The principal forms of disease which may affect the organs in question are those which have been discussed under catarrhal diseases (Section VI). The acute and chronic forms of stomach and intestinal disease, especially, belong to this group, and have consequently received special attention. The treatment of this question in my work, “Regeneration” or “Dare To Be Healthy,” Chapter X, A and B, will answer, in detail the questions of those who desire more enlightenment on this most vital and intricate subject.
Diet: These forms include all catarrhal disease mentioned under VI. A, also all inflammatory conditions of the stomach and intestines, in their acute form. As far as the latter are concerned, the suitable lists of diet will be found under Forms II, III, IV, V and VI. Regarding the same diseases in the chronic form, the special diet lists are given under Forms IV, V and VI. In addition the following suggestions will be helpful:
Diseases of the Stomach and Intestines.
These prescriptions of diet serve especially for the diseases of the stomach and intestines. In most cases a prescription for the rational preparation of food is such as only the hygienic physician is able to give. Food for persons suffering from diseases of the stomach, must be selected individually according to their idiosyncrasies. In one case the stomach must be prevented from doing too much; in another case it must be stimulated. In one case the object is to fatten; in another, to remove fat. In some cases the physician prescribes food which will retard the movement of the bowels, in other instances, the patient requires food that will promote such movement. The diet for patients with fever must be different from the diet for convalescing patients. People suffering from diabetes require a peculiar preparation of their food. Not everything that is good for an adult will be beneficial to a child. The digestibility of many foods depends upon their preparation. The value of food for patients can be judged rightly from but one standpoint, that of digestibility.
The fundamental principles governing the nourishment for patients are digestibility, great variety, abolition of all strong spices, nutritive and well selected material.
The temperature of drinks must be in strict accordance with the prescription of the physician. The patient must be urged to thoroughly masticate the food, so that it will be properly salivated and thus facilitate digestion. Patients seriously ill, should receive their food mashed or minced, so that they can partake of it more easily. All waste parts, such as skin, fat, sinews, bones, must be removed from the food, even for convalescents. Warmed up food and fibrous vegetables must be banished from the patient’s diet. It must not be a question as to what the patient wants; the prescription of the physician only must govern. The patient’s food must be prepared carefully, absolutely correctly and in a cleanly manner. In case of strong thirst, great care must be exercised in regard to drinks, depending on the physician’s directions. The thirsty feeling of the patient may be alleviated by putting glyzerine on his lips and small pieces of ice on his tongue, without, however, permitting him to swallow the water as the ice melts.