Masters of old age : the value of longevity illustrated by practical examples / by Nicholas Smith.

  • Smith, Nicholas, 1836-1911.
Date:
1905
Catalogue details

Licence: Public Domain Mark

Credit: Masters of old age : the value of longevity illustrated by practical examples / by Nicholas Smith. Source: Wellcome Collection.

Provider: This material has been provided by the Francis A. Countway Library of Medicine, through the Medical Heritage Library. The original may be consulted at the Francis A. Countway Library of Medicine, Harvard Medical School.

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    does not. Hard and fast rules cannot be laid down for universal adoption. However, some statements of a common sense character can be given which will appeal, I believe, to every man and Avoman who wishes to obtain the best results from diet during the period of advancing age. It stands to reason that every one should eat slowly, masticate the food so completely that it will be reduced to a liquid before it is swal- lowed. Eat too little rather than too much. Do not drink liquids of any kind during the process of eating. The highest authorities in medicine, physiol- ogy, and science say that meats—red meat in particular—should be used sparingly, or what is better, should be eliminated from the dietary of the aged. The reason for this is that meat is too hearty a food, having little or no carbo- hydrates. There are many satisfactory and valuable substitutes for meats at reasonable prices in nuts, and various compounds of nuts and milk. There are also excellent soup stocks made from vegetables and nuts. Physiological chemistry assures us that legumes—peas, beans, and lentils, when dried and well cooked—are more nutritious than beef. The white of eggs contains seventy-eight per cent, of water and twenty per cent, of proteid.