THE STAFF OF LIFE.
A Paper read at the International Vegetarian Congress, by Miss
May Yates:
printed by kind permission if the Vegetarian Federal Union.
WHOLE wheatmeal bread is so generally considered the basis of all
food reform, that an attack on its value appears to shake the main
foundations of our faith. Having, however, re-examined the grounds
of our belief, determined to follow the truth, the whole truth, and
nothing but the truth (even if it should lead us to abandon our dearest
conviction), we are still, I think, convinced that whole wheatmeal
bread is a real staff, which will well support us through the journey
of life.
The first ground of complaint brought against it is, that it contains
a large proportion of starch, and that starch is unfit for human food,
as it entails a long, vital-force wasting, process of digestion, and
that the use of foods containing it produces diabetes, obesity, and
constipation.
As regards this first statement, no distinction is drawn between
the artificial starchy foods, white bread, &c., and whole grains.
The natural proportion of starch is altered in the artificial foods,
and they are also deprived of the natural ferments, diastase and cerealine,
which have the property of promoting the digestion of starch. Although
these artificial starchy foods may have an injurious effect on many
constitutions, that is no proof that the natural whole grains have
the same effect. In fact it is well known that nations who live principally
on these foods in a natural form are not distinguished by that obesity
which they are said to produce.
The principal fallacy, in this first assertion, is, however, based
on imperfect knowledge of the modern researches on digestion. The
experiments made by Richet and Defresne show that the starch undergoes
a preliminary saccharification in the mouth, that this process continues
in the stomach, and that as the action of the "gastric juice
is at first feeble, the ptyalin contained in the human saliva is able
to accomplish a certain amount of work.'
This modern theory is endorsed by the following eminent authorities
Sir W. Roberts, M.D., F.R.S., Dr. W. B. Carpenter, C.B., F.R.S., Dr.
M. Foster, F.R.S., Professor Hermann, Dr. William Draper, Dr. Flint,
Drs. Yeo, Biddes, Bücke, and Professor Gamgee, M.D., F. R.S.
Dr. Anna Kingsford has pointed out that "the secretions of the
economy vary with the nature of the alimentation," and it is
therefore possible that the ptyalin of the human saliva may be stronger
and the acidity of the gastric juice less in those who are habitually
Vegetarians, and that the preliminary digestion of starchy substances
would thus in Vegetarian feeders be accelerated.
There would, however, of course, be a certain proportion of starch
to be digested in the secondary digestion. Messrs. Wanklyn and Cooper
state, that the digestion of a portion of the starch foods in the
intestinal tube renders them specially sustaining. as "such food
becomes active several hours after it has been eaten, and thus continuous
nutrition is compatible with intermittent feeding." The statement
that this is a 'vital-force wasting digestion" shows great ignorance
of modern research, for Dr. Yeo states that the pancreatic juice is
one of the most important and energetic digestive juices of the body,
and that the amglopeptic ferment in it acts with great activity on
starch, and that "the change is effected almost at once."
Kühne and Schutzenbergen state that the transformation is "almost
instantaneous;" whilst Dr. Dobell speaks of the "almost
miraculous celerity and completeness of the action of the pancreas."
In July I challenged Dr. Densmore to give the name of any of the
eminent medical authorities that he said confirmed his statement that
the use of cereals and pulses was a great strain on the digestion.
This challenge has never been replied to. We must suppose that Dr.
Densmore alone represents the physicians of all schools who argue
on this point.
Surely the presence in the human digestion of the ferments specially
adapted for the digestion of starch is a sign that that starch is
an elemental portion of human food, for as has been even admitted
in the articles referred to "the Divine architect in contriving
the several organs of the body has necessarily adapted that organism
to a procurable food."
With regard to the statement that diabetes and obesity are distinctly
traceable to the use of starchy foods, it is generally believed that
"diabetes is primarily due to changes commencing in the nervous
system." Apart from this, any argument against the use of cereals
and pulses, based on this ground, would apply with equal force to
the fruits advocated, for the sugar contained in such large quantities
in bananas, figs and dates, is excluded with even greater rigour than
starch from the dietaries for diabetes and obesity.
