We ought to take a reasonable amount of exercise at intervals, regular or otherwise, in order to keep fully alive. It is not a case of exercise for the sake of muscular strength alone, but for the sake of health and life. There are many people who labor under the delusion that they are living without exercise, but existing does not mean living. To live in the full sense of the word means that you are thoroughly alive, and you positively cannot be thoroughly alive unless all the physical processes involved in the various functions of the body are active. Functional activity means pure blood, of superior quality, and when one fails to give the muscular system its proper use, the functions stagnate, the blood is filled with impurities of various sorts, and under such circumstances the body is not really alive. When the body is harboring an excessive number of dead cells and other waste material one cannot say that he is entirely alive. Under such conditions you are literally half dead and half alive. It is well known that the body is dying at all times. Minute cells that constitute the bodily tissues lose their vitality and life, and are taken up by the venous blood and carried to the various organs which take part in the work of elimination. Now these dead cells and minute corpuscles linger in the tissues if one lives an inactive life. Therefore it is literally true that you are half dead if you do not give the muscular system its proper use.

Physically the muscular system is such an important part of the body that failure to keep it in good condition by failure to keep it active seriously affects all other parts. The greater part of the food we eat is consumed by the muscles. Most of the heat produced by the body is generated in the muscles. Therefore to neglect this part of our organism means to disorganize, to a large extent, the workings of all other parts. The appetite, under such conditions, fails and the entire functional system loses tone. In fact, I may say that exercise is the first and most important of all the methods of building functional strength. When the muscles are exercised the vital, organs are energized and the activity of the entire functional system greatly increased-all clearly indicating that in taking physical exercise the internal organs are aroused and stimulated.

Gigantic strength is not especially needed. It is not necessary for one to strive to eclipse the feats of famous strong men. Unusual muscular development is of no great value in this age, but a normal degree of strength is absolutely necessary in the struggle for health and vitality. No one should be satisfied with less than what might be regarded as a normal degree of strength, and this, when once developed, can usually be retained by a moderate amount of exercise each day.

Now it is not necessary to adopt some complicated system of exercise for giving the muscles the required activity. Your exercise can take the form of play. It may preferably be taken out-of-doors. But you must keep definitely in mind that the body was given you for active use, and some regular method must be adopted that will insure the activity required.

The exercises referred to in the chapter on Outdoor Life may first of all be recommended. If you have no bodily defects any one of these outdoor sports will probably give your muscles all the exercise needed, but if you are suffering from defects of any kind and you are desirous of remedying them some special exercises adapted to your individual needs should be taken with religious regularity. If you have a flat or sunken chest, if you are round-shouldered, if there is one shoulder higher than the other, if there is a spinal curvature, or if the muscles of the stomach or abdomen are weak, it will be necessary to give special attention to such parts through systematic movements intended to have a corrective influence. In another part of this volume various exercises have been illustrated that are especially recommended to those who are already in possession of ordinary strength. In this chapter I am illustrating a series of movements that have a similar object in view, but which will be found far easier to perform. The exercises in this chapter are especially adapted to those who are weak or ailing. They are designed, however, for the purpose of stimulating and strengthening the spine, which, as I have previously suggested, is the central source of vitality. The hot- water-drinking regimen referred to in the chapter on Cleansing the Alimentary Canal can also be used in connection with these exercises, though naturally if one is weak but a small quantity of water can be taken.

CHAPTER VIII: How to Breathe

Volumes have been written upon the value of breathing exercises. Many exaggerated statements have been made as to what can be accomplished through deep breathing. Nevertheless, it must be definitely understood that full, deep breaths, which expand the lungs to their fullest capacity, and are taken at frequent intervals, are of great value.

Almost any vigorous exercise will enforce deep breathing, and there is no question as to the benefit of the involuntary or spontaneous inhalation and exhalation thus induced. Running and wrestling are types of very vigorous athletic exercises that will compel one to breathe deeply and fully, and will insure a full lung development without special breathing exercises. And this is more especially true if much exercise of this character is taken regularly, day after day, all the year round. But where the occupation and surroundings are such that one cannot indulge in such active pastimes, or where the time for such exercises is necessarily limited, frequent voluntary deep-breathing exercises can be highly commended. About the best example of the proper use of the diaphragm and the natural movement of the abdominal and dorsal region in correct breathing is illustrated in a small child. In nearly all cases an active healthy child will breathe properly, and by studying the movement of his abdomen in both standing and reclining positions you will find that as the breath is inhaled the abdominal region will expand. When the breath is exhaled this part of the body will contract or be drawn inward. This demonstrates very conclusively that the movement or expansion of the body in natural breathing is abdominal, and that the bony framework of the chest should not be involved except when taking full deep breaths, or when breathing hard from the effects of very vigorous exercise.

It is not at all necessary to go through a complicated system in order to learn proper methods of breathing, since this is comparatively simple if you are willing to make persistent efforts day after day until you are fittingly rewarded. If you simply acquire the habit of drawing in a deep full breath, at frequent intervals during the day, expanding first in the abdominal region, you will soon be able to breathe properly. A correct position of the body is very important, for if you have the proper erect posture, and have no constricting clothing about the waist and abdominal region, you will almost instinctively be inclined to breathe diaphragmatically, or abdominally, as we call it. Furthermore, when going out in the open air you will find as a result of this practice that you are unconsciously expanding in the proper manner as suggested. In fact, you will be more inclined to breathe freely and deeply at all times if a proper position is maintained. It is hardly necessary to mention the necessity for breathing pure air, and especially when taking deep-breathing exercises, if you wish the very greatest results. Take these deep breaths when in the open air, or else before an open window. It is a good plan, for instance, when rising in the morning to stand before an open window and inhale perhaps a dozen full, complete breaths. This will help greatly to brush the cobwebs from your brain and brighten you up for the day's duties and responsibilities.

All of these suggestions apply with equal force to both sexes. Because of the fashions of dress usually in vogue the breathing of women is much more restricted than that of men. Furthermore, they are generally less inclined to athletic pursuits involving exercise which compels deep breathing.

The method of breathing recommended for women is absolutely identical with that suggested for men. It is a curious fact that until recent years the world generally, the medical profession included, held the opinion that there is a fundamental difference between men and women in breathing. Observation of the natural breathing of boys and girls would soon prove the absurdity of this opinion. Owing to the universal use of the corset, thoracic breathing, or chest breathing, the result of the artificial constriction of the body at and below the waist line, appeared to be the natural method of breathing for women, whereas diaphragmatic breathing was recognized as proper and natural for men. Only in recent years have medical authorities recognized that this difference was really due only to artificial methods of dress and that natural breathing in women and men is absolutely the same. Recent fashions have permitted the enlargement of the waist line in women, but unfortunately there is still too much constriction of this important part of the body. When the world becomes more truly civilized and our methods of dress are based upon common sense and an intelligent understanding of the physical requirements of the body, we may hope that the dress of women will be such as to permit entire freedom in the matter of breathing, and the easy expansion of the body at the waist line. Some day women will learn the value of suspending skirts, stockings, etc., from the shoulders instead of relying upon the restriction at the waist as a means of support.

If you wish to ascertain more exactly whether or not your breathing is entirely satisfactory, stand up, take a deep breath, and observe not only the expansion in the region of the stomach and abdomen but also at the sides and in the back. If you place the palms of your hands upon the lower ribs in the back, just above the waist line, you should feel the expansion of the body in this part pressing upward through the action of the diaphragm as a deep breath is inhaled. Also by pressing the hands upon the lower ribs at the sides, just above the waist line, you will feel the lateral expansion in this region at the same time that the expansion is noted in the front of the body. You will therefore realize that there should be an expansion of the lower ribs at the back and at the sides along with the expansion in the region of the stomach and abdomen. Of course, when a very full breath is taken there will also be an expansion of the chest following the filling up of the lower part of the lungs.

CHAPTER IX: Outdoor Life

Civilized man is an indoor animal. We no longer live in tree-tops nor even in caves, but in houses, and a great many of us spend the larger part of every year in close, ill-ventilated, overheated rooms. From a health viewpoint the cave-dweller would no doubt have the advantage over the average American who follows a sedentary occupation. The steam-heated apartments of our great cities are thoroughly aired only on rare intervals, and consequently those who reside therein often dry up in mind, soul and body along with the furniture.

