L. DECHMANN.
THE FUNCTION OF MINERALS IN OUR FOOD:
HOW THEY MAY BE GREATLY INCREASED.
By LOUIS DECHMANN.
1918.
When physiological chemistry has isolated and classified the component elements of the various organs, tissues and fluids of the body, it must analyze and classify the vegetables, fruits and meats on which man feeds in order that we may not only know how to arrange a perfectly balanced ration for the healthy, but shall be able to add lacking elements to the diet of the diseased. This classification of foods naturally leads, if there be a deficiency of any essential element, to the analysis of the soil on which this food was raised.
In the course of my studies in physiological chemistry and biology, which have extended over a period of more than thirty years, I have been led to grappel with problems in agriculture, in horticulture, and in aviculture, for the purpose of finding solutions to problems in human nutrition. Very early in my studies I learned the value of the mineral elements in our foodstuffs. I was led to attempt to augment the quantity of mineral salts in various foods, and my efforts were crowned with success. But this is not the point, however, to enter into a detailed discussion of that aspect of the subject.
It may be wise for the sake of clearness to divide this statement into two parts, as follows:
1. A brief summary of the function of minerals in the human economy.