Under this heading our contributor, Dr Valentine Knaggs, deals briefly month by month, and according as space permits, with questions of general interest to health seekers and others.

In all Queries relating to health difficulties it is essential that full details of the correspondent's customary diet should be clearly given.

Correspondents are earnestly requested to write on one side only of the paper, giving full name and address, not for publication, but as a guarantee of good faith. When an answer is required by post a stamped addressed envelope must be enclosed.—[Eds.]

ECZEMA AS A SIGN OF RETURNING HEALTH.

Mrs M.K. writes:—Until the last few years I have been subject to sciatica and a certain amount of dry eczema. About a year ago my health greatly improved, with the exception of the eczema, which has much increased the last year, coming out in large angry spots which irritate. I am 69, small, spare and white, have never been strong until a year ago, have led a sedentary life, being an artist. Three years ago I left off eating meat. My diet at present is:

On rising.—Cup of hot rain-water.

Breakfast (8 a.m.)—Unfired Bread with butter and pine nuts; cup of weak tea, no sugar.

At 11.—One raw apple.

Dinner (1 p.m.)—One lightly boiled egg or an omelette, with “Artox” home-made bread, and butter conservatively cooked celery or broccoli; stiff milk pudding with eggs in it, or “Artox” pastry.

Tea (5 p.m.).—Weak China tea “Artox” bread, and butter, and home-made plain cake.

Supper (8.30).—Slice of bread and butter; tumblerful of hot rain-water sipped at bedtime.

I have not been able to digest uncooked vegetables, excepting lettuce; nor do I eat other fruit than apples; any sweet things cause acidity. I do not suffer with constipation.

In this case it will be noted that the skin disease occurred simultaneously with a marked improvement in health. This shows that Nature was adopting her usual plan of forcing the impurities outwards to the surface and that the change of diet made this possible. With her body less encumbered with waste a return of health became possible.

The plan now to adopt is not to check this skin trouble but to cure it along safe lines by amending the diet and purifying the skin itself by means of warm alkaline baths.

These baths, which should be taken twice a week at first, are made by adding a ¼lb. of bicarbonate of soda and a ¼lb. of “Robin” starch to an ordinary hot bath at a temperature of 105 degrees, which can be gradually increased to 110 degrees as the correspondent can bear it. In this the bather stays for from ten to twenty minutes to well soak out the acids and the oily greasy waste from the surface. The starch is added because it moderates the action of the alkali and leaves a comfortable gloss on the skin after the bath is finished. The bath gradually clears the poisons from the skin and encourages the free action of perspiration, thus promoting the further elimination of waste acid poisons and at the same time clearing the skin and making it healthy.

The next thing to do is to amend the diet so that as little waste as possible shall be formed. Rice is the cereal that contains the least amount of waste of any kind and this should therefore be the cereal selected. The wholemeal, although good for most people, is not suited to this case. A strict salt-free diet is also necessary, as it is often the retention of salt in the system that leads to the presence of eczema. The following amended diet should suit the case, and it should be continued until the skin has quite cleared itself:—

On rising.—Cup of filtered boiled rain-water.

Breakfast.—Cottage cheese, 2 oz.; rice, boiled or steamed without salt (large plateful), with Granose biscuits or toasted “Maltweat” bread.

At 11 a.m.—More rain-water (not fruit).

Lunch.—The same as breakfast.

Tea.—Hot rain-water only.

Supper, 6.30.—The same as breakfast.

When the skin is quite clear the correspondent can return to the wholemeal bread (but biscuits made with “Artox” would be better than the yeastless bread), and also to a more varied diet generally, as at present.

DEAFNESS.

J.G. writes:—My hearing got bad about twenty years ago, caused I think by a cold in the head. When in bed I can hear the tick of a watch with the left ear but the other is almost stone deaf. I am not much at a loss in ordinary conversation, but in trying to hear people speak I lose much of what is said. Although I have no real pain, my head is rarely clear, feeling full and congested. I have now and again a slight sensation of giddiness or reeling. The right ear runs some offensive matter, and there is always a hissing sound. I live what is, I think, a simple life, but I must confess to a little smoking. My general health is good. I am a working farmer and fairly active for one of my age (69). My diet is generally as follows:

On rising.—One or two cups of warm water, sometimes with lemon juice.

Breakfast.—An apple or orange, oatcake and dairy butter. Baker's bread and one cup of tea.

Lunch.—Nil, or perhaps I should say that I eat an apple or orange before each meal or a bit of turnip or even cabbage.

Supper.—Potatoes with fish, and milk pudding. On some days it may be broth with meat cooked in it.