In order to live in every sense of the word we must become a part of the great outdoors. Outdoor life adds to one's vitality and vigor. It increases one's energies and enthusiasms. You cannot be ambitious or vivacious, you cannot really amount to anything in life, if you are confined to an overheated flat.

If there is any hobby that is worth while it is one that takes us out- of-doors. What the attractive features of your hobby may be, is not of very great importance provided this object is secured. You must be lured away from your stuffy living rooms and encouraged to breathe the fresh, pure air of the open.

There are out-of-door exercises of all sorts which are of great value, but even a seat in a motor car wherein your exercise is confined principally to increased respiration through the pleasure that comes with fast riding, is at least of some value. The health of the nation, as a whole, has been greatly improved by the automobile through its encouragement of the outdoor life. But if you can join with your outdoor life some active exercise which will use all the muscles of the body the benefits will be much greater.

There are various open-air pastimes that can be made unusually vigorous, and so can be highly recommended if one is possessed of ordinary strength. Football is perhaps one of the most strenuous of outdoor games, and is to be especially advised where one has the vitality and endurance which fits him for an exercise of this character. Golf is an example of a milder outdoor pastime that is particularly suited to middle-aged and elderly persons, although young men and women are benefited by it, too. It affords excellent exercise in walking, and the swinging of the golf clubs affords more exercise for the chest, arms and back than is usually supposed. One who is not accustomed to the game will usually find the muscles of the arms, shoulders and chest sore or at least stiff from the unusual exercise when first attempting to play this game.

Tennis furnishes a vigorous exercise that is especially commendable for adding to one's vitality. It is a good endurance builder. Tennis can be made as fast and energetic, or as leisurely and moderate as one wishes, depending entirely upon the skill, strength and ability of the player. Tennis is a safe and sane pastime that is growing in popularity, and can be universally recommended for both sexes and all ages.

Rowing, running, cross-country work, track athletics, lacrosse, handball, hockey and polo are all splendid and vigorous games, well calculated to develop the best type of physical stamina. For those possessing the requisite strength they can all be highly recommended, though as a rule it is best not to specialize in any one of them but to secure as much variety as possible. Specializing in athletics may win championships and may stimulate interest in sports, but for the average man or woman specialization is not desirable. Even if you are only a "dub" instead of a champion in each of these games, it is better to play them all, since you will thereby secure a well-rounded physical development, and also obtain the maximum of "fun."

For those who are less rugged but who on that very account are all the more in need of open-air exercise there is a great variety of other less strenuous pastimes. Cycling and horseback riding can be particularly recommended as enjoyable forms of outing in combination with a certain amount of exercise. Skating is an ideal pastime for the colder weather as it requires no special strength and adds to the vigor of the heart, lungs and other vital organs; besides this, the brisk, cold air of the winter months is a tonic of great value. Snowshoeing, yachting, rope-skipping, canoeing, archery, croquet, coasting and various similar pastimes are all to be commended.

Swimming is of great value, both as a means of physical development and as a health builder, but if your vitality is limited do not stay in the water too long. Swimming may be made mild or very strenuous. If you swim with the skill of an expert, only a very moderate exertion is required, though some of the new racing strokes tax the strength and endurance of the strongest athlete. Swimming combines the pleasures of bathing and exercise, and under proper conditions is invaluable. Those who are "fleshy" can stay in the water a long time, but if you are "thin" take care lest you lose weight by too much bathing. The slender man or woman may take a daily swim for its tonic effect. It may even cause one to gain in weight if the exercise is not prolonged, but persons of this type usually lose weight in the course of a season of too much bathing.

There is one point of special importance in connection with our exercise and that is to cultivate the play spirit. You will never fully enjoy your sports and you will never obtain all possible benefit from them until you lose your dignity and learn how to play. Try to be glad that you are alive and able to play these games. One great drawback to American sports is the tendency to take them too seriously. There is too much of strained effort involved in the desire to win the game at any price. Keep yourself in a state of mind where you "see the fun." Though "playing to win" may be commended, the real purpose of any game is the fun and benefit that is secured therefrom whether you win or lose. There have been cases when members of a boat crew or a football team have actually cried over a lost game. Imagine the nerve strain involved in taking athletics so seriously! It is splendid to win, but it should also be pleasurable to lose to a worthy antagonist. Do not take your games too seriously, but make them a laughing matter. Only by assuming this attitude can you get the greatest possible benefits that can be derived from games. The nature of your exercise does not matter so long as there is that increased activity of the heart, lungs and other organs which tends to improve the circulation throughout the entire body. The exercise must insure deep breathing, and if a certain amount of perspiration is induced it will be advantageous. First of all get out-of-doors; find some exercise that appeals, some alluring attraction which will take you away from the confinement of your home. Live as much as you can in the open. If possible, try sleeping out-of-doors. Men and women of today may be aptly compared to sensitive plants. We are the devitalized product of the universal custom of coddling, and the less we live within four walls, and the more we breathe the free outdoor air, the stronger, healthier and more capable we become.

There is one outdoor exercise that we can all take without expense, and it is by far the best when everything is considered. At least this statement is true so far as the building of vitality and endurance is concerned. I refer to walking. This is an exercise that can be made decidedly vigorous if desired. And no matter what health-building regimen you may follow, a certain amount of walking is essential to maintaining the highest degree of physical vigor.

Walking is a tonic of very great value to every one of the organic functions. It stimulates the activities of the purifying organs to an unusual degree. It is a remedy of great efficacy in overcoming constipation. It can be highly recommended for strengthening the heart, for stimulating the liver and kidneys, and it will tone up the physical organism throughout. Furthermore, this exercise is of unusual value as a mental stimulant. It clears the "cobwebs" from the brain. If you are bothered with vexing problems put them aside until you can take a long walk. With the improved quality of the blood and the more active circulation of this functional tonic, your mental efficiency will be greatly increased. You will think more quickly; your conclusions will be clearer, more definite and more dependable. I know a successful novelist who depends very largely upon his long walks for working out the themes and plots of his stories. I have frequently followed the same plan in connection with my own work. I know of other writers who depend upon this method of gaining inspiration. I have been told that chopping wood is mentally stimulating, and also that horseback riding and cycling are sometimes helpful in this direction, but walking is without doubt the most effective mental stimulant to be found out-of- doors. It accelerates the circulation, and seems to arouse the vital forces of the body, but does not require such an expenditure of energy as to prevent the brain from being exceptionally active.

Now to secure the real benefits that come from walking there should be no laziness about it. Do not walk as though you were on a fashion parade. The Sunday afternoon stroll on the city streets may be very alluring, but you cannot under such circumstances secure the real benefits that may be found in walking. If possible go out on the country roads or walk across the fields. Put a certain amount of energy into your every step. Walk briskly and as though you enjoyed it, and you will discover that you do enjoy it. Even if your first few steps require an unusual effort on your part, "step lively" just the same, and you will shortly find that you feel lively, too. A walk of this sort into which you put real energy in every step is a tonic of amazing value. It will stir up your entire organism. It will insure an active functioning, and make you feel and be thoroughly alive. If you have the added advantage that comes from pure country air you are to be envied. But even without these superior advantages, even if your route is confined to city streets, some benefit will still result from taking the walk tonic.

While walking give special attention to my suggestions concerning breathing. Breathe deeply and fully at frequent intervals. Expand the body in the abdominal region. If you like, you can carry your breathing still farther and allow this expansion to extend to the chest walls, though as a rule, this is not necessary. No doubt one of the most valuable suggestions for strength and vitality building while walking is to take at frequent periods several movements which are referred to in the chapter on Thyroid Stimulation, namely, the chin-in-downward- and-backward motion while holding a full breath with abdomen fully expanded. In fact this idea, if carried out until the muscles of the back of the neck are fatigued at the completion of the walk, will energize you mentally and physically. A suggestion that I have often offered in various articles upon this subject is to practice what I may term harmonious or rhythmic breathing, which I regard as of exceptional value. By this I mean taking the same amount of time to draw in the breath as you do to exhale it, keeping time with a certain number of steps. For instance, while taking eight steps, draw in a breath and exhale during the next eight steps. You may make this six, eight, ten or twelve steps if you like. If you have some piece of music in mind that carries with it a rhythm that accommodates itself to your steps while walking, and if each inhalation and exhalation takes up an even number of steps, you will find that you are swinging along with a sense of harmony and pleasure that will make distances pass away and cause you to be unconscious of the length of your walk. This rhythmic or harmonious breathing is an excellent means of cultivating the deep-breathing habit.

