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Horace Fletcher
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Horace Fletcher (August 10, 1849 – January 13, 1919) was an American food faddist who earned the nickname "The Great Masticator" for his argument that food should be chewed thoroughly until liquefied before swallowing: "Nature will castigate those who don't masticate." He made elaborate justifications for this claim.

Key Information

Biography

[edit]

Fletcher was born August 10, 1849, at Haverhill Street in Lawrence, Massachusetts.[1] He left home at sixteen and throughout his career worked as an artist, importer, manager of the New Orleans Opera House and writer. Fletcher suffered from dyspepsia and obesity in his later years, so he devised a system of chewing food to maximize digestion.[1] His mastication system became known as "Fletcherism". He was a member of The Boston Club of New Orleans and founding member of The Bohemian Club of San Francisco.[2]

Fletcher and his followers recited and followed his instructions religiously, even claiming that liquids, too, had to be chewed in order to be properly mixed with saliva. Fletcher argued that his mastication method will increase the amount of strength a person could have while actually decreasing the amount of food that he consumed.[3] Fletcher promised that "Fletcherizing", as it became known, would turn "a pitiable glutton into an intelligent epicurean".

Fletcher also advised against eating before being "good and hungry", or while angry or sad. Fletcher would claim that knowing exactly what was in the food one consumed was important. In The New Glutton or Epicure, published in 1906, he stated that different foods have different waste materials, so knowing what type of waste one was going to have in one’s body was valuable knowledge, thus critical to one’s overall well being. He promoted his theories for decades on lecture circuits, and became a millionaire. Upton Sinclair, Henry James and John D. Rockefeller were among those who gave his ideas a try. James and Mark Twain were visitors to his residence in the Palazzo Saibante in Venice, where he lived with his wife, Grace Fletcher, an amateur painter, who studied in Paris in the 1870s and was influenced by the Impressionists, and her daughter, Ivy. Ivy, later to become a journalist at the Daily Express in the 1930s, was often a guinea pig for Horace's experiments, which she described in her unpublished memoirs Remember Me.

Fletcher inspired Russell Henry Chittenden of Yale University to test the efficacy of his mastication system.[4][5] He was also tested by William Gilbert Anderson, director of the Yale Gymnasium.[6] It was here that he participated, at the age of fifty-eight, in vigorous tests of strength and endurance versus the college athletes. The tests included: "deep-knee bending", holding out arms horizontally for a length of time, and calf raises on an intricate machine. Fletcher claimed to lift "three hundred pounds dead weight three hundred and fifty times with his right calf".[7] The tests claim that Fletcher outperformed these Yale athletes in all events and that they were very impressed with his athletic ability at his old age. Fletcher attributed this to following his eating practices, and ultimately these tests, whether true or not, helped further endorse "Fletcherism" publicly.[8]

Fletcher, "performing feats of agility"

Fletcher saw many similarities between humans and functioning machines. He posited several analogies between machines and the human body. Just some of the comparisons that Fletcher drew included: fuel to food; steam to blood circulation; steam gauge to human pulse; and engine to heart.[9]

Along with "Fletcherizing", Fletcher and his supporters advocated a low-protein diet as a means to health and well-being.

Fletcher had a special interest in human excreta. He believed that the only true indication of one’s nutrition was evidenced by excreta.[10] Fletcher advocated teaching children to examine their excreta as a means for disease prevention.[11] If one was in good health and maintained proper nutrition then their excreta, or digestive "ash", as Fletcher called it, should be entirely "inoffensive". By inoffensive, Fletcher meant that there was no stench and no evidence of bacterial decomposition.[12]

Fletcher was an avid spokesman for Belgian Relief and a member of the Commission for Relief in Belgium during World War I.

Fletcher died of bronchitis in Copenhagen on January 13, 1919, at the age of 69.[13] His message to humanity – to have an excellent overall health – was to have a holistic approach. The approach has only three steps:

  1. Eat only when you have a good appetite.
  2. Chew the food like pulp and drink that pulp. Do not swallow food.
  3. Drink all the liquids and liquid food sip by sip. Do not drink in gulps.