As to constipation being produced by cereals, it is well known that
artificial starchy foods have this effect, but it is also generally
recognised that oatmeal and whole wheatmeal will completely cure this
evil. In fact, it will probably be ascertained that the evils resulting
from the use of starch, to which Dr. Densmore directs attention, are
mainly caused by artificial preparations of this food.
Dr. Densmore accounts for the fact that some persons cannot digest
nuts and fruit, by stating that "pathological stomachs"
cannot assimilate them, but that "physiological" ones can;
whilst the same circumstance, with regard to cereals and pulses, is
a reason for discarding them entirely as human food. This is manifestly
absurd, for, as the old proverb says, "What is sauce for the
goose is sauce for the gander."
The second charge brought against the use of cereals is that they
are a man-developed product, and that the frugivorous apes (to which
class it is said that man belongs) live on nuts and fruit, and not
on any product having any similarity to the cereals. This argument
would exclude all cultivated plants and all the appliances of civilisation.
Man's intellect, when used in harmony with God's laws, can only improve
and benefit humanity. Cereals and pulses are fruits in the truly botanical
meaning, namely, that which contains the seed, and are therefore adapted
for the frugivorous races. Monkeys have not had the intellect to cultivate
them themselves, but they have no objection, even in their wild, natural
state, to using them, when raised by man, for, as the Rev. J. G. Wood
states, the Chimpansees "are very unprofitable neighbours to
anyone who has had the misfortune to raise crops of rice, etc., within
an easy journey of a Chimpansee settlement."
It is also stated as a reason for abandoning the use of the cereals
that uncooked foods are the natural aliment of man, but as it is not
yet proved that man thrives best on uncooked foods, this point might
be left for the present.
Artificial raw starch is more difficult to saccharify than boiled
starch, but in the cereals the starch is associated with a ferment
which is in a high state of activity at the temperature of the human
body. It has been asserted that the human saliva has no effect on
raw starch, but if any one will apply the iodine test to cracked wheat,
steeped in cold water, and then to some which has been well masticated,
the reaction will show that a distinct change has taken place in the
starch. As the other digestive fluids are much more energetic than
the saliva, there appears no reason why healthy Vegetarian digestions,
in which, as I have before stated, probably these ferments are in
a more active condition, should not be able to digest raw cereals
and pulses.
As regards the assertion that people dislike them, I would point
out that it is well known that nothing is so easily altered as human
taste. I myself personally find nothing objectionable in the taste
of raw wheat, whilst fresh green peas are, I think, quite as nice
as, if not nicer than, nuts.
It is no new theory to advocate the use of uncooked cereals, for
Gustav Schlickeysen states that, "even as late as the time of
the Roman Republic, the baking or other cooking of grain was regarded
as injurious." The dried cereals and pulses would present difficulties
to teeth which, as Professor Nicholson points out, have been weakened
and degenerated by the use of cooked food for thousands of years but
this might be overcome by using them in a fresh, soft condition. When
the advocates of uncooked food have definitely proved, by practical
experience, that it has the advantages they claim for it, science
could soon, by means of refrigeration, glass, &c., provide constant
supplies of fresh cereals and pulses, which could be easily masticated
and digested by the majority of healthy people.
The fourth reason given for abandoning the use of the cereals is
based on Sir W. De Lacy Evans's statement that the cereals are most
apt of all foods to induce earthy deposits in the system, and thereby
cause ossification of the joints and tissue. I will first call attention
to the fact that Sir W. De Lacy Evans appears to think that earthy
matter is only required for the growth and nourishment of the bones
whereas recent authorities show that (as Dr. Yeo states in his book
on "Foods"), "there is no tissue that does not contain
lime (chiefly phosphate); and it would seem that cell growth cannot
go on without it." Whilst Mr. M. F. Anderson states in "
Phosphates in Nutrition" that " the brain, nerves, and soft
tissues all contain the same inorganic materials, lime, magnesia,
potash, soda, chlorine and phosphoric acid, but there is a large excess
of phosphoric acid in the brain and nerves." Sir W. De Lacy Evans
himself says that "phosphorus plays a more important action in
the animal economy than has heretofore been supposed; and thought,
the mind itself, many actions with which the mind has no connection,
and volition and common sensation, are ultimately connected with the
presence of phosphorous in the cerebro-spinal axis." Now, the
principal characteristic of the mineral matter found in the cereals
is a large proportion of this phosphoric acid, and a small proportion
of earthy substance.
