IT has been declared that man in the course of his evolution has lost the instinct of nourishing himself. Eating has thus become an art which has to be learned by man, which the lower animals left to themselves have, an innate knowledge of the proper food. That instinct would enable him to select, as the beast selects, the food that would prevent disease, but even so, man has been given intelligence and will with which to select his food. The selection should not be turned over to the ignorant kitchen worker.
Food underlies all progress, all peace, all happiness; it underlies the existence and safety of thee world.
Our food is one of the most important things in life because upon it all other things depend. We digest and assimilate that food in obedience to fixed laws.
Dietetics should be a natural science giving even one of the seventeen or more element to the tissue cells through a normal blood stream. With no structural defect all this would taken place naturally when all the vital elements are provided. From our of physiology we learn that our tissue cells are completely destroyed and renewed every few years from the constant anabolic and catabolic processes. Thus, a scientific food of the cell.
The protein question presents an interesting picture of the pseudo-scientific reasoning of th medicine profession in the past.
A bout seventy years ago a great German chemist called a attention to the fact that the fleshy tissues of animal and human bodies consist almost entirely of protein substance. The medicine world immediately jumped to the conclusion that in order to “build up” the human body, large quantities of protein foods were necessary, This false assumption is still ruling the dietetics of orthodox medicine.
The protein advocates should consider that animals in freedom and on pasture build their splendid bodies on nutritious grasses, which are exceedingly poor in protein.
Milk, which natural has provided as a perfect food, contains a low percentages of protein, or about four per cent.
The latest reports of chemical analysis and physiological experiment show that less than four per cent of the daily food of the adult is used for tissue building, while about ninety-six per cent is required for heat and energy. Instead of being the most desirable food element we have found that proteins are danger foods. In the processes of digestion they produce acids and alkaloids which are toxic. These facts have induced vegetarians as a group to become bitter enemies of protein feeding and to go to the extreme of protein starvation.
The seventeen element which chemical science has discovered in the human body must at all times be present, and consequently in their food in well balanced and sufficient quantities to fill the body needs, and thus insure healthy tissue and normal function. If these elements are present in overabundance or it other are deficient the chemical balance of the organism is disturbed.
We may say that most of all disease arising in the human body, barring accidents and uncongenial surroundings, is caused ultimately by the destructive action of certain acids, alkaloids, ptomaines, and toxins, These disease producing substance contain hydrogen in combination with negative elements.
How can we prevent the forming of these disease producing substances ! We may answer it, namely, by providing in food suffering amounts of the positive mineral elements in thee live organic form. When giving properly the positive elements will through chemical affinity unite with the negative, producing balanced combinations, or salts which are not injurious to the vital body economy.
Physiological science now admits that all cell waste is chemically acid and it must be neutralized by alkaline elements. The salts eliminated by the kidney and skin are neutralized salts. When through the excessive intake of negative elements in food and the subsequent production of neutralized acids, more salts are formed than can be eliminated by the excretory organs, these salts may form morbid deposits and become pathogenic in rheumatic joints, in calculi, hardened arteries, etc.
Most authorities agree now that abnormal tissue changes, from the first beginning of the acute stage to the destructive chronic stage, are chemically acid in reaction. In other words, a state of acidosis is present when the blood is decreased in flow and changed in its elemental properties. Having in mind the relationship of disease and the excessive formation of different kinds of acids and toxic substances, let us discuss a few of the important acids produced.
We have a simple one in the production of carbonic acid gas, which may be compared to coal gas formed in the furnace. Its accumulation prevents the entrance of oxygen into the tissues and cells. Thus, we have oxygen starvation which manifests in the symptoms of anaemia and tuberculosis.
Another important acids found is uric acid. Excellent work in the investigation of uric acid has been done by Dr. Haig, of London. However, his philosophy of disease fails to consider the effects of many other acids and toxins.
Uric acid, as one of may other acids or by-products of metabolism, is always present in the blood and in certain quantities serves a useful purpose in the body. When present in the circulation in excessive amounts it becomes a source of irritation and may cause disease.
The potentially alkaline blood taken up uric acid, dissolves it and holds it in solution until it is neutralized. If through the excessive use of nitrogenous foods or through defective elimination, the amount of uric acid is increased beyond a certain limit, the blood loses its power to dissolve and neutralize these substances and a sticky “colloid” substance is formed which occludes or blocks the minute blood vessels so the blood cannot pass readily from the arterial system into the venous circulation. This interference increases in proportion to the distance from the heart. Therefore, we have that slowing up of the blood current (passive congestion).
When this obstruction of the circulation by uric acid, carbonic, etc., prevails all over the body the blood pressure is too high in the arterial vessels and internal organs while it is too low in the surface. The gives the much feared high blood pressure. Because of this interference with the normal circulation uric acid produces many annoying and injurious effects. It irritates the nerves, the mucous membranes and other tissues, giving rise to dizziness, depression and sometimes fainting Other results may be inflammation or catarrhal condition of the bronchi, lungs stomach, intestines, and genitourinary organs.
Now one can see why people who eat meat often, continually crave alcohol, and also xanthins in the form of coffee, tea, etc. When the blood has become saturated with uric acid and the annoying symptoms of collemia make their appearance in the form of lassitude, nervous depression, and headache,then the alcohol and xanthins in coffee, tea, and tobacco will cause the precipitation of these acids from the circulation into the tissues and thus temporarily relieve the symptoms and create a feeling of stimulation an well being. Does this explain why one stimulation creates a craving for another!.