1. A food is said to be original if it is not
modified by any artifice of conceptual intelligence : an aliment as it
is directly given by nature, for example as an animal can obtain it in
its natural habitat. 2. The artifices by which humans transform their
nourishment fall into five principal classes : 3. As we shall discuss below, humans do not seem to be
genetically adapted to non-original foods. Upon a complete return to
original foods, one in fact experiences the reawakening of an extremely
precise alimentary instinct, which expresses itself chiefly through
changes in olfactory and gustatory perceptions, or aliesthestic manifestations,
located in the oral-nasal-pharyngeal region and not to be confused with
the sensations of repletion or indigestion. 4. Experience
thus enables us to formulate the law of the alimentary instinct
: every original aliment attractive by its aroma and flavor is
useful to the organism. The reciprocal is equally true : an original
food which is noxious or useless is repulsive by its aroma and/or its
flavor. 5. This law can be deduced directly from the principles
of evolution : any animal whose instinct inclined it to consume
toxic plants or to balance its diet poorly, would put itself in a
position of inferiority and would be eliminated through natural
selection. Therefore the alimentary instinct must have been perfected in
the course of time, in the same way as any other faculty. 6. One
must recognize, however, that this evolution occurred through
interaction with original foods ; so it is hardly surprising that the
aliesthetic mechanism is misguided by non-original foods, too recently
introduced for our genetic code to have had time to adapt to them. The
existence of innate programming of the alimentary instinct can
be verified, for example, with newborn babies, immediately capable of
selecting and apportioning their (original) foods properly. 7.
All these aliesthetic manifestations may seem quite unorthodox on first
sight. We can demonstrate, however, that they are part of a coherent
unity (= that they have teleological significance) by the fact that they
lead spontaneously to an optimum nutritional balance, characterized by
the normalization of inflammatory processes (disappearance of pain) as
well as by perfect regulation of body temperature, weight, vitamin and
mineral levels, etc... 8. A useful food can become useless or
harmful when consumed in excess of the needs of the organism ; in fact
one observes that its taste suddenly changes (sometimes within a single
mouthful) or that various unpleasant sensations appear. The flavor of
the food may be experienced as sour, acrid, astringent, pungent,
burning, bitter ; or its texture as rough, dry, sticky, etc... We refer
to this change as the "sensory barrier". 9. Notice that
smell and taste are unlike the other senses : they are the expressions
of the alimentary instinct, as manifested by neurophysiological
structures - the olfactory center and the hypothalamus. These can
modulate nerve signals transmitted to the forebrain as a function of
metabolic conditions. Thus the aroma and flavor of a food do not
represent its objective characteristic as do its color or its
consistency to the touch. (A banana smells of rubber and feels rough on
the tongue when the need for it is fulfilled, while its color always
remains yellow !). 10. Smell and taste do not play the same role.
Smell attracts animals selectively toward inviting foods ; then taste
stimulates chewing and swallowing, inhibiting the process as soon as the
need has been satisfied, or when the digestive capacity is reached. Note
that the aroma of a food disappears almost entirely as soon as chewing
starts ; from that point smell serves only to reject a food, or certain
parts of it, that may be defective, rotten, spoiled, etc... In brief :
11. The culinary art
aims to make foods seem better than nature. But by virtue of the law of
the alimentary instinct, a food that does not seem attractive when raw
does not correspond to the needs of the organism. In rendering it more
agreable, culinary devices do nothing but defeat the natural sensory
barrier. In other words, cooking consists in making one eat what one
must not eat. 12. Insofar as the organism clears the toxic
residues and metabolic disturbances from prepared foods, the various
instinctual preferences become clearer and more intense. One now
discovers the original flavors of fruits, vegetables, meats, and
other products of nature, which bring a degree of pleasure beyond
comparison with what one feels at first. In the end, original
nutrition turns out to be a form of gastronomy richer and more
gratifying than the culinary variety. 13. From the
anthropological viewpoint, we may consider culinary practices as the
result of a sort of short circuit between intelligence and instinct,
the former permitting us to alter our sensory data so as to obtain
