Encyclopedia of Diet: A Treatise on the Food Question, Vol. 4
Part 2
Vigorous exercise and deep breathing are very necessary both in decreasing weight and increasing strength. At least three hours daily should be spent in the open air, and the lungs should be filled to their utmost capacity.
The bowels should be kept in normal condition.
(See Menus for Constipation.)
SUMMER MENU
_FOR DECREASING WEIGHT AND INCREASING STRENGTH_
BREAKFAST
Cherries, berries, cantaloup, or melon A red banana, with nuts One or two eggs, whipped--dash of sugar; flavor with lemon or pineapple juice
LUNCHEON
Green beans, with onion Corn or a potato
DINNER
Celery or shredded cabbage, with nuts and oil Sweet potatoes--butter Corn Melon
A glass of water or thin cocoa may be taken at each of the above meals.
FALL MENU
_FOR DECREASING WEIGHT AND INCREASING STRENGTH_
BREAKFAST
A cantaloup A banana, with raisins, cream, and nuts An egg, cooked two minutes A bran gem or a whole wheat cracker, or whole wheat bread
LUNCHEON
A pint of junket or two glasses of buttermilk
DINNER
A green salad, with oil and nuts A rare omelet, rolled in scraped corn A potato--sweet or white A cantaloup
WINTER MENU
_FOR DECREASING WEIGHT AND INCREASING STRENGTH_
Immediately on rising devote five minutes to exercises and deep breathing.
BREAKFAST
Wheat bran and flaked wheat, cooked together; use a liberal service of cream A cup of cocoa
LUNCHEON
Spinach, with egg white A bran gem or a whole wheat muffin A vegetable or fruit salad, with oil and nuts
DINNER
Boiled onions, parsnips, or carrots--any two of these A baked potato A very small portion of fish or white meat of chicken A cup of hot water
MENUS FOR NEURASTHENIA
SPRING MENU
_NEURASTHENIA_
BREAKFAST
Three or four egg whites, whipped and mixed with a pint of rich milk Bran meal gems
LUNCHEON
Onions, en casserole A potato
DINNER
Peas or asparagus A morsel of dried herring and an onion, uncooked Bran meal gems or a potato Cheese, raisins, and nuts
SUMMER MENU
_NEURASTHENIA_
BREAKFAST
Cantaloup, peaches, plums, or berries--no sugar Whole wheat, boiled Half a cup of wheat bran, with cream
LUNCHEON
Spinach or turnip-tops Onions, uncooked, and a bit of dried fish A potato
DINNER
Lettuce or celery, with nuts Fish Vegetable soup Squash, carrots, or onions A potato
FALL MENU
_NEURASTHENIA_
BREAKFAST
Cantaloup or peaches Baked bananas, with cream One egg, boiled two minutes A bran meal gem
LUNCHEON
Two glasses of buttermilk A muffin--graham or gluten
DINNER
Vegetable soup Celery or lettuce, with nuts Turnips, carrots, okra, cauliflower--choice A bran meal gem A sweet potato
WINTER MENU
_NEURASTHENIA_
BREAKFAST
Prunes or a very ripe banana Nuts, with raisins and cream A sweet potato
LUNCHEON
An onion, uncooked, and a very small portion of dried fish A bran gem Cocoa
DINNER
Celery or slaw Nuts Cabbage, cauliflower, or Brussels sprouts Carrots, parsnips, or onions Baked beans or a potato
The person afflicted with neurasthenia should omit all beverages, except water, which should be drunk only at meals. By all means avoid overeating.
MENUS FOR MALNUTRITION
SPRING MENU
_MALNUTRITION_
Menus for the treatment of malnutrition should be limited in quantity, and composed of the most soluble and readily digestible articles that will afford the required elements of nourishment.
