Encyclopedia of Diet: A Treatise on the Food Question, Vol. 1

by Eugene Christian

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Volume I

	Page
Preface	[vii]

[Lesson I]
The Interrelation of Food Chemistry and PhysiologicalChemistry	[1]
Food Chemistry and Physiological Chemistry United	[3]
Relation of Superacidity to Other Dis-eases	[6]
Chart Showing the Number of So-called Dis-eases Caused by Superacidity	[9]
Natural Laws Demand Obedience	[11]
How to Make Nutrition a Science	[14]
Our Food Must Fit into Our Civilization	[17]
Why the Science of Human Nutrition is in Its Infancy	[18]
[Lesson II]
Simple Principles of General Chemistry	[23]
Chemical Elements	[27]
Air and Oxygen	[32]
Manufacture of Oxygen	[33]
Chemical Action of Oxygen:
(a) Upon Substances	[36]
(b) In Living Bodies	[38]
Hydrogen and Water	[42]
Uses of Water in Chemistry	[48]
Importance of Solution to the Food Scientist	[50]
Importance of Water in the Human Body	[52]
Uses of Water in the Body	[53]
Nitrogen and Nitrogen Compounds	[58]
Chlorin	[63]
Hydrochloric Acid	[64]
Acids, Bases, Neutralization, Salts	[68]
Principles of Neutralizing Alkalies	[71]
Fluorin, Bromin, Iodin	[73]
Mineral Sulfur	[73]
Vegetable Sulfur in the Human Body	[75]
Metals	[76]
[Lesson III]
Organic Chemistry	[79]
Carbon	[81]
Inorganic Carbon Compounds	[83]
Carbon Dioxid	[83]
Relation of Carbon Dioxid to Life	[85]
Carbon Monoxid	[86]
Organic Carbon Compounds	[87]
Classification of Organic Carbon
Compounds:
a Hydrocarbons	[89]
b Alcohols	[91]
c Glycerin	[92]
d Aldehydes and Ethers	[93]
e Organic Acids	[94]
Organic Nitrogenous Compounds	[99]
[Lesson IV]
Chemistry of Foods	[103]
Carbohydrates	[107]
Classification of Carbohydrates	[108]
a Monosaccharids	[109]
b Disaccharids	[112]
c Polysaccharids	[114]
Fats and Oils	[122]
Proteids or Nitrogenous Food Substances	[125]
Mineral Salts in Food	[131]
[Lesson V]
Chemistry of Digestion	[135]
Digestive Organs and Digestive Juices	[137]
Saliva	[142]
Gastric Juice	[144]
Composition of the Gastric Juice	[147]
Bile	[153]
Pancreatic Juice	[153]
Intestinal Juices	[157]
The Secretion of Digestive Juices	[158]
Abnormal Chemical Changes in the Digestive Organs	[165]
The Decomposition of Food	[173]
Digestive Experiments	[175]
Mechanics of Digestion	[180]
The Muscular Movement of Digestive Organs	[187]
[Lesson VI]
Chemistry of Metabolism	[191]
The Building of Actual Body-tissue	[195]
The Generation of Heat and Energy	[197]
The Measure of Human Energy	[199]
Metabolism of Carbohydrates	[202]
Metabolism of Fat	[205]
Metabolism of Proteids	[209]
The Use of Proteids in the Body	[210]
The Action and the Composition of Proteids	[213]
Food Standards	[217]
True Food Requirements	[226]
[Lesson VII]
Foods of Animal Origin	[233]
Meat	[250]
1 Flesh or Lean Meat	[250]
2 Animal Fats	[254]
Cold Storage of Meat	[256]
Contagious Dis-eases and Animal Food	[258]
Fish	[260]
Poultry as an Article of Food	[262]
Effects of Feeding Poultry	[265]
Eggs	[269]
Milk	[273]
The Adulteration of Milk	[279]
Milk Pasteurization	[280]
Cheese	[282]
Butter	[283]
Oleomargarin	[285]

