Part 40

=Soups.=—Vegetable broths.

=Fish.=—Fresh fish, shell fish, raw oysters.

=Meats.=—It is better to omit all meats. If meat is eaten at all, it should be confined to game, chicken and fat bacon.

=Farinaceous.=—Cereals, crackers, dry toast, milk toast, macaroni, graham or whole wheat bread, rye bread, oatmeal and any of the breakfast foods.

=Nuts.=—With salt.

Vegetables.—Celery, lettuce, watercress, all greens, with vinegar, string beans, green peas, potatoes, carrots and beets.

=Fruits.=—All fruits, stewed or fresh. Unpeeled apples are especially recommended. (Greens, with vinegar and unpeeled apples increase the action of the kidneys.)

=Desserts.=—Plain puddings, junket, rice, stewed or fresh fruits.

=Liquids.=—Pure water, toast water, barley water, butter milk, malted milk, milk.

Eat eggs sparingly and in severe cases, not at all.

=AVOID.=—Alcohol, coffee, tobacco, dried fruits, nuts, cheese, candies, pastries, pies, spices, rich puddings, fried foods, vinegar, pickles, lemons, rhubarb, mushrooms, asparagus, sweet potatoes, tomatoes, gravies, patties, rich soups, lobster, salmon, crabs, mackeral, eel, veal, pork, goose, duck, turkey, salted, dried, potted or preserved fish or meat, (except bacon).

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Since the medical profession is unable to determine just what rheumatism is, it is difficult to prescribe a diet. The theory so long believed that it is an excess of uric acid in the system is no longer held by most of the advanced physicians. Some authorities hold that it is a nerve difficulty; others that it is an excess of lactic acid. Some authorities put one on an entire meat diet, in case of rheumatism, and others entirely exclude meat. Uric acid may accompany the disease.

Assuming that it is due to the failure of the system to promptly eliminate its waste, whether this failure to eliminate be through a weakened condition of the nerves, and the consequent failure to properly direct the body activities, the correction of the difficulty must lie in building up the general vitality and in aiding the system in its elimination. Hot sweat baths, a free use of water and a free use of fruits, particularly the citrous fruits, such as lemons, oranges, limes, etc., are desirable, because they increase the alkalinity of the blood. The acid unites with other acids of the body acting as a re-agent. Often when the acids of the stomach are strong, sodium carbonate (baking soda) produces an alkaline reaction.

The diet should be cut down in quantity. Meat may be eliminated if an excess of uric acid exists and the above suggestions under the diet for Gout be followed.

Fruit juices should be used freely because of their alkaline reaction and because of their diuretic effect. Lemonade, orangeade and all fresh fruits and vegetables are diuretic.

Regular exercises, until the body is thoroughly heated, deep breathing of pure air day and night and a copious drinking of water are necessary.

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Interference in the action of the kidneys is apt to result in a retention within the system of the elements, which the kidneys, in normal condition, eliminate from the system, such as urea, uric acid, urates, sulphuric acid, sulphates, sodium phosphate, xanthin bodies and conjugated sulphates. These substances are not thrown off by the skin, or by the lungs, and must all be eliminated through the kidneys. They are the result of the oxidation and the breaking down of the proteins of the body. If the kidneys do not throw these off, the result is Uremic Poisoning, and the dietetic treatment must be to cause a free action of the kidneys by the use of diuretics. Of these the citrous fruits, (lemons, oranges, limes, etc.,) are the best; they neutralize acids and produce an alkalinity of the blood. They should be used freely.

Meats, eggs and legumes should be eliminated from the diet. A free drinking of water, milk with limewater, cereals, buttermilk, kumyss, barley water, toast water, lemonade, orangeade, vegetables and fruit should constitute the diet. Exercise and free breathing of fresh air are imperative. All food should be thoroughly masticated.

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An excess of uric acid may not always cause uremic poisoning, but it indicates an excess of protein in the system above the amount eliminated by the kidneys and the skin. This excess is often the cause of chronic ailments, such as bronchitis, asthma, hay-fever, severe nerve depression, gout, rheumatism, neuralgia, tonsilitis, grippe, influenza, colds, etc.

The natural relief is to control the diet, supplying less protein and to increase the elimination through a free action of the kidneys, of the pores of the skin, and of the lungs. Systematic exercise, deep breathing, a copious drinking of water and fresh air day and night, are the best reliefs.

One may either eliminate the proteins from the diet, or may cut down the entire quantity of food, and, by exercise, breathing, a freedom of the pores of the skin and a free drinking of water, so as to create an activity of the kidneys, may continuously eliminate more uric acid than is consumed in the food.

The regulation of the quantity of the food, rather than the cutting down of the proteins and the feeding of a larger proportion of starches, is the course pursued where one is inclined to an excess of uric acid and still has an excess of fat.

In case of an excess of uric acid in thin persons, such proteins food as meat and eggs may be eliminated and the diet consist almost wholly of carbohydrates and fats.

The diet is the same as that given above for Gout.

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