pleasure at will, but at the cost of abusing the latter. The pleasure
derived through artifice, alien to the genetic programming of our
nervous systems, is in fact nothing but a sensory illusion. It leads,
moreover, to progressively overloading the system, diminishing little by
little our level of pleasure, defeating the culinary purpose. The
systemic overload renders uniquely disagreeable the original foods (with
which the aliesthetic mechanism works correctly), to such an extent that
the pleasure they yield can not match that of cooked foods. Cooking,
then, constitutes a kind of trap into which humankind has fallen in the
course of developing our conceptual intelligence. 14. The
diagram below represents the original state of nature (from which it
derives directly, by the same reasoning as the law of the instinct,
being in fact a consequence of the laws of evolution) : Good
= Good That is to say, everything that is good
to the palate is good for the body, and everything bad for the body is
bad to the palate. The result is a state of harmony, in which it is
enough to let oneself follow natural inclinations ; this is the law of
pleasure. In the presence of culinary artifice, one
finds oneself on the first diagonal : one can render good to the palate
what is bad for the body. Henceforth it is necessary to beware of
pleasure, to resist temptation. In addition, the intoxination of the
organism and the overloads resulting from defeating the sensory barrier
have the effect that original foods taste bad or provoke nausea, so that
one finds oneself on the second diagonal. The preceding diagram is
completely reversed : Good = Bad That is to say, the expression of the alimlentary instinct
conflicts with our needs, pleasure leads to errors, it is
necessary to establish rules and to intervene by will power to limit the
damage. Exactly this is what happens on the one hand with the disorders
due to conventional eating (obesity, cardiovascular disease, etc...) and
on the other, with the emphasis placed on dietetics, the search for
daily menus, dietary regimes, etc... 15. The law of the
alimentary instinct also permits a precise definition of the notion of
gluttony. First, notice that with original foods gluttony does not
exist : because it is not possible to have both pleasure and
harmfulness at the same time (if a food is appealing, it is useful, and
if not useful, it is displeasing). Therefore it is necessary to
intervene by artifice in order to elude the law of the instinct : in
fact, a prepared food can seem good even though it is useless to the
body. Gluttony, then, is defined as the quest for pleasure in the
absence of need - implying, as a corollary, resorting to culinary
artifice. From a philosophical point of view, note that gluttony
thus defined (= pleasure = harmfulness) does not exist in the
original state of nature. Peculiar to Homo sapiens and to conceptual
intelligence, it leads to overloading, dependency, and pathologies,
accounting for its classification as one of the seven deadly sins.
16. A single denatured food introduced into the original menu is
enough to produce an overload (since the instinct fails to regulate its
consumption). Moreover, in its presence the other foods (with which,
being original, the instinct functions) lose their normal flavor (one
has the sense of being "sucked in" by the denatured food). The general
level of pleasure is noticeably reduced, leaving a sense of frustration.
One is then tempted to reestablish a satisfactory level of pleasure
by seeking further culinary artifices. This may explain the development
of the culinary arts of the first, possibly even accidental, cooking -
an evolution that was statistically inevitable following the mastery of
fire. It is equally clear that original eating does not yield the
pleasure necessary to prevent a sense of frustration unless it is
practiced 100 percent, and that any exception is reflected in an
increase in the level of "temptation" posed by the culinary environment. 17. Taking account of the alimentary instinct suggests a particularly
simple and efficient way of approaching the problem of dietetics.
Instead of assessing the needs of the organism from the outside (with
all the risks of diagnosis in the face of the extraordinary complexity
of nutritional processes and their inevitable fluctuations over time),
it is enough to comply with the olfactory and gustatory pleasures,
expressions of an instinct which is directly in touch with the body's
actual needs and which can track unforeseeable and sometimes surprising
variations in quantity. Note that Anopsotherapy is not a "diet" ; it
implies no obligation nor any prohibition against nature. It tends to
eliminate the artifices that are likely to defeat the aliesthetic
mechanism (or to pose problems not manageable by metabolic processes).
For the artificial scheme of diagnosis - prescription it
substitutes the natural process of probing - acquiescence.