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Volume II

Lesson VIII
Foods of Vegetable Origin	287
Grains	289
Uses of Grains:
(1) Grain as a Source of Energy	295
(2) Grain as a Source of Nitrogen	297
(3) Grain as a Remedial Food	298
Nuts	300
Peanuts	306
Legumes	307
Fruits	308
Classification of Fruits according to acidity	313
Vegetables	317
Classification of Vegetables	319
Sugars and Sirups	324
Beet-Sugar	325
Honey	330
Confections	332
Vegetable Oils	335
Lesson IX
Drugs, Stimulants, and Narcotics	341
Alkaloids and Narcotics	349
Opium	350
Cocain	353
Nux Vomica and Strychnin	356
Quinin	356
Acetanilid	357
Tobacco	361
Coffee	363
Tea	365
Cocoa and Chocolate	366
Alcohols and Related Compounds	367
Alcohol	367
Chloroform, Ether, and Chloral	372
Poisonous Mineral Salts and Acids	373
Mercury	373
Potassium Iodid	374
Lead and Copper	375
Purgatives and Cathartics	375
Lesson X
Importance of Correct Diagnosis andCorrect Treatment	379
Lesson XI
Common Disorders—Their Cause and Correction	403
Health and Dis-ease Defined	405
Overeating	413
Superacidity	418
The Cause	420
The Symptoms	421
The Remedy	423
Fermentation (Superacidity)	424
The Cause	425
The Symptoms	426
The Remedy	428
Gas Dilatation	431
The Symptoms	432
Importance of Water-drinking	434
Constipation	434
The Cause	434
The Remedy	436
Foods that May Be Substituted for One Another	439
Constipating and Laxative Foods	446
Constipating and Laxative Beverages	446
Gastritis	447
The Cause	449
The Symptoms	449
The Remedy	450
Nervous Indigestion	453
The Cause	454
The Symptoms	455
The Remedy	458
Subacidity	460
The Cause	461
The Symptoms	462
The Remedy	463
Biliousness	465
The Cause	466
The Symptoms	466
The Remedy	466
Cirrhosis of the Liver	467
The Cause	467
The Symptoms	468
The Treatment	469
Piles or Hemorrhoids	471
The Cause	471
The Symptoms	472
The Treatment	472
Diarrhea	474
The Cause	474
The Treatment	476
Emaciation or Underweight	477
The Cause	478
The Symptoms	481
The Remedy	482
Obesity or Overweight	491
The Cause	493
The Remedy	495
Neurasthenia	503
The Cause	505
The Symptoms	506
The Remedy	506
Malnutrition	511
Cause and Remedy	511
Locomotor Ataxia	511
The Cause	511
The Symptoms	514
The Remedy	515
Colds, Catarrh, Hay Fever, Asthma, Influenza	519
Colds—The Cause	520
The Symptoms	521
The Remedy	523
Catarrh—The Cause	527
The Symptoms	528
The Remedy	528
Hay Fever—The Cause	530
The Symptoms	531
The Remedy	531
Asthma—The Cause	533
The Symptoms	533
The Remedy	534
Influenza—The Cause	536
The Symptoms	537
The Remedy	537
Insomnia	538
The Cause	538
The Remedy	539
Rheumatism—Gout	543
Rheumatism—The Cause	544
The Symptoms	545
Gout—The Cause	546
The Symptoms	547
Rheumatism, Gout—The Remedy	547
Bright's Dis-ease	550
The Cause	551
The Symptoms	551
The Remedy	552
Diabetes	556
The Cause	556
The Symptoms	557
The Remedy	557
Consumption	560
The Treatment	564
Heart Trouble	569
The Cause	571
The Remedy	573
Dis-eases of the Skin	574
The Cause	575
The Treatment	578
Appendicitis	580
The Symptoms	582
The Treatment	583
Chronic or Severe Cases of Appendicitis	586

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Volume III

Lesson XII
Harmonious Combinations of Food and Recent
Discoveries in Food Science	591
Chemical Changes Produced by Cooking	593
Starch Digestion—Cooked and Uncooked	597
Excuses for Cooking Our Food	599
Experiment upon Animals	601
Recent Discoveries in Food Science	603
Animal Experimentation	605
The Vitamines	607
General Conclusions	610
Protein	612
Mineral Salts	616
Lesson XIII
Classification of Foods and Food Tables	619
Simple Classification of Foods Based on Principal Nutritive Substances	621
Purposes which the Different Classes of Food Serve in the Human Body	625
Purpose of Carbohydrates	625
Purpose of Fats	626
Purpose of Proteids	626
Purpose of Mineral Salts	629
Difference between Digestibility and Assimilability	630
Table showing Comparative Assimilability and Carbohydrate and Water Content
of Cereals, Legumes, and Vegetables	632
Lesson XIV
Vieno System of Food Measurement	637
Energy	639
Nitrogen	641
Systems of Food Measurements Compared	642
The "Old" System	642
The New or "Vieno" System	645
Necessity for a Simple System	646
Explanation of Table	648
Table of Food Measurements	655
Lesson XV
Curative and Remedial Menus	665
Introduction	667
Cooking	669
Grains	669
Vegetables	670
Cooking en casserole	671
Rice and Macaroni	672
Fruits	672
Canned Goods	673
Buttermilk	674
Home-made Butter	674
The Banana	675
How to Select and Ripen Bananas	676
Baked Bananas	677
Recipes:
For Coddled Egg	677
For Uncooked Eggs	678
For Baked Omelet	678
For Fish and Fowl	678
For Green Peas in the Pod	679
For Pumpkin	680
For Vegetable Juice	680
For Sassafras Tea	681
Wheat Bran	681
Bran Meal	683
Choice of Menus	683
Normal Menus	685
Introduction to Normal Menus	685
For Normal Child, 2 to 5 years	687
For Normal Youth, 5 to 10 years	692
For Normal Youth, 10 to 15 years	696
For Normal Person, 15 to 20 years	700
For Normal Person, 20 to 33 years	704
For Normal Person, 33 to 50 years	708
For Normal Person, 50 to 65 years	712
For Normal Person, 65 to 80 years	716
For Normal Person, 85 to 100 years	720
Introduction to Curative Menus	724
Curative Menus:
Superacidity	726
Fermentation	753
Constipation	761
Gastritis	763
Nervous Indigestion	784
Nervousness	789
Subacidity	801
Biliousness	809
Cirrhosis of the Liver	822
Diarrhea	832
Emaciation	845