STEPS TO HEALTH by E. H. Mathewson, M.D.

Pacific Press Publishing Company · Oakland, California · Feb 11, 1897

STEPS TO HEALTH.

By E. H. Mathewson, M.D.

Our Food.

It is literally true that we are made of what we eat, and our food is therefore an important consideration and should receive its proper attention. The organs of digestion prepare the food so that certain elements can be absorbed, and converted into bones, muscles, nerves, etc. If one goes without food, we can easily see that there would be nothing with which to build up these structures; and it is just as true that if the food is deficient, or of poor quality, we can only get the same kind of nourishment which we give the organs to work upon.

Some green foods require cooking before they can be properly digested, while other foods are deleterious on account of injurious substances which they contain. We should therefore in studying this question consider the kind of foods, preparation of foods, the amount to be taken, and the part we can act in having it properly digested for our use.

The Kind of Food.

The greatest number of the people of this world are really vegetarians, altho many of the most civilized of the earth's nation eat a mixed diet, partaking more or less largely of flesh.

There are many advocates of both diets, and for different reasons, two only of which I will mention, and these in favor of the former, because I believe if we can have our choice, these reasons are sufficient to convince at least every Christian as to the best kind of food. Life is considered sacred by the nations of India and China, and I trust at least by every true believer in God; for how can we take that unnecessarily which God gives and which we are unable to supply. It is certain God never intended the flesh of animals for food; for in the beginning he directed him to eat of the fruit of the trees and of other fruits of the earth. Can the one with feelings of pity and tenderness which Christ enjoins, freely take the life of animals unnecessarily for food? Will taking the lives of lower animals harden one's feeling or make him less sensitive in dealing with mankind? We all know that the former is the case. I believe we would have far less of this cruel practice if the housewife rather than the butcher had to do this disagreeable task.

The other objection to a diet of meat is the danger of its being diseased, and its injurious effects as a diet. At the present time diseases are increasing among both animals and man. The really healthy man is hard to find. This is also true of those animals used as food. This may result largely from the manner of fattening them for market, and the excitement and damage received during transportation. Besides, all meat contains more or less matter ready for excretion, and other poisons which have a so-called stimulating effect upon the system. If one accustomed to such diet would discontinue the same, he would feel the lack at once, and he would feel less able to do a hard day's work. This shows meat to be a stimulant.

Beef tea contains all the stimulating properties of the meat, and will produce its invigorating temporary effect, but it has been found that a dog fed upon beef tea will starve sooner than if not fed at all. The so-called stimulation, then, has been of no real benefit, but has simply covered up the feelings of hunger or fatigue which were present.

For the above reasons, therefore, we should prefer a diet of fruits and grains, with other vegetable foods so plentifully provided for our use. If meat be used at all, the very best should be obtained, and then used but sparingly. Certain kinds of meat are positively unfit for food, such as the flesh of swine, and any animal, in fact, fed upon garbage and refuse. It was certainly a wise purpose which directed the Israelites in selecting their meats. The fat of animals is also an objectionable part, as the bodily excess of material is laid up in this way; and when one is taken sick, this part is the very first to break down.

The preparation of foods will be next considered. E. H. MATHEWSON, M.D.