18. It is shown by the foregoing that the instinctual apparatus is
manifestly not adapted to prepared foods : one must then wonder what is
their effect on the rest of the nutritional apparatus. Through the
working of natural selection, each species adapts to the conditions of
its habitat. Such adaptation, however, takes many generations ; the
genetic code changes very slowly over time (less than 1 % in the six
million years since our forebears diverged from the chimpanzees). The
practice of cooking dates, roughly speaking, from just ten thousand
years ago - quite recent in relation to the biological time scale. Yet
each new alimentary challenge introduced by intelligent artifice may
pose a new metabolic problem and entail pathological consequences. For
any culinary artifice, there is a reason to ask : 19. Non-original foods introduce molecules into the
organism to which the enzymes, programmed by the genetic code, have no
reason to be adapted. These "non-original molecules" may be created
in chemical reactions induced by cooking, or may come from foods not in
the original alimentary spectrum of humans (such as animal milk). It
will be impossible for some of these to be metabolized normally ;
instead, blocked at some stage of transformation, they will accumulate
in the organism, provoking a gradual culinary intoxination. They will be
found in the circulating fluids (blood, lymph) or stored within the
cells or in the interstitial spaces (amylose), in fatty deposits, or
even integrated into cell and tissue structures (membranes, collagen,
joints, dentin, etc...) 20. Contemporary studies of metabolism
have not yet given much consideration to these abnormal molecules, whose
transformations constitute an anomolous, or "paradoxical" metabolism (=
processes not provided for by the genetic code, which we call "parabolism").
Some of these substances could provoke all kinds of disorders (as many
disorders as there are classes of substances and functions in the
organism). In other words, the culinary intoxination will give rise to a
"molecular pathology" which could constitute the cause in whole
or in part of numerous illnesses. 21. The notion of intoxication
as conceived by medical science refers either to chemical substances or
to alimentary intoxication due to accidental contamination,
fermentation, surfeit, or any intolerance ; and in pathological cases,
to an excess of the waste products of normal metabolism. Fringe medicine
gives more weight to the alimentary factor than does conventional
thinking, but at present neither seems to have distinguishe clearly
between original toxins and non-original toxins. In
fact, certain molecules present in original foods are toxic, as are
certain by-products of metabolism : these substances, however, have
existed all the time, so that the programming of our genetic code
provides for their elimination through normal channels (= detoxication).
The same cannot be said of molecules that deviate from this programming,
which must be eliminated by various unexpected mechanisms (deviant
channels) and over much longer periods of time. Here we shall speak of
non-original toxins from culinary origins, and of detoxination. 22.
Because very small quantities of noxious susbtances can be enough to
provoke serious disorders (20 millionths of a gram in the case of the
botulism toxin), it is not necessarily easy to detect these non-original
toxins ; they may be involved in all vital processes, whose complexity
is well known. In the face of the unenlightenment that reigns in this
area, it has been possible to compensate for the lack of analytical
techniques by resorting to the sense of smell. Indeed, experience shows
that any substance leaving the organism and giving off an abnormal
odor derives from a pathological process. This is so with many
substances of culinary origin whose characteristic odors one recognizes,
at the end of certain periods of detoxination, in the perspiration, the
urine, the feces, the breath, the skin oils, the earwax, etc.., enabling
us at such times to explain correctly the discomforts that may be
associated with these mechanisms of elimination (coincidence of signs
and odors). 23. The whole of medicine has been built up without
taking account of the presence in the organism of noxious substances of
culinary origin. So there is good reason to reconsider all the usual
classifications of disease in light of this postulate, which offers a
precise cause of impairment of the "terrain". In accordance with
the principle of homeostastis (= the tendency of the organism
spontaneously to reestablish its equilibrium and its integrity), one can
expect to find certain detoxination processes designed to eliminate at
least some of these non-original toxins. Now accompanying such processes
will be various signs that medicine - unaware of this molecular
pathology - takes for so many morbid symptoms. So one must expect to
find among the catalog of diseases a certain number of "useful
disorders" - detoxination processes (or "orthopathies) designed to
restore health. Such misunderstanding may have serious consequences,
because the therapies that are supposed to cure these "diseases" will in
reality accomplish nothing but to interrupt the organism's needful
processes, and to maintain it in a state of intoxination that will grow
worse over time and open the door to true illnesses and premature aging.
