What to Eat : Part 2

Vitality Supreme
by Bernarr Macfadden

(Page 14 of 24)

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.

About the Author

ernarr Macfadden (16 August 1868 - 12 October 1955) was an influential exponent of physical culture, a combination of bodybuilding with nutritional and health theories. He additionally founded the long-running magazine publishing company Macfadden Publications.