RE-CREATION
Idleness contrary to natural law
The small boy who described work as "anything you don't want to do," and play as "anything you do want to do," had in his mind the fragment of a great truth. True re-creation should afford Diversion, Entertainment, and Work. The average business man who is threatened with a breakdown, and who goes away for a rest, should in reality go to work, but it should be a different kind of work from his routine duties. No one was ever benefited by idleness; it is contrary to nature—contrary to the universal laws of construction which govern all forms of life. If digestion and assimilation have been impaired, if, from errors in eating, or from sedative habits, congestion has taken place in the alimentaryExercise necessary for assimilation and elimination tract, then muscular work becomes absolutely necessary in order to use more nutrition, to eliminate more poison and waste, and to increase and normalize the peristaltic activity of the intestinal tract.
Hunting and fishing
The business man who likes to hunt and to kill innocent animals; who runs, walks, and thinks, and perspires in the effort, is taking a good kind of re-creation—perhaps the best he knows; but the fat man who sits in a boat all day and catches fish that he cannot use, or slays a cart-load of ducks that he has deceived with a decoy, has received neither benefit nor re-creation; he has only yielded to his primeval instincts to secure his food by slaughter and has been merely entertained—probably debased.
True re-creation
True re-creation for the mental worker is manual work—labor in the open air that requires but little thought. Every business man who values the sacred heritage of health, should provide himself with a place where he can go one day out of each week and chop wood, prepare soil, plant or harvest something, get close to Mother Nature, and receive the blessings of her life-giving sun by day, and rest in her open arms at night. MenWorthless objects for which men struggle are but big children, and, like the child who cries and reaches for the bubble because it reflects the prismatic colors of the sun, most of the things for which they struggle are equally as worthless and deceptive.
The triad of all that is best in life
Mental supremacy, which means the keenest sense of love, justice, and mercy, that great triad of all that is best in man, is all that really pays. If, at the close of every life, the question, "What has brought most happiness?" could be answered, it would be, "The Gratitude of my Fellow Men." The average business pursuit is not conducive to this end. It is unfortunate that commercial and financial success are too often secured by methods that produce just the opposite results, therefore the whole life-work of the average man is really reduced to no higher object than that of securing food and shelter, which is the primitive occupation of the lowest forms of life.
Rest in solitude
One day in the week spent close to the soil with gentle cows and horses, affectionate cats and admiring dogs that have no "axe to grind," and one night every week spent in thought and reflection under the wilderness of worlds that whirl through the abyss of space, will sharpen the senses of love, justice, and mercy, give true diversion, true entertainment, true work, and true rest.
INDEX
A
- ACETANILID Vol. Page
- composition of, II 358
- effects of, II 358
- ACIDITY
- sub, symptoms of, II 462
- —— remedy for, II 463
- —— diet in, II 464
- super, chart indicating dis-eases caused by, I 9
- ACIDS
- nitric, I 62
- —— properties of, I 63
- hydrochloric, I 64
- —— uses of, I 65
- —— preparation of, I 66
- —— elements of, I 67
- —— purpose of, I 149
- —— formation of, I 149
- bases of, I 68
- —— tests for, I 69
- —— neutralization of, I 70
- Relation of bases to, I 69
- organic, I 94
- —— properties of, I 94
- acetic, I 95
- —— process of making, I 95
- oxalic, I 97
- lactic, I 97
- malic, I 97
- tartaric, I 97
- citric, I 98
- uric, in rheumatism, V [1179]
- AIR
- composition of, I 32
- liquefaction of, I 35
- and oxidation, V [1312]
- relative importance of food, water and, V [1313]
- ALBUMIN
- sources of, I 129
- solubility of, I 129
- coagulation of, I 129
- ALCOHOL
- varieties of, I 91
- effect of, II 367
- a poison, II 368
- ALDEHYDES
- and ethers, I 93
- ALKALIS
- principles of neutralization of, I 71
- rules governing neutralization of, I 71
- AMIDO
- compounds, I 128
- AMMONIA
- composition of, I 60
- uses of, I 60
- AMYLOPSIN
- properties of, I 154
- APPENDIX (VERIFORM)
- dis-eases of (see Appendicitis), II 580
- functions of, II 581
- APPENDICITIS
- symptoms of, II 582
- treatment of (mild cases), II 583
- a natural remedy for, II 583
- diet in, II 584
- list of foods for, II 585
- chronic cases of, II 586
- —— treatment for, II 587
- —— causes of, II 588
- diet a factor in, II 589
- coarse food a factor in, II 590
- old diagnosis of, II 582
- menus for, IV 1029
- APPETITE
- lack of, IV 1081
- difference between hunger and, IV 1081
- ARTERIO-SCLEROSIS
- causes of, I 170
- food in, I 171
- ASSIMILATION
- definition of, III 630
- ASTHMA
- described, II 519
- causes of, II 533
- symptoms of, II 533
- remedy for, II 634
- diet in, II 534
- foods to eat in, II 535
- foods to omit in, II 535
- ATHLETES
- selection, combination and proportioning of food for, V [1188]
- summer diet for, V [1191]
- winter diet for, V [1192]
- suggestions regarding diet in exposure to extreme cold or for exertion, V [1201]
- AUTOINTOXICATION
- defined, I 247
- bacteria in, I 247
- meat a factor in, I 247
B
- BACTERIA
- discussed, I 166
- origin of, I 167
- not all harmful, I 168
- species of, I 168
- producers of, I 168
- fermentation produced by, I 169
- growth of, I 169
- meat a producer of, I 259
- BANANAS
- varieties of, III 675
- how to select and ripen, III 676
- how to bake, III 677
- BILE
- defined, I 153
- function of, I 153
- purposes of, I 153
- BILIOUSNESS
- cause of, II 466
- symptoms of, II 466
- remedy for, II 466
- what to eat, II 467
- what to omit, II 467
- BRAN
- meal, composition of, III 683
