Rational Diet: An Advanced Treatise on the Food Question
Health Research Books, 1996 - 540 pages
1923 This is one of the basic texts of all time on the diet and food question. Covers: Chemistry of Foods with Special Reference to the Organic Salts, the Constituents of Food; Proteins; Fats; Carbohydrates; Organic Acids; Acid Binding (alkaline).
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Matter and Energy
Dehydration of Foods
tages over the cultivation of cereals
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acid acre American amount animal appears atoms average become blood body calcium California carbohydrates carbon cause cells cent cereals chemical color combined composition compounds consists contain corn countries crops cultivated diet digestive disease dried drying effect elements energy especially experiments extent fact flavor flour forces fresh fruit functions give grains green growing grown growth heat human important increase iron Italy juice known leaves less lime living means meat milk million mineral matter natural nearly necessary normal nutrition nuts organic salts oxygen plant potash potato pounds prepared present proportion protein quantities result rice rich seeds shows sodium soil southern starch substances sugar sulphur supply sweet tion tissues tree tropical United varieties various vegetables vital vitamins whole