Another exercise is of material value in connection with the practice of deep breathing while walking, serving especially to stimulate the digestive and other internal organs. This consists in holding a fairly full breath for a series of four, six or eight steps, and at the same time expanding the body still further in the region of the stomach. This is accomplished largely through the action of the diaphragm and the muscles across the front of the body in the region of the stomach. This should be executed with a sort of pumping motion, that is to say by a series of alternate contractions and relaxations rapidly following each other. Expand the region of the stomach by this muscular effort for an instant, relax, repeat, and continue in that way several times during the course of the six or eight steps during which you hold the breath. Then exhale freely and after one or two breaths repeat. This has the effect of massaging, as it were, the internal organs, and is of material value in bringing about improved functioning, as well as strengthening these parts.

If you can find an opportunity to go camping there is no better way in which to spend a vacation. Everyone knows that a term of two or three weeks in the woods or by the side of a lake, living out-of-doors to some extent after the manner of primitive man, and getting a certain amount of pleasurable exercise with the continuous fresh air, will work wonders.

But if camping for a short period is beneficial, then a part of each day in the open air during the summer is well worth while; therefore try to "camp out" for two or three hours each evening. If you are through work at five o'clock, for instance, enjoy a picnic dinner in the open, instead of a regular supper in the dining-room of your home. It is daylight until almost eight o'clock during most of the summer, and this plan would yield two or three hours of open-air life. Or take advantage of part of this time, before supper, to go rowing, or swimming, to play some game, such as tennis, or to do anything else that will occupy you pleasantly for an hour or two in the open air. At least you can always take a good walk. If you go to bed at a reasonable hour you can probably rise early enough to permit a walk of one or two hours, or some other open-air activity, before going to work. If your work is in an office where you will be confined all day this advice is especially important. When your office hours begin at eight or nine o'clock in the morning you should imbibe as much fresh air as possible before work, if only by walking part or all the way to your place of business. Be in the open air as much as you can. Many people think they are too busy for this. They make the plea of lack of time, but when illness appears they have plenty of time to stay in bed. The open-air man or woman "side-steps" sickness. Since superabundant vitality can be obtained through open-air life, spend as much time as you can out-of-doors. Cultivate the outdoor habit. It will increase your efficiency so that you will do better work in less time.

CHAPTER X: Strengthening the Stomach

One of the first requirements in vitality building is strengthening the stomach. Within the stomach we find the beginning of all vital blood- making processes. Here is where the food first passes through the changes essential to create the life-building fluid called the blood. We therefore cannot exaggerate the importance of strength to this important organ. When referring to a strong stomach, I do not mean strength in the abdominal muscles lying immediately in front of the stomach; I mean strength of the muscles within the walls of the stomach itself, which, to a large extent, actually constitute the stomach. These layers of muscular fibers which assist in carrying on important parts of the digestive processes must be strong if digestion is to be satisfactory in every way.

Now the work of strengthening the stomach does not, by any means, consist wholly of exercise. The stomach in order to be strengthened must have a due amount of intelligent consideration at all times. For instance, you cannot make a garbage can of your stomach and expect to increase the strength of the organ. It is really necessary, if you are seriously desirous of securing the best results in vitality building, to learn at least the fundamental facts relating to rational dietetics; and, after acquiring this knowledge, to apply it to your individual use throughout every day of your life. The suggestions that I have offered in the chapter on Cleansing and Stimulating the Alimentary Canal are truly of extreme importance in these strengthening processes. In fact in every instance this plan will increase the assimilative strength, and will enable you to create a better quality of blood; and this result in turn naturally aids in strengthening the stomach itself as well as all other parts of the body. Furthermore, this is a method for cleansing directly not only the organ itself but the various glands which furnish the digestive juices. Therefore, if difficulties are frequently presented in connection with the functions of this organ, special attention should be given to the elemental cleansing and strengthening processes as outlined in the chapter referred to.

There are various special exercises which will have a certain influence upon the stomach because of their mechanical stimulation of this organ. All bending and twisting movements of the trunk of the body will naturally stimulate the action of the stomach because of their direct mechanical effect. All movements of this sort are naturally valuable under the circumstances, though for a short time after a meal any exercise that is so severe as to interfere with digestion should be avoided. Such interference results when the muscles are used to such an extent that they require greatly increased quantities of blood at a time when a plentiful supply is needed by the stomach to carry on the work of digestion. All my readers no doubt already understand the necessity for giving the digestive organs every opportunity to carry on their processes for at least one hour after a hearty meal. Bending and body-twisting movements are valuable one hour or more after a meal for strengthening the stomach, but they interfere with digestion if taken immediately thereafter. For increasing the vigor of this most important organ I would especially recommend the method already referred to for cleansing the alimentary canal and also the exercises which are given in connection therewith in the same chapter. If one is not in possession of a fair amount of strength I would suggest merely the exercises illustrated in Chapter VII to be taken in conjunction with the morning hot-water-drinking regimen.

It should be remembered, however, that for the strengthening of the stomach one must really depend most of all upon a proper diet and the care of the stomach generally, rather than upon any system of exercises intended to invigorate this organ.

To build up a strong stomach a daily plan of life must be followed which requires of the entire body a normal amount of activity, thus demanding and using a fairly liberal supply of nourishment. An active life is always favorable to good digestion, and especially so if it is an out-of-door life for at least a large part of each day, for then an appetite is created demanding of the stomach that healthy activity essential to strength building; in other words, an active and normal life generally is essential to the maintenance of a strong and healthy stomach. The body must be regarded not as an aggregation of parts, but as one complete unit, and anything that affects all parts affects each separate part. It is quite true that when the stomach is weakened from any cause, it is not wise to overtax it by the ingestion of foods that are difficult to digest. But at the same time a policy of using predigested foods, or others that are suited only to a weak stomach, is not likely to develop a vigorous digestion. It is essential that one should use a proper supply of natural and wholesome foods properly prepared. If this is done and the general rules of rational dietetics are observed, there is no reason why any one should not enjoy the possession of a strong stomach and a vigorous digestion. I cannot, however, place too much emphasis upon the value of outdoor life and general activity and the constitutional benefits that go with them for improving the stomach as well as all other parts of the body.

CHAPTER XI: Preserving the Teeth

Health to a large extent depends upon the teeth. Food can not be properly masticated without sound molars. The modern tendency of teeth to decay early in life clearly proves that something is wrong with our dietetic or chewing habits. Like any other part of the body, the teeth must be exercised in order to be properly preserved. Our foods are so frequently macerated to a fine consistency and they are so often cooked to a mush before they are eaten, that the teeth have little to do. They decay and become soft or brittle because of lack of use.

It is necessary to give the teeth a reasonable amount of regular use. Cultivate the habit of eating zwieback, hard crackers or other hard food substances that require real vigorous chewing. If this is difficult, then make a habit of exercising the teeth in some way. The idea suggested in the illustrations accompanying this chapter will be found of value, though any method can be recommended that serves the same purpose. Do not, however, depend upon the chewing of gum for hours each day as a means of exercising the teeth. Chewing a hard gum for a few minutes after a meal might be of advantage, but continual gum- chewing wastes and weakens the digestive elements of the saliva. In other words, if you sit down to a meal after chewing gum for two or three hours, the saliva that you mix with your food will not have the normal digestive elements. One might say that the "strength" of the saliva has been lost while chewing gum.

If your teeth are decayed the offending members should be removed or the cavities filled. It is always wise to retain every tooth you can until extraction is practically compulsory. Decayed teeth should be filled promptly. As long as a tooth can be filled it should not be extracted. A good dentist should be consulted at frequent intervals.

If tartar has collected on the teeth, it should be removed by a competent dentist. One good method of keeping the teeth free from tartar is to rub the gums and teeth daily with table salt containing considerable grit. Dampen the finger, place a quantity of table salt thereon and then rub the teeth where they meet the gums. Make the process sufficiently vigorous to rub off any tartar that may have accumulated. The mouth should be rinsed with moderately warm water immediately after this process to remove the salt. Any good tooth wash that is sold in the form of paste can be used instead of salt for this same purpose. This rubbing process is of more value to strengthen the gums and to cleanse the teeth than brushing the teeth with an ordinary tooth brush.

