PHYSIOLOGY AS TO FOOD

Gxcept in the selection and mastication of onr food, the processes of digestion and assimilation go on independent of oor own will, bnt in these enough mistalces occur to canse much misery. Nature pro- vides ample guides in the selection of food, bnt the influence ot custom, heredity and eiTooeona habits has perverted these natural guides, and appetites and tastes instead of being infallible, have become in most cases vitiated and consequently misleading. Hence our preferences require the exercise of impartial judgment by the exercise of which the integrity of taste and appetite may be re-established and then taste and appetite being in harmony with science and correct judgment, will be unerring guides in select- ing our food.

As shown in a previons number of Our Postscript, the science of comparative anatomy establishes the &ct that man is naturally a grain, frnit and nut eating animal, therefore if we desire to conform to nature we must observe this fact in the selection of food.

But in making a selection from grain, fruit and nuts, it is important that these be thoroughly masticated, and as many per- sons have imperfect teeth, artificial masti- cation has to be resorted to, especially in the case of grain and nuts, which should be finely ground in order to yield their valua- ble store of nutritive elements. Mastication even with well pulverized food is important in order to thoroughly mix the saliva with the food and thus prepare it for the digestive process in the stomach, which consists of a thorough blending of it with the gastric juice. As each kind of food provides gas- tric juice adapted to its own digestion, a change from one kind of food to another may produce an impression that the new 1899

kind is not as digestible as that to which the stomach has been accustomed, so that perseverance in a change of diet sufllciently long to enable the system to prepare for the new habits is necessary. Bnt changing firom an unnatural to a natural food soon provides for itself, and professional people, vocalists, public speakers and business men especially, soon find great relief and quickly experience great benefit from the change.

The processes of digestion and also of eliminatioa are greatly aided by the use of whole wheat instead of white flour so com- monly used in bread making, and the very prevalent disease, constipation, is overcome. So important is it that all the elements con- tained in wheat be taken that to assist in providing whole wheat Graham floor, that the Vegetarian Society of America furnishes a mill to be driven by hand or other power, by which the bran as well as the white por- tion of the wheat is reduced to a fine pow- der, forming a flour that is rich in nitrogen as well as starch, and is firee from the ob- jection usually raised against ordinary Graham flour, that it is too stimulating in certain conditions of the mucous membrane.

Fortunately the same mill is admirably adapted to nut grinding, so that it supplies both bread and (nut) butter to its oper- ator. Fruit, fresh and ripe, dried or canned, can be obtained at all seasons of the year, and by the aid of recipes supplied gratui- tously in the pamphlet relating to the Vege- tarian Society Mill, a trial of Vegetarian practice can be made with every prospect of success. The superiority of Vegetarian fare over one composed of flesh meat in whole or part, will soon become apparent.

The risk of getting diseased meat as shown by the recent investigation into the beef supply of thearmy of the United States and the fact that the flesh even of healthy animals is productive of those diseases caused by a superfluity of uric acid, rheu- matism, Bright's disease, headache and various nervous disorders should induce a fair trial of the Vegetarian system.

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