Страница - 96Страница - 98- 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