Rational Diet: An Advanced Treatise on the Food Question1923 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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Page vii
... vitamins , etc. CHAPTER VI Proteins 49 Their formation from amino acids . cation of proteins . Amount necessary for normal growth and nutrition . Chemical composition and classifi- Fats CHAPTER VII 62 Sources and composition . Fatty ...
... vitamins , etc. CHAPTER VI Proteins 49 Their formation from amino acids . cation of proteins . Amount necessary for normal growth and nutrition . Chemical composition and classifi- Fats CHAPTER VII 62 Sources and composition . Fatty ...
Page viii
... Vitamins CHAPTER XIV 146 Their classification and relation to the development of plants and animals . Vitamins only active in the presence of organic salts . CHAPTER XV The Soil in Relation to Food and Health . 153 Erroneous theories of ...
... Vitamins CHAPTER XIV 146 Their classification and relation to the development of plants and animals . Vitamins only active in the presence of organic salts . CHAPTER XV The Soil in Relation to Food and Health . 153 Erroneous theories of ...
Page xii
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Page xv
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Page 46
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Contents
CHAPTER I | 3 |
CHAPTER II | 17 |
CHAPTER III | 25 |
CHAPTER IV | 34 |
CHAPTER V | 42 |
CHAPTER VI | 49 |
CHAPTER VIII | 67 |
CHAPTER IX | 79 |
CHAPTER III | 239 |
CHAPTER IV | 270 |
CHAPTER V | 298 |
CHAPTER VI | 324 |
CHAPTER VII | 341 |
Dehydration of Foods | 365 |
CHAPTER IX | 383 |
CHAPTER X | 401 |
CHAPTER XI | 97 |
CHAPTER XII | 106 |
CHAPTER XIII | 132 |
CHAPTER XIV | 146 |
CHAPTER XV | 153 |
CHAPTER I | 169 |
CHAPTER II | 176 |
CHAPTER XI | 422 |
CHAPTER XII | 439 |
CHAPTER XIII | 454 |
CHAPTER XIV | 475 |
APPENDIX | 493 |
517 | |
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Common terms and phrases
66 Mineral matter acre alcohol alkaline almond American amount animal apples atoms average avocado beans blood body bread calcium California cancer carbohydrates carbon carbonic acid cells cent cereals chemical composition cherimoya chestnut chlorine color combined compounds consumption contain corn corpuscles countries crops cultivated date palm deficiency dehydrated diet digestive disease dried drying eggs energy especially fact flavor flour fluorine fresh fruits fruitarian grains grapes green grown growth hemoglobin human important increase iron juice leaf vegetables legumes lime living magnesia magnesium meat milk million mineral elements molecule natural foods nitrogen nutrition nuts organic salts ounces oxygen peanut pecan phosphate phosphoric acid phosphorus plant poisonous potash potassium potato pounds protein quantities rice seeds sodium soil soluble southern starch substances sugar sulphur supply sweet tion tissues tree tropical United varieties vegetables vital vitamins walnut Water Protein wheat