Nature Cure, Henry Lindlahr [beautiful books to read .txt] 📗

Cure aims to reduce these foods in the natural dietary and to increase the purifying and eliminating fruits and vegetables.

In this volume we cannot go into the details of the diet question. They will be treated in full in our Vegetarian Cookbook and in our volume on Natural Dietetics. We shall say here in a general way that in the treatment of chronic diseases, with few exceptions, we favor a strict vegetarian diet for the reason that most chronic diseases are created, as before stated, by the accumulation of the “feces of the cells” in the system.

Every piece of animal flesh is saturated with these excrements of the cells in the form of uric acid and many other kinds of acids, alkaloids of putrefaction, xanthines, ptomaines, etc. The organism of the meat eater must dispose not only of its own impurities produced in the processes of digestion and of cell metabolism, but also of the morbid substances that are already contained in the animal flesh.

Since the cure of chronic diseases consists largely in purifying the body of morbid materials, it stands to reason that a “chronic” must cease taking these in his daily food and drink. To do otherwise would be like sweeping the dirt out of a house through the front door and carrying it in again through the back door.

Whether one approves of strict vegetarianism as a continuous mode of living or not, it will be admitted that the change from a meat diet to a nonmeat diet must be of great benefit in the treatment of chronic diseases.

The cure of chronic conditions depends upon radical changes in the cells and tissues of the body, as explained in Chapter Twenty. The old, abnormal, faulty diet will continue to build the same abnormal and disease-encumbered tissues. The more thorough and radical the change in diet toward normality and purity, the quicker the cells and tissues of the body will change toward the normal and thus bring about a complete regeneration of the organism.

Anything short of this may be palliative treatment, but is not worthy the name of cure.

Natural Foods

In the following I shall give the outline a natural diet regimen which has been found by experience to meet all requirements of the healthy organism, even when people have to work very hard physically or mentally. In case of disease, certain modifications may have to be made according to individual conditions. Persons in a low, negative state, whether physical, mental or psychical, may temporarily require the addition of flesh foods to their diet.

Dietetics In A Nutshell

Food Classes

Predominant

Chemical

Elements

Functions in Vital Processes

Foods in Which the Elements of the Respective Groups Predominate

GROUP I

Carbohydrates

Starches and Dextrines

Carbon

Oxygen

Hydrogen

Producers of Heat and Energy

CEREALS: The inner, white parts of wheat, corn, rye, oats, barley, buckewheat and rice. VEGETABLES: Potatoes, pumpkins, squashes. FRUITS: Bananas. NUTS: Chestnuts

GROUP II

Carbohydrates

Sugars

Carbon

Oxygen

Hydrogen

Producers of

Heat and

Energy

VEGETABLES: Melons, beets, sorghum. FRUITS: Bananas, dates, figs, grapes, raisins. DAIRY PRODUCTS: Milk. NATURAL SUGARS: Honey, maple sugar. COMMERCIAL SUGARS: White sugar, syrup, glucose, candy. NUTS: Cocoanuts.

GROUP III

Hydrocarbons

Fats and

Oils

Carbon

Oxygen

Hydrogen

Producers of

Heat and

Energy

FRUITS: Olives. DAIRY PRODUCTS: Cream, butter, cheese. NUTS: Peanuts, almonds, walnuts, cocoanuts, Brazil nuts, pecans, pignolias, etc. COMMERCIAL FATS: Olive oil, peanut oil, peanut butter, vegetable-cooking oils. THE YOKES OF EGGS

GROUP IV

Proteids

Albumen

(white of egg)

Gluten

(grains)

Myosin

(lean meat)

Carbon

Oxygen

Hydrogen

Nitrogen

Phosphorus

Sulphur

Producers of Heat and Energy;

Building Materials for Cells and Tissues

CEREALS: The outer, dark parts of wheat, corn, rye, oats, barley, buckwheat, and rice. VEGETABLES: The legumes (peas, beans, lentils), mushrooms. NUTS: Cocoanuts, chestnuts, peanuts, pignolias (pine nuts), hickorynuts, hazelnuts, walnuts, pecans, etc. DAIRY PRODUCTS: Milk, cheese. MEATS: Muscular parts of animals, fish, and fowls.

