Food Remedies - Facts About Foods And Their Medicinal Uses

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

C. W. DANIEL
11 CURSITOR STREET, E.C.
LONDON

1908

Friday, July 9, 2010

Preserved Fruit Juice.

The following is E. and B. May's recipe for preserving fruit juice. Put the fruit into a preserving-pan, crush it and allow it to simmer slowly until the juice is well drawn out. This will take about an hour. Press out the juice and strain through a jelly-bag until quite clear. Put the juice back into the pan, and to every quart add a quarter of a pound of best cane sugar. Stir until dissolved. Put the juice into clean, dry bottles. Stand the bottles in a pan of hot water, and when the latter has come to the boil allow the bottles to remain in the boiling water for fifteen minutes. The idea is to bring the juice inside the bottles to boiling point just before sealing up, but not to boil it. See that the bottles are full. Cork immediately on taking out of the pan, and then seal up. To seal mix a little plaster of Paris with water and spread it well over the cork. Let it come a little below the cork so as to exclude all air.

The juice of the elderberry is famous for promoting perspiration, hence its efficacy in the cure of colds. Two tablespoonfuls should be taken at bed-time in a tumbler of hot water.

The juice of the elderberry is excellent in fevers, and is also said to promote longevity.