The Hardin tribune-herald. [volume] (Hardin, Mont.) 1925-1973, 1937-07-23

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in using less nour-
ishment than is
needed to maintain
Or. Barton body weight"
The above are
simple statements and known to
most overweights, but as they come
from Prof. Sanford Blum in his
book practical Dietetics in Health
and Disease" they carry the weight
of one Of U greatest authorities on
food and diet.
There can be no cast iron rules on
reducing weight, that is rules that
will fit every case, nevertheless the
main idea that food must be reduced
IS the ideal Or motto that should
be adopted by every overweight who
is in earnest about getting rid of
his surplus fat.
Naturally, it is at once realized
that a big framed Individual doing
hard work outdoors is going to need
more food than an understood one
who works sitting down indoors.
When to Reduce Diet.
Likewise it is more sensible to
reduce the diet Of an individual who
regularly overeats than that of one
who is a small eater, because there
is a limit beyond which it is unsafe
to further reduce the food intake.
It seems simple enough to outline
q diet containing asdefinite number
of Galleries or heat units, which be-
ing less than is being eaten at pres
ent, should, therefore, reduce the
weight in proportion. Unfortunately
no one knows just what will happen
to certain foodstuffs in every indi-
vidual because each body handles
foodstuffs in its own individual way.
It is not then the amount eaten but
the amount the body uses that is
important.
Principles of Treatment.
DR.. Blum tells us that certain gen.
eral principles r noteworthy in
the treatment of obesity lover
weight. II.
l. Overweight may be combat
ted by reducing the amount of food
below the level required to main
tam D0dy weight. q
2. Certain kinds of food have
greater calorie cheat or fuel) value
than others. Alcohol, fats, carbo-
hydrates-starch foods such as po-
tatoes, bread, sugar-are "fatten-
ling" foods. They have high caloric
values and in laying out the diet
for overweight the quantities of such
foods should be limited or reduced
in amount. va
3. Some kinds Of food have small
caloric values. Such foods are green
vegetables, ibrous vegetables-cel-
cry, cabbage, caulifower-fruits,
lean meats. They may be taken in
larger quantities by overweights.
a. Some varieties of food, while
not directly apt to put on weight,
stimulate the digestive glands and
increase the appetite. Such foods
include highly seasoned, spiced, and
preserved foods. They should be
avoided entirely by overweights.
5. Some foods are indigestible and
should, therefore, be avoided.
"In conjunction with the diet or
food treatment of overweight other
measures may be employed; for ex-
ample purgation Epson salts and
other purgatives), massage "a
method used for athletes and movie
~stars), increased amount of exer-
cise, and hot, steam, Turkish, cleo
trio light, and other kinds of baths.
But in general, the best results will
be obtained by sticking closely to
the food regulations outlined above.
People do not become fat from what
they do not eat"
Mind Affects Body.
WHEN the old physician looks
~ back at his earlier days in
medicine and remembers how the
stethoscope to help examine the
heart and lungs was about all the
Outside" help he could obtain, and
now sees how the laboratory physi-
clans can give SO much help, he
may wonder il medicine is not be-
coming q "mechanical' science.
There is now the X-ray; examina-
ton Of blood, urine, stomach con-
tents; the electrocardiograph and
horoscope for heart examinations;
the functional tests on gall bladder
and kidneys, and other methods Of
laboratory help.
yet as he thinks further he re-
Allies that while all these mechan-
ical devices are Of great help where
real or organic trouble exists, they
are not of much help when the
patient believes himself to be very
sick and yet no organic ailment is
present.