Tooth brushes, however, are valuable and should be used morning and evening. In caring for the teeth the following plan is suggested:

Soon after rising rinse the mouth out thoroughly with a mild antiseptic tooth wash; soap, or salt and water, is fairly good if nothing better can be obtained. Plain water will also serve the purpose. Lemon juice to which considerable water has been added, also makes a good mouth wash. Orange juice can also be recommended.

It may be said that most of the standard tooth powders and tooth pastes on the market at the present time are fairly reliable and satisfactory, particularly those of which the formula is printed on the wrapper. When brushing the teeth, avoid using a brush with the bristles too hard. A medium- or even a soft-bristle brush is preferable. The lateral action of the tooth brush, commonly used, is of limited value. One should use a vertical or up-and-down movement, so that the bristles will reach the crevices between the teeth. It is the spaces between the teeth that particularly need cleaning and the brush should be used in such a way as to reach these. It is here that decay usually begins.

After having brushed the teeth then rub them in the manner previously described. Spend two or three or even four or five minutes at this rubbing process. If the teeth are free from tartar do not use the salt more than once or twice weekly, though any good tooth paste could be used daily to advantage, not for brushing the teeth, mind you, but for rubbing the gums and teeth.

For removing accumulated food substances from between the teeth silk or linen floss can be recommended. Holding the thread between the fingers of each hand force it down between two teeth and bring it back and forth. If you have no regular dental floss, use any white silk thread for the purpose. It does not do one much good to brush the teeth if he does not remove decaying and acid-forming matter from between the teeth. The use of dental floss is fully as important as the use of a tooth brush. Where Rigg's disease, or pyorrhea, is present, an antiseptic can be used to advantage two or three times daily after rubbing or washing the teeth. Massage of the gums may prove helpful, if gently applied, though in a serious case of pyorrhea a fasting and general blood-purifying regimen is advisable.

The condition of the teeth is influenced to a large extent by the state of the stomach. Where the digestion is perfect, the breath free from all foul odors, the teeth are less liable to decay and tartar rarely accumulates. Where there is any stomach disorder, however, very great care must be taken to avoid a number of unpleasant symptoms associated with the gradual deterioration of the teeth. If the various suggestions I have made in this volume for maintaining superior health are followed with a reasonable amount of care, and the tooth brush is used regularly, in addition to proper attention being given to thorough mastication, the teeth should be retained as long as there is use for them. Remember, however, the very important suggestion made in another chapter in reference to the value of fruit acid in cleansing the mouth and teeth. If you will rinse the mouth out at frequent intervals with the juice of an orange or eat part or all of an orange, you will be surprised at the cleansing influence of this acid fruit. Almost any acid fruit will be of value, but the orange is perhaps the best for this purpose. The free use of water to insure alimentary cleanliness together with the acid fruit habit will form a very superior insurance for our teeth.

Finally, and of not least importance, the character of the diet has a great influence on the teeth. You cannot keep the teeth sound and strong if the foods you eat do not contain the material out of which teeth are built. If the food elements that build teeth and bone are lacking, you cannot expect the teeth to last long. A great hue and cry has been raised about the poor teeth of the school children of to-day, and an effort is being made to teach the children to brush their teeth. Of course this is good as far as it goes, but it does not go far when the children are fed upon a diet that is defective. When you find the child of a poor family given a diet of little more than white bread and coffee you can absolutely depend upon it that his teeth are crumbling and decaying. No other result is possible, no matter if the greatest of care is used to keep the teeth well brushed and clean.

Therefore, my remarks in another chapter upon the influence of refined foods will apply particularly in the case of the teeth. A satisfactory supply of lime in the diet is especially necessary for building teeth and bone. Whole-wheat bread will supply the material for building sound teeth, while oatmeal and other whole grain foods are almost equally satisfactory for this purpose.

Some women lose their teeth rapidly as a result of pregnancy, because the diet upon which they live is really a starvation diet so far as these important elements are concerned. Eggs are rich in lime and elements required for building strong teeth, while vegetables and fruits in their natural state are valuable in this way. Good milk is of value for its supply of lime and other organic minerals in the case of young children. Furthermore, all natural foods that provide good exercise for the teeth through the necessity for mastication are valuable on this account for strengthening the teeth, as I have already said.

Dentistry is one of our most useful professions. But there would be need for few dentists if the suggestions given in this chapter were closely followed by men, women and children the whole country over. One may have strong teeth in practically every instance, as a result of proper care and suitable diet, just as he may have strong muscles, strong organs and strong nerves.

CHAPTER XII: How to Eat

Civilization has brought with it a train of evils unknown in the natural life. There is no need, for instance, to tell a wild animal what to eat; his life is planned for him in advance. His food is supplied by Nature and not superabundantly, so he is compelled to eat it in a manner to secure the greatest amount of vital vigor therefrom. Hunger controls his eating, and therefore he always enjoys his food. If we were to eliminate many of the mechanical processes involved in the preparation of our foods, there would be little or no necessity for instruction in eating, for, if we ate our food in a natural state, we would be compelled to masticate it, and this is the fundamental requirement of healthy digestion.

Just here let me point out the importance of appetite. A food cannot possibly be of benefit unless it is thoroughly enjoyed. It must taste good. The more delicious a food tastes the more quickly and advantageously it will digest. The idea is frequently advanced that dieting must necessarily be unpleasant, for many think that a "diet" must consist of food that cannot possibly be eaten with enjoyment. This is a great mistake. Diet of this character would indeed bring about harmful results in nearly every instance. The diet which will be of the most value is that which you can enjoy, confining your selection, of course, to wholesome articles of food. I cannot emphasize too strongly the extreme necessity for the enjoyment of your meals. Do not under any circumstance ignore the demands of your taste in selecting your diet.

Your food must be thoroughly masticated as well as thoroughly enjoyed. This chewing should continue until the food becomes a liquid and actually passes down your throat involuntarily. Food should never be swallowed hastily. Swallowing should be an unconscious process associated with enjoyment; with a view to prolonging the pleasure of eating, each mouthful should be retained in the mouth until it is swallowed before you realize it. Thorough mastication is absolutely necessary to the attainment of the very important requirements connected with the complete enjoyment of foods.

Now note the effect of prolonged enjoyment of food upon the digestive processes. When one is masticating an appetizing meal the digestive system is being prepared for the reception of this meal. The various glands of the stomach that perform such important work in digestion begin to pour their juices into the stomach; consequently when the food reaches this organ everything is ready for its reception. To begin with, as a result of thorough mastication and the action of the saliva, the food is already partly digested, and the stomach is ready to continue the process. The work is easy and satisfactory under such circumstances, and digestion continues unconsciously. You do not realize that you have a stomach. How often one hears a healthy man say that he has no conscious knowledge of the possession of such an organ! In other words, he has never had a pain or other unpleasant symptom located in its region. It is said on the other hand that the dyspeptic is so continuously and unpleasantly aware of the existence of this organ that he often thinks he is "all stomach."

Remember also the importance of a suitable mental attitude at meal-time. Your mind should be occupied almost entirely with the pleasure of the meal itself. You should not be seriously diverted in any way. If for instance you are reading a newspaper or carrying on an engrossing conversation you are directly interfering with the digestive processes; for, as I have already said, a thorough enjoyment of the food is necessary to arouse to their greatest activity the glands which furnish the digestive juices. Therefore, when meal-time comes around, devote yourself to the one single purpose of getting as much enjoyment as possible out of your food.

If you are desirous of catching a train, do not make the mistake of bolting a meal. Eat when you arrive at your destination, or eat on the train, when you can have the leisure to enjoy your food. Remember that, with eating as with work, it is not how much but how well. If your time is limited it is better to eat only a small amount, and eat it properly, than to attempt to eat a large meal hurriedly.

Especially do not eat when you are angry or worried; do not allow anything to distract you at meal-time. If anything comes up that seriously mars your ability to enjoy your food it is far better to delay your meal or wait until the next meal, or until you can eat in accordance with these requirements.

There can be no objection to light conversation, which requires no special amount of mental energy or concentration; in other words, any deviation can be recommended which does not seriously interfere with the enjoyment of your meal. Music, for instance, if it is of a gentle, soothing character, or entertainment of any kind that is relaxing, is a helpful form of recreation. The "cabaret," if not carried to an extreme, is therefore a natural, well-founded institution. Congenial company is also naturally advantageous in helping one to enjoy his meals.

