Maintaining Health (Formerly Health and Efficiency) Part 7

We need enough food to repair the waste, to perform our work and to furnish heat. Every muscle contraction uses up a little energy. Every breath deprives us of heat and carries away carbon dioxide, the latter being formed by oxidation of tissues in the body. Every minute we lose heat by radiation from the skin. Every thought requires a small amount of food. If we worry, the leak of nervous energy is tremendous, but at the same time we put ourselves in position where we are unable to replenish our stock, for worry ruins digestion. All this expenditure of energy and loss of heat must be made up for by the food intake. Only a small amount of surplus food can be stored in the body. Some fat can be stored as fat. Some starch and sugar can be put aside as either glycogen--animal sugar--or be changed into fat. This storing of excess food is very limited, except in cases of obesity, which is a disease.

Overeating invariably causes disease. It may take two or three years, yes even twenty or thirty years, before the overeating results in serious illness, but the results are certain, and in the meanwhile the individual is never up to par. He can use neither body nor mind to the best advantage.

To emphasize and ill.u.s.trate these remarks, I shall copy a few diet lists, which their authors consider reasonable and correct for the average person for one day, and I shall give my comments. The first is taken from Kirke's Physiology, which has been used extensively as a text-book in medical colleges:

340 grams lean uncooked meat, 600 " bread, 90 " b.u.t.ter, 28 " cheese, 225 " potatoes, 225 " carrots.

An ounce contains 28.3 grams; a pound, 453 grams. It is easy to figure these quant.i.ties of food in ounces or pounds, which give a better idea to the average person.

It is self-evident that this is too much food. Over twelve ounces of lean, uncooked meat, over twenty-one ounces of bread, almost one-half of a pound each of potatoes and carrots, about an ounce of cheese and over three ounces of b.u.t.ter make enough food for two days, even for a big eater. He who tries to live up to a diet of this kind is sure to suffer disease and early death.

The average loaf of bread weighs about fourteen ounces. Here we are told to devour one-half of a pound of carrots (for which other vegetables such as turnips, parsnips, beets or cabbage may be subst.i.tuted), one-half of a pound of potatoes, three-fourths of a pound of lean raw meat, which loses some weight in cooking, a loaf and one-half of bread, besides b.u.t.ter and cheese. The vast majority of people can not eat more than one-third of this amount and retain efficiency and health, but many eat even more.

The next table is taken from Dr. I. Burney Yeo's book on diet, and is given as the food required daily by a "well nourished worker":

151.3 grams meat, 48.1 " white of egg, 450.0 " bread, 500.0 " milk, 1065.9 " beer, 60.2 " suet, 30.0 " b.u.t.ter, 70.0 " starch, 17.0 " sugar, 4.9 " salt.

This worker is too well fed. Often those who are so well fed are poorly nourished, for the excessive amount of food ruins the nutrition, after which the food is poorly digested and a.s.similated. This worker eats so much that he will be compelled to do manual labor all his days, for such feeding prevents effective thinking.

The following daily average diet is taken from the book, "Diet and Dietetics," by A. Gauthier, a well known authority on the subject of the nutritive needs of the body. Mr. Gauthier averaged the daily food intake of the inhabitants of Paris for the ten years from 1890 to 1899, inclusive. He takes it for granted that this is the average daily food requirement for a person:

420.0 grams bread and cakes, 216.0 " boned meat, 24.1 " eggs (weighed with sh.e.l.l), 8.1 " cheese (dry or cream), 28.0 " b.u.t.ter, oil, etc., 70.0 " fresh fruit, 250.0 " green vegetables, 40.0 " dried vegetables, 100.0 " potatoes, rice, 40.0 " sugar, 20.0 " salt, 213.0 C. C. milk, 557.0 C. C. of various alcoholics, containing 9.5 C. C. of pure alcohol.

So long as the Parisians consume such quant.i.ties of food they will continue to suffer and die before they reach one-half of the age that should be theirs. The French eat no more than do other people, in fact, they seem moderate in their food intake as compared with some of the Germans, English and Americans, but they eat too much for their physical and mental good.

The lists given above are from sources that command the respect of the medical profession. They are the orthodox and popular opinions. It would be an easy matter to give many more tables, but they agree so closely that it would be a waste of time and s.p.a.ce.

Quant.i.tative tables from vegetarian sources are not so common. The vegetarians say that meat eating is wrong, being contrary to nature.

Whether they are right or wrong, they make the same mistakes that the orthodox prescribers do, that is, they advocate overeating. Medical textbooks prescribe a too abundant supply of starch and meat in particular. The vegetarians prescribe a superabundance of starch. Read the magazines advocating vegetarianism and note their menus, giving numerous cereals, tubers, peas, beans, lentils, as well as other vegetables, for the same meal. It is as easy to overeat of nuts and protein in leguminous vegetables as it is to overeat of meat.