BREAKFAST
Very ripe berries, without sugar and cream Two or three egg whites, whipped, and mixed with a pint of skimmed milk Two heaping tablespoonfuls of wheat bran, cooked, and served with a little cream
LUNCHEON
A raw Spanish onion, with a bit of dried fish A baked potato--eat skins and all Bran meal gems, with butter
DINNER
Lettuce or young onions Peas or asparagus Spinach or turnip-greens, with yolk of egg A baked potato A tablespoonful of wheat bran, cooked
SUMMER MENU
_MALNUTRITION_
BREAKFAST
Melon, peaches, or berries Two very large, ripe bananas, baked; serve with cream (See recipe, page 677) A glass of milk
LUNCHEON
Spinach or turnip-greens, with egg yolk Bran meal gems or corn bread A bit of onion, uncooked
DINNER
A light vegetable soup String beans, fresh peas, tender corn--any two of these A potato or lima beans Gelatin (lemon or vanilla), if something sweet is desired
FALL MENU
_MALNUTRITION_
BREAKFAST
Cantaloup or peaches One or two bran meal gems or a corn muffin A glass or two of rich milk
LUNCHEON
Celery or lettuce, with either nuts or oil Tender corn or lima beans A potato--sweet or white
DINNER
Vegetable or cream soup Celery, with ripe olives and nuts Carrots, and either onions or squash (These should be cooked in a casserole dish; see page 671) Bran meal gems or a potato
WINTER MENU
_MALNUTRITION_
BREAKFAST
Strained orange juice--half water Whole wheat, boiled, and served with butter (omit cream)
LUNCHEON
Three to four glasses of rich milk Two or three tablespoonfuls of wheat bran
DINNER
Celery or vegetable salad, with nuts and oil Turnips, carrots, winter squash, or onions; preferably en casserole A bit of very tender fish or white meat of chicken A potato or a corn muffin
For cooking en casserole, see p. 671, Vol. III.
MENUS FOR ANEMIA
SPRING MENU FOR A YOUTH
_ANEMIA--MALASSIMILATION--UNDERWEIGHT--NO APPETITE_
The following menus should be carefully adhered to for two or three days, or until normal hunger is produced:
BREAKFAST
Prunes or dried peaches Bananas, nuts, or nut butter A pint of rich milk
LUNCHEON
A light vegetable, such as boiled onions, peas, or new potatoes A glass or two of milk
DINNER
Two eggs, coddled A baked white potato
SPRING MENU FOR A YOUTH
_ANEMIA--MALASSIMILATION--UNDERWEIGHT--NO APPETITE_
When good digestion and normal hunger are restored, the following menus should be given:
BREAKFAST
Farina, rice, or corn hominy, with butter and a very little sugar Fresh milk--one or two glasses
LUNCHEON
Baked potatoes Milk
DINNER
Peas or beans, creamed onions A potato Rice or corn bread Gelatin or boiled custard
Vigorous exercise and outdoor sport should be encouraged.
SUMMER MENU
FOR A YOUTH
_ANEMIA--MALASSIMILATION--UNDERWEIGHT--NO APPETITE_
BREAKFAST
Cantaloup, peaches, or plums A very rare omelet or a coddled egg A corn-meal gem Milk
LUNCHEON
Milk or buttermilk--buttermilk preferred A bran gem or a whole wheat gem
DINNER
One or two vegetables Rice or corn Milk A cantaloup
Drink an abundance of water.
Spend all the time possible out of doors.
FALL MENU
FOR A YOUTH
_ANEMIA--MALASSIMILATION--UNDERWEIGHT--NO APPETITE_
Choice of the following:
MENU I MENU II
BREAKFAST
Two or three egg whites, One exceedingly ripe banana, whipped three or four eaten with nut minutes, into which whip butter, cream, and figs a teaspoonful each of or dates olive-oil and lemon juice, A glass or two of milk and a heaping teaspoonful of sugar. Add a cup of rich milk
LUNCHEON
Turnips, carrots, parsnips, Boiled onions squash--any two of these A bit of tender fish or an A bit of whole wheat bread egg. (The egg might be or a baked potato whipped as for morning) Milk A baked potato--sweet or white Milk
DINNER
Choice of one vegetable (see An egg, or clabbered milk, luncheon) with a little sugar One egg whipped, or a glass A baked potato of milk. (Both, if the One fresh vegetable appetite will accept them) A baked potato--sweet or white
It would be preferable to make the entire meal (dinner) upon whipped eggs, if they appeal to the taste.
For "Choice of Menus," see p. 683, Vol. III.
WINTER MENU
FOR THE YOUTH
_ANEMIA--MALASSIMILATION--UNDERWEIGHT--NO APPETITE_
BREAKFAST
A cup of chocolate or cocoa, or warm milk Steamed wheat, farina, or corn hominy
LUNCHEON
Vegetable soup Fish or a potato Milk
DINNER
One fresh vegetable A potato Chicken or fish Ice-cream--very little
For primary causes of Anemia, see Lesson I, "Chart showing different dis-eases caused by Superacidity," p. 9.
