It is commonly supposed that the chief fault in diet is eating to excess, that is, violation of the laws of moderation. But this is not the commonest mistake, for in most cases where too much food is eaten, it is from faulty methods of eating, and from taking unsuitable food.
The Americans suffer from indigestion more than do any other people in the world; the French suffer perhaps the least. Yet the average Frenchman eats more than the Yankee, but he has made a science of feeding, and notwithstanding that he eats more than the American, he eats it better and more rationally, and therefore his organs digest it more rapidly.
You think it is disgusting to make a science of feeding—pandering to one of the lowest of pleasures? No, you are mistaken; the science is not only just, it is necessary for health. Of course, if your science consists in elaborating dishes to tickle your appetite, to enable you to eat more than you need, it is very wrong. But here it is not science which is to blame, but the person who abuses science.
As soon as we are down in the morning we think of our stomachs, of our breakfast. It is no good telling us that it is irrational to eat breakfast; that as we have done no work yet we need no nourishment; for we thoroughly disbelieve in this argument. It is much better for everyone to take something at breakfast-time, but whether she should make a good square meal at breakfast, and take but a small luncheon, or just pick a little something at breakfast, and make a good meal at midday, depends entirely upon what she is used to.
Many persons take a little fruit before breakfast, and it is not at all a bad plan, for fruit is the natural and best aperient. Because of the difficulty of obtaining fruit and vegetables many of us Londoners eat too much meat, which is very wrong, for excessive meat-eating brings many diseases in its train.
All fruits are not equally digestible, and some kinds are so difficult to digest that they should only be taken by those who are in robust health. All stone-fruit, especially cherries, and all nuts are very indigestible. Fruit is always best when it is picked just before it is eaten, and those who possess the luxury of an orchard or country garden of their own should eat a little fruit from the trees, in the season, every morning before breakfast, when the combination of the fresh fruit and the crisp morning air will do much to brace up the system for the day.
Unripe fruit is no favourite with the stomach, and it may produce severe griping and colic. Much more injurious is over-ripe or decomposing fruit, a very common cause of so-called English cholera.
Certain persons have peculiar idiosyncrasies for certain fruits, especially for strawberries, and at the beginning of the strawberry season attacks of nettle-rash accompanied with severe indigestion, due to eating the fruit, are extremely common.
Now let us go to breakfast. There are plenty of things to choose from; only think a little beforehand, and have some reason for your choice.