Mucusless Diet Healing System by Arnold Ehret

Author:Arnold Ehret
Language: eng
Format: epub, pdf
Publisher: Book Publishing Company

Confusion in Dietetics (Continued)

LESSON XII.

The average vegetarian diet omits only meat from the menu, and their mixture of larger quantities of fruits (good foods) with eggs and milk cause over-eating—in most cases being worse than moderate meat-eating, and a “less mixed” diet.

Three prominent physicians improved the vegetarian diet, but they fail like all other dietitians on the following single point. They believe, more or less, in high protein foods during the diet of healing. In other words, all dietitians without a single exception, outside of myself, think that the body, and especially the sick and weak one, requires “good, nourishing food” to be healed—overlooking the fact that Nature alone heals, and does it best by fasting. (Please read Lesson 5 again, so that you may fully comprehend the reason.)

Dr. Lahmann, a German physician, proved in his “The Dietetical Disformation of Blood”, that carbonic acid is the cause of all diseases, but he failed to see the deeper cause, the fermentation caused thru mucus-forming foods mixed with fruits. He believed in, and fell a victim to, the protein theory in spite of his greatly advanced knowledge.

Dr. Haigh, an English physician, with his “Anti-uric acid diet” showed much improvement, but failed in the same manner as Dr. Lahmann.

Dr. Catani, an Italian physician, made up a diet of fruits, green vegetables and meat, eliminating all starch, and healed, more or less, including cases of rheumatism and gout, while Dr. Haigh blamed meat solely for these diseases. The secret of Dr. Catani's starchless diet is its laxative effect. It relieves like the laxatives contained in mineral-water springs, but does not heal perfectly. You can see where the point of confusion lies.

Dr. S. Graham, an American physician, whose “Physiology of Nourishment” was fundamental at the time, improved the bread especially; but the improvement consists not in the fact that Graham, Bran and Whole Wheat bread is more valuable than ordinary white bread, but thru its efficiency owing to a less constipating quality than white bread. White flour makes good paste, Graham or Whole Wheat flour does not. Dr. Graham found an opponent in Dr. Densmore of England, who claimed that overeating of bran, whole cereals and graham bread caused inflammation of the intestines. This is, of course, and exaggeration, but Dr. Densmore helped the general improvement of dietetics by advocating more fruits and vegetable.

Dr. Lahmann, the German chemist Hensel, and some authorities in this country, are the founders of what may be called “the mineral salt” movement. The stress in this dietetic reasoning is placed upon the fact that all acid and mucus forming foods lack the necessary mineral salts. But it proved a fad like the protein fad, thinking health could be regained by overflowing the body with artificially manufactured mineral-salt preparations, and keeping up your old wrong habits at the same time. You improve—relieve to a certain limit, but never heal perfectly.

In a later lesson you will learn how the chemist Ragnar Berg improved this “system” to a certain degree. He neutralizes acid-forming foods with mineral-salt-rich ones.

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