MENUS FOR LOCOMOTOR ATAXIA
SPRING MENU
_LOCOMOTOR ATAXIA_
BREAKFAST
Three egg whites and one yolk, whipped, mixed with a pint of rich milk Two or three tablespoonfuls of wheat bran, cooked, and served with thin cream
LUNCHEON
Plain wheat, boiled thoroughly, eaten with Pignolia (pine) nuts
DINNER
Fresh peas or baked beans Buttermilk Cheese, nuts, and raisins Wheat bran
SUMMER MENU
_LOCOMOTOR ATAXIA_
BREAKFAST
Melon or peaches--no sugar Three or four glasses of fresh milk A corn muffin Wheat bran
LUNCHEON
Fresh corn, peas, or beans Milk; two to four glasses Bran
DINNER
Shelled peas or beans A potato Fish, eggs, or buttermilk Bran
FALL MENU
_LOCOMOTOR ATAXIA_
BREAKFAST
A pint of clabbered milk, with a sprinkle of sugar Corn hominy or corn bread
LUNCHEON
Fish, chicken, or turkey A potato Cheese and nuts
DINNER
Celery with nuts Two or three glasses of milk; buttermilk preferred A potato Bran Raisins, cheese, and nuts
WINTER MENU
_LOCOMOTOR ATAXIA_
BREAKFAST
California grapes or prunes Two eggs, whipped, and mixed with two or three glasses of milk Bran meal gems
LUNCHEON
Celery with nuts Turnips, carrots, or parsnips A baked potato
DINNER
Boiled plain wheat or corn bread Fish, chicken, or two or three glasses of milk (Wheat bran, if milk is taken)
COLDS
[Sidenote: Cause 1]
A cold, in its last analysis, is merely a form of congestion throughout the capillary vessels of the body. It may have been caused by exposure--a draft of cold air blowing upon some exposed part of the body, in which case Nature closes the pores of the skin in self-defense. The poisons that are constantly being eliminated through the pores are thus prevented from escaping through these channels, and are picked up by the circulation, and carried to the lungs to be burned with oxygen. The lung capacity being too limited, or the amount of poison too great, Nature suppurates these poisons and throws them off in the form of mucus.
[Sidenote: Cause 2]
When a quantity of food, greater than the body can use, is taken and ingested into the circulation, the excess is carried to the lungs in the same manner as above described, and the same form of congestion and elimination takes place; therefore, colds caused by _exposure_ and _overeating_ are alike in every respect except their origin. The experience of the writer has been that congestion, which we term colds, is caused much more frequently from overeating than from exposure.
The logical remedy in either case is to limit the quantity of food to the minimum and to confine the diet, as nearly as possible, to readily soluble and readily digestible foods, such as nuts, fruit salads, and fresh watery vegetables, taking only sufficient nitrogenous and carbohydrate compounds to balance the daily bill of fare.
The following menus given for colds may be also used in cases of la grippe, influenza, etc.:
MENUS FOR COLDS
SPRING MENU
BREAKFAST
A cup of hot water An apple, with nuts or berries, in season Two egg whites to one yolk, whipped or lightly poached Clabbered milk, with a sprinkle of grated maple-sugar A few raisins and nuts
LUNCHEON
One tuber vegetable A baked potato or baked beans A salad (green), with nuts or cheese
DINNER
Asparagus, turnips, beets, onions--any two of these A potato Whole wheat, well cooked, or a portion of wheat bran, cooked Nut butter or thin cream
In the late spring, such vegetables as new beets, radishes, lettuce, onions, or any green salad may be eaten at either the noon or the evening meal.
These meals may be varied by choosing fresh vegetables or fruit in season.
SUMMER MENU
_COLDS_
BREAKFAST
Choice of fruit--a liberal quantity A banana--very ripe; serve with raisins, nuts, and cream (If the banana is not very ripe, it should be baked)
LUNCHEON
A generous green salad, with grated nuts Choice of one or two fresh vegetables A poached egg, dropped into a baked potato
DINNER
A liberal green salad Smelts, broiled Tender corn One or two fresh vegetables A dessert of peaches, plums, berries, or any juicy fruit
From one to two glasses of water should be drunk at meals. A liberal quantity of fruit or berry juice should be taken between meals.
Vegetable soup may be served at either the noon or the evening meal, using but little fats.
Acid fruits, such as oranges, grapefruit, pineapples, lemons, and strawberries should be omitted if there is a tendency toward superacidity, intestinal fermentation, or rheumatism.