Reception

[edit]

Although he acquired many followers, medical experts described Fletcher as a food faddist and promoter of quackery.[5][14] He was a key figure of the American "Golden Age of Food Faddism".[15] Critics described Fletcherism as a "chew-chew cult".[16] Fletcher's extreme claims about chewing a mouthful of food up to one hundred times until it had no taste in order to avoid illness is not supported by scientific evidence. He also believed that his mastication system could cure alcoholism, anaemia, appendicitis, colitis and insanity.[5]

Fletcher believed that his system could improve bowel movements; however, the bowel must have a certain amount of indigestible bulk to stimulate it to action.[14] Health writer Carl Malmberg noted that Fletcher's extreme diet of chewed food was almost a liquid diet that does not provide "even a minute quantity of th[e] necessary bulk". For this reason, Fletcher's system is potentially dangerous and may be responsible for "constipation of the most serious kind".[14]

Physician Morris Fishbein noted that the result of Fletcher's system was a "thorough disturbance of the entire body and the development of intoxication and general disability."[17]

Citations

[edit]
  • Fletcher, Horace (1913). Fletcherism, What It Is; Or, How I Became Young at Sixty. Harvard: Frederick A. Stokes Company.

Publications

[edit]
  • Menticulture or the A–B–C of True Living (1896)
  • Happiness as Found in Forethought Minus Fearthought (1898)
  • The Last Waif, or Social Quarantine: A Brief (1898)
  • The New Glutton or Epicure (1903)
  • The A.B.–Z. of Our Own Nutrition (1903)
  • Fletcherism, What It Is; Or, How I Became Young at Sixty (1913)

References

[edit]

Further reading

[edit]
[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Horace Fletcher

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Horace Fletcher (1849–1919) was an American enthusiast and self-taught nutritionist, best known for developing Fletcherism, a dietary regimen that emphasized food thoroughly—up to 32 times per bite or until it liquefied—to improve , reduce , and promote overall . Born in , Fletcher initially pursued a career as a businessman, amassing a fortune in the 1870s by importing Japanese goods to and later becoming an and amateur painter with a palazzo in . By his early 40s, however, he faced significant health challenges, weighing 217 pounds and being rejected for due to concerns over his vitality, which prompted his personal experimentation with beginning around 1895. Through rigorous self-testing, Fletcher lost pounds and reduced his waistline by 7 inches, claiming the method not only alleviated his ailments but also produced minimal waste—described as dry, odorless "ash"—and allowed him to thrive on smaller portions eaten only when truly hungry, free from stress or anger. Fletcherism, which permitted any food as long as it was masticated deliberately, gained widespread popularity in the early 20th century as part of broader American health reform movements, earning Fletcher the nickname "The Great Masticator" and attracting high-profile adherents including John D. Rockefeller, Sir Arthur Conan Doyle, and Upton Sinclair. He promoted his ideas through lectures, demonstrations at institutions like Yale University—where scientists tested his claims—and numerous books, such as The A.B.-Z. of Our Own Nutrition (1903) and What It Is (1913), which outlined principles of optimal eating for physical and mental well-being. During World War I, Fletcher's emphasis on efficient food use led to his appointment on Herbert Hoover's food relief committee, where he advocated conservation techniques aligned with his philosophy. Despite its initial influence on dietary trends and some enduring benefits like mindful eating for better , Fletcherism faced criticism for being overly prescriptive and impractical, with its popularity declining after Fletcher's death from in 1919. Nonetheless, elements of his approach persist in modern advice promoting slower to aid and absorption.

Early Life and Education

Birth and Family

Horace Fletcher was born on August 10, 1849, in , a rapidly growing industrial center powered by textile mills along the . His parents were Isaac Fletcher, a stone contractor involved in the city's construction boom, and Mary Ann Blake Fletcher. The family enjoyed middle-class prosperity amid the post-Industrial Revolution transformation of , where immigrant labor fueled economic expansion but also highlighted emerging concerns over and urban living conditions. Fletcher grew up in this dynamic environment with several siblings, including elder brother Isaac Dudley Fletcher, a prominent arts patron; Abby Lewis Fletcher; and George Harlan Fletcher. His father's trade in stonework reflected the era's demands, providing a stable household that exposed young Fletcher to the practicalities of business and craftsmanship in an age of mechanical innovation and . While specific childhood health challenges are not documented, the family's position in Lawrence offered formative experiences amid the region's shift from agrarian roots to industrialized society, influencing his later interests in wellness and .