Before retiring.—Nothing but water, or at other times oatcake and one cup of milk.

There does not seem to be much prospect of this correspondent recovering the hearing of his right ear, as the conditions have lasted so long. He might, however, certainly try by diet and hygiene to get rid of the unpleasant discharge and the noises. To effect this he should carefully syringe the ear once or twice a day with a weak solution (1 grain to the ounce) of permanganate of potash, using an all-rubber ear-syringe.

Then he should get someone to well stretch the upper bones of the spine and to massage well the muscles at the back of the neck to induce, thereby, a better circulation in the nerves and blood-vessels which proceed from that part of the spine into the ears. In this way he will be able to ensure a removal of the clogging poisons which are lurking in the bad ear and thus promote less noises and a better health state of the ears generally. The diet should be amended as follows:—On rising.—One or two cups of warm water, with lemon juice added.

At 8. Breakfast.—Apples, oranges or other fruit only. Take plenty of fruit at this meal and eat it at no other time.

At 12. Lunch.—One boiled egg or some cream cheese: Oatcakes and butter or good wholemeal biscuits (“P.R.” or “Ixion” kinds) and butter, and a plateful of finely grated raw roots (carrots, turnip, etc.).

Tea meal.—One cupful of Hygiama, using water in place of milk.

Dinner.—Cheddar cheese or cottage cheese (the latter is best); potatoes and a green vegetable, cooked by baking or steaming, without salt. No broth or meat. (Meat and especially meat broths are very undesirable in this case.)

Before retiring.—Hot water only.

ANOTHER CASE OF DEAFNESS.

J.A.B. writes:—I have been a reader of The Healthy Life for the last six months, and am suffering from a complaint since I was three years old. When three years old I was attacked by scarlet fever and on getting better I had a discharge from my right ear. This continued for several years, then it would disappear and reappear at short intervals of say a few weeks. This last few years the discharge has disappeared for six months, only to reappear again for a week with severe pains in back over right shoulder and right side of neck. I always feel weak and tired when discharge reappears and sometimes experience pains in the head and cannot remember anything for a few minutes.

This correspondent needs a suitable diet in order to purify his blood stream and to promote elimination of bodily poisons which are evidently affecting his ears. He also needs suitable massage and stretching movements applied to the upper part of the spine, which is functioning badly. Then he can supplement this by taking Turkish baths or wet sheet packs to promote a free action of the skin and thus clear away poisonous waste from the system. The same diet as recommended to the previous correspondent should be tried.

CONCERNING COTTAGE CHEESE.

Mrs C.E.J. writes:—I have been making cottage cheese curdling the milk with lemon juice, as recommended in The Healthy Life. Suppose the milk contains disease germs, would not this cheese be injurious, as the milk is not sterilised by being brought to boiling point? I have also been drinking the whey from the same, as it as given in The Healthy Life Beverage Book. I notice in a reply given in this month's issue that Dr Knaggs states that the whey of the milk is the dangerous element. Since reading this answer I have been somewhat in doubt as to drinking the whey. I should like to know if it can be taken without harmful effects.

Ordinary unboiled milk, free from preservatives, is far less dangerous to health than boiled milk, because Nature inserts in the raw milk certain germs known as the lactic-acid-producing bacilli, which protect us from the injurious germs. These lactic germs cause the milk to go sour and produce in this way the much-extolled soured or curdled milk. They convert the sugar of the whey into lactic acid by a process of fermentation. If milk is boiled it cannot go sour because the germs natural to it have been destroyed by the heat and it becomes necessary to introduce fresh lactic germs into the boiled milk as is done in the artificial production of curdled milk. Failing this, milk will undergo, not lactic fermentation, but putrefaction, and thereby develop highly dangerous qualities.

When a person takes soured milk its lactic acid acts as a powerful germ destroyer and in a certain concentration it actually kills the lactic germs as well. It also keeps down the disease-producing germs of putrefaction which work in an alkaline medium (opposite to acid) by depriving them of the sugar of the whey.

Boiled milk, if set on one side, in warm weather, speedily becomes alkaline and putrid or putrefactive. It is in this condition that, when babies take it, they are made dreadfully ill with diarrhoea and inflammation of the stomach and bowels. Hence it is the chief cause of the appalling mortality among infants in hot weather.Mrs F.K.J. need have no fear of any harm coming to her as a result of eating cottage cheese, but she should not take the whey unless she has decided to undergo a whey cure and take nothing but whey; in this latter case, there being no other foods taken, there will be no germs to act harmfully upon it. If there is much flatulence and stomach or bowel trouble sweet milk or whey will simply feed the germs which are the cause of the digestive trouble, or self-poisoning, and are thus far better discarded.

