The Healthy Life, Vol. V, Nos. 24-28 / The Independent Health Magazine

ling. A.A. Voysey has put my first objection quite well from the layman's point of view. He says "there is no agreement between those who have been taug

eplace were the cause of the heat of the fire (but is it?), there is no analogy between the elevation of the heat by hundreds and even thousands of degrees when the fire is lighted, and the elevation of half-a-degr

namic and chemico-dynamic are forms or species or varieties of the one omnipotent and eternal energy by which all things in this universe consist. The aggregate of all the particular forces makes up the eternal energy which is one. They are all species of the one, but it is convenient and even necessary for our limited int

ago, and no good reasons have since been adduced for altering them"? It is amazing to me to read such a statement. It reminds me of a statement by a distinguished physician in London during last year to the effect that we could not give a growing schoolboy too much food-we could not over-feed him. My opinion, on the other hand, after a long experience, during which time my eyes have not been shut, is that the large majority of the diseases of humanity are due to mal-nutrition and that the form of that mal-nutrition is over-feeding-not under-feeding. This opinion should be taken for what it is worth. But to test it we should ask ourselves: What is the reason for the necessity to take food into the body? Is it to give strength and heat to the body? Or is it to restore the waste of the body sustained by the action on it of the force of life or zoo-dynamic which inhabits it? The demands for food will vary and vary much according to the way in which we answer this question. As you allowed me to discuss this question in Healthy Life in July and August of last year I must not take up your space by discussing it again. But the answer we give determines the amounts of food that we require to take, since, obviously, if the

nphysiological conduct and say that three score years and ten are the measure of the duration of life. M.D. says that "some twenty years ago most people lived fairly close to the old physiological quantities" (but what are these? for we have seen how they vary), "now they have been cut adrift from these and are floundering out of their depth." May I remind M.D. t

crease the quantity of their food when they suffer in any way. I, on the other hand, and rather unhappily for myself, am convinced that the raising of this question implies that it should be answered in the exact opposite way to that of M.D. and that we should diminish our food if w

or of observation. The amazing thing is that every practitioner is not compelled to make the same discovery. But if it is a true discovery, then it follows that all the signs of lowered vitality referred to by M.D., while they may be caused by under-feeding, may also be caused by over-feeding and may therefore require for proper treatment, not increase of the diet, but diminution of it. A low temperature, therefore, a slow pulse, languor, pallor, inanition, fatigue, good-for-nothingness, inefficiency, anorexia, an?mia, neurasthenia, etc., etc., may all be due to blocking of the body with too much food as well as to supplying it with too little. Fires may be put out by heaping up too much coal on them. To make them burn briskly we ought to push the poker in and gently lift the coal so as to admit

sidious." But, as I believe that "chronic starvation" is usually a form of Dr King Chambers's "starvation from over-repletion" and of Dr Dewey's "starvation from over-feeding," I am bound to be of the consequent opinion that it is to be met, not by increase, but by diminution of the diet. This is one of my reasons for thinking that none of us ought ever to eat oftener than twice a day, under fifty years of age, and that after that we would do well to eat once a day only. I feel sure that if we altered our habits in these ways, we should add very much both to the duration and to the efficiency of life. This is not a question of dietetics only. The issue is of the most practical character. What an addition of five or ten or fifteen or twenty or twenty-five years to the average duration of life mi

agliat

ouri

a little shop where you c

D PEPP

ad liver for many years in the Isle

to Poole and leave

FOOD FOUN

dvt. in da

all been vegetaria

ace salt.-From a

advantageously repla

year. Nobody is quite safe from the fever. It seizes those who

least three distinguished bacteriologists will have discovered the golf

ld water half-an-hour after lunch, half-an-hour after tea, half-an-hour after d

try putting your watch half

potatoes containing his photograph, and, I

t as one of those autom

Press

rding to a certain catalogue) which can be

lever as grow a beard on the back of the n

r Pi

LIFE R

Egg D

s for eggs. These were much appreciated. And even now this and o

meat. They are also easily digested by most people. They therefore form a very useful s

es, of course, the elimination of eggs as well as of other d

y Bake

eak into this as many eggs as required. Cover thinly with grated cheese; add a

Tomat

edium-sized to

Close lightly, and cook slowly until reduced to a pulp. Break the egg into a cup, and slide it gent

Life Cook Book, a new and revised e

Egg Fr

dried herbs, about three tablespoons ground biscui

mixture be too moist to mould add more biscuit powder; if too dry add a little water. Cut and shape into finger shapes and either fry in olive oil or bake on buttered tin or open eart

y Egg

ade rather moist may be used as

of Nutter and water. Slightly bake the shells of pastry (made

itters with either bro

Egg So

ar, 1 oz. ground rice, 2 oz. o

tter add the well-whisked whites. Well heat the butter in a frying pan, turn in the batter and fry over gentle heat till set. Fold over

w E

ints of milk, a teaspoon of sof

two dessert spoons. Only a little should be cooked at a time in this way, and each should be allowed to poach for two minutes, and when done should be taken out with a slice and put on a sieve to drain.

o a dish and lay t

ied by Mrs Ed

sed Che

ne castor sugar, 2 oz. preserved cherries (glacé), 2 oz. well-washed s

and ground almonds mixed in, and add gradually to the above mixture, beating all the time, and until of even consistency throughout

kes without the now customary baking powder and baking soda, etc., sho

n Cass

e in boiling new earthenware before using it, as this effectually toughens and hardens it. This is particularly efficacious in the case of ordinary brown kitchenware, the articles being pl