In order to determine which diseases can be classified among these
orthopathies, one may apply the following criteria : 25. Experience seems to show that most illnesses considered as
infectious satisfy the preceding criteria, provided that alimentation
strictly respects the norms defined by Anopsotherapy. One must therefore
call into question the classical conception of the virus and the
bacterium, which may no longer be considered as necessarily
pathogenic agents. A virus in fact introduces into the cell a fragment
of DNA or RNA which, by microscopic observation, seems to intervene as a
sort of complementary program which augments the genetic code and which
permits the elimination of various classes of toxins not originally
foreseen ; to speak more precisely, non-original molecules. The
bacterium, likewise, seems to be used by the organism (which perfectly
regulates its multiplication under Anopsotherapeutic conditions) so as
to provide, through a "third party", enzymes that can decompose
non-original molecules or their undesirable by-products beyond the
capabilities of its own enzymes (ones adapted, a priori, to original
molecules). 26. Therefore, instead of battling against microbes
by the use of antibiotics, vaccines, asepsis, etc..., the role of
medicine will be rather to see that the organism succeeds in regulating
in a satisfactory way the detoxination processes with which they are
associated - perhaps even to seek means of instigating such processes so
as to reestablish th integrity of the terrain and prevent true illness.
In the present state of affairs, the apparent therapeutic successes
obtained in infectious illnesses may be the cause of the rising
mortality due to cancer and cardiovascular diseases, through an endemic
increase in the incidence of toxemia. 27. There are good reasons
to reconsider especially the medical interpretation of three phenomena
whose meaning cannot be seen apart from our postulate that foreign
substances are present in the organism : 28. The toxins present in circulating fluids in
excess of certain critical concentrations, may disturb various functions
(even ones unrelated to the detoxination processes of the moment),
notably digestion, assimilation, intestinal an renal elimination, blood
circulation, body temperature regulation ; functions of the liver, gall
bladder, pancreas ; growth of hair and nails, sebacious secretions,
activity of the endocrine system as well as the whole of the nervous
system. Such disturbances or functional diseases disappear
relatively fast upon ceasing the introduction of culinary toxins;
they are easily reversible. They reappear, however, at any time
when the degree of toxemia again exceeds a critical threshold, as a
result of either a new alimentary intoxination (exceptions !), or of a
detoxination that releases previously accumulated toxins into
circulation. The return of former symptoms of this kind therefore
permits diagnosis of a detoxination process unless there has been some
faulty food on the table. 29. Beyond certain thresholds, the
accumulation of toxins may result in the degeneration of various
structures : cellular vacuoles overwhelm the whole cell and inhibit its
vital processes, calculi are deposited from overconcentrated substances
in body fluids, tissues exhibit fatty or calcareous infiltrations, the
dentin may take on a darker color due to material carried in by the
blood and infused from the roots, the joints become abnormal, collagen
is infiltrated by cross-linked proteins that impair the suppleness of
the tissues, etc... To these disturbances, much less reversible than
those mentioned previously, are added all the degenerative effects of
auto-immune illnesses. 30. To identify and destroy foreign cells
and molecules, the organism deploys a sort of police system, called the
immune system, whose principal agents are the white corpuscules
(some of which are capable of making antibodies) and certain proteins,
the "complement", specializing in refuse collection. Indispensible for
maintaining the organism's integrity, this system too is genetically
adapted to the foreign substances that the original environment may have
presented. So it is not necessarily capable of reacting correctly in the
face of non-original molecules, some of which may accumulate
unchallenged, nor against cancer cells unforeseen by its programming
(for example, cells which have become malignant as a result of
penetration by non-original molecules into their nuclei). 31.
When the immune system is called upon too often by foreign molecules, it
goes on strike : in such a state of immunological tolerance, the
organism permits itself to be invaded by molecules of a sort that
profoundly compromise the terrain, penetrating into the cells and
settling in the membranes, etc... Should a random cancerous cell appear,
with its membrane composed of these molecules that should be recognized
by the immune system, they may by chance be taken for a tolerated class
of molecules, so that the cell will not be recognized nor destroyed and
may give rise to a tumor. To reverse this process, the immune system
must cease its toleration ; most notably it is necessary to put an end
to the influx of foreign molecules from alimentary sources. Then,
however, other body cells marked by these same molecules, will equally
be recognized as foreign and destroyed ; hence a rapid loss of weight. 32. Certain viruses seem to be responsible for programming the
breakdown and replacement of cells that make up various organs
particularly subject to damage (myelin sheaths, joint structures,
kidneys, etc...). When these cells are invaded by foreign molecules, the
immune system, being in charge of rejection, may speed up its work to
such a degree that the healing process, normally sufficient to replace
cells as fast as they are thrown off, cannot keep up the pace,
especially if the viral activity is aggravated by an additional influx
of foreign molecules from alimentary sources. What follows is an
apparent self-destruction, which may stabilize upon the resumption of
original alimentation, giving way to a gradual healing. This is clearly
seen with the so-called "auto-immune" diseases such as multiple
sclerosis, rheumatoid arthritis, lupus erythematosis, etc... 33.
