Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-05-17
THAT TIRED FEELING
Continued from page 9

for which there is no adequate return: and
fourthly, if an insufficient amount of oxygen
is provided for oxidation purposes
Therefore, to have reverent care for our
health (as Faistaff advises, and dodge the
bogy of spring fever, it will be necessary to
observe these four principles more or less
strictly. We must be certain that we have
selected actual food for Our systems, and not
compounds that will develop posons to
paralyze us.
Bear in mind that there can be only suf-
ficient oxygen taken into the system to oXi-
die a certain amount of food; further.
that starches, by reason OF their more rapid
conversion, get this oxygen attention first.
This also applies to sugars particularly
cane sugar. Consequently, when the meats
are transformed into albuminoids and are
ready for oxidation, there is no oxygen LETT
for them. They have nothing to do but
putrefy.
This is strilingly illustrated in the case
of meat, potato, and starchy dessert meals.
The potato contains a high percentage Of
starch (about 14.7), and a very low per
centagc of proteid, or muscle building ma
terial about 1.S). 1t would be necessary
to eat about peck of potatoes at every
meal in order to get sufficient nutritive ma
terial for body repair. But they digest rap
idly, and incidentally use up all the available
oxygen in the system. Consequently, when
the meat part of the meal is ready for oxida
ton, there is no oxygen left for it. So 1t
breaks down and forms toxic materials,
which are absorbed into the blood stream,
there to irritate and poison the nerve and
tissue cells. This produces headaches, lassi-
tude, and all the general symptoms of "that
tired feeling
THE commonly accepted diagnosis and pre-
scrption in such cases used to run after
this style: "Your trouble is caused by eating
too much meat. Restrict the meat and live
on vegetables. This caused the patient to
grow weaker and yet more weak, for the
simple reason that there wasn't sufficient
nourishment in the mo meat diet to supply
the requisite number of calories of heat and
force, and at the same time provide the
pabulum for repairing wasted muscle and
nerve cells.
Nowadays the scientific dietist finds
out from an examination of the eXcret1ons,
lust how much material is being utilized,
and how much is undergoing decomposition.
Then, instead of cutting out the things
that seem to be causing the trouble, he elimi-
mates the things-or a goodly portion OF
them-that are digesting without difficulty.
And in so doing he is giving the system the
food that is necessary to keep up its strength,
and is also permitting it to have fair chance
at the oxygen content In other words, he
has now discovered that the best way to
prevent meat intolerance is to interdlct po
tatoes and starches.
This is the secret of the whole complex
matter: To give but little more food than
can be oxidized, to give that particular class
of food which is essential to the building up
of the body, and to withhold, or limit, the
other varieties.
Further to prevent putrefaction of the
meat foods, the internist gives fruit only by
ITSELF never in combination with a meal.
For when a mass of material, supersaturated
with fruit acid, goes into a defenseless
stomach, the fruit acid prevents the proper
secretion of the natural stomach acid, and
without the natural hydrochloric acid, al
bumin cannot be converted into its next
digestive form. Another result IS acid fer
mentation in whatever starches and sugars
may be present.
Therefore, eat literally of fruit especially if
you are spring -feverish; but eat it when the
stomach has nothing else to worry about
The food should be thoroughly prepared
for digestion by being carefully chewed; not
Fletcherized, but masticated. This will
show proper respect for those greatly neg
lected members, the teeth, and also to what
passes between them.
Remember also that fatigue is danger
signal; for it indicates that the lungs are not
throwing off the carbondioxid 50 rapidly as