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Dietetics and Its Affect on Physical and Mental Health

by spartanmalc

Life is a perpetual function; it has for its seat the organs
which, working and modifying themselves incessantly, have a
constant tendency to revert to their primitive type Thence a
continual current of exchanges, the upkeep of which is borne by
alimentation. According to its nature, it preserves in a normal
state the composition and the texture of the organs, or rather
transforms slowly then: substance and, with it the functional
acts.

Nothing therefore is of greater importance than to know how to
feed oneself properly, nothing is, however, more difficult or
more misunderstood, and directly it is a question affecting
mankind, we have to take note of tradition and sentiment with
regard to one of the main conditions upon which closely depends
individual health, family prosperity and the improvement of
constitutions.

It is well known how to feed an ox, a cow, a horse or a sheep,
so as to make them produce the maximum of meat, of milk, of work
or of wool, one knows less well how to feed a man Alimentation
has vaned with epochs, peoples and prevailing ideas , it varies
mucli at the present day, and this grave and complex problem of
the daily repair of the instruments of life, without a
superfluous capital or deficit, is still determined most often
empirically or according to preconceived notions.

Some, believing that they see the principal source of physical
vigour and voluntary energy in flesh food, wish to have it in
plenty, others protest that we already consume too much meat,
that it charges the liver and blood - with poisons and waste
products and that it ought, on the contrary, to be much reduced.
Others extol vegetarianism and say that it suffices for all our
needs and renders us less susceptible to disease.

Many medical men today forbid alcoholic liquors, such as wine
and beer, which they declare are at least useless, if not
poisonous, others believe them to be stimulating and even
precious nourishment One prescribes salt and spiced dishes,
another forbids them Yesterday, we were advised to drink as
little as possible while eating , today, it is necessary to
purify the blood by an abundance of watery drinks to carry off
all poisons and residues.

Nevertheless alimentation goes on if irrationally, it leaves
every day a deficit or else, on the contrary, a vexatious excess
of fat, flesh, water or mineral salts, and the effects of this
careless diet accumulating in the midst of the gradually modified
nutritive plasmas and the organs undergo a slow degeneration,
health is enfeebled, the constitution becomes more and more
affected, the tissues worn out and disease is established.

It is of the utmost importance therefore that man should learn
how to feed himself rationally and to preserve his youth and his
strength while there is yet time. It is also necessary that the
physician should know how to prescribe for him the most
efficacious diet, if he falls ill there are simple rules which
respond to these fundamental needs which I believe can be found
in dietetics.

These fundamental rules are divided into three parts. The first
would include the general principles of normal diet for a healthy
man. The second would explain the nature and application of each
of the alimentary substances. The third would study the variation
of diet according to individuals, races, climates and ages in
health and in sickness.

The laws of alimentary dietetics have a triple origin tradition
when it has withstood time and theory, physiological knowledge of
the normal function of the organs, chemical statistics which
connect the composition and daily expenditure of the organs with
the composition and the balance-sheet of the foodstuffs. These
three classes of considerations should support and explain each
other, and alone are valuable in establishing the rules of good
alimentary dietetics, those which flow simultaneously from these
three sources of our knowledge and satisfy them.

A long empiricism has introduced little by little bad habits
into our customs relating to alimentation. It appears to me that
the various diseases, which one is accustomed to attribute
vaguely to delicate temperaments, to faulty constitutions and to
idiosyijcrasies, are most often derived from defective methods of
nourishment, individual or hereditary.

Arthritis, gout, megrim or neuralgic conditions, neurasthenia,
dyspepsia, gastralgia, rickets, arteriosclerosis and many
affections of the skin can be attributed directly or indirectly
to exaggerated or indiscreet habits of diet. Physical and
intellectual deterioiation which alcohol begets, and in an
indirect way many affections of the heart, liver and kidneys,
indeed some of the forms of diabetes itself, may be attributed
directly or indirectly to exaggerated or indiscreet habits of
diet and can be modified or made to disappear with them.

It is useful then that the numerous and delicate problems
connected with the study of diet, in health or in sickness,
should be examined by a biologist and a chemist, by the clear and
penetrating light which our modern chemical knowledge throws on
these important questions. More can be found out about this in
the subject of dietetics.

Malcolm Blake has researched and written about diet, health and
fitness. To see more of his writing, visit his article about <a
href="http://flatstomachexercise.weebly.com/">flat stomach
exercise</a>

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