There has been much controversy as to whether or not one should drink during a meal. I have at all times condemned the usual habit of drinking at meal-time for the purpose of washing down food that is eaten hastily. For instance, it is not at all unusual with many people to take three or four mouthfuls of food, hastily swallow them, and then find a certain amount of liquid essential to avoid choking. I cannot too emphatically condemn a habit of this sort. I do, however, recommend the use of liquids during a meal when they are necessary to satisfy thirst. Furthermore, it is of considerable importance to take some liquid during a meal if one is not in the habit of drinking freely of water between meals, since a certain amount of liquid is necessary to carry on the digestive process. When there is any digestive difficulty or when there is merely a weak digestion, hot water can be used to great advantage fifteen minutes or a half-hour before the meal. Taking hot water in this manner cleanses the stomach and adds materially to the digestive capacity by stimulating the glands of the stomach. The quantity of water taken in this way may range from half a pint to a quart, depending upon one's physical condition. The amount of liquid taken during a meal must also be regulated by one's needs. For instance, if you are poorly nourished and apparently need more weight properly to round out your body, then an additional amount of liquid will often be of advantage, provided you do not take so much as actually to interfere with digestion. Where increased bodily tissue is needed, therefore, in virtually every instance the free use of water during the meal will be of decided value; though one should always keep in mind the necessity of drinking these liquids warm or even hot if taking any quantity.

The use of a large amount of cold water at meal-time is likely to be detrimental. There is a wide-spread custom of drinking ice-water during the meal. This is one of the most pernicious of all dietetic errors, since chilling of the stomach invariably retards digestion and favors dyspepsia. Even water that is very cold, though not iced, is not desirable, unless used in very small amounts. Also the use of ice- water or extremely cold water between meals is inadvisable, since because of its low temperature one cannot comfortably drink enough of it to satisfy completely his bodily requirements. Water that is only moderately cold or cool can be used liberally, and is always to be preferred in the case of overheating through violent exercise. It is usually advisable to drink water at the temperature that is most pleasant to you, though large quantities of cold water should always be avoided. And, as I have said, at meal-time, especially, if much water or other liquids are used they should be either warm or hot.

Without question, the greatest of all dietetic errors is to eat without appetite. It is nothing less than a crime against the stomach, and yet this practice is one of the most common of all those which contribute to the prevalence of dyspepsia in civilized communities. No animal, the human race excepted, would attempt to eat without the relish that absolutely depends upon the possession of a keen appetite. Many thousands of people attempt to eat their meals regularly without regard to the demands of hunger merely because it is "meal-time." Eating in such cases has only the excuse of habit, although frequently it is regarded as a duty. Eating should never be regarded as a duty, nor should it be allowed to become a habit, for when not pleasurable it is not beneficial.

One will often, hear the remark that one must "eat to keep up his strength." While this advice is fundamentally sound in a large sense under normal conditions and when a true appetite is present, yet there never was a greater delusion when it is applied to forced eating when the appetite is lacking. Eating under such conditions does not keep up one's strength, but on the contrary actually impairs it by burdening the digestive system with food that cannot be properly assimilated. It is not what you eat but what you assimilate that keeps you strong, and digestion depends upon appetite and the enjoyment associated therewith. The question of enjoyment is really a question of appetite, and if you are not hungry and cannot relish the food keenly when meal-time comes it is certainly best to wait until the next meal or until you are hungry. Every wild animal has sense enough to follow its natural inclination in this respect, but thousands of human beings go to the table because it is dinner-time, and force themselves to eat food that they do not desire simply because of the stupid delusion that continual and frequent eating is necessary for strength.

The discussion of appetite brings up the question of the number of meals that is proper for each day. The prevailing system of three meals per day is a custom surviving from a time in which early rising and hard physical labor throughout a long day was the rule, especially in connection with out-of-door work. This does not mean, however, that three meals is always the best plan for civilized life in sedentary occupations. There are some wild races that eat only two meals per day, and there have been instances of hunters and even whole populations following the one-meal-per-day plan. Naturally at the present time the occupation and the requirements of the individual would have much to do with the question. If one does hard work, has an appetite for three meals per day, and seems to thrive on that plan, it is the preferable one. If, however, you are a sedentary worker, and especially if you do not have an appetite for three meals per day and cannot thoroughly enjoy them, the two-meal-per-day plan would be much better. The two-meal- per-day plan has often proven beneficial even when associated with the strenuous physical training required for athletic competition in racing, wrestling, boxing, Marathon running and other vigorous sports. It is entirely a question of appetite. If you have no appetite for breakfast then follow the two-meal-per-day plan. I will say, however, that in many cases one can enjoy and profit by a breakfast of fruit.

The question of how to eat is closely related to the question of how many meals one should take. Overeating is a very prevalent failing. There is no question that large numbers eat themselves, as it were, into a condition of stupor. Their energies are required for the disposal of the excessive quantity of food ingested, and they have no energy left for mental work or for physical activity. They are, so to speak, "food drunk." I am personally satisfied that the best cure for overeating is food in less frequent meals and the practice of masticating the food thoroughly in the manner that I have suggested. In a case of this kind the two-meal-per-day plan is also to be recommended. Actual experience shows that those inclined to overeat do not eat any more at one meal when eating two meals than when eating three meals-they may possibly eat less, because of the more normal condition of the stomach. Another good plan to pursue is the use of uncooked foods, or at least the adoption of a diet consisting in part of uncooked foods. It is entirely possible to eat too little of nourishing food, just as it is to eat too much. But one who lives a natural and active life, especially if out-of-doors a fair part of the time, is not likely to lack a good appetite nor to eat less than the required amount. Good general health always brings with it a normal appetite.

Overeating, however, is no doubt in many cases due very largely to the inadequate character of the foods consumed. I am satisfied that if all our foods were eaten in their natural condition and if they perfectly supplied the needs of the body there would be no tendency toward overeating. The great trouble is that conventional methods of food preparation have such a destructive effect upon the nutritive value of the foods in common use that a healthy body often craves large quantities of diverse foods in order to get a sufficiency of certain elements which are lacking. The use of white bread is a case in point, for, as stated in another chapter, the best part of the wheat has been eliminated in the process of milling. Furthermore, to a large extent the mineral salts are removed from our vegetables in the process of boiling; that is to say, when the water in which they were boiled is thrown away. The polishing of rice, the use of white flour in manufacturing macaroni, the refining of our sugar, and many other processes, are directly responsible for the almost universal habit of overeating. Certain elements are taken out of the food, the body craves these elements, and in trying to secure adequate nourishment, one eats an excessive amount of the refined defective foods.

CHAPTER XIII: What to Eat

The suggestions offered in the previous chapter concerning the necessity for the enjoyment of food, give one a fairly clear idea as to what he should eat. In other words, he should select those foods that he thoroughly enjoys, keeping in mind the necessity of using only those that are at least reasonably wholesome. If you have a large variety from which to select, this will be to your advantage, provided you do not include too many foods at one meal. It is a good plan to get your variety from meal to meal and from day to day, but without including too many dishes at any one meal.

