Chapter III: Preface: To 1906 Editions (1)

Since the former introductions were written much success has been attained in further advancing the reforms advocated in the _A. B. C. Life Series_. Professor Chittenden has published his report on the Yale experiments in book form in both America[4] and England,[5] and his results have been accepted in scientific circles the world over as authoritatively conclusive.

At the present writing the most important Health Boards of Europe[6] are planning to put the new standards of dietary economy into practical use among public charges in a manner that can only result in benefit to the wards of the nations as well as make an important saving to the tax-payers. In the most important of these foreign public health departments the Health Officer of the Board has himself practised the newly established economy for two years, and his plans are formulated on personal experience which fully confirms Professor Chittenden’s report and that of the author as herein related.

At a missionary agricultural college, situated near Nashville, Tenn., where the students earn their tuition and their board while pursuing their studies, a six months' test of what is termed “Fletcherism” resulted in a saving of about one half of the drafts on the commissary, immunity from illness, increased energy, strength and endurance, and general adoption of the suggestions published in the several books of the author included in the _A. B. C. Life Series_.

In the various departments and branches of the Battle Creek Sanitarium in America, and widely scattered over the world, some eight hundred employees and thousands of patients have been accumulating evidence of the efficacy of “Fletcherism” for more than three years, and scarce a month passes without a letter from Dr. Kellogg to the author containing new testimony confirming the _A. B. C._ selections and suggestions.

The author has received within the past two years more than a thousand letters bearing the approval of the writers with report of benefits received which seem almost miraculous, and these include the leaders in many branches of human occupation--physiologists, surgeons, medical practitioners, artists, business men, literary workers, athletes, working men and women, and almost every degree of mental and physical activity.

One of the medical advisers of King Edward, of whom the King once said: “He is a splendid doctor but a poor courtier,” follows the suggestions of these books in prescribing to his sumptuous clients.

HISTORY OF DEVELOPMENT

AND

SUPPORTING EVIDENCE

SUMMARY OF THE FOREGOING PAGES BY AN EXPERIMENTER OF ONE MONTH’S
EXPERIENCE

(_Requested and given as a test of effectiveness_)

The entire principle of economic nutrition is simple and practical. It does not prescribe that we shall follow any special diet nor do away with any of our meals. It simply requires you to throw present habits and conventions to the winds, and for a little time try the experiment of giving the matter of your every-day living honest, intelligent thought.

Eat all you crave, but do not eat more than this simply because you have been in the habit of doing so. See to it that each morsel put into your mouth is thoroughly masticated and mixed with the saliva before going down into the stomach, which is not equipped to perform the work which the teeth and salivary glands were given you for. The stomach will struggle bravely to overcome the abuse which you heap upon it, but in spite of all it can do to manage hastily chewed food, undigested portions remain which clog the intestines and interfere with the healthy conditions which Nature intended.

The appetite is given as an indicator of what the body requires. If you crave potato, the system needs starch, which the saliva makes digestible, but which the acids of the stomach cannot dissolve. Other needs of the system are similarly indicated. Take the trouble of asking your appetite the question, instead of accepting the conventional number of courses simply because they are set before you. The appetite will close the valve when you have eaten enough, if you will give it a chance.

Suppose your time for eating is limited; in twenty minutes you could not eat slowly the luncheon which you usually select. Then eat that much less. The amount of food which you can eat and thoroughly masticate in twenty minutes will give you more nourishment and will sustain you better than twice the amount thrown into the stomach in the same manner in which a man usually packs a trunk.

Why is it that so many men require a “bracer” at eleven o’clock? Because they have loaded their stomachs with a heavy breakfast, and instead of gaining nourishment from it, the smothered organ is doing its best to tear the undigested morsels to pieces, that they may pass into the intestines and prevent sickness, or even death. The time finally arrives when it finds itself unable to do this, and then comes acute indigestion, or something worse, and the system becomes run down, ready to receive typhoid, or any other germs which happen to come along.

Do you know why griddle-cakes hurt you? Because the syrup, which is cane-sugar,--and as such is indigestible,--is allowed to pass through the mouth and down into the stomach, without being properly mixed with the saliva, which makes it digestible. As soon as it enters the stomach it becomes acid and interferes with everything it meets. Had the cakes been properly masticated and mixed with the saliva, the cane-sugar would have become grape-sugar, and in this form it is easily digested.

Why is it that stout people are advised to avoid starchy foods? Economic nutrition does not advise this. Potatoes, eaten too hastily, when not craved by the appetite, supply the system with a superabundance of starch, and this is fat-inducing. Potatoes are supposed to produce fat; but if your appetite craves potato, and you properly masticate it, eating only as much of it as satisfies your appetite, the system absorbs it all, leaving nothing to produce fat. On this same principle economic nutrition assures that the same food, taken in accordance with its requirements, will add to one man’s weight and decrease another’s, simply because proper care of the stomach supplies the vital organs with the necessary materials to form each individual person after the model which Nature intended for him. If Nature intended him to be slight, economic nutrition will not make him heavy; if Nature intended him to be muscularly strong and heavy, economic nutrition will not reduce his weight. In each case he will enjoy that perfect condition which Nature intended him to possess without fat encumbrance.

Did you ever try to reason out why it is necessary for athletes to go into training? Simply because, in order to get the best use of their strength, they are obliged to spend some number of weeks or months in overcoming false conditions which they have brought upon themselves. Any person who lives in accordance with the simple requirements of economic nutrition has nothing of this kind to overcome, but is in perfect condition all the time.

