HEALTH PAPERS

New Zealand Tablet, Volume XXXVI, Issue 25, 25 June 1908, Page 15

HEALTH PAPERS

(By Dr. J. P. HASTINGS, DUNEDIN)

lll.— Diet.

' What should I eat ? ' How often have we asked ourselves this question ! How often has the answer been veiled in obscurity ; yet the true solution is simple. Perhaps we have just read some learned treatise upholding the pre-eminence of a special diet ; perchance - we are determined, after reading the article, to follow the advice of the writer. This may he to the effect that for breakfast we take an onion, for luncheon a roll of bread, and for dinner some uncooked meat and vegetables. We are at the time enamored with the pleasing novelty of the new idea ; strongly we seek to convince our friends of the many advantages derived from following the new regime. Constant dropping will wear away a stone, and such is the fate of the would-be diet reformer. Everywhere he meets with opposition, and gradually he comes back again to his normal state. To-day we are solemnly assured that to eat meat is to invite disease ; to-morrow some wouldbe prophet fortells the distant day when everyone will consume much, more meat than at present. On the subject of diet many people are confirmed faddists. They are always discovering some new indigestible article.

Much of the benefit derived from special diets is due to the mental effect. The individual is possessed with the idea that the altered culinary arrangements are sure to do an immense amount of good. Probably he first obtained this impression from some article or handbook on the -subject, in which he may have read of several individuals who were greatly benefited by this particular diet. The writer has treated his subject well, and the reader is much impressed. Soon the great power of suggestion dominates his mind. In the light of such knowledge can we wonder at the number of so-called ' rational diets ' which of late years have been offered to a credulous people. I will now give my own opinions upon this important subject. Whatever foods are wholesome and nourishing should form the basis of our diet scheme. Thus, we logically condemn such an exclusive dietary as vegetarianism. In a climate like that of New Zealand a mixed diet of proteid, fat, and carbohydrate is best. The proteid is the part of our food which goes to build up our muscles ; it is the most important constituent of the food. Fat and carbohydrate (starch and sugar) are the source of our energy and heat. Bulk for bulk fat has twice as much heating power as sugar or starch. Among vegetables, peas contain the most proteid. Peas are very nourishing, and their comparative indigestJbility is their only disadvantage. Oatmeal, flour; fish, cheese, and milk are very valuable foods. Porridge and milk, followed by bread and butter, make a sustaining meal. Many people cannot digest cheese ; frequently this is because they do not chew it sufficiently. Meat is a dear food ; at the same expenditure of money one can get more nutrition from peas, flour, fish, and milk. ' Well-done ' meat is not so easy to digest as ' under-done '. We should beware of taking too much of. ..any one kind of fuod ; moderation is the secret of success. H is notorious that excessive feeding is detrimental to good health. Innumerable diseases, affecting the stomach, liver, intestines, and heart n may he 'so induced. Other things being equal, the abstemious eater will live longer and enjoy better health than his over-fed brother. Long-livers are usually light eaters A good example of this was the late Pope Leo yjll When working hard we naturally require more food than when resting. It is true that most of us eat too tthuli and excessive eating does more liit.i than excessive drinking. ' , This brings us to the subject of alcohol. Scientifically considered alcohol is a -food.- It is not, however, a necessity of Jife ; it. is- one of the. luxuries. In moderation^ it harms no one. - If- taken with food it helns digestion, but the -healthy stomach should not require any such aid. Impure 'alcohol is very injurious to the system. In some cases of- sickness spirits may be of • considerable - assistance to the doctor. The following is approximately the diet scale followed by Dr. Keith,, a Scottish physician :— Breakfast— A cud of tea, 2to 3 ounces of bread with butter and marmalade, and U ounces of fish. Lunch-A cup x>! SSTor tumbler of milk, 2 to 3 ounces of bread with butter and marmalade ; .sometimes he takes a little ?ruit Tea at 4 p.m.-One cup and a biscuit. Dinner at 7 P m. -Vegetable or fish soup, 3 ounces of fish with a few vegetables, or 1 io 2 ounces of meat, and some fruit To this limited diet he attributes his good health, activity, and old age. _.