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❧ Of dyuersitie of meates eaten wherby helthe is appaired. Cap. 28.
NOw let this be a generall rule, that son∣dry meates, beynge dyuers in substance and qualitie, eaten at one meale, is the greatest ennemy to helth, that may be, and that whiche ingendreth most siknesses, for some mea∣tes beyng grosse, and harde to dygeste, some fine & easy to dygest, do requyre diuers operations of nature, and diuers temperatures of the sto∣make, that is to say, moch heate and temperate heate, whiche may not be togyther at one tyme. Therfore whan the fyne meate is suffycientlye boyled in the stomake, the grosse meate is rawe, so both iuyces, thone good and petfite, the other grosse and crude, at one tyme dygested, and sent into the veynes and body, nedes muste helth de∣caye, and sycknesses be ingendred. Lykewyse in diuers meates being diuers qualities, as where some are hotte and moyst, some cold and moyst, some hote and drye, some colde and drie, accor∣dynge ther vnto shall the iuyce be dyuers, which they make in the body. And lyke as betwene the sayd qualities is contrarietie, so therby shall be in the body an vnequall temperature, forasmoch as it is not possible for man to esteme so iuste a proporcyon of the qualities of that, whiche he receyueth, that the one shall not excede the other in quantitie. wherfore of the sayd vnequall mix∣ture, nedes must ensue corruption, & consequētly syknesse. And theofore to a hole man, it were bet¦ter, to fede at one meale competently on very