The requirements of economic nutrition are not hardships but pleasures. Proper mastication and insalivation (mixing with saliva), give your sense of taste far greater gastronomic enjoyment than you have ever before had. If you are a wine drinker, try insalivating a little port wine; but it must be good wine, for this is a severe test. A sip will quench your immediate desire and give you more pleasure than a whole glass gulped down. The professional tea-taster does this in tasting tea; he never allows himself to drink any tea at all, for drinking anything that has taste destroys the delicacy of the sense of taste. But he will tell you that he gets more real enjoyment out of the little he takes than he previously gained from drinking a larger amount. The same thing applies to the professional wine-tasters; they never drink any wine, and yet they enjoy the taste of wine as drinkers never can do. These men adopt this method as a business; is their commercial advantage of greater importance than your health and happiness, and even life itself?

Is it not ridiculous that the average man is so ignorant of the engine which supplies him with all his activity and upon which depends every action of his life? Could you tell, were you asked, the particular need and purpose of your last meal and what it is likely to accomplish? Consider your body as an engine: would you accept yourself as a competent engineer on your own examination and confession? Would you employ a chauffeur to run your automobile who knew as little about its mechanism and requirements as you do about your own stomach? Yet which is of greater importance? Were you the owner of valuable live-stock, would you dare entrust their care to a farm-hand or stableman who knew as little about their proper feeding as you know about your own proper feeding or that of your children?

Have you ever stopped to think why the excrements are foul and odorous? Simply because undigested food, which should have been so masticated as to give the body nourishment, is thrown off by the stomach into the intestines, there to decay and produce this unclean condition. If the dead carcass of a cow is lying in the road, it is removed before it has an opportunity to decay and thus become filthy and dangerous. Yet how much more safe it would be for the carcass to lie where it was than for you to take portions of it into your intestines and allow it to decay there instead of in the road? In other words, food is intended to be eaten that nourishment may be gained from it, and when you only gain a part of the nourishment, you prostitute your stomach and take tremendous risks of germ diseases in your body.

These facts are set forward thus simply in the hope that they may impress the reader as they have impressed the writer. Economic nutrition is not a joke, is not a fad; it is solely an appeal to self-examination and self-instruction in the most vital question of all the world, since upon perfect nutrition depends not only health, but strength, mental acuteness, moral tendencies, attractability to others, happiness, and, in fact, life itself.

FIRST SCIENTIFIC RECOGNITION OF THE PRINCIPLES OF ECONOMIC NUTRITION
OUTLINED IN “GLUTTON OR EPICURE”

[With the exception of a brief review of _Glutton or Epicure_, by Dr. Joseph Blumfield, of London, published in _The Lancet_, no scientific or professional recognition of the principles of an economic nutrition attained by means of thorough buccal digestion was gained until issue of the following paper by Dr. Ernest Van Someren, of Venice, Italy.

The previous autumn and winter had been devoted to experiments by Dr. Van Someren and the writer, in co-operation with Dr. Professor Leonardi, for twelve years Professor of Chemistry in the University of Pavia, Italy. In the spring and summer of 1901 the field of experiments was changed to Mendel Pass, _bei_ Bozen, Süd Tirol, Austria, and related to endurance work in climbing mountains and bicycle runs among the Dolomites.

Dr. Van Someren’s paper attracted the attention of Sir Michael Foster, Professor of Physiology at the University of Cambridge, England, and Permanent Honorary President of the International Congress of Physiologists.

Professor Foster entered into correspondence with Dr. Van Someren, and this was followed by an invitation to Dr. Van Someren and the writer to attend the Congress which was to convene in Turin, Italy, during the month of September following. At the Congress Dr. Van Someren presented a technical thesis on the probable causes of the economy attained, and gave a demonstration of the movement of his Swallowing Reflex in relation to food in the process of liquefaction and preliminary digestion in the mouth.

Following the Congress we received an invitation to visit Cambridge, England, and submit to tests of nitrogenous measurements in the Physiological Laboratory of the University, under the direction of Dr. F. Gowland Hopkins; and also to an examination of the bacterial flora incident to the nitrogenous estimations, under the direction of Dr. George H. F. Nuttall.

The report of the experiments in the Chemical-Physiological Department is given in the “NOTE” of Sir Michael Foster, which follows Dr. Van Someren’s paper, but the bacterial examination was not carried far enough to warrant a scientific report, owing to difficulty of obtaining, at the time, sufficient data.—HORACE FLETCHER.]

WAS LUIGI CORNARO RIGHT?

A PAPER READ BEFORE THE PHYSIOLOGICAL SECTION OF THE BRITISH MEDICAL
ASSOCIATION, AUGUST, 1901, BY ERNEST VAN SOMEREN

_Mr. President and Gentlemen:_

Being a general practitioner, it is with some trepidation and an apology that I present myself before this section. The reasons for my doing so are: First, that I believe that a hitherto unsuspected reflex in deglutition has come to light which has an important bearing on health, the prevention of disease and on metabolism. Second, that any theory whatever, based on a possible physiological function, claiming to diminish, as this does, the amount of sickness and suffering now existent, should have serious investigation. Third, that I desire to enlist your skilled help in the consideration of the theories I have doubtless crudely erected on my premise.