GROUP V

Organic Minerals

Organic

Mineral

Elements

Sodium

Na

Ferrum (Iron)

Fe

Calcium (Lime)

Ca

Potassium

K

Magnesium

Mg

Manganese

Mn

Silicon

Si

Chlorine

Cl

Flourine

Fl

Eliminators:

Bone, Blood, and Nerve

Builders;

Antiseptics:

Blood Purifiers;

Laxitives;

Cholagogues;

Producers of

Electromagnetic Energies

THE RED BLOOD OF ANIMALS. CEREALS: The hulls and outer, dark layers of grains and rice. VEGETABLES: Lettuce, spinach, cabbage, green peppers, watercress, celery, onions, asparagus, cauliflower, tomatoes, string-beans, fresh peas, parsley, cucumbers, radishes, savoy, horseradish, dandelion, beets, carrots, turnips, eggplant, kohlrabi, oysterplant, artichokes, leek, rosekale (Brussels sprouts), parsnips, pumpkins, squashes, sorghum. FRUITS: Apples, pears, peaches, oranges, lemons, grapefruit, plums, prunes, apricots, cherries, olives. BERRIES: Strawberries, huckleberries, cranb erries, blackberries, blueberries, raspberries, gooseberries, currants. DAIRY PRODUCTS: Milk, buttermilk, skimmed milk. NUTS: Cocoanuts.

In the accompanying table entitled “Dietics In A Nutshell” we have divided all food materials into five groups:

GROUP:

(Carbohydrates): Starches. (Carbohydrates): Dextrins and sugars. (Hydrocarbons): Fats and oils. (Proteids): white of egg, lean meat, the gluten of grains and pulses, the proteins of nuts and milk. (Organic Minerals): Iron, sodium calcium, potassium, magnesium, silicon. These are contained in largest amounts in the juicy fruits and the leafy, juicy vegetables.

As a general rule, let one-half of your food consist of Group V and the other half of a mixture of the first four groups.

If you wish to follow a pure food diet, exclude meat, fish, fowl, meat soups and sauces and all other foods prepared from the dead animal carcass.

This is brief and comprehensive. When in doubt, consult this rule.

Also do not use coffee, tea, alcoholic beverages, tobacco or stimulants of any kind.

Good foods are:

Dairy Products: milk, buttermilk, skimmed milk, cream, butter, fresh cottage cheese. fermented cheeses, as American, Swiss, Holland and DeBrie, should be used sparingly. The stronger cheeses like Camembert and Roquefort should not be used at all

Eggs: Raw, soft-boiled or poached, not fried or hard-boiled. Eggs should be used sparingly. Two eggs three times a week or on an average one egg a day, is sufficient.

White of egg is much easier to digest than the yolk, therefore the whites only should be used in cases of very weak digestion. Beaten up with orange juice, they are both palatable and wholesome; or they may be beaten very stiff and served cold with a sauce of prune juice or other cooked fruit juices. This makes a delicious and very nutritive dish.

Honey is a very valuable food and a natural laxative. It is not generally known that honey is not a purely vegetable product, but that in passing through the organism of the bee it partakes of its life element (animal magnetism).

Honey is one of the best forms of sugar available. The white sugar is detrimental to health, because it has become inorganic through the refining process. The brown, unrefined granulated sugar or maple sugar should be used instead.

Figs, dates, raisins, bananas and all the other sweet fruits are excellent to satisfy the craving of the organism for sweets.

Cereal Foods: Rice, wheat, oats, barley, are good when properly combined with fruits and vegetables and with dairy products. Use preferably the whole-grain preparations such as shredded wheat or corn flakes. Oatmeal is not easily digestible; it is all right for robust people working in the open air, but not so good for invalids and people of sedentary habits.

