and tear, and the digestion must
equally be efficient if these food-stuffs are to become assimilated.

Cooking of food to a large extent breaks down the organic phosphorus
salts and makes them inorganic. In this state they are of but little
use to the body. Poor digestion associated with putrefactive
fermentation equally converts the organic salts into inorganic ones.
These pass into the blood and are promptly eliminated by the kidneys
as waste (_phosphaturia_) and thus they never reach the nerves at all.

We must remember that phosphorus is usually found in natural foods
bound up with the proteid and especially with that proteid which has
to do with the reproduction of the species. For this reason man
instinctively resorts to the use of egg-yolks, and to the various
seeds (such as nuts, wheat, barley, etc.) because of their rich
phosphorus content.

These proteid-bound phosphorus salts can only be properly utilised
when the hydrochloric acid of the stomach juice is well formed, for it
converts them into acid salts which are readily absorbed. Therefore to
ensure free absorption we must always remember to give the
phosphorus-containing foods with such meals as will cause free
secretion of the gastric acid.

When fermentation is active and the stomach juices are weakened the
germs of the intestines rapidly break up the phosphorus constituents
of the proteids and make them inorganic. Therefore the first thing to
do when a person is found to be suffering from _phosphaturia_ is to
stop the intestinal fermentation by a right diet, clear the bowels of
their accumulated waste poisons and give the nerves plenty of rest.
Another consideration to bear in mind is that the nerves need fat
wherewith to build up the _lecithin_. An excessive fermentative
sourness of the stomach makes the food so acid when sent into the
bowels that the bile, pancreatic and other intestinal juices cannot
neutralise them, and so the fats themselves are not emulsified and
digested, which fully accounts for the mental depression and debility
of which these patients complain.

People who are suffering from "nerves" in any form need plenty of pure
fat (fresh dairy butter, cream, nut butter, fruit-oils, etc.) and an
abundance of natural fresh vegetable products at once rich in
phosphorus and iron and in organic alkaline acid-neutralising earthy
salts. These arrest fermentation and so enable the phosphorus and the
fat to become duly assimilated.

CANA