According to the “Encyclopædia Britannica,” “Luigi Cornaro (1467-1566) was a Venetian nobleman, famous for his treatises on a temperate life. From some dishonesty on the part of his relatives, he was deprived of his rank and induced to retire to Padua, where he acquired the experience in regard to food and regimen which he has detailed in his work. In his youth he lived freely, but after a severe illness at the age of forty, he began under medical advice gradually to reduce his diet. For some time he restricted himself to a daily allowance of 12 ozs. of solid food and 14 ozs. of wine. Later in life he still farther reduced his bill of fare, and he found that he could support his life and strength with no more solid meat than an egg a day. So much habituated did he become to this simple diet that when he was about seventy years of age the addition, by way of experiment, of 2 ozs. a day had nearly proved fatal. At the age of eighty-three he wrote his treatise on the ‘Sure and Certain Method of Attaining a Long and Healthful Life.’ And this work was followed by three others on the same subject, composed at the ages of eighty-six, ninety-one, and ninety-five, respectively. ‘They are written,’ says Addison (‘Spectator,’ No. 195), ‘with such a spirit of cheerfulness, religion, and good sense, as are the natural concomitants of temperance and sobriety.’ He died at the age of ninety-eight. Some say of 103!

Now, was Luigi Cornaro right? Did he make use of a physiological process unknown to us of the value of which he was not cognisant? To live to an advanced age, must we be as temperate as he, reducing the quantity of our food to a minimum required by Nature?

That we all eat more than we can assimilate is unquestionable. How can we determine the right quantity? Instinct _should_ guide us, but an abnormal appetite often leads us astray. Nature’s plans are perfect if her laws are obeyed. Disease follows disobedience. Wherein do we disobey?

We live _not_ upon what we eat, but upon what we digest; then why should undigested food, recognisable as such, be deemed a normal constituent of our solid egesta?

Something like the following must be a common experience to general practitioners, especially to those practising on the Continent. The patient comes to see us and volunteers the information that he or she has the “gout,” “rheumatic gout,” or “dyspepsia.” Symptoms are asked for. The case is gone into carefully for causation. An appropriate diet and an appropriate bottle of medicine prescribed. As the patient leaves the room, we may, or may not, call attention to the fact that both teeth and saliva are meant to be used. The patient returns, better, _in statu quo_, or worse. If better, he remains so while under treatment, and relapses when he returns to ordinary habits. If unaffected, or worse, we try again and again, until we despair, then take or send him to a consultant. Temporary benefit, possibly owing to renewed hope, results; but finally the unfortunate gets used to his sufferings and, if he can afford it, is sent to join the innumerable hosts that wander from one _Bad_ to another, all Europe over, trying, praising, and damning each in turn. Their manner of living is, of course, at fault. Nature never intended that man should be perpetually on a special diet and hugging a bottle of medicine, nor did she ordain that he should go wandering over the map of Europe drinking purgative and other waters.

Though early yet to speak with certain voice, it would seem that we are provided with a Guard, reliance on which protects us from the results of mal-nutrition. There seems to be placed in the fauces and the back of the mouth a Monitor to warn us what we ought to swallow and when we ought to swallow it. The good offices of this Monitor we have suppressed by habits of too rapid eating, acquired in infancy or youth.

Last November my attention was called by Mr. Horace Fletcher, an American author living in Venice, to the discovery in himself of a curious inability to swallow, and a closing of the throat against food, unless it had been completely masticated. My informant stated that he noticed this peculiarity after he had begun to excessively insalivate his food, both liquid and solid, until all its original taste had been removed from it. Any tasteless residue in the mouth, being refused by the fauces, required a _forced_ muscular effort to swallow. He further told me that since adopting this method of eating he had been cured of two maladies, adjudged chronic, the suffering from which rendered him ineligible for Life Insurance. His weight now became reduced from 205 lbs. to 165 lbs. He had practised no abstemiousness, had indulged his appetite, both as to selection and to quantity, without restraint, and for the last three years had enjoyed perfect health.

After his cure, he was accepted without difficulty for insurance, the last examination finding him an unusually healthy subject for his age. Having leisure, he had spent three years in investigating the cause of his cure, had pursued experiments upon others, and had extended his inquiries, both in America and Europe, until our meeting in Venice. He had also published a statement and inquiry in book form, entitled “Glutton or Epicure,” which had been reviewed by the “Lancet.”

For nearly a year I also had been experimenting on myself and others with various diets, and was ready to believe that in the _manner_ of taking food and not altogether in its varying _matter_ lay perhaps its protean effects on our system. I at once adopted the same method of eating. At the end of six weeks, I noticed that not only did the fauces refuse to allow of the passage of imperfectly prepared food, but that such food was returned from the back to the front of the mouth by an involuntary, though eventually controllable, muscular effort taking place in the reverse direction to that occurring at the inception of deglutition.

What actually happens is this: Food, as it is masticated, slowly passes to the back of the mouth, and collects in the glosso-epiglottidean folds, where it remains in contact with the mucous membrane containing the sensory end-organs of taste. If it be properly reduced by the saliva it is allowed to pass the fauces,--a truly involuntary act of deglutition occurring. Let the food, however, be too rapidly passed back to these folds, _i.e._, before complete reduction takes place, and the reflex muscular movement above referred to occurs. The process of this reflex is as follows: The tip of the tongue is involuntarily fixed at the backs and bases of the lower central incisor teeth by the anterior fibres of the geniohyoglossi muscles. With this fixed point as fulcrum, the lower and middle fibres of these muscles, aided by those of the stylohyoid and styloglossi muscles raise the hyoid bone, straighten out the glosso-epiglottidean folds, passing their contents forward, by the fauces, the opening of which is closed by approximation of its pillars and contraction of the superior constrictor. The tongue, arched postero-anteriorly by the geniohyoglossi, palato, and styloglossi muscles, laterally, by its own intrinsic muscles, is approximated to the fauces, soft and hard palates in turn, and thus, the late contents of the glosso-epiglottidean folds are returned to the front of the mouth for further reduction by the saliva preparatory to deglutition.