One of the most remarkable cases of longevity with which I have ever come in contact proved in a very pointed way the value of this suggestion. This was a woman who had lived to be over eighty years of age. During the last forty years of her life she was as agile, as clear- headed and as capable as a young woman in the heyday of her youth. I am satisfied that to a large extent the unusual vitality possessed by this woman was due to her habit of eating but one article of food two meals each day, although occasionally she would eat only one. Her meals were taken irregularly, because she would eat only when she was hungry. When she had a definite appetite it would nearly always indicate to her the particular food that she wanted. She would then prepare a meal of this food and thoroughly satisfy her appetite with it. Nothing else was eaten at that meal. This woman naturally went through some very severe trials before she adopted this diet-indeed, a terrible lesson of some sort seems necessary to compel one to follow a strict dietetic regimen. At the age of forty she was a physical wreck, having been for years tortured with rheumatism. Having vainly tried every other remedy, she finally became interested in diet, and through it finally overcame her difficulty. It might also be of interest in this connection to know that she never used salt, pepper, or condiments of any sort with her meals, and it would be well to emphasize that it is important to avoid the too free use of condiments and stimulating foods. We have used salt so long that our bodies seem adapted to it, and it is usually considered essential to the welfare of domestic stock; therefore it is a moot question as to whether it is advisable for human beings to avoid it altogether. Yet the excessive use of it to which we are prone is certainly harmful. How is this to be avoided? If we eat our food in a hand, I have found that the longer you are without it the more you long for it, until the craving becomes much more intense than is the hunger of a man who fasts (the symptoms are those of a disease rather than of being hungry). Among the uncivilized Eskimos the dislike of salt is so strong that a saltiness imperceptible to me would prevent them from eating at all. This fact was often useful to me, and when our Eskimo visitors threatened to eat us out of house and home we could put in a little pinch of salt, and thus husband our resources without seeming inhospitable. A man who tasted anything salty at our table would quickly bethink him that he had plenty of more palatable fare in his own house. On the score of what to eat I would reiterate what I have said about the use of foods in their natural condition. The refinement of various foods has made them entirely unfit for human consumption. Of first importance without doubt is the use of the whole grain of the wheat for flour. Wheat, as produced by the Almighty, is practically a perfect food, containing all the elements required by the human body and in a proportion not very far from that found in the body. In modern methods of milling, however, the effort is made to eliminate everything in the wheat grain except the pure starch, which naturally makes a fine, smooth, white flour. The miller is not absolutely successful in his endeavor, but he does succeed in robbing the product of the natural state, that is in an uncooked form, salt can be more easily avoided, but cooking in many instances modifies the flavor to such an extent that salt seems necessary. I am not prepared to admit that it is a necessity, for I know of many who avoid the use of salt altogether and who have maintained unusual vital vigor. I have known of others, however, who have tried to eliminate salt from their diet and the results have been unsatisfactory. We may therefore say that in most cases the moderate use of salt can be recommended.

One of the most interesting expressions of opinion on the subject of salt that I have seen was a statement by Stefanson, the Arctic explorer, in his "My Quest in the Arctic," in which he discusses the diet of the Eskimos and their constitutional aversion to salt.

"Most people are in the habit of looking upon the articles of our customary diet, and especially upon salt, as necessities. We have not found them so. The longer you go without green foods and vegetables the less you long for them. Salt I have found to behave like a narcotic poison; in other words, it is as hard to break off its use as it is hard to stop the use of tobacco. But after you have been a month or so without salt you cease to long for it, and after six months I have found the taste of meat boiled in salt water positively disagreeable. In the case of such a necessary element of food as fat on the other hand, I have found that the longer you are without it the more you long for it, until the craving becomes much more intense than is the hunger of a man who fasts (the symptoms are those of a disease rather than of being hungry). Among the uncivilized Eskimos the dislike of salt is so strong that a saltiness imperceptible to me would prevent them from eating at all. This fact was often useful to me, and when our Eskimo visitors threatened to eat us out of house and home we could put in a little pinch of salt, and thus husband our resources without seeming inhospitable. A man who tasted anything salty at our table would quickly bethink him that he had plenty of more palatable fare in his own house."

On the score of what to eat I would reiterate what I have said about the use of foods in their natural condition. The refinement of various foods has made them entirely unfit for human consumption. Of first importance without doubt is the use of the whole grain of the wheat for flour. Wheat, as produced by the Almighty, is practically a perfect food, containing all the elements required by the human body and in a proportion not very far from that found in the body. In modern methods of milling, however, the effort is made to eliminate everything in the wheat grain except the pure starch, which naturally makes a fine, smooth, white flour. The miller is not absolutely successful in his endeavor, but he does succeed in robbing the product of the larger part of its food value, until it is absolutely incapable of sustaining life, and this serious mistake is without question the prime cause of the prevalence of constipation. The refining of rice by removing the coating, which contains organic salts, is another process by which is produced a food that is almost pure starch. The disease beriberi is now recognized as being due to a diet of polished rice. Where the natural unpolished rice is used this disease is both prevented and cured. In refining our sugar a similar denaturing process 'is carried on. The same is true in the grinding of corn, and in preparing a whole host of other foods. The practice of "refining" is the great food crime of the age. In addition to this the average housewife adds to our difficulties when preparing vegetables and other foods, by "draining" off the water in which they are cooked, thus throwing away the invaluable mineral elements which have been dissolved in the liquor during the process of cooking. The ultimate result of these crimes of the manufacturer and mistakes of the cook, is that the people are to a large extent starved, as far as mineral salts are concerned, in spite of the enormous food supply and the payment of the highest prices.

Though bread is supposed to be the "staff of life," it might reasonably be termed the "staff of death" when it is made entirely from white flour and is depended upon exclusively for nourishment. It is well to point out also that bread of all kinds should be avoided in some cases of weak digestion. Under such circumstances it often irritates the lining of the stomach and intestines. When symptoms of this kind are noticed bread must not be used-more especially when made with yeast. When the bread is made without yeast and is masticated very thoroughly it may do no harm. There are instances also in which there is a Strong craving for white bread and when graham or whole-wheat bread is not appetizing. When one has an abundant variety of foods and the alimentary canal is unusually active the desire for white bread can be satisfied without harmful results. In fact when the diet is varied by numerous articles of food at one meal considerable white bread can be used if it is appetizing. Those taking the treatment for constipation recommended in this book often stimulate the alimentary canal to such an extent that graham or whole-wheat products are slightly irritating in their effect. As long as such symptoms exist white bread can be used. Remember, however, that whenever there is the slightest sign of constipation white flour products of all kinds should immediately be eliminated from the diet.

As nearly as possible foods should be used in their natural condition. Those that can be enjoyed when uncooked are more valuable when eaten without cooking. When cooking is necessary the food should be cooked in such a way that there is no waste nor loss of the natural elements. Steaming and baking are both preferable in many cases to boiling; cooking in a double boiler may be especially recommended in the case of vegetables, as these are in such a case cooked in their own juices. Therefore my most important suggestions on what to eat would be: first, to select only natural foods; and second, to avoid too much variety at one meal. As to what sort of a diet one should adopt, I might say that the proper answer to a question of this kind depends largely upon one's individual condition and requirements.

Unquestionably a perfect diet is furnished by nuts and fruits. From a theoretical standpoint this would appear to be ideal. I would say, however, that very few persons can be thoroughly nourished on a limited diet of this sort, and therefore it cannot be universally recommended.

Perhaps the next diet that closely approximates perfection would be a raw or uncooked diet. This would include all the foods that can be made palatable without cooking, such as nuts and fruits of all kinds, vegetable salads, cereals and dairy products. A diet of this sort can be continued indefinitely in some cases, and where one can be thoroughly nourished on this regimen it can be highly recommended. Foods in their raw state possess a tremendous amount of vitality-building elements. They are live foods, consequently they give one life, energy, vivacity. One can usually fast longer with a smaller loss of weight and energy after a raw than after a cooked diet. But in many instances this diet does not maintain the weight and the bodily energies at high-water mark; consequently in such cases it often proves unsatisfactory, even where its first effects are pleasing to an unusual degree.

Nearly all restrictive diets are valuable for a short period where there is evidence of overeating. On this account many enthusiasts who adopt a restricted diet and who note their improved appearance and general increase of energy for a time, will be profoundly impressed with the idea that at last they have found a perfect diet. On account of their enthusiasm they will often continue such a strict dietetic regimen until it is productive of seriously harmful results. It should be kept in mind that any diet which is really adequate for all requirements will maintain your normal weight and your energy. In other words, you should feel well and look well, if your diet is as it should be. This is an invariable test, and can be depended upon absolutely.

Probably the next diet that can be recommended in many cases would be a meatless or vegetarian diet. There is absolutely no question as to the superiority of this plan over a regimen that includes meat, provided again that you can be fully nourished and that you feel energetic and capable. A vegetarian diet will usually make a better quality of tissue; you will have more endurance, and there is but little doubt that a healthy vegetarian will outlive a meat-eater, since his vital organs remain in a healthier condition for a longer period than those of one accustomed to a free use of meat.

We must admit, however, that many cannot maintain their weight and keep their full allowance of energy on a vegetarian diet. Where you find a vegetarian whose skin is white, whose lips are colorless, who is thin and seemingly in need of nourishment, you can rest assured that the diet is not agreeing with him. Such persons in virtually every instance need animal food of some sort. It is therefore wise, if you are searching for a diet that is capable of developing in you the greatest degree of mental and physical efficiency, to make a careful study of your individual condition and requirements. After you have acquired sufficient knowledge on the subject it might even be well to do some experimenting, and in that way determine what particular diet is best suited to your needs.

