The Ypsilanti daily press. (Ypsilanti, Mich.) 1928-1962, 1941-02-27

ample of human nature, or the
excellent results that have been
obtained by this persistency."
Nowhere in all dietetic treat
ment is 1t more necessary to i'm
press this on a patient than in the
management Of overweight by q
reducing diet.
There is probably no condition
to the guidance of which medical
men direct their attention that re-
cords larger percentage Of fail
ures than the treatment Of obes-
ity.
And there is no other condition
in which good results can be OBJ
tanned with such certainty and
mathematical precision.
Must Stick to Il
So we must assume that the
fault in most cases lies with the
laxity Of poor, weak human ma
ture. The doctor who arranges a
good diet for his overweight pa
tient and who is told it doesn't
work, knoVs the patient is lying.
He doesn't have to gut ;, he
knows.
There is, Of course, very re-
spectacle percentage Of cases that
take the matter seriously enough
to seek a doctors advice and fol-
low the advice long enough to lose
a considerable amount of weight.
Then they are unwilling to stay
on maintenance diet, and failure
results because after a short time
the regimen wearies them and the
scale rapidly shows a return to
the same or larger figures than
in the beginning.
Almost as common a cause of
failure in reducing as lack of stick
to-it-iveness is lack of intelli-
gence. In order to reduce intelli-
gently you will have to study the
caloric values of foods. You do
not have to count the calories, but
you have to know them in q gen.
aral way.
The object is TO lose fat, not
muscle. Don't lose strength. So
AXE some exercise and take daily
protein. Reducing on orange juice
,lone is not healthy.
The most difficult part Of a re-
duction cure is the beginning. 1t
takes time for the stomach TO ad-
just itself to smaller amounts, and
therefore it grumbles at first
These are hunger contractions
caused by taking less food. Pay
no attention to them. They only
last the first few days.
New York Post Hos
pital Reducing Diet
Breakfast: Fresh fruit in sea-
son-1 serving of apple, black
berries, grapefruit, melon, orange,
peach, pineapple, raspberries or
strawberries; bread Il slice of
whole wheat or rye; butter Il
level teaspoon; milk cup with
beverage - coffee, tea, Postum,
Sanka.
Lunch and Supper: Meat or fish
X pound of lean meat or fresh
fish, boiled, broiled or roasted-ro
gravy; or three times weekly:
eggs-two, boiled or poached; or
cheese - 4 pound of cottage or
pot cheese; vegetables as de-
sired: asparagus, string beans,
beets, beet greens, brussels
sprouts, cabbage, carrots, cauli-
flower, celery, chicory, cucumbers,
escarolle, eggplant, lettuce, on
ions, canned peas, radishes, spin
sch, squash, tomatoes, tomato
juice, turnips; fresh fruit in sea-
son-oHe serving of apple, black
berries, grapefruit, melon, peach,
pineapple. raspberries, straw
berries; bread slice Of whole
wheat or rye; butter-1 level tea
spoon; milk cup or buttermilk;
beverage - coffee, tea, Postum,
Sanka.
Use little salt in the prepara-
ton Of the food. Add no salt after
serving. Vinegar may be used
with salads.
Approximately 1000 calories.
QUESTIONS AND ANSWERS
L. B.: please tell me what
causes erysipelas. How and in
what way is it infectious? What
will kill the germs?"
Acknowledgements is a skin
infection with a form Of strepto-
coccus. 1t can be transmitted from
person TO person. | have seen it
run clear through a family. The
best remedy now is the new drug,
sulfanilamide.