Since the cure of chronic diseases consists largely in purifying the body of morbid materials, it stands to reason that a "chronic" must cease taking these in his daily food and drink. To do otherwise would be like sweeping the dirt out of a house through the front door and carrying it in again through the back door. Whether one approves of strict vegetarianism as a continuous mode of living or not, it will be admitted that the change from a meat diet to a nonmeat diet must be of great benefit in the treatment of chronic diseases. The cure of chronic conditions depends upon radical changes in the cells and tissues of the body, as explained in Chapter Twenty. The old, abnormal, faulty diet will continue to build the same abnormal and disease-encumbered tissues. The more thorough and radical the change in diet toward normality and purity, the quicker the cells and tissues of the body will change toward the normal and thus bring about a complete regeneration of the organism. Anything short of this may be palliative treatment, but is not worthy the name of cure. Natural Foods In the following I shall give the outline a natural diet regimen which has been found by experience to meet all requirements of the healthy organism, even when people have to work very hard physically or mentally. In case of disease, certain modifications may have to be made according to individual conditions. Persons in a low, negative state, whether physical, mental or psychical, may temporarily require the addition of flesh foods to their diet. Dietetics In A Nutshell Food Classes Predominant Chemical Elements Functions in Vital Processes Foods in Which the Elements of the Respective Groups Predominate GROUP I Carbohydrates Starches and Dextrines Carbon Oxygen Hydrogen Producers of Heat and Energy CEREALS: The inner, white parts of wheat, corn, rye, oats, barley, buckewheat and rice. VEGETABLES: Potatoes, pumpkins, squashes. FRUITS: Bananas. NUTS: Chestnuts GROUP II Carbohydrates Sugars Carbon Oxygen Hydrogen Producers of Heat and Energy VEGETABLES: Melons, beets, sorghum. FRUITS: Bananas, dates, figs, grapes, raisins. DAIRY PRODUCTS: Milk. NATURAL SUGARS: Honey, maple sugar. COMMERCIAL SUGARS: White sugar, syrup, glucose, candy. NUTS: Cocoanuts. GROUP III Hydrocarbons Fats and Oils Carbon Oxygen Hydrogen Producers of Heat and Energy FRUITS: Olives. DAIRY PRODUCTS: Cream, butter, cheese. NUTS: Peanuts, almonds, walnuts, cocoanuts, Brazil nuts, pecans, pignolias, etc. COMMERCIAL FATS: Olive oil, peanut oil, peanut butter, vegetable-cooking oils. THE YOKES OF EGGS GROUP IV Proteids Albumen (white of egg) Gluten (grains) Myosin (lean meat) Carbon Oxygen Hydrogen Nitrogen Phosphorus Sulphur Producers of Heat and Energy; Building Materials for Cells and Tissues