The Guthrie daily leader. [volume] (Guthrie, Okla.) 1893-1996, 1905-02-17
AWFUL DANGERS FROM FOOD.
Almost Everything We Eat Condemn.
ed as Poisonous.

Almost Everything We Eat Condemn'
ed as Poisonous.
There is 10 Manchester a society
called the Manchester Physical Heal
Culture Society. Sometimes its spea.,.
crs advocates very sensible modes OF
livilg and at other times their sub
jects seem to run away with them. on
Nov %. a gentleman gave an addre g
chiefly consisting Of a wholesale COZ
dcmnation Of most ordinary foods
Which he thought were the principal
cause OF disease For the ignorance
on this subject he considered that the
education authorities we're morally re.
sponsible because they did not teach
hygiene In all the schools.
Salt was the first thing that came
rnder his han, and he is reported as
saying that. like arsenic. it is an in.
ritant poison. which we must have,
but as natural vegetable salt, which is
usually boiled out and thrown away,
thus drawing a marked distinction be.
tween what he calls organic vegeta-
bic salt and inorganic mineral salt"
The former. ne says, enters into chem
ical combination in the system, while
the latter "is merely held in mechani.
cal solution in the blood when min
erals out OF The earth. such as salt.
soda. lime. phosphorus, sulphur coal
or birthstone. are eaten. they clog tho
system in such a way as dirt and dust
clog and wear out machinery" and no
goes on to say that some eminent au.
thoriues 6soribe cancer 10 the use of
salt especially when food such as hsh
meat bacon and ham IS eaten. which
has been cured by salt. The idea that
salt is the cause Of cancer i5 of
course. oy no means new and is be-
neved by many as firmly as folks be-
Iieved some fifty OF sixty years ago
that brandy and salt would cure every
thing
He then runs amuck at the use Of
fiery spices, as mustard. pepper, gin
ser. cloves, nutmeg, horseradish,
sauces, vinegar and pickles" passing
On to denognce-we must say quite
rightly in many cases-the use by
manufacturers and venders OF food OF
such substances as borax, boric acid.
soda. baking powder, cream Of tartar
aniline dyes and sulphate of copper
for. coloring. Hence the foods in which
they are mostly used, as Jams, marr1a.
Jade. jeliss, milk. butter margarine.
cheese, potted shrimps, sansages, pies.
Drawn. polony, cured meat fish, ham.
bacon and many Of the timed foods.
ought not to be eaten. "The law ought
to forbid these poisons being introduc.
ed into the blood"
OF course, the lecturer condemned
tea, coffee cocoa meat extracts and
alcohol as not being foods. but delet-
erous stimulants which mortgage
our nervous forces" Aerated waters.
he says, are generally unwholesome
from their containing such preserva-
tives as tartaric and carbolic acids.
saccharine artificial or mineral color
ings, and fayorings. "The only liquid
necessary for man Is water" Sugar
and all foods containing 1t are bad. al
SO honey; while dried crystallized.
very sweet fruit such as dates and figs
are little better.
Fats arc another popular but dis
ease breeding. death dealing food.
These fats bring on headaches, feyers.
colds and general debility and 1t is al
most impossible to have ft, or stroke
cf heart failure without consuming
these foods" He does allow that some
fat Is neces airy. but says that it may
/ he obtained from whole wheat. oats.
l.1!ze. milk nuts FISH. fowl anil flesh
IRON sheep and oxen. naturally fed on
pasurage. Tut not from those ariihc-
iaAy fatteaed. like pigs and prize cat.
ne He. Of course. condemns pastry
puddings. cakes. all plain and fancy
breed, biscuits. confectionery and
other starcLy oil or butter as an ingre
dicnt
At the cl9ss Of the lecture one Of the
audience asked anxiously whether the
lecturer would tell him what he might
cat. II recommend" he said, "vegeia
tles. rice and salads" rs that ALP
Ile was assured. however. that few
things we're still left that person
over 80 might eat saiely-The Lancet.
That Tickling in the Throat.