Another group of organ's of vast importance is the one which consists of
gelatigenous tissue. In fact all blood and lymphatic vessels, air
alveoli of the lungs, tendons and cords of the whole system, the
digestive tract from the mouth to the anus, the stomach, the bladder,
and indeed every organ or tissue which has the function of expansion and
contraction, must be made of gelatigenous (rubber-like) tissue.
Otherwise it cannot perform its duties in the organism and must needs
become degenerate.
While there are not many special forms of disease of the gelatigenous
tissue itself, many diseased conditions occur in connection with its
degeneration. This in turn is caused by the lack of gelatigenous food,
which the blood must convey to this tissue wherever it exists in the
body.
It is obvious that any degeneration which may affect the intestinal
duct, the bladder or other organs which contain gelatine in their
composition will require gelatigenous regeneration.
The principal forms of disease which may affect the organs in question
are those which have been discussed under catarrhal diseases (Section
VI). The acute and chronic forms of stomach and intestinal disease,
especially, belong to this group, and have consequently received special
attention. The treatment of this question in my work, "Regeneration" or
"Dare To Be Healthy," Chapter X, A and B, will answer, in detail the
questions of those who desire more enlightenment on this most vital and
intricate subject.
_Therapy._
_Diet_: These forms include all catarrhal disease mentioned under VI. A,
also all inflammatory conditions of the stomach and intestines, in their
acute form. As far as the latter are concerned, the suitable lists of
diet will be found under Forms II, III, IV, V and VI. Regarding the same
diseases in the chronic form, the special diet lists are given under
Forms IV, V and VI. In addition the following suggestions will be
helpful:
_Diseases of the Stomach and Intestines._
These prescriptions of diet serve especially for the diseases of the
stomach and intestines. In most cases a prescription for the rational
preparation of food is such as only the hygienic physician is able to
give. Food for persons suffering from diseases of the stomach, must be
selected individually according to their idiosyncrasies. In one case the
stomach must be prevented from doing too much; in another case it must
be stimulated. In one case the object is to fatten; in another, to
remove fat. In some cases the physician prescribes food which will
retard the movement of the bowels, in other instances, the patient
requires food that will promote such movement. The diet for patients
with fever must be different from the diet for convalescing patients.
People suffering from diabetes require a peculiar preparation of their
food. Not everything that is good for an adult will be beneficial to a
child. The digestibility of many foods depends upon their preparation.
The value of food for patients can be judged rightly from but one
standpoint, that of digestibility.
The fundamental principles governing the nourishment for patients are
digestibility, great variety, abolition of all strong spices, nutritive
and well selected material.
The temperature of drinks must be in strict accordance with the
prescription of the physician. The patient must be urged to thoroughly
masticate the food, so that it will be properly salivated and thus
facilitate digestion. Patients seriously ill, should receive their food
mashed or minced, so that they can partake of it more easily. All waste
parts, such as skin, fat, sinews, bones, must be removed from the food,
even for convalescents. Warmed up food and fibrous vegetables must be
banished from the patient's diet. It must not be a question as to what
the patient wants; the prescription of the physician only must govern.
The patient's food must be prepared carefully, absolutely correctly and
in a cleanly manner. In case of strong thirst, great care must be
exercised in regard to drinks, depending on the physician's directions.
The thirsty feeling of the patient may be alleviated by putting
glyzerine on his lips and small pieces of ice on his tongue, without,
however, permitting him to swallow the water as the ice melts.
_Normal Diet for Stomach Diseases._
Milk, sweet and sour, buttermilk, yoghurt, kefir, albumen cacao, cereals
in the form of mush, strained legumes, cooked in soup or milk, all sorts
of glutinous soups, farinose dishes prepared from stale rolls, biscuits,
zwieback, tender and easily, digestible meats, mashed game meat,
chicken, raw beef, ham, meat jelly, young vegetables, preserved fruit.
Avoid the following: all indigestible fats, meat which requires more
than 4 to 5 hours for its digestion, hot salads, gas-producing
vegetables, gravy, fruits which abound in cellulose, such as apricots
and peaches, hard stems, xylocarp ribs of leaves, the strong smelling
and sharp tasting parts of some kinds of vegetables, as for instance,
new potatoes, cabbage (in the cooking of which the first water must be
poured off), hot soups and spicy herbs, spices of all kinds, high game,
sausages, bacon, yeast pastry, drinks too hot or too cold, strong coffee
(in the place of which fruit coffee is recommended), stale raisins and
almonds, nuts, too much candy, much liquid with meats, and excitement of
all kinds while eating.
_General Hints for a nourishing treatment._
The patient who is to gain in flesh must adhere strictly to the
prescribed diet as well as to the prescribed rest, if the treatment is
to take effect.
The following articles are very nourishing: yolks of eggs prepared in
any style, milk, cream, kefir, rich cheese, beef marrow on toast (cooked
in soup), all kinds of noodles and dumplings, puddings, cocoa and
chocolate, white bread, rich thick soups, gravy, potatoes and oats
prepared in various ways, sweet beer, malt beer, sweet wines and
puddings with preserved fruits, fruit juices, meat from well-fed animals
only. All meals must be served in small portions, so as not to create
distaste for food.
7 _A.M._--250 grams of fresh, boiled, unskimmed milk, or 1/4 quart cocoa
prepared with milk or Knorr's oat-cocoa, or 1/8 quart cream with tea
added, one roll, butter and honey.
9 _A.M._--1 cup bouillon, 20 grams hot or cold roast meat, 30 grams
Graham or gluten bread, 10 grams butter. Then 1/4 quart milk, butter and
Graham bread.