In nearly all cases of overeating Nature's only weapon with which to defend herself is hydrochloric acid, thus the stomach-cells become over-trained in the secretion of acid, and the constant irritation caused by acid fermentation produces abnormal appetite. The desire to satisfy this abnormal craving produces more acid, therefore the cycle of overeating and superacidity is complete. [Sidenote: Disorders originating in the stomach] Standard medical works give about sixty different disorders arising from what is termed dis-eases of nutrition. These include diabetes, gout, arthritis, rheumatism, rickets, scurvy, obesity, emaciation, adiposis dolorosa, and various disorders of the liver, heart, and the circulatory system; also constipation and dozens of disorders under the broad term of autointoxication. The first step in the practise of scientific eating should be to limit the quantity of food, or, in many cases, to take a complete fast for a brief time. In the slow stages of human development, Nature seems to have accommodated herself to man's omnivorous habits of eating. She will accept many things that are wholly unfit for food without apparent harm if the quantity is not too great. On the contrary, the results of the most scientific dieting will be injurious if a quantity be taken in excess of that which the body can use. SUPERACIDITY We will first consider superacidity because it is usually the first disorder that appears in consequence of wrong eating. It is commonly known as "sour stomach." The chief cause of superacidity is a wrong combination of foods; and particularly an excess of starchy foods and sugars. The starch and sugar breaks down under the action of fermentation, and develops lactic acid. This further inhibits--or prevents--the normal secretion of hydrochloric acid, and, as a consequence, the albumen molecule is insufficiently converted--the transformation of the protein into peptones and proteoses is incomplete. As with all acid fermentation, gases are produced in the stomach, which give rise to belching and eructations. This fermentation sometimes occasions a feeling as though there were a solid lump in the stomach. This may come on immediately after eating. And then again, it may not come on for two or three hours after the meal--depending entirely upon the activity of the enzymes that are responsible for the fermentation. HYPERCHLORHYDRIA Occasionally the hyperacidity is caused by the presence of a superabundance of hydrochloric acid in the stomach. This condition is called hyperchlorhydria, and gives rise to a boring, gnawing sensation in the pit of the stomach, together with an abnormal desire for food. SUPERACIDITY--THE CAUSE The chief causes of superacidity are-- 1 Too great a quantity of food 2 Wrong combinations and wrong proportions of food