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Food for the Traveler What to Eat and Why By: Dora C. C. L. (Dora Cathrine Cristine Liebel) Roper (1873-) |
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What to Eat and Why OVER 100 MENUS
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Food for the Traveler What to Eat and Why by Dora C. C. L. Roper, D.O. R. S. KITCHENER, PRINTER, OAKLAND, CAL.
1916
Copyrighted 1916
by
DORA C. C. L. ROPER
All Rights Reserved
Man is composed of what he has assimilated from his
spiritual, mental and physical food
INTRODUCTION
These pages are dedicated to those who are seeking light on the question
of rational living and to all who are suffering from the effects of
wrong living. Thought along this line expresses growth and progress, and
with it comes knowledge. Common sense and judgment, following a natural
instinct, will go a long way toward attaining better health. But those
who, through the constant use of cooked, or highly spiced and fermented
food, have lost their natural instincts and intuitions, will find the
study of the science of dietetical chemistry of inestimable value toward
a better understanding of natural laws, and be enabled to make the
selections and combinations of foods more suitable to their temperament. Before the question as to meat eating and vegetarianism can be solved,
we must consider the first principle of nature, which is the law of
self preservation. Thereafter we may be able to think and strive to save
the lives of animals, now cruelly sacrificed largely for the sense
gratification of man. The artificial preparation of food is a fine art,
and no doubt has helped much toward the development of our central
nervous system. The ordinary mixed diet with the addition of meat two or three times per
week is the safest method for most people who are compelled to work
eight, ten, or twelve hours out of every twenty four and have to deprive
themselves of the proper amount of fresh air, sunshine and physical
exercise, which brings all the muscles and organs of the body into
proper action. Inharmony, disease, and misfortune are largely caused by living a life
contrary to the laws of nature. The fulfillment of high ideals must be accompanied by common sense and
judgment, so it becomes an evolution instead of revolution. The evolving
of man from the stage of a jelly fish to a being possessed of a bony
framework in an upright position by the eating of animals has developed
a higher self. After having reached this stage of evolution the nature
of some people has become so highly sensitized that meat, as a food,
becomes repugnant to them. What they need is a stepping stone. The very
food which has produced this state of over refinement or destruction
must be used for construction and minimized by degrees. In examining the claims of the disciples of vegetarianism it is well to
consider those nations whose constitution and customs of work and
education resemble our own. And in doing so we find that while nearly
all European nations, as well as many of the Orient, practice moderation
in meat eating, still they are for the most part only "near
vegetarians," and therefore should not be used as examples in an
argument for vegetarianism. It is possible for normal individuals under fairly normal conditions of
life to nourish perfectly their bodies on a vegetarian diet, provided
they are willing to live mainly on sun kissed foods instead of on a mass
of sloppily cooked, devitalized, starchy vegetables, and soft
nitrogenous foods that burden the digestive organs and produce obesity
and slow consumption. I hope that the menus on the following pages will be a help to all who
seek simplicity from a standpoint of health as well as economy. Note: For preparation of foods, consult Scientific Feeding. Some people think that we become like the food we eat. This
is true when the vibrations of what we eat are stronger than
the vibrations in our bodies. All food consumed has a
vibration of its own and unless the vital force within can
change the rate of vibration of the food eaten and tune it to
the vibration of the body itself, one cannot become
nourished, or in other words "he becomes like the food he
eats... Continue reading book >>
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