Fletcherism. Fletcher Horace
required no small amount of will-power to turn away from the cherished hope of a lifetime, to continue travelling over the world, and concentrate upon finding a way to keep alive.
I turned my back on Japan, and began my quest for health. For a time, I tried some of the most famous "cures" in the world. Here and there were moments of hope, but in the end I was met with disappointment.
It was partly accidental and partly otherwise that I finally found a clue to the solution of my health disabilities. A faint suggestion of possibilities of arrest of decline had dawned upon me in the city of Galveston, Texas, some years before, and had been strengthened by a visit to an Epicurean philosopher who had a snipe estate among the marshlands of Southern Louisiana and a truffle preserve near Pau, in France. He was a disciple of Gladstone, and faithfully followed the rules relative to thorough chewing of food which the Grand Old Man of England had formulated for the guidance of his children. My friend in Louisiana attributed his robustness of health as much to this protection against overeating as to the exercise incident to his favourite sports. But these impressions had not been strong enough to have a lasting effect.
One day, however, I was called to Chicago to attend to some unfinished business affairs. They were difficult of settlement, and I was compelled to "mark time" in the Western city with nothing especially to do. It was at this time, in 1898, that I began to think seriously of eating and its effect upon health. I read a great many books, only to find that no two authors agreed; and I argued from this fact that no one had found the truth, or else there would be some consensus of agreement. So I stopped reading, and determined to consult Mother Nature herself for direction.
I began by trying to find out why Nature required us to eat, and how and when. The key to my search was a firm belief in the good intentions of Nature in the interest of our health and happiness, and a belief also that anything less than good health and high efficiency was due to transgressions against certain good and beneficent laws. Hence, it was merely a question of search to find out the nature of the transgression.
The fault was one of nutrition, evidently.
I argued that if Nature had given us personal responsibility it was not hidden away in the dark folds and coils of the alimentary canal where we could not control it. The fault or faults must be committed before the food was swallowed. I felt instinctively that here was the key to the whole situation. The point, then, was to study the cavity of the mouth; and the first thought was: "What happens there?" and "What is present there?" The answer was: Taste, Smell (closely akin to taste and hardly to be distinguished from it), Feeling, Saliva, Mastication, Appetite, Tongue, Teeth, etc.
I first took up the careful study of Taste, necessitating keeping food in the mouth as long as possible, to learn its course and development; and, as I tried it myself, wonders of new and pleasant sensations were revealed. New delights of taste were discovered. Appetite assumed new leanings. Then came the vital discovery, which is this: I found that each of us has what I call a food-filter: a discriminating muscular gate located at the back of the mouth where the throat is shut off from the mouth during the process of mastication. Just where the tongue drops over backward toward its so-called roots there are usually five (sometimes seven, we are told) little teat-like projections placed in the shape of a horseshoe, each of them having a trough around it, and in these troughs, or depressions, terminate a great number of taste-buds, or ends of gustatory nerves. Just at this point the roof of the mouth, or the "hard palate," ends; and the "soft palate," with the uvula at the end of it, drops down behind the heavy part of the tongue.
During the natural act of chewing the lips are closed, and there is also a complete closure at the back part of the mouth by the pressing of the tongue against the roof of the mouth. During mastication, then, the mouth is an airtight pouch.
After which brief description, please note, the next time you take food,
Hold the face down, so that the tongue hangs perpendicularly in the mouth. This is for two reasons: one, because it will show how food, when properly mixed with saliva, will be lifted up in the hollow part in the middle of the tongue, against the direct force of gravity, and will collect at the place where the mouth is shut off at the back, the food-gate.
It is a real gate; and while the food is being masticated, so that it may be mixed with saliva and chemically transformed from its crude condition into the chemical form that makes it possible of digestion and absorption, this gate will remain tightly shut, and the throat will be entirely cut off from the mouth.
But as the food becomes creamy, so to speak, through being mixed with saliva, or emulsified, or alkalised, or neutralised, or dextrinised, or modified in whatever form Nature requires, the creamy substance will be drawn up the central conduit of the tongue until it reaches the food-gate.
If it is found by the taste-buds there located around the "circumvalate papillæ" (the teat-like projections on the tongue which I mentioned above) to be properly prepared for acceptance and further digestion, the food-gate will open, and the food thus ready for acceptance into the body will be sucked back and swallowed unconsciously – that is, without conscious effort.
I now started to experiment on myself. I chewed my food carefully until I extracted all taste from it there was in it, and until it slipped unconsciously down my throat. When the appetite ceased, and I was thereby told that I had had enough, I stopped; and I had no desire to eat any more until a real appetite commanded me again. Then I again chewed carefully – eating always whatever the appetite craved.
I have now found out five things; all that there is to my discovery relative to optimum nutrition; and to the fundamental requisite of what is called Fletcherism.
First: Wait for a true, earned appetite.
Second: Select from the food available that which appeals most to appetite, and in the order called for by appetite.
Third: Get all the good taste there is in food out of it in the mouth, and swallow only when it practically "swallows itself."
Fourth: Enjoy the good taste for all it is worth, and do not allow any depressing or diverting thought to intrude upon the ceremony.
Fifth: Wait; take and enjoy as much as possible what appetite approves; Nature will do the rest.
For five months I went on patiently observing, and I found out positively in that time that I had worked out my own salvation. I had lost upwards of sixty pounds of fat: I was feeling better in all ways than I had for twenty years. My head was clear, my body felt springy, I enjoyed walking, I had not had a single cold for five months, "that tired feeling" was gone! But my skin had not yet shrunk back to fit my reduced proportions, and when I told friends whom I met that I felt well and a new man, their retort was that I certainly "did not look it!"1
The more I tried to convince others, the more fully I realised from talking to friends how futile and well-nigh hopeless was the attempt to get credence and sympathy for my beliefs, scientifically well founded as I felt they were. For years it proved so; and I faced the fact that to pursue the campaign for recognition meant spending much money, putting aside opportunities to make profit in other and more agreeable directions, and no end of ridicule. Sometimes, during the daytime, when I was "sizing up" the situation in my mind, treating it with calm business judgment, it seemed nothing less than insane to waste any more time or money in trying to prove my contentions.
Fully three years passed before I received encouragement from any source of recognised authority. I went first to Professor Atwater,2 who received me most politely, but when I told him my story he threw cold water on my enthusiasm. In our correspondence afterwards he was most cordial but in no way encouraging.
The frost became more and more repellent and benumbing.
Still I persisted. At last I got hold of my first convert: a medical man, ill and discouraged; a member of a family long distinguished in the medical profession. He was Doctor Van Someren, of Venice, Italy, where I had made my home and where I lived for some years. I induced him to organise an experiment with
Note: – Some of these same friends, fifteen years later, when I was sixty-four years of age, as positively declared: "You never looked so well: Fletcherizing has
Professor W. A. Atwater, of Connecticut, U.S.A., was, in his time, a respected authority in the field of human nutrition, and, as such, was selected by the editors of the