Reform in the Mastication of Foods
MR. HORACE FLETCHER is making great headway in converting the public to his views of chewing. Fletcherizing food is coming to be almost a fad in scientific circles. Fortunately, this is the kind of fad that can not possibly do anybody any harm, and the more it is cultivated, the better for every one. Mr. Fletcher insists that we ought to chew our food at least four or five times as long as we are accustomed to do. Those who have followed his advice for a month have been wonderfully pleased with the results. An eminent United States Senator said to the writer the other day, when complimented upon his well-preserved appearance, “I expect never to be sick again. In fact, I am going to try to live forever. I have got hold of a new idea which is making a new man of me.” On inquiry it appeared that he had recently had the good fortune to secure one of Mr. Fletcher’s books, “What Sense?” and upon reading it, had become convinced of the importance of chewing. Having adopted the practise, he found himself wonderfully improved in vigor of mind and body. Mr. Fletcher has succeeded in arousing so great an interest in buccal digestion in the scientific circles that the most eminent physiologists in all civilized countries are giving their attention to the matter, and arrangements have been perfected for extensive experiments, reaching through a considerable period of time, in which the most eminent savants of various countries will participate, and which will have the advantage of government support. He has recently undergone experiments at Bridgeport, Conn., where he was placed in a large iron box for three or four days at a time, his food passed in to him, and he was made to engage in work of various sorts, and his weight and other factors carefully studied. The results have invariably shown that by his thorough chewing he is able to accomplish the same work which others accomplish, with half or even less than half the usual amount of food, sometimes even gaining weight during the experiment. These results are of the highest value, and show most conclusively the great importance of thorough mastication of food, a duty which is perhaps neglected more than any other. Physiologists have long understood the importance of mastication, and have taught it theoretically, but apparently no one had made an actual practical application of the principles involved until Mr. Fletcher took the matter in hand. The subject is one of vital importance, which no one can afford to neglect. Every morsel of food should be chewed until all the nutritive portion has become liquid. The result is an enormous reduction of the work required of the stomach and other digestive organs. The thorough digestion of food secures its complete absorption; thus none is wasted. There seems to be special economy in relation to the proteids, the most expensive and important element of foodstuffs. Mr. Fletcher is not a strict vegetarian, but the tendency of his experiments and observations is to demonstrate that a flesh diet is altogether unnecessary, and not only unnecessary, but dangerous to health on account of the excess of proteids which it necessarily introduces into the system, the result of which is manifest in the great prevalence of rheumatism, gout, and other uric-acid disorders in flesh-eating countries. The value of Mr. Fletcher’s theories is fully recognized at the Battle Creek Sanitarium, where patients, physicians, and nurses are chewing after a fashion which would delight the heart of Gladstone if he were alive and cognizant of the fact, as thorough chewing was one of his hobbies. It is stated that Mr. Gladstone required his sons to execute at least forty movements of the jaws in masticating each morsel of food. An eminent English physiologist, writing recently upon the subject in the British Medical Journal, mentions an observation made upon a very old man who was remarkably well preserved. He gave him a bit of bread to eat, and noted that he executed, in chewing it, one hundred and twenty movements of the jaws, thus giving ample time for that thorough preparation to enter the stomach, which is the best guarantee of good digestion. The philanthropic spirit manifested by Mr. Fletcher in his researches, and especially his efforts to enlist the interest of scientific experts, entitle him to great credit as a public benefactor. The good results of his efforts can not be estimated. Mr. Fletcher has written very charming books on social questions and questions pertaining to nutrition. No doubt nine tenths of all gastric disorders would disappear if the sufferers could be induced to masticate their food with thoroughness. Mr. Fletcher believes that proper chewing furnishes a most important means not only for the physical preservation of the race, but also for social and moral redemption.—Good Health.