Chiropractic Cause of So-called Communicable Dis-eases
Chiropractically the cause of the so-called communicable dis-eases is interference with the transmission of mental impulses, which results in lack of function. Where there is an interference with the functions resulting in abnormal metabolism there is always an accumulation of waste products and poisons. The accumulation of the waste products and the correspondingly lowered resistance in these structures provide a fertile field for the growth and development of the bacteria that are found in the particular incoördination. These germs are present as scavengers for the sole purpose of consuming the waste material and these bacteria will disappear as soon as the subluxated vertebrae are adjusted and the tissues become normal, for they can not live on normal tissue and will be excreted as waste. However, if there are subluxations which interfere with the transmission of mental impulses resulting in lack of functions in the body and microörganisms are allowed to enter the body, the abnormal tissues will furnish them with food and a proper culture medium in which to develop. From a chiropractic standpoint the best prophylaxis is adjustments to restore transmission to normal and the germs will find no food or fertile field in which to develop and will be excreted as so much material that can not be used in the metabolism of the body.
Under chiropractic adjustments the incoördination (so-called contagious dis-ease) will not run its full course; as a matter of fact, the recovery may be so rapid that the patient will be sick only a very few days. Under adjustments there will be no complications or sequelæ and for this reason there is not the necessity for hygienic measures to the same extent as under ordinary treatment, but during the time the patient is sick hygienic measures should be observed.
CHAPTER XV
FOOD
FOOD
GENERAL CONSIDERATIONS
Necessity for Food
DEFINITION OF FOOD
TRANSFORMATION INTO BODY TISSUE
Distinction between Appetite and Hunger
APPETITE DIRECTED BY EDUCATION
HUNGER DIRECTED BY INNATE
OVEREATING
SYMPTOMS OF OVEREATING
Starvation
DEFINITION
SENSATION OF HUNGER
Inanition
DEFINITION
MALNUTRITION
Balanced Rations
IMPORTANCE OF
CONTENTS OF
CLASSIFICATION OF FOODS
Sources of Food
ANIMAL
PLANT
MINERAL
Chemical Composition
NITROGENOUS
NON-NITROGENOUS
Physical Properties
Function of Foods
PROTEINS
CARBOHYDRATES
FATS
CONDIMENTS
INORGANIC SALTS
VITAMINS
CHAPTER XV
FOOD