The poisons produced in the intestines by bacterial decomposition, superinduced largely by overeating, are absorbed into the blood, and undoubtedly their action is similar to the other poisons herein mentioned. Thus they become a most potent factor in the cause of old age and premature death, being practically universal among all civilized tribes. Numerous other disorders or dis-eases can be traced to this same general cause, and the subject of the poisonous products of fermentation and decomposition in the intestines will therefore be constantly referred to throughout this work. [Sidenote: The growth of bacteria decreased by scientific eating] From the deductions that have been made it is clearly evident that any system of feeding which will reduce the amount of bacterial growth in the intestines, would be desirable and beneficial to mankind, while foods and habits of life that increase the amount of such poisons are to be guarded against as detrimental to both health and life. [Sidenote: Overeating primary cause of fermentation] Overeating is perhaps the greatest of all dietetic errors in bringing about a condition which favors excessive intestinal fermentation. Overeating causes stomach prolapsus, thus reducing its mixing or peristaltic activity. This retards the process of emptying, called digestion, which is the primary cause of fermentation. Under this condition the antiseptic properties of the stomach-juices are reduced, and the bacteria from the fermenting food is vastly increased. The food, passing from the stomach in a fermenting state, produces gas in the intestines, with the resultant ills that follow, such as vertigo, dizziness, irregular heart action, and usually intestinal congestion or constipation. THE DECOMPOSITION OF FOOD [Sidenote: Sugar destroys putrefying bacteria] [Sidenote: Sour milk a preventive of intestinal putrefaction] The putrefaction of proteids in the intestines may be reduced by the liberal consumption of fresh sweet fruits. The preserving qualities of sugar depend upon the fact that putrefying bacteria cannot live where sugar is abundant. The beneficial effect of sweet fruits in reducing bacterial decomposition in the intestines, is due to the presence of relatively large quantities of sugar and of organic acids. Sour milk is known to have a prohibitive influence upon putrefaction in the alimentary canal. This is due to the milk-sugar, which has been changed to lactic acid. This explains why clabbered milk, which contains a considerable portion of sugar changed into lactic acid by the action of souring bacteria, is especially beneficial in preventing intestinal putrefaction. Professor Metchnikoff, of the Pasteur Institute of Paris, became so enthusiastic upon this discovery that he proclaimed sour milk to be a remedy for old age. While Metchnikoff's enthusiasm is perhaps somewhat premature, yet the idea is worthy of much consideration.