 Since so many valuable substances, among them most 
 useful mineral constituents, unite in providing for our nourish- 
 
Introduction. 
 
 ment and are embodied in us, it must surely follow that they 
 are accomplishing a higher mission than the mere tickling of 
 our palates. He who believes that we eat for the sole purpose 
 of satisfying our hunger and of satiating or indulging our- 
 selves when our food tastes good only proves his own simplic- 
 ity, and gives us reason to believe in the truth of the words of 
 Socrates : "The bad live to eat and drink, but the good eat 
 and drink to live." No; we must energetically proclaim our 
 belief, that eating is a higher function, — a kind of religious 
 act. We eat in order to build up our tissues, we eat in order 
 to put ourselves into condition to withstand the endless assaults 
 of lower organisms which attack us by day and by night, and 
 we also eat in order that our organs, and in particular our 
 brain, will be enabled rightly to perform their functions ! We 
 are only able, however, to carry out these functions when we 
 have absorbed certain salts, the nutritive salts, with our food 
 and drink, among them being phosphorus and lime, without 
 which life is impossible. In addition to the nutritive salts 
 many important medicinal substances, such as iron, iodine, and 
 even salicylic acid, are ingested with certain fruit berries. 
 Though the amounts absorbed are minimal, homeopathic doses, 
 yet they are of no inconsiderable importance in the chemical 
 laboratory represented by our bodies. In this sense it might 
 be said that we are taking in along with our food medicinal 
 or curative agents no doubt even more efficacious than those 
 compounded by the druggists. It follows, therefore, that he 
 who nourishes himself with wisely chosen food can maintain 
 his body in such a state of health that he will not need any 
 form of artificial medicine. Not only does health of body and 
 mind depend upon the food, but it is also built up from child- 
 hood, and appears to be responsible for the making of man 
 what he is, — the most advanced creation of the animal world. 
 While man has attained this station by virtue of his intelli- 
 gence, we shall show later on that this intelligence, too, depends 
 
8 Health Through Rational Diet. 
 
 upon his food. As a matter of fact, we find that wherever man 
 is restricted to a sparse, one-sided, and incomplete diet, — and 
 that of most animals is of this nature, — as are the inhabitants 
 of many of the southern islands, and the Bushmen, his intelli- 
 gence is likewise of the lowest order. Thus, the ancient Aztecs, 
 who already cultivated com and cocoa, and lived on a plentiful 
 and varied diet, although principally a vegetable one, had a 
 well-ordered state, with courts of justice very similar to our 
 own. We can also show, by means of instructive examples 
 of which we shall give several later on, how both man and 
 beast are made what they are by their foods. I would like, 
 however, to cite here one example from the life history of the 
 bees, quoted from Roberts. As soon as the bees need a new 
 queen, they feed the larva of a worker with the finest portions 
 of the jelly-like substance contained in the hives, called "royal 
 jelly" by the English bee cultivators. While the rest of the 
 larvge, which are to form the workers, only get this dainty 
 substance on the first day, the one selected to be the queen is 
 constantly fed with it until fully grown. As the result, a bee 
 is developed which is several times as large as the others, and 
 is also more intelligent. Many examples can, moreover, be 
 mentioned of the manner in which the various tissues of 
 mankind and of animals are influenced by this mode of nourish- 
 ment. This will be described in the following chapters, and I 
 shall only adduce here the instructive example of an experi- 
 ment performed by John Hunter: Birds living upon vege- 
 table food, i.e., those eating grain, possess a hard, horny 
 musculature in their stomachs, — for otherwise they would not 
 be able to digest such hard food. The carnivorous birds, gulls, 
 for example, do not require this muscular structure. Hunter, 
 the great physiologist and surgeon, fed gulls upon grain only. 
 The consequence was that the stomachs of these birds grew 
 to be like those of the naturally graminivorous birds. From 
 the above it follows that man and beast are made what they 
 
Introduction. 
 
 are by their food, and, therefore, that we are able, by a dehber- 
 ate choice of our food, to influence our minds and bodies in 
 the most favorable manner for the accomplishment of our best 
 achievements. To bring about this result is the main object of 
 our use of food. 
 
CHAPTER I. 
 
 THE INFLUENCE OF FOOD UPON MAN. 
 
 I. The Influence of Food upon the Outward Appearance of 
 Man, His Stature and His Dez'clopment. 
 
 Food exerts so great an influence upon man that even 
 the size of his body may be essentially affected thereby. Thus, 
 we see that nations which nourish themselves with articles of 
 diet rich in nitrogenous elements, that is, with plenty of meat, 
 in addition to a sufficient quantity of the other main groups 
 of foodstuffs, e.g., the English, the Swedes, and other nations 
 living in a similar way, attain to a considerable physical 
 development. 
 
 One might, perhaps, attribute this circumstance to the in- 
 fluence of the cold and damp climatic conditions, but even in 
 Africa there is a tribe, the Watussi, which is richly nourished, 
 since its members possess extensive herds of animals, with 
 plenty of pasture land, and these people, according to the 
 description given of them by Duke Adolf Frederick of Meck- 
 lenburg, are also noted for their great physical development. 
 Among them there may be seen many individuals of a height 
 of 2 meters, and even more. When, however, an exclusive 
 nitrogenous meat diet is indulged in, as with the Eskimos, 
 growth is hindered, and low stature is the rule. Not in this 
 case either can the climate be considered a factor, for in that 
 of tropical x\f rica there may be found, in addition to the above- 
 mentioned giants, tribes of dwarfs, the Batwa and the Wam- 
 buti. These forest-living dwarfs are like the Eskimos in that 
 (10) 
 
The Influence of Food upon Man. 11 
 
 they also feed almost exclusively upon meat. There can be 
 no question of coincidence in the matter. There must there- 
 fore be a certain relationship between modes of nutrition and 
 growth. This relationship must be of such a nature that, in 
 the pronounced growth of those persons living upon a diet 
 rich in meat, a certain influence is brought to bear upon the 
 organs which regulate bodily growth. These organs are the 
 thyroid gland, the sexual glands, and the hypophysis. They 
 influence, in particular, the metabolism of lime and phosphorus, 
 which are the main elements of which the bony structure is 
 composed. When these organs have degenerated, growth does 
 not usually take place, and when there is defective develop- 
 ment of the sexual glands the well-known dwarf-like condition 
 of the cretins often occurs. The experiments of Briesacher, 
 Blum, and others have proven that a meat diet — and this pref- 
 erably not in the fomi of meat which has been boiled out — 
 has a stimulating influence upon the thyroid gland. The in- 
 creased growth of the nations named above can be accounted 
 for in this way, — also the fact often observed among our own 
 people, viz., that the children of the wealthy who often eat 
 roast meats and other articles of food rich in nitrogenous 
 substances frequently grow very tall, while, on the other hand, 
 the children of poor people often develop very slowly. This 
 would likewise afford an explanation of the large number of 
 tall persons in the aristocracy, and among the well-to-do> classes 
 where riches have existed during generations, as in the 
 patrician families. 
 
 In animals, as, for instance, in the horse, the same facts 
 may be observed : the English race horses, well fed with oats, 
 present a marked contrast to the puny Hungarian farm horses, 
 fed principally with hay. 
 
 The children of stunted growth seen in the poorer classes 
 can often be made to grow more rapidly by generous feeding 
 and perhaps even artificially, so to speak, by the administration 
 
12 Health Through Rational Diet. 
 
 of extracts of the thyroid and sexual glands of animals. 
 Hertoghe has shown that a surprising development occurs in 
 backward children after treatment with thyroid extracts. This 
 is plainly to be seen in the illustrations he published. I have 
 frequently obtained the same results by the administration of 
 thyroid extract. Thus, last summer, after six weeks' combined 
 treatment with thyroid and testicular extract in the case of a 
 14-year-old lad, with undeveloped sexual glands, a very marked 
 increase in growth was observed, about i cm. each week. 
 There occurs also a remarkable development of the mentality 
 in such children. Practically the same results may be brought 
 about by a carefully selected diet during the period of develop- 
 ment in children. I may here also cite a surprising example of 
 this in the plant world. If a plant is given plenty of nitrogen 
 in manure, it will grow to twice the height, or even more, that 
 a similar plant without manure will, especially if phosphorus 
 is added to the fertilizing agent. 
 
 When nourishment is poor and insufficient, man cannot 
 develop properly; thus. Burton found the inhabitants of 
 Dahomey very small and shriveled in appearance. Their food 
 is miserable; in order to get meat, they are obliged to fatten 
 dogs and eat them. 
 
 \Mien, on the other hand, the food consists almost ex- 
 clusively of meat, as with the Eskimos and the dwarf tribes 
 of the virgin forests, here, again, man cannot grow properly. 
 There must here be some injurious action, due to the excessive 
 meat diet, upon the ductless glands which regulate the growth 
 of the body, viz., the thyroid and sexual glands. That this 
 actually does occur has been shown by the experiments of 
 Chalmers Watson and of Hunter. Chalmers Watson found 
 that the thyroid gland of rats and of chickens fed only upon 
 meat became degenerated. More recently Chalmers Watson 
 and Hunter have shown the following: Of 14 rats fed on 
 meat alone, only 8 remained alive. During the eight months 
 
The Influence of Food upon Man. 13 
 
 of the experiment, it became evident that the development of 
 these animals was entirely arrested, and that they did not 
 grow at all. Houssaye kept hens upon a meat diet, and they 
 laid no eggs. It can, moreover, be observed that hens stop 
 laying and grow coarse, wild feathers when farmers are care- 
 less enough to give them meat or blood as food. This clearly 
 demonstrates the influence of food upon the outward appear- 
 ance of animals. An instructive example of this fact, related 
 by Roberts, may here be cited : In the Amazon region there 
 is a variety of green parrot. When the natives feed these 
 birds with the fat of large fishes of the siluroid class, found 
 in the Amazon, which food the birds greatly enjoy, these 
 parrots grow a coat of beautiful red and yellow feathers. In 
 the Malay Archipelago a kind of parrot is found which is called 
 Lori Rajah — '"King Lori." With the usual rice food these 
 birds are unattractive in color, but if they are fed upon fish 
 their feathers take on a brilliant hue. 
 
 In order that man shall thrive on his food, it must be 
 varied, and, above all, it must contain sufficient nitrogen, i.e., 
 albumin — though not too much, or it may prove injurious. 
 When, however, the diet contains too little thereof, it is much 
 more harmful. We see this in the Hindoos, who live mainly 
 upon rice and millet. They, as well as the majority of Japanese 
 people, who also feed almost exclusively upon rice, and 
 likewise the Chinese and the Malays, are all thin; and since 
 the nitrogen is not sufficiently represented in their nourish- 
 ment, they very rarely grow tall, with the possible exception of 
 the Manchus, who resort to a rather richer nitrogenous diet. 
 Chalmers Watson and Andrew Hunter also showed, in their 
 experiments already referred to, that young rats fed only upon 
 rice were backward in growth. 
 
 The vegetarian negro tribes also remain lean. Stout 
 people are almost never seen among them, while, on the con- 
 trary, the negroes living upon a mixed diet in the United 
 
14 Health Through Rational Diet 
 
 States often show a considerable abdominal development. In 
 my country, too, there is no lack of persons with overdeveloped 
 abdomens, and the majority of those people who, together with 
 a sufficient meat diet, eat plenty of pastry and sweets, and like- 
 wise drink much beer, may of a certainty count upon such 
 an alteration in their appearance. In this connection the duct- 
 less glands, those wonderful structures the influence of which 
 upon the entire organism I have more fully described in my 
 work '"'Old Age Deferred," play an important role, inasmuch 
 as they regulate the metabolic processes of the organism. 
 
 Upon the outer covering of the body — the skin — the food 
 also has an influence. This, in many persons, shows itself in 
 the occurrence of rashes and eruptions after the ingestion of 
 certain foods, as cheese, strawberries, etc. When the flesh of 
 animals which subsist in an unclean medium, as do occasionally 
 the oysters, or which eat refuse and decomposing substances, 
 as do lobsters and crabs, is eaten, such an eruption is frequently 
 obser\'ed to appear. Comparable with this is the occurrence 
 of eczema after fish that is not fresh has been partaken of. 
 Very interesting is the appearance of widespread eruptions 
 such as those which occur in Java when one has eaten a kind 
 of mango fruit, the mangoguani. In Brazil it is a well- 
 known fact that persons, and especially those who have once 
 had syphilis, may count with certainty upon having a widely 
 diffused eruption of the skin after having eaten of the meat 
 of the tapir. This animal feeds upon all manner of refuse, and 
 very often there may be found in its stomach pieces of wood, 
 lumps of earth, etc. It is very probable that the above symp- 
 toms, appearing after one has eaten fruit grown in an unclean 
 soil or the meat of animals which ingest injurious substances as 
 food, are to be regarded as the result of the poison-eliminating 
 function of the skin. 
 
The luHuence of Food \ipon Man. 15 
 
 2. The Influence of Food upon the Nervous System and upon 
 the Attributes of the Mind and Temperament. 
 
 Many wild animals become remarkably tame when de- 
 prived of a meat diet. Justus von Liebig noticed in Giessen 
 a young bear that was very tame when no meat was given him, 
 but became wild and unmanageable when again fed upon meat. 
 Tamers of animals, moreover, make use of this fact, simply by 
 bringing up young animals, whenever possible, entirely with- 
 out flesh food, the animals being thus rendered quite tame, so 
 that they are easily trained. 
 
 To a greater or less degree the same may be observed in 
 man. It is a fact that nations that live upon a vegetable diet, 
 and in particular mainly upon rice, as do the majority of the 
 Chinese, the Hindoos, etc., are of a peace-loving nature. As 
 an illustration of the converse I would like to cite the interest- 
 ing example given by Captain Merker of an African tribe, the 
 Masais, a branch of the Semites. As related, in his great work 
 on these interesting people, by Captain Merker, whose prema- 
 ture removal from his scientific labors by death is greatly to be 
 deplored, all the warriors of this brave and warlike tribe live 
 exclusively upon meat, blood, and milk, in companies apart 
 from the rest of the people. The Spartans ate bloody soups 
 and rare meats as a daily food. Liebig^ states that carnivorous 
 animals are more courageous and savage than the herbivorous 
 ones, which actually become their prey. 
 
 The nations living principally upon vegetables are less 
 prone to engage in warlike enterprises; they like quiet and 
 peace, and are especially lacking in initiative and energy. This 
 need not surprise us, for it is precisely the albumin, of all food 
 substances the greatest promoter of energy, which is very 
 sparingly represented in their aliments. It is owing to this 
 
 Justus von Liebig : Lancet, 1869, p. 186, cited according to Pavy. 
 
16 Health Through Rational Diet. 
 
 fact that a comparatively small number of meat-eating, ener- 
 getic Britishers and Dutchmen have mastered millions of rice- 
 eating Hindoos and Malays, and that a few Belgians were able 
 to subjugate the millions of inhabitants of the enormous Congo 
 regions, who, with the exception of the forest-dwellers, live 
 upon the starchy flour made from the manioc and other similar 
 roots, and upon millet, batates, and bananas — all of them poor 
 in albumin, save the millet, the albumin in which is, however, 
 rather difficult to make use of. It would be incorrect, of 
 course, to ascribe all this solely to the influence of the inferior 
 food — the higher intelligence and achievements of civilization 
 also play their parts. Nevertheless, the kind of food partaken 
 of since childhood makes man, to a great extent, what he is in 
 physique. We shall show, too, that intelligence and all mental 
 attributes in general are greatly influenced by food. 
 
 While the nations living principally upon rice and other 
 foods equally poor in nitrogen are lacking in energy and ini- 
 tiative, they possess another characteristic in which they sur- 
 pass other nations, viz., their untiring capacity for work. 
 When a meat-eater has a heavy load to carry, he soon becomes 
 overheated, perspires, and very soon grows tired. It is quite 
 otherwise with the carbohydrate-eating vegetarian, who does 
 not suffer in the same way, — a fact which I have myself tested 
 by experimenting with various kinds of food. The ability to 
 work is maintained through combustion of the carbohydrates, 
 and the vegetarians are able, as we shall later explain more 
 fully, to continue certain kinds of work, such as marching, 
 rowing, etc., much longer than meat-eaters, without being so 
 fatigued, even after a very long period of activity. We shall 
 also relate almost incredible feats performed by the Congo 
 negroes and other vegetarian tribes. One example may, how- 
 ever, here be mentioned : As the troops of Tippo Tipp were 
 being annihilated, a Congo negro carried the joyful news in a 
 letter from Lukungu to Matadi in one day, a distance of lOO 
 
The Influence of Food upon Man. 17 
 
 kilometers, and another negro carried the letter on from 
 Matadi to Leopoldsville, another stretch of loo kilometers, 
 also in one day. When we consider that this was over un- 
 trodden roads, not in any way to be compared with ours, and, 
 furthermore, remember the tropical temperature, which, while 
 it does not particularly affect the Congo natives, must never- 
 theless be taken into account, the feats just mentioned must be 
 regarded as most remarkable. 
 
 Another advantage of a diet largely vegetarian lies in the 
 fact that nervousness is, in general, less prevalent among people 
 living upon such food than in those who are meat-eaters. In 
 this respect there exists a certain inferiority in the meat-eating 
 European, as compared with the Orientals and other vegetarian 
 nations, who look down upon the Europeans on this account, 
 and have but little consideration for them. 
 
 Foods may influence the nervous system through the in- 
 termediary of the blood supplied to it. Deterioration of food 
 or the presence of injurious substances therein may generate 
 certain toxic products in the blood, thus giving rise to an in- 
 flammatory condition, a toxic neuritis. Certain substances 
 contained in meat stimulate the nervous system, the extractives, 
 for instance. Taken in large quantities, these may exert an 
 irritating effect, either directly or by affecting the thyroid 
 gland, which has a powerful influence upon the nervous system. 
 
 The quantity of food also plays an important role, as in- 
 sufficiency thereof, more especially of the albumin contained 
 therein, very greatly affects the quantity and the composition of 
 the blood, and consequently also affects the condition of the 
 nervous system, which is nourished by the blood. The centers 
 of thought can only carry on their functions when well sup- 
 plied with blood. When, through a diseased condition of the 
 smaller blood-vessels and stenosis of them because of arterio- 
 sclerosis or syphilis, the centers are poorly supplied with blood, 
 very marked disturbances of the intellect may occur. This 
 
18 Health Through Rational Diet. 
 
 may also take place, though in a less degree, when the blood is 
 impoverished and also diminished in quantity owing to an 
 insufficiency of albumin in the food. Very frequently the 
 intellectual attainments of undernourished persons are quite 
 different from those of the well-fed. Persons suft'ering from 
 hunger may sometimes, it is tnie, achieve very praiseworthy 
 results in intellectual pursuits, but necessity is here the motive 
 power, and these same persons would most probably accom- 
 plish very much more under a generous diet. Many a neglected 
 genius would soon make itself felt if, in the stress of need, a 
 helping hand could be held out to it ; instead, it is unfortunately 
 left to struggle on in misery. Especially in the case of gifted 
 children, who, like all children, require ample nourishment 
 during the period of growth, the State should lend assistance 
 wher the parents are needy. Such children should be well 
 nourished and taken care of. There are plenty of industrious 
 pupils, but those with original and ingenious ideas are very 
 rare, and these should, in the interest of the development of 
 mankind, not be left to starve. 
 
 That the nourishment exerts a great influence upon the 
 quality of the intellectual accomplishments cannot be denied if 
 we consider the difference between the products of the mind 
 evolved under dift'erent forms of diet. It is certain that the 
 meat-eating or, we may rather say, albumin-consuming, people 
 have accomplished much more in the way of original and 
 creative work than those leading a vegetarian life. The 
 English and Americans, who are great meat-consumers, rank 
 among the first in the field of initiative knowledge and inven- 
 tion. In order to illustrate the influence of food upon the 
 intellectual activity, I should like to place side by side for com- 
 parison a young American boy of 14 years who eats meat 
 even at breakfast and a pale, bespectacled German lad of 14. 
 Although the American might k-now less of dead languages 
 and of abstract science which he would never have anv use for 
 
The Influence of Food upon May 
 
 during his life, he would certainly surpass the other in intelli- 
 gence and common sense. 
 
 Were we to ascribe the superiority of the meat-eaters, or, 
 more predsely speaking, of those who absorb a great deal or at 
 least a suffidency of albumin, to the more favorable climatic 
 conditions of the temperate zones of Europe, it might be 
 answered that China and Japan have, for the most part, the 
 same climatic conditions. (According to Oshima, 75 per cent 
 of the Japanese are almost exclusively v^etarian.) Xever- 
 theless, science in these countries is of a more contemplative 
 and philosophic nature. Ingenious ideas, which open out a 
 new horizon, and which advance the progress of mankind 
 with giant strides, do not grow upon their soil. We see, on 
 the contrary, the achievements of European scientists being 
 accomplished with a bee-like activity and more and more ex- 
 tensively developed. Xew ideas, as, for instance, in the medical 
 sciences, originate principally with the Europeans, and the 
 Japanese scholars then carry on with unflagging industry most 
 elaborate and difficult experiments. ^Medicine has been en- 
 riched by the Japanese in many of its branches, but in the 
 creative field they have as yet accomplished but little. It may 
 be assumed, however, that this wiU soon be the case, inas- 
 much as the Japanese are now learning to take a larger amount 
 of albuminous food; the diet of the soldiers is especially well 
 looked after in this respect 
 
 In the nutrition of the central nervous sv'stem albumin also 
 plays a role of the first importance as a distributor of energy. 
 With an allmminous diet — meat fish, and eg^, — such ele- 
 ments as phosphorus and lecithin, which are indispensable for 
 the building up and maintenance of the central nervous system, 
 are also introduced. With a diet of rice, however, scarcely any- 
 thing of these elements is absorbed, as the rice is usually, or at 
 least by the majority, eaten without its outer coating ; and it is 
 precisely these husks that contain the most phosphorus. 
 
20 Health Through Rational Diet. 
 
 To the above remarks I would like to add, in order not to 
 be misunderstood, that I am not contemplating an unrestrained 
 advocacy of an overrich albumin diet. Such a one may, as I 
 shall show later, act very injuriously in all respects. My in- 
 tention is rather to show that foods containing sufficient 
 albumin are essential for intellectual attainments, and especially 
 so when, in our schools, great mental efforts are required of 
 the scholars during their growing period. I consider it my 
 duty to emphasize this fact, in view of the tendency existing at 
 present to undervalue the importance of albumin and advise 
 against its adequate use. In the interest of the welfare of the 
 people this must be combated with all the means at our com- 
 mand. As in all the departments of pathology and therapy, 
 so also here the principle that both too little and too much of a 
 necessary thing are injurious is not given enough considera- 
 tion; the rational course is the intermediate one. 
 
 If lime and phosphorus are indispensable for the develop- 
 ment of the supporting bony frame, they are so nonetheless 
 for the development and maintenance of the central nervous 
 system. The importance of phosphorus for the body is shown 
 by the fact that probably no other mineral is so stubbornly 
 retained by it as this one. That the mental functions are very 
 greatly influenced by it is demonstrated by the fact that in the 
 conditions in which this substance is eliminated in considerable 
 quantities, e.g., in Basedow's disease, acromegaly, osteo- 
 malacia, diabetes, and in certain phosphaturias, as in prosta- 
 titis, etc., not only does pronounced nervousness occur, but 
 frequently also psychic disturbances, while, again, in many 
 mental affections an increased elimination of lime and phos- 
 phorus may be observed. 
 
 When we now inquire how the increased outgo of phos- 
 phorus is occasioned in the above conditions, we must first look 
 for the causes of the diseases mentioned. They lie, as is 
 known, in alterations in certain ductless glands — the thyroid, 
 
The Influence of Food upon Man. 21 
 
 the sexual glands, and the hypophysis. It follows therefrom 
 that these glands must also have a great influence upon the 
 metabolism of phosphorus and of lime compounds. That this 
 is actually so is shown by the work of many investigators. It 
 was found by Roos that the excretion of phosphoric acid is 
 increased when preparations of thyroid gland are taken, and is, 
 on the contrary, diminished when the thyroid gland has been 
 removed. Scholz, also, found that an elimination of phosphoric 
 acid amounting to more than ten times the normal quantity 
 occurs through the intestine when thyroid gland is given to 
 patients with Basedow's disease. The conditions existing in 
 osteomalacia teach us that similar conditions exist in connec- 
 tion with the sexual glands, — a fact to be referred to again 
 later on. 
 
 It is therefore of great importance that there should be a 
 sufficient quantity of lime and phosphorus in the food; when 
 there is not, alterations in the nervous system occur. Thus, 
 Grijns, Eickmann, Axel Hoist, Nocht, and Schaumann have 
 found that when there is a deficiency of phosphorus, in man as 
 well as in animals, a degeneration of the peripheral nerves 
 (polyneuritis) occurs, and that animals succumb under this 
 condition (beriberi is also caused by a lack of phosphorus in 
 the food), while they continue to live when phosphorus is given 
 to them in their food. According to Hulshof Pol, beriberi 
 can be cured, and likewise prevented, by the administration of 
 a kind of bean, the kadjang-idoe (Phaseolus radiaius). 
 Scurvy and Barlow's disease must also stand in relation to 
 such conditions. When we wish to supply sufficient phos- 
 phorus to our bodies, we must use for this purpose organic 
 phosphorus, and this is best in the form of an animal food rich 
 in nucleins. At the same time we can by a nuclein-rich meat 
 and fish diet cause a stimulating action upon the organ which 
 regulates the use of the phosphorus in our bodies, which we 
 shall refer to again later on. 
 
22 Health Through Rational Diet. 
 
 Besides the intelligence, many other important functions, 
 as sleep, for instance, are influenced by the food. After a 
 heavy meal of meat, a feeling of drowsiness comes on; the 
 sleep, however, is of short duration, and is easily disturbed. 
 While during sleep most of our functions are quiet and but 
 slightly active, the digestive organs nevertheless continue their 
 work, and when aliments difficult of digestion have been taken 
 at the evening meal the sleep is troubled ; the same is the case 
 when there is overacidity of the gastric juice. The formation 
 of gas is also very disturbing when food rich in cellulose, 
 tending to produce flatulence, has been eaten. 
 
 The function of sexual potency may also be dependent 
 upon food. An ample flow of blood to the sexual organs and 
 the regulation of this blood-flow through the influence of the 
 nerves play an important role in the maintenance of the state 
 of potency. With poor food the sexual impulse, or libido, is 
 but little stimulated, and the fulfillment of the act is incomplete ; 
 with overfeeding, especially with meat and certain other foods, 
 the sexual desire may be stimulated, though the accomplish- 
 ment of coitus may be correspondingly less satisfactory, owing 
 to certain nervous influences. 
 
 The influence of food upon the temperament is of great 
 importance. We have already referred to the fact that nations 
 leading a vegetarian life are of a peaceful nature. Nervous- 
 ness and excitability occur much more rarely than with the 
 Europeans, and the individuals are also much better able to 
 control themselves, and do not at once betray in their appear- 
 ance every emotion or passion. The meat-eating European 
 does not appear to good advantage beside them in this respect ; 
 he is very nervous, easily excited, and does not take the trouble 
 to control himself; he shows his bad temper at once. This is, 
 however, a serious error in deportment in the eyes of the 
 Orientals — and with perfect reason. Violence, insolent at- 
 tacks, oflfences against the person through passion, occur much 
 
The Influoicc of Food upon Man. 23 
 
 more rarely among peoples almost or entirely vegetarian than 
 among those living upon meat. If the main objective point 
 of progress among mankind were peacefulness and quiet, and 
 the life in common — as in Paradise — of wild and tame animals, 
 without mutual annihilation, an exclusively vegetarian diet 
 would be the best way to attain this result. A quieting influ- 
 ence is exerted upon the mind by such a diet, and violent 
 criminals may be subdued by means of it. It is also to be 
 noted that if we regard criminality as a variety of disease its 
 cure is to be attempted with food of vegetable origin. Such 
 food is actually given in many prisons. It may, however, also 
 have an injurious effect, for we shall show later that tuber- 
 culosis is often developed upon this basis, so that the atone- 
 ment for crime in this way often becomes too inhuman. This 
 kind of undernourishment, furthermore, is not of a nature to 
 exert a healing and improving effect upon the disposition, for 
 it has an injurious effect upon the nervous system and the 
 mind. The symptoms are very often aggravated in neuras- 
 thenia, if too little is eaten or the meals are taken too far apart ; 
 cramming with food — ^^^eir IMitchell's treatment — may here do 
 much good. The late Professor de Smet, of Brussels, gave 
 such patients large quantities of Iambic, an acid Belgian beer, 
 to drink, in order to stimulate their appetites, and allowed them 
 to eat bacon, eggs, and meat every three or four hours, until 
 they were well fattened ; the neurasthenics were nearly always 
 benefited, and even more so hysterical women, who in fear of 
 their nervous dyspepsia did not have the courage to eat, and 
 were, in consequence, half-starved. 
 
 That the temperament is very frequently unfavorably in- 
 fluenced by undernutrition is certain. A cat which has eaten 
 well purrs and is contented. A dog which has not had enough 
 growls and is ready to bite. The average man, too, feels satis- 
 fied after having enjoyed a good midday meal, and is then in 
 a good humor. Quite the contrary, however, w^hen the repast 
 
24 Health Through Rational Diet. 
 
 has not been to his taste, and he gets up hungry. Then he 
 gets surly and grumbles ; how true the English proverb is : 
 "A hungry man is an angry man!" The same may be ob- 
 served with respect to entire nations, and history shows us that 
 hunger and need have often driven the people to revolutions, 
 as, e.g., in the great French Revolution. Statesmen who 
 govern a nation can most easily bring about a contented condi- 
 tion among the people if they aim at giving them food of good 
 quality at low prices; otherwise, the agitators have an easy 
 task, and there is increasing discontent. As in the time of 
 Rome, the people, even now, demand "panem et circenses." 
 
 Hunger and the sexual impulse constitute the driving 
 power behind the activity of man and animals. How many 
 crimes have been instigated by poverty and the resultant 
 hunger ! And, yet, these instinctive forces have their good sides, 
 like all that is bad upon earth. They incite tO' work. If the 
 farmer did not fear hunger and poverty, he would not till his 
 field, and we would be deprived of our daily bread. Without 
 need and hunger, much of the progress of mankind, and many 
 a discovery and invention, would have remained unaccom- 
 plished. Necessity stimulates invention. Blessed be poverty, 
 for without poverty there would be no riches! The had is 
 necessary in this ivorld, in order that the good may grow out 
 of it. 
 
 3. The Influence of Foodstuffs upon the Teeth, Pharynx, 
 and Vocal Apparatus. 
 
 Of all the substances which are injurious to the teeth, 
 acid saliva, as a primary factor, plays the most important role. 
 This condition may be brought about by certain articles of 
 food, such as sugar (Holz), which increase the acidity in the 
 cavities of the teeth, injurious results following. A plentiful 
 meat diet will also cause acid saliva. In addition to its other 
 
The Influence of Food upon Man. 25 
 
 prejudicial effects upon the substance of the teeth themselves, 
 acid saliva favors the formation of tartar. When the tartar 
 extends under the gum, the latter becomes loosened, and a 
 pocket is formed which constitutes a welcome nidus for a 
 variety of small organisms, suppuration therefore occurring 
 around the neck of the tooth. This may cause the tooth to be 
 irrevocably lost. It is precisely in persons who have the pret- 
 tiest and most regular teeth that we most frequently see this 
 most terrible disease of the teeth, pyorrhoea aheolaris. 
 
 According to Hermann, there may exist a predisposition 
 to this affection, in the sense that it most frequently occurs in 
 diabetics and those suffering from gout. Now, these diseases 
 are very often the result of overnutrition, — overfeeding upon 
 meat, — so that here also the acid property of the saliva plays a 
 role. 
 
 If one wishes to protect the teeth, one must always wash 
 out the mouth immediately after eating sugar, honey, acid 
 fruits, fruit acids, grapes, or other fruits, and this is best done 
 with a fluid containing some alkali, e.g., with some alkaline 
 mineral water, or water to which bicarbonate of soda has been 
 added. Toothpastes containing alkalies may also act very 
 favorably. 
 
 With a meat diet, it should be remembered that particles 
 of the meat which remain between the teeth may easily become 
 decomposed. A toothpick must then be carefully used; con- 
 forming with good manners, this is best done when one is 
 alone. Antiseptic mouth-washes, odol, for instance, or, even 
 better, hydrogen peroxide, can destroy the bacteria of decom- 
 positions. It is important to cleanse the teeth with a some- 
 what hard toothbrush after each meal. 
 
 The saliva itself exerts a cleansing effect on the buccal 
 cavity and the teeth. Food substances giving rise to much 
 saliva, such as hard bread, may also have a useful action upon 
 the teeth. When much saliva is secreted, the acid resulting 
 
26 Health Through Rational Diet. 
 
 from the previous use of sugar, for instance, may be counter- 
 acted through the alkaline property of the saliva. Chewing 
 forms a splendid gymnastic exercise for the teeth, which are 
 correspondingly strengthened by all such foods as require con- 
 siderable mastication. Hard, black bread, rye bread, is par- 
 ticularly recommended by Roese for keeping the teeth in good 
 condition. He also takes into account the mineral salts, such 
 as lime, contained therein. I feel impelled to remark, however, 
 in this connection that the action of the black rye bread in the 
 intestine is not favorable, and that a rather large proportion of 
 the nutritive salts, and consequently of the lime, is lost. The 
 discovery of Roese, that drinking-water containing lime in- 
 creases the alkalinity of the saliva, is worthy of note. 
 
 The amount of lime contained in the food is of the great- 
 est importance in keeping the teeth in good condition, — espe- 
 cially during the period of growth, — since the teeth are 
 principally formed of lime and magnesia. According to 
 Roese, as stated above, drinking-water containing lime may 
 act well here ; he also mentions the interesting fact that, wher- 
 ever such water is consumed, the population has fine teeth — 
 yellowish-white teeth are the strongest; where the water is 
 soft, on the other hand, one finds universally poor teeth. By 
 the free use of lime-containing drinking-water, as well as of 
 food substances containing much lime, such as milk, much 
 good may be accomplished in the way of retention of the 
 teeth. 
 
 The secretion of saliva is greatly stimulated by chewing, 
 and this is not only beneficial for the teeth, but for the throat 
 as well. In persons who have large tonsils these organs fre- 
 quently become inflamed ; the inflammatory condition, in turn, 
 has a deleterious effect upon the throat, and consequently a 
 chronic inflammation is developed. The secretion of a large 
 quantity of saliva may here be of much benefit ; it is helpful in 
 these cases to use special chewing tablets, such as are much 
 
The Iniluence of Food upon Man. 27 
 
 employed in the United States, where gum is prepared with 
 sugar and the various fruit extracts for this purpose, and used 
 in very large quantities. I wish that I could create here a 
 sentiment which would encourage the Austrian and German 
 industries in the manufacture of this "chewing gum" ; this 
 would not only have a beneficial influence upon the throat and 
 the tonsils, but upon the teeth as well, for which it would, 
 with the increased flow of saliva, act as a cleansing agent. 
 It would be necessary, however, that only pure ingre- 
 dients, and in no case injurious substances, should be used. 
 The use of chewing gum probably originated with the old 
 Aztecs. I found in the British Museum, in the records of the 
 Dominican monk, P. Bernardius Sahagun, who accompanied 
 the Spanish conquerors to Mexico, that the prostitutes, in par- 
 ticular, continually chewed gum ("chicle"). They also had 
 w^onderfully beautiful teeth. 
 
 The various substances injurious to the teeth, especially 
 acids, may be hurtful to the throat. Alkaline mineral waters 
 are very useful, especially those of the nature of Ems water. 
 
 Of the acids, only the very acid fruits act injuriously; 
 those less sour may, unless taken in very large quantities, be 
 advantageous, since they act as a preventive against inflamma- 
 tion of the tonsils. 
 
 Certain fruits, such as the bilberry and the blackberry, are 
 good for the throat, and they can be used combined with 
 glycerin in the manner of the English "glycerin and black- 
 currant lozenges" with much benefit. They are especially 
 good for dryness of the throat, and also have a favorable action 
 upon the voice. 
 
 A similar effect is produced by all of the mucilaginous 
 and fatty food substances in general, such as glycerin, various 
 oils and fats. The action of raw eggs is well known. Coarse 
 and irritant foods, of a sandy or corn-like consistency, such as 
 nuts, chestnuts, etc., are, on the contrary, injurious. 
 
28 Health Through Rational Diet. 
 
 Honey, and sugar in various forms, e.g., candy, while 
 not exerting a good influence upon the teeth, act favorably 
 upon the pharynx and the voice, especially v\^hen, as in the 
 glycerin lozenges, the sugar is added to glycerin. The muci- 
 laginous constituent of many pastilles, as, for instance, those 
 made with Iceland moss, acts very favorably. Such muci- 
 laginous lozenges, of a gummy consistency, may be made of 
 the various alg?e, and be employed for lubricating the throat 
 when it is undaly dry, as well as for keeping the throat and 
 voice in good condition. Malt bonbons likewise have a good 
 effect by virtue of their expectorant properties. 
 
 Many articles of food, e.g., cheese, act unfavorably upon 
 the voice. Many singers do not drink beer for this reason. 
 
 Tobacco, and especially cigarettes, have a most injurious 
 effect upon the throat and voice, and yet great singers like 
 Caruso smoke. I have frequently seen Dalmores smoking 
 cigarettes. 
 
 Alcohol is also injurious to the voice when taken in large 
 amount. It may, on the contrary, when greatly sweetened with 
 sugar, especially in the form of Swedish punches, — but only 
 of the better kinds, not the "Banco," — act quite advantageously 
 upon the "timbre" of the voice, and make it clearer. At least, 
 I have several times observed this effect. I certainly do not 
 wish to imply, however, that the magnificent voices of the 
 Swedish students' chorus and their masterly singing — probably 
 the best among the students' choruses of the world — bear any 
 relationship to their enjoyment of the national punch. 
 
 4. The Influence of Food upon the Digestiz'e Organs. 
 
 When we examine the skull, found in the Neander valley, 
 of the primitive man who lived so many thousands of years 
 before us, we are at once struck by the colossal size of the jaws. 
 It would appear that these were necessary in the prehistoric 
 
The In-flnence of Food upon Man. 29 
 
 man in order that he might be able to break up thoroughly 
 the indigestible raw foods, not previously prepared by cooking, 
 so that they could be of use to his body. The size of the jaws 
 was here undoubtedly adapted to the nature of the food ; it was 
 a necessity and a consequence of the feeding upon foods which 
 required much chewing, with the aid of strong jaws. 
 
 Whether another such adaptation existed in the length of 
 the intestine, as we see it in herbivorous animals, remains 
 undetermined. The teeth and the skeletons of these primitive 
 human beings have withstood the ravages of time, but not so 
 the softer portions of the body. That such an adaptation of 
 the intestine existed is rendered probable by the fact that the 
 length of the gut varies in animals of the same species, taken 
 quite young and while growing, when some are fed exclusively 
 upon plant food and the others mostly upon meat. This has 
 been shown by the experiments of Babak.^ The degree of 
 variation may be quite considerable. 
 
 The same thing may be observed in humankind. In those 
 who have, since childhood, been fed upon a diet consisting 
 principally of meat, the intestine is shorter than in those who 
 have subsisted upon a vegetarian diet. In the Chinese and 
 Japanese the intestines are one-third longer than in Europeans. 
 The Eskimos, on the other hand, have a very short intestine. 
 The meat-eaters among animals have a very short and muscu- 
 lar intestine, in order to be able to propel the feces onward 
 and to eject them, since they are not of a nature to excite of 
 themselves any great movement in the intestine. In the her- 
 bivorous animals this condition is not necessary. 
 
 A similar state of adaptation to the physiological processes 
 may be observed during the digestion, in particular in the fact 
 that the gastric juice is secreted in different ways according to 
 the quality of the food. When meat is eaten, for instance, the 
 
 1 Cited from Madinavetia, "Physiologia Pathologica de la Digestion," 
 Madrid, 1910. 
 
30 Health Tlirough Rational Diet. 
 
 stomach secretes hydrochloric acid in considerable amount, in 
 order that the connective tissue may be readily dissolved. 
 When bread is eaten a large quantity of pepsin is secreted, 
 since, as we have learned through the experiments of Pawlow, 
 bread requires five times as much pepsin as the albumin of 
 milk, for instance. Bread thus makes great demands upon the 
 gastric digestion, and black bread, furthermore, imposes the 
 same requirements during the process of intestinal digestion. 
 Milk, however, makes the least demands of any food substance, 
 especially certain kinds of milk in which the caseous matter is 
 precipitated in a more finely divided state, or where, as in 
 kefir, it has been partially digested through the action of 
 bacteria. 
 
 Food substances having a very pleasant taste may stimu- 
 late the secretion of the gastric juice merely by their appear- 
 ance and sometimes, even, by simply being called to mind. 
 When a dog is shown a sausage, a secretion of saliva may often 
 be observed ; in addition to this, however, large quantities of 
 gastric juice are also secreted, but only after about five minutes. 
 These secreted juices are ready to receive and to digest the 
 food about to be taken. They are actually in waiting for it, 
 and when the food is received it still further stimulates by its 
 presence the secretion of these juices. When a roll with dry, 
 brown crust is taken, the crust must be well masticated, the 
 chewing further exciting the secretion of saliva. The saliva 
 has for its object to assist the descent of the food through the 
 alimentary canal, and after a large amount of saliva has been 
 thrown out the food slips down all the more easily. The drier 
 and harder the food substance is, the more saliva will be re- 
 quired, and nature has provided for this, for the saliva under- 
 goes variations in accordance with the nature of the food, 
 becoming more or less fluid, or of a viscid quality. The only 
 requirement is that man should do his part, and thoroughly 
 masticate hard and dry articles of food. The hard, dry crust 
 
The Influence of Food upon Man. 31 
 
 of a roll is more easily digested than the soft interior portion — 
 leaving aside the fact that its starch has been rendered rather 
 more digestible during the process of baking — because it is 
 much more carefully masticated, and because a great deal of 
 saliva is secreted during the process. The saliva is here of 
 especial importance, since the ferment it contains, the ptyalin, 
 plays a notable role in the digestion of starchy foods, convert- 
 ing, as it does, the starch into sugar, which is the only form in 
 which starch is taken up and used in the body. All starch must 
 be first turned into sugar, for only in this way, in the form of 
 glycogen, can it be carried to the liver and there stored up. 
 
 The saliva also has another important function : it acts as 
 an antiseptic upon many injurious substances which are taken 
 into the mouths with our food. We can best observe in dogs 
 that this is really the case. When a dog has a wound, he is 
 constantly licking it. In the laboratories where I have been 
 working, I have often observed that dogs lick the wounds after 
 operations, and, as good comrades, they even perform this 
 function the one for the other. Such wounds never become 
 infected ; severe wounds, such as those caused by the removal 
 of the entire thyroid gland, healed without infection in a very 
 short time. When dogs are prevented from licking their 
 wounds, or when, on account of the situation of the latter, the 
 dogs cannot reach them, they very readily become infected. 
 
 The stomach is protected against poisoning to an even 
 greater degree by the hydrochloric acid. We very frequently 
 ingest, especially while traveling and the temporary guests of 
 unscrupulous landlords, a number of quite injurious substances 
 in foodstuffs which are not fresh and have deteriorated. This 
 can be observed in a marked degree in animals that have no 
 careful guardians watching over them, and must take their 
 nourishment wherever they can find it. Now, if these decom- 
 posed food substances do not hurt the animals, and if we are 
 not harmed by game, etc., which already has a decidedly pro- 
 
32 Health Through Rational Diet. 
 
 nounced odor, it is because of the hydrochloric acid contained 
 in the stomach. We can easily convince ourselves of this fact 
 by simple experiments. If we place some pieces of meat in a 
 4 or 5 per cent, solution of hydrochloric acid, about as it is in 
 the stomach, they can remain there for some days at room 
 temperature or can even be kept for a week or longer, without 
 there being- the slightest odor of decomposition. Decayed meat 
 loses its odor after having been for a time in such a solution. 
 
 This property of the gastric juice may be lost in certain 
 diseased conditions of the stomach. When, in addition, the 
 motility of the stomach is seriously diminished and the food 
 substances lie in the stomach for a long time, very injurious 
 decomposition takes place. 
 
 A sufficiently acid gastric juice may prove very efficacious 
 in protecting us against certain epidemics, e.g., of cholera, by 
 counteracting the causal factor of the same. Of course, the 
 cholera germs are only then destroyed when the food in which 
 they are contained excites the secretion of stomach acids. 
 When a little fruit containing these micro-organisms, or a 
 glass of infected water, has been taken, either of which will 
 excite only a very slight secretion of acid, no active protection 
 can be expected : a sufficient quantity of meat would have to be 
 taken at the same time. When there is danger of cholera un- 
 cooked foods should never be taken upon an empty stomach. 
 
 In addition to the above-mentioned property, the acid of 
 the gastric juice also possesses another very important one, 
 namely, that of making the digestion of food possible. This 
 duty, however, seems to be less important than the first men- 
 tioned, for when the stomach fails the digestion can be accom- 
 plished by the intestine. But should the stomach acid fail, 
 then both animals and man would be in constant danger of 
 being poisoned by an unsuitable food substance. For the 
 digestion itself, the acid is indispensable, for it alone is capable 
 of causing the pepsin in the gastric juice to dissolve the 
 
The Influence of Food upon Man. 33 
 
 albumin. Pepsin is not given off as such by the main cells of 
 the stomach glands, but rather in a preliminary form, as pep- 
 sinogen, and it is then converted into pepsin by the hydro- 
 chloric acid of the surrounding cells. Gastric digestion can 
 only be performed by the combination of the two. The 
 hydrochloric acid alone might perhaps exert a softening action 
 upon the albumin, e.g., upon fibrin ; it can also dissolve the 
 connective tissue of the meat-fibers and the cellulose of vege- 
 tables, but it is only in association with pepsin that it can dis- 
 solve the albuminous substances, such as meat or hard-boiled 
 eggs, and convert them into peptone, in which form the 
 albumin is taken up in the body. About 25 to 35 per cent, of 
 the albuminous substances which are peptonized in the stomach 
 may be absorbed by the stomach. All the rest goes into the 
 intestine, and there the peptone is very quickly converted into 
 the amino-acids by a ferment, erepsin, discovered by Cohnheim, 
 which is present in the small intestine in the pyloric region, as 
 well as for a short distance lower down. 
 
 With the exception of a portion of the peptones, only a 
 very few foodstuffs are absorbed by the stomach. Alcohol 
 is one of those which are, and sugar is also taken up in small 
 quantities. Water is not absorbed by the stomach, but after 
 remaining there for a time passes into the intestine. Very 
 often a pint of water may remain in the stomach for half an 
 hour. When the stomach is diseased, and the peristaltic action 
 is greatly diminished, water may remain in it for a very long 
 time, sometimes two to three hours. In such cases one can 
 hear, upon percussion of the stomach, a "splashing" of the 
 water for quite a long time after it has been taken. Jaworski 
 has shown that, as a rule, hot water disappears from the 
 stomach much more rapidly than cold water. 
 
 The temperature of liquid nourishment, in general, and 
 of water or soup, is not without importance for the stomach, 
 and in many persons much harm may be done by either very 
 
34 Health Through Rational Diet. 
 
 cold or very hot drinks. Boas states that many stomach 
 troubles are caused by the habitual use of either very hot or 
 very cold drinks. Among Americans, colic occurs very fre- 
 quently, and this may perhaps be due to the custom, which I 
 have myself observed during frequent visits in the United 
 States, of serving water with pieces of ice in it at each meal, 
 even during the winter. 
 
 The direct action of the food substances upon the mucous 
 membrane of the stomach is also of importance in digestion. 
 We have already mentioned above that the sight or even the 
 thought or recollection of some very tasty article of food will 
 induce a secretion of gastric juice. The digestive process is 
 thus set in motion, and when the food is taken it is at once 
 brought in contact with the digestive fluids. The food, in its 
 turn, acts upon the mucous membrane, and in this way the 
 process of digestion is continued. The action of different 
 kinds of food varies. Among the most stimulating are meat 
 extracts, and for this reason it is indicated to give a good meat 
 soup to persons suffering from loss of appetite, and to those 
 in whom the psychic secretion of gastric juice is diminished 
 owing to a depressed, melancholic condition. Caviar acts in 
 much the same way. 
 
 Alcohol has a considerable stimulating effect upon the 
 secretion of the gastric juice ; a diluted alcohol, however, is 
 most efficacious. It is to be remembered that the gastric juice 
 thus secreted contains but little ferment, but, on the other hand, 
 an increased amount of hydrochloric acid. Persons suffering 
 from overacidity of the stomach would do much better not to 
 take any alcohol. Very strong alcohol, like poisons in general, 
 stimulates the secretion of the gastric mucus as a sort of pro- 
 tective measure ; strong spices, aromatic substances, mustard, 
 etc., also act in this way. 
 
 In certain countries it is the custom to take some strong 
 alcoholic drink just before meals; in France the "aperitif," 
 
The Influence of Food upon Man. 35 
 
 containing much alcohol, and in Sweden and Denmark 
 "aqua vitje" are thus used. According to the statement made 
 above, this is not a rational procedure, and represents a sort of 
 "box on the ear" for the stomach, which is really only irri- 
 tated thereby. Often such a method is merely the final resort 
 to renew the digestive functions in those who have, through 
 gluttony, lost the power of normal stimulation of the digestive 
 process. Meat excites the secretion of the gastric juice, which 
 contains much acid ; during the digestion peptones are formed, 
 and these, again, further assist the digestion in precisely the 
 same way as does Liebig's extract. For the digestion of bread 
 an excessive secretion of acid would be injurious, since the 
 digestion of the starches would be thereby arrested ; conse- 
 quently, with a bread diet the stomach secretes a great deal of 
 pepsin, but very little acid. To be sure, an equal amount of 
 the psychic secretion of gastcic juice may occur with bread as 
 with meat, but, after a short time, the flow of juice excited by 
 the bread will gradually cease. Meat from which the ex- 
 tractive substances have been removed by boiling causes but a 
 slight secretion of juice. 
 
 Water and also milk stimulate the secretion of gastric 
 juice, but the flow induced is relatively slight. Through the 
 intermediary of the pepsin contained in the stomach the casein 
 is precipitated; the fluid portion of the milk passes into the 
 intestine, like liquids in general, and the albuminous portion is 
 dissolved in from two to three hours. White of Q.gg excites 
 only a very slight secretion of gastric juice, and for this reason 
 raw eggs are not easily digested. In many cases hard-boiled 
 eggs are better digested. 
 
 Stimulation of the flow of gastric juice by means of water 
 may be useful in cases where the psychic secretion does not 
 take place owing to a depressed mental condition, as in neu- 
 rasthenia. It is also to be observed that one may stimulate a 
 failing appetite by the aid of a drink of water, especially of a 
 
36 Health Through Rational Diet. 
 
 kind containing carbonic acid, as do many mineral waters. 
 In many cases alcoholic drinks exert even a better effect. In 
 soups, not only the meat extractives contained, but the watery 
 contents as well, have a stimulating effect upon the secretion. 
 One may thus truly say "L'appetit vient en mangeant" — The 
 appetite comes as we eat. 
 
 Since starchy foods take up but very little acid in the 
 stomach, their digestion being thereby interfered with, it would 
 be rational to forbid such a diet (with much bread, etc.) in 
 the case of persons suffering from overacidity of the stomach. 
 On the other hand, the meat in the diet must be restricted when 
 the stomach does not secrete any acid, as is the case in many 
 instances of chronic catarrh of the stomach. A meat diet, as 
 already stated, requires principally hydrochloric acid ; when 
 this is lacking, a diet consisting of chiefly macaroni, rice, sago, 
 or tapioca should be advised. These substances, even in 
 healthy persons, simply pass through the stomach, and are 
 then digested, first by the pancreas and afterward the intestine, 
 and finally converted into sugar. We, therefore, advise this 
 variety of diet in these cases in order to spare the stomach and 
 leave the work to the intestine. 
 
 The hydrochloric acid also greatly influences the length 
 of time that the food remains in the stomach, since it has an 
 especial action upon gastric peristalsis. 
 
 The transit of the foodstuffs from the stomach into the 
 intestine is accomplished through the movements of the muscles 
 of the stomach, which, in a way, shake and stir up the gastric 
 contents. When the food partaken of during a meal passes 
 into the cavity of the stomach, the fundus, it forms an agglom- 
 erate mass. Its digestion can only take place as the juices 
 secreted by the glands of the stomach, viz., the hydrochloric 
 acid and the pepsin, act upon it. The muscular movements of 
 the stomach bring about the contact of the digestive juices with 
 the food. When this has lasted for a certain time, and the 
 
The Influence of Food upon Man. 2>7 
 
 food is sufficiently prepared, it is pushed toward the outlet, 
 in the direction of the pylorus. In the pyloric antrum the 
 movements become much more energetic; the food is here 
 thoroughly kneaded and compressed, and converted into a 
 finely divided, pulpy mass. In some animals which feed upon 
 hard grains, e.g., turkeys, the musculature of the stomach is 
 capable of exerting pressure sufficient to crack nuts. In the 
 feeding process of mankind, at least at the present time, such 
 very violent action is no longer necessary, but sometimes con- 
 siderable work is still required of the stomach in order to com- 
 press large indigestible masses, which, as a rule, cannot pass 
 into the pylorus if they are at all larger than a plum, for in- 
 stance. If too large they are pushed back, and it sometimes 
 happens that several attempts have to be made before some 
 such indigestible mass can succeed in passing; in the mean time 
 the fluid portions of the food have already been discharged. 
 ^^'e may imagine what an effort is required of the stomach 
 muscle in consequence of the carelessness of hasty eaters and 
 gormandizers ! The importance of thoroughly masticating the 
 food thus becomes evident, for which, of course, a good chew- 
 ing apparatus is a necessity. 
 
 The work of the gastric musculature, as above described, 
 is greatly assisted by the hydrochloric acid contained in the 
 stomach. The acid excites the contractions of the muscles, 
 and regulates the opening of the pylorus : when there is a 
 sufficient amount of acid the muscles bring about a contraction 
 of the region of the pylorus, the opening of which is therefore 
 closed. The food can then be sufficiently digested, whereas, 
 if the pylorus should remain open, it might happen that the 
 undigested food would pass through. The more the acid pene- 
 trates into the intestine, the longer the pylorus remains closed. 
 It is necessary that the acid contents passing into the intestine 
 be first neutralized by the alkaline fluids of the latter, for other- 
 wise the very important function of intestinal digestion, which 
 
38 Health Through Rational Diet. 
 
 only takes place in an alkaline reaction, would be interfered 
 with. When the acid has been sufficiently neutralized, the 
 pylorus opens and allows another portion of the stomach con- 
 tents to pass through. Thus, as we see, this work is accom- 
 plished gradually, which has the advantage that the various 
 digestive fluids may act for a long time. When there is a large 
 amount of hydrochloric acid in the stomach, it may happen 
 that the contractions of the muscles become cramp-like. In 
 such cases a fatty diet may prove beneficial. The fat, indeed, 
 acts in a manner opposite to the hydrochloric acid: it stops 
 the peptic digestion and the secretion of gastric juice, and 
 exerts an inhibiting influence upon the musculature of the 
 pyloric region. In overacidity of the stomach it is desirable to 
 prescribe fats, and these best in the form of unskimmed milk 
 or cream, as recommended by H. Strauss. When the fat is 
 given in association with albumin, as, for instance, in fat pork 
 or goose-meat, the fat exerts a restraining influence upon the 
 musculature, while the albumin, through stimulation, causes 
 closure of the pylorus, so that the food remains in the stomach 
 for a longer time, as we will show later in a table showing the 
 periods required for the digestion of various foods. 
 
 In addition to the above-described functions of the hydro- 
 chloric acid another very important one must be added, viz., 
 the influence of the acid upon the digestive processes taking 
 place in the intestine. 
 
 When the hydrochloric acid passes into the intestine with 
 the food from the stomach, it comes into contact with the 
 epithelium of the glands situated in the mucous membrane of 
 the intestine. Here it acts upon a substance called prosecretin, 
 discovered by Bayliss and Starling, and transforms it into 
 secretin. This, again, either through the agency of the cir- 
 culation by which it is carried to the pancreas or through the 
 nerves, acts upon this gland, causing the secretion of its juice. 
 The latter only acquires its proper activity when the hydro- 
 
The Influence of Food upon Man. 39 
 
 chloric acid has reacted upon a substance, discovered by Paw- 
 low, contained in the intestinal mucous membrane, namely, 
 prokinase, and has transformed it into the active ferment, 
 kinase. Without this substance the pancreatic juice has no 
 influence whatever upon the albumins ; as soon, however, as it 
 comes in contact with the latter, digestion takes place very 
 rapidly. Ferments, in general, are peculiar in that they have 
 the power to cause rapid chemical changes, and that a minimum 
 portion of ferment is sufficient to effect such changes in large 
 quantities of other substances. Through the activity of the 
 kinase the primary representative of a substance contained in 
 the pancreatic juice, protrypsin, is transformed into the active 
 substance, trypsin, which then carries on the digestion of 
 albumins to its end-products, the amino-acids. 
 
 A very active ferment of this variety, which digests the 
 peptones formed in the stomach further until they become 
 amino-acids, exists in the mucous membrane of the duodenum 
 and the upper intestine — it is also found in the mucous mem- 
 brane of the pyloric region. It was discovered by Cohnheim, 
 and was named by him erepsin. 
 
 In addition to the trypsin, two other important ferments 
 are contained in the juice secreted by the pancreas : pancreatin 
 or amylopsin, which converts the carbohydrates into maltose, 
 and also a small portion into sugar, — and steapsin, which, how- 
 ever, is only rendered active by the acids contained in the bile 
 and then proceeds to digest the fats. Fats in their usual form 
 cannot be incorporated in the fluids of the body ; they must first 
 become liquid, when not naturally so. The solid fat, e.g., that 
 found in the muscular fibers, must first be fluidified — it must 
 melt, and, the lower the melting point is, the more readily the 
 fat can be made use of. Fats which already contain fluid oils, 
 such as olive oil and other vegetable oils, are easily digested, 
 as is also butter, which easily becomes fluid. On the contrary, 
 fats such as lamb-fat, which only melts at a temperature ex- 
 
40 Health Through Rational Diet. 
 
 ceeding 50° C, are digested with difficulty. In fact, all fats 
 the melting point of which is above 40° C. are hard to digest. 
 
 Even when the fat has been melted and is fluid, it cannot 
 yet be digested, since it is not soluble in water. It must first 
 be rendered soluble, and this is accomplished solely by the 
 steapsin, a ferment of the pancreas. This ferment splits the 
 fat into glycerin and fatty acids. The glycerin is soluble, and 
 the fatty acid is converted into soapy substances by the salts 
 contained in the bile, together with the alkaline compounds of 
 the intestine — among which is a certain amount of sodium 
 carbonate. These soaps alone are soluble. After the com- 
 ponent parts of the fat have been absorbed by the mucous 
 membrane of the intestines, it is again built up from these same 
 constituents, and becomes the body-fat of man or of animals. 
 
 The co-operation of the bile is absolutely necessary for the 
 absorption of the fats. When the former is absent, as, for 
 instance, when the orifice of the bile-duct is occluded by gall- 
 stones (jaundice thereby also resulting), the greater part of the 
 fat remains in the intestine without being absorbed. Such 
 patients must not be allowed to take any fats. According to 
 the experiments of Brugsch,^ 40 per cent, of the fat is found 
 in the feces when the flow of bile is obstructed. When, in addi- 
 tion, the action of the pancreas is also interfered with by a 
 pathological condition, which usually occurs after long-con- 
 tinued gall-stone disease, the loss of fat may amount to 60 
 per cent. In one case, cited by Umber in his textbook,^ in 
 which there was no outflow of bile or pancreatic juice what- 
 soever, only a minimal quantity — 10 per cent. — of the fat was 
 absorbed. 
 
 Having explained the action of the three ferments which 
 originate in the pancreatic gland, I would like also to mention 
 
 1 Zeitschrift fiir klin. Medizin, 1906. 
 
 2 Umber: "Textbook on Nutrition and the Diseases of Metabolism,' 
 1909, p. 38. 
 
The Inifuence of Food upon Man. 41 
 
 that the various forms of nourishment act in different ways 
 upon the secretion of the pancreatic fluids. Water, for in- 
 stance, has an influence, even though rather a shght one, upon 
 the secretion of the pancreatic fluid. 
 
 As Pawlow has shown, the pancreatic fluid contains a 
 large amount of those ferments which are most required by 
 and correspond with the food which has been taken. When, 
 for instance, an animal lives exclusively upon meat and fat, the 
 pancreatic ferment which converts the carbohydrates — amy- 
 lopsin — will be lacking, and I question whether a similar con- 
 dition does not exist in diabetics, who frequently live, in an 
 irrational manner, upon meat and fats alone, to the exclusion 
 of the carbohydrates. 
 
 The secretion of the bile is also greatly affected by the 
 nature of the food. A meat diet causes a considerable flow of 
 bile, as do also fats; consequently, fat in large quantity, olive 
 oil for instance, is given in disease of the gall-bladder with 
 impacted gall-stones and in attacks of colic. 
 
 The presence of the bile in the intestine is of the greatest 
 importance for the digestion, since it not only activates the 
 fat-splitting ferment, but causes the two other ferments of the 
 pancreatic gland to act more quickly and powerfully. The bile 
 also exerts an influence upon the propulsion of the contents of 
 the intestine, and its absence is generally followed by con- 
 stipation. The intestine, of course, also has a movement proper 
 to itself. By wave-like contractions, such as we see in earth- 
 worms, it pushes the contents downward toward the external 
 orifice. In this manner, the ferments of the fluids secreted by 
 the intestinal glands are enabled to exert their full activity, 
 especially the maltase, which completes the conversion of the 
 starches into sugar. The saliva and the secretion of the pan- 
 creatic gland do not have as pronounced an effect upon the 
 carbohydrates as the intestinal fluids: they only convert a 
 small portion thereof into sugar, while the rest forms dextrin 
 
42 
 
 and maltose ; the maltase thereupon acts on the latter and trans- 
 forms them into grape-sugar (dextrose). It is this substance 
 alone which is capable of being taken up into the system to be 
 stored in the liver in the form of glycogen. The starches and 
 their colloid intermediate products cannot be thus taken up. 
 Cane-sugar must also first be split into dextrose and levulose. 
 This is accomplished by invertin, a ferment present in the in- 
 testine. In animals, or in persons living upon milk, another 
 ferment is found in the intestinal juice, viz., lactase, which 
 converts the milk-sugar into galactose and dextrose (grape- 
 sugar). 
 
 In addition to these ferments, which act upon the carbo- 
 hydrates, the intestinal juices contain another ferment, already 
 mentioned, erepsin, which acts upon the albumin. In order to 
 bring the ferments present into intimate contact with the con- 
 tents of the intestine, the latter performs a series of pendulum- 
 like movements. 
 
 Various kinds of food exert special influences upon the 
 movements of the intestine. Fatty foods, for instance, arrest 
 the gastric and intestinal movements. Very large quantities 
 of fat, however, have a rather irritating effect, like castor oil. 
 A diet of lean meat only slightly excites the movements of the 
 intestines, so that the contents move forward less rapidly, and 
 during this time can be well absorbed. When the contents, on 
 the other hand, include a large amount of residue, as in a 
 vegetable diet, too great an irritating action is exerted upon 
 the intestinal mucous membrane, and the intestine is too 
 rapidly freed of its contents. When this is the case the food, 
 naturally, cannot be well assimilated, and the principal function 
 of the intestine, that of absorbing the food substances and 
 rendering them available for the benefit of the system, is not 
 carried out. 
 
 The question of the assimilation of food in the intestine 
 is a very important one, and will be taken up later. I shall 
 
The Influence of Food upon Man. 43 
 
 simply mention here that when the food has not been suffi- 
 ciently cooked, is insufficiently masticated, and insufficiently 
 digested by the gastric juice the intestine must alone perform 
 what has been left unaccomplished. It may then readily hap- 
 pen that a portion of the food which should be absorbed is lost. 
 
 The development of local diseases is also greatly favored 
 when the intestine is continually required to perform such 
 excessive work. Then, too, the food itself is not always in 
 perfect condition when taken {e.g., unripe fruit). 
 
 When we speak of an easily digested food we must differ- 
 entiate between digestibility in the stomach and digestibility in 
 the intestine. Calves' brains, for instance, are readily digested 
 in the stomach, whereas in the intestine 43 per cent, thereof, 
 which cannot be digested, is lost, as has been shown by Rubner. 
 On the other hand, a hard-boiled tgg is less perfectly digested 
 by the stomach than by the intestine ; the latter succeeds much 
 better with the hard tgg than the stomach. Many food sub- 
 stances are digested with difficulty both by the stomach and 
 the intestines, e.g., the leguminous vegetables. In these, the 
 outer husk, the celluose, covers the nutritious elements, the 
 starch and the albumins, contained in the cells, and prevents 
 their digestion. It may therefore happen that a considerable 
 portion of the albumin as well as of the starchy contents of 
 such vegetables is lost. In other vegetables again, quite a large 
 part of the proteid and starchy contents, as well as of the 
 nutritive salts, may be lost owing to imperfect digestion of the 
 cellulose, and also because, as we have already mentioned, they 
 give rise, by virtue of their cellulose content, to increased 
 activity of the intestinal movements. It would seem to me 
 that the disciples of vegetarianism, in judging of the nutritive 
 value of their diet, do not give sufficient consideration to the 
 assimilative capacity of the intestine. 
 
 With a vegetable diet, much, if not all, depends upon the 
 capacity for digesting cellulose. Animals are much better off 
 
44 Health Through Rational Diet 
 
 in this respect than we are, since they have a specially adapted 
 ferment, zylase, in their very large cecum. This ferment is 
 absent in man, and is replaced by the intestinal bacteria, the 
 various fermentative fungi we take in with the air ingested 
 while eating and drinking, and in the food itself. These organ- 
 isms act upon the cellulose in such wise that about 30 per cent, 
 of it becomes soluble. Cellulose in general does not furnish 
 any considerable amount of nourishment to us ; yet, a portion 
 of it may be assimilated. Through the action of the bacteria, 
 not only are the useful nutritious substances inclosed in the 
 cellulose set free, but also small amounts of fatty acids are 
 formed by cleavage of the cellulose, such as acetic acid, butyric 
 acid, etc., which also represent a certain nutritive value. 
 Together with these, gases are formed. While an excessive 
 quantity of gas is of no advantage, yet it exercises a stimulating 
 effect upon the intestinal movements and favors the evacuation 
 of the contents. 
 
 The bacteria of the intestine, however, also exert their 
 decomposing action upon the albumin, and, in fact, upon any 
 constituents of the food which have escaped digestion by the 
 gastric and intestinal juices. When a person has ingested a 
 large quantity of meat, it may happen that a portion of it will 
 reach the large intestine still undigested, and here the bacterial 
 action will very decidedly come into play. The body, however, 
 cannot derive any nutritive benefit from the action of the 
 decomposing bacteria upon the albumin in the large intestine, 
 for, even though the resulting products may be absorbed, they 
 are not assimilated in the same manner as other albuminoid 
 nutrients, but, on the contrary, may exert an injurious and even 
 poisonous action. Indeed, the general symptoms occurring 
 after long-continued constipation, such as headache, nausea, 
 mental depression, loss of appetite, etc., may be referred to the 
 absorption of such poisonous products. The decomposition of 
 albumins is greatest when the food remains a long time in the 
 
The Influence of Food upon Man. 45 
 
 intestine, as is the case in constipation. It may be diminished 
 by laxative mineral waters, since these shorten the time during 
 which the food substances remain. The lactic acid bacilli act 
 in the same way ; they ferment the sugar contained in the foods 
 and carbohydrates, form lactic acid, and disinfect and destroy 
 the bacteria of decomposition. Any food rich in milk or sour- 
 milk products, such as jogurt, kefir, etc., will restrict the 
 processes of decomposition in the large intestine. According 
 to Winternitz, decomposition may be entirely or almost entirely 
 prevented by a milk diet. 
 
 During their progress through the intestine, all the fluids 
 and other portions of the food which are capable of being ab- 
 sorbed are taken up, and, the farther the mass progresses down- 
 ward, the more its liquid constituents are given off, until only 
 the dry feces remain. The longer the feces remain in the intes- 
 tine, the harder they become. When the diet consists princi- 
 pally of meat, the feces tend to be dry, but with more carbohy- 
 drates, especially in the form of sweets, they are more liquid. 
 The carbohydrates cause fermentative changes which exert a 
 stimulating effect upon the intestine, and cause the evacuation 
 of the feces before they have had time to lose their fluidity. 
 The result of this is, however, that the food substances are 
 incompletely absorbed. While such starchy masses may induce 
 diarrhea because of the fermentative processes, the dry condi- 
 tion of the stools produced by a meat diet may, on the other 
 hand, cause constipation. 
 
 When there is too great a quantity of starch, a portion is 
 usually found undigested in the stools. A diet containing a 
 moderate quantity of starchy flour is best assimilated in the 
 intestine, especially in the form of sugar, so that no trace of it 
 is found in the feces. 
 
 The feces, in addition to the residue of the food, consist 
 largely of the secretions of the intestines and of bacteria. 
 Portions of the food may also be found, such as pieces of meat 
 
46 Health Through Rational Diet. 
 
 which have not been sufficiently masticated, elastic fibers, 
 gristle, tissues, cells, and likewise the undigested husks of the 
 cereals, which still contain albumin or starch granules, which, 
 owing to insufficient cooking or faulty digestion, have remained 
 intact. Certain food substances sometimes pass through the 
 intestinal canal completely undigested. Only recently I found 
 in the stools of a little girl of 6 years peas which had been eaten 
 five days before, and had remained in their original form, 
 entirely undigested, after an attack of colic and diarrhea. 
 They had been swallowed unmasticated. Children should 
 therefore never be given such indigestible foods unless the 
 latter have been previously mashed up, as they have not yet 
 acquired the habit of proper mastication. Children, and often 
 hysterical or mentally affected adults, often swallow much more 
 indigestible substances, and occasionally pointed objects, such 
 as needles, without causing any injury to the intestines. 
 Madinaveitia^ lately found in the stools of a woman a needle 
 which had been swallowed some little time before, and had not 
 given rise to any trouble. That such things are possible has, 
 moreover, been shown by the experiments of Exner. He 
 caused dogs to swallow needles and other pointed objects, all 
 of which were afterward found in the stools. Exner showed 
 that the presence of such objects caused a change in the shape 
 of the intestine, which expanded to form a cavity in front of 
 them, thus, one might almost say, running away from them. 
 It would seem, consequently, that the throat and upper portion 
 of the alimentary canal are more often injured than the intes- 
 tines themselves after the swallowing of such foreign bodies. 
 
 As soon as the feces in their progress toward the external 
 orifice have reached the colon, they exert pressure and irrita- 
 tion thereon, causing contraction of the gut and expulsion. 
 This is a usual occurrence in persons who are normal, but there 
 are many, especially young girls, who do not at once respond 
 
 1 Madinaveitia : Loc. cit. 
 
The Influence of Food upon Man 47 
 
 to this call of nature, thus causing the feces to remain a long 
 time in the colon. The continuation of such a practice may 
 induce such an habituation on the part of the bowel to its con- 
 tents that their stimulating influence is lost. Obstinate con- 
 stipation then results. This is most frequently found in 
 women, as a consequence of this pernicious habit, and they are 
 then obliged to resort to daily injections. I very frequently 
 meet with such cases in my practice, especially among my 
 French and American patients. Without their "enemas" these 
 ladies never have a passage, unless they have been cured by a 
 special treatment. It is therefore advisable that the call to 
 void the stools be instantly followed whenever possible. When 
 the intestine has lost the habit of responding to slight stimuli 
 it becomes necessary to resort to very strong ones, in order to 
 whip it up, as it were ; this is generally accomplished by resort- 
 ing to injurious evacuants, which must then be constantly used. 
 
 Before closing this very important chapter, I would call 
 attention to the decided influence of the condition of the mind 
 upon the digestion. 
 
 In the process of digestion the mental state is of great 
 importance. As with all the functions of the body, it is neces- 
 sary to enter into it heartily, i.e., help it along; otherwise, it 
 will be interfered with. This is especially well shown by 
 Pawlow's experiments on dogs. A lively, hungry dog, which 
 gives its entire attention to its meal, entering into it body and 
 soul, secretes large quantities of gastric juice, while a dog the 
 attention of which is diverted, and which plays about while 
 eating, will produce but little of it. The same thing occurs in 
 man ; children should, therefore, be strictly forbidden to play 
 while eating — in fact, they should not be at all disturbed 
 during this time. For, as has been shown by Pawlow's experi- 
 ments on animals, it is not only upon the gastric digestion that 
 such disturbances act unfavorably, but also upon the digestion 
 which takes place in the intestines, and the propulsion of the 
 
48 Health Through Rational Diet. 
 
 food therein. In man one may observe the same effect, 
 and the satisfying of such an imperative demand as that of 
 hunger should be accorded the full attention, if injurious 
 results are to be avoided. 
 
 5. The In^uence of Food upon Other Important Organs. 
 
 After the food has been prepared and taken up by the 
 blood, as described in the preceding chapter, it is carried to 
 the liver by the portal vein. Here the most injurious and 
 poisonous substances are destroyed by the liver, or are trans- 
 formed into innocuous compounds. Poisons w^hich have not 
 been broken up by the action of the hydrochloric acid can be 
 destroyed by the liver, and it is for this reason that poisonous 
 substances which would cause certain death if absorbed through 
 the skin lose their effect when taken into the stomach. Thus, 
 for instance, the venom of many snakes which causes instant 
 death through a slight wound of the skin is, when swallowed 
 by the mouth, quite harmless. The liver is one of our most 
 powerful detoxicating organs, and, in order to enable it to 
 carry out this function successfully, the quality of the food 
 taken is of importance ; when the nourishment is insufficient, 
 or when there is not a sufficient quantity of albumin, the liver, 
 as the experiments of Roger and Gamier have shown, is unable 
 to do its work. The poisons combine with the albuminoid 
 bodies of the liver, and, consequently, animals which have been 
 given large quantities of albumin are much better protected 
 against poisoning by metals, such as quicksilver, by arsenic, 
 and by various alkaloids than other animals not so treated. 
 When the liver has been kept long at work in antagonizing 
 poisons such as alcohol, tobacco, etc., its integrity suffers. 
 Inflammatory processes may occur in this very important 
 organ, causing the loss of its protective tissues. The poisonous 
 
The Influence of Food upon Man. 49 
 
 end-products of the metabolism of albumins are themselves 
 rendered non-toxic by the liver, and the ammoniacal com- 
 pounds are excreted in the harmless form of urea. This am- 
 monia-detoxicating function of the liver is of the greatest 
 importance for us. In severe diseases of the liver it is naturally 
 much impaired, and it then becomes advisable to refrain, in so 
 far as possible, from a diet containing albumin. 
 
 In addition to the formation of urea, the liver also plays a 
 major role in the metabolism of the carbohydrates. As we 
 have seen, the carbohydrates, such as starch, are first trans- 
 formed into grape-sugar. This is then carried into the liver 
 by the portal vein, and the sugar is there stored up as glycogen. 
 Thus, the liver forms a sort of preliminary storehouse for the 
 sugar needed by the organism. The glycogen is given out as 
 it is required, is transformed into sugar by a ferment contained 
 in the liver, and is, as such, excreted and carried into the tissues. 
 Here it is again stored up in the muscles, so that both the liver 
 and the muscles accumulate the sugar in the form of glycogen. 
 When the muscles are required to perform any sort of work, 
 they give up the glycogen for this purpose. Muscular work is 
 thus carried out through the agency of the carbohydrates. 
 After prolonged and fatiguing labor, the liver contains only a 
 small amount of glycogen, as it gives off its reserve of that 
 substance much more freely than the muscles. In hunger the 
 same thing occurs. It should be mentioned that the liver forms 
 the glycogen not only from the carbohydrates, but also from 
 the albumins; some forms of albumin, e.g., egg-albumin, em- 
 body molecules of carbohydrate. The liver is also a laboratory 
 or preparatory room for the fat which is carried to it with the 
 food by the portal vein. When sugar is not burned up and is 
 not voided with the urine, so that it is still available for subse- 
 quent use, it is converted into fat, and this process is likewise 
 carried out by the liver. 
 
50 Health Through Rational Diet. 
 
 Another substance of great importance in digestion is 
 formed in the hver, viz., the, bile, the functions of which we 
 have already described. 
 
 From the liver the substances which are to serve as food 
 for the body pass with the blood through the lower vena cava 
 to the heart. This important organ is also influenced by the 
 quality and quantity of the food. When, for instance, large 
 quantities of fluids are taken, it is placed under greater stress. 
 When such excessive amounts of fluid are carried to the heart 
 during a long period, they may cause structural changes, such 
 as induration of the musculature, and later on a dilatation of 
 its cavity, such as we see in the so-called "Munich beer heart." 
 A diet too rich in albumins and containing a considerable 
 amount of extractives, as well as a continued rich diet in 
 general, may also affect the integrity ol the heart. For the 
 action of the heart muscles as well as for the muscles in general, 
 a carbohydrate diet is the best. Alcohol and coffee or tea in 
 large quantities and after long-continued use may also exert a 
 very injurious influence upon the heart. 
 
 Such errors in diet are very harmful to the blood-vessels. 
 The pressure in them is augmented, and when a high blood- 
 pressure is maintained for a long time the production of arterio- 
 sclerosis is greatly favored. The decomposition products 
 resulting from a diet rich in albumins, along with the extract- 
 ives simultaneously contained in the blood, cause very serious 
 results after their action on the vessels has persisted for some 
 time. According to Huchard, Senator, and others, arterio- 
 sclerosis is very readily produced in this way, and many cases 
 are certainly due to an injudicious one-sided diet. 
 
 Overindulgence in coffee and tea may cause a change in 
 the tonus of the blood-vessels, and the constant dilatation will 
 cause untoward effects, as described by Romberg. Tobacco, 
 in particular, has a most injurious action upon the walls of the 
 blood-vessels, and a great many cases of arteriosclerosis are 
 
The Influence of Food upon Man. 51 
 
 due to its use. Alcohol, too, when continuously and consider- 
 ably indulged in, is harmful to the blood-vessels. Large quan- 
 tities of fluid, by overloading the vascular system, are most 
 hurtful to the organism. 
 
 Food exerts a marked influence upon the constitution of 
 the blood itself. Excessive amounts of fluid may cause a 
 dilution of the blood owing to the absorption of the water ; this, 
 however, is of short duration, as the fluid which has been taken 
 up is soon excreted. On the other hand, it is conceivable that, 
 when such quantities of fluid are habitually absorbed, more 
 permanent dilution of the blood, and a watery condition of the 
 tissues, may result. 
 
 With too dry a diet, the blood may becooie inspissated. 
 When a large quantity of hot tea is taken, causing excessive 
 perspiration, the same result may be produced; but such a 
 thickening of the blood will be of short duration. The fluid 
 contained in the tissues is then drawn out, a condition which 
 is also observed after severe hemorrhages. 
 
 Dilution of the blood may also occur, as has been shown 
 by the very exact experiments of Grawitz, when the diet is 
 insufficient and too poor in albumin.^ 
 
 In regard to the effect of diet upon the condition and the 
 composition of the blood, we here see manifested, as almost 
 universally in the nutrition of man and of animals, the principle 
 that the amount of the individual constituents of the blood 
 depends in large measure upon the quantity of such substances 
 ingested in the food. The blood contains more albumin than 
 it does carbohydrates and fat. Many nutritive salts, however, 
 are also to be found in it ; the blood of pigs, indeed, is especially 
 rich in iron. 
 
 The albumin-content of the blood plays a very important 
 role, and when, too little of this substance is carried into the 
 blood from the food very injurious efifects may result. As we 
 
 1 Grawitz : "Pathologic des Blutes," S. 237. 
 
52 Health Through Rational Diet. 
 
 have seen, the blood-serum becomes too watery, and the red 
 corpuscles are also impaired. When animals are fed upon 
 meat, the hemoglobin content is increased ;^ on the other hand, 
 Bischoff and Voit found that by placing carnivorous animals 
 upon a bread diet the blood was rendered more watery, 
 
 Leichtenstern, by researches carried out on his own blood, 
 showed that a considerable increase of the hemoglobin content 
 of the blood took place upon a plentiful diet. 
 
 While an insufficient supply of albumin is prejudicial to 
 the composition of the blood, an overgenerous supply, on the 
 other hand, may result in the formation of considerable quan- 
 tities of injurious constituents, such as uric acid. This is in- 
 variably produced in large amounts with a generous meat diet, 
 especially one rich in cell nuclei, i.e., consisting of the gland- 
 ular organs, liver, sweetbreads, as well as brains, etc. Not 
 only meat, but many vegetables as well, and especially the 
 leguminous varieties, may have an injurious effect, owing to 
 the "purin bases" contained in them, from which the uric acid 
 is formed. Tea and coffee have the same effect. We shall 
 later refer to this in greater detail, and present a table of the 
 content of uric-acid-producing substances in the various articles 
 of food. 
 
 The blood also contains a certain quantity of sugar, not 
 usually exceeding o.i per cent. When, however, an excessive 
 amount of sugar is taken at one time it may happen that the 
 sugar will not all be taken up by the liver, and the excess will 
 then, since it cannot be so rapidly consumed, be excreted as a 
 foreign body by the kidneys. 
 
 In many persons this may occur even after the ingestion 
 of articles of food rich in starch, and when this takes place very 
 often we have to deal with diabetes mellitus. The combustion 
 of sugar, as well as its storing up in the liver, is regulated by 
 the pancreas through the agency of a ferment which is probably 
 
 i Verdeil and Subbotin : Cited by Grawitz. 
 
The Influence of Food upon Man. 53 
 
 secreted by an epithelial structure of the islets of Langerhans 
 present in the pancreatic tissue. When the pancreas is re- 
 moved, diabetes is certain to occur. 
 
 The food also exerts a great influence upon the circulation 
 of the blood in the vascular system. 
 
 The friction of the blood during its passage through the 
 lumen of the blood-vessels is said to be greatly increased by a 
 diet rich in albumins {i.e., meat), as shown by the experiments 
 of Determann. Alcohol, tea, etc., have the same effect. 
 
 Whether, on the other hand, a diet rich in uric acid will 
 impart to the blood a viscid consistency, — collemia, — as claimed 
 by Haig, has not yet been proven experimentally. 
 
 The various constituents of the food are carried to the 
 organs of the body by the blood, and the products of their 
 transformation, such as urea, together with various poisonous 
 and injurious substances which have not been destroyed by the 
 liver, -finally reach the kidneys, and are* here eliminated from 
 the blood. Alcohol, strong spices, etc., thus exert their harm- 
 ful influence upon the lining epithelia of the urinary canals, a 
 certain portion of these cells being naturally lost, as is shown 
 by the presence of hyaline casts in the urine. Indeed, we 
 should ahvays remember that everything we eat must pass 
 through the kidneys, and may there prove injurious. Even in 
 the process of excretion of the wastes from our ordinary diet, 
 particularly an albuminous diet when it contains many ex- 
 tractive substances, the kidneys, after the steady work of many 
 years, may suffer injury. A meat diet, owing to the nature 
 of the end-products formed, imposes heavier work upon the 
 kidneys than does a diet of vegetables or one consisting princi- 
 pally of milk; — much more urea and uric acid is secreted in 
 the former case. When the work of the kidneys is not fully 
 performed, the excretion of uric acid is accomplished with 
 difBculty, and gout develops easily. 
 
54 Health Through Rational Diet. 
 
 An overgenerous meat diet may also give rise to diabetes, 
 probably through its influence upon the thyroid gland 
 (Lorand). The thyroid greatly influences the metabolism of 
 sugar, since, as I have shown, sugar is oftenest excreted when 
 the thyroid gland is overactive. On the other hand, very large 
 quantities of sugar may be taken without any alimentary excre- 
 tion of sugar when the thyroid gland is degenerated. 
 
 The excretion of sugar resulting from overactivity of the 
 thyroid is not only induced by large quantities of sugar or very 
 starchy foods, but also in the absence of carbohydrates when a 
 meat diet is taken. When there is an abundance of thyroid 
 secretion it causes disintegration of the albumin, and much 
 more sugar may be formed than the amount corresponding to 
 the carbohydrate molecules of the albumin ; we must there- 
 fore admit the presence of a toxic irritation of the tissues. 
 When the pancreas is active this sugar excretion may only be 
 temporary, but when it is incapacitated by disease permanent 
 diabetes is developed. As I have proven experimentally, there 
 exists a kind of antagonism between the thyroid and the pan- 
 creatic gland, so that when the pancreas is removed the thyroid 
 becomes overactive; when, however, the thyroid gland is ex- 
 tirpated, the pancreas shows an increase of the islets of 
 Langerhans, which, as has already been mentioned, probably 
 regulate the consumption of sugar in our bodies. As I have 
 previously demonstrated, diabetes is caused by one of two 
 factors: i. Degeneration of the pancreas. 2. Overactivity 
 of the thyroid gland. 
 
 The excessive activity of the thyroid gland may be caused 
 by a faulty diet, which can in this way cause diabetes, espe- 
 cially when there is an inherited tendency. A meat diet con- 
 taining many extractive substances exerts, as has been shown 
 by the experiments of Breisacher, Blum, and Chalmers 
 Watson, which will be further referred to later, an irritating 
 influence upon the thyroid, and in persons who continue for 
 
The Influence of Food upon Man. 55 
 
 years to eat too much meat, and besides indulge to excess in 
 sweets, diabetes is easily developed. 
 
 The thyroid also greatly influences the metabolism of fats, 
 and we may say, in general, that it, in connection with the 
 other ductless glands, in fact regulates the metabolic processes 
 of the organism; it acts, as von Noorden says, as a kind of 
 bellows for the processes of combustion. When the thyroid is 
 degenerated and inactive, obesity develops readily, especially 
 when fat-forming substances, such as fats or carbohydrates, 
 are taken, together with a sufficient quantity of albumins. 
 When, on the contrary, the thyroid gland is overactive, emacia- 
 tion occurs, and the same condition may be brought about by 
 the administration of thyroid extract. 
 
 Alcohol, like a meat diet, also has a stimulating action 
 upon the thyroid. Excessive use of alcohol can, in the same 
 way as long-continued indulgence in a diet rich in meats, pro- 
 duce a change from the previous condition of overactivity to 
 one of underactivity and degeneration of this very important 
 gland, which exerts an influence upon all the life processes of 
 our organisms. (See various chapters in my book on *'01d 
 Age Deferred.") 
 
 The marked importance of the role played by the thyroid 
 in the human nutritive functions is due to the fact that in addi- 
 tion to its influence upon metabolism it also acts upon the 
 poisons which are taken into the body with the food. Accord- 
 ing to Blum, it detoxicates products which are formed through 
 the disintegration of albumin ; the experiments of Kishi also 
 support this view. For its action upon other poisons absorbed 
 in part with the food and drink (as alcohol) I would refer the 
 reader to my work mentioned above. 
 
 The other ductless glands, including the hypophysis, the 
 adrenals, the sexual glands, exert similar detoxicating actions, 
 and they, likewise, are variously influenced by different foods. 
 Alcohol, for instance, acts upon the adrenals and the sexual 
 
56 Health Through Rational Diet. 
 
 glands. After feeding upon meat, a change in the hypophysis 
 has been observed in birds of prey (Forsyth). The influence 
 of food upon the sexual glands and sexual activity will be 
 taken up later. 
 
CHAPTER II. 
 
 THE FUNDAMENTAL LAWS OF RATIONAL FEEDING. 
 
 I. The Importance of the Various Foodstuffs, and the 
 Quantities nfhich Should he Used. 
 
 If man and beast are to live and thrive, they must take 
 unto themselves the same substances as those of which they are 
 composed. Here, as so often in the study of dietetics, we see 
 the rule proven, that like consists of like, at least in so far as 
 the fundamental constituents are concerned. I might say that 
 man is what he eats, or that he eats that which he is. The 
 most important basic substances of which man and beast are 
 composed are nitrogen, carbohydrates, and fats, and it must be 
 our chief concern to take in these, together with the two other 
 important constituents, the drinking-water and the nutritive 
 salts. The same is true of plants, for they are fully as much 
 living creatures as animals and mankind ; they live in accord- 
 ance with physiological laws very similar to ours, and suffer, 
 in a general way, from the same pathological processes. They 
 have, however, an advantage in their mode of nourishment in 
 the fact that they can acquire the greater part of their food 
 without any help from the outside. Mother Nature gives to 
 them the nitrogen from the air, which they take up with their 
 roots, through the aid of bacteria ; the carbohydrates they also 
 obtain from the air with the help of the sun's rays ; the nutri- 
 tive salts they draw out from the earth through the assistance 
 of the rain. In order, however, that the most useful of these 
 plants which contain the greatest amount of nourishing sub- 
 stances, and which are best adapted for our food, should rightly 
 flourish, we lend a hand, and give them, in accordance with the 
 suggestion of the great Justus v. Liebig, nitrogen and nutrient 
 salts in the form of fertilizing agents. 
 
 (57) 
 
58 Health Through Rational Diet. 
 
 These, then, exert a powerful influence: the nitrogen 
 greatly furthers the growth of the plants. Indeed, it acts in 
 the same way upon man, and when we wish to activate the 
 growth of children we must give them food containing plenty 
 or, at all events, sufhcient nitrogen. 
 
 It appears that nitrogen stands in such relation to growth 
 that, as we have already made clear, a plentiful intake thereof 
 acts upon those organs which influence the growth, viz., the 
 thyroid and the sexual glands. Man keeps on growing until 
 these organs are fully developed and ready for work, but then 
 growth ceases. 
 
 All of the albumin which we have taken up to this time 
 has been useful in promoting our growth. This is also the 
 period in which we should not deal too sparingly with the 
 albumin, since it is required for the formation of new tissues. 
 When, however, the full sexual development has been attained, 
 so generous a supply of albumin is no longer needed. Except 
 in certain conditions the adult man cannot store up albumin. 
 On the other hand, a plentiful intake of albumin greatly stimu- 
 lates the metabolic processes, for, according to Rubner, albumin 
 particularly enhances the oxidation processes ; the expenditure 
 of energy is also increased. 
 
 Albumin thus exerts a powerful action upon the fire that 
 burns within us ; for it is no doubt permissible to compare our 
 bodies with a furnace, in which burns an everlasting fire like 
 that upon the altar of the goddess Vesta, and when this fire is 
 quenched it means death for us, just as it did for the vestal 
 virgin who allowed the fire to die out upon the altar of the 
 goddess. Without this continuous process of combustion life 
 is impossible. And when a machine, as represented by our 
 bodies, is constantly fired, it must work. In the coals which 
 we lay upon the fire the burning power of the sun is stored 
 up which millions of years ago streamed down perennially 
 upon the vegetation, and the same is true of the carbohydrate 
 
The Fundamental Lazvs of Rational Feeding. 59 
 
 contents of the plants which we consume. The stored-up 
 motive power is now transformed into work. The heat en- 
 gendered in this furnace by the combustion of the food can be 
 measured in units, which we designate as calories. By a calorie 
 we mean the amount of heat needed to heat i liter of water 
 I ° C. According to Rubner, the process of combustion yields 
 
 1 gram of albumin 4.1 calories. 
 
 1 gram of carbohydrate 4.1 calories. 
 
 1 gram of fat 9.3 calories. 
 
 For his adequate nutrition a man requires, according to 
 von Noorden, per kilo of body weight : — 
 30 to 34 calories, in repose. 
 34 to 40 calories, performing light work, 
 40 to 45 calories, performing moderate work. 
 45 to 60 calories, performing hard work. 
 
 Now, although, according to Rubner, the various foods 
 containing the same number of calories have the same nutritive 
 value, yet their action in our economy is such that an albumi- 
 nous food cannot be replaced by the same amount of calories of 
 carbohydrates. Upon albumin alone a man could live, pro- 
 viding he could digest, for a greater length of time, the enor- 
 mous quantity of albumin necessary to cover the coloric de- 
 mands of the system, but not upon carbohydrates and fats 
 without any albumin, even when they are taken in large quan- 
 tities. This has been demonstrated by the experiments of 
 Munk, Rosenheim, and Laegerroos, who gave their experi- 
 mental animals the enormous quantity of 89 to no calories per 
 kilo of body weight, and, yet, could not keep them alive. Al- 
 bumin is absolutely indispensable for our nourishment, as our 
 most important fluids, blood, lymph, digestive fluids etc. con- 
 tain large amounts of it. Even in the adult, compounds of this 
 sort are lost during every hour and every minute of the life 
 process in carrying out the varoius functions, and it is impos- 
 sible to replace them in any other way than by the ingestion of 
 albumin. This may be supplied in the form of albumin either 
 
60 Health Through Rational Diet. 
 
 of vegetable or animal origin. The preference, however, 
 should, in certain proportions, be accorded to the animal albu- 
 min, for reasons which we shall set forth later. It might here 
 be mentioned, though, that the animal albumin is much more 
 easily digested and assimilated in the form in which it occurs 
 in meat, eggs, cheese, and milk than that contained in plants, 
 which, owing to the presence of an indigestible woody covering, 
 often resists the action of the digestive fluids. Very often the 
 stomach and intestines have a difficult task to perform in 
 supplying us with the same quantity of albumin from vege- 
 table foods. For an adult, too great an amount of albumin is 
 certainly not indicated, since it greatly increases the processes of 
 metabolism. The growing individual is able to assimilate the 
 albumin, but the adult can only do so in exceptional circum- 
 stances, such as starvation, sickness, loss of blood in women 
 after pregnancy, etc. Otherwise, he can do nothing with it, 
 and must burn it up, thus overloading his metabolism with the 
 ensuing residue, and possibly injuring his most important de- 
 toxicating and secreting organs. Carbohydrats and fat can be 
 stored up by adults, but, as has just been said, albumin, in gen- 
 eral cannot. This would indicate the necessity of avoiding too 
 great an amount of albuminous food, i.e., more than is required 
 in ordinary daily life. That nature has not intended us for 
 such food is perhaps shown by the fact that woman's milk is 
 comparatively poor in albumin. It contains only 2 per cent, of 
 it, together with 6.4 per cent, of sugar and 4 per cent, of fat. 
 
 Only in work requiring a great expenditure of energy is 
 a large amount of albumin necessary, a fact we shall dwell 
 upon later at greater length. 
 
 Authors differ as to the quantity of albumin which we 
 should take daily. It was Voit who taught, as the result of his 
 famous metabolism experiments, that 118 grams of albumin 
 were necessary in twenty-four hours. However, in 1887 Voit 
 published the result of some observations upon the diet of a 
 
The Fundamental Lazes of Rational Feeding, 61 
 
 vegetarian whose twenty-four-hour albumin ration amounted 
 to but 52 grams, yet Voit failed to mention that these observa- 
 tions did not harmonize with his dictum in reference to the 
 necessity of 118 grams of albumin. Then followed inde^Dend- 
 ently experiments by Hirschfeld, a second contribution by Voit, 
 and one each by Kumagawa, Klemperer, and P.eschel, all of 
 which tended to show that one might considerably deviate from 
 the figures of Voit. Unfortunately, however, these experi- 
 ments extended only over a few days of time. The work of 
 the aforementioned men was now followed by the experiments 
 of Breisacher which were the first to prove conclusively that for 
 a greater length of time, thirty-three days, the albumin ration 
 could be materially reduced below the Voit figures without 
 producing any deleterious effects upon the general nutrition. 
 A number of years later Chittenden took up this subject and, 
 upon numerous individuals, duplicated the experimental results 
 achieved by Breisacher in his thirty-three days' experiment 
 made upon himself. Chittenden found, in experimenting with 
 a number of students in American universities, that they did 
 well and remained perfectly healthy for several months with 45 
 grams and were able to achieve good results in athletic sports of 
 various sorts. Notwithstanding these facts, I would not advise 
 the use of such a minimal quantity of albumin, for these figures 
 prove merely that these otherwise healthy young men, stimu- 
 lated by enthusiasm, were well and able to work for a certain 
 length of time with quite a limited amount of calorie-supplying 
 material. They show also to what an extreme point the absence 
 of albumin can be carried when necessity demands it, without 
 at once causing illness. \\'hen, however, I look at the pictures 
 of these young men in Chittenden's report, and see that, in the 
 majority of instances, their ribs appear to stand out much too 
 prominently, I cannot recommend such a method of diet as a 
 rational one. From the English and American standpoint of 
 beauty, to be sure, any tendency to fat is unesthetic and ugly, 
 
62 Health Through Rational Diet. 
 
 and many consider it an evidence of unsound health ; a 
 thoroughbred race horse is thin and is able to run well — it is 
 also healthy. But personally I prefer a little lard in animals 
 and a little fat in man, for it forms a sort of "savings fund" 
 for the body in times of need. What is a man subjected to 
 such a "minimum" of food intake to do when he falls ill, and 
 has no fat to offer to a devastating fever, while at the same 
 time he is not able to take any nourishment? When a State 
 has in its coffers only that amount of money which is barely 
 sufficient to meet the current expenses, it will soon become 
 bankrupt; for our bodies such a long-continued deficit in 
 regime also means certain bankruptcy, an eventuality which 
 we must try to forestall by all the means at our disposal. The 
 figures of Voit and Chittenden may be regarded as the two 
 extremes, and, taking into consideration the influence of indi- 
 vidual circumstances, the nervous system, the temperament, 
 the climate, race, established habits, etc., it would be really 
 impossible to specify any definite amount. It would be best to 
 accept the figure intermediate between the two extremes — say, 
 75 grams — as an average ration of albumin. If Chittenden's 
 men held out with so much less, it was because of training. 
 Our tissues have a wonderful capacity for adaptation, which 
 must be made good use of daily; otherwise, we would soon 
 come to grief in the strife for our existence. The fact that 
 the digestive fluids, as Pawlow has so beautifully demon- 
 strated, are differently secreted according to the kinds of food 
 we are taking is an example of this adaptability. I can, with 
 training, manage with very little food ; at first I would lose in 
 weight, but this would soon cease. That it is possible to train 
 one's self to go hungry has been shown by Succi and others, 
 who at the same time remained quite well. Chittenden's sub- 
 jects also at first lost all that they could bear in weight, but 
 then the loss came to a standstill ; when I see their photographs, 
 however, I notice that they were by no means "fleshy." As I 
 
The Fundamental Lazn's of Rational Feeding. 
 