This same theory (called crossed tolerances) equally well explains allergies
: when the tissues have allowed the accumulation of molecules
foreign to original alimentation, a seemingly minor factor (a grain of
pollen, dust particle, medicine, etc...) is enough to provoke a more or
less widespread cessation of tolerance, which expresses itself by a
disproportionate inflammation. We thus understand how the detoxination
accompanying original alimentation can cure the most diverse allergies
(the allergy to pollens of gramineous plants disappears upon putting an
end to the toxins brought in by the previous consumption of baked grain
in the form of bread, pastries, ect...). 34. Some abnormal
molecules present in the blood can impair the functioning of the neurons
and synapses, either by inhibiting them or by increasing their
excitability. Nervous stimuli, when amplified abnormally, may engender
states of auto-excitation or "contention", altering the psychic
equilibrium in all its aspects and in all degrees according to the case,
from a simple obsessive tendency on up to schizophrenia : with
Anopsotherapy a gradual reduction is indeed observed in the level of
anxiety, of stress, of aggressiveness, along with the disappearance of
insomnia, agitated dreams, nervous tics, etc... The sexual instinct in
particular, when endogenous excitation no longer interferes with it,
tends spontaneously to resume its original function, and seems to
restore what the Ancients called sacred eroticism. This leads us to
reconsider the whole of psychoanalysis (theory of metasexuality). 35.
Health will no longer be defined by the absence of illnesses,
but on the contrary by the capacity of the organism to react against
foreign matter, that is to say by the presence of "useful disorders",
for as long as detoxination continues. Thanks to instinctual regulation
of food intake, the signs observable from outside generally remain
minimal (silence of the organs !) or at least without severity. Under
traditional alimentary conditions, the inflammatory tendency produces
the usual symptoms, so that the absence of visible disturbances gives
evidence of a relative absence of reactivity (immunological tolerance)
and therefore of poor health. In sum, the absence of symptoms will be a
sign either of the absence of intoxination or of the absence of
detoxination. Health will be the capacity of the organism to maintain or
reestablish its integrity (= normal genetic code + normal molecular
structures). 36. Experience shows that detoxination is achieved
at a speed which is of the same order as intoxination occurs, through
successive phases corresponding to the cessations of specific tolerances
induced by different types of toxins, the most intense ones usually
coming at the start (thus the need of good supervision). The improvement
of one's general state and the healing of diseases starts as soon as the
rate of intoxination falls below the critical threshold, all the faster
if the disease is more recent in origin. Thus true illnesses heal
comparatively fast, whereas useful disorders and maladies make their
appearance (in an embryonic form if the alimentary balance is correct)
until the foreign substances are completely eliminated. 37. It is
difficult to estimate what the original life expectancy of humans should
be, in view of the universality of culinary practices. Certainly
intoxination is responsible for a pathological aging which is
superposed upon genetically programmed aging. The immune system attacks
cells that are too intoxinated, producing a risk of microinflammations
that further aggravate the inflammatory tendency already exaggerated by
the imbalances and toxins of prepared food. Thus the organs grow riddled
with "holes" that are filled by the non-specialized cells of scar
tissue, leaving ever heavier demands upon the functioning cells ; hence
an accelerated evolution toward kidney, liver, cardiovascular, or
cerebral insufficiency, etc... (auto-immune theory of aging). Upon
putting a stop to culinary intoxination, the reduction in the
inflammatory tendency checks this process, some functional cells
gradually replace the scare tissue (at least in part), whence follows a
rejuvenation that is, for example, observed in elderly people who have
practiced Anopsotherapy for a sufficient time. 38. A loss of
weight (reserves, decomposed cells, deshydratation) may indicate either
the elimination of foreign matter or the loss of useful matter.