- —— bread made from, III 683
- wheat, composition of, III 681
- —— medicinal properties of, III 681
- BLOOD, THE
- Antipepsin in, I 152
- glucose in, I 204
- process of oxidation of, II 346
- corpuscles of, II 386
- automatic action of, II 388
- incorrect feeding cause of impurity of, II 397
- defective circulation of, II 398
- exercise a factor in poisoning and purification of, V [1331]
- increase of circulation of, V [1335]
- BRIGHT'S DIS-EASE
- described, II 550
- causes of, II 551
- symptoms of, II 551
- prevention of, II 552
- treatment for, II 553
- general suggestion in feeding in, II 554
- foods to eat in, II 555
- foods to omit in, II 555
- BROMIN
- defined, I 73
- wealth at the expense of health for the V [1319]
- the abnormal, V [1320]
- what is a good, V [1320]
- qualities of a, V [1321]
- routine life of the average, V [1322]
- bad habits of the average, V [1322]
- the ancient remedy for the average, V [1322]
- the physician of the average, V [1324]
- twelve rules of health for the, V [1324-1326]
- BUTTER
- composition of, I 283
- its value as a food, I 284
- caloric value of, I 285
- cocoa, how made,II 338
- cocoanut, composition of, II 339
- home-made, how to make, III 674
- BUTTERMILK
- how made, III 674
- BUTYRIN
- defined, I 123
C
- CALORIES
- definition of, I 199
- method of determining numbers of, I 202
- CARBOHYDRATES
- classification of, I 106
- monosaccharids, I 109
- disaccharids, I 112
- polysaccharids, I 114
- purpose of, III 625
- CARBON
- sources of, I 81
- forms of, I 82
- properties of, I 83
- monoxid, properties of, I 87
- combining power of, I 88
- and hydrogen compounds, I 88
- dioxid of, I 83
- nature of, I 81
- CASEIN
- sources of, I 130
- vegetable, I 130
- CATARRH
- described, II 519
- causes of, II 527
- symptoms of, II 528
- remedy for, II 528
- diet for, II 529
- foods to eat in, II 530
- foods to omit in, II 530
- nasal, IV 922
- —— food a factor in, IV 922
- —— water drinking in the treatment of, IV 923
- —— menus for, IV 925
- CELLULOSE
- in nutrition, I 119
- value of, I 119
- CHART
- showing number of so-called dis-eases caused by superacidity, I 9
- CHEESE
- processes of making, I 282
- ripening of, I 283
- digestive value of, I 283
- limburger, I 283
- manufacture of, I 283
- CHEMISTRY
- its relation to food science, I 25
- combustion in, I 26
- common elements of, I 27
- number of elements in, I 28
- examples of changes due to, I 29
- symbols of, I 31
- list of elements in, I 32
- organic, I 81
- of foods, I 105
- of digestion, I 139
- of metabolism, I 193
- COLDS
- described, II 519
- causes of, II 520, IV 915
- symptoms of, II 521
- overeating a cause of, II 521
- exposure a cause of, II 522
- remedy for, II 523
- foods to use for, II 524
- turkish baths for, II 525
- value of fresh air for, II 525
- foods to eat for, II 526
- foods to omit for, II 526
- COCAIN
- habit, II 354
- uses of, II 354
- in medicines, II 355
- COFFEE
- composition of, II 363
- effect of drinking, II 364
- COOKING
- chemical changes produced by, III 593
- starch, reasons for, III 598
- of food, an excuse, III 599
- food for animals, government experiments on, III 602
- a habit of civilization, III 603
- object of, III 669
- grains, III 669
- vegetables, III 670
- en casserole, III 671
- rice and macaroni, III 672
- fruits, III 672
- —— canned, III 672
- CHLOROFORM
- uses of, II 372
- CHLORIN
- sources of, I 63
- properties of, I 64
- uses of, I 64
- CHOCOLATE
- see (cocoa), II 366
- COAL TAR PRODUCTS
- evil effects of, II 359
- COCOA
- analyzed, II 366
- COMPOUNDS
- chemical, I 29
- —— derivatives, I 31
- carbon, I 83
- —— inorganic, I 83
- —— action of, I 85
- —— organic, I 87
- —— and hydrogen, I 88
- —— organic, classification of, I 89
- —— hydro, I 89
- alcohols, I 91
- glycerin, I 92
- aldehydes, I 93
- ethers, I 93
- organic acid, I 94
- —— nitrogenous, I 99
- —— —— importance of, I 100
- amido, I 128
- vegetable, II 373
- CONFECTIONS
- evil effects of, II 332
- from the standpoint of food value, II 333
- allowable, II 333
- prohibited, II 334
- CONGESTION
- defined, V 1195
- CONSTIPATION
- milk a relief for, I 188
- relation of milk to, I 278
- milk diet for, I 278
- wheat bran, laxative effects in, II 299
- whole rye a remedy for, II 300
- —— wheat, a remedy for, II 300
- —— barley, a remedy for, II 300
- —— oats, a remedy for, II 300
- causes of, II 434
- remedy for, II 436
- suggestions for relief of, II 437
- menus for, II 438
- exercise in, II 444
- beverages causing, II 446
- what to eat for, II 447
- what to omit for, II 447
- in infants, V [1169]
- a factor in nervousness, V [1214]
- CONSUMPTION
- conflicting opinions regarding the cause of, II 560
- conditions and occupations predisposing causes of, II 561
- modern treatment of, II 563
- general diet in, II 564
- spring and summer diet in, II 565
- special suggestions for treatment in mild cases of, II 566
- hygienic rules in, II 567
- breathing in, II 567
- sleep in, II 568
- what to eat in, II 568
- what to omit in, II 568
- nature's remedy for, IV 989
- foods in, IV 990
- the use of the spirometer in, IV 990
D
- DIABETES
- described, II 556
- causes of, II 556
- symptoms of, II 557
- remedy for, II 557
- diet for, II 558
- diet in extreme cases of, II 558
- foods to eat in, II 559
- foods to omit in, II 559
- special instructions regarding, II 560
- DIAGNOSIS
- purpose of, II 381
- only correct, II 382
- of "lump" in the stomach, II 419
- DIARRHEA
- causes of, II 474
- cathartics in, II 475
- treatment of, II 476
- diet in, II 476
- DIET
- important considerations regarding, I 164
- importance of correct standards in, I 221
- of primitive man, I 238
- flesh, unnecessary, I 238
- milk and eggs not a balanced, I 272
- wheat, II 290
- for constipation, II 429
- for nervous indigestion, II 458
- in subacidity, II 464
- suggestions in obesity, II 496
- in neurasthenia, II 509
- in catarrh, II 529
- in hay fever, II 531
- in asthma, II 534
- in influenza, II 537
- in insomnia, II 541
- in rheumatism, II 547
- in diabetes, II 560
- in consumption, II 564
- in heart trouble, II 573
