Transcriber's Note:
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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
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
Peas or asparagus
Bran meal gems
A glass of milk
DINNER
Spinach or turnip-tops
Corn bread or bran meal gems
Peas or asparagus
A potato
SUMMER MENU
_ASTHMA_
BREAKFAST
Peaches, plums, or berries, without cream
One egg, either lightly poached or boiled two
minutes
A small baked potato
LUNCHEON
An ear of tender corn
A Spanish onion, uncooked, with a morsel of
dried fish
DINNER
Fresh peas, beans, or carrots
Tender corn or a baked potato
Lettuce, romaine, or watercress, with nuts
FALL MENU
_ASTHMA_
BREAKFAST
Grapes or a melon
Two egg whites, whipped, and mixed with a
pint of milk
Baked chestnuts, with cream
LUNCHEON
Okra or a boiled onion
A baked potato
Half a glass of milk
DINNER
Celery, with nuts
Cauliflower, squash, or a stewed pumpkin
A potato or lentils
A cup of cocoa or a glass of milk
WINTER MENU
_ASTHMA_
BREAKFAST
Pineapple--eliminate the pulp
Plain boiled wheat; serve with fresh butter
LUNCHEON
A pint of clabbered milk, with a sprinkle of
sugar
Two tablespoonfuls of wheat bran
DINNER
Vegetable soup
Celery, with nuts and ripe olives
Carrots or baked squash
A potato--sweet or white
The juice of a sweet orange an hour after eating.
Where milk is not prescribed in the above menus, from one to two
glasses of water should be drunk.
The bowels should be kept in normal condition by the use of wheat bran.
INFLUENZA
In treating influenza heavy starchy foods such as white flour products
should be omitted, and the diet confined largely to fresh vegetables
and the more soluble proteids, such as egg whites and buttermilk, with
now and then a limited quantity of fish or fowl for a change.
Fats and sugars should be limited very materially and a liberal
quantity of coarse articles such as wheat bran, celery, grapes, and
green salads eaten when in season.
The patient should exercise great care in regard to quantity,
endeavoring always to limit the quantity of food somewhat below the
demands of normal hunger.
The menus for colds, catarrh, hay fever, and asthma may be used for
influenza. See pp. 917 to 938, inclusive.
MENUS FOR INSOMNIA
SPRING MENU
_INSOMNIA--NERVOUSNESS_
_LOW VITALITY_
Both insomnia and nervousness are symptoms of the same conditions. The
following menus, therefore, are for the purpose of removing primary
causes, which are usually either stomach or intestinal fermentation.
The logical remedy for fermentation is to limit the diet to the fewest
number of articles that will give to the body the necessary elements of
nutrition.
BREAKFAST
A cup of hot water
Corn hominy or boiled wheat
A banana, baked, or sliced and broiled in butter
A cup of cool water
LUNCHEON
A liberal portion of peas in the pod
A baked potato
DINNER
Light vegetable soup
Peas or asparagus
Baked potatoes
A cup of hot water
Half-cup of wheat bran, cooked
/Note/: New peas should be cooked in the pod, as the shell
contains better nutrition than the pea. For recipe, see p. 679.
SUMMER MENU
_INSOMNIA--NERVOUSNESS LOW VITALITY_
BREAKFAST
Cantaloup or very ripe pear, with cream
A baked sweet potato, with butter
A pint of rich milk
Wheat bran
LUNCHEON
An ear or two of tender corn
A green salad
One egg, whipped
DINNER
Lettuce and tomato salad, with grated nuts
String beans, with raw onion
Tender corn, scraped from the cob, cooked with
very little rich milk and the white of an egg
Cantaloup
The quantity of food prescribed is sufficient for one performing very
light labor. If the duties should be strenuous, the quantity may be
slightly increased, but the proportions and the combinations should be
observed.
FALL MENU
_INSOMNIA--NERVOUSNESS
LOW VITALITY_
Vigorous exercise, deep breathing, and a glass or two of water should
be taken on rising.
