Encyclopedia of Diet: A Treatise on the Food Question, Vol. 4
Part 1
Transcriber's Note: ###################
This e-text is based on the 1914 edition. Inconsistent hyphenation (e.g., 'semi-acid'/'semiacid') and spelling ('purée'/'puree') have been retained.
Italic passages in the original version has been placed between underscores (_italic_); text in small caps have been symbolised by forward slashes (/small caps/).
The following passages have been corrected:
# Table of Contents: 'Low Vitality (continued)' has been added # Table of Contents: Page number for 'Colds' changed to match the original; corresponding header added to the text # p. 921: 'LaGrippe' --> 'La Grippe' # p. 971: 'cyicken' --> 'chicken'
ENCYCLOPEDIA OF DIET
ENCYCLOPEDIA OF DIET
_A Treatise on the Food Question_
IN FIVE VOLUMES
/Explaining, in Plain Language, the Chemistry of Food and the Chemistry of the Human Body, together with the Art of Uniting these Two Branches of Science in the Process of Eating, so as to Establish Normal Digestion and Assimilation of Food and Normal Elimination of Waste, thereby Removing the Causes of Stomach, Intestinal, and All Other Digestive Disorders/
BY /Eugene Christian/, F.S.D.
/Volume IV/
NEW YORK THE CHRISTIAN DIETETIC SOCIETY 1914
/Copyright, 1914 by EUGENE CHRISTIAN ALL RIGHTS RESERVED
/Published August, 1914/
CONTENTS
/Volume IV/
_Lesson XV_ (Continued) _Page_
Low Vitality (continued) 863
Obesity 870
Neurasthenia 897
Malnutrition 901
Anemia 905
Locomotor Ataxia 911
Colds 915
Nasal Catarrh 925
Hay Fever 931
Asthma 935
Influenza 939
Insomnia 940
Rheumatism and Gout 947
Bright's Dis-ease 979
Diabetes 983
Consumption 989
Dis-eases of the Skin 1013
Appendicitis 1029
Menus for the Pregnant Woman 1033
Importance of Food during Pregnancy 1033
The Nursing Mother 1040
Menus for the Nursing Mother 1042
Miscellaneous Menus:
Weak Digestion 1046
Building up Nervous System 1053
For Aged Person 1061
Strength and Endurance 1069
Malassimilation and Autointoxication 1074
No appetite 1081
Athletic Diet 1088
For Invalid Child 1098
For Mental Worker 1106
For School Teacher 1115
For Laboring Man 1122
For Cold Weather 1133
For Hot Weather 1134
To Build Up Sexual Vitality 1138
LESSON XV
CURATIVE
AND
REMEDIAL MENUS
CONCLUDED
LOW VITALITY (continued)
SPRING MENU
_LOW VITALITY--UNDERWEIGHT WEAK DIGESTION_
Take a cool sponge or a shower bath, a few minutes' vigorous exercise, and a cup of hot water just after rising.
BREAKFAST
Strained orange juice, diluted--one-half water
One egg whipped five or six minutes with a rotary egg beater, to which add a spoonful of sugar, a flavor of pineapple juice, and a glass of milk
Half-cup of wheat bran, cooked, and a spoonful or two of steamed wheat
LUNCHEON
Three eggs prepared as for breakfast, adding two glasses of milk. Drink slowly
DINNER
A two-egg omelet rolled in cream and grated nuts
Puree of peas or beans
A small baked potato
Take sufficient wheat bran night and morning to keep the bowels in normal action.
SUMMER MENU
_LOW VITALITY--UNDERWEIGHT WEAK DIGESTION_
A very ripe peach or plum, a cup of cool water, exercise and deep breathing on rising.
