Facts About Foods And Their Medicinal Uses


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Friday, March 13, 2020


The special value of the grape lies in the fact that it is a very quick repairer of bodily waste, the grape sugar being taken immediately into the circulation without previous digestion. For this reason is grape juice the best possible food for fever patients, consumptives, and all who are in a weak and debilitated condition. 

The grapes should be well chewed, the juice and pulp swallowed, and
the skin and stones rejected.
In countries where the grape cure is practised, consumptive patients are fed on
the sweeter varieties of grape, while those troubled with liver complaints, acid
gout, or other effects of over-feeding, take the less sweet kinds.
Dr. Fernie deprecates the use of grapes for the ordinary gouty or rheumatic
patient, but with all due deference to that learned authority, I do not believe the
fruit exists that is not beneficial to the gouty person. One of the most gouty and
rheumatic people I know, a vegetarian who certainly never over-feeds himself,
derives great benefit from a few days' almost exclusive diet of grapes.
Cream of tartar, a potash salt obtained from the crust formed upon bottles and
casks by grape juice when it is undergoing fermentation in the process of
becoming wine, is often used as a medicine. It has been cited as an infallible
specific in cases of smallpox, but I do not recommend its use, as it probably gets
contaminated with other substances during the process of manufacture. In any
case its value cannot be compared with the fresh, ripe fruit. I have little doubt
but that an exclusive diet of grapes, combined with warmth, proper bathing, and
the absence of drugs, would suffice to cure the most malignant case of smallpox.
Sufferers from malaria may use grapes with great benefit. For this purpose the
grapes, with the skins and stones, should be well pounded in a mortar and
allowed to stand for three hours. The juice should then be strained off and taken.
Or persons with good teeth may eat the grapes, including the skins and stones, if
they thoroughly macerate the latter.
In the absence of fresh grapes raisin-tea is a restoring and nourishing drink. Dr.
Fernie notes that it is of the same proteid value as milk, if made in the
proportions given below. It is much more easily digested than milk, and
therefore of great use in gastric complaints. Sufferers from chronic gastritis
could not do better than make raisin-tea their sole drink, and bananas their only
food for a time.

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