: Encyclopedia of Diet: A Treatise on the Food Question Vol. 5 by Christian Eugene - Food; Diet; Diet in disease

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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

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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

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