WHAT TO EAT AS WE GROW OLDER.

Gisborne Times, Volume XXVII, Issue 2562, 24 July 1909, Page 4 (Supplement)

WHAT TO EAT AS WE GROW OLDER.

(By Mrs. S. T. Borer, in the “Ladies’ Home uournal. )

Natural conditions point most conclusively to the truth of the scientific statement that the allotted life of any animal is five times as long as is required for its full growth. Man s span is thus one hundred years —not the accepted “threescore and ten. the question comes to us then, how can we best live to reach our allotted one hundred years? Just to live is not satisfying. Old acre is not to be courted unless the mental and physical vigor can be retained to a goodly degree. Sickness is the result of . sin—“Go and sm no more,” said the Great Healer. But man has o-iven so little attention to the building of bis own body that Ins straight and narrow path does not lead to health. He has spent, and is still spending, thousands of dollars in trying to find out the best methods or feeding horses, cows, and dogs; and while he tells you of the wonderful results he lias obtained from the correct feeding of these animals ne quietly helps his six-year-old boy to a full dish of the most complicated foods—foods that would bo suited only to a robust man foods that a boy cannot rise either to build liis body or to sustain life. At a. farmers’ meeting not long ago 1 was a guest at a table where the head of the house was giving most of his time to a herd of cows. He told me that he was managing the feeding by the most scientific methods; that he could produce butter fat, or flesh fat, or volume of milk at will. At the same time lie helped his little son tlnee times to liberal slices of mince pie. I remained in the house overnight, and perhaps it is needless to say that the doctor was called in before morning. He was not told, however, that the child had added to a heavy and'late dinner a large part of a mince pie; and the good mother eased her mind by saying that the child was overworked at school, and that he had inherited from her a tvea'k stomach. . It is a pity that children from this type of home cannot be taught at school how to build their bodies. I take it that physiology, simply and correctly taught, would, in after life, prove quite as useful as any of the studies now prominent in the curriculum. To be well one does not liave to be a faddist and live on this or that peculiar sort of food. Nature has given ns a variety; use it to the best advantage. If your present diet does not bring about good results, try another, for if you cat well von will be well — and that is the end of it. You cannot honestly get away from this fact, no matter how hard, you try.

WHERE THE SECRET OF GOOD HEALTH LIES.

Among the hundreds of letters I receive two-thirds of them ask for diet for those suffering from indigestion, ana usually tell me that they have been “doctoring” for years without cure. It seems to me that in their ailments these unthinking people get their compensation from day to day. If you have followed the road for years and there is no turn, why go on? Awake. Observe your own shortcomings, and do not go on blindly. The secret of good health does not ho in breathing impure air nor in leading an idle life, nor does it lie in vegetarian or a rigid meat diet, nor in uncooked foods; but in a moderate life with plenty of outdoor exercise, wellventilated rooms at night, and comfortable, simple dress. The foods should be well cooked, properly combined, and daintily served. The outdoor -laborer must eat more that the office man, and as he can spend less for his muscle-mak-ing foods he may eat beans in the place of ~ beef, and depend upon his shoulder exercise to help him to digest them. If the office man eats food difficult of digestion he is burning the candle at both ends. If he eats a heavy luncheon and then at once returns to his desk he is again burning the candle at both ends, and under such conditions the candle lasts only half as long as does the one burned at one end. The centenarian is usually found among the country folk, though; many scientists who have followed simple and exact lives, like Pasteur and Chevreul, resting and working at the right time, have lived to a remarkably old age, retaining all their mental vigor. , This restless life of ours, and the thoughts that have been instilled into us—that each individual is a law unto himself, and that our health is out of our own hands—have put scores peacefully to bed and with a clear conscience. This is, of course, . absolutely untrue. We are our own architects.- We are responsible, not only to ourselves, hut also for the good or evil of 1 the coming generations. ’ The Federal Government and the States spend many thousands of dollars each year in animal hygiene—-and poor man. the greatest animal of them all, is left in the dark to eat and drink whatever his appetite calls for or what lie can easily obtain. Of proportions, quantity, or adaptability he never

thinks, and the poor children are- helpless in the .hands of their elders. This sort of feeding kills off the weak, ruins the middling, and makes invalids of the strong. The same man who feeds the calf from the milk of the.-cow will feed his own child, a human being, either with prepared food or with the same jniik he gives the calf. The calf grows and develops: his baby dies.

ji) OF CHILDREN AND OLD AGE HAVE MUCH IN COMMON.

There is much in common between the food of childhood and that of old age. True, different occupations and habitats have great influence upon the duration of life; but we are mostly concerned hero with the ouilding material of the body. Select a simple diet in combination, one. that wil] give the maximum amount of energy with the minimum amount of work. The income must bo equal to tho outgo, or sickness will be the result. Let me make this very plain. The surplus, unused foods—a greater quantity of food eaten than is required for daily use—will be placed to our discredit. Wc have no place to store this surplus nor use for the balance. Therefore we overtax our economy to carry it away. Wise men, who wish, an active middle life and a pleasant bright old age, see to it that the income of nourishment is in exact harmony with age and activity. As wo increase in age—when wc have spent, say, the first sixty years of life —less expenditure can be made; hence wc must eat less. Perhaps at any time in life it is a great mistake to take stimulating foods or drinks, but far worse after wo. pass the middle line. Nourish and keep alive your activities, but do not prod with stimulants. Do not eat too many raw vegetables unless you have been accustomed to them from early youth. Such vegetables as celery, radishes, and cabbage are excellent cleansers, but are rather severe on the digestive tract of the aged. Cooking softens the fibre of all vegetables, which makes them more readily masticated. But herein lies another danger: soft foods are passed from the mouth without being mixed with the saliva ; they enter the stomach unprepared, and overtax the small intestine for their final digestion. This is one of the commonest causes of gas and indigestion in the aged. Persons with poor teeth are likely to dip hard crusts or rolls in their tea or coffee. The starch granulates softened in this way by foreign liquids are less easily attacked by the digestive secretions: they ferment and produce what is called •“sour stomach.” Soft foods are always more or less objectional, even for the young; they rob the teeth of their natural vocation.