The word reduction is used for the reason that all foods tested, without exception, give an acid reaction to litmus, when served at table. The reflex muscular movement occurs in the writer’s case from five to ten times during the mastication of each mouthful of food, according to its quantity and its degree of sapidity. As often as it recurs, the returned food continues to give an acid reaction, while food allowed to pass the fauces is alkaline.

Saliva, flowing in response to the stimulation of taste, seems more alkaline than that secreted in answer to mechanical tasteless stimulation. It is found that the removal of original taste from any given bolus of food coincides with cessation of salivary flow and complete alkaline reduction. The fibre of meat, gristle, connective tissue, the husk of coarse bread and cellulose of vegetables are carefully separated by the tongue and buccal muscles and rejected by the fauces. To swallow any of these necessitates a _forced_ muscular effort, which is abnormal.

Adult man was not originally intended to take his nourishment in a liquid form, consequently all liquids having taste, such as soup, milk, tea, coffee, cocoa, and the various forms of alcohol, must be treated as sapid solids and insalivated by holding them in the mouth, moving the tongue gently, with straight up and down masticatory movements, until their taste be removed. Water, not having taste, needs no insalivation and is readily accepted by the fauces.

In explanation of the phenomenon described, the following theory is advanced: The fauces, back of the tongue, epiglottis, in short, those mucous surfaces in which are placed the sensory end-organs of taste and “taste-buds” (the distribution of which, by the way, has yet to be explained), that these surfaces, readily becoming accustomed to an alkaline contact by excessive insalivation and consequent complete alkaline reduction of the food, afterwards resent an acid contact and express their resentment by throwing off the cause of offence by the muscles underlying them.

This phenomenon must not be confused with the cases of rumination and regurgitation, which from time to time are recorded. The food in this case is not swallowed, nor does it pass any point from which it can be regurgitated. Eighty-one individuals of different nationalities and from several classes of society whom we have studied are now in conscious possession of their reflexes. These seem readily educated back to normal functions by all who seriously and patiently adopt the habit of what seems only at first to be excessive insalivation.

The dictum “bite your food well” that we so often use, has no meaning to those suffering from the results of mal-assimilation and mal-nutrition, especially should they have few or no teeth of their own. I make so bold as to state that dyspepsia _et morbi hujus generis omnis_ will cease to exist if patients be persuaded to bite their food until its original taste disappears, and it is carried away by involuntary deglutition.

The important point of the whole question seems to be this alkaline reduction of acid food before it passes on to meet subsequent digestive processes elsewhere, which then become alternately acid and alkaline.

In the first few months of infant life, when saliva is not secreted, Nature ordains that mammary secretion be alkaline. With the eruption of teeth come an abundant flow of saliva and a synchronous infantile capacity for managing other foods. This flow of saliva depends on a thorough demand and use to maintain its generous supply. It is just at this time that children learn to bolt their food,--the demand fails, with a consequent detriment to the salivary glands, digestive processes, and the system generally.

A, B, C, and D were placed on an absolute milk diet. A drank his milk in the ordinary way, and at the end of three days begged to discontinue the experiment owing to disgust at the monotony of the diet. B, C, and D continued the experiment for seventeen days, insalivating the milk, but to a varying extent, B the least and D the most. Though D took most milk, he excreted least solid egesta, C excreting less than B. Can one infer that increased insalivation of a non-starchy food insured its better digestion and assimilation? Each subject took as much milk only as his appetite demanded, D taking the most, which never exceeded two litres daily. The weights of the subjects after the usual sudden drop of the first three days remained remarkably even until the end of the experiment. B, C, and D all relished the diet, and it satisfied the requirements of their appetites, but they experienced an increasing monotony.

As long ago as the seventeenth century, before the transformation of matter into energy by the animal organism, known as Metabolism, was understood, the fact was recognised that by the lungs, kidneys, skin, and intestines, substances no longer useful to the organism were eliminated, the retention of which proved harmful. The nature of these substances was unknown, but it was noted that however much the food was increased the weight of the body remained the same. In other words, a state of complete nutritive equilibrium was maintained.

The following table contains the _résumé_ of two experiments in which a state of complete nutritive equilibrium was maintained by individuals of about the same weight, on widely different quantities of food similar in quality. The subjects of the experiments were a laboratory assistant of Dr. Snyder, of the U. S. Department of Agriculture, and the writer. The experiment of the former was made primarily to show the relative digestibility of the several articles of diet, potatoes, eggs, milk, and cream:

═════════════════════════╤══════════════════════════╤═══════════════
│ Dr. Snyder’s │
│ Experiment. │ Writer’s
│ Published in │ Experiment.
│ Bulletin 43 │
—————————————————————————┼————─—─—─—─—─—────—─—─—─—─┼─—─—─—───—─—─—─
Age of subject │ 22 years │ 30 years
Duration of experiment │ 4⅓ days │ 5 days
Number of meals │ 13 │ 10
Weight at beginning │ 62.5 kilos. │ 57.3 kilos.
Weight at end │ 62.6 kilos. │ 57.5 kilos.
Potatoes (daily average) │ 1587.6 grammes │ 159.4 grammes
Eggs (daily average) │ 411.08 grammes │ 124.7 grammes
Milk (daily average) │ 710 c.c. │ 710 c.c.
Cream (daily average) │ 237 c.c. │ 237 c.c.
Daily urine │ 1108 grammes │ 1098 grammes
Daily fæces │ 204 grammes │ 18.9 grammes
—————————————————————————┴————─—─—─—─—─—────—─—─—─—─┴─—─—─—───—─—─—─