It is extremely difficult, however, for one to adopt a regimen which is radically different from that of those with whom he associates. You may have sufficient enthusiasm for a time to subsist on a nut-and-fruit diet or on an uncooked diet, but when your own family and friends are using other foods at all times the temptation to vary your own diet is sometimes too strong to resist, consequently you will be inclined gradually to resume the general regimen of those with whom you live.

One can, however, maintain good health without being what might be termed a dietetic crank. To be sure, where one is suffering from a disease or is definitely in need of some special diet in order to secure certain results, a very rigid diet is of great importance and should be adhered to strictly. After such results have been achieved, however, and after normal health is regained, you can secure at almost any well supplied table a selection of foods which will furnish satisfactory nourishment.

Some intelligence in selection, however, is necessary. There are a few articles of food that it would always be well to avoid. For instance, nearly all white-flour products are to be condemned. This means not only bread but biscuits, cakes, crackers, and pastries made of white flour. Unquestionably, if one is using meat freely, white-flour products are not nearly so harmful as when taken with a vegetarian diet. The meat supplies some of the deficiencies, though not all. At one time I had an experiment made which proved in a striking manner the defective character of white flour as a food. The subject tested the results of a fast of two weeks. He weighed himself before and after the fast and several times during its progress. He accurately determined his strength at all times, before, during, and at the completion of the fast. A considerable time thereafter he experimented with a diet of white-flour products for the same period of two weeks, eating white flour as commonly prepared, in the form of bread, cakes, etc. The result showed that he lost more weight and more strength while following the white-flour regimen than he had while fasting absolutely. This would seem to indicate that, in this case, at least, white-flour products were not a food, but a slow- acting poison.

Among foods especially valuable I would call attention to green salads. If possible one should eat some food of this kind each day, more especially during warm weather. They are of great value as blood purifiers and they supply to a very large extent the mineral salts. Various combinations can be used in the form of salads, and the most satisfactory dressing is probably a combination of olive oil and lemon juice. I do not recommend vinegar partly because it is seldom pure, and one never can tell what combination of chemicals it contains. Lemon juice is preferable even to the best vinegar for the purpose of salad dressing. Celery, lettuce, tomatoes, onions, water-cress, parsley, cucumbers, and other foods of this character are suitable for salad purposes. Spinach, dandelion leaves, and other greens can be recommended in their cooked form, and it is unnecessary to add that virtually all cooked vegetables are of value.

Fruits of all kinds can be recommended for the same reasons that make the green salads so useful to the body. They are of the very greatest value where there is any tendency toward biliousness. In many cases of this kind where it is undesirable to undertake an absolute fast as a means of setting the stomach right and where there is a lack of appetite, a fruit fast can be highly recommended. This is simply an exclusive diet of fresh acid fruits, such as oranges, grapefruit, grapes, cherries, apples and other fresh fruits in season. It is especially important to know in such a case that these fruits should be eaten in their strictly natural condition, properly ripened and without the addition of sugar. As a general thing a sufficient allowance of fruit and green salads will so balance the diet that one is not likely to have any trouble even if he eats heartily of the foods served at the ordinary table.

It would be well also to remember that acid fruits have valuable antiseptic (cleansing) qualities. They keep the mouth and teeth as well as the alimentary canal in a wholesome state. In fact the frequent use of acid fruit, more especially the orange, is of great value in counteracting the effects of digestive difficulties on the mouth and teeth. If a small piece of orange is taken whenever there is an unpleasant taste in the mouth it will destroy the germ life that is being rapidly propagated under such circumstances, though such symptoms indicate also the need of acid fruit of some sort by the stomach. Especially is this required if there is a craving for fruit of this sort. In such cases the rule against eating between meals may be disregarded. Whenever you have a strong desire for acid fruits between meals you are usually safe in using them. In fact they are often sorely needed under such circumstances to assist in digesting a meal that may have been eaten some hours previously. Indigestion which leaves the mouth with a foul, unpleasant taste is often noticed on awakening at night after a hearty meal the evening before. On such occasions a few swallows of water, or whatever is needed to satisfy thirst, and a small quantity of acid fruit, like the orange, are of great value. They should be well mixed and moved about in the mouth until the acid comes in contact with every part of the mouth and teeth.

When there is the slightest sign of digestive difficulties I would advise that each meal be completed with a small quantity of fruit. If you stop your meal at a time when you can enjoy the taste of acid fruit it is usually a definite proof that you have not overeaten.

Remember too that the orange, lemon and any fruit with a strong acid flavor is a splendid tooth or mouth wash, and it need not be ejected as an ordinary wash. It can be enjoyed and swallowed after mouth and teeth have been cleansed. Therefore the frequent use of oranges as a dentifrice is a habit of great value. Use them on retiring and on rising and the results will be unusually pleasing.

What foods can be used as substitutes for meat? This is a question that assumes considerable importance to those desirous of testing the vegetarian diet. I may say that almost any food that is wholesome and hearty in character and which is craved by your appetite will make a satisfactory meat substitute. Those containing a large percentage of protein are particularly desirable for this purpose. The following list will give one a general idea as to the nature of these foods: Cereals of all kinds, either in the whole grain or in the form of flaked grain, contain a fair percentage of protein and may be recommended for the purpose, although refined flour or polished grains are of no value in this way. Bread made from the whole wheat or any of the whole grains may be recommended. The "war bread" used in Europe since the outbreak of the great war is of this type. The pumpernickel and "black breads" used in various parts of Europe are so valuable from a nutritive standpoint that one can live on them entirely. Many of the farming and peasant classes of Europe live almost exclusively on breads of this type. Nearly all the prepared foods ordinarily referred to as breakfast foods, and which are made up of whole grains of wheat, corn, oats or barley would come under this class. No breakfast food made of only a part of the wheat would be recommended for this purpose.

All kinds of beans are splendid meat substitutes, including navy beans, lima beans and kidney beans. They are what one may call hearty foods and as a rule one should lead a fairly active life to enjoy and digest them satisfactorily. The same may be said of dried peas. Lentils belong in the same class and are very similar to the bean in its nourishing elements. Beans, peas and lentils form a class known as the legumes, and contain a high percentage of protein.

Nuts of all kinds make splendid meat substitutes, though they may sometimes be found rich for a weak stomach. They need to be used in small quantities and should be eaten only at meal-time. Peanuts really belong to the legume family, but are quite as good as any kind of nuts. The only mistake in their use lies in the habit of eating them between meals. Peanut butter and nut butters are of value. When nuts are easily digested they are satisfactory in every way.

Perhaps the most popular meat substitute is the egg. Do not, however, entertain the idea that you are not eating any meat products when eggs are included in your diet. Eggs must be classed as animal food, but they are very nourishing. They contain a good supply of lime, sulphur, iron, phosphorus and other mineral salts in addition to their protein and fats. It may also be said that milk should be classed as animal food, though it is of special value from a nutritive standpoint. Milk, cheese and other milk products naturally make good substitutes for meat. Butter is a practically pure fat and will not take the place of meat in supplying protein, although it will take the place of the fatty portions of the meat. Cheese is often appropriately placed at the last part of the meal, and the statement that it will to a certain extent help to digest a hearty meal if but a small quantity is taken has been proven accurate in numerous cases.

As a milk product buttermilk may be particularly recommended as a meat substitute if one uses a considerable quantity of it. We should distinguish, however, between real buttermilk and the fermented milk or sour milk which is often sold in cities under the name of buttermilk. Fermented milk is highly recommended for all food purposes and is undoubtedly conducive to health, but from the standpoint of nutrition it has practically the same value as fresh milk. The true buttermilk, however, from which the fat-forming elements have been extracted in the form of butter, is a more purely protein product. If you use sufficient buttermilk, that is to say, two quarts or more a day, you can rest assured that you will not crave meat.

CHAPTER XIV: Foods in the Cure of Chronic Constipation

Constipation is probably the beginning of nearly all human ailments. There are a few exceptions but not many. It is a tremendous foe to vitality. Pure blood is absolutely impossible when one is suffering from this complaint. Active functioning of the alimentary canal is absolutely essential if the blood stream is to contain those elements essential to superior vital vigor. The regimen which I suggested in the chapter on Cleansing and Stimulating the Alimentary Canal will undoubtedly be sufficient to overcome any trouble of this character provided there are not dietetic causes that are serious in nature. Where the disorder is chronic, and especially when it has extended over a term of many years, a comprehensive dietetic regimen may be necessary in addition to the adoption of measures previously suggested.