Education and Early Influences

Horace Fletcher received his early education in the local public schools of , where he was born into a prosperous family on August 10, 1849. At the age of sixteen, he left home to embark on a career at sea, forgoing further formal schooling. In 1869, Fletcher enrolled at , where he spent one year studying before withdrawing to resume his maritime pursuits. He did not obtain a degree from the institution, marking the extent of his formal higher education. This brief academic experience occurred amid the broader Victorian-era emphasis on self-improvement and moral reform in American society, though Fletcher's path diverged toward practical exploration rather than structured learning. Fletcher's early influences were profoundly shaped by extensive travels that began in his late teens, including a voyage in the and four complete circumnavigations of the globe. These journeys exposed him to a wide array of international cultures, particularly in and , fostering a deep interest in artistic traditions and emerging ideas about personal wellness and . Such experiences, common among young American adventurers of the era, aligned with the period's reformist currents, including temperance societies and initiatives that promoted disciplined living. Through these voyages and subsequent self-directed pursuits, Fletcher cultivated an autodidactic approach, immersing himself in readings on and during periods of downtime. This informal education laid the groundwork for his later eclectic career interests, distinct from the specialized training typical of his contemporaries.

Pre-Reform Career

Artistic Pursuits

Fletcher's early engagement with the arts centered on his role as art correspondent for the Paris edition of the New York Herald after settling in the city in the 1870s. As an amateur painter, he explored creative expression amid the vibrant cultural scene of post-Gold Rush . In 1872, Fletcher co-founded the Bohemian Club, an exclusive organization for artists, musicians, writers, and journalists that fostered artistic collaboration and bohemian ideals in San Francisco. This involvement underscored his commitment to the local arts community, where he networked with creative professionals and supported emerging talents through his critical writings. During the late 1870s and 1880s, Fletcher undertook extensive travels to Europe, including Italy and France, to draw artistic inspiration and fund personal studies. These journeys exposed him to European masterpieces and techniques, enriching his amateur painting practice and broadening his aesthetic perspectives. He exhibited paintings in the United States and abroad. During his travels, he acquired a 13th-century palazzo on the Grand Canal in Venice. He sailed around the world four times, which informed his artistic and business perspectives. This transition marked the end of his primary focus on painting and criticism, though his artistic sensibilities informed later endeavors.

Business Ventures

In the 1870s and 1880s, Horace Fletcher built a successful career in as an importer of , focusing on Asian textiles, silks, and Japanese crafts and trinkets that catered to the city's growing and artistic community. His import-export firm capitalized on trade routes from the Orient, amassing a considerable fortune that allowed him to retire early from active business. Complementing these efforts, Fletcher manufactured printer's ink, a venture that further diversified his commercial interests and leveraged his background in artistic pursuits. Later in the decade, he expanded into entertainment management by overseeing the New Orleans Opera House during the late 1880s, where he applied promotional strategies drawn from his importing experience to achieve financial viability amid competitive theatrical seasons. These roles honed his skills in publicity and relationship-building, which proved instrumental in his subsequent endeavors. By the early , having navigated these ventures, he transitioned away from full-time commerce, drawing on the promotional acumen developed through his import firms and management to pursue other interests.