The daily diet of Dr. Snyder’s subject consisted of three and one-half pounds of potatoes, eight eggs, a pint and a half of milk, and half a pint of cream. The writer’s diet of twelve ounces of solid food (like Luigi Cornaro) consisted of three eggs, the remainder of the twelve ounces in potatoes, and an equal quantity of similar liquid food to that taken by Dr. Snyder’s subject. The exercise of the laboratory assistant comprised his daily routine of laboratory work, while that of the writer consisted of six sets of tennis, or an hour and a half on horseback, with an hour to an hour and a half’s walk or climb daily, in addition to much reading and writing.

In each case complete nutritive equilibrium was maintained, although the author subsisted on three-seventeenths of the solid food taken by the other subject.

Again, cannot one infer that better assimilation and less waste resulted from the better preparation of the smaller quantity of food by insalivation? Surely, too, there must be less daily strain on the intestinal canal, and body generally, in getting rid of 18.9 grammes of inoffensive dry waste, than in getting rid of 204 grammes of humid, decomposing, and offensive matter.

“Considerable importance has been attached to the normal action of the bacteria in the intestines; and it has even been supposed that the presence of bacteria is essential to life. Such a view has recently been shown to be erroneous by an elaborate and painstaking research carried out by Nuttall and Thierfelder, who obtained ripe foetal guinea-pigs by means of Caesarean section carried out under strict antiseptic precautions. They introduced the animals immediately into an aseptic chamber through which a current of filtered air was aspirated, and fed them hourly on sterilised milk day and night for over eight days.

“The animals lived, and throve, and increased as much in weight as healthy normal animals subjected to a similar diet for the purpose of controlling the results. Microscopic examination at the end of the experiment showed that the alimentary canal contained no bacteria of any kind, nor could cultures of any kind be obtained from it.

“The same authors, in a subsequent paper, described the extension of their research to vegetable food. This was also digested in the absence of bacteria. Under such conditions cellulose was not attacked. Hence they consider that the chief function of this material is to give bulk and proper consistency to the food so as to suit the conditions of herbivorous digestion.” (Schäfer’s “Text-Book of Physiology,” vol i. p. 465.)

Now, inasmuch as bacterial digestion has no place in the animal economy, surely it can only occur at the expense of the organism?

Can micro-organic action take place in the intestines without the production of toxins and the consequent absorption of these toxins into the blood?

We know that the metabolism of a cell is determined by the general physical environment of the whole organism, by supplies of oxygen and water, on nervous impulses, and, what chiefly concerns this argument, on the nature and amount of the pabulum supplied to it. This pabulum is derived from the alimentary canal.

Are not even those of us who may be enjoying seemingly the best of health supplying to our tissues pabulum containing mild toxins, thus causing an increased katabolic action to occur in each individual cell of our bodies?

Are not the blood elements, floating in a plasma containing such toxins, rendered resistant, weaker, less capable of fulfilling their functions as carriers and combatants of disease?

Are not their and our lives, in consequence, more painful and shorter than they need be?

Would not the elimination of these toxins render us less liable to disease? And is not their presence an important element in predisposition to disease?

When this reflex is restored micro-organisms get no further than the stomach. They are destroyed there by the acid gastric juices, then only stimulated to their full and normal secretion by the presence of a sufficiency of alkaline substance. Undigested matter having been eliminated, micro-organisms, still existing in the intestines, deprived of their means of subsistence, decrease, and, in time, may cease to exist. The body no longer absorbs the toxins these produced. To this fact may be ascribed the increase of mental energy, the general physical betterment, the cessation of morbid cravings for food and drink and of those of a sexual nature, which are noticed and experienced.

What has just been stated is based not entirely on experimental evidence but somewhat upon inference. The inference seems justified because the excreta, more especially of the intestines, but also of the kidneys and skin, become almost odourless and entirely inoffensive. The solid egesta are voided thickly covered with mucus, leaving the end of the bowel dry and clean. The sense of cleanliness can only then be appreciated to the full, for it is internal as well external. _Flatus_ is no longer produced. The urine is inoffensive and seems to be materially changed in quality, as shown by chemical analysis. Uric acid, the chlorides, and, more markedly, aromatic sulphates are reduced in quantity.

Owing to deliberation in eating, necessitated by this new habit, satiety occurs on the ingestion of considerably less food. By carefully studying one’s self I believe it possible to cultivate an instinct which will regulate not only the quantity but the quality of food that the body may need, and that in the _normal health_ of a full-grown body, no more food either in quantity or quality should be supplied than suffices to supply diurnal waste. Any excess must result in pathological processes.

Although there results enhanced pleasure in the taking of all foods, rich and simple, and especially in the appreciation of good wines, the quantities of these foods and beverages that suffice to fully satisfy the appetite are much smaller than before, while there is a marked preference for the simpler kinds of food. The writer now can imagine no more pleasurable meal than one consisting of good brown bread, eggs, butter, cheese, and cream. These, with fresh vegetables and a very little fruit, form his staple diet. This tendency and preference for simple foods is the general experience among those who have recovered their reflexes of deglutition.

