Essentials of diet, or, Hints on food, in health and disease / by the late E. Harris Ruddock.

  • Ruddock, E. H. (Edward Harris), 1822-1875
Date:
1879
Catalogue details

Licence: Public Domain Mark

Credit: Essentials of diet, or, Hints on food, in health and disease / by the late E. Harris Ruddock. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    IS2 DYSPEPSIA. All superfluous food that has the property of solidi- fying the excretions and arresting evacuation must be relinquished. Meals should be taken with regularity three times a day, animal food eaten sparingly, but succulent vegetables and ripe fruits freely. Many persons eat too much and too often. If the stomach be overloaded the food will be imperfectly digested; there will consequently be a larger quantity of faeces, and thus the bowels will be overloaded also. Franklin’s rule, “ to leave off with an appetite,” is a good one. By doing this, in ten minutes the appetite will have departed. Coarse Scotch oatmeal porridge, made in the Scotch way, by adding the meal gradually to the water till thick enough, and eaten with treacle, should form part of the breakfast. Bi'own bread should be preferred to white. It should not be eaten new ; it may be taken for a fortnight at a time, and then temporarily changed for white bread known to be free- from alum. If brown bread be not eaten ex- clusively, a little should be taken with every meal \ its, effects will thus be more uniformly distributed through the alimentary canal than if only taken occasionally. White bread, when eaten, should be stale; hot rolls, muffins, crumpets, tea-cakes, and spongy buttered toast are not allowable. Bread and potatoes, and indeed all farinaceous food, requires to ]je thoroughly masticated and mixed with saliva, as, correctly speaking, digestion begins in the mouth. Of meats, beef and mutton, chicken and game, may be eaten in moderation. Bacon is the most soothing of