Blood Vessel Diseases
( Originally Published 1930's )
Practically all blood vessel disease is caused by wrong eating, except the ones induced by drink or contracted germ. Here again, it is what you do not eat more than what you do eat which causes the major share of trouble.
Do not think that every red nose you see in the result of drink. If liquor has killed its millions by causing a blood vessel disease, then wrong eating has killed its tens of millions for the same reason. While liquor is reddening to the nose, a lot of beef steak (and the trimmings) is reddening the entire face.
Science has back-handedly confirmed the fact that deficiency is the cause of blood vessel disease in a report upon a new scientific discovery. The new preparation, Rutin, has been found a prevention of capillary blood vessel breaks, and it is even suggested that it may prevent apoplexy and other serious conditions of the blood carrying containers.
Strangely enough, Rutin is found in your flower and herb garden. It was first discovered in garden rue. However, it is also found in forsythia, violet, and buckwheat. Yes sir, the Indians and the old grandmothers, who said rue was good for this and that, are coming out of the old fogey corner to sit upon the platform with the learned.
Science, even yet, is somewhat puzzled concerning this new principle, Rutin. It is wondering whether Rutin is a cousin, or a brother, to ascorbic acid—vitamin C. Ascorbic acid has been doing quite well in clearing up the little capillary blood breaks and aiding other more serious conditions, from asthma and hayfever to apoplexy, etc.
Scientific reports have not stated, in so many words, that it is what you do not eat which causes blood vessel breaks, but when abscorbic acid C and any ordinary garden growth will prevent, or relieve them, what do you think? Well, that is right; we think the same thing. A deficiency in abscorbic acid producing tart foods is a great factor in producing a heavy, florid faced person, the type who departs from the world rather early in life.
There are two reasons for the sluggish-blooded, florid faced person; one, of course, the lack of tart foods in the diet; the other, heavy fibrogen containing meat, particularily beef steaks.
Fibrogen is a blood clotting principle. Persons, without this quality in the blood, are the quick, easy bleeders. They are the people who are watched and conditioned by the physician before an operation. They are also, if seriously afflicted, the hernophyliacs. On the other hand, those people who have a too great amount of fibrogen in the blood, bleed but little when cut or injured. They are also the people who are most susceptible to the blood vessel diseases like aterio schlerosis, apoplexy; and various heart failure conditions.
Beef contains approximately two percent fibrin, a fibrogen source product. This is a greater percentage of fibrin than is contained in any other meat or protein food. Then, you can see why no one should eat too heavily of beef steak and the trimmings which usually accompany such meals.
There is no cause for alarm in regard to the various dietetic diseases due to heavy eating of any particular type of food, unless that same individual disregards repeated indispositions, or has warning advice by his physician. Nevertheless, anyone who consistently and persistently eats too heavily of the plain foods without variety, will sooner or later need his physician's advice.
Each individual body needs variety to supply nature with building and repair materials. That is a reasonable statement of fact which you readers well know if you stop a moment to think. We need protein foods for cell and muscle replacement. We need vegetables for mineral repair to bony structure and nerve tissue. We need fat and starch for heat and energy and reserve. There is no type of food that anyone should refuse, if the body is to receive the ordinary care one would give to any piece of machinery. Our bodies are wonderful machines.
When anyone eats excessively of particular type foods, there is a natural refusal of added variety and a consequent deficiency of needed repair materials. You cannot eat the foods that you like best all the time. You may be giving your machine plenty of gas but run out of oil, or vice versa.
Everyone knows of someone who bleeds but little when injured. That used to be considered a sign of good health. But is it?
Not if that individual is also one who's hands and feet go to sleep easily; not if that individual becomes quite corpulent and florid in complexion; not if that individual tires easily with exertion. If fibrin causes blood to coagulate quickly, it is logical that such a person's blood is constantly too thick and sluggish for good circulation. It is just as logical that the heart may become weakened and the blood vessels hardened by constant effort to cause circulation of sluggish blood.
Perhaps the daily steak-eater could get away with it, providing the steak is accompanied only by a light salad and fruit. But this is not so, because the steak-eater wants his French fries with plenty of bread and butter, followed by pie. Where can fruits and salads come in ! No room ! Good night !
Science says that heavy, fatty protein food needs twice as much carbohydrate to cause its digestion. They let that statement stand literally. They do not state that carbohydrates are stored in the body for use at any time. Consequently, we could be led to believe that carbohydrates should be eaten at the same meal and twice the quantity of the fatty proteins. But this is not so. Carbohydrates must first be digested before they become an aid to fatty protein assimilation. We recall to you that the carbohydrate digests under an alkaline condition and that the protein digests under an acid condition. This is not done efficiently when the two are eaten together without any other type food.
You have found that carbohydrate foods, starches and sugars, require an alkali to aid in their digestion. However, science says that the potato, a heavy starch, is itself an alkalizing food. This is true only when the potato is thoroughly digested. In other words, it requires the use of alkali before it can become an alkali itself. The potato then is only a potential alkalizer and should be so classed. When this carbohydrate and protein relationship is better under-stood by the public, there will be less indigestion and consequent disease.
Among the blood vessel diseases, high blood pressure is king. A half dozen other heart and arterial diseases either stem from, or accompany this condition. There can be little doubt that these diseases are due to deficiencies which are created by not liking the lighter fruits and vegetables, or just not having any room for them with a meal. The fact remains that these diseases are not suffered by the variety eater. Then, it is but a display of common sense for everyone to have some meals entirely composed of fruits and vegetables. For those who find it hard to select proper type meals for the great number they must cook, there is a variety of meals for breakfast, lunch, and dinner outlined in the chapter, sample meals for bellyachers.
Perhaps, if we should detail—not quote—a scientific report upon a thirty-seven year old individual whose blood pressure reached two hundred and ten over one hundred and thirty, it would aid you readers in understanding how simply you can lower your own high blood pressure. This thirty-seven year old man was first treated for high blood pressure by the administration of sedatives for the nerves. Not receiving any benefit, he next was treated by the hormone, testosterone, seeking to build up his muscular system to meet daily activity. Then his blood pressure became even higher and a physician operated to block the Vagus nerve to the stomach. This aided him in lowering the blood pressure for a few weeks. Finally, with his blood pressure back to a danger point, he went on a brown rice and fruit diet. Within a few weeks his blood pressure became normal enough to go back to work.
Such a case, as above detailed, is sufficient proof that proper eating would prevent a greater percentage of blood vessel disease. It would not necessarily have to be a brown rice and mild fruit diet. Anyone, with high blood pressure, could go on any light fruit and vegetable diet and produce like results. However, there is logic in the rice and fruit diet. The rice is a good soothing starch to a stomach habitually throwing out too much hydrochloric acid for heavy protein combination eaters. The fruits, evidently, furnished a sufficient amount of alkali to change the starch into easily assimilated food value. The man's poor stomach and nerves both received a much needed rest. Just a little right eating, a light variety now and then, seems to revive our ability to handle foods without a digestive trouble.