 63 
 
 have stated in my book on "Old Age Deferred," I found, in 
 experimenting upon myself, that for two months I felt very 
 well and did not lose in weight while taking 70 grams of 
 albumin and 2300 calories per day. I drank a great deal of 
 milk. When but little albumin is taken in with the food it is 
 necessary to ingest all the more carbohydrates and fat. 
 
 Gelatin, a substance closely related to albumin, is never- 
 theless not a substitute for the latter. It serves as a "sparer," 
 however, as do also the carbohydrates. It is obtained by the 
 boiling of connective tissues or of cellulose. 
 
 The carbohydrates play an important part in our food 
 as economizers of the albumin, and as such they are of much 
 greater importance than the fats. The experiments of Petten- 
 kofer and Voit, Fik, and Wislicenus have shown that the 
 carbohydrates are the first in importance among the food sub- 
 stances for the furtherance of muscular work. We shall have 
 more to say upon this subject in the chapter upon the increase 
 of muscular force by specially adapted food. Fat, on the other 
 hand, is of great importance in the formation of body heat. 
 When it is very cold, much more fat is used up, as was shown 
 by the labors of Voit and Duke Karl Theodor of Bavaria. 
 W^ith fatty food more combustion units are also' introduced. 
 We shall speak of the fats later. Both the carbohydrates and 
 fats must be taken in larger quantities when the supply of 
 albumin furnished is small, especially if extra work is to be 
 performed and in a cold climate or in winter weather. The 
 necessary quantity of albumin, carbohydrates, and fats per day 
 for an adult is given by Rubner in the following figures : — 
 
 Body weight. 
 
 
 Albumin. 
 Grams. 
 
 Fat. 
 Grams. 
 
 Carbohy- 
 drate. 
 Grams. 
 
 Calories. 
 
 50 kilograms 
 
 70 
 
 50 
 
 70 
 
 with light work 
 (t t( <i 
 
 " heavy " 
 
 90 
 123 
 
 96 
 118 
 
 37 
 46 
 44 
 56 
 
 262 
 327 
 404 
 500 
 
 2102 
 2631 
 2472 
 3094 
 
64 Health TJiroiigh Rational Diet. 
 
 As we present in this work the tables of Konig, Rubner, 
 Hutchison, Gautier, Balland, etc., setting forth the amounts 
 of albumin, carbohydrates, and fats contained in the various 
 foods, it will not be difficult to establish the approximate quan- 
 tity of necessary food according to the figures of Rubner given 
 above. 
 
 2. The Nufritive Salts and Their Great Importance. 
 
 It is a matter of common observance, how eagerly dogs 
 will lick up blood. That this is not to be ascribed to the nutri- 
 tive value of the albumin-content of the blood is shown by the 
 fact that when they are given their choice of meat or blood 
 they will at once turn to the blood. There must, then, be a 
 difference in taste, and, indeed, blood is distinguished by its 
 salty taste. Whtn we accidentally scratch our gums with a 
 toothpick, we can easily convince ourselves of this fact. 
 
 Dogs often do not get enough salt in their food, and, since 
 animals cannot talk, they cannot ask for it when their masters 
 forget to give it to them. The salt contained in meat is often 
 not sufficient for their needs, and other articles of food fre- 
 quently contain even less or, like vegetables, — for reasons 
 which we shall give later, — have a tendency to increase their 
 desire for salt. The iron contained in the blood may also 
 instinctively attract the animal, as his usual food is mostly 
 very poor in this constituent. 
 
 We can often observe how wild dogs get over bones. 
 Here again there can be no question of great nutritive value, 
 even when we include the marrow, for they very often prefer 
 the bones to the meat. It would doubtless be more accurate 
 to consider the other substances contained in the bone, and, of 
 these, lime is the most important. Very likely it is also the 
 instinctive desire for and need of lime which impels the dog 
 to eat bones. 
 
The Fundamental Lazvs of Rational Feeding. 65 
 
 Possibly the marked craving of cats for fish is due to 
 similar reasons, and is related to the large amount of phos- 
 phorus contained in the flesh and bones of many kinds of fish. 
 Cats are also very fond of milk, and here it is perhaps the 
 phosphate of lime found in considerable quantities in this food 
 substance which forms the principal attraction, in addition to 
 the other nutritive components. 
 
 Owing to its considerable content of these substances, a 
 milk diet is of the greatest importance for young growing 
 animals or children, since the bones must be built up, and these 
 consist principally of lime and phosphorus. When these ele- 
 ments are not present in the food, or are insufficiently rep- 
 resented, growth is retarded, as has been shown by a number 
 of experiments. The nutritive salts are necessary for both 
 man and beast ; we may even say that they are much more so 
 than the food substances themselves, for without nourishment 
 animals will live longer than when deprived of salts. Although 
 the latter are not nourishing in themselves, the food ingested 
 by us would be of no use whatever if it did not contain these 
 salts, and when the quantity contained is insufficient marked 
 disturbances of health occur. The special importance of these 
 salts has been shown by the experiments of Forster, whose 
 animals all died when placed upon a food from which the 
 nutritive salts had been almost entirely removed. His experi- 
 ments were confirmed by those performed by Lunin in the 
 laboratories of Bunge. With the addition of sodium carbonate 
 Lunin's mice lived somewhat longer, but all finally died. For 
 man, animals, and plants to thrive, it is necessary that they 
 should have a sufficient quantity of the nutritive salts. While 
 many of these important salts may be present in quite ample 
 amounts, the health will suffer if one of them — the iron, for 
 instance — is not sufficiently represented. Liebig's law of the 
 minimum amount is not only true in regard to plants, but of 
 man as well, and we must see to it that precisely this element, 
 
66 HealtJi Through Rational Diet. 
 
 iron, which is present in such small quantities, be supplemented 
 by that contained in the food. Probably there is no function 
 of the body which could be carried on without an ample supply 
 of nutritive salts. Without their assistance we could not build 
 up our bones and tissues, nor would any cell nuclei be formed ; 
 the osmotic tension in the blood and in the tissues would be 
 impossible without these salts, and very often the action of 
 ferments, too, could not take place. They have a very power- 
 ful influence upon all metabolic processes, and without their 
 help the unpoisoning of the organism from the products of 
 metabolism would not occur. Since the iron is the carrier of 
 the oxygen, the oxidative processes in our bodies depend upon 
 the presence of the nutritive salts, and Albu and Neuberg class 
 these salts as "catalyzers," i.e., place them in the same category, 
 as regards their mode of action, as the ferments and enzymes. 
 Neither the nerves nor the muscles could carry on their func- 
 tions without the presence of certain ions of sodium, calcium, 
 and potassium, and without them life itself would be impos- 
 sible, as has been proven by the experiments of Forster and 
 Lunin. 
 
 Thus, these salts exist in certain quantities in the body; 
 the earth-salts preponderate ; others, such as iodine and arsenic, 
 are present only in very small amounts, but nevertheless play 
 an important role, and, as has been so rightly said, even the 
 most minute quantities may cause a sudden acceleration in the 
 chemical processes which take place in our bodies. I would 
 like here to cite the example given by the secretions of the 
 ductless glands, several of which, like the adrenals, are only 
 tiny structures weighing a few grams. The secretion of these 
 glands, which is also very slight in amount, circulates in all 
 the blood and is everywhere active. From all that has been 
 said, it is plain how necessary it is that we should ingest these 
 important salts, and this we can do by a judicious choice of our 
 food substances. Nevertheless, it is not such a simple matter, 
 
The Fundamental Lazus of Rational Feeding. 67 
 
 for, in addition to the taking of the proper foods, it is also 
 necessary that these nutritive salts should be absorbed, and, 
 what is still more important, be assimilated, i.e., retained. For 
 when, as may occur with the lime-salts, the greater part passes 
 out through the intestines in the presence of intestinal disturb- 
 ances, we have but very little use of the salts, and we must see 
 to it that the elimination takes place through the kidneys, 
 rather than through the intestines. With some of the nutrient 
 salts, e.g., those containing phosphorus, the organic combina- 
 tions may appear in the urine, while the inorganic are for the 
 most part excreted by the intestine. Even when, however, 
 the greater part of these salts is taken up by the blood, their as- 
 similation depends upon the condition of those organs which 
 regulate the general metabolic processes of the body. These 
 organs are the ductless glands, and without their assistance we 
 could derive no benefit from the nutritive salts which have 
 been taken in with the food. The relations are here inter- 
 changeable. On the one hand, the ingested salts, including 
 iodine compounds, have a very stimulating effect upon the 
 thyroid, and the taking of too much iodine may even give rise 
 to Basedow's disease ; on the other hand, the thyroid has such 
 an effect with regard to certain nutrient salts, such as lime, 
 phosphorus, and common salt (sodium chloride), that its over- 
 activity may cause an increased elimination of these salts. 
 When one of these ductless glands is inactive, as, for instance, 
 the spleen, the iron contained in our bodies, as found by 
 Ascher, is not assimilated, but is thrown off in large quantities. 
 In my opinion, there can be no doubt that the entire mineral 
 metabolism is governed and regulated by the ductless glands. 
 These glands also form a sort of depot for certain salts ; the 
 thyroid, for instance, contains the most iodine, which it gives 
 off as required; the spleen seems to act in the same way for 
 iron, and the pancreas for silicic acid. The adrenals svem to 
 stand in relation with sulphur. In view of the great importana; 
 
68 Health Through Rational Diet. 
 
 of this subject, it is very desirable that further experiments 
 be made in this direction, for it is perhaps not too much to say- 
 that the entire future of the pathology of metabolism lies in 
 this field. Upon such a basis the treatment of many diseases 
 which are at present incurable, such as mental affections, could 
 be greatly advanced, for reasons which we shall refer to later. 
 With this object in view the investigation of phosphorus 
 metabolism would be of primary importance. Probably none 
 of the nutritive salts are of such special importance as those 
 containing phosphorus, for the organ to which we owe our 
 superiority to all other living organisms upon this earth, the 
 brain, is much more closely related, in its construction and 
 activity, to phosphorus and perhaps lime than to any other 
 nutritive salt constituent. 
 
 There remains for us to state here the rules according to 
 which we can in a rational manner regulate the intake of 
 nutriment for our bodies. In general, we must establish this 
 intake according to the relative amounts in which the salts are 
 present in the various organs of the body. Lime, phosphorus, 
 and common salt probably preponderate, — lime and phosphorus 
 in the bones, phosphorus and some lime in many of the tissues, 
 and salt in the tissues and fluids. Sufficient amounts of these 
 substances must accordingly be absorbed, at least i to 13^ 
 grams daily, and sometimes even more. Salt is the one which 
 is principally taken, — usually much more of it than is neces- 
 sary, which then has an injurious action. Other substances 
 which occur only in small quantities in the body, such as iron, 
 iodine, should only be taken in small amounts. When too 
 much of these — iron, for instance — is introduced, a similar 
 result occurs; as when plants are too much fertilized with only 
 one salt they do not thrive. Those substances which exist in 
 such minimum quantities in the body, like iodine, can, how- 
 ever, not possibly be introduced in too great quantities in our 
 food. We must, furthermore, be guided by the amount given 
 
The Fundamental Lazes of Rational Feeding. 69 
 
 off and the quantity required. A woman who is pregnant or 
 is nursing requires more of certain nutritive salts, and we can 
 observe how certain animals try in every possible way to obtain 
 them, like the hen for instance, when she requires lime for the 
 formation of the eggshell. If it is not given her in her food, 
 she will pick it off from the wall. When we wish to know 
 how much and which kind of nutritive salt is required for the 
 culture of a plant, we examine the ground in which the plant 
 grows, as to its salt contents, and then decide upon those 
 needed; in man, the feces and urine should be analyzed, with 
 a view to determining upon the salts to be introduced in the 
 food. To carry on such metabolic examinations in general 
 would hardly be practicable, but it is indicated in pathological 
 cases, and I probably am not going too far in emphasizing the 
 great similarity between the physiology and pathology of plant 
 and animal life. It is certain that a growing organism requires 
 a much greater amount of phosphorus and lime, and, as is 
 the case with plants, the taking of phosphorus, lecithin, will, in 
 man, increase the nitrogen supply and the growth. We must 
 not conclude, however, that an adult organism does not require 
 these salts ; at all events it has been convincingly shown, by the 
 experiments of Voit, Roloff, and of Baginsky, that in full- 
 grown animals, dogs, pigs, etc., when lime and phosphorus are 
 not present in their foods, the bones become thin and porous, 
 and are only strengthened again by calcium phosphate. The 
 introduction of the same is to be governed by the importance 
 of the functions which are to be carried out by certain organs; 
 and when these are greatly increased, the salts which are 
 present in large quantities in these organs should likewise be 
 introduced in correspondingly large amounts. In fatiguing 
 brain and nerve actions, more phosphorus should be given and 
 some lime, too, as will be shown later. In fact, a lessening of 
 the phosphorus content exists in many pathological conditions 
 of the brain (Marie), and by giving phosphorus it has been 
 
70 Health Through Rational Diet. 
 
 possible, in certain cases in which it was tried, to bring about 
 considerable improvement; Kocher and Trachewski showed 
 the same results in Basedow's disease, by administering sodium 
 phosphate. 
 
 In the treatment of epilepsy, similar results have also 
 recently been obtained in the same way. It is, furthermore, of 
 great importance to state that — as has been shown by experi- 
 ments on animals and by clinical experience — when phosphorus 
 is absent in the food polyneuritis and other conditions, such 
 as beriberi and Barlow's disease, occur, which are greatly im- 
 proved by foods rich in phosphorus. Phosphorus can best 
 be administered in organic combination, as demonstrated by 
 the experiments of Roehmann and his followers, and also in a 
 most convincing manner by those carried out upon children by 
 Cronheim and Miiller. 
 
 A certain way of administering plenty of phosphorus is to 
 give the nucleins. ( See the works of O. Loewi. ) In this way 
 nitrogen and phosphorus are provided. The same result was 
 obtained by Buchmann by giving lecithin, which also increases 
 the growth of animals (Stocklasa). The lecithins are fat-like 
 bodies, which contain much phosphorus; they are found in 
 grains, especially wheat, oats, and other cereals. The pollen 
 of flowers also contains considerable lecithin, so that there is 
 a certain amount of it in honey. Among animal foods, eggs, 
 in particular, have a considerable lecithin content. Further- 
 more, much of it is found in certain organs, especially in the 
 liver; thus, when we eat calves' liver we are taking in a con- 
 siderable amount of lecithin. The same is the case when brains 
 and milk are used as foods. However, woman's milk is 
 superior to cows' milk, as the body is better able to take up and 
 make use of its phosphoric content. 
 
 To what extent the phosphorus of lecithin-containing 
 foods is assimilated is shown by the fact that 80 per cent, of it 
 is found in the urine and 20 per cent, in the stools, which proves 
 
The Fimdamcntal Lazi's of Rational Feeding. 71 
 
 a most complete utilization. With a vegetable diet, there is a 
 poor showing in regard to the assimilation of phosphorus ; this 
 is a great pity, since these foods often contain much of it; it 
 passes off, however, together with the lime, through the intes- 
 tines. In fact, in those living entirely upon a vegetable diet, 
 much more phosphorus is found in the stools than in the urine, 
 showing it has been very poorly made use of. It would there- 
 fore be very interesting to investigate whether the entire ques- 
 tion of the condition of physical inferiority among vegetable- 
 eaters, as compared with meat-eaters, which is noticeable even 
 among birds, is not in some way related to these facts. Never- 
 theless, however much phosphorus we may be taking, even in 
 the organic form, which is so much better absorbed and assim- 
 ilated, its utilization in our bodies and its incorporation into 
 the tissues for the maintenance of their functions depend 
 greatly upon the condition of the thyroid and sexual glands, 
 as well as the hypophysis. When the thyroid is overactive, 
 much phosphorus is eliminated, as has been found by Roos and 
 Scholz. On the other hand, as we have already mentioned, the 
 elimination is lessened in underactivity of the thyroid. In 
 order that phosphorus be properly assimilated, it is very im- 
 portant that the thyroid function be normal, i.e., neither over- 
 nor under- active. With overactivity of the sexual organs — 
 the ovaries, for instance — there is associated an abundant 
 elimination of phosphorus and lime ; the same occurs in osteo- 
 malacia, in which psychoses also make their appearance. 
 When, however, these persons are castrated, the pathological 
 elimination ceases. Curatulo and Tarulli found that when 
 female dogs were castrated the phosphoric elimination was 
 diminished ; after the administration of ovarian extract, it was 
 increased again. Castration in women may likewise cure 
 osteomalacia, and the excessive output of phosphorus ceases; 
 the fact that the administration of phosphorus will alsO' cure 
 this condition is of great practical significance (M. Sternberg, 
 
72 Health Through Rational Diet. 
 
 His, Sauerbruch). Phosphorus in addition influences the 
 assimilation of Hme; in osteomalacia it appears to do this in 
 a roundabout way through the intermediary of the ovaries. In 
 general, the nutritive salts, as we have already stated, act pri- 
 marily upon the ductless glands, and the latter then regulate 
 their use according to the various requirements of the organ- 
 ism. When phosphorus is administered the lime can also be 
 better made use of, and we therefore see an improvement in 
 this respect in rickets. This disease, which affects so many 
 children, seems to be due to the absence of lime-salts in their 
 food, as has been shown by the experiments of Roloff and 
 Baginsky, as well as those of Aron and Seebauer. Seemann 
 found, too, that the milk of the mothers of rachitic children is 
 often surprisingly poor in lime ; Gottig, again, proved that with 
 food poor in lime the bony structure in the limbs suffers, and 
 an increased reabsorption of the bones may occur. The absorp- 
 tion of a sufficient quantity of lime may also be interfered with 
 by intestinal disturbances. Even when an ample amount of 
 lime has been taken in with the food and has been absorbed, 
 rickets may, in my opinion, still occur if there is degeneration 
 of the ductless gland, the function of which is to utilize the 
 lime which has been ingested in accordance with the require- 
 ments of the various organs. It is an uncontrovertible fact 
 that ossification of the epiphyses of the hollow bones does not 
 take place even for some time after the age of puberty, when 
 the thyroid or sexual organs (as in eunuchs) are degenerated; 
 and it is also well known that in degenerated conditions of the 
 thyroid the formation of callus after fractures of the bones 
 often does not occur. When, however, thyroid extract is 
 administered, callus formation proceeds, i.e., a better reaction 
 on the part of the tissues becomes evident. In my opinion it 
 must therefore logically follow that, however great be the 
 amount of lime in the food, it will not be sufficient for the cure 
 of rickets, unless treatment by thyroid extract is instituted at 
 
The Fundamental Lan's of Rational Feeding. 73 
 
 the same time. Good results have thus been obtained in several 
 cases; and if this fact has not been confinned by others, it is 
 because the other factor — a sufficient quantity of lime or phos- 
 phorus in the food — was not combined with the thyroid treat- 
 ment. Both these factors, the nutritive salts and organo- 
 therapy, must be simultaneously brought into play. The fact 
 that the thyroid gland influences the growth of bony structures, 
 as was first shown by Lanz, undoubtedly affords a solid foun- 
 dation for the above statements. 
 
 The amount of lime present also greatly affects the blood, 
 for in the absence of lime coagulation does not take place, since 
 its influence is that of an activator of the coagulating ferment. 
 The coagulation of milk by rennet is prevented in the absence 
 of lime. The influence of the latter upon the functions of the 
 brain is also of great importance, since the experiments of 
 Sabatani and Quest have shown^ that an insufficiency of lime 
 mcreases the irritability of the cerebral cortex, while an increase 
 of lime lowers it. According to von Noorden, in rachitis, as 
 well as in gout, administration of lime is very efficacious. 
 Lehmann is of the opinion that lime increases the activity of 
 the kidneys. From the above it will be seen how important it 
 is to take plenty of lime in the food, which is best accomplished 
 by the use of milk and drinking-water containing this sub- 
 stance. Although many plants are very rich in lime, it is 
 unfortunately a fact that, as has been shown by Bunge, this 
 lime is much less readily taken up by the blood than that con- 
 tained in meat foods. As stated by Roese, it is a great draw- 
 back that, owing to the unskillful cooking of vegetables — it is 
 more than unskilled; it is actually criminal — and especially 
 through allowing them to stand for a long time in tepid water, 
 a very considerable amount of the nutritive salts is lost; they 
 are simply soaked out. Roese also pointed out the very in- 
 jurious effects of drinking water poor in lime; he found that 
 
 1 According to Albu and Neuberg, loc. cit. 
 
74 
 
 Health Through Rational Diet. 
 
 wherever soft water is used many men are found incapable of 
 the mihtary service; the chest measurements, too, are smaller, 
 and tuberculosis is very prevalent. If we consider the power- 
 ful influence exerted by lime upon the growth of the bony 
 skeleton, this will be readily understood. We shall now present 
 Bunge's table^ of the amounts of lime and phosphorus con- 
 tained in some of the commonly used foods : — 
 
 In loo grams are contained 
 
 Cows' milk . . . 
 Woman's milk 
 Yolk of eggs. . 
 
 Butter 
 
 Spinach 
 
 Figs 
 
 Dates 
 
 Plums 
 
 Peas 
 
 Potatoes 
 
 Beef, only 
 
 Graham bread 
 White bread . 
 
 In loo grams of each of the following food substances, 
 lecithin is contained, according to Konig, in the amounts 
 specified : — 
 
 Peas 1.05 
 
 Lentils 170 
 
 Soja beans 1.64 
 
 Beans 0.81 
 
 Wheat 0.43 
 
 Barley 0.47 
 
 Rye 0.57 
 
 Corn 0.25 
 
 Buckwheat 0.53 
 
 As we may notice, yolk of o^gg and spinach are very rich 
 in phosphorus and lime ; they also contain a large amount of 
 the salts of iron. These are also most important salts, since 
 iron forms part of the blood-corpuscles, and has to transport 
 the oxygen which has been taken up in the lungs by the blood- 
 corpuscles to the tissues. It thus acts as the oxygen carrier. 
 
 1 Bunge : Loc. cit., vol. ii, p. 88. 
 
The Fuftdamental Laws of Rational Feeding. 75 
 
 Furthermore, it plays an important role in the formation of 
 hemoglobin, and in this connection Bunge is of the opinion 
 that the iron in organic combination is more effective than in 
 inorganic compounds. Bunge and Abderhalden have shown 
 that animals receiving food poor in iron become very anemic; 
 when they are given a diet rich in iron, e.g., cabbage, carrots, 
 and various greens, the iron-content in the blood is increased. 
 As far as the absorption is concerned, there does not seem to 
 be any material difference between the organic and the inor- 
 ganic varieties; since, however, the former is absorbed more 
 freely, it is a good plan to take in the necessary amount of iron 
 with the food. If it is contained in sufficient quantities in the 
 food, the inorganic preparations of iron may, when there is 
 chlorosis or anemia, very powerfully excite the blood-forming 
 organs. In fact it would seem, as I have already stated in my 
 work, "Old Age Deferred," that the action of iron is explained 
 by the fact that it primarily excites to greater activity the 
 ductless glands which govern the blood-forming bone-marrow 
 and also the thyroid and sexual glands. When, therefore, we 
 wish to prevent or cure anemia, we should, instead of taking 
 expensive medicaments and artificial preparations of iron, eat 
 foods such as blood-pudding, spinach, eggs, etc. Bunge gives 
 the iron content of certain foods as follows : — 
 
 In I GO grams are contained 
 
 Hogs' blood 0.226 Almonds 0.0025 
 
 Spinach 0.033 to 0.039 Lentils 0.0045 
 
 Asparagus 0.02 Strawberries 0.008 to 0.093 
 
 Yolk of eggs 0.001 to 0.024 Peas 0.062 to 0.066 
 
 Beef 0.017 Potatoes 0.064 
 
 Apples 0.013 Bilberries 0.0057 
 
 Red cherries 0.010 Grapes 0.0056 
 
 The observations of Ascher indicate that the condition of 
 the spleen is of importance in the assimilation of iron in the 
 body. He found that dogs from which the spleen had been 
 removed eliminated more iron than healthy ones. The iron 
 
76 Health Through Rational Diet. 
 
 set free in the process of metabolism can be stored up in the 
 body through the agency of the spleen; otherwise it is elimi- 
 nated. 
 
 Again, sodium chloride is an absolutely indispensable 
 nutrient salt. Herbivorous animals possess a veritable mania 
 for it, and it is advisable in a cow-stable, for instance, to hang 
 up a large piece of salt if one is not to see the cows licking all 
 manner of objects in search of it. Sheep also thrive and stand 
 the bad weather better out in the fields if sufficient salt is 
 given them in their food. The diet of these animals contains 
 a large amount of potash salts; and Bunge has shown that 
 when much potash is ingested in vegetable foods, much soda 
 is withdrawn from the blood in consequence ; this must then 
 be made up again in the food. Thus, in eating potatoes, we 
 require a great deal of common salt, since they contain much 
 potash and very little soda; with rice, on the other hand, but 
 little salt is needed, as rice contains but little potash salt. The 
 passage of a large amount of salt is not at all good for the 
 kidneys ; they may be injured thereby. When the kidneys are 
 diseased, very little salt is eliminated, as has been shown by 
 Alexander von Koranyi, who introduced cryoscopy. H. 
 Strauss, Vidal, and Achard have stated that the ingestion of 
 much sodium chloride is very injurious, and may induce edema 
 when the kidneys are already diseased ; they found also that 
 the edema was much improved when a diet very poor in salt 
 was given. 
 
 H, Strauss found that when the kidneys do not quite 
 fully carry out their functions sodium chloride is retained, 
 whereas the other chlorides pass through. It follows from the 
 above that an excess of salt may injure the kidneys, but that 
 it has no injurious action when small quantities are taken daily, 
 and when the kidneys are healthy. A rice diet would perhaps 
 be the best for the kidneys, if the rice were not, as is often the 
 c^se, overseasoned. 
 
The Fundamental Lazvs of Rational Feeding. 77 
 
 Besides the important nutritive salts already mentioned 
 there are several others, such as those containing iodine and 
 arsenic, which, though they occur in minimal quantities only, 
 are of much importance in our bodies. Iodine plays a very 
 great role because it is required by the principal ductless gland, 
 the thyroid, for the carrying out of its functions. Iodine is 
 absent from inactive thyroids, as also in the presence of con- 
 nective-tissue goiters. The thyroid contains the most iodine, 
 but the various other ductless glands, as well as the blood, also 
 contain organically combined iodine ; it is present, in particular, 
 in the leucocytes. Iodine influences the various metabolic 
 processes as a catalyzer. We take it in with our* food. Ac- 
 cording to Bourcet, the vegetarian diet contains more iodine; 
 certain varieties of fish, such as the herring, also contain it in 
 quite considerable amounts. Aron states that the thyroid gland 
 contains about i centigram of iodine. Arsenic, too, is con- 
 tained in minute quantities in various organs, according to 
 Gautier and Bertrand. In eating hens' eggs we absorb a small 
 amount of arsenic. Silicic acid is also contained in our organs, 
 and particularly in the muscle tendons. Schulz affirms that 
 the connective tissue contains this substance in fairly large 
 amount. It is an interesting fact that the iodine is contained 
 in the thyroid, the iron in the spleen, whereas the silicic acid is 
 especially well represented in the pancreas (Kail and Kunkel). 
 
 3. Water. 
 
 Like the plant, man cannot live without water. A plant 
 may have at its disposal ever so much of the nutritive salts, 
 without which it cannot live, but they are of no use to it unless 
 it receives water, be this rainwater or dew, or that provided by 
 the helping hand of man ; water is absolutely required to bring 
 these salts in solution, so that they may be absorbed by the 
 roots. Man, likewise, would not be able to assimilate his food 
 
78 Health Through Rational Diet. 
 
 without water, since it dissolves the nutritive substances, that 
 they may be taken up by his body. The digestive fluids require 
 a considerable amount of water, as does also the blood, of 
 which it forms the most voluminous constituent. Through the 
 aid of the water, the nutritive substances and salts which have 
 been dissolved are carried from the blood into the tissues. For 
 this a sufficient quantity of water must be at the disposal of the 
 blood ; if the blood receives too much of it, on the other hand, 
 it will become too dilute. However, all-wise Nature has made 
 provision for this eventuality — just as she has taken great 
 care in the creation of man in general, much more than has 
 been expended upon any machine devised and constructed by 
 man himself — through the fact that this diluted condition is 
 only a temporary one, soon disappearing. When too much 
 water is withdrawn from the blood by copious diarrhea, as in 
 cholera, or through excessive perspiration or a diet containing 
 too little water, the blood may become thickened; Grawitz, 
 however, has shown that this condition is also merely a tem- 
 porary one ; the inspissation soon passes off as a large amount 
 of fluid is again taken up by the tissues. 
 
 While the absorption, then, of large quantities of water 
 cannot cause any lasting effect, it is nevertheless not desirable 
 to ingest too much of it, say, more than i^ liters per day, 
 since the tissues would then become too watery, and the task 
 of the blood-vessels and heart be rendered too difficult through 
 their being overloaded with so much fluid. In persons in 
 whom the heart or the vessels are affected, as in heart disease 
 or arteriosclerosis, this may bring about serious results, and 
 consequently such persons should never take more fluid, soup 
 and milk included, than i to lY^ liters daily. For these patients 
 the best way of taking fluids is in the form of fruit and fresh 
 green vegetables; in this way water is absorbed, albeit very 
 gradually, so that there is no sudden overloading of the vessels 
 and the heart is not taxed with too much work. 
 
The Fmidamental Laivs of Rational Feeding. 79 
 
 Grawitz, on the contrary, is of the opinion that large 
 amounts of fluid do not have a lasting influence, either on the 
 composition of the blood or that of the gastric juice. When 
 much water is taken with the meals, the acidity of the gastric 
 juice may be diminished for a short time, but it is soon restored 
 to the normal condition, and, in regard to drinking while 
 eating, I am personally of the opinion that it is a hygienic 
 practice; a swallow of water, as Pawlow has shown, exerts a 
 favorable influence upon the secretion of the "appetite juice," 
 or psychic secretion of the gastric fluids, and many persons 
 have no appetite for their food if they cannot at the same time 
 take water or other fluids. I consider that even a little too 
 much water taken with the meals is less injurious than the 
 avoidance of it altogether. A great many women have the 
 very bad habit of not drinking at all while eating, owing to a 
 mistaken idea that this will keep them from growing stout. 
 Now, water-drinking never causes the production of fat, as has 
 been demonstrated by von Noorden. On the contrary, with 
 the help of the water the nutritive substances are much better 
 assimilated, while the appetite, as we have just said, is in- 
 creased. Another great advantage is that the bowel functions 
 may be assisted, and this, precisely, in women, who suffer 
 from their wrong and avoidable habit of constipation, is 
 greatly to be desired. When the contents of the intestines are 
 well supplied with water, the forward movement of the feces 
 is greatly facilitated. One of the very great advantages of 
 drinking water is the fact that the end-products of the metabolic 
 process are washed out, and this is more fully accomplished 
 the more water is taken. While we thus consider the drinking 
 of water as a very healthy practice, we must, on the other hand, 
 not forget to mention that the drinking-water itself may some- 
 times be dangerous, even to life, when its origin is not unques- 
 tionable. The best drinking-water is furnished by mountain 
 springs; it does not contain any germs. It is owing to this 
 
80 Health Through Rational Diet. 
 
 that Vienna is much less affected than almost any other large 
 city in the world by typhoid fever, which is so frequently 
 caused by impure water. The water system of Vienna, which 
 brings the water from afar, cost millions, but probably millions 
 were never spent to better advantage, or have never borne 
 better fruit. On the other hand, we very frequently meet 
 this disease, which so often destroys young lives, in all cities 
 which are supplied with river or fountain water. In addition 
 to the purity of the drinking-water, its chemical properties are 
 also most important. According to Roese's examinations, the 
 health of a population is enormously influenced by the com- 
 position of its water supply. Not only does hard drinking- 
 water have a most beneficial influence upon the teetla, but in 
 cities where such water is drunk the chest measure and height 
 of the people is greater, as well as their fitness for military 
 service, while where the water is soft the opposite condition 
 prevails. Moreover, the hard water has a more refreshing 
 taste, which is quite an important advantage. In regions where 
 the water does not have an agreeable taste, or is not free from 
 impurities, the use of a not too highly mineralized water is 
 advisable. The mineral waters containing some carbonic acid 
 are more refreshing and also excite the appetite, especially in 
 hot weather, when the mouth feels dry. Slightly mineralized 
 waters are well fitted for daily use all the year round. This 
 applies in a less degree, however, to those containing a con- 
 siderable quantity of salts, which are really to be considered 
 as medicinal waters, and are best used, for any length of time, 
 in chronic diseased conditions. 
 
 4. Hints Concerning Diet in Various Climates and During 
 Different Seasons of the Year, and for Different Ages 
 and Sexes. 
 
 It is the firm opinion of the writer that man fares best 
 when he follows the indications of Nature in everything, since 
 
The Fundamental Lazes of Rational Feeding. 81 
 
 she gives proof in all her doings of a most wonderful perspi- 
 cacity. This good management is well shown by the way in 
 which, in every climate, she has caused to grow in abundance 
 just the proper foods, and those best suited to. the climate. We 
 find the most juicy fruits in the hot southern countries, and, as 
 a generous meat diet is not well borne in a hot climate, while 
 such a diet, together with the heat, abolishes the desire for 
 work, she has provided foods very rich in carbohydrates. In 
 the tropical regions, in Brazil, Central Africa, Java, etc., such 
 an abundance of plants grow which are replete with starch that 
 only a portion of the excess would be sufficient to amply feed 
 all the poor and hungry of Europe. I do not mean to say that 
 uncivilized and necessarily vegetable-eating people dislike meat ; 
 on the contrary, and possibly because of the lack of albumin 
 in their food, they have a perfect passion for meat. Conse- 
 quently, they eat flesh used nowhere else as food. The South 
 Sea Islanders, for instance, when visited by Cook, ate their 
 dogs, which were fattened for the purpose, and in New Zealand 
 the Maoris even now eat sharks, which are elsewhere con- 
 sidered to be unfit to eat. The desire of the Congo negroes for 
 meat is also very great. The Commissary-general of the 
 Congo State, Major de Meulemeester, told me that during an 
 expedition his men, numbering 40, lived for two days and a 
 half on the meat of an elephant weighing 5000 kilos or more, 
 and they liked this food so much that they even sliced or 
 scraped the skin into shavings, which they also ate. They even 
 exchanged a large part of their regular rations for this skin, 
 which they ate in preference ! They consumed so much of this 
 food that their abdomens projected noticeably. It is very 
 probable that these people resort to cannibalism only because 
 their albumin food is so limited. For both man and beast 
 rarely indulge in barbarity when not driven to it by necessity, 
 unless when cannibalism is practised for religious motives, as 
 by the old Alexicans, the Aztecs, who tore out the hearts of 
 
82 Health Through Rational Diet. 
 
 their sacrificed captives of war, held them up to the sun, and 
 then cooked the flesh of their victims in order to-, devour it. 
 
 Meat foods are scarce in these tropical regions, as nature 
 does not facilitate their creation. Cattle do not thrive in hot 
 and dry climates as they do in the temperate zone and in the 
 north. In these regions the most meat is eaten, and such a 
 diet is better supported than in the hot south. There the plant 
 kingdom offers in abundance the cereals which are rich in 
 albumin and carbohydrates, and the greatest variety of grain. 
 In the north, the grain which is richest in fat (oats) thrives 
 the best. In the various animals and fishes of the north, like 
 the whale, seals, and the mammals living in the cold waters, 
 and also in certain kinds of birds, the fat-layers are greatly 
 developed; which fact points to the necessity of a plentiful 
 intake of fat in the food in these climates, the importance of 
 which has been shown in the already-mentioned experiments 
 of Voit, and of the Duke Karl Theodor of Bavaria. It is more- 
 over a well-known fact that the inhabitants of the north in- 
 stinctively take very large quantities of fat, as butter, for 
 instance. In Sweden, much butter is used with the "Smorgas 
 brod" at mealtimes, and I still remember that when traveling 
 by rail in Dalekarlia, from Ins jo to Leksand, during my student 
 days, an old "Dalbonde" (Dalekarlian farmer) was continually 
 taking butter from a large, copper, pan-like vessel, which he 
 spread upon slices of bread until more than half of the con- 
 tents were gone. He never stopped ! The craving for some- 
 thing rich in calories, like whisky, for instance, in the damp, 
 cold and wet, foggy climate of England is quite readily com- 
 prehended, even though, with the majority, the warming quali- 
 ties seem to be the least important. While in the north fat is 
 so greatly desired as a food, many cattle-raising tribes in Africa 
 can find no other use for it than to smear their skins with it, 
 as they also do with their oily seed-fruits. 
 
 On the other hand, the Eskimos take a large amount of 
 
The Fundamental Lazes of Rational Feeding. 83 
 
 fat, blubber, and marrow; they fairly drink it. They like to 
 eat the liver of the walrus, together with slices of its lard. 
 Wrangel, in his Polar expedition, found that the Jakutes re- 
 garded fat of all varieties as a delicacy. 
 
 The above remarks also afford indications for our foods 
 in summer and in winter. In the hot summer we must cut 
 down the meat supply, but when much work is to be done a 
 plentiful quantity of albumin must be taken, whether it be 
 summer or winter, in the north or the south. Vegetables and 
 fruit should form an important part of our diet in the summer, 
 and when the heat diminishes the appetite it is advisable to take 
 more spices or flavorings, in order to stimulate it. In winter 
 this procedure should be avoided as much as possible, since the 
 injurious substances contained in condiments cannot, to the 
 same extent as during warm weather, be excreted with the 
 perspiration, but must be eliminated by the kidneys. In the 
 winter we can safely indulge in more meat and fat-containing 
 foods. The acid fruits, on the contrary, are much less needed, 
 and dried fruit such as raisins, dates, etc., should be given 
 preference. 
 
 As far as the age is concerned, no meat should be given 
 to little children, as their immunizing organs, which have the 
 function of destroying the injurious disintegration products of 
 meat, are not yet developed ; the same is true for old persons, 
 in whom these organs, the ductless glands, are already de- 
 generated, and their immunizing power destroyed. Milk, with 
 all its products, forms the best diet in these two periods of our 
 lives, together with eggs, and carbohydrates in the form of 
 gruel, rice, sago, tapioca, finely prepared grains, and certain 
 cereals ; also in porridges, although for the better development 
 of the teeth in children foods of a harder consistency should 
 also be given, as soon as they are able to masticate the same. 
 Meat or other albumin-containing foods should not be spared 
 during the period of growth, since otherwise, as we show in 
 
84 
 
 Health Through Rational Diet. 
 
 various parts of this work, serious injury to the organism may 
 result. As regards the quantity of the various food substances 
 to be taken daily, Rubner has given the following table : — 
 
 
 Albumin. 
 
 Fat. 
 
 Carbohy- 
 drates. 
 
 Calories. 
 
 In nursing children at the earliest 
 
 8 
 63 
 80 
 91 
 
 17 
 37 
 47 
 
 45 
 
 37 
 225 
 280 
 322 
 
 344 
 
 Children weighing 20 kilos 
 
 40 " 
 
 Old, weak persons of both sexes . . 
 
 1524 
 1913 
 2111 
 
 Regarding the difference in food for adult women and 
 men, it would appear that women can do with less than men. 
 It may be mentioned that women of the same height as men 
 weigh less, and in general also do less work. However, after 
 a series of observations I must conclude that most probably 
 other features, principally sexual, should be taken into con- 
 sideration ; I have frequently noticed that hard-working 
 women, masseuses, for instance, of the same weight, do' well 
 with foods which in albumin and number of calories are far 
 below the rations of men doing the same work, and do not 
 suffer at all in either their weight or health. 
 
 5. Several Observations Concerning Cooking, Especially 
 that of Fish and Vegetables. 
 
 Were we able to take our foods in the form in which they 
 have been created by nature, with all their useful components, 
 and the important ferments contained therein, it would really 
 form a complete diet from which we could derive much benefit. 
 Our jaws and organs, however, are not so constituted as to be 
 able to bear such a diet, unless we should, like the fruit-eaters, 
 live upon fruit alone. While such a mode of nourishment 
 might, for certain individuals, prove sufficient for a time, and 
 undoubtedly beneficial as well, it is certainly not indicated for 
 
The Fundamental Laws of Rational Feeding. 85 
 
 the majority. We must take all kinds of foods, and in order 
 that the nutrient substances contained therein be exposed to 
 the action of our digestive fluids the one method now known 
 that enables us to attain this end is cooking. In this way the 
 raw fibers and connective tissues which offer such resistance 
 to our teeth and digestive fluids are softened, and the very 
 useful cells contained in them are rendered useful. On the 
 other hand, some valuable substances are unfortunately lost, 
 which is all the more to be regretted since the phenomenal care- 
 lessness and the lack of knowledge with which our foods are 
 prepared are responsible for this unnecessary destruction and 
 waste of many of the most useful substances. The greatest 
 crime, however, is against that very important requirement of 
 our food, its palatability. It is quite natural that in order to 
 make them more digestible food should be heated to the boiling 
 point, or even above it, but that it should be necessary to con- 
 tinuously, i.e., during a prolonged period, subject them to the 
 highest boiling heat during their preparation I am very much 
 inclined to doubt. It is very certain that by such overcooking 
 at a high temperature, which is unfortunately the custom in 
 many places, and, as is sometimes the case, by overpressure, 
 the foods are very much deteriorated, especially as regards 
 the taste; their more material uses, namely, their nutritive 
 values, also suffer. Very important constituents — and money 
 value as well — are thus simply and unnecessarily thrown out 
 of the window, since the purchase of a proper cooking utensil 
 would obviate all this. Anyone who, in the public schools, has 
 learned the most elementary principles of physics knows that 
 water is a solvent, having the property of drawing out sub- 
 stances, and that hot water has an even greater action in this 
 respect. Our cooks, however, do not in the least appear to 
 take into consideration this first principle of their art, for 
 meat, potatoes (even without the skin), etc., are left lying in 
 water for some time before they are even placed upon the fire 
 
86 Health Through Rational Diet. 
 
 to then be successfully freed, by slow boiling, of their most 
 succulent properties. Certainly, such a great heat continuing 
 for some time will greatly impair their quality and also affect 
 their value as food ; the unfortunate feature of it all is the fact 
 that it is not at all necessary, for, once the ''cooking heat" has 
 been reached, the hard substances are softened, the injurious 
 constituents are destroyed, and the foodstuffs need then no 
 longer be continuously subjected to such a high temperature. 
 Very many foods taste better, and are so in every respect, when 
 after a short period of high temperature they are kept for a 
 long time (one to two hours) at a much lower one than that 
 of the boiling point. 
 
 How injurious this long boiling with overpressure may be 
 has been shown by Axel Hoist in experiments upon chickens. 
 When they were fed with meat cooked for one-half hour at 
 the boiling point (ioo° C.) they remained well, but at iio° C, 
 with one-half hour's cooking, they were affected with neuritis. 
 Boiling for any length of time is particularly injurious. All 
 foods suffer under this procedure, but fish and vegetables espe- 
 cially so. They are all soaked out and lose all taste, which is 
 particularly bad in the case of fish, which at best contains only 
 a very small percentage of tasty substances. Steaming would 
 be much the best for both fish and vegetables ; the latter lose 
 much of the substances which make them such valuable foods, 
 namely, the important nutrient salts, as was found by Roese,^ 
 after cooking in hot water. The water in which vegetables are 
 boiled is usually thrown away. It would be much more prac- 
 tical to let them simmer in a little water (several spoonfuls) 
 and then to let them steam in their own juices, or, better still, 
 by adding some butter in the so-called English style. Unfor- 
 tunately, this method is not used in England, at least, not ac- 
 cording to my experience. The vegetables which I ate every- 
 where in England were absolutely boiled out in hot water, and 
 
 1 Roese : Loc. cit. 
 
The Fundamental Laws of Rational Feeding. 87 
 
 had no taste whatever. The same was the case in the country 
 where the best vegetables are to be had, viz., Holland, It would 
 consequently be far better to cook fish and vegetables, and all 
 foods, in fact, in steam instead of in water; the very best 
 method, however, is the cooking in closed vessels, with a water- 
 containing receptacle below ; in this way the food does not 
 come into contact with either water or steam, the aroma is 
 thus retained, the food has a much better taste, meat becomes 
 softer and more juicy, the food substances retain their color 
 and shape, and all are much more appetizing. Even though, 
 as was found at the International Food Congress by Carcas- 
 sagne and Maurel, stewing in butter causes considerable less 
 loss of the nutrient salts, cooking vegetables by steam is ad- 
 vantageous in that it insures the retention of the nitrogenous 
 extractives as well as the carbohydrates and albumins. 
 
 The art of cooking is therefore of the greatest consequence 
 for our nourishment, and consequently for our thriving both 
 in sickness and in health. We see, thus, the importance of the 
 rational method of cooking in the care of the sick. In recogni- 
 tion of this fact, H. Strauss, in Berlin, has established a course 
 of cooking for physicians, which has been very well attended. 
 Unfortunately, sufficient means are not always at hand for the 
 employment of a number of well-informed persons necessary 
 for the proper management of a large kitchen ; the difficulty of 
 properly educating the kitchen staff is also an obstacle. In both 
 civil and military hospitals, however, these difficulties might 
 be overcome in the following way: In England and in 
 America the daughters of the upper classes very often devote 
 themselves to nursing, and probably in no other country in the 
 world does this field of work occupy the same standing as in 
 those countries. In this country (Austria) the nuns and 
 trained nurses form a very valuable personnel, but they are 
 not found in the military hospitals, notwithstanding the fact 
 that women are much more efficient nurses than men. Since 
 
S8 Health Through Rational Diet. 
 
 the new movement of women's suffrage claims for them the 
 same rights as for men, the women might also be retained for 
 this service, but they would then have to proclaim their alle- 
 giance to the service of their country in the same manner as the 
 men ; this could be carried out in the form of one year's service, 
 one-half of which would be spent in the nursing department of 
 the military hospitals, and the other half in the kitchens of 
 barracks and other public establishments. This would not cost 
 the State any more, if the daughters of the upper classes were 
 obliged to defray their own expenses. The priceless benefits 
 derived from the proper care of the men would more than 
 counterbalance the expenses incurred in providing for those 
 women who would have to be paid, when the much better 
 health of the soldiers, the more rapid recovery of the patients, 
 and the consequent shorter stay in the hospital are taken into 
 consideration. I am perhaps rather in advance of the times in 
 advocating this plan, but it will probably be realized at some 
 future time. In times of war the usefulness and activity of 
 such a well-nourished and well-cared-for army would be very 
 great, and the health of the people in general would also be 
 vastly better, if every wife not only of a rich man, but also 
 of a working man, would have undergone a course of previous 
 training, which would acquaint her with the practical value of 
 foods, etc. It would be well, too, if two or three times each 
 week an hour were devoted to cooking in every school for 
 girls, with practical teaching in regard to the various foods. 
 Proper cooking is the basis of all dietetic science. The most 
 valuable nutrient substance is of no use to us when not properly 
 prepared. 
 
 6. Hints upon the Mode of Eating, and the Rational 
 Diznsion of Meals. 
 
 When one sits down to a meal he should not be restricted 
 or harassed in any way, for just as a singer will be unable to 
 
The Fundamental Lazes of Rational Feeding. 89 
 
 sing well when not in the humor for doing so will our nutrition 
 fail to progress satisfactorily when we are not well disposed 
 for it. When a man eats he is satisfying a craving, that of 
 hunger; and just as is the case in all other impulses, he must, 
 when eating, devote his entire attention to it. In a measure, 
 eating is a sort of religious procedure, upon which depends 
 the health and progress of mankind. 
 
 This was well known to the ancients, and they invested 
 the act of eating with a sort of sanctity, as was also the case in 
 the accomplishment of the other impulses of life, pertaining to 
 its origin and maintenance. Some religions require that their 
 high priests shall eat alone, as does the Dalai Lama in Thibet, 
 and the same custom is observed by some oriental potentates. 
 I saw this myself when, several years ago, I was treating the 
 Shah Muzaffer Eddin, who was served by his courtiers, but 
 sat alone at table. 
 
 While eating, and thus accomplishing a function of nature, 
 neither man nor beast should be disturbed. The most good- 
 natured dog will growl when disturbed while eating, and he 
 has reason to do so, for Pawlow has shown that when a dog 
 is thus disturbed, or when his attention has simply been 
 diverted, the process of digestion, both in the stomach and in 
 the intestine, is disturbed, and it takes a little while to set it in 
 order again. Much less should a person be disturbed, and it 
 ought to be made a law that no master should ever disturb 
 his employes during their mealtime, or require them to serve a 
 customer, especially when taking into consideration their frugal 
 meal and the rapidity with which it is consumed. A consider- 
 ate person will not even disturb a cab-horse when he sees it 
 devouring its meal at the cab-stand ; he would rather step into 
 another cab. 
 
 Rapid eating is very injurious. An animal cannot re- 
 strain itself, and I saw a fox-terrier, before his food had been 
 placed on the ground, leap into the air to seize it, and commence 
 
90 Health Through Rational Diet. 
 
 at once to devour it. He could not wait patiently until his 
 food had been put down. Owing to their great eagerness and 
 their appetite, animals secrete so much gastric juice that they 
 are able to digest insufficiently masticated foods, Man, how- 
 ever, does not have the same gastric juice as the hog or dog, 
 which would enable him to digest so easily ; consequently, with 
 him,, much depends upon the proper chewing of the food. 
 
 We must therefore eat slowly, and, above all, sufficiently 
 masticate the food. This causes more saliva to be secreted, 
 and the digestion of the food, especially that of a very starchy 
 nature, is greatly facilitated; the food substances are also 
 divided into such small parts that the stomach and intestines 
 have less work to perform. According to Horace Fletcher, the 
 food should be masticated until it has no more taste. We owe 
 to the works of Fletcher, van Summeren, and Harry Campbell 
 our knowledge of the great importance of a thorough mastica- 
 tion of our food for our welfare and the maintenance of our 
 health. We should only swallow that which can be dissolved 
 in the mouth or can be finely masticated ; all the rest had much 
 better be removed from the mouth than swallowed. 
 
 It is a very unhygienic practice to swallow one's food as 
 hot as it can be borne. One could learn much in this respect 
 from the dog. This sensible animal will not touch food which 
 is hot, even when he is hungry, but will wait until it has cooled. 
 How often do we burn our tongues with hot soups, and the 
 whitish color of the pharynx, fauces, etc., shows that one has 
 frequently taken such hot foods. Hot drinks, too, have an 
 injurious effect upon the stomach, as has been demonstrated by 
 Boas. According to the experiments of Best and Cohnheim, 
 however, this, as well as the drinking of ice-water, has but 
 little disturbing effect upon healthy persons. 
 
 A very important rule in eating is to wait until one has 
 an appetite. It happens very often, however, that when in 
 consequence of professional duties or bodily exertions there is 
 
The Fundamental Laws of Rational Feeding. 91 
 
 no particular appetite it comes gradually after one has begun 
 to eat, in accordance with the old French saying, "rappetit 
 vient en mangcant." Bouillon, or meat extract, taken with a 
 piece of bread will bring about this result, or what is still more 
 simple, and not in the least injurious for anyone, a glass of 
 fresh, cold water. In order that the appetite should be aroused, 
 it is desirable to have a sufficiently long interval between the 
 meals. When the breakfast is very frugal and limited in 
 quantity, as is, unfortunately, the custom in this region, con- 
 sisting only of coffee and a roll, the midday meal should 
 come about four hours later, not later than at 12 o'clock, 
 and, six or seven hours later, according as the midday meal has 
 been more or less plentiful, the evening meal should be taken. 
 When, however, we consider that after the supper, which takes 
 place, say, at 7 o'clock, and which, with us, is also not to say 
 abundant, nothing further is taken until 7 or 8 o'clock the next 
 morning, the stomach remaining empty during twelve or thir- 
 teen hours, the perversity of our habit of taking such a light 
 breakfast appears in its true light. It would certainly be more 
 to the purpose to eat more at breakfast, and all the more so 
 since very frequently the greatest amount of work is done im- 
 mediately after that meal. It is certainly the main object of 
 our food to furnish fuel for our machine in its work, be it 
 bodily or mental ; to replace lost tissues, and to protect us 
 against disease. To eat little and to work hard with an empty 
 stomach — very often mental work is more difficult than the 
 bodily — certainly does not conform to the main purpose of our 
 diet, and in growing children, who are to build up new tissues, 
 is certainly most dangerous. Even though children are some- 
 times given a slice of bread and butter between the meals, and 
 adults, driven by hunger, indulge in rather objectionable alco- 
 holic drinks and — in German countries — sausage, possibly no 
 longer very fresh, this certainly does not afford any real help. 
 And since in some cities the midday meal is taken at i o'clock, 
 
92 Health Through Rational Diet. 
 
 and in Berlin 'even at half-past i, the injurious effect of such a 
 sparing, unhygienic breakfast becomes most evident. It is 
 therefore most rational to imitate the habit of the English and 
 Americans, and to eat a better breakfast — not meat, however, 
 but oatmeal porridge and an Q:gg, or, in the case of fatiguing 
 work, two, with pancakes made of cereals, butter, and syrup or 
 fruit jam. In general, it is an important rule, in regard to our 
 diet, to regulate the amount of food which we take at meals 
 according to the work we are to do. It is also much better to 
 take our principal meal, as is frequently done in France, Hol- 
 land, England, and America, after the work has been accom- 
 plished and not before it, especially in the case of a mixed 
 diet, with meat, since after a considerable proportion of meat 
 has been eaten one is apt to feel rather heavy and uninclined to 
 work. In regard to moving about after meals, the English 
 saying, "After dinner sit awhile, after supper walk a mile," 
 should be obeyed. 
 
 Before breakfast one should take i or 2 oranges or a half 
 or the whole of a grapefruit (see Chapter IV) ; when available 
 cherries may also be taken, or honey or fruit jams. For the 
 principal meal, vegetable soup, meat, or an omelet ; scrambled 
 eggs, or eggs prepared with vegetables ; potatoes or some other 
 food rich in starch ; some green vegetables ; stewed fruit, fresh 
 in summer or dried in winter. For the evening meal, or — 
 when the principal meal is taken in the evening — at noontime, 
 vegetable soup, eggs prepared in various ways, cheese, starchy 
 foods, vegetables, stewed or fresh fruit. At the midday and 
 evening meals, particularly with the milk-egg-vegetable diet, 
 plenty of the former should be taken. The evening meal 
 should not be taken later than 6 or half-past, or 7 at latest, 
 and in any case at least three hours before going to bed. Those 
 who wish to enjoy the advantages of very early rising, at 4 or 
 5 o'clock, to which I have referred in my book on "Old Age 
 Deferred," should not take their principal meal later than at 
 
The Fundamental Lazvs of Rational Feeding. 93 
 
 1 1 o'clock. We would enjoy much more of the daylight in 
 summer if we would adopt this beneficial habit. This, how- 
 ever, could only be properly carried out provided all factors 
 would conform to it, as in Carlsbad, where the theaters and 
 concerts are over at 9 o'clock, and one goes to bed at 10 or 
 half-past. How many hours we could then work ! I know, by 
 personal experience, that from 4 to 8 o'clock in the morning 
 a great deal of work can be done, the mind being then fresh 
 and unwearied. 
 
CHAPTER III. 
 INJURIOUS MODES OF FEEDING. 
 
 I. The Injurious Effect of a One-sided Diet. 
 
 The celebrated English physician, Harvey, who lived in 
 the seventeenth century, treated one of his patients, suffering 
 from obesity, by a diet consisting almost exclusively of meat, 
 that is to say, albumin. As a result of this, the patient became 
 much thinner. It should be mentioned, however, that such a 
 diet, which since then has often been resorted to in obesity, 
 causes a series of unpleasant symptoms in addition to the de- 
 cided loss of flesh, to wit, fatigue, faintness, perspiration, 
 nervous excitability, etc. 
 
 Such a one-sided meat diet always brings about a result 
 which in every rational diet is to be carefully avoided, namely, 
 a diminution of the amount of albumin in the body. Such a 
 pronounced loss of bodily albumin may often have very serious 
 consequences. These generally occur, as experiments have 
 shown, when man or animals are restricted to an albumin-con- 
 taining food to the exclusion of both carbohydrates and fats. 
 Even when large quantities of albumin are administered there 
 will be a very considerable loss of albumin, and when dogs 
 are fed upon such a diet it is not possible to keep up their 
 nitrogen balance. This occurs also when fats have been ex- 
 cluded from the nourishment. It is only by administering 
 carbohydrates that this is possible. When these are absent 
 there will be a considerable loss of flesh. In diabetic patients, 
 after such a faulty, exclusively meat and fat diet, there will be 
 a decided aggravation of the condition, together with the for- 
 mation of acetone bodies, and very frequently such patients 
 (94) 
 
Injurious Modes of Feeding. 95 
 
 die in coma, owing to acid poisoning. When, however, carbo- 
 hydrates are added to the diet, a great improvement will often 
 be noticed. 
 
 An almost exclusive carbohydrate diet, that is to say, a 
 starchy diet, may also give rise to bad results. When starch 
 is taken in too large quantities, acid fermentation takes place 
 in the intestinal canal and intestinal peristalsis is greatly in- 
 creased. In consequence the food is very soon excreted from 
 the intestine without having been absorbed in the fluids of the 
 body, and emaciation will result. Persons who nourish them- 
 selves almost exclusively upon carbohydrates, as rice, for in- 
 stance, like the poor Hindoos, are, as a rule, very thin. With 
 Europeans, too, who advocate a purely vegetable diet, the same 
 thing will be observed. Since in this way too little albumin is 
 taken, and very often fat as well, this should also be considered 
 a one-sided diet. 
 
 By a one-sided diet I mean one which is almost entirely 
 or at least principally composed of one of the three main groups 
 of foods, albumins, carbohydrates, or fats, and in w^iich the 
 other two are absent, or one absent and the other but slightly 
 represented. In this sense the purely vegetable diet is certainly 
 one-sided, for, although it may sometimes, though not very 
 often, contain a fair percentage of carbohydrates, there is 
 almost always much too little albumin. When the albumin is 
 not sufficiently represented, more fat should be taken; this, 
 however, is rarely done by vegetarians. 
 
 When anyone lives solely upon plant food, the assimilation 
 of the food substances by means of the intestine is but poorly 
 accomplished. Atwater, basing himself upon his numerous 
 experiments, found that with a purely vegetable diet up to 
 28.26 per cent, of the nitrogenous substance of the food was 
 eliminated unused. When a moderate amount of animal food 
 was added assimilation was considerably improved, only 11.59 
 per cent, being lost. With a plentiful supply of animal food, 
 
96 Health Through Rational Diet. 
 
 only 8.88 per cent, was lost. According to the experiments of 
 Atwater, it is impossible to retain the nitrogen balance with 
 vegetable foods only. 
 
 Although milk contains all three of the main nutrient 
 groups in the proper proportions, we must, nevertheless, con- 
 sider a diet consisting of milk alone as one-sided, since only 
 one kind of food is taken. An adult person can get on very 
 well with milk only during a certain time, say four to six 
 weeks; but when persisted in, this mode of nourishment is 
 quite as injurious as any other one-sided diet. Milk, when 
 taken alone, is not fully assimilated; about i8 per cent, of the 
 food is lost through faulty assimilation. As much as 4 quarts 
 of milk would have to be taken daily to thrive upon this diet. 
 When cheese or bread is added, the assimilation is much better. 
 The diet is then no longer one-sided, and has no injurious 
 results ; on the contrary, persons who are heroic enough to live 
 in this way, or who are compelled by circumstances to do so, 
 may be sure of a long life. As I have stated in my book on 
 "Old Age Deferred," it has happened that such persons have 
 lived to be over 100 years old. 
 
 A one-sided diet, consisting of the same thing day after 
 day, may also be poorly assimilated for the simple reason that 
 the sameness of the diet does not in the least excite the appe- 
 tite, and that, as a result, the psychic gastric juice as well as 
 the juices of the pancreatic glands are excreted in very small 
 quantities, thus causing the digestive process to suffer. It is 
 only in certain diseases that such a one-sided diet may be of 
 use, as, for instance, in diabetes; even here it will be found 
 that the addition of other vegetables to a diet of potatoes or 
 oats will cause the sugar to diminish. 
 
 For a normal person a one-sided diet is not in any way 
 advisable, as it has the same effect as insufficient nutrition, the 
 injurious effects of which will be dealt with in the next chapter. 
 
Injurious Modes of Feeding. 97 
 
 2. The Consequences of Harmful and InsufUciait Diet. 
 
 It is a well-known fact that house animals, as poultry, 
 for instance, very readily become diseased when they are not 
 sufficiently or properly fed. In animals living in the open the 
 same thing- is often observed. The hazel hen, or heath pout, for 
 instance, is greatly endangered by certain small organisms, the 
 Trichostrongyliis gracilis. It was noticed that, in the years 
 during which they found plenty of food, they were much more 
 free from these pests, and their number in the hunting season 
 was much greater than at times when their food was scarce. 
 
 The same thing will be noticed in man. -In times of 
 famine epidemics followed as a rule, as we have seen in history. 
 This is also true of the individual. The poor, who are not able 
 to nourish themselves sufficiently, are much more apt to become 
 the prey of a scourage, like tuberculosis, for instance, than the 
 well-fed people of the upper classes. What a difference be- 
 tween the pale and thin tailor's apprentice and the robust 
 butcher-boy, and how the pale cheeks of the poor little sewing- 
 girl contrast with the rosy ones of the girl in the meat and 
 sausage shops! 
 
 How much better it would be for the working population 
 — I mean that of the large cities — to live in the country and till 
 the ground! The food of the former is often much poorer 
 and insufficient for the work they have to do. Their nutrition 
 is inadequate. Meat is so dear at present that they can seldom 
 buy any, and milk and cheese are also expensive and are but 
 poorly represented in their diet. They are consequently re- 
 stricted to the cereals as a general thing. In the latter, nourish- 
 ing constituents are inclosed in thick husks, which are digested 
 with difficulty, so that, as in rye bread, as much as 40 per 
 cent, of the so important albumin is sometimes lost. It is 
 evident, therefore, that such mode of feeding is often insuffi- 
 cient, and predisposes to malnutrition. 
 
 7 
 
Health Throns.h Rational Diet. 
 
 By malnutrition we mean the inadequate intake of nutrient 
 values in the body. Such a faulty manner of feeding is espe- 
 cially injurious when an insufficient cjuantity of albumin is ab- 
 sorbed. Albumin is particularly necessary during the period 
 of growth, since the building-stones for the elaboration of the 
 bodily structure are mainly formed by an albuminous diet. 
 For the adult as well a sufficient intake; of albumin is neces- 
 sary, especially when, owing to debilitating diseases, body sub- 
 stances have been lost which can only be replaced by an albu- 
 minous diet. Also in the normal person many cells are lost 
 during the accomplishment of the various bodily functions, 
 i.e., the digestion, frequent coition, the daily shedding of the 
 epithelium, etc. ; and since all these cells must be renewed, the 
 albumin diet must make up for the losses. When the laborer 
 over and over again strikes his hammer upon the anvil, and 
 continues to do this for a long time, he acquires a great mus- 
 cular growth ; the working muscles are better nourished owing 
 to the continuous flow of blood into them, they increase in 
 volume, and this muscular development can then only be suc- 
 cessfully supported by the albumin. The labor itself is at the 
 expense of the glycogen, and is thus carried on by the carbohy- 
 drates; the glycogen may, however, have its origin in the 
 albumin, i.e., in the carbohydrate molecules merged with it. 
 
 According to Pettenkoffer and Voit, more oxygen is con- 
 sumed during hard labor and more carbonic acid is given off. 
 The metabolic process is activated ; and as a working machine 
 requires more fuel than one which is standing still, so the 
 laborer must also take more food. 
 
 In cold' weather, also, more food is required. Voit and 
 the Duke Karl Ludwig of Bavaria state that in the cold season 
 more oxygen is absorbed and more carbonic acid given off. 
 When the poor wear only thin clothing they give off much 
 heat and are obliged to make up that much more. They thus 
 require to be better nourished and must absorb more fat, since 
 
Injurious Modes of Feeding. 99 
 
 more fat is consumed. It is related of the North Pole explorers 
 that when they had eaten heartily they felt very comfortable 
 in their sleeping bags, but when they had not much to eat they 
 were shivering and freezing, no matter how well wrapped up 
 they were. 
 
 When, therefore, a poor working man has but little to 
 eat, and is besides thinly clad, he will almost always feel hungry 
 while at work, and will readily fall a prey to infectious dis- 
 eases. How much more is this the case among the children of 
 the poor, who are in the growing stage, and have to do mental 
 work at school, or, having reached the age of 14, and even 
 before then in some States, are obliged to work in factories! 
 How necessary it is to provide these poor school children with 
 warm clothes in winter, and, above all, to give them meat, 
 milk, and eggs, for it is principally among them that the disease 
 of the poor (tuberculosis) finds the most victims! In order 
 that the albumin intake be sufficient, at least 50 grams daily 
 should be taken. 
 
 When children are given but a small amount of albumin 
 a long time, the deficient nutrition involved may give rise to 
 very serious results, Munk, Rosenheim, and Jaegerroos found 
 that in dogs the food of which contained but little albumin the 
 processes of digestion and assimilation were very poorly car- 
 ried out. They lost fat to the extent of 28 per cent., and of the 
 nitrogen twice or three times the normal amount. Jaegerroos's 
 dogs very easily fell prey to infectious diseases and finally 
 died. Intestinal putrefaction is also increased by underfeeding 
 (Jaffe). 
 
 The injurious effect of underfeeding upon the formation 
 and the composition of the blood is of the greatest importance. 
 We have already mentioned that deficient nourishment has an 
 injurious action in this connection ; also that this is especially 
 the case during great bodily exertion. We may also mention 
 that Munk found a general increase of the water in the tissues 
 
100 Health Through Rational Diet. 
 
 with insufficient nourishment. According to Grawitz, this is 
 due to the diminution of the albumin content of the plasma. 
 I also deem it important to quote word for word the statement 
 of the hematologist, Grawitz.^ He says : ''I believe that I am 
 justified in concluding, in accordance with the views of older 
 authors, that insufficient and poorly combined foods lead to 
 anemia, and this most particularly when heavy bodily labor is 
 being carried on. This is first characterized by a diminution 
 of the albumin content of the serum, but in the later stages 
 there is undoubtedly an alteration of the red blood-corpuscles, 
 since the full complete integrity of the cells would ultimately 
 become impossible, in view of the hydremic condition of the 
 serum," 
 
 According to Hoesslin's experiments on dogs, chronic 
 undernutrition, when continued for months, caused a diminu- 
 tion of the quantity of blood in general. According to Munk, 
 the quantity of blood in man is also diminished, and the 
 muscles and organs are poorly supplied or underfed, thus 
 developing bloodless muscles and lean individuals. Panner 
 states that starvation caused a diminution of the blood content 
 of the body. 
 
 All this may bring about most serious results, since our 
 immunity against infectious diseases depends, as has been 
 shown by Metchnikoff and others, upon the formation and 
 composition of the blood, the elements of which protect us 
 against the various bacteria. It is therefore easy to understand 
 why chronically underfed persons easily become the prey of 
 contagious diseases. 
 
 I would like to cite here, as an instructive example, the 
 fact that races which feed principally upon vegetables and are 
 poorly nourished have a comparatively short life. The 
 Cameroon negroes, says Hans Meyer,^ live on an average 
 
 1 Grawitz : Loc. cit., S. 246. 
 
 2 Hans Meyer: "Das Deutsche Kolonialreich," Leipzig und Wien, 
 1910, S. 483. 
 
Injurious Modes of Feeding. 101 
 
 about 40 years. Their food is mainly vegetable and consists 
 of the starchy roots of various Euphorbiaceae and Marantas, 
 and of millet. (The assimilation of the latter, as has already 
 been stated, is imperfect.) In contrast with these vegetarian 
 Cameroon negroes is another African tribe, the Masai, of 
 whom we have already spoken. They live upon a generous 
 diet. The warriors feed only upon meat, blood, and milk ; the 
 rest of the people eat many vegetables, but also take a sufficient 
 quantity of milk and meat. Captain Merker, in his compre- 
 hensive monograph concerning this tribe,^ states the instructive 
 facts that the Masais live to a comparatively old age, that 
 sickness rarely occurs among them, and is rapidly cured. 
 
 It is obvious, therefore, that a plentiful, that is to say, a 
 sufficiently ample, diet is a great protection for us. When we 
 consider that we are constantly, by day and by night, subjected 
 to the inroads of millions of bacteria, it is very foolish to facili- 
 tate their entrance into our tissues by insufficient nourishment. 
 Especial care should be taken, therefore, that every one, ac- 
 cording to his size and constitution, have the proper amount 
 of food, and especially a sufficient quantity of albumin. Of all 
 the various forms of bacteria to which our organism is vulner- 
 able, the greatest danger of infection lies in the bacillus of 
 tuberculosis, and against this a sufficiently generous diet, as we 
 shall show in the next chapter, will best protect us. 
 
 3. Tuhercidosis as a Consequence of Deficient Nutrition, and 
 its Prevention by Adequate Nourishment. 
 
 It is a remarkable fact that the intelligent anthropoid 
 apes which are exhibited in the A^arious places of entertain- 
 ment all die of tuberculosis, as do nearly all monkeys which 
 are kept in Europe. It is rare that any of them die of any 
 other disease. 
 
 1 "Die Masai," loc. cit., \, 243. 
 
102 Health Through Rational Diet. 
 
 This strange fact has excited my interest since a long 
 time, and several years ago, in London, I studied the monkeys 
 in a circus, with a view to elucidating this particular matter. 
 As a result I came to the conclusion that the principal reason 
 was a faulty method of nutrition. The monkeys are originally 
 vegetarians, and, bearing this in mind, their owners also feed 
 them upon vegetables, principally carrots, fruits, etc. Such a 
 mode of feeding would undoubtedly be sufficient in the tropical 
 climates of the Congo or of Brazil, but is not in our northern 
 climates. Here they require richer foods containing more 
 albumin and fats, but, since such a diet costs more, the poor 
 monkeys are deprived of it, and consequently fall an easy prey 
 to tuberculosis, 
 
 I might add that the few monkeys which were given milk 
 and meat were in much better condition, and did not contract 
 tuberculosis. The circus chimpanzees of Hagenbeck, and Max 
 and Moritz, which are now being exhibited in various places, 
 are fed by their trainer, Mr. Castan, upon a mixed diet, and, as 
 I lately had the opportunity to convince myself, are in very 
 good health. 
 
 A necessary factor in the development of tuberculosis is 
 the entrance of the tubercle bacilli into our bodies. We fre- 
 quently inhale millions of bacilli — especially when we find 
 ourselves in the very impure air of an overfilled Berlin cafe, 
 or in a moving-picture theater heated by steam — and yet do 
 not contract tuberculosis. Other factors must therefore be 
 essential. An important one is the inherited tendency to the 
 disease. We very often see that the children of tuberculous 
 parents do, nevertheless, remain immune when they grow up 
 under favorable conditions, are in the open air a great deal, 
 and eat plenty of good food. 
 
 On the other hand, we observe that persons having no 
 hereditary tendencies very easily acquire tuberculosis when 
 they live in close rooms and are, in addition, poorly fed; as. 
 
Injurious Modes of Feeding. 103 
 
 for instance, the sewing girls and dressmakers' assistants, etc. 
 Of these two factors I would lay the greatest blame upon the 
 deficient mode of nourishment. If the poor sewing girl could 
 have the same food as her employer, the bad air of the work- 
 room would affect her much less ; since, however, her diet con- 
 sists principally of cakes, sweets, and some few not very 
 nutritious vegetables, and very rarely or perhaps never con- 
 tains a sufficient amount of albumin (sausage or meat), the 
 poor child becomes consumptive. That tuberculosis often oc- 
 curs where there is plenty of fresh air, but where the food is 
 inadequate, is shown by the fact that it is very prevalent among 
 the Indians of North America. I had the opportunity, while 
 traveling in the western portion of the United States, to visit 
 an Indian settlement in the State of Arizona, and also one in 
 the city of Quebec, in Canada. The inadequate composition 
 of the diet and, more particularly, the habitual use of strong 
 alcoholic drinks, by reason of which the food is poorly digested 
 and assimilated, must here be held responsible. The Maoris 
 of New Zealand are often victims of tuberculosis, no doubt 
 primarily because they nourish themselves in a very poor and 
 insufficient manner. They very rarely have any meat. 
 
 As an instructive example, contrasting with the above- 
 mentioned people living in the open air, I would like to cite 
 the inhabitants of London. The Londoners rarely acquire 
 tuberculosis, notwithstanding the fact that they live in the 
 foggy, smoky air of London, which is certainly not good, and 
 where for several months they hardly see the sun. Why is 
 this ? It is because they eat meat three times a day, at break- 
 fast, dinner, and supper, and the poor, at least twice a day. 
 As Sir William Roberts has affirmed, no one takes as much 
 nitrogenous food as the Londoner. I would, however, not be 
 inclined to disregard the favorable influence of the drinking 
 water, which in that city contains lime, while in New Zealand 
 it is very poor in lime. Defective development of the thorax 
 
104 Health Through Rational Diet. 
 
 and liability to the so-called "paralytic" type of chest and to 
 tuberculosis are referable to this, although there are large 
 cities in Europe where lime-water is drunk, and where tuber- 
 culosis frequently occurs, simply because the food of the poorer 
 classes is miserable. Tuberculosis very often occurs among 
 the inmates of prisons. Here the lack of air and exercise might 
 receive the blame, but the food certainly exerts a great in- 
 fluence. In many prisons the diet is exclusively or at least 
 principally vegetarian. When vegetables are eaten, as has 
 already been stated, a considerable portion is not properly as- 
 similated; we are therefore disposed to consider a vegetable 
 diet one-sided and as tending to malnutrition, owing to the 
 inadequate intake of albumin. The fare of the prisoners in the 
 Plotzensee prison was studied through a number of years by 
 Paul Jeserich and Meinert. It was mainly vegetable, and was 
 not sufficiently assimilated. This non-assimilation was then 
 remedied by the addition of meat and eggs. A strictly vegeta- 
 rian diet, owing to its inadequate albumin content, causes 
 anemia, and may frequently cause tuberculosis, particularly 
 when adhered to during the time of puberty and the period of 
 greatest growth. It may then be called an absolutely murder- 
 ous diet, since it is more favorable to the development of 
 consumption than any other one thing. 
 
 It is important to note that tuberculosis is more easily 
 contracted when the largest amounts of nourishing substances 
 are required by the body, in the growing period after the age 
 of puberty, especially when there is excessive bodily develop- 
 ment. It is a well-known fact that many giants die of con- 
 sumption. Tuberculosis also occurs after pregnancy and other 
 debilitating illnesses. In all these conditions much food should 
 be taken, and particularly that of an albuminous nature. 
 
 We must now answer the question as to how this inade- 
 quate feeding, and in particular the deficient intake of albumin, 
 gives rise to tuberculosis under these conditions? 
 
Injurious Modes of Feeding. 105 
 
 This result occurs, in the first place, because, as we have 
 already stated in the preceding- chapter, such a mode of 
 nourishment injuriously affects the quantity and the composi- 
 tion of the blood, upon which our resisting power against in- 
 fection principally depends. The process of phagocytosis 
 (Metchnikoff) by which the injurious bacteria are destroyed, 
 the production of immunizing substances, the opsonins, etc., 
 must correspondingly suffer. This, however, also depends 
 upon the condition of the thyroid gland, as I have previously 
 stated in my book, "Old Age Deferred," for when this fails 
 the elaboration of these protective substances is hindered. 
 
 I have described in detail, in the above-named book, the 
 action of the thyroid gland in protecting our bodies against 
 infection of various kinds, as well as against poisoning. I 
 shall, therefore, merely state here that, as I showed in a com- 
 munication to the Tuberculosis Congress in Paris, 1905, this 
 disease occurs most frequently in those conditions in which the 
 thyroid gland is degenerated. In the conditions mentioned 
 above as favoring the development of tuberculosis, there occur 
 changes in the thyroid, associated perhaps with a state of ex- 
 haustion after a previous period of overactivity. The produc- 
 tion of the protective substances is thereby lessened, and 
 infection can take place the more readily. When, in conse- 
 quence of defective nutrition with inadequate albumin content, 
 the quantity of the substance contained in the blood which 
 serves to build up the protective elements (the leucocytes, for 
 example) which destroy the bacteria, and which are composed 
 of albumin, — nuclein, nucleoalbumin, — is diminished, the re- 
 sistance of the body will be correspondingly decreased. 
 
 Anything, therefore, which will increase the activity of 
 the thyroid gland will likewise increase the powers of resistance 
 against tuberculosis, and chief among these factors is a suitable 
 food in sufficient amount. Meat is such a food; especially 
 fresh, bloody meat, which contains a large amount of ex- 
 
106 Health Through Rational Diet. 
 
 tractive substances, A diet of meat, and especially the extractive 
 substances contained in the meat, exerts a stimulating effect 
 upon the thyroid gland. One of the very best means for the 
 prevention of consumption is the taking of finely chopped, raw, 
 bloody meat, a method recommended since a number of years 
 by a number of authors (Richet and others) and which is 
 certainly very efficacious. The manner in which this protective 
 agent acts has already been stated. The taking of many eggs 
 and milk (raw, from healthy animals) may also prove very 
 beneficial. Milk, as wo. have already stated, also excites the 
 activity of the thyroid gland, owing to its content of the in- 
 ternal secretion of the thyroid, which passes into the milk. 
 By means of a plentiful intake of fat in the form of cream, 
 butter, bacon, and that contained in meat, as well as of carbohy- 
 drates, such as tapioca, sago, rice, macaroni, etc., a process of 
 fattening-up will occur which will lessen the chances of tuber- 
 culous infection. 
 
 The best and most certain measure for the prevention of 
 tuberculosis consists, then, in addition to other hygienic pre- 
 cautions, — plenty of fresh air, — of an ample diet, with plenty 
 of meat, eggs, and milk. Overnutrition may, when long con- 
 tinued, — as w^e shall show in the succeeding chapters, — involve 
 certain dangers; these, however, are by no means so marked 
 as those of undernutrition, and, in any case, the former will 
 prove a powerful weapon against tuberculosis. 
 
 4. The Untoward Consequences of Overnutrition. 
 
 When our food tastes good we are easily led to eat more 
 than is necessary to satisfy our hunger, which is undoubtedly 
 the chief object in eating. The enjoyment of our food is, 
 however, an actual necessity, for when we enjoy what we eat 
 we generally digest it much better than we would otherwise. 
 It is apt to follow, however, that we eat too much, and that 
 
Injurious Modes of Feeding. 107 
 
 this is injurious, especially in the case of meat, is shown by the 
 distaste for work of any kind which comes over us after an 
 unduly hearty meal. The lower the plane of intelligence of a 
 man, the less, like the animals, will he be able to control his 
 rapacity when good food is placed before him. Among many 
 negro tribes in Central Africa meat is a rarity. Consequently 
 their inordinate craving for this class of food may be due to 
 the very low albumin content of their usual diet. When they 
 are, at some time or other, placed in a position to eat meat, it 
 can readily be seen what an injurious action is exerted by ex- 
 cessive amounts of this food. I have already mentioned that 
 in an expedition made by the Commissary-general of the 
 Congo anny, De Meulemeester, his column of 40 men fed 
 themselves during two and one-half days upon the meat and 
 skin of an elephant weighing 5000 kilos. These negroes ate 
 so much that their bellies stood out like balls. As a result of 
 eating such quantities of meat the men became poisoned, as it 
 were; they were stupefied and so tired that De Meulemeester 
 was obliged, notwithstanding the haste with which the expedi- 
 tion was expected to advance, to rest for an entire day, until 
 the men should recover and be able to resume the march. 
 Overfeeding is always injurious, but this is particularly the 
 case with meat, as illustrated by the example given. Not only 
 negroes, but white men as well, will act in the manner just 
 mentioned when they have partaken of too much meat. The 
 dangers attending such a condition will be fully described in 
 the cliapter on meat diet. Other foods, however, than those 
 which are really useful for us may also have a most harmful 
 action when taken in too large amount. In the first place the 
 organs of digestion are thereby subjected to an excess of work, 
 and when, in addition, the food has been taken very rapidly, 
 as is usually the case with heavy eaters, digestive disturbances 
 will easily result, both in the stomach and intestines and the 
 liver as well. In man somewhat the same thing occurs as in 
 
108 Health Through Rational Diet. 
 
 geese when they are fattened : he is likely to acquire an en- 
 larged and fatty liver, especially when, in addition to over- 
 eating, alcoholic beverages are taken as well. Cirrhosis of the 
 liver is the result of such excesses. That the daily trans- 
 portation of large amounts of blood, consequent upon too great 
 an intake of food and drink, will finally prove harmful to the 
 arteries is certain, since the elasticity of their w^alls is thereby 
 lost and arteriosclerosis favored. This condition also fre- 
 quently occurs when, together with heavy eating, including 
 plenty of meat, there are other predisposing factors such as 
 syphilis, tobacco, and alcohol. 
 
 The overloading of metabolism with the wastes resulting 
 from the combustion of such quantities of food, especially of 
 meat, can undoubtedly result only in harm, for even the organs 
 which regulate the metabolic processes, the ductless glands, — 
 thyroid, sexual glands, and adrenals, — become injured by such 
 excessive feeding. Obesity, gout, and diabetes are the result. 
 To the detoxicating organs, which are thus so seriously im- 
 paired, belong also the kidneys, and by such a faulty method 
 of feeding a loss of important secretory portions of the kidneys 
 is incurred and degeneration in their tissue takes place. Thus, 
 we observe that a whole series of our most important organs 
 is injured by overnutrition and, indeed, life is probably short- 
 ened. While malnutrition in early childhood is responsible 
 for the many deaths caused by infectious diseases, the attain- 
 ment of an advanced age is also often prevented by the perni- 
 cious habit of overeating. Galen justly said, at a time when 
 many men fell by the sword : "Plures giila quam gladius 
 occidit" — More are killed by gluttony than by the sword. 
 
CHAPTER IV. 
 
 THE GOOD AND EVIL EFFECTS OF VARIOUS 
 FOOD SUBSTANCES. 
 
 (a) Meat Diet. 
 
 I. Concenuiig Meat and Various Kinds of Fish. 
 
 There is no article of food which more closely resembles 
 our tissues than the meat of animals, and probably hardly any 
 from which greater amounts of albumin can be so easily ab- 
 sorbed and digested by our bodies. It is, however, not really 
 because of its nutritive value that meat is so greatly sought 
 after as a food, since quite a number of other food substances, 
 such as rice, possess even greater nutritive qualities than meat ; 
 cheese and cereals in the form of porridge also contain large 
 amounts of albumin. A major reason is no doubt the presence 
 in meat of certain flavoring substances, which are very stimu- 
 lating both for the digestion and general health ; but the 
 greatest value of meat probably lies in the fact that the quality 
 of the albumin therein most nearly approaches that of our own 
 tissues, and even more so, in that meat, especially certain kinds 
 of it, is rich in cell nuclei, which play a role of considerable 
 importance in carrying on the processes of life. 
 
 The cell nuclei, and the nuclein contained therein, have 
 been the objects of much disparagement because the purin bases 
 and uric acid are formed by their disintegration ; but were we 
 to abandon a useful article of food merely because it exerts 
 an injurious effect when taken in excessive quantities, we would 
 not only have to give up a whole series of valuable foods, but 
 abandon the use of our most effective drugs as well. Un- 
 doubtedly meat has the disadvantage of carrying into the 
 
 (109) 
 
110 Health Through Rational Diet. 
 
 organism more nuclein than perhaps any other article of food. 
 It may be mentioned, in this connection, that these animal 
 nucleins are supposed to have a more injurious action than 
 those of vegetables, but we might also say that their value 
 depends precisely upon the fact that they are animal nucleins. 
 In certain kinds of meat, such as beef, we absorb more of such 
 substances, as well as more of extractives and flavoring sub- 
 stances, because, by virtue of the greater proportion of con- 
 nective tissue present, less of these constituents is given off in 
 the process of cooking. It is different in the case of veal, 
 which is more tender and of a finer fiber, contains less con- 
 nective tissue, and consequently gives off its fluid contents 
 more easily. We therefore call beef, which contains more 
 blood, dark meat, in contradistinction to veal, which we call 
 light meat. Veal contains much water, and its appearance 
 fully justifies the term light meat. Chicken also includes a 
 good deal of light meat. 
 
 Meat in general contains a large proportion of water, — 
 that of the adult animal rather less than that of the young. 
 Thus, the lean calf has from 78 to 80 per cent, of water in its 
 tissues, while the ox has only 74 to 76 per cent. If the animals 
 have been fattened, however, their meat contains less water. 
 This high water content alone is sufficient to prove the fact 
 that not much that is nourishing is left in meat. 
 
 The valuable constituent of the meat is the muscle fiber. 
 This is not very readily attacked by the gastric juices, since 
 it is surrounded by a covering layer of connective tissue and 
 fat. In the process of cooking, the connective tissue is trans- 
 formed into a gelatinous substance, and digestion is thus 
 facilitated. In addition to the albumin the fat which is ab- 
 sorbed with meat is also a very important constituent, for the 
 nutritive value of meat is enormously increased thereby; in 
 taking fatty meats such as pork and goose meat, a large 
 number of calories are introduced into the body. In the fol- 
 
Good and Evil Effects of Various Food Substances. Ill 
 
 lowing table are shown the nutritive values of the various 
 kinds of meat, as well as the percentages in which they are 
 assimilated in the body. By the aid of this table we are enabled 
 to distinguish the most valuable of the meat foods. Persons 
 having a tendency to obesity should avoid those meats which 
 contain the largest amounts of fat. 
 
 Nutritive Value and Percentage of Assimilation of 
 Certain Kinds of Meat.i 
 
 Kinds of meat. 
 
 Beef, lean 
 
 Veal, lean .. . 
 Lamb, fat . . . 
 Chicken, lean 
 Chicken, fat . 
 Goose, fat . . . 
 
 Squab 
 
 Pork, lean , . . 
 
 Pork, fat 
 
 Rabbit, fat... 
 
 Hare 
 
 Venison 
 
 Nitrogen 
 content. 
 Per cent. 
 
 20.50 
 20.00 
 16.81 
 19.72 
 18.49 
 15.91 
 22.44 
 20.10 
 14.50 
 20.47 
 23.34 
 19.80 
 
 Fat 
 content. 
 Per cent 
 
 2.80 
 1.00 
 
 27.00 
 1.32 
 9.34 
 
 45.59 
 1.00 
 6.30 
 
 37.30 
 9.76 
 1.13 
 1.90 
 
 Nitrogen 
 
 Pat assim- 
 
 assimilated. 
 
 ilated. 
 
 Percent. 
 
 Percent. 
 
 19.99 
 
 2.66 
 
 19.50 
 
 0.95 
 
 16.43 
 
 26.65 
 
 19.23 
 
 1.27 
 
 18.03 
 
 8.87 
 
 15.51 
 
 41.31 
 
 21.59 
 
 0.95 
 
 19.60 
 
 5.91 
 
 20 .'93 
 
 '9". 17 
 
 22.76 
 
 1.07 
 
 19.40 
 
 1.40 
 
 Calories 
 contained 
 In 1 kilo. 
 
 1214 
 1031 
 3130 
 1106 
 1744 
 4778 
 1162 
 1504 
 4060 
 1913 
 1207 
 
 Nutritive Salts Contained in Certain Meats, 
 According to E. Wolff.2 
 
 
 
 
 
 
 
 „ 
 
 
 •6 
 
 
 
 
 
 
 « 
 
 MJ 
 
 
 
 
 
 , 
 
 
 
 
 
 
 
 
 
 
 
 
 ^ 
 
 ^ 
 
 
 
 4) n 
 
 •^d 
 
 3^ 
 
 
 *§ 
 
 
 
 a 
 
 ^ 
 
 ■U 
 
 .§« 
 
 h 
 
 .2 
 
 I 
 
 
 a. 
 
 M 
 
 J 
 
 S 
 
 
 
 (k 
 
 1/2 
 
 m 
 
 u 
 
 Veal 
 
 34.40 
 
 7.96 
 
 1.99 
 
 1.45 
 
 0.24 
 
 48.13 
 
 
 0.81 
 
 6.47 
 
 Horseflesh ... 
 
 39.40 
 
 5.64 
 
 1.80 
 
 3.88 
 
 1.00 
 
 46.74 
 
 6.30 
 
 
 6.89 
 
 Beef 
 
 48.91 
 
 
 0.91 
 
 2.30 
 
 0.82 
 
 36.08 
 
 3.84 
 
 2.47 
 
 6.04 
 
 Pork 
 
 37.53 
 
 4.54 
 
 7.53 
 
 4.83 
 
 0.35 
 
 44.41 
 
 
 
 0.62 
 
 
 
 
 
 1468. 
 
 1 After J. Konig, "Chemie der menschlichen Nahrungsmittel," u, 
 
 2 Cited by Albu and Neuberg, "Der Mineralstoffwechsel," p. 24U 
 
112 Health Through Rational Diet. 
 
 As we may observe, the meat of the hare contains the 
 most nitrogen, and consequently the largest amount of albumin. 
 Usually, animals living wild sJiow the greatest proportion of 
 muscle tissue in their flesh, owing to their great muscular 
 activity; they are also the least fat. While the pigeon has 22 
 per cent, of albumin, the fat, lazy goose has only about 5 per 
 cent. ; on the other hand, the well-fed bird has 44 per cent, of 
 fat, while the pigeon has only i per cent. The goose, however, 
 yields four and one-half times as much nourishment as the 
 pigeon, though its meat has the great disadvantage of not 
 being readily digested. 
 
 The digestibility of meat depends greatly upon the man- 
 ner in which it is cooked. When the elastic fibers and con- 
 nective tissue surrounding the most nutritive elements have 
 been converted into a gelatinous substance by the cooking, the 
 digestive fluids are better able to act upon them. When meat 
 is suddenly subjected to a great heat, the albumin is coagulated. 
 If it be placed in water which is boiling, very little of the 
 taste-bearing substances and of the albumin are extracted. 
 When roasted it becomes covered with a brownish crust, which 
 prevents the escape of the juices; so that meat prepared in this 
 way tastes very good. 
 
 Steaming, in which a gradual heating occurs, is also ad- 
 vantageous ; here, again, very little of the extractive substances 
 are lost, since it is mainly the steam and not the hot water 
 which cooks the meat. This process of steaming is one which 
 is worthy of being much more frequently used than has been 
 the case. In broiling directly over the fire, all the tasty con- 
 stituents are likewise retained, but it may happen that the open 
 fire will not soften the inner portions of the meat, and that 
 the connective tissue will not be cooked through, thus render- 
 ing the meat more indigestible. With the broiling of chicken, 
 however, in which there is but little connective tissue, this 
 objection cannot be made. The digestibility of meat may be 
 
Good and Evil Effects of Various Food Substances. 113 
 
 enhanced through its preparation in an inviting manner. If it 
 is placed over the fire in cold water, and then cooked slowly, 
 all the flavoring substances are extracted, and consequently but 
 little digestive fluid is secreted, and the digestion is not well 
 carried on. Raw meat is the most easily digested, but it must 
 first have been well pounded, and then scraped or finely 
 chopped. According to Jesser,^ loo grams of raw meat disap- 
 pear from the stomach in two hours, when half-boiled in two 
 and one-half hours, when well boiled in three hours; if meat is 
 half-roasted, three hours are required for the digestion, and, 
 if well roasted, four hours. 
 
 Meat, in general, is very readily digested, and is well 
 assimilated. Rauhe, of the 2 kilograms of meat used in his 
 experiments, decomposed 1080 grams, and, in the experiments 
 of Rubner^ with quantities considerably over i kilogram, only 
 about 5 per cent, of the dry substance and less than 3 per cent, 
 of the nitrogen were excreted with the feces. 
 
 In regard to the assimilation of certain meats, the experi- 
 ments of Uffelmann showed that pork was the poorest in this 
 respect (with about 6 per cent, loss of the albumin) ; next 
 came old beef (about 5 per cent, loss), and the best was venison 
 (only 2^ per cent. loss). 
 
 A certain influence in respect to the taste and ease of 
 digestion of meat is exerted by allowing the latter to hang for 
 a while, whereby, in very much the same manner as with 
 vegetable foods, a kind of acid fermentation occurs in virtue 
 of which the meat fibers become more tender, and are also 
 softened by the small quantities of pepsin contained in the 
 muscle tissue. If the meat hangs for too long a time, however, 
 and is not kept at a very low temperature, putrefaction may 
 set in, and, strange to say, most people love wild game the 
 best, when it already has such a strong odor that it might be 
 
 ijesser: Zeitschrift fiir Biologic, 1885, p. 129. 
 2Rubner: Archiv fur Anat. und Physiologic, 1862, p. 311. 
 
114 Health Through Rational Diet. 
 
 termed a stench. Americans of the wealthy classes prefer meat 
 which has been kept hanging for a long time, and while I was 
 staying in New York I was told that the guests of one of the 
 very best hotels liked most to eat meat which had been hanging 
 up for about six weeks. 
 
 In no other country is it customary to keep meat so long 
 in cold storage as in America. The cattle is brought from the 
 distant prairies to Chicago, is there slaughtered, and the meat 
 afterward sent to all parts in special railroad cars with cold- 
 storage chambers. In the cities where the meat is used it is 
 also kept in cold storage. For fourteen days the meat keeps 
 very well in this way, as far as the taste is concerned, as was 
 found by Wiley, of the experimental laboratories of the United 
 States Government. After that time it begins to lose its taste. 
 Personally, I found that such meat tasted very good in the 
 eastern part of the United States, while in Florida and in 
 Texas, as well as in Los Angeles in California, it was very 
 tasteless. By the time the meat had reached these places remote 
 from Chicago, it had, after being kept on ice for a long time, 
 lost all taste. Such meat is never juicy, and a great deal of 
 butter must be used, in order to obtain a satisfactory amount 
 of gravy. True, the meat which is transported — and afterward 
 kept — in the cold-storage chambers does not taste at all badly, 
 and that which is now sent from the Argentine Republic to 
 Austria is said to be very good. It is quite different, however, 
 with frozen meats. When meat lies upon the ice, all the taste- 
 bearing elements are drawn out of it. In my travels in the 
 far West of the Union, I often noticed how a negro waiter 
 would take the meat from an icebox under the restaurant car, 
 and it was certainly not surprising that such meat, which had 
 already been kept for some time in cold storage, had absolutely 
 no taste. In many parts of the United States and in Canada 
 meat is kept frozen for some time, and while I was the guest 
 of a family in Ottawa at Easter, 1907, we ate a caribou (a sort 
 
Good and Evil Effects of Various Food Substances. 115 
 
 of elk, which is found in Canada) which had been shot six 
 months before. Two days later we ate a turkey which had 
 been killed in October, and had been kept frozen since that 
 time. The meat was quite yellow and dry, and absolutely 
 tasteless. Such meat must be eaten immediately after it has 
 been thawed out, for just as soon as it is kept in a higher 
 temperature it putrefies ; in the thawing process the ice particles 
 burst the tissues and the bacteria find a ready entrance. The 
 moisture which covers the meat when it thaws also contains 
 a large quantity of the bacteria of decomposition. Meat can 
 be kept frozen for thousands of years and still be used as food. 
 Thus, the mammoths found in northern Siberia by the explorers 
 often formed a welcome food for these travelers and their 
 dogs. 
 
 In order that meat may be kept a longi time, it is often 
 salted, pickled, or smoked. Meat treated in this way is only 
 satisfactory when no fresh or cold-storage meat is to be had. 
 Smoked meat is sometimes better digested than ordinary meat, 
 but the salted varieties, owing to their great salt content, are 
 not to be recommended if the kidneys are in any way diseased. 
 However, these meats are always to be preferred to the canned 
 varieties, for very frequently antiseptic substances, which may 
 prove injurious, are added to these, and usually, too, the meat 
 of very lean animals is used for this purpose. The substances 
 w^hich are frequently added to meats to preserve their color 
 and appearance include borax, boric acid, salicylic acid, etc. 
 All these agents, even in minimal quantities, are injurious upon 
 long-continued use, although after the use of certain of them 
 in dogs no harmful results were noticed. The general health 
 may gradually be unfavorably influenced when they are in- 
 gested over long periods, even though such effects do; not at 
 once follow after they have been taken either once or for some 
 weeks. The majority of the diseases w^ith which mankind is 
 afflicted usually creep in through the accumulated effects of 
 
116 Health Through Rationed Diet. 
 
 successive slight irritations, by the operation of apparently 
 insignificant factors which are just sufficient to take part in 
 some chemical reaction. 
 
 A remarkable thing about this is the fact that these added 
 chemical substances may be injurious to the organism, and, 
 yet, have not the power to destroy the poisons of pathogenic 
 bacteria ; this is also the case with the other preserved varieties 
 of meat, that is, the salted, pickled, and smoked kinds. They 
 may, however, prevent putrefaction and unpleasant odors. It 
 is here to be mentioned, as we have previously stated, that in 
 persons in whom the gastric juice is normal the germs of 
 decomposition in the meat will not work any noticeable in- 
 jury, and it frequently happens that decayed meat is taken with- 
 out causing any great harm. Count von Pappenheim, in his 
 interesting work on Madagascar, states that he has seen Hovas 
 dig out and eat the meat of an ox which had died some days 
 before; the meat was already quite green in color, but it did 
 not have any bad effect, as they were not in the least ill. The 
 gypsies living in Hungary often eat decayed meat without its 
 causing any injury. Finally, we must observe that if decayed 
 meat were to cause harm or to make us ill at once very few of 
 the people who are compelled by circumstances always to eat 
 in restaurants, and to stop while traveling in hotels of a lower 
 order, could live at all. To be sure, meat is carefully examined 
 in the markets, but no jurisdiction controls the question as to 
 how long the meat is kept in some of the smaller hotels (we 
 do not, of course, presume to generalize) after it has been 
 cooked for the first time. One person may not be in the least 
 affected by it, the next may escape with an attack of diarrhea, 
 but, more often than is suspected, such products may injure the 
 fine epithelia of the kidneys and the liver. Moreover, there 
 may sometimes be developed in the meat — usually in chopped 
 meats and sausage — products of the decomposing action of 
 certain bacteria, toxalbumins, which are very injurious, and 
 
Good and Evil Effects of Various Food Substances. 117 
 
 may prove fatal. While I was spending two weeks in St. 
 Louis, four years ago, in the winter, several deaths occurred 
 as the result of the eating of chickens which had been preserved 
 for a long time ; among others, a woman and her children died 
 from this cause. 
 
