Food Remedies - Facts About Foods And Their Medicinal Uses


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. 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, and the whole army of mineral drugs and essences, we violate that decree of Nature which ordains that the animal kingdom shall feed upon the vegetable and the vegetable upon the mineral.

Written BY



Saturday, July 24, 2010


Pine-apple juice is the specific for diphtheria. This seems to have been first brought to the notice of Europeans by the fact that negroes living round about the swamps of Louisiana were observed to use it with great success. A writer who records this says: "The patient should be forced to swallow the juice. This fluid is of so pungent and corrosive a nature that it cuts out the diphtheria mucous and causes it to disappear."

The above direction looks satisfactory enough on paper, and it is eminently cheering to read of how the pine-apple juice causes the diphtheria mucous to disappear, but anyone who knows anything about diphtheria knows that to "force" a diphtheria patient to swallow is more easily written about than accomplished. Fortunately I have been able to obtain the following explicit directions from an experienced nurse and mother:

The pine-apple should be cut up and well pounded in a mortar. The juice must then be pressed out and strained through well-scalded muslin. The patient's mouth must be washed out with warm water. The juice may now be given with a silver teaspoon. It is possible that the patient may be quite unable to swallow any of it. If this be so, the juice will serve as a mouth and throat wash. It will gradually dissolve the membrane, and enable it to be scraped gently away with the spoon. The juice should be given, and the throat scraped as far down as the nurse can reach, as often as the patient can bear it. The time will come, sooner or later, when the juice is swallowed. No other food should be given. The nurse may have to work away for some hours before any juice is swallowed, but my friend assures me that if the scraping be done gently and skilfully, even children will bear it patiently. Only a silver or bone spoon should be used, and, needless to say, it must be well scalded in boiling water in the intervals of using.

It is a remarkable fact that while pine-apple juice exercises this remarkable corrosive power upon diseased mucous, its effect upon the most delicate, healthy membrane is absolutely harmless. I have seen sweet pine-apple juice given to six-months-old babies as a supplement to the mother's milk, with excellent results.

Dr. Hillier, writing in the Herald of Health in 1897, says "Sliced pine-apples, laid in pure honey for a day or two, when used in moderation, will relieve the human being from chronic impaction of the bowels, reestablish peristaltic motion, and induce perfect digestion."

"A slice of fresh pine-apple," writes Dr. Fernie, "is about as wise a thing as one can take by way of dessert after a substantial meal." This is because fresh pine-apple juice has been found to act upon animal food in very much the same way that the gastric juice acts within the stomach. But vegetarians should eat fresh fruit at the beginning of meals rather than at the end.

The pine-apple is useful in all ordinary cases of sore-throat.

One pine-apple of average size should yield half a pint of juice.

Tinned or cooked pine-apple is useless for curative purposes.