In taking the appetite as a guide in regulating our food we must not confound it with desire or habits. A mother teaches her child to eat the same that her mother taught her to eat; so you will find the women’ of three generations having periodical sicklieadaches, if the food tends to create disturbance of this sort. This proves at once that those diseases are not inherited, but arc given by the older to the younger through false teachings. The mother who likes sweets is more likely to teach lier children to eat sweets. She knows that she is not physically up to standard, and so lays the shortcomings of her children to inheritance. She hag not awakened to her duty. She does not understand her responsibility. YOUR POWER DIMINISHES WHEN YOU PASS FIFTY.

After one passes fifty it is wise to cut down the breakfasts. A fruit, a little cereal, and —if one has been accustomed to it—a cup of coffee; if not a glass of water. Another morning a couple of soft-boiled eggs, toast and coffee, but never meats, and never more than one eup of coffee. If possible the substantial meal should be taken in the middle of the day, just as you would feed a child, and let this consist of a light soup, small in quantity; a piece, of boiled meat, if you have been in the habit of eating meats; one starchy food in small quantity, a baked potato, a little boiled rice, a few boiled chestnuts, a little stewed macaroni, or. in , midwinter, a wellcooked hominy ; then one vegetable or a salad. As olive oil is easily digested and wholesome, I should advise a salad r;v other day and on the alternate day a dainty green vegetable. In the spring have a few asparagus tips, tender lettuce, well-cooked and finely chopped spinach, or daintily cooked cauliflower. Vegetables with husks, even new peas and beans, are more easily digested if they are 'pressed through a colander sufficiently to remove the husks. The pulp should then be ! reheated over water, nicely seasoned with a little cream or butter.

The night meal—call it supper or luncheon, or whatever you please—should be exceedingly light. Avoid sweets. Take a bowl of cream soup with a few w T elI-toasted croutons or some bard crackers like ship biscuits or water crackers; now and then a dish of milk toast, or mush and milk, or a well-cooked cereal and milk. Do not forget that your power has diminished, and that it takes less food to keep you going. After you pass the middle line you certainly cannot afiord to snend energy in digesting food for which you have no use. Palpitation of the heart and many of the so-called “heart troubles” that comes when one grows older are frequently the results of overfeeding.

NEVER EAT WHEN YOU ARE NOT HUNGRY.

Do not be induced to eat if you are not hungry, nor do not resort to artificial devices to stimulate your appetite. One cannot set iN ature aside without injury to health. Were it not for the foolish pride of many housewives to set a “good” table—one loaded with jellies, rich meats,' preserves, puddings, cakes and pies—tho physicians would he. idle, and most people would live to a ripe old age. As we grow older three meals a day are frequently more easily digested than two larger ones; or four or five very light meals are sometimes recommended in the place of three. We begin living on milk,- and we should gradually get back to milk; and remember that old age does not' require stimulants any more than infancy does. 1 The evils that arise from the ignorance of these facts are constantly before ns. Eat not quite, so much as you want; stop while food tastes good. There is a wide difference between perfect satisfaction ■after a nieal find satiety. If meats are to be used let them be boiled; - broiled, or baked and served without sauVe. The fiirst choice is mutton, because it is a natural meat.

Sheep caiyfot be penned as steers and fattened without exercise. They roam and eat natural foods; hence the flesh is sweet and tender. Home-fed chick- , ens are next best; then the white meat j of turkey, and last, beef; but this ] must bo fresh and sweet. If the teeth j are poor chop all meats .fine, either be- ; fore or after cooking. Game is a natujr- , al moat if it has not been “hung” too long. For health’s sake avoid all preserved foods, no matter how preserved, whether in vinegar, sugar, or in spices, or with any of the various chemicals. If they are preserved they are certainly difficult of digestion. Sweets, like cakes, pies and heavy pudding, must be given up after one passes middle life. In fact I doubt n even young people can digest these with ease. Now and then a piece of sponge cake, a lady-finger or a macaroon may be eaten, and such dainty puddings as the Bavarian creams, charlotte russc, or a little plain whipped cream. But fresh fruit juices with a wafer are the nicest thing with which to close a meal. DON’T MAKE CHANGES THAT ARE j TOO RADICAL. Never make radical changes. If you have been accustomed to drinking tea and coffee, and it seems to agree with you, continue in moderation. Avoid such indigestible things as pork, veal and fried foods. A little food, well proportioned, will give your digestive tract greater ease, and you will gain from it the full requirements. ‘‘The body finds for idle foods some mischief sure to do.” This is true, whether you are young, ; middle-aged, or old. Children pmcl the aged, however., suffer most. Just a word about cooking. Every- j thing should be simply cooked, not cov- j ered with rich and greasy sauces. 1 Starchy foods should be boiled until they s are done, but not a moment longer. • Rice should be dry, each grain swollen j and white. Potatoes must be just cooked—a moment of ovei'rcooking and they are heavy and soggy. Baked ‘ potatoes are most easily digested. J Masticate everything thoroughly; then keep your mind on pleasant : thoughts. Do not dwell upon what you j eat or talk about, and do not think of f your feeling ‘ after each meal. Begin to think about your stomach, and you • 1 will surely find discomfort, if it is dis- ' comfort yoxi arc looking for. The man who is‘ always “comfort- . able” at the fat or heavy table, is the i man who sits and waits. I