Benefits of DIETETICS


Benefits of DIETETICS

Dietetics is a subject that has been much abused, and many Naturopaths have been confused with the conflicting theories of "food faddists." For that reason, we keep this chapter free from faddism. And instead present only such fundamental principles as are approved by science as the result of impartial investigation and research.

One matter that should never be overlooked in this regard is that the dietary regime that works out excellently with one person may not work with others at all. There are great variations in individuals. And there is more than a grain of truth in the old adage that "what is one man's food is another man's poison:'

At the outset, we have two well-defined temperaments in human beings, one known as the electric temperament (or ox-type) and the other known as the magnetic temperament (or tiger-type). Persons of the electric temperament are small-boned, have moderate-sized joints, and have a tendency to become stout and accumulate minerals in the system. Food for persons of this type should be rich in acid and meager in starches.

Persons of the magnetic temperament have a heavy bony structure, large joints, and have a tendency to become thinner with advancing- years and to an accumulation of acids in the system. Food for persons of this temperament should consist principally of vegetables and non-acid fruits, with a minimum of acid fruits.

The human body is composed of seventeen mineral elements, the chief of which are Hydrogen, Oxygen, Nitrogen and Carbon. To give you an idea of the relative proportions of the various elements, the following table shows the approximate amount of each element for a person weighing about 150-160 pounds:


As is well known, some foods contain a larger percentage of the essential elements needed in the body than others. Some of the older physiologists found that wheat, corn and rice came the nearest to being' perfect and complete foods, taken individually, than any others, and for that reason they called them "The Three Staffs of Life." Wheat is considered to be more nearly complete of all.

However, it was found that the way in which these foods are often prepared for trade really renders them unfit for food. Thus, the removal of the bran from wheat and the hull from rice by polishing, take away from them something needed to sustain the body.

For convenience vitamins have been classified as, I. Fat-soluble A; 2. Water-soluble B; and 3. Water-soluble C.

(I) Fat-Soluble A is found mainly in animal fats, and in the foliage of plants, it is essential for growth. Milk, butter, cream, lettuce, spinach and other leafy vegetables contain this vitamin, which is also known as the anti-rachitic vitamin because it prevents rickets. Children require fat-soluble Vitamin A for growth, and adults require it to maintain strength of bones.                

(2) Water-soluble B is the vitamin that is removed from rice when it is polished, and lack of it is the cause of beriberi. This vitamin is also necessary for growth, and a lack of it gives rise to nervous diseases. This vitamin is found principally in wheat, corn, rice, peas, beans, cereals, and eggs. It is sometimes called the anti-neuritic vitamin.

(3) Water-soluble C is found in fresh meats, oranges, lemons, tomatoes and the leafy vegetables. [t is also known as the anti- scorbutic vitamin, because lack of it will cause scurvy. The reason why scurvy sometimes breaks out among sailors on a long- sea voyage is because food containing this vitamin is lacking- in the diet.


It is probable that a moderate amount of meat can be eaten by a normal, healthy person without causing much trouble, and it may be true that such meats as chicken and veal are not as harmful as some others. But, nevertheless, the fact cannot be denied that the "internal make-up" of man is more like that of a guinea pig than that of any other animal, and the guinea pig is a strict vegetarian. As compared with the digestive tract of a lion, tiger, dog or cat, or meat-eating animal, man's intestine is five times too long, and his liver one-third too small for a meat-eater. The meat putrefies and decays in man's long intestine, his liver is not large enough to secrete a sufficient quantity of bile to counteract the large amount of uric acid that meat contains. A large part of our diseases can be traced directly to meat eating. The rotten, decayed particles of meat floating in the blood-stream are a prolific source of disease.


You will see that the elimination of meat from the diet will aid in recovery in many cases, and it will be evident that the first thing to do with a patient who has, say, cancer of the stomach, is to get him away from meat eating. It has been found that the acid in tomatoes exerts a very destructive influence upon cancer, tomatoes should be given to a patient suffering from cancer. The fresh ,tomatoes are to be preferred, but when fresh ones cannot be had the canned ones will do. And in tuberculosis, silicon, calcium and iron are the three elements most markedly deficient in the body, and if oatmeal (which contains silicon), milk and cheese (which contain calcium), and spinach, lettuce, and dark-coloured berries (which contain iron) are eaten, to the exclusion of other foods, a prompt change for the better is usually quickly observed.


Some investigators favour the use of raw fruits and vegetables, rather than cooked ones, as the} contain the food elements in a "live" and unaltered form. Dr. George J. Drews is the foremost authority on the use of raw foods. He calls his system of curing disease by raw foods "Trophotherapy," and he has found that:

Raw parsley and carrots, melons and cucumbers will stimulate the kidneys.

Raw dandelions, tomatoes, sweet peppers, egg plant, plantain and Irish potatoes stimulate the liver.

Raw tomatoes (as noted above) are of benefit in combating cancer. Some pain may be caused at first.

Horse-radish, nasturtiums, and celery will overcome painful urination and eliminate pus.

Roots make the blood alkaline.

Raw pumpkin and squash make rich blood.

A combination of ground pumpkin or squash seeds and chopped yarrow leaves will expel maw worms.


Milk diet, or milk fast, consists in taking no nourishment whatever but milk for a period of one to four weeks. In many gastrointestinal diseases the milk diet has accomplished almost the miraculous result after other forms of treatments have failed. Holstein milk is preferred, but any good milk that does not contain too large a percentage of cream will do. If the milk is certified or of known purity, it is far to be preferred raw (un-Pasteurized).

Milk is ordinarily taken cool, but in cold weather or in case of weak digestion, it can be slightly warmed, but never boiled. One glass at the interval of every half hour while the patient is awake should be taken. This-is the ideal. Occupational, or other circumstances, may necessitate some modification. Moderate exercise with plenty of rest, fresh air, and not too frequent manipulative treatment should be taken with the milk diet.

The milk diet, or milk fast, like any other fast, should be carefully supervised and "broken" gradually at its termination. To get back on "regular" diet two or three days should be required. A little popcorn can first be added, and then, gradually decreasing the quantity of milk, oranges, and then other light foods can be eaten.


In a few cases, the milk diet will not agree with the patient. It then should be broken, and the "Fruit Diet" substituted. The Fruit Diet consists in foregoing all foods but the following:

For breakfast: two oranges and one apple.

For dinner: two oranges and one apple.

For supper: two oranges and one apple.


This "fast" should likewise be continued for one to four weeks, and then be "broken" gradually. 

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