 The bacteria of various diseases in animals often do not 
 appear to cause any illness in man when the meat containing 
 them is eaten. This is probably due to the cooking and the 
 action of the hydrochloric acid in the stomach. Hutchison 
 states that shepherds in Scotland ate for a long time the meat 
 of sick sheep without being at all harmed, and Delcroix, of 
 Paris, twenty-five years ago, gave to the poor the meat of sick 
 animals, and even that of a dead dog, — the beneficiaries knew 
 nothing concerning the origin of this food, — and no injurious 
 results occurred. On the other hand, various authors report 
 cases of fatal poisoning due to the meat of animals in which 
 the spleen was diseased. 
 
 Many of the poisonous efifects of meat may perhaps be 
 ascribed to certain substances which the animals have eaten, 
 such as poisonous herbs. It is an undisputed fact that the 
 taste of meat is influenced by the food ingested by the animals. 
 The best-tasting meat is that of cattle fed in the open. I have 
 never seen finer meat than that sold in the butcher shops in 
 Holland ; this is because in that country, owing to the prevail- 
 ing dampness, the grass grows most luxuriantly. In England 
 and Denmark, too, very fine beef is raised. Cattle thrive best 
 and furnish the finest meat in a temperate climate, as in the 
 Argentine Republic and the northern portion of the United 
 States. In the South the meat is less good. The cattle do 
 much better, indeed, in the northern than in the southern 
 part of Texas. In southern regions where it is very dry, as on 
 the Riviera, in the south of Spain, in California, etc., equally 
 fine beef cannot be had. The taste of meat is also improved 
 by castration. Thus^ a Styrian capon has a fine taste, as do 
 
118 Health Through Rational Diet. 
 
 also the castrated chickens of Philadelphia. It is of the great- 
 est importance that animals intended for our use should be 
 carefully fed and bred. When animals are fed upon husks, 
 beer-mash, etc., good meat cannot be expected. A chicken 
 bought from a farmer has nothing much to commend it, but 
 when it has been fed upon grain for one or two weeks, and in 
 addition kept in so small a cage that the only movement it can 
 make is to stretch out its neck to pick up its food, as is done in 
 Belgium, it becomes very tasty, and is likewise very nourishing. 
 In animals kept in the open air, especially sheep, the meat has 
 a much more agreeable odor than is the case with those always 
 housed up in stables. 
 
 In addition to the albumin and fat, meat also contains ap- 
 preciable amounts of some very important nutritive salts ; thus, 
 42.50 per cent, of phosphorus and 40.3 per cent, of potash are 
 contained in the ashes. There is also quite an amount of iron, 
 but, taking it all in all, meat is not a food which contains a 
 large quantity of nutrient salts; it is greatly surpassed by 
 vegetables in this respect. 
 
 Of the various meats, beef is that which is chiefly used. 
 While opinions are about evenly divided as to whether beef or 
 veal is the more easily digested, I am inclined to give the pref- 
 erence to veal. It is more tender than beef. Of course, it 
 is necessary that the calf should be properly fed ; when it is fed 
 upon milk, the meat is very white and fine. With regard to the 
 uric-acid-forming substances, veal probably contains rather 
 more of the nucleins than beef ; but when it is boiled, a greater 
 proportion of the extractive substances passes out into the soup 
 than is the case with beef. When veal is eaten roasted, espec- 
 ially the outer crusty portions, as in the roasted breast of veal, 
 with the usual trimmings, it is likely to prove more injurious 
 in regard to the uric-acid-forming properties than beef. 
 
 As a rule, for delicate persons and those suffering from 
 various chronic affections, as well as for convalescents, veal is 
 
Good and Evil Effects of Various Food Substances. 119 
 
 to be recommended in preference to beef, and during the cure 
 at Carlsbad veal and chicken form very important elements of 
 the diet. Lamb is much more indigestible, solely on account 
 of its especial kind of fat, which has a very high melting point; 
 this peculiarity, as we have previously mentioned, affects the 
 digestion very unfavorably. Lean lamb would be more readily 
 digested, but it is not very easily obtained. When lamb is not 
 fat, it can be recommended, and will be well digested. With 
 us, lamb is not much eaten, but a great deal of it is consumed 
 in England and France. In addition to beef and veal we eat 
 a great deal of pork, but the greatest quantity of this meat is 
 eaten by the Chinese. The hog thrives especially well in their 
 country, and when Chinamen emigrate to Java they take their 
 favorite animals along with them. Like the duck among birds 
 and the eel among fish, the hog subsists upon a very unclean 
 diet. The difference consists, however, in the fact that the hog 
 cannot help itself, as it is given this food by its owner. If al- 
 lowed to follow its own inclinations, the hog is a much cleaner 
 animal than is generally believed, and likes to bathe itself, 
 whenever this is possible. Moreover, be the food ever so 
 unclean, it is in a very short time transformed by the hog's 
 exceptionally efficacious gastric juice — probably the most 
 powerful among all animals — into the animal's own palatable 
 body substance. Certainly this much-decried beast is worthy 
 of better care by its owners, and of much cleaner food. The 
 meat tastes the best when the animal is fed upon corn. Re- 
 cently hogs have also been fed upon meat, of which they can 
 consume a considerable quantity per day, and also upon fish. 
 The latter diet, however, has the disadvantage of imparting a 
 rather oily taste to the pork ; for this reason no fish should be 
 fed to swine for at least four weeks before they are put to 
 death. Pork is a very nutritious meat, but is, unfortunately, 
 quite difficult to digest, owing to its high fat content. While 
 the muscles of the pig are hard to digest, lying surrounded by 
 
120 Health Through Rational Diet. 
 
 fat and connective tissue, the lard or bacon is more readily 
 digested than many other kinds of fat. Bacon is a very useful 
 adjunct in a diet v^hich is poor in fat, and improves both the 
 nutritive value and the taste of the food. In some countries 
 it is customary, for the above reasons, always to add bacon to 
 beans, peas, etc., as in America (pork and beans) and in France 
 {petits pois ail lard). 
 
 The most easily digested and the most highly prized food 
 which we have from the hog — that animal which we only 
 begin to like after it is dead — is ham. Many kinds of ham, 
 such as those of Prague and of Westphalia, are world- 
 renowned. Ham belongs to the class of most easily digested 
 foods, and boiled Prague ham often forms an important part 
 of the regime at Carlsbad. However, it is not well adapted for 
 everyone ; its great advantage is its digestibility, but otherwise 
 it has all the disadvantages pertaining to meat in general. 
 While it is readily digested, and likewise well assimilated in 
 the intestine, much uric acid is formed from its decomposition 
 products, and for this reason gouty patients should never take 
 ham in the morning or evening, in addition to the meat allowed 
 them at midday (which, indeed, it might also be far better for 
 them to avoid). No matter how good the ham tastes, and how 
 difficult it is for the physician, who would like to provide an 
 agreeable diet for his patients, to forbid it, it cannot be allowed. 
 Patients suffering from kidney disorders should not be allowed 
 to eat ham on account o-f the quantity of salt which it contains 
 (sometimes as much as 5 per cent., though in the Prague ham 
 only about 2 per cent.). Almost every variety of meat should 
 be eaten cooked, with but very few exceptions (as, for instance, 
 scraped raw beef, from a healthy animal, in tuberculosis), but 
 nowhere is this rule of greater importance than in the case of 
 pork, owing to the danger of trichinosis. The trichinae are 
 very resistant, and withstand both the action of heat and the 
 smoking process. 
 
Good and Evil Effects of Various Food Substances. 121 
 
 The meat of the chicken may probably be regarded as the 
 most tender and most easily digested meat. The connective 
 tissue is not present to the same extent as in beef, nor is there 
 as much fat as in pork. The albumin contained in the breast 
 meat of the chicken — the portion most to be recommended, 
 though possibly not the most savory one — is fully exposed to 
 the action of the gastric juices. This breast meat is the rep- 
 resentative in the chicken of white meats in general, and, in 
 order that it should contain plenty of the albumin, so necessary 
 to convalescents for the reconstruction of their body tissues, 
 the fowl should not be left to nourish itself upon worms, but 
 should be fed upon grain, which is rich in nitrogen. Young, 
 tender chickens are best digested, although they have not quite 
 as much flavor; soup is best made from a full-grown fowl. 
 The best tasting part of the chicken is the second joint, but 
 only when the animal has been \\q\\ fattened. 
 
 The turkey has some very excellent white meat. This 
 bird had its origin in the United States (its long, curved beak 
 somewhat resembles the nose of the Indians). In fact, it is 
 also called "Indian" in some parts of Austria, especially in 
 Croatia, where it is raised in large numbers. Its French name, 
 "Coq d'Inde," has been applied to it owing to the fact that, 
 when, in the seventeenth century, the Jesuits brought this bird 
 from America to raise it in France at their farm near Bourges, 
 America was still called "The West Indies." There is no 
 animal which is slaughtered in such numbers at all festive 
 seasons in the United States as the turkey, and in particular 
 just before "Thanksgiving Day" there is a veritable hecatomb 
 of these fowls. Nowhere in the world, either, can such fine 
 turkey be enjoyed while traveling as in the Pullman dining 
 cars in the United States, where the negro cook prepares it in 
 a particularly excellent way. In the West, unfortunately, it 
 often does not taste as good, because it is less fresh and has 
 been lying on the ice for a long time. The meat of the turkey 
 
122 Health Through Rational Diet. 
 
 is more nourishing than tliat of chicken; it has about 2 per 
 cent, more albumin and is much richer in fat than chicken. 
 
 The meat of the pheasant greatly resembles that of the 
 turkey in nature and appearance. Next to that of the wood- 
 cock, it is probably the most delicious meat of all. It is fine 
 and white, very rich in albumin, and easily digested ; although, 
 in the latter respect, chicken must take precedence over it. The 
 very fine flavor of the pheasant's meat may be due to the fact 
 that it lives in the open, in young forests and clearings. Owing 
 to its free life in the open air, and because of the often aromat- 
 ically flavored food which it finds in the meadows and woods, 
 the pheasant's meat possesses a fine flavor and aroma. The 
 meats of the partridge, heathcock, and wild duck also have an 
 excellent taste. The meat of the 3'oung partridge especially is 
 easily digested; that of the duck, on the other hand, is much 
 less advantageous in this respect. In Holland very excellent 
 wild-duck meat is to be had. Ducks seem to thrive especially 
 well in Holland, where in the little city of Vollendam, which 
 has only 3000 inhabitants, there are 800,000 ducks. The 
 duck's meat is dark-colored ; the muscle tissue is very compact, 
 and consequently rather hard to digest. Duck is not to be 
 recommended for feeble stomachs; the fat it contains tastes 
 good, but does not increase the digestibility. By virtue of its 
 content of albumin, that important nutritive substance, duck 
 meat is, nevertheless, recommendable as a food substance, al- 
 though we cannot precisely call it hygienic because of the fre- 
 quently very unclean habits of the bird (which might be termed 
 the hog of the feathered tribe), as also because of the inhuman 
 way in which this fowl is often killed. While speaking of 
 inhuman practices, we may as well take the opportunity to 
 condemn as emphatically as possible the habit of the people of 
 southern France, and many other southern countries, of eating 
 small birds, and singing birds at that, — those little beings 
 which charm us with their song, and besides make themselves 
 
Good and Evil Effects of Various Food Substances. 123 
 
 useful by eatingf the insects which are harmful to our growing 
 vegetable-food products. What can be found so good in these 
 tiny creatures which contain so little nutriment is incompre- 
 hensible to me. A larger bird, such as the pigeon, is much 
 more nourishing, has a tender, easily digested meat, and is 
 often eaten at health resorts, as with us in Carlsbad. It con- 
 tains more albumin than the majority of the other commonly 
 eaten birds ; very much more than the chicken and the turkey, 
 though rather less than the duck. It is the poorest in fat be- 
 cause, as we have already stated, being a rapid-flying bird, it 
 makes much greater use of its muscles than do the other birds 
 which we usually eat, and consequently does not lay on much 
 fat. On the other hand, it contains the most sugar in the form 
 of glycogen in its breast muscles, as shown by the researches 
 of van't Hoff, as this substance is required for the mechanical 
 work of flying. The pigeon, indeed, affords an instructive 
 illustration of the manner in which the muscles gain in bulk 
 and also in albumin content, as well as of the loss of fat in the 
 arm of the laborer who handles heavy weights. 
 
 The greatest amount of fat, among all the birds, is to be 
 found in the lazy goose. A very large amount of fat is often 
 present under its skin, but only a limited quantity of muscle 
 tissue. For this reason the goose, not only among birds, but 
 among meats in general, contains almost the smallest quantity 
 of albumin. Its nutritive value, therefore, depends upon its 
 fat. Since, however, the fat surrounds the muscles, the 
 albumin is digested with difficulty, — and all the more so be- 
 cause the muscle tissue belongs to the class of dark meats and 
 the flesh has a very firm structure. A very useful portion of 
 the goose's body is the liver; the Strasburg goose-liver patties 
 are world-renowned. The ancient Egyptians, as has been 
 stated by Wilkinson in his work describing their customs, were 
 very fond of roast goose, which was never omitted from their 
 festive meals, and it is possible that the preference of the Jews 
 
124 Health Through Rational Diet. 
 
 for these birds elates back to the time of their stay in Egypt. 
 On the whole, goose is a fit food only for excellent stomachs. 
 In fact, the same may be said of game in general. Game 
 generally furnishes a hard, tough meat, much tougher than 
 beef, and to make it more tender it is generally hung up for a 
 time, as is also done with the pheasant, which must be allowed 
 to hang for about eight days, until the meat becomes soft ; the 
 meat of the hen-pheasant, in particular, gets quite tender and 
 is easily digested. Since the same procedure is resorted to with 
 game in general, as with the pheasant, it is called in France 
 "faisandcr." The long period of hanging allows decomposi- 
 tion processes to be set up, acids are formed, and the meat 
 fibers become softer and more readily digested. Meat treated 
 in this way cannot, however, be considered a healthy food, 
 for, while it may not cause any direct injury to the stomach, 
 the decomposition products engendered are injurious to the 
 intestines and, after their absorption in the body, to the organ- 
 ism in general. Although some persons may greatly relish 
 such meat, and not notice any unpleasant after-result, with the 
 exception, perhaps, of diarrhea, nevertheless, such a habit may 
 be the starting point of some disease process. We must here 
 again call attention to the fact that the results of certain dis- 
 ease-producing agencies are very often not felt at the start, 
 but are only noticed when more fully developed, possibly al- 
 ready too late to permit of an absolute cure being attained. 
 Care must be taken with game not to allow the blood of the 
 animal to run out, as is the case with our domestic animals, in 
 particular because these wild animals have often been chased 
 and hounded before death, and are not in the same condition 
 as those well rested immediately before slaughter. With hares 
 it often happens, especially with us and in Germany, that the 
 bladder is not promptly emptied, and consequently its contents 
 impart an unpleasant taste to the meat ; in Belgium and in 
 France this matter is at once attended to by the hunter. Hare- 
 
Good and Evil Effects of Various Food Substances. 125 
 
 meat, particularly when the animal is still young, is truly a 
 "tid-bit," and it is therefore not difficult to understand the 
 eulogy of Martial : — 
 
 "Inter quadrupedes gloria prima lepus." 
 
 The meat of the hare, owing to its high albumin contenr, 
 forms a very nutritive food, like that of the deer, which is 
 also not difficult to digest when the animal is still young (not 
 over 2 years). Probably the best-tasting meat among the 
 four-footed game is that of the wild boar, as I have frequently 
 had the opportunity to convince myself. Another easily di- 
 gested meat is that of young rabbits, which are unfortunately 
 sometimes replaced in large cities by cats, — though, while yet 
 living, these two species of animals do not get on at all well 
 together ! 
 
 2. Concerning Slaughter Wastes, Sausages, and the 
 Value of Blood-pudding. 
 
 Certain organs of the body are possessed of high nutritive 
 value and characterized by their content of useful substances 
 such as phosphorus and lecithin. The liver is an organ belong- 
 ing to this class. Its tissues contain a large quantity of carbo- 
 hydrates, while meat in general, with the exception of horse- 
 meat, contains only minimal quantities of the carbohydrates. 
 The liver contains much albumin and, in comparison with 
 other meats, much carbohydrate and also much fat. There is 
 a large amount of lecithin in the liver, especially in that of 
 fattened animals, such as the goose ; in this respect the Stras- 
 burg liver pie is a valuable article of food. According to the 
 reports made, we must regard the liver as a valuable phos- 
 phorus-containing food. The liver of young animals is more 
 easily digested than that of older ones, which contains con- 
 siderable amounts of connective tissue difficult of digestion. 
 In addition to the phosphorus in the liver, there is another 
 
126 Health Through Rational Diet. 
 
 nutritive mineral, iron, which occurs in noteworthy quantities, 
 especially in young animals. 
 
 The brain is another organ which is very rich in phos- 
 phorus, lecithin, and other similar substances. As a food 
 substance it is characterized by a considerable content of fat, 
 but it is nonetheless not hard to digest. It is well borne by the 
 stomach, but, according to the experiments of Rubner, is only 
 incompletely assimilated. 
 
 The kidneys have a very agreeable taste, especially lamb 
 kidneys; these are not much used with us, but in England, 
 more particularly, find much favor at the breakfast table. 
 They are also nutritious, because they contain albumin and 
 fat. Nevertheless, the kidneys, as well as liver and brain, have 
 the disadvantage of being very rich in nucleins as well as in 
 uric-acid-forming substances; the brain contains the least of 
 these, the kidneys much more, while the kidneys and the pan- 
 creas (sweetbread) contain the most nuclein. The organ from 
 which the greatest amount of uric acid is formed in the body 
 is the pancreas (sweetbread) of the calf. According to my 
 experiments, it has been shown that after these organs have 
 been eaten by diabetics sugar will be very readily secreted or 
 the amount previously excreted will be increased. Conse- 
 quently patients suffering from gout or diabetes should not eat 
 these organs. 
 
 The bones may serve for the preparation of soup, or for 
 the manufacture of glue. Their most important constituent 
 is the marrow. This is very rich in fat, and contains nearly as 
 much as butter; it is also rich in nutritive salts. Since the 
 marrow plays an important part in the formation of the blood, 
 that taken from young animals might form a useful food in 
 chlorotic conditions. With this end in view foods are also 
 industrially compounded from this substance. The marrow is 
 also rich in lecithin and phosphorus, which still further in- 
 creases its value. It is, however, rather hard to digest, and 
 
Good and Evil Effects of Various Food Substances. 127 
 
 is therefore not indicated as a food along with the usual diet, 
 nor should it be taken alone, in large quantities; it is rather 
 intended to be used in connection with less nutritious sub- 
 stances and, more particularly, soup. 
 
 Sausage in general is also very rich in fat, and it is just 
 this fat content, together with the albumin contained in it, 
 which places it in the list of the most nourishing foods ; owing 
 to its fatty contents, however, it is not easily digested, and the 
 strong flavoring with pepper, garlic, and paprica adds to the 
 difficulty. After having eaten highly flavored sausage, it very 
 often happens that eructations occur some hours later. Sau- 
 sage is made of various refuse substances from the slaughter- 
 houses, such as the lungs, liver, heart, etc., all of which are 
 forced into the protecting skin, which is too thick for us to see 
 through, so that we can never tell what is inside. How right 
 was old Father Cats when he said of sausage : — 
 
 "Wie Worste kouwt, 
 en weduwe trouwt, 
 die weet niet wat daar is ingedouwd." 
 
 (Literal translation: "He who eats sausage, and has faith 
 in widows, does not know what they are hiding.") Although 
 we da not fully agree with him in respect to the widows, as 
 far as the sausage is concerned we never know what we have 
 to deal with until, as Robert Hutchison so truly says, "we have 
 eaten it up," and it is just for this reason that we consider 
 sausage as an unhygienic food, and partially also because it 
 contains such a considerable quantity of condiments. The 
 fact that it is also frequently made from horse- and mule- meat 
 would not, of itself, make it unhealthy, but the use of meat that 
 is unfit, spoiled, and injurious does make it so. Sausage often 
 contains very harmful poisons, which cause the much-dreaded 
 cases of sausage poisoning. When the meat has been stuffed 
 into the sausages it cannot well be inspected to find out whether 
 it is fresh or otherwise. This might perhaps be detected by the 
 
128 Health Through Rational Diet. 
 
 sense of smell were it not for the fact that any bad odor is 
 pretty well disguised by various ingredients which have been 
 added to the meat, and which are often injurious. It is neces- 
 sary to be exceedingly careful when buying sausage. Only the 
 very best quality should be used, if one does not wish to harm 
 the stomach. The most useful among the various varieties of 
 sausage is blood-pudding, for reasons which have already been 
 given in my work on "Old Age Deferred."^ I may merely 
 say here that blood forms a very strengthening food substance, 
 owing to the quantity of albumin it contains. According to 
 Konig,2 blood-pudding or sausage contains 11.81 per cent, 
 nitrogenous matter in the original form, and pretty nearly the 
 same amount of fat, together with 25 per cent, of extractive 
 substance free from nitrogen ; in the dry substance it contains 
 24 per cent, of nitrogenous material and 22 per cent, of fat. 
 Blood is an important nutritive substance owing to its content 
 in important nutritive salts, like iron ; this is especially true of 
 pigs' blood, from which blood-pudding is usually made. Ac- 
 cording to Bunge, it contains more iron than any other food 
 substance; 100 grams of pigs' blood, he says, contain 226 mg. 
 of iron. The quantity of lecithin in pigs' blood is also' not 
 inconsiderable ; according to Abderhalden, 0.231 per cent. The 
 content of protective substances in the blood is also important, 
 as well as that of the secretions from the internal glands, the 
 thyroid, adrenals, etc., which are carried into the blood. We 
 might still add that fresh blood-pudding is not difficult to 
 digest and is a healthful food ; and since, as we have said, it 
 contains organic secretions, it is an organotherapeutic curative 
 agent. According to the investigations of Bessau and Schmidt, 
 in regard to the purin contents of various foods, blood-pudding 
 is characterized by the fact that no purin is contained therein. 
 
 1 Chapter on "The Blood of Animals as an Iron-containing Food, 
 and as an Organotherapeutic Remedy." 
 
 2 Konig : i, S. 76. 
 
Good and Evil Effects of Various Food Substances. 129 
 
 and consequently it does not facilitate the formation of uric 
 acid. The ingestion of blood-pudding is especially indicated 
 in anemic, chlorotic girls and women, who would not need to 
 buy manufactured preparations of iron when they can have 
 in this food a most useful organic iron preparation which is 
 nourishing as well. In Scandinavia some very inviting, good- 
 tasting dishes are prepared from blood-pudding, with the ad- 
 dition of flour, barley, and raisins. 
 
 3. Advantages and Disadvantages of Meat Extracts 
 and Meat Soups. 
 
 Various nations, like the Abyssinians, are accustomed to 
 eat their meat raw. On certain days great festivals are held 
 (Brunde) and very great quantities of raw meat are eaten. 
 These people afterward are very much excited and as if in- 
 toxicated, as has been stated by Johnston, who has traveled 
 through vast regions in southern Abyssinia. Dundas Thomp- 
 son writes in the same way concerning an Indian tribe which 
 usually eats vegetable food, but which at a festive meal ate, in 
 his presence, much raw meat. About one or two hours later 
 they seemed to be greatly intoxicated by the meat. We must 
 conclude, from these observations, that the ingestion of large 
 quantities of raw meat exerts a very stimulating action upon 
 the nervous system. Druitt reports similar effects. He found 
 that the use of a fluid extract which he prepared from raw 
 meat had, after a short time, a very stimulating action upon 
 the brain. These exciting effects may also be observed after 
 the use of Liebig's meat extract. 
 
 Explorers, after traveling in regions where no meat was 
 to be had, have often reported the very valuable services ren- 
 dered by the use of such meat extracts in connection with their 
 otherwise exclusively vegetable diet, and what an exhilarating 
 effect it had upon them. As a matter of fact, the substances 
 
130 Health Through Rational Diet. 
 
 obtained from the meat which are contained in such an ex- 
 tract are the same as those found in raw meat, which, as 
 stated above, has such a stimulating action. The substances 
 which produce this enlivening effect upon the nervous system 
 are the potash salts and the meat bases. The exhilarating 
 action is, to be sure, fallowed, as is usually the case with 
 stimulants, by a depressed condition; but this only occurs, as 
 in the case oi the latter, when too much raw meat has been 
 taken. 
 
 All these substances are eliminated from the meat, which 
 contains a considerable amount of fluid, during the process of 
 cooking; they are fairly washed out and the meat is absolutely 
 soaked out, especially when it is put in cold water, and is then 
 gradually heated and boiled. The fluid and soluble portions of 
 the meat are extracted, but they have very little, if any, 
 nourishing value. Of the albumin only a very small quantity 
 is withdrawn, and this is then skimmed off, so that it is entirely 
 lost. When ^ kilo of beef and 189 grams of veal bones are 
 boiled, 543 c.c. of soup is obtained, as found by Konig, which 
 contains 1.19 per cent, of albumin, 1.40 per cent, of fat, 1.83 
 per cent, of the o-ther extractive substances, 0.152 per cent, of 
 potash salts, and 0.089 per cent, of phosphoric acid. We thus 
 see that potash salts and phosphoric acid are present in not 
 inconsiderable quantities, in a soluble and easily absorbed form. 
 According to Konig, 50 per cent, of the extractive substances 
 and 80 per cent, of the nutritive salts are found in the soup. 
 In the ash, Konig states, will be found 30 per cent, of phos- 
 phoric acid, 42 per cent, potash, 0.2 per cent, oxide of iron, 
 and considerable common salt, about 9.63 per cent. The ex- 
 tractive substances are creatin, creatinin, xanthin, guanin, 
 sarcin, etc., and also small quantities of urea, uric acid, etc. 
 The quantity of these extractive substances and the taste of 
 the soup and juice depend upn^n the quality of the meat, its 
 origin, and the mode of death. The meat of full-grown 
 
Good and Evil Effects of Various Food Substances. 131 
 
 animals is the best for this purpose, and an old chicken will 
 make a much better meat soup than a young one. Veal, on 
 the other hand, owing to its tender fibers, will more readily 
 give off its juices, as has been stated by Max Adler; conse- 
 quently, veal puree and veal soup contain more extractive sub- 
 stances. It is most natural that the fresh raw meat of an 
 animal raised in the fertile meadows of northern Texas or 
 Nebraska, or in the pampas of the Argentine Republic, would 
 give a much better juice than that of animals feeding on our 
 poor meadows, although some of the European pastures, espe- 
 cially the Hungarian and Dutch, as well as the English, furnish 
 a very good tasting and fine quality of meat. However, in no 
 part of the world are such great numbers of exceptionally 
 fine cattle raised as in the Argentine Republic. Here, meat is 
 so plentiful that the Chaco Indians and the Gauchos feed almost 
 exclusively upon it. While Sir Henry Head was, in the early 
 part of the last century, riding across the unbounded pampas 
 on horseback, for weeks at a time, he lived entirely on meat 
 and water, and he affirmed^ that he never in his life felt so fresh 
 and well. Had Sir Henry adhered to this diet for a longer 
 time, and had he not been most of the time in the saddle, and 
 consequently getting plenty of exercise, he would probably, 
 later on, not have escaped the gout, which so frequently oc- 
 curs among the meat-eating people of his country. 
 
 It is, therefore, not a matter of surprise that Liebig con- 
 ceived the idea of utilizing this great abundance of meat, which 
 he believed to be a necessity, in view of the many people 
 suffering from meat famine in many parts of Europe. He 
 built factories and started the wholesale manufacture of the 
 Liebig meat extract, which, he states, is obtained by the with- 
 drawal of the juices from fresh meat which is chopped up, 
 after having been freed from fat and tendons, and is then 
 placed in hot water. The solution obtained is first filtered, and 
 
 1 After Pavy. 
 
132 
 
 Health Through Rational Diet. 
 
 afterward evaporated in large vats to the consistency of a thick 
 syrup. He adds 8 to lo times the quantity of water to the 
 meat, which is boiled for half an hour. According to Liebig, 
 30 pounds of lean beef are required to make one pound of 
 meat extract. 
 
 We shall now show the chemical composition of certain 
 varieties of meat extract. 
 
 According to Konig,^ Liebig's meat extract contains: — 
 
 17.70 per cent, water. 
 
 61.04 per cent, organic substances. 
 
 9.17 per cent, nitrogen — total. 
 
 0.36 percent, insoluble and coagulable proteins. 
 
 6.01 per cent, albumoses. 
 
 0.59 per cent, ammonia. 
 
 59.08 per cent, various nitrogenous compounds. 
 21.46 per cent, nutritive salts. 
 
 8.98 per cent, potash. 
 
 7.75 per cent, phosphoric acid. 
 
 3.99 per cent, common salt. 
 
 According to Flehner,^ certain meat extracts are composed 
 as follows : — 
 
 
 
 i 
 
 3 
 
 
 
 a 
 
 a 
 
 1 
 1 
 
 i 
 
 
 a 
 
 < 
 
 i 
 
 S 
 
 a 
 
 (2 
 
 I 
 
 
 Liebig's ex- 
 tract 
 
 Armour's ex- 
 tract 
 
 15.26 
 15.97 
 54.53 
 28.34 
 
 0.34 
 0.21 
 0.10 
 
 1.07 
 
 5.18 
 3.31 
 0.75 
 4.56 
 
 
 2.12 
 
 2.01 
 1.75 
 2.00 
 
 8.38 
 
 8.06 
 5.13 
 2.87 
 3.18 
 
 39.30 
 41.12 
 12.48 
 19.38 
 
 28.31 
 29.36 
 
 Valentine's 
 meat juice . 
 
 Bovril fluid 
 meat juice . 
 
 0.25 
 5.37 
 
 
 12.01 
 17.67 
 
 When a certain quantity of water is added to these meat 
 extracts, a good soup can be made. With one-quarter of a 
 pound of Liebig's extract, it is said that as much bouillon can 
 
 1 Konig : ii, S. 55. 
 
 2 Flehner : Quoted after Duncan. 
 
Good and Evil Effects of Various Food Substances. 133 
 
 be made as could be obtained from 8 to 9 pounds of bones and 
 fat-free beef. 
 
 Now, as to the value of meat soups and meat extracts, I 
 would, in consequence of their stimulating action, be inclined 
 to consider them, as the other stimulants, alcohol, etc., as a 
 sort of medicine, and as such they have an excellent effect. 
 They may be, as has often been suggested, mixed with and 
 taken in tea, whereby the exciting and exhilarating effect is 
 increased. Avicenna already recommended meat soups after 
 great exertion, and in conditions of exhaustion in general 
 Convalescents and invalids will be benefited by a cup of good 
 bouillon, or by the addition of meat extract to an otherwise 
 weak bouillon. They do not obtain nourishment from this, 
 but are stimulated, and often feel somewhat stronger. 
 
 The resisting capacity of such weak persons against in- 
 fections in general is thus increased, according to a series of 
 experiments. Richet, in experimenting on dogs, found that 
 raw meat was very efficacious as a preventive of infection by 
 tuberculosis. This property is, on the other hand, entirely 
 absent in the case of cooked meat, which no longer has any 
 extractive substances, and from which soup cannot be made. 
 Together with the juice of the meat, certain protective sub- 
 stances which are found in the blood are also extracted, as well 
 as the products of the ductless glands, particularly the thyroid, 
 which has an important immunizing action against all kinds of 
 infections — a subject I have fully explained in my work on 
 "Old Age Deferred." I have also shown (at the Tuberculosis 
 Congress in Paris, 1905) that the thyroid plays an important 
 role against contagion in tuberculosis. It is precisely this 
 stimulating action of the juice of the raw meat upon the thyroid 
 which probably causes the excitant effect upon the nerves, for, 
 as we have already seen, the thyroid is one of the most im- 
 portant regulators of the nervous system, and a diseased 
 condition of this gland always causes changes in this system. 
 
134 Health Through Rational Diet. 
 
 Another effect produced by meat soups and meat extracts 
 in general is a very powerful stimulation of the digestive func- 
 tions, as has been shown through the researches of Pawlow. 
 When there is a lack of appetite, probably no medicinal agent 
 is more effective in stimulating it than a good cup of bouillon 
 taken just before eating. A further action of the meat soups 
 is the diuretic effect due to the meat extracts contained therein, 
 which causes a rapid elimination of considerable quantities of 
 urea. This no doubt stands in causal relation to the increase 
 of blood-pressure induced by the meat extracts. These ex- 
 tracts undoubtedly exert an irritating action during their pass- 
 age through the kidneys; hence, meat juices or soups also have 
 an injurious action, and should only be given to persons with 
 sound kidneys. Owing to the fact that they increase the blood- 
 pressure, meat extracts and bouillon may exert a very prej- 
 udicial effect in cases of arteriosclerosis. For such persons, 
 who usually already have a high blood-pressure, the use of 
 meat bouillons is not indicated, as, otherwise, the process of 
 arteriosclerosis may be favored. In consequence of its stimu- 
 lating action upon the thyroid gland, the use of meat extracts 
 when this organ is diseased may bring about most injurious 
 effects, and should not be allowed ; it is for this reason, too, 
 that in advanced age, a state primarily to be ascribed to a 
 degeneration of the thyroid gland, the use of meat extracts 
 should be avoided. This is all the more necessary since the 
 kidneys and liver have also undergone more or less degenera- 
 tive alterations. In advanced age, a glass of milk should be 
 preferred to a cup of bouillon ; whether, however, the former 
 will be equally well liked is a question. In my experience, I 
 have found that old people usually have an instinctive aversion 
 for bloody meats, and sometimes also for bouillon. Nature 
 often warns man in this way against injurious foods. For 
 patients suffering from diseases of the liver, the use of meat 
 extracts should be strictly prohibited, for we have learned from 
 
Good and Evil Effects o-f Various Food Substances. 135 
 
 the experiments of PawloAv that it is just these extractive sub- 
 stances of the meat which have such a harmful action when 
 derived from the circulation by the liver, which is obliged to 
 destroy the poisons they contain. When the liver is diseased, 
 it is unable to do this. That gouty and diabetic patients will 
 not be benefited by bouillon will have been understood from 
 the previous chapter. While, thus, in certain diseases, meat 
 soups are not indicated, when taken occasionally by healthy 
 persons, they may render good service, but we do not recom- 
 mend them for daily use. 
 
 In children, even large amounts of meat extract are not 
 injurious; on the contrary, as Lehmann has shown in his ex- 
 periments upon two children who had been weakened by a 
 deficient diet, the taking of large quantities of meat extract 
 caused a daily improvement and development. This is to be 
 explained by the stimulating action of these extracts upon the 
 thyroid, by which, as we have already stated in the first chapter 
 of this work, growth may be stimulated ; but for healthy adults 
 and for old persons we would not advocate the daily use of 
 meat juices and extracts. 
 
 4. The Advantages of Meat in Small Quantities, and 
 its Disadvantages in Large Amounts. 
 
 We would probably not be justified in going so far as to 
 consider small amounts of meat as a poison, as is done by so 
 many; even as quite limited quantities of alcohol should not 
 be regarded as a poison. The latter may, indeed, be of some 
 service to many. Meat in small amounts is not only useful, but 
 is absolutely necessary for growing children. For these, espe- 
 cially at the age of puberty, when the growth is stimulated, 
 large amounts of albumin are necessary, in order to meet the 
 requirements of the organism in regard to this substance. The 
 growing child, in which the albuminous tissues are to be built 
 
136 Health Through Rational Diet. 
 
 up, and the adult, who has through disease lost much of these 
 tissues, require a large amount of albumin. We have seen 
 that this is most readily absorbed and assimilated in the form 
 of meat, especially in the cases where, owing to previous illness, 
 intestinal activity is impaired. Another important circum- 
 stance is greatly in favor of its use, namely, that probably in no 
 food, and least of all in vegetable foods, can the most impor- 
 tant component of an albuminous diet, namely, the nuclein, be 
 so quickly absorbed by our bodies. This has been conclusively 
 shown by the experiments of Jebbink, which have recently 
 been made in Professor Salter's Institute of Chemistry in 
 Amsterdam. There is probably no more important substance 
 in our bodies than this very nuclein, which forms a basic por- 
 tion of the cell nuclei, from the nucleoproteids of which the 
 nuclein is freed during the process of digestion. 
 
 As Aron has admirably stated, the cell-nuclei are the 
 carriers of the life process, since the propagation of the cells is 
 furthered by them. The very important white blood-corpus- 
 cles, according to Lilienfeld, contain, in the thymus, for in- 
 stance, not less than yy per cent, of nucleoproteids in their 
 dry substance. The spermatozoa necessary for the propaga- 
 tion of mankind and of the lower animals as well consist, to a 
 great extent, of these nucleoproteids, as their heads have a 
 similar composition as that of the cell-nuclei. 
 
 Moreover, a whole series of organs among the most im- 
 portant of our bodies, as the glands of internal secretion and 
 the brain, — in fact, all the glandular organs, — consist largely of 
 nucleins; they are the tissues of the body most rich in this 
 substance. It is an undisputed fact that these cellular nuclei 
 are built up with the aid of the nucleins which are absorbed 
 with our food, and which are then used for this purpose. The 
 greatest quantity of and the most rapidly assimilated nucleins 
 are at our disposal in animal food, especially in the form of 
 meat rich in nuclein, such as glandular organs, sweetbreads, 
 
Good and Evil Effects of Various Food Substances. 137 
 
 liver, and kidneys, for instance. We may, in this connection, 
 also be justified in resorting to the teachings of organotherapy, 
 now undisputed, from which it follows that when we take 
 portions or extracts of any glandular organ, such as the thyroid 
 or the ovaries, etc., a powerful influence is exerted upon the 
 corresponding glands in our bodies. With this object in view 
 the other glandular organs, such as the kidneys and liver, have 
 been used, and not without results, according to the labors ol 
 a whole series of authors. In other words : I cannot convince 
 myself that the substance so important and necessary for our 
 bodies, albumin, which is, for instance, found in spinach, or 
 even in vegetables such as beans and peas, can be used with 
 such good results as the albumin of meat, which so closely 
 corresponds in its composition with that of our bodies, the 
 cells of which it is to rebuild. The animal albumin must, in 
 comparison with others of vegetable origin, be considered as 
 more valuable, and better adapted to take the place of the body 
 albumin, especially when we consider that, according to Fischer 
 and Abderhalden, the various albuminoid bodies, even when 
 they are built from the same stones, as it were, group them- 
 selves in various ways, according to the variety or kind. 
 Furthermore, as stated by Osborne and Clapp,^ the various 
 constituents of albumin, as they are, for instance, contained in 
 wheat, glidin, glutein, and leucosin, give off large quantities of 
 decomposition products. It is, therefore, to be supposed that 
 these differences of the albumin bodies would likewise mani- 
 fest themselves in their physiological actions and in our nutri- 
 tion, and that there would be a difference, in this respect, be- 
 tween the animal and vegetable varieties of albumin. When, 
 thus, both animal and vegetable albumins are at the disposal of 
 the body for the building up of its tissues, it is owing to these 
 facts, very probably, that after the absorption in the blood, and 
 the transformation of the albuminoid bodies of various origins 
 
 1 Quoted after Chittenden. 
 
138 Health Through Rational Diet. 
 
 into the albumin of our bodies, the animal varieties are given 
 the preference, i.e., chiefly utilized by our cells. 
 
 While, with animal food, more nucleins are absorbed, 
 more organic phosphorus, which is the most useful combina- 
 tion for us, is likewise absorbed, so that we may here also see 
 an advantage in the nuclein-rich animal and fish diet. By this 
 diet, also, which is most important, the actiop of certain duct- 
 less glands, particularly the thyroid, is stimulated, and the 
 increased activity of this gland has a protective influence 
 against infectious diseases, as tuberculosis. This would explain 
 the fact, as has been found by Richet and others, that raw 
 meat possesses a special activity against tuberculosis which is 
 entirely absent in cooked meat. The elucidation of this fact is 
 furnished by the experiments of Breisacher, in the laboratory 
 of Munk, who states that the extractives of meat excite the 
 thyroid, while cooked meat does not have this effect. It is 
 especially to be remembered that the extract of the thyroid 
 gland which is given off into the blood is found in the blood 
 of raw meat, so that the latter will, in the same way as is done 
 by the therapeutic administration of the thyroid extract, stimu- 
 late the activity of this gland. It follows, therefore, that in 
 the case of delicate children with a predisposition to tuber- 
 culosis, and especially during the period of growth, rare beef- 
 steaks and similar foods should not be spared, while with 
 growing children, particularly at the time of puberty, nuclein- 
 rich foods in the form of liver, kidneys, etc., should be 
 given the preference, since they are also rich in lecithin and 
 phosphorus. In this way the growth of these children will be 
 greatly helped. It is, however, a striking fact in regard to our 
 diet that there is scarcely one of the most useful foods that 
 does not have its disadvantages, and consequently, in the case 
 of adults, and particularly persons of advanced age, foods rich 
 in nucleins may prove very injurious. The nucleins form 
 purin bases during the disintegration process, and from these 
 
Good and Evil Effects of Various Food Substances. 139 
 
 uric acid is formed, so that with food rich in niiclein gout is 
 furthered. All such patients, and also those suffering from 
 arteriosclerosis, should avoid such foods, as otherwise the 
 blood-pressure will be greatly increased. In arteriosclerotics 
 a meat diet is harmful, because it increases the inner resistance 
 of the vessels to the blood-stream (Determann). The elimina- 
 tion of sugar in diabetes is also very injuriously affected by 
 such a diet, to which fact I have already called attention in 
 former works. In all the above-mentioned affections meat is 
 not indicated ; in diabetes its use must be restricted as far as is 
 possible, and in severe cases should be entirely avoided, for 
 reasons which I have fully explained in my recently published 
 book on this disease. 
 
 The milk-egg-vegetable diet is the best for all such 
 patients, and is likewise indicated in many chronic diseases of 
 the intestines, especially where bacterial decomposition influ- 
 ences are present, in which case a meat diet is to be avoided. 
 Neither should it be taken in liver affections, in which the 
 extractive substances of the meat would have a very injurious 
 action. When, in experiments on dogs, as Pawlow has shown, 
 the liver is excluded from the circulation, as by means of an 
 Eck fistula, these dogs instinctively avoid all meat. When it 
 is introduced into the stomach in the form of powder, through 
 a stomach tube, the dogs fare very badly. They show symp- 
 toms of poisoning, and would soon die if the meat diet were 
 continued. It is most surprising that bouillon — the extractive 
 substances of the meat — alone will surely bring on such at- 
 tacks. It follows, therefore, that rare, bloody meat and bouillon, 
 in particular, should not be given to liver patients. Meat in 
 general is a poor food for them, and in diseases of the kidneys, 
 except in certain cases, it is likewise not indicated. Boiled and 
 white meats might be given the preference, since the extract- 
 ives are withdrawn by the cooking process, especially in the 
 case of white meats and fish, in which the tissues are tender, 
 
140 Health Through Rational Diet. 
 
 while in beef, which is so much harder and firmer, these juices 
 are not so readily given off. 
 
 While during youth, especially during the period of 
 growth, the use of meat may be very beneficial, when not taken 
 in too large quantities, it is not required by the adult, nor by 
 persons of advanced age ; and when, on the contrary, it is taken 
 in large quantities, as in England and America, three times 
 per day, or with us twice a day in large amounts, there is no 
 doubt that the action of the decomposition products may prove 
 very prejudicial to our organs. When therefore, in advanced 
 age, it is not desired to suppress meat entirely (which would be 
 decidedly the best) and to limit one's self to a milk-egg-vege- 
 table diet, which I consider the most rational one for man, it 
 would at least be advisable to take only very limited quantities 
 of meat, and this not oftener than once each day. 
 
 5. Concerning the Necessity of a Humane Method of 
 Killing Animals. 
 
 When an animal is tormented its glands give off quite an 
 amount of secretion, as the excitement develops in them an in- 
 creased activity, during which the ductless glands secrete cer- 
 tain poisonous substances, as has been shown in our work on 
 "Old Age Deferred." That the secretion of the ductless glands 
 is thrown directly into the blood is an undisputed fact, and that 
 these glands are more active according to the emotions can be 
 readily seen in animals — as in the stag, when troating — an 
 expression of sexual excitement — the thyroid gland becomes 
 swollen. In some animals the swelling is so great, when they 
 are tormented, as to form a kind of goiter. That this secre- 
 tion of the gland is thrown into the blood and is then taken up 
 in the muscular tissues — the meat — is best shown by the fact 
 that the meat of male animals, like the steer, has an unpleasant 
 odor. This odor is especially pronounced in the he-goat, and 
 
Good and Evil Effects of Various Food Substances. 141 
 
 probably no one would be able to eat of this ill-smelling meat. 
 It is impossible to get rid of this odor. The cooks in Paris, 
 during the siege of the city by the German army, tried in every 
 possible way to do away with this most unpleasant odor of the 
 meat of the male goat, the only meat which was to be had in 
 the best restaurants ; they tried strong acids, but to no 
 effect ; the odor remained. In the same way it is impossible 
 to remove from the meat of the muskrat the odor of musk 
 which permeates it during the mating season. In the same 
 way as these substances are secreted by the sexual glands, 
 so are others produced by other glands. We know that these 
 glandular extracts, when secreted in large quantities, have 
 certain poisonous attributes — which fact has been unquestion- 
 ably proven in the case of the thyroid gland. That the sexual 
 glands also secrete such poisonous substances, which have a 
 deleterious effect upon the nervous system in particular, we 
 have likewise shov/n in our above-named work. That the 
 blood-serum, which contains the secretions of all of the duct- 
 less glands, may have a toxic action has been shown by the 
 writings of Richet and others. 
 
 These toxic effects also make their appearance when the 
 meat of animals is eaten in which all the blood remains, as, for 
 instance, in the ducks of Rouen, killed in such a cruel way — 
 by suffocation. Deaths have even occurred after eating of 
 them. Meat which contains all the blood becomes very rapidly 
 decomposed, as is also the case with the tissues of the ductless 
 glands as soon as removed from the body. 
 
 When animals have been hunted and pursued, the meat 
 contains considerable amounts of extractive substances; this 
 is proven by the much more pronounced taste of such meat, 
 which is rich in these "fright-products." Thus, Liebig^ found 
 that the muscular meat of a fox which had been brought to bay 
 
 1 Liebig's Annalen nach Schittenhelm zitiert in Oppenheimeri 
 "Handbuch der Biochemie," 1910, S. 537. 
 
142 Health Through Rational Diet. 
 
 during the chase contained a larger amount of creatin than that 
 of others which had been fed in the house. 
 
 It is not heahhy to eat the meat of a hunted animal ; before 
 an animal is killed it ought to be well rested. When we see 
 how farmers' wives often tie up a chicken in a handkerchief so 
 that it takes up as little room as possible on the way to the 
 market where it is to be killed, we can imagine what torments 
 are endured by the animal. It is, consequently, not advisable 
 to kill it on the same day ; it should be allowed to reco-ver during 
 a couple of days while being fed upon corn. As was told me 
 at the Etoile Beige in Brussels last year, chickens were sent 
 from Italy to Belgium, making the entire journey without 
 food ; some few of the animals had even been eaten up by the 
 rest. Such atrocities should be prohibited by the authorities, 
 first out of humane kindness for the animals, and secondly with 
 regard to health considerations based upon the statements made 
 above. How terrible must be the sufferings of a hare when 
 wounded in the legs by shot, and forced to run, shrieking with 
 pain ! The more intelligent an animal is, the more its emotions 
 are excited, and the toxic substances are then also more readily 
 secreted and given off into the meat. The meat of castrated 
 animals, the intelligence of which has been impaired by the 
 process, as is also the case in persons similarly treated, is to be 
 preferred for reasons given in our book on "Old Age De- 
 ferred." But even in young and consequently less intelligent 
 animals, as in calves, we may see how they instinctively object 
 to going any farther when they are being led to slaughter and 
 smell the blood of their comrades. If a painless, beautiful 
 death, the "^vdavatoc," appeals to man as a desirable end, 
 this should also be prescribed by law for animals, if only out 
 of consideration for mankind. The eyes of the animal should 
 be bandaged so that it will not suspect its coming end, and will 
 die in a state of composure and in good condition. As I my- 
 self saw in Chicago, in the mammoth slaughter houses of the 
 
Good and Evil Effects of Various Food Substances. 143 
 
 late Mr. Nelson Morris, — who emigrated, in poverty, from 
 Cannstadt in Wiirttemberg to that city, where he amassed a 
 fortune of 25 millions of dollars, — the animals are stood in a 
 row, and a powerful negro goes down the line, stunning — and 
 occasionally killing — each animal by a blow upon the cranium 
 with a dull axe, after which the animal is hung up and the 
 jugulaf vein- is cut, thus allowing the blood to run out while 
 the animal is still hanging up. As was mentioned above, it is 
 more healthy to eat the meat of animals which have been bled. 
 Since, as already stated, the meat of intelligent animals is 
 more injurious, we can understand how reprehensible is the 
 taste of those who are capable of eating the meat of the dog, 
 the truest friend of man among animals. 
 
 After all that has been said concerning the injurious ef- 
 fects of the extractive substances when they are present in 
 large amounts and are frequently indulged in, it follows that 
 we should select a mode of death which would in the first place 
 not cause the animal any anxiety, and avoid all pain. Even 
 the elementary rules of humanity would require us to do this, 
 although we may not be always able to follow the lofty teach- 
 ings of the old philosophers of Hindustan in our battle for life, 
 which decried the killing of any animal as an immoral pro- 
 cedure. Indeed, one sometimes sees persons in India throwing 
 rice on the grass, so that insects may feed upon it. 
 
 One should at least carefully see to it that the animal is 
 not unnecessarily tormented. It is, however, so arranged in 
 this world that some animals can only keep alive by taking the 
 life of some other animal. In nature, during every minute of 
 the day or night, in fact, wholesale murder is being carried on, 
 in the air, in the water, above and below the earth, and, with 
 vegetarian principles, a tiger or a lion, for example, would soon 
 be no more. If man, whose foods are very varied, must follow 
 this course, which is tolerated by all God-believing religions, 
 he should, at least, spare the animal all possible pain. And 
 
144 Health Through Rational Diet. 
 
 if he will not do this out of humane feelings, he should, in view 
 of what has been said above, do so out of consideration for 
 his own well-being. That the taste of meaf can be improved 
 thereby was already known to Shakespeare, who says in the 
 Merry Wives of Windsor, Act i. Scene i, "I wished your 
 venison better; it was ill killed." 
 
 {b) Fish Diet. 
 
 I. Nutritive Value and OtJicr Properties of Various 
 Kinds of Fish Foods. 
 
 The doctrines of certain churches, as the Roman Catholic, 
 the Greek Orthodox, as well as the Anglican Church, forbid 
 the use of meat during certain weeks of each year, and also on 
 one day of each week, and recommend the use of fish. This 
 fact corroborates the correctness of the statement made in our 
 work on "Old Age Deferred" that the practice of a religious 
 faith has a good influence in prolonging our life. Fish is more 
 easily digested and is much better, for certain reasons, than 
 meat. When one has at different times eaten an equally ample 
 quantity of meat and fish, he usually feels less weight in the 
 stomach after the fish, and this when even a rather larger 
 quantity of lean fish is taken than of the meat. Fish in general 
 have a much more tender flesh, they contain more water than 
 meat usually does, and, while their fiber is more tender, they 
 are, nevertheless, nourishing. Some varieties of fish do not 
 contain any less albumin ; some, in fact, the salmon, perch, and 
 pike, for instance, have even more than some kinds of meat. 
 This form of albuminous food has the advantage that, with 
 the exception of some few kinds of fish, such as the carp and 
 salmon, the albumin is associated with other quite harmless 
 substances, and, owing to the very limited amount of extract- 
 ive substances, much fewer harmful products are formed than 
 
Good and Evil Effects of Various Food Substances. 145 
 
 is the case with meat. In order, however, that fish outrank the 
 meat as a diet, it is requisite that the fish be absolutely fresh, 
 for there is no kind of meat which spoils so rapidly as fish. 
 Owing to this, it is advisable in the hot summer weather to dis- 
 pense with fish unless one has the good fortune to live near the 
 water, so that one may be sure of eating the fish on the day 
 it is caught. The Aztecs were well aware of the fact that fresh 
 fish is a much more healthful food than meat; the Emperor 
 Montezuma ate it daily, the fish being brought from distant 
 shores by runners. It is much the best when the fish — which 
 is possible in the fresh-water varieties — is brought to the 
 kitchen alive, and is killed only a very short time before it is to 
 be used. The meat of such fish has a different appearance 
 from the others ; the trout looks blue and the meat of the cod 
 or haddock is firm. In Holland one may often see the fish 
 dealer kill the fish just as he is delivering it, making deep in- 
 cisions into the quivering body; this causes contraction of the 
 flesh, which can only be seen in perfectly fresh cod or had- 
 dock. The eel is treated even more barbarously, for, in the 
 belief that the meat tastes better, the skin is pulled off while 
 the fish is yet alive. 
 
 Just because fish contains much less flavoring substance 
 than does meat, it is most important that it be fresh. Nowhere 
 else is it possible to eat such good-tasting sea fish as in Eng- 
 land and Holland, and in Sweden and Norway, because it 
 goes directly into the hands and stomach of the purchaser. In 
 Paris and in other cities of the Continent it is more difficult to 
 obtain such fish, and the longer the fish travels on the ice the 
 more it loses its taste. This does not mean that it loses any of 
 its merit as a healthful food when well packed in ice and eaten 
 soon after its arrival. Generally speaking, a fish diet is most 
 healthful when the fish is eaten at not too great a distance from 
 its home. The taste of the fish depends, as does that of meat, 
 upon its food and its abiding place. Usually the fish living in 
 
146 Health Through Rational Diet. 
 
 deep water, and those of mountain streams, are the most 
 healthful; those living in unclean, muddy water are much less 
 so, and Galenus already decried the use of such fish, especially 
 when they are caught in waters below a city. 
 
 The use of fish without scales was strictly prohibited by 
 Moses,^ and it is very interesting to note that the same law 
 exists among the Hottentots and the Bushmen in South Africa, 
 who, like the Jews, do not eat pork. Certain fish found in 
 tropical regions, as in Cuba, Florida, etc., are very poisonous. 
 In these sections there is a phenomenal quantity of fish, as I 
 was able to observe during a two weeks' stay in Miami and 
 Palm Beach, in Florida, during the winter of 1906- 1907. 
 Owing to the fact that many of these fish eat poisonous 
 medusse and other harmful substances, decomposed bodies, etc., 
 their meat becomes poisonous. When, however, care is taken 
 to at once remove the head and intestine when they are caught, 
 the meat proper may be eaten without fear of untoward results. 
 
 Fresh fish is not only the best, but it is the most readily 
 digested ; it tastes best when fried or baked, as by boiling the 
 savory elements are even more easily drawn out from the fish 
 than they are from meat. Smoked fish is quite as digestible 
 as boiled fish, but the same is not the case with the dried and 
 salted varieties. Penzoldt found, in regard to the digestibility 
 of fish, that }i kg. of whitefish was digested in two and one- 
 half to two and three-quarter hours, while the same quantity 
 of meat took three and one-quarter hours. Herring required 
 the most time, — about four hours. According to Rubner, 
 Atwater, and others, fresh fish meat is quite as well assimilated 
 as beef, as will also be seen in the writings of Langworthy, 
 who found that, of the fish, only 5 per cent, of albumin and 10 
 per cent, of fat were lost. Slowzoff recently affirmed that 
 freshly cooked fish was even better assimilated than meat; he 
 also found that smoked fish was as well assimilated as that 
 
 1 Leviticus, ix, 9, 12; after Pavy. 
 
Good and Eznl Effects of J^arious Food Substances. 147 
 
 which was cooked, but the salted and dried kinds more poorly 
 so than the cooked fish. He found that the nitrogen was the 
 equivalent of that in meat. 
 
 In addition to the albumin and considerable quantities of 
 gelatin, fish also contains valuable mineral salts in not incon- 
 siderable quantities; some varieties contain much phosphorus. 
 Slowzoff states that these nutrient salts are also better assimi- 
 lated than those of meat, and that more phosphorus and 
 magnesia are absorbed. 
 
 It will be seen from the above that a fish diet is a very 
 advantageous form of nourishment, and that from it we get 
 large quantities of nutritive substances. We shall show in the 
 following list by Konig^ how many calories are obtained from 
 a fish diet, and how much of the various nutrient salts is found 
 in the kinds of fish which are chiefly eaten : — 
 
 
 Nitrogenous 
 substance. 
 Per cent. 
 
 Fat. 
 Per cent. 
 
 Salts. 
 Per cent. 
 
 Calories con- 
 tained in 1 kgr. 
 
 Fatty fishes. 
 Salmon 
 
 21.14 
 15.44 
 12.80 
 16.67 
 18.96 
 16.30 
 
 18.42 
 16.93 
 19.20 
 18.50 
 17.00 
 16.00 
 14.20 
 17.60 
 
 13.53 
 7.67 
 
 28.40 
 8.73 
 1.85 
 7.90 
 
 0.53 
 0.26 
 2.10 
 0.70 
 0.30 
 1.40 
 0.50 
 2.10 
 
 1.40 
 1.70 
 0.90 
 
 i.'so 
 
 1.20 
 1.30 
 1.20 
 1.30 
 1.30 
 
 2136 
 1370 
 3190 
 
 Herring 
 
 
 Carp, fed 
 
 1045 
 
 
 870 
 
 Whitefish 
 
 1980 
 
 Lean fishes. 
 Pike 
 
 909 
 816 
 980 
 960 
 
 Haddock 
 
 Trout 
 
 Perch 
 
 Cod 
 
 720 
 
 Plaice 
 
 900 
 
 Sole 
 
 730 
 1040 
 
 Turbot^ 
 
 
 We shall now give after Konig, ii, S. 483, the nutrient 
 salt content of two fishes, from which an approximate idea of 
 the salts contained in others may be formed : — 
 
 1 After Konig, ii, 1468. 
 
 2 The last three fishes, as well as the analysis of the whitefish, are 
 quoted from Schall and Heisler. 
 
148 
 
 Health Through Rational Diet. 
 
 Nutrient Salt Content, 
 
 The ash contains 
 
 Potash. 
 Per cent. 
 
 Soda. 
 Per cent. 
 
 Phosphoric 
 
 acid. 
 
 Per cent. 
 
 Sulphuric 
 
 acid. 
 Per cent. 
 
 Chlorine. 
 Per cent. 
 
 Codfish 
 
 13.84 
 23.92 
 
 36.51 
 20.45 
 
 13.70 
 38.15 
 
 6.31 
 2.80 
 
 38.11 
 
 Pike 
 
 4.75 
 
 
 
 As this table shows, fish meat is characterized by a high 
 content of soda and a low amount of potash. The quantity of 
 common salt is naturally quite considerable in sea fish. When 
 the fish are salted down, the amount of salt is greatly increased ; 
 the fish are placed in tubs and are covered with brine. The 
 longer they remain in the brine, the more salt they absorb. 
 This influences their digestibility in a very unfavorable way, 
 as has been already stated ; it may be imagined how injuriously 
 the kidneys will be affected when such large quantities of salt 
 pass through them. Such fish are, therefore, certainly not 
 healthful. 
 
 The best method of preparing the fish with regard to 
 their digestibility is by boiling or frying. Since, however, the 
 flavoring elements are so readily given off, and there is, con- 
 sequently, very little taste left, possibly the only way to retain 
 it is by steaming. 
 
 It will be necessary, as previously emphasized, to see that 
 the fish is always fresh. There is no article of food in which 
 this is more important, particularly in the summer. The de- 
 composition processes occurring in fish may, otherwise, give 
 rise to the much-dreaded ptomaine poisoning. 
 
 The Indian tribes of Oregon had the habit of burying 
 salmon in the ground, and, the more it was decayed, the better 
 they liked it.^ The inhabitants of Greenland and the other 
 Eskimos do the same with seals. Dried and strongly smelling 
 fish seem also to be a favorite food with the Chinese and 
 
 1 Wilkens: U. S. Exploring Expedition, iv, p. 451, after Pavy. 
 
Good and Evil Effects of Various Food Substances. 149 
 
 Malays in Java and in the Archipelago. In Java, trassi, the 
 meat of dried shrimps, is eaten after having been kept for many 
 months. While I was the guest of a family in the Hague who 
 had possessions in India, I had the opportunity of tasting this. 
 It had a most unpleasant odor, but did not taste badly. It 
 might be here mentioned that trassi, as has been stated by 
 Jebbink, is very rich in phosphorus, probably as much so as 
 any article of food ; its total content of phosphoric acid amounts 
 to 2.27 per cent., and, of this, 2.21 per cent, is soluble and 
 digestible. 
 
 While fresh fish, in general, does not keep very well, this 
 is particularly the case with fatty fishes, for very soon, some- 
 times after one day, the quality of the fat undergoes a change 
 and it has a rancid taste, as in the eel and the salmon. Yet, 
 these two kinds of fish are the best flavored among them all, 
 and have, likewise, the greatest nutritive value. They have 
 the disadvantage, however, and the eel most particularly so, of 
 being very difficult to digest not only on account of the great 
 quantity of fat contained in the eel, but also because of its 
 very unappetizing habits. I would call it the pig among fishes. 
 It likes to roll in the mud, and in water containing waste 
 products of all sorts ; where the water is stagnant and cannot 
 run off, as in the Dutch canals, the eel tastes the best. The 
 variety living in clean water has not nearly so good a taste as 
 the river eel, and particularly that living in the ditches and 
 canals in Holland. It is said of this fish that it eats the most 
 unclean things, and it was stated that the eels caught near the 
 Dutch Lazarettos, in the Dutch Indies, fed upon the bodies of 
 the dead, together with refuse of all sorts, and that, with it 
 all, their meat had a wonderfully good taste ! Something of 
 the same nature has been recorded in history of Vadius 
 Pollonius, who fed his niuran^, a kind of eel, with the flesh 
 of slaves who had been killed just for this purpose, in order 
 that they should have a better taste. That the meat of the eel 
 
150 Health Through Rational Diet. 
 
 sometimes causes toxic disturbances may no doubt be referred 
 to its unclean mode of living, and we may find in this instance 
 an exception to the rule that everything which has an agreeable 
 taste is good, and agrees with one. The meat of the eel can 
 in no way be regarded as a healthy food. The salmon might 
 rather be recommended for a nomially healthy person, since 
 it is not quite so fat as the eel, and always lives in clean water. 
 Owing to its fat content and its very contpact meat, salmon is 
 not easily digested, and is not indicated for people suffering 
 from stomach and intestinal disorders. According to some 
 authors, who found that salmon contained considerable quan- 
 tities of purin bodies, it is not to be recommended in gout and 
 arteriosclerosis. Lately, however, Bessau and Schmidt found 
 in both the eel and the salmon much smaller quantities of 
 purin bases; in loo grams of each fish there were 0.024 gram 
 (salmon) and 0.027 gram (eel). 
 
 The salmon usually prefers the northern waters ; in Europe 
 it is found in large numbers in the Norwegian and Swedish 
 waters, and when in very cold winters the seals come farther 
 south they eat up all the salmon of the Swedes and Norwe- 
 gians; it is for this reason that in these regions there is an 
 actual massacre of seals. Whoever likes good salmon fishing 
 should go to Canada, where the lakes in the province of Quebec 
 are full of these fish. Wonderful stories were told me of the 
 size and quality of the salmon while I was in Quebec, four 
 years ago, during the winter. 
 
 Another very popular fish, the herring, also prefers the 
 waters of the North. We unfortunately only get this fish, 
 which is so excellent when fresh, in the salted or pickled form, 
 and then it is not quite so good, nor is it a healthy food sub- 
 stance. I have eaten very good fresh herring in England. In 
 the Lake of Garda there is also a variety of that fish which is 
 excellent. The amount of salt contained in salted herring is 
 often very considerable after it has been in the brine for some 
 
Good and Evil Effects of Wirions Eood Substances. 151 
 
 time. Konig states that herring which has been lying in brine 
 for three clays contains 9.5 per cent, of salt; after nine weeks 
 it contains 17.7 per cent., an amount which is certainly prej- 
 udicial for the kidneys. 
 
 The value of fresh herring is increased when it contains 
 the roe or the milt. Of the fatty fishes, the one most easily 
 digested is the whitefish, which the English (Pavy) call the 
 "sea chicken." 
 
 The best-tasting and probably also the most easily digested 
 among the fat fish varieties is the carp. In Berlin, particularly, 
 great cjuantities of this fish are consumed. Unfortunately, 
 however, the carp contains — it is unfortunate that so often 
 with the best goods there must be a "but" — a large amount of 
 extractive substances. According to the latest analyses of 
 Bessau and Schmidt, the carp contains more purin bases than 
 either the eel or salmon, 100 grams containing 0.054 gram. 
 The herring contains more extractive substances : 0.064 gram. 
 Small fish in general, such as anchovies and sprats, contain the 
 greatest number of purin bases; also the sardine, which has the 
 large amount of o.i 18 gram purin bases in 100 grams. While 
 the carp, how^ever, gives off a portion of its extractive sub- 
 stances during cooking, this is naturally not the case with the 
 sardine. Another fish which is considered as one of the most 
 healthy as food, the trout, contains, according to these authors, 
 a like amount of purin bases. There is probably no fish which 
 is so well liked in our Carlsbad diet as the trout, and, as a 
 matter of fact, the meat of this fish is quite easily digested. 
 When we consider that, just as is the case in meat, a hard, 
 tough condition prevents the elimination of the extractive sub- 
 stances through cooking — as in beef, for example — the opposite 
 condition probably exists in the trout; for just as the tender 
 meat of the calf gives off its extractives in cooking, so does 
 also the soft, tender trout. A fresh, well-cooked trout has very 
 little of the flavoring substances left, and may without hesi- 
 
152 Health Through Rational Diet. 
 
 tancy be recommended as a food for arteriosclerotics and gouty- 
 patients, as well as in diabetes. 
 
 With regard to the digestibility, the sole, which also has 
 a tender fiber, resembles the trout ; also the plaice, which is 
 eaten in large quantities in England and in Holland, and is of 
 a fine quality. The turbot would probably come next. The 
 haddock is rather more indigestible, owing to its tough and 
 hard fibers. This fish is best eaten in Norway. It has an 
 excellent taste and, when perfectly fresh, is not so hard to 
 digest; so that we can readily understand the predilection of 
 the Norwegians for this fish, and the current saying, ''Jeg aer 
 Norsk, Jeg spiser Torsk." On the other hand, the same fish, 
 when I ate it in Barcelona, where it is called ''baccalau," did 
 not taste nearly so good ; neither did I care for the "cabillaud" 
 in Belgium and France. The salted codfish, because of the 
 salt, has very hard fibers, and might be rendered more palatable 
 if the salt were first well washed out in plenty of water, and 
 the fish cooked for some time. It will then not only taste 
 better, but it will also be more readily digested. The cod is, in 
 itself, not a very easily digested fish, owing to its tough flesh. 
 It might probably represent beef among the fish varieties, par- 
 ticularly since it contains more albumin than the plaice and 
 sole. Kanianizin made a series of experiments on the digesti- 
 bility of this fish in the prisons of St. Petersburg, and found 
 that it was quite as well digested and assimilated as beef. While 
 hearty eaters make the objection that they have nothing in 
 their stomachs after having eaten fish, I can afiirm, by my 
 own experience, that such is not the case as regards codfish. 
 
 2. The Advantages of a Fish Diet. 
 
 With the present high cost of living, when the poorer 
 classes cannot afford to buy meat, I cannot see why a fish diet 
 is not more generally indulged in. With our improved trans- 
 
Good and Evil Effects of Various Food Substances. 153 
 
 portation facilities we are able to send sea fish, which in some 
 regions are caught in such enormous quantities, to a great 
 distance, and yet are able to supply the consumer so that they 
 may be eaten on the same day. In this way a food substance 
 is furnished which is not only, when eaten while fresh, much 
 more healthful, but is also much cheaper, than meat, even those 
 meats imported from Australia and the Argentine Republic. 
 Aside from this, it is decidedly preferable to eat a fish which is 
 only one or at most two days old, than meat which has been 
 preserved on ice for weeks. There is probably no other food 
 substance, with possibly the exception of cheese, — in which we 
 have an animal albumin, the value of which we have already 
 stated, — which can be purchased at such a moderate price as 
 many varieties of fish. Fish meat also has many advantages, 
 some of which have already been mentioned. First of all, I 
 wish to again emphasize the digestibility of fish as compared 
 with that of meat, and it is quite certain, as I have myself been 
 able to determine, that fish does not remain as long in the 
 stomach as meat, and that one consequently has a better appe- 
 tite for the next meal. \Mien, therefore, one has a weak 
 stomach, the tender meat of some of the white fishes referred 
 to in the last chapter is a much more appropriate food. It is 
 also a great advantage — to which we desire to call attention — 
 that one is able to take in combination with fish certain valuable 
 foods which can probably never be taken with meat, as, for 
 instance, the roe and milt. Both are rich in phosphorus, and 
 the roe contains some iron. These are perhaps the most 
 valuable components of fish, since they contain as much as 30 
 per cent, of nitrogen and 20 per cent, of fat. I might add, 
 however, that in some kinds of fish, like the salmon and pike, 
 these structures, as well as the meat itself, have certain toxic 
 properties during the breeding season, and should therefore 
 not be indulged in at that time. The eggs of the sturgeon 
 (caviar) will be treated of in a special chapter. 
 
154 Health Through Rational Diet. 
 
 As an albuminous food fish has, furthermore, the very- 
 great advantage that patients suffering from kidney and hver 
 disorders, or from gout, may take this form of albumin, which 
 contains much less of the injurious substances than that of 
 meat, since in fish there is a smaller proportion of extractives, 
 — with the exception of the smaller varieties, — while those 
 having tender fibers give off more of these extractives during 
 the process of cooking. 
 
 With few exceptions less uric acid is formed with a fish 
 diet than with one of meat; and since it is often very difficult 
 to induce a gouty patient, who has been a meat-eater for years, 
 to give it up entirely, he might be allowed to eat fish at least 
 once a day. With diabetic patients, as I have stated in my 
 book on diabetes, I have observed that the eating of fish, such 
 as the "schill" and the perch-pike, causes much less sugar elimi- 
 nation than is the case with meat, and by using such a diet 
 with the addition of green vegetables and some carbohydrates 
 (fruit, rye bread, graham bread, etc.) I have more easily 
 arrested the elimination of sugar in Carlsbad patients. In the 
 treatment of arteriosclerosis I have likewise obtained great 
 benefit from the use of tender white fish. The fish diet is 
 especially useful as a transition food between the meat and the 
 milk and vegetable diet. W^e first leave off the meat and 
 replace it by fish, which is after some time also abandoned, and 
 the albuminoid portion of the food is made up of cheese or 
 cereals. The use of fish in the diet of brainworkers, as a com- 
 ponent article of food, when exhausting literary work is to be 
 done, and also the influence of fish upon the sexual activity 
 and upon the intellectual activity, will be dealt with later on. 
 
 All of the above advantages, however, depend entirely upon 
 the fresh condition of the fish. Such as have been kept for a 
 long time have lost all taste, as I was able to convince myself 
 during my ocean voyages to and from America. I was, for this 
 reason, only able to eat the fish during the first few days. 
 
Good and Evil Effects of Various Food Substances. 155 
 
 This loss of taste is not the worst feature. The iX)isoning by 
 fish has ah'eady been mentioned, and very frequently eczema 
 and other skin rashes make their appearance after eating stale 
 fish. Strange to say, I most frequently saw such cases among 
 my French patients — last summer in a colleague, and in two 
 other gentlemen from Paris. The patients assured me that 
 every time they ate fish their old eczema was sure to manifest 
 itself again. One of these patients did not suffer from eczema 
 after eating trout at Carlsbad, because these fish were only 
 killed just as they were to be cooked. These toxic symptoms 
 may have been due to the fact that the fish suffered before 
 death — through unsatisfactory modes of transportation, insuffi- 
 cient quantities of water — and this perhaps unclean — and that 
 this gave rise to the formation of "fright products," which 
 acted like poisons, already referred to when speaking of the 
 killing of animals. The fish must, immediately after having 
 been caught, be placed in large receptacles containing fresh 
 and, if possible, running water, a sort of aquarium as it were, 
 where they remain until just before they are to be used, when 
 they should be very quickly killed. 
 
 Frequently, when injurious effects follow the eating of 
 fish, these may be due not so much to the fish itself as to the 
 addition of bad sauces made with bad butter, or with spoiled 
 cream. This state of affairs usually only occurs in restaurants, 
 and here the preparation is more to be feared than the fish. 
 Soup made of fish is a valuable and agreeable food substance. 
 The "halaszle" (fish soup) made in Hungary is a very excel- 
 lent fish food, particularly that made on the shores of the 
 Flatten See (Balaton) of the fish found in its waters, the 
 world-renowned fogas (Fogorsh). This is a kind of fish 
 goulash, but true gourmands prefer the "fogas" when broiled 
 upon the spit. We consider this fish a most excellent one, and 
 a very healthful food. 
 
156 Health Through Rational Diet. 
 
 {c) Oysters and Shellfish; their Advantages and 
 Disadvantages. 
 
 When we read, as has been related by Brillat Savarin, 
 that while he was acting as Envoy of the Directory during the 
 great revolution he dined with a Monsieur Laporte, who ate 
 oysters during a whole hour, and consumed 32 dozen of them 
 (which did him so little harm that he managed very well with 
 the rest of the dinner), we must conclude that oysters must 
 have been much cheaper one hundred years ago, and that at 
 that time typhoid epidemic due to the eating of oysters did 
 not occur. The latter was reserved as a blessing of our times, 
 with our fully developed canalization ! We can, to be sure, 
 understand the appetite of Monsieur Laporte and his contem- 
 poraries, who could not content themselves with less than a 
 gross (12 dozen) of oysters, for in order to obtain sufficient 
 nourishment from these bivalves a great many of them must 
 be eaten. An oyster contains about 5 to 6 per cent, of albumin, 
 I per cent, of fat, 35^ per cent, carbohydrates, so that in i kilo 
 of oysters 520 calories are contained. It would therefore be 
 necessary to eat a very great number of oysters, and if these 
 were the best of their kind, the Zealand oysters, or those from 
 Ostende or Whitestable, one would have to be a multi- 
 millionaire, like those owning palaces on Fifth Avenue in New 
 York, to stand the cost. Vitellus was quite right when, about 
 two thousand years ago, he called this food "cibis nobilium." 
 
 It is quite easy to eat a great many oysters, because they 
 are very easily digested and because they also stimulate the 
 appetite, so that they are to be recommended for persons suf- 
 fering from lack of appetite. They can be well digested by all 
 convalescents and weakened persons. It is because they tend 
 to stimulate the appetite that oysters are served at the begin- 
 ning- of a meal. 
 
Good and Evil Effects of Various Food Substances. 157 
 
 Oysters are perhaps the only animal food which we eat 
 raw, and, so to speak, living, for they are only healthful when 
 they are perfectly fresh. It is possibly just this circumstance 
 which exerts the stimulating and excitant action of the oyster 
 diet, which, as we shall refer to later, is said to have an influ- 
 ence upon sexual activity. The Romans, those dissolute gour- 
 mands, had toward the end of their Empire very productive 
 oyster beds near Bajse, and, as Pliny and Horace have related, 
 they were great lovers of the succulent bivalve. 
 
 Just as raw meat has useful properties against tuber- 
 culosis, so did Boerhave detect a similar eflfect in oysters. 
 Since the valuable properties of the oyster are entirely lost 
 after they have been cooked, these must be contained in the 
 extractives, in the juice of the raw oyster. It is a very great 
 pity that at present the eating of raw oysters is frequently 
 productive of quite serious danger to the health, for in some 
 regions the sewage water is emptied very near the oyster 
 banks, which frequently contain typhoid bacteria ; and it is a 
 fact that in some large cities, as in Paris, for instance, rather 
 serious epidemics of typhoid fever usually occur about three or 
 four weeks after the Christmas season, or during the early 
 months of the winter, owing to use of such infected oysters. 
 During the past few years, however, conditions have improved, 
 and the authorities in the regions where there are oyster beds 
 and colonies have enforced strict regulations in regard to the 
 cleanliness and purity of the water. The government of the 
 Netherlands, for instance, went so far as to examine and to 
 prepare cultures of the water in laboratories, in order to con- 
 vince themselves that no injurious bacteria were contained 
 therein, so that the oysters could be eaten with safety. We 
 consider oysters a very healthful, although not very nourishing, 
 food, which is best adapted for the use of patients and con- 
 valescents, as well as for gourmands. Hutchison states that 
 in 12 oysters there are only 5 grams of digestible albumin, and. 
 
158 Health Through Rational Diet. 
 
 according to Stiitzer, i tgg contains as much nourishment as 
 14 oysters. 
 
 Mussels may even be more dangerous when eaten raw; 
 recently a severe typhoid epidemic was caused by them. 
 Mussels are more nourishing than oysters, as they contain 
 more albumin; in fact nearly twice as much as the oysters, 
 about 9 per cent., and about the same amount of fat and carbo- 
 hydrates. The. mussel, however, is more difficult to digest, as 
 the meat is tougher. It is certainly safer to always have them 
 cooked, as they, as well as the oysters, may not only cause 
 typhoid, but may also give rise to severe poisoning cases, and 
 also to intestinal catarrh, when they grow in water which con- 
 tains poisonous matter. 
 
 Symptoms of poisoning are also frequently caused by 
 eating crabs. Their meat has a very agreeable taste, but they, 
 like their larger brothers of the ocean, the lobsters, eat decayed 
 and putrefied substances and injurious meats, and very fre- 
 quently urticaria and other eruptions occur after their inges- 
 tion. In one case which I observed, that of an English clergy- 
 man, the entire right arm was swollen after he had eaten some 
 lobster; the swelling soon disappeared, however. It is most 
 important that these crustaceans should, as soon as they are 
 removed from their own element, be placed in boiling water, 
 and they should likewise be eaten soon after they are cooked — 
 possibly a day later. It is certainly a barbarous habit to do as 
 some cooks do, who put them into cold water and then let 
 them boil slowly, instead of at once putting them into water 
 which is already boiling. It may possibly have been this 
 method of cooking which caused the poisonous symptoms. 
 The meat is very compact and is difficult to digest. Owing to 
 the hardness of the meat, however, it is necessary that it be 
 well masticated, and it is then rather more easily digested, 
 when not eaten in too large quantities. The lobster being 
 eaten cold, this also may affect the digestion unfavorably. 
 
Good and Evil Effects of Various Food Substances. 159 
 
 Sometimes lobster soup has caused cramps. It would certainly 
 not be advisable for the author of a book on rational dietetics 
 to recommend the eating of crabs or lobster. 
 
 For economical reasons I must, nevertheless, say that 
 these crustaceans contain much nutriment. Lobster, according 
 to Payen, contains from 13 to 19 per cent, of albumin (thus 
 approximating beef) and about i per cent, of fat. Crab con- 
 tains, according to Konig, 10 per cent, of albumin, 0.4 per 
 cent, fat, i per cent, carbohydrates, and 100 grams of the 
 meat give about 80 calories. It must also be remembered that 
 they, like the oyster and mussel, are very rich in certain 
 nutrient salts, phosphorus in particular^ ; lime is also present 
 in fair amounts. If we are desirous of absorbing these salts 
 in such foods, it would be better to eat the shrimps and small 
 crabs ; these are also more easily digested when well masticated. 
 Quite a number of these small crustaceans can be used at one 
 time without untoward effects, and in some resorts at the sea- 
 side, as at Ostende, the physicians order their patients to eat 
 shrimps already at breakfast, as they are considered a healthful 
 food. The influence of these crustaceans upon the sexual 
 functions, which has been praised since ancient times, I shall 
 discuss later on. According to Konig, crabs contain 15.8 per 
 cent, of nutrient substance, 1.32 per cent, of fat, and 2.42 per 
 cent, of carbohydrate. 
 
 We do not wish to close this chapter without referring to 
 two animals having shell-like habitations, i.e., the tiny snail 
 and, as a contrast, the large tortoise. The snails found in the 
 vineyards in France and in Spain, where they are called "cara- 
 coles," are eaten in large numbers. Personally, I did not find 
 them very good, and I consider them hard to digest. The 
 gelatinous meat of the tortoise is preferable, and the "real 
 
 1 According to Gautier, the meat of the lobster contains 2.20 per 
 cent, of organic phosphorus. 
 
160 Health Through Rational Diet. 
 
 turtle soup" used in England has quite a stimulating effect on 
 the appetite. This is, however, its chief advantage. 
 
 {d) The Advantageous Properties of Eggs. 
 
 After milk, there is probably no other article of food 
 which is so valuable for mankind as the tgg, and scarcely any 
 other food substance possesses so many useful properties. Of 
 the nutrient substances, eggs contain large quantities of 
 albumin and fat. The amount of nourishment contained in an 
 tgg corresponds with that in 40 grams of fat meat or about 
 150 grams of milk. 
 
 If we allow 60 grams to an tgg, the shell contains 7,2 
 grams, the w^hite of the Qgg 35.4 grams, and the yolk 17.4 
 grams. The percentage would be divided about as follows : — 
 
 The shell 12 per cent. 
 
 The white of egg 58 per cent. 
 
 The yolk 30 per cent. 
 
 Eggs likewise present the great advantage that in addi- 
 tion to their albumin and fat content, and consequent nutritive 
 value, they are very readily digested, and are better assimilated 
 in the body than the great majority of foods. 
 
 Raw eggs are the most difficult to digest, since, owing to 
 their fluidity, they cause very little secretion of saliva, and are 
 apt to coagulate in the stomach. Soft-boiled eggs are very 
 much more digestible, and even the hard-boiled eggs are not 
 so indigestible as is claimed by many. As a matter of fact, 
 hard-boiled eggs are often more easily digested than raw ones, 
 as I have been able to determine both in my own experience and 
 in that of my patients. It is important, however, that the 
 hard eggs be well masticated; their digestibility depends upon 
 this. 
 
 According to the experiments of Jaworski and Gluzinski, 
 hard-boiled eggs, when finely chopped and taken with water, 
 remain in the stomach only one and one-half hours. 
 
Good and Evil Effects of Various Food Substances. 161 
 
 If with many persons there is a difference in regard to the 
 digestibihty of the hard and soft eggs, there is no difference 
 as far as the assimilation is concerned. 
 
 According to Rubner, even when 21 hard eggs had been 
 eaten, ^ they were as well assimilated as meat, so that only the 
 following small quantities were lost : — 
 
 Dry substance 5.2 per cent. 
 
 Nitrogen 2.9 per cent. 
 
 Fat 5 per cent. 
 
 Ash 18.4 per cent. 
 
 Eggs are therefore a very valuable and easily assimilated 
 food. In addition to this they have the following advantage, 
 which is shared by very few foods : they contain no injurious 
 substances. In meat, in addition to the albumin content, there 
 are the extractives, and consequently much meat may prove 
 injurious. This is not the case with the egg, where the 
 albumin contained does not cause the formation of any in- 
 jurious product, such as uric acid ; neither does it increase the 
 sugar in diabetes, as other albumins do, and this in spite of the 
 fact that it contains carbohydrate molecules. This proves that 
 the secretion of sugar, as I have already stated in my previous 
 works, is often less frequently caused by carbohydrate-con- 
 taining foods than by those free from the carbohydrates, and 
 that some toxic irritant is in question. If various foods really 
 do have a toxic action owing to their decomposition products, 
 this scarcely comes into consideration in the case of the egg. 
 Eggs may be considered as one of the most healthful among all 
 foods, but, naturally, only when they are fresh, or are in the 
 wintertime preserved in a rational manner. 
 
 The great nutritive value of the egg may be seen in the 
 following table by Konig : — 
 
 1 Rubner: Zeitschrift fiir Biologic, 1879, 15, 115. 
 11 
 
162 Health Through Rational Diet. 
 
 A fresh egg contains : — 
 
 N-free 
 Water. Nitrogen. Fat. extractives. Ash. 
 
 73.67 per cent, 12.50 per cent. 12.02 per cent. 0.67 per cent. 1.70 per cent. 
 In the dry substance : — 
 
 Nitrogrenous 
 
 matter. Fat. Ash. Nitrogen. 
 
 47.46 per cent. 45.67 per cent. 4.06 per cent. 7.64 per cent. 
 
 The white of €:gg contains 12.77 P^i" cent, of nitrogenous 
 substance, and the yolk 16.05 P^^ cent. ; the white contains 0.25 
 per cent, of fat, while the yolk contains a very large amount, 
 31.70 per cent. In an ^gg weighing 48 grams there are about 
 6.4 grams of nitrogenous substance and 5 grams of fat. 
 
 Together with this high nutrient value, eggs also contain 
 other important substances which play a great role in the 
 building up of and in the functions of the central nervous 
 system, such as lecithin, of which the yolk of the ^gg, according 
 to Gobley, contains y.2 per cent. There is also about i per cent, 
 of salts in the yolk. The amount of phosphorus is quite large ; 
 in 100 grams of the yolk there is 1.279 grams of phosphoric 
 acid, as stated by Juckenak. The yolk is also said to contain 
 some brain substance, i.e., protagon, which is decomposed into 
 cerebrin and lecithin. 
 
 In view of the above, eggs are to be recommended as a 
 food for persons suffering from nervous depression, neuras- 
 thenia, etc. To be sure, it is not sufficient, as we shall show 
 later on, to simply give large amounts of food containing phos- 
 phorus and lecithin, in order to cause the brain and mind to 
 functionate better, as all this is not accomplished merely by the 
 absorption of such substances. They must be made use of and 
 assimilated, and this depends upon other factors. It is in no 
 sense a rational proceeding to take expensive products for the 
 purpose of introducing lecithin and phosphorus into the body, 
 when this can be better accomplished with fresh eggs. 
 
 To the great content of the tgg in nutrient substances 
 and lecithin must be added the quantity of other substances 
 
Good and Evil Effects of Various Food Substances. 163 
 
 which make the egg, like milk, one of the most complete food- 
 stuffs; these substances are certain mineral salts, especially 
 oxide of iron and lime. The iron contained in the egg is 0.39 
 per cent, of the total contents. According to Bunge, in 100 
 grams of the yolk of eggs 0.0 1 gram of iron is contained. 
 According to the calculations of Hutchison, we can obtain from 
 7^ eggs all the iron required daily by the organism, which 
 quantity, according to Stockmann, is 10 milligrams. 
 
 We show, in the following table according to Pollak and 
 Weber, the quantity of the various nutrient salts contained in 
 
 eggs :— 
 
 Nutrient Salts Contained in Eggs. 
 
 Oxide of 
 Potash. Soda. Lime. Magnesia. iron. 
 
 Per cent. Per cent. Per cent. Per cent. Per cent. 
 
 White of egg 26.6 —39.4 23.5 —32.9 1.74— 3 1.70—3.71 0.44—0.55 
 Yolk of egg 8.93—10.90 5.12— 6.75 11.1 —13.2 1.07—2.11 1.19—1.45 
 
 Phosphoric Sulphuric 
 
 Chlorine. acid. acid. Silicic acid. 
 
 Percent. Percent. Percent. Percent. 
 
 White of egg 23—28.8 3.16—4.81 1.32—2.63 0.28—2.04 
 
 Yolk of egg — 63.8 —66.7 — 0.55—1.40 
 
 It might be well to add that, according to the experiments 
 of the French chemist Bertrand, in the Pasteur Institute, eggs 
 also contain a trace of arsenic; ducks' eggs have more of it 
 than those of chickens. 
 
 When several eggs are eaten daily, it will be seen by the 
 table given above that a quantity of important nutrient salts, 
 such as phosphorus, iron, lime, and silicic acid, is absorbed 
 by the body, and this, as I would specially emphasize, in an 
 organic form. Why should expensive drugs containing iron 
 be bought when we can get the same results with several 
 eggs? — not to mention the fact that most valuable nutritive 
 substances as well as other nutrient salts are combined with it, 
 which are, besides, easily digested and assimilated ; this cannot 
 always be said of the iron-containing drugs. 
 
 For persons suffering from anemia, as well as for chlorotic 
 young girls, it is advisable to eat several eggs daily. One 
 
164 Health Through Rational Diet. 
 
 advantage of this is the fact that diseases such as tuberculosis, 
 etc., which are Hable to occur after these conditions, are more 
 easily prevented. The great amount of albumin and the iron 
 contained in the eggs make them one of the most valuable 
 foods in all cases in which it is desired to encourage the forma- 
 tion of blood. For this, eggs are to be given the preference, 
 since, even when taken in considerable numbers, they do not 
 exert any untoward effects on the uric acid diathesis. Gouty 
 patients can also take eggs without injurious results. The tgg 
 diet is especially useful when meat is excluded, and it is taken 
 in combination with milk, carbohydrates, and vegetables, as 
 well as fruit, eggs forming one of the main components of the 
 diet. With 4 eggs each day about 280 to 300 calories are 
 obtained, which are about one-eighth of the daily nourishment 
 required ; and since in a diet not overrich in fat and carbohy- 
 drates about 6 eggs daily would be required, we would already 
 have about one-sixth of the total food necessary. The most 
 important fact is, however, that with the 6 eggs we easily have 
 a half or even more of the albumin ration necessary for the 
 day, since they represent about 36 grams of albumin, of which 
 but very little is lost. It will, however, only be possible to give 
 so many eggs per day in the usual food, if an extremely limited 
 quantity of meat is indulged in. Otherwise, with the simul- 
 taneous absorption of added amounts of carbohydrates and 
 fats, overnutrition and fatty degeneration would very soon 
 occur. When, however, it is desired to bring about such a 
 result, viz., in a fattening treatment, as a preventive against 
 hereditary disease tendencies, tuberculosis, etc., eggs would be 
 a most useful food, particularly for children or at the time of 
 puberty, owing to the absorption of so much albumin, together 
 with the lime, phosphorus, and iron. 
 
 In the case of diabetics, for whom, for the reasons I have 
 already given in my work, "On the Ways and Means of Treat- 
 ing Diabetes," it would be most rational to exclude meat from 
 
Good and Evil Effects of Various Food Substances. 165 
 
 the diet for a certain time, the taking of eggs together with 
 milk free from sugar, and with green vegetables, may give 
 very good results, especially since they do not increase the 
 sugar secretion, except in very aggravated cases of diabetes. 
 
 An tgg diet is indicated wherever the albumin of the body 
 is deficient or lacking, as after exhausting illnesses. When 
 cooked they form an excellent food in kidney troubles, as their 
 albumin does not at once come into contact with extractives 
 which might irritate the kidneys. It is quite erroneous to look 
 upon their use with fear in cases of this sort, for even in 
 chronic inflammatory conditions of the kidneys no injurious 
 effects will follow. Although the taking of a great many raw 
 eggs does cause a secretion of albumin even in healthy persons, 
 we should not refrain from their use, since the albumin which 
 is eliminated is the unchanged albumin. Several boiled eggs 
 daily may be taken without the least fear in kidney troubles; 
 indeed, it has been observed that patients having chronic af- 
 fections of the kidneys can often take a number of eggs with- 
 out any noticeable increase in the amount of albumin excreted. 
 
 In addition to their high content of nutritive organic and 
 mineral substances, eggs have the very decided advantage of 
 being useful in the kitchen for a great variety of purposes and 
 in the preparation of many excellent dietetic foods. The eggs 
 may themselves gain in nutritive value if combined, e.g., with 
 carbohydrates, in which they are lacking. When eggs are 
 mixed with fine wheatflour we have a more complete food, 
 which contains all three of the important classes of food sub- 
 stances. Of this nature are macaroni, egg-noodles, and other 
 similar foods which contain the yolks of eggs. It may be found 
 very advantageous to combine beaten eggs with sugar and 
 good wine, thus forming the easily digested "Chaudeaux"; 
 from white of egg, combined with sugar and cornstarch, corn- 
 flour, "mondamin" maizena, etc., blanc mange can be made, 
 which is also very digestible. Eggs generally combine very 
 
166 Health Through Rational Diet. 
 
 well with cornflour, and I remember that in my childhood days 
 dear departed mother gave me a drink made of cornflour, the 
 yolk of tgg, milk, and honey when I had a cold, and that this 
 acted very beneficially. Indeed, I often longed to catch cold 
 in order to get some of this agreeable beverage. Eggs mix 
 well with milk, and in this way the nutritive value of each is 
 considerably increased. Raw eggs may be given in milk. As 
 they are not very easily digested, — not only because they do not 
 induce a sufficient secretion of saliva or of gastric juice, but 
 also because of the keratin membrane contained in the fluid 
 portion of the tgg, — it is perhaps advisable to strain this fluid 
 through a piece of thin linen, or, better still, after one minute's 
 boiling, to put only the yolk of the tgg into the milk. Cream 
 and eggs also mix well. The nourishing properties of certain 
 foods which do not furnish any very great amount of nutritive 
 substance can be much enhanced by the addition of eggs. I 
 frequently recommend to my patients the addition of the yolks 
 of 2 eggs, previously boiled for one minute, to a vegetable 
 puree, as of spinach, or to mix them with carbohydrates as in 
 oatmeal porridge, or with soup. This addition also greatly 
 improves the taste; that of milk is likewise improved by the 
 addition of yolk of tgg. It is, of course, necessary that only 
 eggs of the very best quality be used. The question of good 
 quality and taste is perhaps more important in eggs than in 
 many other food substances, as eggs, at the best, have not so 
 very much taste. They must be fresh for drinking, — the very 
 choicest eggs; in fact, in general the very best quality should 
 always be purchased, notwithstanding their comparatively high 
 price. As with all foods of animal origin, much depends upon 
 the care bestowed upon the animals furnishing the eggs. 
 Chickens thrive best when kept in the open air, just as do cows, 
 and give the best eggs under these conditions. Eggs laid when 
 the hens are fed upon corn are usually better than when the 
 food consists of worms and insects. It must be remembered 
 
Good and Evil Effects of Various Food Substances. 167 
 
 in feeding chickens that they are expected to furnish in the 
 eggs a food which should contain much albumin and fat, as 
 well as lime, since the shell of the Q.gg is also to be considered. 
 These substances should therefore be supplied in their food, as 
 in oyster-shells, for instance, which they will eat greedily if 
 the shells have first been pulverized. Unfortunately, fresh 
 eggs are often only to be had in the spring and summer; late 
 in the autumn and in winter they are difficult to obtain, and 
 then the stored eggs must be resorted to. The process of 
 storag'e should also be hygienically conducted. Eggs will keep 
 best in a lo per cent, solution of potassium silicate, or in a 
 dilute glycerin solution. Keeping them in lime-water is less 
 satisfactory. Great care must be taken, in storing eggs away, 
 that the hands be perfectly clean. One should never suck eggs 
 having a dirty shell, nor forget that it is possible that injurious 
 germs may penetrate through the shell of the tgg, and may 
 destroy it. The typhoid bacteria, as well as the vibriones of 
 cholera, may enter the tgg in this way, as has been experi- 
 mentally proven.^ Thus, even in such an excellent food sub- 
 stance death may be in hiding. 
 
 2. Fish-roe and Caviar. 
 
 It is really remarkable that such a useful food as that 
 afforded by fish-eggs is not more used. I have, myself, ex- 
 perimented with the roe of various fishes, even some kinds 
 seldom used. I ate this food daily for some time; and while 
 some of the varieties really have but little taste, when fried in 
 butter, they constitute quite an agreeable and at the same time 
 very nourishing food. They contain much albumin and fat. 
 According to my experience, they are also easily digested. 
 
 Fish-eggs are most frequently used in the form of caviar, 
 as the eggs of the sturgeon are called. These fish have from 
 
 1 After Piorkowsky, Zorkendorf er, and Wilmt. 
 
168 Health Through Rational Diet. 
 
 lo to 20 kilos of roe, which is cleaned and the surrounding 
 skin and fibers removed, and then preserved in salt. The 
 quality of the caviar depends upon the quantity of salt used; 
 the most expensive is the "malosol" variety, which, as the 
 name indicates (malosol means in Russian "little salt"), con- 
 tains but little of it. The color of this caviar is not black like 
 that of the cheaper grades, but gray. The taste is very mild. 
 It would be a most excellent food if available for most purses ; 
 as it is, a tablespoonful of the finest Astrachan caviar, as an 
 introduction to the meal, can only be partaken of by the rich. 
 The eggs of this variety are much larger than that of the other 
 sorts from fish found in the Elbe River. As far as nourish- 
 ment is concerned, the poorer qualities of caviar are quite 
 good, and, like fish-roes in general, deserv^e much more appre- 
 ciation as a food of great nutritive value. According to 
 ^Konig,* caviar contains 30 per cent, of nitrogenous substance 
 and 16 per cent, fat in its natural state ; also 6 per cent, common 
 salt. As has already been said, such large amounts of salt are 
 not good, especially in cases where the kidneys are affected. 
 
 The above proportion of salt only occurs usually in the 
 Astrachan caviar; the other varieties contain even more. 
 Niebel says that the caviar made from' the Elbe fishes contains 
 from 9 to 1 1 per cent, of common salt. 
 
 It is therefore unfortunate that the great nutritive value 
 of caviar cannot be made use of, for when we eat enough to 
 derive nourishment from it we at the same time absorb much 
 of the injurious common salt. We are thus forced to content 
 ourselves with fresh fish-roes as a nourishing food. Caviar, on 
 the other hand, may be taken in small quantities to stimulate 
 the appetite. It does this very energetically, and induces a 
 good flow of digestive fluids. I find, however, that only the 
 "malosol" caviar is easily digested. 
 
 A fact which makes fish-eggs even more valuable for us is 
 
 1 Konig : ii, 572. 
 
Good mid Evil Effects of Various Food Substances. 169 
 
 their content of most valuable nutrients for the brain and 
 nervous system. Gobler states that the eggs of the carp con- 
 tain 3.04 per cent, of lecithin and 0.2 per cent, of cerebrin. In 
 order that caviar may not have an injurious effect, it should 
 only be taken when it does not taste sour or too salty, and 
 when it has no odor. 
 