FALL MENU
_COLDS_
BREAKFAST
Melon or choice of fruit Baked squash or a banana Flaked wheat or a bran meal gem A spoonful or two of nuts, with raisins
LUNCHEON
Two shirred eggs An ear of tender corn A green salad
DINNER
Choice of two fresh vegetables Choice of corn or lima beans Choice of a baked sweet or a white potato A green salad--liberal portion Gelatin or junket
WINTER MENU
_COLDS_
Juice of orange or grapes just after rising.
BREAKFAST
A cup of hot water, sassafras tea, or malted milk Two coddled eggs, or very tender fish, broiled A potato or a bran gem[*]
LUNCHEON
Any fresh vegetable: Cauliflower, Brussels sprouts, cabbage, turnips Spinach or endive Malted milk or a cup of cocoa
DINNER
A bit of slaw or celery Liberal portion of boiled onions Spinach, with egg A potato; prepared choice
All of the menus for Colds can be taken in cases of La Grippe and Influenza.
[* See "Bran Meal," p. 683.]
NASAL CATARRH
The following menus, in their various groups, are composed of the most easily digested foods that will give to the body all the elements of nourishment it requires, during the several seasons of the year.
The calories of energy, remedial elements and counteractive properties these menus contain, have been very carefully compiled from long experience in the treatment of catarrh. The nutritive factors they contain are proportioned or leveled so that under ordinary conditions there will be no deficiency to produce unnatural craving, and no surplus to be decomposed and converted into mucous or catarrhal discharges.
These menus contemplate a normal body, living under normal conditions. If one should be exposed to excessive cold, the carbohydrates (sugar and starches) and fats may be slightly increased, and if exposed to excessive heat these articles should be limited somewhat below the amount prescribed. If one is engaged in heavy manual labor the proteid factor such as is contained in beans, eggs, fish, and cheese may be increased, and if performing no labor, these things should be reduced even below the amount prescribed.
These menus will have a tendency to establish normal digestion and assimilation of food, and normal elimination of waste. When this is accomplished, the instincts and various senses will suggest the quality and the quantity of food, the kind and amount of exercise, and all other natural laws that govern and control the physical organism.
WATER-DRINKING IN THE TREATMENT OF NASAL CATARRH
Sufficient water should be drunk at each of these meals to bring the moisture up to about 66 per cent of the whole. This will require from one to three ordinary glasses, depending largely upon the amount of residual water in the foods composing the meal.
See "Uses of Water in the Body," Lesson II, Vol. I, p. 53.
See also "Water-drinking in Cases of Superacidity," Vol. II, p. 434.
Water performs another very valuable service. When one eats too many sweets, he should drink an abundance of water. This prevents stomach-acidity, and consequent fermentation and irritation of the mucous lining of the stomach. It also prevents torpidity of the liver, which usually follows the excessive use of sweets.
Two or three glasses of water taken at an ordinary meal will all be retained and used by the body, while the same quantity of water taken from two to three hours after a meal, will nearly all pass off in the form of urine.
MENUS FOR NASAL CATARRH
LATE SPRING AND EARLY SUMMER
_NASAL CATARRH_
Sweet orange, cherries, or very ripe grapefruit just after rising.
BREAKFAST
Three or four egg whites, whipped five minutes, to which add two teaspoonfuls each of lemon juice and sugar, while whipping One very ripe banana, or plain boiled wheat, with nuts
LUNCHEON
A green salad, with tomatoes and oil One fresh vegetable--peas or beans Corn bread--butter Buttermilk
DINNER
Spinach, kale, young cabbage, or turnip-tops, cooked One fresh vegetable, in season A baked sweet potato Choice tender fish, chicken, or three egg whites and one yolk, whipped, with spoonful each of sugar and of lemon juice
These menus are composed largely of proteids in their most soluble and digestible forms--a most important factor in remedial feeding, especially in cases of either stomach or nasal catarrh.
One or two glasses of water should be drunk at each of these meals. Mastication should be perfect before any water is taken into the mouth.
The bowels should be kept normal by the use of wheat bran.
LATE SUMMER AND EARLY FALL
_NASAL CATARRH_
For many patients suffering with nasal catarrh, the following combinations have been prescribed by the author with much success.
