, 1885-03-21
THE DIET MOST SUITABLE
VOI the DysPOPtio, the DiabeIic, Ana
the COrPulsnt-MIIk.

[DemOrests Monthlyl
Dyspeptios should avoid anything
which they mot others) cannot digest.
There are 50 many causes for and forms
Of dyspepsia, that it is impossible to pre-
scribe one and the same diet for all.
Nothing is more disagreeable or useless
than to be cautioned against eating this
or that, because your neighbOr 80
Ind-So' can not eat such things. If we
would all study the nature and diges
ton Of food, and remember that air anS
exercise are as essential as food in pro
noting good health, we could easily do
eide upon the diet best suited 10 our 10.
dividual needs.
The diabetio should abstain frops
sugar and anything which is converte0
into sugar in digestion, such as al,
starchy foods, fine wheat, flour, rice,
macaroni, tapioca, liver, potatoes,
beets, carrots, turnips, parsnips, peas,
beans, very old cheese, sweet Omelets,
custards, iellies, starchy nuts, sweet
sauces, wine and liquors. He may eat
oysters, all kinds Of fish, meat, poultry
and game, soups without any starchy
thickening, lettuce, cucumbers, water
crosses, dandelions, young onions, cold
Slaw, olives. caulihower, spinach, cab
bage, string beans, ripe fruit Of all kinds
without sugar, cream, butter, milk spar
ingly, gluten, -four, oil nuts freely salted,
eggs, coffee and cocoa.
The corpulent should abstain from fat
as we'll as sugar and starch. A diet Of
whole wheat, milk, vegetables, fruits
and lean meat will produce only nor
nal amount Of fatness; while an excess
Of sweets, acids, spices, and shortening
keeps the system In an unhealthy condi-
ton. Those who can digest ine -four,
pastry, sugar, and fats, become loaded
with fat, but are neither strong nor Wig
onouS Thin people with weak diges-
ton should also avoid such food; for
thin people are often kept thin by the
same food which makes others fat. II
they can not digest the starch, butter
and fine -four, the system is kept in q
feyerish, dyspeptic state; they become
nervous or 20 into consumption for no
other reason than that the life is burned
out by diet which only feeds the fire
and does not renew the tissues.
Milk should enter largely into the
diet Of children. 1t contains caseine, or
hesh-forming material, cream and sugar,
which are heat producers; mineral salts,
for the bony structures and water, as .
solvent for all the other materials neces-
saTy in nutrition. 1t should be used
with discretion, however; not taken i'm
moderately, hut taken slowly as food
after the pattern given by nature. Milk
as taken Is a fluid; but as soon a. it
meets the acid of the gastric juice, it is
changed to a soft, curdy, cheese like
substance, and then must be digested,
and the stomach is oyertasked II too
much Is taken at once.
A large glass Of milk swallowed sud
denly will form in tht stomach lump
Of dense, cheesy curd, which may even
prove fatal to weak stomach. Under
the action Of the stomach, this cheesy
mass will turn over and over like a
heavy weight; and as the gastric Juice
can only attack its surface, it digests
very slowly. But this same milk taken
slowly, or with dry toast, hight rolls or
soft, dry porridge, forms a porous lump
through which the gastric juice car easily
pass, and which breaks up every time
the stomach turns it over. Milk should
be slightly salted and eaten with bread
Stufs or slipped by the spoonful.