Development of Fletcherism

Personal Health Crisis

In the mid-, Horace Fletcher experienced a profound decline, exacerbated by the stresses of his prior ventures, which left him with chronic fatigue, severe digestive disturbances including dyspepsia, and significant weight gain to 217 pounds (98 kg). By 1895-1897, at age 46-48, persistent and overall poor vitality severely limited his daily functioning. This deteriorating condition culminated in rejection by multiple life insurance companies, who deemed him an uninsurable risk due to his alarming metrics and systemic weakness. Faced with this crisis, Fletcher, who was already residing in , , for his artistic pursuits, resolved to conduct rigorous self-experimentation on diet and around 1897 to avert his perceived impending death. Motivated by desperation, he initiated periods of combined with simplified eating practices, abstaining from food for extended durations while monitoring his body's responses, beginning systematic tests with thorough mastication by 1898. These early efforts yielded rapid initial improvements, such as reduced fatigue and stabilized digestion, which by 1899 had paved the way for more systematic nutritional reforms, marked reversal of his symptoms, and significant from 217 pounds (98 kg) to about 155 pounds (70 kg).

Core Principles of Mastication and Diet

Horace Fletcher's dietary philosophy, known as Fletcherism, centered on the belief that proper digestion and health stemmed from meticulous eating practices rather than restrictive food choices. At its core, Fletcher advocated for thorough mastication of all to ensure optimal assimilation, arguing that inadequate led to digestive inefficiencies and accumulation in the body. This approach, detailed in his 1913 Fletcherism: What It Is; Or, How I Became Young at Sixty, emphasized transforming solid foods into a state through before swallowing, a process he claimed enhanced enzymatic breakdown and prevented overburdening the digestive system. The primary principle of mastication involved chewing each bite until it lost its distinct flavor and triggered an involuntary , often described as the food "swallowing itself." Fletcher instructed followers to extract "all the good there is in out of it in the mouth," avoiding deliberate force but continuing until the bolus was fully insalivated. This method applied not only to solids but also to liquids, which were to be sipped slowly and "fletcherized" by holding them in the mouth to savor and mix with , promoting better absorption of starches converted to dextrose. He posited that such practices minimized waste and maximized vitality, as evidenced by his own reported improvements in energy and after adopting them during a personal health crisis. Fletcher outlined five foundational rules to guide eating habits, integrating mastication with mindful appetite awareness:
  1. Await a keen, true , signaled by watering, rather than eating out of or .
  2. Choose foods that genuinely appeal to that , without preconceived restrictions.
  3. Thoroughly masticate to derive complete from the taste before .
  4. Consume without anxiety or negative thoughts, fostering a positive during meals.
  5. Cease at the first sign of satiation, when further food loses appeal.
Regarding diet, Fletcherism rejected rigid prohibitions, instead promoting foods selected by natural while favoring simple, plant-based options like farinaceous and items over excessive , which he viewed as suitable only in emergencies due to its protein load. He demonstrated flexibility by sustaining himself on alone for 17 days, underscoring that the quality of assimilation, not variety, determined outcomes. Meals were typically limited to one or two per day, aligned with levels, to avoid and support metabolic efficiency.

Promotion and Dissemination

Key Publications

Horace Fletcher's earliest significant publication on health was Menticulture; or, the A-B-C of True Living (1896), a philosophical that emphasized mental discipline as foundational to physical , arguing that eliminating negative emotions like and could prevent bodily ailments through improved and rational living. In this work, Fletcher drew from personal experiences to advocate for "menticulture" as a systematic approach to cultivating positive mental habits, linking psychological balance directly to physiological outcomes such as reduced stress-induced illnesses. Fletcher expanded his ideas into nutrition with two key books in 1903: The A.B.-Z. of Our Own Nutrition and The New Glutton or Epicure. The former provided an accessible introduction to his principles of thorough mastication, using personal anecdotes to illustrate how food until liquefied enhances and absorption while minimizing waste, and included scientific observations on dietary efficiency. Similarly, The New Glutton or Epicure critiqued gluttonous eating habits through autobiographical stories, promoting "epicurean" restraint via extended to foster selective and overall , with revisions incorporating endorsements from physiologists like Russell H. Chittenden. His most prominent autobiographical defense came in Fletcherism: What It Is, or How I Became Young at Sixty (), where Fletcher detailed his health transformation after a personal crisis, recounting how adopting mastication and a restored his vitality in his later years, supported by testimonials from adherents and medical collaborators. The book served as a comprehensive for "Fletcherism," blending narrative evidence with practical guidelines on diet and to demonstrate effects. Beyond these, Fletcher produced pamphlets such as What Sense? or, Economic Nutrition (1898) and Nature's Food Filter; or, What and When to Swallow (1899), which offered concise applications of his chewing method to everyday for economic and benefits, later integrated into his major works. He also contributed articles to magazines including Popular Science Monthly, focusing on practical implementations of Fletcherism, such as its role in and efficiency, often drawing from experimental validations to encourage public adoption. These writings collectively formed the core of his disseminated philosophy, occasionally referenced in his lectures for illustrative purposes.

