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Show EMINENT SPECIALIST, JOHN MAXWELL AULD, TELLS HOW AND WHAT TO EAT Don't crowd your meals. There may not be a vacancy. Don't eat as though you were rushing to catch ihe Twentieth Century Limited. "Take your tihie." Don't be your doctor's banker and help him swell ' his savings account by buving poor foodstuff. Don't forget that, although "Variety is the spice of life," too much spice is bad for the digestion. Don't eat improperly cooked food. It is cheaper cheap-er to send your wife to a cooking school than to pay regular board at a hospital. Don't eat as though you were preparing for a trip across the Desert of Sahara. Always bear in mind you have the prospect of another meal. Don't spoil the meal hour by discussing Bridget's Brid-get's daily habit of scorching the porterhouse steak or of what your wife did with the 50 cents you gave her last week. Don't forget that the time soent in properly masticating your food puts money in your pocket. The profit on digestive tablets is small and your friend the druggist will scarcely miss you.- Don't forget that, while there is a great amount of nutrition in the much talked about goober peas, otherwise known as peanuts, the world has successfully success-fully existed on a'mixed diet since the days of Adam and Eve. i It was not a physician but a layman, Horaco Fletcher, who first discovered that exceptional health and vigor could be maintained on about one-half one-half the amount of food recommended in the accepted ac-cepted dietaries. Fletcher's experiments resulted' in the discovery that has revolutionized the science of food. Hundreds of books on the physiology of digestion diges-tion has mentioned the imnortanee of chewing the food, but none of them with the emphasis necessary to make this of importance to the student. Fletcher's Fletch-er's discovery was simply that the mastication of each mouthful of food until .no taste is left in the morsel and the diglutition has been an involuntary process. It is the simplicity of this that has made' it difficult to make people understand. People will climb mountains for their health, go abroad, exert themselves in all sorts of difficult ways, but they wxrnld not do this. It is too easy. Fletcher's method, the one recommended by Dr. Auld, is this: First, reflect upon what you are going go-ing to eat. Do you really want it, or are you taking tak-ing it just because you have been accustomed to eat at this time or because it is now before you? Be sure that you really want it before you eat anything. any-thing. Second, attend to each mouthful. Do not swallow it until you are compelled to by the involuntary invol-untary action of the facial muscles. Do not talk while eating until you have formed the habit of proper mouth digestion. Third, appreciation of flavors and savors, such as the bolters of food, may never know, is cultivated. The observance of this method soon, leads to instinctive in-stinctive knowledge of the right thing to do in eating, eat-ing, and Ihe new way becomes as easy as the old in practice and highly beneficial in result. Besides eating too much, man does not drink enough, Dr. Auld declares. Physiological irrigation irriga-tion is necessary. Water, pure water, is the best thing in the world to build up the system. Exter-. ii ally applied it is a tonic. Internally it acts as a solvent and gives proper tension to the tissues. Man's body is a water cask, containing 70 per cent of water. The advantages of the use of pure water can hardly be known because the reactions of the circulation, temperature, respiration, digestion and mastication are less noticed. Dr. Auld has prepared a diet for the prevention of disease of the alimentary canal. Beileving that vegetable food, lacking the undesirable exce3 of protein, furnishes all the elements of food in cheaper cheap-er form than meats, he advises vegetable diet, although al-though not absoltelv insisting upon it. In some cereals, such as rice and Indian corn, the predominant predomi-nant carbohydrates make them great producers of energy. In others, such - as oats and wheat, the considerable quantity of fat. makes them heat producers. pro-ducers. Cereals are therefore advisable for the rlJot For those who do mental or sedentary work this eminent specialist advises no breakfast at all, ii one can cultivate this habit ; if one cannot, let him take an egg boiled for two minutes end a glass of milk. Those who work harder at physical labor may lake fruit, if they are able to digest it, cooked cereals, ce-reals, whole wheat bread toasted. Cantaloupe in season is permissible. The noon day meal for those of sedentary occupation occu-pation should be either toast" of coarse bread or sandwiches which have been made of the bread with lettuce or cucumber. Onions are allowed, as are also bananas. Chocolate or tea may be drunk. Those who labor may take a heavier meal of meat, cabbage, beans, a little potatoes and chocolate or tea. . A course dinner of meat, fish, toast, spinach, tomatoes to-matoes and ice cream or ice is allowed when one may rest after it, and have sufficient tirne to properly prop-erly digest it. Dr. Auld believes that it is not what you eat, but how much you eat. and the way in which you eat it, that is of importance. V ariety a-riety in food is desirable. v |
