10 



RESTRICTION IN THE DAILY CONSUMPTION OF WATER 



means interference with the complex chemical changes always proceeding 

 in the digestive system, muscles, and other parts of the body. When these 

 are interrupted or hindered by an insufficient supply of water, indigestion, 

 constipation, gout, and many other forms of disorder and discomfort occur 

 or are accentuated. 



We are apt, too, to ignore the benefit derived by the body from a thorough 

 cleansing within as well as without. A tumbler of hot or cold water drunk 

 on rising in the morning or on going to bed at night is as beneficial to health 

 as the morning or evening " tub." The water washes away and dissolves 

 mucous and other matters in the digestive tube, leaving it fresh and clean 

 for the reception and digestion of the next meal. 



A SIMPLE AND OFTEN EFFECTIVE TREATMENT 



for occasional attacks of indigestion is to rest the overtaxed organs by 

 abstaining from all food for twenty-four hours, meanwhile sipping a cupful of 

 hot water every two or three hours. 



In any case, remember this: that, unless the consumption of water be 

 restricted by doctor's orders, the body benefits by taking at least a quart of 

 fluid a day as water, not even in the form of tea, coffee, or cocoa ; on the 

 understanding, of course, that the water is pure: or. if the only available 

 source be suspicious, that it is made safe by boiling for from twenty minutes 

 to half an hour. 



A little reflection in the light of the information just gained will simply 

 confirm the statement made earlier in this bulletin namely, that experience 

 has guided healthy human brings to choose just the right forms of food for 

 the upkeep of his body. This fact becomes quite clear when the classes of 

 foodstuffs, with illustrations from their representatives in daily use in our 

 homes, are arranged in tabular form : 



BODY-BUILDING FOODS. HEAT- AND ENERGY-PRODUCING FOODS. 



(1.) Protein Meat, fish, milk, eggs, (1.) Protein In the foods just enu- 



cheese, peas, beans, etc. merated. 



(2.) Mineral Matters or Salts (2.) Fats Of meat, eggs, butter, 



These are found in all foods, cream, oil, etc. 



but especially in vegetables and 



fruits. 



(3.) Water Present in all foods, (3.) Carbohydrates Present in cer- 



but needs supplementing in eals, farinaceous foods, most 



fluid form. vegetables, and all fruits. 



One more explanatory remark is necessary about these classes before 

 passing on to the next part of the subject. Readers will have observed that 



PROTEIN APPEARS IN BOTH GROUPS OF FOODSTUFFS, 



though it has been mentioned as a body-building food only. The fact is that 

 protein can fulfil both these vital functions (another reason for its proud title 

 of "pre-eminent"). But it is rarely relied upon to serve the double purpose 

 of body-builder and energy or heat producer. In the first place, because it is 

 chiefly found in the most expensive kinds of foods eggs. meat, poultry, etc.; 

 in the second place, because these foods contain their nutrients in very con- 

 centrated form; whereas, strange as it may sound, a certain bulkiness in the 