Following on the ingestion of a lessened quantity of food and on its better assimilation, there is less waste, the egesta are voided less frequently, sometimes only once in five to eight days.

The lower bowel is not the reservoir it formerly was. So hæmorrhoids cease from troubling and constipation cannot exist. For this same reason the body, at the beginning of the practice, commences to approximate to its normal weight, increasing or decreasing as the individual’s environment demands.

A few more words only need be said. It has been easy to state the results of experiments and observations: but the acquiring of this new reflex, while pursuing daily occupations, is not easy, and needs more than a little patience and much serious thought. The habits of a lifetime cannot be changed in a few days or weeks. The shortest time in which the reflex has been re-established is four weeks, and this only by avoiding conversation at meal-time and concentrating the attention on keeping the food in the mouth until complete alkaline reduction has taken place and sapidity has disappeared.

In closing I wish to maintain as a fact, gentlemen, of the truth of which you will only be convinced by actual experience, that by the restoration of this reflex and in complete dependence on its use, there lies true health, the establishment of a condition of stable nutrition and the possible abrogation of two great predisposing factors of disease, mal-assimilation and mal-nutrition. Unless there be among you, as in the “Cities of the Plain,” a parlous minority who possess this reflex and take your food as you ought, none of you are in the enjoyment of such health as you might have. A like punishment will be meted out to you as was visited on those cities, for you will all be consumed long before your day by the unnecessary combustion in your bodies caused by the circulation in them of toxins, the product of undigested and decomposing food.

The writer, bearing in mind the warning suggested by the Frenchman whose donkey died as soon as he had reduced his food to a single wisp of straw, finds that he is taking less and less food. While his mind is open as to his arriving at the final diet of Luigi Cornaro, yet it is easily conceivable that living a similar life of retirement in a placid environment, it would be quite possible to do as he did. Hence the title of this paper and the queries at the commencement.

The objects in publishing and distributing this paper are twofold: to make the subject as widely known as possible, and to solicit the aid of colleagues in investigating it more fully.

There is ready at the service of the general practitioner an important and potential therapeutic agent in the saliva of his patients and in the use _ad finem_ of their salivary digestions.

By any chance should readers of this paper wish to ask any questions, the writer will be happy to communicate with them.

183, CALLE DEL CAPELLO NERO,
Piazza San Marco,
Venice, Italy.

_Editor’s notes._ (1) Confirmatory evidence of the correctness of the deductions made in this paper has begun to come in from many professional sources and notably from a famous child specialist who avers that children would follow the natural requirements in eating were it not for artificial food, bad example, and bad teaching.

(2) In a report of a paper read before the _Société de Biologie_, Paris, France, March 15th, 1902, by M. Max Marckwald, of Kreuznach, “ON DIGESTION OF MILK IN THE STOMACH OF FULL-GROWN DOGS,” the following appears: “Hence these experiments confirm those of Horace Fletcher and Ernest H. Van Someren on the importance of prolonged mastication” (_translation_). Referring, as the latter statement does, to mastication (insalivation) of liquid, it gives an important suggestion relative to some probable causes of uncertain or defective digestion in human nutrition.

THE CAMBRIDGE TESTS

[In connection with a report of the Cambridge Examination the writer wishes to acknowledge the interest and assistance of Dr. Francis Gowland Hopkins, head of the Physiological-Chemical Department of the Physiological Laboratory of the University; Dr. George H. F. Nuttall, in charge of the Bacteriological Section of the Pathological Laboratory; Mr. Sidney W. Cole, Mr. Robert Barrett, and Dr. Hubert Higgins, both for practical work in the laboratory and in serving as test-subjects. To Dr. Higgins so much is due that it is difficult to measure. Since our first meeting in Cambridge, Dr. Higgins has been unremitting in his study of the subject and in consideration of its application to human betterment. Having the altruistic temperament inborn and not yet smothered by disappointment, the good doctor has consecrated himself to the service of poorer humanity, and his inspiration in so good a cause is wonderful motive power behind the native desire to do good. The statement of Dr. Higgins' experiences in pursuit of an Economic Nutrition is given in his own manner in the new edition of _Glutton or Epicure_, which is being published coincidently with this volume in the A. B. C. Life Series.

At the time we were in Cambridge, Dr. Hopkins and Mr. Cole had just published their paper in the _Journal of Physiology_ (English), describing their isolation of the tryptophane element of the proteid molecule which had eluded chemists from the beginning. In tryptophane they found embodied the odourous indol and skatol which appear so offensively in the putrid decomposition of proteid. In the excreta of the test-subjects in our Economic-Nutrition-Inquiry these malodorous substances did not appear, and hence another question is opened up to investigation relative to the putridity of human excrement under ordinary conditions of carelessness, and the absence of putridity in the case of nutrition accomplished by aid of thorough buccal treatment of food preparatory to digestion.

It is a matter of interest, relative to the patience required in science, to state that Dr. Hopkins and Mr. Cole were fourteen months searching for the fugitive tryptophane element after they received their first clew to its whereabouts. When isolated, tryptophane masses in a substance having the appearance of silver, but not the solidity of that metal.—HORACE FLETCHER.]

EXPERIMENTS UPON HUMAN NUTRITION

NOTE BY SIR MICHAEL FOSTER, K.C.B., M.P., F.R.S.