The transition to Anopsotherapy is generally accompanied by an initial
loss of weight, due in part to a reduction in the water retention caused
by cooking salt (about one kilogram) and to the release of unwanted
substances accumulated as a result of the tolerances induced by the
intake of maladapted molecules. Such a loss of weight as "intended" by
the organism must not be confused with a pathological weight loss caused
by malnutrition, by a metabolic disorder, or by an auto-immune process
that escapes form genetic control. Paradoxically, detoxination may
sometimes be accompanied by putting on weight, either because the
elimination of toxins is brought to a halt, for example by the presence
of foreign substances excessively concentrated in the intestines
(exceptions, constipation, or too rapid cellular detoxination), or
because the toxins on the way to elimination are too dangerous to the
rest of the organism (particularly the nervous system), in which case
they may be stored in adipose masses. It may therefore be inadvisable to
force the loss of weight through violent means (saunas, massages,
excessive exertion). After the initial loss of weight will follow a rebuilding
of the musculature and a stabilization of normal weight (youthful
figure). 39. Various factors can stimulate detoxination and lead
to appearance of the corresponding symptoms : chilling accelerates
body heat generation and mobilizes the stored substances (hence mucous
catarrh) ; prolonged warming accelerates exchanges and provokes
the release of certain toxins ; over-exertion, shocks, prolonged
rest, and lack of sleep likewise ; consuming a new food,
just like acting to exceed the sensory barrier with a food
particularly well-suited to the needs of the organism, may set off a
rejection by the cells of undesirable substances previously stored,
which will be replaced by the suitable molecules supplied by the blood
(law of exchange) ; exposure to sunshine may produce an inflammation of
the skin and a release of the toxins accumulated in the subcutaneous
fats (after a sufficient period of original alimentation, direct
sunshine no longer causes burns or classical blisters). In any of these
cases, a surge of detoxination reveals itself through mild discomforts
(sweating, nausea, thirst, etc...) and may entail a cessation of
tolerance, recognizable by a lasting change in the alimentary
spectrum (tastes and distastes) as well as by the odor of the matter
eliminated (feces, urine, breath, skin, ect...) 40. An alimentary
substance cannot be assimilated unless all the substances necessary for
its metabolism are present in the organism (law of the minimum). A
vegetable protein, for instance, cannot replace an animal protein,
because it does not contain enough lysine, which is one of the eight
essential amino acids. Observation of the aliesthetic mechanisms seems,
in fact, to confirm the impossibility of total vegetarianism ; it may
even be necessary to resort to sufficiently varied protein sources
(eggs, shellfish, various kind of meat and fish), at least when seeking
a therapeutic optimum. Likewise it seems that not only amino acids are
in question, and that the problem of complementarity is much more
complex than today's dietetics has led us to believe. Note that with
cooking this problem is far less evident, the alimentary molecules being
partially decomposed by thermal agitation, enabling them to "skip" some
steps in metabolism. So it is important to vary the choices
available as much as possible. 41. After a period of strict
Anopsotherapy, the act of bringing the oral mucosa into contact whith a
non-original food (by chewing for a few secondes) or of consuming a
certain quantity can touch off a cessation of tolerance by
sensitizing the immune system from the outside. Following such
provocations one may indeed observe rather significant reactions (aches,
fevers, particulars odors, etc...) which may be salutary in the case of
neoplastic diseases, for example.
Smell = attraction + selection
Taste = stimulation + limitation
Bad = Bad
Bad = Good
This issue, apparently ignored by medical research, is quite
critical, being at the very heart of the world health problem. The
prognosis in any illness depends inevitably on nutrition. Therefore the
illness depends on nutrition (even if one is ignorant of its
mechanisms). It is needful, then, to pose the problem of adaptation
before plunging blindly into a quest for therapeutics that risk missing
the point, that in fact remain unavailing in the face of various
diseases. Three quarters of the population die of neoplastic or
cardiovascular diseases, which are not necessarily preordained by
nature.
Catarrhs of the mucus membranes which permit the discharge of
matter in the form of abnormally thick mucus ; the normal channels of
secretion serving, under exceptional conditions, for excretion of
undesirable substances.
Eruptions of all sorts, acting as safety valves to permit the
passage of toxins that cannot be eliminated through other channels.
Inflammation, one of whose effects is to allow the white
corpuscules to pass through the dilated capillary walls and perform
their work of cleaning in the tissues.These processes must be respected,
to the extent that they do not exceed the limit of the "tolerable", a
criterion that seems always to be observed under Anopsotherapeutic
conditions.
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