Part 1

ENCYCLOPEDIA OF DIET

ENCYCLOPEDIA OF

DIET

A Treatise on the Food Question

IN FIVE VOLUMES

EXPLAINING, IN PLAIN LANGUAGE, THE CHEMISTRY OF FOOD AND THE CHEMISTRY OF THE HUMAN BODY, TOGETHER WITH THE ART OF UNITING THESE TWO BRANCHES OF SCIENCE IN THE PROCESS OF EATING, SO AS TO ESTABLISH NORMAL DIGESTION AND ASSIMILATION OF FOOD AND NORMAL ELIMINATION OF WASTE, THEREBY REMOVING THE CAUSES OF STOMACH, INTESTINAL, AND ALL OTHER DIGESTIVE DISORDERS

BY EUGENE CHRISTIAN, F. S. D.

VOLUME III

NEW YORK THE CHRISTIAN DIETETIC SOCIETY 1914

COPYRIGHT, 1914

EUGENE CHRISTIAN

ALL RIGHTS RESERVED

PUBLISHED AUGUST, 1914

CONTENTS

VOLUME III

Lesson XII Page

HARMONIOUS COMBINATIONS OF FOOD AND TABLES OF DIGESTIVE HARMONIES AND DISHARMONIES 591

Chemical Changes Produced by Cooking 593

Starch Digestion--Cooked and Uncooked 597

Excuses for Cooking Our Food 599

Experiment upon Animals 601

Food Combinations 603

How to Interpret the Tables 607

Tables of Digestive Harmonies and Disharmonies 609

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