Lectures, Tours, and Public Advocacy

Fletcher embarked on extensive lecture tours across the and from 1901 to 1910, promoting Fletcherism through public demonstrations where he chewed food thoroughly—often up to 100 times per bite—to illustrate its benefits for digestion and health. These events drew large audiences, including at prestigious institutions such as Yale, Harvard, , and Dartmouth, where he delivered talks on vital economics and . For instance, in November 1905, he spoke at Harvard's Union on "The Power Behind the Man Machine," emphasizing efficient eating habits, and returned in 1909 for an illustrated lecture on "Vital Economics." His advocacy extended to collaborations with scientific figures and the formation of Fletcher societies, informal groups that trained adherents in mastication practices and gathered to "Fletcherize" meals together, spreading the method across . These efforts gained momentum through media appearances in newspapers, such as a 1910 interview with the Chicago Journal where Fletcher linked poor chewing to societal ills like . By 1905, his fame surged due to endorsements from prominent celebrities, including author , who described discovering Fletcherism as "one of the great discoveries of my life," and industrialist , who publicly advised, "Don't gobble your food," in support of the principles. In the 1910s, Fletcher intensified public advocacy by pushing for programs to teach children proper mastication, arguing that early in thorough would prevent issues and reduce future criminality by fostering disciplined habits. This initiative aligned with broader progressive-era reforms, influencing educational and military settings, such as the 1907 adoption of Fletcherized vegetarian meals at West Point to enhance cadets' endurance.

Scientific Reception

Initial Studies and Collaborations

In 1903, Horace Fletcher received an invitation from Russell Henry Chittenden, director of the at , to participate in metabolic studies examining the effects of a on human physiology. Fletcher, who had adopted a regimen of thorough mastication and reduced caloric , underwent observation in Chittenden's laboratory over a period of about three weeks in early 1903, where his daily protein consumption was limited to approximately 50 grams. These experiments demonstrated that Fletcher maintained robust and physical on this minimal , with no signs of deficiency, challenging prevailing nutritional standards that recommended higher protein levels—though later would establish minimum requirements for long-term . Chittenden's findings, detailed in his 1904 publication Physiological Economy in Nutrition, supported the viability of low-protein diets for healthy adults in the short term, attributing Fletcher's success to efficient and assimilation practices. Fletcher's ideas also garnered support through tests conducted at the under the supervision of , a prominent physician and advocate of health reform. In these experiments, participants following Fletcher's principles of extensive chewing and selective eating exhibited notable —Fletcher himself reduced from 217 to 157 pounds over two years—while reporting increased energy and digestive comfort. Endurance trials at the sanitarium, including deep-knee bends and prolonged arm extensions, revealed enhanced physical performance; for instance, one subject completed over 5,000 knee bends in under three hours without subsequent fatigue or soreness. Kellogg, who integrated Fletcherism into the sanitarium's protocols, observed that adherents consumed roughly half the typical food volume yet achieved greater efficiency in daily activities, with economic benefits such as reduced meal preparation costs. Further validation came from Fletcher's collaboration with physiologist William Gilbert Anderson, director of the Yale Gymnasium, who conducted endurance experiments in June 1907. At age 59, Fletcher performed feats such as lifting a 300-pound weight 350 times in succession and climbing stairs equivalent to ascending a 20-story building multiple times, all while maintaining a recovery to normal within minutes and showing no muscular strain. Anderson's assessments, assisted by medical staff, confirmed that Fletcher's low-protein intake (around 60 grams daily) and mastication habits correlated with superior stamina and recovery compared to age-matched controls. These results were published in the Popular Science Monthly later that year, highlighting how reduced food intake could sustain, rather than impair, physical output without leading to deficiencies.

