Heart Troubles General Instructions
( Originally Published 1921 )
The diet ordered is for you for the present time, and has nothing to do with the requirements of other people, or of you under other circumstances.
Avoid all eggs (and dishes made with eggs) fish,meat and stock soups, except as specifically ordered. Eat five small meals a day; masticate thoroughly. Take fluids very moderately at meals.
Do not partake of a great variety of dishes at any one time, nor eat large quantities of anything.
Rich dishes, fried food, pastries, sweets, stimulants and strong condiments should be used only in small amounts.
Any articles found to be habitually disagreeing are to be avoided.
If your Weight, the color of your blood and your endurance remain the same you are getting enough food.
The more you were poisoned by an article of food, the more it may be missed when it is taken out of your diet.
NOTE.For recipes and preparations of food, use Meatless Cookery, E. P. Dutton & Co., 681 Fifth Ave., New York.
The patient having obtained a good start, as time goes on the diet is modified according to the needs of the individual. This diet does not carry many new parts to the machine, but it carries an abundance of energy-producing fuel and a great many things that add to the satisfaction of eating without doing much good or much harm.
In serious conditions of the heart eggs are so often a source of evil that I believe every, heart sufferer should be studied at some time or other on an egg-free diet to find out if he is not much better.
When the time comes that a modification of this diet is made, the first article of diet to be added is chicken, and the next is bacon.
Cheese is a great resource in supplying the structure-repairing type of food. It is easy to see why this is so, when we realize that milk from which cheese is made is perhaps the only food in the world especially planned by nature to build up the structure of young animals. It is really harmful to fewer people than any other single nitrogenous food. The government of the United States, through its Department of Agriculture, has tried to encourage the use of cheese as food, and has published in Bulletin No. 487 a wonderful amount of information. The conclusion drawn from this extended study is that cheese properly prepared and used is not generally the cause of physiological disturbances, and that it may easily be introduced into the bill of fare in such quantities as to serve as the chief source of nitrogenous food. It may be made the substitute for other nitrogenous foods, when such substitution is desired.