Encyclopedia of Diet; A Treatise on the Food Question ... Explaining, in Plain Language, the Chemistry of Food and the Chemistry of the Human Body, Together with the Art of Uniting These Two Branches of Science in the Process of Volume 3

Encyclopedia of Diet; A Treatise on the Food Question ... Explaining, in Plain Language, the Chemistry of Food and the Chemistry of the Human Body, Together with the Art of Uniting These Two Branches of Science in the Process of Volume 3

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This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1917 edition. Excerpt: ...of rice with milk DINNER A baked or boiled sweet potato Puree of peas Egg custard or gelatin FALL MENU FOR THE NORMAL PERSON From 85 to 100 Years of Age BREAKFAST Wheat flakes, thoroughly cooked; serve with cream Warm milk LUNCHEON A coddled egg with a baked potato A cup of chocolate DINNER Cream of celery soup Bran meal gems A potato Cocoa or sassafras tea (See recipe, p. 881) WINTER MENU FOR THE NORMAL PERSON Prom 85 to 100 Years of Age BREAKFAST Two very ripe bananas, baked, eaten with nut butter and cream Sassafras tea or a cup of chocolate LUNCHEON Cream of potato soup Whole wheat crackers Puree of peas or beans A potato--sweet or white Chocolate or hot milk CURATIVE MENUS INTRODUCTION TO CURATIVE MENUS Scientific investigation leads one inevitably to the conclusion that a vast number of so-called dis-eases are caused by errors in eating; that is, by wrong selections, wrong combinations and wrong proportions of food. (See chart, Vol. I, p. 9, showing the number of dis-eases caused by superacidity.) This chart will give the reader some idea of the number of disorders that may originate from one source or from one fundamental cause. While superacidity is a true dis-ease, and may cause all the disorders shown on this chart, yet behind superacidity there is a parent cause, namely, wrong eating. In the light of these facts, it is obvious that a department of curative and remedial menus should constitute an important feature of this work. For each patient who came under the care of the author (over 23,000 in all), there was prescribed an average of six menus, covering a period of six weeks. Each patient was required to keep an accurate record of his or her diet, and the symptoms that developed after each meal. This record was either...show more

Product details

  • Paperback | 34 pages
  • 189 x 246 x 2mm | 82g
  • Rarebooksclub.com
  • United States
  • English
  • black & white illustrations
  • 1236944054
  • 9781236944054