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I Need More Energy
Actress Eartha Kitt in 1984. Dr. Fulton served as her dietitian, Courtesy of The New York Public Library

Actress Eartha Kitt in 1984. Dr. Fulton served as her dietitian, Courtesy of The New York Public Library

Naturopath Dr. Alvenia Fulton (1893-1999) was born in Tennessee in migrated to Chicago where she practiced. From 1971 to 1972 Fulton wrote “Eating for Your Health and Strength,” a column in the Black-owned-and-operated Chicago Defender. The following is her response to a reader’s question which I share here in a paraphrased format when necessary to make it more relevant and accessible and as direct quotes as often as possible.

Dear Dr. Fulton:

              I am 30,  healthy, and work as an administrative assistant. However, at mid-morning and mid-afternoon, I need an energy boost. What do you suggest I do?

Dr. Fulton: Yes, I suggest you try this hi energy diet I recommend to entertainers and athletes who have exhausting schedules. Follow it for 15 to 30 days, it is easy to prepare, and inexpensive:

Before breakfast: One 8-ounce glass of papaya juice, blended with a teaspoon of protein power. Add ½ lemon juice for taste. This stimulates digestion.

              Breakfast: One very ripe banana with 4 ounces of yogurt, sprinkled with a ¼ cup of sunflower seeds and ¼ a cup of pumpkin seeds. A cup of Alfa mint tea with lemon and honey.

              Mid-morning: One-half apple or 4 almonds and a cup of Alfa mint tea.

              Lunch: Small scoop of cottage cheese, 2 or 3 celery sticks, a glass of skim milk with a tablespoon of protein powder.

              Mid-afternoon: A cup of Alfa mint tea, then eat a tablespoon of sunflower seed.

              Dinner: Cup of protein broth or broth made from Brewer’s Yeast. A small fruit salad, using any combination; Grapes, grapefruit, melons, figs, dates, apples, pears, papaya, etc. No bananas, dressing of yogurt and honey.

If mixed vegetable salad is used, make dressing of lemon juice a, safflower oil, garlic powder for flavor.

              Dessert: Small wedge of cheddar cheese or a slice of fresh papaya melon or a bunch of grapes.

Based on Food Historian Dr. Frederick Douglass Opie’s Work in Progress  

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