 (e) Milk Diet. 
 I. Milk and its Importance. 
 
 That which principally characterizes milk as a food, and 
 places it above other nutritive substances, is the fact that it 
 contains all of the main nutrient groups, thus rendering it a 
 complete food. This is proven by the fact that young animals, 
 and young children, too, live upon it and are developed by 
 means of it. It is, to be sure, necessary for the proper develop- 
 ment of the young animals, and of nursing children, that the 
 milk should be taken in the condition in which it occurs in the 
 mammary glands of the corresponding species. Development 
 is sometimes furthered by milk of a foreign nature, but the 
 latter is not to be compared with mother's milk. Bamberg has 
 recently experimented, in the children's clinic at the Charite 
 in Berlin, with germ-free, raw, foreign milk, in comparison 
 with cooked, foreign, germ-free milk. The children fed upon 
 the raw milk thrived well, but the best results were obtained 
 when they were nourished in the natural way. A series of 
 other experiments have also proven that animals as well as 
 man thrive and develop much better upon the maternal milk. 
 
 It is sometimes impossible to give the milk of the mother 
 or of a wet-nurse, and it then becomes necessary to resort to 
 the milk of animals. That most used, as is well known, is 
 cows' milk, which, while it contains very valuable nutritive 
 substances and mineral salts, nevertheless differs greatly from 
 human milk. That which most nearly approaches it is the 
 milk of the ass, and the next is mares' milk. 
 
170 Health Through Rational Diet. 
 
 Cows' milk contains on an average 35 to 40 grams of 
 nitrogen substances per liter, together with 40 to 45 grams of 
 milk-sugar and from 40 to 50 grams of fat. This will show 
 what a valuable nutritive food milk is, for when only i liter 
 of milk is taken in a day about 600 to 650 calories are taken, 
 thus about one-fourth of the total amount of nourishment re- 
 quired per day. When 4 to 5 liters are taken in one day all the 
 nourishment required will be furnished — for a certain length 
 of time — as may be seen in the various milk cures resorted to 
 for diabetes, gout, fatty degeneration, or heart affections. It 
 is to be remembered, however, that in order to do well on a 
 milk diet it is necessary to take a rather larger quantity of milk 
 than that corresponding to the required number of calories, 
 because milk taken alone is not so well assimilated, owing to 
 the fact that the flow of saliva and digestive fluids is not 
 greatly stimulated by it. But little saliva is mixed with the 
 milk, and consequently the carbohydrate content is poorly 
 digested. Madinaveitia therefore recommends that when 
 taking milk it should be kept in the mouth for a little while 
 before swallowing it, and rolled about as much as possible, so 
 that the saliva will be secreted, which will make the milk more 
 digestible. While milk taken alone is poorly digested and 
 assimilated, this can be remedied by taking some bread or 
 cheese v/ith it, as has been shown by Rubner. 
 
 He found in one case that 8.3 per cent, of the nitrogen, 
 
 6.4 per cent, of the fat, and 41. i per cent, of the nutrient salts 
 
 contained in the milk were not assimilated ; in another case 7 
 
 per cent, of the nitrogen, 7 per cent, of the fat content, and 
 
 24.1 per cent, of the salts were eliminated unused. When 
 
 cheese was then taken with the milk, only 3.8 per cent, of the 
 
 nitrogen, 7.1 per cent, of the fat, and 37.5 per cent, of the salts 
 
 were lost. We see from the above how very poorly the nutrient 
 
 salts in milk are assimilated.^ The digestibility and assimila- 
 
 1 Rubner: Zeitschrift fiir Biologic, 1879, S. 115; 1880, S. 119, and 
 1897. S. 57. 
 
Good and Evil Effects of Various Food Substances. 171 
 
 tion of milk depend to a certain degree upon whether it is 
 taken raw or cooked. As a general thing, it may be said that 
 raw milk is better digested and assimilated. Jessen^ showed 
 that 600 c.c. of raw milk remained three and one-half hours in 
 the stomach ; skimmed milk, the same length of time. Sour milk 
 was better digested, for it only remained three hours in the 
 stomach. That most poorly digested was cooked milk, which 
 remained the longest time (four hours) in the stomach. This 
 goes to show that sour milk and buttermilk are best digested. 
 
 According to Listow, sterilized milk is more poorly as- 
 similated than raw milk. He also found that milk is better 
 digested when bread is taken with it. 
 
 The assimilation of milk is better accomplished in chil- 
 dren than in adults. This is shown by the experiments of 
 Rubner and Heuber.^ 
 
 According to Praunitz, milk is more poorly assimilated in 
 the intestine in adults than other animal foods. At all events, 
 we can certainly say that meat is much better assimilated in the 
 intestine than milk. The following table shows the assimila- 
 bility of the various kinds of milk and milk products, together 
 with their composition, according to J. Konig^ : — 
 
 Kinds of MUk. 
 
 Composition. 
 
 
 Proportion assimilated. 
 
 on 
 ^1 
 
 1 
 
 3.19 
 
 3.49 
 
 3.53 
 
 3.87 
 
 4.89 
 
 5.87 
 
 1.79 
 
 1.30 
 
 0.55 
 
 81.19 
 
 24.90 
 
 26.58 
 
 31.81 
 
 11.11 
 
 as 
 
 Cows' milk . . 
 Goats' milk . 
 Sheep's milk 
 Asses' milk. . 
 
 Butter 
 
 Fatty cheese. 
 •Lean cheese , 
 
 3.39 
 3.76 
 5.15 
 1.85 
 0.86 
 26.21 
 35.59 
 
 3.68 
 
 4.07 
 
 6.18 
 
 1.37 
 
 83.70 
 
 29.50 
 
 12.35 
 
 4.94 
 4.64 
 4.17 
 6.19 
 0.80 
 3.39 
 4.22 
 
 4.84 
 4.55 
 4.05 
 6.01 
 0.49 
 3.32 
 4.14 
 
 ijessen: Zeitschrift fiir Biologic, Bd. 19, S. 129, 1883, cited after 
 Hutchison. 
 
 2 Rubner and Heuber: Zeitschrift fiir Biologic, 1898, xxxvi, i. 
 
 3 J. Konig: "Chemie der Nahrungsmittel," ii, S. 1408. 
 
172 Health Through Rational Diet. 
 
 The following is the nutritive value of the various kinds 
 of milk and milk products : — 
 
 In I liter or kilo there are contained : — 
 
 Cows' milk 672 calories. 
 
 Goats' milk 712 calories. 
 
 Sheep's milk 943 calories. 
 
 Asses' milk 187 calories. 
 
 Butter 2473 calories. 
 
 Fat cheese 3808 calories. 
 
 Lean cheese 1875 calories. 
 
 We see from the above that of the various kinds of milk 
 sheep's milk is the most nourishing-, and that cheese of all 
 kinds has great nutritive value. When one drinks milk and 
 takes bread and cheese at the same time, he will be well 
 nourished, for in this combination we have an easily digested 
 milk diet which will be sufficiently sustaining, as is shown in 
 the case of shepherds, who often live for some time upon such 
 food. This diet is rich in the most important nutritive ele- 
 ments ; in addition to large amounts of nitrogen, fat, and car- 
 bohydrates, it contains other indispensable substances. Milk 
 contains much lecithin ; woman's milk contains more of it than 
 cows' milk. Burrow found in cows' milk 0.049 to 0.058 per 
 cent. ; in woman's milk, 0.057 to 0.060 per cent. Nerking 
 and Haensel found in woman's milk lecithin to the amount of 
 0,0799 P^i" cent., and in cows' milk between 0.04 and o.ii per 
 cent. ; goats' milk contained the same amount as woman's milk. 
 
 Thus, it is plain that we absorb a considerable amount of 
 lecithin when we take a quart of milk. Lecithin is said to favor 
 the growth of young animals, and the digestion of fats is also 
 improved by it. 
 
 In addition to its great nutritive value and lecithin con- 
 tent, milk possesses other advantageous properties, containing 
 as it does such valuable salts as phosphorus and lime in con- 
 
Good and Evil Effects of Various Food Substances. 173 
 
 siderable quantities. According to J. Konig, Schrodt, and 
 Fleishmann,^ its composition is as follows : — 
 
 Nutritive salt content of milk according to 
 
 Konig Schrodt Fleischmann 
 
 Potassium oxide 24.65 per cent. 25.42 per cent. 23.54 per cent. 
 
 Sodium oxide 8.18 per cent. 10.94 per cent. 11.44 per cent. 
 
 Calcium oxide 22.42 per cent. 21.45 per cent. 22.57 per cent. 
 
 Magnesium oxide 2.59 per cent. 2.54 per cent. 2.84 per cent. 
 
 Iron sesquioxide 0.29 per cent. 0.11 per cent. 0.31 per cent. 
 
 Sulphuric anhydride . 2.52 per cent. 4.11 per cent. 
 
 Phosphoric anhydride. 26.28 per cent. 24.11 per cent. 27.68 per cent. 
 
 Chlorine 13.95 per cent. 14.60 per cent. 15.00 per cent. 
 
 100.88 per cent. 103.28 per cent. 103.38 per cent. 
 Minus acid for chlorine 3.28 per cent. 3.38 per cent. 
 
 100.00 per cent. 100.00 per cent. 
 
 We may thus observe how much phosphorus and lime is 
 contained in milk. It is most unfortunate that, as has already 
 been stated, the assimilation of both the organic nutritive sub- 
 stance and the salts is incomplete. The lime, in particular, is 
 very imperfectly assimilated ; according to Forster, as much as 
 75 per cent, is lost in the child. In spite of all this, milk is a 
 food from which our bodies absorb considerable lime. In iron, 
 on the contrary, milk is poor; unskimmed milk contains 0.31 
 per cent., and cream 2.84 per cent. ; cream is likewise richer in 
 phosphoric acid. 
 
 Very important substances also contained in milk, and 
 which tend to make of it, as it were, a life-giving food, are 
 certain ferments, which likewise help to render it more diges- 
 tible. In boiled milk, these ferments are absent, thus making 
 it a dead food in comparison with raw milk. Boiling and 
 sterilization are unfortunately unavoidable when we are not 
 certain of having pure, clean milk. As long as it remains in 
 the udder of a healthy cow, the milk is certainly free from 
 
 1 After Boettger, "Lehrbuch der Nahrungsmittelchemie," Leipzig, 
 1910, S. 202. 
 
174 Health Through Rational Diet. 
 
 germs. Near the external orifices of the udder bacteria are 
 found which have penetrated from the outside ; therefore, that 
 portion of the milk which is obtained first contains C[uite a 
 number of these bacteria. The milking is, besides, often 
 carried on in an uncleanly manner; more especially when the 
 udder has not first been washed, the milk will contain a great 
 many bacteria. These are not all of a harmless order; even 
 the dangerous staphylococci and streptococci may be found 
 among them. Some bacteria derived from the cow itself, as 
 those of the mouth and hoof plague, can be transmitted to man. 
 The transmission of tuberculosis from the cow to man is most 
 improbable, as the milk of such cows is used with impunity. 
 This has lately been shown by the numerous experiments made 
 under the auspices of the Imperial Board of Health. In a large 
 number of cases in which the milk of tuberculous cows had 
 been taken for some time there were no injurious results ; harm 
 resulted only in a very few instances, always in individuals 
 predisposed to tuberculosis. 
 
 The danger of contracting the disease through the agency 
 of milk is not very great. The germs of other diseases, par- 
 ticularly those of typhoid fever and diphtheria, may be much 
 more dangerous — they are often transmitted and cause actual 
 epidemics, as I personally observed several winters ago during 
 a stay in Copenhagen. The German Imperial Health Bureau 
 proved infection by milk to have occurred in 51 out of 126 
 cases of typhoid fever during an epidemic. It is to be remem- 
 bered that the typhoid germs thrive well in milk and increase 
 rapidly in its lukewarm temperature. Heim found them living 
 after thirty-five days, and the tubercle bacilli after fifteen days, 
 even in sour milk. 
 
 In addition to typhoid-fever epidemics, diphtheria epi- 
 demics may also be caused, as has been stated by Power and 
 Danger. According to Schlechtendal, at least 2^ typhoid 
 epidemics were caused from 1891 to 1901 owing to negligently 
 
Good and Evil Effects of Various Food Substances. 175 
 
 conducted dairies. The bacteria primarily find their way into 
 the milk from dirt and unclean surroundings in general, or, 
 again, through intentional watering of the milk. The surest 
 way of preventing infection by milk is to have it sterilized. 
 Even then a few germs remain, sometimes even of a dangerous 
 character. 
 
 It is an interesting fact that, as was shown by Heim, the 
 cholera bacilli soon die in raw milk, while in sterilized milk 
 they remain active for ten days ; the same results were reported 
 by the Imperial Health Bureau; the diphtheria bacilli do not 
 thrive as well in sterilized milk as in raw. Sterilization and 
 the boiling of milk may, in general, be regarded as good pre- 
 cautionary measures against a possible bacterial infection, but 
 they have the disadvantage that not only the ferments, but also 
 certain other important substances contained in the raw milk, 
 may be impaired. Indeed, milk contains the same immunizing 
 agents as are present in the blood, namely, alexin and opsonin, 
 which, together with the internal secretions of various glands, 
 enter into the milk from the blood. It would lead me too far 
 to go into the details of this subject here, but I would call at- 
 tention to the fact that the presence of the internal secretions 
 in milk is shown in that in children having an inherited weak- 
 ness of the thyroid gland no symptoms of this condition 
 develop as long as they are taking the maternal milk. When 
 the nursing has ceased, these symptoms, as a rule, very soon 
 make their appearance. The various substances mentioned 
 pass out from the mother into the milk. Fortunately, this is 
 not the case with alcohol. 
 
 2. Various Kinds of Milk: that of the Sheep, Ass, 
 Goat, and Mare. 
 
 That sheep's milk, among all the various varieties, is the 
 one containing the most nourishment has already been stated 
 
176 Health Through Rational Diet. 
 
 in the previous chapter. It is strange, therefore, that we very 
 rarely use this milk, especially since it does not have the un- 
 pleasant odor peculiar to goats' milk, and also since about 5 to 
 6 liters of milk are given daily by the milch sheep. It is only 
 in very few regions in Europe that the sale of this milk is 
 regularly conducted, as in the Dutch province of Friesland. 
 The finest milch sheep are to be found here, and the sturdy 
 Frieslanders cannot understand why sheep's milk is not used in 
 the other portions of the kingdom so celebrated for its dairies. 
 The author also considers this neglect as unjustifiable. Outside 
 of Friesland, the greatest number of milch sheep are to be 
 found in Iceland, and in the Pyrenees, the Appenines, and in 
 Corsica. In the latter country the sale of sheep's milk exceeds 
 that of cows' milk. 
 
 The chief characteristic of sheep's milk is the amount of 
 fat contained in it. This can be increased by feeding with 
 substances containing oil. 
 
 The average composition of sheep's milk is, according to 
 Konig, as follows : — 
 
 Specific Water. Casein. Albumin. Fat. Milk-sugar. Ash. 
 
 weight. Percent. Percent. Percent. Percent. Percent. Percent. 
 
 1035 85.99 9.17 0.98 6.18 9.17 0.9 
 
 When evaporated it contains : — 
 
 Protein. Fat. Milk-sugar. Nitrogen. 
 
 31.33 per cent. 37.60 per cent. 38.84 per cent. 4.59 per cent. 
 
 The fat content is here very striking ; none of the varieties 
 of milk which are generally used contains as much. Hence, the 
 fact that sheep's milk is principally used in making cheese. 
 
 Sheep's milk also contains quite a considerable amount of 
 iron. The ash contains i.oi per cent, of oxide of iron, and 
 also 30.17 per cent, of phosphorus, 7.63 per cent, of chlorine, 
 and 31.12 per cent, of lime. 
 
 Asses' milk is characterized by a decidedly sweet taste, 
 and also by the fact that it is more easily digested than any 
 
Water. 
 
 Casein. 
 
 Albumin. 
 
 Per cent. 
 
 Per cent. 
 
 Per cent. 
 
 Asses' milk 90.05 
 
 0.79 
 
 1.06 
 
 Average of 
 
 
 
 woman's milk ..87.78 
 
 0.80 
 
 1.21 
 
 Good and Eznl Effects of J\irious Pood Substances. 177 
 
 other kind of milk. Its use is therefore indicated in the case 
 of very weak persons, and feeble children can be best brought 
 up with it when the maternal milk fails. The fact that it so 
 closely resembles mother's milk makes it very useful for suck- 
 ling children. 
 
 The composition of asses' milk and of maternal milk is as 
 follows : — 
 
 In the natural milk are contained : — 
 
 Fat. Milk-suerar. Ash. 
 Per cent. Per cent. Per cent. 
 
 1.17 6.19 0.47 
 
 3.74 6.37 6.30 
 
 It is quite a remarkable fact that among all animals the 
 ass is the one whose milk most closely resembles human milk. 
 Already in ancient times quite a number of healing properties 
 were ascribed to asses' milk, and Nero's consort, Poppse, when 
 on a journey, always took along 500 asses, in order to be able 
 to bathe in their milk. 
 
 Asses' milk is, in fact, worthy of much greater attention 
 than it receives, and should be more frequently employed. Its 
 rather sweet taste is not agreeable to every one, and its high 
 price is against its general use. This could be remedied, how- 
 ever, by raising the animals in great numbers. Another dis- 
 advantage is the fact that this milk does not keep well and must 
 be taken soon after it is milked. It is owing to this peculiarity 
 that, in regions where the animals are raised for their milk 
 supply, they are taken to the door of the consumer and are 
 there milked. In Barcelona one sees the asses going about 
 with covers bearing on the one side the inscription "Approved 
 by the" and on the other side "College of Physicians." 
 
 Asses' milk contains fewer bacteria than other kinds of 
 milk. It is also a noteworthy fact that asses are not subject to 
 tuberculosis. Because of its great similarity with woman's 
 milk and its digestibility it is much used, especially in France, 
 
178 Health Through Rational Diet. 
 
 for the bringing up of delicate children. I am acquainted with 
 several young people in that country who were fed with asses' 
 milk, and who grew up in good health. In comparison with 
 the widespread use of this milk in France, Catalonia, and 
 southern Italy, its very limited use with us is striking. Its 
 very high price is probably the chief reason, and this is possibly 
 greatly owing to the fact that the ass is very capricious and 
 obstinate and often objects to being milked. This animal, 
 which is so greatly censured on account of its lack of intelli- 
 gence, is, after all, not so stupid as it is said to be. The ass- 
 mother is in fact not such a "donkey" as to be willing to give 
 her milk, which is none too abundant, for the benefit of strange 
 children, when she needs it so badly for her own young. 
 
 Goats' milk resembles that of the cow in some respects, 
 but it contains more albumin and particularly more fat than 
 the latter. As in the case of sheep's milk the fat content can 
 be increased when substances containing fat and oil are in- 
 cluded in the food. This variety of milk also deserves more 
 attention than it receives, especially since the upkeep of a goat 
 entails but little expense, as the animal is much less particular 
 in regard to the quality of its food than is the cow, for instance. 
 The smell of the milk, however, is detestable ; but this objection 
 might be overcome by keeping the bucks (whose sexual tend- 
 encies are much more pronounced than in most domestic 
 animals) out of the stables. The greatest care must be exer- 
 cised in regard to absolute cleanliness, and in this way the milk 
 may be kept free from any objectionable odor. 
 
 According to my personal experience, while staying on the 
 island of Capri, where this milk is much used, I found it much 
 more digestible than cows' milk. The composition of goats' 
 milk is on an average as follows, according to Konig (vol. ii, 
 P- 653) :— 
 
 Specific Water. Casein. Albumin. Fat. Milk-sugar. Ash. 
 
 grravity. Percent. Percent. Percent. Percent. Percent. Percent. 
 
 1030 86.88 2.87 0.89 9.07 9.69 0.85 
 
Good and Evil Effects of Various Food Substances. 179 
 
 3. Sour-milk Products: Sour Milk, Keiir, 
 Koumiss, Jogurt, etc. 
 
 When milk remains for a time in open vessels, various 
 forms of fungi fall into it from the air ; among them, also, the 
 Bacterium acidi lactici. In summer especially fermentation oc- 
 curs at a temperature of from 20° to 30° C. The milk-sugar 
 may, in a greater or less quantity, be transformed into lactic 
 acid. Owing to this acidity, the milk coagulates and, by the 
 agency of the lactic acid, the casein is rendered more digestible, 
 especially when, as in kefir, this action is continued for two> or 
 three days. The longer this fermentation process lasts, the 
 more the milk-sugar is fermented. In this way the sugar 
 content of such milk, especially of a several days' old kefir, is 
 considerably diminished, so that it is less injurious for diabetic 
 patients than ordinary milk, with its rather high content of 
 sugar. 
 
 When such a fermentation process occurs in milk through 
 the action of special bacilli, instead of those of various kinds 
 which enter it promiscuously from the air, a series of very 
 valuable sour-milk products can be obtained. Kefir, for in- 
 stance, is formed by two kinds of bacilli, one a yeast bacillus, 
 the Saccharomyces mycodcrmia, and the other the Bacillus 
 Caucasicus, which forms yellowish-white clumps. These tiny 
 clumps may be bought in the drug-stores. Kefir of one day's 
 standing contains only a very small amount of alcohol, which 
 is formed by the decomposition of milk-sugar by means of kefir 
 yeast; on the second day there is more, and three days' old 
 kefir contains still more. The milk is rendered much more 
 digestible by this process. A portion of the casein is trans- 
 formed into a soluble product, and the rest forms very tiny 
 coagulated flakes. The older the kefir, the more hemialbumoses 
 and peptones it contains. Kefir stimulates the digestion, and I 
 have frequently obtained very good results by its use in cases 
 
180 Health Through Rational Diet. 
 
 where ordinary milk was not tolerated. The best results were 
 observed in nervous dyspeptics and neurasthenics in general, 
 who also gained considerably in weight. According to the ex- 
 periments of Gilbert and Chassevant, the kefir made from 
 skimmed milk is more easily digested. They found that a liter 
 of such kefir of two days' standing was digested one hour 
 earlier than a two-day kefir made from whole milk. 
 
 The finished kefir contains, according to Konig, ii, p. 747, 
 as follows : — 
 
 Water. Total proteids. Albumin. Acid albuminate. Hemialbumose. 
 
 88.86 per cent. 2.80 per cent. 0.78 per cent. 0.20 per cent. 0.18 per cent. 
 
 Peptone. Fat. Milk-sugar. Lactic acid. Alcohol. 
 
 0.03 per cent. 2.76 per cent. 2.52 per cent. 0.98 per cent. 0.98 per cent. 
 
 The koumiss prepared from mares' milk is very similar to 
 kefir in its action, and is a beverage much liked by the Tartars 
 and on the Steppes of the Kirgises. Already, in the time of 
 the old Scythians, the antecedents of the Magyars, koumiss was 
 a favorite drink, as stated by Herodotus. While in London I 
 frequently drank koumiss made with cows' milk and the 
 koumiss ferment in the Aylesbury Dairy, and found it very 
 digestible, although I did not like the somewhat sweet-sour 
 taste. Koumiss is quite expensive, and its curative properties 
 are probably not any greater than those of kefir; in fact, its 
 greater alcohol content might be considered a disadvantage, 
 for, while kefir contains only 0.89 per cent, of alcohol, the 
 quantity contained in koumiss is i per cent, more, — 1.72 per 
 cent. It contains 2.27 per cent, of albumin, 2.12 per cent, of 
 fat, and 1.98 per cent, of milk-sugar. Its nutritive value is 
 almost 100 calories less per liter than that of kefir. 
 
 The above-mentioned sour-milk products all have the 
 property of combating the decomposition process in the intes- 
 tine. When too much albumin is taken in the food, a portion 
 of it may not be absorbed in the upper intestine. In the colon, 
 then, where the intestinal flora is exceedingly abundant, its 
 
Good and Evil Effects of Various Food Substances. 181 
 
 action causes decomposition, and products may be formed the 
 absorption of which would result in injurious effects in the 
 organism. It is in this process that sour milk and the other 
 above-named products have such a favorable action. Accord- 
 ing to the experiments of Metchnikoff, the Bulgarian sour 
 milk, jogurt (pronounced "jort," in the Bulgarian language), 
 possesses this action to a much greater degree. Metchnikoff 
 is inclined to attribute the longevity of the Bulgarians, among 
 whom many centenarians may be found, to the daily use of 
 jogurt. This product forms one of the most infallible agents 
 in causing a disinfection of the intestine, which action is pro- 
 duced by the lactic acid, as has been proven by the experiments 
 of Leva in the Strauss Polyclinic in Berlin. 
 
 Jogurt is produced by the aid of the maja bacilli. The 
 milk is first cooked for a long time, about two hours, so that 
 it thickens and loses about one-fourth of its amount ; it is then 
 cooled to about 40° or 45° C. The maja is then added and it 
 is allowed to ferment at 45° C. In about five hours the milk 
 is coagulated. It has a very sour taste. Some of my patients 
 do not much like it, and it is not always well tolerated, as it 
 very frequently causes acid eructations and fermentation in the 
 intestine; for this reason its use — as well as that of the other 
 sour-milk products — is not indicated in cases where there is 
 acidity of the stomach. By many persons, however, it is well 
 tolerated, and it then forms a very beneficial and healthy food. 
 In addition to its disinfecting property, it also has a laxative 
 action, and is likewise a pronounced diuretic. It is unfor- 
 tunate that, as I have mentioned above, it is so frequently not 
 well borne. It should, however, always be tried whenever its 
 use is indicated, and should only be abandoned when its abso- 
 lute intolerance has been proven. 
 
182 Health Through Rational Diet. 
 
 4. Various Milk Products: Cream, Buttermilk. 
 
 When milk is left standing the fat comes to the top, and 
 when the milk is drunk the first portion taken tastes much 
 better, and is also more nutritious, owing to the fatty content. 
 The upper part of the milk contained in a bottle or in a large 
 pan is the cream, or, as it is called in Carlsbad, the "schmetten," 
 or "sahne." The name "obers" used in Austria fully ex- 
 plains itself. 
 
 The chief characteristic of cream is its great amount of 
 fat, out of which butter is formed. Formerly the cream was 
 obtained by leaving the milk undisturbed in a cool place, in 
 large vessels or pans. In many sections — in Flanders, for 
 example — it is still done in this way, as I have myself ob- 
 served; and since the milk sours so easily, and alsO' absorbs 
 any kind of unpleasant odor, the farmers are very particular 
 in keeping every one outside of these hallowed precincts. It 
 is a very interesting fact that these farmers are most careful 
 in not allowing their wives or their maids to enter while preg- 
 nant or during their menstrual period. They probably attrib- 
 ute some injurious influence to the changed condition of the 
 breath, owing to the prevalence of gastric disturbances at such 
 times. When we consider how easily a slight souring of the 
 milk may occur, their anxiety does not seem to be unjustified. 
 As a matter of fact, the cream obtained in this primitive way 
 often has a slightly acid taste, and sometimes it is positively 
 sour. It was consequently a blessing for the milk industry, 
 when its centrifugal treatment was inaugurated. The Alpha 
 separator invented by the Swede, Bernstrom, has probably 
 proved to be the most efficacious. With this mechanical device 
 great cleanliness is possible, and the quantity of cream and 
 butter obtained is greatly increased. Souring of the cream is 
 also prevented ; it always remains sweet. 
 
 Cream is a food of great nutritive value, and has a very 
 pleasant taste. It is much indulged in — in the form of whipped 
 
Good and Evil Effects of Various Food Substances. 183 
 
 cream (with 40 per cent, fat) — by the young girls in Germany, 
 To be sure, it has the disadvantage of being very indigestible, 
 like fats in general, and when, therefore, these young maidens 
 indulge in their favorite tarts with whipped cream, about two 
 hours before their evening repast, they spoil their appetites 
 for this much more important meal, thus causing a deficit in 
 their diet. Taken after a meal, cream is a splendid agent to 
 promote fattening. As every one knows, it is also used in 
 coffee, and greatly improves its taste. In the kitchen it serves 
 as an addition to soups — thus increasing their nutritive value — 
 to meat gravies, etc. As already mentioned, cream contains a 
 considerable quantity of many important nutrient salts. It 
 contains much more magnesia, and iron, in particular, than 
 whole milk. 
 
 The portion of the milk which is left after the cream has 
 been taken off is the skim milk, which, unfortunately, too often 
 masquerades as whole milk. It is, to be sure, not so very poor 
 in nutritive qualities, as it still contains the casein and the sugar 
 content of the milk, and also some little fat, except in the case 
 of milk which has been centrifugally treated, in which there 
 is very little fat. This milk is very useful when it is employed 
 in making bread, for bread is not at all rich in albumin — 
 especially rye bread — and what there is is not well assimilated. 
 The nutritive properties of bread are therefore much increased 
 by the addition of milk. "Milk breads" and "dairy breads" 
 are much used in Vienna and throughout Austria in general. 
 
 A very useful milk product is the fluid which remains after 
 butter has been made, namely, the buttermilk. This is probably 
 used in no country to the extent that it is in Holland. It is 
 highly recommended by our Dutch colleagues, and not without 
 reason, since it is particularly easy to digest. This is quite 
 comprehensible, since the butter, containing all the fatty and 
 indigestible component parts of the milk, has been removed. 
 The lactic acid which is contained in buttermilk, which has not 
 
184 Health Through Rational Diet. 
 
 been centrifiigally separated, makes it all the more valuable, 
 because of the properties which we have already mentioned. 
 According to Rivet, the bacterial flora is no greater when 
 buttermilk is used as food than is the case with maternal milk. 
 Buttermilk has a favorable action upon the bowels, and 
 is also mildly diuretic. In view of the above, and when we 
 remember that it also contains very valuable nutritive sub- 
 stances, we must consider it as the most healthful milk drink. 
 According to Kirchner, its composition is as follows : — 
 
 Water 90.50 per cent. 
 
 Fat 0.85 per cent. 
 
 Proteins 3.75 per cent. 
 
 Milk-sugar, lactic acid 4.15 per cent. 
 
 Ash 0.75 per cent. 
 
 In Holland buttermilk is usually made from sour milk, 
 and its action is consequently more beneficial than in that which 
 is obtained centrifugally. 
 
 Buttermilk can be made at home by anyone, by simply 
 beating or churning sweet or, preferably, sour milk. A very 
 practical apparatus for this purpose is manufactured in various 
 sizes in Zeist, in Holland, which can be taken along when 
 traveling, so that one is able to prepare one's own buttermilk 
 at any time or place. 
 
 When milk turns sour, the casein is eliminated owing to 
 the action of the lactic acid, and the milk coagulates. This can 
 be even better accomplished by the addition of a ferment, — 
 rennet. The entire casein content is then eliminated in a very 
 short time, and a light-yellow fluid remains, which, after the 
 butter is removed, forms the whey. This is the milk fluid 
 deprived of casein and of the greater part of its fat, so that the 
 sugar is the only remaining nutritive substance. Since the 
 amount of sugar varies between 4 and 5 per cent., whey is not 
 to be recommended for diabetics. On the other hand, it may 
 be most beneficial in the treatment of constipation, and in dis- 
 eases of the st^>mach and intestinal canal. 
 
Good and Evil Effects of Various Food Substances. 185 
 
 In health resorts, such as Carlsbad, whey is often used 
 to supplement the general treatment. It likewise contains a 
 certain quantity of lactic acid, usually from 3 to 4 per cent., 
 which adds to its beneficial effect. 
 
 According to Fleishmann, whey is composed, in the fol- 
 lowing proportions, of : — 
 
 Water 93.31 per cent. 
 
 Fat 0.10 per cent. 
 
 Albumin 0.27 per cent. 
 
 Milk-sugar and lactic acid 5.85 per cent. 
 
 Salts 0.47 per cent. 
 
 All things considered, buttermilk is preferable to whey, 
 and, first of all, for the reason that it is more nourishing. 
 Whey is, however, more easily digested by weak stomachs. It 
 may also be mentioned that wdiey is rich in certain nutrient 
 salts, such as calcium phosphate, of which it contains 21.04 
 per cent., and calcium chloride, of which the ash contains 49.94 
 p€r cent. 
 
 5. Cheese. 
 
 When milk is soured by any form of acid, it coagulates; 
 the casein is eliminated and cheese is formed. Salting and 
 ripening are not really necessary features in the making of 
 cheese, as there are some varieties of cheese, such as the 
 Gervais, or fresh-cream cheese, for example, in which these 
 processes are not resorted to. 
 
 For the wholesale and rational, cleanly manufacture of 
 cheese, rennet is used. Young animals, such as calves, goats, 
 and lambs, have much pepsin (rennet) in the mucous mem- 
 brane of their stomachs, from which it can be removed with 
 common salt, thus forming an extract. When a small quan- 
 tity of this liquid extract is added to milk which has previously 
 been heated to about 30° or 35° C, the milk will, after a time, 
 coagulate. The cheesy substance is then pressed and molded, 
 
186 Health Through Rational Diet. 
 
 and is afterward salted. The quantity of salt added varies 
 according to the nature of the cheese being made. The cheese 
 is then placed in cellars and is allowed to ripen, — a species of 
 fermentative process caused by bacterial action. The nature 
 of the cheese depends not only upon the good quality of the 
 milk, but also upon the kind of bacteria which are acting upon 
 it during the ripening process. A great variety of schizomy- 
 cetes, or fission fungi, as well as many yeasts and hyphomy- 
 cetes, or mold fungi, are active in the transformation. In 
 many of the Dutch cheeses, such as Gouda, Limburger, etc., 
 there is no yeast. During the fermentation process gases are 
 developed, especially carbonic acid gas, and when they disap- 
 pear holes in the cheese remain. In the making of i kilo of 
 cheese, lo or more liters of milk are required. 
 
 The different varieties of cheese are produced according 
 as sweet or sour milk, cream, or skim milk or whole milk is 
 used, as well as according to the pressure exerted and the 
 quantity of water wdiich the milk still contains. 
 
 Gervais and various cream cheeses are made from cream, 
 or whole milk and cream, and are either not pressed at all or 
 only very slightly so. Some cheeses, as the Gervais and cream 
 cheese, are not subjected to any ripening, or they may be 
 ripened like the Neuchatel, Brie, Strachino, Hagenberger, and 
 Schwarzenberger varieties, or like the MacLaren Canadian 
 cheese, so well known in England and America. These cheeses 
 are distinguished by the fact that they contain a great deal of 
 fat, which exceeds the quantity of albumin. 
 
 Soft cheeses made from whole milk — the fatty cheeses so 
 greatly used by us, namely the Brimsen, Liptauer, and Sieben- 
 biirger varieties — are all made from sheep's milk. 
 
 Hard cheeses are subjected to heavy pressure, and in their 
 preparation the milk is first cooked. From fat-containing milk 
 the Emmenthaler, Edam, Chedder, and Chester cheeses are 
 made ; the Roquefort, another rich cheese, is made from sheep's 
 
Good and Evil Effects of Various Pood Substances. 187 
 
 milk. From semifat milk — the whole milk of the morning 
 milking and the skimmed evening milk — Gruyere and Parme- 
 san cheeses are made. 
 
 The varieties containing the least fat are the Danish ex- 
 port cheese, the Swedish kiimmel cheese, and those made from 
 sour milk or buttermilk, such as the Mainz hand cheese, 
 Topfen, and Ouargeln, and the cheeses made from whey. 
 
 We shall now give a table of the various cheeses and their 
 composition according to Hutchison^ : — 
 
 Water. 
 
 Proteids. 
 
 Fat. 
 
 Per cent. 
 
 Per cent. 
 
 Per cent. 
 
 40.7 
 
 32.9 
 
 31.0 
 
 48.6 
 
 21.0 
 
 21.7 
 
 31.9 
 
 31.4 
 
 26.8 
 
 37.0 
 
 8.6 
 
 35.9 
 
 32.9 
 
 30.8 
 
 17.8 
 
 39.1 
 
 31.5 
 
 28.2 
 
 30.0 
 
 43.8 
 
 16.5 
 
 25.1 
 
 39.8 
 
 31.5 
 
 27.6 
 
 23.9 
 
 18.9 
 
 Ash. 
 Per cent. 
 
 Brie 
 
 Carembert . . 
 
 Chedder 
 
 Cream cheese 
 Dutch cheese 
 
 Gruyere 
 
 Parmesan . . . 
 Roquefort . . . 
 Stilton 
 
 4.5 
 4.4 
 3.9 
 1.5 
 6.7 
 4.0 
 5.9 
 5.5 
 3.1 
 
 Nutrient Salt Content of the Swiss Cheeses.2 
 
 Phos- 
 
 Potash. Soda. Lime. Magnesia. Iron phoric Sulphuric SiHclc Chlorine, 
 
 oxide. acid. acid. acid. 
 
 Perct. Perct. Per ct. Per ct. Per ct. Perct. Per ct. Perct. 
 
 33.01 17.82 0.81 0.17 20.0 45.0 0.08 33.61 
 
 Per ct. 
 2.46 
 
 The chief characteristic of cheese as a food is that it prob- 
 ably possesses the highest nutritive value of any, and also offers 
 the most albumin, exceeding in this respect meat and the most 
 nourishing among the vegetable foods. When we remember 
 that with I kilo of cheese we obtain 3808 calories we are surely 
 justified in considering it the most nourishing food, since, 
 moreover, it contains the three main elements of our nourish- 
 ment. If an adult person takes during a day ^ kilo of rich 
 cheese, 3^ liter of milk, a large piece of white bread, and suffi- 
 
 ^ Hutchison : Loc. cit., p. 144. 
 
 2E. Wolff, after Albu and Neuberg. 
 
188 Health Through Rational Diet. 
 
 cient butter for the latter, he will have a full ration, and there 
 is probably no mode of nourishment which is more wholesome 
 and less injurious for the various organs of the body. Cheese, 
 notwithstanding its great nutritive content, does not lead to 
 the formation of uric acid, nor does it irritate the kidneys or 
 the liver, if the kind used is not too old. Old cheese certainly 
 does not possess the hygienic properties of fresh, soft cheese ; 
 but it is often more easily digested, its albumin content having 
 become peptonized. It may sometimes, however, contain sub- 
 stances having a toxic action, as has been shown by Vaughan. 
 For a healthy person cheese is an easily digested food, and 
 it is also very well assimilated. It assists in the digestion of 
 other foods; thus, macaroni is more readily digested when a 
 finely grated cheese, e.g., Parmesan, is sprinkled over it; the 
 same is true in the case of Indian corn (Kukuruz). While 
 cheese is well digested by a healthy stomach, the case is quite 
 different where this organ is weak. In such conditions it is 
 better to forbid the use of cheese, for the fat, especially in hard 
 cheeses, is digested with difficulty, and even the albumin is not 
 easily acted upon by the gastric juice, since it is surrounded 
 by fat. The fat contained in the fresh, soft varieties of cheese 
 should, in general, be more readily digested. Fatty cheeses 
 of the nature of Gervais may be advantageously used where 
 there is overacidity of the stomach ; but not the old cheeses, 
 especially Edam or similar varieties. Great care must be 
 taken that the soft cream cheeses, such as Gervais, are per- 
 fectly fresh, for rancid cheese is very apt to cause digestive 
 disturbances. Just like fresh, unsalted butter, the unsalted 
 cream cheese does not keep well, and must be used when quite 
 fresh. When one has very good teeth, and thoroughly masti- 
 cates the hard cheeses, they are not so hard to digest. In order 
 to assist the digestion of cheese, it would be well to follow the 
 advice of Robert Hutchison, viz., to take as much bicarbonate 
 of soda as will cover the point of a knife with every quarter- 
 pound of cheese. 
 
Good and Evil Effects of Various Food Substances. 189 
 
 Cheese may be especially valuable when It is taken in ad- 
 dition to a vegetable diet, since but little albumin is obtained 
 from the latter, — a fact which may bring- about dangerous 
 results. These will be described in another portion of this 
 work. 
 
 6. Butter and Oleomargarine. 
 
 Good fresh butter is the most savory and probably also 
 the most easily tolerated of all fats. Its principal advantage 
 over other kinds of fat is that its fat is not inclosed in cells, but 
 consists of free globules, so that it is more easily acted upon by 
 the digestive fluids, and more readily digested. Yet, butter 
 is only a desirable and easily digested food when it is quite 
 fresh and has not become at all rancid. A certain amount of 
 free fatty acids are required in butter, for .these give it taste 
 and aroma. In large establishments it is customary to inoc- 
 ulate the cream with certain kinds of bacteria to cause the 
 formation of a small quantity of acid. The best taste and the 
 finest aroma will be found in the butter when the cows feed in 
 meadows ; in this way it also has a fine yellow color. During 
 a journey from France into Spain at the end of the winter, 
 while still in France, I had white butter which was the product 
 of stable feeding; as I went farther south, the color of the 
 butter became more yellow, and the taste was greatly im- 
 proved, the cows having there been turned out into the 
 meadows. 
 
 The manner of feeding cows greatly influences the quality 
 and color of butter. With foods containing much chlorophyll 
 the yellow color is obtained ; unfortunately, however, this may 
 also be artificially produced by saffron, curcuma, and yellow- 
 turnip juice. 
 
 Butter should be kept in a cool and dark place, since light 
 and heat affect it injuriously. Heat soon causes it to become 
 
190 Health Through Rational Diet. 
 
 rancid, but when it is stored in a cool place it will keep a week 
 or even longer. It is best, however, to eat butter as fresh as 
 possible. When butter is subjected to a high temperature free 
 fatty acids may be engendered, and it is consequently better to 
 use fresh butter with one's food, instead of the browned butter 
 which is obtained at a high temperature, since the latter may 
 irritate the stomach by the quantity of fatty acid thus formed. 
 Fresh butter, even when taken in considerable quantities, is 
 readily digested by a healthy stomach, and even a weak 
 stomach will tolerate a fair amount of it. The results are 
 quite different, however, with a slightly rancid butter, which 
 often has injurious effects on the digestive apparatus. Butter 
 made from sour cream will keep longer, as about 2 per cent, 
 of salt is added to it. Nevertheless, I do not consider the 
 practice of salting butter as it is usually done in Holland, 
 Scandinavia, north Germany, and everywhere in North 
 America as healthful as the use of fresh, unsalted butter, since 
 the increased salt content is often injurious for the kidneys. I 
 find, also, that salted butter never tastes as good as the fresh, 
 unsalted kind ; the salt may cover certain defects in the quality 
 of the butter, but does not prevent possible injurious effects. 
 The great value of butter lies principally in the fact that when 
 added to other foods it much increases their nourishing quali- 
 ties. According to Konig, butter contains : — 
 
 Fat 87.0 per cent. 
 
 Casein 0.5 per cent. 
 
 Milk-sugar 0.5 per cent. 
 
 Water 11.7 per cent. 
 
 Thus, to absorb much fat in a digestible form, butter will 
 be found a perfectly ideal food, and all the more so since it 
 is likewise largely taken up or absorbed by many foods which 
 otherwise would have but little nutritive value, and are never- 
 theless indispensable for us, such as green vegetables. Their 
 taste is also greatly improved; Brussels sprouts, for instance, 
 
Good and Evil Effects of J\irioiis Food Substances. 191 
 
 certainly taste much better when butter is added. Potatoes 
 and bread seem very dry without butter, and children find their 
 bread and butter taken during the recess at school a most de- 
 lightful food. 
 
 Butter being so sought after and so much liked by all, it is 
 not to be wondered at that it has been imitated and artificially 
 manufactured. \Miile Napoleon III was devoting special at- 
 tention to the army, he attempted the manufacture of an artifi- 
 cial butter at Mege-lMouries ; this was successfully accom- 
 plished under his orders, and was the origin of oleomargarine. 
 This consists of a mixture of beef-fat, or in fact of any animal 
 fat, and milk. The fat, which is principally kidney-fat, is 
 melted or drawn out. An emulsion is then formed with milk 
 and water, making a kind of buttery compound. If all oleo- 
 margarines were made in this way, there could be no great 
 objection to their use. It is certainly better for the poor to eat 
 a good oleomargarine than a very poor equality of butter. But 
 here again the poor are defrauded, for lately the animal fat has 
 been largely replaced by vegetable fats, which would not of 
 itself be so bad were it not that they are often of a very in- 
 ferior quality. Instead of using the finer grades of edible oils 
 the very poorest are used, and the melted animal fat, which 
 forms the principal constituent of oleomargarine, is mostly re- 
 placed by tallow. 
 
 Were we simply to judge a food according to its nutritive 
 value, not much fault could be found with oleomargarine, for 
 the nutritive value of a good quality is about the same as that 
 of butter. While I do' not disguise my dislike for oleomar- 
 garine, I may say that it is principally due to an antipathy for 
 the imitation of a natural substance by an artificial one, which 
 antipathy is common to all normal people. I would also call 
 attention to the fact that the principal difference between 
 oleomargarine and real butter lies precisely in that property 
 which is most prized in our foods, namely, the taste. Even 
 
192 Health Through Rational Diet. 
 
 when made from the very best ingredients oleomargarine 
 never approaches butter in its taste ; it does not have the same 
 amount of free fatty acids. This pecuHarity may prove an 
 advantage in certain diseases, as, for instance, in severe dia- 
 betes, in which the fatty acids must, in so far as is possible, be 
 eliminated from the food. In a nomial person it is quite 
 different, and the saponification of butter in the intestine is 
 more easily accomplished than is the case with oleomargarine. 
 When, however, the taste and fine aroma of butter are lacking, 
 the most important characteristic of food substances in general 
 is lost, and I, as an advocate of good butter, know that when 
 it does not taste fresh and good I have no appetite for it and 
 use a much smaller quantity. While experiments have shown 
 that digestion and assimilation of oleomargarine are equally 
 as well carried on in animals, and perhaps also in man, as with 
 butter, I nevertheless find a great difference in the appetite 
 with which an aromatic, pale-yellow, fresh, natural butter, such 
 as is made in Teschen, for instance, will be taken and that 
 with which the same person will eat a fatty and tasteless oleo- 
 margarine. If what Father Cats said three hundred years ago, 
 in his old Dutch dialect — "wat srnaekt dat voet" (what tastes 
 good nourishes) — is true, then oleomargarine cannot be as 
 satisfactory as butter. It has the advantage, however, of not 
 becoming rancid, and for those who have not the means to 
 buy butter oleomargarine is certainly a useful substance. 
 
 When we consider, however, how often the falsifiers sell 
 artificial butter at the same price as the real, we shall welcome 
 the fact that the government authorities require oleomargarine 
 to be declared as such. 
 
 This, however, is only possible in the markets; in hotels 
 and restaurants the guest does not have this certainty, and no 
 doubt the author has during his travels frequently eaten oleo- 
 margarine instead of butter, or a butter largely mixed with 
 oleomargarine. Supervision by the authorities in the form of 
 
Good and Evil Effects of Various Food Substances. 193 
 
 examinations of artificial foods should consequently not only 
 be carried on in the markets, but be extended to the kitchens 
 of hotels, etc. Of course, we do not here refer to hostelries 
 of the best class, for every intelligent guest would surely 
 notice whether the butter placed before him was good or not, 
 and no sensible proprietor would imperil the reputation of his 
 house by lowering -the quality of a food product which plays 
 such an important role in the preparation of the meals. 
 
 7. Hints Concerning the Advantages of a Milk Diet, 
 and its Practical Use. 
 
 Milk is our most valuable food, and there is no other 
 which affords greater service in maintaining the health of man- 
 kind. That this is the case is best proven by the fact that 
 among those who not only attain the age of 100 years, but even 
 exceed it, we find many who live solely upon milk, or in whose 
 diet milk occupies a very prominent place. 
 
 That a person living chiefly upon milk may reach the nor- 
 mal limits of a lifetime, or even go beyond it, is not surprising 
 wiien we remember that there is no form of diet which exerts 
 so marked a protective influence upon our organs as that of 
 milk. By virtue of the absence of a large amount of ex- 
 tractive substances, a food is provided for the liver and kid- 
 neys, as well as the blood-vessels, which contains as little 
 material as possible of an irritating nature. Since no uric acid 
 is formed by it, milk is one of the best preventives against 
 gout. Since, with a milk diet, lactic acid is formed in con- 
 siderable quantities in the intestines, the development of an 
 injurious intestinal flora and the formation of decomposition 
 products are prevented, — a fact which, according to Metch- 
 nikoff, is of great importance for the prolongation of life. 
 I might add also, as has already been stated, that milk contains 
 the secretions of the ductless glands, which, as we have shown 
 
194 Health Through Rational Diet. 
 
 in our work on "Old Age Deferred," govern all the life proc- 
 esses, and upon the condition of which longevity depends. 
 We not only absorb in the milk the secretion of the thyroid 
 gland, but also the internal secretions of other organs, and, at 
 the same time, milk provides a food by which such organs as 
 the thyroid, the adrenals, the liver, kidneys, etc., are best pro- 
 tected and enabled satisfactorily to carry on their functions of 
 detoxication. Milk can, however, only be accepted as really 
 good when it is taken as it comes from the cow, that is, raw, 
 and when there is certainty that it has been obtained from a 
 healthy animal with the most stringent precautions. The 
 cows must be kept in a thoroughly clean stable, from which 
 the dejecta are carried off by special drainage. The milking 
 staff should consist of healthy persons, who should put on 
 clean white clothes for the milking and carefully wash their 
 hands just before beginning. The udders should also pre- 
 viously have been washed. The process of milking could be 
 accomplished in a still more cleanly manner if it were carried 
 on by means of a suction apparatus operated with an air pump. 
 After the milking the milk should at once be cooled and then 
 be placed in sterilized bottles, as is done in the dairy of the 
 Hagendorf domains, near Carlsbad, where the walls of the 
 stalls are enameled and everything is conducted under the 
 strictest hygienic precautions. Here the cows are frequently 
 examined by veterinary physicians (this should, of course, 
 always be the case) and the milk is only taken from cows 
 which do not react to tuberculin. 
 
 It is necessary to keep the milk at a low temperature, as 
 otherwise, with the milk in a lukewarm condition, the develop- 
 ment of bacteria is facilitated, so that after one or two hours 
 the originally small number of these organisms is increased 
 to many thousands. 
 
 The country would certainly have many more inhabitants 
 if the obtaining of milk were controlled by the government ; the 
 
Good and Evil Effects of Various Food Substances. 195 
 
 infant mortality, especially during the summer, would thereby 
 be reduced. When, owing to fear of the milk containing 
 bacteria, children are fed upon pasteurized or boiled milk, they 
 do not develop as well. That the same is true in the case of 
 animals has been shown by the experiments of Behring. 
 The experiments conducted by Palmer, of Chicago, who fed 
 700 children upon raw milk during the midsummer months 
 and only lost 3 out of the number, are most instructive in 
 this connection. As Monrad says, referring to the results 
 obtained by Palmer, the history of all his cases showed that 
 the miserable atrophied children began to live from the 
 moment treatment with raw milk was begun. I wish to add 
 here that lactic acid bacilli are always present in raw milk to 
 a greater or less degree, and that they prevent the formation 
 of large numbers of other bacteria, such as those of typhoid 
 fever, for instance. The latter cannot develop in raw milk, 
 which may nevertheless give rise to the disease, since the bac- 
 teria are not destroyed immediately by the lactic acid bacilli. 
 When the milk has been boiled or sterilized, however, typhoid 
 bacilli which have gotten into it will remain in it for months, 
 as well as other forms of poisonous bacteria which are in- 
 jurious in children and are the cause of the so greatly dreaded 
 summer diarrhea. Barlow's disease in children has also been 
 ascribed to the habitual use of boiled milk. 
 
 When raw milk free of all objections cannot be obtained, 
 It is advisable to use another milk product, — buttermilk. This, 
 to be sure, is also milk, but it contains more lactic acid and less 
 fat ; milk prepared by Soxhlet's method is likewise indicated. 
 
 It is not only milk that may contain the bacteria, but also 
 the products obtained from it, such as cream and butter. In 
 large establishments the butter is also pasteurized, which proc- 
 ess is less damaging to butter than it is to milk, since the 
 former is merely a fat-containing food, and the fat loses 
 nothing by pasteurization except some of its taste. Butter 
 
196 
 
 treated in this way never tastes as fresh and good as the 
 natural butter, nor does it have the same aroma. The bacilli 
 of tuberculosis and of other diseases, such as typhoid fever, 
 have not infrequently been found in butter. Teichert found 
 tubercle bacilli in 22 per cent, of the Posen country-made but- 
 ter. In view, however, of the quantities of butter which we 
 regularly eat, a normal person need not fear its use. 
 
 Having overcome the obstacles in the way of obtaining a 
 milk free from bacteria, we encounter another difficulty. If 
 we are to take large amounts of milk, we must find it agreeable 
 to the palate, or we shall soon grow tired of it. In order to 
 get a really good, rich, palatable milk — a food containing as 
 much fat and nitrogen as possible-— the cow must be fed with 
 substances containing these elements. Here, as elsewhere in 
 the field of our nutrition, the following principle holds good : 
 In order to reap well, we must sow well. When the poor cow 
 has been cheated by unscrupulous dealers, and swallows saw- 
 dust or shavings in admixture with her food, she has plenty 
 of material in her stomach, but it is not of such a nature as will 
 increase the quantity or improve the quality of the milk. A 
 nitrogenous food such as grass or corn favors the production 
 of more fat in the milk, which is not accomplished by the 
 simple addition of oil to the food. Potato peelings and 
 brandy mash give an unnatural taste to the milk. The very 
 best and most natural method of feeding is in the open 
 meadow : the cows eat more and give much purer and better 
 milk. Some cattle owners dislike to lose the manure in this 
 way, but it should be remembered that the fields themselves 
 are fertilized while the cows are feeding. The great fertility 
 of the plains of Canada is said to be due to the fact that for 
 hundreds of years they were fertilized by the bisons which 
 were grazing upon them. That flatulence and diarrhea are 
 sometimes caused in the cows by the dewy grass does not 
 affect the milk in any way, if care and cleanliness are exercised 
 
Good and Evil Effects of Various Food Substances. 197 
 
 so that the excreta do not contaminate it. The finest and 
 best-tasting milk is to be found in those countries in which the 
 cows are always in the fields, as in Holland and in England. 
 From the fertile reclaimed swamps of Friesland the finest 
 quality of milk and of butter is obtained. Damp countries 
 like Holland, Denmark, and England have the finest grass and 
 clover, and consequently furnish the best milk and butter. 
 Much can be done to improve the quantity and quality of the 
 grass when the ground is manured. As clover contains much 
 potash and nitrogen the ground should be fertilized with these 
 substances. 
 
 Even though the very purest and best milk be obtainable 
 it may happen that its use will be interfered with, owing to 
 difiiculties from the standpoint of the consumer which will 
 render the drinking of it impossible. 
 
 Some persons possess an antipathy to milk, which, in its 
 ordinary form, is not well tolerated by their stomachs. This 
 is especially noticeable in women and young girls. In such 
 cases the milk may be diluted one-third with some alkaline 
 mineral water, such as Biliner or Vichy-celestins. The addi- 
 tion of some fine flour may also render the milk more digest- 
 ible and, hence, better borne. Small children, too, sometimes 
 prefer milk given to them in this form. For those who can- 
 not tolerate ordinary milk at all the more easily digested 
 buttermilk may be of great service. 
 
 At all events, the milk products, such as butter and cheese, 
 may be used in such cases. It would be a good thing for us 
 to adopt the custom which prevails in America, of eating some 
 butter wnth each meal. In the restaurants there, butter is 
 furnished without charge, along with the other food ordered. 
 Unfortunately the butter is always salted in America, and, 
 while it may be preferred in this way by some, it is by no 
 means as healthful as fresh butter. 
 
198 Health Through Rational Diet. 
 
 The use of cheese after each meal at which much meat has 
 been partaken of would be advisable ; in healthy persons it 
 would be of service in favoring the assimilation of food, and 
 where an abundant meat diet is taken intestinal decomposition 
 will be hindered by the use of cheese and butter. 
 
 The other advantages of a milk diet will be treated of in 
 the chapter on the milk-vegetarian diet. 
 
 8. Additional Note Concerning the Benefit Occasionally 
 to he Derived from a Glass of Hot Milk. 
 
 We have already emphasized the fact that milk should 
 be taken raw. Circumstances may present themselves, how- 
 ever, when a glass of hot milk will exert a beneficial influence 
 upon the system. This is the case, for instance, where one 
 has been out on a damp, cold, winter's day, and comes in 
 feeling chilled. In cold, windy weather the activity of the skin 
 functions are greatly diminished. The various poisonous 
 products which are usually thrown off through the skin are in 
 consequence retained, the result being a decided feeling of 
 discomfort. _ 
 
 These substances then find their way into the kidneys and 
 exert an irritating action upon the delicate epithelia of these 
 organs. Now, by drinking one or two glasses of hot milk, 
 we greatly stimulate the activity of the skin. The circulation 
 of the blood is increased, more blood flows toward the skin, 
 and we feel much warmer. The irritating action of the sub- 
 stances passing through the kidneys is diminished, and when 
 hot milk is taken, together with irritating agents in the food, 
 their action upon the various organs, the kidneys in particular, 
 is less intense. 
 
 In inflammatory conditions of the mucous membranes hot 
 milk exerts a beneficial action. This is noticeable in colds, if 
 early in the morning or on rising hot whey or hot milk is 
 
Good and Evil Effects of Various Food Substances. 199 
 
 taken together with Ems water, or Giesshubler, Krondorfer, 
 or Bihner. Even without the addition of such waters, warm 
 milk will exert a favorable influence upon the irritated and 
 inflamed mucous membranes. When, for instance, in acute 
 gonorrhea the urethral mucous membrane is extremely sensi- 
 tive, almost all pain in urinating may be avoided by the pre- 
 vious ingestion of one or two glasses of hot milk. This is also 
 the case in chronic gonorrhea when the urethra has been 
 sounded; the severe pains accompanying the first passage of 
 urine are considerably diminished after hot milk has been 
 taken. 
 
 In the presence of inflammatory conditions of the intes- 
 tines, hot milk may prove more useful than other food sub- 
 stances, especially if rice or sago in the form of a thin paste be 
 taken with it. 
 
 To warm the body up on a cold, frosty day, tea is often 
 used; but from the standpoint of health milk is better, espe- 
 cially where the kidneys are not absolutely normal. A small 
 quantity of coffee or tea could, of course, be added to the milk 
 to render it more palatable. Addition of the yolks of one or 
 two eggs makes of milk a very strengthening drink after ex- 
 hausting journeys in winter. 
 
 For patients who are ordered to take large quantities of 
 milk, but dislike it, too, the addition of yolks of eggs may make 
 it more palatable. In some countries, e.g., in Spain, a few 
 drops of an extract of orange flowers are added to flavor 
 hot milk. 
 
 While hot milk exerts a very favorable influence upon the 
 more remotely situated mucous membranes, it may occasion- 
 ally injure the buccal mucosa. It is best to have it served in 
 porcelain glasses, and, when it is too hot to drink, it can then 
 first be poured into a cold, empty glass. 
 
200 Health Through Rational Diet. 
 
 (/) Fats of Animal Origin. 
 
 All foods, before they are absorbed by the intestines, 
 must first be brought into a fluid condition. This rule holds 
 good for the fats, and it is for this reason that such fats as 
 are not soluble and do not melt at the temperature of our 
 bodies are digested with difficulty. Lamb-fat melts at a tem- 
 perature of 45° to 55° C. ; it is therefore very indigestible. 
 Next in order in respect of digestibility comes beef-fat; its 
 melting point is lower than that of lamb-fat, yet often exceeds 
 40° C. Pork-fat is rather better, but it also melts at about 
 40° C, and frequently even at a higher temperature. The 
 Jews are wise in cooking with goose-fat, which has its melt- 
 ing point always below 40° C, ; on the average it is 30° to 
 35° C, but sometimes it is lower than that. Goose-fat is con- 
 sequently the most easily digested fat, because its melting point 
 is the lowest of any fat of animal origin. Its taste is pleasant, 
 and it is more healthful than pork-fat. Butter made from 
 cows' milk is also very wholesome, and, next to goose-fat, 
 probably melts at a lower temperature than any other. For 
 this reason it is quite justifiable to employ butter for daily 
 use in preparing food. It is certainly not healthful to use 
 beef-fat (drippings) for cooking, as is done in many hotels in 
 England. I have learned from personal experience how fre- 
 quently one has eructations and acid is formed in the stomach 
 after its use. That lamb-fat remains for a considerable time 
 in the stomach can often be noticed after one has eaten fat 
 lamb for dinner. Fat, in general, retards the movements of 
 the stomach. 
 
 Fluid fat, such as fish-blubber and codliver oil, is not very 
 indigestible, and both children and adults can tolerate quite 
 a considerable amount of the finer varieties, although it has a 
 much more unpleasant taste than other animal fats. It is 
 certainly worthy of being much more generally used by weak, 
 
Good and Evil Effects of J'arions Food Substances. 201 
 
 delicate adults, and by persons who have been debilitated by 
 exhausting diseases, than it is now, as it is well absorbed and 
 assimilated. Animal fats in general are w^ell assimilated, as 
 has been shown in the case of milk-fats by the experiments of 
 Tschernoff. Among the Eskimos, fish-blubber forms a large 
 part of the diet ; in common with other northern peoples, they 
 have a great predilection for fats. In Scandinavia butter is 
 never absent from the table, especially in Sweden, where at 
 every meal it is thickly spread upon the Swedish graham bread 
 — "Knakebrod" — or upon white bread. 
 
 This preference on the part of dwellers in cold climates 
 for fats is probably due to the necessity of a food rich in 
 calories, i.e., which will produce much heat ; and fat, of all 
 foods, is that of greatest value in this direction. Even in 
 temperate climates the daily addition of a considerable amount 
 of fat to the diet increases the nutritive value of the latter and 
 improves the taste of the viands. Butter is best for this pur- 
 pose, as has already been said; indeed, our food in general 
 should be prepared with it; to vegetables, in particular, it 
 should be freely added. Butter is far better than vegetable 
 fats, as I have ascertained from personal experience. 
 
 Fatty foods should be ingested by persons desirous of 
 rapidly taking on flesh, since the fat absorbed from foods, if 
 well digested and assimilated, will speedily produce this result. 
 Too much fat, however, should not be taken at one time, as 
 the assimilation of other foods will suffer. That fat should be 
 avoided by the obese is self-evident; diabetics, on the other 
 hand, by taking fats with vegetables may derive some benefit 
 from their use. The butter which they use should, however, 
 be well washed out and freed of fatty acids, as otherwise rapid 
 formation of the dreaded acetone bodies may follow. Pigs' 
 lard and certain vegetable fats containing the least amount of 
 fatty acids, e.g., cottonseed oil (which, according to Salkowski, 
 contains only 0.29 per cent.), would be preferable in such cases. 
 
202 Health Through Rational Diet. 
 
 (g) Leguminous Vegetables and their Importance. 
 
 When it is desired tO' absorb a large amount of vegetable 
 albumin, it is best to rely especially on the leguminous varieties. 
 These are so rich in albumin as to be unsurpassed in this 
 respect by any other vegetable or even animal food. The 
 difference between the albumin contained in animal tissues and 
 that of leguminous vegetable foods lies in the fact that meat 
 albumin is well assimilated, whereas this is not the case with 
 that contained in legumes, when prepared in the usual way, 
 even if they have been cooked for a considerable time. When 
 used in the form of a puree they are more digestible and are 
 better assimilated, so that no great amount is passed out un- 
 used by the intestine. 
 
 The special property which renders leguminous vegetables 
 hard to digest and to assimilate is the quantity of cellulose or 
 woody fiber contained in them, which greatly exceeds that 
 present in the majority of other foods. This tough, horny 
 substance prevents the action of the intestinal fluids upon the 
 food, and thus there is lost not only a portion of the albumin, 
 but also of the carbohydrate material, — although not so much 
 of the latter as of the albumin. The carbohydrate content of 
 leguminous vegetables is quite considerable, and in some, as 
 in the soy bean, to which we shall refer at greater length 
 in an appendix to this chapter, there is also a large proportion 
 of fat. In order that these nutritive elements of the leguminous 
 vegetables should be assimilated as completely as possible, the 
 method of preparation and cooking is, however, of great 
 importance. In the first place they must be cooked in soft 
 water, since their albumin, which, owing to its great similarity 
 to casein, has been called vegetable casein or legumin, forms 
 together with the lime, when cooked in hard water, as stated 
 by P. F. Richter, an insoluble combination which is but poorly 
 
Good and Evil Effects of Various Food Substances. 203 
 
 assimilated. By the addition of a little bicarbo'nate of sodium 
 to the water, this, however, can be avoided. According to P. 
 F. Richter, 10.16 per cent, of the nitrogen and 19 per cent, of 
 the nutrient salts are not assimilated from peas which have 
 been boiled in soft water ; from those cooked in hard water the 
 nitrogen loss amounts to 16.60 per cent, and that of the 
 nutrient salts to 42.22 per cent. 
 
 The most advantageous mode of preparing leguminous 
 vegetables is in the form of a puree, as by this method the 
 greater part of the cellulose which interferes with digestion and 
 assimilation is removed. The high albumin content of these 
 vegetables is best utilized if, after the husks have been removed, 
 the rest is ground to a fine powder and then mixed with some 
 other flour less rich in albumin, e.g., rye flour. From this a 
 bread is made which is much richer in albumin than that made 
 from ordinary flour, and which well deserves the name of 
 "Kraftbrot" (strength bread). The most nutritive of these 
 breads is undoubtedly the soy bread, on account of the higher 
 percentage of fat and, especially, the exceptionally large amount 
 of albumin it contains. 
 
 After the foregoing introductory remarks concerning the 
 value of leguminous vegetables, we shall now present an analysis 
 of the varieties most used when in a ripe, full-grown condition ; 
 fresh, green vegetables will be further referred tO' in a succeed- 
 ing chapter. In addition to the percentages of the various 
 nutritive elements, which we quote from Konig,^ we shall also 
 indicate what proportion of these substances is assimilated : — 
 
 1 Konig, ii, p. 1488. 
 
204 
 
 Health Tlirou<:h Rational Diet. 
 
 Proportion of Substances Assimilated. 
 
 Legruminous vegetables. 
 
 lit 
 2SS 
 
 1 
 88 
 
 II 
 
 m 
 
 2 
 
 IE 
 
 6S. 
 
 §1 
 
 i'U 
 
 1j 
 
 lis 
 
 31 
 
 Peas 
 
 21.35 
 25.94 
 23.66 
 25.68 
 
 1.88 
 1.93 
 1.96 
 1.68 
 
 52.65 
 52.84 
 55.60 
 47.29 
 
 5.56 
 3.92 
 3.89 
 8.25 
 
 16.98 
 18.16 
 16.56 
 
 0.60 
 0.58 
 0.59 
 
 45.85 
 44.65 
 46.98 
 
 27.16 
 
 Lentils 
 
 27.18 
 
 Garden beans 
 
 Field beans 
 
 27.39 
 
 In addition to this exceedingly rich and valuable nutritive 
 content of the leguminous vegetables, there are also present in 
 them quite considerable amounts of important nutritive salts — 
 above all, a great deal of potash and phosphorus, and, in com- 
 parison with other vegetables, also much lime. Of the latter 
 they contain more than the cereals and many other vegetable 
 products. 
 
 The nutritive salt content of the vegetables already 
 referred to is, according to Konig,^ as follows : — 
 
 Nutritive 
 
 Salt Content of the Pri 
 
 NCIPAL 
 
 Legumes. 
 
 
 
 
 a 
 
 -a u 
 5£ 
 
 i 
 
 II 
 
 btZ. 
 
 1^ 
 
 a 
 2 
 
 
 u 
 
 1^ 
 
 ii 
 
 IS 
 
 Peas 
 
 41.89 
 34.76 
 44.01 
 41.48 
 
 0.96 
 
 13.50 
 
 1.49 
 
 1.06 
 
 4.99 
 6.34 
 6.38 
 4.99 
 
 7.96 
 2.47 
 7.62 
 7.15 
 
 0.86 
 2.00 
 0.32 
 0.46 
 
 36.43 
 36.30 
 35.52 
 38.86 
 
 3.49 
 
 4.' is 
 
 3.39 
 
 0.86 
 
 6. "57 
 
 0.65 
 
 1.59 
 
 Lentils 
 
 Garden beans 
 Field beans.. 
 
 4.69 
 0.86 
 1.78 
 
 We find in the above a pretty high content of phosphorus 
 — although the cereals contain more of it — and of phosphoric 
 acid, which manifests itself in the acid condition of the urine; 
 the leguminous vegetables therefore share this property with 
 meat ; this applies also to their considerable nitrogen content. 
 
 1 Konig, ii, p. 784. 
 
Good and Evil Effects of Various Food Substances. 205 
 
 The sulphur contained in certain leguminous vegetables, such 
 as beans, is responsible for the flatulency caused by them. It 
 is also important to note that these vegetables contain much 
 lecithin — i per cent. As far as the digestibility is concerned, 
 we see from the above table that the albumin contained in peas 
 is best assimilated. This is due to the fact that peas are eaten 
 without their shells. Green peas are best digested and assimi- 
 lated, as we shall show elsewhere. They are also most fre- 
 quently used, for when peas are quite ripe and old they are 
 very hard to digest and assimilate, but are nevertheless better 
 in this respect than beans or lentils under similar conditions. 
 According to Rubner, when large cjuantities of peas are eaten, 
 14.5 per cent, of the dry substance, 27.8 per cent, of the 
 nitrogen, 75 per cent, of the fat, 6.9 per cent, of carbohydrate, 
 and the large amount of 3.5 per cent, of the nutrient salts are 
 eliminated unused. Peas are much better assimilated when 
 taken in small quantities, when only 17.5 per cent, of the 
 nitrogen is lost. The best assimilation takes place when peas 
 are eaten in the fonn of a puree; in this way they are assimi- 
 lated about as are fine wheat flour and macaroni. 
 
 We have already mentioned that leguminous vegetables 
 contain considerable lecithin — more than the cereals. Peas 
 contain 1.05 per cent.; other substances found in peas, namely, 
 the pur in bases, have, however, an injurious action, since they 
 increase the formation of uric acid. According to Walter 
 Hall and the latest experiments of Bessau and Schmidt, they 
 contain quite considerable amounts of these substances, but, 
 nevertheless, not so much as do lentils ; peas contain 0.018 gram 
 in 100 grams, while the lentils, which, among the legumes, 
 have the greatest quantity of purin, contain 5 eg. in 100 grams. 
 
 The best way to eat full-grown peas is in a. puree, and 
 they are usually prepared in this manner. In some countries, 
 as in Spain, for instance, large dried peas, of a variety common 
 in that country, are a universal and greatly liked food, and 
 
206 Health Through Rational Diet. 
 
 these "Garbanzos" form, as I have seen, a daily addition to 
 the diet, both there and in Mexico. They may, in a measure, 
 be responsible for the obesity which so frequently affects the 
 women of these countries. The puree form is decidedly pref- 
 erable, but it has the disadvantage of being merely swallowed, 
 with but little, if any, mastication. With such a puree some- 
 thing hard should be eaten, as, for instance, a piece of rye 
 bread ; in this way it would require mastication and would then 
 be better digested. 
 
 Puree of peas is rendered very nourishing when bacon or 
 sausage is taken with it. This food is often given tO' the 
 German soldier, who thus receives a truly nourishing diet, con- 
 taining all three of the main groups of our foods, and for a 
 soldiers' stomach it is not very hard to digest. Some people 
 declare that the German army has accomplished its able work 
 not only because of the efficient German instructors, but also 
 because of the "Erbstwurst" (pea sausage), and it is certainly 
 true that a sufficiently rich and complete food, such as this 
 sausage, plays an important role — in reality much more impor- 
 tant than is generally believed — in making an army capable of 
 marching and of successful action. In pea sausage there is 
 not very much meat, but the carbohydrates, vegetable albumin, 
 and fat are all well represented. 
 
 Lentils are also a valuable food. Since, however, accord- 
 ing to Striimpel, they are but poorly assimilated after having 
 been soaked and then cooked, — nearly 40 per cent., thus pretty 
 nearly the half, of the albumin content being lost, — they, too, 
 are best taken in the form of puree. They are then well 
 assimilated, as was found by Striimpel, and only 9 per cent, is 
 lost. I also observed that when boiled lentils were eaten in 
 considerable quantities the undigested skins were present in 
 the stools. 
 
 That which makes lentils so nourishing is the rather large 
 proportion of iron contained in them, particularly in the 
 
Good and Evil Effects of Various Food Substances. 207 
 
 Egyptian lentils, which are the best variety. It is not only 
 among leguminous vegetables, but among other foods as well, 
 that lentils occupy a first position in regard to the iron content. 
 When finely ground, they form a most valuable food, the 
 "Revalenta arabica," which, as stated by Hutchison, contains 
 22 per cent, of easily digested and assimilated albumin, 1.5 per 
 cent, of fat, and 65.2 per cent, of carbohydrates. Owing to 
 their limited sulphur content, lentils cause but little flatulence, 
 and in the form of puree are really a food deserving of much 
 more attention than is at present accorded to it. That lentils 
 are so neglected as never to be included in the bill of fare in 
 the best restaurants, notwithstanding their agreeable taste, is 
 one of the incomprehensible anomalies too often met with in 
 the present-day scheme of nourishnient. 
 
 Another leguminous vegetable, the bean, almost as health- 
 ful as the lentil, is, on the contrary, very much used. Probably 
 in no country in the world are beans more used than in the 
 United States, as in the form of "Boston baked beans." One 
 finds them in all the restaurants and buffet cars in the Union 
 cooked with bacon, as "pork and beans." The experiments of 
 Praussnitz show that the ripe white beans are poorly assimi- 
 lated, even more so than other legumes, and this not only as 
 regards the albumin, but the carbohydrates as well, of which 
 17.5 per cent, are unused. Beans, too, are better digested in 
 the puree form. A thick bean puree soup tastes very good and 
 is easily digested. Whole beans as well as lentils often pass 
 through the intestinal canal undigested (Praussnitz). Beans 
 as an article of diet have the great disadvantage of causing 
 decided flatulency ; there is hardly any other food either among 
 the legumes or other varieties of food which causes this to 
 such a marked degree. It is probably due to the large amount 
 of cellulose and of sulphur contained in them. In fact, the 
 disadvantage of inducing flatulency to a greater or less degree 
 is common to all leguminous vegetables, and they have the 
 
208 Health Through Rational Diet. 
 
 additional drawback of causing acid eructations, to a much 
 greater extent than many other foods, in persons who are 
 predisposed to this condition; this is especially the case in 
 nervous affections. Since they impose more work upon both 
 the stomach and intestines, also causing more flatulency, than 
 the majority of foods, leguminous vegetables should be strictly 
 forbidden in stomach and intestinal diseases as well as in 
 arteriosclerosis. Neither should they be allowed for persons 
 suffering from gout, since they contain a considerable amount 
 of purin bases, which favor the formation of uric acid ; lentils 
 contain the most, peas come next, and lastly beans. Persons 
 who fear to grow stout should eat but little of the leguminous 
 vegetables, and the same may be said of diabetics. For the 
 latter it is best, according to my experiments lately cited, to 
 eat these leguminous vegetables whole, that is tO' say, with 
 their skins, since they are not so well assimilated in this way, 
 and consequently do not greatly increase the sugar secretion in 
 mild cases of diabetes. These vegetables should form the 
 principal portion of a vegetarian diet, as they alone contain 
 albumin, that important nutrient, in appreciable quantities. 
 For healthy persons the leguminous vegetables form the best 
 vegetable diet. 
 
 Addendum. Special Advantages of the Soy Bean. 
 
 This vegetable, which grows in China, principally in the 
 province of Manchuria, is really a curiosity among vegetable 
 foods ; and since it is so very rich in various component parts 
 of the main food groups, we are probably not going too far in 
 calling it the most valuable plant we know of. Leguminous 
 vegetables and cereals are rich in albumin and carbohydrates, 
 but the soy bean not only contains these substances, but also 
 another most valuable foodstuff, in which it far exceeds both 
 the leguminous vegetables and cereals, namely, a large amount 
 
Good and Eznl Effects of Various Food Substances. 209 
 
 of fat. The albumin content of the soy bean is from 27 to 33 
 per cent., the carbohydrates amount to between 10 to 35 per 
 cent,, and the fat content from 17 to 22 per cent. This is 
 indeed a combination scarcely to be found in any other plant, 
 and the nutritive value in the completeness of its composition 
 surpasses the most valuable animal foods. Since it contains 
 all three of our principal food groups, it plays much the same 
 role as milk, while exceeding the latter in its wealth of nutri- 
 tive substances. However, the soy bean offers the objection 
 that when eaten whole nearly 5 per cent, is lost in the intes- 
 tines, owing to the cellulose which it contains. This objection 
 is done away with when it is eaten in puree form, or as a 
 fine flour. Its great value in nutritive substances — fat, in par- 
 ticular — as compared to the flour made from other vegetables 
 will be seen in the following table : Nutritive value of various 
 flours made from vegetables^ : — 
 
 Natural Substance. 
 
 Nitrogen 
 content. 
 Per cent. 
 
 Fat. 
 Per cent. 
 
 Carbohy- 
 drates. 
 Per cent. 
 
 Raw fibers. 
 Per cent. 
 
 Bean flour 
 
 Pea flour 
 
 Lentil flour. . . 
 Soy-bean flour 
 
 23.23 
 25.72 
 25.71 
 75.69 
 
 1.19 
 
 l.;8 
 
 1.86 
 
 18.83 
 
 59.92 
 57.18 
 56.79 
 
 1.78 
 1.26 
 
 On the other hand, the soy-bean flour is much poorer in 
 carbohydrates, according to an analysis in the Laboratoire 
 Municipal of Paris: 16.32 per cent. Owing to this property, 
 von Noorden and Lampe manufactured a food for diabetics 
 from the soy bean, called sarton, which, while containing very 
 little carbohydrate, has a large amount of albumin. According 
 to an analysis by Lecerf,^ soy-bean flour only contains 2.794 
 
 1 After Konig, ii, p. 815. 
 
 2 After Gautier. 
 
210 Health Through Rational Diet. 
 
 per cent, of starchy substance. Another advantage of the soy 
 bean is its large amount of phosphorus and lecithin. Of the 
 valuable lecithin, it contains 1.64 per cent.,^ a quantity which 
 is not reached by any other plant, with the exception of the 
 lupines. 
 
 All leguminous vegetables are rich in lecithin, especially 
 lentils, but in this respect the palm must be accorded to the soy 
 bean. It likewise exceeds the other leguminous vegetables and 
 many other plants as well in its phosphorus content. As I see 
 in the recently published "Dissertation on the Phosphorus 
 Content of Various Indian Foods," by Jebbink,^ the Dutch 
 East Indian "Katjang Kedelen," a variety of soy bean, con- 
 tains 1. 19 per cent, of phosphoric acid. 
 
 This wonderful vegetable, in addition to its valuable con- 
 tents, has the further advantage that it can be used in so many 
 useful foods. We have already referred to the flour made from 
 the soy bean. From this, when mixed with white flour or any 
 other desired sort, a bread can be made with such a high 
 albumin content as is hardly otherwise possible ; biscuits can 
 also be made from the soy-bean flour which are very valuable 
 for diabetics, because of the low carbohydrate content. The 
 products made with this flour have an agreeable taste, some- 
 what resembling that of the chestnut. A kind of milk can also 
 be extracted from soy beans, if they are allowed to lie in water 
 for several hours and are then mashed or pressed out. And 
 just as with any other milk, a cheese can be made which is 
 very nourishing. Through fermentative action valuable nutri- 
 tive products can be made from the bean : the To-fu cheese is 
 most nutritious, and a sauce, "soy sauce," is also made from 
 it, which looks exactly like meat extract, and, in my opinion, 
 also tastes much like it. I found it a pleasant addition to other 
 viands, and it is no doubt free from the injurious effects of the 
 
 1 Konig, ii, p. 87. 
 
 2 Jebbink : Loc. cit., p. 83. 
 
Good and Evil Effects of J\nioits Food Sitbslaiiccs, 211 
 
 genuine meat extract. An oil can also' be made from the soy 
 bean, and in Manchuria one sees in all the cities and many 
 smaller towns such oil mills. They are, to be sure, of rather 
 primitive construction, but serve to provide the Chinese of these 
 regions with the fat so much in demand. A substance re- 
 sembling butter, a thick cream, can be made from this 
 wonderful bean ; it tastes much like "Maroni creme." And 
 lastly I must not forget to mention that when the beans are 
 allowed to sprout under glass the sprouts do good service as a 
 green vegetable. I tried to eat these sprouts raw, and found 
 them quite palatable. I might also mention that a kind of 
 macaroni is made from the soy bean, and Wein^ states that a 
 very good tasting soup can be made with these beans together 
 with peas. They may also be cooked together with other 
 vegetables, as potatoes and rice. A puree on the order of the 
 Italian "polenta" can likewise be made. When the whole 
 beans are eaten they are poorly assimilated, and, according to 
 Osawa, 37.4 per cent, of the albumin is lost, while when eaten 
 in the form of To-fu only 3.9 per cent, is lost. 
 
 It would certainly be well to transplant these wonderful 
 beans into Europe; they much resemble our beans, but are 
 somewhat more round. There are yellow, green, black, and 
 several other varieties. Attempts were made in France to 
 plant this bean, but unfortunately when it becomes acclimatized 
 in Europe it has a tendency to graft itself upon our native bean, 
 and thereby loses its own properties. This might perhaps, in 
 my opinion, be obviated by proper fertilization, for, while in 
 Chinese soil the nutritive content of these beans is much 
 greater, the cause probably lies in the fact that this soil, as has 
 been shown by examinations recently made at Erfurt, is much 
 richer in nutritive substances and salts — particularly phos- 
 phorus — than ours. It would therefore be necessary to ferti- 
 
 1 After Konig. 
 
212 
 
 Health Through Rational Diet. 
 
 lize according to the composition of this plant, with a 
 considerable amount of nitrogen and phosphates. 
 
 (h) Cereals. 
 I, The Various Cereals. 
 
 If we class these fruits of the earth, to which we owe 
 our daily bread, after the leguminous vegetables, it is because 
 we wish to give the preference to those plants which furnish 
 us with the greatest amount of the most nourishing substance, 
 namely, albumin. This occurs in smaller quantities in the 
 cereals. They, on the other hand, furnish a nutritive element, 
 the carbohydrate, which is only second in importance to 
 albumin. Rice, for instance, contains more of the carbohy- 
 drates than any other food. The nutritive value of the cereals 
 is consequently characterized by a large amount of carbohy- 
 drates and a fair quantity of albumin; the latter occurs prin- 
 cipally in wheat and oats. The third important component of 
 our food, fat, is very poorly represented in them, and least of 
 all in rice; corn and oats considerably more. The cereals are 
 also rich in some of our most important nutritive salts, namely, 
 phosphorus. Since we have previously given the quantities of 
 the most important nutrient salts contained in each of the 
 cereals, we shall now first give the chemical composition of the 
 foodstuffs according to Robert Hutchison : — 
 
 Cereal varieties. 
 
 Nitrogen 
 content. 
 Per cent. 
 
 Fat. 
 Percent. 
 
 Carbohy. 
 
 drate. 
 Percent. 
 
 Cellulose. 
 Per cent. 
 
 Wheat 
 
 11.0 
 10.9 
 10.1 
 10.2 
 9.7 
 0.9 
 10.4 
 10.22 
 
 1.7 
 
 4.5 
 1.9 
 2.3 
 9.7 
 0.4 
 3.9 
 2.2 
 
 71.2 
 59.1 
 68.6 
 69.5 
 72.3 
 76.8 
 68.3 
 61.3 
 
 2.2 
 
 Oats 
 
 12.0 
 
 Barley 
 
 3.8 
 
 Rye 
 
 2.1 
 
 Corn 
 
 2.0 
 
 Rice, polished 
 
 Millet 
 
 0.4 
 2.9 
 
 Buckwheat 
 
 11.1 
 
 
 
Good and Eznl Effects of Various Food Substances. 213 
 
 It is unfortunately the case that in the majority of these 
 cereals ipuch of the nutritive substance is lost to our bodies — 
 that is to say, it is not taken up by the blood — before it can be 
 freed from the outer indigestible portions. In this way not 
 only a large amount of the nutritive albumin is not assimilated, 
 but many nutrient salts, such as phosphorus, lime, and iron, 
 are also lost. 
 
 The finer the flour is ground, especially wheat flour, the 
 more of the nutritive substances are lost. Some cereals, such 
 as millet, barley, and buckwheat, are very poorly assimilated 
 by us, and consequently flour made from tliem is not much used 
 in our country. We here show, according to Konig,^ the com- 
 position of various kinds of flour: — 
 
 Protelds. 
 
 Fat. 
 
 Carbohy. 
 
 drate. 
 Per cent. 
 
 Cellulose. 
 
 Per cent. 
 
 Per cent. 
 
 Percent. 
 
 10.68 
 
 1.13 
 
 74.69 
 
 0.30 
 
 9.62 
 
 1.44 
 
 73.84 
 
 1.35 
 
 13.87 
 
 6.18 
 
 67.06 
 
 1.71 
 
 9.62 
 
 3.14 
 
 71.70 
 
 1.41 
 
 12.29 
 
 2.44 
 
 69.47 
 
 0.89 
 
 8.28 
 
 1.49 
 
 74.58 
 
 0.70 
 
 Ash. 
 Per cent. 
 
 Fine wheat flour 
 
 Rye flour 
 
 Oat flour 
 
 Corn meal 
 
 Barley flour 
 
 Buckwheat flour 
 
 0.52 
 1.17 
 2.07 
 1.14 
 1.85 
 1.11 
 
 Of these various flours, wheat flour is most useed. A very 
 fine quality of wheat flour comes from Hungary (especially 
 from Banat) and the southern part of Russia. The very finest 
 and best wheat is, however, grown in Canada, where, in the 
 province of Quebec, I saw an almost unbelievable development 
 of the ears and grains in corn and other cereals. The province 
 of Manitoba furnishes a still finer quality. In this virgin soil, 
 until recently entirely uncultivated, which still contains all of 
 the nutritive salts, wheat is grown such as is found nowhere 
 else. The value of wheat is determined principally by its 
 albumin content, that is to say, the gluten ; in this respect the 
 Hungarian wheat is the finest, and I have never tasted better 
 
 1 Konig, i, p. 625. 
 
214 Health Through Rational Diet. 
 
 wheat bread than in Hungary, and perhaps in the northern 
 part of the United States, in Minneapohs, where there are 
 steam flour mills on the order of those in Hungary. It is not 
 the fact of its being so finely ground which makes the Hun- 
 garian meal so agreeable to the taste, but rather its rich content 
 of gluten, salts, and other elements of taste. 
 
 According to Rubner,^ the percentage of nutritive salts in 
 the dry substance of wheat is as follows : — 
 
 Phosphoric 
 Potash. Soda. Lime. Magnesia. Iron oxide. acid. Chlorine. 
 
 0.62 0.06 0.065 0.24 0.026 0.94 — 
 
 Thus, considerable amounts of certain salts, especially 
 phosphorus and lime, are found in wheat, but unfortunately 
 they occur principally in the outer portion of the grain, which 
 also contains the greater part of the glutinous substance, — the 
 starchy substance is contained in the inner portion, — and in the 
 finer qualities of flour the outer portion of the grain is lost. 
 The more gluten there is in wheat flour, the greater its lime and 
 phosphorus content. In very fine flour many valuable sub- 
 stances — especially albumin and nutrient salts — are lost in the 
 bran. According to Rubner, lOO parts of 
 
 Dry wheat flour contains : — Wheat bran contams : — 
 
 11.6 per cent, albumin 13.9 per cent, albumin 
 1.3 per cent, fat 3.1 per cent, fat 
 
 86.4 per cent, starch 81.9 per cent, starch 
 
 While wheat flour thus contains an appreciable amount of 
 bran, much of this is not taken up by the blood, but is eliminated 
 unused. Rubner found that wheat bread is very poorly ab- 
 sorbed, and that much more albumin and carbohydrate are lost 
 when much of the bran is ground in with the flour. Fortu- 
 nately not all of the bran content is lost, as 61.3 per cent, of 
 albumin and 26.5 per cent, of carbohydrate and cellulose are 
 nevertheless absoi-bed. It is of great importance that the bran 
 
 Rubner : "Lehrbuch der Hygiene," 8th edition, p. 465. 
 
Good and Evil Effects of Various I'ood Substances. 215 
 
 be finely milled, and that the stomach and intestines be in good 
 condition. 
 
 Rubner's statement, that the German people would gain a 
 yearly profit of 780 million of marks if bran could be as well 
 assimilated by our bodies as flour, is most interesting. 
 
 He estimates that in the very best mills 20 per cent, is lost 
 as bran. If it were possible to grind this bran finer than it is 
 now done, it could be better absorbed, and would be of great 
 value to mankind. With wheat flour it is therefore of primary 
 importance that it be finely ground, and fine bread is much 
 better assimilated in general than the coarser varieties. The 
 coarser flour would, however, be better assimilated if milk, or, 
 still better, cheese, were to be taken with the bread. 
 
 Rye flour, when it contains the bran, is very badly assimi- 
 lated, according to Romney, however finely it may be ground. 
 Rubner states that bread made from fine rye meal is assimilated 
 about as very coarse white bread would be. The nutrient sub- 
 stances in the outer covering of corn are not only very poorly 
 assimilated, but, by irritating the intestinal canal, they also 
 cause a too early elimination of other useful substances, before 
 they can be absorbed by the intestine. Coarsely ground com, 
 owing to the cellulose it contains, has a very irritating effect 
 upon the intestinal mucous membrane, which might be an ad- 
 vantage in cases of constipation ; in healthy persons, however, 
 the use of much corn bread would cause too frequent bowel 
 movements, and interfere with the assimilation of the food. 
 Rye flour is best suited for strong constitutions, and by the 
 sturdy northern races it is more used than wheat flour. While 
 wheat is principally used for the finer varieties of breadstuffs 
 consumed by the rich, rye flour forms the food of the poorer 
 population. It is not deficient in nutrient salts such as iron and 
 lime. Unfortunately the assimilation of the salts and other 
 nutritive substances is very defective, according to Rubner, 
 who states that in whole-corn bread only one-half of the nutri- 
 tive value is absorbed. 
 
216 
 
 Health Through Rational Diet. 
 
 Oats, which are used in the north, principally in Scotland, 
 and which contain more cellulose than any other cereal, are 
 even more poorly assimilated. When oats are to be used, it is 
 best to eat the products manufactured especially with a view 
 to the digestibility, like oat flakes, Quaker oats, etc. ; in these 
 by the action of heat the very indigestible cellulose husk or 
 outer skin is burst open, and the starchy content is converted 
 into a soluble and more digestible product. Oats in the form 
 of gruel (like the porridge of Scotland) are very palatable 
 when eaten with cream, and certainly I have never eaten better 
 porridge than that served to me in Edinburgh, where I also 
 acquired a taste for zwieback made from oats (oat cakes). Of 
 course, I experienced the disadvantage that when porridge 
 was swallowed too quickly — and was consequently not masti- 
 cated — digestion and assimilation suffered. With oat cakes 
 this difficulty is obviated, as they, like other oat breads, require 
 considerable mastication. 
 
 In my estimation a puree of oatmeal with two yolks forma 
 a very healthful food, in which the eggs not only greatly 
 improve the taste, but also increase the nutritive value. Very 
 valuable preparations for children's use can be made with oat- 
 meal, which render good service when taken with milk. In my 
 practice in Carlsbad I obtained excellent results with oat flakes 
 and oat gruel. The composition of both, according to Konig, 
 is as follows : — 
 
 
 Proteids. 
 Percent. 
 
 Fat. 
 Per cent. 
 
 Sugar. 
 Per cent. 
 
 Carbohydrate. 
 Per cent. 
 
 
 13.44 
 14.42 
 
 about 6 
 6.78 
 
 2.16 
 1.40 
 
 61.72 
 
 Oat flakes 
 
 62.58 
 
 
 
 As by their use the irritating action of the cellulose is 
 avoided, they form valuable foods, since, as can be seen in the 
 above table, they contain a considerable amount of albumin 
 and fat. Oatmeal is likewise not lacking in nutrient salts, as it 
 
Good and Evil Effects of Various Food Substances. 217 
 
 contains, according to Konig, 7.92 per cent, lime, 0.85 per cent, 
 iron oxide, 48.19 per cent, phosphoric acid, 1.95 per cent, 
 silicic acid, and 5.93 per cent, chlorine. 
 
 Oats (whole) contain, as stated by Konig,^ the following 
 percentage of nutrient salts : — 
 
 Phosphoric 
 Potash. Soda. Lime. Iron oxide. acid. Silicic acid. Chlorine. 
 
 17.90 — 3.60 1.18 25.64 30.18 0.94 
 
 The considerable lecithin content of oats is also note- 
 worthy. Topler found that 11.90 per cent, of lecithin is con- 
 tained in oat fat. We thus see what a valuable food oats 
 furnish, particularly when taken with milk, in which manner 
 they are better assimilated. Oats should be much more fre- 
 quently used, especially in the form of oatmeal and oat gruel, 
 than has been customary. Not only the horse, but man also, 
 would thrive upon it. A very valuable statement is that of 
 von Noorden, that diabetics can take considerable quantities 
 of oat foods in combination with other vegetables without 
 causing any increase in the sugar secretion; it is, on the con- 
 trary, often diminished, as is also the case in acetonuria. 
 
 Another very little used variety of cereal — barley — might 
 be rendered very valuable for us, if specially prepared by heat 
 in the form of barley flakes. In Sweden barley is often made 
 into bread. It is, however, very indigestible when whole barley 
 is ground, as was found by Osawa, for of the albumin content 
 56 per cent, was eliminated unused, this being the case even 
 with barley that had been ground and cooked. With us it is 
 principally used in soup, as barley cream, gruel, etc. Barley 
 water has long been used as a cooling drink in fevers. Barley 
 plays its principal role with us when used in coloring beer. 
 The American variety has more sugar and less dextrin, and the 
 German less sugar and half as much again of dextrin. The 
 ash of the dry substance contains the following nutritive salts, 
 as stated by Konig : — 
 1 Konig, ii, p. 773. 
 
218 Health Through Rational Diet. 
 
 Iron Phosphoric Sulphuric 
 
 Potash. Soda. Lime. Magrnesia. oxide. acid. Silicic acid. acid. Chlorine. 
 Perct. Perot. Perct. Perot. Perot Perot. Perot. Perct. Perot, 
 21 2.39 2.64 8.83 1.19 33.10 26 1.80 1.02 
 
 Buckwheat is also very little used with us (in Austria) ; 
 its large amount of cellulose makes it very indigestible, and it 
 is badly assimilated. It could be made a valuable food if pre- 
 viously prepared by the removal of the cellulose, as is the case 
 with the Knorr buckwheat. It would be valuable for the prep- 
 aration of bread and pastry for diabetics. The ash contains 
 appreciable quantities of nutrient salts, 1.74 per cent, iron 
 oxide, 48.67 per cent, phosphoric acid, 3.07 per cent, of potash ; 
 the soda content is comparatively high, 6.12 per cent., and there 
 is also 1.30 per cent, of common salt. Buckwheat flour is of a 
 dark color; in some countries it is used for making bread. In 
 Styria and in the adjoining portions of Hungary, dumplings 
 called "Nocklen" and "Sterz" are made from a mixture of 
 this and other kinds of flour; they form an appetizing article 
 of diet, which is sometimes also used in intestinal catarrh. 
 
 The cereal least used in our country is millet; it is, how- 
 ever, the national food, so to speak, of many negro tribes. 
 Notwithstanding the considerable amount of cellulose^ — accord- 
 ing to Konig, 12 to 18 per cent. — it is not unpleasant as a 
 food ; 53 per cent, of the nitrogen content is lost. When it is 
 taken in the form of a pap or gruel with milk or water, with a 
 little butter or even lard added, I have found that it tastes quite 
 good. As it contains valuable nutritive substances, it should 
 find greater appreciation among our poorer classes than is the 
 case at present. Its deficient assimilation can be allowed for 
 by taking more of it. Of the three cereals, barley, buckwheat, 
 and millet, buckwheat is best assimilated. 
 
Good and Evil Effects of Various Food Substances. 219 
 
 2. Concerning Foods made zvith Flour, and Noodles. The 
 Useful Properties of Macaroni and of Certain Kinds of 
 Pancakes. 
 
 The principal varieties of flour above mentioned, and par- 
 ticularly fine wheat meal, can be made to serve as very useful 
 foods by preparation into a dough with the addition of water, 
 salt, and a small quantity of potato, preferably as potato flour. 
 The so-called ''flour foods" so much used in Austria-Hungary, 
 and often especially well prepared in private houses and the 
 best hotels, are made from this dough. They are of great 
 nutritive value because of their high carbohydrate content, 
 which is still further increased by the addition of butter and 
 other fats. To be sure, these "flour foods" are sometimes 
 rendered quite indigestible by the additions referred to, par- 
 ticularly if the potatoes have not been properly prepared 
 beforehand. The further addition of poppy seeds, nuts, pre- 
 serves, etc., may make them still more indigestible. The most 
 easily digested of them are noodles, which are made from such 
 dough rolled into thin sheets and dried. They are also well 
 absorbed in the intestine, and their assimilation is improved 
 when the yolks of a few eggs are added to the dough. Maca- 
 roni, which is rich in gluten, is also well assimilated. Rubner 
 found that when macaroni or noodles contained only a limited 
 quantity of albumin 17 per cent, thereof remained unused, but 
 that in those rich in gluten only 1 1 per cent, was lost. Maca- 
 roni is a very valuable article of diet, chiefly because it is very 
 nutritious ; it is especially so when eggs have been added, which 
 is very rarely the case in the varieties offered for sale. 
 The commercial noodles, poor in eggs, the so-called "water 
 noodles," contain, according to Konig,^ 10.88 per cent, nitro- 
 gen, 0.62 per cent, fat, 1.36 per cent, sugar, 2.10 per cent, 
 dextrin, y2 per cent, starch, 0.42 per cent, cellulose, and 0.64 
 
 1 Konig, ii, p. 343. 
 
220 Health Through Rational Diet. 
 
 per cent, ash, together with 0.261 per cent, total phosphoric 
 acid and 0.0228 per cent, lecithin-phosphoric acid. The nutri- 
 tive quality of egg-noodles prepared at home is much greater. 
 In these, when at least 4 eggs have been used to the kilo of 
 flour, Konig states that there is contained nearly 4 per cent, 
 more of albumin, which thus amounts altogether to 15.16 per 
 cent. ; more total phosphoric acid, 0.392 per cent., and above 
 all more lecithin, 0.12 12 per cent. 
 