BREAKFAST
Cantaloup, peaches, cherries, or any very ripe sweet fruit Buttermilk or egg, prepared choice A baked sweet potato
LUNCHEON
Three glasses of milk, taking one-half glass every five or six minutes A small portion of wheat bran, cooked
DINNER
A green salad An ear of tender corn One or two fresh vegetables such as onions, beans, spinach, beets
FALL MENU
_LOW VITALITY--UNDERWEIGHT WEAK DIGESTION_
BREAKFAST
A small portion of wheat bran, well cooked A cup of warm milk One egg, whipped very fine, to which add a very little sugar and lemon juice. Take this uncooked A few baked chestnuts eaten with butter
LUNCHEON
String beans or carrots--masticate very thoroughly A large Spanish onion, boiled A baked potato Wheat bran
DINNER
Choice of tender fish or chicken A portion of spinach A baked potato Onions, en casserole A small portion of wheat bran
WINTER MENU
_LOW VITALITY--UNDERWEIGHT WEAK DIGESTION_
/First Day/: Drink two glasses of water immediately after rising. Eat one-fourth pound of grapes or some juicy fruit. Devote from three to four minutes to deep breathing exercises.
BREAKFAST
(Half hour later)
Whole wheat, cooked; serve with cream or butter A baked sweet potato A cup of milk A small portion of wheat bran eaten with thin cream
LUNCHEON
A large, boiled Spanish or Bermuda onion A small portion of carrots, thoroughly cooked A spoonful or two of wheat bran
DINNER
A cream soup made from celery or onions Rice made into a thick purée, or a baked potato, carrots, onions, or turnips A spoonful or two of wheat bran
Just before retiring, take a spoonful or two of wheat bran, uncooked, in a little water, and devote as much time as possible to deep breathing exercises.
From one to two glasses of water should be drunk at each of the above meals. It may be taken hot if preferred. If something hot is desired, as a beverage, take a cup of sassafras tea with a little cream and sugar.
/Second Day/: The same as the first.
/Third Day/: The same as the second, slightly increasing the quantity of food if demanded by normal hunger.
/Fourth Day/: Exercises, water-drinking, and fruit as prescribed for the first day.
BREAKFAST
Two extremely ripe bananas, eaten with thin cream and nut butter or nuts masticated very fine. (They should be baked if not exceedingly ripe) A cup of sassafras tea or chocolate
LUNCHEON
Three glasses of buttermilk Two beaten egg whites with three teaspoonfuls of sugar A tablespoonful of wheat bran
DINNER
A portion of boiled onions and tender carrots, cooked until very soft Two baked white potatoes eaten with a little butter Two egg whites prepared any way they are most appetizing A cup of water, hot or cold
/Fifth Day/: The same as the fourth.
/Sixth Day/: The same as the first, repeating the menus for a week or two.
Such vegetables as sweet potatoes, parsnips, baked beans and pumpkin may be added as digestion and assimilation improve.
For recipe for baked bananas, see p. 677; for cooking vegetables, see p. 670.
MENUS FOR OBESITY
SPRING MENU
_OBESITY--IRREGULAR HEART ACTION NERVOUSNESS_
Fruit-juice, a glass of water, and ten minutes devoted to vigorous exercise and deep breathing just after rising.
BREAKFAST
Choice of fruit A cup of hot water Two or three exceedingly ripe bananas (red variety preferred), eaten with raisins, nuts, and cream
LUNCHEON
A portion of fresh fish and a new baked potato
DINNER
A green salad with dressing and nuts Peas or asparagus A rare omelet with a dash of grated nuts A bit of crisp corn bread or a bran meal gem
Most people afflicted with obesity are also afflicted with abnormal appetite, therefore at the outset they may undergo some deprivation, but if this is not yielded to, hunger will soon become normal.
The appetite for an excessive quantity of food is very much like the appetite for coffee, intoxicants, or tobacco, and when the appetite once becomes abnormal and is not held under control, either obesity or chronic autointoxication will be the result.
Luncheon should be omitted unless very hungry.