- in dis-eases of the skin, II 579
- in appendicitis, II 584
- errors in, II 586
- for cold weather, IV 1133
- for hot weather, IV 1134
- three classes of, V [1147]
- the normal, V [1152]
- radical changes in, V [1152]
- make patient agree with, V [1153]
- during embryonic period, V [1156]
- FOR CHILDREN (ages 1 to 2 years), V [1174]
- special instructions regarding simplicity in feeding, V [1176-1177]
- in old age, V [1178]
- —— importance of, V [1181]
- for normal athlete, V [1189]
- (summer) for athletes, V [1191]
- (winter) for athletes, V [1192]
- in climatic extremes, V [1193-1199]
- under normal conditions, V [1200]
- DIGESTION
- chemistry of, I 139
- uses of, I 139
- malt in, I 140
- energy required in, I 161
- mental influence upon, I 162
- secretion of juices in, I 163
- important rules to observe to insure good, I 164
- experiments in, I 175
- mechanics of, I 180
- action of enzyms during, I 181
- food prepared for, I 186
- during sleep, I 188
- how affected, I 188
- x-ray experiment in, I 188
- comparative, of cooked and uncooked grain, III 597
- true interpretation of the word, III 630
- necessity for thorough mastication an aid to, I 181
- "bolting" of food in, I 181
- secretion of enzyms in, I 182
- DIGESTIVE EXPERIMENTS
- to determine the amount of food the body uses, I 175
- to determine percentage of waste in food, I 176
- to determine amount of time required to pass through the body, I 176
- to measure what percentage of food taken is digested, I 177
- to determine what foods aid digestion, I 178
- to determine what foods hinder digestion, I 178
- to determine the laws governing the production of chemical harmony, I 178
- to approximately determine the amount of undigested food, I 179
- to determine the digestibility of each particular food, I 179
- DIGESTIVE JUICES
- gastric juice, I 144
- —— composition of, I 147
- —— formation of, I 148
- —— action of, I 148
- pancreatic juice, I 153
- —— composition of, I 153
- —— action of, I 154
- amylopsin, properties of, I 154
- trypsin, properties of, I 164
- steapsin, properties of, I 154
- bile, I 153
- —— function of, I 153
- pepsin, I 155
- —— action of, I 155
- saliva, I 161
- —— secretion of, I 161
- the influence of the mind upon the action of the, I 162
- DIGESTIVE ORGANS
- chemical changes in, I 165
- peristaltic action of, I 187
- DISACCHARIDS
- cane sugar, I 112
- beet sugar, I 112
- maltose, I 113
- lactose, I 113
- DIGESTIVE TABLES
- inaccuracy of, I 145
- DIS-EASE
- difference between ease and, I 14
- indications of, II 394
- true diagnosis of, II 396
- defined, II 407
- classification of, II 412
- nature's warning, II 674
- DIS-EASES OF THE SKIN
- kinds of, II 575
- causes of, II 575
- eczema, II 577
- —— treatment of, II 578
- —— diet for, II 579
- DISORDERS (COMMON)
- their causes and cure, I 405
- DRUGS
- analysis of, II 343
- declining use of, II 346
- alkaloids in, II 349
- opium, II 350
- morphin, II 351
- cocain, II 353
- nux vomica, II 356
- strychnin, II 356
- quinin, II 356
- acetanilid, II 358
- laudanum, II 360
- paregoric, II 360
- codein, II 360
- lyoscine, II 360
- atropin, II 360
- hellebore, II 360
- chloroform, II 372
- ether, II 372
- chloral, II 372
- mercury, II 373
- potassium iodid, II 374
- purgatives and cathartics, II 375
- authentic information on, II 377
- supposed magical effect of, II 384
E
- EATING
- flesh produces appetite for stimulants, I 243
- —— habit disappearing, I 249
- correctly a cure for the drink habit, II 369
- over, II 413
- —— causes of, II 414
- scientifically, III 667
- ECZEMA
- described, II 577
- treatment of, II 578
- chronic, diet in, II 579
- menus in, IV 1023
- EGGS
- food value of, I 269
- composition of, I 271
- nutritive contents of, I 271
- as a diet for convalescents, I 272
- tables of digestive harmonies and disharmonies of, III 610
- how to coddle, III 677
- uncooked, III 678
- baked omelet (how made), III 678
- ELEMENTS
- chemical, in the body, I 3
- chemical, I 27
- —— number of, I 28
- mineral sulphur, I 73
- hydrogen sulfid, I 74
- carbon disulfid, I 74
- EMACIATION (UNDERWEIGHT)
- effects of, II 477
- causes of, II 479
- mental factors in, II 480
- symptoms of, II 481
- remedy for, II 482
- important factors in, II 483
- foods in, II 484
- milk and eggs in, II 484
- constipation a factor in, II 485
- chronic, its cause and remedy, II 486
- extreme, diet in, II 489
- weight, tables in, II 492
- in infancy, V [1173]
- ENERGY
- food, a producer of, I 199
- how measured, I 200
- fat chief source of, I 209
- grain a source of, II 295
- explained, III 639
- determined, III 640
- the mystery of, V [1309]
- food and, V [1310]
- required for work, V [1311]
- relation of sleep to expenditure of, V [1312]
- ENZYMS
- properties of, I 139
- fermentation due to, I 140
- malt, a digestive, I 140
- ETHER
- uses of, I 94
- EVOLUTION OF MAN
- evolution, what it is, V [1255]
- study of man in the, V [1255]
- significance of the term, V [1258]
- difference between inherited and acquired characteristics in the, V [1260]
- the three great proofs of the, V [1261]
- early forms of animal life in the, V [1262]
- the single cell, nucleus in, V [1263]
- development of the human embryo in the, V [1264]
- animal kinship in, V [1265]
- blood comparisons in man and apes, V [1266]
- difference in the development of man and apes, V [1267]
- power of speech a factor in, V [1267]
- habits and progress in, V [1268]
- factors that determine survival of races during the, V [1269]
- habits and customs detrimental to life in, V [1270]
- changes of organs in, V [1271]
- "natural" diet in, V [1273]
- dietetic development in, V [1274]
- facts regarding the, V [1275]
- EXERCISE
- a necessity, II 444
- in infancy, V [1171]
- in childhood, V [1329]
- constructive ages 15-25, V [1330]
- for purifying the blood, V [1331]
- properly nourished body demands a certain amount of, V [1332]
- physiology of, V [1333]
- growth produced by, V [1334]
- brain and nerve force produced by, V [1334]
- blood circulation increased by, V [1335]
- evil effects of long continued, V [1336]
