The Dickinson press., 1906-08-18
ONES FOOD
IT IS SAID TO BE A BREEDER OF
BRlGHT,ss DISEASE 'ry "a

IT IS SAID TO BE A BREEDER OF
-s:s, BRlGHT,ss DISEASE r
t~&E '7s..tss.f' -s.-T.s - -.s 4:,s 4..s.t T.
The Way That Chloride OF sodium
Acts Upon the Tissues and the Blood
and Causes Dropsy Natural Salts
Abundant In Vegetable Foods.
Salt is almost universally, used in
civilized countries. It Is generally re-
garded as a really important article Of
diet, and most works on, dietetics class
chloride Of sodium, or salt, as one Of
the essential elements Of food. But it
Is getting to be a question among SCI
entific men whether or not salt Is nec-
essary.
I r%ecollect reading some thirty years
ago in a medical journal a statement
by a doctor who was himself subject
to rheumatism. He said: II have been
suffering from rheumatism more or
less for fifteen or twenty years, and
I have noticed that whenever l eat an
extra quantity of salt 1 am liable to a
new attack" This he considered evil
dence that salt was the cause Of the
rheumatism and thought it worth while
to make a record Of it.
A few years ago a French physician
published q very interesting and re-
markable record Of observations that
he had made. He had a patient suffer
ing from Bright's disease and upon
looking into his case found that there
was a very small excretion of chloride
of sodium. Ordinarily there is passed
GU through the kidneys and through
the skin as much chloride of sodium as
en- in with the food varies from a frac-
ton Of an ounce to an ounce, some
people using, as much as an unc Of
salt III a day. The patient was in that
dropsical condition peculiar to this dis
ease in it's advanced stage. 1t occurred
to the physician that as. the patient
was eliminating very little salt it
might be possible that salt was accumu-
lating in his tissues and that the wa
ter was accommodating in the tissues to
dissolve the salt. So he determined to
eliminate from the patients diet all
the salt except that naturally found in
foods. He placed the patient on a
dehydrochlorinated diet, and the dropsy
disappeared entirely in three days.
Thinking that this might be an acct
dent, the doctor permitted the patient
to return to the use of salt, and in
three days the dropsy had returned.
Salt was withdrawn again, and the
dropsy Disappeared; replaced again,
and the dropsy returned. This was re-
peated seven times, and each time
with the anne result.
This experiment led to some very
extensive researches and Investigations
upon this question. Experiments have
been made upon animals in which
Bright's disease had been produced az
tiicially, and the result has been the
demonstration beyond any possible
question that the dropsy of Bright's
disease of the kidneys and certain
forms Of heart disease is due to the
use of chloride of sodium-common
salt. The salt accumulates in the It's
sues, and the person gets into the con-
dition Of sailed beef. The tissues be-
come saturated with the 'salt,a which
soaks up the water from; the blood, the
water accommodating in the tissues more
and more until dropsy appears. .~;
This explains how it Is that persons
suffering: from Bright's disease are Of
ten SO rapidly cured by, a milk diet.
There is little or no salt in milk and
on this s~altless diet the patient very
rapidly RECEIVERS. The Kidneys ire re-
/ ll0v0H ~ tho n~$no 81. wash vvh(nh hoa
been required of them, the tissues are
relieved, the salt is rinsed out Of the
Esbody,. and hence the edema disappears.
This solution Of the cause of dropsy
In Bright's disease often renders the
cure very simple. Now the question
arises, If chloride Of sodium does SO
much harm In Bright's disease, If. it
Is such a poison to the body that it will
produce dropsy in a case where the
kidneys are somewhat crippled, then
Is it not possible that chloride Of sodi-
um is an unnecessary addition to our
dietary and is doing a vast amount Of
mischief all the time in the quantities
in which we use it? I met a woman
recently who had incipient Bright's
disease, and I said to her, "You must
discontinue the use Of salt in your
dietary" "Drop out salt?" said she.
"Why, I use a great deal Of salt"
Possibly that is the cause of the dis
ease. Those causes which are most
universal in their operation are the
very mes that we are most apt to over
look.
The uncivilized North American In
dians' did not eat salt. A gentleman
whose occupation was that Of an In
dian trader upon n occasion men,
toned that when he was starting out
on a trading expedition he always put
into his saddlebag a supply Of two
things-tomfulla and common salt.
CTomfulla is corn that has been roast
ed, parched, then pounded fine in a
large wooden mortar made by hollow:
ing out the stump of a tree by burning)
When he came to a little stream be
could mix the parched corn with wa