 We have every reason, therefore, to accord a first piace 
 to macaroni as a nourishing food, for even the ordinary com- 
 mercial varieties represent per kilo the very respectable total 
 of 3360 to 3600 calories, so that if an adult should eat ^ kilo 
 of macaroni per day he would fare very well. Nor would his 
 nourishment be very one-sided, for it would contain albumin 
 and carbohydrates ; it would only be somewhat lacking in fat. 
 Combination with it of some grated cheese, such as Parmesan, 
 would furnish some albumin and fat, and would also aid in its 
 assimilation. We can thus understand how it is possible for 
 the poorer classes among the Neapolitans to live chiefly upon 
 such a diet, just as the Eastern Asiatics live upon rice. Even 
 though they may, as I have myself seen, share their living 
 room with a chicken, turkey, or even a pig, the meat of this 
 much-beloved family companion is only eaten at Christmas, 
 and during the rest of the time they are enforced macaroni- 
 eaters and vegetarians. We can learn much, however, from 
 their frugal way of living, and would do well to imitate them 
 in eating macaroni. The Italian macaroni is, to be sure, of the 
 very finest when made in the best factories, but a very good 
 quality is also made in this country. I frequently recommend 
 macaroni as a healthful addition to the midday and evening 
 meals of my patients in Carlsbad, as it is nutritious and easily 
 digested, and does not impose any hard work upon the stomach 
 and intestines. It is well tolerated and assimilated. Nor does 
 macaroni contain any injurious substances, either for the liver 
 
Good and Evil Effects of Various Food Substances. 221 
 
 or the blood-vessels, and it thus forms an ideal food for liver 
 and kidney patients, as well as for arteriosclerotics and gouty 
 persons, since it does not lead to the formation of any uric acid, 
 being free of purin bases. It should also be added that maca- 
 roni when taken in considerable quantities antagonizes intes- 
 tinal putrefaction, like foods rich in carbohydrates in general, 
 as has been shown by Combe. As a component part of a 
 vegetable diet macaroni is thus a most valuable addition; it is 
 really to be wondered at that such valuable vegetable foodstuffs 
 as these — macaroni, tapioca, sago, etc. — are scarcely ever to be 
 found on the bill of fare of most vegetarian restaurants, in 
 w'hicli the cheapness of the foods is a chief consideration. 
 
 As a breakfast food, another variety of the healthful 
 "flour foods," which are much used in America, would be ad- 
 vantageous. "Grape-nuts," for instance, in which the floury 
 substance has been dextrinized by roasting and thus rendered 
 digestible and easy of assimilation, is eaten with cream and 
 would be a useful addition to our usual very sparing breakfast. 
 In the United States, this or some other product of wheat or 
 com meal, such as cream of wheat or hominy, is regularly taken 
 at breakfast. IMuch more palatable, however, are the almost 
 universally used flat pancakes, or "hot cakes." They are made 
 of corn meal or buckwheat flour, and are piled up one over the 
 other, spread with butter and maple syrup. The corn cakes 
 are preferable, since they are much more nutritious, and also 
 more digestible, than the buckwheat cakes. With us these 
 cakes would be even more digestive, since our butter is fresher 
 and of a finer quality, while in America the butter is salted and 
 does not come to the table fresh each day. With the addition 
 of butter and syrup, which would be replaced by us with pure 
 honey, or honey mixed with fruit syrups, these corn cakes 
 would furnish a very complete article of diet, since they would 
 contain albumin, fat, and sugar. Such a breakfast w^ould be 
 especially advisable when a strictly vegetarian diet is being fol- 
 
222 Health Through Rational Diet. 
 
 lowed, since, with that kind of diet, albumin-containing foods 
 and those yielding many calories are a necessity. A very light 
 breakfast of coffee and rolls constitutes a serious mistake for 
 those following a strictly vegetarian diet. 
 
 It is obvious that these additions to the breakfast, which 
 are quite suitable in the diseases mentioned when speaking of 
 macaroni, would not be indicated in obesity or diabetes, and 
 should in the latter affection be strictly forbidden. In very 
 light cases of diabetes, buckwheat cakes — with the addition of 
 plenty of butter and a little fruit syrup — might be indulged in, 
 since the assimilation and absorption of the carbohydrates by 
 the intestines is interfered with owing to the high content of 
 cellulose. 
 
 3. Concerning Bread, and the 'Advantage of Broivn 
 Bread over White Bread. 
 
 How greatly man depends upon his daily bread can only 
 be appreciated by a Carlsbad physician who, like the author, is 
 often obliged to restrict his patients in the use of bread. There 
 is hardly any other article of food which man finds so hard to 
 give up, and many persons would much rather give up meat 
 than bread. Since the most remote times man has been accus- 
 tomed to this food, which he eats daily from early childhood. 
 Recently I saw at the British Museum remnants of bread in 
 the coffins of the old Egyptian mummies, which proved that 
 already thousands of years ago this food was greatly prized 
 by man. 
 
 No other foodstuff used by man is more satisfying than 
 bread when taken in combination with other articles of diet, 
 and many of the latter gain thereby in nutritive value and 
 power of assimilation, as, for instance, milk. The feeling of 
 satiety is more particularly felt when dark bread is eaten ; the 
 latter also seems to have more taste. Most people find a fine 
 
Good and Evil Effects of Various Food Substances. 223 
 
 white bread less to their taste. When we ask for bread, we 
 do not care for a "flour food," but want a true bread, that is to 
 say, a dark bread. In the shape of rolls, white bread may be 
 satisfactory, since these at least have a good hard crust already 
 dextrinized, and consequently more digestible, and real bread 
 lovers greatly prefer the crust to the soft, white crumb. It is 
 better for the teeth, too, to eat the hard crust and crumb of a 
 not quite fresh black bread, and it is very probable that, for the 
 development of the teeth of a growing child, daily gymnastic 
 exercises, so to speak, with his teeth in nibbling at such hard 
 bread are preferable to swallowing some soft bread almost 
 without masticating- it. Even the dog looks instinctively for a 
 hard bite when his master inadvertently provides him with 
 nothing but soft food, and such dogs sometimes try to bite 
 wood, or even hard stones, as I have myself seen. Dark bread 
 has another advantage, namely, that it contains the outer por- 
 tions of the grain, the glutinous substance, which is more rich 
 in albumin. When the flour of white bread is too finely ground 
 it doubtless contains more starch, but this is not such an impor- 
 tant consideration, for we have plenty of starch-containing 
 foods in the vegetables at our disposal. We need rather plenty 
 of albumin in our bread, for the albumin-containing foods are 
 more rare among the vegetables. Potatoes can be accepted as 
 a substitute for the starch content of bread, but cereals do 
 not in this sense form a bread substitute. When bread con- 
 taining less starch is taken, we can, as is usually done by dia- 
 betics, make up the deficiency by eating potatoes, but this can- 
 not be so well done with cereals. White bread made from the 
 finest flour product of the rolling mills has another great defect, 
 that of furnishing too little phosphorus, lime, and iron. 
 Balland^ states that fine white Parisian bread contains a mini- 
 mum of 0.06 per cent, phosphorus and 0.15 per cent, of 
 phosphoric acid, and a maximum of 0.18 per cent., while the 
 
 1 Balland : Loc. cit., p. 285. 
 
224 
 
 Health Through Rational Diet. 
 
 coarser bread furnished to the soldiers contains ahnost twice 
 this amount of phosphorus. We may learn the quantity of 
 nutritive substances contained in various kinds of bread by 
 consulting the following table by Konig : — 
 
 Breads. 
 
 Proteids. 
 Per cent. 
 
 Sugar. 
 Per cent. 
 
 Starch. 
 Per cent. 
 
 Cellulose. 
 Per cent. 
 
 Of fine wheat flour . . . 
 Of coarse wheat flour . 
 
 Graham bread 
 
 Rye bread 
 
 6.81 
 8.44 
 8.10 
 6.43 
 7.16 
 8.80 
 
 2.01 
 3.34 
 
 2!5i 
 3.28 
 17.80 
 
 55.69 
 47.10 
 47.56 
 47.93 
 43.16 
 55.64 
 
 0.31 
 1.12 
 
 1.02 
 0.80 
 
 Pumpernickel 
 
 Biscuit (zwieback) .... 
 
 1.48 
 0.39 
 
 We see by the above how much more albumin is contained 
 m the coarser wheat flour, but it nevertheless has the drawback 
 that such a gluten-containing bread is more poorly assimilated. 
 Rubner^ states that of the finest wheat flour 21.8 per cent, is 
 lost, and of the coarsely ground shelled grain about 7 per cent, 
 more. In flour of a medium quality only about 3 per cent, 
 more are lost. It is consequently advisable for us to use bread 
 of a medium quality, as otherwise we must allow for 7 per 
 cent, more ; but even though the nutrient salts are more poody 
 assimilated, we can make up for this. It would be advan- 
 tageous to mix fine rye flour and wheat flour for making bread. 
 Such bread would be preferable to white bread, because it 
 would stimulate the bowels to a much greater extent than bread 
 entirely free from bran. Bread made entirely from coarse 
 rye flour would, nevertheless, not prove healthful, as according 
 to Rubner much of the albumin is lost, reaching when baked 
 with yeast the enormous amount of 46.6 per cent., and 14 per 
 cent, of carbohydrate ; with a "sour dough," or leaven, 32 per 
 cent, of albumin and 10 per cent, of carbohydrates. For a 
 healthy person, however, such food would not be so bad, and in 
 case the digestion were to suffer, bread made from shelled. 
 
 1 Rubner: Lehrbuch der Hygiene, 8, Aufl., S. 476. 
 
Good and- Evil Effects of Various Food Substances. 225 
 
 coarsely ground wheat could be substituted. In countries 
 where the people eat large quantities of rye bread we find them 
 to be in such a perfect condition of health that we must con- 
 clude that this coarse bread diet is not a disadvantage, but 
 rather the contrary. The chief objection to these coarse breads 
 is that the quantity of feces is greatly increased, which tends 
 also to interfere wath the assimilation of the other foods. That 
 most tO' be recommended from the standpoint of health would 
 be the Graham bread made from shelled whole, milled grain. 
 The leavened pumpernickel is less desirable, as 43 per cent, is 
 lost in the intestine. According to Rubner, 26 per cent, of 
 nitrogen and 7.5 per cent, of carbohydrates are not assimilated 
 in the Graham bread. 
 
 A healthy person can, however, eat pumpernickel, and it 
 is really an excellent breakfast food, which should be more 
 widely used. The above-named breads may also' do good 
 service for diabetics, since owing to the considerable cellulose 
 content the sugar is slowly and with difficulty carried intO' the 
 blood, so that the elimination of sugar is very little influenced. 
 I consequently prefer to order small amounts of such bread for 
 my diabetic patients, in preference to the less tasty diabetic 
 breads. For people with delicate stomachs and intestines the 
 easily digested white bread is to be recommended, and partic- 
 ularly zwieback, in which the starch has been converted into 
 a more soluble and digestible form. By simply drying or 
 broiling the slices of bread, thus making the never-failing 
 "toast" of the English and American breakfast tables, bread 
 can be more readily digested. It is also' more easily masticated, 
 and for this reason a somewhat stale bread is to be preferred to 
 that freshly baked. 
 
 The most healthful bread of all would be that made in 
 the old-fashioned way by grinding wheat between two stones, 
 in which manner all of the nutrient substances and salts are 
 
 15 
 
226 Health Through Rational Diet. 
 
 preserved. When we consider that the poor get almost all of 
 their daily amounts of nutrient salts from bread, we must con- 
 sider it as a crime against the public welfare when, through 
 greed for gain, or for technical reasons, as is the case in the 
 rolling mills, the flour is largely robbed of its nutritive salts 
 and other substances. The building up of the bony structure, 
 the chest expansion, the development of the lungs, and, conse- 
 quently, the general health of the population at large stand in 
 intimate relation to the above. Fine white breads are, at all 
 events, to be condemned. 
 
 4. The Advantages of Rice as Food. 
 
 Millions of people in eastern Asia, India, and the Indian 
 Archipelago live almost exclusively upon rice, and with this 
 diet they possess such indefatigable energy and industry as is 
 scarcely to be found among those who subsist on other food. 
 The reason for this great capacity for work lies in the nature 
 of their staple food. Rice contains such a large amount of 
 carbohydrates (about 80 per cent.) that it heads the list of 
 vegetable foods in this respect, and we know that muscular 
 work is principally accomplished through the agency of the 
 carbohydrates. While, however, the rice-eaters — the majority 
 of the Chinese, according to Kintaro Oshima^ about 75 per 
 cent, of Japanese, and most of the Hindoos live almost exclu- 
 sively upon rice — are untiring in their work, they are not 
 characterized by very robust health. We observe that the 
 Hindoos, for instance, are thin and withered looking, and they 
 have no powers of resistance. Just as is the case with insuffi- 
 ciently or not at all manured plants and badly nourished 
 animals, the Hindoos fall a ready prey to all kinds of infec- 
 tious diseases. Epidemics are prevalent among them, and they 
 offer no resistance to their inroads. This is due to the fact 
 
 1 After Chittenden, loc. cit. 
 
Good and Eznl Effects of Various Food Substances. 227 
 
 that their food, the rice, is very poor in the most important 
 component part of our food, the albumin, of which it contains 
 5.56 per cent, together with only 0.3 per cent, of fat; it also 
 contains but little of the nutritive salts. This is a result of the 
 unhappy condition which likewise prevails in the preparation of 
 our other cereals, namely, the robbing of grain of its shell, 
 which contains appreciable quantities of phosphorus and other 
 inorganic nutrients. I may mention, in illustration, that the 
 rice sent to Paris from the French colonies contains when un- 
 shelled a maximum of 0.35 per cent, of phosphorus. Shelled 
 and polished rice, as it is usually eaten, contains a maximum 
 of 0.07 per cent. The same was stated by Jebbink, who found 
 in unpolished, uncooked rice 0.26 per cent, phosphoric acid, 
 while in the polished and cooked rice there was less than the 
 half — 0.12 per cent. In order to make rice more digestible it 
 is not only deprived of its shell, but another fine membrane, 
 the "silver skin," is also lost, which is rich in nutrient salts, 
 particularly in organic phosphorus. Eikmann states that it 
 contains as much nutrient salts as the rice-kernel itself, so that 
 with this membrane the content is about doubled. This fine 
 skin also contains much nitrogen, so through the polishing 
 process the rice loses greatly in nutritive value. We, unfor- 
 tunately, eat only such rice. It is sent to us with the shell on — 
 otherwise it would lose all taste during the transport — and in 
 the rice-mill it is then robbed of its shell and, unfortunately, 
 also of its "silver skin" by the polishing process. We shall 
 now show the nutrient salt content of the shelled and polished 
 rice according to E. Wolffs : — 
 
 Nutrient Salts in the Rice Kernel (Shelled) 
 
 Iron Phosphoric Sulphuric Silicic 
 Potash. Soda. Lime. Maenesla. oxide. acid. acid. acid. Chlorine. 
 
 Per ct. Per ct. Per ct. Per ct. Per ct. Per ct. Per ct. Per ct. Per ct. 
 
 21.73 S.SO 3.24 11.20 1.23 56.68 0.62 2.74 1.10 
 
 E. Wolflf: "Aschenanalysen," Berlin, 1871, p. 154. 
 
228 Health Through Rational Diet. 
 
 Nutritive Salts in 100 Grams of Rice Flour.* 
 
 Phosphoric 
 Potash. Soda. Lime. Iron oxide. acid. Sulphuric acid. 
 
 Percent Percent. Percent. Percent. Percent. Percent. 
 
 0.253 0.043 0.038 0.014 0.543 0.008 
 
 We see from the above analysis that rice, even though it 
 is but poorly mineralized as vv^e eat it, has the advantage of 
 belonging to the class of foods containing but little common 
 salt, and that owing to its content of potash and soda less salt 
 is required to be added in flavoring it. This makes it a very 
 desirable food for nephretics, since its decomposition products 
 have no injurious action upon the kidneys. Among all foods 
 rice and milk are the least injurious for the kidneys. Rice, 
 owing to its easy digestion and assimilation, is, when well pre- 
 pared, a very good food in stomach and intestinal diseases. 
 When insufficiently cooked it is rather hard and is not sO' well 
 digested; when too much cooked it takes up toO' much water 
 and loses all taste. The best way is to steam it for a long time. 
 In Italy, prepared as risotto, it is not very digestible ; in Spain 
 I have eaten it colored with saffron and containing sea-mussels ; 
 it is called arroz a la Valenciana, and I found it very pala- 
 table. In England rice is often used as a cold pudding, in 
 which form it is very good. In my country it is frequently 
 mixed with raisins and cinnamon, which increases its palatable 
 and nutritious properties. Since rice contains but little fat, 
 butter should be added to it. Sugar also improves its taste; 
 and when sugar-peas are added, in which form — "risi-bisi" — 
 it is a food much used in Austria, the otherwise rather limited 
 albumin content is considerably increased. 
 
 Rice, as a food, is very useful in diseases of the liver, 
 and in afifections of the blood-vessels and heart. It is also to 
 be recommended in gout, as it does not form uric acid. For 
 persons who prefer a vegetable diet, rice should never be 
 absent from the bill of fare. Obese subjects and diabetics 
 
 1 After Schall and Heisler, p. 32, C. c. 
 
Good and Evil Effects of Various Food Substances. 229 
 
 should strictly avoid its use. It is a peculiar fact that this food, 
 which is very useful for us, often proves injurious for the in- 
 habitants of oriental and tropical countries. It is not the rice 
 itself, that valuable gift of Providence, which is hurtful, but 
 the manner in which it is prepared and eaten. The Orientals, 
 like the Japanese, are in the habit of adding the strongest kinds 
 of spices to the rice, which is somewhat tasteless of itself. 
 While visiting patients in Holland who owned sugar planta- 
 tions in India, I have eaten rice prepared in this way. Many 
 dainty dishes are served at their table, but the rice was cooked 
 with so many strong spices, including black and red pepper, 
 that my mouth fairly burned after eating it. In tropical 
 climates such highly flavored foods are doubtless less injurious, 
 since, owing to the very great activity of the skin, they are 
 probably eliminated through it rather than by the kidneys. 
 The beneficent design pervading all the creations of Nature 
 is shown by the fact that it is in just these hot climates, or with 
 us in summer, that such spices grow ; their use in a damp, cold 
 climate such as that of Holland would be very injurious. 
 While the rice itself is advantageous for our kidneys, spices 
 added to it are very detrimental. 
 
 Because the natives of the countries in which rice is culti- 
 vated constantly eat it in the shelled and polished form, they 
 are subject to a terrible disease with marked nervous symp- 
 toms, — beriberi. As has been proven in the Japanese navy, the 
 sailors are immune to this disease when they can get plenty of 
 meat. Eikmann's experiments upon chickens show that when 
 they were fed upon polished rice they were usually affected 
 by polyneuritis, the cocks more so than the hens. When the 
 rice still had the "silver skin" the chickens never became dis- 
 eased, and when raw meat was added they were in fine condi- 
 tion. He ascribes the disease to the absence of the "silver 
 skin," causing a lack of valuable nutrient salts. An interesting 
 fact reported by Vordermann is that in Java, among the occu- 
 
230 Health Through Rational Diet. 
 
 pants of 52 prisons, beriberi occurred in 72 per cent, of those 
 fed upon polished rice, while in 37 prisons in which the un- 
 polished rice was furnished as food only 2."^ per cent, were 
 affected. Without devoting any further space tO' the discussion 
 of this important subject we may still briefly mention that ex- 
 periments made by Hulshof Pol, Nocht, and Schaumann con- 
 finn the opinion, which has recently been further strengthened 
 in a recently published dissertation by Jebbink, that beriberi is 
 caused by a lack of phosphorus. We might also add that a 
 one-sided diet, as was stated in referring to pellagra in a pre- 
 vious chapter, diminishes the protective resistance against in- 
 fectious diseases, and also' causes a lack of phosphorus. 
 
 We should consider the lack of phosphortis. as a predis- 
 posing factor, since Aron and Hodgson^ have shown, in their 
 experiments upon monkeys, that it diminishes the resisting 
 power against infection. This deficiency might alsoi be ac- 
 cepted as a direct etiological factor, as it produces nervous 
 symptoms which are improved by the absorption of organic 
 phosphorus in the food. Thus, Hulshof Pol obtained very 
 favorable results in the prophylaxis and treatment of beriberi 
 by the administration of kaljang-idjoe, an Indian variety of 
 bean, containing considerable phosphorus. 
 
 5. Corn: Its Advantages as a Food. 
 
 It has been observed that, in countries where much com is 
 eaten, tuberculosis and epilepsy, as well as kidney disorders, 
 are extremely rare. We shall not here question the correctness 
 of this statement, but it is an undisputed fact that corn is a very 
 valuable article of food. It is another of the many anomalies 
 to be met with in our method of nourishment that a foodstuff 
 containing 10 per cent, of albumin, over 5 per cent, of fat, and 
 about 70 per cent, of carbohydrates, as well as many nutrient 
 
 lAron and Hodgson: Loc. cit. 
 
Good and Evil Effects of Various Food Substances. 231 
 
 salts, should in our country be chiefly used to feed pigs and to 
 fatten geese and ducks, while thousands of persons are suffer- 
 ing from hunger, and would gladly eat the food thus given to 
 animals. One might be led to suppose that this perversity is 
 due to the fact that corn is disagreeable in taste. This is cer- 
 tainly not the case, for during two voyages of seven months 
 each in the United States, Canada, and Mexico, all of them 
 countries in which much corn is eaten, I was able to convince 
 myself that corn meal prepared in various ways tastes very 
 good, and I enjoyed eating corn bread, corn cakes, etc., almost 
 every day. I found these corn foods more palatable in the 
 northern part of the United States, where the sweeter, yellow 
 corn is used, than in Georgia, Louisiana, South Carolina, etc., 
 where white corn meal was used in the foods set before me in 
 hotels. 
 
 While thus the taste would not be a deterrent factor in 
 the use of corn, the objection might be made that it is hard to 
 digest and also poorly assimilated. This is also certainly not 
 justified, for while partaking of it daily during a long time 
 I never noted any difficulty in the digestion except after having 
 taken too much corn bread. Malfatti also states that corn 
 and rice, as well as fine and medium-fine wheat flour, are well 
 assimilated. 
 
 Corn being easily assimilated as well as palatable, most 
 timid people might be afraid of pellagra. Any such fear can 
 at once be allayed, for I never personally heard of a single case 
 of pellagra while in the Northern section of the United States 
 or in Canada, and, since this disease principally occurs among 
 the lower classes in Italy and the Adriatic maritime countries, 
 it may be ascribed to a one-sided diet, just as in beriberi, which 
 affects only the natives of eastern Asia living almost exclusively 
 upon rice. Pellagra is probably caused by bacterial toxins, 
 which are not formed in fresh corn, but in old corn through the 
 decomposition of the gluten in its outer shell. It is most likely. 
 
232 Health Through Rational Diet. 
 
 however, that it is the one-sided and scanty food and mahiu- 
 trition which give rise to pellagra, just as with the rice-eaters 
 beriberi is developed owing to a decreased power of resistance 
 against infection. 
 
 We see therefore that there is no valid reason for thus 
 neglecting such a valuable article of diet as corn. The greatest 
 mistake consists in the fact that vegetarian restaurants do not 
 include this article of diet in their rather limited bill of fare, 
 Avhich does not offer many albumin-containing foods, with the 
 exception of certain vegetable fats, and this especially since 
 corn is cheaper than many other cereals, such as wheat, etc. 
 
 A multiplicity of palatable foods can be made with corn, 
 such as cakes, corn bread, — the latter of which is best when 
 mixed with rye flour, as it is made in many sections of Hun- 
 gary, Croatia, and Servia, — gruel, or pap, like the polenta so 
 much used in Italy. Mixed with eggs and milk or water and 
 butter, and baked in a pan, it makes a very agreeable food, 
 "male," which is much liked in Hungary and Croatia; these 
 cakes are often spread with honey, which makes them even 
 nicer. In Mexico and California I saw corn prepared as 
 "tamales," a dish which is flavored with Spanish peppers, 
 "chile." The flat corn cakes which are used as a breakfast 
 food in the United States have already been referred to. The 
 maizena, "mondamin," made from cornstarch, when mixed 
 with milk and eggs in the form of "blanc-mange," is one of the 
 most easily digested foods, probably not surpassed by any in 
 regard to its assimilation by the intestine. 
 
 Corn itself, when on the cob, is a much-liked food, when 
 roasted or boiled. In America, corn is thus used as a vegetable, 
 but for weak stomachs or where there is a tendency to intestinal 
 disturbance it should never be indulged in, as it is very indi- 
 gestible. In addition to its great nutritive value, corn contains 
 certain valuable salts, such as phosphorus. In loo grams, ac- 
 cording to Schall and Heisler, there is contained 0.689 gram 
 
[agrnesia. 
 Per ct. 
 
 Iron 
 oxide. 
 Per ct. 
 
 Phos- 
 phoric 
 acid. 
 Per ct. 
 
 Sulphuric Silicic Chlorine, 
 acid. acid. 
 Per ct. Per ct. Per ct. 
 
 14.80 
 
 1.51 
 
 44.97 
 
 _ _ _ 
 
 Good and Evil Effects of Various Food Substances. 233 
 
 phosphoric acid, and, according to Balland, between 0.2 and 
 0.35 of phosphorus and 0.47 and 0.80 phosphoric acid; Jebbink 
 states that raw there is 0.83 per cent, and cooked 0.31 per 
 cent. The nutrient salt content of the ash, both of com and of 
 corn flour, is as follows : — 
 
 Nutrient Salt Content of Corn Grains.1 
 
 Phos- 
 Potash. Soda. Lime. Magnesia. Iron phoric Sulphuric Silicic Chlorine. 
 
 oxide. acid. acid. acid. 
 
 Perct. Perct. Perct. Perct. Per ct. Per ct. Per ct. Per ct. Perct. 
 
 29.78 1.10 2.17 15.52 0.76 45.61 0.78 2.09 0.91 
 
 Nutrient Salt Content of Corn Flour.^ 
 
 Potash. Soda. Lime. 
 Per ct. Per ct. Per ct. 
 
 28.50 3.50 6.37 
 
 According to the composition of Schall and Heisler,^ 100 
 grams of fresh corn flour contain : — 
 
 Phos- 
 
 Potash. Soda. Lime. Magnesia. Iron phoric Sulphuric Silicic Chlorine. 
 
 oxide. acid. acid. acid. 
 Per ct. Per ct. Per ct. Per ct. Per ct. Per ct. Per ct. Per ct. Per ct. 
 
 0.449 0.017 0.033 — 0.011 0.089 — — 0.014 
 
 Corn thus contains considerable amounts of these salts, 
 and particularly of phosphorus, and also appreciable quantities 
 of iron, although of the latter substance more is contained in 
 wheat and oats. 
 
 That wheat is a healthful food is shown by the fresh ap- 
 pearance of the people for whom it forms' a staple article of 
 diet. The inhabitants of the Franche-Comte in France are 
 characterized by their appearance of robust health. There are 
 probably no more hard-working people than the Italian 
 laborers employed on the railroads, who eat polenta as a daily 
 food ; they can endure great fatigue, like carbohydrate-eaters 
 in general, and with it all look to be more healthy than the 
 
 1 E. Wolff : "Aschenanalysen," Berlin, 1871, p. 36. 
 
 2 After Stepf and Konig. 
 
 3 Loc. cit., p. 32. 
 
234 Health Through Rational Diet. 
 
 rice-eaters, since corn also contains albumin and fat, both of 
 which are poorly represented in rice, as we have seen in the 
 preceding chapter. 
 
 {%) Starch-containing Tubers. 
 
 White and Szaeet Potatoes, Manioc, Sago, Tapioca, and 
 their Advantages. 
 
 Just as is the case with bread, many people feel that they 
 cannot do' without potatoes. Especially in the northern 
 regions, as in Scandinavia, and even more so in Ireland, does 
 the potato form a chief part of the daily food. In many sec- 
 tions of northern Hungary the Slovaks live almost exclusively 
 upon potatoes. In my country, too, there are large numbers of 
 people from whose tables they are never absent; this great 
 liking for them, which seems to; be almost instinctive, is readily 
 understood, for in this region potatoes, together with bread, 
 supply our daily needs of carbohydrate materials, of which 
 potatoes contain i6 to 22 per cent. They also constitute — 
 particularly new potatoes — a very agreeable food, especially 
 when well prepared. The taste-bearing constituents in them 
 disappear very rapidly, so that when they are pared and placed 
 in water they soon lose their taste, especially when the water 
 is heated. For this reason potatoes should always be boiled 
 in the skins; the best way is to put them! intO' boiling water 
 and let them cook for about half an hour, until they are quite 
 soft. When the potatoes are sufficiently cooked, they should 
 be peeled and served at once, for their taste is rapidly lost. 
 Whoever is fond of potatoes should not come late tO' meals 
 in a hotel, but should endeavor to be among the first, for 
 when peeled and prepared some time before, they no longer 
 taste very good; even the delicious new potatoes get hard. 
 The digestibility of the potato' also depends upon the manner 
 of its preparation, for we must remember that the digestible 
 
Good and Evil Effects of Various Food Substances. 235 
 
 nourishing portions, the starch granules, are imbedded in a 
 covering of cellulose. These shells may be expected to burst 
 open in the cooking, so that the digestive juices can act upon 
 the nutritious substances within. When potatoes have been 
 thoroughly cooked and are served mashed in the form of a 
 puree, they give the stomach but little work, and can be well 
 assimilated in the intestine, for the cellulose can then dO' no 
 harm. The case is very different, however, when potatoes are 
 sliced and fried, and perhaps only partially cooked through. 
 They then seem tender on the outside, but the cellulose in the 
 interior portions has not been rent asunder ; the starchy portions 
 remain in a raw condition, and, as Strassburger has shown, 
 appear undigested in the feces. When potatoes are taken in 
 the form of a salad, about 7 per cent, of the carbohydrate con- 
 stituents is lost, according to Rubner. The most healthful 
 way, therefore, is to eat potatoes in the form of a puree. Good, 
 dry, mealy potatoes, when steamed, sliced and browned, are 
 well tolerated and assimilated. Whole roasted potatoes are in- 
 digestible, badly assimilated, and often give rise to acid eructa- 
 tions; they are consequently not adapted for stomach and 
 intestinal troubles. 
 
 The taste of potatoes and the amount of starch contained 
 in them depend upon the climate and soil. In some countries, 
 in England and Holland particularly, they grow very well and 
 have a very excellent taste. The starch content is dependent, 
 upon the sun they receive, as is the case with tubers in general, 
 for through the influence of the sun's rays the starch, which is 
 formed in the leaves, is stored up. The tubers in these plants 
 may be said to occupy about the same position in their makeup 
 as does the liver with us, since the starch is also deposited in 
 this organ, to be converted into sugar as required and then 
 consumed. After a summer in which there has been plenty of 
 sunny weather, the potatoes show an unusually high starch 
 content. Generally the amount ranges from 16 per cent, in 
 
236 Health Through Rational Diet. 
 
 the young potatoes to 22 per cent, in the old ones; the older 
 the tuber, the more starch has been deposited in it. Of the 
 other nutritive substances, e.g., albumin, the potato contains 
 but little, the minimal amount being 0.69 per cent, and the 
 maximum 3.67 per cent. : of fat there is even less, — 0.04 to 
 0.96 per cent. Following is the average composition of the 
 potato, according to Konig^ : — 
 
 Water. Protein. Fat. Carbohydrate. 
 
 74.93 per cent. 1.39 per cent. 0.15 per cent. 20.86 per cent. 
 
 The potato not only contains very little albumin, but only 
 about one-half of this is digestible ; the rest occurs in the form 
 of amino-compounds, — for the most part asparagin, — which 
 may probably also play some useful role. 
 
 Since potatoes contain so little fat, it is advisable not to 
 eat them alone, but to add butter. Dry potatoes certainly do 
 not taste good, but fresh potatoes with good butter, or potatoes 
 browned in butter, with a crisp, appetizing crust, as they are 
 so deliciously prepared in Paris, and occasionally in England, 
 are most palatable. As potatoes are poor in albumin, and meat, 
 on the other hand, is poor in carbohydrates, these two articles 
 of food should go hand in hand, as it were; a roast of meat 
 does not seem complete without potatoes, nor do the potatoes 
 without meat. To be sure, good potatoes carefully fried are 
 by no means to be despised as a food when eaten alone, but 
 in a vegetable diet they do not play the same role as for the 
 meat-eater, since the vegetarians can better obtain their re- 
 quired amounts of carbohydrate from rice, sago, tapioca, etc. 
 These contain a much greater total of carbohydrate material 
 and are consequently more nutritious for the vegetarian, while 
 potatoes are more voluminous and less nutritious. According 
 to Bunge, potatoes also give rise to a craving for salt, owing to 
 the large amount of potash and the slight quantity of soda 
 
 1 Konig, ii, p. 892. 
 
Good and Evil Effects of Various Food Substances. 237 
 
 contained in them, as a consequence of which more common 
 salt is excreted and must be again replaced. 
 
 The diet of the vegetarian is, in general, already poor in 
 salt, so that he should not add to it large amounts of any article 
 of food which will increase the desire for salt further. Rice 
 is, therefore, far preferable for him. The potash content is 
 greater than that of, perhaps, any other food, amounting to 60 
 per cent. We shall now describe the mineral contents of the 
 potato, as given by Konig. 
 
 The ash of potatoes contains the following percentages of 
 the various nutritive salts^ : — 
 
 Phos. 
 Potash. Soda. Lime. Magnesia. I.on phoric Sulphuric Silicic Chlorine, 
 oxide. acid. acid. acid. 
 
 60.06 2.96 2.64 4.93 1.10 16.80 6.52 2.4 2.46 
 
 As to the content of phosphorus, one of the most important 
 of the mineral substances in our food, potatoes when cooked 
 contain, according to Jebbink, o.io per cent, of phosphoric acid ; 
 according to Balland, o.oi per cent, of phosphorus and 0.22 per 
 cent, of phosphoric acid. In the table of Schall and Heisler^ 
 160 milligrams of phosphoric acid are given as being contained 
 in 100 grams of the fresh substance. 
 
 The following amounts of the nutritive salts are present 
 in 100 grams of the fresh substance : — 
 
 Potash. 
 
 Soda. 
 
 Lime. 
 
 Iron oxide. 
 
 Chlorine. 
 
 Phosphoric acid. 
 
 Per cent. 
 
 Per cent. 
 
 Per cent. 
 
 Per cent. 
 
 Per cent. 
 
 Per cent. 
 
 0.571 
 
 0.028 
 
 0.028 
 
 0.010 
 
 0.023 
 
 0.160 
 
 When we wish to introduce many alkaline substances into 
 the body, potatoes render good service; large quantities will 
 render the urine alkaline. Mosse states that in i kilo of 
 potatoes there is contained almost as much of alkaline sub- 
 stance as is present in i liter of Vichy water, and he has also 
 observed — as is often the case after the use of alkaline waters — 
 that the sugar in the urine of his diabetic patients was con- 
 
 1 Konig, ii, p. 898. 
 
 2 Schall and Heisler : Loc. cit., p. Z2. 
 
238 Health Through Rational Diet. 
 
 siderably decreased after potatoes had been eaten, for which 
 reason he recommends a diet exckisively of potatoes in the 
 treatment of diabetes. The sugar really does often disappear 
 after such treatment, but, as I have stated in my work on new 
 methods and measures of treatment in diabetes, we possess 
 more rational modes of treating this disease than such an im- 
 practicable and purposeless diet, in which the lack of albumin 
 in the food would surely also exert a therapeutic influence upon 
 the diabetes. In addition to the potash content the asparagin 
 no doubt also plays a role. Stocklasa and Biernacki have 
 shown that a large content of potash in the food greatly favors 
 the breaking down of carbohydrates. 
 
 It would be a great mistake to allow all diabetics to take 
 potatoes; I have myself seen injurious effects follow reckless 
 use of this food in diabetes. As soon as meat is given together 
 with the potatoes, the elimination of sugar is readily increased. 
 It would be best to use the potatoes in small quantities, fried 
 or, better still, in the form of salad, since they are then not so 
 well assimilated. In obesity potatoes should not be allowed, 
 since the fat may be increased owing to their carbohydrate 
 content. In kidney diseases the increased amount of salt taken 
 with the potatoes might come into play. They also' contain 
 purin bases — uric acid producers — according to Bessau and 
 Schmidt, to the extent of 0.002; this is really but a small 
 amount, so that potatoes need not be strictly forbidden in gout. 
 Their tendency to produce flatulence should be given due 
 weight in gout as well as in arteriosclerosis. If, however, the 
 potatoes are taken in the form of a puree, instead of fried or 
 roasted, flatulence may be avoided. The question must be 
 well considered before such a much-used and well-liked food 
 as the potato is absolutely forbidden. 
 
 In the tropics and in the United States, a kind of sweet 
 potato is frequently eaten. I found the taste of sweet potatoes 
 very agreeable, something like a chestnut puree, and often ate 
 
Good and Evil Effects of Various Food Substances. 239 
 
 them fried, and liked them very much. I found them some- 
 what indigestible, however, somewhat less so when boiled, but 
 am inclined to think that they are more apt to cause acidity 
 of the stomach than our native potatoes. It would be well to 
 cultivate this useful variety of potato in our country. 
 
 In countries where the sun is almost always shining, thus 
 causing great heat, a great quantity of starch is formed in the 
 tuberous roots of certain trees, as in the "manihot" tree, called 
 the cassava tree in South America and Java, which belongs to 
 the Euphorbiaceae. When the knots on the roots of these trees, 
 which are often very large, are cut open, a white, starch-like 
 mass will be seen to fill the cavity. After having been very 
 carefully cleaned, for the removal of a poisonous substance, 
 this starchy mass is then spread out on a hot metallic plate. 
 From the manioc, and also from the starch obtained from the 
 roots of a tree belonging to the Marantacea, the Maranta 
 arundinacea (arrowToot), as well as from the Colocaria Taro 
 in Africa and Tahiti, the Curcurmartes, various starch-contain- 
 ing substances like tapioca are made. The trunks of palm trees 
 contain a great deal of starchy flour, and from it sago is made, 
 which consists of little granules. Tapioca and sago are alsO' 
 made in Europe from the starch obtained from potatoes. 
 These foods present many advantages. In the first place they 
 are nutritious, since they contain 78 to 88 per cent, of carbohy- 
 drates, in such a form that it is scarcely equaled by any other 
 food in regard to the assimilation of the starches; they are 
 almost entirely free from cellulose, and therefore the intestinal 
 juices can act fully upon them. They are consequently very 
 easily digested both by the stomach and intestines, and do not 
 impose much work upon the stomach, although they remain in 
 it for some time, as the gastric juices do not digest the carbohy- 
 drates, which are digested by the saliva and intestinal juice. 
 In cases of intestinal disturbances the best among the carbohy- 
 drate foods would no doubt be sago or tapioca ; they would be 
 
240 Health Through Rational Diet 
 
 less desirable in overacidity of the stomach. Since they are 
 rather tasteless, and are not rich in albumin (0.30 to 1.13 per 
 cent.), it would be desirable to mix them with milk or make 
 puddings of them with eggs and milk or cream. Such a pud- 
 ding is most easily digested. It might be stated, in reference 
 to their action upon the intestines, that these starchy foods, 
 owing to their content of sugar, have the property of causing 
 a lactic acid fermentation in the intestine, which, so to speak, 
 disinfects it, and has a beneficial effect upon the entire organ- 
 ism. In kidney affections they are a most excellent food, since 
 they contain absolutely nothing which might prove injurious 
 to the kidneys ; the same may be said of the blood-vessels ; so 
 they are a good dietetic food in arteriosclerosis, as well as in 
 gout, since they do not form any uric acid, being entirely free 
 from substances which produce it. For delicate persons, these 
 foods are ideal, but they are not well adapted for strong, 
 healthy men, for whom a carbohydrate food which requires 
 some chewing, like hard black bread, or one containing cellu- 
 lose in a sufficient quantity to act upon the intestine, would be 
 preferable. Foods like sago, etc., — rich in carbohydrates and 
 very easily assimilated, — should play an important part in a 
 vegetarian diet, in which the cellulose is well represented, but 
 the easily digested forms of carbohydrates less so'. In this con- 
 nection, tapioca and sago, corn and other fine, starchy flour, 
 would be ideal. That these foods would be poison, so to speak, 
 for diabetics is clear. The sugar contained in them is absorbed 
 in large quantities at a time, and the organism is flooded with 
 it; it is therefore preferable for such patients, when they re- 
 quire the carbohydrates, to take them in foods containing much 
 cellulose, so that the sugar be only gradually absorbed, and the 
 sugar-destroying agents in the body have time to convert it 
 into an eliminable product. When we forbid the use of these 
 foods in obesity and advise those rich in cellulose, we are 
 actuated by similar motives. 
 
Good and Evil Effects of Various Food Substances. 241 
 
 (/) Mushrooms. 
 
 Certain fungi, i.e., edible mushrooms, which are quite 
 unique in their nature, form a wonderful food. For it really 
 is wonderful that in just a few hours, after a rain, these struc- 
 tures appear in the woods, having been fully developed in this 
 short time, and containing, as they do, quite large amounts of 
 nutritive substance. The expression "they spring up like mush- 
 rooms" indicates how rapidly they really dO' grow; this 
 wonderful process will be better understood when we remember 
 that the fungi belong to the same large class of plants as the 
 bacteria; the latter, we well know, develop in enormous 
 numbers in a very brief period. 
 
 Their wonderfully rapid growth does not prevent the for- 
 mation of large quantities of valuable nutritive substances, and 
 many of the fungi are very rich in proteids and in carbohy- 
 drates. The yellow mushroom, Elaphomyces granulatus, con- 
 tains the large amount of 19.19 per cent, of proteids and 47 
 per cent, of carbohydrates in the fresh substance, but of the 
 19.19 per cent, of proteids only 13.40 per cent, is assimilated 
 and of the 47 per cent, of carbohydrates about 10 per cent, is 
 lost. The Fistulina hepatica contains 10.40 per cent, of carbo- 
 hydrates, of which more than 2 per cent, is lost. Nevertheless, 
 these fungi are very nutritious, and one may readily under- 
 stand why mushrooms are considered by some as vegetable 
 meats, and why a French author — Bertillon, I believe — called 
 them "Gibier sans pattes" (game without feet). Just like 
 game, many of them live in the woods in damp, dark places, 
 but among these many are poisonous. Their toxic properties 
 may perhaps frequently be due to decayed animal substances or 
 other dead organisms in the ground, which have been ab- 
 sorbed by the fungi. Even the edible varieties of the latter 
 may, at times, have a poisonous action, as they become very 
 rapidly decomposed when kept for any length of time. Just 
 
242 Health Through Rational Diet. 
 
 as soon as they are formed they also begin to deteriorate, a 
 property which they have in common with many other organ- 
 isms. Mushrooms and other fungi should therefore be used 
 when quite fresh, and to have them warmed up a second time 
 IS always very poor economy. Mushrooms, owing to^ their 
 pronounced taste, are often used to flavor other foods, and are 
 also helpful for the digestion. As a general thing when eaten 
 alone they are very indigestible. This is due to the fact that 
 most of them contain a large amount of cellulose. When one 
 touches them, their tough consistency can at once be felt, and, 
 even when cooked, one feels in one's mouth that they contain 
 a hard fiber, and cannot be readily masticated. Mushrooms 
 belong to the more easily digested varieties ; they contain only 
 0.83 per cent, of cellulose; the Cantharellus ciborius have 0.96 
 per cent, of raw cellulose, the Fistulina hepatica 0.83 per cent., 
 while the MorchcUa elata have 0.8 per cent. The most dififi- 
 cult to digest is the truffle, which contains 7.20 per cent, of 
 cellulose, and when dried even as much as 27 per cent. It is 
 really one of the most indigestible food substances. The other 
 varieties above mentioned may be recommended as being 
 digestible, but certainly not the truffle. They are particularly 
 not to be recommended, too, when we consider the shameless 
 and unappetizing way in which they are imitated. The best 
 and least indigestible variety comes from Perigord, in France. 
 The indigestibility of the truffle does not prevent its being 
 in great demand by "gourmands," and France furnishes them 
 to the amount of several millions of marks per year. 
 
 Although some varieties of fungi are very rich in nitrog- 
 enous substances, only a portion of these can be taken into 
 account, since only 62.88 per cent, of the nitrogenous com- 
 pounds include true protein which can be assimilated by the 
 tissues. Of the true protein, according to the experiments on 
 man by Saltet and Uffelman with mushrooms as they are 
 usually prepared, only 61 to 66 per cent, can be assimilated; 
 
Good and Evil Effects of Various Food Substances. 243 
 
 with air-dried and pulverized mushrooms as much as y2 per 
 cent, can be digested. The experiments of Morner show that 
 of the nitrogenous substance contained in the fungi and edible 
 mushrooms only about 60 per cent, can be digested. 
 
 We shall now give, according to J. Konig, ii, p. 1488, a 
 list of fungi and mushrooms, in which will be found the quan- 
 tity of nutrient substances contained in them, together with 
 the amounts assimilated: — 
 
 Fungi and mushrooms. 
 
 In the fresh substance. ^"^llaTedf^'""* 
 
 (££ 
 
 ^S 
 
 O 1-1 
 
 2 
 •a 
 
 oS 
 
 Field mushroom 
 
 Cantharellus cibarius . . . 
 
 La ct aria deliciosa 
 
 Boletus bulbosus 
 
 Boletus luteus 
 
 Fistulina hepatica 
 
 Elaphomyces granulatus 
 
 Morcella elata 
 
 Helvetia laciinosa 
 
 Truffle 
 
 4.88 
 2.64 
 3.08 
 5.39 
 1.48 
 1.59 
 19.14 
 3.28 
 3.17 
 7.57 
 
 3.54 
 3.81 
 3.04 
 5.12 
 3.95 
 10.40 
 47.00 
 4.50 
 5.43 
 6.55 
 
 0.83 
 0.96 
 3.63 
 1.01 
 1.22 
 0.83 
 5.45 
 0.92 
 0.71 
 7.25 
 
 3.42 
 1.95 
 2.16 
 3.77 
 1.04 
 1.11 
 13.43 
 2.30 
 2.22 
 5.30 
 
 2.86 
 3.05 
 2.47 
 4.60 
 3.16 
 8.32 
 37.60 
 3.60 
 4.34 
 5.26 
 
 In the dried state the wood-fiber and the nutritive-sub^ 
 stance content is increased, as will be seen in the following 
 table :— 
 
 Fungi and mushrooms. 
 
 Cellulose. 
 Per cent. 
 
 Protelds. 
 Percent. 
 
 Carbohy. 
 
 drates. 
 Per cent. 
 
 Assimi- 
 lated nitro- 
 gen. 
 Per cent. 
 
 Assimllat 
 ed carbo- 
 hydrates. 
 Per cent. 
 
 Field mushroom 
 
 Boletus bulbosus 
 
 7.56 
 6.87 
 5.50 
 5.63 
 27.67 
 
 41.69 
 36.66 
 28.48 
 25.22 
 33.89 
 
 30.75 
 34.51 
 37.72 
 43.30 
 24.88 
 
 29.18 
 25.66 
 19.94 
 17.65 
 23.71 
 
 24.64 
 27.61 
 29.94 
 
 Helvetia lacunosa 
 
 Truffle 
 
 34.64 
 19.90 
 
 
 
244 Health Through Rational Diet. 
 
 According to the above tables, quite a considerable amount 
 of nutritive substances is contained in many fungi and mush- 
 rooms. Although the assimilation of the same is made diffi- 
 cult by the amount of cellulose they contain, this process is 
 somewhat aided by the fact that a portion of the proteid con- 
 tent does not consist of protein compounds ; there, nevertheless, 
 remains quite considerable nutritive value. The following is 
 a list of the most nourishing fungi, together with the number 
 of calories furnished by them : — 
 
 Calories contained 
 Fund and mushrooms. in 1000 grrams- 
 
 Elaphomyces granulatus 2163 
 
 Truffle 495 
 
 FistuUna hepatica 393 
 
 Boletus bulbosus 369 
 
 Morchella elata 279 
 
 Cantliarellus cibarius 290 
 
 Hehella lacunosa 295 
 
 The varieties containing the least cellulose are usually 
 the most digestible. In these are included the field mushroom, 
 Helvetia lacunosa, Morchella data, FistuUna hepatica, etc. In 
 order to make them more digestible, the fungi must be thor- 
 oughly cooked during quite a long time, whereby a very good 
 tasting juice is obtained. The long cooking sometimes re- 
 moves substances which might prove injurious; therefore a 
 long cooking, and then leaving the sauce unused, would be by 
 far the best plan whenever there is the least doubt as to the 
 kind and quality of the mushrooms. According to Lamie, 
 prolonged cooking will render even the poisonous varieties 
 innocuous, and other authors say that the same is the case 
 when they have been placed in vinegar or salted. It is much 
 the best, however, not to eat such suspicious varieties at all. 
 Many rules have been given by which they can be recognized, 
 such as the peculiar and unpleasant odor when they are cut 
 open, the discoloration of the cut surfaces, and other peculiar!- 
 
Good and Evil Effects of Various Food Substances. 245 
 
 ties. But for the inexperienced gatherer or purchaser these are 
 insufficient and not always infalHble. 
 
 The safest plan, in Austria, is to buy the mushrooms in 
 the market, where they have been examined by the market 
 inspectors. 
 
 In addition to their frequently high nutritive value fungi 
 often contain other valuable substances, such as phosphorus 
 and lecithin. The following is a list of a number of varieties, 
 with their content of these substances, according to Lietz^ : — 
 
 Phosphorus and Lecithin Content of Fungi. 
 
 Fung:!. 
 
 Total phosphoric acid. 
 
 Lecithin. 
 
 Helvella lacu?iosa 
 
 3.08 per cent. 
 
 1.41 " 
 
 4.25 
 
 1.37 
 
 1.54 
 
 1.61 
 
 1.67 
 
 1.78 
 
 2.18 
 
 1.641 
 1.335 
 0.935 
 0.377 
 0.583 
 0.381 
 1.388 
 0.786 
 1.399 
 
 nf^r rAnt 
 
 Cantharelliis tubceformis 
 
 Mushroom 
 
 Field mushroom 
 
 
 
 German white truffle 
 
 
 Lactaria scrobiculata 
 
 
 Hygrophorus ficoides 
 
 
 
 Another valuable property of the fungi and mushrooms 
 is that they contain considerable amounts of various nutrient 
 salts. Some of them contain much iron — the truffle, for in- 
 stance, which is rich in salts in general. The mineral-salt 
 content of the truffle, which is really a plant growing in the 
 earth, may depend upon the composition of the soil in which 
 they grow. Besides the truffles the Helvella lacunosa and the 
 Boletus varieties are also very rich in nutrient salts. 
 
 The follov/ing table shows that fungi are especially rich in 
 lime and phosphorus, and also contain quite considerable 
 amounts of iron : — 
 
 1 After Konig. 
 
246 
 
 Health Through Rational Diet. 
 
 Nutrient Salt Content of Several Varieties of Fungi, Accord- 
 ing TO KOHLRAUCH AND LOESCHKE. 
 
 
 S 
 
 
 
 
 
 
 
 2 
 
 
 
 
 
 
 
 
 .5 
 
 i 
 
 .2 
 
 
 .■2 
 
 o 
 
 0) 
 
 
 
 % 
 
 1 
 
 i 
 
 2 
 
 1 
 
 a 
 o 
 
 1^ 
 
 O 
 1 
 
 .2 
 
 i 
 
 
 Field mushroom . 
 
 5.20 
 
 50.11 
 
 1.69 
 
 5.75 0.53 1.16' 15.43 
 
 29.23 
 
 1.42 
 
 4.58 
 
 Truffle 
 
 8.69 
 9.03 
 
 54.21 
 50.40 
 
 1.61 
 2.30 
 
 4.95 2.34 6.51 
 
 32.96 
 39.10 
 
 1.17 
 1.58 
 
 1.14 
 1.09 
 
 16 
 
 Helvella lacunosa 
 
 0.78|l.27 
 
 1.00 
 
 0.89 
 
 Morcella elafa . . . 
 
 9.42 
 
 49.57 
 
 0.39 
 
 1.59 
 
 1.10 
 
 1.86 
 
 39.03 
 
 1.89 
 
 0.87 
 
 2.02 
 
 Boletus varieties.. 
 
 8.46 
 
 55.38 
 
 2.53 
 
 3.47 
 
 2.31 
 
 1.06 
 
 23.22 
 
 10.69 
 
 
 
 When we consider the great nutritive value of the fungi 
 and mushrooms, their content of important substances, such 
 as lecithin, as well as of many nutrient salts, they must be 
 regarded as an excellent food. Their use is to be particularly 
 recommended as component of a vegetable diet, but a good 
 stomach and intestine are required for their digestion. 
 
 {k') Green Vegetables. 
 
 I. Concerning Vegetables Growing Above and In the Ground. 
 
 When a vegetable grown above the ground, such as 
 spinach, is cooked as it is, without the addition of any water, 
 one will be surprised at the quantity of fluid that will gather 
 in the cooking utensil. This is the water which is present in 
 considerable quantities in spinach and all of the vegetables that 
 are grown above ground ; in fact, they consist principally of 
 water: 8o to 92 per cent. It is for this reason that an animal 
 which feeds upon leaves and green vegetables does not need 
 to drink water; when rabbits and guinea-pigs are fed in this 
 way they do not drink, but if they are fed upon grains they 
 must have water. Very much the same thing is the case with 
 man, and consequently in diabetes large quantities of green 
 vegetables should be taken. Normal persons can also' with 
 such al diet prevent thirst in the summer; another advantage 
 
Good and Evil Effects of Various Food Substances. 247 
 
 is that the fluid in vegetables enters the circulation gradually, 
 so that it is not suddenly overcharged, as it is when the liquid 
 is taken all at once in the form of water or beer. In cases 
 where the addition of large amounts of fluid is contraindi- 
 cated, as in heart affections or arteriosclerosis, vegetables may 
 prove beneficial, but care should be exercised in selecting those 
 which do not cause flatulence. 
 
 The nutritive substances contained in the leaf vegetables 
 grown above ground include only small amounts of nitrogen, — 
 from 2 to 4 per cent., — which, when we include the unripe 
 leguminous vegetables, may amount to 7 per cent., — also' small 
 quantities of sugar (up to 2 per cent.) and other carbohydrates, 
 — 6 to 10 per cent, in some varieties. Unfortunately the cellu- 
 lose content is quite large, so that the assimilation is poorly 
 accomplished. Since the process of cooking removes a con- 
 siderable portion of these nutritive substances and also of the 
 nutrient salts, the nourishing properties of these vegetables are 
 greatly diminished; indeed, such leafy vegetables are less 
 chosen for their nutritive value than for other desirable prop- 
 erties we shall now mention. 
 
 The following table by Konig (ii, p. 925) shows the 
 nutrient content of various vegetables of this sort: — 
 
 Cauliflower 5 
 
 Butter cabbage I 1 
 
 Winter cabbage ' 2 
 
 Bnissels sprouts 2 
 
 Savoy cabbage ' 4 
 
 Red cabbage 1 
 
 White cabbage 
 
 Spinach 
 
 Asparagus 
 
 Green garden peas (un- 
 ripe seeds) 
 
 Green puff beans (unripe 
 seeds) 
 
 String beans (not dry, 
 ripe) 
 
 ^Z 
 
 
 90.89 
 86.96 
 80.03 
 85.63 
 87.09 
 90.06 
 90.11 
 89.24 
 93.75 
 
 77.67 
 84.07 
 
 2.48 
 3.01 
 3.99 
 4.83 
 3.31 
 1.83 
 1.83 
 3.71 
 1.79 
 
 6.59 
 5.43 
 
 0.34 1.2ll 3.34 
 
 0.54 1.47] 5.72 
 0.90 1.21 10.42 
 
 0.46 ....I 6.22 
 
 0.71 1.29 4.73 
 
 0.19 1.74 4.12 
 
 0.18 1.92 3.13 
 
 0.50 0.10 3.51 
 
 0.25,0.371 2.26 
 
 12.43 
 7.35 
 
 2.72 0.14 1.161 5.44 1.18 0.61 0.146 
 
 ja ^ o u 
 
 ca 0)1 .fl 4) 
 <JCU| 0.(1. 
 
 0.91 0.83 0.150 
 1.20 1.10 0.152 
 1.88 1.57 0.263 
 1.57| 1.29; 0.282 
 1.23' 1.64 0.207 
 1.29 0.77 1.112 
 1.6.5,1.1810.125 
 0.94 2.00 
 1.04,0.54 
 
 
 0.089 
 0.070 
 0.102 
 0.138 
 
 0.088 
 0.062 
 0.038 
 
 1.94^0.85 
 2.08 0.74 
 
 0.041 
 
 0.331 j 
 0.178 I 0.020 
 
 In the dry 
 substance. 
 
 27.63 
 23.06 
 18.46 
 33.44 
 25.67 
 18.44 
 18.50 
 34.49 
 28.77 
 
 29.51 
 
 ,53 S 
 
 49.94 
 55.14 
 61.04 
 47.22 
 47.41 
 58.95 
 51.06 
 33.55 
 42.08 
 
248 
 
 Health Through Ratio n-al Diet. 
 
 The great quantity of nutrient salts contained in these 
 vegetables plays a more important part than the nitrogen or 
 carbohydrate content. 
 
 Head salad contains much lime, about 37.63 in the pure 
 ash, and also much iron — 5.31 per cent. Owing to their high 
 content in alkaline salts, green vegetables exert a considerable 
 influence upon the composition of the blood, which they alka- 
 linize. In very acid urine, this increased alkalinity of the 
 blood greatly diminishes the acidity, and with large quantities 
 of such food the urine may even become alkaline. A similar 
 result is brought about by the large amounts of organic acids 
 which occur either in the free state or in combination with 
 alkalies, and are converted into carbohydrate combinations by 
 combustion in the body. The juice of head salad contains 
 potassium citrate : tomato juice also contains mainly citric acid. 
 The ash content of several varieties of leafy vegetables is as 
 follows : — 
 
 Nutrient Salt Content of Several Varieties of Cabbage, 
 According to Konig.^ 
 
 O 4) 
 PhO, 
 
 Is 
 
 SO. 
 
 04 cu 
 
 J32 U 
 
 fSS 
 
 CO 04 
 
 3o 
 
 |8 
 
 Cauliflower 
 
 White cabbage 
 
 (outsideleaves) 
 Hearts of white 
 
 cabbage .... 
 
 Spinach 
 
 Head salad 
 
 26.37 
 
 22.14 
 
 37.82 
 16.56 
 17.63 
 
 10.24 
 
 12.10 
 
 14.42 
 
 35.24 
 
 7.54 
 
 18.68 
 
 27.88 
 
 9.36 
 11.87 
 14.68 
 
 2.30 0.30 
 4.44 0.10 
 
 3.52 
 6.38 
 6.14 
 
 0.15 
 3.35 
 5.31 
 
 13.08 
 
 3.88 
 
 12.30 
 10.25 
 9.19 
 
 11.41 
 
 15.31 
 
 15.46 
 6.82 
 3.76 
 
 12.84 6.07 
 10.80 13.68 
 
 6.97 
 4.52 6.29 
 8.14! 7.65 
 
 In order, however, that the important nutrient salt con- 
 tent of such vegetables shall not be lost, a proper method of 
 cooking is required. When boiled in water — especially pure 
 
 »K6nig, ii, p. 927. 
 
Good and Evil Effects of Various Food Substances. 249 
 
 water — without salt, the nutrient salts are drawn out, and fre- 
 quently this water is then thrown away. The best way would 
 be to cook such vegetables in utensils in which the water does 
 not come into contact with the vegetables, and where it is 
 principally the steam which acts upon the food — as is the case 
 with the Wolf cooking apparatus — or when the vegetables are 
 steamed according to the English custom. In Austria and 
 Hungary they are prepared with much browned butter and 
 very little water, which is quite to the purpose, as very little 
 of the nutrient salts is thus lost. 
 
 Proper cooking is all the more important for such foods, 
 since the intestinal assimilation is dependent upon it. When 
 some of the nutrient properties are lost in cooking, and others 
 through the insufficient assimilation in the intestine, these foods 
 lose much of their value. 
 
 The more raw fiber vegetables contain, the less they are 
 assimilated in the intestine. Experiments were made by 
 Rubner with curled Savoy cabbage and green beans in respect 
 to their assimilation, with the result that of the harder portion 
 of the Savoy cabbage 14.9 per cent, of the nitrogen and 15.4 
 per cent, of the carbohydrates were lost, and of the beans 15 
 per cent, of nitrogen and 15 per cent, of the carbohydrates of 
 the hard portions remained unassimilated. 
 
 It is of the greatest importance that green vegetables be 
 thoroughly cleansed before using them, since a number ol 
 bacteria and unclean substances of all kinds adhere to them. 
 The thorough washing of the salads which are eaten raw is of 
 the greatest importance. Worms are often found in carelessly 
 cleaned vegetables. When not sufficiently cooked, tiny snails, 
 which are sometimes found in vegetables, may prove injurious. 
 In this way the green vegetables instead of benefiting the health 
 may prove detrimental. 
 
 When well prepared and properly cooked, green vegetables 
 may often be very useful as remedial herbs. We have already 
 
250 Health Through Rational Diet. 
 
 shown that they increase the alkahnity of the blood; in this 
 way affections Hke gout and diabetes, in which there is acidity 
 of the blood, may be much benefited. We might add that, as 
 remedial agents, vegetables — in addition to this important in- 
 crease of alkalinity — exert, owing to their cellulose, a very 
 favorable action upon the intestines, thus preventing or benefit- 
 ing constipation. Since the most remote times many curative 
 properties have been ascribed to green vegetables, and the 
 medicinal treasures of the old masters of healing contained 
 many of the vegetables now in use. In the progress of the 
 science of medicine, with the painstaking experiments of the 
 present day, their claims have been set aside. Nearly all of 
 the green vegetables, however, have the property of alkaliniz- 
 ing the blood and improving the action of the bowels; the 
 majority also have a more or less favorable effect upon diuresis, 
 and some contain substances which stimulate the digestion. 
 In this way they exert more of a curative action than almost 
 any other food substance. In the diet of diabetics, gouty pa- 
 tients, and those suffering from arteriosclerosis, green vege- 
 tables occupy a first place. 
 
 As regards the very useful and nutritive salt content, it 
 would be well if one could extract the juices of the vegetables 
 as is done with fruits. Should the taste not prove very agree- 
 able, other substances might be added, for instance a few drops 
 of lemon juice, or whenever practicable a little of some other 
 fruit syrup. These extracts could then be taken as curative 
 substances. This would present the advantage that the indi- 
 gestibility of certain vegetables need not at all be taken into 
 account. The exclusion of certain substances and a thorough 
 cleansing before the pressing out of the juices would be an 
 obvious necessity. Since the nutrient value of such vegetables 
 is rather limited to begin with, the nutrient salts would in this 
 way be fully utilized. 
 
 We must, however, not overlook the fact that in addition 
 
Good and Evil Effects of Various Food Substances, 251 
 
 to their many good properties green vegetables also possess 
 some undesirable ones. Some herbs, such as sorrel, contain 
 much oxalic acid, and the alkali nizing property is also' not al- 
 ways desirable, as for instance in phosphaturia. The indigesti- 
 bility of certain vegetables must also be taken into account, as 
 is the case with roots, stalks, etc., which contain much cellulose. 
 The most easily digested' are the tender fresh vegetables and 
 those cultivated in greenhouses, and also in gardens. Those 
 growing in the wild state — as is also the case with wild 
 animals — are less tender, and often contain more pungent sub- 
 stances. These varieties, digested with difficulty, may be 
 rendered more suitable for consumption by keeping them in 
 dark places, as in a cellar from which the light is excluded ; in 
 this way, although they lose their color, the chlorophyll, the 
 fibers become more tender. Thus, salad when raised in a 
 cellar is very much more easily masticated and digested, and 
 the taste is also less acrid. 
 
 Some vegetables, and in particular those of the cabbage 
 family, cause considerable flatulence. Among these, cauli- 
 flower is probably the most easily digested. We may mention 
 here that vegetables have the property of taking up a large 
 amount of fat, their nutritive quality being thereby much in- 
 creased. 
 
 We shall now refer to certain individual vegetables, al- 
 though only the most important varieties, the scope of this 
 work not permitting us to dwell upon all of them. 
 
 One of the most important of the leaf vegetables is 
 spinach, which is in general very easily digested ; for this it is 
 necessary that the spinach be prepared as a smooth puree, and 
 not served with the leaves entire, as is the custom in some 
 countries, in which form it is less digestible. 
 
 Spinach very readily gives off its coloring matter, and is 
 consequently well adapted for the coloring of soups, etc. It 
 absorbs large amounts of fat, and tastes very good when goose- 
 
252 Health Through Rational Diet. 
 
 fat is added to it, as was so often proven to his guests by the 
 writer Alexander Dumas — who prepared it in person. It is 
 said that spinach tastes better when wanned over. By the 
 addition of eggs the nutritive value is increased. A very prac- ■ 
 lical method and one of much dietetic value is to add the yolks 
 of two eggs to the spinach, stirring them in; this also greatly 
 improves the taste. There is scarcely any other vegetable 
 which is so prized in the practice of dietetics as spinach, and in 
 cures, as at Carlsbad, it plays an important role. It greatly 
 favors the action of the bowels, and certainly induces less 
 flatulence than most other vegetables of the cabbage group. 
 But even so desirable an article of diet as spinach is not with- 
 out its drawbacks. It is frequently the cause of oxalic acid 
 formation. I have very often observed the presence of oxalic 
 acid in the urine of my patients at Carlsbad. In healthy 
 persons, of course, this is of no importance, especially in those 
 who often show oxalic acid in the urine. 
 
 Much more oxalic acid — the largest amount contained in 
 any vegetable — is present in sorrel, which fact should be taken 
 into account when the latter is used. This vegetable has a 
 very sour taste. It is best eaten in puree form. Sorrel some- 
 times causes intestinal or gastric disturbances when taken in 
 combination with sour fruit. 
 
 Water cress also contains an acrid substance. It has long 
 been credited with the property of stimulating the secretion of 
 saliva and cleansing the mouth, for which reason it has often 
 been used in ulcers of the mouth. Cress stimulates the appe- 
 tite, and is often served with fine roasts. It is digested the 
 most easily when taken in the form of a puree. This vegetable 
 was in great favor among the ancient Persians, as well as the 
 Greeks and Romans, not only as a food, but also as a medicinal 
 agent. The name "sante du corps" (health of the body), 
 which was given to it by the French, shows how greatly it was 
 esteemed by them. It is an interesting fact that this vegetable, 
 
Good and Ezil Effects of Various Food Substances. 253 
 
 which was first cultivated in Germany at Erfurt, was seen there 
 by an officer of Napoleon's army named Cardon, who intro- 
 duced it into France. In the latter country it is eaten in con- 
 siderable amounts at almost every meal; in Austria and 
 Germany, on the other hand, it is used comparatively seldom. 
 
 Water cress requires much water in order to thrive. It 
 should be mentioned, however, that when the watery soil in 
 which it grows becomes contaminated with drain water con- 
 taining the bacilli of typhoid fever, as is not infrequently the 
 case, it may transmit the disease. Cress is sometimes used for 
 its medicinal properties. It contains important substances, 
 such as iodine, iron, etc. Its juice is claimed by certain authors 
 to be useful in many skin diseases : very stubborn cases of 
 eczema are said to have been cured with it. In constipation it 
 has a favorable action, and also' stimulates the appetite. 
 
 Another vegetable which improves the appetite is parsley. 
 It stimulates the sense of taste and helps the digestion; it is 
 much used for soups, sauces, and as an addition to many foods 
 that would seem rather tasteless without it. It alsO' promotes 
 the flow of urine and augments the perspiration. Apiol, which 
 is used in menstrual disorders, hysteria, etc., is obtained from 
 parsley. 
 
 A much-used vegetable is celery, which also has a stimu- 
 lating action. As a remedial agent it is beneficial in flatulence, 
 and for this purpose a kind of preserve is made from celery 
 stalks. It is also a generally accepted fact, especially in the 
 Latin countries, that celery exerts a stimulating effect upon 
 sexual activity. 
 
 In some countries — as in England — celery is frequently 
 eaten raw at the end of the meal. In this form it is certainly 
 not very easily digested. In England and America it is also 
 used as a salad ; during my stay in America I often had occa- 
 sion to take it mixed with grapes in a sort of mayonnaise. 
 
 Owing to a bitter substance contained in it, chicory also 
 
254 Health Through Rational Diet. 
 
 has a favorable action upon the appetite. It is interesting to 
 see with what avidity animals, especially pigs, will devoiu- 
 cliicory growing wild. Probably their instinct tells them that 
 it is a useful plant. The roots in particular are very bitter. 
 Animals which feed upon these plants are thereby protected 
 against skin diseases. Chicory has a strengthening influence 
 upon weak animals. In some countries, as in Belgium, espe- 
 cially in Brussels and its vicinity, this plant is extensively cul- 
 tivated. A special variety is raised there which, when kept in 
 the dark, becomes more digestible, having tender fibers and 
 also a finer taste ; Brussels chicory is renowned for this reason. 
 Owing to the bitter substance contained in it, chicory, when 
 well cooked, has a favorable action upon the digestive proc- 
 esses, but if eaten as a salad it is very indigestible. When the 
 roots have been dried, then roasted and finely ground, a well- 
 known, although not universally liked, substitute for coffee is 
 obtained. It is surprising that this substitute, which so fre- 
 quently gives rise to much disappointment when a good cup of 
 coffee is expected, should have been placed upon the market 
 in the very country where generally the best coffee in Europe 
 is drunk, viz., in Holland. 
 
 Endive is a variety of chicory which is even more bitter. 
 It is cultivated chiefly in Holland. It contains 2.78 per cent, 
 of nitrogen, 0.76 per cent, of sugar, 1.19 per cent, of other 
 carbohydrates, and 0.82 per cent, of cellulose. 
 
 Two varieties of herbs have already been mentioned that 
 are rich in O'xalic acid ; we shall now add rhubarb, which, like 
 celery, is much used in England. Rhubarb is, however, not 
 easily digested; owing to its acid content, it, like sorrel, very 
 often has an unfavorable action upon the stomach. Owing to 
 the acid contained in it, its use should be forbidden in kidney 
 affections and particularly in oxaluria. According to Konig, 
 it contains 0.82 per cent, of nitrogen, 0.18 per cent, of sugar, 
 and 0.52 per cent, of cellulose, together with 0.78 per cent, of 
 
Good and Evil Effects of Various Food Substances. 255 
 
 oxalic acid in the fresh substance and 14.23 per cent, in the 
 dry substance, and mahc acid in the stalks and leaf-stems; 
 3.28 per cent, of sugar is also contained in the dry substance. 
 
 A very delicious vegetable, and probably one of the most 
 prized of all, is asparagus. As a nourishing food it is not, to 
 be sure, of very great value, since it only contains 0.47 per 
 cent, of sugar, 2.80 per cent, of other carbohydrates, and a 
 rather large amount — 1.54 per cent. — of cellulose. The young 
 shoots are most easily digested, as are also the tips and upper 
 portions of the asparagus; the lower portion contains much 
 fiber and is therefore indigestible. 
 
 Already in the time of the ancient Greeks, asparagus was 
 held in great esteem among high livers, as stated by Theo^- 
 phrastos, and its high price even now practically restricts 
 its use to such circles. It is a luxury among vegetables, 
 having almost no nutritive value. When added to other 
 foods, as in a mixture of eggs with asparagiis tips, it improves 
 the taste, stimulates the appetite, and is, in this way, useful. 
 Asparagus contains a considerable amount of iron, which con- 
 stitutes about 3.38 per cent, of the ash. It is also rich in certain 
 other nutrient salts — containing, according to Konig,^ in the 
 ash 24.04 per cent, of potash, 17.07 per cent, of soda, 10.85 
 per cent, of lime, 4.32 per cent, of magnesia, 3.38 per cent, of 
 iron oxide, 18.57 P^'* c^^'^^- o^ phosphoric acid, 6.18 per cent. 
 of sulphuric acid, and 10.9 per cent, of silicic acid. It very 
 often contains even much more potash than the amount stated. 
 
 Asparagus contains an amido-compound — asparagin — to 
 which an influence upon glycogen formation is ascribed, and 
 which is said to exert a favorable action in diabetes. It should 
 be remembered, however, that asparagus greatly increases the 
 flow of urine, and, when diabetics pass very much urine, aspara- 
 gus is not to be recommended for them. The same may be 
 said of its use in kidney affections, catarrh of the bladder, 
 
 1 After Konig, ii, p. 924. 
 
256 Health Through Rational Diet. 
 
 strangury, and diseases of the prostate. When asparagus has 
 been eaten the urine has a peculiar, unpleasant odor, but when 
 a few drops of turpentine are added this ia changed into an 
 agreeable violet perfume. 
 
 Asparagus when freshly cut — particularly in May — has 
 rather an agreeable aroma, and, even though cut for some 
 little time, it will preserve this aroma when kept in a damp 
 place, standing in sand with the tips up. The property of 
 promoting sexual activity has frequently been ascribed to it. 
 Asparagus tips in syrup were used by Broussais to quiet cardiac 
 action. 
 
 Asparagus tastes much the best when freshly cut. It soon 
 loses its flavor, and when used canned or bottled is not nearly 
 so good. It is pretty rich in extractives and promotes the for- 
 mation of uric acid, as it contains 0.25 per cent, of purin bodies. 
 It is consequently not well adapted for gouty patients. 
 
 In the treatment of gout, obesity, and often in diabetes, 
 the above-named vegetables are useful, since, because of their 
 bulk, they appease hunger without greatly increasing metabo- 
 lism, as they contain only small amounts of nutritive sub- 
 stances. Some varieties contain more of these than others, but 
 besides these so much cellulose that the intestinal juices cannot 
 well act upon them. They are consequently not readily taken 
 up into the blood. The oyster plant belongs to this class. It 
 contains 80.39 P^^ cent, of water, only 1.09 per cent, of protein, 
 but 2.29 per cent, of sugar and 12.61 per cent, of other carbo- 
 hydrates. The cellulose content is large, amounting to 2.27 
 per cent. In the dry substance this vegetable contains 5.31 per 
 cent, of protein and 75.97 per cent, carbohydrates. Notwith- 
 standing the considerable carbohydrate content, it is not in- 
 jurious for diabetics, since it contains much inulin, the primary 
 substance of fruit-sugar, which is frequently much better borne. 
 This vegetable is also poorly assimilated, which is usually an 
 advantage in diabetes. After its use I have frequently noticed 
 
Good and Evil Effects of Various Food Substances. 257 
 
 quite normal looking fragments of oyster plant in the feces, 
 which would indicate that it should be classed among the least 
 nutritious vegetables. Of the 14.81 per cent, of carbohydrates 
 only 12.44 P^r cent, are assimilated (Konig). It has still 
 another advantage, namely, that it is very satisfying; when 
 fried in plenty of butter it is a very palatable food. For gouty 
 patients and obese persons, it would be a desirable food, since 
 not very much of it can be eaten, but in obesity not much butter 
 should be added. The young shoots of hops are also a very 
 good food. 
 
 Artichokes are very rich in carbohydrates, especially in 
 the lower portions of the vegetable. They contain 15 per cent, 
 of carbohydrate, of which 0.57 per cent, is glucose and 2.84 
 per cent, dextrose. The nitrogen content is 1.68 per cent. The 
 lower part of the vegetable^ contains 0.21 per cent, glucose and 
 2.06 per cent, dextrose, with 2.54 per cent, of protein. 
 
 The lower portion of the artichoke is that chiefly used. 
 It may be prepared in the form of a puree, and is easily 
 digested in this way. We may here mention the rather large 
 content of tannic acid, which turns the knife black. 
 
 The cabbage family is poorer in carbohydrates, but con- 
 tains more protein than the above-named vegetables, some- 
 times as much as 9 per cent, or even more. Their content of 
 nutrient salts is even more important. The various kinds of 
 cabbage occupy a prominent place among our vegetable foods, 
 but have the disadvantage that they are, in general, not easily 
 digested. The top of the cauliflower is the best in this con- 
 nection, and when it is well cooked it almost melts in the 
 mouth. The lower part is more difficult to digest, and the 
 upper portion is all that should be eaten. Cauliflower, like all 
 the cabbage variety, has the property of causing considerable 
 flatulence; indeed, this class of vegetable does so more than 
 almost any other food. 
 
 1 Konig, ii, p. 925. 
 
 IT 
 
258 Health Through Rational Diet. 
 
 When the ground has been well fertilized, cauliflower 
 sometimes attains an almost incredible size. Specimens of this 
 sort can be seen in the neighborhood of Frankfort and Nassau. 
 Cauliflower is rich in potash, lime, phosphorus (13 per cent.), 
 with 12,81 per cent, of silicic acid in the ash. 
 
 A rather easily digested variety of cabbage is Brussels 
 sprouts ; the finest specimens are found in Belgium, which coun- 
 try is, so to speak, really one large vegetable garden. Here 
 and in Holland probably the best vegetables in the world are 
 grown. Brussels sprouts are a very interesting variety among 
 the cabbages ; the plant shoots up like a tree among its brothers 
 in the vegetable patch, and clustering around its stalk are found 
 the little rose-like flowers. In the Gennan language it is called 
 "rose cabbage." The taste, like that of the cauliflower, is very 
 pleasant, and it is quite nourishing, since it contains 4.81 per 
 cent, of protein. In this connection, however, it should be 
 remembered that a considerable part of this vegetable is not 
 made up of protein combinations and is consequently not as- 
 similated. Of the 6.22 per cent, of carbohydrates only about 
 5.22 per cent, is absorbed. But, even so, Brussels sprouts are 
 nourishing and easily digested, and probably cause rather less 
 flatulence than the other varieties of cabbage. It would be 
 desirable to have this very useful vegetable cultivated to a 
 greater extent in Austria. The nutritive properties of both 
 the cauliflower and Brussels sprouts are greatly enhanced by 
 the customary addition of a good deal of butter, of which 
 Brussels sprouts in particular take up a considerable quantity. 
 For diabetics the cabbage family are excellent vegetables, and 
 cauliflower in particular should occupy a prominent place in 
 the bill of fare of diabetic patients. 
 
 The red and white cabbages are poorer in nutritive prop- 
 erties than the above-named varieties. They contain less than 
 2 per cent, of protein, with 2 per cent, of sugar, and 3 to 4 
 per cent, other carbohydrates. They must be well cooked, for 
 
Good and Einl Effects of Various Food Substances. 259 
 
 they are hard to digest ; when thoroughly cooked, red cabbage 
 is somewhat improved in this respect. Since these two vege- 
 tables are not nourishing, it is rather necessary to< add some 
 fat to them. They contain quite an amount of the nutritive 
 salts. The outer leaves of white cabbage contain much lime 
 (27.88 per cent.), and the heart contains 37.82 per cent, of 
 potash and 12.30 per cent, of phosphorus. Neither the taste 
 nor the digestibility of white cabbage is calculated to make it 
 a popular vegetable. It is only made so when, by a process of 
 fermentation, it has been converted into sauerkraut. In this 
 way it becomes a useful vegetable, which we shall now 
 consider. 
 
 2. The Advantages of Sauerkraut. 
 
 Sauerkraut is by some considered very indigestible. This 
 is, however, not the case when it has been properly prepared. 
 It is made by adding 3 per cent, of common salt to white cab- 
 bage, which withdraws a quantity of fluid from the latter. All 
 varieties of cabbage contain quite a considerable quantity of 
 fluid. Heavy weights are laid upon the cabbage after packing 
 it in kegs, and so much fluid is pressed out that the cabbage 
 fairly bathes in it. When kept at a temperature of 11° C. it 
 ferments by means of yeast and bacteria; the sugar is fer- 
 mented, and lactic acid is formed. This acts upon the fibers of 
 the cabbage, and after a time they are softened. When it is 
 very thoroughly cooked the fibers are still further softened, 
 thus making out of this indigestible vegetable the much more 
 digestible sauerkraut. It has, further, the advantage due to its 
 lactic acid of exerting a kind of disinfecting process in the 
 intestine. In many cases of intestinal catarrh, especially when 
 large quantities of decomposition products are present, sauer- 
 kraut may have a favorable action, and I have several times 
 observed very good results following its use. It might also 
 be added that the pleasant sour taste has a stimulating effect 
 
260 Health Through Rational Diet. 
 
 upon the appetite, especially in cases where the stomach is in 
 good condition. This applies also to cases in which the loss of 
 appetite is due to such influences as depressed spirits, over- 
 work, etc., in which cases, also, no gastric juice is secreted. 
 Here the pleasantly piquant taste of sauerkraut may have a 
 beneficial effect, and in several such cases I have had good 
 results when one or two> tablespoonfuls of sauerkraut were 
 taken at the beginning of the meal. In order, however, that 
 these beneficial effects may follow, care should be taken not to 
 throw away all of the juice and then serve the sauerkraut quite 
 dry, as is unfortunately frequently the case in restaurants and 
 even in private houses. In this way the useful lactic acid con- 
 tent is diminished; this juice also has a very refreshing and 
 pleasant taste. When cleanliness is exercised in the prepara- 
 tion of sauerkraut this lactic-acid-laden juice would be a very 
 useful drink, just as is the juice of pickled cucumbers. I found 
 that when during the hot summer days I had no' appetite I 
 could stimulate it by taking a little of this juice. Of course, 
 the salt has something to do with this. It is necessary that not 
 more than 3 per cent, of salt be added. I have also noted that 
 the addition of sour milk or cream or jogurt to the cooked 
 sauerkraut was very useful, its nutritive value, which is other- 
 wise not very great, being thereby increased. The same is the 
 case when considerable butter is added. When the sauerkraut 
 is of itself too sour, it may be improved by the addition of 
 sweet milk, or by adding some tomato sauce, which is rather 
 sweet. It could also be mixed with a little sugar. 
 
 Tomato sauerkraut is a very excellent and palatable food. 
 It is not hard to digest, especially when sufficiently cooked, and 
 it can be made even more digestible when it is cooked a second 
 time. Many people are of the opinion that both sauerkraut and 
 tomato sauerkraut taste better when warmed over a day or two 
 after the first cooking; at all events they are certainly more 
 easily digested in this way. 
 
Good and Evil Effects of Various Food Substances. 261 
 
 Like many other good things of this world sauerkraut — 
 the tomato sauerkraut rather less — has a defect. It causes 
 flatulence in many persons, but it has at the same time a favor- 
 able effect upon the bowel movements. The salt content would 
 be a disadvantage in cases of kidney diseases. 
 
 3. Tubers, Husk Vegetables, and Vegetable Fruits. 
 
 Although the varieties of vegetables described under this 
 head do not as a general thing possess the same curative prop- 
 erties as those treated in the previous chapter, they are, 011 the 
 other hand, more nutritious, owing to their greater starch 
 content. The assimilation products absorbed from the air by 
 the leaves are deposited in the root tubers in the form of starch, 
 and it is just these products which we shall now discuss as 
 food. The tuberous roots most rich in starch, such as the 
 tropical varieties and the potatoes, have already been described. 
 We shall now consider the turnips and other tubers of this 
 class. 
 
 The turnips most frequently used are no doubt the yellow 
 turnips. They contain in the natural substance, according to 
 Konig, 1. 18 per cent, proteins, 0.12 per cent, fat, 4.03 per 
 cent, of sugar, with 3 per cent, of other carbohydrates and 1.62 
 per cent, of cellulose. In the dry substance they contain 8.91 
 per cent, of protein, 68.48 per cent, of carbohydrate, and 1.43 
 per cent, nitrogen. 
 
 Of nutrient salts the yellow turnip^ contains much lime — 
 11.34 per cent. — and 36.93 per cent, potash, 21.17 P^r cent, 
 soda, 1. 01 per cent, iron, 0.45 per cent, sulphur; thus, there is 
 much potash and soda in addition to the considerable amount 
 of lime. 
 
 While their high content of certain salts would lead us to 
 consider yellow turnips as a useful vegetable, they are unfor- 
 
 1 Konig, ii, p. 913. 
 
262 
 
 Health Through Rational Diet. 
 
 tunately not well assimilated by the intestine, as Rubner states 
 that a considerable portion of the nutritive substance is elimi- 
 nated unused. The yellow turnip promotes the action of the 
 bowels. The "red turnip" — the beet — is principally used as a 
 salad. According to Konig, i, p. 772, it contains 0.54 per cent, 
 of sugar and 9.02 per cent, of other carbohydrates; those 
 gathered in the beginning of August contain 1.37 per cent, of 
 protein, and beets in general contain 1.05 per cent, of cellulose. 
 We here give, according to Konig, ii, p. 917, a list of the 
 various root vegetables, with their nutrient content : — 
 
 
 ll 
 
 1 
 
 n 
 
 ll 
 
 tl 
 
 
 
 ii 
 
 6l 
 
 
 
 an g 
 
 •5 c s 
 
 c^ 
 
 Small beets 
 
 Small yellow turnips 
 Teltower turnips . . . 
 Kohlrabi .... 
 
 88.05 
 88.84 
 81.90 
 85.89 
 
 86.92 
 93.34 
 80.39 
 84.09 
 76.72 
 
 1.50 
 1.07 
 3.52 
 2.87 
 
 1.92 
 1.23 
 1.04 
 1.48 
 
 0.10 
 0.21 
 0.14 
 0.21 
 
 0.11 
 0.15 
 0.50 
 0.39 
 
 0.50 
 1.58 
 1.24 
 0.38 
 
 1.53 
 0.88 
 2.19 
 77 
 
 7.78 
 
 6.59 
 
 10.10 
 
 7.80 
 
 6.90 
 2.91 
 12.67 
 11.03 
 
 1.07 
 0.98 
 1.82 
 1.68 
 
 1.55 
 0.75 
 2.27 
 1.40 
 2.78 
 
 1.00 
 0.73 
 1.28 
 1.17 
 
 1.07 
 0.74 
 0.99 
 0.84 
 
 0.090 
 0.131 
 0.190 
 0.127 
 
 0.132 
 0.073 
 0.120 
 0.740 
 
 0.008 
 
 0.015 
 0.079 
 0.069 
 
 Large radishes 
 (black and white) 
 
 Small radishes 
 
 Oyster plant 
 
 Celery 
 
 0.072 
 0.017 
 0.041 
 0.210 
 
 Horseradish 
 
 2.73,0.35 trace 15.89 
 
 1.53| 0.199 
 
 0.078 
 
 
 
 
 
 
 
 . 
 
 
 
 ^ 
 
 
 
 
 
 
 
 g 
 
 
 ."3 
 
 
 
 • 
 
 ^ 
 
 .J 
 
 •iH.; 
 
 
 0- 
 
 • *3 
 
 
 9- 
 
 
 
 a 
 
 c 
 
 m a 
 
 X a 
 
 4h a 
 
 n ° 
 
 
 2 '^ 
 
 
 
 
 
 
 
 
 
 
 
 
 5" 
 
 « ^ 
 
 S ^ 
 
 w" 
 
 a " 
 
 u 
 
 ■Su 
 
 ro^u 
 
 
 
 a 
 
 (0 
 
 
 
 
 
 ■3 a> 
 
 
 lU 
 
 
 (SCL. 
 
 «... 
 
 Seu 
 
 ^^ 
 
 
 
 
 W&H 
 
 oo. 
 
 Kohlrabi 
 
 35.31 
 21.98 
 
 6.53 
 3.75 
 
 10.97 
 8.78 
 
 6.84 3.02 
 
 21.90 
 
 8.84 
 7.71 
 
 2.84 
 8.17 
 
 4 94 
 
 Large radish 
 (black and white) 
 
 3.53 1.16' 41.12 
 
 4.90 
 
 Small radish 
 
 32.00 
 
 21.14 
 
 14.94 
 
 2.60 2.34 10.86 
 
 6.46 
 
 0.91 
 
 9.14 
 
 Horseradish 
 
 30.76 
 
 3.96 
 
 8.23 2.91 1.94 7.75 
 
 30.79 
 
 12.72 
 
 0.94 
 
 A variety of turnip which is not much used, although 
 deserving of more attention, is the white turnip. It probably 
 contains the most water of any : 93 to 95 per cent. It is quite 
 rich in nutrient salts, 45 per cent, potash and 10.60 per cent. 
 
Good and Evil Effects of Various Food Substances. 263 
 
 lime, but, owing to its indigestibility and poor assimilation, 
 quite a good deal of these salts is lost. The digestibility and 
 general value of white turnips may be increased by salting 
 them and allowing them to ferment, as is also done with the 
 white cabbage. When cooked they may be mixed with sour 
 milk or cream, and also with tomato sauce. Like the yellow 
 turnips, they likewise have a favorable action upon the bowels. 
 
 Kohlrabi is much more used than white turnips. This 
 variety of turnip has a sweetish taste, but does not contain 
 very much sugar, only 0.38 per cent., with 7.80 per cent, of 
 carbohydrates, of which a certain amount, owing to^ its chemi- 
 cal composition and poor assimilation, need not be taken into 
 account. Kohlrabi contains 1.68 per cent, of cellulose, rather 
 more than does white cabbage, and, while the total carbohy- 
 drate content amounts to 8.47 per cent,, only 6.87 per cent, is 
 assimilated. Very nearly one-half this amount is fruit-sugar, 
 v^hich is well tolerated by many diabetics. For this reason 
 kohlrabi may be recommended in diabetes. What is here said 
 of the kohlrabi is applicable to many other vegetables. 
 
 Less as a vegetable, but more as a stimulant for the appe- 
 tite, the large radishes — both black and white — have come into 
 use. They do excite the appetite, but are of themselves very 
 indigestible. They should consequently not be used by persons 
 having weak stomachs. For healthy persons with good stom- 
 achs they are an excellent food at the beginning of a meal, 
 especially the smaller and more tender radishes. 
 
 Horseradish is rather to be regarded as a pungent flavor- 
 ing substance than as a vegetable, which should only be used 
 by perfectly healthy persons as a stimulant for the appetite in 
 combination with other foods. Even healthy persons would 
 do well to use it but sparingly. Like the onion, the horse- 
 radish should only be used to improve the taste of certain 
 foods. Both of these vegetables may have an injurious action 
 upon the kidneys owing to the pungent substances they contain. 
 
264 Health Through Rational Diet. 
 
 The various radishes contain a pungent substance, an 
 ethereal oil similar to that contained in mustard. The smaller 
 varieties of radishes are more easily digested than the larger 
 ones, but when not well masticated and salivated will cause 
 disagreeable eructations. In summer the large radish will be 
 found useful when the appetite may for various reasons not 
 be quite up to the mark. It should first be well salted, which 
 will draw out some of its fluid content, and should then be left 
 covered up for a time until more juice has been extracted. In 
 this way the fibers are somewhat softened, and are rendered 
 more digestible. People possessed of a good stomach can eat 
 quite a good deal of it at the beginning of a meal, and yet have 
 plenty of appetite for the rest of the food. It is not without 
 nutritive qualities, since it contains 8.47 per cent, of carbohy- 
 drate, but there is a large amount of fiber, so only 7 per cent, 
 of the carbohydrate is assimilated. Small quantities may be 
 taken by diabetics, but the smaller varieties, which contain only 
 3.79 per cent, of carbohydrates, would be better; of these, but 
 3.18 per cent, is assimilated. 
 
 The tomato, with its pleasant acid taste, — the name 
 tomato comes from the Aztec (Mexico) word tomatV — is 
 another agreeable addition to various other foods. It also has 
 a certain nutritive value, since, according tO' Bailey and 
 Lodema,^ it contains 4 to 5 per cent, of sugar. In this country 
 it is principally the juice which is used ; it is put up in bottles 
 in the summer, and is then used throughout the year, to flavor 
 other foods, such as rice, potatoes, cabbage, etc. When a con- 
 siderable quantity of tomato is used the nutritive properties are 
 naturally improved. Owing to its content in citric and malonic 
 acid, — 0.7 tO' 0.8 per cent., — the tomato may be regarded as a 
 healthful food. 
 
 In some countries, and particularly in England, America, 
 
 1 The ancient Mexicans already cultivated the tomato. 
 
 2 Centralblatt f iir Agrikulturchemie, 1890, p. 493. 
 
Cood mid Evil Effects of Various Food Substances. 265 
 
 Spain, and Italy, this vegetable is also eaten raw as a salad. 
 The meat is tender, and when this alone is eaten it is. easily 
 digested ; when the seeds are also used they may have a some- 
 what beneficial action, as do figs, by exercising a sort of 
 massage upon the intestinal mucous membrane. As a disad- 
 vantageous feature it may be mentioned that tomato contains 
 a small quantity of oxalic acid. 
 
 When prepared as an acid vegetable the cucumber may 
 also prove useful. In general, it is not easily digested, but 
 when it undergoes a process of fermentation in salt water its 
 tissues are softened by the action of the lactic acid which is 
 thus fomied, so that it becomes somewhat more digestible. 
 The salted cucumber pickle would therefore probably be the 
 most healthful mode of using the cucumber, except in the cases 
 in which salt is to be avoided, as in kidney affections. 
 
 The cucumber is not rich in nutritive substances. It con- 
 tains only 1.09 per cent, of protein, but the carbohydrates are 
 rather better represented, there being 1.12 per cent, of sugar 
 and 1.09 per cent, of other carbohydrates. Large cucumbers 
 contain more sugar and are therefore better adapted for pre- 
 serving. According to Konig,^ the nutrient salt content of the 
 cucumber is in the ash 51.71 per cent, of potash, 4.19 per cent, 
 soda, 6.97 per cent, of lime, 0.75 per cent, iron, 13.10 per cent, 
 phosphorus, and a considerable amount of chlorine, 9.16 per 
 cent. 
 
 The pumpkin is likewise prepared as a sour vegetable in 
 some countries, as in Hungary. It is also used like cabbage in 
 combination with various dishes prepared from flour, such as 
 the "strudel." In my opinion, this vegetable is undeservedly 
 neglected as a food, for it contains a considerable quantity of 
 nutritive substance. It only contains i.io per cent, of protein, 
 but over 6 per cent, of carbohydrate, of which 1.29 per cent, 
 is in the form of sugar, and 5.16 per cent, in other carbohy- 
 
 i Loc. cit., ii, p. 922. 
 
266 Health Through Rational Diet. 
 
 drates. The small pumpkin is worthy of much greater atten- 
 tion than is accorded it at present, since it contains as much as 
 6 per cent, of sugar (4 per cent, grape-sugar and 1.50 per cent, 
 cane-sugar). It is therefore a nutritious vegetable, and its 
 taste is very agreeable. Of the nutrient salts it contains much 
 phosphorus, up to 2)Z per cent, in the ash, and much soda and 
 lime, 21.13 and 7.79 per cent. ; it is very poor in common salt. 
 
 The melon is much more used and liked than the pumpkin, 
 although some varieties of the former are less nutritious than 
 the dried pumpkin. According to Konig, the melon contains 
 0.84 per cent, protein, 3.41 per cent, sugar, and up to 3 per 
 cent, of other carbohydrates; the American sugarmelon con- 
 tains 8 to 12 per cent, of sugar, together with the other carbo- 
 hydrates.^ The watermelon has 0.61 per cent, of protein, 4.21 
 per cent, sugar, and 1.07 per cent, of other carbohydrates. 
 When we drink melon juice we absorb 4.14 per cent, of invert- 
 sugar and 0.17 to 0.19 per ct. of malic acid. Notwithstanding 
 the fact that the cellulose content of the melon is not great, — 
 1.06 per cent., — it is nevertheless hard to digest, as is also the 
 pumpkin, especially when not quite ripe. Both of them have 
 laxative properties, but they may also have an irritating effect 
 on the intestine, thus causing diarrhea and intestinal catarrh. 
 The juice of the watermelon is very refreshing in the heat of 
 summer, and in some countries, as in Turkey, Spain, and Hun- 
 gary, this fruit is much eaten. The negroes in the United 
 States are particularly fond of watermelon. When there is 
 catarrh of the intestine or a tendency to diarrhea melon is a 
 dangerous food, and when cholera is prevalent the people are 
 warned against its use. 
 
 To a much greater extent than the above-named vege- 
 tables, green peas form a nourishing, and also a very palatable, 
 food. They contain (according to Konig, i, p. 781) 9.50 per 
 cent, of sugar and other carbohydrates and 5.54 per cent, of 
 
 1 Konig, i, p. 781. 
 
Good and Einl Effects of Various Food Substances. 267 
 
 nitrogen, with i.6i per cent, of cellulose. Green peas should 
 be classed among the most nutritious and most easily digested 
 vegetables, especially when they are young and tender; they 
 contain but little cellulose. When they are older they are more 
 nourishing, but also contain more of the latter substance, and 
 are digested with more difficulty, both in the stomach and in- 
 testine. Peas should not be given tO' small children, who, as 
 I have frequently observed, simply swallow them whole, in 
 which form they are also passed out through the intestine, 
 after having caused irritation of the latter. The garden variety 
 of green peas may contain as much as 62.45 per cent, of sugar 
 and other carbohydrates, of which only 10.40 per cent, is as- 
 similated. 
 
 String beans are less nourishing and more indigestible. 
 They consist principally of inosite, and, as this substance does 
 not increase the sugar in the urine in diabetes, string beans 
 represent one of the most desirable among the green vegetables 
 for patients suffering from that disease. Of the 6.60 per cent, 
 of carbohydrates only about 5.54 per cent, is assimilated. 
 Green string beans contain much less sugar than peas, only 
 about 1. 16 per cent. 
 