- different kinds of exhaustion produced by, V [1336]
- the causes of soreness or stiffness of the muscles due to, V [1337]
- endurance of vegetable composition with meat eaters, V [1337]
- body waste in, V [1338]
- tensing as an, V [1339]
- vibratory, V [1339]
- heavyweight, V [1340]
- indoor, V [1340]
- for school children, V [1341]
- dancing as an, V [1341]
- importance of outdoor, V [1341]
- for the city dweller, V [1342]
- that give best the results, V [1342]
- EXERCISE
- PROGRAM FOR DAILY EXERCISES
- exercise No, 1, V [1343]
- exercise No, 2, V [1344]
- exercise No, 3, V [1344]
- exercise No, 4, V [1345]
- exercise No, 5, V [1345]
- EXHAUSTION
- causes of, II 399
F
- FASTING (AND NO BREAKFAST PLAN)
- data secured from,V [1311]
- FATS
- composition of, I 122
- formation of, I 122
- mineral, I 123
- olein, I 123
- butyrin, I 123
- butter dairy, I 123
- butter artificial, I 123
- stearin, I 123
- oleomargarin, I 123
- rancid, I 125
- digestion of, I 156
- unwholesome, I 157
- metabolism of, I 205
- absorption of body, I 206
- human, I 207
- distinction between tallow, lard, olive oil, I 207
- animal, I 254
- chemical change in frying, I 255
- chemical difference in, I 256
- effects of heat on, III 595
- tables of digestive harmonies and disharmonies of, III 609
- purpose of, III 626
- a source of heat, I 209
- the chief source of energy, I 209
- FERMENTATION
- causes of, I 172, II 425
- symptoms of, II 426
- results of, II 427
- remedy for, II 428
- diet for, II 428
- FISH
- nutrients in, I 260
- as brain food, I 261
- superior to flesh food, I 261
- selection of, III 678
- preparation of, III 678
- FLUORIN
- a gas, I 73
- action of, I 73
- FOOD
- preparation of, I 15
- chemistry of, I 15, I 21
- how to select, I 16
- how to combine, I 16
- how to proportion, I 16
- how to determine quantity, I 16
- science, I 19, I 20
- importance of, I 4
- classes of, I 105
- analysis of, I 106
- maltose in, I 118
- predigested, I 141
- manufacture of, I 141
- predigested, comparison of, I 146
- mastication of, I 150-183
- digestibility of, comparative, I 159
- fermentation of, I 164
- decomposition of, I 173
- determining quantity of, I 177
- values, I 178
- breakfast, I 182
- tissue builder as, I 195
- importance of protein in, I 209
- standards of, I 217
- endurance tests of, I 219
- government standards of, I 220
- dietary standards of, I 222
- correct dietary standards of, I 225
- quantity required, I 226
- proportion of fat required in, I 228
- fallacy of nitrogenous, I 229
- influence of religion on, I 235
- a factor in producing physical and mental power, I 240
- unscientific to use meat as, I 241
- rare meat unfit for, I 258
- in contagious dis-eases, I 258
- fish as a, I 260
- superiority of fish as a, I 261
- oysters as a, I 262
- clams as a, I 262
- shell-fish as a, I 262
- poultry as a, I 262
- superiority of poultry as a, I 263
- comparative analyses of, I 264
- feeding of poultry for, I 265
- cheese as a, I 282
- butter considered as a, I 283
- wheat considered as a, II 290
- grain as a remedial, II 298
- white potato as a, II 321
- relative value of salads as, II 321
- relative value of water melon as a, II 323
- relative value of musk melon as a, II 323
- honey compared as a, II 330
- life dependent upon, II 345
- substitution of, II 439
- staples, II 440
- list of constipating, II 446
- list of laxative, II 446
- that reduces fat, II 498
- in obesity, II 502
- in locomotor ataxia, II 519
- to eat in case of colds, II 524
- to eat in catarrh, II 530
- in hay fever, II 532
- combinations, III 602
- quantity an important factor, III 604
- instinct a safe guide in selecting, III 605
- tables, how to interpret, III 607
- tables of digestive harmonies and disharmonies, III 609
- fats, III 609
- eggs, III 610
- milk, III 611
- nuts, III 612
- grains, III 613
- vegetables, III 614
- acid fruits, III 615
- sweet fruits, III 616
- sugars, III 617
- simple classification of, III 621
- based on principal nutritive substances, III 624
- purposes of different classes of, III 625
- difference between digestibility and assimilability of, III 630
- table showing comparative assimilability carbohydrate and
- water content of various classes of food, III 632
- purpose of the vieno table in, III 634
- vieno system of, III 645
- values, measurement of, III 639
- values, measurement of—(old system), III 642
- amount of nitrogen in, incorrect standards, III 645
- incorrect standards of measurement of, III 646
- what constitutes a true, III 647
- explanation of vieno system of food measurement, III 648
- edible portion of, III 650
- how to reduce foods to vienos, III 651
- nitrogen factor in, III 651
- direct method of calculating available nitrogen in, III 655, III 663
- curative value of, III 668
- for children (see menus for children), III 687
- in cirrhosis of the liver, III 823
- in consumption, IV 989-990
- in pregnancy, IV 1033
- selection, combination and proportion of, [V 1149, ] [V 1152]
- according to age, [V 1149]
- according to time of year, [V 1151]
- according to work or activity, [V 1151]
- and energy, [V 1310]
- relative importance of air, water and, [V 1313]
- FORMALDEHYDE
- uses of, I 93
- an artificial preservative, I 93
- a poison to the human system, I 93
- FOWL
- selection of, III 678
- preparation of, III 678
- FRUITS
- composition of, II 309
- dietetic value of, II 310
- effect of acid, II 312
- classification according to acidity, II 312
- evils of acid, II 314
- value of sub-acid, II 315
- value of non-acid, II 316
- canned, II 316
- evaporated, II 316
- fresh, II 317
- tables of digestive harmonies and disharmonies of acid, III 615
- tables of digestive harmonies and disharmonies of sweet, III 616
- bananas, III 675
G
- GALACTOSE
- formation of, I 111
- GAME
- as a food, I 268
- GAS DILATATION (GASTRITIS)
- symptoms of, II 432-447
- what to eat in, II 432
- what to omit in, II 433
- causes of, II 449
- remedy for, II 450
- food to be used in treatment of, II 452
- GASTRIC JUICE
- composition of, I 147
- formation of, I 148
- its action on fat, I 148
- rennet of the, I 151
- GASTRITIS