SUMMER MENU
_OBESITY--IRREGULAR HEART ACTION NERVOUSNESS_
BREAKFAST
Melon, peaches, or berries Tender fish, broiled A new potato or a bran muffin
LUNCHEON
Corn or beans A salad--lettuce or celery
DINNER
A light soup--vegetable Eggplant, okra, beans, or squash Bran gems or a potato Nuts, with a lettuce salad
FALL MENU
_OBESITY--IRREGULAR HEART ACTION NERVOUSNESS_
/First Day/: Immediately on rising, drink a cup of hot water, followed by a cup of cool water. Devote as much time as possible (from three to ten minutes) to such exercises as can be endured. (See Vol. V, pp. 1343 to 1346.) Inflate lungs to their utmost capacity every third or fourth movement.
Secure a spirometer and increase the lung capacity until it registers about two hundred and fifty cubic inches. This is exceedingly important.
BREAKFAST
A cantaloup or soaked, evaporated peaches Baked chestnuts Bananas with cream Bran meal gems
LUNCHEON
A salad Carrots, squash, beets, parsnips, or turnips A potato or lima beans
SUPPLEMENTARY LUNCHEON
(To be taken in office)
Two exceedingly ripe bananas, with nut butter and raisins Two glasses of water
(Or the following at a restaurant or cafe)
Choice of the following vegetables--boiled onions, carrots, parsnips, squash, or tender corn A baked potato A glass of water
DINNER
Choice of two vegetables from the selection given for luncheon A green salad A baked sweet or a white potato Two egg whites and one yolk very lightly poached Two glasses of water
Devote about ten minutes to exercising and deep breathing just before retiring.
/Second Day/: The same as the first, slightly increasing or decreasing the quantity of food according to normal hunger. It will probably be necessary to draw a very sharp distinction between appetite and hunger. (See Spring Menu, "No Appetite," p. 1081.)
/Third Day/: The same as the first, if entirely agreeable.
If the bowels should become too lax, a small portion of rice, cooked in milk, might be taken with both the morning and the evening meal, omitting a similar quantity of other foods.
/Fourth Day/:
BREAKFAST
Two eggs, whipped from five to eight minutes, into which whip a rounded teaspoonful of sugar, and a dessert-spoonful of lemon juice Half a glass of water
LUNCHEON
A vegetable salad, with a few nuts A baked sweet potato (These two articles should compose the entire meal)
DINNER
Spinach (cooked), or a salad of lettuce and celery with English walnuts, masticated infinitely fine Choice of one or two fresh vegetables, including a small, baked white potato
/Fifth Day/: The same as the fourth.
/Sixth Day/: The same as the first, repeating the diet for about two weeks.
WINTER MENU
_OBESITY--IRREGULAR HEART ACTION NERVOUSNESS_
/First Day/: Immediately after rising, drink a glass of cool water, and the juice of a sweet orange. Devote as much time as possible (five to ten minutes) to vigorous exercises.
BREAKFAST
A cup of hot water One banana Two egg whites and one yolk very lightly poached A small, baked white potato, with butter; eat skins and all A small portion of wheat bran cooked five minutes
/Note/: If the quantity seems insufficient, a corn-meal muffin may be eaten.
LUNCHEON
Boiled onions, carrots, or turnips A baked potato--eat skins and all One egg boiled two minutes
DINNER
Celery, endive, or lettuce, with nuts or a simple dressing Turnips, carrots, spinach, boiled onions--any two of these A baked white potato, served hot with butter and salt A portion of wheat bran cooked five minutes A portion of gelatin, with thin cream
Just before retiring, devote from three to five minutes to exercising. Drink a glass of water, take a spoonful or two of wheat bran, and either a few California grapes or the juice of an orange.
/Second Day/: The same as the first, slightly varying the meals by choosing different vegetables from the following selections:
Beans Potatoes Beets Pumpkin Cabbage Spinach Carrots Squash Onions Turnips Parsnips
/Third Day/: The same as the second, adding one very ripe banana, eaten with thin cream and raisins, to the morning meal, and a few nuts, if desired.
Banana, nut butter, raisins, and cream make a delicious combination. The entire breakfast could be made of these with good results.
/Fourth Day/: Exercise, water-drinking, and deep breathing just before retiring and just after rising, as prescribed for the first day.