DIET FOR OBSTINATE COUGH.

Miss N.S. writes:—For the last three weeks I have been troubled with a very bad cough It started in the first place with a cold in the head and then it got on my chest, and do what will I cannot get rid of it. I have been having honey and lemon juice, and also each morning have taken olive oil and lemon juice beaten up together, but without (apparently) any effect. I have bad coughing fits in the night and the next morning I do not feel up to much.

I may say that I have not taken meat for about six years, and I try to follow the kind of diet advocated in The Healthy Life.

I am 23 years of age and a typist in an office, which is about 4 miles from my home. I try to get out in the fresh air as much as possible to counteract any bad effects which may arise from my work. My people at home are very much opposed to my food reform sympathies and efforts.

This correspondent should consult a sensible doctor about this cough and thus be on the safe side. It is unwise to allow a cough to become chronic without ascertaining the cause of it. Coughs are often due to stomach and liver trouble, as distinguished from lung trouble. In either case a salt-free diet will greatly help. Thus

Breakfast.—All fresh fruit, nothing else but fruit. Apples best. (Not stewed fruit).

Lunch.—Boiled or steamed rice, done without salt; about 2 oz. cottage cheese or a poached egg; a little raw carrot, turnip or artichoke, finely grated, with dressing of fruit-oil beaten up with a raw egg. The grated roots must be well chewed; as a change they may be cut up and cooked in a casserole with very little water.

Dinner.—Potato baked in skin, with fresh butter, a little cheese, or flaked nuts, and a few plain rusks, or a saucer of P.R. Breakfast Food, dry, with cream. The honey and lemon juice should be disgarded in favour of liquorice (little bits being sucked at intervals) or of linseed tea. I have often found an obstinate cough yield to a diet which contains lactic acid buttermilk, combined with the use of the new oxygen baths. The lactic acid buttermilk can be obtained from any good dairy and should be taken in the morning fasting and at bedtime.

WATER GRAPES.

W.G.B. writes:—Referring to article in January number entitled “Grape juice for all,” I think perhaps it would interest others besides myself if Dr Knaggs would give us his opinion on the value of what are commonly termed “Water Grapes,” as compared with more expensive kinds.

On the Continent the grape cure is a popular method of treatment. It is especially good for those who are anÆmic and underfed as well as for those who suffer in the opposite way from over-feeding. It depends upon which condition is present as to the kind of grapes selected for the cure.

Fully ripe grapes with but little acidity (water grapes) are best suited for persons suffering from anÆmia and malnutrition. The unripe or sour grapes answer best for cases of over-eating associated with constipation, gout and allied disorders of nutrition. The excess of acid and cellulose helps the bowels and promotes elimination of the gouty poisons.

Our correspondent will note that for thin people who are pale and deficient in vitality the water grapes will be found most salutary. They are best taken alone at breakfast without the addition of any other form of food.

CEREAL FOOD IN THE TREATMENT OF NEURITIS.

E.J.H. writes:—A friend of mine who is suffering from an attack of neuritis (not badly) is desirous of trying the diet of twice-baked standard bread as recommended by Dr Knaggs in an answer to a query in The Healthy Life some months since. She has asked me if Dr Knaggs would limit the quantity of this bread taken in the course of the day. If Dr Knaggs will very kindly tell me this I shall be greatly obliged.

Neuritis is a form of rheumatism or gout which involves the nerves. Its usual starting centre is the spine itself, from which all the nerves of the body spring. The diet needs to be greatly restricted so that the poisons can be eliminated. The most important foods to cut down are the cereals because they are very slow to digest and are apt to cause constipation with its attendant self-poisoning of the system with uric and other acids. Horses and animals suffer from neuritis from over-feeding with cereals and beans, and the stockbreeder or horse expert usually restricts these foods and gives plenty of grass, hay, chaff and green clover, which corrects the trouble.

The same thing applies equally to man. He should take his cereals in the form they are the most easily assimilated—namely, twice-baked or dextrinised. Thus “pulled” or twice-baked bread, Granose or Melarvi biscuits, or rusks, or toasted “Maltweat” bread are the best form of cereal for people suffering from neuritis. Other treatment besides diet restriction is, of course, needed to cure neuritis, because we have to clear the clogged tissues of the poisons which are interfering with right nerve action. Thus we can resort hot alkaline baths, Turkish baths, massage and Osteopathic stretching movements to help in this respect.

H. Valentine Knaggs.