Pulse (food)

Definition and stakes

Thomas R. Allinson,  The Allinson Vegetarian Cookery Book (1915)

“ They are foods which, to be beneficial to the system of the consumer, require a great deal of muscular exertion on his part. The results to persons of sedentary habits of eating pulse foods often are indigestion, heavy and dull feelings, and general discomfort. In my own household butter beans, the most concentrated of all foods, come on the table perhaps once a month, lentils or peas perhaps once a week. None but those persons who have strong digestive organs should eat pulse foods at all ”
Source: Wikisource

Portrait of Aaron David Bernstein Aaron David Bernstein,  Popular Books on Natural Science

“ A slight quantity of liquor taken at breakfast, makes one feel increased vital activity. The pulse beats quicker, the mind is stirred up, digestion easier, and before the food has been transformed into blood, we feel animated to vigorous bodily activity and motion. The enjoyment of spirit fills the long pause between the meal itself and its change into blood. He who feels exhausted and eats, has yet but satisfied the demands of the stomach, without therewith replenishing his blood. ”
Source: Gutenberg

S. P. Sackett,  Mother, Nurse and Infant

“ I have said that the diet should be light while the pulse is hard and full. Afterwards when the pulse is natural, or if it becomes irregular or small, good broths or other nutrients are to be given, milk, cream, and even raw eggs may be administered. In general food should not be pressed upon a patient. ”
Source: Gutenberg

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