- (also see gas dilatation), II 432
- causes of, II 449
- symptoms of, II 449
- diagnosis of, II 450
- treatment of, II 450
- diet in, II 450
- food in, II 452
- what to eat in, II 452
- what to omit in, II 452
- GLOBULINS
- sources of, I 129
- properties, I 129
- types of, I 130
- GLUCOSE
- percentage in the blood, I 204
- function of, I 204
- manufacture of, II 328
- composition of, II 328
- uses of, II 329
- an article of food, II 329
- GLYCOGEN
- sources of, I 118
- formation of, I 118
- GOUT
- causes of, II 546
- symptoms of, II 547
- remedy for, II 547
- diet in, II 548
- what to eat in, II 550
- what to omit in, II 550
- GRAIN
- cooked, I 184
- government experiments with, I 185
- uncooked, I 185
- nutritive value of, II 289
- wheat, II 290
- rye, II 291
- barley, II 292
- oats, II 293
- corn, II 293
- rice, II 294
- buckwheat, II 294
- uses of, II 295
- as a remedial food, II 298
- tables of digestive harmonies and disharmonies of, III 613
- GUMS
- varieties of, I 120
H
- HABITS
- man a creature of, I 223
- HAY FEVER
- described, II 519
- symptoms of, II 531
- remedy for, II 531
- diet for, II 531
- foods to eat in, II 532
- foods to omit in, II 532
- HEALTH
- influence of mind on, II 385
- laws of, II 396
- definition of, II 405
- HEART TROUBLE
- gas, a cause of, II 448-572
- early symptoms of, II 570
- medical misconceptions of, II 570
- causes of, II 571
- diet for, II 573
- exercise for, II 574
- HEAT
- production of, I 41
- body determination of, I 42
- a measure of energy, I 198
- units, I 199
- HEMOGLOBIN
- component parts of, I 130
- HEMORRHOIDS
- (see Piles), II 471
- HEREDITY, V [1293]
- so-called wonders of microscopic study of reproductive cells in, [V 1294]
- chromosoms in different species, [V 1294]
- action of, [V 1294]
- what it is, [V 1295]
- characteristics not due to, [V 1296]
- summary of facts regarding sex and, [V 1297]
- HERNIA
- causes of, II 443
- HONEY
- food value of, II 330
- composition of, II 331
- HUMAN ILLS
- chiefly due to dis-eases and conditions originating in the stomach, I 4
- (see chart showing dis-eases caused by superacidity), I 9
- HYDROCARBONS
- definition of, I 89
- uses of, I 89
- where found, I 89
- how formed, I 90
- HYDROCHLORIC ACID
- how formed, I 64
- action of, I 65
- its importance in digestion, I 66
- chemical symbols of, I 67
- HYDROGEN
- where found, I 42
- physical properties, I 43
- chemical properties of, I 43
- gas, I 45
I
- INDIGESTION (ACUTE)
- important suggestions regarding, III 807
- treatment for, III 807
- what to eat in, III 807
- INFANT FEEDING
- great mortality due to wrong, [V 1154]
- two points of view on, [V 1155]
- mothers' milk in, [V 1162]
- general rules to be observed in, [V 1164]
- modification of milk in, [V 1165]
- preparation of food in, [V 1165]
- quantity of food in, [V 1166]
- frequency of feeding, [V 1166]
- disastrous results of too frequent, [V 1168]
- importance of cleanliness in preparation of food, [V 1168]
- constipation in, [V 1169]
- composition and color of stools in, [V 1169]
- temperature of food in, [V 1173]
- general instructions in health and hygiene, [V 1174]
- INFLUENZA
- described, II 519
- causes of, II 536
- symptoms of, II 537
- remedy, II 537
- diet for, II 537
- food in, IV 939
- INSOMNIA
- causes of, II 538
- remedy for, II 539
- diet for, II 541
- foods to eat in, II 542
- foods to omit in, II 542
- similarity of symptoms in nervousness and, II 542
- INTESTINAL JUICES
- definition of, I 157
- action of, I 158
- INULIN
- value of, I 121
- IODIN
- description of, I 73
- IRON
- salts of, I 77
- in patent medicines, I 78
L
- LACTOSE
- where found, I 113
- indigestion, I 114
- LAWS
- natural, I 11
- LAXATIVES
- loss of vitality due to, II 376
- harmful results due to use of, II 436
- LEGUMES
- defined, II 307
- familiar types of, II 307
- rich in nitrogen, II 307
- require thorough mastication, II 308
- LEVULOSE
- composition of, I 111
- defined, I 111
- LITMUS SOLUTION
- tests for, I 69
- LIVER, THE, I 137
- functions of, I 203
- cirrhosis of, II 468
- —— causes of, II 468
- —— symptoms of, II 468
- —— treatment for, II 469
- —— stimulants in, II 469
- —— what to eat in, II 469
- —— atrophic, III 822
- —— hypertrophic, III 822
- —— food in treatment for, III 823
- LOCOMOTOR ATAXIA
- causes of, II 511
- drug treatment harmful in, II 513
- symptoms of, II 514
- remedy for, II 515
- diet for, II 516
- exercise in, II 517
- massage in, II 517
- cured, obstinate case of, II 518
- foods to eat, II 519
- foods to omit, II 519
- LUNGS, THE
- functions of, II 390
M
- MALNUTRITION
- cause of, II 511
- remedy for, II 511
- MALTOSE
- composition of, I 112
- how formed, I 113
- MEAT
- fallacy of lean, I 228
- source of autointoxication, I 247
- classified, I 250
- composition of lean, I 250
- extractives of, I 252
- prejudice against pork, I 253
- cold storage of, I 256
- decomposition of cold storage, I 257
- "ripened", I 257
- scientific objections to use of, I 258
- MEDICINES
- effects of, II 343
- ancient belief concerning, II 344
- unscientific uses of, II 377
- MENUS
- For Normal Children
- (From 2 to 5 Years of Age)
- spring, III 687
- summer, III 688
- fall, III 689
- winter, III 690
- (From 5 to 10 Years of Age)
- spring, III 692
- summer, III 693
- fall, III 694
- winter, III 695
- (From 10 to 15 Years of Age)
- spring, III 696
- summer, III 697
- fall, III 698
- winter, III 699
- For Normal Persons
- (From 15 to 20 Years of Age)
- spring, III 700
- summer, III 701
- fall, III 702
- winter, III 703
- (From 20 to 33 Years of Age)
- spring, III 704
- summer, III 705
- fall, III 706
- winter, III 707
- (From 33 to 50 Years of Age)
- spring, III 708
- summer, III 709
- fall, III 710
- winter, III 711
- (From 50 to 65 Years of Age)
- spring, III 712
- summer, III 713
- fall, III 714
- winter, III 715
- (From 65 to 80 Years of Age)
- spring, III 716
- summer, III 717
- fall, III 718
- winter, III 719
- (From 85 to 100 Years of Age)
- spring, III 720
- summer, III 721
- fall, III 722
- winter, III 723
- MENUS, CURATIVE
- introduction, III 724
- FOR SUPERACIDITY
- (ABNORMAL APPETITE)