Starch poisoning is as bad as meat poisoning and the results are equally fatal.

The following are suggestions offered by a fruitarian. They give the food intake for two days:

120 grams sh.e.l.led peanuts, raw, 1000 " apples, 500 " unfermented whole wheat bread.

120 grams sh.e.l.led filberts, 450 " raisins, 800 " bananas.

In the first day's menu it will be noted that over two pounds of apples and over one pound of whole wheat bread are recommended, also over four ounces of raw peanuts. The writer says that this food should preferably be taken in two meals. There are very few people with enough digestive and a.s.similative power to care for more than one-half of a pound of whole wheat bread twice a day, especially when taken with raw peanuts, which are rather hard to digest. The trouble is made worse by the addition of more than one pound of apples to each meal, for when apples in large quant.i.ties are eaten with liberal amounts of starch, the tendency for the food to ferment is so strong that only a very few escape. Gas is produced in great quant.i.ties, which is both unnatural and unpleasant. Neither stomach nor bowels manufacture any perceptible amount of gas if they are in good condition and a moderate amount of food is taken.

Whole wheat bread digests easily enough when eaten in moderation, but it is very difficult to digest when as much as eight ounces are taken at a meal. One can accustom the body to accept this amount of food, but it is never required under ordinary conditions and the results in the long run are bad.

The food prescribed for the second day is more easily digested, but it is too much. Raisins are a splendid force food, but no ordinary individual needs a pound of raisins in one day, in addition to about one and three-fourths pounds of bananas, which are also a force food and are about as nouris.h.i.+ng as the same amount of Irish potatoes.

In all my reading it has not been my good fortune to find a diet table for healthy people, giving moderate quant.i.ties of food. Diet lists seem scientific, so they appeal to the mind that has not learned to think of the subject from the correct point of view. Quant.i.tative diet tables are worthless, for one person may need more than another. Some are short and some are tall. Some are naturally slender and others of stocky build.

There is as much difference in people's food needs as there is in their appearance. To try to fit the same quant.i.ty and even kind of food to all is as senseless as it would be to dress all in garments of identical size and cut.

If we eat in moderation it does not make much difference what we eat, provided our diet contains either raw fruits or raw vegetables enough to furnish the various mineral salts and the food is fairly well prepared.

There are combinations that are not ideal, but they do very little harm if there is no overeating. People who are moderate in their eating generally relish simple foods. Unfortunately, there is but little moderation in eating. From childhood on the suggestion that it is necessary to eat liberally is ever before us. Medical men, grandparents, parents and neighbors think and talk alike. If the parents believe in moderation, the neighbors kindly give lunches to the children. It is really difficult to raise children right, especially in towns and cities.

After such training we learn to believe in overeating and we pa.s.s the belief on to the next generation, as it has in the past been handed down from generation to generation. Finally we die, many of us martyrs to overconsumption of food. Ask any healer of intelligence who has thrown off the blinders put on at college and who has allowed himself to think without fear, and he will tell you that at least nine-tenths of our ills come from improper eating habits. It is not difficult to make up menus of compatible foods. No one knows how much another should eat, and he who prepares quant.i.tative diet tables for the mult.i.tude must fail.

However, every individual of ordinary intelligence can quickly learn his own food requirements and the key thereto is given by nature. It is not well to think of one's self much or often. It is not well to be introspective, but everyone should get acquainted with himself, learning to know himself well enough to treat himself with due consideration. We are taught kindness to others. We need to be taught kindness to ourselves. The average person ought to be able to learn his normal food requirements within three or four months, and a shorter time will often suffice.

The following observations will prove helpful to the careful reader:

Food should have a pleasant taste while it is being eaten, but should not taste afterwards. If it does it is a sign of indigestion following overeating, or else it indicates improper combinations or very poor cooking. Perhaps food was taken when there was no desire for it, which is always a mistake. Perhaps too many foods were combined in the meal.

Or it may be that there was not enough mouth preparation. It is generally due to overeating. Cabbage, onions, cuc.u.mbers and various other foods which often repeat, will not do so when properly prepared and eaten in moderation, if other conditions are right.

Eructation of gas and gas in the bowels are indications of overeating.

More food is taken than can be digested. A part of it ferments and gas is a product of fermentation. A very small amount of gas in the alimentary tract is natural, but when there is belching or rumbling of gas in the intestines it is a sign of indigestion, which may be so mild that the individual is not aware of it, or it may be so bad that he can think of little else. When there is formation of much gas it is always necessary to reduce the food intake, and to give special attention to the mastication of all starch-containing aliments. Also, if starches and sour fruits have been combined habitually, this combination should be given up. Starch digests in an alkaline medium, and if it is taken with much acid by those whose digestive powers are weak, the result is fermentation instead of digestion.