BREAKFAST
A few Malaga grapes or a sweet orange Two exceedingly ripe bananas, eaten with thin cream and nut butter A cup of junket, or a small portion of gelatin with a very little sugar and thin cream One egg prepared as per recipe in "Introduction to Menus" if the appetite will accept it. (See p. 678.)
LUNCHEON
A green salad A small portion of fish or chicken A baked potato A cup of hot water
DINNER
One or two fresh vegetables--choice A glass of buttermilk with a small piece of corn bread A small portion of gelatin with thin cream
If the bowels are not normal, a portion of wheat bran should be taken at the morning and the evening meal.
Both digestion and assimilation of food can be largely increased by daily taking exercise No. 3 (see Vol. V, p. 1344), vigorously, for ten or fifteen minutes just after rising and just before retiring.
/Fifth Day/: Same as the fourth, slightly increasing or decreasing the quantity of food according to hunger.
/Sixth Day/: Same as the first, repeating, for a period of two or three weeks, the menus as given, varying the meals by choosing different vegetables in the same class as those prescribed.
SPRING MENU
_ABNORMAL APPETITE OBESITY--DROWSINESS_
MENU I MENU II
BREAKFAST
The juice of a sweet orange, Fruit--choice or a dish of very ripe One whole egg berries, with sugar only A bran meal gem or a small Two very ripe bananas portion of corn bread eaten with thin cream, One extremely ripe banana dates, and nuts, masticated with figs, thin cream, and exceedingly fine nuts Two glasses of water or a cup of thin cocoa
LUNCHEON
A lettuce and tomato salad, One very ripe banana with nuts A spoonful or two of nuts One vegetable--fresh peas, One or two figs, or two beans, spinach, or onions dates One very small, baked One glass of water potato One glass of water
DINNER
A salad of lettuce and tomatoes A salad Choice of two vegetables--asparagus, Asparagus, or peas cooked beans, beets, and served in the pod onions, peas A baked white potato A small, baked potato A very small portion of fish, or white meat of chicken
Menus No. 1 are slightly heavier than Menus No. 2. Choice may be exercised between them, according to hunger, or according to activity or amount of work done.
One glass of water should be drunk at each of the dinner meals.
Two or three tablespoonfuls of wheat bran should be taken twice a week with both the morning and the evening meal. The bran should be cooked five minutes, and eaten with a spoonful of cream.
SUMMER MENU
_ABNORMAL APPETITE OBESITY--DROWSINESS_
MENU I MENU II
BREAKFAST
A cantaloup Two or three very ripe One exceedingly ripe red peaches with sugar and banana, eaten with nut cream butter; masticate very A cantaloup fine Bran gems or whole wheat Three egg whites and one yolk, poached lightly, eaten with corn or a small potato
LUNCHEON
A lettuce and tomato salad, Two glasses of buttermilk eaten with nuts Onions, en casserole Carrots, peas, or beans
DINNER
A very small portion of Two ears of tender corn fresh fish An egg, with cooked spinach, A small, baked potato or a small portion Green corn of green salad Spinach and corn, cooked
From one to two glasses of water should be drunk at each of these meals.
The accumulation of gas after meals can be largely controlled by extreme mastication, very slow, deliberate eating, and copious water-drinking at meals.
If constipated, take, immediately on rising and just before retiring, a half pound of grapes, swallowing the skins, seeds and pulp. Do not masticate the seeds or pulp. If preferred, half a cup of coarse wheat bran may be taken twice daily instead of grapes.
If the bowels should become slightly lax, the seeds of the grapes should be omitted at night.
Health is Nature's gift to the young; after that, it is a thing that must be earned.