Thin mushes are not to be recommended, because they do not require mastication and therefore escape the action of the saliva, which is indispensable to the digestion of starchy foods.

Avoid the use of white bread or any other white-flour products, especially pastry. White flour contains little more than the starchy elements of the grain. Most of the valuable proteins which are equal to meat in food value and the all-important organic salts which lodge in the hulls and the outer layers of the grain have been refined out of it together with the bran. The latter is in itself very valuable as a mechanical stimulant to the peristaltic action of the bowels.

In preference to white bread eat Graham bread or whole rye bread. Our health bread forms the solid foundation of a well-balanced vegetarian diet. It is prepared as follows:

Take one-third each of white flour, Graham flour and rye meal (not the ordinary Bohemian rye flour, but the coarse pumpernickel meal which contains the whole of the rye, including the hull).

Make a sponge of the white flour in the usual manner, either with good yeast or with leavened dough from the last baking, which has been kept cold and sweet. When the sponge has risen sufficiently, work the graham flour and rye meal into it. Thorough kneading is of importance. Let rise slowly a second time, place in pans, and bake slowly until thoroughly done.

By chemical analysis this bread has been found to contain more nourishment than meat. It is very easily digested and assimilated and is a natural laxative. Eaten with sweet butter and in combination with fruits and vegetables, it makes a complete and well balanced meal.

A good substitute for bread is the following excellent whole wheat preparation: Soak clean, soft wheat in cold water for about seven hours and steam in a double boiler for from eight to twelve hours, or cook in a fireless cooker over night. Eat with honey and milk or cream, or with prune juice, fig juice, etc., or add butter and dates or raisins. This dish is more nutritious than meat, and one of the finest laxative foods in existence.

Nuts are exceedingly rich in fats (60 percent) and proteins (15 percent), but rank low in mineral salts. Therefore they should be used sparingly, and always in combination with fruits, berries or vegetables. The coconut differs from the other nuts in that it contains less fats and proteins and more organic salts. The meat of the coconut together with its milk comes nearer to the chemical composition of human milk than any other food in existence.

Vegetables

Leguminous Vegetables, such as peas, beans and lentils in the ripened state are richer in protein than meat (25 percent), and besides they contain a large percentage of starchy food elements (60 percent); therefore they produce in the process of digestion large quantities of poisonous acids, alkaloids of putrefaction and noxious gases.

They should not be taken in large quantities and only in combination cooked or raw vegetables. As a dressing use lemon juice and olive oil.

Peas and beans in the green state differ very much from their chemical composition in the ripened state. As long as these vegetables are green and in the pulp, they contain large quantities of sugars and organic minerals, with but little starch and protein. As the ripening process advances, the percentages of starches and proteins increase, while those of the sugars and of the organic minerals decrease. The latter retire into the leaves and stems (polarization).

In the green, pulpy state these foods may, therefore, be classed with Group II (Sugars) and with Group V (Organic Minerals), while in the ripened state they must be classed with Groups I (Starches) and Groups IV (Proteids).

Dried peas, beans and lentils are more palatable and wholesome when cooked in combination with tomatoes or prunes.

The Leafy and Juicy Vegetables growing in or near the ground are very rich in the positive organic salts and therefore of great nutritive and medicinal value. For this reason they are best suited to balance the negative, acid-producing starches, sugars, fats and proteins.

Lettuce, spinach, cabbage, watercress, celery, parsley, savoy cabbage, brussels sprouts, Scotch kale, leek and endive rank highest in organic mineral salts. Next to these come tomatoes, cucumbers, green peppers, radishes, onions, asparagus, cauliflower and horseradish.(See also Group V in “Dietetics in a Nutshell.”)

Splendid, cooling summer foods, rich in the blood-purifying organic salts, are watermelons, muskmelons. cantaloupes, pumpkins, squashes and other members of the melon family.

The green vegetables are most beneficial when eaten raw, with a dressing of lemon juice and olive oil. Avoid the use of vinegar as