- spring, III 726
- summer, III 728
- fall, III 729
- winter, III 730
- FOR SOUR STOMACH AND IRRITATION OF
- STOMACH AND INTESTINES
- spring, III 731
- summer, III 733
- fall, III 734
- winter, III 736
- FOR SOUR STOMACH, INTESTINAL GAS
- AND CONSTIPATION
- spring, III 738
- summer, III 740
- fall, III 742
- winter, III 745
- STOMACH AND INTESTINAL CATARRH
- spring, III 747
- summer, III 750
- fall, III 751
- winter, III 752
- FERMENTATION, INTESTINAL GAS, FEVERED
- STOMACH AND LIPS, CANKERS ON TONGUE
- spring, III 753
- summer, III 755
- fall, III 757
- winter, III 759
- CONSTIPATION (CHRONIC) NERVOUSNESS
- spring, III 761
- summer, III 765
- fall, III 767
- winter, III 769
- CONSTIPATION, AUTOINTOXICATION, LOW VITALITY
- spring, III 771
- summer, III 773
- fall, III 775
- winter, III 777
- GASTRITIS
- spring, III 779
- summer, III 781
- fall, III 782
- winter, III 783
- NERVOUS INDIGESTION
- spring, III 784
- summer, III 785
- fall, III 786
- winter, III 787
- NERVOUSNESS
- FOR BUSINESS MAN, THIN, NERVOUS,
- IRRITABLE—INSOMNIA—STOMACH AND
- INTESTINAL TROUBLE
- spring, III 789
- summer, III 790
- fall, III 793
- winter, III 798
- FOR SUBACIDITY
- INDIGESTION (CHRONIC)
- spring, III 801
- summer, III 803
- fall, III 804
- winter, III 805
- BILIOUSNESS
- HEADACHE—SLUGGISH LIVER
- spring, III 809
- summer, III 811
- fall, III 812
- winter, III 813
- HEADACHE—TORPID LIVER
- spring, III 814
- summer, III 815
- fall, III 816
- winter, III 820
- CIRRHOSIS OF THE LIVER
- general remarks, III 822
- food to be used in, III 823
- MENU NO, 1
- spring, III 824
- summer, III 825
- fall, III 826
- winter, III 827
- MENU NO, 2
- spring, III 828
- summer, III 829
- fall, III 830
- winter, III 831
- DIARRHEA
- spring, III 832
- summer, III 833
- fall, III 834
- winter, III 835
- DIARRHEA—DYSENTERY
- spring, III 836
- summer, III 840
- fall, III 841
- winter, III 842
- EMACIATION—UNDERWEIGHT—RATHER ANEMIC
- spring, III 845
- summer, III 847
- fall, III 848
- winter, III 850
- RUN DOWN CONDITION—FLATULENCY—UNDERWEIGHT
- spring, III 852
- summer, III 856
- fall, III 858
- winter, III 861
- LOW VITALITY—UNDERWEIGHT—WEAK DIGESTION
- spring, IV 863
- summer, IV 864
- fall, IV 865
- winter, IV 866
- OBESITY—IRREGULAR HEART ACTION—NERVOUSNESS
- spring, IV 870
- remarks, IV 871
- summer, IV 872
- fall, IV 872
- winter, IV 877
- ABNORMAL APPETITE—OBESITY—DROWSINESS
- spring, IV 882
- summer, IV 884
- remarks, IV 885
- fall, IV 886
- remarks, IV 887
- winter, IV 891
- DECREASING WEIGHT—INCREASING STRENGTH
- spring, IV 893
- summer, IV 894
- fall, IV 895
- winter, IV 896
- NEURASTHENIA
- spring, IV 897
- summer, IV 898
- fall, IV 899
- winter, IV 900
- MALNUTRITION
- spring, IV 901
- summer, IV 902
- fall, IV 903
- winter, IV 904
- FOR A YOUTH
- ANEMIA—MALASSIMILATION—UNDERWEIGHT—NO APPETITE
- spring, IV 905
- summer, IV 907
- fall, IV 908
- winter, IV 910
- LOCOMOTOR ATAXIA
- spring, IV 911
- summer, IV 912
- fall, IV 913
- winter, IV 914
- COLDS
- spring, IV 917
- summer, IV 918
- fall, IV 920
- winter, IV 921
- NASAL CATARRH
- late spring } IV 925
- early summer}
- late summer } IV 927
- early fall }
- late fall } IV 928
- early winter }
- late winter } IV 930
- early spring }
- HAY FEVER
- spring, IV 931
- summer, IV 932
- fall, IV 933
- winter, IV 934
- ASTHMA
- spring, IV 935
- summer, IV 936
- fall, IV 937
- winter, IV 938
- INFLUENZA
- Foods in, IV 939
- Menus for (see menus for colds, catarrh, hay fever and asthma), II 519
- INSOMNIA—NERVOUSNESS—LOW VITALITY
- spring, IV 940
- summer, IV 942
- fall, IV 943
- winter, IV 945
- RHEUMATISM—GOUT—LUMBAGO—SCIATICA—ARTHRITIS
- spring, IV 947
- summer, IV 949
- fall, IV 951
- winter, IV 953
- ANEMIA—SLUGGISH LIVER—RHEUMATIC TENDENCY
- spring, IV 955
- summer, IV 957
- fall, IV 962
- winter, IV 964
- STIFFNESS AND PAIN IN JOINTS—STOMACH
TROUBLE—CONSTIPATION—INTESTINAL - GAS—IRREGULAR HEART ACTION
- spring, IV 967
- summer, IV 968
- fall, IV 970
- winter, IV 975
- BRIGHT'S DIS-EASE
- spring, IV 979
- summer, IV 980
- fall, IV 981
- winter, IV 982
- DIABETES
- spring, IV 983
- summer, IV 985
- fall, IV 987
- winter, IV 988
- WEAK LUNGS—CONSUMPTION
- general menu, IV 991
- TUBERCULAR TENDENCY—CONSTIPATION—NERVOUSNESS—CATARRH
- spring, IV 994
- summer, IV 998
- fall, IV 1000
- winter, IV 1003
- TENDENCY TOWARD INTESTINAL CONGESTION
- spring, IV 1005
- summer, IV 1007
- fall, IV 1008
- winter, IV 1011
- DIS-EASES OF THE SKIN—ECZEMA
- spring, IV 1013
- summer, IV 1015
- fall, IV 1016
- winter, IV 1019
- WEAK DIGESTION—NERVOUSNESS—SLIGHT ECZEMA
- spring, IV 1023
- summer, IV 1025
- fall, IV 1026
- winter, IV 1027
- APPENDICITIS
- spring, IV 1029
- summer, IV 1030
- fall, IV 1031
- winter, IV 1032
- FOR THE PREGNANT WOMAN
- food in pregnancy, IV 1033-1035
- MENUS
- spring, IV 1036
- summer, IV 1037
- fall, IV 1038
- winter, IV 1039
- FOR THE NURSING MOTHER
- foods to omit, IV 1040
- foods to use, IV 1041
- MENUS FOR THE NURSING MOTHER
- spring, IV 1042
- summer, IV 1043
- fall, IV 1044
- winter, IV 1045
- MISCELLANEOUS
- WEAK DIGESTION (ALMOST INVALID)
- spring, IV 1046
- summer, IV 1048
- fall, IV 1049
- winter, IV 1051
- BUILDING UP THE NERVOUS SYSTEM—INCREASING VITALITY
- spring, IV 1053
- summer, IV 1056
- fall, IV 1058
- winter, IV 1060
- FOR AGED PERSON—BUILDING GENERAL HEALTH
- spring, IV 1061
- summer, IV 1065
- fall, IV 1066
- winter, IV 1068
- (Healthy Person)
- STRENGTH AND ENDURANCE
- spring, IV 1069
- summer, IV 1070
- fall, IV 1071
- winter, IV 1073
- MALASSIMILATION AND AUTOINTOXICATION
- spring, IV 1074
- summer, IV 1076
- fall, IV 1078
- winter, IV 1080
- NO APPETITE
- distinction between appetite and hunger, IV 1081
- spring, IV 1081
- summer, IV 1084
- fall, IV 1085
- winter, IV 1086
- ATHLETIC DIET
- spring, IV 1088
- summer, IV 1089
- fall, IV 1090
- winter, IV 1091
- (Chiefly Uncooked)
- spring, IV 1093
- summer, IV 1094
- fall, IV 1095
- winter, IV 1097
- FOR INVALID CHILD—MAKING MUSCULAR TISSUE—REGULATING BOWELS
- spring, IV 1098
- summer, IV 1100
- fall, IV 1101
- winter, IV 1104
- FOR MENTAL WORKER—TO INCREASE BRAIN EFFICIENCY
- spring, IV 1106
