and must chew his food
thoroughly and slowly. Water should be taken
b
etween me
a
ls and not
at mealtime.
Tip 200. Soy
for
Nerve
Diseases
Certain remedies have been found
highly beneficial
in the t
r
eatment of neuritis. One
such remedy is soybean milk. A cupful of
soybean
m
ilk mixed with
a teaspoon
f
ul of honey should
be taken every night in this conditio
n
. It tones up
the nervous system due to its rich concentrati
o
n of lecit
h
in,
vitamin B1
and glutamic acid.
Soybean mi
l
k
is prepar
e
d by soaki
n
g the beans
in water for about 12 h
o
urs. The skin of the beans is th
e
n removed
a
nd after a t
h
orough wash, they are turned into a
fine paste in a
grinding machine. The
p
aste is mixed with water, three times its quantity.
The milk s
h
ould then be boiled on a slow fire,
stirring it fr
e
quently.
After it bec
om
es little c
o
oler, it sho
u
ld be strain
e
d through a
cheese clo
t
h and sugar
added.
barley brew
is another e
f
fective remedy for neuritis. It is prep
a
red by boiling one-quarter cup of
all natural
p
earled barl
e
y in two quarters of water. When the water has boiled down
t
o about one quarter, it should be strained ca
r
efully. For better results,
it should be mixed with
butter- milk and lime juice.
Tip 201. Special Diet for Kidn
e
y
Stones Made of Calcium
In calcium
p
hosphate s
t
ones, over-secretion of
p
a
rathyroid hormone causes loss of calcium
from the bones resulti
n
g in a high
b
lood level of
calcium wi
t
h increased
excretion of calcium in the urine. An abnormally high intake of milk, alkalis or vitamin D m
a
y also result in t
h
e
formation of calcium ph
o
sphate sto
n
es.
For controlling the formation of calcium phosphate stones, a
moderately
l
ow calcium and phosphoro
u
s diet sho
u
ld be taken.
The intake
o
f calcium a
n
d phosphat
e
s
should be
restricted
to minimal levels consistent with maintaining nu
t
ritional ade
q
uacy.
The maintenance level
o
f calcium is
680 mg and of phospho
r
ous 1000 mg. In this di
e
t, milk should co
ns
titute the main source of
calcium and curd or cot
t
age cheese,
lentils
a
nd
groundnuts
should form the main sources of ph
o
sphorous.
F
oods which
should be
av
oided are whole wheat flour, Bengal gram, peas, soyabeans, beets,
spinach, cauliflower, turnips, carrots, almonds and coconuts.
When ston
e
s are composed of calci
u
m and mag
n
esium phosphates and
carbonates,
the diet should be so regulated
as to maintain acidic uri
n
e. In such a
diet, only half a litre of
m
ilk, two servings of
f
ruits and t
w
o servings
o
f vegetab
l
es (200 grams) should be
t
aken. The vegetables may consist of asparag
u
s, fresh gre
e
n peas, sq
u
ash, pumpkins, turnips,
cauliflower,
cabbage
and tomatoes. For fruits,
watermelon,
grapes, pe
a
ches, pears,
pineapple,
papayas and guavas may be tak
e
n.
Tip 202. Special Diet for Kidn
e
y
Stones Made of Uric Ac
i
d
Uric acid st
o
nes of the kidneys require special di
e
tary measures.
Uric stones
occur in pa
t
ients who have an increased uric
a
cid in the blo
o
d and incre
a
sed uric acid exerti
o
n in the uri
n
e. Since uric acid is
an
e
nd product
o
f purine metabolism, fo
o
ds with a high purine
content such as sweet
bread, liver and kidney should be
av
oided.
On the other hand the urine should
b
e kept alk
a
line if oxalate and uric acid stones are being formed. In this diet, fr
u
i
t
s
and vegetables sho
u
ld be liberally used and acid-forming foods should be kept to the minimum nec
e
ssary for sa
t
isfactory nu
t
rition. When the stones
contain
oxalate, foods with high
oxalic acid content
should be avoided. These fo
o
ds include almonds, beetroots,
b
rinjal, brown bread, cab
b
age, cherry, chocolate,
F
rench Beans, potatoes,
radish, spinach and
soyabeans.
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