Maintaining Health (Formerly Health and Efficiency) Part 6

Why are babies cross? Why do they soon show catarrhal symptoms? Why do they vomit so much? Why are they so subject to stomach and intestinal disorders? Why do they have skin eruptions? Because they are overfed.

The diseases of babies are almost entirely of digestive origin, and in nearly every instance overfeeding is the cause. Statistics show that about one-fifth of the babies born die before they are one year old. In nearly every instance the parents are to blame. One's intentions may be good, but good intentions coupled with wrong actions are deadly to infants. Oscar Wilde wrote, "We kill the thing we love." Parental love too often takes the form of indulging them and so it happens that hundreds of thousands of little ones are placed in their coffins annually through love.

Each year about 280,000 babies under one year of age perish in the United States, according to estimates based on census figures. Outside of accidental deaths, which are but a small per cent., the mortality should be practically nil. It is natural for children to be well, and healthy children do not die. If an army of about 280,000 of our men and women were to perish in a spectacular manner each year it would cause such sorrow and indignation that a remedy would soon be found. But we are so accustomed to the procession of little caskets to the grave that it hardly arouses comment. It costs too much in every way to produce life to waste it so lavishly.

Why do little children suffer so much from eruptive diseases, whooping cough, tonsilitis, adenoids, diphtheria and numerous other diseases?

Because they are overfed. The younger the child the greater is the per cent. of disease due to wrong feeding. In adult life overeating and eating improperly otherwise are still the princ.i.p.al causes of disease.

But during adult life the causation of disease is more complex than in childhood, for the senses have been more fully developed and instead of confining our physical sins to overeating we fall prey to the abuse of various appet.i.tes and pa.s.sions.

Vigorous adults are often the victims of pneumonia, typhoid fever and tuberculosis. Overeating is chiefly to blame, not the bacteria which are given as the princ.i.p.al cause.

Rheumatism, kidney disease and diseases that manifest in hardening of the various tissues, all being forms of degeneration, are quite common.

Again, the princ.i.p.al cause is overeating.

There are a great number of people who live many years without any special disease, but who are always on the brink of being ill. They are full-blooded and too corpulent. Although they are often considered successful, they are never fully efficient either physically or mentally. They do not know what good health is, but they are so accustomed to their state of toleration that they consider themselves healthy. They are rather proud of their stoutness and their friends mistake their precarious condition for health. These people often die suddenly, and friends and acquaintances are very much surprised. No healthy man dies suddenly and unexpectedly except by accident.

Instead of growing old gracefully, in possession of our senses and faculties, we die prematurely or go into physical and mental decay.

Bleary eyes, pettiness, childishness and lost mental faculties are no part of nature's plan for advanced years. Those manifestations result from man's improvement on nature!

From birth to death we are victims of this terrible ogre of overeating.

It deprives us of friends and relatives. It takes away our strength and health. It makes us mentally inefficient and cowardly. At last it deprives us of life when our work is not half done and our days should not be half run.

How is it possible, you may ask, that this is true? Of course, overeating is not the only cause, but it is the overwhelming one. It is the basic cause. Aided by other bad habits it conquers us. We are what we are because of our parentage, plus what we eat, drink, breathe and think, and the eating largely influences the other factors of life.

Cholera infantum causes the death of many babies. It never occurs in babies who are fed moderately on natural, clean food, not to exceed three or four times a day. The child is cross. The mother thinks that it is cross because it is hungry and accordingly feeds. The real cause of the irritability is the overfeeding that has already taken place. The baby has had so much milk that it is unable to digest all of it. A part of the milk spoils in the digestive tract. This fermented material is partly absorbed and irritates the whole system. A part of it remains in the alimentary tract where it acts as a direct local irritant to the intestines. When these are irritated, the blood-vessels begin to pour out their serum to soothe the bowels and the result is diarrhea. The sick child is fed often. Digestive power is practically absent. The additional food given ferments and more serum has to be thrown out to protect the intestinal walls. Soon there is a well established case of cholera infantum.

If only enough food had been given to satisfy bodily requirements, none of the milk would have spoiled in the alimentary tract. If all feeding had been stopped as soon as the child became irritable and pinched looking about the mouth and nose, and all the water desired had been given and the child kept warm, there would have been no serious disease.

