FERMENTATION—INTESTINAL GAS FEVERED STOMACH AND LIPS CANKERS ON TONGUE
BREAKFAST
- A glass of cool water
- Three or four egg whites and one yolk, whipped; sweeten slightly; add half a glass of milk
- Gelatin, without fruit, or two extremely ripe bananas baked in a casserole dish
LUNCHEON
- Carrots, parsnips, or turnips
- Peas or asparagus
- A white potato, either baked or boiled
DINNER
- Cream of asparagus soup, made rather thin
- Peas in the pod (See recipe, p. [679])
- A new, white potato, baked; serve with very little butter
- One egg, whipped
- A glass or two of cool water
An abundance of cool water should be drunk between meals, and from one to two glasses at meals.
Fevered stomach is caused by fermentation of food—hyperacidity. After the diet is balanced so as to be chemically harmonious, the next most important thing is copious water-drinking at meals and between meals.