Part 27

COCOA analyzed, II 366

COMPOUNDS chemical, I 29 ---- derivatives, I 31 carbon, I 83 ---- inorganic, I 83 ---- action of, I 85 ---- organic, I 87 ---- and hydrogen, I 88 ---- organic, classification of, I 89 ---- hydro, I 89 alcohols, I 91 glycerin, I 92 aldehydes, I 93 ethers, I 93 organic acid, I 94 ---- nitrogenous, I 99 ---- ---- importance of, I 100 amido, I 128 vegetable, II 373

CONFECTIONS evil effects of, II 332 from the standpoint of food value, II 333 allowable, II 333 prohibited, II 334

CONGESTION defined, V 1195

CONSTIPATION milk a relief for, I 188 relation of milk to, I 278 milk diet for, I 278 wheat bran, laxative effects in, II 299 whole rye a remedy for, II 300 ---- wheat, a remedy for, II 300 ---- barley, a remedy for, II 300 ---- oats, a remedy for, II 300 causes of, II 434 remedy for, II 436 suggestions for relief of, II 437 menus for, II 438 exercise in, II 444 beverages causing, II 446 what to eat for, II 447 what to omit for, II 447 in infants, V 1169 a factor in nervousness, V 1214

CONSUMPTION conflicting opinions regarding the cause of, II 560 conditions and occupations predisposing causes of, II 561 modern treatment of, II 563 general diet in, II 564 spring and summer diet in, II 565 special suggestions for treatment in mild cases of, II 566 hygienic rules in, II 567 breathing in, II 567 sleep in, II 568 what to eat in, II 568 what to omit in, II 568 nature's remedy for, IV 989 foods in, IV 990 the use of the spirometer in, IV 990

DIABETES described, II 556 causes of, II 556 symptoms of, II 557 remedy for, II 557 diet for, II 558 diet in extreme cases of, II 558 foods to eat in, II 559 foods to omit in, II 559 special instructions regarding, II 560

DIAGNOSIS purpose of, II 381 only correct, II 382 of "lump" in the stomach, II 419

DIARRHEA causes of, II 474 cathartics in, II 475 treatment of, II 476 diet in, II 476

DIET important considerations regarding, I 164 importance of correct standards in, I 221 of primitive man, I 238 flesh, unnecessary, I 238 milk and eggs not a balanced, I 272 wheat, II 290 for constipation, II 429 for nervous indigestion, II 458 in subacidity, II 464 suggestions in obesity, II 496 in neurasthenia, II 509 in catarrh, II 529 in hay fever, II 531 in asthma, II 534 in influenza, II 537 in insomnia, II 541 in rheumatism, II 547 in diabetes, II 560 in consumption, II 564 in heart trouble, II 573 in dis-eases of the skin, II 579 in appendicitis, II 584 errors in, II 586 for cold weather, IV 1133 for hot weather, IV 1134 three classes of, V 1147 the normal, V 1152 radical changes in, V 1152 make patient agree with, V 1153 during embryonic period, V 1156 FOR CHILDREN (ages 1 to 2 years), V 1174 special instructions regarding simplicity in feeding, V 1176-1177 in old age, V 1178 ---- importance of, V 1181 for normal athlete, V 1189 (summer) for athletes, V 1191 (winter) for athletes, V 1192 in climatic extremes, V 1193-1199 under normal conditions, V 1200

DIGESTION chemistry of, I 139 uses of, I 139 malt in, I 140 energy required in, I 161 mental influence upon, I 162 secretion of juices in, I 163 important rules to observe to insure good, I 164 experiments in, I 175 mechanics of, I 180 action of enzyms during, I 181 food prepared for, I 186 during sleep, I 188 how affected, I 188 x-ray experiment in, I 188 comparative, of cooked and uncooked grain, III 597 true interpretation of the word, III 630 necessity for thorough mastication an aid to, I 181 "bolting" of food in, I 181 secretion of enzyms in, I 182

DIGESTIVE EXPERIMENTS to determine the amount of food the body uses, I 175 to determine percentage of waste in food, I 176 to determine amount of time required to pass through the body, I 176 to measure what percentage of food taken is digested, I 177 to determine what foods aid digestion, I 178 to determine what foods hinder digestion, I 178 to determine the laws governing the production of chemical harmony, I 178 to approximately determine the amount of undigested food, I 179 to determine the digestibility of each particular food, I 179

DIGESTIVE JUICES gastric juice, I 144 ---- composition of, I 147 ---- formation of, I 148 ---- action of, I 148 pancreatic juice, I 153 ---- composition of, I 153 ---- action of, I 154 amylopsin, properties of, I 154 trypsin, properties of, I 164 steapsin, properties of, I 154 bile, I 153 ---- function of, I 153 pepsin, I 155 ---- action of, I 155 saliva, I 161 ---- secretion of, I 161 the influence of the mind upon the action of the, I 162

DIGESTIVE ORGANS chemical changes in, I 165 peristaltic action of, I 187

DISACCHARIDS cane sugar, I 112 beet sugar, I 112 maltose, I 113 lactose, I 113

DIGESTIVE TABLES inaccuracy of, I 145

DIS-EASE difference between ease and, I 14 indications of, II 394 true diagnosis of, II 396 defined, II 407 classification of, II 412 nature's warning, II 674

DIS-EASES OF THE SKIN kinds of, II 575 causes of, II 575 eczema, II 577 ---- treatment of, II 578 ---- diet for, II 579

DISORDERS (COMMON) their causes and cure, I 405

DRUGS analysis of, II 343 declining use of, II 346 alkaloids in, II 349 opium, II 350 morphin, II 351 cocain, II 353 nux vomica, II 356 strychnin, II 356 quinin, II 356 acetanilid, II 358 laudanum, II 360 paregoric, II 360 codein, II 360 lyoscine, II 360 atropin, II 360 hellebore, II 360 chloroform, II 372 ether, II 372 chloral, II 372 mercury, II 373 potassium iodid, II 374 purgatives and cathartics, II 375 authentic information on, II 377 supposed magical effect of, II 384

EATING flesh produces appetite for stimulants, I 243 ---- habit disappearing, I 249 correctly a cure for the drink habit, II 369 over, II 413 ---- causes of, II 414 scientifically, III 667

ECZEMA described, II 577 treatment of, II 578 chronic, diet in, II 579 menus in, IV 1023

EGGS food value of, I 269 composition of, I 271 nutritive contents of, I 271 as a diet for convalescents, I 272 tables of digestive harmonies and disharmonies of, III 610 how to coddle, III 677 uncooked, III 678 baked omelet (how made), III 678

ELEMENTS chemical, in the body, I 3 chemical, I 27 ---- number of, I 28 mineral sulphur, I 73 hydrogen sulfid, I 74 carbon disulfid, I 74

EMACIATION (UNDERWEIGHT) effects of, II 477 causes of, II 479 mental factors in, II 480 symptoms of, II 481 remedy for, II 482 important factors in, II 483 foods in, II 484 milk and eggs in, II 484 constipation a factor in, II 485 chronic, its cause and remedy, II 486 extreme, diet in, II 489 weight, tables in, II 492 in infancy, V 1173

ENERGY food, a producer of, I 199 how measured, I 200 fat chief source of, I 209 grain a source of, II 295 explained, III 639 determined, III 640 the mystery of, V 1309 food and, V 1310 required for work, V 1311 relation of sleep to expenditure of, V 1312

ENZYMS properties of, I 139 fermentation due to, I 140 malt, a digestive, I 140

ETHER uses of, I 94