Chapter XV: Section 17: Par. 3.—“Carcasses or parts of carcasses found infected (6)

“The digestibility of protein in 28 experiments with mixed diets, to which were added fruits and nuts, averaged 90 per cent. [see pp. 86-88].... The digestibility of the carbohydrates in nuts, so far as the available _data_ show, is about equal to that of the same ingredients in other foods.... It would appear that, while it is not possible to state the exact digestion co-efficients for all nuts, enough has been done to indicate their high nutritive value and digestibility.... The distress sometimes experienced when nuts are eaten is undoubtedly often due to improper mastication or to over-indulgence. The investigations made at the California station indicate clearly that considerable quantities of nuts properly eaten do not cause distress.... A fruit and nut diet may be arranged to furnish sufficient protein, mainly from nuts, to satisfy the requirements of the body.... When considering nuts, it is readily observed that 10 cents will buy about the same amount of nut protein as of animal protein, except in the case of cheese and skim milk (which furnishes less). If spent for peanuts, it will purchase more than twice the protein and six times the energy that could be bought for the same expenditure for porterhouse steak.... It is of more than passing interest to note that 10 cents’ worth of peanuts will contain about 4 ounces of protein and 2767 calories of energy, which is more protein and energy than is furnished by many rations regarded as adequate for a day.... As a whole, nuts may be classed among the _staple foods_, and not simply as food accessories.”

I desire only to show in this place that nuts are a very concentrated article of diet, and should be eaten sparingly. The idea that more food should be eaten, when going on to a vegetarian diet, is grossly erroneous, and is the reason why many vegetarians fail. Less, not more, food, should be eaten; and as soon as the stomach has shrunk to its right proportions, and the customary reaction from the stimulation of the meat has worn off, a general feeling of invigoration and well-being will be experienced—and retained, if the diet be properly managed thenceforth. Too great care cannot be taken not to overeat; everyone would be better for a few days’ fast—particularly if they have been in the habit of eating meat!

XVI

GENERAL CONCLUSIONS

I think I have shown, in the preceding pages, that fruits and nuts are man’s best, natural, and original food—the food best suited to his organism—capable of sustaining it in the highest state of health. If I have merely induced a number of persons to experiment upon themselves I shall at all events feel that this book has performed its mission, as there can be no question that wherever the fruitarian diet is tried, it is adopted and finds its adherents. I have frequently known persons go back to a mixed diet, after having tried vegetarianism for a time, but I have never known of _one_, who after once having tried the fruitarian diet, gave it up permanently. Of course everyone may relapse once in a while; and go on to another diet for a few days, but invariably the fruitarian diet is again resumed at the end of that time, with added appreciation of its worth. The fruitarian diet is as far superior to the ordinary vegetarian diet as that diet is superior to the “mixed diet”—including meat. There is no comparison between the two. Far more energy is experienced, while living upon fruits and nuts; the necessity for so much sleep is done away with—persons living upon this diet manage very nicely on about six hours of sleep, generally speaking; a feeling of cleanness and lightness is experienced throughout the body; and in many other ways the effects of the diet are noticeable. The fact that man is intended by Nature to live upon such a diet is very clearly indicated by his structure; and it is safe to say that the nearer we live to Nature, the healthier and the happier we are.

I shall conclude with a few practical health hints, in relation to diet, which I have omitted to mention in the preceding pages.

Let us consider first of all mastication.

The importance of thorough _mastication_ is now becoming generally recognised. The experiments and researches of Horace Fletcher, Professor Chittenden, etc., have done much towards calling the attention of the public to the importance of this subject, and its great advantages—not only in ensuring health, but in rendering the life longer and happier—are now generally recognised. This subject has been so ably handled by the two authors whose books I have mentioned, however, that it would be unnecessary for me to go into this question in greater detail here. To anyone who has not made a study of this subject, I can but recommend Fletcher’s “New Glutton or Epicure” and “The A.B-Z. of our Nutrition”; also Professor Chittenden’s “Physiological Economy in Nutrition,” and “The Nutrition of Man.” Now for a few practical hints.

Never eat when mentally excited or very tired. It is best to lie down a few minutes before each meal, if possible, and take a short rest after it. Never take exercise soon after a meal, or take a bath, or a swim. All these have a tendency to draw the blood away from the stomach—to the surface, or the parts exercised. This is to be avoided, if possible. It is best to make the meals somewhat regular, but never eat if you are not hungry—go without any solid food until the next meal. Drink water plentifully, meanwhile. In this way, an appetite will be gained, and sickness prevented.

Take a few deep-breathing exercises each day. In this way the requisite oxygen is supplied, and the food ingested is utilised, instead of remaining more or less mal-assimilated and unused by the system. Do not take very hot or very cold foods or drinks. The best temperature is that of the surrounding atmosphere, in a comfortably warm room. Great care should be taken of the teeth, as, when these are once gone, no false teeth can ever take their place, and the standard of health is almost invariably lowered, on account of the fact that insufficient mastication is practised.

Finally—and this is a factor of great importance—the _mental condition_ should be one free from worry or care. I have been contending very strongly throughout this book for the superiority of certain foods over others; and the value of a hygienic diet; and I still think that this question is one of the most important before the world to-day—alike for the individual and the race. Nevertheless, I am persuaded that much, if not all, of the value of a reformed diet may be offset by constant fretting and worrying about the food eaten. I believe that it would be better to eat a moderate amount of any food upon the market and think nothing about it, than to eat the best of foods—the most wholesome and the most nutritious—and keep worrying about them all the time. The hygienist should supply his body with good food, and then forget it. He should not think or worry about his food or himself in the least. Some individuals spend almost the whole of their lives in thinking about their food; and the consequence is that they constantly have dyspepsia, and get no benefit from any of it. One can dwell upon this food question far too much—to the point of becoming morbid about it. I went through that transition stage myself—one which I am glad to say I have experienced, because it enables me to appreciate the mental condition of others in a like state. I am also glad I have passed through that stage, and have emerged into what I consider a more sane and normal view of these matters. At one time in my life, the foods I ate formed a large part of my mental occupation and interest: I thought between meals what I should have for the next. I balanced up my every article of diet, and even went so far as to discriminate between the various kinds of nuts, because of the different percentages of proteid they contained! In those days I should as soon have thought of killing my dearest friend as eating a piece of meat!—so monstrous did the idea seem to me. I sided with all those individuals who stated with glee that “they had not touched a piece of meat for twenty-two years”—and so on. When I went out to dinner, I informed my hostess that I was a vegetarian, and asked to be excused from being helped to meat. But now I have emerged from that state of narrowness. Now, while I live upon the fruitarian diet, and that pretty strictly, when alone, I do not think I am being poisoned if I taste a piece of meat, when dining out, knowing that my system can well take care of the poisons generated, so long as I live all the rest of the time upon a normal diet; and I do not at all worry about my food, but eat a little of most of the things that are upon the table, and make up for it by slightly added care in my diet during the next day or two. Thus, though I consider the diet question one of the most important—if not _the_ most important—before the civilised world to-day, I must warn all diet reformers against this tendency to get into a rut, on account of their food habits, and would advise them to be careful to preserve a sane balance of mind on these questions, and a just proportion in their viewpoint. Most diet reformers are too deadly in earnest. They should cultivate a sense of humour!