- summer, IV 1108
- fall, IV 1110
- winter, IV 1113
- FOR SCHOOL TEACHER—ANEMIA—SLUGGISH
- LIVER—UNDERWEIGHT—NERVOUSNESS
- spring, IV 1115
- summer, IV 1117
- fall, IV 1118
- winter, IV 1120
- LABORING MAN UNDERWEIGHT—ANEMIC
- (LUNCH IN SHOP)
- spring, IV 1122
- summer, IV 1124
- fall, IV 1126
- winter, IV 1129
- diet for cold weather, IV 1133
- diet for hot weather, IV 1134
- hot weather menu for the prevention of sunstroke
- and heat prostration, IV 1135
- suggestions for the prevention of sunstroke, IV 1136
- MENUS FOR BUILDING UP SEXUAL VITALITY
- spring, IV 1138
- summer, IV 1139
- fall, IV 1140
- winter, IV 1141
- SUGGESTIONS FOR PERSONS UNDERGOING
- MODERATE AMOUNT OF EXPOSURE, [V 1201]
- MENUS
- Curative and Remedial, III 667, IV 1143
- for constipation, II 438
- for obesity, II 500
- choice of, III 683
- normal, III 685
- introduction to, III 685
- MERCURY
- and its salts, II 373
- METABOLISM
- chemistry of, I 193
- process of, I 193
- described, I 194
- liberation of energy through, I 199
- carbohydrates in, I 202
- of fat, I 205
- of proteids, I 209
- METALS
- salts of, I 76
- uses of, I 77
- iron, I 77
- MILK
- sour, discussed, I 174
- mothers, I 246
- food values of, I 270
- a perfect food, I 273
- cows, I 274
- composition of cows, I 274
- varieties of cows, I 274
- nutritive value of, I 275
- coagulation of casein in, I 276
- harmonies, I 276
- adulteration of, I 276
- in sour stomach, I 277
- preservatives in, I 280
- pasteurization of, I 280
- natural souring of, I 281
- why constipating, II 442
- tables of digestive harmonies and disharmonies, III 611
- MORPHIN
- habit, II 351
- uses of, II 352
- MOTHER, THE PROSPECTIVE
- general rules for, [V 1157]
- the corset, [V 1158]
- exercise, [V 1158]
- deep breathing, [V 1158]
- mental occupation, [V 1158]
- special rules for, [V 1159]
- suggestions for the diet for abnormal appetite during pregnancy, [V 1160]
- selection of food, [V 1161]
- starchy foods during pregnancy, [V 1161]
N
- NARCOTICS
- classification of, III 349
- NASAL CATARRH, IV 922
- NERVOUSNESS
- true meaning of, [V 1211]
- relation of nutrition to, [V 1212]
- causes of, [V 1212]
- constipation a factor in, [V 1214]
- primary causes of, [V 1215]
- effect of stimulants in, [V 1215]
- overwork not a factor in, [V 1216]
- remedy for, [V 1217]
- effects of wrong eating and drinking in, [V 1218]
- special instructions for persons suffering from, [V 1227]
- recreation in, [V 1228]
- relation of sexual functions to, [V 1228]
- NERVOUS INDIGESTION
- described, II 453
- causes of, II 454
- symptoms of, II 455
- remedy for, II 458
- diet for, II 458
- remarks on, III 784
- NEURASTHENIA
- described, II 503
- a final warning, II 503
- causes of, II 505-507
- symptoms, II 506
- remedy, II 506
- importance of diet in, II 508
- mental attitude in, II 508
- what to eat in, II 510
- what to omit in, II 510
- NITROGEN
- described, I 58
- properties of, I 59
- compounds of, I 59
- daily amount required, I 231
- body requirement of, I 232
- grain a source of, II 297
- proportion in lean meat, III 641
- in food, how to compute, III 645
- a factor in food, III 651
- method of calculating available amount in food, III 655
- NUTRITION
- science of, I 14
- relation of sexual health in, [V 1289]
- NUTS
- pine, II 301
- ——, composition of, II 301
- almonds, II 303
- pecans, II 304
- brazil, II 304
- walnut, English, II 304
- hazel, II 305
- butter, II 305
- beech, II 305
- cocoa, II 305
- peanuts, II 306
- as heat producers, II 301
- nitrogen factor in, II 302
- tables of digestive harmonies and disharmonies of, III 612
O
- OBESITY
- prevention of, I 208
- remedies for, I 208, II 495
- unnatural, II 491
- the law governing, II 491
- weight tables in, II 492
- causes of, II 493
- eating in, II 494
- drinking in, II 494
- exercise in, II 495
- use of fats in, II 496
- chronic, diet suggestions in, II 496
- foods that produce, II 497
- foods that prevent, II 498
- foods in, II 500
- menus for, II 500
- symptoms resulting from change of food in, II 502
- foods to eat in, II 502
- foods to omit in, II 502
- OILS
- formation of, I 122
- composition of, I 122
- olive, I 123
- cotton seed, manufacturing of, I 123, II 337
- vegetable, I 123
- vegetable, value of, II 335
- poisonous, I 124
- grades of olive, II 336
- peanut, value of, II 338
- palm, II 339
- linseed, II 340
- OLD AGE
- meat and bread as articles of diet in, [V 1179]
- uric acid in rheumatic conditions in, [V 1179]
- soluble starches desirable in, [V 1180]
- importance of diet in, [V 1181]
- DIET FOR THE THREE PERIODS IN OLD AGE
- From 50-60 years of age, [V 1181]
- From 60-70 years of age, [V 1182]
- From 70-100 years of age, [V 1182]
- SPECIAL SPRING AND SUMMER MENUS
- For ages 50-60, [V 1184]
- FALL AND WINTER MENUS
- For ages 50-60, [V 1186]
- How food should be prepared for people between ages of 50-60, [V 1186]
- OLEIN
- defined, I 123
- OLEOMARGARIN
- described, I 285
- how made, I 286
- OPIUM
- composition of, II 350
- effect of, II 351
- OXYGEN
- a substance, I 32-33
- manufacture of, I 33
- production of, I 36
- properties of, I 36
- chemical action of, I 36
- effect of, I 36
- a heat determiner, I 40
- not the only required element in breathing, [V 1313]
- OXID
- nitrous, I 62
- OXIDATION
- of the blood, I 39
- of waste matter, I 39
- laws governing, I 41
- and air, [V 1312]
- OYSTERS (AND CLAMS)
- unfit for food, I 262
P
- OXIDATION
- PANCREAS, THE
- functions of, I 138
- PAIN
- a warning, I 12
- PATENT MEDICINES
- Defined, II 347
- why alcohol is used in, II 370
- per cent of alcohol in, II 371
- PENTOSES
- from the standpoint of human food, I 110
- PEPSIN
- action of, I 155
- PHOSPHORUS
- uses of, I 75
- PHYSICAL CULTURE
- systems of, [V 1333]
- tensing in, [V 1339]
- vibratory exercise, [V 1339]
- heavy weight exercise, [V 1340]
- indoor exercises, [V 1340]
- PHYSIOLOGY
- the old, [V 1305]
- PILES
- causes of, II 471
- symptoms of, II 472
- treatment for, II 472
- diet for, II 473
- POISONS
- body, I 245
- generated by fear, I 246
- alkaloid, II 349
- narcotic, II 349
- POLYSACCHARIDS
- starch, I 114