 4. Concerning Winter Vegetables, Canned and Preserved 
 Vegetables, and Salads. 
 
 In our climate but very few fresh vegetables can be had 
 in winter. A few varieties of cabbage, like the red cabbage 
 and possibly some few others, are to be had when the winter is 
 not yet well advanced. Brussels sprouts, chicory and endive, 
 etc., may often be obtained late in the autumn. Even in the 
 middle of winter one may have fresh vegetables by growing 
 them in a cellar, in which case one first spreads out a layer of 
 earth, then some manure, and on the top another layer of soil. 
 Such vegetables as do not absolutely require light can be made 
 to grow well in a cellar, and some kinds, like the chicory and 
 
268 Health Through Rational Diet. 
 
 endive, even lose a part of their bitter taste. Certain fungi, 
 like the mushrooms, can be planted in a cellar. The same is 
 the case with salad, aiid usually the vegetables raised in this 
 way are rather more easily digested, although they are poorer 
 in some of the salts — iron, for instance. Naturally, the salad 
 grown in the open is much better, particularly because of its 
 high content of iron, 5.31 per cent., and other nutrient salts. 
 It also contains 37.63 per cent, of potash, 7.54 per cent, of soda, 
 the rather large amount of 14.68 per cent, of lime, 6.19 per 
 cent, of magnesia, 9.19 per cent, of phosphorus, 8.14 per cent, 
 of silicic acid, and 7.65 per cent, of chlorine.^ 
 
 Salad thus grown also contains acids, like citric acid, in 
 combination with the potash. The amount of nutrient sub- 
 stance is very small, and it has less of protein (1.92 per cent.) 
 than the field salad (2 per cent.), but is generally more easily 
 digested. The sugar content is only o.ii per cent., and the 
 other carbohydrates are likewise poorly represented, for which 
 reason it may be freely eaten by diabetics. It is also useful 
 owing to the salts contained in it, which have an alkalinizing 
 action. Head salad when well prepared with good ingredients 
 is a very good food in summer. It is more healthful when 
 mixed with lemon juice than with vinegar. Nature has already 
 provided it with some citric acid, and when a good vegetable 
 oil, like olive oil, is added its nutritive value, which is really 
 slight, is considerably increased. 
 
 In the heat of summer the fresh acid taste of such salad 
 increases the appetite, and it is a useful adjunct to meat foods. 
 We have already referred to other varieties of salad, like the 
 endive, chicory, cress, etc., as well as tomatoes and cucumbers. 
 As a salad vegetable we may also- mention the olive, which 
 would prove very nutritious, owing to the oil contained in it, 
 were it not for the fact that it is very indigestible. In some 
 countries, as in France, Italy, and Spain, the olive is eaten at 
 
 1 Konig, ii, p. 927. 
 
Good and Evil Effects of Various Food Substances. 269 
 
 the beginning of a meal, as a "hors d'oeuvre," for the purpose 
 of stimulating the appetite. The oHve contains barely i per 
 cent, of protein, but rather more carbohydrate (9 per cent.) 
 and a great deal of fat (18 per cent.). In salads it is especially 
 important to use pure oil, with preferably lemon juice or the 
 best vinegar. 
 
 Olive salad can always be used during the winter, the 
 summer vegetables being also available when preserved. 
 Naturally, preserved vegetables are never as good as fresh 
 ones; the fine flavor is impaired, but the nutritive substances 
 and nutrient salts remain when the vegetables are kept, together 
 with the juice in which they have been cooked. The vegetable 
 must first be cooked and then be placed in sterilized bottles or 
 large jars. The neck is then hermetically closed with rubber 
 bands between the lids and bottles, in much the same way as 
 in the Week process. This is probably the best method of 
 keeping the vegetables. In the Week method the vegetables 
 are cooked in the bottles. In this way the majority of summer 
 vegetables may be at our disposal in the winter, although they 
 will have lost some of their taste. Unfortunately bought pre- 
 served vegetables often have the disadvantage that injurious 
 substances have been added in order to give them a fine ap- 
 pearance; thus, the peas and cucumbers have a wonderful 
 green color. This is usually obtained by the addition of a very 
 small quantity of copper sulphate or blue vitriol, and, although 
 it is stated that experiments have shown that this is not in the 
 least harmful to normal persons, the statement should not be 
 depended upon. As we have shown in another portion of this 
 work, the natural condition is always greatly to be preferred 
 in everything, and, although such additions may not be directly 
 fatal to life or to the health, the accumulation of such minimal 
 quantities of injurious agents continued during a long time 
 would probably prove injurious to the majority of persons. 
 Even the vinegar in which some vegetables, such as cucumbers, 
 
270 Health Through Rational Diet. 
 
 beets, etc., are pickled may often be injurious, owing tO' the 
 mineral acids contained in it. The mixed pickles of commerce 
 are also very indigestible. 
 
 (/) The Fruit Diet. 
 
 I. Fruit as a Food, and the Nutritive Value of the 
 Various Varieties. 
 
 We have so far discussed the nutritive values of various 
 foods; we shall now consider a class of foods in which the 
 nutritive value is not the principal factor, but which are en- 
 dowed with another peculiarity, namely : the refreshing prop- 
 erties of their juices. Providence has so arranged that just in 
 the very hottest regions the most juicy fruits are to be found, 
 so that the faint and thirsty man may be refreshed by them. 
 This is not only accomplished by the quantity of water con- 
 tained in such fruits, but also by a series of organic acids and 
 important salts which are represented in considerable amounts 
 in their juices. Some fruits are richer in iron and lime than 
 are many other foods. The refreshing action is not only the 
 result of the organic acids above mentioned, but is also induced 
 by the large quantities of sugar contained in some fruits. This 
 makes them valuable foods, and dried figs, dates, and bananas 
 are so nutritious because of the sugar contained in them that 
 some vegetarians live only upon fruits. Such a diet might, it 
 is true, contain much more of the carbohydrates than is re- 
 quired for our daily ration, but a corresponding amount of the 
 important nutrient substance, albumin, is missing, without 
 which we cannot really thrive. The majority of fruits are very 
 poor in albumin, and the quantity which is contained in them, 
 as is also the case with the carbohydrates, cannot be well as- 
 similated by our digestive organs, since the cellulose prevents 
 the action of the digestive fluids. It is for this reason that 
 some kinds of fruits are more digestible and better assimilated 
 
Good and Evil Effects of Various Food Substances. 271 
 
 when they are cooked, since this process softens the cellulose. 
 Unfortunately, however, considerable of the important nu- 
 trient salts are thus lost, much being contained in the skins of 
 the fruits. We have here an analogy to the cereals, in which 
 important salts are also lost by the removal of the outer por- 
 tions. When in peeling fruits the upper layer of the fruit- 
 meat is removed, flavoring substances are lost, in which just 
 this portion of the fruit is very rich. True vegetarians, there- 
 fore, and especially those living upon fruits alone, do not pare 
 the fruits, and eat them raw. Since for such a diet a very 
 healthy stomach is required, it can certainly not become a 
 general habit. As we have already said in referring to a vege- 
 table diet, a diet of this sort followed for a time may un- 
 doubtedly present great advantages, but to adopt it for a 
 permanent use would give rise to great dangers for our health. 
 On the other hand, the taking of a large quantity of easily 
 digested fruit during several weeks, as a fruit or grape cure, 
 may be very beneficial, since, as we shall show later on, it has 
 a very favorable influence upon many conditions. A healthy 
 person should always eat fruit in the raw state. For those who 
 are ill or delicate, and particularly for those whose stomachs 
 and intestines do not properly carry on their functions, the fruit 
 should be stewed. When cooked, fruit, to be sure, loses not 
 only a portion of the nutrient salts, but alsO' of the carbohy- 
 drates, as a considerable part of the sugar is cooked out into 
 the sauce. When diabetics eat stewed fruit they should never 
 eat the juice, which contains much sugar. In the cases in 
 which the juice is eaten, the carbohydrates which have been 
 lost are again replaced. The rather large quantity of acid has, 
 like the fiber content, a very unfavorable action upon the diges- 
 tion, particularly when the fruit is unripe; consequently only 
 such as is fully ripe should be eaten. 
 
 Negligence in this respect, particularly in the case of chil- 
 dren, will give rise to serious intestinal disturbances. When 
 
272 
 
 Health Through Rational Diet. 
 
 the fruit ripens, the quantity of acid and cellulose is materially 
 lessened. In some fruits which are gathered in an unripe condi- 
 tion and kept for some time, the sugar content is increased 
 owing to a femient contained in them; thus, very ripe bananas 
 contain a great deal of sugar. In dried fruits such as bananas, 
 figs, dates, etc., the sugar content is sometimes exceedingly 
 great. 
 
 The fine aroma, the perfume of the fruit, is caused by 
 ethereal oils which are principally contained in the cells of the 
 skins. Just as rice, as has already been explained, loses its 
 taste when transported without the skin, so apples and pears 
 lose all of their delicate aroma and flavor when they are left for 
 a time without their skins. The organic acids are principally 
 malic, tartaric, citric, and tannic. When too much of these 
 is present the digestion suffers, and when too little the 
 taste suffers. A small quantity of acid in some fruits may have 
 a stimulating effect upon the appetite, thus starting the process 
 of digestion. 
 
 The sugar and acid contents of various fruits, according 
 to Konig,^ are as follows : — 
 
 Apples 
 
 Pears 
 
 Prunes , 
 
 Peaches , 
 
 Apricots , 
 
 Cherries , 
 
 Grapes 
 
 Strawberries . , 
 Raspberries . . , 
 Huckleberries 
 Blackberries. . 
 Mulberries .... 
 Gooseberries . , 
 
 Currants 
 
 Red bilberries , 
 
 Medlars 
 
 Oranges , 
 
 Sugar content. 
 
 Free acid. 
 
 Per cent. 
 
 Per cent. 
 
 8.55 
 
 0.70 
 
 8.61 
 
 0.20 
 
 7.76 
 
 0.92 
 
 8.11 
 
 0.72 
 
 6.66 
 
 1.05 
 
 9.95 
 
 0.72 
 
 14.95 
 
 0.77 
 
 6.24 
 
 1.10 
 
 4.29 
 
 1.45 
 
 5.24 
 
 1.37 
 
 5.72 
 
 0.77 
 
 9.19 
 
 1.86 
 
 7.93 
 
 1.37 
 
 6.44 
 
 2.24 
 
 1.53 
 
 
 10.57 
 
 2.34 
 
 5.65 
 
 1.35 
 
 iKonig: "Chemie der menschlichen Nahrungs- und Genussmittel," 
 ii, p. 1489. In addition to the sugar content given other carbohydrates 
 are present in small quantities. 
 
Good and Evil Effects of Various Food Substances. 273 
 
 The sugar content of a fruit may often be fairly well de- 
 termined by the outward appearance of the skin. Truelle, after 
 many years' observation, found that fruits with yellow skins 
 contain much sugar and have a very penetrating odor; with a 
 red skin they contain a medium quantity of sugar and have a 
 pleasant, delicate perfume; with a reddish-brown skin, very 
 much sugar and but little perfume. As a general thing the 
 fruits having a glossy skin are very juicy and have the most 
 pronounced odors. 
 
 In order to obtain fruit with a high content of sugar and 
 only very little acid it must be left hanging on the tree until 
 absolutely ripe. The later it is gathered, the stronger will be 
 the perfume. 
 
 According to Balland,^ the constituents of various fruits 
 are as follows : — 
 
 Fruits. 
 
 it (O 
 O O 
 
 c«cu 
 
 Apricots 
 
 Pineapple in cans 
 
 Bananas, peeled 
 
 Figs, fresh 
 
 Strawberries 
 
 Raspberries .^ . 
 
 Medlars, without acid 
 
 Peaches 
 
 Pears 
 
 Apples 
 
 87.70 
 75.70 
 73.40 
 84.80 
 85.60 
 82.60 
 92.60 
 86.60 
 88.50 
 82.60 
 
 0.93 
 0.60 
 1.44 
 0.79 
 0.31 
 1.60 
 0.61 
 0.48 
 0.04 
 0.06 
 
 0.12 
 0.06 
 0.09 
 0.22 
 0.03 
 1.11 
 0.07 
 0.48 
 0.04 
 0.06 
 
 8.10 
 18.40 
 21.90 
 8.30 
 3.30 
 7.14 
 2.90 
 6.70 
 6.40 
 8.90 
 
 1.60 
 4.35 
 2.03 
 3.85 
 0.80 
 3.04 
 1.40 
 3.63 
 3.73 
 5.51 
 
 1.41 
 0.57 
 1.22 
 1.23 
 0.36 
 3.91 
 0.23 
 1.19 
 1.12 
 1.21 
 
 0.64 
 0.24 
 0.92 
 0.71 
 0.21 
 0.60 
 0.69 
 0.51 
 0.17 
 0.28 
 
 J. Konig gives the following average composition of 
 certain fruits, based on a series of analyses : — 
 
 1 Balland : Loc. cit., p. 252. 
 
274 
 
 Health TJirous^h Rational Diet. 
 
 Fruits. 
 
 . u 
 
 U V 
 
 P 
 
 
 IK 
 
 o o 
 
 hi 
 
 Pj-unes 
 
 81.18 
 85.74 
 79.82 
 87.66 
 84.77 
 
 0.78 
 0.78 
 0.67 
 0.57 
 0.51 
 
 6.15 
 7.03 
 10.24 
 6.28 
 6.18 
 
 4.92 
 1.91 
 1.76 
 6.48 
 0.90 
 
 5.41 
 3.52 
 6.07 
 2.32 
 4.57 
 
 0.85 
 
 Gooseberries 
 
 1.15 
 
 Cherries 
 
 0.91 
 
 Strawberries 
 
 0.93 
 
 Currants 
 
 1.15 
 
 
 
 The sugar found in fruits is partly grape-sugar and partly 
 fruit-sugar — about one-half of the latter; they also contain 
 some cane-sugar. The nutrient salt content of fruits is quite 
 important ; on the opposite page we present a list of the same 
 according to Konig. 
 
 Certain varieties of fruits contain appreciable quantities 
 of manganese. Manganese oxide is found in the ash of 
 
 Plums, fleshy portions 0.23 per cent. 
 
 Plums, whole fruit 0.39 per cent. 
 
 Apricots, fleshy portions 0.24 per cent. 
 
 Apricots, whole fruit 0.37 per cent. 
 
 Cherries 0.82 per cent. 
 
 Grapes 0.24 per cent. 
 
 Huckleberries 0.02 per cent. 
 
 Figs 0.21 per cent. 
 
 2. Concerning Apples, Apple Juice, Apple Tea, Cider. 
 Other Fruits having Seeds and Pits. 
 
 Some persons never go to bed without eating one or two 
 apples, being of the opinion that they cause them to sleep better. 
 I shall not here enter into the question as to whether this idea 
 is well founded or not, although it is no doubt possible that by 
 thus eating apples before retiring another hygienic result is 
 achieved ; the acids contained in the apples have a certain anti- 
 septic influence upon the micro-organisms present in the buccal 
 
Good and Ez-il Effects of Various Food Substances. 275 
 
 
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276 Health Through Rational Diet. 
 
 cavity and in the throat, and thus prevent inflammatory proc- 
 esses in the throat, to which persons who have large tonsils are 
 particularly subject. The acids which are sometimes present 
 in very large quantities in apples — especially the sour varie- 
 ties — render them rather injurious for the stomach, and persons 
 who are subject to acidity of the stomach should never eat 
 apples. The sweet and juicy varieties are preferable, and those 
 which ripen early in the summer are more easily digested, since 
 they contain less cellulose, — we see here the similarity existing 
 between the fruits and vegetables, and even animals if we com- 
 pare the fiber with the connective tissue, — while the older fruits, 
 especially the dried varieties, have a great deal of this fiber. 
 The Tyrolese apples are very easily digested, especially the 
 "Kostlichen" varieties, and in Meran "apple cures" may be 
 taken in the late summer or early in the autumn. According to 
 personal experience, it is possible to eat 5 or 6 or even more of 
 the "Kostlichen" apples without experiencing the least diffi- 
 culty. They almost melt in the mouth. Apples may exert an 
 alkalinizing effect; owing to the organic acids contained in 
 them, which are converted into carbonate compounds by 
 the combustion process, and it has been observed by Garrod, 
 Weiss, and others that they are very beneficial in gout. It is 
 also said that in regions where many apples are eaten, and 
 where cider is drunk, renal calculi rarely occur. This may be 
 due to the infrequency of uric acid concretions. 
 
 Apples are also beneficial in diabetes. There is no other 
 fruit which may be so unstintedly allowed for diabetics with 
 the exception of the berry fruits. Cooked apples are to be pre- 
 ferred, since a portion of the sugar is lost in cooking. Even one 
 or two raw apples per day can, however, be allowed for many 
 diabetic patients. It is a mistake to think that any number of 
 sour apples may also be permitted in diabetes; it should be 
 remembered that the acid taste merely disguises the sugar, but 
 does not remove it, just as when giving sour milk to diabetics 
 
Good and Evil Effects of Various Food Substances. 277 
 
 one must consider that, together with the lactic acid, the sugar 
 is still present in the milk. Sour apples are not to be recom- 
 mended for weak stomachs, because they usually contain much 
 cellulose. Juicy, soft apples are the best, especially those which 
 can be somewhat mashed or squeezed in by the fingers; the 
 credit of being the very best of all must be conceded to> the 
 Tyrolese variety already mentioned. Canadian apples, par- 
 ticularly those from the province of British Columbia, and also 
 those from the State of Oregon in the United States, are very 
 excellent juicy varieties, probably owing to climatic properties 
 and those of the soil. Apples thrive best where the earth con- 
 tains sugar-forming substances such as potash and phosphorus, 
 and we must fertilize the soil with these substances if we wish 
 to produce a fine quality of fruit. 
 
 Apples are more digestible when stewed. In England and 
 in America it is customary to bake them, and "baked apples" in 
 which the cores have been previously removed are very pala- 
 table and not hard to digest. When prepared as apple sauce 
 they are most easily digested, but that made of very sour apples 
 is not adapted for all stomachs. The juice of apples may also 
 be used as a very agreeable sort of tea ; according to Monteuis, 
 this is made by cutting a large apple into 8 pieces, and pouring 
 over it one-half liter of hot water; it is then left on the edge of 
 the fire for about two hours. To improve the taste 2 or 3 slices 
 of orange or lemon are added, with 5 or 6 pieces of domino' or 
 lump sugar. This is a very agreeable beverage for invalids, but 
 healthy persons may also drink it instead of tea, as it tastes 
 very good. It is to be served hot, and one obtains in this way, 
 besides the juice, the full aroma of the apple, since the skin is 
 left on. The juice of the apple is a very beneficial drink ; we 
 shall refer to the fruit juices later on, but will merely give here 
 the average composition of apple juice in one liter of juice: — 
 
 Sugar 126 grams. 
 
 Acids . . . .' 2 grams. 
 
 Tannic acid 3 grams. 
 
 Pectin bodies 9 grams. 
 
278 Health Through Rational Diet. 
 
 To obtain the juice the apples are crushed in machines, 
 and it is then extracted by pressure. From this juice cider is 
 made, and when fermentation has taken place it becomes apple 
 wine; as the latter contains 5 to 10 per cent, of alcohol, it has 
 the same disadvantageous properties as alcoholic drinks in 
 general. We recommend cider, as it has an excellent effect 
 upon diuresis and defecation, and prevents the formation of 
 uric acid concretions. Cider is a favorite drink among the 
 Normans and Bretons, and the sparkling, though still unfer- 
 mented, cider has a very agreeable taste ; the same is not the 
 case when the fermentation process has been completed, for 
 like most fruit wines it does not taste as good as the wine made 
 from grapes. The fruit wines have no advantage over the 
 latter; in fact, the contrary is the case. 
 
 In certain parts of Austria, and in Germany in particular, 
 cider is much liked. A beverage resembling it is made from 
 pears, "cidre de poires" (pear cider), which after fermentation 
 contains more alcohol than apple wine. Much sweeter ciders 
 are made from pears than from apples, and this high sugar 
 content causes the greater content of alcohol. Pear juice does 
 not taste as good as apple juice; it contains 126 to 148 grams 
 of sugar per liter, and less tannic acid in general than apple 
 juice. In my country pear cider is not much used, but in Nor- 
 mandy and Brittany much of it is drunk, like the more agree- 
 able apple cider. Pears often contain more juice than apples. 
 The Salzburg pears are exceedingly juicy and have a delicious 
 taste ; the same is the case with the Kaiser pears and several 
 other varieties. In general, however, pears are not easily 
 digested, as they contain hard, gritty, and indigestible granules. 
 Some varieties, when kept for a long time, get very soft, — 
 almost like butter, — the amount of acids and cellulose being 
 diminished by a fermentative action, and the grape-sugar is 
 converted into the more agreeable fruit-sugar ; they are then 
 rather more digestible. Most of the varieties of pears are 
 
Good and Evil Effects of Various Food Substances. 279 
 
 rendered more digestible by cooking, and some, like the Ameri- 
 can canned pears, almost melt in the mouth. Although they 
 have a most pleasant taste, the same objection applies to them 
 as to preserved fruits in general. It is much the best to put up 
 the fruit at home, cooking them in the Week appliances. Fruits 
 preserved in glass in their own juice with the addition of a 
 little cane-sugar are the most healthful. 
 
 Apricots and peaches should only be eaten when perfectly 
 ripe, in which manner they are easily digested. Since very 
 ripe and soft fruit does not cook well, hard fruit is usually 
 taken for this purpose, and thus it frequently happens that soft, 
 ripe fruit is more easily digested raw than fruit that is cooked. 
 Among peaches the free-stone varieties are best digested; the 
 cling stones are not to be recommended for weak stomachs. 
 The finest and most juicy peaches are no doubt those grown in 
 Hungary and in many parts of Austria ; apples and pears thrive 
 best in Bohemia, and large numbers of very fine apples are 
 shipped from there into Germany. 
 
 In Hungary, Bosnia, and Servia, and also' the south of 
 France, are produced many plums, which fruit plays so impor- 
 tant a part as a remedy for constipation; dried plums, or 
 primes, in particular, possess this laxative property. For this 
 purpose the large California plums as well as the Bordeaux 
 plums are the best; they must, however, first be soaked in 
 water, and the skins should be removed before they are eaten, 
 since they are hard to digest owing to the amount of raw fiber 
 they contain. 
 
 Dried plums are most healthful when cooked, as the raw 
 fiber is softened by the cooking, and is much more easily 
 digested. 
 
 Fresh raw plums, prunes, and green gages are well di- 
 gested when they are ripe and tender. Prunes contain con- 
 siderable boric acid, and Windisch found 0.17 per cent, of this 
 in the iuice ; — also a certain amount of salicylic acid, which, 
 
280 Health Through Rational Diet. 
 
 though present in some fruits, — to be discussed later on, — 
 is not injurious to our bodies when taken in such minute quan- 
 tities; indeed, it might rather serve some curative purpose. 
 We consider plums and prunes, even when taken in large 
 quantities, as more healthful than green gages; the former 
 have a favorable action upon the bowels. 
 
 3, Berries. 
 
 It is a peculiar fact that the most delicious and appetizing 
 garden strawberries attain their finest development when such 
 repulsive substances as soft, fatty cow and stable manure is 
 used in fertilizing the ground. Strawberries require nitrogen, 
 phosphorus, and potash, and these are easiest furnished 
 to themi in this way. Fortunately, as has been shown by 
 Remlinger and Noury, injurious bacterial substances cannot 
 penetrate from the manure into the interior of vegetables and 
 fruits. If, however, any one for esthetic reasons should object 
 to this origin, or, better said, the assistance of such malodorous 
 drainage substances, in growing the berries (unfortunately, 
 estheticism ceases in animal functions and habits) he must 
 confine himself to the wild strawberries. The wild strawberry 
 usually has a much finer aroma, as is generally the case with 
 all the wild varieties of berries. In the majority of fruits the 
 aroma only lasts for a short time after they have been gathered, 
 and strawberries taste much better in the woods than two days 
 later at the fruit dealers'. Ripe berries are quite easily 
 digested, but in those not quite ripe the great number of small 
 seeds may have an irritating action. The large, ripe, garden 
 variety is also easily digested, but, for weak stomachs and 
 where there are intestinal disturbances, strawberries had best 
 be forbidden. In gout, as has been shown by the experiments 
 of Weiss in the laboratory of Bunge, strawberries may prove 
 very beneficial, and in England strawberry cures have been 
 
Good and Evil Effects of Various Food Substances. 281 
 
 successfully resorted to. There, especially in London, great 
 quantities of these berries are in the markets; Denmark is also 
 rich in strawberries, and they sell for a very low price in 
 Copenhagen ; in one of the fruit-selling establishments in that 
 city, the "Jordbaer" (strawberries) were named Andersen 
 after the proprietor. In summer the strawberries are eaten 
 in Denmark with the truly exquisite, thick, Danish cream, 
 "Jordbaer met flode," and are most palatable. Strawberries 
 are a valuable fruit for diabetics and arteriosclerotics, since 
 they are not rich in sugar. The small seeds may exert a mild 
 stimulating action upon the bowels. Their beneficial action in 
 gout is not sufficiently explained by the small amount of 
 salicylic acid, — 2 to 3 milligrams -to the liter, — although it must 
 not be forgotten that similar substances when combined with 
 others, as in the body or in the foods, may act in homeopathic 
 doses. As has been stated by Aron,^ very minimum quantities 
 of certain substances may cause rashes or eruption through 
 chemical reactions occurring in the body. Raspberries are, as 
 a general thing, much more indigestible than strawberries, 
 owing to the large seeds ; but they also have a most agreeable 
 aroma. The most indigestible of all berries are currants and 
 gooseberries, the latter being the poorest in that respect. The 
 considerable amount of cellulose in the skins of the latter and 
 the seeds and the cellulose of the fleshy portions of the not 
 overripe berries are conducive to this result. The juice of very 
 ripe currants and gooseberries has a very pleasant taste. Ac- 
 cording to Hebebrand, 100 cubic centimeters of gooseberry 
 juice contains i milligram of boric acid. The berries endowed 
 with the principal therapeutic properties are no doubt huckle- 
 berries, these properties having been brought to light by 
 Winternitz. Blueberries, or huckleberries, have a very favor- 
 able action in intestinal affections, chronic catarrh, and diar- 
 
 1 Aron : Loc. cit. 
 
282 Health Through Rational Diet. 
 
 rhea. They have a mild astringent action, and in this respect 
 exert a beneficial action upon the mucous membranes. They 
 are also excellent in chronic inflammations of the throat. 
 They decrease inflammatory processes and have a certain 
 antiseptic action, and the pharmacopeias of some cities provide 
 for very useful preparations to be made from these berries. 
 The digestibility of these berries is not so very poor, since they 
 contain no' irritating seeds, and I have ascertained that the 
 eating of more than a pint of berries is not followed by any 
 digestive disturbances. Even more easily digested are the 
 mulberries which grow wild in great profusion in some regions, 
 particularly in Hungary. This useful and very agreeable fruit 
 should really be more planted and enjoyed. The mulberry tree 
 is also' most useful in the silkworm industry, and should, if 
 only for this reason, be cultivated in large numbers. Black- 
 berries are very indigestible, even when quite ripe, owing to 
 their many large seeds. The best results are tO' be obtained, 
 from these and other indigestible berries, with their juices, as 
 we shall show later on. Bilberries are likewise not very read- 
 ily digested, as they contain much acid. The best of these 
 berries among the European varieties are those grown in 
 Sweden, called "Lingon," for the exploitation of which a stock 
 company has been formed in Gottenburg, which exports them 
 to the value of several millions of "krone" per year. The 
 American variety (cranberry) is much larger, but not so fine 
 in taste. The bilberry is especially valuable for diabetics, since 
 there is scarcely any other fruit which contains so little sugar. 
 
 4. The Benefit to be Derived from the Daily 
 Use of Cherries. 
 
 When we particularly recommend cherries, and even the 
 daily use of the same, it is because of several beneficial proper- 
 ties peculiar to this fruit. Among all the fruits used by us, 
 cherries — with the exception of grapes only — contain the 
 
Good and Evil Effects of Various Food Substances. 283 
 
 greatest amount of sugar (lo to 12 per cent.). Since one is 
 able to eat a considerable number of cherries, especially of 
 those with tender skins which are in the markets in May and 
 June, without feeling any uncomfortable pressure in the 
 stomach, one is not only indulging in a most agreeable fruit, — 
 not to say the very best of the spring fruits, — but in a nutri- 
 tious article of diet as well. It would not be difficult to eat as 
 much as i kilo per day, when divided among the several meals; 
 400 or more calories are thus obtained. There is no other 
 fruit, with the exception of grapes, of which so many can be 
 tolerated as of luscious spring cherries, which are easily 
 digested because they are exceedingly juicy and have a thin 
 skin. Later in the season they are more indigestible, par- 
 ticularly the tough variety. It would be difficult to find a 
 similar quantity of valuble nutrient salts in other fruits ; very 
 few contain as much of the alkalinizing salts, potash, and lime, 
 and also of iron and phosphoric acid, as do cherries. Corre- 
 spondingly large quantities of other edible fruits rich in nutri- 
 tive salts would not so easily benefit us and would have an 
 injurious effect on the stomach, since they are, like apricots, 
 for instance, very indigestible. According to my experience, 
 excepting grapes, no fruit "cure" can be so successfully carried 
 out as with juicy spring cherries. Without in the least dimin- 
 ishing the appetite for the next repast, one can eat during a 
 meal >:+ kilo (>4 pound) or more. For a delicate stomach it 
 is better not to swallow the skins, although the aroma and 
 certain valuable substances are contained in them. When the 
 stomach is delicate these cures may also be taken by using 
 cherry juice, which, with the exception of that of the agriot, 
 has the best taste of any fruit juice. Cherries, especially those 
 which reach the markets during May and June in Holland and 
 Denmark, the best cherry countries of the world (these two 
 countries and their seafaring populations resemble each other 
 in many respects), are not only the most palatable of fruits, but 
 
284 Health Through Rational Diet. 
 
 they are also a very healthful food. They belong to the class 
 of fruits which are useful in gout "cures," as has been shown 
 by Weiss in Bunge's laboratory. According to my own obser- 
 vations in many persons, I would add that cherries are one of 
 the fruits which have the best action upon the bowels. They 
 should be eaten just before retiring as well as after the mid- 
 day and evening meals. The times are past when it was cus- 
 tomary to strictly forbid the use of all fruits at Carlsbad. I 
 advise my patients, particularly those suffering from gout, 
 constipation, or arteriosclerosis, to eat cherries, and also advo- 
 cate the use of grapes, but not shortly before or after the 
 drinking of the spring waters. Dried cherries have a greater 
 action upon the bowels than even fresh cherries or dried 
 prunes. Dried cherries should be much more frequently used, 
 especially by vegetarians. They, as is in fact the case with 
 all dried fruits, contain more sugar than fresh cherries, and I 
 believe them to be more easily digested than dried plums. In 
 Denmark, especially, I found the very best quality of fleshy 
 dried cherries. Naturally, the nutritive value of such cherries 
 is not inconsiderable. Vegetarians, particularly those living 
 strictly upon fruits, should eat dried fruits o-f all kinds as 
 often as possible. 
 
 5. Grapes and their Adzmntages. Hothouse Grapes 
 
 {Frankenthal, Colman, Alicante). 
 The obser^-ation was made long ago by Niemeyer that 
 persons who consume two or three pounds of grapes daily 
 grew fat, and Pliny stated that foxes living on the wine hills 
 and — according to their habit — stealing the grapes grew fat 
 very rapidly. This does not surprise us, when we consider 
 that grapes contain a considerable quantity of sugar, 14 to 18 
 and even up to 20 per cent. When therefore about 2 pounds 
 of grapes are eaten daily, as much as 300 grams of sugar are 
 absorbed, and, when in addition meat and other nourishing 
 
Good and Evil Effects of Various Food Substances. 285 
 
 food? are taken, a person can very easily gain in weight. If, 
 however, he wished to hve principally or exclusively upon 
 grapes, he would be badly off, since they contain but little 
 albumin. According to Konig, fresh grapes contain, on the 
 average, the following constituents : — 
 
 Water. 
 Per c«nt. 
 
 Albuminous 
 products. 
 Per cent. 
 
 Pectin 
 bodies. 
 Per cent. 
 
 Sugar. 
 Per cent. 
 
 Free acids. 
 Percent. 
 
 Seeds. 
 Per cent. 
 
 Ash. 
 Per cent. 
 
 78.17 
 
 0.59 
 
 1.96 
 
 14.36 
 
 0.79 
 
 3.60 
 
 0.53 
 
 Grape- and fruit- sugar is found in considerable quanti- 
 ties in ripe grapes, as in other fruits ; in the unripe fruit there 
 is more fruit-sugar. The grapes of the South, as in Spain 
 (Andalusia) and Portugal, contain much sugar, and from 
 them a very alcoholic wine can be therefore made. Grapes, 
 owing to their high sugar content and the tartaric acid and 
 tannin contained in them, their aroma, etc., are especially 
 adapted for the manufacture of wine. Other fruits, like apples 
 and pears, also contain considerable sugar ; but as they likewise 
 contain much malic acid, the wine obtained from them cannot 
 be compared with that made of grapes. Considerable amounts 
 of nutrient salts are also present in grapes. As shown in the 
 analysis previously given, they are rich in the tartrates of 
 potassium and calcium, as well as in the phosphates and sul- 
 phates of these metals. 
 
 In consequence of the great sugar content, the tartaric 
 acid, and the salts, grapes have a laxative action, and they also 
 act favorably upon the diuresis. It is therefore a good habit 
 to eat a certain quantity of good ripe grapes daily after the 
 midday and evening meal during the grape season, in order 
 that they may act upon the bowels. The decided sugar content 
 may also have a favorable action upon intestinal putrefaction. 
 In order that grapes be healthful, they should be perfectly ripe 
 and of unquestionable origin. Those having a fine skin, much 
 juice, and small seeds are greatly preferred. The Hungarian 
 grapes are of this kind. The Italian grapes often have very 
 
286 Health Through Rational Diet. 
 
 thick skins, large seeds and very little juice; the Spanish grapes 
 also have very thick skins, but in Valencia I ate a red variety 
 of a long, oval shape which had a very sweet taste. Generally 
 speaking, these southern varieties are not so juicy, but are 
 sweeter, — a peculiarity due no doubt to the long-continued 
 action and heat of the sun's rays. 
 
 In Austria the Meran (Tyrol), Baden, and Voslau varie- 
 ties are the best; in Germany the Rhein region, Baden, 
 Wiirtemberg, and Mayence are celebrated for their grapes. 
 Before grapes are eaten they should be washed in water in 
 order to remove any copper sulphate which may have been 
 sprinkled on them. The skins and seeds must not be swallowed, 
 as they are not beneficial for the digestion. A few seeds would 
 do no harm; they would, on the contrary, have a rather 
 favorable massage-like action upon a sluggish intestine. The 
 large seeds of some kinds of grapes would, however, be very 
 bad for children. The little daughter of a family from Kirn, 
 near Kreuznach, who were my patients at Carlsbad, ate, during 
 the month of October, some hothouse grapes of which she 
 swallowed the seeds; several months later she had colic every 
 day and became much run down, until one day after having 
 taken a very energetic purgative these seeds were expelled. 
 During all these months the child had positively not eaten any 
 grapes. Grape-lovers can obtain them in winter, in the hot- 
 house varieties which are exported in large quantities from 
 Belgium. Those most industrious and commercial people — 
 the Belgians — have since several centuries, in Oulart, near 
 Brussels, as also in Drooge Bosch and other places, an enor- 
 mous number of greenhouses extending over kilometers and 
 kilometers of ground, and these Belgian vines produce most 
 excellent grapes. The best varieties are, first, the Franken- 
 thaler, which have a very fine skin and not very large seeds 
 and have a delicious taste. They contain a great deal of juice. 
 Then come the Colman grapes ; for my taste I prefer the latter 
 
Good and Eznl Effects of Various Food Substances. 287 
 
 because they are more fleshy and have a very pleasant taste ; the 
 skin is also quite thin. The black, or Alicante, grapes, which 
 have a thick skin, are probably the least fine; they also have 
 considerable juice, but it is not sweet, — in fact, quite sour. 
 The Colman variety is very meaty, but has less juice. The 
 Frankenthaler are the most expensive and the Alicante the 
 cheapest. It is really very inexpensive to eat grapes in 
 Belgium at times when in other countries they are not to be 
 had, — in November and December. The medium quality cost 
 from 80 centimes to i franc (18 to 20 cents) and the best 
 quality from 1.50 to 2 francs (30 to 40 cents) per pound. 
 The grapes of the Belgian vines are of a much finer quality 
 and aroma when they have been transplanted into Hungarian 
 soil, as I have seen in the results obtained by the Belgian- 
 Hungarian colony at Vacz, near Budapest. 
 
 6. Concerning the Advantages of the Grape Cure. 
 
 Cajus Plinius already called attention to the value of 
 grapes in many conditions of disease. The fact that they really 
 do have such an action is shown by the statements made in the 
 previous chapter. Since grapes have a stimulating effect upon 
 the intestinal walls, they may induce a daily bowel movement 
 in chronic intestinal constipation and in chronic intestinal 
 catarrh with constipation; in cases of intestinal catarrh 
 with diarrhea and abnormal putrefaction their antiseptic 
 action may come into play. Owing to the high content of 
 sugar, grapes cause acid fermentation — in the same way as 
 do large amounts of carbohydrates — by means of which a 
 decided disinfection of the intestine is accomplished through 
 the agency of the lactic acid produced. Injurious decomposi- 
 tion products are thus destroyed. Owing to this property, as 
 well as through the diminished viscidity of the blood induced, 
 especially in a chiefly vegetarian diet, the grape cure may also 
 
288 Health Through Rational Diet. 
 
 be very useful in a great many cases of arteriosclerosis. A 
 decided diminution of very high blood-pressure was observed 
 in such cures. Favorable results have also been reported, prin- 
 cipally by French authors, in many cases of chronic kidney 
 diseases. In gout, obesity, and emphysema, and also in many 
 skin affections accompanying decomposition processes in the 
 intestines, very favorable results were obtained. In diseases 
 of the liver and in gallstones I advise a grape cure in the 
 autumn, following the Carlsbad cure. The quantity to be 
 taken daily is from i to 2 kilos, beginning with a small quan- 
 tity and gradually increasing. The grapes are to be taken in 
 the morning on an empty stomach, then one hour before both 
 the midday and evening meals. That walking in the open air, 
 which can be so agreeably accomplished in lovely Meran, with 
 its wonderful climate, materially assists the cure can be readily 
 understood; walking also plays an important role in other 
 cures. According to my own experience, in spending weeks at 
 a time in Meran, I know that large quantities of grapes, from 
 I to 2 kilos, also have a very beneficial action upon a healthy 
 person, especially when the juicy and tender-skinned variety 
 to be had in Meran is taken. It is important, however, that 
 during this cure certain dietetic restrictions be observed ; foods 
 having an irritating action upon the intestine must not be taken, 
 the use of tobacco and alcohol must be restricted, and beer 
 should be as much as possible avoided. The mouth should 
 always be washed after eating large quantities of grapes; 
 otherwise inflammation of the mucous membrane may set in, 
 and the teeth may be injured. The length of the cure is from 
 four to six weeks. The most popular resorts for the grape 
 cures are Meran and Montreux and several other places on the 
 Lake of Geneva, both on the Swiss and the Savoy shores of 
 the lake. 
 
Good and Evil Effects of Various Food Substances. 289 
 
 7. The Advantages of Fruit Juices, Marmalades, and Jellies. 
 
 By simple prohibition it is not possible to successfully 
 combat alcoholism. One must provide for the people who 
 suffer from thirst in the summer, and who do not like to drink 
 water — unfortunately, there are many such — a refreshing 
 drink which will quench their thirsts. For this there is prob- 
 ably nothing more suitable and to the purpose than a drink of 
 fruit juice. This would also have the advantage that, even 
 though taken in large quantities, it would not be injurious, 
 which can certainly not be said of alcoholic drinks. The fruit 
 juices have a certain curative action in the body because of the 
 organic acids contained in them, which quench the thirst more 
 satisfactorily than almost any other substance, and because of 
 their nutritive salt content. These, like the ethereal essences 
 which so greatly affect the flavor and aroma of the fruit, are 
 largely contained in the skins, which are usually thrown away ; 
 the skins are especially rich in iron and soda. The best kinds 
 of fruit juices, those of the agriot and cherry, and of apples 
 and huckleberries, have an indescribable aroma. According to 
 J. Konig,^ the amount of sugar, acids, and of important salts 
 contained in certain fruit juices are as follows : — 
 
 In 100 cubic centimeters are contained 
 
 Fruit juices. 
 
 1 . 
 
 So 
 
 00 
 
 2 . 
 ^0 
 
 sll 
 
 S"5 
 
 <o 
 
 J3 
 
 1. 
 
 £0 
 
 k 
 
 
 9.43 
 
 ^.U 
 
 0.321 
 
 0.115 
 
 0.088 
 Pectin 0.560 
 " 0.960 
 
 0.061 
 Pectin 0.754 
 
 0.224 
 Pectin 0.760 
 
 0.44 
 
 0.45 
 0.64 
 0.50 
 0.29 
 0.27 
 0.59 
 0.30 
 0.47 
 
 0.209 
 
 0.097 
 0.097 
 0.086 
 
 0.140 
 0.076 
 
 019 
 
 
 
 
 Cherry " 
 
 12 .'ri 
 
 0.753 
 
 021 
 
 Strawberry juice 
 
 Raspberry " 
 
 Huckleberry " 
 
 Gooseberry " 
 
 Currant " 
 
 Bilberry " 
 
 Peach " 
 
 5. 
 S. 
 6. 
 6. 
 8. 
 8. 
 3. 
 
 33 
 33 
 27 
 12 
 35 
 57 
 85 
 
 1.040 
 1.846 
 1.130 
 1.650 
 2.920 
 2.200 
 0.684 
 
 0!026 
 0.032 
 
 0.036 
 0.046 
 
 1 Konig : "Chemie der Nahrungsmittel," ii, p. 965. 
 
 19 
 
290 Health Through Rational Diet. 
 
 The above table shows that certain fruit juices, as, for 
 example, that of the cherry, contain quite considerable quanti- 
 ties of nutritive substances. In fevers these fruit juices are 
 very beneficial, as the nourishment to be obtained from them is 
 perhaps the only one that can be tolerated. Their high content 
 of acids and salts makes them perhaps even more advantageous 
 than the fruits themselves. They have a thinning effect upon 
 the blood, thus diminishing its viscidity, and are consequently 
 an excellent drink for arteriosclerotics, and all the more so 
 since alcohol is here absolutely contraindicated. I have found 
 that these fruit juices have a stimulating action upon the 
 bowels when taken in considerable quantities. The uric acid 
 eliminating and alkalinizing properties of fruit juices are even 
 greater than in the fruit ; so their use is indicated in gout. I 
 have obtained good results with huckleberry juice in chronic 
 intestinal catarrh with frequent diarrhea. 
 
 Diuresis is likewise favorably affected. Of well-made 
 fruit juices made exclusively from fresh fruits, large quanti- 
 ties are well tolerated by persons in good health; I am fond 
 of taking in summer the "Ceres" fruit juices made in a factory 
 in Bohemia, not far from Carlsbad. I found the apple, cherry, 
 and huckleberry juices the best, and sometimes took a pint or 
 even more daily. In cases of hyperacidity of the stomach I 
 would forbid the use of some of them, especially those made 
 from apples and bilberries ; in such cases fruits and fruit juices 
 are frequently not well tolerated. In constipation, etc., I ob- 
 tained the best results by the use of grape, cherry, and agriot 
 juices. 
 
 For diabetics those made of fruits poor in sugar, such 
 as the bilberry and huckleberry, without the addition of any 
 sugar, give good results, especially since, on account of the 
 dryness of the mouth, such patients are constantly craving 
 something to drink. It is of course necessary that these fruit 
 juices be made under conditions of especial cleanliness. They 
 
Good and Evil Effects of Various Food Substances. 291 
 
 are made by removing the stems and seeds, then mashing and 
 squeezing out the fruit. Some cane-sugar is then added, and 
 the product is sterilized and put into sterilized bottles, which 
 are hermetically sealed. When the bottles are opened the con- 
 tents will keep only one or two days, after which fermentation 
 sets in. This proves that no antiseptic substances for the pre- 
 vention of fermentation are contained in the syrups. There is 
 probably nothing else in which falsification is so easily prac- 
 ticable as in the manufacture of fruit juices and marmalades. 
 The sugar is often replaced by saccharin, and boric and salicylic 
 acids, etc., are added as preservative agents. These are in- 
 jurious for the kidneys, as these drinks of themselves have a 
 diuretic action, and such substances cause irritation of the 
 kidneys. Fruit syrups made in this way are more harmful 
 than beneficial. 
 
 When the fruits are cooked, after the stems, seeds, and 
 skins have been removed, marmalades are made. We use 
 principally that made from plums ("powidl"). It is much the 
 best to always make these marmalades at home, as those which 
 are bought often contain more sugar than fruit. 
 
 8. Chestnuts and Fat-containing Fruits, with Remarks 
 Concerning Vegetable Fats. 
 
 We are now concerned with the most complete vegetable 
 foods, i.e., most complete as regards their nutritious compo- 
 nents, since these fruits contain considerable quantities of each 
 of the three main groups of nutritive substances, — albumin, 
 carbohydrates, and fats. The albumin, which is generally but 
 poorly represented in fruits, is quite plentiful in these; the 
 shelled groundnut contains as much as 30 per cent., but here 
 again it is assimilated only with difficulty. Vegetarians living 
 only upon fruits and nuts must have an ironclad stomach and 
 intestine, for through habit they seem to tolerate such foods 
 
292 Health Through Rational Diet. 
 
 far better than other people. They must also be blessed with 
 very good teeth, foods of this kind requiring much mastica- 
 tion. But however well masticated they may be — even into a 
 fine pulp — they are often not well borne and assimilated. Of 
 the high carbohydrate content of the chestnut, for instance, 
 which closely approaches that of the cereals, a large portion is 
 lost in the intestine. These fruits contain the largest amount 
 of fat of any of the vegetable products. The digestibility of 
 these fats is exceeded by those of animal origin ; although it is 
 generally stated that vegetable fats are as easily digested as the 
 animal fats, yet I have always found that after having ingested 
 vegetable fats, even of the very best sorts, acid eructations are 
 apt to be induced. It should be mentioned that the majority 
 of vegetable fats contain larger amounts of free fatty acids 
 than those of animal origin. The best fat for cooking is 
 butter, and no vegetable fat can ever approach or equal it in 
 regard to digestibility. The cocoanut, among the fat-furnish- 
 ing fruits, contains a large amount of free fatty acids — from 
 the kernel or "copra" of this nut oil is extracted. According 
 to Salkowski,^ linseed oil contains 3.45 per cent, of free fatty 
 acid, and cottonseed oil only 0.19 per cent. — probably the 
 least amount present in any of this class of products. The 
 olive oil used for salads, etc., and frequently employed for 
 cooking in the South, contains 1.17 per cent, of free fatty acid. 
 Following is, according to J. Konig, the average chemi- 
 cal composition of several fat-containing fruits, such as 
 chestnuts : — 
 
 1 Cited after Konig, ii, p. 109. 
 
Good and Evil Effects of Various Food Substances. 293 
 
 English walnuts 
 
 Hazelnuts 
 
 Sweet almonds . 
 
 Chestnuts 
 
 Groundnuts . . . . 
 Pistachio nutsi , 
 
 Cocoanut 
 
 " milk.. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ^ 
 
 . 
 
 ^ 
 
 "S- 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 5" 
 
 •go 
 
 a >-' 
 
 
 
 
 
 ^^ 
 
 
 
 
 
 &.CL, 
 
 feOn 
 
 UPh 
 
 UOi 
 
 7.11 
 
 15.57 
 
 57.43 
 
 13.08 
 
 4.59 
 
 7.11 
 
 17.41 
 
 62.60 
 
 7.22 
 
 3.17 
 
 6.02 
 
 23.49 
 
 53.02 
 
 7.84 
 
 6.51 
 
 7.34 
 
 10.76 
 
 2.90 
 
 73.04 
 
 2.99 
 
 6.95 
 
 27.65 
 
 45.80 
 
 16.75 
 
 2.11 
 
 7.40 
 
 21.70 
 
 51.10 
 
 14.00 
 
 2.50 
 
 5.81 
 
 8.88 
 
 67.00 
 
 12.44 
 
 .... 
 
 91.17 
 
 0.38 
 
 0.11 
 
 traces. 
 
 4.42 
 
 3.12 
 
 In the dry substance are contained : — 
 
 
 Prote'n. 
 Per cent. 
 
 Fat. 
 Per cent. 
 
 Encflish walnuts 
 
 16.99 
 18.73 
 24.99 
 11.61 
 29.31 
 9.73 
 
 61.87 
 
 Hazelnuts 
 
 67.39 
 
 Almonds 
 
 56.42 
 
 Chestnuts 
 
 
 Groundnuts . 
 
 49 22 
 
 
 71.13 
 
 
 
 The nutrient salts present in chestnuts comprise, according 
 toE. Wolff:— 
 
 Potash. 
 Per cent. 
 
 56.69 
 
 Iron Phosphoric Silicic 
 Soda. Lime. Magnesia, oxide. acid. acid. Chlorine. 
 
 Percent. Percent. Percent. Percent. Percent. Percent. Percent. 
 
 7.12 3.87 7.41 0.14 18.5 1.54 0.52 
 
 We may gather, from the aboA^e table, how very nutritious 
 these seed fruits are; their consistency is unfortunately such, 
 however, that they are hard to digest. Even when chestnuts 
 — which contain so much carbohydrate material (up tO' 73 per 
 cent.) — are ground to a fine powder, as it is done in France 
 and Corsica, they are not capable of ready assimilation. I have 
 frequently noticed in the feces a considerable amount of the 
 chestnuts which had been previously ingested, even when well 
 masticated or taken in the form of a puree. 
 
 1 From a table by Hutchison, loc. cit., p. 260. 
 
294 Health Through Rational Diet. 
 
 If, therefore, in the south of France and in Corsica a cer- 
 tain portion of the population live during the winter chiefly 
 upon foods made from chestnut flour and from the nuts them- 
 selves, and remain quite healthy and robust, it must be sup- 
 posed that the digestion and assimilation of this variety of food 
 are improved by constant use. For us, however, chestnuts, 
 even when taken in the most advantageous way — in the puree 
 form, so frequently used as an accompaniment to fine game 
 and venison — constitute a very indigestible food. Whoever 
 wishes to indulge in roasted chestnuts must have a good stom- 
 ach. Even candied chestnuts {marrons glacis) are only suit- 
 able for the best of digestions. There is probably no other 
 country in which there are so many chestnut trees as in 
 Corsica; the amount of wealth represented in these trees for 
 that comparatively poor island is shown by the fact that only 
 a few years ago chestnuts aggregating in value 5 millions of 
 francs were exported. Unfortunately, many of these very 
 useful trees are now being sacrificed; factories have been 
 erected for obtaining the tannin from them. Another wound 
 inflicted upon agriculture by the manufacturing industries ! 
 
 After the chestnuts, walnuts are most used with us, — 
 hazelnuts not so much. Nuts constitute a very palatable food, 
 and true vegetarians, particularly those living solely upon 
 fruit, could not well get along without them. They furnish a 
 considerable quantity of albumin, and also much fat. Owing 
 to the quantity of fat, and unfortunately also of cellulose, they 
 are very indigestible, even when finely chopped. They are 
 therefore best adapted for use in other foods, particularly cakes 
 and pastry. In Austria a much-liked dish, potato noodles with 
 chopped nuts, is very appetizing. Fresh nuts are rather more 
 easily digested than old, dried ones. The fatty varieties are 
 also apt to become rancid when old, and are consequently not 
 adapted for sensitive stomachs. Certain food products are 
 made from finely ground nuts — nuttose, for instance — with 
 
Good and Evil Effects of Various Food Substances. 295 
 
 the aid of which the vegetarian kitchen is able to prepare very 
 palatable and nourishing dishes, A very excellent nut which I 
 first ate in a vegetarian restaurant in London is the Sapucian 
 nut, a Brazilian variety, I consider it more digestible than 
 nuts in general, I may also mention that nuts are rich in 
 phosphorus, the ash containing nearly 44 per cent, of it. The 
 nutrient salt content of nuts is given by Konig as follows : — 
 
 Potash. 
 Per cent. 
 
 Soda. 
 Per cent. 
 
 Lime. 
 Per cent. 
 
 Magnesia. 
 Per cent. 
 
 Iron oxide. 
 Per cent. 
 
 Phosphoric 
 
 acid. 
 
 Per cent. 
 
 31.11 
 
 2.34 
 
 8.80 
 
 13.07 
 
 1.32 
 
 43.70 
 
 Hazelnuts are also rich in phosphorus, for, according to 
 Balland, they contain in the fresh substance 0.35 per cent, phos- 
 phorus and 0.81 per cent, phosphoric acid. Hazelnuts are pos- 
 sibly even more indigestible than walnuts. Groundnuts (pea- 
 nuts) from the Congo, which I often ate, seemed to be rather 
 more easily digested. They form a sort of middle substance 
 between leguminous vegetables and hazelnuts; they grow in 
 pods resembling those of the pea, which grow very near the 
 ground. The nut itself looks somewhat like our hazelnut. I 
 found the taste more agreeable than the latter, and could toler- 
 ate more of them. According to Balland's analysis, ground- 
 nuts are also quite rich in phosphorus. They contain in the 
 fresh substance 0.44 per cent., with 1.02 per cent, of phosphoric 
 acid. Their chemical composition is as follows, according to 
 Balland :— 
 
 
 i 
 it 
 
 u 
 
 it 
 
 is. 
 
 ll 
 
 lit 
 
 II 
 
 11 
 
 i 
 
 II 
 
 Minimum 
 
 4.80 
 8.00 
 
 20.19 
 30.24 
 
 40.75 
 50.50 
 
 8.37 
 
 21. a 
 
 1.8S 
 5.15 
 
 1 20 
 
 Maximum 
 
 4 20 
 
 
 
 Other similar nuts are likewise rich in phosphorus, e.g., 
 the Indian kemiri nut. Jebbink found in them 1.79 per cent. 
 
296 Health Through Rational Diet. 
 
 of phosphoric acid. Among the oily varieties of nuts, I con- 
 sider the pistachio as the most digestible, and one can eat quite 
 a number of them. 
 
 Almonds belong to the indigestible varieties; the oil ob- 
 tained from them is valuable, as is also that of the cocoanut, 
 which contains, according to Salkowski, 3 per cent, free fatty 
 acid. The cocoanut has a property which is much appreciated 
 — it is said to be very beneficial in cases where there are in- 
 testinal worms. Many kinds of nuts which contain much fat 
 have a stimulating action upon the bowel movements, as do 
 fats in general when taken in considerable quantities. Mithri- 
 dates and Pliny ascribed to nuts the property of immunizing 
 against poisons. It might also be mentioned in this connection 
 that larger quantities of alcohol can be tolerated when many 
 nuts are eaten, possibly because its absorption is rendered more 
 difficult. This might perhaps also explain the opinions of the 
 ancient authors above mentioned. 
 
 9. Tropical Fruits and their Advantages. 
 
 Galenus stated that the guardians of vineyards all grew 
 fat because they ate so many figs and grapes. This will be 
 readily understood when we consider how nourishing these 
 fruits are ; the property which especially characterizes figs and 
 tropical fruits in general is the great amount of sugar they 
 contain, which in the dried fruits is sometimes simply enor- 
 mous; so that they would amply suffice for the entire amount 
 of carbohydrate required per day. Furthermore there is also 
 much less acid in dried fruits ; so their sweetness is not in any 
 way diminished by the latter, as is the case in the other fruits. 
 The fig is one of the southern fruits most used by us; in the 
 fresh state it is very juicy and has a very pleasant taste. The 
 quantity of little seeds contained in figs does less harm in the 
 digestion than is the case with berries. Figs have a stimulat- 
 
Good and Eznl Effects of Various Food Substances. 297 
 
 ing effect upon the bowels both in the fresh and the dried state, 
 as these minute seeds exert a shght mechanical irritation. 
 Fresh figs are easily digested, but not the dried ones, which 
 contain much cellulose — 7.82 per cent., according to Balland. 
 He gives their composition as follows : — 
 
 Fresh figs 
 Dried figs 
 
 
 
 
 i.- 
 
 
 is 
 
 § 
 
 ^1 
 
 Sis 
 
 11 
 
 11 
 
 11 
 
 II 
 
 (£ 
 
 0(2 
 
 0.79 
 
 32 
 
 48.30 
 
 3.85 
 
 1.23 
 
 2.36 
 
 2.10 
 
 48.40 
 
 5.27 
 
 7.82 
 
 .a 1^ 
 
 0.21 
 3.15 
 
 We see by the above that dried figs are a most nourishing 
 food. In studying the Koran, I found allusion to this fact — 
 in the "Surat al Tin." According to the commentaries of 
 Sale and Halaleddin, the fig is a very healthful and easily 
 digested food, which is much prized by the Orientals as a 
 remedy in kidney and bladder troubles, gallstones, hemor- 
 rhoids, and gout.^ Among the dried figs those imported from 
 Smyrna are most easily digested, and they also have the best 
 taste. Dates are even sweeter, but they are more difficult to 
 digest. They are frequently as sweet as honey; according to 
 my experience, I consider the fresh ones which come from 
 Tunis the easiest to digest. When they are dried they are very 
 hard and must be especially well masticated. According to 
 Balland, the Algerian dates have the following constituents : — 
 
 Protein. 
 
 Fat. 
 
 Sugar. 
 
 carbohydrates. 
 
 Cellulose. 
 
 SaltSi 
 
 'er cent. 
 
 Per cent. 
 
 Per cent. 
 
 Per cent. 
 
 Per cent. 
 
 Per cent. 
 
 1.16 
 
 0.06 
 
 51.30 
 
 15.80 
 
 5.06 
 
 1.32 
 
 Dates contain almost twice as much phosphoric acid as do 
 figs. In the fresh substance they contain 0.12 per cent, of 
 
 1 "The Quuran, Commentaries on the Quuran," by the Rev. E. 
 Wherry, London, 1896, p. 257. 
 
298 Health Through Rational Diet. 
 
 phosphorus and 0.29 per cent, of phosphoric acid, while figs 
 have 0,07 per cent, phosphorus and 0.17 per cent, of phosphoric 
 acid. I find that when dates are not old they are not partic- 
 ularly difficult to digest, and they should be more used. 
 
 Dried grapes, which come to us as raisins from Greece 
 or Smyrna, contain a very large amount of sugar; they are 
 principally used in cooking as additions to other foods, such as 
 rice, pastry, etc. Even when in the dried state they are, ac- 
 cording to my experience, a useful article of diet; I have fre- 
 quently eaten, after a vegetarian meal, as much as yi kilo, 
 naturally without the seeds. When the seeds are removed — in 
 Greece and in the Orient — the process of removal does not 
 seem to be carried on with any great degree of cleanliness ; it 
 is consequently advisable to clean the raisins well before using 
 them. The Malaga grapes, which also come to us in the dried 
 state, are somewhat more difficult to digest, and they always 
 contain the seeds. 
 
 According to Balland, raisins contain 0.41 per cent, of pro- 
 tein, 0.56 per cent, fat, and the very large amount of 74.60 per 
 cent, of sugar, together with 2 per cent, of other carbohydrates 
 and less than 2 per cent, of cellulose. Raisins are probably the 
 most useful of the varieties mentioned above, since they contain 
 much more sugar, and are not indigestible for a healthy stom- 
 ach; when cooked they can also be digested by delicate 
 stomachs. They may consequently be recommended in a 
 strictly vegetarian diet, and each meal, especially of the fruit- 
 and nut- eating vegetarians, should end with a generous supply 
 of raisins. In % kilo about 750 calories are furnished ; and 
 when in addition dried bananas, English walnuts, and pistachio 
 nuts are used, a very nourishing meal will have been taken. 
 Nuts containing quite appreciable quantities of albumin, such 
 as groundnuts and almonds, are valuable adjuncts to the daily 
 ration of a fruit-eating vegetarian. 
 
Good and Evil Effects of Various Food Substances. 299 
 
 lo. The Special Advantages of Bananas. 
 
 There is probably no more nourishing fruit, or one whose 
 cultivation would be more valuable for mankind, than the 
 banana ; it has been stated that the fortunate individuals who 
 have planted them in San Salvador, Brazil, and Java obtain 
 returns 43 times greater from them than from potatoes. This 
 wonderful plant has a remarkable resisting power against in- 
 jury of any kind, and is seldom affected in any way. In addi- 
 tion to these advantages bananas possess others even more 
 interesting for us — their nourishing qualities and easy diges- 
 tion. In the fresh state the banana contains from 16 to 22 per 
 cent, of carbohydrates, thus even more than the potato; when 
 dried in the sun they contain, according to Balland (referring 
 to Tahiti bananas), about 70 per cent, of sugar and some varie- 
 ties from Surinam even more. As far as their digestibility is 
 concerned, I have personally observed that when eating a per- 
 fectly ripe banana it will almost melt in the mouth, when simply 
 turned around several times, without any actual mastication, 
 and only the few stringy fibers in the middle of the fruit will 
 remain. In this way 2 or 3 large bananas may be eaten with- 
 out there being any feeling of discomfort in the stomach. I 
 once saw a young American lady from the West who could eat 
 26 bananas one after the other without experiencing any dis- 
 comfort. Of course, bananas are only thus digestible when 
 quite ripe; those still somewhat green are less so, especially 
 when they feel hard on the outside, although when very well 
 masticated they are easily dissolved. When they are quite 
 yellow and already have a few black spots on the outside they 
 can be best digested; they are then softer and also sweeter. 
 The sweetest and best-tasting bananas come from the Canary 
 Islands ; next come the red bananas of the West African coast, 
 and then those from Surinam and the West Indies, and the 
 Congo and Brazilian varieties. In Java there are also some 
 
300 
 
 Health Through Rational Diet. 
 
 sweet "pisangs," as the bananas are there called, but they are 
 not much exported into Holland. The cold-storage rooms 
 which are to be placed in the vessels of the Nederland Steamr 
 ship Company may perhaps bring about a great change in this 
 respect. Bananas are not only nutritious owing to their car- 
 bohydrate content, but also because of the albumin they con- 
 tain ; in the fresh fruit there is very little, but when dried there 
 is more. In the tables submitted below, the one by Schall and 
 Heisler gives the nutrient contents of the fresh bananas, while 
 Balland sfives those of the dried fruit : — 
 
 
 as 
 
 
 1 
 
 61 
 
 .i 
 
 SI 
 
 11! 
 
 O 0- 
 
 Fresh bananas 
 
 1.00 
 4.57 
 
 1.10 
 0.45 
 
 18.20 
 64.48 
 
 74.90 
 20.10 
 
 2;86 
 
 79 00 
 
 Dried bananas 
 
 
 
 
 According to Konig, the fresh and dried bananas contain 
 the following constituents : — 
 
 
 
 
 o 
 
 
 
 
 ^ 
 
 ^ 
 
 2 
 
 a. 
 
 .^ 
 
 
 -s§ 
 
 i 
 
 ii 
 
 1 § 
 
 |8 
 
 
 O <-' 
 
 
 
 
 
 
 
 
 
 
 <a 3] 
 
 
 
 
 U0^^ 
 
 
 UO- 
 
 Fresh bananas 
 
 1.40 
 5.25 
 
 0.47 
 2.25 
 
 21.57 
 52.40 
 
 29.12 
 
 60 
 
 Dried bananas 
 
 2 07 
 
 
 
 The sugar content of fresh fruit is greater when it is fully 
 ripe. The nutritive value of this fruit is shown in a table by 
 Schall and Heisler, which gives the following quantities of 
 nutrient substances in a banana weighing with the skin lOO 
 grams and 70 grams without: Albumin, 0.68 gram; fat, o.i 
 gram; carbohydrates, 12.4 grams, making, in all, 55 calories. 
 
Good and Evil Effects of Various Food Substances. 301 
 
 In 6 bananas, a number which I frequently ate after a meal, 
 330 calories are furnished. 
 
 The dried banana is especially nutritious, representing 
 about 3000 calories per kilo. I myself found — as I frequently 
 ate those sent from Herrenhut, in Saxony, and also the dried 
 Surinam variety so popular in Holland — that they were so 
 sweet as to make my teeth fairly ache. I could eat five or six 
 of these dried ones without experiencing any difficulty. After 
 they have been left soaking in water for about half an hour 
 they are still very sweet; so the sugar content seems to be 
 natural in the fruit. Undoubtedly these dried bananas are a 
 very nutritious food, which is also, easily digested when not 
 too much is taken at one time. The fresh banana could really 
 fill about the same place in a purely vegetable diet as does the 
 potato in a mixed diet, and all the more sO' since the carbohy- 
 drate content is about the same. Bananas, however, have the 
 great advantage that their use does not involve an increase of 
 salt in the body. To be sure, when one wishes to have the 
 sweetest kinds at the lowest price, it will be necessary to travel 
 to London. There one may buy two very large, sweet ones for 
 4 cents or even less ; they are, however, diminishing in price in 
 this country (Austria), as the demand for them is growing 
 greater. 
 
 Bananas may be prepared in various ways; they can be 
 fried and baked, and those not yet quite ripe are in this way 
 rendered more digestible. Cut in slices they may be baked in 
 pastry and also be used in omelets. Bananas are likewise very 
 useful in the form of flour ; this is also easily digested, although 
 it is made from the unripe fruit. This flour contains as much 
 as 80 per cent, of carbohydrate. When a very ripe banana is 
 laid upon a hot stove in the skin it develops a wonderful aroma, 
 and the fruit becomes partially dissolved. Such a remarkably 
 useful fruit is surely deserving of greater attention in Europe. 
 It is often used for medicinal purposes ; in the French colonies 
 
302 Health Through Rational Diet. 
 
 in Cochin China it is prepared in the form of a puree, to be used 
 in cases of severe and prolonged diarrhea. It has the same 
 effect on the intestine as any very sweet vegetable food, namely, 
 it reduces decomposition through a lactic acid fermentation. 
 This action was observed by Collin in 20 cases, in which, in- 
 stead of giving milk, which cannot readily be obtained in that 
 country, he used a banana diet. It is thus endowed with a 
 remedial action which is not only beneficial in intestinal affec- 
 tions, but in a healthy person as well. 
 
 In much the same way as a rice diet and the use of much 
 sugar in general, banana has an antiseptic action upon the 
 decomposition products in the intestine, and may also prevent 
 their development. But simply on account of its digestibility 
 and great nutritive value the banana is a very healthful food. 
 It contains also an appreciable quantity of phosphorus — o.ii 
 per cent, in the fresh substance, with 0.27 per cent, of phos- 
 phoric acid. 
 
 II. Oranges, Lemons, and Grapefruit. 
 
 As a refreshing fruit which is at our disposal throughout 
 the greater part of the year, none is more useful than the 
 orange. Both the fruit and the skin can be made use of. The 
 pulp is much developed in some varieties, especially in Messina 
 and Jaffa oranges, but particularly so in the California navel 
 oranges, which are rarely seen in this country (Austria) ; they 
 have a very sweet, rich pulp, but the Sicilian and Palestine 
 oranges are more juicy. I found the Florida oranges very 
 sweet, but the pulp is not so fully developed as in the Cali- 
 fornia varieties. During my stay in these warm climates and 
 in Mexico, I was in the habit of taking every morning — on an 
 empty stomach — several of the wonderfully fine oranges to be 
 had there ; they agreed with me very well. When one should 
 eat oranges can be best learned from the Brazilian proverb: 
 
Good and Evil Effects of Various Food Substances. 303 
 
 A Naranja e oura na manhad, no meiodia prata e na noite 
 mata. (The orange is golden at breakfast, silver at dinner, 
 and deadly at night. ) It is a general custom in America to eat 
 I or 2 oranges at the beginning of breakfast ; the grapefruit is 
 even more used. This is a glorious fruit, two or three times as 
 large as the orange, and when not fully ripe is rather acid and 
 bitter, but when ripe it is quite sweet, with an agreeable, 
 slightly bitter flavor. This fruit may be bought in Vienna and 
 in the seaport cities in Germany, e.g., Hamburg, but can also 
 be found in Berlin and other large cities. It is especially 
 characterized by a great abundance of juice. It is best eaten 
 when halved — in the skin — the central portion containing the 
 seeds is then cut out and the juice flows into the cavity thus 
 formed. A circular cut separates the pulp from the skin, and a 
 series of cuts are then made toward the periphery, which 
 loosens it from the dividing skin. The juice is eaten with a 
 spoon. This is certainly a very delicious and healthful food, 
 especially in hot climates or on a summer morning before 
 breakfast. It has a very pleasant effect upon a dry throat, and 
 is said to be efficacious in fever in hot climates. Owing to its 
 content of citric acid salts and of acids, it has a beneficial action 
 upon the bowels, especially when eaten in the morning upon 
 an empty stomach. It has the same general effect upon the 
 health and certain disease conditions as the acid and nutrient 
 salt-containing fruits, just as has the orange. The juice of 
 the orange contains, according to Konig, 3.9 per cent, of invert- 
 sugar, 1.93 per cent, of free citric and malic acid, together 
 with 1.39 per cent, of potassium citrate and 0.25 per cent, of 
 calcium citrate. 
 
 In regard to medicinal properties the lemon surpasses the 
 two fruits above mentioned. When used as lemonade made 
 with water containing carbonic acid gas, it is very refreshing 
 and may be efficacious in gastric disturbances. The juice is 
 beneficial for the prevention and cure of tonsillitis. It is also 
 
304 Health Through Rational Diet. 
 
 much used in gout ; for this purpose several lemons should be 
 taken daily. In several instances which have come under my 
 notice, lemon juice seemed to have a favorable effect in ton- 
 sillitis. Oranges and grapefruit are especially useful in dia- 
 betes because of the very small quantity of sugar which they 
 contain. I usually allow my diabetic patients to eat one or 
 two oranges every day. 
 
 According to Darwin and Buffon, monkeys are in the 
 habit of eating lemons when not feeling quite well. Darwin 
 observed several monkeys which had been made drunk on alco- 
 hol the previous day. Of all the foods placed before them they 
 ate only the lemons. 
 
 12. Concerning Certain Varieties of Fruits Little Used except 
 in their Native Countries {Pineapple, Kaki, Chinese 
 Lichees, Mangoes, and Gnavas). 
 
 The pineapple is probably not exceeded by any other fruit 
 in regard to perfume and aromatic fragrance. The juice fairly 
 pours out of the fruit even when it is not quite ripe, but in that 
 case it is rather acrid in taste. In this condition it is not so 
 easily digested as when quite ripe ; the core is very tough and 
 only the portion between it and the skin should be eaten. 
 Balland states that fresh pineapples contain 12 per cent, of 
 sugar and about 87 per cent, of water; the canned fruit con- 
 tains 18.40 per cent, of sugar, with 4 per cent, of other carbo- 
 hydrates, and only 0.57 per cent, of raw fiber. Pineapples are 
 a very refreshing fruit : scarcely exceeded by any other in that 
 respect. Unfortunately they are expensive in this country 
 (Austria), although in Berlin at the large fruit dealers' one can 
 get some at 80 pfennigs (20 cents) a pound, and i mark (25 
 cents) for a better grade of fruit. I found them cheapest in 
 Florida, where I could buy a whole one for 10 cents; while 
 there I ate a medium-sized pineapple every day. In this 
 
Good and Eidl Effects of Various Food Substances. 305 
 
 country (Austria) pineapples are grown in greenhouses, but 
 they do not have the sweet taste nor the aroma of the native 
 fruit. I consider the pineapple the most effective fruit in con- 
 stipation. 
 
 Still more rare with us is the kaki, a fruit indigenous in 
 Japan, and which is cultivated in southern Tyrol, Italy, and 
 the south of France. When thoroughly ripe it is full of juice, 
 which fairly pours out of it. It is a very easily digested fruit, 
 because the pulp is very soft, almost of the consistency of a 
 puree. I was able to eat 5 or 6 large ones without any incon- 
 venience. It contains a certain quantity of tannic acid, but the 
 taste is in no way affected by it ; it also acts well upon the 
 bowels, notwithstanding the acid content. According to 
 Konig,^ it contains 66 per cent, water, 0.83 per cent, protein, 
 0.70 per cent, fat, 14.57 P^^ cent, sugar, and 11. 14 per cent, of 
 other carbohydrates, together with 1.70 per cent, of cellulose 
 and 80 per cent, of ash. It is consequently very rich in carbo- 
 hydrates. 
 
 The lichee, a fruit which comes from China, is very rarely 
 
 seen in this country (Austria). It has a very thin, brownish 
 
 skin, which is easily broken; the pulp of the fruit is brownish 
 
 red and has a very pleasant taste, somewhat like that of dried 
 
 figs, very sweet, and with a slightly peppery after-taste. To 
 
 be well digested it must be thoroughly masticated, but even 
 
 then fibrous portions will remain in the mouth, which should 
 
 not be swallowed. Another variety of exotic fruit, much more 
 
 digestible, is the mango, which is a yellow or brownish, round 
 
 or somewhat egg-shaped fruit, with an abundance of juice and 
 
 a very pleasant taste. It comes from Brazil, Java, and Africa. 
 
 A very pleasant and healthful fruit is the guava, which grows 
 
 in South America and Java. When stewed or preserved it is 
 
 very readily digested, and it also assists the action of the 
 
 bowels, possibly on account of the cane-sugar contained in it. 
 
 1 Konig : "Chemie der menschlichen Nahrungs- und Genussmittel," 
 Berlin, i, p. 832. 
 
306 Health Through Rational Diet. 
 
 13. Practical Hints Concerning Friiit and the Advantages of 
 a Fruit Diet. 
 
 It is of prime importance that fruit be allowed to get as 
 ripe as possible, so fliat much sugar will be formed in it. In 
 no case should unripe fruit be eaten, because it contains more 
 acids and cellulose than the ripe fruit and has a prejudicial 
 effect upon the digestive processes. When fruit is plucked 
 before it is ripe, it may subsequently ripen when kept in 
 storage, but its taste will always remain inferior and it will be 
 more difficult to digest. In gathering fruit it must be handled 
 carefully, for when the skin is damaged a path is opened for 
 the penetration of many minute living organisms and the con- 
 sequent occurrence of decomposition. Fruit of this kind should 
 not be eaten, and in any case fruit should always, if at all 
 possible, be washed or cleaned, so that the bacteria which are 
 often present in large numbers on fruit that has been standing 
 in the streets, or in the dust and dirt elsewhere, may not be 
 swallowed along with the fruit when it is eaten. Sartori found 
 harmful bacteria upon fruit which had previously been twice 
 washed. Owing to the quantity of acid contained in some 
 fruits it would be well to wash out the mouth after having 
 eaten much of them ; some alkaline mouthwash is best used for 
 this purpose, having also a protective action for the teeth. 
 When one is taking acid fruits, foods containing much starch, 
 such as cakes, floury foods, bananas, etc., should not be eaten 
 at the same time, since acids prevent the sweetening action of 
 the saliva upon the starches, and have an unfavorable influence 
 upon their digestion. Bananas belong rather with the dried 
 fruits, such as figs, raisins, etc., than with the berries. The 
 seeds of fruits should never be swallowed. While the tiny 
 seeds of strawberries or figs can hardly be considered injurious, 
 it is quite different with cherry pits or plum stones. Even they 
 might perhaps not bring on appendicitis, but occasionally large 
 
Good and Eznl Effects of Various Food Substances. 307 
 
 numbers of cherry stones have caused death. I know of the 
 case of a Httle girl whose young hfe was cut short in this way. 
 The entire intestine was found choked up with masses of 
 cherry stones. 
 
 A plum stone may also sometimes cause great injury. It 
 gives rise to accumulations of calcareous matter around the 
 stone, forming concretions of great hardness which are 
 found at operation and when cut open disclose the fruit stone 
 in the middle. During life these stones give rise to intestinal 
 colic occurring at intervals and causing very severe pain. 
 Such obstructions may remain for a long time, even many 
 years, in certain localities in the intestines — in a sinus or 
 pouch — without being expelled. The use of fruit in the raw 
 state is suitable only for healthy stomachs and intestines ; other- 
 wise fruit should first be cooked. With a healthy stomach it 
 is better to eat fruit with the skin, as in this way more salts 
 and ethereal principles are absorbed. 
 
 It is very healthful to eat fruit, and in the winter, when 
 it is difficult to obtain any other fresh fruits, apples and oranges 
 will always do good service. Many fruits, such as pineapples, 
 bananas, and peaches, and other fruits that grow in climates 
 like ours, come from countries such as Australia, the Cape 
 Colony, or South America, where there is summer weather 
 while we are enduring the rigors of winter. When using fruits 
 we may always expect a better action of the bowels, for most 
 fruits produce this effect, either through the cellulose contained 
 in them or sometimes because of the small seeds which excite 
 the intestines to action, or possibly owing to the sugar or acids 
 contained in the fruit. The acid content also alkalinizes the 
 blood, since the acid compounds of the salts are converted into 
 carbonates of the alkali metals during the process of com- 
 bustion. 
 
 Gout is thereby favorably influenced, as it is also by the 
 increased activity of the urinary system. The formation of 
 
308 Health Through Rational Diet. 
 
 uric acid concretions in the kidneys and bladder is prevented. 
 Owing to this alkalinizing property of fruit its use is indicated 
 in cases where a diet rich in meat and leguminous vegetables 
 is indulged in and acid urine is formed, as, in fact, whenever 
 acids are formed in the body, particularly in severe cases of 
 diabetes. In such instances the fruit-sugar may also have a 
 beneficial action, as it tends to antagonize the formation of ace- 
 tone. In light cases of diabetes it should be remembered that 
 almost the half of the sugar content of fruit consists of fruit- 
 sugar, which is often much better assimilated than other kinds 
 of sugar. In my last work on diabetes I particularly advised 
 the use of fruit by diabetics. Owing to the properties men- 
 tioned the eating of fruit is also often of great use in arterio- 
 sclerosis, as the fruit juices counteract the abnormal viscidity 
 of the blood. We have already referred to the fact that some 
 skin diseases are much improved by the use of certain kinds of 
 fruit. 
 
 We consider it advisable for every one to eat some fruit 
 daily. In the spring, when the cherries ripen, they should be 
 eaten every day as long as the season lasts ; then there are the 
 various kinds of berries; later, apricots, plums, pears, and 
 peaches, and in the autumn grapes, which can, with a little 
 care, be kept nearly until Christmas time by hanging the 
 bunches up carefully in a storage room. Hothouse grapes may 
 then come into use ; they are available until February or even 
 later, and in June there will again be a fresh crop. Apples are 
 to be had pretty much the whole year round, and oranges as 
 well, except in the autumn. 
 
 While referring to the numerous and great advantages of 
 fruit as an article of diet, I must not forget to mention its pos- 
 sible disadvantages. Certain stomachs, particularly those in- 
 clined to overacidity, cannot tolerate fruit ; but in the cooked 
 form almost anyone can take it without any ill effects. Some 
 fruits, e.g. J, the strawberry, may in certain persons give rise to 
 
Good and Evil Effects of Various Food Substances. 309 
 
 skin eruptions. In cases where the urine is alkahne the use of 
 fruit is contraindicated, particularly such varieties as contain 
 much acid ; and certain fruits, such as figs, plums, gooseberries, 
 etc., which contain quite an amount of oxalic acid (figs con- 
 tain, in lOO grams, o.i gram of oxalic acid), should not be 
 indulged in by persons having oxaluria. \\'here there is much 
 flatulence, fresh fruits should not be eaten ; stewed fruits, such 
 as plums, etc., would be much better. 
 
 In view of the very great influence of fruit upon the health 
 of the population in general, it would be desirable that the 
 duties collected on fruits be abolished. The importation of 
 fruit, which is not increasing in this country (Austria), is so 
 slight that the budget is not niaterially increased by the duties 
 collected, and the improvement in the health of the people 
 would save the country many large expenditures which far 
 exceed the revenue from the duties imposed on fruits. 
 
 (m) Beverages. 
 I. Coffee. 
 
 When one leads a regular and frugal life, and has besides 
 the quality of being able to govern his temper, he will not find 
 it necessary to resort to artificial stimulants in order to keep 
 himself up to the mark, or as a consolation factor whenever 
 disappointed or depressed. When one has, however, eaten a 
 full meal of meat, etc., and feels tired and sleepy afterward, it 
 is only natural that he should long for some drink such as 
 cofifee. This stirs him up and enlivens him, and he feels much 
 better. For this enlivening action of the coffee we must thank 
 an Arabian shepherd who discovered the coffee bush, having 
 noticed that his flocks were always very active and lively after 
 having eaten the beans which he saw on these bushes. He 
 made and drank a decoction from the beans, and himself ex- 
 perienced a sense of exhilaration. As his neighbors reproved 
 
310 Health Through Rational Diet. 
 
 him, saying that he had sinned against the laws of the prophets, 
 and took him before the Kadi, the story came out, and now the 
 Mohammedans consider this beverage as a gift of God, as a 
 reward for their abstinence from alcohol. 
 
 In order that the coffee shall possess this stimulating 
 property, together with an excellent taste and fine aroma, which 
 also enhances the taste, it must first be of a good quality and 
 the next great requirement is that it be freshly ground and 
 made just before using. It is also important that only soft — 
 and when possible distilled — water be used for making coffee. 
 It is often well-nigh impossible for those who must take 
 their meals in restaurants to ever be able to drink a really good 
 aromatic cup of coffee, since it is the custom in most coffee- 
 houses — fortunately not often here in Austria-Hungary — to 
 make a supply for the whole day and to then deal out this black 
 soup as it is required. Although it is asserted that coffee Is 
 more healthful when chicory is added, it certainly does not at 
 all improve the taste. Unfortunately, just in that country 
 which obtains the very best coffee from its colonies — Holland — 
 a very great quantity of chicory is used. We must, therefore, 
 pardon the Saxons for their extensive use of such coffee. I 
 have, nevertheless, sometimes drunk better coffee in the very 
 heart of Saxony than in some parts of northern Germany. 
 This does not, of course, refer to the Hanseatic cities, which 
 are renowned for their excellent coffee. Concerning the Dutch 
 coffee, the wife of a greatly esteemed clinician told me that, 
 unfortunately, the very finest coffee from the Dutch colonies — 
 that coming from Preangor — is chiefly sent to Austria, and 
 that in Holland itself it is difficult to get any. of it. This is 
 unfortunately frequently the case with the native products 
 of a country. 
 
 The very excellent quality of coffee drank in Austria is 
 well known in other countries, and our Carlsbad coffee is 
 everywhere praised. The very fine cream and milk which we 
 
Good and Evil Effects of Various Food Substances. 311 
 
 drink here may help to make it so, for coffee is always im- 
 proved when cream is added to it. In Scandinavia, especially 
 in Denmark and Sweden, the coffee is excellent, — no doubt 
 partially because of the very fine cream. A most important 
 point is the fresh roasting and grinding of coffee, and this is 
 carefully carried out in Carlsbad and in Austria-Hungary in 
 general, but not always in Germany. In one of the very best 
 hotels in Carlsbad coffee is prepared as follows: the roasted 
 coffee is first very finely ground, and is then firmly pressed into 
 a coffee machine, then only one large spoonful of water which 
 has just reached the boiling point is poured over it, and the 
 machine is covered so that the aroma cannot escape. As soon 
 as this water has soaked through the coffee, more of the freshly 
 boiling water is poured over it. The water used for this pur- 
 pose must be freshly boiled and not such as has been standing 
 for hours on the fire. Drinking-water, and not general utility 
 water, should be used for this purpose. The cream, when used 
 hot, must also be freshly brought tO' the boiling point, and not 
 first boiled and then left to cool, and afterward warmed up 
 again as required ; in that case the coffee will have a grayish 
 color, and "fat-eyes" will gather upon its surface. For making 
 good coffee, 2 decigrams of coffee beans and Ve liter of water 
 are required. A good mixture is preferable to only one kind 
 of coffee. When the nerves are easily excited i decigram of 
 coffee will be sufficient. 
 
 The composition of coffee — when roasted — is as follows, 
 according to Konig : — 
 
 Fat (ether Tannic Other car- 
 
 Protelu. CaflEeine. extract). Sugar. Dextrin. acid, bohydrates. Cellulose. 
 Percent. Percent. Percent. Percent. Percent. Percent. Percent. Percent. 
 
 12.64 1.16 13.85 1.31 1.31 4.65 39.88 18.07 
 
 The ash contains the following amount of nutrient salts : — 
 
 Potash. 
 Per cent. 
 
 Lime. 
 Per cent. 
 
 Magnesia. 
 Per cent. 
 
 Iron. 
 Per cent. 
 
 Phosphoric 
 
 acid. 
 Per cent. 
 
 Sulphuric 
 
 acid. 
 Per cent. 
 
 Silicic 
 
 acid. 
 
 Per cent. 
 
 61.47 
 
 6.19 
 
 9.69 
 
 0.65 
 
 13.39 
 
 3.80 
 
 0.54 
 
312 Health Through Rational Diet. 
 
 The exhilarating action of coffee is due to its caffeine con- 
 tent. It excites the central nervous system, and large quanti- 
 ties will cause sleeplessness ; it is consequently not advisable to 
 take coffee at the evening meal, although many persons are 
 able through habit to drink it just before going to bed without 
 being kept awake. Owing to the caffeine coffee prevents 
 fatigue, as has been experimentally shown by Schumburg with 
 both coffee and tea; in muscular exertion it has a refreshing 
 action. I have personally observed that when taking long 
 tramps of 20 to 30 kilometers I did not get at all tired and 
 made the rest of the way quite easy by taking coffee with my 
 midday meal — after having walked 12 kilometers. When the 
 muscles have already become exhausted caffeine does not have 
 much effect, according to Schumburg. It has, likewise, a 
 stimulating action upon the vasomotor system and the heart 
 activity; the pulse is also increased. 
 
 Owing to the increased blood-pressure caused by the 
 caffeine, the use of coffee should be forbidden in arterio- 
 sclerosis ; caffeine-free coffee is very much better, and it is also 
 well tolerated by the stomach. Coffee, owing to its property 
 of stimulating the intellectual activity and of removing fatigue, 
 is often greatly misused by brainworkers. While it does for a 
 time brace one up for working, the work is paid for with in- 
 terest by the increased wear and tear, so to speak, of important 
 organs of the body. As far as the stomach is concerned, coffee 
 often causes less injury than tea, — which contains more 
 tannin, — especially when there is overacidity of the stomach; 
 it must, however, not be too strong. Generally speaking, coffee 
 is not indicated in affections of the stomach. Coffee acts as an 
 antidote for certain poisons such as opium and alcohol. Binz 
 found that dogs which had been stupefied by alcohol could be 
 waked up by coffee. It also has a favorable action upon 
 metabolism, in the sense that by its use the end-product of 
 nitrogen, e.g., urea, is eliminated in larger quantities, as is also 
 
Good and Eznl Effects of Various Food Substances. 313 
 
 common salt. Coffee has a diuretic effect. On the other hand, 
 it has an unfavorable action in the uric acid diathesis, as 
 caffeine promotes the formation of uric acid to a considerable 
 extent. 
 
 Umber and Schittenhelm strictly prohibit the use of coffee 
 in gout. I consider it a mistake, however, to suddenly abso- 
 lutely forbid coffee or any similar substance which people may 
 have been accustomed to taking all their lives. It is more prac- 
 tical and even more healthful not to forbid them entirely, but 
 to allow very small quantities. When a person has good 
 kidneys the quantity of uric acid furnished by the caffeine can 
 be readily eliminated ; it will only be necessary to lessen the 
 quantity of uric acid by making the coffee quite weak. 
 
 The drinking of pure black coffee I consider injurious not 
 only for invalids, but for healthy persons as well, especially 
 when they are at all "nervous" ; but a little coffee of good 
 quality with a good deal of cream is, I believe, not injurious 
 for the majority of people. For persons w^ho cannot take 
 ordinary coffee that free from caffeine would prove useful. It 
 tastes very good with cream. 
 
 2. Tea. 
 
 When one drinks tea in England it probably tastes better 
 than on the Continent, but I consider it less healthful, if indeed 
 the term healthful may be used in referring to tea. Personally, 
 I am of a different opinion. The English tea tastes very 
 strong; in fact, the English have a preference for strong spices, 
 flavors, and drinks, which however do them no great harm, 
 as they are especially long-lived. In England the Indian or 
 Ceylon teas are mostly used, which are not only stronger, but 
 also contain more tannic acid, than the Chinese tea. Whoever 
 likes a mild, very pleasant tasting tea would do well to drink 
 "tschaj" in Russia, where it is always brewed in the samovar 
 
314 
 
 Health Through Ratiotial Diet. 
 
 at every breakfast, dinner, and supper. This tea tastes better 
 and has a finer aroma than the strong tea one gets in England. 
 The amount of tannic acid contained in tea plays an im- 
 portant part, for it is this substance which in many persons 
 causes acid eructations after drinking tea ; this is especially the 
 case when it is taken on an empty stomach: It is best to take 
 tea with bread and ham, as advised by Hutchison. As they 
 are a tea-drinking nation, English investigators, and Roberts 
 in particular, have carefully considered the qualities and dis- 
 advantages of tea. He found that, owing to the tannic acid 
 which it contains, tea retarded the digestion of starches — the 
 Chinese tea less so than other varieties. According to Konig, 
 the tannic acid content and other constituents of black and 
 green teas are as follows : — 
 
 
 Nitrogen total. 
 Per cent. 
 
 Theine. 
 Per cent. 
 
 Tannic substances. 
 Per cent. 
 
 
 4.78 
 4.58 
 
 1.7 
 2.3 
 
 16.8 
 
 Black tea 
 
 15 2 
 
 
 
 We shall also give the substances contained in the ash. 
 Tea contains the following nutrient salts : — 
 
 Iron Manganese Phosphoric 
 Potash. Soda. Lime. Magnesia, oxide. oxide. acid. Chlorine. 
 
 Percent. Percent. Percent. Percent. Percent. Percent. Percent. Percent. 
 
 37.50 8.01 13.71 5.71 4.47 1.05 7.57 1.69 
 
 As shown above, tea is particularly rich in iron. It is also 
 evident that a quantity of tannic substance is contained in tea- 
 leaves — more in the green than in the black. It is just this 
 tannic acid content which is so injurious for the stomach. The 
 longer the tea-leaves are drawn, that is to say, the longer it 
 takes to make the tea, the more tannic acid there will be in it. 
 In order to minimize the effect of the tannic acid Roberts 
 recommends that a small quantity of bicarbonate of soda be 
 placed in the teacup. This also remedies the injurious effect of 
 
Good and Evil Effects of Various Food Substances. 315 
 
 the tea upon the digestion of the starches. The taste of the tea 
 is not in any way affected. He also states that it is best to take 
 tea after a meal. With an empty stomach both tea and coffee 
 are injurious. When the stomach is sensitive, Roberts advises 
 the use of very little tea, which should at the same time be quite 
 weak. According to a table by Hutchison, tea is more easily 
 digested than coffee. Thus, 220 cubic centimeters of tea re- 
 mained only one and one-half hours in the stomach ; the same 
 quantity of coffee one and three-quarter hours. Cocoa is even 
 more digestible, for it remained in the stomach only one and 
 one-quarter hours. Tea contains a substance identical with 
 caffeine, which is here called theine. This also has an excitant 
 effect upon the nervous system, in many cases even more so 
 than caffeine, especially in regard to preventing sleep. Tea is 
 consequently no better adapted for the use of nervous persons 
 than is coffee ; when one cannot well do without it, it would be 
 advisable to weaken it with a great deal of milk, and in this 
 way the tannic acid would be less disturbing for the digestion. 
 In preparing tea the directions given by Hutchison, which 
 I shall now quote, should be followed : The water, in boiling, 
 must first be in full ebullition, and the teapot should also be 
 heated, as otherwise many volatile substances would not be 
 drawn out from the leaves. The infusion should only last 
 from four to five minutes, for when it is drawn for a longer 
 time too much tannic acid and other bitter substances will go 
 into the tea. The water is here of the same importance as 
 when making coffee. Hutchison says that the Chinese prefer 
 using the water of running streams, then mountain spring 
 water or that of rivers; spring water is least adapted for the 
 purpose. Since the water should take up air, the pitcher or 
 kettle should be held high up when the water is poured over the 
 tea. The water should not be too rapidly boiled. Hard water 
 is bad, and some bicarbonate of soda should be placed in the 
 pot; otherwise, certain important constituents which affect the 
 
316 Health Through Rational Diet. 
 
 taste would be lacking. In regard to the quantity of tea to be 
 used, I give the English rule quoted by Hutchison: "One 
 teaspoonful for each person and one for the pot." 
 
 3. Mate and its Advantages. 
 
 For persons who are too much excited by tea, mate is an 
 excellent drink; it is less exciting to the nervous system, as 
 I have been most strikingly able to convince myself in the case 
 of an hysterical young lady who was my patient last summer. 
 This tea is made from the leaves of a kind of prickly holly 
 {Ilex paraguayensis) which grows in Paraguay and even more 
 plentifully in thickets (Hervaes) in southern Brazil. These 
 leaves are chopped into small pieces or are finely ground. Ac- 
 cording to the recent experiments of French investigators, mate 
 accelerates the circulation of the blood and diminishes fatigue 
 consequent upon muscular exertion, and also prevents the sen- 
 sation of hunger without, however, in any way affecting the 
 appetite. In Brazil and in many other countries of South 
 America mate is much used for breakfast, especially by persons 
 subject to stomach disturbances or having diabetes. Whether 
 this tea has any curative properties in such affections must 
 still be determined. That it is fitted to take the place of 
 ordinary tea is shown by the fact that it also contains theine; 
 according to an analysis by Fournier, it contains from 5 tO' 6 
 grams of alkaloids to the kilo (caffeine, mateine, theine). 
 Konig^ gives the contents of mate as follows : — 
 
 Nutrient Salts in Mate. 
 Protein. Theine. Tannin. Medium amount of tannic acid. 
 
 11.20 per cent. 0.89 per cent. 6.89 per cent. 4.50 to 9.59 per cent. 
 
 We thus see that mate contains only half as much theine 
 as does tea, and can consequently understand that it must be 
 
 1 Konig : "Chemie der menschlichen Nahrungs- und Genussmittel," 
 n, p. 1109. 
 
Good and Evil Effects of Various Food Substances. 317 
 
 less exciting to the nervous system. Certain important nutrient 
 salts are also contained in mate, as, for instance, iron in quite 
 considerable amounts, although less than in tea ; it also contains 
 much more manganese oxide. 
 
 We give here the amounts according to Konig: — 
 
 Iron Manganese Phospho Sulphuric Silicic 
 
 Lime. Magnesia. oxide. oxide. ric acid. acid. Chlorine. acid. 
 
 Percent. Percent. Percent. Percent. Percent. Percent. Percent. Percent. 
 
 11.46 7.18 3.24 5.57 1.65 1.80 3.04 27.27 
 
 In loo grams of mate are dissolved by water : — 
 
 Iron Manganese Phosphoric Sulphuric 
 Potash. Lime. Magnesia, oxide. oxide. acid. acid. Chlorine. 
 
 Percent. Percent. Percent. Percent. Percent. Percent. Percent. Percent. 
 
 0.44 0.14 0.46 0.02 0.11 0.07 0.13 0.22 
 
 Larger quantities of mate can be taken without producing 
 the nervous symptoms caused by tea. When one considers that 
 sometimes the Gauchos in the Pampas, when they are far away 
 from the corrals and have been in the saddle for twenty-four 
 hours, have only mate to satisfy their hunger and to drive 
 away the desire for sleep which threatens to overpower them, 
 it must be admitted that the action of the mate must be quite 
 a powerful one. 
 
 In preparing mate 3 teaspoonfuls of it are put in cold 
 water, which is then allowed to come to the boiling point. As 
 soon as this has been reached it is removed from the fire, and 
 after two or three minutes it is strained. The product obtained 
 is a greenish-yellow Hquid, which has a fine aroma. Milk may 
 be added, and in my opinion it tastes much better than without 
 it. Sugar is always added. Through the kindness of a patient 
 of mine, Mr. Antonio dos Santos, from Rio Janeiro, I received 
 a box of mate, which I took every morning for breakfast 
 during quite a long time. It has a very agreeable taste, and 
 when not made too strong is quite easily digested. After large 
 quantities of a strong brew I always had acid eructations, but 
 this is said not to be the case with most persons. My appetite 
 for breakfast seemed to be improved, and fatigue seemed to be 
 
318 Health Through Rational Diet. 
 
 diminished. I found that I was much less excited after having 
 taken large quantities than was the case with tea. I consider 
 that mate may very well take the place of ordinary tea, when 
 the latter is not well tolerated. Whether it really can replace 
 tea is a question of taste, and in this respect the old Spanish 
 saying is true: "De gustos no hay disputa" (the matter of 
 taste does not admit of dispute). If anyone asks me, however, 
 which is most healthful, tea or mate, I would not hesitate to 
 recommend mate. 
 
 4. Cocoa, Chocolate, and their 'Advantages. 
 
 As the discoverer, Pizzaro, sailed along the Pacific Coast 
 with his soldiers, they saw everywhere, throughout the king- 
 dom of the Incas, blooming cocoa and carefully planted corn 
 plantations. The celebrated American historian, Prescott, 
 relates this in his work, "The Conquest of Peru." He also 
 states, in his book on the conquest of Mexico by Cortes, that 
 Montezuma, that most unfortunate Emperor of Mexico, had 
 at his disposal 50 pots of cocoa daily for his own use, and 2000 
 pots for his household. The old Mexicans even accepted bags 
 of cocoa for payments due them. We need not be surprised 
 at the value placed upon cocoa, when we consider that it has a 
 very enlivening and refreshing action. It was for this reason 
 that the celebrated Swedish scholar, Linne (Carl Linnaeus), 
 the contemporary and friend of Boerhaave, who was enthu- 
 siastically fond of cocoa, called it a gift of the gods, — 
 *'theobroma." Secondly, notwithstanding its enlivening and 
 stimulating action, cocoa is less injurious to the nervous 
 system, and is more easily digested than coffee and tea. It is a 
 more dietetic drink and is free from the undesirable reflex ef- 
 fects exerted by coffee and tea. This is a property all the more 
 appreciated by Linne, since our worthy colleague suffered from 
 gout, and had two apoplectic attacks before his death. He 
 
Good and Evil Effects of Various Food Substances. 319 
 
 had a large medical practice in Stockholm, which, together 
 with his scientific pursuits, kept him very busy. Linne drank 
 a considerable daily dose of cocoa, and that it agreed with him 
 is surprising in view of the fact that he had gout, for cocoa also 
 contains a similar substance to that present in coffee and tea — 
 theobromine — which furthers the formation of uric acid. It 
 must also not be forgotten that cocoa contains more oxalic acid 
 than any other food substance. It is less exciting than tea and 
 coffee, and is also more easily digested than either. We may 
 also mention that cocoa is made — like coffee and tea — by steep- 
 ing in hot water. It is only in this way that the soluble 
 substances contained in the leaves and beans, which have pre- 
 viously been cleaned, roasted, and finally ground, can be ob- 
 tained, together with a greater or less amount of their fat 
 content. The amount of nitrogen contained in cocoa is very 
 large.- There are also considerable amounts of nutritive sub- 
 stances, as will be seen by the following table by Konig. In 
 the cocoa free from oil are contained : — 
 
 Protein. Theobromine. Fat. Starches. Other carbohy- Cellulose. 
 
