The Hygienic Family Physician (1873)

AUTHOR: Kellogg, John Harvey

SUMMARY (Ridvan Askin, edited Deborah Madsen):

This compendium on health promotes veg*ism as a remedy for all kinds of diseases and, importantly, as a prevantative so that “when in health, we could and would so live as to be able to retain health throughout the entire period of life” (iii). Kellogg acknowledges that he is indebted to and drawing on the work of “Trall, Graham, Shew, Alcott” (iv), among others. The book is divided into four parts. The first engages with the notion of health in general, and with elements and agents conducive to health; the second part then turns to the notion and nature of disease; the third part exclusively deals with all kinds of baths and the power of water; the fourth and final part focuses on a plethora of specific diseases and their respective treatments.

As to nutrition and diet, Kellogg remarks early on: “It is true that some classes of animals subsist wholly upon animal flesh, and that other classes, man included, make flesh a large portion of their aliment; yet the animals that are thus eaten derive their nourishment directly from the vegetable kingdom, so that all the nourishment taken by even the flesh-eating animals is derived indirectly from the vegetable kingdom” (19). This is one of the reasons why, even though Kellogg concedes that humans “can subsist for a time, at least, upon very many kinds of vegetable substances, and also upon most kinds of flesh” (20), he prefers a vegan diet. But more importantly, “[f]lesh-meat is not as good food for man as are vegetable substances. It contains no nutrient property that is not to be obtained from vegetable substances, since the animal from which the flesh is obtained derived its nourishment from the vegetable kingdom” (20). In addition, meat “contains decomposed and effete matters, the debris and worn-out tissues of the body, which are regarded by the system as poisonous” (21).

When it comes to plant-based foods, “spices of all kinds, peppers, pungent and aromatic roots, plants and herbs, tobacco, tea, coffee, and herb drinks of all kinds, all vegetable extracts and essential oils, together with large quantities of sugar in any of its varied form” should be avoided, as they invariably “stimulate or irritate the nervous system” (20). Finally, “the fats and oils of either animals or vegetables,” Kellogg insists, “should never be made use of as foods, for they do not contain the proper elements to build up the vital tissue” (21).

Kellogg then goes on to make specific recommendations for infants and adults. The former, in particular, “should not be allowed to eat sugar, butter, nor much cream.” Neither should they “be allowed to overeat, to eat between meals, nor to eat candies, confectionery, nor condiments of any kind.” Instead, Kellogg recommends the following: “Unbolted wheat-meal bread, and most of the various grains, and sound, ripe, sweet, or subacid fruits.” “Baked apples and pears” he also thinks “excellent” (25).

Kellogg generally advocates for a vegan diet, as it invariably results in an “improved health and strength,” and particularly so in the case of illness:

Food for the sick should be nutritious, easy of digestion, and free from oily or fatty substances. The following articles should be religiously abstained from: pork, fats, butter, salted or smoked meats, and in many cases, all kinds of meats, salt fish, and most kinds of fresh fish, lobsters, clams, and oysters, rich gravies, and greasy soups, mustard, pepper, spices of all kinds, vinegar, pickles, raw vegetables of all kinds, cheese, rich pastry and puddings, oily nuts, tea, coffee, condiments of every kind, rich preserves, hard boiled eggs, fried eggs, and fried food of all kinds, distilled and fermented liquors of every kind, and whatever else impairs or injures digestion (191).

He does allow for a transitional phase, though:

It is true, however, that many who have abjured drugs, and who have discontinued the use of flesh-meat, tea, coffee, etc., find themselves weaker than before making this change in their diet. I have known several such persons, and they have brought their experience forward as proof of the unsoundness of the vegetarian theory. But in every case, when inquiry was made, it was found that mistakes had been made. In some cases, they had suddenly discontinued the use of articles that were stimulating, and restricted themselves to a meager diet; in other cases, they did not cook the food so as to make it relish; in still other cases, they substituted large quantities of sugar and cream or butter in place of the meat they formerly used. Such practice is all wrong. Break off from the use of meat gradually, and supply its place with good hygienic food, well cooked, and in good variety. Never overwork when making these changes, but graduate the work to the strength. Be sure to secure good unleavened bread (194).

Kellogg also insists on clothing that is neither too warm, nor too cold. In general, clothes should “set free and easy and should not cause pressure on any part, not interfere in the least with any movement of the body or limbs.” He criticizes “[t]he habit of wearing corsets or of tight lacing” as particularly “pernicious” (33). He also warns against the use of feather beds: “Feather beds are very prolific sources of disease and hence ought not to be used. The feathers, being animal matter, are constantly undergoing decomposition, which is increased by the heat and moisture transmitted to them from the body, which causes them to send off noxious and poisonous gases, the result of putrefaction. These gases are absorbed and taken into the system, thus engendering disease” (41-42).