In these cases, the less food given the quicker the recoveries and the fewer the fatalities.

Another common disease of childhood is adenoids. To talk of these maladies as diseases is rather misleading, for they are merely symptoms of perverted nutrition, but we are compelled to make the best of our medical language.

Adenoids are due to indigestion. The indigestion is due to overeating.

This is how it comes about: A child eats more than can be digested, generally bolting the food, which is often of a mushy character. The excessive amount of food can not be digested, and as the intestines and the stomach are moist and have a temperature of 100 degrees Fahrenheit, fermentation soon takes place. Some of the results of fermentation in the alimentary tract are acids, gases and bacterial poisons. These deleterious substances are absorbed into the blood stream and go to all parts of the body, acting as irritants. We do not know why they cause adenoids in one child and catarrh in another. It is easy enough to say that children are predisposed that way, which is no information at all.

It seems that all of us have some weak point, and here disease has a tendency to localize. What part the sympathetic nervous system plays, we do not know. Glandular tissue is rather unstable and therefore it becomes diseased easily and adenoids are therefore quite frequent.

A coated tongue, or an irritated tongue, both due to indigestion, is a concomitant of adenoids. Such diseases do not merely happen. There are good reasons for their appearance. They are not reflections on the child, but they are on the parents who should have the right knowledge and should take time and pains enough to educate and train the child into health.

Tuberculosis is one of the results of ruined nutrition. First there is overeating. This causes indigestion. The irritating products of food fermenting in the alimentary tract are taken up by the blood. The blood goes to the lungs where it irritates the delicate mucous membrane. In self-protection it begins to secrete an excess of mucus and if the irritation is great enough, pus. The various bacteria are incidental.

The tubercular bacillus is never able to gain a foothold in healthy lungs, but after degeneration of lung-tissue has taken place the lungs furnish a splendid home for this bacillus. The tubercular bacillus is a scavenger and therefore does not thrive in healthy bodies. It is the result of disease, not the cause.

Tubercular subjects never have healthy digestive organs. Unfortunately, nearly all of them are persuaded to eat many times more food than they can digest, and thus they have no opportunity to recover, for the overfeeding ruins the digestive and a.s.similative powers beyond recuperative ability. A large per cent. of the human race perish miserably from this disease, which results princ.i.p.ally from the ingestion of too much food. The liberal use of such devitalized foods as sterilized milk, refined sugar and finely bolted wheat flour is doubtless a great factor in so reducing bodily resistance that the system falls an easy prey to disease. Too little breathing and poor, devitalized air are also important factors.

There are many causes of rheumatism, but overeating is the chief and it is very doubtful if a case of rheumatism can develop without this main cause. Exposure is often given as the cause, but a healthy man with a clean body does not become rheumatic.

Rheumatism is due to internal filth. A filthy alimentary tract makes filthy blood. Some say that the poison in rheumatism is uric acid, and perhaps it is, but there are no uric acid deposits in the body of a prudent eater. The elimination in this disease is imperfect. The skin, the kidneys, the bowels and the lungs do not throw out the debris as they should. Perhaps only one or two of these organs are acting inadequately. The debris is stored up in the system.

Why do the organs of elimination fail to act? Because so much work is thrust upon them that they grow weary and worn; also, a part of the material furnished them is the product of decay in the alimentary tract, and they can not thrive on poor material. Too much food is eaten. An excess of nutritive material, poorly digested, is absorbed. And so we come back to the princ.i.p.al cause, overeating.

When the eliminative organs fail to perform their function, the waste is deposited in those parts of the body which are weakened. The irritation from these foreign substances causes inflammation and the result is pain. The extent to which this depositing of material will go is well ill.u.s.trated in some cases of multiple articular rheumatism, or arthritis deformans, where the deposits are so great that many of the joints become fixed (anchylosed).

We could review all the diseases, and nearly every time we would come back to disturbed nutrition as the princ.i.p.al factor, and this is true of not only physical ills, but the mental ones as well.