 Per cent. Per cent. Per cent. Per cent. drates. Per cent. Per cent. 
 
 20.43 1.88 28.34 15.60 17.70 5.37 
 
 The nutrient salt content is likewise important, for certain 
 of the salts, especially phosphorus, are present in even larger 
 amounts than in cereals. In the fresh substance cocoa contains, 
 according to Balland, between 0.38 per cent, and 0.57 per cent, 
 of phosphorus and 0.89 per cent, to 1.30 per cent, of phosphoric 
 acid, while coffee only contains 0.13 per cent, to 0.17 per cent, 
 of phosphorus. The composition of the ash, according to 
 Konig's table, is as follows: — 
 
 Nutrient Salts in Cocoa. 
 
 Phosphoric Stilphnrio 
 Potash. Soda. Lime. Magrnesia. Iron oxide. acid. acid. Chlorine. 
 
 Per cent. Per cent. Per cent. Per cent. Per cent. Per cent. Per cent. Per cct. 
 
 31.43 1.33 5.07 16.26 0.14 30.46 3.74 0.75 
 
320 Health Through Rational Diet. 
 
 The large amount of phosphoric acid and of other nutri- 
 tive salts present may be noticed in this table. 
 
 The very useful cocoa-beans come mostly from South and 
 Central America. They constitute the fruit of the cocoa tree, 
 and may be gathered at almost any time of the year ; the tree 
 is constantly bearing fruit, and has the very great advantage 
 over the coffee and tea plants of being very easily cultivated 
 and requiring little care, though exceedingly fruitful. The 
 fruits of the trees in Surinam contain the greatest number of 
 beans, and the finest cocoa comes from Caracas in Venezuela, 
 although that coming from Surinam is but little inferior to it. 
 The greatest quantities are, however, exported from Brazil, 
 from the province of Bahia. I tasted the raw cocoa-beans and 
 found the taste quite pleasant. The greater portion could be 
 readily masticated and was not hard to digest; of course, I 
 only swallowed the part which could be easily chewed. More- 
 over, cocoa, as I have already stated, is quite well digested, for 
 which reason it is given the preference over coffee and tea in 
 cases of stomach and intestinal catarrh. The Dutch cocoa is 
 very easily digested ; in this the cocoa is mixed with potassium 
 carbonate or sodium carbonate, thus making the nutritive sub- 
 stances more soluble. When too much alkali is contained in it, 
 stomach disturbances and diarrhea are easily caused. When 
 it contains much fat the cocoa is not so easily digested, but even 
 then the stomach is less injuriously affected than it is by strong 
 tea or coffee. All in all, cocoa is the most healthful drink 
 among these beverages, with perhaps the exception of mate. It 
 has the advantage not possessed by the three beverages dis- 
 cussed above that, while not exciting, it is enlivening and re- 
 freshing and also nourishing. When a person takes 2 or 3 
 cups of cocoa he is never as much excited as after having drank 
 2 or 3 cups of tea or coffee. He has at the same time absorbed 
 considerable nourishment, for 100 grams of cocoa contain 
 about 420 calories. For this reason cocoa is not indicated for 
 
Good and Evil Effects of Various Food Substances. 321 
 
 persons who are overstout, or for those who do not wish to get 
 too stout; but for those who wish to have a beverage which 
 will be nourishing and not injurious, as, for instance, in dia- 
 betes, unsweetened cocoa taken with a very little fruit-sugar 
 would be useful. For vegetarians cocoa is an ideal beverage, 
 as it is also nourishing, which is a feature not to be despised 
 with a vegetable diet. Cocoa mixed with malt, as in malt 
 cocoa, or in the form of chocolate is even more nourishing,^ 
 as much sugar is contained in chocolate. The rule is that there 
 should be equal parts of cocoa and sugar, but unfortunately 
 there is frequently more sugar and but little cocoa. Chocolate 
 which is properly made with a sufficient quantity of cocoa is 
 not only nourishing, but tastes very good, as in the bonbons 
 "Gianduia di Torino." All properly made varieties of choco- 
 late may be very useful to us, as with a very small amount in 
 bulk a quantity of valuable nutritious substances are absorbed. 
 Owing to its high carbohydrate content chocolate is a partic- 
 ularly well adapted food for those undergoing muscular exer- 
 tions, as in mountain climbing, etc. Just as when a horse is 
 given a piece of sugar after any special exertion, so when 
 taking very long tramps, or when ascending mountains, we 
 should always take several small pieces of chocolate whenever 
 we stop for ^ rest. In chocolate, according to Konig, are con- 
 tained 6.27 per cent, of protein, 0.62 per cent, of theobromine, 
 21.20 per cent, of fat, 1.36 per cent, of tartaric acid, 53.70 per 
 cent, of sugar, 4.07 per cent, of starch, with 5.59 per cent, of 
 other carbohydrates and 1.67 per cent, of cellulose. With such 
 a high nutritive content, chocolate, taken as an agreeable 
 delicacy after a meal, would likewise complete the measure of 
 the food taken, especially in the case of strict vegetarians ; it is 
 consequently a beneficial habit to have a piece of chocolate in 
 one's pocket to be eaten just after a meal. Chocolate and small 
 
 1 The word chocolate is from the Aztec : Chocolatl ; cocoa is from 
 cacahuaquite. 
 
322 Health Through Rational Diet, 
 
 candies should never be taken before meals, as is so frequently 
 done by children and many ladies. From the standpoint of a 
 rational mode of feeding there is no more mistaken and de- 
 plorable habit than this childish custom, which spoils the appe- 
 tite for the principal meals and at the same time undermines 
 the health. After meals it is quite an advisable thing to eat a 
 little candy or chocolate if one wishes to grow fat, or to com- 
 plete a rather insufficient meal. Many ladies and some gentle- 
 men prefer to take the latter substance in solution in the form 
 of a cup of chocolate; it was preferred in this way by that 
 great epicure, Brillat-Savarin. His directions for making good 
 chocolate^ were as follows: About i>^ ounces of chocolate 
 (about 50 grams) is dissolved in water over the fire; when it 
 is warmed through, it should be thoroughly stirred and then be 
 allowed! to boil for one-fourth hour, until it thickens a little. 
 It is to be taken warm. The best way to make chocolate is, 
 however, that recommended to Brillat-Savarin by Madame 
 d'Arrestrel, the Superior of the Convent of Belley, one hundred 
 and fifty years ago. The chocolate should, according to her, 
 be made the evening before and be left standing overnight in 
 a porcelain pot. In this way it becomes concentrated, and has 
 'Uin veloute qui le rend Men meilleur" (a velvety smoothness 
 which greatly improves it). The greatest amount of chocolate 
 is probably taken in Spain; everywhere from Barcelona to 
 Cadiz I saw it being drunk in the cafes, and I also found the 
 "enciemada" very good. 
 
 Cocoa was brought into Spain by Columbus, and the 
 envoy of that country, at that time so rich and powerful, took 
 it as presents to the other courts of Europe ; it thus came into 
 general use. In France it is very much used ; it is the pleasant 
 custom in that country to pass around chocolate bonbons after 
 the dinner, which I find is at the same time not at all detri- 
 mental to the health. At the end of a meal, on a full stomach, 
 
 1 Brillat-Savarin : hoc. cit., p. 20. 
 
Good and Evil Effects of Various Food Substances. 323 
 
 is the best time to take them ; they do not then interfere with 
 the digestion. Notwithstanding all the praise which has been 
 accorded to chocolate and cocoa, we must not forget to men- 
 tion that they are injurious in the presence of an oxalic acid 
 diathesis, as they contain as much as 0.45 per cent, of oxalic 
 acid. 
 
 5. Alcoholic Beverages. 
 
 It would hardly fall within the scope of a work on the 
 rational modes of feeding and nourishment to enter fully into 
 a discussion of alcoholic drinks. We have deemed it preferable 
 to give more attention to vegetables and fruits. If we do here 
 refer briefly to alcoholic drinks, it is merely because there are 
 many people who do not consider it an irrational proceeding to 
 indulge in a glass of beer or wine after the day's work, or to 
 add zest to their meal, or, again, simply because they enjoy it. 
 Even if many do take pleasure in a good glass of wine or beer, 
 I do not see why such a custom should be condemned, since 
 we are not really born into this vale of tears to be martyrs. 
 From the standpoint of hygiene, it cannot be affirmed that the 
 taking of a glass of beer or wine, or possibly even two or three 
 glasses of beer and a couple of small glasses of some light wine 
 each day, will cause any great damage. The labors of a 
 number of investigators (Atwater and Benedict, Rosemann, 
 and others) have shown that alcohol has certain nourishing 
 properties. It is also stimulating, and there are many persons 
 who in the intervals of their arduous labors are spurred on to 
 a continuation of their work by a glass of beer or wine. 
 Alcohol is only injurious, for the majority of persons, when 
 taken in large quantities ; we have treated this subject in detail 
 in our book, "Old Age Deferred." To forbid the enjoyment 
 of a glass of beer to a hard-working and temperate person be- 
 cause there are others who cannot drink without becoming 
 
324 Health Through Rational Diet. 
 
 intoxicated appears to me to be unjust, and is at all events an 
 interference with personal liberty. Such absolute prohibition, 
 in general, only leads to unbridled indulgence; I noticed, in the 
 case of patients who may have been in the habit of taking lo 
 to 12 glasses of beer, that, when I allowed them to take one 
 glass of Pilsner beer, which is principally used here, at each 
 meal, they adhered strictly to this amount, but when it was 
 absolutely forbidden they usually drank more. In the case of 
 beer it should be remembered that it is not only an agreeable 
 drink, but is also somewhat nourishing. In addition to its 
 alcohol content — which is happily not at all large — beer also 
 contains sugar and dextrin ; in the dark beers there is quite an 
 appreciable quantity. The least injurious beer, from the 
 hygienic standpoint, is that which does not contain much 
 alcohol. The beer which is drunk in this country (Austria) 
 contains only from 3 to 4 per cent, of alcohol ; in export beers 
 more alcohol is added to make them keep better ; they are con- 
 sequently rather more injurious. Nevertheless, the beer ex- 
 ported from Austria and Germany does not contain over 6 per 
 cent, of alcohol. 
 
 This added amount of alcohol affects the taste of beer, and 
 in Bavaria the beer tastes very much better than it does in 
 distant places in Germany. Since English beers and porter, 
 ale, and stout contain as much as 8 per cent, of alcohol, an 
 Austrian white wine or a Rhine wine is undoubtedly a more 
 healthful drink. Among the beers which contain the smallest 
 amount of alcohol are lager beer and certain varieties drunk 
 in Belgium, such as faro and brun. It is no doubt not an un- 
 warranted assertion to say that a small quantity of beer taken 
 daily will not harm anyone, but that, on the contrary, it may 
 even prove beneficial. It increases the appetite, for instance, 
 and favors the action of the bowels. In many persons a little 
 beer helps the appetite and has an enlivening effect; with 
 others, sucJi as nervous people, it causes them to sleep better. 
 
Good and Eznl Effects of Various Food Substances. 325 
 
 It is certain, however, that beer is injurious when taken in 
 large quantities not only because of its alcohol content, but 
 also because of the mechanical influence of large quantities of 
 fluid upon the heart, blood-vessels, and kidneys. Such excess- 
 i\e beer drinking may give rise to very serious results, and it 
 is certain that the development of arteriosclerosis may be 
 caused by it. Excessive and sometimes even moderate beer 
 drinking is detrimental in gout, since, according to Haig and 
 Walker Hall, beer — particularly the dark varieties — contains 
 substances which promote the formation of uric acid. In 
 cases of gravel and stone in the bladder it is likewise injurious. 
 Dark beer, in particular, is harmful in diabetes; in fact, it is 
 better for these patients not to take any beer, and the same is 
 true in the case of obesity. 
 
 Wine is even less than beer to be considered a nourishing 
 substance ; it is strictly as an enjoyable drink that wine is taken. 
 As with beer, it can be stated that a small quantity — say, one 
 or two small glasses of a slightly acid Austrian or Rhine or 
 Mosel wine, and possibly on holidays even an additional glass 
 — taken with the midday meal is not likely to prove injurious; 
 the wine taken should not contain more than 8 per cent, of 
 alcohol. The same quantity of a genuine Hungarian wine, 
 such as the Ofner and Erlauer varieties, or of the French 
 Bordeaux or Austrian Tyrolese wines may be taken, when they 
 do not contain more than 8 per cent, of alcohol. The Pfalz 
 and certain varieties of Mosel wines, which contain ii to 12 
 per cent, of alcohol, are more dangerous, as is also Burgundy ; 
 a variety of the latter, and also an excellent Bordeaux wme, 
 are made in Belgium. 
 
 In the matter of wine the two constituent nations of 
 Belgium are also divided. The Flemish have carried on the 
 worship of Bordeaux wine from the time of their ancestors ; 
 they keep it for years in their cellars ; and although, according 
 to historical traditions, many illustrious princes of Burgundy 
 
326 Health Through Rational Diet. 
 
 having resided in Bruges, it would seem that Burgundy should 
 be preferred by the Flemish, it is really the Walloons, in the 
 neighborhood of Charleroi and Mons, who are able to age the 
 Burgundy wine as it is done nowhere else; so that even the 
 French travel across the frontier to drink a good Burgundy — 
 in Belgium. Such a Burgundy, however, which tickles the 
 palate with its delicious aroma, is not good for the health, and 
 when a man is gouty and has the means permitting of a choice 
 between Bordeaux and Burgimdy, but has not the will power 
 to deprive himself of both — which would be the proper thing 
 to do — Bordeaux is the one to be selected. I forbid both when 
 I am treating gouty patients. In fact, no wine is indicated in 
 gout except perhaps a very moderate amount of a light white 
 wine, although some authors do not positively object to red 
 wine. Wine should also be avoided in arteriosclerosis, as well 
 as in renal and vesical calculi, and especially in cirrhosis of the 
 liver; in fact, alcohol should be avoided in all diseases of the 
 liver. In the majority of nervous diseases wine is not advis- 
 able, even when taken in moderate quantities. We cannot 
 deny, however, that good, genuine wine of the lighter varieties 
 has its advantages when used in small quantities. In many 
 persons it has an enlivening and cheering effect, the appetite 
 is stimulated, and in some the desire to work is increased. In 
 diarrhea the tannin content may have a favorable effect, and 
 Neubauer and others have obtained good results in severe 
 cases of diabetes. 
 
 I find less excuse for the use of fruit wines when they, 
 like those made from berries, contain lo to 1 1 per cent, of 
 alcohol, since in their manufacture sugar is also added, which, 
 by its fermentation, further increases the alcohol content. 
 When one cannot do without taking alcohol in the form of 
 wine, such artificial products should at least not be used ; they 
 are more injurious than ordinary light wines. I must also 
 decry these chemical products because of their treacherous and 
 
Good and Evil Effects of Various Food Substances. 327 
 
 deceiving effects ; a person taking strawberry wine will be more 
 easily intoxicated than with the fermented juice of the vine, 
 i.e., regular wine. Among the substitutes apple wine might 
 be best recommended, since it probably does not contain more 
 alcohol than beer, — about 4^ to 5 per cent. Fruit wines were 
 probably not meant in the verse of the Holy Scriptures in 
 which it says that '*Wine maketh glad the heart of man." 
 
 When the alcohol content, as in southern wines such as 
 Malaga, and even more so in port-wine (16 to 17 per cent.), 
 is pretty high, — the Tokay wine contains 11 to 12 per 
 cent., — the dangers of wine may be even greater. Fortunately, 
 the rather high price of these wines prevents their being used 
 to any great extent. As far as their value is concerned, they 
 are rather to be regarded as remedial agents than for simple 
 enjoyment. Taken in small quantities they have a tonic action. 
 A small glass of Tokay, Malaga, or Madeira may be useful for 
 weak or delicate persons, those debilitated by disease, anemic 
 persons, or convalescents after exhausting diseases. In this 
 respect the much more alcoholic cognacs and whisky (40 tO' 50 
 per cent, alcohol) are also beneficial. Their only role is as 
 remedial agents, and they should be considered as tonics. 
 Other poisonous substances besides alcohol act as remedies in 
 small doses, but when more of them are taken, become 
 poisons. To be sure, there are persons — especially in England 
 and America — who have grown very old while taking such 
 poisons ; in my work on "Old Age Deferred" I cited the case 
 of an old lady who, having taken a tablespoonful of whisky 
 every day, lived to be over 100 years old. It is certain, how- 
 ever, that such cases are exceptions, since the devotees of 
 alcohol, especially in the form of alcoholic drinks, go to pieces 
 both bodily and mentally at an early age. We have shown in 
 the above-mentioned work the terrible results due to the use of 
 this scourge of mankind. We shall now close this chapter, as 
 
328 Health Through Ratiunal Diet. 
 
 the limited space available in this work must be devoted to more 
 useful subjects than that of alcoholic beverages. 
 
 (w) Sugar, Saccharin, Ice-cream, Honey, and 
 Maple Syrup. 
 
 A food substance for which children and young girls have 
 a marked predilection is sugar and sweets in general. I am 
 inclined to consider such a craving as a kind of instinct which 
 should not be denied, as it is the expression of some necessity 
 and will have a beneficial effect. It seems to be so in this case, 
 and the satisfying of this craving would appear to be a physio- 
 logical requirement when we consider that in childhood another 
 of the main food groups — a meat diet — is not indicated, since 
 those of the ductless glands which have the property of 
 destroying the toxic products formed in the organism by the 
 decomposition of the meat in the body are not developed until 
 just before the age of puberty, e.g., the thyroid gland. Sieg- 
 mund has called attention to the interesting fact that the chil- 
 dren who show symptoms of inherited weakness of the thyroid 
 gland have a very decided craving for large quantities of 
 sugar. When such a child was treated with thyroid extract 
 tablets, this desire for sugar decreased. As a counterpart to 
 this fact I would like to cite an observation which I have made 
 upon myself. Every time I have experimentally taken thyroid 
 tablets — 2 daily — I found that on taking honey — 50 to 60 
 grams at a time — I felt a decided discomfort and about an hour 
 later great fatigue, which symptoms did not occur when I had 
 not been taking the thyroid extract for several days. It is an 
 interesting fact that when a person has become a pronounced 
 meat-eater he has very little desire for sugar and bonbons, 
 while with children and weak and invalid women who do not 
 care for meat the opposite is the case. 
 
Good and Ezil Effects of Various Food Substances. 329 
 
 Sugar is the best and the easiest form in which to use car- 
 bohydrates as food, since the process of converting other carbo- 
 hydrates — starch, for instance^ — is thereby spared, the sugar 
 itself being then used. The sugar we use is either cane- or beet- 
 sugar. As a matter of fact, w^e use chiefly the latter, as we 
 do not often get cane-sugar. All of the sugar we add to our 
 food is probably cleansed and refined beet-sugar; but both are 
 equally nourishing, though the taste' is not the same. While 
 tasting various kinds of beet- and cane- sugar in the harbor of 
 Antwerp, I found that the cane-sugar has a much finer and 
 more agreeable taste, while the beet-sugar has a slight after- 
 taste of the beet. Stewed fruit and marmalades prepared with 
 cane-sugar I found much the best. 
 
 If we estimate the value of a food from the standpoint of 
 its taste, then cane-sugar should be given the preference, but 
 otherwise the two varieties are alike, for the sugar of the beet 
 is quite like that of the cane, even though the former does have 
 a slight after-taste. In the form of cut sugar — as the beet- 
 sugar comes to our table — the difference in taste is scarcely 
 distinguishable. Cane-sugar can be eaten from the cane. 
 While in Mexico I saw such pieces of cane for sale in the 
 markets of all of the cities. They form a good-tasting and 
 healthful food. By simply biting the cane, the juice flows out. 
 Tt is a great pity that we never have it in this country. 
 
 Crushed or powdered sugar not only serves for sweetening 
 many of our otherwise rather tasteless foods, such as flour 
 foods, rice, certain sour vegetables, etc., but in certain quanti- 
 ties it also enhances the nutritive value. When not taken in 
 too considerable amounts, sugar is a healthful food, even in 
 solutions ; when the latter are very concentrated they may have 
 an irritating effect upon the gastric mucous membrane. Taken 
 in large quantities at one time, as in bonbons, sugar is not a 
 healthful food. It may give rise to fermentation and the 
 formation of acid, and fruit marmalades containing a great 
 
330 Health Through Rational Diet. 
 
 deal of sugar often lie very heavily upon the stomach. Sweets 
 are to be strictly forbidden in obesity, and naturally also in 
 diabetes. In such cases saccharin may be used; but otherwise 
 the use of the latter is not to be recommended ; it is certainly 
 dishonest for dealers to use saccharin for sweetening syrups, 
 candies, etc., instead of sugar. This is a fraud, as it has abso- 
 lutely no nutritive value. Saccharin is otherwise not injurious 
 for the health, as has been proven by a number of experiments, 
 but I am not a partisan of this artificial product, and for many 
 of my diabetic patients, when they do not wish to be entirely 
 deprived of a sweetening substance, I prefer to recommend the 
 taking of very small quantities of fruit-sugar in their coffee, 
 etc. The taste of saccharin is not very agreeable; in some 
 kinds — dulcin, for example — the taste is somewhat alkaline, 
 and in saxin rather less so. 
 
 In other countries, especially in America and in England, 
 sweets such as cream bonbons and candies of all sorts are 
 used in enormous quantities, as is well shown by the very great 
 number of shops in which candies and sweets are sold. In the 
 United States and in Canada in all these shops, as well as In 
 most drug stores, ice-cream taken in glasses with soda is sold. 
 I found this variety of ice-cream very pleasant in taste, and it 
 is to be regretted that this "ice-cream soda" has not been in- 
 troduced here. In some few establishments in Berlin it is to be 
 had. Ice-cream made from fruit juices, with the addition of a 
 great deal of sugar and cream, I do not consider injurious. It 
 has the same effect as sugar in general, viz., the transmission 
 of the energy produced by the carbohydrates to the muscles, 
 which has already been discussed in a special chapter of this 
 work. Notwithstanding its being so cold, it really does not 
 have an unfavorable action upon the stomach, not any more so 
 than a glass of ice-water, which has been the subject of experi- 
 ments by Best and Cohnheim. The case is quite different when 
 falsified fruit juices and particularly when a poor quality of 
 
Good and Eznl Effects of Various Food Substances. 331 
 
 cream are used, as is not infrequently the case in vanilla and 
 other ice-creams. This may give rise to very serious conse- 
 quences through poisoning. 
 
 We consider honey as a very excellent and hygienic food. 
 It is gathered as nectar from the flowers by the bees, and is by 
 them digested, thus converting the sugar into invert-sugar — 
 a mixture of grape- and fruit- sugar. The bees then deposit 
 the honey in the combs in the hives. Honey not only contains 
 a very pleasant and palatable substance having the same nutri- 
 tive value as the carbohydrates, but it also' contains small 
 amounts of lecithin and an antiseptic substance, formic acid, 
 furnished by the bee for the preservation of the honey. It 
 contains 78 to 80 per cent, of carbohydrates, including approxi- 
 mately equal parts of grape-sugar and fruit-sugar, although 
 the former somewhat exceeds the amount of the latter. Honey 
 also contains cane-sugar, dextrin, fats, and formic acid. Ac- 
 cording to its origin, we have the linden, locust, and pine 
 honey. In wooded, mountainous sections we obtain a very 
 highly perfumed honey from the heather and other blossoms, 
 and in some countries, e.g., in Cuba, there is a honey made from 
 the wood narcissi. There is probably scarcely any other article 
 of food which is so greatly falsified as honey, and it would be 
 much the safest plan to buy it in the comb. When buying a 
 clear, fluid honey one is never sure of what one is getting ; the 
 colorless white honey is greatly falsified and starch syrup is 
 frequently added to it. Sometimes, although really very 
 rarely, honey may contain poisonous substances which the bees 
 have sipped from poisonous flowers. An account is given in 
 Xenophon's Anabasis of how his entire army fell down in a 
 stupefied condition after having eaten such poisonous honey. 
 Such a result very rarely occurs with the honey which we 
 obtain from the apiarist. 
 
 Honey may render us very valuable services. It should 
 never be missing in a vegetarian diet, but in any sort of a diet 
 
332 Health Through Rational Diet. 
 
 good honey taken at breakfast will be very beneficial, as it has 
 a very favorable effect upon the action of the bowels. Owing 
 to its content of formic acid, honey also has certain curative 
 properties, which have, however, been very little considered. 
 In pharyngeal and bronchial catarrh it has a very soothing 
 effect. In some countries it is used as an external application 
 for painful areas. In solution it may be added to certain medi- 
 cam.ents and beverages, thus increasing their action. Mead, 
 which is formed by the alcoholic fermentation of honey, is 
 greatly liked in some countries. 
 
 (o) Injurious and Uninjurious Spices and 
 Condiments. 
 
 Even though our foods may contain the most valuable 
 nutritive substances, and may also not be entirely devoid of 
 taste-bearing substances, the latter do not greatly come into 
 play, and, above all, do not exert a stimulating effect upon the 
 appetite, when other substances — spices, aromatics, condi- 
 ments, etc. — have not been added for the purpose of flavoring 
 them. And since it is so necessary that such substances be 
 mixed with the food, they can surely not all be considered as 
 injurious. Fortunately, our organs, and especially our kidneys, 
 have been so perfectly designed by the Creator that they are 
 able to withstand a temporary extra burden; and although a 
 little pepper or paprika passes through them occasionally, this 
 does not necessarily mean that these organs are consequently 
 doomed to destruction. It is important, however, that this 
 should not occur continuously, and that only small quantities 
 of such substances be used ; it is also advisable that only such 
 spices, etc., as are least injurious should be used. Salt is not 
 injurious when not taken in too' great quantities ; it may even 
 have a beneficial action, as has been stated when referring to 
 the nutrient salts. Many herbs and vegetable condiments, such 
 
Good and Evil Effects of Various Food Substances. 333 
 
 as parsley, cives, garlic (in small quantities), capers, mar- 
 joram, bayleaves, saffron, etc., are uninjurious. Fruit acids, 
 such as those of the lemon, are not injurious and are often very 
 useful ; it is much more healthful to use lemon juice instead 
 of vinegar in making salads. To be sure, a genuine wine or 
 fruit vinegar would not be so bad, were it not so frequently 
 falsified by the addition of sulphuric and hydrochloric acids. 
 The addition of small quantities of wine or fruit vinegars to 
 certain otherwise indigestible foods is not harmful for healthy 
 persons ; indeed, it even has the property of softening the hard 
 portions of such foods, thereby making them more digestible. 
 
 The condiments which are often added to bread, and par- 
 ticularly the black breads, i.c.j caraway, anis, and fennel seeds, 
 probably have no deleterious action; they may, in fact, even 
 exert a beneficial action in stimulating the bowels. The fre- 
 quent use of strong seasoning, such as onions (the red onions 
 are the best), and still less that of pepper, Spanish pepper 
 (paprika), and ginger, is inadvisable. 
 
 It is true that most of us prefer foods which contain a 
 little pepper or paprika, and have a greater appetite for them, 
 and consequently more gastric juice is secreted and they are 
 better digested. Ginger has an even greater action in this 
 respect. Without doubt the appetizing and very palatable 
 properties of many Hungarian dishes are chiefly due to the 
 liberal addition of paprika and red onions, although the special 
 excellence of many products which grow in this sO' greatly 
 blessed agricultural country may also be an essential factor in 
 the palatability of the food prepared after the Hungarian 
 fashion. It is also certain, however, that these highly seasoned 
 foods which so many Hungarians eat daily have a very dele- 
 terious effect upon their health. Many spices and condiments 
 are, on the other hand, not injurious, and are required as addi- 
 tions to food substances. In hot climates, and with us during 
 the heat of summer, the appetite diminishes, and we feel very 
 
334 Health Through Rational Diet. 
 
 little if any hunger. The consequence would be that our nutri- 
 tion would suffer, were it not for the fact that the all-wise 
 forethought of Nature — which always acts more sensibly than 
 man — has provided in just these hot climates a series of the 
 most powerful herbs and spices. Wherever rice grows — which 
 product is poor in regard to taste-bearing constituents, and 
 where many of the foods rich in starches, but having in general 
 very little taste, also grow — there Mother Nature likewise 
 allows a profusion of spices to thrive. And indeed, as I have 
 already mentioned when speaking of rice foods, the natives, 
 as well as the Europeans living in those countries, use these 
 condiments very freely. They do very little harm, however, 
 in such tropical climates, for the increased activity of the skin 
 helps to carry them off before they have had time to injuriously 
 affect the liver and the kidneys. If these organs are in any way 
 impaired, the consequences will be serious; it is, moreover, a 
 well-known fact that the health of Europeans living in the 
 tropics will become affected if they do not perspire freely. 
 Although these spices are not particularly injurious in such 
 countries, the same is not the case in our latitude. It follows, 
 therefore, that ive should rather use spices, etc., in the hot 
 summertitne than in the ivinter, when it is cold, especially in 
 the northern winters, where the activity of the skin is suspended 
 and all injurious spices would have to be eliminated by the 
 kidneys, thus subjecting these organs to serious injury. 
 
 The taste of many foods, such as rice, coming from exotic 
 countries is, in fact, very materially improved by the addition 
 of saffron, cinnamon, etc. (rice with cinnamon and raisins is 
 a delicious dish), while vanilla gives a fine aroma to sweets 
 and pastry. All of these, when used in small quantities, as is 
 usually the case, are probably not injurious. Pepper is also 
 less injurious when it has been kept in a finely ground condi- 
 tion for some time, by which the greater part of the ethereal 
 oils are volatilized, and is only then used in foods. The grind- 
 
Good and Evil Effects of Various Food Substances. 335 
 
 ing of the pepper should, however, be done at home, as when 
 one buys the powdered pepper it is impossible to say, just as is 
 the case with other spices in this form, what may have been 
 added to them. 
 
CHAPTER V. 
 
 VEGETARIANISM AND ITS ADVANTAGES AND DISADVAN- 
 TAGES. HINTS FOR THE PREVENTION OF THE LATTER. 
 
 I. The Dangers of a Strictly Vegetarian Diet. 
 
 It is the object of these hues to prove that a strictly 
 vegetarian diet, when continued for a long time, is a very iin- 
 healthful and dangerous mode of nourishment. It is above 
 all most irrational. For when — as I have so frequently seen 
 in the vegetarian restaurants in Germany — a person who 
 works hard all day takes for his midday meal a plate of green- 
 vegetable soup, then, as the principal dish of the repast, carrots 
 or spinach with potatoes, after this some apple sauce, and 
 finally a few nuts or a small quantity of some other fruit, he is 
 in great danger. It is truly a murderous diet. His evening 
 meal is also similarly composed, and his breakfast consists of 
 some substitute for cofTee. As a person absorbs with such a 
 diet only a minimum quantity of albumin and carbohydrates, 
 he subjects himself to all the dangers which we have enumer- 
 ated in the chapters devoted to a one-sided diet and to insuffi- 
 cient nourishment. The greatest of these is, however, the fact 
 that the composition of the principal fluid of the body — the 
 blood — is defective and its quantity is insufficient. 
 
 This gives rise to anemia, and a most frequent result of 
 such long-continued undernutrition is tuberculosis. Indeed, 
 notwithstanding frequent visits to vegetarian restaurants in 
 various countries, I have never seen a strict vegetarian who 
 did not look pale and thin. 
 
 There cannot possibly be a really scientific basis for such 
 an erroneous mode of living. The most important producer of 
 (336) 
 
Vegetarianism, Advantages and Disadvantages. 337 
 
 energy in our foods, the albumin, is only very slightly repre- 
 sented, and of this limited amount a considerable portion is 
 lost in the intestine owing to the difficult assimilation. Since, 
 however, strict vegetarians do not lay much stress upon 
 albumin, the carbohydrates should necessarily be all the more 
 plentifully represented in their nourishment. It is, neverthe- 
 less, unfortunately the case that in the majority of vegetarian 
 restaurants in Austria and particularly in Germany the main 
 object seems to be to furnish very cheap foods. They are 
 consequently greatly frequented by poor people who wish to 
 dine cheaply. The proprietor naturally wishes to realize as 
 much as possible ; consequently many aliments containing con- 
 siderable amounts of carbohydrate, such as tapioca, sago, 
 maizena, honey, and sometimes even rice, do not appear on 
 their bills of fare, or are possibly not much called for, as the 
 price is too high. According to Rubner, when there is too 
 little albumin in the food, more carbohydrates' and fats are 
 necessary. In such a ridiculously strict vegetable diet this 
 point is not even considered. The food consists principally of 
 vegetables, and possibly cereals and fruit; in the majority of 
 cases, however, the bulk of the food is composed of green 
 vegetables, roots, cabbages, etc. Considerable amounts of 
 these must then be taken in order to fill the requirements of 
 the moment, and to still hunger. 
 
 The cow is in the field from early morning until the 
 evening in order to — and this is her only occupation — absorb 
 a sufficient quantity of food for her needs ; and since the latter 
 consists of grass which is not very rich in nitrogen, she must 
 take a very great deal of it to thrive. If she does not do this 
 and stops feeding, she is ill. A cow cannot starve for several 
 days, nor can a strict vegetarian do so. He also must, day in 
 and day out, take large quantities of food ; I must admit, how- 
 ever, that some who subsist upon a fruit diet can, after a 
 long training, manage with less. Whether they are as thor- 
 
338 Health Through Rational Diet. 
 
 oughly invulnerable to a possible infection as those who use 
 all kinds of foods is a question. The average strict vegetarian 
 must, therefore, eat large quantities of cabbage and other 
 varieties of vegetables, cereals, potatoes, etc. In order to 
 utilize and assimilate it all, he would have to imitate the cow 
 and possess four stomachs, to rechew his food. The intestine 
 would have to be very much logger, with a large cecal pouch, 
 containing the same ferment as in the rodents, — the cytase, — 
 for him to be able to digest the great quantity of cellulose con- 
 tained in such food. Since, however, he is not provided with 
 all this, he will fare badly when such a diet is too long con- 
 tinued. To assist, in so far as possible, the digestion and 
 assimilation of the foods in themselves already so poor in 
 albumin, these foods must be very carefully masticated, which 
 is only possible when the teeth are good; much saliva and 
 gastric juice must also be provided — we have already men- 
 tioned that bread requires five times as much pepsin as meat — 
 and the intestine must secrete much fluid, in order to further 
 the digestion and the elimination of the large amounts of feces 
 resulting from such foods. All this would require an outlay 
 on the part of the organism, since the cells thus given ofif would 
 have to be replaced. The only substance in the food capable 
 of accomplishing this renewal is the albumin. Now, in such 
 a strictly vegetarian diet the absorption of albumin is very 
 slight, for the intestinal juice cannot readily digest the cellulose 
 in which the albumin is inclosed. Animals are better off in 
 this respect, for all-wise Nature provides whatever is required 
 to fit the circumstances, and has given to rodents a special 
 ferment which breaks down the cellulose. As the human 
 vegetarian is not provided with such ferment, much of the 
 albumin in his food is lost to him. The starches are for the 
 same reason also poorly assimilated. A considerable portion 
 of the albumin and starch content of the food is also lost 
 because such a diet exerts an irritating effect upon the intes- 
 
Vegetarianism, Advantages and Disadvantages. 339 
 
 tine, and it is consequently expelled too soon, before the nu- 
 trient substances have been absorbed. As a result of this, with 
 the usual food of a strict vegetarian there must undoubtedly 
 be a deficiency of albumin, as well as of carbohydrate ; such a 
 person is undernourished and is consequently subject to the 
 dangers above named. 
 
 A great disadvantage of such an erroneous mode of feed- 
 ing is the very great amount of feces formed and the too fre- 
 quent bowel movements, I have myself experimented with 
 such a strict vegetarian diet for several days, and found that, 
 instead of having, as usual, one bowel movement each day, 
 there were two or three and sometimes even more; the feces 
 were very much increased, as a considerable portion of the 
 food itself was expelled with them. Such an augmentation of 
 the stools is in no way advantageous, as the intestine is sub- 
 jected to too violent exertion. While the cow gives off a 
 quantity of dung, it serves as a valuable fertilizer for the earth 
 from which she receives her nourishment; human excrements 
 play no special role in this connection. 
 
 It is certain that the digestive organs must suffer under 
 such a diet, and that they must undergo certain changes due 
 to their overactivity ; this is self-evident owing to the fact that 
 they were not adapted by nature for such use. When a true 
 vegetarian parent wishes to bring up his child — after it has 
 been weaned — upon a strictly vegetable diet, it may be pos- 
 sible that the child's intestines will become longer and better 
 adapted for such food, but in the adult this is not to be ex- 
 pected. Since, however, the suckling child of the vegetarian 
 lives solely upon milk, i.e., a substance of animal origin, and 
 could not be nourished in any other way, I cannot comprehend 
 why he does not realize that this forms the proper food for the 
 child, and does not therefore continue to feed it upon a milk- 
 eg'g-vegetable diet, which is in my opinion the best and most 
 rational one. 
 
340 Health Through Rational Diet. 
 
 Such a strictly vegetable diet very frequently gives rise to 
 gastric and intestinal disturbances, and many a vegetarian 
 would undoubtedly be cured of his mania — for they are indeed 
 often fanatics — were he to be shown his feces with the large 
 amounts of undigested food contained therein. The intestines 
 have vainly endeavored to utilize the latter, but the results are 
 not at all in proportion to the effort entailed. Such a defective 
 diet also has an injurious effect upon the nervous system and 
 the mind as well, which fact has previously been referred to. 
 While it is thus injurious to a normal individual, the vegetable 
 diet may, on the other hand, be very beneficial in certain dis- 
 eases, such as gout, arteriosclerosis, diabetes, and obesity. All 
 of these diseases are frequently the result of overfeeding, and 
 consequently a less generous and nutritious diet, such as the 
 purely vegetarian one, may be most useful. When, however, 
 such a diet is to be persisted in for any length of time without 
 giving rise to injurious consequences, certain rules must be 
 followed which we shall discuss in the next chapter. 
 
 2. Hints in Regard to the Rational Procedure in a 
 Strictly Vegetarian Diet. 
 
 The most important requirement in a rational vegetarian 
 diet is the thorough cooking of the food, by which the cellulose 
 coverings are burst asunder, thus enabling the digestive fluids 
 to act successfully upon their contents. This requires a scien- 
 tific mode of cooking, and it must be remembered that too 
 great a heat must not be long continued. The starch granules 
 are swollen by the heat, their outer covering is burst open, 
 and the albuminous contents are freed ; when, however, the 
 heat is too great, they may, on the other hand, become shriveled 
 up, and in this case the outer covering of cellulose will remain 
 intact. It would therefore be more to the purpose not to sub- 
 ject the foods to a very great heat for any length of time, and 
 
Vegetarianism, Advantages and Disadvantages. 341 
 
 cooking in a steaming apparatus would undoubtedly be the 
 best procedure, since in this way the important nutritive salts 
 are not extracted from the vegetables, which very readily 
 occurs when they are cooked in water for a long time. 
 
 Thorough mastication of the food is even more important 
 with a vegetarian than with a meat diet, since the action of 
 the digestive fluids upon the cellulose-rich vegetables is 
 materially lessened when the latter are not well masticated. 
 For the meat-eater it does not so much matter whether a little 
 more or less of his albumin-rich food is lost, while in the 
 vegetarian diet, which is already poor in albumin, this plays 
 an injurious role. Only a person having excellent teeth can be 
 a good vegetarian ; when the latter are defective, as in the case 
 of old people, the vegetables must be prepared in a fluid form 
 or as purees or soups, or be chopped very fine. 
 
 It would be much the best for all vegetarians to take the 
 vegetables containing the greatest amount of albumin in this 
 form, as it is otherwise, i.e., in the leguminous vegetables, only 
 very poorly assimilated, so that much of it is unavoidably lost. 
 Some of the vegetables which are eaten without the shells — 
 peas, for example — are better assimilated, but lentils and beans 
 less so. The latter had much better be taken mashed into a 
 puree. Soy beans are also good when prepared in this way, 
 and would prove a valuable addition to> a vegetarian diet. In 
 the vegetarian restaurants which claim to furnish a nourish- 
 ing menu — not always a very sensible one, as one so often 
 finds — such purees of leguminous vegetables should be a daily 
 item of the bill of fare. 
 
 It would, moreover, be advisable that sufficient quantities 
 of albumin-containing foods, such as leguminous vegetables, 
 mushrooms, etc., be regularly included among those constitut- 
 ing a vegetable diet. For old, weak people, or those subject 
 to flatulence, the only resource would be some nutritious prepa- 
 ration made from albumin-containing vegetables — such as 
 
342 Health Through Rational Diet. 
 
 sarton, which is made of soy beans, or roborat, prepared from 
 the albumin of wheat. Small quantities of these substances 
 will furnish as much albumin as is contained in much larger 
 amounts of cereals or bread. 
 
 The albumin-containing cereals in general should be very 
 well represented in the strictly vegetarian diet not only on 
 account of the albumin, but because of the high carbohydrate 
 content. In the diet of the unscientific vegetarian — unfor- 
 tunately such ignorant procedures are the rule — the albumin 
 and carbohydrate content is not considered, and both of these 
 substances are insufificiently represented. Even at best, this is 
 still the case with the albumin ; therefore, correspondingly 
 greater amounts of carbohydrates should be absorbed. Cereals 
 can be used to meet these requirements, but not in the form of 
 a coarse, whole-wheat, or graham bread, so often furnished in 
 vegetarian restaurants ; fine wheat bread should be used 
 instead. For a meat-eater, or even a person living upon a 
 diet consisting of milk, eggs, and vegetables, the coarser bread 
 would be better adapted, as it contains more of the nutrient 
 salts and also more cellulose. The vegetarian already ingests 
 a plentiful supply of the latter, and what he requires is more of 
 nutritious substances, which will be furnished by the otherwise 
 prohibited fine wheat bread. 
 
 Oats would be a practical food for strict vegetarians, but 
 should be used in a form in which the albumin and carbohy- 
 drates can be assimilated — especially in the case of old and 
 weak persons — e.g., in the form of one of the prepared oat 
 foods, such as Knorr's preparation or Quaker oats. All other 
 similar carbohydrate-containing foods, such as rice, buckwheat, 
 etc., would also be very beneficial, because the portions which 
 are difficult to digest — the husks — have been removed. They 
 are more readily assimilated in this form, and the nutritive 
 value is also increased. This is, of course, of great importance 
 in a vegetable diet, which is less nutritious than any other. 
 
Vegetarianism, Advantages and Disadvantages. 343 
 
 Tapioca, sago, rice, and similar aliments containing carbohy- 
 drates, but poor in cellulose, should always be abundantly 
 represented in any form of vegetable diet. 
 
 The dishes prepared from a mixture of fine wheat meal 
 and potato flour, so frequently eaten in Austria-Hungary and 
 used in another form for breakfast in America, are also very 
 advantageous. In the last-named country they consist often 
 of a kind of gruel made of wheat (cream of wheat) or of 
 oats, and also include cakes of wheat, buckwheat, or corn flour 
 which resemble our pancakes. The Americans eat with these a 
 syrup (maple syrup) made in Canada or Vermont from the 
 sap of the maple tree. With us such a breakfast would be 
 especially useful for vegetarians, and in this way one would be 
 sure of having an appreciable quantity of carbohydrate in the 
 food. As the maple syrup is difficult to obtain here, one might 
 use with the cakes a syrup made of cane-sugar, like that which 
 comes from Java (the Gula Java of the Malays), or honey, 
 which is similar to these syrups. Their use has the advantage 
 that the nutritive value is increased by the sugar contained in 
 them. Some fat had best be used with these cakes ; and since 
 the strict vegetarian abjures animal fats, the best varieties of 
 vegetable fats — those containing the least of the fatty acids — 
 such as fine olive oil, palm oil, etc., should be used. In fact, a 
 certain amount of fats is quite as necessary in a vegetable diet 
 as the carbohydrates, albumin being so very poorly represented. 
 With green vegetables, including salad (best mixed with 
 vinegar), a good proportion of fat can be absorbed, and fat- 
 containing fruits and nuts — such as the fatty groundnuts 
 (Arachides) which come to us from the Congo, Brazil, etc. — 
 may also be used. Naturally, these must all be very carefully 
 masticated, as they are not very digestible owing tO' the high 
 fat content. 
 
 In the way of fruit the disciples of a strictly vegetable 
 diet should give the preference to the very nourishing dried 
 
344 Health Through Rational Diet. 
 
 fruits, — although they are rather hard to digest on account of 
 the increased proportion of raw fiber. In regard to difficulty 
 of digestion, dried bananas — such as are imported from Suri- 
 nam by Abraham Diirninger in Herrenhut, and which are 
 much used in Holland — form an exception. I frequently eat 
 them myself in the summer months when I live upon a vege- 
 table diet, and find them easy to digest and very nutritious. 
 As has already been stated, bananas contain but little cellulose ; 
 the drying process greatly increases the sugar content, so that, 
 although the starch content of the fresh ripe banana is only 
 16.20 per cent., dried bananas often contain 70 per cent, of 
 sugar or sometimes even more. Figs and dates, English 
 walnuts, hazelnuts, pistachio nuts, etc., and fresh fruits should 
 always be represented in the dessert taken by vegetarians. 
 
 The menu of the strict vegetarian should thus rationally 
 be so combined that at the principal meal, after a vegetable 
 puree soup, some albumin-containing food such as mushrooms 
 or some leguminous vegetable (best in puree form) should be 
 taken, together with green vegetables combined with some 
 vegetable fat; next either tapioca, sago, or rice, etc., then 
 pastry or cakes, and afterward nuts and dried or fresh fruits. 
 As a dessert, in order to increase the nutritive value of the 
 diet, some chocolate might also be taken, — this best in the form 
 of the fat-containing Giandujas of Turin, which readily melt 
 in the mouth, or some other form of cream chocolate. In con- 
 formity with the physiology of digestion, sweets, when eaten 
 alone, should always be taken at the end of a meal. After the 
 repast a cup of caffeine-free coffee may be taken. For break- 
 fast the flat cakes or the various gruels made of cereals, with 
 honey and fruit, are indicated as the principal components of 
 the meal, and for the evening repast albumin-containing vege- 
 tables, green vegetables, and other starchy foods, together 
 with fruit, should again be taken. 
 
 Menus in the vegetarian restaurants should likewise be 
 
Vegetarianism, Advantages and Disadvantages. 345 
 
 made up according to the rules given above. A great draw- 
 back in this connection is the fact that motives of economy 
 prevail in these establishments. The main object seems to be 
 the giving of as much as is at all possible for at most i mark 
 (25 cents) or for 70 or 80 pfennigs (18 or 20 cents). That 
 food of the very best quality is consequently not the rule is as 
 regrettable as it is easily understood. When the true vege- 
 tarian, owing to the inferior quality of the food, thus absorbs 
 even less of nutritious substances than he would otherwise 
 have, he is even more exposed to undernutrition. It would be 
 ver\^ advantageous if in all large cities vegetarian societies or 
 clubs were formed which would build and control restaurants 
 of this kind. In Manchester, England, a splendid example of 
 such a society exists, which does very excellent work; it is 
 materially assisted by benefactions from those interested in its 
 success. It is greatly to be regretted that we do not here also 
 have some wealthy vegetarians who would construct such 
 vegetarian restaurants in the interests of the public welfare in 
 general. Establishments of this kind should also be founded by 
 persons dying without heirs, and who wish to perpetuate their 
 names by some benefaction which would help tO' prolong the 
 life of many. In this way vegetarianism could prolong life, 
 but only when practised upon scientific lines. The greatest 
 prospect of a prolonged existence is, however, only afforded 
 by the milk-egg-vegetable diet, which we shall now discuss. A 
 strictly vegetable diet as above described may be continued for 
 weeks, or perhaps even months, by some persons — and by some 
 women of a certain constitution and build even longer — but the 
 majority of average individuals often suffer from intestinal 
 disturbances and stomach affections — very frequently over- 
 acidity. These results, as well as nervous affections, then 
 render a change of diet imperative. 
 
346 Health Through Rational Diet. 
 
 3. The Special Advantages of the Milk-Egg- 
 Vegetable Diet. 
 
 It would not be difficult for us to prove that the milk-egg- 
 vegetable diet is the most rational for man, especially for the 
 adult. When near the age of puberty, the addition of a certain 
 quantity of meat would be advisable for reasons which have 
 already been given. 
 
 That the milk-egg-vegetable diet is that best adapted for 
 man is shown by the fact that each one of the principal com- 
 ponents of which it is made up, i.e., the milk, the eggs, and 
 the vegetables, plays a most useful part in our nutrition. Their 
 useful properties have already been treated at length. The 
 best feature of such a method of feeding is that each of the 
 three foods is possessed of advantages, but of no evil effect. 
 To, live upon milk alone would be difficult as well as inade- 
 quate, even if very large quantities were taken; the same 
 remark applies to vegetables. When, however, eggs are used 
 in conjunction with milk and vegetables, a very substantial 
 diet is obtained, and as I have noticed in my patients, and like- 
 wise with myself, one can gain considerably in weight when 
 living upon such a diet. When ij^ liters of milk are taken per 
 day an average of about 60 grams of albumin is received; 2 
 eggs added daily to the milk will raise the albumin assimilated 
 to 70 grams; if 4 eggs are taken, one will have obtained a 
 fully sufficient quantity of albumin. I have myself lived upon 
 such a milk-egg-vegetable diet for several months, and got on 
 very well indeed with 70 grams of albumin, although I was 
 taking considerable exercise at the time. I have also observed 
 that a diet of milk and eggs and plenty of carbohydrates has a 
 tendency to accustom one to thrive on a rather smaller amount 
 of albumin. 
 
 There is probably no other diet which contains less of 
 substances which are injurious for our various organs. The 
 
Vegetarianism, Advantages and Disadvantages. 347 
 
 milk diet is the least injurious. Both milk and eggs do not 
 form any uric acid, nor do they contain any injurious extractive 
 substances. The same is the case with most of the vegetables, 
 especially those which are richest in starch, such as rice, 
 tapioca, sago, etc. The majority of ripe fruits, with the ex- 
 ception of those containing considerable amounts of oxalic 
 acid, are also free of injurious substances. In order to carry 
 on such a diet in a rational manner, it would be necessary to 
 take, as a basis for it, 4 or 6 eggs daily, with some cheese. At 
 each meal, or at midday and in the evening, 2 eggs should be 
 taken, with milk and cheese, and perhaps for breakfast i of 
 the pancakes previously referred to — made of various kinds 
 of flour — with honey or some fruit syrup ; fresh fruit at every 
 meal ; fresh fruit for breakfast, and both cooked and fresh 
 fruits at dinner and supper. I also consider it very beneficial to 
 eat, during several days, fruit only at the evening meal; this 
 might also be done on certain days of the week instead of on 
 successive days. For such a meal the most nourishing foods 
 would be dried fruits, bananas, St. John's bread (the dried 
 fruit of the locust tree — which must be thoroughly masti- 
 cated), figs, dates, nuts, with dried currants and raisins (thus 
 mixed they taste very good), almonds, and particularly pista- 
 chio nuts, which are the most easily digested of the oily nuts. 
 In winter the fat-containing nuts and fruits are best; on hot 
 summer days principally fresh fruits should be taken — cherries 
 in the spring and early summer, grapes in the autumn, and in 
 midsummer apples, pears, and plums. 
 
 I particularly advise the taking of plenty of fruit because, 
 among all our foods, with the exception of milk, this food is 
 the only one which we take just as it was made by the Creator, 
 without any cooking or the addition of other substances. In 
 this way all of the natural properties remain undisturbed. We 
 must here emphasize the fact that many of the important fer- 
 ments contained in various foods are destroyed in the prepara- 
 
348 Health Through Rational Diet. 
 
 _ n 
 
 tion of the latter, so that we lose all of their effects. As, how- 
 ever, many of the fresh fruits contain rather too much acid, 
 which has an injurious effect upon some persons, dried fruits 
 or those containing but little acid when fresh, such as bananas, 
 dates, etc., should be taken when considerable quantities are to 
 be eaten. A healthy stomach and intestine is required, and 
 then bread, butter, and cheese, with fresh and dried fruits, will 
 furnish a good and healthful meal. 
 
 There is no diet which will as certainly preserve good 
 health or which will so effectively favor a return to health as 
 the milk-egg-vegetable diet, scientific ally employed. With no 
 other diet can so much be done to keep the blood-vessels in 
 good condition, and to insu^-e a proper composition of the 
 blood and its adequate circulation. Such a diet would be the 
 very best in arteriosclerosis, but here not more than i liter of 
 milk divided into several portions must be taken. According 
 to my experience with a large number of patients, there can 
 surely be no better mode of nutrition than the above, and all 
 of my liver patients — without exception — had a better color 
 and looked much more healthy after two or three weeks of 
 such a diet. I wish to call attention to the fact that particularly 
 in cases of gallstones it gave very good results, especially be- 
 cause the functions of the bowels were perfectly carried on. 
 The advantages of this diet in such affections reside in the 
 fact that the lactic acid fei-mentation (I prefer to give sour 
 milk, jogurt, and kefir in such cases) brings about antisepsis of 
 the intestine and prevents the development of injurious bac- 
 teria, so that infection of the gall-duct — the principal factor in 
 inflammation of the gall-duct and the disease above mentioned 
 — is more readily prevented. Plenty of grapes taken with such 
 a diet gave excellent results in gall-stone disease, in my experi- 
 ence. That it is also very beneficial in gout is self-evident, but 
 vegetables containing purin bodies — of which a list is given on 
 page 361 — should as far as possible be avoided. Chiefly the 
 
Vegetarmnum, Advantages and Disadvantages. 349 
 
 ripe acid fruits should be used. In renal calculi consisting of 
 uric acid a diet of this sort also has an excellent effect; when 
 there are phosphatic stones it should, on the contrary, be 
 avoided. For diabetic patients it is an ideal diet, but a milk 
 without sugar, like the Gaertner preparation, should be used, 
 and the fioiit be carefully selected and taken only in modera- 
 tion. In obesity it is likewise an excellent regime; the quan- 
 tity of milk must however be decidedly diminished, and the 
 butter and oily fruits and nuts must be eliminated. Owing to 
 its favorable action upon injurious bacterial intestinal flora, 
 such a diet would be beneficial in intestinal aft'ections, with a 
 careful selection of the vegetables and fruits to be taken. In 
 constipation it would prove a sovereign remedy which would 
 after a short time render all medicines superfluous. In many 
 cases of neurasthenia and hysteria it w^ould give brilliant 
 results, if the foods giving the greatest number of calories 
 were selected. Since such a num^ber of diseases are benefited 
 by this diet, healthy persons should profit even more from it. 
 Indeed, after having personally tried the various modes of 
 diet during a certain length of time, having first eaten a great 
 deal of meat and then only once a day ; again for a time only 
 vegetables, then principally milk, then chiefly fruits, I came to 
 the conclusion — after observations made upon others as well 
 as upon myself — that a milk-egg-vegetable diet is the best and 
 at the same time the most rational for mankind. 
 
CHAPTER VI. 
 
 THE PRACTICAL ADVANTAGES OF RATIONAL 
 FEEDING. USEFUL HINTS. 
 
 I. Foods Easy and Difficult to Digest. 
 
 There are persons who' can, as it were, digest pebbles, 
 while others no less healthy may suffer from indigestion after 
 taking even the most easily digested foods. There is probably 
 no other organ as capricious as the stomach. We shall not 
 attempt here to deal with the nervous influences and idiosyn- 
 crasies affecting the stomach, but shall discuss only such dis- 
 turbances as are caused by the food itself. In order that food 
 may be easily digested, it must be in such a form as will permit 
 of thorough action upon it by the gastric and intestinal juices ; 
 thus, a gelatinous substance like a pickled fish jelly is very 
 easily digested. When, however, there is much connective 
 tissue, as in an old chicken, digestion is more difficult; the 
 tough, hard meat of old animals, which has so much connective 
 tissue, is much more difficult of digestion than that of young 
 animals. Lean boiled ham, being so free from connective 
 tissue, is not only easily digested by the stomach, but by the 
 intestine as well ; the digestibility of a food depends not only 
 upon the readiness with which it is tolerated by the stomach, 
 but also by the intestine. Hard-boiled eggs are digested with 
 difficulty by some stomachs, and are better assimilated in the 
 intestine. Calves' brains are readily digested in the stomach, 
 but less so in the intestine, since, according to Rubner, about 
 43 P^i" cent, of such brain substance remains unassimilated. 
 (350) 
 
Practical Advantages of Rational Feeding. 351 
 
 The connective tissue in meat corresponds with the cellu- 
 lose in vegetables. A fine starchy food without any such 
 material, e.g., tapioca and sago, does not impose any labor on 
 the stomach when well masticated, as it is not digested there ; 
 such a food does remain in the stomach for some time, but is 
 only really made use of when it reaches the intestine. Thor- 
 ough mastication, as already stated, is a prime necessity with 
 starchy foods. A ripe banana is one of the most easily digested 
 foods, when carefully masticated with the aid of plenty of 
 saliva. It is advisable to allow such starchy foods tO' remain 
 in the mouth for a short time, during which they should be 
 moved about with the tongue and then be carefully chewed. 
 When hard, dry foods containing much cellulose — such as 
 the cereals, dried tubers, dried pears, or the black bread of the 
 peasants — are taken, they not only remain a long time in the 
 stomach, which must work hard to digest them, but are besides 
 poorly assimilated in the intestine. We have mentioned on 
 several occasions how much of certain foods remains vmutilized 
 during intestinal digestion. It is not our purpose tO' deter 
 healthy persons from taking such foods, for it is, on the con- 
 trary, not inadvisable occasionally to eat small quantities of 
 them. Unfortunately, the poor are obliged to eat them daily — 
 without, however, actually ruining their health thereby. 
 
 In addition to the connective tissue and cellulose content, 
 fat — especially lamb- and beef- fat — also interferes w^ith diges- 
 tion, particularly when it surrounds the more easily digested 
 substances. Fat lamb is very indigestible. Dishes prepared 
 with beef-drippings, so much used in England, are likewise not 
 at all easily digested. Goose-fat is that which melts most 
 readily, and butter comes next. Fine olive oil is well adapted 
 for cooking ; foods prepared with it are not indigestible. Fatty 
 fruits and those containing cellulose, such as hazelnuts and old 
 walnuts, are hard to digest. 
 
 The large amount of free fatty acids and pungent sub- 
 
352 Health Through Rational Diet. 
 
 stances contained in some foods, and the acids, tannin, and 
 ethereal oils of certain fruits, may all interfere with the diges- 
 tion. Following is the list prepared by Penzoldt showing the 
 digestibility of various foods : — 
 
 Foods Remaining in the Stomach About Two Hours: 
 
 100 to 200 grams of drinking-water; 
 
 220 grams of carbonated water; 
 
 200 grams of coffee, tea, beer, bouillon, light wine; 
 100 to 200 grams of milk; 
 
 100 grams of soft-boiled eggs; 
 
 About Two to Three Hours: 
 
 200 grams of coffee with cream, or milk cocoa; 
 300 to 500 grams of water, milk, or beer; 
 
 100 grams of raw, hard-boiled, or fried eggs; 
 
 200 grams of cooked sweetbreads, carp, pike, or cod (including 
 dried cod) ; 
 72 grams of cooked oysters; 
 
 150 grams of boiled asparagus or potatoes, mashed potatoes, cher- 
 ries (raw or steamed) ; 
 70 grams of white bread or biscuits; 
 
 About Three to Four Hours: 
 
 230 grams of cooked chicken or partridge; 
 220 to 260 grams of cooked squab ; 
 
 195 grams of squab, boiled or steamed; 
 250 grams of boiled beef; 
 160 grams of raw or boiled ham; 
 
 100 grams of roast veal (hot or cold), beefsteak, roast beef; 
 200 grams of boiled salmon; 
 72 grams of salted caviar; 
 
 150 grams of black or brown bread, spinach, or kohlrabi, carrots, 
 cucumber salad, apples. 
 
 We may select our foods from the above list according to 
 the condition of our stomachs, always giving the preference to 
 those articles most easily digested. For, as was said by a 
 Frenchman : "On ne vit de ce qu'on mange, mais de ce qu'on 
 digere." (One does not live by that which one eats, but by 
 that which one digests.) 
 
Practical Advantages of Rational Feeding. 353 
 
 2. Foods Causing Flatulence. The Prevention and Dietetic 
 Treatment of Flatulence. 
 
 By flatulence we mean the formation of gases in the intes- 
 tine. They are formed by the action of bacteria upon the resi- 
 due of the food which has been absorbed, and particularly upon 
 the cellulose contained therein ; the latter is then split up into 
 volatile fatty acids (butyric acid, acetic acid) and into gases 
 (carbon dioxide, hydrogen, and methane). The more cellulose 
 there is contained in the food, the more there is usually elimi- 
 nated as residue, thus facilitating the production of such 
 cleavage products. Consequently, a diet rich in cellulose will 
 form much gas. This may be noticed when leguminous vege- 
 tables, especially beans, have been eaten ; cabbages also pro- 
 duce the same effect, on account of the cellulose and sulphur 
 contained in them. Black bread, e.g., rye bread, also causes 
 considerable flatulence. 
 
 On the other hand, a diet which forms but little residue 
 may also produce gases when certain bacteria have been intro- 
 duced with it. Unclean water, previously in contact with a 
 slimy river-bottom, will often cause discomfort by colic and 
 the formation of gas. I myself noticed this during my stay 
 in Toronto, in Canada; on drinking the water of the large 
 lake, I was constantly troubled with gases and colic. The 
 same was the case soon after, when I was in Detroit and drank 
 the water from Lake Michigan. In both these places I ex- 
 perienced no such trouble when drinking pure mineral water. 
 
 Mineral waters which are badly bottled, so that unclean 
 substances are mixed with them, may give rise to the same 
 symptoms. It is necessary, for this reason, to make a careful 
 selection from among such waters. Above all, it is necessary 
 that the authorities should make a thorough investigation of 
 every mineral spring of which the water is universally used, 
 as well as of the bottling plants. Impure milk, made so by 
 
354 Health Through Rational Diet. 
 
 secret dilution or the inadvertent admixture of any unclean 
 substance, will very frequently cause the development of gases. 
 Flatulence may also be noticed when large quantities of good 
 milk are taken. 
 
 Flatulence very readily occurs when the residue of the 
 food remains too long in the intestine. The longer the feces 
 are retained in the intestine, the longer the bacteria act upon 
 them, thus causing fermentation and decomposition. The 
 greatest number of bacteria is found in the colon, and the feces 
 contained therein form the most favorable nidus for them. 
 
 A plentiful meat diet also favors the formation of gases 
 when the former contains much connective tissue, since, owing 
 to the large quantity of meat and the resistance offered by the 
 connective tissue, the digestive fluids are not able to fully digest 
 it, and a considerable portion remains to be subjected to the 
 action of the bacteria in the colon. The longer it remains there, 
 the more gases may be formed. In order to prevent the forma- 
 tion of gases it is important that the feces be expelled from the 
 intestine as soon as possible. Constipation must therefore be 
 avoided. The means for its avoidance will be considered else- 
 where. 
 
 Persons having a tendency to flatulence should avoid 
 foods which contain much residual matter, such as beans, len- 
 tils, and the cabbage varieties, in which not only the cellulose, 
 but also certain other components, viz., sulphur compounds, 
 cause the formation of gases. In the diet of such persons all 
 indigestible foods should be avoided and care be taken that the 
 diet be so composed that its greater portion be absorbed in the 
 upper intestine, so that a very small quantity will be subjected 
 to the action of the bacteria. Especially in the case of aged 
 persons should a careful choice of foods be made, as in them 
 the intestines are relaxed and dilated, and the residue is apt to 
 be retained in the bowel for a longer time. We are thus, to be 
 sure, placed in a dilemma, as when the food contains too little 
 
Practical Advantages of Rational Feeding. 355 
 
 refuse matter the residue will for this reason remain too long 
 in the intestine. Such feces, however, are not apt to cause 
 flatulence. We must consequently endeavor to steer between 
 two cliffs. 
 
 The foods causing the most flatulence, such as leguminous 
 vegetables, cabbage, black bread, etc., must of course be elimi- 
 nated from the diet, and when necessary milk must also be 
 forbidden or only allowed in small quantities. Care must also 
 be taken that its origin be irreproachable. A diet easily 
 digested must be adhered to; it may be composed of tender 
 meat, ham, eggs, rice, tapioca, sago, fine white bread, zwieback, 
 etc. Potatoes are only allowed when mashed, as fried or 
 roasted potatoes give rise to flatulency. Bread made with a 
 sour dough should be avoided, as in this way large quantities 
 of bacteria are introduced. Whatever might cause femienta- 
 tive processes must be usually avoided. Beer especially is 
 forbidden. Tea or even a little red wine might be used to 
 advantage. 
 
 In the dietetic treatment of flatulence a principal factor 
 is the avoidance of foods containing much residue. Although 
 such a diet is useful in persons subject to this disturbance, it is 
 not indicated for those in good health, as it may give rise to 
 constipation. The formation of a small amount of gas is not 
 to be regarded as an evil, since it materially aids the movement 
 of the bowels and the ejection of their contents. It is only the 
 presence of excessive flatulence which should be combated, 
 especially when diseases exist in which the raising of the dia- 
 phragm must be prevented, as in heart aft'ections. In many 
 cases of arteriosclerosis flatulence, which is frequently present, 
 gives rise to troublesome effects. The best treatment for flatu- 
 lence consists in the rational diet above described. The best 
 preventive measure in conjunction with the same would be that 
 all of the food, and especially the vegetables and other cellu- 
 lose-containing substances, be most thoroughly masticated, in 
 
356 Health Through Rational Diet. 
 
 order that no undigested portions reach the intestine, and there 
 form a nidus for the development of some of the countless 
 bacilli which are ingested from the air or with the saliva or in 
 the foods themselves. 
 
 3. Laxative Foods. 
 
 When one subsists — as do so frequently the well-to-do 
 classes, living in luxury — on chicken, rice, mashed potatoes, 
 the finer grade of green vegetables, fine pastry, and white bread, 
 it is not a matter for surprise that such persons usually suffer 
 from constipation. Their diet contains practically nothing 
 capable of exercising the least stimulation for the movement 
 of the bowels. The result is the daily use of medicines and 
 the development of a more and more stubborn constipation. 
 The inhabitants of Carlsbad should be thankful to all such 
 people, for it is they who so greatly swell the number of 
 visitors to its springs. Once their condition is improved they 
 soon fall back into their former error, which is truly a human 
 failing. 
 
 In this respect the working classes are better off. Their 
 diet, which consists largely of leguminous vegetables and black 
 bread containing much residue and cellulose, frees them of this 
 accompaniment of wealth ; they are rarely troubled with it, and 
 in those practising vegetarianism it is practically unknown. 
 They have plenty of bowel movements — too many, in fact ; so 
 they really represent the other unpleasant extreme. The 
 middle way is always the best, i.e., a diet containing a sufficient 
 quantity of residue — though not too much of it — and capable 
 of insuring the assimilation of sufficient food while the bowel 
 movements can occur without trouble. 
 
 A diet rich in residue contains much cellulose ; many green 
 vegetable (fungi) fruits, many of the leguminous vegetables, 
 and some cereals furnish such a laxative diet. Among such 
 
Practical Advantages of Rational Feeding. 357 
 
 are spinach, carrots, green beans, sauerkraut, and the cabbages ; 
 the leguminous vegetables — beans, peas, lentils — oat and rye 
 bread (black bread), dried fruits, plums, cherries, grapes, pine- 
 apple, etc., all act upon the bowels. In the vegetables it is 
 not only the cellulose content, but also other substances con- 
 ducive to fermentation and the formation of gas, which excite 
 the intestine to increased activity. In fruits the high sugar 
 content and the organic acids are active in this respect. We 
 have fully described the special action and properties of these 
 foods, and must now refer the reader to the respective chapters 
 concerning them. Care should be taken to have certain fruits 
 and other foods well represented in the diet. At breakfast, in 
 the spring, a certain quantity of cherries, all the year round 
 honey, and certain fruit marmalades may be used. Among the 
 latter, according to my experience, pineapple, fig, and orange 
 marmalade, plum butter, etc., exert a good action. At noon, 
 spinach or some others of the above-mentioned vegetables; 
 every day, both at noon and in the evening, stewed fruit, such 
 as rhubarb, cherries, grapes, figs, or dried plums. On retiring, 
 fresh cherries, when they are to be had ; otherwise, 4 or 5 dried 
 California prunes, previously soaked three to four hours in 
 water, so that the skin may l^e removed before they are eaten. 
 With a good digestion they may be eaten with the skins, as 
 they are then even more active. On rising, a glass of cold 
 water, and, a little later, i or 2 fresh oranges. Before break- 
 fast, >4 or I orange or a grapefruit (pampelmus). The drink- 
 ing of milk — from healthy cows — and especially of sour milk, 
 kefir, and jogurt, may also give excellent results. Plenty of 
 exercise is a requisite. As we thus see, there are so many 
 dietetic agents that recourse to injurious medicinal substances 
 is unnecessary. The feces consist largely of residues which 
 excite the intestines ; if we wish to have the bowels moved, we 
 must ingest in our food, as mentioned above, a sufficient quan- 
 tity of slags or residue. 
 
358 Health Through Rational Diet. 
 
 4. Remarks Concerning the Prevention and Dietetic Treatment 
 of Gout. List of Foods Forming Uric Acid. 
 
 When anyone has eaten plentifully of meat during many 
 years, he can very easily become gouty. Indeed, among such 
 persons, especially those who lead a sedentary life and have 
 inherited a predisposition to this trouble, very many will be 
 found suffering from gout. It is, of course, true that one may 
 ingest daily large amounts of uric-acid-forming foods — among 
 which meat is one of those heading the list — without becoming 
 afflicted with gout, provided the kidneys carry out their func- 
 tions properly. As I have stated in my earlier works, gout is 
 the result of two principal factors, the first being a diseased 
 condition of the kidneys, with consequent lessening of their 
 functional activity, and the second an increased formation of 
 uric acid in the body or greater intake of this substance in the 
 food. Retention of uric acid in the body through diminished 
 activity of the kidneys is thus the cause of the disease. The 
 alterations in the kidneys may be of a secondary nature, result- 
 ing from primary changes in the thyroid gland, — in which 
 connection it should be noted that the thyroid gland itself may 
 be a predisposing factor in gout, inasmuch as when this gland 
 is degenerated more uric acid may be formed and gouty symp- 
 toms occur with great frequency ; while, on the other hand, the 
 administration of thyroid preparations in these conditions, as 
 I have often had occasion to observe, will cause an increased 
 elimination of uric acid. The liver also plays an important 
 role in the development of gout. A considerable amount of 
 uric-acid-forming substances may be taken with impunity when 
 they are properly eliminated, that is to say, when the kidneys 
 are active. Where this is not the case, however, one may have 
 an attack of gout when but very little of the uric-acid-forming 
 substances have been taken, and in some instances a gouty 
 attack may even occur when no such substances have been 
 
Practical Advantages of Rational Feeding. 359 
 
 taken; this would be due to an increased formation of uric 
 acid in the body, — the "endogenous" uric acid. This is fre- 
 quently the case in lead poisoning and in all conditions where 
 nuclein-containing substances are destroyed in the body. 
 
 From the above it follows that the action of the kidneys 
 should be favored and improved in every possible way ; this is 
 especially necessary in advanced age or when old age is ap- 
 proaching, with the changes in the kidneys and ductless glands 
 in general frequently occurring at this period, and explains the 
 great prevalence of gout in the aged. In these cases all sub- 
 stances having an injurious effect upon the kidneys — especially 
 condiments — must be eliminated from the diet. We would call 
 attention to the chapters in which this subject has been dis- 
 cussed in our work on "Old Age Deferred." We might here 
 mention that strong spices will sometimes give rise to- an at- 
 tack of gout in gouty patients. The activity of the kidneys 
 may, in addition to a milk and vegetable diet, be further in- 
 creased by certain diuretic mineral waters, such as the Salvator, 
 Biliner, Contrexeville, Evian, Giesshiibler, Krondorfer, etc. 
 All the uric-acid-forming foods, i.e., those with purin bases in 
 general, must be excluded from the diet. Meat in particular, 
 and especially that of glandular organs such as the pancreas 
 (sweetbread), liver, kidneys, etc.; also certain varieties of fish 
 and leguminous vegetables, beans especially, and all spices, 
 should be prohibited. Alcohol must be strictly avoided; like- 
 wise tea and coffee, as the latter, according to the labors of 
 Haig, Walker Hall, Umber, Schittenhelm, and others, contain 
 considerable quantities of uric-acid-forming substances. The 
 milk-egg-vegetable diet (together with exclusion of leguminous 
 vegetables) is thus the best for the prevention and treatment 
 of gout. Milk and its products, most varieties of cheese, eggs, 
 caviar, cereals, various flours, with the exception of that of 
 oats — as oats contain purin bases, 0.02 1 per cent, in the flour — 
 and also a large number of green vegetables, are all free of 
 
360 Health Through Rational Diet. 
 
 purin bodies or contain them only in small amount. This may 
 be observed in the subjoined list; gouty patients should there- 
 fore, if possible, limit themselves to the foods above named. 
 I might still add, however, that, as I have already stated in 
 earlier works, there is probably a difference between animal 
 and vegetable purin bases in regard to their effects in the body, 
 just as vegetable albumin causes less secretion of sugar in dia- 
 betes than the animal varieties. Fish would no doubt be better 
 tolerated than meat. A list of various foods and their content 
 of purin bases, after Bessau and Schmidt, is on the next page. 
 As with tea and coffee, alcohol should be only very 
 sparingly used by gouty patients even in the intervals between 
 the attacks. A light white wine would, however, not be in- 
 jurious. While the stronger varieties of wine may in certain 
 quantities bring on mild attacks, one is not insured against 
 them even when the greatest moderation is exercised. Natu- 
 rally, the danger is increased if one is imprudent in the matter 
 of eating and drinking. Thus, Sydenham, "the English Hip- 
 pocrates," spoke truly when he said: "When you drink wine, 
 you get the gout; when you do not drink it, you also get it." 
 
 5. Practical Hints for the Prevention and Treatment of 
 Obesity. Dietetic Measures. 
 
 In order to fatten a goose it is kept in a dark place, in a 
 small cage in which it cannot well move about, and stuffed 
 with food, a procedure which is resorted to in Alsace, Belgium, 
 etc. In some places they even go so far as to fasten down the 
 feet so as to prevent all motion. Geese treated in this way get 
 very large, and the liver especially becomes exceedingly fat. 
 When anyone eats a great deal, particularly of very nourishing 
 substances — as is the case with geese, which absorb fats, car- 
 bohydrates, and albumin in their corn, and these substances are 
 better assimilated than is the case in man — he will grow fat. 
 
Practical Advantages of Rational Feeding. 
 
 361 
 
 In 100 erams of 
 
 Beef 
 
 Veal 
 
 Lamb 
 
 Pork 
 
 Boiled ham 
 
 Brunswick sausage . . . 
 
 Blood pudding 
 
 Brain 
 
 Liver 
 
 Kidneys 
 
 Calves' sweetbread 
 
 Chicken 
 
 Squab 
 
 Goose 
 
 Venison 
 
 Pheasant 
 
 Bouillon, 100 grams of 
 beef, boiled two hours. 
 
 Fish. 
 
 Haddock 
 
 Eel 
 
 Cod 
 
 Salmon 
 
 Carp 
 
 Perch 
 
 Pike 
 
 Herring 
 
 Trout 
 
 Sprat 
 
 Sardine 
 
 Lobster 
 
 Oysters 
 
 Kaviar 
 
 Hens* eggs 
 
 Milk and Cheese. 
 
 Milk 
 
 Edam cheese 
 
 Swiss cheese 
 
 
 0.037 
 0.038 
 0.026 
 0.045 
 0.025 
 0.010 
 
 0.028 
 0.093 
 0.080 
 0.330 
 0.029 
 0.058 
 0.033 
 0.039 
 0.034 
 
 0.015 
 
 0.039 
 0.027 
 0.038 
 0.024 
 0.054 
 0.045 
 0.048 
 0.064 
 0.056 
 0.082 
 0.020 
 0.020 
 0.029 
 
 In 100 grams of 
 
 Limburger 
 
 Gervais 
 
 Cream cheese 
 
 Milk cheese 
 
 Leguminous Vegetables. 
 
 Fresh peas eaten with 
 
 pods 
 
 Peas 
 
 Lentils 
 
 Beans 
 
 Vegetables. 
 
 Cucumbers 
 
 Salad 
 
 Radishes 
 
 Cauliflower 
 
 Spinach 
 
 White cabbage 
 
 Carrots 
 
 Kale 
 
 Rampion 
 
 Kohlrabi 
 
 Celery 
 
 Asparagus 
 
 Onions 
 
 String beans 
 
 Potatoes 
 
 Fungi. 
 
 Boletus bulbosus 
 
 Cantharellus infundibuli- 
 
 formis 
 
 Mushrooms 
 
 Morchella elata 
 
 All fruits 
 
 Cereals 
 
 Bread 
 
 Pumpernickel 
 
362 Health Through Rational Diet. 
 
 This can be avoided, however, by taking plenty of exercise, 
 and it is not very hkely to occur when there is not a predis- 
 position to becoming stout. The foods which contain a great 
 deal of fat not inclosed in cells, but free and ready to be 
 absorbed, are those which chiefly increase the body fat, such 
 as butter, oil, etc. The carbohydrates, sweet foods, candies 
 and sweets of all sorts, are also' fat producers, because large 
 quantities of sugar are absorbed in them. In pastry and 
 farinaceous foods this is especially the case when they can be 
 readily absorbed like tapioca and sago, in which the absorption 
 and the taking up into the blood are not interfered with by any 
 cellulose. The fat formation is increased when carbohydrates 
 and fats are taken together, and particularly when in combina- 
 tion with alcohol. Obesity is sure to occur when plenty of 
 meat is also used. When only a small quantity of meat or of 
 albumin is taken, obesity is not apt to occur. True vegetarians 
 scarcely ever grow fat, but this is more likely to occur, accord- 
 ing to my experience, when a milk-egg-vegetable diet is used. 
 No matter how large the quantity of meat, it will probably not 
 cause excessive fat; on the contrary, with a diet consisting 
 largely or, rather, almost entirely of meat, a decrease of fat 
 will occur, as is shown by the obesity cures. When, on the 
 other hand, there is a sufficient quantity of meat, viz., albumin, 
 in the diet, and plenty of starchy foods and fats are also taken, 
 then obesity is apt to occur. This shows that the quantity of 
 albumin, especially that contained in meat and eggs, must be 
 diminished in the diet. When little meat is eaten, more car- 
 bohydrates, i.e., farinaceous foods, may be absorbed. Other- 
 wise, they, and especially milk, cheese, fatty foods, and butter, 
 are strictly to be avoided. Sweets and alcohol are never al- 
 lowed. The carbohydrates may be preferably given when 
 ingested in foods containing much cellulose, as, for instance, 
 the leguminous vegetables, as they are then not so well assimi- 
 lated. In order that there shall be no hunger, and consequently 
 
Practical Advantages of Rational Feeding. 363 
 
 no desire for more nutritious foods, it is customary, at the 
 beginning of the treatment of obesity, to allay the hunger by 
 such foods as contain but little carbohydrate and plenty of 
 cellulose, and are likewise bulky, such as sauerkraut, certain 
 kinds of fruit, all vegetables, rye bread, and pumpernickel. In 
 this way the patient lives upon foods which are not fat pro- 
 ducers, and yet has plenty in the stomach. The best dietetic 
 treatment as well as the most certain preventive of excessive 
 fat is, in my opinion, a diet of this kind, without milk or eggs. 
 If this diet is not helpful, as in cases where there is a constitu- 
 tional obesity, due to alterations in the thyroid gland, the 
 ovaries, or other ductless glands, either acquired or inherited, 
 then the best treatment is by means of tablets of thyroid extract 
 and, in the case of women, ovarian extract as well. When the 
 obesity is due to overnutrition I have often seen good results 
 after treatment with thyroid extract, which is, in my opinion, 
 the most satisfactory in obesity. According tO' my many 
 observations — even some upon myself — I do not consider it 
 at all injurious, if the patient is carefully watched by a physi- 
 cian who is familiar with the effects of ductless-gland prep- 
 arations. 
 
 6. Concerning Fattening Foods. Fattening Treatment. 
 
 When anyone wishes to grow stout he will do' well to 
 ignore all that has been said in the preceding article on obesity. 
 That which principally causes obesity will be well adapted for 
 him. Milk and, particularly, cream and butter are easily 
 digested and readily assimilated fatty foods. In my own ex- 
 perience I can say that I have not met with a single case in 
 which I was not able to increase the weight of the patient when 
 using large quantities of the good rich milk which I have at my 
 disposal here in Carlsbad, together with cheese and an ample 
 quantity of meat and carbohydrates. 
 
364 Health Through Rational Diet. 
 
 Rich milk is well adapted for a fattening treatment, and 
 is best when mixed with cream, as I am in the habit of doing ; 
 I also order cream to- be taken with zwieback, and plenty of 
 butter on white bread or zwieback, — also 4 to 6 eggs daily ; fat 
 meats, such as goose, duck, pork, and fat chickens — when two 
 kinds of meat are eaten at midday, the lean meat should be 
 first eaten and afterward the more fatty one — together with 
 tapioca or rice. For those who are fond of potatoes, they may 
 be prepared as a schmarren, then some flour food with plenty 
 of sugar and cream ; ^ of a liter of dark Bavarian beer or a 
 little sherry, port, or Malaga wine (such patients are often con- 
 valescents after some exhausting disease, or persons predis- 
 posed to tuberculosis, etc.). Instead of beer or wine, milk 
 would be more healthful and fattening. To improve the taste 
 of the milk, and make it even more fattening, the yolk of 
 an tgg and two teaspoonfuls of cream may be added to each 
 glassful. I find it very advantageous when a handful of 
 raisins or currants and i or 2 pieces of dried banana are taken 
 after the midday and evening meal. They are. readily toler- 
 ated and very fattening. 
 
 From I to i^ liters of milk and 5^ liter of cream should 
 be taken daily in the manner above described. At each meal 
 plenty of butter should be eaten, and at noon and in the evening 
 cream cheese (Gervais). In persons who tolerate milk v^^ell, 
 fattening treatment is invariably successful when a combina- 
 tion of foods as described above is made use of daily. In the 
 intervals between meals it is not advisable to take anything 
 except milk, perhaps mixed with a little cream, and a single 
 piece of zwieback. I lay great stress upon the use of raisins, 
 dates, figs, or dried bananas, and chocolate at the end of the 
 meals. I find that dried currants and seedless raisins are better 
 tolerated than the other dried tropical fruits, except perhaps 
 the banana. Little exercise should be taken, but the patients 
 should be in the open air (in the shade) as much as possible. 
 
CHAPTER VII. 
 
 HINTS FOR THOSE OBLIGED TO TAKE THEIR MEALS IN 
 
 RESTAURANTS. THE INJURIOUS EFFECTS OF THE 
 
 '•TABLE D'HOTE" DIET. 
 
 He who, like the author, is, as a bachelor, so unfortunate 
 as to be obliged always to eat in restaurants, and during the 
 winter when on long journeys must visit the hotels of various 
 countries, can surely expatiate on his experiences. It is not at 
 all surprising that bachelors, as I have already stated in my 
 book on "Old Agt Deferred," are doomed to a short life, for, 
 as we shall now see, they are subjected to a series of injurious 
 experiences which may be of considerable importance. That 
 cats and dogs must masquerade as rabbits and other game in 
 the diet list is in itself repulsive enough, and leaves an un- 
 pleasant after-taste in the mouth of the lover of legitimate 
 game, but the nutritive value of the meat itself is not dimin- 
 ished for those who are subjected to this martyrdom of the 
 unfortunate animals. When this sort of "game" is fresh and 
 is well prepared, and does not have a sauce made with bad, 
 rancid butter, no damage will, as a general thing, result for 
 the stomach and intestine of the consumer. We have, how- 
 ever, already referred to the fact that injurious effects may 
 follow after eating the meat of animals having become satu- 
 rated with secretions thrown out through fright previous to 
 the death of the animal. 
 
 That the meat of such animals is actually made use of in 
 the kitchens of establishments of a very inferior order — and 
 sometimes even in those of a rather better grade — in many 
 
 (365) 
 
366 Health Through Rational Diet. 
 
 large cities is proven by the court trials, when such "hunters" 
 are captured with the products of their chase — dead cats and 
 dogs — which they have in their bags and are offering for sale 
 (as I recently read in a foreign newspaper). It is, indeed, 
 much better when we simply devote our attention to our food 
 without attempting to study details as to its origin. I greatly 
 fear that not only I, but also a great many others, would then 
 be minus their psychic gastric juice, and the food would conse- 
 quently lie longer and heavier on our stomachs. With very 
 sensitive and nervous persons the food would leave the stomach 
 by the way it had entered, if its origin and consequent treat- 
 ment were to be made known to them immediately after its 
 ingestion. How fortunate it is that we are kept in ignorance ! 
 The poet says : "Der Mensh versuche die Gotter nicht und 
 begehre nimmer zu schauen, was sie gnadig bedecken, mit 
 Nacht und Grauen." (Man must not question the gods and 
 ask to see that which they have kindly covered with the shades 
 of night.) What would many a delicate and fastidious lady 
 say if she knew that the most juicy and fragrant strawberries 
 are those which have been grown when the very fattest cow- 
 dung and perhaps even human excrements — as is done in some 
 European countries — have been spread over the strawberry 
 beds ? When the rain falls the salts contained in this manure 
 are carried into the earth, to be again taken up by the straw- 
 berries, which thus develop into the very finest berries. 
 
 As stated in the Holy Scriptures, even in the matter of 
 human foods, the lowest shall become the highest, and when 
 we eat the meat of a well-fattened ox we absorb from this 
 meat the salts which the animal obtained from the vegetable 
 food eaten by it ; the plant again thrives best upon the manure 
 furnished by the evacuations of animals and of man, and by 
 the excrements of birds — sent from Chili and Peru. The meat 
 of the fat pig is also formed from substances with which we 
 had better not busy ourselves too much. Nothing is lost in 
 
Hints for Those Taking their Meals in Restaurants. 367 
 
 this world, and there exists an everlasting circle which carries 
 the salts coming from man into the earth, from the earth into 
 the plant, and from the plant again to man, either directly or 
 through the intermediary of the ox or the sheep. 
 
 While therefore for esthetic reasons we would do better 
 not to enter too deeply into the question as to the remote 
 material of which our food is composed, we nevertheless have 
 every reason, in consideration of our health, to acquaint our- 
 selves as far as possible with the food substances furnished to 
 us and prepared in the restaurant kitchen. We will proceed 
 most safely if we give the preference to such foods which show 
 by their appearance just what they are, viz., meats roasted 
 upon the spit, or, at all events, such as are not covered by a 
 crust or a thick sauce in order to hide their defects. It is 
 impossible to say what may be beneath such a crust or thick 
 cream sauce in certain restaurants of a very low order, or what 
 kind of meat has been used in some of the dishes in which it 
 is very finely chopped. Very often one fares badly with the 
 sauce or gravy which covers the meat, and it not infrequently 
 happens that in some of the cheapest places the butter used for 
 cooking is not irreproachable ; rancid butter gives rise to many 
 digestive disturbances. It is easy to understand that the pro- 
 prietor, who must also make some profit, cannot, when the 
 meal is furnished at a very low price, provide the best and most 
 expensive foodstuffs. Especially w'hen traveling, and at large 
 public festivals where many thousands of people frequent the 
 restaurants, it frequently happens that the health is seriously 
 affected by defective foods. It is therefore wiser to provide 
 one's self with the necessary food at some familiar place and 
 to eat this fresh and cold. It is usually much the best plan to 
 eat at some well-known restaurant, and where one is also 
 known ; one should as much as possible eat in the same estab- 
 lishment, and not change about from place to place. In 
 Austria-Hungary one generally finds very good cooking every- 
 
368 Health Through Rational Diet. 
 
 where; the coffee especially is always good. This, unfor- 
 tunately, is not the case in Germany, owing to the fact that 
 in that country it is the custom to take the meals at a fixed 
 price, whereas in Austria-Hungary one almost always eats 
 a la carte, selecting what one wishes and having it freshly pre- 
 pared. The bills of fare in Germany frequently consist of 
 large quantities of meat, but its quality as well as that of the 
 rest of the foods in the beer taverns often leaves much to be 
 desired. In the wine restaurants in Germany the food is ex- 
 cellent. What is to be done, however, by those who do not 
 wish to drink wine? Fortunately, we are not thus compelled 
 to drink wine in Austria-Hungary. One can eat there at the 
 finest hotels and take simply a glass of beer or a small bottle of 
 mineral water. Whenever possible, we should not eat food 
 which is ready, but should select something which will be 
 freshly prepared. 
 
 With regard to some of the vegetarian restaurants I can- 
 not, according to my personal experience, give a very good 
 account. Their device, unfortunately, seems to be "cheap and 
 plenty." The result for the stomach may be imagined. In 
 Germany especially it is very difficult to find in certain cities 
 a vegetarian restaurant of a finer class where the above prin- 
 ciple does not seem to be the chief one. The fault, to be sure, 
 does not lie with the restaurant, but with the public. For as 
 long as vegetarianism continues to be principally followed by 
 the poorer classes it will be difficult to establish first-class 
 vegetarian restaurants with a selection of finer vegetarian 
 foods, choice fresh vegetables and fruits. It would be well if 
 the owners of vegetarian restaurants would first have to pass 
 an examination in cooking; in fact, this should be required 
 of all hosts by the authorities. In vegetarianism a thorough 
 knowledge of the science of cooking is a prime requisite ; other- 
 wise, the nutritive content of the foods will not be properly 
 made use of. In the large German cities there are some really 
 
Hints for Those Taking their Meals in Restaurants. 369 
 
 good vegetarian restaurants. I found one of this kind in 
 Leipzig (Pomona), where the cooking is very good; the same 
 may be said of the Pomona restaurants in Holland, with one 
 of which, that at the Hague, I am familiar. In Belgium there 
 is also a series of good vegetarian restaurants, but the finest 
 and most luxurious vegetarian cuisine is to be found in London 
 and Manchester. 
 
 When we consider what great damage may be done in 
 regard to public welfare by restaurants of an inferior order — 
 leaving aside the question of the often very insanitary build- 
 ing conditions — it would certainly be justifiable tO' have all 
 restaurants inspected once or twice a year by an authorized 
 commission, an arrangement which would probably not be 
 objected to in the least by establishments of the better classes. 
 It would be of the greatest benefit for the public health if the 
 authorities would look strictly into the question as to^ what 
 really is brewed in the ''witch kitchens" of the lowest order for 
 the poor, hard-working people. Since such a commission 
 exists for the inspection of drug-stores, in order to test the 
 remedies which are sold to the sick, I see no reason why it 
 should not likewise be seen to that nothing which would impair 
 the health should be sold to those who are well. In this con- 
 nection, I am especially desirous of calling attention to the 
 serious injury which may be done to our health when falsified 
 foods, sometimes containing strong injurious drugs, are put 
 before us. The food chemists, by revealing these frauds, are 
 rendering incalculable service, and we are surely not saying 
 too much in stating that the average length of life of the people 
 depends in great measure upon them. I would again partic- 
 ularly emphasize the fact — as I have already done several 
 times in this work — that the deleterious effects of these injuri- 
 ous, falsified foods do not at once become evident — and this 
 is just the source of the danger — but slowly and stealthily cause 
 degeneration of some of our principal organs, especially the 
 
370 Health Through Rational Diet. 
 
 kidneys, thus shortening our lives. And what of the punish- 
 ment for such an offense? It is ridiculously slight. 
 
 When anyone does a person an injury he is frequently 
 punished by imprisonment during a number of months, but 
 when anyone injures not only one but a very great number of 
 persons — and this in an underhand way — by means of spoiled 
 and falsified foods preserved with injurious substances, in such 
 a manner as to undermine the health for months and perhaps 
 even years, and thereby shortening life, he is punished in 
 Austria-Hungary by a fine of lOO kronen ! And yet several 
 crimes are here combined : premeditated, underhand bodily 
 injury; deceit, falsification — all with the object of gain — and 
 this not only in respect to one person, but to innumerable 
 people. The proper punishment for the falsification of foods 
 would be an average of the punishments meted out for the 
 various crimes above mentioned. 
 
 The owners of eating-houses and restaurants are, to be 
 sure, helpless in the hands of these falsifiers. The best remedy 
 would be the enactment of a law making it obligatory to state, 
 in regard to every food substance : ( i ) whether it is abso- 
 lutely pure; (2) what admixtures it contains, and, if possible, 
 also the quantity thereof. The substitution of one food for 
 another and the selling under a false name should also be 
 prohibited. 
 
 Eating in restaurants may also have an injurious effect 
 because very often too many foods are ofifered, especially at 
 "table d'hote" meals with a long menu. In hotels of an 
 inferior order it not infrequently happens that on the menu 
 meats are served which were left over from the previous day. 
 Even in the very finest hotels the "table d'hote" with its end- 
 less menu is always a serious danger for the health, even 
 when the foods are well prepared and the taste is good — in 
 fact, perhaps for this very reason. There are, unfortunately, 
 very few persons having sufficient strength of will not to eat 
 
Hints for Those Taking their Meals in Restaurants. 371 
 
 a series of good appetizing foods placed before them, especially 
 when they have "paid out their good money." When anyone 
 lives in a fine hotel on the Riviera and is given for lunch 2 or 3 
 dishes of fish and meat, and for dinner in the evening 3 or 4 
 kinds of fish and meat, very often including some game (even 
 in the spring), it can readily be understood how greatly all the 
 principles advocated in this work are being sinned against. 
 That such unrestrained "rapacity" does actually shorten life 
 when long continued is not to be doubted. It is therefore 
 indicated to eat a la carte, a habit which is fortunately quite 
 general here in Carlsbad, and in fact throughout Austria- 
 Hungary (with the exception of the Tyrol). In selecting from 
 the bill of fare, everyone can take just such food as is best 
 adapted for his constitution and his health in general. 
 
 Even in the very finest restaurants one will often not dine 
 as well as at home, when one has the good fortune to be 
 married and when the housewife herself selects the very best 
 and freshest foods in tlie market, which are then prepared for 
 the family table with the most healthful and best adapted acces- 
 sories. The above remarks go to prove the correctness of the 
 statement made by the author in his work on "Old Age 
 Deferred," that a married man will live longer and remain in 
 better health than a poor bachelor. 
 
CHAPTER VIII. 
 
 THE INCREASED ACTIVITY OF CERTAIN FUNCTIONS 
 BROUGHT ABOUT BY FOOD. 
 
 I. Concerning the Increase of Intellectual Activity Brought 
 About by a Suitable Diet. 
 
 That the intellectual capabilities of man are greatly in- 
 fluenced by his food is a truth which probably cannot be dis- 
 puted by anyone. We see this exemplified in those aggrega- 
 tions of people who nourish themselves in a sparing and 
 penurious way, and whose intelligence consequently remains 
 of an inferior order. The natives of the Bismarck Archipelago 
 and of the Solomon Islands furnish an 'instructive illustration 
 of this fact. As Thurmwald has recently stated in the 
 Zeitschrift fi'ir Ethnologic, they probably stand on the lowest 
 plane of intelligence. Some of them are not even able to count 
 up to twenty. They are so helpless that they would prefer to 
 walk around a piece of wood happening to lie in their way than 
 to move it away. According to Thurmwald, they show a 
 remarkable slowness in thought association and are totally 
 lacking in prudence or foresight. Their food consists princi- 
 pally of taro, a starchy flour on the order of manioc. 
 
 When, on the other hand, we consider the people who live 
 upon an ample mixed diet, with plenty of nitrogenous foods 
 and much meat and fish — like the English and Americans — 
 w^e find them on the average of a high degree of intelligence, 
 many of them being remarkably gifted : they are possessed of 
 a wealth of creative ideas and practical inventions, with an 
 initiative such as is perhaps not possessed by any other nation. 
 (372) 
 
Activity of Functions Brought about by Food. 373 
 
 We may involuntarily ask ourselves, Does not this perhaps 
 depend upon a difference in the food ? Does not, perhaps, the 
 quantity of nitrogen absorbed in the nourishment, which is so 
 poorly represented in the diet of the native tribes referred to 
 above, cause this difference? If we consider the experiments 
 of Forster we must reply in the negative. This observer fed a 
 dog upon meat which had been thoroughly soaked in water, 
 together with plenty of carbohydrate and fatty foods, from 
 which the nutritive salts had been carefully extracted. Not- 
 withstanding the fact that the nutritious substances, strictly 
 speaking, were not lacking in this food, a great falling off of 
 the intelligence together with other symptoms of degeneration 
 were noticed in this dog, although he had been having plenty 
 of nitrogen. 
 