BREAKFAST
(Half hour later)
Cantaloup, pears, or persimmons
Baked bananas, served with cream
Steamed figs, with thin cream
A spoonful of nuts
LUNCHEON
Corn on the cob or boiled wheat
String beans
Spinach
DINNER
Romaine and tomato salad
A liberal portion of baked white potato or
tender corn
Carrots or parsnips
Cheese with hard cracker
A cup of thin cocoa
If there should be congestion of the bowels, a liberal service of
Concord or blue grapes should be eaten the first thing after rising,
and the last thing before retiring. The pulp and seeds should be
swallowed, and the skins well masticated.
WINTER MENU
_INSOMNIA--NERVOUSNESS
LOW VITALITY_
A cup or two of hot water, deep breathing, and vigorous exercise
immediately after rising.
BREAKFAST
Half a pound of Tokay or Malaga grapes, masticating
and swallowing both skins and seeds
Two fresh eggs, whipped very thoroughly,
slightly sweetened with honey or maple-sugar,
and flavored with fruit-juice. Add half a glass of
milk to each egg and drink slowly
LUNCHEON
A small portion of wheat bran, cooked
A pint and a half of junket, taken slowly
One bran meal gem
DINNER
Carrots or winter squash
A small portion of tender fish or a whipped egg
A baked potato
A cup of cool water
To increase vital energy depends not so much upon the quantity as
upon the amount of food ingested or assimilated. These menus are
rather light for one of low vitality, but they are made to meet
the requirements of one suffering from nervousness and insomnia.
If, however, these conditions do not prevail, the quantity may be
increased, but the combinations should be carefully observed.
MENUS FOR RHEUMATISM AND GOUT
SPRING MENU
_RHEUMATISM--GOUT--LUMBAGO SCIATICA, ARTHRITIS_
BREAKFAST
Choice of the following:
_a_ Two or three bananas, baked; serve with
cream or butter
_b_ A baked sweet potato
Half a dozen steamed figs, with cream
LUNCHEON
Asparagus or peas
A small portion of new potatoes--preferably
baked
DINNER
Potato, steamed wheat, or bran gems
A glass of milk; buttermilk preferred
One fresh vegetable, such as carrots, turnips,
parsnips, or onions
Nuts or cream cheese
A generous quantity of pure water should be drunk immediately on
rising, and from one to two glasses at each of these meals.
Mastication should be very thorough. At least two hours' vigorous
exercise or useful labor should be performed each day, in the open air.
Omit all acids, such as grapefruit, oranges, pineapples, lemons, and
rhubarb; also eggs and all flesh foods.
If the bowels are constipated, take a tablespoonful of wheat bran in
half a glass of hot water immediately on rising, and half a cup of
bran, cooked, at each meal; also, two or three tablespoonfuls in hot
water just before retiring. Continue this until the bowels become
normal, then reduce the quantity according to the severity of the case.
SUMMER MENU
_RHEUMATISM--GOUT--LUMBAGO_
_SCIATICA, ARTHRITIS_
BREAKFAST
Melon or peaches--very ripe
Two or three large, very ripe bananas, peeled,
and baked ten minutes; serve with cream or
fresh butter
A bran meal gem
LUNCHEON
A very small portion of green salad
An ear or two of tender corn
A pint of buttermilk
DINNER
A small portion of green salad
Peas, beans, corn, or any fresh vegetable
A very small portion of fish (Buttermilk or junket
may be taken instead of fish, if preferred)
A baked potato
Melon or cantaloup
From two to three glasses of water should be drunk at each of these
meals.
If the bowels are constipated, observe the instructions given for the
Spring Menu.
Exercise, in all rheumatic conditions, is very important, and while the
temperature of the summer weather aids in eliminating poisons from the
body, vigorous exercise should be taken in order to give Nature all the
help possible.
Rheumatism is merely a form of congestion throughout the capillary
vessels of the body. The cure, therefore, is first to remove the
causes by taking into the body only such foods as it will use, and use
completely; secondly, to aid Nature in casting out all poisons, thereby
establishing perfect elimination.
FALL MENU