Hemorrhage Of The Stomach

“Circumstances make heroes.” This wise statement sometimes applies to practitioners of the healing arts and sciences.

The case history that I will describe below is so dramatic that it impels me to make the above statement. My patient, her two daughters, and my humble self, as physician, were the heroes of the affair.

Mrs. R. G., age 76, is a slim old lady who has been known to me for some years; one of her daughters was a patient of mine, and mother and daughter would visit my Health Rest occasionally on a Sunday. Some years ago, one winter morning about six o’clock, my telephone rang: it was Mrs. G.’s daughter, Louise, speaking in tones of desperation. “Doctor, come as soon as possible,” she cried, “mother just threw up a pot of blood. It looks bright red.”

Bright red blood is a sign of hemorrhage from a perforated ulcer.

I left my house in Nanuet about 6:30 a.m., and it took me about two and a half hours to get to New York City, where Mrs. G. lived. Ordinarily it was an hour-and-a-half trip but the roads were snow-bound. Finally I was walking up five flights of rickety stairs and found Mrs. G. lying on her bed calmly praying.

When I inquired about her previous symptoms, she stated that she had suffered from pain on and off within an hour or two after eating. Her pains were relieved by sodium bicarbonate. On the day before the hemorrhage, said Mrs. G., in her delightful Irish accent, “I had a bloody taste in me mouth all day, but went about me business. Did me washing and went to the movies. Came back from the movies and fixed supper for the girls. Went to bed about 10 p.m. About 5:30 a.m. woke up with a desire to throw up and what came up was about a pintful of bright red blood.”

My suggestion was that it might be better to transfer the patient to the nearby municipal hospital. Both daughters, as well as the patient, seemed to be shocked by my suggestion. I had no alternative but do my best to treat that challenging case right there. I felt it would be safe to let her rest, rather than move her for X-ray studies.

On physical examination I found that Mrs. G. also had essential hypertension. Her systolic pressure was 196, her diastolic pressure was 110; this ratio indicated that her heart, even though it was affected by sclerotic changes, was still well-compensated. When the diastolic pressure, particularly, goes up to 150 or over or down to 60 or less, the prognosis is more serious. Then the heart is in impending danger, even in impending catastrophe. Mrs. G.’s heart was a pretty good old heart—its sounds were rhythmical, regular. Her pulse was an even 60. The two daughters agreed to take turns staying home, and I managed Mrs. G.’s case as follows.

I put her on a diet of four ounces of freshly made fruit juice four times per day, every four hours, alternating the fruit juice with raw vegetable juice; that is, Mrs. G. received every two hours four ounces of nourishing liquid.

The lower bowel was emptied twice a day by the use of a small enema. The enema consisted of three glasses of lukewarm water with the juice of a half lemon. A small or low enema is not likely to pro-duce any reaction such as pain of a cramp-like nature. In a case of profuse hemorrhage due to ulcer, it is advisable to keep the abdominal structures free from cramp-like pains. For this reason, the patient must be given small amounts of nourishment. This helps to prevent too much or too strong peristaltic action, or stomach and intestinal motion.

Progress proceeded evenly, remarkably. This schedule was kept for two weeks without any change.

I might add also that undiluted orange juice (strained) was given to the patient, and also undiluted grapefruit juice (strained). The vegetable juices were made from the bland raw vegetable salad foods. The usual mixture was one raw carrot, two stalks of celery, and lettuce and parsley to make four ounces of vegetable health beverage.

After two weeks, steamed and strained vegetables were added to the diet at noontime and 6 p.m. This dash consisted of vegetables pre-pared as a watery mixture. This was strained and seasoned with an ounce of sweet cream to five ounces of the vegetable mixture.

Another week went by without any complications or setbacks.

At this stage a half glass of milk with one ounce of sweet cream was also added to the noon and evening meals. The fruit and vegetable juices were continued at two-hour intervals as regular medicine.

Mrs. G.’s blood pressure was taken every week. The systolic and diastolic pressures reduced progressively. At the end of four weeks Mrs. G.’s blood pressure was at a normal ratio of 145 over 90.

The patient was regulated on a diet that consisted of slightly stewed fresh apple for breakfast, seasoned with a little honey and sweet cream, in addition to four ounces of orange juice. The same kind of meal was repeated in mid-morning if the patient was hungry.

The noon meal consisted of a baked potato or some cooked cereal such as oatmeal or Wheatena. This was seasoned with a little butter, sweet cream and a dash of salt (no sweetening on cereal). The cereal dish was followed by an eight-ounce glassful of raw vegetable juice prepared from three carrots, three stalks of celery, beet tips and other leafy greens-

Mid-afternoon: a glass of warm milk or buttermilk followed by an orange, chewed well without swallowing the pulp. Oranges and other citrus fruits help to digest the protein and fat of milk.

The evening meal consisted of steamed vegetables liquefied in the blender, unsalted but seasoned at table with a little butter or sweet cream; cottage cheese and sliced tomato; fresh stewed fruit such as apple or pear cooked without sugar. for dessert. At bedtime: the juice of two oranges.

My patient has been thriving on this diet for about six years now. She is in better health and looks younger than when her case came under my care.

This method of treating ulcer is obviously unorthodox. It is not according to the medical books or conventional clinical management. I have had the privilege and satisfaction of treating a considerable number of ulcer cases that had been conventionally treated, and in these cases the patients suffered pains and agonies that were manifested in general weakness, in pallor and in malnutrition, because their diets consisted of cooked food mixtures only.

No chronic disease can be arrested or cured with cooked food mixtures only. The living organism needs vital foods. Vital foods are raw foods. The human body can adjust itself to much misery because of chronically impaired health, but the body can be regenerated only by a food supply that is predominantly raw.

Deticiency diseases are often found accompanying and complicating chronic diseases, ulcers included. The rationale that would include raw food management for any type of chronic disease will eventually become the one accepted by the healing profession.