FALL MENU
_ABNORMAL APPETITE OBESITY--DROWSINESS_
/First Day/:
BREAKFAST
One glass of water A melon Two or three extremely ripe peaches Three egg whites, poached very lightly A bran meal gem One exceedingly ripe red banana (must be black spotted), with nut butter and thin cream
LUNCHEON
One egg, whipped, mixed with a large glass of milk (A half hour later, eat two or three exceedingly ripe peaches)
DINNER
Half a glass of water Half a cantaloup A lettuce and tomato salad Two medium ears of tender corn A small portion of tender fish
/Note/: I would advise a spirometer for measuring the capacity of the lungs. The normal lung capacity for a man 5 feet 7 to 10 inches in height should be about 300 cubic inches, and for a woman 5 feet 3 inches, 180 to 200 cubic inches. The ability to use surplus food, which the appetite will continue to demand for some time, will depend upon the amount of exercise and deep breathing taken, and the consequent lung capacity.
/Second Day/: Same as the first, slightly increasing the quantity of food taken at each meal, if demanded by /Normal Hunger/.
/Third Day/:
BREAKFAST
One glass of water Choice of melon, peaches, or plums An exceedingly ripe banana, eaten with thin cream One whole egg, or a small piece of broiled fish A very small baked potato--sweet or white
LUNCHEON
One or two glasses of buttermilk An ear of corn
DINNER
One glass of water A small ear of tender corn--boiled Choice of fresh green beans or tender lima beans Spinach, or a salad or anything green A very small portion of broiled fish (If preferred, chicken may be eaten at this meal) A baked potato
Just before retiring, eat a few peaches or some grapes.
If sleepy or drowsy after meals, devote from one to two minutes to exercises Nos. 3 and 5 (see Vol. V, pp. 1344 and 1345), together with deep breathing, before an open window or in the fresh air.
/Fourth Day/: Same as the third.
/Fifth Day/: Same as the first, repeating these menus for about thirty days, making such variations in vegetables and fruits as demanded by normal hunger.
These menus will seem insufficient in quantity measured by appetite, but appetite, which comes from irritation of the mucous surface of the stomach, is not a safe guide.
See menus for "No Appetite," p. 1081.
The greatest difficulty will be experienced the first week. After that, nature will begin her process of adjustment, and the patient will begin to reduce in weight and gain in strength; sleep will become more restful and the sleepy and drowsy feeling after meals will gradually disappear.
The following natural laws should be rigidly observed:
1 Limit the quantity of food to the actual needs of the body
2 Thorough and complete mastication
3 An abundance of deep breathing
4 A given amount of vigorous exercise every day
WINTER MENU
_ABNORMAL APPETITE OBESITY--DROWSINESS_
MENU I MENU II
BREAKFAST
Bananas, very ripe, baked, Boiled wheat, eaten with eaten with thin cream thin cream A spoonful or two of wheat A spoonful of nuts, with bran anything green in the One egg, whipped, to which way of a salad--celery, add a very little sugar lettuce, or romaine and a few drops of lemon (Anything green may juice be taken with Menu I--breakfast)
A cup of hot water, chocolate, cocoa, or sassafras tea may be taken after either one of these meals.
LUNCHEON
Carrots, squash, pumpkin, Same selections as Menu I beets, or turnips (luncheon); select one Sweet or white potatoes vegetable, or omit vegetables entirely, and take two eggs, whipped with a little sugar and lemon juice; add a glass or two of milk
DINNER
A bit of anything green--celery, One or two of the same spinach, or lettuce vegetables as in Menu I eaten with oil, salt and (dinner) nuts Anything green, as a salad Choice of any fresh vegetable One egg, or a bit of fish, if named for luncheon desired A baked sweet or a white potato A few nuts, and one extremely ripe banana as a dessert
For recipe for baked bananas and whipped eggs, see pp. 677 and 678, Vol. III.
SPRING MENU
_FOR DECREASING WEIGHT AND INCREASING STRENGTH_
BREAKFAST
Whole wheat, thoroughly cooked Two bananas, baked, if not very ripe; serve with cream and either nut butter or nuts
LUNCHEON
Baked beans, with sauce of olive-oil, lemon juice and sugar A cup of chocolate
DINNER
A green salad Smelts, or any young or tender fish A potato An onion Gelatin, with fruit