Part 25

OBESITY--THE REMEDY

The control of body-weight rests upon three distinct and separate laws, the first and most important of which is nutrition, the second exercise, and the third oxidation.

While at the outset body-weight may be controlled by increasing the amount of activity sufficiently to use the surplus which Nature is storing away, if however, the activity ceases and the surplus is not used, then the storing process becomes chronic, and radical remedies both in regard to dietetics and activity must be applied in order to bring the body back to normal.

A man of normal weight, say 150 pounds, doing ordinary work in a tropical country, would not need to consume more than an ounce of fat each twenty-four hours, while the same man in a northern climate, where the thermometer ranges from zero to 20 below, could use up, with similar labor, from three to four ounces of pure fat daily. Fats, however, do not produce fat in the human body unless taken largely in excess of its needs. Their primary purpose is to keep up the temperature of the body.

Where the weight is only from ten to fifteen pounds above normal, a substantial reduction can be made by merely balancing the diet, but where the accumulation of adipose tissue has become chronic, and the body has taken on from twenty to fifty pounds, or more, above normal, then a diet composed largely of non-acid fruits and fresh vegetables should be adopted for a period of from twenty to thirty days.

Carbohydrates, that is to say starch and sugar, are the principal fat-making nutrients, and all people inclined to take on abnormal weight, as a rule, are very fond of, and eat an excess of starchy foods. A great amount of the casein in milk and the phosphorus in eggs are converted into fat, especially if a quantity be taken in excess of the amount used in effort or work. The fat-producing staple foods are:

All cereal products All legumes Bread Eggs Milk Potatoes

In order, therefore, to remove the causes of obesity, one must begin with the diet.

Eliminate meat and animal fat; ascertain as nearly as possible the amount of carbohydrates necessary for each day and take none in excess of this quantity. This will stop the accumulation of fatty tissue. If the body is obese, and a reduction of weight is desired, the diet should consist of nuts, fruits, salads, fresh vegetables, and a very limited quantity of eggs, omitting starchy foods entirely. After a week or two of this diet, discontinue the use of eggs, reducing the diet entirely to nuts, fruits, fresh vegetables and salads, which in nearly every case will bring a very substantial reduction in weight, even if the patient takes but little exercise and fresh air. If, however, he can be induced to adopt the above diet, and at the same time take two hours' moderate exercise, either in gymnastics or useful labor, with a reasonable amount of exposure to fresh air, the reduction in weight will be greater, and the muscular tissue and vitality will increase.

Inasmuch as fat contributes no item of strength to its own support, if the patient will take a reasonable amount of exercise and fresh air, muscular tissue will increase in the same ratio that fatty tissue decreases.

The menus for obesity may be varied according to the fruits and vegetables at one's command. Fish is the one article among animal food that has much to recommend it, insomuch that it contains an excellent form of proteid and phosphorus. If the taste of the patient should rebel against natural foods, fish would supply these elements better than any form of flesh.

The following articles should compose the general diet for the obese under ordinary conditions:

Buttermilk Eggs or fish--limited quantity Fruits Green salads Nuts { Such as-- { { Asparagus { Beans { Beets { Carrots Fresh vegetables { Celery { Parsnips { Peas { Pumpkins { Spinach { Squash { Turnips

The ordinary obese person should adopt either of the following menus, varying them according to vegetables in season:

MENU I MENU II

BREAKFAST

An orange, or grapes Choose two of the following: One or two eggs, whipped Berries, grapes, peaches, plums, pears, apples, melons, soaked evaporated apricots, peaches, or prunes

LUNCHEON

Choice of two fresh vegetables, One fresh vegetable cooked A small portion of fish A baked potato A baked potato One very ripe banana, with two tablespoonfuls of nuts

DINNER

A salad of lettuce or romaine Spanish onions Peas, beans, beets, carrots, or An egg, or a small portion turnips of fish Two tablespoonfuls of nuts Tablespoonful of nuts One egg One or two vegetables A green salad

If the patient is doing manual labor, the proteid foods, such as milk, cheese, nuts, fish and eggs should be increased according to the work. If, however, the labor is sedative, such as followed by the average business man, the amounts herein prescribed are sufficient. The breakfast should be taken an hour after rising, and the luncheon early, not later than 12 noon, and the dinner not later than 6 p.m.

The symptoms during the first two or three days will be that of weakness and perhaps hunger, leaving the impression of under-nourishment. This will disappear after the third or fourth day, and strength will not only return to normal, but the body will feel more energetic than before, and there will be a marked increase in the powers of endurance. If the patient can be induced to "fight it out" for a week on these lines, favorable symptoms will develop so fast that the practitioner will be aided in his work by the mental conviction of the patient, and success will be assured.

In cases of Obesity:

OMIT EAT

Bread products Eggs--limited quantity Cereals Fish or Lobster Dried beans Fresh vegetables Flesh food Fruit Milk Melons Sweets Nuts Succulent vegetables Wheat bran Whole wheat thoroughly cooked (sparingly)

Do not drink at meals.

NEURASTHENIA