Criticisms and Scientific Debunking

By the , the increasingly dismissed Fletcherism for its lack of supporting the purported benefits of extreme mastication, such as vastly improved absorption and prevention. Advances in , including the discovery of vitamins and the emphasis on balanced diets, highlighted the importance of composition over mechanical processes like prolonged , rendering Fletcher's claims obsolete in the emerging field of evidence-based . Fletcher's assertion that "nature will castigate the non-masticator" with toxemia and illness was widely critiqued as pseudoscientific and faddish, reflecting a broader pattern of unsubstantiated doctrines popular in the early . Medical commentators labeled such as exaggerated and lacking physiological basis, arguing that it promoted unnecessary rituals without addressing underlying dietary . Subsequent investigations revealed no superior outcomes from Fletcherism compared to conventional balanced diets, with practitioners often experiencing , nutritional deficiencies, and social inconvenience due to prolonged meal times. Early endorsements from studies at Yale were later questioned, failing to demonstrate long-term advantages in or resistance. In , Fletcherism was frequently characterized as , contributing to its sharp decline after 1920 as advanced toward vitamin discovery and caloric balance. Morris Fishbein, editor of the Journal of the , described it as a harmful that led to reduced food intake, bodily disturbance, and even intoxication, citing philosopher William James's experience that attempting Fletcherism "nearly killed me" after three months. This portrayal solidified its reputation as an impractical and unscientific regimen, overshadowed by rigorous dietary research.

Influence and Legacy

Notable Adherents and Cultural Impact

Horace Fletcher's ideas found notable adherents among prominent figures in early 20th-century American society, who integrated Fletcherism into their personal regimens and public advocacy. , the muckraking novelist and social reformer, adopted Fletcher's principles of thorough mastication after discovering them around 1909, crediting them with revealing the role of in bodily ailments and guiding his approach to in his 1911 book . Sinclair emphasized chewing food until it liquefied to maximize nutrient absorption and align intake with the body's true needs, viewing it as a foundational step toward achieving optimal . Sir Arthur Conan Doyle, the creator of , also adopted and promoted Fletcherism as part of broader health reform efforts. John D. Rockefeller, the oil magnate and philanthropist, adhered to a inspired by Fletcherism and publicly endorsed the practice in 1913 through a concise statement published in major newspapers: "Don't gobble your food. Fletcherize, or chew very slowly while you eat. Talk on pleasant topics. Don't be in a hurry. Take time to masticate and cultivate a while you eat." This endorsement, drawn from Rockefeller's own experiences over several years, highlighted Fletcherism's benefits for digestion, efficiency, and overall well-being without reliance on commercial interests. Fletcherism exerted a broader influence on early 20th-century health movements, particularly by reinforcing trends toward and reduced protein consumption as pathways to vitality and disease prevention. Proponents like physiologist Russell Chittenden integrated Fletcher's chewing regimen with low-protein vegetarian diets to demonstrate enhanced endurance and , expanding the appeal of these ideas within reform circles focused on bodily efficiency. The movement also permeated wellness institutions, such as the in , where director —a direct disciple of Fletcher—incorporated thorough mastication alongside and vegetarian meals to promote holistic healing for affluent patients. The cultural footprint of Fletcherism extended into popular media and , where it became a symbol of faddism through widespread parodies and "chew-chew" jokes in newspapers during the and . These humorous depictions, often portraying exaggerated mastication as a quirky social ritual, underscored the diet's rapid dissemination among the middle and upper classes while inviting ridicule for its perceived excesses. In educational settings, Fletcherism briefly shaped practices aimed at instilling healthy habits in youth, with some U.S. institutions adopting chewing guidelines in the to combat and promote . For instance, in 1907, the U.S. Military Academy at West Point instructed cadets to consume vegetarian meals and masticate each bite into a state, reflecting the era's enthusiasm for applying Fletcher's methods to institutional routines.

