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blood or tissue. If twice or doubly organized, beyond the plant form into the animal form, the combination becomes weaker for purposes of nutrition—the substances are far on their way back to the inorganic form and are heavily laden with the element and principle of decay: each mouthful of flesh, with its blood, containing wornout and broken-down cells—decomposed tissues—effete matter practicaly dead, inorganic and poisonous, and on its way to the lungs, skin, and kidneys for rejection. This waste matter when such food is eaten, is a source of irritation in the system—which in addition to the normal elimination of its own waste, has a more than double task imposed upon it, and is "stimulated" to undue exertion in the effort to rid itself of the foreign invader. The result is that the purifying organs have more to do than they can perform; some portion of the waste matter remains in the blood, is circulated and re-deposited, and the tissues and organs become laden with humors and diseases of every form and every degree of severity and loathsomeness. How much better to conform to Nature's physiological chemistry and not attempt to nourish life with the elements of death!
"Four classes of substances are necessary for the maintenance of life—the albuminoids, the carbohydrates, the fats, the minerals. Now meat contains but three of these, while the vegetables contain all four. Vegetable food is also necessary for our intellectual life: the phosphorus contained in vegetable food is almost double the amount contained in animal food. . . . Those who believe that meat gives the rose color to the cheeks and lips are in error. As professor Mussa has shown, the amount of iron oxide contained in vegetable food is much greater than that found in meat." Dr. DeNeville.
"Every element required for nutrition is found in the plant kingdom." Dr. Edward Smith.
"I have no hesitancy in expressing an opinion in favor of the sufficiency of a dietary from which the meat
