ON THE SELECTION OF ALIMENTARY SUBSTANCES FAVOURABLE TO THE REDUCTION
OF CORPULENCE.
It is to be borne in mind, that in dividing alimentary matter into two
kinds--one fitted to develop fat, and the other having an opposite
tendency--my object is merely to suit the indispensable requirements
of my plan of treatment. Nor is the conclusion to be drawn, that in
order to diminish corpulence, an exclusive meat diet is absolutely
necessary. Man is omnivorous; that is to say, he partakes of everything
entering into the composition of ordinary alimentation; but, for the
purposes of my system, azotized substances should constitute, though
not exclusively, his principal food.
Large quantities both of animal and vegetable substances compose the
ordinary diet of man. According to some philosophers, man should live
on flesh only; while others maintain that man is by nature a vegetable
feeder. Most naturalists, however, are agreed that the human species
is omnivorous; that is to say, can live both upon vegetable and
animal matter. A certain proof, in my opinion, that such is the case,
is to be found in the fact that man is provided with the two kinds of
teeth, the one appertaining especially to carnivorous, and the other to
herbivorous animals.
It is remarkable that man, in his present state of civilization, does
not instinctively recognize the kind of food which is beneficial or
prejudicial to his well-being. Experience alone teaches him what is
good or bad. With the lower animals it is otherwise; they have the
power to discern that which is suitable for food. The colt and the kid
know how to select, among the varied herbage, the particular grasses
which are suitable to their organization. Domesticated animals, having
but an insufficiency of food, do sometimes partake of noxious plants.
It may be that man, in consequence of his civilization, has lost that
instinct possessed by the lower animals, and in blind confidence
partakes of everything which is served to him in the shape of food; and
this view derives support from the fact, that savages, and people but
partially civilized, refuse to eat anything they are unacquainted with,
no matter how temptingly it may be prepared.
The uneducated peasantry of France, at this day, will not taste food
to which they are unaccustomed, or if they do, it is only with great
mistrust.
It is matter of daily experience, that man can simultaneously feed upon
both vegetable and animal matter, and can also live when restricted to
one of these alone; such restriction, however, being better borne under
the varied conditions of age, season and climate.
From these considerations it follows that, for the accomplishment of a
given purpose, man has the privilege of selecting certain alimentary
substances, and of refusing many others; the health of the individual,
who may thus submit to the diet of his choice, being in no wise
affected thereby.
Bearing in mind the well established principles of physiology and
chemistry, together with the precepts set forth in the preceding pages,
we may be safely guided in the selection of such alimentary substances
as will conduce to the fixity of a certain condition of _embonpoint_,
although having a tendency to redundancy; or which, on the other hand,
will insure a diminution of obesity. Such results can be obtained by
paying attention to the following remarks:
That kind of meat known as game is very nutritious, occupies but small
space, and consequently only moderately distends the alimentary canal.
It contains but a small amount of carbon, relatively to the other
compounds, and therefore should be used as much as possible: such as
venison, hare, the warren rabbit, woodcock, snipe, partridge, quail,
plover, wild duck, &c.
The fluid portion of all ragouts should be avoided by those who dread
corpulence, and game should therefore be roasted rather than stewed.
The same may be said of butcher's meat, such as surloin of beef,
beefsteak, veal cutlet, mutton chop, fresh pork, leg of mutton, &c.
Gelatinous dishes, such as calves' feet and tripe, should be avoided.
Poultry, when roasted, is not contra-indicated.
It is a matter of observation, that those races which live chiefly upon
fish are gross and dull, pale and lymphatic, and less courageous than
such as live upon flesh. A fish diet is consequently favourable to the
development of fat, and the usual accompaniment of butter sauce is also
productive of a like result.
The anti-obesic treatment, therefore, requires that fish should be
partaken of sparingly; still it has been remarked that patients, while
undergoing treatment, who eat principally of meat, with a very small
amount of fish, do nevertheless succeed in the accomplishment of the
object they have in view. The most nutritious fish are turbot, trout,
sole, salmon, perch, pike, tench and carp. On the other hand, shell
fish, such as oysters, lobsters, crabs and shrimps, have a tendency to
impede the formation of fat.
Vegetables, such as lettuce, chicory, sorel, artichokes, spinach, green
pease, beans, cabbage, celery, and all such as are used by way of
salad, are not very nutritive, but contain much watery and mucilaginous
matter, favourable to the development of corpulency: the same may be
said of carrots, turnips, potatoes, rice, beet-root, maccaroni and
vermicelli bread; all kinds of cakes, pastry and biscuits, which are
made of wheaten flour, are decidedly contra-indicated, as are also
eggs, cream, cheese and butter.
In reference to chocolate, much difference of opinion has hitherto
existed as to its nutritious properties; but we know by experience that
it is easy of digestion, and eminently suited to such as are subject
to great mental exertion. Some dietists have held that chocolate has
a tendency to prevent any augmentation of corpulency. When made with
water, it is decidedly preferable to coffee made with milk, the latter
being productive of fat. Milk, by virtue of its composition, combines
all the elements which are fitted for the development and nutrition of
the body; casein containing nitrogen, a fatty matter (butter), and a
saccharine substance (sugar of milk).
Chemistry reveals the remarkable fact, that the composition of casein
or the cheesy portion of milk, is identical with that of the fibrin
and albumen of the blood. Under this aspect, therefore, milk is very
nutritious.
The sugar and butter which exist in milk, have no analogy with flesh;
according to analysis, they are composed of carbon and the elements
of water. When, therefore, we partake of milk, we obtain in one and
the same substance all the elements which are necessary for the growth
and nutrition of the body, and such is the case in infant life. Since,
however, both carbon and hydrogen, in very large proportion, enter into
the composition of milk, it is advisable, whenever there is a manifest
tendency to corpulence, that the use of it as an article of diet should
be avoided. Infants are usually fat, owing to the elements of adipose
matter forming so large a proportion of their food, whether that
consist of milk alone, or in combination with starchy or farinaceous
and saccharine substances.