"Natural Diet" in Acute Diseases
From the appearance of the first suspicious symptoms until the fever has abated and there is a hearty, natural hunger, feeding should be reduced to a minimum or better still, entirely suspended.
In cases of extreme weakness, and where the acute and subacute processes are long drawn out and the patient has become greatly emaciated, it is advisable to give such easily digestible foods as white of egg, milk, buttermilk and whole grain bread with butter in combination with raw and stewed fruits and with vegetable salads prepared with lemon juice and olive oil.
The quantity of drinking water should be regulated by the desire of the patient, but he should be warned not to take any more than is necessary to satisfy his thirst. Large amounts of water taken into the system dilute the blood and the other fluids and secretions of the organism to an excessive degree, and this tends to increase the general weakness and lower the patient's resistance to the disease forces.
Water may be made more palatable and at the same time more effective for purposes of elimination by the addition of the unsweetened juice of acid fruits, such as orange, grapefruit or lemon, about one part of juice to three parts of water. Fresh pineapple juice is very good except in cases of hyperacidity of the stomach. The fresh, unsweetened juice of Concord grapes is also beneficial.
Acid and subacid fruit juices do not contain sufficient carbohydrate or protein materials to unduly excite the digestive processes, while on the other hand they are very rich in Nature's best medicines, the mineral salts in organic form. Sweet grapes and sweetened grape juice should not be given to patients suffering from acute, febrile diseases because they contain too much sugar, which would have a tendency to start the processes of digestion and assimilation, to cause morbid fermentation and to raise the temperature and accelerate the other disease symptoms.
Fasting
Total abstinence from food during acute febrile conditions is of primary importance. In certain diseases which will be mentioned later on, especially those involving the digestive tract, fasting must be continued for several days after all fever symptoms have disappeared.
There is no greater fallacy than that the patient must be sustained and his strength kept up by plenty of nourishing food and drink or, worse still, by stimulants and tonics. This is altogether wrong in itself, and besides, habit and appetite are often mistaken for hunger.
A common spectacle witnessed at the bedside of the sick is that of well-meaning but misguided relatives and friends forcing food and drink on the patient, often by order of the doctor, when his whole system rebels against it and the nauseated stomach expels the food as soon as taken. Sedatives and tonics are then resorted to in order to force the digestive organs into submission.