- glycogen, I 118
- cellulose, I 119
- gums, I 120
- inulin, I 121
- POTASSIUM IODID
- effect of, II 374
- POULTRY
- method of fattening domestic, I 265
- marketing undrawn, I 266
- "hanging", I 267
- PRACTISE OF DIETETICS, THE
- Introduction, [V 1233]
- general treatment in, [V 1235]
- scope of scientific feeding in, [V 1236]
- the value of letters in, [V 1236]
- the art of polemics in, [V 1236]
- value of booklet describing your work, [V 1238]
- ability to prepare your own copy, [V 1238]
- value of experience in, [V 1239]
- diagnosis in, [V 1241]
- diet in, [V 1242]
- educate your patient in, [V 1242]
- patient should agree with the diet, [V 1243]
- mental factors in, [V 1245]
- publicity necessary in, [V 1246]
- value of truthful publicity, [V 1248]
- some cures too remarkable to advertise, [V 1250]
- courtesy an asset in, [V 1250]
- PRENATAL CULTURE
- embryological growth in, [V 1289]
- superstition concerning, [V 1290]
- theory on, [V 1290]
- influence of fright, anger, etc, in, [V 1291]
- mother's nutrition the only factor in, [V 1291]
- birthmarks, [V 1292]
- PROTEIDS
- defined, I 125
- classified, I 128
- peptones, I 130
- proteoses, I 130
- uses of, I 211
- replace worn-out cells, I 212
- action of, I 213
- converted into peptones, I 214
- composition of, I 215
- form body fat, I 215
- excess of, I 216
- animal requirements of, I 230
- digestibility of grain, II 298
- effect of heat on, III 595
- purpose of, III 626
- PTOMAINS
- formation of, I 128
- PURGATIVES
- salts as, II 375
Q
- QUININ
- uses of, II 357
R
- RECIPES
- for coddled eggs, III 677
- uncooked eggs, III 678
- baked omelet, III 678
- for preparing green peas in the pod, III 679
- pumpkin, III 680
- vegetable juice, III 680
- sassafras tea, III 680
- REST
- forces at work during, [V 1301]
- changes during, [V 1302]
- human body at, [V 1303]
- change in body tissue during, [V 1303]
- comparisons regarding necessity for, [V 1304]
- confusion of terms, [V 1306]
- REST AND RE-CREATION
- necessity for, II 400
- phenomenon of sleep and, [V 1306]
- where found, [V 1308]
- idleness in, [V 1346]
- exercise necessary for assimilation and elimination, [V 1347]
- hunting, [V 1347]
- fishing, [V 1347]
- true re-creation, [V 1348]
- worthless objects for which men struggle fail to give, [V 1348]
- the triad of all that is best in man the goal to strive for, [V 1348]
- in solitude, [V 1349]
- RHEUMATISM
- described, II 543
- causes of, II 544
- symptoms of, II 545
- remedy for, II 547
- diet in, II 548
- —— natural versus artificial, II 548
- perspiration in, II 549
- what to eat in, II 550
- what to omit in, II 550
S
- SACCHARIN
- food value of, I 91
- SALIVA
- secretion of, I 142
- mastication and, I 142
- SALT
- common, I 69
- in the body, I 73
- magnesium, I 77
- mineral origin of vegetable, I 131
- SEX
- relation of sexual functions to the nervous system, [V 1288]
- necessity for popular knowledge concerning, [V 1288]
- relation of nutrition to sexual health, [V 1289]
- summary of facts regarding heredity, and [V 1297]
- SILICON
- in the body, I 76
- SLEEP
- evidence of acquired energy during, [V 1308]
- the mysterious production of energy during, [V 1309]
- SOAP
- process of making, I 96
- SOLUTION
- in nutrition, I 50
- in assimilation, I 51
- examples of, I 51
- STARCH
- sources of, I 114
- potato, I 115
- solubility of, I 116
- corn, I 116
- changing of, I 117
- STOMACH, THE, I 137
- functions of, II 389
- disorders originating in, II 417
- "lump" in, II 419
- catarrh of, III 747
- STRYCHNIN
- effect of, II 356
- SUGAR
- grape, I 109
- —— sources of, I 109, II 327
- pentose, I 110
- levulose, I 111
- galactose, I 111
- cane, I 112
- maltose, I 112
- lactose, I 113
- effects of heat on, III 594
- tables of digestive harmonies and disharmonies, III 617
- food value of, II 324
- beet sugar, II 325
- cane, value of, II 326
- process of refining, II 326
- maple, genuine, II 327
- —— imitation, II 327
- milk, II 327
- SULFUR
- in the human body, I 75
- SUNSTROKE
- prevention of, IV 1136
- SUPERACIDITY
- chart indicating dis-eases caused by, I 9
- cause of, I 7, II 421
- diagnosis of, II 418
- symptoms of, II 421
- remedy for, II 423
- despondency produced by, II 430
- SWEETS
- relative order of, II 332
- application of term, II 334
- SYMPTOMS
- comparison of, II 389
T
- TABLE OF WEIGHTS AND MEASURES, III 664
- TEA
- composition of, II 365
- TEMPERATURE
- fat requirements according to, [V 1200]
- TISSUE BUILDING
- food a factor in, I 195
- process of, I 196
- generation of heat and energy in, I 197
- proteids a factor in, I 210
- TOBACCO
- effect of nicotin in, II 361
- general effect of, II 362
- TREATMENT
- by disinfection, II 347
- TRICHINOSIS
- described, I 259
- TRYPSIN
- action of, I 155
V
- VEGETABLES
- groups of, II 318
- succulent, II 319
- —— value of, II 320
- juices of, II 321
- white potato, II 321
- sweet potato, II 322
- carrots, II 322
- parsnips, II 322
- turnips, II 322
- beets, II 322
- tomatoes, II 323
- tables of digestive harmonies and disharmonies of, III 614
- VEGETARIANISM
- from animal standpoint, I 236
- from standpoint of scientific living, I 237
W
- WATER
- composition of, I 44
- properties of, I 45
- rain, I 46
- hard, I 46
- mineral, I 47
- salt, I 47
- effervescent, I 47
- sulphur, I 47
- distilled, I 48
- as a solvent, I 49
- chemical uses of, I 48
- proportion in the body, I 52
- uses in the body, I 54
- drinking, I 54
- necessity for drinking, II 434
- WHEAT
- composition of, II 291
Transcriber's notes:
Added 'D' to index heading of D words.
'shall fish' in index need be 'shell-fish', changed.
Added 'G' to index heading of G words.
Added 'H' to index heading of H words, misplaced.
Index HUMAN ILLA 'orginating' need be 'originating' in the stomach.
Taken out hyphen in 'Re-creation' from index.
Put in hypen in 'diseases' in index as in main text.
Both 'Re-creation' and 'Recreation' present, leaving.
Taken out hyphen in 'stand-point'.
Taken out hyphen in 'tea-pot'.
[P.1145.] Removed duplicate chapter heading in html file.
Index, O - Old Age: From 70-100 years of age V '1181' need be '1182', changed.