Various foods do not combine well, still if they are eaten in moderation they do but little harm. If we overeat, the evil results are bound to manifest, no matter how good the food, though it sometimes takes years before they are perceptible. The effects are c.u.mulative. Each day there is a little fermentation with absorption of the poisonous products. Each day the body degenerates a little. The time always comes when the body can continue its work no longer, and then the individual must choose between reform on one hand and suffering or death on the other.

It is very difficult to convince people that they eat too much. Indeed, the average person is a small eater, in his own estimation. We have been educated into consuming such vast quant.i.ties of food that we hardly know what moderation is. In the past, physiologists and observers have watched the amount of food that people could coax down and this they have called the normal amount of food. This is far from the truth. The average American eats at least two times as much as he can digest, a.s.similate and use to advantage. Many eat three and four times too much.

However, nature is very tolerant for a while. Most of us start out with a fair amount of resistance and are thus enabled to live to the age of forty or fifty in spite of abuses. If we could only dispense with our excesses, we could double or treble our life span, live better, get more enjoyment out of life and give the world more and better work than we can under present conditions.

There is much talk of food shortage. The amount of food consumed and wasted annually in the United States is enough to feed 200,000,000 people. Even with our present knowledge we can easily produce twice as much per acre as we are averaging, and we are tilling only about one-fourth of the land that could be made productive. If we use our brains there is little danger of starving. What is needed now is not more food, but intelligent distribution and consumption of what we produce.

We hear of cases of undernourishment. This doubtless occurs at times in the congested parts of great centers of populations. But there are not so many cases suffering from want of the proper quant.i.ty of food as from want of quality of food. Bread of finely bolted white flour is starvation food, no matter how great the quant.i.ty, unless other food rich in organic salts is also eaten.

The overeating habit is so common and comes on so insidiously that the sufferers do not realize that they are eating to excess. The resultant discomforts are blamed on other things. Babies are fed every two hours or oftener. They should be fed but three or at most four times a day, and never at night. When able to eat solid foods they get three meals a day and generally two or more lunches. Some children seem to be lunching at all times. They have fruit or bread and b.u.t.ter with jelly or jam in the hand almost all the time. They are encouraged to eat much and often to produce growth and strength. This kind of feeding often does produce large children, heavy in weight, but they are not healthy. Sad to relate, the excess causes disease and death.

Such frequent feeding allows the digestive organs no rest. The overwork imposed upon them and the fermentation cause irritation. This irritation manifests in a constant and almost irresistible desire for food, as does the consumption of much alcohol cause a desire for more alcohol, as the use of morphine or cocaine produces a dominating and ruinous appet.i.te for more of these drugs. These appet.i.tes grow by what they feed upon.

Man ceases to be master and becomes the abject slave of his abnormal cravings.

Slaves of alcohol and the various habit-forming drugs generally lack the strength of body and mind to a.s.sert themselves and to regain mastery of themselves. Coffee and tea have their victims, though they are generally not very firmly enslaved. No one realizes how he is bound by his cravings for an excessive amount of food until he tries to break the bonds. Such people may eat moderately for days, perhaps for weeks, and then the old appet.i.te rea.s.serts itself in all its strength and unless the sufferer has a very strong will a food debauch follows. I have seen men go from one restaurant to another, consuming enormous quant.i.ties of food to efface the awful craving, just as men go from one saloon to another to satisfy their desire for alcohol. The gluttons often look with the greatest contempt upon the slaves of liquor. But what is the difference? No matter what appet.i.te, what habit, what pa.s.sion has gained the mastery, we are slaves. The important thing is to keep out of slavery, or break the bonds and regain freedom.

Those who eat to excess often eat more than three times a day. They take a little candy now, a little fruit then, or they go to the drug store for a gla.s.s of malted milk or b.u.t.termilk, which they call drinks, or they take a dish of ice cream. The housewife nibbles at cake or bread.

If a person is in fair health and wishes to evolve into self-mastery and good health, he should make up his mind never to eat more than three times a day. Nothing but plain water should enter his mouth except at meal times.