Modern Relevance and Decline

Following Horace Fletcher's death in 1919, Fletcherism experienced a marked decline as the field of shifted toward evidence-based approaches in the and . Advances in caloric science, discovery, and biochemical understanding of provided more rigorous, empirically supported dietary guidelines that overshadowed Fletcher's anecdotal emphasis on prolonged mastication. This transition highlighted the movement's lack of robust scientific validation, leading to its rapid loss of public and professional credibility. In the , elements of Fletcherism have seen partial revival through the mindful eating and movements, which echo its advocacy for deliberate, aware consumption to enhance and reduce . Contemporary studies have revisited Fletcher's core principle, demonstrating that increasing chews per mouthful—from 10 to 35—can lower food intake by promoting faster and longer meal durations, even if the overall doctrine remains unendorsed. A 2025 study further confirmed that greater numbers of chews and bites, along with slower tempo, extend meal duration and reduce overall food intake. For instance, mindful eating programs now promote savoring food and recognizing hunger cues, principles Fletcher outlined over a century ago, fostering a niche resurgence among advocates focused on behavioral . Historians of diet and critique Fletcherism as an early precursor to modern diets, exemplifying self-taught nutritionism that prioritized extreme habits like exhaustive chewing over balanced evidence. Today, Fletcherism receives archival recognition in studies of movements as a of food , but it lacks any mainstream medical endorsement, viewed instead as a historical curiosity rather than a viable regimen.

Later Life and Death

World War I Activities

In 1914, at the outbreak of , Horace Fletcher relocated to , , to assist with the Belgian Relief Commission, where he sought to apply his nutrition principles to address the affecting millions under German occupation. By promoting thorough mastication—known as "Fletcherism"—he aimed to help civilians extract maximum nutritional value from scarce resources, training a group of 12 disciples to demonstrate the method and extend its reach across the population. Fletcher's efforts expanded through his collaboration with Herbert Hoover's (CRB), where he served as the official food economist from 1914 onward. In this role, he contributed to the distribution of food supplies to war-torn areas, while advocating for efficient practices to conserve resources amid shortages; his work reportedly reached approximately 8 million starving by emphasizing how proper could reduce waste and enhance sustenance from limited rations. He promoted his methods through demonstrations and teachings to civilians in and surrounding regions, highlighting the benefits of mastication for and resource efficiency. Throughout 1915 to 1918, Fletcher encountered significant challenges, including resistance to his methods and logistical difficulties in operating in famine-stricken zones, which contributed to health strains on the aging advocate, though he persisted in promoting his dietary approach as a practical solution for wartime survival.

Final Years and Death

Following the end of , Horace Fletcher returned to , where he had resided since 1911, engaging in lighter forms of advocacy for nutritional principles amid his waning health. In this period, he reflected on his lifelong work in dietetics through personal writings, though no major publications emerged after 1913. Fletcher died on January 13, 1919, in , , from following a long illness; he was 69 years old. His residuary estate was bequeathed to , with the income designated to foster knowledge of healthful through and at health institutions, including an annual Horace Fletcher Prize for the best thesis on the special uses of circumvallate papillae and the of the in regulating physiological economy and . Fletcher's personal papers, spanning his studies and correspondence on and from 1898 to 1915, were later archived at the Houghton Library, . Fletcher had famously claimed rejuvenation through his dietary methods in his 1913 book Fletcherism: What It Is; or, How I Became Young at Sixty, asserting restored vitality at age 60; however, his lifespan ended nearly a decade later at 69, underscoring the limits of his self-perceived health transformations.

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  41. https://www.narratively.com/p/food-fads-have-always-been-ridiculous-just-ask-the-great-masticator
  42. https://onlinebooks.library.upenn.edu/webbin/book/lookupname?key=Fletcher%2C%20Horace%2C%201849-1919
  43. https://www.thecrimson.com/article/1919/3/28/two-large-gifts-to-university-ptwo/
  44. http://nrs.harvard.edu/urn-3:FHCL.Hough:hou00868
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