GOOD HEALTH | AdventAI

Pacific Seventh-day Adventist Publishing Association · Oakland, Cal. · Nov 14, 1878

GOOD HEALTH.

Dyspepsia.

HOW TO PREVENT.

All disease is the result of the violation of some physical law. The old notions of disease which supposed it to be the infliction of an enraged demon, or the manifestation of some malignant entity, were long since abandoned. Perfect obedience to all the laws of health will secure perfect freedom from disease. Unfortunately, it is quite impossible, under existing circumstances, that every law should be obeyed, and hence more or less suffering must of necessity exist; but he who can make the nearest approach to entire compliance with the requirements of nature will be blessed with the nearest approximation to absolute immunity from disease and its consequences.

Especially true is this principle with reference to the particular disease we are considering. An individual who avoids causes of disease cannot be a dyspeptic; while the person who habitually exposes himself to those morbific agents, must inevitably pay the penalty of his transgression of the laws of nature.

The best, and in fact the only preventive of indigestion is careful attention to all the requirements of the various hygienic agents. We will consider, briefly, each of the more important of the agents which tend to preserve the organs of alimentation in a healthy condition.

FOOD.

Many of the errors in diet which lead to indigestion have been alluded to under the head of causes. Of course, the employment of proper food instead of that which would be injurious is only preventive in a negative sense, except as it conduces to the maintenance of the general health. It is, however, of the highest importance that the aliment taken should be of a quality the very best suited to supply the wants of the system. To be such, it must at least possess each of the following qualities:—

1. It must be organic; that is, vegetable or animal. The vegetable kingdom alone possesses the power to assimilate inorganic matter. The human system cannot appropriate or convert into tissue any other than organized material; hence the absurdity of mingling with the food such materials as soda, saleratus, cream tartar, salt, or other minerals. Long use may have made some of these articles very necessary to please the palate; but the system does not require them, cannot make any use of them, and is obliged to expend its vitality in expelling them from its domain. The administration of iron as a "blood food," and the use of such articles as the various preparations of lime for the bones, are very reprehensible practices, and are productive of much injury to the digestive organs.

2. It should be such as has been proved by experience to be of undoubted value as an aliment; for it is not simply requisite that an article should be of organic nature to make it good food. Some of the worst poisons are organic.

3. It should be unconcentrated in its character. Many of the products of the vegetable kingdom are excellent foods until damaged by the refining processes to which they are subjected by man with a view to improvement. Thus, fine flour is the result of the bolting process. Its value as a food is small, not only because by this process it is deprived of some of its most essential nutrient properties, but by its concentration it is rendered a very productive source of constipation, and all its attendant evils. Sugar is another article which in any but very moderate quantities is also very objectionable on account of its concentration.

4. It must possess no irritating or acrid properties. All articles possessing such qualities are more properly medicines than foods. If a person has become accustomed to their use, he should not delay to commence the work of ridding himself of the habit, even though he may feel no ill effects; for they must ultimately produce irreparable injury. They may be abandoned at once, or by degrees; according to the condition of the particular individual making the change.

Fermented bread is a very poor article when compared with that which is properly made as directed in a following article.

Vegetable food is much preferable to animal for many reasons; chiefly, because it is more natural, unstimulating, untainted by disease, and hence conducive to health.

Modern cookery is the most powerful ally of the doctor and the undertaker. It takes articles of food which nature has provided in a condition well suited to man’s wants, and renders them the most powerful disease producing agents. The object of cookery should be not merely to cater to perverted tastes and depraved appetites, but to assist digestion by rendering the food more readily soluble in the digestive fluids. Such culinary operations as pickling, seasoning, and shortening, are in no way promotive of digestion, but quite the contrary. "Fried" food is one of the most indigestible of all the productions of modern cookery.

Simplicity should be the constant aim in the preparation of food. The stomach is overtaxed when called upon to dispose of a great variety of articles with their differing properties.

To sum up the requirements of hygiene with reference to food, we may say, 1. Eat only the most healthful. 2. Eat that in sufficient quantity, but carefully avoid excess. 3. Observe the strictest regularity with regard to meals, never eating at unseasonable hours, nor more than three times a day; two meals are preferable, in most cases, to three. 4. Let the food be eaten in a proper manner, being careful to secure thorough mastication. 5. If possible, always secure a half hour’s rest both before and after each meal. 6. Never eat when the mind is disturbed by great agitation of a depressing nature, as grief or anxiety. Maintain cheerfulness while partaking of food, as it is very conducive to good digestion. To this end, cheerful conversation should always be encouraged at the table.

DRINK.

Water is the only drink. Whatever may be the substances which are substituted for pure water, their whole value is measured by the amount of water which they contain. As a general thing, the purer the water the better fitted it is for quenching thirst and ministering to the wants of the body. The only exceptions to this rule are the few cases in which the addition of some pleasant and wholesome vegetable acid to the drink renders it a more grateful beverage.

Pure soft water is the only kind fit to use, notwithstanding the absurd asseverations of some physicians that hard water is more healthful. Experience proves the contrary. Water should not be drunk at meals. If the food is of the proper quality, and is properly masticated, there will be no desire for drink while eating. Those who have been accustomed to drinking very largely of hot or cold beverages at meals will be able to overcome the habit without much difficulty by drinking a little cool water fifteen minutes before the meal. By so doing, there will be sufficient time for the absorption of the fluid before the food reaches the stomach. Tea, coffee, chocolate, cocoa, and all substitutes, should be avoided, as they are in no respect beneficial, while they are productive of much positive injury, as already explained under the head of causes of dyspepsia.

In districts where soft water is not afforded by wells or springs, rain water should be collected in cisterns, and filtered as used.