Next he should limit the number of articles eaten at a meal. The breakfast and lunch should each consist of no more than two or three varieties of food. The dinner should not exceed five or six varieties, and if that many are eaten, they should be compatible. Less would be be better. The less variety we have, the better the food digests. Also, eating ten or twelve or more kinds of food, as many people do, always leads to overeating. A little of this added to a little of that soon makes a too great total. It is easy to eat all one should of a certain article of food and feel satisfied, and then change off to something else and before one is through one has eaten three or four times as much as necessary. If the meal is to consist of starch there is no great objection to a small amount of bread, potatoes, rice, macaroni and chestnuts. However, a normal person does not need to coax food down by using great variety. Those who mix their foods this way invariably overeat. Besides, the various starches require different periods for digestion. Rice is more easily disposed of than bread. Each new item stimulates the desire for more food. It is best, when having potatoes, to have no other starchy food in that meal; or when bread is eaten, to have no potatoes or other starchy food. The habit of eating meat, potatoes and bread in the same meal is very common and causes much disease.

Next the searcher for health should teach himself to eat foods that are natural, cooked simply, and with a minimum amount of seasoning and dressing. The various spices and sauces irritate the digestive organs and create a craving for an excessive amount of food. The food should be changed as little as possible because such denatured foods as white flour, polished rice, pasteurized milk, and many of the canned fruits and vegetables are so lacking in the natural salts that they do not satisfy one's desire for organic salts. Overeating results.

Preserves, jellies and jams are open to the same objection. They cause an abnormal desire for food. Therefore, they should be used seldom and very sparingly. So long as apples, oranges, figs, dates, raisins, sweet prunes and various other fruits can be had, there is no excuse for the consumption of great quant.i.ties of the heavily sugared concoctions which are now so popular.

Simplicity and naturalness are great aids in breaking away from food slavery. They are discussed more fully elsewhere. In the next chapter will be found hints on the solution of the normal amount of food to be eaten.

CHAPTER V.

DAILY FOOD INTAKE.

It is generally believed that the more we eat the better. Physicians say that it is necessary to eat heartily when well to retain health and strength. When ill it is necessary to consume much food to regain lost health and strength. "Eat all you can of nourishing food," is a common free prescription, and it sounds very reasonable. The physicians of today are not to blame for this belief in overeating, for they were taught thus at college, and very few men in any line do original thinking. It has been a racial belief for centuries and no one now living is responsible. When a physician advocates what he honestly believes he is doing his best, "and angels can do no more."

When a child loses its appet.i.te, the parents worry, for they think that it is very harmful for young people to go without food for a few meals.

A lost appet.i.te is nature's signal to quit eating, and it should always be heeded. If it is, it will prevent much disease and suffering and will save many lives.

The present-day mode of preparing food leads to overeating. The sense of taste is ruined by the stimulants put into the food. Dishes are so numerous and so temptingly made that more is eaten than can be digested and a.s.similated. Refined sugar, salt, the various spices, pickles, sauces and preserves all lead to overeating because of stimulation. The same is true of alcohol taken immediately before meals. If we only give nature a chance, and are perfectly frank and honest with ourselves, she will guard us against the overconsumption of food. Those who eat but few varieties of plain food at a meal are not sorely tempted to overeat. But when one savory dish is served after another it takes much will power to be moderate.

People generally have had more than sufficient before the last course is served. However, the various dishes have different flavors and for this reason the palate is overwhelmed and accepts more food than is good for us.

Men who like to call their work scientific, figure on the amount of food we need to furnish a certain number of heat units--calories. Heat, of course, is a form of energy. Basing the body's food requirements on heat units expended does not solve the problem. The more food that is ingested, the more heat units must be manufactured, and often so much food is taken that the body is compelled to go into the heating business. Then we have fevers.

A large part of the heat is given off by the skin. Those who overeat are compelled to do a great deal of radiating. This excessive amount of fuel taken into the system in the form of food, wears out the body. As figured by the experts, it gives a result of food need that is at least twice as great as necessary. Experience is the only correct guide to food requirements, and each individual has to settle the matter for himself. The human body is not exactly a chemical laboratory, nor is it an engine which can be fed so much fuel with the resultant production of such and such an amount of heat and energy. Some bodies are more efficient than others. It is among human beings as among the lower animals, some require more food than others.