The statement that the cereals contain a large amount of earthy
matter is mainly based on such antiquated analysis as those of Pereirea,
whilst recent analysis by such eminent authorities as Dr. Wynter Blyth,
Professor Church, F.R.S., Dr. E. Wolff, and Messrs. Wanklyn and Cooper,
show that this statement is quite untrue. When combined with a sufficient
amount of the fresh fruit, which maintains the mineral element in
a soluble condition, there is not the slightest danger of the ossifications
with which we are threatened. Nuts and fruit may satisfy hunger and
maintain physical strength, in the case monkeys, but it is no test
of their adaptability for human food when they are combined with a
large amount of milk and eggs. They are not suited to form the chief
food for civilised people, whose brains and nerves are subjected to
the intense strain of modern days. A careful examination of the analyses
mentioned will show, that these fruits contain a large proportion
of earthy substances, and less phosphoric acid than a properly selected
diet of cereals, pulses, nuts, and fruits. But experience shows a
healthy organism can find every element for the maintenance of a strong,
vigorous life in a welt-chosen dietary of grains, pulse, nuts, and
fresh vegetables, but there is no example of a civilised nation subsisting
for any length of time on an exclusive diet of fruit and nuts.
As Sir W. De Lacy Evans quoted principally such antiquated analyses
as those of Pereira, I insert the following analyses of the mineral
constituent of some cereals, pulses, nuts and fruits, taken from "Bread
Analysis" by Wanklyn and Copper, "Foods" by Dr. Wynter
Blyth and Aschen-Analysen von Landwirsn" by Dr. E. Wolff. As
percentages themselves are rather misleading, I have also given the
amount of mineral matter contained in a pound of the different articles,
taken from "Food," by Professor Church, F.R.S.
WHEAT.
One pound contains 119 grains of mineral matter of which the following
analysis is given by Wanklyn and Cooper.
Potash 29.35
Soda 1.1
Lime 3.4
Magnesia 10.7
Phosphate of Iron and Alumina 2.4
Silica 2.5
Phosphoric Acid 49.7
Chlorine 0.13
MAIZE
One pound of maize contains 140 grains of mineral matter, of which
the following analysis is given by A. Wynter Blythe.
Potash 21.73
Soda 5.50
Lime 3.20
Magnesia 11.20
Ferric Oxide 1.23
Phosphoric Acid 53.68
Sulphuric Acid 0.62
Silica 2.7
Chlorine 0.10
LENTILS
One pound of lentils contains 210 grains of mineral matter, of which
the following analysis is given by A. Wynter Blythe
Potash 34.76
Soda 13.50
Lime 6.34
Magnesia 2.47
Ferric Oxide 2.00
Phosphoric Acid 36.30
Chlorine 4.63
PEAS
One pound of peas contains 210 grains of mineral matter, of which
the following analysis is given by A. Wynter Blythe
Potash 42.79
Soda 0.96
Lime 4.99
Magnesia 7.96
Ferric Oxide 0.86
Phosphoric Acid 36.43
Sulphuric Acid 3.61
Silica 0.86
Chlorine 1.54
ALMONDS
One pound of almonds contains 105 grains of mineral matter, of which
the following analysis is given by E. Wolff.
Potash 27.95
Soda 0.23
Lime 8.81
Magnesia 17.66
Ferric Oxide 0.55
Phosphoric Acid 43.63
Sulphuric Acid 0.37
Silica 0.0
Chlorine 0.0
WALNUTS
One pound of walnuts contains 119 grains of mineral matter, of which
the following analysis is given by E. Wolff.
Potash 31.11
Soda 2.25
Lime 8.59
Magnesia 13.03
Ferric Oxide 1.32
Phosphoric Acid 43.70
Sulphuric Acid 0.0
Silica 0.0
Chlorine 0.0
FIGS
One pound of figs contains 161 grains of mineral matter, of which
the following analysis is given by E. Wolff.
