Valere Aude: Dare to Be Healthy, Or, The Light of Physical Regeneration

s disease. (G

abetes

Obe

ight's

terio-s

OF MY SYSTE

neration of several of the tissues at the same time, I will now give a short and comprehensive description of the sever

support and strengthen the healthy tissues, enabling them to resist the danger of disease and consequent decompositi

ssary quantities of the sixteen nutritive elements, the lack of which is the characteristic factor of all disease and which diet u

per distribution and assimilation of these nutritive factors-

I

of alimentation, which forms one of the indispensable functions of life

hus, in following the advice given, therein, in chapter XVIII, the reader will be able to ascertain t

g the principal groups of diet prescribed, with more or less vari

et plays so important a par

which produces spontaneously eve

ranches which are busy day an

ife blood

ongst these

th its prolong

li

kidn

lung

sk

hes has a distinct part

with the gastric juice which aids digestion and dissolves thos

that portion of the ingredients need

y must possess such a framework. The skeleton is the same to the body as the frame is to the building. This frame

s removed from the body as usele

ontain all those ingredients which go to make u

e diet which for the sake of convenience I shall e

ch patients may safely partake, and from t

re as

ation of the stomach in

er either lukewarm or cold, according to the condition of the stomach. Otherwise, only introduce water by clyster-i.e.-injecti

liquid nourishme

ups or such as are prepared of the finest flour with water or bouillon, of barley, oats, rice (thick soup), green corn, rye flour, malted milk. All o

hich is not purely liqu

ging to this group on account of

tion with 1-2 to 2-3 barley water, rice water,

hout cream,

skimme

ther diluted

ddition of yolk of egg, well-mixed, whole eg

ndanin, cereal flour of every kind, especially oats

ightly warmed in a cup; any of these, either with

or well masticated and saliva

est kind, containing meat,

soup, r

etbread, or puree of white

d sweetbr

meat (beef

sausages

toes prepar

bouillon o

rolls an

, containing meat

Chicke

e fat, such as brook

eak, raw ham,

s of caviar, frogs' legs, oyst

s mashed, cauliflower, asparagus-tips, mash

r sago

white

meat diet. (Gradually re

oung deer, hare, e

, tender roast

pike

g tu

ittle fat, butter to be used exclusiv

, see under each separate tissue degenera

TNO

n in the foregoing had to be repeated as the readers who were n

VE COMP

outline and explain more emphatically and in greater detail their wonderful scope and possibilit

ns of minera

y be greatl

l and trying juncture, in the interest, first, of our war-worn soldiers; next, of our women, enervated by unaccustomed labour and restricted means; and lastly, of the children, born, and yet to be born of them-the future Citizens of the Republic-all, in short, who, under stress of injury, strain and hardship abroad, or the sometimes

the Nation, together with the prescriptions of my compositions, free of cost, as an earnest of my sympathy and goodwill; and had the Government, seen fit to accept my proposal, the immediate effect would have been that these compounds, which at present, through reduced manufacture and the consequent great

ticle referred to, together with

ar Se

the development of specially enriched foodstuffs to maintain the health of our people under the strain of the war, but particularly to aid in the speedy recovery of our boys who return shattered from the tren

n our food have been given little if any serious consideration. Indeed, they have usually been dismissed as "ash." As a matter of fact, however, as the statemen

I am prepared to prove that I can) the Government should be willing to arrange for the production of such foods in connection with every military hospital and convalescent camp, both here at home and

roper feeding, and she adds that not only the parents but the doctors, in many cases, need education with respect to what constitutes proper feeding for children. I think that when you have read and digested

tting this matter before the proper officials, but also in seei

R of the world in scientific nutrition, thanks to the application of physiological chemistry. As thin

ron, but eggs laid by hens fed by my method yield from 30 to 80 milligrams of iron per 100 grams of dried yolk. This is an increase, as you see, of between 300 and 400 per cent. Such eggs might be justly classed as haemoglobin eggs, and they would be a godsend to our

by my method, is equally true with respect to their content of all the

plication of the principles of physiological chem

eoretical examination of myself, but, rather, to submit the claim I make for eggs produced under my direction to

e study of biology and physiological chemistry, I feel that it is my duty to offer to the Government the benefits of my knowledge

racticable. The opportunity of offering proof under direction of the proper branch of government is, I repea

trusting that my hope of serving in the ranks of those s

s tr