Read Ebook: Encyclopedia of Diet: A Treatise on the Food Question Vol. 5 by Christian Eugene

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II 533 symptoms of, II 533 remedy for, II 634 diet in, II 534 foods to eat in, II 535 foods to omit in, II 535

ATHLETES selection, combination and proportioning of food for, V 1188 summer diet for, V 1191 winter diet for, V 1192 suggestions regarding diet in exposure to extreme cold or for exertion, V 1201

BACTERIA discussed, I 166 origin of, I 167 not all harmful, I 168 species of, I 168 producers of, I 168 fermentation produced by, I 169 growth of, I 169 meat a producer of, I 259

BILE defined, I 153 function of, I 153 purposes of, I 153

BILIOUSNESS cause of, II 466 symptoms of, II 466 remedy for, II 466 what to eat, II 467 what to omit, II 467

BLOOD, THE Antipepsin in, I 152 glucose in, I 204 process of oxidation of, II 346 corpuscles of, II 386 automatic action of, II 388 incorrect feeding cause of impurity of, II 397 defective circulation of, II 398 exercise a factor in poisoning and purification of, V 1331 increase of circulation of, V 1335

BRIGHT'S DIS-EASE described, II 550 causes of, II 551 symptoms of, II 551 prevention of, II 552 treatment for, II 553 general suggestion in feeding in, II 554 foods to eat in, II 555 foods to omit in, II 555

BROMIN defined, I 73

BUSINESS MAN a lesson for, V 1317 examples of poor, V 1318 wealth at the expense of health for the V 1319 the abnormal, V 1320 what is a good, V 1320 qualities of a, V 1321 routine life of the average, V 1322 bad habits of the average, V 1322 the ancient remedy for the average, V 1322 the physician of the average, V 1324 twelve rules of health for the, V 1324-1326

BUTYRIN defined, I 123

CALORIES definition of, I 199 method of determining numbers of, I 202

CARBON sources of, I 81 forms of, I 82 properties of, I 83 monoxid, properties of, I 87 combining power of, I 88 and hydrogen compounds, I 88 dioxid of, I 83 nature of, I 81

CASEIN sources of, I 130 vegetable, I 130

CELLULOSE in nutrition, I 119 value of, I 119

CHART showing number of so-called dis-eases caused by superacidity, I 9

CHEESE processes of making, I 282 ripening of, I 283 digestive value of, I 283 limburger, I 283 manufacture of, I 283

CHEMISTRY its relation to food science, I 25 combustion in, I 26 common elements of, I 27 number of elements in, I 28 examples of changes due to, I 29 symbols of, I 31 list of elements in, I 32 organic, I 81 of foods, I 105 of digestion, I 139 of metabolism, I 193

COCAIN habit, II 354 uses of, II 354 in medicines, II 355

COFFEE composition of, II 363 effect of drinking, II 364

CHLOROFORM uses of, II 372

CHLORIN sources of, I 63 properties of, I 64 uses of, I 64

CHOCOLATE see , II 366

COAL TAR PRODUCTS evil effects of, II 359

COCOA analyzed, II 366

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

CONGESTION defined, V 1195

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

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 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

DISORDERS 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

EMACIATION 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

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

ETHER uses of, I 94

EVOLUTION OF MAN evolution, what it is, V 1255 study of man in the, V 1255 significance of the term, V 1258 difference between inherited and acquired characteristics in the, V 1260 the three great proofs of the, V 1261 early forms of animal life in the, V 1262 the single cell, nucleus in, V 1263 development of the human embryo in the, V 1264 animal kinship in, V 1265 blood comparisons in man and apes, V 1266 difference in the development of man and apes, V 1267 power of speech a factor in, V 1267 habits and progress in, V 1268 factors that determine survival of races during the, V 1269 habits and customs detrimental to life in, V 1270 changes of organs in, V 1271 "natural" diet in, V 1273 dietetic development in, V 1274 facts regarding the, V 1275

EXERCISE a necessity, II 444 in infancy, V 1171 in childhood, V 1329 constructive ages 15-25, V 1330 for purifying the blood, V 1331 properly nourished body demands a certain amount of, V 1332 physiology of, V 1333 growth produced by, V 1334 brain and nerve force produced by, V 1334 blood circulation increased by, V 1335 evil effects of long continued, V 1336 different kinds of exhaustion produced by, V 1336 the causes of soreness or stiffness of the muscles due to, V 1337 endurance of vegetable composition with meat eaters, V 1337 body waste in, V 1338 tensing as an, V 1339 vibratory, V 1339 heavyweight, V 1340 indoor, V 1340 for school children, V 1341 dancing as an, V 1341 importance of outdoor, V 1341 for the city dweller, V 1342 that give best the results, V 1342

EXERCISE PROGRAM FOR DAILY EXERCISES exercise No, 1, V 1343 exercise No, 2, V 1344 exercise No, 3, V 1344 exercise No, 4, V 1345 exercise No, 5, V 1345

EXHAUSTION causes of, II 399

FASTING data secured from, V 1311

FERMENTATION causes of, I 172, II 425 symptoms of, II 426 results of, II 427 remedy for, II 428 diet for, II 428

FLUORIN a gas, I 73 action of, I 73

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