Choice of the following:
MENU I MENU II
BREAKFAST
Peaches or pears A cantaloup or grapes A baked sweet potato One or two eggs, lightly Half a glass of milk cooked A baked banana A whole wheat gem or a baked white potato A cup of cocoa
LUNCHEON
A lettuce salad Peas, beans, or carrots One fresh vegetable, in season A sweet or a white potato A baked potato or a very Buttermilk, with two egg little whole wheat bread; whites, whipped potato preferred A banana with cream cheese and dates
DINNER
A lettuce and tomato salad Young onions, radishes, or Choice of two fresh vegetables celery Tender fish Beets, carrots, corn, parsnips, A baked potato Spanish onion, or Plain ice-cream, provided string beans--any two salad is omitted of these Choice--fish, chicken, or eggs A baked potato A cantaloup
LATE FALL AND EARLY WINTER
_NASAL CATARRH_
MENU I MENU II
BREAKFAST
Grapes One very ripe banana with Bran gems thin cream and nut butter One egg whipped with sugar A pint of clabbered milk and lemon juice A small portion of coarse A baked sweet potato cereal--plain wheat boiled
LUNCHEON
A salad, or celery, with Onions cooked in a casserole either nuts or oil dish Baked beans A potato; prepared choice Boiled onions or carrots
DINNER
Carrots, onions, parsnips, One fresh vegetable squash, turnips--any two A baked sweet or a white of these potato Choice of one of the following A very ripe banana, with proteid foods: either nuts and raisins Eggs Chicken or figs and cream (white meat) Fish Turkey (white meat) A baked potato
/Note/: If the weather is very cold a dessert-spoonful or more of olive-oil should be taken just before each of these meals, and a cup of hot water at the close.
LATE WINTER AND EARLY SPRING
_NASAL CATARRH_
MENU I MENU II
BREAKFAST
A sweet orange Whole wheat or corn--boiled A rare omelet rolled in soft or simmered grated nuts and cream over night; serve with Whole wheat bread or corn butter or cream muffins A cup of chocolate A cup of chocolate
LUNCHEON
Baked sweet potatoes with A boiled Spanish onion butter A white potato, baked A cup of chocolate Two eggs, either whipped or coddled
DINNER
Cream of tomato soup (Christmas or New Year's Celery or slaw dinner) Nuts Cream of celery soup Carrots, parsnips, or turnips A vegetable salad A baked potato Baked or creamed potatoes Cocoa or hot water Turkey or chicken--white meat--very little Baked chestnuts Cranberry sauce Ice-cream Hot chocolate
MENUS FOR HAY FEVER
SPRING MENU
_HAY FEVER_
BREAKFAST
Bananas, baked Whole wheat or rye, boiled five or six hours Thin cream
LUNCHEON
Any fresh vegetable--cabbage, onions, carrots Whole wheat bread Thin cocoa
DINNER
One egg, coddled Rice or a potato Boiled onions or squash Spinach or lettuce, with nuts
For recipe for baked bananas and coddled eggs, see p. 677, Vol. III.
See "Bran Meal," p. 683, Vol. III.
SUMMER MENU
_HAY FEVER_
BREAKFAST
Cantaloup or peaches--no sugar A potato--sweet or white Clabbered milk
LUNCHEON
Corn or peas Lima beans A potato A melon
DINNER
Lettuce and tomato salad, with nut-butter sauce Peas, beans, carrots, squash, or onions A potato--sweet or white An egg or a very small portion of fish
FALL MENU
_HAY FEVER_
BREAKFAST
Persimmons or grapes Bran meal gems or corn bread A glass of milk
LUNCHEON
Winter squash or a sweet potato Baked beans or a white potato
DINNER
Lettuce or celery, with nuts Carrots or string beans A raw onion A baked potato or corn bread A spoonful or two of bran, cooked
WINTER MENU
_HAY FEVER_
BREAKFAST
The juice of a sweet orange Three baked bananas or two very ripe bananas, with cream, raisins, and nuts
LUNCHEON
Eggplant and a boiled onion A bran meal gem or a corn muffin Nuts, with raisins
DINNER
A light vegetable soup Turnips or cabbage, en casserole A baked potato or bran meal gems One or two figs, with cheese and nuts
The bowels should be kept in normal condition by the liberal use of wheat bran at each meal. The free action of the bowels is very important in all such disorders as hay fever, influenza, and colds.
MENUS FOR ASTHMA
SPRING MENU
_ASTHMA_
BREAKFAST
Grapefruit or an orange--very ripe Baked bananas--must be very ripe A glass of milk
LUNCHEON