The direct cause of constipation is a relaxed and weakened condition of the muscular walls of the stomach and intestines. A certain degree of strength of these muscular structures is essential properly to facilitate digestion, assimilation and elimination. The lack of tone in these muscles is chiefly due in nearly all cases to what might be termed a concentrated diet. Our foods have been too much refined. As previously stated they are not eaten as they were created, but have been put through a prolonged milling process or other method of preparation which not only eliminates many elements of nourishment but also breaks up the food into the most minute particles, thus eliminating the rough, coarse and fibrous material in the food which ordinarily arouses what is known as the peristaltic activity of the bowels. Our methods of food preparation also materially lessen the necessity for prolonged and thorough mastication. The habit of hurriedly swallowing our food undoubtedly lessens its vitality-building possibilities, besides materially affecting the strength and general hardiness of the teeth.

Constipation is also caused in numerous instances by a lack of liquids. Men and women do not use sufficient water. One frequently loses what might be termed the water-drinking habit, usually as a result of sedentary occupations. The method of remedying constipation referred to in Chapter VI pointedly illustrates the amazing value of water in remedying conditions of this kind. It is well, however, to remember the necessity for using at least a reasonable quantity of water throughout the entire day. If you do not drink water quite freely between meals then it is advisable and actually necessary to use a certain quantity with your meals. Those who drink tea and coffee freely seem to recognize the need of this instinctively. The choice of these beverages, however, is distinctly bad. Tea and coffee are destructive to both nerves and health, but aside from these stimulating drinks one can use almost any wholesome beverage at meal-time in order to supply his cravings in this direction. Fruit drinks are excellent. I have referred to this question in a previous chapter.

Diet naturally has a tremendous influence on alimentary activity. White bread and white-flour products constitute the most serious cause of constipation. This defective food is lacking in the elements necessary to give life and vitality to the body, because the valuable covering of the grain has been removed in the milling process, while the life germ of the wheat has also been eliminated. The bran, which consists of several minute layers covering the wheat berry, has a distinct value in stimulating peristaltic action, and when it is removed, the resulting white flour must be a defective food. One of the first dietetic changes required in remedying constipation, therefore, is to eliminate white-flour products from the diet. Graham bread, or that made from the whole wheat, or any of the whole grains, rye, oats, barley, corn, is a satisfactory article of diet, and will often remedy constipation without resort to any other dietetic change.

What might be termed waste products, or fibrous material in food, are found especially valuable in promoting digestion and active functioning of the bowels. The woody fiber found in vegetables is most valuable. It is sometimes suggested that one should simply consume the juice of his foods but not the pulp. This pulp or fibrous matter, however, is especially important. Following this requirement of bulk or waste in our food, we find such remedies as sand, refined coal oil, a mineral product that passes through the alimentary canal without change, and ordinary black dirt, which is usually taken in its dried form. When using sand, it should be sterilized, and the grains should be rounded and worn smooth by the action of waves or running water. Do not use that in which the grains are sharp-edged. One or more of these products are valuable as a laxative and the devitalizing after-effects of a drug cathartic will be absent. They are, however, not by any means as pleasant as food laxatives, and remedies of this sort should not be employed except as a temporary expedient.

Whole grains of various kinds, wheat, rye, oats and barley, simmered in hot water for a long time until properly softened, not only afford a high degree of nourishment, but will be found of special value as a means of remedying constipation. They are best if used in their natural state, just as they come from the farm. They are more valuable when eaten raw with fruit or cream, or in some other palatable form, than when cooked. When flaked or crushed, as in the case of ordinary oatmeal, they may be used with figs, dates, raisins and a little cream, or they may be eaten with a little honey. One bowl of this class of food, either raw or cooked, each day, is very effective in overcoming constipation. Salads of various kinds not only have great value by way of supplying food for the nerves, but they are also worth while for their mild laxative effect. I would recommend all forms of uncooked green food, chiefly to be used in the form of salads, such as lettuce, tomatoes, onions, celery, radishes, cucumbers, cold slaw, water-cress, parsley, and the like. All cooked green vegetables such as spinach, asparagus, string beans, fresh green peas, Brussels sprouts, dandelion leaves, greens, cabbages, mushrooms and other foods of this sort will likewise be helpful.

Fruits are of even greater value for their laxative qualities. One should use them freely for ordinary health building, but especially when suffering from this complaint. Apples, oranges, grapefruit, peaches, plums, grapes, and various berries are exceptionally good for increasing alimentary activity, though all kinds of fruit are valuable. Prunes and figs are particularly recommended. Such acid fruits as lemons, oranges and grapefruit are valuable not only for their stimulating qualities in connection with constipation, but also because of their antiseptic influence.

Cheese is very constipating to those inclined in this direction. All forms of cheese and food combinations containing it should be avoided. Spaghetti and macaroni prepared in this way are especially inadvisable, though it may be said that even when served without cheese spaghetti and macaroni are constipating. Rice in the ordinary polished form, as usually sold, is practically a pure starch and should be avoided. The same applies to tapioca, sago and foods of this character. Needless to say white crackers, cookies and cakes are to be classed with white bread. One should use brown sugar in place of white wherever possible, or use the pure New Orleans molasses. It is often difficult to secure this, however, inasmuch as most of the molasses on the market is made up chiefly of glucose or corn syrup, and often contains harmful chemical preservatives. It is best to avoid sugar altogether and to use honey for all purposes of sweetening, as honey is less inclined to fermentation.

Milk in some cases is inclined to produce constipation when used in connection with the ordinary diet. An exclusive and full diet of milk, is rarely constipating except during the first few days of the diet, but when milk is added to the ordinary foods, it frequently has a tendency in this direction. Buttermilk or fermented milk can often be used to advantage if sweet milk should prove constipating to the patient.

Muscular weakness and defective circulation are prominent causes of constipation in many cases. This accounts for this disorder being found so frequently among sedentary workers. Inactivity, the cause of many ills, is particularly prominent in contributing to this trouble. Therefore muscular exercise is perhaps a most effective means of permanently remedying constipation. Exercise has a direct mechanical influence upon the entire alimentary canal. The contraction of the abdominal muscles and the bending or other movements of the trunk of the body produce a certain amount of movement in and pressure upon the digestive organs in a direct mechanical way. Walking, for instance, is of extraordinary value in remedying this difficulty because of its stimulating influence upon the entire functional system, and the slight jar of each step without doubt has a direct mechanical effect. Walking furthermore is a tremendous factor in the building of vitality and this helps indirectly in remedying constipation.

But there are also various special exercises that particularly affect the alimentary canal. Bending forward and backward and from side to side and also various twisting movements of the trunk have a special influence in this direction. They actually massage the internal organs, and this means a great deal where there is any digestive weakness or lack of activity in the bowels. What I term inner-strength exercises, or as they may also be called, pressure movements, are also of considerable value. An example of this type of exercise will be found in placing the right forearm across the stomach, grasping the right wrist with the left hand, and then with the strength of both arms pressing vigorously inward upon the stomach for a moment. Now relax and repeat. Bringing up the right knee and left knee alternately, with strong pressure, using vigorously the strength of the arms against the abdominal region, is also a good example of this type of exercise, which has proven very effective in numerous cases. Other exercises of this kind ( see Chapter XV) can be applied to all parts of the upper body with great advantage to the inner organs, since such movements are of remarkable value in stimulating alimentary activity.

In line with exercise of this kind, massage and percussion treatment of the abdominal region is likewise effective. The massage should be deep and may be administered by the closed fist. A wide circular movement is advantageous for this purpose, the hand being moved in the direction of the hands of a clock, that is to say, up the right side, across, down the left side and continuing around in that manner. Rolling a baseball around in the same manner, pressing deeply though without strain, will afford an excellent form of massage for this particular purpose. The percussion treatment that I have suggested consists in alternate tapping or striking this region of the body with both hands. A chopping movement, using the outside edge of the hands, is very effective, and if you are very vigorous, the closed fist may be used. Striking repeatedly and alternately with the two fists, go over the entire region of the stomach and abdomen. This can be done gently or vigorously, according to your condition, and it is an invaluable and effective means of stimulating peristalsis and functional vigor. Mechanical vibration may also be suggested.