In 1901 Dr. Ernest Van Someren submitted to the British Medical Association, and afterwards to the Congress of Physiologists at Turin, an account of some experiments initiated by Mr. Horace Fletcher. These experiments went to show that the processes of bodily nutrition are very profoundly affected by the preliminary treatment of the food-stuffs in the mouth, and indicated that great advantages follow from the adoption of certain methods in eating. The essentials of these special methods, stated briefly and without regard to certain important theoretical considerations discussed by Dr. Van Someren, consist of a specially prolonged mastication which is necessarily associated with an insalivation of the food-stuffs much more thorough than is obtained with ordinary habits.

The results brought to light by the preliminary experimental trials went to show that such treatment of the food has a most important effect upon the economy of the body, involving, in the first place, a very notable reduction in the amount of food--and especially of proteid food--necessary to maintain complete efficiency.

In the second place this treatment produced, in the experience of its originators, an increase in the subjective and objective well-being of those who practise it, and, as they believe, in their power of resistance to the inroads of disease. These secondary effects may indeed be almost assumed as a corollary of the first mentioned; because there can be little doubt that the ingestion of food--and perhaps especially of proteid food--in excess of what is, under the best conditions, sufficient for maintenance and activity, can only be deleterious to the organism, clogging it with waste products which may at times be of a directly toxic nature.

In the autumn of 1901 Mr. Fletcher and Dr. Van Someren came to Cambridge with the intention of having the matter more closely inquired into, with the assistance of physiological experts. The matter evoked considerable interest in Cambridge, and observations were made not only upon those more immediately interested, but upon other individuals, some of whom were themselves medical men and trained observers.

Certain facts were established by these observations, which, however, are to be looked upon as still of a preliminary nature. The adoption of the habit of thorough insalivation of the food was found in a consensus of opinion to have an immediate and very striking effect upon appetite, making this more discriminating, and leading to the choice of a simple dietary, and in particular reducing the craving for flesh food. The appetite, too, is beyond all question fully satisfied with a dietary considerably less in amount than with ordinary habits is demanded.

Numerical data were obtained in several cases, but it is not proposed to deal with these in detail here, as they need the supplementary study which will be shortly referred to.

In two individuals who pushed the method to its limits it was found that complete bodily efficiency was maintained for some weeks upon a dietary which had a total energy value of less than one-half of that usually taken, and comprised little more than one-third of the proteid consumed by the average man.

It may be doubted if continued efficiency could be maintained with such low values as these, and very prolonged observations would be necessary to establish the facts. But all subjects of the experiments who applied the principles intelligently agreed in finding a very marked reduction in their needs, and experienced an increase in their sense of well-being and an increase in their working powers.

One fact, fully confirmed by the Cambridge observations, consists in the effect of the special habits described upon the waste products of the bowel. These are greatly reduced in amount, as might be expected; but they are also markedly changed in character, becoming odourless and inoffensive, and assuming a condition which suggests that the intestine is in a healthier and more aseptic condition than is the case under ordinary circumstances.

Although the experiments hitherto made are, as already stated, only preliminary in nature and limited in scope, they establish beyond all question that a full and careful study of the matter is urgently called for.

For this fuller study the Cambridge laboratories do not possess at present either the necessary equipment or the funds to provide it. For the detailed study of the physical efficiency of a man under varying conditions, elaborate and expensive apparatus is required; and the advantages claimed for the special treatment of the food just discussed can only be fully tested by prolonged and laborious experiments calling for a considerable staff of workers.

It is of great importance that the mind of the lay public should be disabused of the idea that medical science is possessed of final information concerning questions of nutrition. This is very far indeed from being the case. Human nutrition involves highly complex factors, and the scientific basis for our knowledge of the subject is but small; where questions of diet are concerned, medical teaching, no less than popular practice, is to a great extent based upon empiricism.

But the scientific and social importance of the question is clearly immense, and it is greatly to be desired that its study should be encouraged.

M. FOSTER.

April 26th, 1902.

REPORT OF A PLAN FOR THE INSTITUTION OF AN INTERNATIONAL INQUIRY INTO THE SUBJECT OF HUMAN NUTRITION

[Sir Michael Foster’s “Note” (preceding) and Professor Chittenden’s article in the _Popular Science Monthly_ (following), which form a part of this book, show a common want of exact knowledge relative to human nutrition not at all creditable to human intelligence at the beginning of the twentieth century; but they both offer hope of relief from this discreditable stigma in systematic study of the question. For this purpose an international inquiry was proposed, a plan was drawn up under advice of Sir Michael Foster, and the matter was given to the writer to promote by the best means available.

The Carnegie Institution seemed, at the time, the most likely supporter of such a scheme; but owing to an embarrassment of applications for support of American science needs, it was considered best not to attempt any foreign or even international benefaction, for the present at least, and hence other means of furthering the inquiry were sought.

The invitation of Professor Chittenden to repeat the demonstration of food-economy made by the author and Dr. Van Someren at Cambridge, England, of which Sir Michael Foster’s “Note” treats, at the laboratories of the Sheffield Scientific School of Yale University, led to the discovery that New Haven already possessed an equipment suitable for the inquiry much more complete than the plan Professor Foster had outlined as being desirable.

At Yale were found not only a very well-adapted chemico-physiological laboratory with some of the most active and scientifically respected research talent of the world in charge, but the laboratory stood only three minutes away from one of the best furnished gymnasiums in the world, under a director who is an M. D. of twenty years' experience, as well as a famous athlete and author of an athletic manual. It so happened that this gymnasium was especially suited for assisting in a research into the very causes of human efficiency, or lack of it, which nutrition is supposed to affect.