H QUE

s briefly month by month, and according as space permits, wit

it is essential that full details of the corres

g full name and address, not for publication, but as a guarantee of good faith. When

VE PERS

meat nor drink tea. I have a cold sponge bath down to my waist every morning,

with toast or bread and ja

onions, or carrots, cabbage, cauliflower, turnips. Puddings, fruit or

d and butter, nuts, jam,

.-Hot wate

mesh underclothing next the skin. She should also discontinue the soft sugary and starchy foods, and not mix fruit with other foods (it is

nt of hot boiled w

ade without salt), with salad or grated raw roots. Stop

wholemeal bread or biscuits and butter; a few figs, prunes, dried bananas, or raisins, wa

.R." or "Ixion" biscuits with nut butter. Some fre

t boiled water, or clear ve

aths are also excellent

ULCERAT

on suffering from ulcers in the throat and on other mucou

he soft cereal and sugary foods. In a case of this sort I should advise a diet consisting exclusively of well-dextrinised cereals-e.g. Granose, Melarvi, etc.-with plenty of grated r

AND SC

the back of his left leg. It is like neuralgia, and comes on worse when sitting. He has been a farmer all hi

ld be taken freely to clear the colon well; sugar, milk and all starchy mushy foods should be strictly avoided; vegetables should be taken either as baked roots or as fresh salads; eggs and cheese should be substitut

'S DISEASE" AND H

om Bright's Disease following a serious illness. Why should meat have any bad effect upon

in the urine. This is due to the irritant action of the toxins and other poisons (which the fever is the means of ejecti

fever, diphtheria, etc., and the object of his treatment is to prevent this condi

ecause they throw so much extra work upon the kidneys. Meat is composed mainly of proteids. It also contains the urinar

ad vegetables and finely grated raw roots, home-made curd cheese, dextrinised cereals (such as Melarvi biscuits, Shre

US AND T

uld help me with any information or hints regarding phos

of the body and give us dominion over them. The other, or subconscious, called the sympathetic nervous system, lies on either side of the front of the spine as two long chains with ce

ete a complex fatty substance, called lecithin, whose dominant element is phosphorus. This phosphorus has to be supplied to the body with food, and as food, and

ntinually being replaced by fresh young tissues as needed. It is the function of th

themselves, the nerves extend their terminal branches, not only into every tissue, but into every microscopical unit

d the greater will be their depletion of lecithin and the more need th

ain work, needs food and rest at intervals in order that the

supplied to make good the wear and tear, and the digestion must e

le use to the body. Poor digestion associated with putrefactive fermentation equally converts the organic salts into inorganic ones. Th

t proteid which has to do with the reproduction of the species. For this reason man instinctively resorts to the use

ll formed, for it converts them into acid salts which are readily absorbed. Therefore to ensure free absorption we must

intestinal fermentation by a right diet, clear the bowels of their accumulated waste poisons and give the nerves plenty of rest. Another consideration to bear in mind is that the nerves need fat wherewith to build up the lecithin. An excessive fermentative sourness of the stomach

s, etc.) and an abundance of natural fresh vegetable products at once rich in phosphorus and iron and in organic alkaline ac

SUS JAMAIC

heard it said that the Jamaica is only fit for the dust-heap. Well, I cannot very easily think it is so useless, and at the same time I ha

condition than would be the case with the Jamaica article. This probably accounts for the better quality and flavour of the Canary banana. Besides this the climate may have some determining influence. To say that the Jamaica bananas should be discarded because they are of a less satisfactory food value or because th

entine

SPOND

ton

e Edi

i

latter home there are something like 500 to 600 visitors every year, many of whom are semi-invalids. No doubt the magazine will be scorned by many, yet I am quite certain that there are others amongst the number there who

endent upon those readers who are ready to follow the excellent example of the above correspondent. A year's subscription-2s.-is a very small

Num

Life (August 1911) will send them to the Editors, they will recei

l.

.

ve

9

, and philosophers will all speak the same lang

NDIC

hild under a bush that she might spa

mistake the egotistic shrinking from the sight of suffering with

is or her own pain and, therefore, finds it difficult in the pr

hetic person, does not even hesitate to inflict

S IN T

lthy Brains." The author of "The Children All Day Long" is an intimate disciple of one of the greatest living psychologists, and she h

ore delightful than the planning out of future days. Pleasure and fame and honour,

which he hopes to bring a mate. The mother sees the future coronet or laurel-wreath round the soft hair of her baby's head. And we all build castles for the world sometime

around our own activities. What we mean to do, what we might do, what we would like to do: there

interest is pleasant. Who does not like looking over prospectuses of lectures and classes at the beginning of the winter session? "I should like to go to that course on Greek Art. Oh, it

to the age of 100. "Brittany; oh yes, I must go there one day. And Norway, that must really be my next trip." The Rockies, the

with a pencil, noting down the names of books one wants to r

to see over it. The chances of their ever living there are practically none, but the view gives a stimulus to

ndows till the spring; instead, she clothes herself in imagination in all the beautiful stuffs she sees displayed, and if some of the things demand ballroom, raceco

catalogue or a copy of "Amateur Gardening" will often be enough to start us; long lines of greenhouses will bui

I think, the dreams of youth circle round the work itself. We will be of use in the world, we will find new paths and make them safe for those coming after us to walk in, we will get rid of that evil and set up a ladde

us in our search after reality. But none of these "castles" are bad in themselves. In so far as they quicken our attention power, deepen our thoug

Cob

FIC BASIS O

bbé, the head of the laboratoire à la Faculté de Médecine, in Paris. It reflects a characteristic aloofne