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    Food as Medicine
    Food as Medicine
    Food as Medicine
    Ebook89 pages41 minutes

    Food as Medicine

    By Florence Daniel

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    Many people have heard vaguely of the 'grape cure' for diseases arising from over-feeding, and the lemon cure for rheumatism, but for the most part these 'cures' remain mere names. Nevertheless it is almost incredible to the uninitiated what may be accomplished by the abandonment for a time of every kind of food in favour of fruit. Of course, such a proceeding should not be entered upon in a careless or random fashion.
    LanguageEnglish
    PublisherInteractive Media
    Release dateMar 21, 2020
    ISBN9781787361485

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      Book preview

      Food as Medicine - Florence Daniel

      TEA.

      WHILE THERE IS FRUIT THERE IS HOPE.

      While there is life—and fruit—there is hope. When this truth is realised by the laity nine hundred and ninety-nine out of every thousand professors of the healing art will be obliged to abandon their profession and take to fruit-growing for a living.

      Many people have heard vaguely of the grape cure for diseases arising from over-feeding, and the lemon cure for rheumatism, but for the most part these cures remain mere names. Nevertheless it is almost incredible to the uninitiated what may be accomplished by the abandonment for a time of every kind of food in favour of fruit. Of course, such a proceeding should not be entered upon in a careless or random fashion. Too sudden changes of habit are apt to be attended with disturbances that discourage the patient, and cause him to lose patience and abandon the treatment without giving it a fair trial. In countries where the grape cure is practised the patient starts by taking one pound of grapes each day, which quantity is gradually increased until he can consume six pounds. As the quantity of grapes is increased that of the ordinary food is decreased, until at last the patient lives on nothing but grapes. [1] I have not visited a grape cure centre in person, but I have read that it is not only persons suffering from the effects of over-feeding who find salvation in the grape cure, but that consumptive patients thrive and even put on weight under it.

      The Herald of Health stated, some few years back, that in the South of France where the grape cure is practised consumptive patients are fed on grapes alone, and become quite strong and well in a year or two. And I have myself known wonderful cures to follow on the adoption of a fruitarian dietary in cases of cancer, tumour, gout, eczema, all kinds of inflammatory complaints, and wounds that refused to heal.

      H. Benjafield, M.B., writing in the Herald of Health, says: Garrod, the great London authority on gout, advises his patients to take oranges, lemons, strawberries, grapes, apples, pears, etc. Tardieu, the great French authority, maintains that the salts of potash found so plentifully in fruits are the chief agents in purifying the blood from these rheumatic and gouty poisons.... Dr. Buzzard advises the scorbutic to take fruit morning, noon, and night. Fresh lemon juice in the form of lemonade is to be his ordinary drink; the existence of diarrhœa should be no reason for withholding it. The writer goes on to show that headache, indigestion, constipation, and all other complaints that result from the sluggish action of bowels and liver can never be cured by the use of artificial fruit salts and drugs.

      Salts and acids as found in organised forms are quite different in their effects to the products of the laboratory, notwithstanding that the chemical composition may be shown to be the same. The chemist may be able to manufacture a fruit juice, but he cannot, as yet, manufacture the actual fruit. The mysterious life force always evades him. Fruit is a vital food, it supplies the body with something over and above the mere elements that the chemist succeeds in isolating by analysis. The vegetable kingdom possesses the power of directly utilising minerals, and it is only in this live form that they are fit for the consumption of man. In the consumption of sodium chloride (common table salt), baking powders,

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