Only forty minutes from New Haven by rail,--a distance not greater, as measured by time separation, than from one side of London to the other,--at Middletown, Conn., stood also the recently completed calorimeter of Professors Atwater and Benedict ready for making a calorimetric trial-balance measurement of metabolism attained and chemically estimated in the tests at New Haven.

After the Yale demonstration, of which Professor Chittenden’s article, previously mentioned, treats, the author responded to an invitation from Professor Atwater and submitted himself to a 32-hour confinement in the calorimeter for confirmation of the results obtained at New Haven.

This experience in the calorimeter at Middletown was very significant and instructive. The author was the first test-subject used in the newly completed calorimeter. The oxygen-measuring attachment of Dr. Benedict that completed the apparatus and gave a complete trial balance of the metabolism of the subject under examination was as yet untried, but it proved its integrity within the fraction of one per cent and registered as accurately as necessary for all practical purposes. So much for the machine; but it measured a result which is of the greatest importance to the human race. The author had just demonstrated the possibility of running the human machine on half the heat, on one-third of the fuel, and with only one-tenth of the waste, as represented by the waste, or ashes of digestion. Not only was this done while in pursuit of the ordinary activity of present-day life, but under stress of 'Varsity-Crew exercise, as reported by Professor Chittenden and Dr. Anderson. Had this demonstration been made relative to steam engines or electrical motors, the information would have been revolutionary in establishing new values for things industrial and commercial.

Its significance relative to human profitable possibilities is even more important than if related to steam or electrical power. The possibility of economy in the human machine gives also a hope of immunity from the common diseases which now afflict mankind.

The trial of the calorimeter as a measuring machine and the trial balance of the economic metabolism which the author had attained by five years of careful attention to the natural requirements of nutrition were epoch-making events coincidently related, and for them the author here makes this distinguished claim--not on account of any accomplishment of himself, but as a promise of great possibilities for human betterment.

Here follows a reproduction of the plan just referred to, with _fac-simile_ of the signatures of the distinguished physiologists who approved the plan and consented to serve as “Assessors.” To this list should have been added the name of Professor Ozawa, professor of physiology at the University of Tokio, Japan; but time and distance did not permit gaining the required understanding and assent. Professor Ozawa’s connection with the inquiry would make it not only international but interhemispherical and interracial as well, and this possibility of scientific coördination and coöperation is typical of the harmonising wave that is fast enveloping the earth for the benefit of mankind.

I give a copy of the document entire, with estimates of cost, etc., just as it was originally drawn and intended only as a trial suggestion, to be modified by circumstances.—HORACE FLETCHER.]

PROPOSAL TO FOUND AN INTERNATIONAL LABORATORY OF RESEARCH FOR THE
STUDY OF NUTRITION IN ALL ITS ASPECTS

Notwithstanding the enormous development which the study of Experimental Physiology has undergone during the last half-century, and the constant multiplication of physiological laboratories fitted in a manner which enables them to be used as places of research as well as of instruction in the methods of physiological inquiry, it has appeared to many physiologists that a great need remains to be supplied by the establishment of an International Laboratory of Research, devoted primarily, if not exclusively, to the investigation of problems connected with the Nutrition of the Animal, and particularly of Human Organisms,--studies particularly, and in the first instance, from the point of view of the relation of the food consumed by the animal body to its output of energy, either in the form of heat or mechanical work.

The reason for establishing such a laboratory, available for the use of investigations of all nations, is to be found in the fact that the researches which are now called for, in order to place upon a firm foundation our knowledge of food and its relations to the activity of the organism, necessitates an assemblage of apparatus and machinery so specialised and so costly that they are not to be found collected together even in the best equipped of the physiological laboratories of Europe or America, which all subserve in the first instance the purposes of systematic instruction. Undoubtedly, unquestionably, certain of the great and costly appliances of research are to be found in particular laboratories, as, for instance, in those of Berlin, Munich, Paris, and Turin, but there certainly exists no laboratory in which the investigator can find assembled under one roof all the specially fitted chemical, physical, and even bacteriological appliances which he may need to employ in the investigation of the Phenomena of Nutrition.

A more precise conception of the nature of the proposed laboratory may be formed if reference is made to certain groups of appliances which such a laboratory should possess and be able to place at the disposal of the scientific men coming to it for facilities which may be denied them at home. It should possess a complete set of respiration chambers of various types, and especially should be provided with the “Atwater Respiration Apparatus;” the most perfect appliances for the analyses of gases should be available; it should be provided with the most perfect calorimeters of various types, both for the investigation of the calorimetric value of the foods experimented on, and for the determination of the heat produced by man or by the lower animals,--the subjects of observation. The laboratory should possess, besides, the most perfect appliances for the measurement of work done by man and by animals (“ergostat,” “ergograph”), and a set of balances of the highest perfection capable of weighing with accuracy very heavy loads. These characteristic appliances of a laboratory specially designed for placing our knowledge of Animal Nutrition on a thoroughly sound basis must be superadded to the ordinary means for pursuing with success researches in Pure Organic, Physiological, and Physical Chemistry, as well as in Bacteriology.

OUTLINE OF THE PROPOSED SUBJECTS OF RESEARCH TO BE UNDERTAKEN IN THE
PROPOSED INTERNATIONAL LABORATORY