Vegetable Diet: As Sanctioned by Medical Men, and by Experience in All Ages: Including a System of Vegetable CookeryAlcott, William A. (William Andrus)
Science
Vegetable Diet: As Sanctioned by Medical Men, and by Experience in All Ages: Including a System of Vegetable Cookery
Alcott, William A. (William Andrus)
Food; Vegetarianism
Eggs, when not fresh, are more or less liable to disease. I might even
say more. When not fresh, they _are_ diseased. On this point we have the
testimony of Drs. Willich and Dunglison. The truth is, that the yolk of
the egg has a strong tendency to decomposition, and this decomposing or
putrefying process _begins_ long before it is perceived, or even
suspected, by most people. There is much reason for believing that a
large proportion of the eggs eaten in civic life,--except when we keep
the poultry ourselves,--are, when used, more or less in a state of
decomposition. And yet, into how many hundred forms of food do they
enter in fashionable life, or in truth, in almost every condition of
society! The French cooks are said to have six hundred and eighty-five
methods of cooking the egg, including all the various sorts of pastry,
etc., of which it forms a component part.
One of the grand objections against animal food, of almost all sorts,
is, that it tends with such comparative rapidity to decomposition. Such
is at least the case with eggs, flesh, and fish of every kind. The usual
way of preventing the decomposition is by processes scarcely less
hurtful--by the addition of salt, pyroligneous acid, saltpetre, lime,
etc. These, to be sure, prevent putrefaction; but they render every
thing to which they are applied, unless it is the egg, the more
indigestible.
It is a strange taste in mankind, by the way, which leads them to prefer
things in a state of incipient decomposition. And yet such a taste
certainly prevails widely. Many like the flesh beaten; hence the origin
of the cruel practice of the East of whipping animals to death.[22] And
most persons like fresh meat kept till it begins to be _tender_; that
is, begins to putrefy. So most persons like fermented beer better than
that which is unfermented, although fermentation is a step toward
putrefaction; and they like vinegar, too, which is also far advanced in
the same road.
That diseased food causes diseases in the persons who use it, needs not,
one would think, a single testimony; and yet, I will name a few.
Public-domain text, read in full here on John Shaqi.
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