The Thomsonian System Prologue

Until very recently, vegetables, cereals and fruits were simply things to eat. In a way, everyone, physician and layman, understood that these substances satisfied the appetite and at the same time supplied fuel to the body. Beyond this fact neither physician nor layman had great knowledge.

All this has changed. Bio-chemistry, instituted by Schuessler of Germany, discovered the fundamental, that health and strength do not depend so much on the specific substances we ingest as food, as they do on the vital organic and mineral contents of these substances.

When first cultivated, the tomato was thought to be poisonous even by medical men of standing, was considered as a cause of cancer, and partaken of by few people. With its development into a large, luscious fruit-vegetable, the old idea was thrown into the discard with many other erroneous popular opinions, and the tomato was accepted both as wholesome food and as a delicacy. What is the real, though generally unknown reason for its popularity? Nothing less than its richness in organic and mineral elements, possessing as it does, an average of 82.50 Potassium, 32.90 Sodium, Calcium, 29.40 Phosphorus, besides other valuable elements, in each 1,000 parts.

Swiss Chard, once not even considered either herb or vegetable, but a weed, is now almost as great a favorite as broccoli. Its contents per 1,000 parts are: 62.70 Sodium, 44.92 Potassium, 21.69 Calcium, 19.39 Phosphorus, besides other elements just as valuable though less in quantity.

Celery is possibly one of the most universally appreciated vegetables. Not so long ago it was considered an herb, splendid as a tea for the nervous. Celery, like the tomato and the apple, has developed from a favorite medicine into a food. Its contents are: 65.24 Sodium, 48.60 Potassium, 14.90 Calcium, 14.49 Phosphorus, and other elements, among which is Chlorine 17.80. Only one other vegetable is richer in this element. Tomatoes contain 18.00 parts per 1,000.

Rhubarb is another vegetable that until recently was considered a medicine of value in constipation. Gradually it was accepted as good material for delicious pies, then as an appetizing sauce, and finally, splendid for the making of wine. Its contents are: 74.50 Potassium, 12.55 Calcium, 18.41 Phosphorus, 6.80 Chlorine, and other valued elements.

Lettuce, formerly good food for cattle and chickens, is now a universal favorite and is preparable in many forms. Its contents are 74.50 Potassium, 26.56 Calcium, 14.63 Silicon, 13.82 Chlorine, and other valued elements.

Beets once were cattle food, but due to their appearance and appeal to the appetite, gradually found their way to the table as food for man also. Their contents are: 38.70 Potassium, 9.00 Chlorine, 9.00 Sodium, and other elements.

Onions(*), universally liked and as universally despised, are rich in Potassium and Phosphorus. They are the ideal remedy in the onset of colds and all bronchial trouble.

(*)'Fifty years ago practically every mother knew how to roast or hake onions until soft, then squeeze out the juice and sweeten with honey to give to the children for colds, coughs, even Croup or Pneumonia. It has lost none of its virtues. The family Physician was called only as a last resort.

These vegetables are all accepted as desirable. They are decidedly rich in medicinal elements and their value depends alone on the requirements of the human body.

Next we consider that universal delicacy, the mushroom. This was considered a fungus pure and simple, also a poison. Now it is a great favorite with almost all people. Its richest element is Iodine and it therefore is the ideal food:for those suffering from under-development and goiter.

Seaweed, also known as Irish moss and by various other names, has the same value as the mushroom. It is rich in germ-plasm and Iodine.

Next to be considered are a few of those plant products which still are classified as herbs. White Oak bark was a universal favorite with the early Thomisoman and Physio-Medical physicians. Potash is 70.00 parts per 1,000 of its mineral elements. Gout, rheumatism, intermittent fevers and chronic diarrhoea and other sympathetic maladies were treated with it.

Broom Herb, the kidney remedy of the herbalists, contains 40.00 Potash in every 1,000 parts. Shave Grass, the favorite kidney remedy of the German herbalists, is rich in Calcium and Silicon.

Who is there who does not like fruit and fruit juice drinks? Until lately, fruits helped to satisfy appetite and fruit drinks were considered as soothing in fevers. Fruits also made appetizing wines. What are the real facts.

Wild cherry juice, whether fermented or unfermented, was always considered a tonic. The reason for this is its richness in Iron Oxide, Potassium Oxide and Phosphoric Acid.

Fust as wild cherry was known as a tonic, so the juice of the black currant became known as an antiseptic, purifier of the blood and restorative of the nervous system, and an equally valuable remedy in anemia, malnutrition and general debility. Why? Because it is rich in vitamins and positive alkali and contains, among other mineral elements, 13.70 Potassium.

Who is not familiar with blackberry pie, blackberry wine and brandy and the use of blackberry, and especially dewberry-root tea for looseness of the bowels, especially for children during the summer months? What are the facts? It contains 19.68 Potassium, 3.76 each of Sodium and Phosphorous, besides other valuable elements.

Consider the lowly parsley once used only to give an added taste to food. Now we know that it is rich in Calcium, Iron, Thiamine, Riboflavin, Niacin and Ascorbic Acid. It is recognized by many physicians as valuable in the treatment of high blood pressure.

Returning to the subject of herbs, their tinctures or other preparations of them. It was not so long ago that their use as medicines was thought of as an old wives tale. There has been a decided change in this concept and many physicians are replacing the chemical and synthetic preparations with them.

This is part of the online book, the Thomsonian System of Herbal Medicine. It is an historical text. For the index, please see this page: History Of Herbal Medicine