New Britain herald., 1927-01-12

The problem of nourishment Is one which the individual must solve for himself. Experience has taught me just what and how much I should eat. I know the penalty for over-eating. We pay for it in lack of vigor. reduction of energy and in wear and tear of the body cells. It may carry with it, too, a multitude of ills, beginning with indigestion and including some of the most troublesome of ailments.
 Modern man eats too much. In general, he takes little thought of the changed conditions of life re- sulting from modern civilization. He indulges as a primitive man would if the latter were transplanted from his primitive habitat to the abun- dance of a modern table. The needs of primitive man were physical. Much of the work of today is brain work and machinery has greatly reduced the demands on the physi- cal body. The changed habits of life to meet our ever-changing civil ization must, in turn, be met by a changed diet to respond to the needs which the changed conditions im- pose. We cannot gorge primitively and work modernly any more than we can work primitively and eat what modern man should.
 In my own problem of diet, have been guided largely by what experl- ence has taught me. l am not physician and do not give out rules of general application by which everyone should be guided. l have studied my own particular case and I know what foods agree with me. give me the greatest net results III health and productivity. l am not an expert nutrition. I do not kno" the intricacies of the chemical ana physiological reactions, but l do know the general effects of the varl- ous foods. especially on myself. It is therefore in the light of this eX- perience that I discipline my eatlng that it may serve me to the enhance nent of my mental and physical faculties, rather than that l should serve IL at lle DdlllIul SOSN SA NN ment and lethargy.
 He Eats for the Nerves
 We have advanced so far that we can choose our food with reference to our needs. The brain-worker s needs differ from those of the manu- al worker The former requires nerve nourishment; the latter, mus c,e sustenance. The brain worker can defeat the ends for which ne eats by unwise choices and large quantities. The stomach must not De overtaxed The blood rushes 10 those parts of the body where work is being done. If hard work is re- ouired of the stomach. it requlsl- lions the blood in this extra effort. The brain is then left impoverished and operates only with partial effl- ciency until it, in turn, can muster sufficient blood to meet the parucu- lar requirement.
 I therefore seek a diet making but small demand on the physique but permitting generous assistance lo the nervous system and the braln. To begin with, I deny myself coffee and wine, Coffee is never served me at any meal. I perfectly agree with those who regard it as drug. If is a stimulant compelling by its action a useless nervous effort re- suit. and is no concrete good elther for the system or in aiding produc- tivity. Even at breakfast l Will not allow myself coffee. It is never served me after dinner. My lone glass of milk in the morning IS the perpetual and changeless breakfast.
 My big meal comes at two. It Is big in proportion to my other meals but a mere snack compared with the lavish array of fancy courses served in the ordinary home of high estate. take but one dish and that dish IS composed of the simplest possible ingredients. The cooking is slmple'- there are no sauces, graVles, dress ings or other elaborate fixings There is a small piece of meat, plain roasted or fried, or small piece oi fish. boiled or fried. There are green vegetables, either some splndch' meas. green beans or celery, simply boiled in water, never dressed III fancy way nor splattered with put ter. The simpler this food IS cook ed the better it conserves It's nour- ishment. There is never dessert' After the one dish, l may take an apple or pear but nothing more.
 Cook Makes Own Menu
 Cesira, my cook, who is the only servant, I have and who performs the manifold functions of maid' waitress and those of any other do- mestics, knows how simple every thing has to be. She never attempts to show her culinary skill by pro- ducing elaborate dishes, choosing rather to subordinate her art 10 the stern desires of her master. She never discusses the dishes with me. She never inquiries what l would like. She makes her own menu rom the very limited range of meat 1lsh and vegetables which l have decided render mo the most nourishment for my particular organism.
 The one dish contains enough 10 keep me at my task in the best con- dition. I eat more fish than meat. It is a great nerve food. It does not tax digestion nor impede my energy I insist on being ready to worK al all times. Frugality of diet IS aoso- lutely necessary for the maintenance of an alert and responsive spirit. Big meals can only retard the phy- sical and mental processes. Big meals with their attendant physio- logical reactions are only conducive 10 inaction and dullness.
 consider our great Italian dishes, such as macaroni, ravioli, spaghetti etc, very toothsome. Our ehtlre Italian cuisine is delicious, but, Ike all the others, it must be indulged in with due regard to conditions.