People should never eat enough to experience a feeling of languor. They should quit eating before they feel full. If there is a desire to sleep after meals, too much food has been ingested. When drowsiness possesses us after meals we have eaten so much that the digestive organs require so much blood that there is not enough left for the brain. This is a hint that if we have work or study that requires exceptional clearness of mind, we should eat very moderately or not at all immediately before.

The digestive organs appropriate the needed amount of blood and the brain refuses to do its best when deprived of its normal supply of oxygen and nourishment.

Serpents, some beasts of prey and savages devour such large quant.i.ties of food at times that they go into a stupor. There is no excuse for our patterning after them now that a supply of food is easily obtained at all times.

A bad taste in the mouth is usually a sign of overeating. It comes from the decomposition following a too liberal food intake. If water has a bad taste in the morning or at any other time, it indicates overeating.

It may be due to a filthy mouth or the use of alcohol.

Heartburn is also due to overeating, and so is hiccough; both come from fermentation of food in the alimentary tract.

A heavily coated tongue in the morning indicates excessive food intake.

If the tongue is what is known as a dirty gray color it shows that the owner has been overeating for years. The normal mucous membrane is clean and pink. The mucous membrane of the mouth, stomach and the first part of the bowels should not be compelled to act as an organ of excretion, for the normal function is secretory and absorptive. However, when so much food is eaten that the skin, lungs, kidneys and lower bowel can not throw off all the waste and excess, the mucous membrane in the upper part of the alimentary tract must a.s.sist. The result is a coated tongue, but the tongue is in no worse condition than the mucous membrane of the stomach. A coated tongue indicates overcrowded nutrition and is nature's request to reduce the food intake. How much? Enough to clean the tongue.

If the coating is chronic it may take several months before the tongue becomes clean.

A muddy skin, perhaps pimply, is another sign of overeating. It shows that the food intake is so great that the body tries to eliminate too many of the solids through the skin, which becomes irritated from this cause and the too acid state of the system and then there is inflammation. Many forms of eczema and a great many other skin diseases are caused by stomach disorders and an overcrowded nutrition. There is a limit to the skin's excretory ability, and when this is exceeded skin diseases ensue. Some of the so-called incurable skin diseases get well in a short time on a proper diet without any local treatment.

Dull eyes and a greenish tinge of the whites of the eyes point toward digestive disturbances due to an oversupply of food. The green color comes from bile thrown into the blood when the liver is overworked. The liver is never overtaxed unless the consumption of food is excessive.

Another very common sign of too generous feeding is catarrh, and it does not matter where the catarrh is located. It is true that there are other causes of catarrh, in fact, anything that irritates the mucous membrane any length of time will cause it, but an overcrowded nutrition causes the ordinary cases. It is the same old story: The mucous membrane is forced to take on the function of eliminating superfluous matter, which has been taken into the system in the form of food. Many people dedicate their lives to the act of turning a superabundance of food into waste, and as a result they overwork their bodies so that they are never well physically and seldom efficient mentally.

Many people, especially women, say that if they miss a meal or get it later than usual, they suffer from headache. This indicates that the feeding is wrong, generally too generous and often too stimulating. A normal person can miss a dozen meals without a sign of a headache.

To repeat: No one can tell how much another should eat, but everyone can learn for himself what the proper amount of food is. Enough is given above to help solve the problem. The interpretations presented are not the popular ones, but they are true for they give good results when acted upon.

If bad results follow a meal there has been overeating, either at the last meal or previously. Undermasticating usually accompanies overeating and causes further trouble. Those who masticate thoroughly are generally quite moderate in their food intake.

Many say that they eat so much because they enjoy their food so. He who eats too rapidly or in excess does not know what true enjoyment of food is. Excessive eating causes food poisoning, and food poisoning blunts all the special senses. To have normal smell, taste, hearing and vision one must be clean through and through, and those who are surfeited with food are not clean internally.

The average individual does not know the natural taste of most foods. He seasons them so highly that the normal taste is hidden or destroyed.

Those who wish to know the exquisite flavor of such common foods as onions, carrots, cabbage, apples and oranges must eat them without seasoning or dressing for a while. To get real enjoyment from food it is necessary to eat slowly and in moderation.

I know both from personal experience and from the experience of others that seasoning is not necessary. Instead of giving the foods better flavor, they taste inferior. A little salt will harm no one, but the constant use of much seasoning leads to irritation of the digestive organs and to overeating. Salt taken in excess also helps to bring on premature aging. It is splendid for pickling and preserving, but health and life in abundance are the only preservatives needed for the body.

Refined sugar should be cla.s.sed among the condiments. People who live normally lose the desire for it. Grapefruit, for instance, tastes better when eaten plain than when sugar is added.

People who sleep seven or eight hours and wake up feeling unrefreshed are suffering from the ingestion of too much food. A food poisoned individual can not be properly rested. To get sweet sleep and feel restored it is necessary to have clean blood and a sweet alimentary tract.