 Something was missing in the food — and this was the 
 nutrient salts! We must consequently ascribe the striking 
 deterioration in intelligence noted to the absence of the nutri- 
 tive salts. The question then is : Which of the salts is respon- 
 sible for this ? It is evident that, in the presence of alterations 
 of the functions of the brain, we must have to deal with a 
 salt which exists in considerable quantities in the brain, for — 
 as has been said so often in this book — like begets like. If we 
 wish to stimulate the activity of certain organs we must — as 
 is done when fertilizing plants — administer those salts which 
 are contained in it and which it requires. The most important 
 of these salts are those containing phosphorus and lime, — 
 especially the first named, for with it the lime content can be 
 influenced and increased. That the amount of phosphorus con- 
 tained in the brain plays an important role in the development 
 of mental affections we have already mentioned. In idiocy 
 and in dementia praecox Marie found a decrease of the phos- 
 phorus in the brain. It is a fact of the greatest importance 
 that the portion of the brain which plays such an important 
 part in the intellectual processes, the gray matter, yields, in the 
 
374 Health Through Rational Diet. 
 
 ethereal extract made from it, more phosphorus than the 
 white; Petrowsky also found in it double the amount of leci- 
 thin. Lecithin, as is well known, produces glycerin and 
 phosphoric acid when decomposed. Phosphorus is absorbed 
 with lecithin, and the brain substance is rich in phosphorus and 
 lecithin. 
 
 It is also an observation of great significance, with regard 
 to our powers of resistance, that wherever there is an undue 
 elimination of phosphorus nervous and even mental disturb- 
 ances occur. In some cases, as, for instance, in osteomalacia, 
 the condition can be improved by the administration of phos- 
 phorus, which has a favorable effect upon calcium metabolism. 
 If in some instances the administration of phosphorus produces 
 no effect, this must be attributed to the fact that, while it does 
 act favorably in making up for the deficiency of phosphorus, 
 another factor which is likewise of the greatest importance, 
 viz., increased activity of the thyroid gland, which regulates 
 phosphorus metabolism, has not been taken into account. That 
 a pronounced lack of phosphorus in their food is responsible 
 for the very low grade of intelligence exhibited by the natives 
 of the Bismarck Archipelago — for their principal food, taro, 
 contains very little of this substance — is, according to the 
 above statements, not unlikely, just as the great intelligence 
 of the English and Americans may be ascribed to the large 
 amount of phosphorus contained in their food (they eat meat 
 three times a day, together with much fish, eggs, and green 
 vegetables). The frequency of gout also stands in relation to 
 this diet. That food which contains the greatest amount of 
 phosphorus is also the one which is rich in nucleins — uric acid 
 producers. Animal foods are not only rich in these substances, 
 but more organic phosphorus is also absorbed from them than 
 from a vegetable diet, since in the latter the phosphorus, owing 
 to the large lime content, is eliminated in an insoluble form 
 from the intestine. 
 
Activity of Functions Brought about by Food. 375 
 
 We must not flatter ourselves in the belief, however, that 
 we grow in intelligence when we eat much meat, small fish, 
 eggs, etc. The matter in question is not quite so simple. The 
 effect as far as we are concerned would be about the same as in 
 a bottomless barrel. We might take any amount of phos- 
 phorus, and it would simply pass through our bodies without 
 our deriving the least benefit from it, if it were not retained 
 by certain organs. One such organ which has^ — as we have 
 already shown — a governing influence upon the metabolism 
 of phosphorus is the thyroid gland. 'For the subject in ques- 
 tion it is of importance to note that the intelligence of a person 
 depends upon the perfect action of this organ, as I have already 
 shown, in my work on "Old Age Deferred," by means of a 
 series of experiments. Suffice it for me to state here that 
 when the thyroid is degenerated the intelligence is considerably 
 impaired, or, indeed, is entirely lacking, as in the cretin. When 
 such individuals are treated with thyroid extract, and when a 
 plentiful diet is also taken, the intelligence is greatly improved; 
 in fact, wonders may be performed in this direction, I am of 
 the opinion that thyroid treatment improves the intelligence 
 because through its agency the phosphorus taken in with the 
 food can be better assimilated. This opinion is undoubtedly 
 fully justified, according to the above statement, as we know 
 that the thyroid gland regulates phosphoric metabolism. 
 Moreover, I have generally found evidence of a much better 
 assimilation of phosphorus in analyzing the urine of persons 
 treated with thyroid extract. That the metabolism of calcium 
 is also increased is shown by the astonishingly rapid growth of 
 previously stunted children. They develop both in body and 
 in mind. I have also noted in adults — in myself for instance, 
 as I state in the work already named — a very striking effect 
 upon the intelligence, and the memory in particular, when 
 thyroid extract was being taken. Among the cases in which I 
 observed this effect I would like to cite that of a chemist, 35 
 
376 Health Through Rational Diet. 
 
 years old, who while being" treated in this way, in addition to 
 showing various other indications of an improved memory, 
 was able to recollect the word "Penthatlon," which he had 
 been trying in vain to recall during many years. The well- 
 known experimenter with thyroid extract, Hertoghe, observed 
 similar effects upon himself when following such a treatment. 
 
 In consideration of all that has been said above, and in 
 Chapter I, section 2, and Chapter II, section 2, we are driven 
 to the conclusion that the intellectual capacity of man may be 
 increased ( i ) by taking as much as possible of foods rich in 
 phosphorus, and (2) by exercising care that the thyroid gland, 
 upon which the proper use and assimilation of the phosphorus 
 are dependent, may be able to carry on its functions in a normal 
 manner. According to the labors of Cronheim and Muller, 
 Schaumann, and others, the organic phosphorus compounds 
 are best adapted for this purpose — especially the nuclein- 
 phosphorus-containing foods, as has been shown by O. Loewi, 
 Schaumann, and Jebbink. It is of primary importance, how- 
 ever, that these foods be intelligently prepared, and not soaked 
 or boiled out through overcooking at a long-continued high 
 temperature, and in this way or by pressure, etc., deprived of 
 their important nutritive salts. We have already shown how 
 very harmful this is. The foods rich in phosphorus have 
 already been mentioned. 
 
 The activity of the thyroid gland may be effectually 
 stimulated by following certain dietetic regulations which have 
 already been referred to. We shall merely mention here that 
 a certain amount of meat in the diet may act in this way; 
 roast meat is preferable to that which has been robbed of its 
 extractives. Several other hygienic rules having nothing to do 
 with the question of diet, and likewise the stimulation of the 
 activity of the thyroid gland by extracts of the same gland 
 obtained from animals, have been emphasized in our above- 
 mentioned work. Great care must be exercised in such treat- 
 
Activity of Functions Brought about by Food. 377 
 
 inent, however, for if the thyroid gland becomes overactive 
 much damage may be done. When, too, this gland is not func- 
 tionating adequately, certain precautionary measures must be 
 observed, for which the reader must be again referred to my 
 work on "Old Age Deferred." 
 
 The activity of certain other ductless glands which also 
 greatly influence the phosphoric metabolism, i.e., the sexual 
 glands, must likewise be regulated. When alterations have 
 occurred in these glands, psychic disturbances will frequently 
 be observed, as at the age of puberty, in pregnancy, and at the 
 period of the climacteric. I would also call attention to the 
 very frequent psychic disturbances in diseases of the ovaries, 
 after castration, and particularly the melancholia of the cas- 
 trated male, in varicocele, etc. As mentioned in my above- 
 named work, I found a goiter coexistent in several cases of 
 melancholia and dementia praecox, as well as alterations of the 
 thyroid and sexual glands. This summer I had occasion to 
 observe a very interesting case which I shall publish in detail 
 later on. The patient was a 14-year-old French boy suffering 
 from obesity and defective development of the testicles; he 
 weighed 74 kg. He had the appearance of a eunuch, and his 
 intelligence was somewhat impaired — apathetic. The testicles 
 could scarcely be felt, and there was almost no hair on the 
 pubis or on the lip. I first treated him with thyroid, and after- 
 ward with testicular extract. The result was surprising. The 
 boy grew several centimeters in height, hair appeared upon his 
 lip and over the pubis, the testicles grew larger, and erections 
 took place at night and also during the day, while previously 
 there had not been the slightest symptom of any sexual im- 
 pulse. He was made a man ! The intelligence was developed 
 to such an extent that he wanted to read all day long and 
 interested himself in problems of all sorts. 
 
 That the intelligence is greatly influenced by the sexual 
 organs has been demonstrated in our above-mentioned work, 
 
378 Health Through Rational Diet. 
 
 in which the inferior mental attributes of eunuchs were com- 
 pared with those of celebrated men like Goethe, Victor Hugo, 
 and others, who had a decided predilection for the fair sex. 
 Since thus the sexual glands also exert a governing influence 
 upon the phosphoric metabolism, we are forced to conclude 
 that their influence upon the intellect takes place just through 
 this action upon the phosphoric metabolism, a fact which will 
 probably not be disputed by anyone. The hypophysis prob- 
 ably also exerts a considerable influence on the phosphoric 
 metabolism, as shown by the works of Aloracewsky and others. 
 The increased intelligence cited by various authors as occur- 
 ring when there is overactivity of the hypophysis — in patients 
 suffering from acromegaly — is remarkable. 
 
 As a result of the facts submitted above and in Chapter 
 I, section 2, and Chapter II, section 2, I am led to a therapeutic 
 conclusion, which, owing to its astonishing reach, I advance 
 with considerable diffidence, viz., that if certain mental dis- 
 eases, in which very frequently no anatomical changes are 
 noticeable, are caused by a more or less defective phosphorus 
 metabolism — which according to the above statements appears 
 to be the case — one could, by the administration of a great 
 deal of nuclein-phosphoric acid in the food, together with 
 a treatment with thyroid — ovarian or testicular extracts, 
 according to the nature of the case — cause a very great im- 
 provement and possibly a complete recovery. Indeed, the 
 administration of thyroid and ovarian extracts in certain 
 mental affections has already caused a decided amelioration of 
 the symptoms. I have myself seen such results in several cases 
 of melancholia. When in other cases, however, no successful 
 results were obtained, this might perhaps be ascribed to a 
 defective diet. It seems therefore to be indicated that a con- 
 siderable quantity of phosphorus be administered, together 
 with these organic preparations. Certain cases of polyneuritis 
 and epilepsy have lately been published in which the adminis- 
 
Activity of Functions Brought about by Food. 379 
 
 tration of phosphorus was attended with beneficial results. 
 Lecithin (Buchmann) has a similar effect, as it causes the 
 retention of phosphorus, as was shown by Slowzoff (and con- 
 firmed by Joshimoto). Such favorable results would no doubt 
 also occur in mental diseases, if phosphorus and organic prep- 
 arations were simultaneously administered. 
 
 2. Hints Concerning the Diet of Brain Workers. 
 
 When Albrect von Haller, the great physician of the 
 eighteenth century, was for a time subsisting upon a strictly 
 vegetarian diet, he felt great muscular weakness, a decided 
 depression of spirits, and was unable to do any mental work. 
 (As a proof of Haller's intelligence, I would call attention to 
 the fact that at the age of 5 years he was explaining the Bible 
 to his father's servants, and at 12 years wrote a Greek gram- 
 mar.) Results similar to the above are often noticed. Per- 
 sonally, I experienced the same effects after a long-continued 
 vegetable diet. Undernutrition often leads to excitability of 
 the nervous system — many cases of nervousness, neurasthenia, 
 and hysteria are improved by a plentiful diet — and the disin- 
 clination for mental labor may perhaps be due to this. Accord- 
 ing to the statements in the previous chapter, the lack of 
 phosphorus may possibly be the chief factor in such conditions, 
 since the nervous system cannot properly carry out its func- 
 tions without a sufficient quantity of phosphorus. As already 
 stated, the phosphorus of animal origin is better assimilated; 
 in a vegetable diet much of it is lost in the intestine. Fish is 
 preferable to meat, since, according to the recent works of 
 Slowzoff, the salts are more readily absorbed from it and the 
 phosphorus content in the body is therefore increased. Up to 
 the present the impression has prevailed that the amount of 
 phosphorus in fish is small ; but when we study the analyses of 
 Balland and Jebbink, it will be seen that some quite small fish 
 
380 Health Through Rational Diet. 
 
 have a particularly high phosphorus content. According to 
 Balland, fried gudgeons contain more of it than perhaps any 
 other food substance, the natural substance containing 0.82 
 per cent, of phosphorus and 0.90 per cent, of phosphoric acid ; 
 thus more than twice the amount in meat. The same is the 
 case in some other fish varieties, according to Tebbink. The 
 experiments of Schmidt and Bessau also show that the smaller 
 fish have a high nuclein content and consequently contain much 
 phosphorus. Leguminous vegetables and cereals are likewise 
 rich in phosphorus — according to Balland, they surpass many 
 of the small fish in this respect — but a considerable portion of 
 this substance passes through the intestine unused when a pure 
 vegetable diet is partaken of. There is probably no article of 
 food poorer in phosphorus than the fine white bread sO' much 
 used by the wealthier classes, and Aron and Hodgeson have 
 shown that monkeys gradually weaken and die upon such 
 a diet. The same was the case with the animals of Forster, 
 Eickman, Axel Hoist, and others when fed upon food lacking 
 in phosphorus. We must not imagine, however, that an un- 
 talented writer will become a Victor Hugo if he continually 
 feeds upon fish, eggs, meat, and cheese and leguminous vege- 
 tables in particular, since the intellect does not only depend 
 upon this, but also upon the condition of certain organs which 
 exert a great influence upon the phosphorus metabolism. The 
 American humorist, Mark Twain, wrote to a young writer of 
 average capability — who had asked his opinion in regard to 
 some of his writings — that he would do well to eat a whale 
 every day, by which means he would become a celebrated 
 author, since it was said that a fish diet had a stimulating effect 
 upon the mental attributes. 
 
 At all events, a fish diet is efficacious in mental labor 
 owing to the fact that it is very easily digested ; this is of great 
 importance, for after a plentiful meal of meat one feels heavy 
 and brainwork is accomplished with difficulty. The same may 
 
Actiznty of Fwictions Brought about by Food. 381 
 
 be said of any very full meal,' especially if the food is difficult 
 to digest. During the digestion more blood flows to the 
 digestive organs — as it does to any organ which is at work — ■ 
 and consequently less to the brain. While an overabundant 
 diet may be injurious, an insufficient one is much more so, 
 since the quantity and quality of the blood, as well as the cir- 
 culation of the brain, suffer thereby. Moreover, a great loss 
 of phosphorus always occurs in undernutrition. It will thus 
 be readily understood what serious injury is inflicted upon 
 growing school children when they are allowed to go hungry. 
 When, therefore, the State renders attendance at school com- 
 pulsory, it should likewise see to it that every child be prop- 
 erly nourished. A starving school child puts the modern State 
 administration to shame. When there is a cjuestion as to 
 who should do without food, it should rather be the father than 
 the child who is obliged to study. The poor, hollow-cheeked 
 student, who has not enough to eat and who has many difficult 
 subjects to study, is one of the greatest reproaches to our 
 civilization and culture. If such children were given a certain 
 amount of food at the expense of the State, the money spent 
 for this purpose would be returned a hundredfold, when we 
 consider that in this way very useful citizens would be trained, 
 and much money now spent for the maintenance of hospitals, 
 workhouses, and prisons would be saved. Unfortunately, so 
 many provisos of the modern State government are reparative, 
 but not preventive. Millions are spent where as many thou- 
 sands would have sufficed if matters had been attended to in 
 time. 
 
 By innumerable trials upon cretinous school children, it 
 has been made clear that they are markedly benefited by the 
 thyroid treatment. Possibly the results would be even more 
 satisfactory if phosphorus and lime were to be administered 
 at the same time in the food. Such a diet would even be in- 
 dicated for normal children, as the physical growth is likewise 
 
382 Health Through Rational Diet. 
 
 increased by it. As an important constituent of this diet should 
 be included bread made from whole wheat, which is more rich 
 in phosphorus. The thyroid gland cannot stimulate either the 
 intelligence or growth, if there is not at the same time a suffi- 
 cient amount of phosphorus and lime in the food. 
 
 The diet of a brainworker should be one adapted to the 
 nature of his work. In view of the considerations already pre- 
 sented it would perhaps be advisable to make experiments for 
 the purpose of elucidating how certain kinds of mental labor 
 are affected by various foods. When creative work is to be 
 done — the formulating of new, original ideas — a meat and fish 
 diet, with eggs, cheese, and green vegetables, might be the 
 best. Thus, for musical composers, writers, etc., such a diet, 
 with meat and fish once a day, would be indicated, as well as 
 for scholars who are endeavoring to elaborate some new 
 creative ideas. When it is desired, however, to work un- 
 tiringly with a clear head and quiet mind in carrying out the 
 details of an already established program, no other diet is so 
 suitable as the milk-egg-vegetable one, with meat excluded, or 
 a purely vegetarian diet. For a merchant who wishes to specu- 
 late or carry out some new undertaking, a diet with meat and 
 fish once a day is well adapted. Bookkeepers or cashiers, who 
 must work at figures with a clear head, as a mistake made 
 might cause great damage, will do well with a vegetable diet, 
 and the same will be the case with officials, providing they 
 adhere strictly to the one regime. Their industry would 
 greatly exceed that of the meat-eaters. Even the "boss" would 
 do better on a milk-egg-vegetable diet, and would frequently 
 lose less in his speculations and combinations. As an illustra- 
 tion of the above in the animal kingdom I would like to mention 
 the fact that a hunting dog which must scent out and point the 
 game should be given some meat every day in order success- 
 fully to perform his task. For the cart-dog, which sometimes 
 has to pull about quite heavy burdens, more carbohydrate food 
 
Actknty of Fitiictioiis Broitglit about by Food. 383 
 
 is required, although some meat would also be advantageous. 
 Physical labor is principally carried on at the expense of the 
 carbohydrates, whereas mental work cannot be accomplished 
 without a sufficient or rather an abundant supply of albumin. 
 According to Pfliiger and Rubner, albumin is the greatest 
 producer of energy. 
 
 I cannot imagine such a man as Napoleon living upon a 
 purely vegetable diet, and I think that everyone will agree 
 with me. It certainly was not the case, and he was a very 
 impulsive eater. He ate at all hours, and food had constantly 
 to be kept prepared and ready for him; he was most surely not 
 a methodical, temperate man, as he might have been upon a 
 vegetarian diet, but a true genius! 
 
 From these considerations it follows that for nervous, 
 restless persons and for quiet, methodical mental work no diet 
 is superior to the vegetarian. For the pursuit of new fields 
 of endeavor, the creation of new inventions, etc., this would, 
 however, probably not be the case. 
 
 It is exceedingly difficult to generalize, and in this still 
 rather obscure field we must be especially careful in coming 
 to conclusions. One thing is certain, however, viz., that where 
 mental work is to be accomplished moderation in eating and 
 drinking is necessary. It would be advisable rather to eat 
 more frequently than to wait until ravenously hungry and then 
 eat too much, thus rendering one's self heavy and unfit for any 
 work. It is best to take a glass of milk, with a little cream 
 and the yolk of an egg added ; for when we consider how rich 
 in fat the brain (up to 8 per cent.) and the nervous system (21 
 per cent.) are, we should — if the principle that for the proper 
 functioning of an organ the substances in which it is rich should 
 be administered in considerable amounts is correct — take plenty 
 of milk, butter, and eggs while mental labor is being carried 
 on, since the organs in question contain much lecithin. 
 
 When the milk-egg-vegetable diet — which is in the aver- 
 
384 Health Through Rational Diet. 
 
 age case the proper one, except under the circumstances above 
 mentioned — is used, milk, oatmeal gruel, <Dr some other of the 
 breakfast dishes previously referred to, such as eggs, fruit 
 (cherries), etc., should be taken. At noon thick vegetable 
 soups, eggs, cheese, vegetables, macaroni, milk, stewed fruit 
 are suitable ; in the evening, eggs, cheese, vegetables, macaroni, 
 or rice. Altogether this gives an average daily of 4 to 6 eggs, 
 I to i^ liters of milk, with cheese, macaroni, rice, sago, green 
 vegetables, and fruit (nuts, raisins, dates, and fresh fruits). 
 When, for the reasons mentioned, a mixed diet is taken, meat 
 may be eaten at noon and fish in the evening. As a beverage 
 cocoa, which is especially rich in phosphorus, should be used; 
 this was the favorite drink of the great Swede, Karl Linnaeus 
 (Linne). 
 
 3. The Increase of Sexual Activity by a Specially 
 Adapted Diet. 
 
 Since the most remote periods of the existence of man, 
 the eating of fish has been accredited with the property of in- 
 creasing sexual activity. It was for this reason that the old 
 Egyptians forbade the eating of fish by the priests.^ There 
 must be some truth in this, since the idea has persisted up to the 
 present time. Brillat-Savarin, in expressing his belief in this 
 property of fish, cited as an example the notoriety achieved in 
 this direction by the members of several clubs the rules of 
 which forbade the use of meat and required that fish be eaten 
 every day. They acquired the same reputation, says Brillat- 
 Savarin, as that enjoyed by Hercules with the daughters of 
 Danaus ("elles finirent par donner a eux une reputation sem- 
 blable a celle d'Hercule chez les filles de Danaus ou du 
 Marechal de Saxe aupres de Mademoiselle Lecouvreur"^). 
 
 1 Wilkinson : Loc. cit., p. 23. 
 
 * Brillat-Savarin : Loc. cit., p. 353. 
 
Activity of Functions Brought about by Food. 385 
 
 He also referred to the story of the Sultan Saladin and the two 
 dervishes. As the guests of the Sultan, the latter were served 
 with an abundance of meat; he also gave them two odalisks, 
 who were, however, unable to seduce them. They escaped 
 from this temptation "as pure as the diamond of Visapur." 
 When later the Sultan fed his guests for several weeks almost 
 exclusively upon fish, they were no longer able to follow the 
 example of St. Anthony of Padua. Both of the holy men fell 
 victims of a fish diet. Davy^ also mentions the striking fact 
 that fish-eating populations have a very numerous progeny. 
 As he says, no other people are their equals in this. 
 
 Other arti cles of di et, particularly eggs and caviar, are 
 alsogen erally supposed to exert a stimulating action upon 
 sexual activity.^ It is customary to say, vox popiili vox Dei, 
 and as far as foods are concerned I would be inclined to con- 
 sider that in the case of such empiric beliefs, which have been 
 handed down to us from time immemorial, even medical 
 science — which has undoubtedly frequently profited by such 
 statements — should not pass them by without notice, as there 
 might possibly be something in them. It seems to me quite 
 certain that a plentiful diet containing, in particular, much 
 protein would have an excitant influence upon the sexual func- 
 tion. We are familiar with the fact that the male sexual 
 glands, when they are well filled, exert a certain stimulus upon 
 the sexual sensory centers. The heads of the spermatozoa, like 
 cell nuclei, consist chiefly of nucleoproteids. When a consider- 
 able amount of food rich in nuclein is absorbed in the diet, the 
 spermatozoa become more numerous and are more apt to exert 
 an exciting effect, but when these nuclein bodies are absorbed 
 in inadequate quantities it may be assumed that the sper- 
 matozoa can only be formed in small number. Our common 
 experiences would seem to indicate this, for we know that a 
 
 1 Cited after Pavy. 
 
386 Health Through Rational Diet. 
 
 rich, plentiful diet fr equently increases the sexual impulse ^ 
 whilg j on the oth e^hand. with p oor and somewhat insu ffi cient 
 food — es peci ally a strict vegetarian diet — it is usually dimin- 
 ished. An interesting illustration of this was witnessed by 
 me at Salamanca several years ago, during a journey to the 
 International Medical Congress in Lisbon, in the month of 
 April. I saw in the streets quite a number of dogs running 
 loose; one of them, a female, was following a thin, hungry- 
 looking male dog, and although Darwin says that the female 
 sex is of a more retiring nature than the male — a fact which I 
 ascribe to the necessity of a miore careful maintenance of the 
 power of reproduction in the sexual organs — this doggie took 
 the greatest pains to attract the male dog by resorting to all 
 the usual endearments peculiar to these animals; all in vain, 
 however, for he failed to carry out his natural duties. This 
 starved animal, in which the ribs and in fact all the bones 
 could be counted, could not be cajoled into such an expenditure 
 of energy, which his miserable food was not capable of supply- 
 ing. This was a manifestation of sexual apathy which is not 
 often to be noticed in a male dog during the month of April. 
 
 I t would appear t hat with a plentiful diet certain foods, 
 such as eggs and fish-- as has been confir med by my own 
 observations — ha v e a stimu lating e ffect upon sexual activity. 
 Whitteween, who was busy at an educational establishment 
 for abandoned young people in Ermeloo, also observed that 
 fish, and likewise codliver oil, caused decided stimulation upon 
 the sexual function. The question is, then, whether this 
 peculiarity of fish does not lie in its chemical composition — in 
 some mineral substance which would exert a powerful influence 
 upon the sexual organs. Phosphorus would here first invite 
 our attention, as it is contained in so considerable an amount 
 in these foods. 
 
 Very interesting in this connection is a fact reported by 
 Ragner Berg, who found, in the Lahmann Sanatorium. 
 
Activity of Functions Brought about by Food. 387 
 
 ''Weis ser Hirsch," that lecithin acts as an a phrodisiac ; this 
 would agree with what we have already stated.^ If_a diet 
 j ich in nucleins acts as an excitant vipon the ';pvnal fnnrtinn 
 this may be explained by the stimulating- effect of such a diet 
 upon the thyroid glan d, for we know how intimate i<^ the 
 
 relation of this gland with the sexual organs. The favorable 
 action of the phosphorus and lecithin-containing foods is also 
 explainable through their influence in exciting nervous activity. 
 
 We might add, moreover, that trufHes are supposed to act 
 upon the sexual activity. As Brillat-Savarin says, "elles 
 peuvent rendre les femmes plus aimables et les hommes plus 
 amoureux" (they make women more amiable and men more 
 amorous). Truffles are also very rich in phosphorus, as well 
 as in iron. A similar action is ascribed to crabs and lobsters, 
 for they also contain much phosphorus. 
 
 Iron, like phosphorus, has a decided influence upon the 
 sexual activity. As we stated in our work on "Old Age De- 
 ferred," iron influences the formation of blood in a round- 
 about way through the ovaries, which, as is now admitted by 
 all, greatly influence blood formation. Foods containing iron 
 and phosphorus thus appear to have a very favorable effect 
 upon sexual activity. The most marked influence is exerted 
 by eggs, caviar, and truffles, which all contain much iron, 
 though that contained in the last-named is in part very poorly 
 assimilated. 
 
 The manner in which Brillat-Savarin treated a Parisian 
 who found himself in a state of exhaustion after sexual ex- 
 cesses was most original. He ordered that an old cock be 
 ground up in a mortar ; 2 pounds of the very best beef, a hand- 
 ful of parsley, and 3 turnips, each in a separate pan, were 
 boiled for three-quarters of an hour ; then all these ingredients 
 were mixed and boiled for another quarter of an hour, a 
 
 1 B^^Berg) Congres International sur I'Alimentation, Brussels, 1910. 
 
388 Health Through Rational Diet. 
 
 little water being added from time to time. Of this strong 
 bouillon he ordered that one cupful be taken by the patient 
 every three hours during the first day, and afterward one 
 cupful every morning for several days. This procedure is 
 interesting for the reason that, in the employment of the sexual 
 organs of the cock, the principles of organotherapy were re- 
 sorted to long before our time. 
 
 Conditions existing in the animal world are also interest- 
 ing in this connection. I may mention here that according to 
 my observations in England horses were in heat and sexually 
 inclined after having eaten the horse-beans which are so much 
 used in that country. It is for this reason that the hunting 
 horses are there fed chiefly upon oats and are not given any 
 of the horse-beans, as they would then become unmanageable 
 because of their sexual excitement. Since horse-beans are 
 much richer in phosphorus than oats, it may be assumed that 
 by a proper selection of foods containing certain nutrient salts 
 the sexual activity may be greatly stimulated. 
 
 4. The Dietetic Treatment of Impotence as well as of 
 Sexual Apathy and Sterility. 
 
 Although we can, as has already been stated, with con- 
 siderable certainty stimulate and increase sexual activity by 
 means of a diet rich in phosphorus and iron, this does not by 
 any means imply that we can thereby turn an impotent individ- 
 ual into a very potent one, any more than we can make a 
 sensible person out of a stupid individual by merely adminis- 
 tering plenty of phosphorus. The matter is not quite so simple 
 as all that. We are able, to be sure, to furnish the necessary 
 material for the functioning of the brain and sexual organs in 
 the shape of nutrient salts, but the proper assimilation and 
 utilization of this material depends upon the activity of the 
 thyroid and sexual glands, and possibly also upon the hy- 
 pophysis. 
 
^cthnty of Functions Brought about by Food. 389 
 
 The last-named organ also stands in intimate relation with 
 the sexual glands, just as does the thyroid. If the thyroid is 
 degenerated, the sexual organs will also undergo degenerative 
 changes, and vice versa. The functions of these organs go 
 hand in hand, and we can therefore, by increasing the sexual 
 activity, also improve the intellectual capacity, which is greatly 
 influenced by the condition of the thyroid and the sexual 
 glands. In our work on "Old Age Deferred" we gave details 
 to illustrate how frequently gifted and brilliant men have been 
 sexually inclined. When the thyroid gland or the sexual 
 glands are degenerated, not much can be accomplished by food 
 alone; we must also give the required organic preparation in 
 addition, and with this, according to my experience, in cases 
 of testicular insufficiency or when alterations not too pro- 
 nounced have occurred, very good results may be obtained, 
 even in individuals of advanced age. The case of a youth who 
 was suffering from testicular insufficiency and presented the 
 appearance of a eunuch has already been referred to. When 
 we are treating persons in whom the thyroid and sexual glands 
 are in such a condition that they may still be enabled to carry 
 out their functions — in many old men the testicles are in a 
 pretty fair condition — we give the diet especially adapted, i.e., 
 fish, meat, eggs, caviar, certain vegetables, fruits, etc. This 
 simply results in increased sexual desire, but it is a far step to 
 a complete restoration of potency. The potency of a man does 
 not really depend upon the degree, more or less pronounced, of 
 his sexual impulse, which is certainly an allwise dispensation 
 of the Creator, for if the libidinous men were also the most 
 potent the human race would surely be threatened with extinc- 
 tion. The production of semen may be furthered by a rich 
 and properly adapted diet, in case it is not present in sufficient 
 quantity in advanced age or after some debilitating disease, or 
 when the sexual impulse is impaired. The accomplishment of 
 the act itself depends, however, upon the condition of the 
 
390 Health Through Rational Diet. 
 
 organ involved, v^^hich may have undergone certain changes 
 owing to diseases such as chronic gonorrhea, prostatitis, vari- 
 cocele, etc. These factors have then to be removed. It also 
 depends upon the circulation ; there must be a sufficiently high 
 blood-pressure so that sufficient blood will be carried to the 
 member to enable erection to take place. When too much 
 alcohol is taken at a time the blood-pressure is diminished and 
 erection cannot occur. The state of the nervous system is of 
 primary importance. When too much meat is taken daily, and 
 when a person is very nervous, potency may be impaired from 
 the fact that ejaculation occurs much too soon; there is then 
 a condition of irritable impotency, with which are usually asso- 
 ciated augmented sexual tendencies. In such cases the inges- 
 tion of meat must be restricted; it would be preferable to 
 adhere for a time to the milk-egg-vegetable diet. Men much 
 underfed are sometimes the most capable in regard to sexual 
 requirements, inasmuch as the act is properly carried out by 
 them, although they really have less sexual desire. Insufficient 
 nourishment does, to be sure, act as a hindrance, because owing 
 to insufficiency of blood no proper erection can take place. 
 These facts prove that overnutrition may occasionally prove 
 injurious ; under such conditions a diet rich in phosphorus and 
 sometimes also in iron is required ;J n fact, I have frequently 
 obtained very good results with such a diet in treating im po- 
 ^ifiULpatients. 
 
 Such a diet — rich in phosphorus and iron — is also very 
 necessary in sexual apathy in women. In combination with 
 thyroid gland and ovarian extracts, and particularly with the 
 aid of the customary mud baths at Carlsbad, Franzensbad, and 
 Marienbad, very good results are obtained not only in sexual 
 apathy, but also in sterility in women, when this is not due to 
 anatomical alterations in the uterus or ovaries. The best 
 results are obtained in cases where no apparent anatomical 
 changes exist, e.g., those in which there is simply an enfeeble- 
 
Activity of Functions Brought about by Food. 391 
 
 ment of the ovaries — ovarian insufficiency — as so often occurs 
 in chlorosis. Numerous experiments made upon animals have 
 afforded clear evidence of the influence exerted by food upon 
 their reproductive power, as well as their offspring. 
 
 5. Addendum. Diet to be Used in Sexual Abstention. 
 
 Some persons, by reason of their calling, i.e., the Catholic 
 monks and nuns who are bound by their vows, are obliged to 
 lead a life of sexual abstemiousness. As has already been 
 stated in our work on "Old Age Deferred," this may in some 
 persons, although by no means invariably so, cause severe 
 injury to the nervous system. Certain precautionary measures 
 are therefore necessary, and much can be done in this connec- 
 tion by means of a rational diet. Foods containing much 
 nuclein and phosphorus, such as meat, fish, and eggs, are to be 
 avoided; also certain green vegetables, such as celery and 
 asparagus, which, owing to their action upon the bladder, may 
 have an excitant effect. Foods having laxative properties are 
 advisable, since constipation may have an irritant stimulating 
 effect by causing congestion of the pelvic organs. For such 
 persons a vegetable diet would be indicated, but, since in sub- 
 jects who do not spend much time in the open air — and this is 
 particularly the case with many of the inmates of nunneries — a 
 strictly vegetable diet may favor the development of tuber- 
 culosis, a milk and vegetable diet, with the addition of a 
 limited quantity of eggs, would be preferable. It is hardly to 
 be supposed that such a moderate addition of eggs could have 
 an excitant effect, especially in the case of persons who have 
 been trained to such a vocation. The greatest moderation in 
 eating and drinking is a prime requisite in combating sexual 
 desire, and, as Father Cats remarked : "Die weynigh eet en 
 minder drinkt, die is het, die de lusten dwingt." 
 
CHAPTER IX. 
 
 THE INCREASED MUSCULAR POWER RESULTING 
 FROM A SUITABLE DIET. 
 
 We have already referred to the astonishing feats of the 
 Congo negroes, and would like to cite here the almost unbeliev- 
 able achievement of 30 oarsmen who rowed the boat of the 
 Commissary-general of the Congo army, Captain Meule- 
 meester,^ on the torrential Eau Blanche, a tributary of the 
 Congo, for thirty-six hours, day and night, and this when 
 rowing upstream. As food they had only a very young kid 
 standing about thirty centimeters high ; they ate this with the 
 skin — after burning off the hair — including even the eyes. 
 (As we have previously stated, these wild tribes are vegeta- 
 rians by compulsion ; when they do occasionally get an animal 
 as food, they eat it with the skin and entrails.) During the 
 thirty-six-hour journey no habitations were to be seen any- 
 where, so that the men were obliged to manage with this very 
 limited quantity of food. Among some other strictly vege- 
 tarian peoples we also find examples of untiring capacity for 
 work, as, for instance, in an Indian tribe the members of 
 which carry tourists to the top of the Himalaya mountains, an 
 ascent of 17,000 feet, in three and one-half hours. Their food 
 is exclusively vegetarian. They live upon dates, rice, chapiti 
 (a food made with ''gram"), and a small amount of a kind of 
 cooked butter (ghee). These people are so thin that they are 
 truly "skin and bones," but are so indefatigable on the march 
 that they allow themselves but a very short time for the absorp- 
 tion of their scanty rations of vegetable food. Notwithstanding 
 
 1 Verbal communication. 
 (392) 
 
Increased Muscular Pozvcr from Suitable Diet. 393 
 
 the cold in the high mountain regions, these people go about 
 entirely naked, save for a cloth tied about their loins. 
 
 We must not believe, however, that this untiring and 
 unusual muscular activity is the result of peculiarities of race 
 or climate, for very much the same thing may be observed 
 among Caucasians. It is an undisputed fact that vegetarians 
 are always ahead in any athletic feats where success depends 
 upon the powers of endurance. In bodily exertions where 
 great strength is required, as in the lifting of heavy weights, 
 etc., this is, however, not the case ; nor would I be able to under- 
 stand how this could be possible with their sparing albuminous 
 diet. For such work very powerful muscles are required ; since 
 these are built up of albumin, large quantities of the latter 
 would have to be absorbed, and with a strictly vegetarian diet 
 this is impossible. An animal which absorbs plenty of albumin, 
 the lion, for instance, can jump over a hedge with a two-year- 
 old ox in its mouth, but is unable to carry it very far. An ox 
 would not be able to accomplish such a single feat of great 
 strength, but it could drag a much heavier load for a consider- 
 able distance. In other words, a sudden and single effort of 
 strength and energy is best accomplished when albuminous food 
 is being taken, while untiring endurance results from vegetable 
 food having a great carbohydrate content, which builds up 
 muscles such as can be best observed in severe cases of diabetes. 
 On the other hand, muscular fatigue, as has been shown by 
 Mosso, can be counteracted by the ingestion of sugar. When a 
 horse is very much fatigued after a long journey it is greatly 
 refreshed and invigorated by sugar. As was shown by Van 
 t'Hoff, the breast muscles of pigeons contain more glycogen 
 than the liver. This substance thus occurs in the largest 
 amounts precisely where it is chiefly required, i.e., in the 
 muscles used in flying. During the act of flying the quantity 
 of glycogen in the breast muscles is diminished. Moreover, it 
 becomes evident, from the results of a series of careful experi- 
 
394 Health Through Rational Diet. 
 
 ments by Pettenkofer and Voit, that muscular effort does not 
 of itself cause a loss in albumin, but that the contraction takes 
 place at the expense of the fats and carbohydrates, as was also 
 shown by Fick and Wislicenus. Consequently, when work is 
 being performed fats and carbohydrates in quantities amply 
 proportionate to the labor to be accomplished must be taken in 
 combination with a sufficient quantity of albumin, as the work 
 is principally performed at the expense of these substances; 
 otherwise, the albumin content in the body will be impaired 
 and emaciation occur. When plenty of fat and carbohydrate 
 is present, the albumin is saved and the work accomplished in 
 part by means of the other substances. In the food of the 
 negro tribes above mentioned the carbohydrates are well rep- 
 resented in the form of bananas, sweet potatoes, and manioc. 
 The wonderful feats accomplished by these men are to be thus 
 accounted for. A negro carrier of the Zacongo tribe is able, 
 for instance, to carry a load of about 37 kilos for eight hours, 
 then to climb a mountain 300 meters high still carrying the 
 load, and after a rest of one hour take the load up again and 
 go on. In animals — horses — the same facts may be observed. 
 A horse fed upon plenty of oats will get very tired after having 
 run very quickly for several kilometers, while the Hungarian 
 horses, fed upon much hay and very little oats, and which often 
 do not stand much higher than a large dog, can proceed un- 
 ceasingly for many hours. An ox gets food similarly poor in 
 albumin, viz., hay, etc., and draws a heavy load for great 
 distances. Just as animals require various foods according to 
 the work they are expected to do, — the heavily worked horses 
 in the mines in the vicinity of Sheffield are fed upon horse- 
 beans, oats, and corn in considerable quantities, — so also with 
 man the amount and nature of the work to be accomplished 
 should be considered in determining his diet. 
 
Increased Muscular Poiver from Suitable Diet. 395 
 
 Addendum. Hints Concerning the Diet during Fatiguing 
 Journeys, in Mountain Climbing, Rozmng, etc. 
 
 From the above statements it will be observed that we 
 must provide ourselves with considerable quantities of starch- 
 and sugar- containing foods when preparing for a long and 
 fatiguing excursion. A sufficient quantity of albumin must, 
 above all, not be lacking, for the muscles which are to be in 
 action must be supplied with more blood, just as is the case 
 with every organ which is at work. For this purpose, and 
 for the development of the muscular tissue, which is accom- 
 plished through this increased blood-supply, periodically in- 
 duced, albumin is necessary. The ingestion of too much meat, 
 i.e., albumin, before starting on a climbing expedition is likely 
 to prove very injurious, as one will very quickly become over- 
 heated and perspire freely, and the feeling of heaviness and 
 drowsiness occasioned by this food will also be a hindrance. 
 For breakfast some milk, oatmeal gruel, i or 2 eggs, butter, 
 fruit, and honey would be most desirable. At noon, no meat, 
 but I or 2 eggs, cheese, rice, tapioca, sago, fresh or dried fruits, 
 chocolate, and milk are indicated, and the same for the evening 
 meal. In case there should be no opportunity for going to a 
 restaurant during the trip, it is best to take along bread, cheese, 
 dates, dried bananas, figs, currants, pistachio nuts, and choco- 
 late — all of them, foods which take up very little space. We 
 should also make it a rule never to walk for more than several 
 hours without taking some nourishment. In this we should 
 imitate the coachman, who feeds his horses whenever they have 
 been on the road for several hours. If our machine, the body, 
 is expected to do good work and not run down we must fre- 
 quently provide it with food the combustion of which renders 
 muscular exertion possible. We should consequently eat often 
 and avoid the consumption of heavy meals, which are apt to 
 
396 Health Through Rational Diet. 
 
 cause disinclination for the continuance of the cHmbing, row- 
 ing, bicychng, etc. While the ingestion of a certain amount 
 of fluid is advisable, it is best to take fresh fruit — oranges, 
 cherries — to quench the thirst. This is the most rational mode 
 of satisfying thirst. Even after very fatiguing trips it is not 
 w^ell at once to eat meat, but rather rice, green vegetables, salad 
 with lemon juice, and fresh fruits. Fruit juices are strongly 
 to be recommended, particularly in the summer after one has 
 perspired freely. During the trip those juices containing much 
 sugar, such as grape-, cherry-, and agriot- juice, are preferable. 
 By personally testing various kinds of nourishment I have 
 found that the greatest exertion can be best accomplished upon 
 a milk-egg-vegetable diet. On the days when I made the 
 longest walking tours, I took much rice, honey, dried fruit, etc. 
 Thus, very often on Sunday afternoons I took walks in our 
 mountainous region without the least fatigue, once in the 
 hours between 2 o'clock and half-past 8 covering the distance 
 of 26 kilometers — from; Saifenhaiisel to Barringen (near the 
 boundary of Saxony), thence tO' Merkelsgriin, Lichtenstadt, 
 and Carlsbad, and while on the way spent about an hour in 
 Barringen in walking around among the booths at a church 
 festival ; only twice during the entire outing did I sit down for 
 about twenty minutes. I was not very much exhausted on my 
 return home. With a meat diet I could not so easily have taken 
 such an extended walk, which is by no means an unusual 
 experience for vegetarians. 
 
CHAPTER X. 
 Conclusion. 
 
 THE RELATIONSHIP OF FOOD TO OLD AGE 
 AND LONGEVITY. 
 
 Already over one hundred years ago, Villenet^ made the 
 statement, before the Academy of Sciences in Paris, that, while 
 among well-nourished rich people there occurred i death in 50, 
 among the very poor classes the deaths were i in 4, Although 
 the sanitary conditions are now greatly improved, it is un- 
 doubtedly the case that among the poor — and particularly as 
 regards tuberculosis — the number of deaths is much greater, 
 and it is probably not to be disputed that this mortality is due 
 to insufficient nutrition. As we have already stated, this affects 
 the formation of the blood and the resistance against infection, 
 to which badly and inadequately nourished persons fall prey 
 more readily and which frequently leads them to^ their graves. 
 In this, as in so many other respects, there is no difference 
 between mankind and animals. On the other hand, we observe 
 that persons who take good food but do not overeat may live to 
 an advanced age. Brillat-Savarin cites the case of Monsignor 
 Belloy, Archbishop of Paris, who was greatly esteemed by 
 Napoleon. He had always been a high liver and nevertheless 
 lived for nearly a centui-y. Napoleon himself, whose table was 
 always spread and who ate whenever he felt so' inclined, was 
 not very particular in regard to his food ; he ate poorly and, 
 above all, most irregularly. He died at a comparatively early 
 age, and who can say whether his tragic fall may not have 
 been due to this irrational mode of living and faulty diet, which 
 
 1 Cited after Brillat-Savarin. 
 
 (397) 
 
398 Health Through Rational Diet. 
 
 was the cause of his gastric trouble and, later on, cancer of 
 the stomach. How important a proper diet is for mankind! 
 If Napoleon had done himself as was advised by one of his old 
 generals who said: *'Hatons-nous de faire battre nos soldats 
 pendant qu'ils ont encore le morceau de boeuf dans I'estomac" 
 ^(let us make haste to have our soldiers fight while they still 
 have a piece of beef in their stomachs), perhaps the history of 
 the world would have taken a different turn. That our con- 
 clusions are correct is shown by the evidence submitted in the 
 previous chapters. 
 
 Not only may life itself be shortened by a sparing or 
 otherwise faulty and insufficient diet, but the condition of old 
 age — senility — is brought on long before its time. Moderation 
 in diet is a great virtue, but when carried to excess, like all 
 other virtues, it becomes a vice. I certainly do not consider 
 dieting indicated for a healthy, strong man, and I believe that 
 I am correct in stating that persons who do follow such a diet 
 often look old in comparison with those who are well nourished 
 (though not overfed). Anyone who keeps cats or dogs knows 
 that they look much better and more healthy, and are also much 
 more lively, when plenty of food is given them. Sensible 
 animals, as a rule, do not eat more than they require. I have 
 been impressed by the fact that true vegetarians frequently 
 present a pale, unhealthy, and prematurely aged appearance. 
 This is not surprising in view of what we have already written 
 concerning undernutrition, since the latter affects the forma- 
 tion of the blood and its distribution to the various organs. 
 The nutritive salts are also furnished in insufficient quantities. 
 This is especially the case with phosphorus, for when marked 
 undernutrition is continued for some time phosphorus may 
 even be eliminated. As Albu and Neuberg have so correctly 
 stated, and as has also been shown through the labors of Roese 
 and several other authors already quoted, mineral substances 
 such as lime and phosphorus are very necessary for man ; the 
 
Relatiomhip of Food to Old Age. 399 
 
 results of deficiency of phosphorus in the food have ah^eady 
 been fully treated. It is certainly evident that serious injury 
 must be occasioned when the necessary quantity of nutritive 
 salts is not daily ingested with the food, and in this connection 
 it should be remembered that in a one-sided, strictly vegetarian 
 diet the assimilation of the salts which have been ingested is 
 very poor. When insufificient lime and phosphorus is taken and 
 assimilated, or when these substances are withdrawn from the 
 food by overcooking or prolonged boiling, the condition of the 
 teeth will suffer, just as the blood-supply and nutrition of the 
 gums will be affected when the albumin content of the food 
 is inadequate, thus giving rise to retraction and atrophy in 
 them. This, of course, occurs principally in persons over the 
 age of 50, but sometimes begins earlier. It rarely occurs in 
 persons living upon a rational diet. When there is overnutri- 
 tion, especially when the results of the latter — gout and the 
 earlier symptoms of arteriosclerosis — appear, the nutrition of 
 the gums often suffers. This may give rise to a loosening of 
 the teeth, which may even fall out. Atrophy of the jaws may 
 then follow, and the bony structure of the face sink in; this 
 shortening may cause the jaws to be displaced inward, thus 
 forming a pointed chin. The face then presents a very aged 
 appearance. Similar changes take place in the case of the hair, 
 which likewise suffers from the insufficient blood-supply; this 
 is probably the principal cause of loss of hair when old age is 
 approaching. Our various organs and tissues can only be 
 nourished by the blood, and if the supply is inadequate they 
 are bound to deteriorate. 
 
 The quantity and composition of the blood can be influ- 
 enced by food and drink. The latter also affect other important 
 organs, viz., the ductless glands, which in turn exert an influ- 
 ence on the formation of the blood and the blood-pressure. 
 When the food is limited in quantity, or especially when it is 
 not suitable and adequate in its constituents, these organs are 
 
400 Health Through Rational Diet. 
 
 poorly supplied with blood and their activity is impaired ; when, 
 on the other hand, the food contains too large an amount of 
 certain stimulating substances, such as the extractives of meat, 
 long-continued overactivity, giving rise to exhaustion, inac- 
 tivity, and degeneration of these very important organs, upon 
 which depend the entire aggregate metabolic and nutritive 
 processes of all organs and tissues, is the result. In this 
 manner, as I have set forth in my work on "Old Age De- 
 ferred," age comes on and the span of life is shortened. This 
 is brought about by undernutrition on the one hand and over- 
 nutrition on the other. Undernutrition prevents young people 
 from attaining a ripe old age, and overnntrition carries those 
 of advanced age prematurely to their grave. Consequently the 
 requirements are: (i) more nourishing food for the young, 
 growing organism, and (2) moderation in the succeeding 
 periods of life. In childhood and in old age the diet is very 
 similar. The aged person can manage well with few calories ; 
 if, however, he absorbs too many, especially in such substances 
 as will, like meat, impose more work upon his already some- 
 what impaired ductless glands, the diminished activity of these 
 protective organs will cause the retention of injurious sub- 
 stances, and, hence, autointoxication. The milk-egg-vegetable 
 diet is consequently not only that best adapted for an old 
 person, but also for one of middle age, since by it the ductless 
 glands are well protected and kept in good condition until an 
 advanced age, thus deferring old age for a considerable time. 
 Indeed, we consider this diet as the most rational one for the 
 attainment of the longest possible period of life in man, as well 
 as for the preservation of the freshness of youth for the longest 
 possible time. In the work already named I have cited several 
 instances in which men lived to be over 100 years old on such 
 a diet. These long-lived persons were, with very few excep- 
 tions, very temperate in their eating and drinking. Sir George 
 Humphrey, basing himself upon the inquiry instituted by the 
 
Relationship of Food to Old Age. 401 
 
 British Medical Association with regard to centenarians, 
 similarly stated that they were very moderate in regard to 
 eating ; the majority took very little meat. Of 38 persons, there 
 was only i who ate much meat. Very few indulged in alcohol. 
 Anyone who is the offspring of healthy parents has it in his 
 power to live to the age of 100, if he is temperate in eating and 
 especially in drinking. He will have the best prospects for this 
 result if he is careful that all food which he eats is perfectly 
 fresh, and contains the greatest possible amount of unaltered 
 curative substances which have been allotted to it by provident 
 Mother Nature for our welfare. The food must also taste 
 good. Old Father Cats was more or less right when he said in 
 his old Dutch dialect : — 
 
 "Zy bitter of zoet, 
 
 Wat smackt, dat voet." 
 ("Be it bitter or sweet, 
 What tastes good is meet.") 
 
GLOSSARY, 
 
 Acromegaly. An abnormal development of the extremities. 
 
 Agglomerate. Massed together. Aggregated. 
 
 Albumin. A proteid, animal or vegetable, which is soluble in water 
 
 and coagulable by heat. 
 Alexin. Any defensive proteid. 
 Alkaline. Having the properties of an alkali. 
 Amin. A compound derived from ammonia by the substitution of 
 
 an alcohol radicle for hydrogen. 
 Amylopsin. A ferment of pancreatic juice. 
 Anemia. Deficiency of the blood in quantity or quality, either general 
 
 or local. 
 Arteriosclerosis. The hardening of the arterial walls. 
 Assimilation. The process of transforming and absorbing food in the 
 
 organism. 
 
 Basedow's Disease, Graves's Disease. A disease marked by protrusion 
 of the eyes, enlarged thyroid gland, anemia, and overaction of the 
 heart. 
 
 Beriberi. An East-Indian microbic disease characterized by weakness, 
 anemia, dropsy, dyspnea, and paraplegia. 
 
 Buccal. Pertaining to the hollow part of the cheek. 
 
 Caloric. Pertaining to heat or its principle. 
 
 Calorie. The amount of heat necessary to raise 1 kilogram of water 
 
 1° C. 
 Carbohydrates. Compounds of water with hydrogen and oxygen, the 
 
 latter being in the proportion to form water. 
 Casein. A derived albumin. 
 
 Cellulose. The predominating element of plant-tissue. 
 Chlorophyll. The green coloring matter of leaves. 
 Cirrhosis. Thickening of the connective tissue of an organ. 
 CoUemia, A glutinous or colloid state of the blood. 
 Creatin. A neutral organic substance that occurs in the animal 
 
 organism, especially in the juice of muscles. 
 Cretin. An idiot afflicted with goiter and a deficient development of 
 
 the organism. 
 Cryoscopy. Accurate determination of the freezing point of liquids 
 
 and solutions, especially of the body, as blood, urine, etc., for 
 
 clinical study. 
 
 Dementia Praecox. Any form of dementia beginning at puberty and 
 marked by negativism, stereotypy, mannerisms, and verbigeration. 
 Dextrin. A soluble, gummy substance obtained from starch. 
 
 (403) 
 
404 Glossary. 
 
 Dextrose. A sugar of the glucose group. 
 
 Diabetes. The sugar disease. 
 
 Diabetes Mellitus. A disorder of metabolism characterized by chronic 
 hyperglycemia and glycosuria on a diet not containing excessive 
 amounts of sugar, and associated with polyuria, polydipsia, poly- 
 phagia, emaciation, often with dryness of the mouth and skin, and 
 sometimes with boils, carbuncles, spontaneous gangrene, loss of 
 sexual power, or nervous affections. 
 
 Diuresis. Abnormal increase in the secretion of urine. 
 
 Ductless Glands. Glands without an excretory dact. 
 
 Dulcin. A sweet crystalline substance used as a substitute for sugar. 
 
 Emphysema. A distention of the tissues with air or other gases. 
 
 Endogenous. Originating within the body. 
 
 Epithelium, -lia. Epithelial cells: cells which form the surface of the 
 
 skin, mucous membranes, and line all canals having communication 
 
 with the external air. 
 
 Glucose. Grape-sugar, starch-sugar. 
 Gluten. A substance resembling albumin. 
 Glycogen. Animal starch found in blood and liver. 
 Graminivorous. Feeding on grass and like food. 
 
 Hemialbumose. An albumose that is converted by further digestive 
 
 activity into hemipeptone. 
 Hemoglobin. The coloring matter of the red blood-corpuscles. 
 Herbivorous. Said of that which eats vegetation. 
 Hydremia. A watery condition of the blood. 
 Hydrochloric. Consisting of hydrogen and chlorine. 
 Hyperacidity. An excess of acidity. 
 Hyphomycetes. Mold fungi. 
 Hypophysis. The pituitary body, called, more fully, hypophysis 
 
 cerebri. 
 
 Inosite. A saccharine substance in the human body. 
 Inulin. A vegetable principle. 
 
 Kefir. A variety of fermented milk. 
 
 Kinase. A substance that converts a zymogen into an enzyme. 
 
 Larvae. Immature form. 
 
 Lecithin. A phosphorized substance occurring widely in the body and 
 
 in plant-tissues. 
 Leucocyte. The white corpuscle. 
 
 Maltose. A sugar derived from the action of diastase on barley. 
 Metabolism. A change in the intimate condition of cells, constructive 
 
 or destructive. 
 Mucilaginous. Like mucilage. Ropy. 
 
Glossary. 405 
 
 Nidus. A cluster. A focus of infection. 
 
 Nuclein. A nitrogenous constituent of cell-nuclei. 
 
 Nucleoalbumin. A nuclein from cell-protoplasm. 
 
 Nucleoproteids. Any of a class of compound proteids found in nearly 
 all cell-nuclei, in protoplasm, etc., yielding, with alkalies, proteid, 
 and nuclei acid as cleavage products and by pepsin digestion, true 
 nucleins. 
 
 Opsonin. That quality of a serum which makes a microbe more sus- 
 ceptible to phagocytosis. 
 Osteomalacia. A morbid softening of bone. 
 Oxaluria. Presence of calcium in the urine in undue proportions. 
 
 Pancreatin. A ferment from the juice of the pancreas. 
 
 Pellagra. An erythematous skin affection with severe constitutional 
 
 and nervous symptoms endemic in northern Italy, and attributed 
 
 to use of spoiled maize. 
 Peptone. A proteid body produced by the action of digestion. 
 Peripheral. Pertaining to the periphery. 
 Peristalsis. The vermicular motion of the bowels. 
 Phagocytosis. The destruction of microbes by the action of phago- 
 cytes. 
 Phosphaturia. The presence in the urine of phosphates. 
 Polyneuritis. Affecting several nerves. 
 Prostatitis. Inflammation of the prostate gland. 
 Proteids. A general term for the albumin and albuminoid constituents 
 
 of the organism. 
 Protein. The sulphur-free residue of a proteid after the action of 
 
 caustic potash. 
 Ptyalin. A starch-converting ferment of saliva. 
 Purin. Unclean or poisonous substance foreign to our alimentary 
 
 organism. 
 Pylorus. The opening of the stomach into the duodenum. 
 Pyorrhea, Alveolar. Progressive necrosis of the dental alveoli, or 
 
 teeth sockets. The death of a circumscribed piece of tissue. 
 
 Rennet. An infusion of the inner coat of a calf's stomach. 
 
 Spermatozoa. Male sexual cells or sperm cells of an animal, whose 
 
 function is the fertilization of the tgQ. 
 Staphylococci. Fission fungi. Bacteria. 
 Stenosis. A narrowing or constriction. 
 Streptococci. Form of genus of Schizomycetes of which the cocci are 
 
 arranged in strings. A form of bacteria. 
 Sulphate Ammonium. Combination of a salt of sulphuric acid and the 
 
 hypothetic base of ammonia. 
 
 Therapy, Therapeutics. That branch of medical science concerned 
 with the application of remedies and the treatment of disease. 
 
406 Glossary. 
 
 Thyroid Gland. A reddish organ, one of the so-called ductless glands, 
 giving rise to one or more internal secretions and situated in front 
 and on either side of the trachea. 
 
 Toxalbumins. Poisonous soluble albuminoids producing specific dis- 
 eases. 
 
 Trichina. A genus of nematode (thread-like) worms, of which one 
 species, the spiralis, is parasitic in the hog and at times in man. 
 
 Trichinosis. A disease produced by the ingestion of pork containing 
 the Trichina spiralis. 
 
 Trypsin. A ferment of pancreatic juice which has the power of con- 
 verting proteids into peptones, best in alkaline solution, but also 
 active in neutral solution. 
 
LIST OF DISEASES. 
 
 Acetonuria, 217 
 
 Acid eructations, 113, 208, 235, 317 
 
 Acid fermentation, 95, 113, 329 
 
 Acromegaly, 20 
 
 Anemia, 75, 163, 336 
 
 Appendicitis, 306 
 
 Arteriosclerosis, 17, 50, 78, 108, 139, 
 150, 221, 238, 247, 250, 281, 290, 
 308, 312, 325, 326, 340, 348, 399 
 
 Atrophy of jaws, 399 
 
 Autointoxication, 400 
 
 Barlow's disease, 21, 69, 229, 230 
 Basedow's disease, 20, 21, 67, 69 
 Beriberi, 21, 69, 229. 230, 231, 2Z2 
 Bladder disorders, 297 
 Brain diseases, 378 
 Bronchial catarrh, 332 
 
 Catarrh of bladder, 255 
 
 Catarrh of stomach, Z6, 320 
 
 Chlorosis, 75, 163 
 
 Cholera, 32, 266 
 
 Cirrhosis of liver, 108, 326 
 
 Climacteric, 377 
 
 Colic, 34, 41, 286, 307, 353 
 
 Collemia, 53 
 
 Constipation, 44, 215, 253, 279, 287, 
 
 290, 354, 356, 391 
 Cramps, 157 
 Cretinism, 11, 375, 381 
 
 Defective development of testicles, 
 377 
 
 Dementia prsecox, Z7Z, 2>77 
 
 Diabetes, 20, 52, 53, 54, 94, 108, 135, 
 139, 161, 164, 170, 208, 209, 218, 
 222, 225, 228, 229, 237, 238, 246, 
 250, 255, 256, 258, 263, 268, 276, 
 281, 290, 304, 308, 316, 325, 326, 
 330, 340, 349, 393 
 
 Diarrhea. 45, 78, 116, 124, 196, 266, 
 281, 287, 320, 326, 339 
 
 Dilatation of stomach, 107, 354 
 
 Diphtheria, 174 
 
 Eczema, 155, 253 
 Edema, 76 
 Emphysema, 288 
 Epilepsy, 69, 230, 378 
 
 Fatty degeneration, 170 
 
 Fevers, 290, 303 
 
 Flatulence, 196, 207, 208, 238, 247, 
 
 251, 252, 253, 257, 342, 353, 354, 
 
 355 
 
 Gall-bladder disease, 41 
 Gall-stones, 40, 41, 288, 297, 348 
 Goiter, 377 
 
 Gonorrhea, acute, 199 
 Gonorrhea, chronic, 199, 390 
 Gout, 25, 53, 7Z, 108, 120, 135, 150, 
 154, 170, 208, 221, 238, 250, 256, 
 257, 276, 280, 288, 290. 297, 304, 
 307, 317, 318, 326, 340, 348, 358, 
 360, 374, 399 
 
 Headache, 44 
 
 Heart disease, 78, 170, 228, 247 
 Hemorrhoids, 297 
 Hysteria, 253, 316, 349, 379 
 
 Idiocy, 373 
 
 Impotence, 389, 390 
 
 Intestinal catarrh, 158, 218, 259, 
 
 266, 281, 287, 320 
 Intestinal disorders, 150, 199, 208, 
 
 235, 239, 252, 271, 281, 302, 345, 
 
 349 
 
 Jaundice, 165, 230, 238. 240 
 
 Kidney diseases, 76, 115, 134, 254, 
 255, 261, 265, 288, 297, 358 
 
 Liver, diseases of, 49, 135, 228, 288, 
 326 
 
 Malnutrition, 98, 99, 100. 104, 108, 
 
 381, 397, 398 
 Melancholia, 2,77, 378 
 Menstrual disorders, 253 
 Mental depression, 44, 260 
 Mental disturbances, 374, 378, 379 
 
 Nausea, 44 
 
 Nervous depression, 162 
 
 Nervous dyspepsia, 23, 180 
 
 (407) 
 
408 
 
 List of Diseases. 
 
 Nervousness, 17, 313, 315, 317, 324, 
 
 326, 345, 374, 379, 390 
 Neurasthenia, 23, 35, 162, 180, 349, 
 
 379 
 
 Obesity, 94, 108, 111, 206, 229. 238, 
 240, 256, 257, 288, 325, 340, 349. 
 362, 363 
 
 Osteomalacia, 20, 21, 71, 374 
 
 Ovarian insufficiency, 391 
 
 Ovaries, diseases of, 377, 390 
 
 Overacidity of stomach, 34, 38, 
 181, 238, 240, 276, 308, 312, 345 
 
 Oxalic acid diathesis, 223 
 
 Oxaluria, 254 
 
 Pellagra, 230, 231, 232 
 Pharyngeal catarrh, 332 
 Phosphaturia, 251 
 Polyneuritis, 21, 69, 229, 378 
 Pregnancy, 60, 377 
 Prostate, diseases of, 256 
 Prostatitis, 20, 256, 390 
 Psychic disturbances, 377 
 Pyorrhoea alveolaris, 25 
 
 Rachitis, 71, 73 
 Rashes, 281, 309 
 Renal calculi, 326, 349 
 
 Scurvy, 21 
 
 Sexual apathy, 390 
 
 Sexual exhaustion, 387 
 
 Skin diseases, 254, 288 
 
 Stomach disorders, 107, 235, 303, 
 
 312, 320, 345 
 Strangury, 256 
 Syphilis, 17, 108 
 
 Throat inflammation, chronic, 282 
 Tuberculosis, 97, 99, 101 to 106, 
 
 120, 133, 138, 164, 174, 177, 230, 
 
 336, 364, 391 
 Typhoid fever, 79, 157, 158, 174, 
 
 195, 253 
 
 Uric acid diathesis, 313 
 Urticaria, 158 
 
 Varicocele, 377, 390 
 Vesical calculi, 326 
 
INDEX. 
 
 Acetone bodies, 94, 201 
 Acid fermentation, 113, 287 
 Acromegalj% 378 
 Adrenals, 55, 66, 67 
 Age, 83, 84 
 Aging, 398 
 Albumin, 58 
 
 animal, 137 
 
 decomposition of, 44 
 - ingestion of, 60, 94 
 
 nourishment, 48 
 Alcohol, 28, 34, 36, 51, 53, 323, 359 
 Alcoholic drinks, 2)22> to 327 
 Ale, 324 
 
 Alicante grapes, 284 
 Almonds, 293, 296, 298 
 Anemia, 75, 163, 336 
 Anis, 333 
 
 Anthropoid apes, 101 
 Appetite, 90 
 Apple cider, 278 
 
 juice, 277, 278, 279 
 
 tea, 277, 278 
 
 wine, 278 
 Apples, 274, 275, 276, 277 
 
 "kostliche," 276 
 Apricots, 274, 275, 276, 279 
 Arsenic, 66, 77, 163 
 Arteriosclerosis, 50, 78, 134, 139, 
 238, 247, 284, 288, 312, 325, 
 326, 348, 355 
 Artichokes, 257 
 Asparagin, 238, 255 
 Asparagus, 247, 255, 391 
 Asses' milk, 176 
 Aztecs, 145 
 
 Bacterial action, 44 
 
 in milk, 174 
 Bananas, 273, 299, 344, 364, 395 
 
 dried, 301 
 Barley, 212, 217 
 Barlow's disease, 21, 69 
 Batates (sweet potatoes), 234, 236 
 Bay leaves, 333 
 Bean foods, 207 
 
 puree soup, 207 
 Beans, 207, 267, 357 
 
 assimilation of, 267 
 
 green, 267, 356 
 
 horse, 388 
 
 soy, 208 
 
 Beans, string, 267 
 Beef, 110, 118 
 Beer, 323, 324 
 
 Bavarian, 364 
 
 dark, 324 
 Beet sugar, 329 
 Beets, 262 
 Beriberi, 21, 69, 230 
 Berries, 280, 281, 282 
 Berry wines, 326 
 Bilberry, 27, 272, 282, 289, 290 
 
 juice, 289, 290 
 Bile, 40, 41 
 
 activity of, 40, 41 
 Biliner water, 359 
 Biscuit (zwieback), 224 
 Black bread, 356 
 Blackberries, 282 
 Bladder, catarrh of, 255 
 
 stones in, 325, 326 
 Blood, 51, 77, 99, 381 
 
 albumin content of, 51 
 
 alkalinity of, 248 
 
 composition of, 51 
 
 hemoglobin content of, 51 
 
 lack of, 327 
 
 osmotic tension of, 65 
 Blood-pressure, 312 
 
 increase of, 134 
 Blood-pudding (sausage), 125 
 Blood-soup of Spartans, 15 
 Blueberries, 281 
 Boletus bulbosus, 243, 244 
 
 luteus, 243 
 Bonbons, 321 
 Bones as food, 126 
 Borax, 115 
 Bordeaux plums, 279 
 
 wines, 325 
 Boric acid, 115, 267, 291 
 Bouillon, 90, 139 
 Brain, 126 
 
 diseases of, 378 
 
 functions of, 72) 
 
 phosphorus content of, 69, 355 
 
 worker, diet of, 379 
 Bran, 214 
 Bread, dark, 223 
 
 white, 223, 380 
 Breads, table of composition of, 
 
 224 
 Breakfast, 92, 93 
 
 (409) 
 
410 
 
 Index. 
 
 Brie cheese, 186, 187 
 Brimsen cheese, 186 
 Bronchial catarrh, 332 
 Brun, 324 
 
 Brussels sprouts, 247, 258 
 Buckwheat, 212, 218 
 
 meal, 213 
 
 nutritive salts of, 218 
 Burgundy, 325 
 Butter, 82, 189, 191 
 
 cabbage, 247 
 
 milk, 183, 184, 185 
 
 Cabbage, nutritive salts contained 
 in, 248 
 
 red. 247 
 Cafifeine, 311, 312 
 Calcium metabolism, 374 
 Calories, 59 
 Calves' brains, 43, 350 
 Camenbert cheese, 186 
 Cane sugar, 42, 329, 343 
 Cannibalism, 81 
 Capacity, intellectual, 372 
 Capers, 333 
 Capon, 117 
 Caraway seeds, 333 
 Carbohydrate diet, 95 
 
 food, 57, 95 
 Carbohydrates, 57, 62, 394 
 Carbonic acid, 98 
 Caribou, 114 
 Carp, 151, 352 
 Carrots, 74 
 Casein, 35, 184 
 Cassava, 239 
 Castrated animals, 142 
 Castration, 71, 377 
 
 of animals, 117 
 Catalyzers, 66 
 
 Cauliflower, 247, 248, 251, 257 
 Caviar, 167, 385 
 Celery, 253, 262, 391 
 Cell nuclei, 109 
 Cellulose, 338 
 
 digestion of, 43 
 Centenarians, inquest regarding, 
 
 401 
 Cereals, 212, 344 
 Ceres fruit juices, 290 
 Cheese, 28, 172, 185, 347, 382 
 
 Cheddar, 186 
 
 Dutch, 186 
 
 Liptauer, 186 
 
 nutrient salt content of Swiss 
 cheese, 187 
 
 table of composition of varieties 
 of, 187 
 Cherries, 274, 275, 282 
 
 Cherries, dried, 284 
 Cherry juice, 289, 290 
 Chestnut puree, 238 
 Chestnuts, 291, 292 
 
 nutritive salts in, 293 
 Chewing gum, 27 
 Chicken, 117, 142 
 Chicory, 253, 254, 310 
 Chives, 333 
 Chlorophyll, 251 
 Chocolate, 318 
 Cholera bacilli, 175 
 Cider, 278 
 Cinnamon, 228, 334 
 Clover, 197 
 Cocoa, 318 
 
 Dutch, 320 
 
 nutritive salt content of, 319 
 Cocoanut, 292, 293, 296 
 Codfish, 147, 148, 152 
 Codliver oil, 200, 386 
 Coffee, 50, 254, 309 
 
 caffeine-free, 344 
 
 Carlsbad, 311 
 
 nutritive salt content of, 311 
 Cognac, 327 
 Cold, 63 
 
 Cold-storage rooms, 114 
 Colman grapes, 287 
 Concrement, uric acid, 308 
 Constipation, 44, 284 
 Convent (nunnery), 391 
 Cooking, 84, 173, 340 
 
 lessons, 87 
 
 of fish, 84 
 
 of meat, 112 
 
 of vegetables, 73, 84 
 
 salt, 77. 237 
 Copra, 292 
 Corn, 196, 212, 230, 240 
 
 flour, 213 
 nutrient salt content of, 223 
 
 grains, nutrient salt content of, 
 223 
 Cottonseed oil, 201, 292 
 Cows' milk, 170 
 Crabs, 158, 159, 387 
 Cream, 182, 190, 363, 364 
 
 cheeses, 186, 364 
 
 of wheat, 221 
 
 sauce, 367 
 
 whipped, 183 
 Cress, 252 
 Cryoscopy, 76 
 Cucumber, 265 
 Curative herbs, 253 
 Currant juice, 289 
 Currants, 272, 274, 275, 281 
 Cystase, 338 
 
Index. 
 
 411 
 
 Dates, 297 
 
 Diabetes, 52, 154, 237, 238, 240, 255, 
 
 276, 308, 326, 340 
 Diarrhea, 281, 326 
 
 chronic, 302 
 Diathesis, uric acid, 313 
 Diet, influence of, on growth, 12 
 mind and temperament, 17 
 nervous system, 17 
 organs of digestion, 28 
 physical appearance, 12 
 size of body, 12 
 teeth, throat, and vocal appa- 
 ratus, 24 
 in various ages, 83 
 climates, 81 
 seasons, 82 
 non-residual, 355 
 of both sexes, 84 
 one-sided, 94 
 rich in phosphorus, 74 
 Digestibility, 90 
 of foods in stomach and intes- 
 tine, 43, 47 
 table of, 352 
 Digestion, stimulation of, 134 
 Digestive juices, 29 
 Dilatation of stomach, 107, 354 
 Diphtheria, 174 
 Drinking, 399 
 v^^ater, 77 
 hard, 80 
 
 lime containing, 26 
 Drinks, alcoholic, 323 
 
 hot, 90 
 Duck, 123 
 
 meat, 123 
 Ducks of Rouen, 141 
 Ductless glands, 140, 399 
 Dulcin, 330 
 Dwarfs, tribes of, 10, 11 
 
 Eating, mode of, 88 
 
 rapid, 89 
 Eel, 147, 149, 150 
 Eggs, 70, 160, 380, 383 
 
 duck, 163 
 
 hard-boiled, 160 
 
 nutritive salt content of, 162, 163 
 value of, 161, 162 
 
 raw, 160 
 
 soft-boiled, 160 
 Emphysema, 288 
 Enciamada, 322 
 Endive, 254, 267 
 Enemas, 47 
 Epilepsy, 69 
 Erepsin, 33, 39 
 Erlauer wine, 325 
 
 Eruptions caused by food, 14 
 Eunuchs, 377 
 Evening meal, 91, 92 
 Export cheeses, 187 
 Extractive substances, 130, 139, 
 141, 143, 151 
 
 Faro, 324 
 
 Fats, 38, 39, 42, 55, 59, 63, 94 
 
 animal, 200, 201 
 
 metabolism of, 55 
 Fattening cures, 363 
 Fatty acids, 292 
 
 cheeses, 186, 187 
 
 diet, 42 
 Fear of death, 142 
 Feces, 45, 340, 355, 357 
 Fennel, 333 
 Ferment, 39 
 Fertilizing, 5 
 Field beans, 204 
 
 (horse beans), 388 
 
 mushrooms, 243, 244 
 
 salad, 268 
 Figs, 273, 274, 275 
 Fish, 64, 379 
 
 diet, 144, 380, 387 
 advantages of, 152 
 
 eating, 384, 385 
 
 milt, 151 
 
 roe, 151, 153, 167 
 
 table of nutritive substance con- 
 tent, 147 
 
 without scales, 146 
 Flatulence, 353, 354, 355 
 
 causing foods, 353 
 Flour foods, 218, 342, 343 
 
 table of composition of varieties 
 of, 213 
 Flying, 393 
 P'ogosch, 155 
 Food, insufiiciency of, 96, 97 
 
 temperature of, 33 
 Foods, assimilability of, 42, 45 
 
 difficult to digest, 350 
 
 easily digested, 350 
 
 fattening, 363 
 
 fatty, 201 
 
 hot, 90 
 
 rich in nuclein, 385 
 phosphorus, 374 
 Frankenthal grapes, 284 
 Fright products, 141 
 Fruit diet, 270, 306 
 
 eaters, 337 
 
 eating, 306 
 
 juices, 289 
 table of composition of, 289 
 
 vinegar, 333 
 
412 
 
 Index. 
 
 Fruit wines, 333 
 Fruits, constituents of, 273 
 fatty, table of composition of, 
 
 293 
 nutrient salt content of, 275 
 sugar content of, 258 
 table of nutrient salt content of, 
 
 275 
 table of sugar and acid content 
 of, 272 
 Fungi, 241 to 246 
 calorie content of, 244 
 digestibility of, 244 
 lecithin content of, 245 
 nutrient salt content of, 246 
 phosphorus content of, 245 
 table of composition of, 243 
 dried, 243 
 
 Gall, 40, 41 
 
 activity of, 40, 41 
 Gall-stones, 40, 41, 288 
 Game, wild, 113, 365 
 Garbanzos, 206 
 Garden beans, 204 
 
 peas, 267 
 
 strawberries, 280 
 Garlic, 333 
 
 Gas, formation of, 354 
 Gases, 43, 44, 353 
 Gastric juice, 30, 32, 34, 35, 78 
 
 psychic, 96 
 Gelatin, 62 
 Gervais cheese, 364 
 Gianduia di Torino, 321 
 Giesshiibler mineral water, 359 
 Ginger, 333 
 
 Goats' milk, 175, 176, 178 
 Goose, 112, 123 
 
 fat, 351 
 
 -liver patties, 125 
 
 meat, 38 
 Gooseberries, 272, 274, 275, 281 
 Gout, 73, 139, 154, 256, 284, 288, 290, 
 307, 313, 325, 340, 348, 358, 
 374 
 Gouty patients, 208 
 Graham bread, 224, 225 
 
 Swedish, 201 
 Grains, 212 
 
 table of composition of, 212 
 Grape cures, 288 
 Grapefruit, 302, 357 
 Grapes, 272, 274, 275, 284, 286, 288 
 Gravel (kidney disease), 325 
 Ground nuts, 293, 295, 343 
 Growth, 58, 72 
 Gruyere cheese, 187 
 
 Guavas, 304 
 Gudgeons, 380 
 
 Haddock, 152 
 
 Ham, 120, 350, 355 
 
 Hardening of arteries, see Arte- 
 riosclerosis. 
 
 Hare, 124, 125 
 
 Hazelnuts, 293, 295 
 
 Head salad, 248, 268 
 
 Heart, 50 
 
 Helvella lacunosa, 243, 244 
 
 Herring, 146, 150 
 
 Hindoos, diet of, 15 
 
 Hog, 119 
 
 Honey, 25, 70 
 
 Horse beans, 388 
 
 Horse radish, 263 
 
 Hot drinks, 90 
 
 Hotels, 365 
 
 Hot-house grapes, 284 
 
 Hungarian wine, 325 
 
 Hunger, 48, 362 
 
 Husk vegetables, 261 
 
 Hydrochloric acid, 30, 31, 32, 34, 
 37, 38 
 content of stomach, 37 
 
 Hypophysis, 11, 55 
 
 Ice-cream, 328, 330 
 
 soda, 330 
 Immunity, 101, 102 
 Impotence, 388 
 Indian corn, 230 
 Inns, 365 
 Insomnia, 312 
 Intellectual capacity, 374 
 
 influence of food upon, 18 
 Intelligence, 374, 377 
 Intestinal catarrh, 259, 287, 290 
 
 disturbances, 239 
 
 putrefaction, 285 
 Intestine, 37 
 
 bacteria of, 44 
 
 movements of, 41 
 Iodine, 67, 68, 76, 77 
 Iron, 67, 68, 74, 75, 77, 176, 314, 387 
 
 content of blood, 74, 75 
 
 in foods, 75 
 
 preparations, 75 
 
 Jaws, atrophy of, 399 
 
 Jellies, 289 
 
 Jogurt, 179, 181, 348, 357 
 
 Kaiser pears, 278 
 Kaki, 304, 305 
 Kefir, 179, 180, 348 
 Kemirinut, 295 
 
Index. 
 
 413 
 
 Kidney diseases, 255 
 
 patients, 240 
 Kidneys as food, 126 
 Kinase, 39 
 Kohlrabi, 263 
 Koran, 297 
 Koumiss, 179, 180 
 Krondorfer mineral water, 359 
 
 Labor, 16 
 
 Lactase, 42 
 Lactic acid, 287 
 Lager beer, 324 
 Lamb kidneys, 126 
 
 meat, 119, 351 
 Lambic (Belgian beer), 23 
 Laxative foods, 356, 357 
 Lecithin, 69, 70, 125, 162, 172, 205, 
 331, 374 
 
 assimilation, 70 
 
 content in foods, 74 
 Leguininous vegetables, 202, 356 
 digestibility of, 43 
 nutritive salt content of, 204 
 table of composition of, 204 
 Lemon, 275, 302, 333 
 
 juice, 268, 333 
 Lentils, 204, 205, 354 
 Libido, 22 
 Lichees, 305 
 
 Liebig's meat extract, 131 
 Lime, 20, 21, 66, 68, 103, 373 
 
 content of foods, 73 
 
 elimination of, 20 
 
 metabolism, 374 
 Linseed oil, 292 
 Liver, 48, 49, 50, 135 
 
 cirrhosis of, 108, 326 
 Lobster, 158, 387 
 Longevity, 397 to 401 
 
 Macaroni, 219, 220 
 Madeira, 327 
 Maizena, 337 
 Malaga, 327 
 
 grapes, 298 
 Malic acid, 285 
 Malt cocoa, 321 
 Maltase, 41 
 Manganese, 274 
 Mango, 304 
 Mangoguani, 14 
 Manihot, 239 
 Manioc, 234, 239 
 Maori, 81 
 
 Maple syrup, 221, 328, 343 
 Marjoram, 333 
 Marmalades, 291 
 Marrow, 126 
 
 Masais, 101 
 
 food of the, 15 
 Mastication, 26 
 Mate, 316 
 
 nutritive salts in, 316 
 Meals, division of, 88, 91 
 Meat, 144, 401 
 
 assimilation of. 111, 113 
 
 bouillon, 139 
 
 cooked, 139 
 
 diet, 41 
 
 diet of the Eskimos, 10 
 
 digestibility of, 112 
 
 eaters, 19, 70 
 
 extractives of, 54 
 
 extracts, 90, 129 
 composition of, 130 
 
 nutritive contents of, 111 
 
 poisonous action of, 117 
 
 preserved, 115 
 
 raw, 138 
 
 roasted, 112 
 
 soups, 129 
 
 various kinds of, 111 
 Medlars, 272, 273 
 Melancholia, 378 
 Men, diet for, 84 
 Mental state, 47 
 Metabolism, overloading of, 108 
 Midday meal, 91 
 Milk, 83, 96, 106, 169 
 
 assimilation of, 171 
 
 composition of various kinds of, 
 171 
 
 diet, 172, 193, 339 
 advantage of, 339 
 
 digestibility of, 170 
 
 food, 193 
 
 hot, 198 
 
 products, 197 
 
 raw, 195 
 
 sour, 179 
 
 sterilized, 171, 195 
 
 table of nutritive salt content of, 
 170 
 Milk-egg-vegetable diet, 139, 382 
 Milk-egg vegetarianism, 382 
 Milking, 174 
 Millet, 212, 218 
 Mineral metabolism, 65, 67 
 
 waters, 353, 359 
 laxative, 45 
 Minimums, law of, 65 
 Mixed pickles, 270 
 Moderation, 398 
 Montezuma, 145, 318 
 Morchella elata, 242, 243, 244 
 Mosel wine, 325 
 Mouth and hoof disease, 174 
 
414 
 
 Index. 
 
 Mulberries, 272, 282 
 
 Muranas, 149 
 
 Muscular efforts, 312, 321 
 
 fatigue, 393 
 
 strength, increase of, 392 
 
 work, source of, 61, 63 
 Mushrooms, 241, 245, 268 
 
 calories, contents of, 244 
 
 digestibility of, 244 
 
 table of composition of, 243 
 Mussels, 158 
 Mustard oil, 264 
 
 Nectar, 331 
 
 Nerves, diseases of, 326 
 
 Nervous affections, 326 
 
 system, 17, 20, 130, 133 
 Nitrogen, 57, 58 
 
 balance, 96 
 Non-residual diet, 355 
 Noodles, 219 
 
 Nucleins, 70, 109, 136, 138, 376 
 Nucleoproteids, 385 
 Nunnery, 391 
 Nutritive salts, 63, 172, 373, 398 
 
 substances, importance of various, 
 57 
 Nuts, 292, 293 
 
 nutritive salts of, 295 
 
 Oat flakes, 216 
 
 flour, 213 
 puree of, 216 
 
 gruel, 216 
 Oats, 212, 216, 342 
 
 nutritive salts of, 217 
 Obesity, 257, 288, 362 
 Ofener wine, 325 
 Oleomargarine, 189, 191, 192 
 Olive, 268 
 
 oil, 268, 351 
 Onions, 333 
 
 Oranges, 272, 275, 302, 303 
 Osteomalacia, 20, 374 
 Ovarian extract, 363 
 Ovaries, 70, 363 
 Overnutrition, 107, 108 
 Ox, 116 
 
 Oxalic acid, 251, 309, 319, 323 
 Oxaluria, 254 
 Oxygen, 98 
 Oyster plant, 256, 262 
 Oysters, 157 
 
 Pancakes, 219, 221 
 Pancreas, 39, 40, 52, 54, 67 
 action of food on secretion of, 
 41 
 Pancreatic juice, 38, 40, 96 
 
 Pancreatin, 38, 39 
 Paprika, 333 
 
 Parmesan cheese, 187, J88 
 Parsley, 253, 333 
 Partridge, 122 
 Peach juice, 289 
 Peaches, 272, 273, 279 
 Pear cider, 278 
 
 juice, 278 
 Pears, 272, 273, 275, 278 
 Peas, 204, 266 
 
 green garden, 247 
 Pellagra, 231 
 Pepper, 332, 333 
 Pepsin, 32, 33, 35, 113, 338 
 Pfalz wines, 325 
 Pharyngeal catarrh, 332 
 Pharyngitis, chronic, 282 
 Pheasant, 122 
 Phosphatic calculi, 349 
 Phosphaturia, 251 
 
 Phosphorus, 20, 21, 66, 67, 68, 69, 
 70, 126, 138, 147, 373, 375. 
 379, 386 
 
 assimilation of, 70 
 
 content in foods, 72 
 
 elimination of, 20 
 
 lack of, 21 
 
 metabolism, 67, 378 
 
 organic combinations of, 376 
 
 retention, 376 
 Pig, 119 
 
 lard, 201 
 Pigeon, 112, 123, 393 
 Pike, 154 
 Pineapple, 304 
 "Pisangs," 300 
 Pistachio nuts, 293 
 Plum kernels, 307 
 
 marmalade, 291 
 Plums, 279 
 
 California, 279, 357 
 
 dried, 279 
 Polyneuritis, 229 
 Pork, 38, 119 
 
 and beans, 207 
 
 lard, 201 
 Port wine, 327 
 Porter, 325 
 Potash salt, 76 
 Potato noodles, 294 
 
 puree, 235, 238 
 
 sweet, 238 
 Potatoes, 234 
 
 composition of, 226 
 
 digestibility of, 235 
 
 in noodles, 219 
 
 mashed, 355 
 
 nutritive salts of, 237 
 
Index. 
 
 415 
 
 Potatoes, roasted, 355 
 Potency, sexual, 22 
 Priests, diet of Egyptian, 384 
 Principal meal, 92 
 Prosecretion, 38 
 Prostate, diseases of, 256 
 Prostatitis, 390 
 Prunes, 272, 274, 275 
 Psychic disturbances, 377 
 Puberty, 58, 72, 104, 135, 164, 328 
 Puff beans, green, 247 
 Pumpernickel, 224, 225 
 Pumpkin, 265 
 
 Purin bases, 52, 109, 150, 151, 208, 
 221, 359, 361 
 bodies, 348, 360 
 
 Rachitis, 71, 72 
 Radishes, 262, 263 
 Raisins, 228, 298 
 Rapid eating, 89 
 Raspberries, 272, 273, 281 
 Raspberry juice, 289 
 Red cabbage, 247, 258 
 Rennet coagulation, 73 
 Restaurant, vegetarian, 368 
 Rhein wines, 325 
 Rhubarb, 254 
 Rice, 226, 298, 334, 343, 347 
 
 as diet of nations, 15 
 
 eating, 226 
 
 nourishment, 19 
 
 nutritive salts in, 227, 228 
 
 polished, 212, 229 
 Rickets (see Rachitis). 
 Roasted meat, 112 
 Root vegetables, nutritive salt con- 
 tent of, 262 
 table of composition of, 262 
 Roquefort cheese, 187 
 Rose cabbage (see Brussels Sprouts). 
 Rye, 212 
 
 bread, 224 
 
 flour, 213, 215 
 
 Saccharin, 291, 328, 330 
 Saffron, 333, 334 
 Sago, 234, 239, 337, 343, 347 
 Salads, 267, 268, 269 
 Salicylic acid, 115, 291 
 Saliva, 24, 25, 26, 27 
 
 secretion of, 26, 160 
 Salmon, 147, 150, 153 
 Salt, 63, 151 
 
 Salvator mineral water, 359 
 Sardine, 151 
 Sarton, 209, 342 
 Sauerkraut, 259, 260, 261 
 Sausages, 125, 127, 128 
 
 Savoy cabbage, 247 
 
 assimilation of, 249 
 Saxin, 330 
 
 School children, cretinous, 381 
 Scurvy, 21 
 Sea fish, 148 
 Semen, 389 
 Sexual abstemiousness, 391 
 
 activity, 384, 385, 386, 387 
 
 apathy, 388, 389, 390 
 
 glands, 11, 55, 141, 378, 389 
 
 licentiousness, 389 
 
 potency, 22, 389, 390 
 Shark, 81 
 Sheep's milk, 171, 172, 175 
 
 composition of, 176 
 Shellfish, 156 
 Shrimps, 159 
 Skim milk, 183 
 Slaughter-house wastes, 125 
 Sleep, 22 
 
 Sleeplessness, 312 
 Snails, 159 
 
 Soja bean, 208, 209, 210, 211 
 Sole, 152 
 Sorrel, 251, 252 
 Spanish peppers, 232 
 Spermatozoa, 136, 385 
 Spices, 332, 333, 334. 359 
 Spinach, 247, 248, 251, 252 
 Spleen, 67, 75 
 Squab (pigeon), 112, 123 
 Starch, 45, 239 
 Steaming, 112 
 
 apparatus, 341 
 Steapsin, 39 
 Sterility, 390 
 Stomach, 36, 188 
 
 dilatation, 107, 354 
 
 overacidity of, 240, 345 
 Stools, 45, 46, 339 
 Stout, 324 
 
 Strawberries, 272, 273, 275, 280, 281 
 Strawberry juice, 289 
 
 wine, 327 
 Strict vegetarian, 336, 338 
 Strictly vegetarian diet, 338, 340, 
 
 342 
 String beans, 247 
 Sugar, 328, 329, 330 
 
 elimination of, 237 
 
 ingestion of, 393 
 Sulphur, 67 
 
 Swedish graham bread, 201 
 Sweet potatoes, 238 
 Sweetbreads, 52, 126, 136 
 
 Table d'hote meals, 365, 370 
 Tamale. 232 
 
416 
 
 Index. 
 
 Tannic acid, 313, 314 
 
 Tannin, 285 
 
 Tapioca, 234, 239, 337, 343, 344, 351 
 
 Tartaric acid, 285 
 
 Taste, 1 
 
 elements of (flavoring), 109, 110 
 Tea, 50, 51, 313, 314, 315 
 
 black, 314 
 
 digestibility of, 315 
 
 green, 314 
 
 nutrient salts in, 314 
 Temperament, 22, 23 
 Testicular extract, 378 
 
 insufficiency, 377, 389 
 Thein, 315 
 Thirst, 376 
 
 quenching of, 376 
 Thyroid gland, 11, 54, 55, 67, 71, 72, 
 75, 76, 106. 133, 134, 358, 
 374, 375, 376, 389 
 treatment, 377 
 Tobacco, 28 
 Tokay wine, 327 
 Tomato, 264 
 
 sauerkraut, 260 
 Tours, food taken during fatiguing, 
 
 395 
 Tropical fruits, 269 
 Trout, 151 
 Truffle, 242, 243, 244, 245, 246 
 
 white German, 245 
 Trypsin, 39 
 Tuberculosis, 101, 102, 103, 104, 105, 
 
 106, 133, 138, 164, 336 
 Tubers, 261 
 Turbot, 152 
 Turkey, 121 
 
 Turnips, nutritive content of yel- 
 low, 261 
 
 Teltower, 262 
 Turtle, 159 
 Typhoid fever, 174 
 Tyrolese wine, 325 
 
 Undernutrition, 379 
 Urea, 49 
 
 Uric acid, 52, 109, 129, 139, 154, 161, 
 193, 228, 240, 313 
 
 diathesis, 313 
 
 forming foods, 358, 359, 360 
 
 producers, 208, 374 
 
 Vanilla, 334 
 Veal, 111, 118, 119 
 Vegetable albumin, 202 
 
 casein, 202 
 
 diet, 43, 70 
 
 eaters, 70 
 
 fats, 201 
 
 nutrition, 74 
 Vegetables, cooking of, 73 
 
 green, 246 to 259 
 
 composition of, 247, 248 
 
 preserved, 267, 269 
 Vegetarian diet, 17. 336, 382, 383 
 Vegetarianism, 336 to 340 
 Vichy water, 237 
 
 Walnuts, 293, 294, 295 
 Water, 33, 35, 77 to 80 
 
 cress. 252, 253 
 
 distilled, 310 
 
 drinking, 79, 311 
 Week preservation process, 269 
 Wheat, 212 
 
 flour, 213, 214 
 coarse, 224 
 fine, 223, 224 
 
 nutritive salts of, 214 
 Whey, 184, 185, 198 
 Whipped cream, 183 
 Whisky, 82, 327 
 White bread, 222, 223, 380 
 
 cabbage, 247, 248, 258, 259 
 
 wine, 326 
 Whole corn bread, 215 
 
 milk, 183 
 
 wheat bread, 342 
 Wild duck, 122 
 
 game, 113 
 
 strawberries, 280 
 Wine, 325 
 
 Tyrolese, 325, 326, 327 
 
 vinegar, 333 
 Woman, nursing, 68 
 Woman's milk, 172, 177 
 Women, diet for, 84 
 Work, 16, 393, 394 
 
 Yellow turnips, 261, 262 
 Yolk of egg, 74, 75 
 nourishment in, 160 
 
 Zwieback, 224 
 Zylase, 44 
 
Other Publications of F. A. Davis Company , Philadelphia 
 
 Consumption: How to Prevent It and 
 How to Live With It 
 
 ITS NATURE, CAUSES, PREVENTION, MODE OP LIFE, CLIMATE, 
 
 EXERCISE, FOOD, AND CLOTHING NECESSARY FOR 
 
 ITS CURE. 
 
 By N. S. DAVIS, A.M., M.D. 
 
 Second Revised Edition. 12mo. 172 pages. Extra Cloth. $1.00, net. 
 
 MOST families unfortunately give little attention to the preven- 
 tion of Consumption until the subject has been brought to 
 their notice in a menacing way. The author v^ith great 
 clearness has set forth the cardinal principles not only of the pre- 
 vention of the disease, but of its hygienic treatment v^hen established. 
 This work provides much valuable information as to climates, 
 diet, exercise, environment and family safeguards identified with the 
 treatment of a case in the family when once established. 
 
 New Orleans Medical and Surgical Journal. 
 
 Dr. Davis has written a thoroughly practical book. He handles the subject fn such a 
 way that the Intelligrent victim of consumption can read it with profit. It is the kind of book 
 which the physician can recommend to his patients and their relatives. 
 
 Safeguarding the Special Senses 
 
 GENERAL ADVICE REGARDING THE USE AND PRESERVATION 
 OF THE EYES, EARS, NOSE AND THROAT. 
 
 BY 
 
 HENRY O. REIK, M.D. 
 
 Illustrated with 4 Full-page Plates, 2 in Colors. 12mo. 123 pages. 
 Attractively Bound in Cloth, 75 cents, net. 
 
 ANY defect in the sight, hearing, or organs of speech tremen- 
 dously reduces a person's efficiency. A neglected child there- 
 fore may reasonably be expected to later on blame the 
 parents who failed in their duty. Adults who are careless about 
 colds affecting the ears, or who defer the use of glasses when 
 necessary, may rightly expect the onset of defective hearing or 
 cataract in their later years. 
 
 It is said that probably 50 per cent, of the practice of specialists 
 is made up of attempts to remedy the results of these forms of 
 neglect. 
 
 The Boston Medical and Surgical Journal. 
 
 Such a book as this should find an especially useful place amone the laity as well as in 
 the profession. In fact, the simplicity of style is such that persons of small medical tralnloBr 
 would find It entirely understandable. 
 
Other Publications of F. A. Davis Company , Philadelphia 
 
 Health and Beauty 
 
 BY 
 
 JOHN V. SHOEMAKER, M.D., LL.D. 
 
 Royal Octavo. 475 pages. Extra Cloth. Bevelled Boards. Price, $1.50, net. 
 
 Op^HIS work is based upon an enormous experience not only as 
 -*■ a specialist in skin diseases, but as a physician engaged in 
 general practice. The contents of the book are therefore 
 authentic and founded upon actual knowledge rather than theory. 
 
 There may be good health without good looks, but seldom good 
 looks without good health. This treatise tells you how these two 
 highly desirable conditions may be co-existent. There is a place in 
 every family library for a book of this kind. 
 
 SYNOPSIS OF CONTENTS: 
 
 I. The Skin and Complexion. 
 
 II. The Appendages of the Skin. 
 
 III. The Usefulness of the Skin and of the Hair. 
 
 IV. The Complexion. 
 
 V. The Elements of Beauty and Grace. 
 
 VI. World Influence of Woman's Charms, 
 
 VII. Expression, Sexual Attraction, Wedlock. 
 
 VIII. How to Cultivate and Preserve a Good Complexion. 
 
 IX. The Bath. 
 
 X. Digestion and Indigestion. 
 
 XI. Education of the Body. 
 
 XII. Cultivation of the Mind. 
 
 XIII. Clothing and Dress. 
 
 XIV. The Influence of Climate Upon Health. 
 
 XV. Ventilation. 
 
 XVI. Disfigurement from Disease, w'lih. Some Treatment of it. 
 
 XVII. Eruptive Fevers. 
 
 XVIII. The Hair, its Fashions and its Diseases. 
 
 XIX. The Nails and Their Diseases. 
 
 XX. Cosmetic Preparations. Index. 
 
Othtr Publications of F. A. Davis Company, Phlladtlphta 
 
 Confessions of a Neurasthenic 
 
 BY 
 
 WILLIAM TAYLOR MARRS, M.D. 
 
 Eight Illustrations. 116 pages. Bound in Handsome Cloth. Price, $1.00. 
 
 CONFESSIONS OF A NEURASTHENIC is designed to show 
 the mental absurdities of that extremely cautious and anxious 
 individual who wishes under any and all circumstances to take 
 extraordinary good care of himself. 
 
 The hero of this sketch has always found real, continuous effort 
 too severe a tax upon his health. Therefore, he shifts from one 
 occupation to another. His various adventures in search of a calling 
 at once congenial and devoid of mental and physical strain are not 
 only very amusing to read, but point a most useful moral. 
 
 The Practical Care of the Baby 
 And Young Child 
 
 BY 
 
 THERON WENDELL KILMER, M.D. 
 
 Lecturer on Pediatrics in New York Polyclinic Medical School and Hospital; 
 
 Attending Pediatrist, St. Bartholomew's Clinic; Consulting Pediatrist, 
 
 Home of St. Giles, Garden City, New York, etc. 
 
 With 68 Illustrations. Second Revised Edition. 158 pages. 
 12mo. Cloth, $1.00, net. 
 
 THE remarkable reduction in the death rate among infants in 
 New York City is the answer to what physicians there have 
 been doing in recent years. They have given extraordinary 
 attention to the care of children. Dr. Theron W. Kilmer has been 
 closely identified in this good' work and in compiling his book for 
 the public, he was guided not only by an extensive personal experi- 
 ence, but by a thorough knowledge of what numerous other special- 
 ists in the Care of the Infant and Young Child have been doing. 
 
 Kilmer's "Care of the Baby" is a thoroughly safe counsellor in 
 the family, the clear text and numerous fine illustrations fulfilling 
 every requirement ' 
 
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