Potash 28.36
Soda 26.27
Lime 18.91
Magnesia 9.21
Ferric Oxide 1.46
Phosphoric Acid 1.30
Sulphuric Acid 6.75
Silica 5.93
Chlorine 2.69
APPLES
One pound of apples contains 28 grains of mineral matter, of which
the following analysis is given by E. Wolff.
Potash 35.58
Soda 26.09
Lime 4.08
Magnesia 8.75
Ferric Oxide 1.40
Phosphoric Acid 13.59
Sulphuric Acid 6.09
Silica 4.32
Chlorine 0.0
MILK
One pound of milk contains 72 grains of mineral matter, of which the
following analysis is given by A. Wynter Blyth.
Potash 24.67
Soda 9.70
Lime 22.0
Magnesia 3.05
Ferric Oxide 0.53
Phosphoric Acid 28.45
Sulphuric Acid 0.30
Chlorine 14.24
Lime and magnesia are the pirnciple constituents of the earthy substances
to which Dr. De Lacy Evans refers.
The above analysis show that from a pound of wheat is obtained 59.1
grains of phosphoric acid, and only 4 grains of lime, and 12.7 grains
of magnesia, and there is still a larger proportion of phosphoric
acid in maize. A pound of lentils contains 76.2 grains of phosphoric
acid , 13.3 grains of lime, and 5.1 grains of magnesia, whilst in
a pound of almonds there are only 45.8 grains of phosphoric acid,
to 9.2 grains of lime, and 18.5 grains of magnesia. A pound of dried
figs contains 44 grains of lime, and magnesia, and only 2 grains of
phosphoric acid, whilst a pound of apples contains 3.5 grains of lime
and magnesia, and only 3.8 grains of phosphoric acid.
It has been brought forward as a proof of the sufficiency of a fruit
diet that there is a "grape cure," and that dates are the
Arabs' staff of life.
With regard to the grape cure it generally consists of the addition
of a large amount of grapes to the ordinary diet, and in those exceptional
cases where scarcely any other food than grapes was allowed it was
found to act in the way of a solvent or starvation cure, and is certainly
no argument in favour of a fruit diet. In fact it has been noticed
that if labourers in the vintage in Sicily eat little else besides
grapes they lose strength. Having myself seen the vintage of Sicily,
I can testify that although the labourers ate as many grapes as they
liked, they had also two substantial meals, one of wholemeal bread
and olive oil, and a second of haricot beans and oil. On this diet
they were strong and active, vigorous and cheerful, and showed no
signs of the premature decrepitude with which we are threatened.
Having also stayed in Egypt, I know that an essential part of the
wandering Bedaween's tent is the mill-stone, with which the women
can be seen preparing the wheat, which they afterwards bake into flat
cakes. Dates are, of course. Largely consumed, but the Arabs' appreciation
of the value of bread is shown by its title, which is not, as with
us, merely staff of life," but, more emphatically, "aesh,"
which means ''life."
Man cannot, however, live healthily on bread alone,* and the principal
benefit of this discussion will have been that people have had their
attention directed to the great value of fresh fruit and nuts. This
has not been sufficiently realised, and, probably, many failures in
Vegetarianism are due to people neglecting these foods.
When people are askel to make a radical change in their diet, they
have the right to expect careful considered arguments and an accurate
statement of facts, but the attack on the cereals and pulse is based
on such fallacious reasoning and on such imperfect knowledge, that
a worse fate must befall it than that of those who built on sand.
In conclusion, I will ask you to especially remember that the principal
mineral element of the cereal is phosphoric acid, which is so essential
for mental development that a celebrated German has observed, "No
phosphorus, no thought." When you consider, therefore, that neglect
of the cereals may entail, although unperceived by yourselves, a gradual
process of mental deterioration, I earnestly hope that you will not
abandon the use of the real Staff of Life, whose claim to honour is
founded on the experience of ages, and confirmed by science, whose
use is sanctified by the prayers of millions and consecrated as the
holiest symbol of religion.
*Dr. Allinson's experiment of a month's diet of wheatmeal
cake, made with water, would seem to show that it is possible to live
healthily on bread alone, if the bread is of the right kind. - Ed.
