Encyclopedia of Diet: A Treatise on the Food Question, Vol. 3

by Eugene Christian

MENU I	MENU II
BREAKFAST
A cup of hot water	One egg, whipped with a
Half a cup of bran	very little sugar and a
Baked sweet potatoes	spoonful of lemon juice
Cocoa	One banana with very little nut
	butter and cream, and a few raisins
LUNCHEON
A vegetable salad—lettuce,	A fruit salad—lettuce; seeded
grated carrots and tomatoes,	grapes, banana, and
eaten with a dressing	a piece of an orange,
of nut butter, reduced	chopped; serve with
to a solution by	either whipped cream or
adding water	nut-butter dressing
A boiled onion	One fresh vegetable, with
A baked sweet or a white	a whole wheat cracker
	potato, or baked beans
	(Eat sparingly of the latter)
DINNER
Two fresh vegetables	One fresh vegetable
Fish or an egg; egg preferred	A baked potato
A potato or a whole wheat gem	Two eggs, either boiled two
	minutes or whipped with
	just a little lemon juice and sugar

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MENUS FOR CIRRHOSIS OF THE LIVER

CIRRHOSIS OF THE LIVER

Cirrhosis is a word derived from the Greek meaning yellow. It was originally intended to convey the idea of over-growth or enlargement of this much-abused organ, but inasmuch as atrophic conditions often show yellow or tawny, there are now two kinds of cirrhosis, namely, atrophic cirrhosis, meaning a shrinkage, and hypertrophic cirrhosis, meaning enlargement of the liver.

Atrophic cirrhosis is caused by alcoholism, often augmented by milder stimulants such as tea and coffee.

Hypertrophic cirrhosis is caused by overeating, especially of meat, sweets, and starchy foods.

The causes of the former should be removed by ceasing the use of tea, coffee, and all alcoholic stimulants, and of the latter by omitting sweets, and limiting the diet in quantity to, or in severe cases below, the actual needs of the body.