INDEX
Reading edition
A
ACETANILID Vol. Page
composition of, II 358
effects of, II 358
ACIDITY
sub, symptoms of, II 462
—— remedy for, II 463
—— diet in, II 464
super, chart indicating dis-eases caused by, I 9
ACIDS
nitric, I 62
—— properties of, I 63
hydrochloric, I 64
—— uses of, I 65
—— preparation of, I 66
—— elements of, I 67
—— purpose of, I 149
—— formation of, I 149
bases of, I 68
—— tests for, I 69
—— neutralization of, I 70
Relation of bases to, I 69
organic, I 94
—— properties of, I 94
acetic, I 95
—— process of making, I 95
oxalic, I 97
lactic, I 97
malic, I 97
tartaric, I 97
citric, I 98
uric, in rheumatism, V 1179
AIR
composition of, I 32
liquefaction of, I 35
and oxidation, V 1312
relative importance of food, water and, V 1313
ALBUMIN
sources of, I 129
solubility of, I 129
coagulation of, I 129
ALCOHOL
varieties of, I 91
effect of, II 367
a poison, II 368
ALDEHYDES
and ethers, I 93
ALKALIS
principles of neutralization of, I 71
rules governing neutralization of, I 71
AMIDO
compounds, I 128
AMMONIA
composition of, I 60
uses of, I 60
AMYLOPSIN
properties of, I 154
APPENDIX (VERIFORM)
dis-eases of (see Appendicitis), II 580
functions of, II 581
APPENDICITIS
symptoms of, II 582
treatment of (mild cases), II 583
a natural remedy for, II 583
diet in, II 584
list of foods for, II 585
chronic cases of, II 586
—— treatment for, II 587
—— causes of, II 588
diet a factor in, II 589
coarse food a factor in, II 590
old diagnosis of, II 582
menus for, IV 1029
APPETITE
lack of, IV 1081
difference between hunger and, IV 1081
ARTERIO-SCLEROSIS
causes of, I 170
food in, I 171
ASSIMILATION
definition of, III 630
ASTHMA
described, II 519
causes of, 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
AUTOINTOXICATION
defined, I 247
bacteria in, I 247
meat a factor in, I 247
B
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
BANANAS
varieties of, III 675
how to select and ripen, III 676
how to bake, III 677
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
BRAN
meal, composition of, III 683
—— bread made from, III 683
wheat, composition of, III 681
—— medicinal properties of, III 681
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
BUTTER
composition of, I 283
its value as a food, I 284
caloric value of, I 285
cocoa, how made,II 338
cocoanut, composition of, II 339
home-made, how to make, III 674
BUTTERMILK
how made, III 674
BUTYRIN
defined, I 123
C
CALORIES
definition of, I 199
method of determining numbers of, I 202
CARBOHYDRATES
classification of, I 106
monosaccharids, I 109
disaccharids, I 112
polysaccharids, I 114
purpose of, III 625
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
CATARRH
described, II 519
causes of, II 527
symptoms of, II 528
remedy for, II 528
diet for, II 529
foods to eat in, II 530
foods to omit in, II 530
nasal, IV 922
—— food a factor in, IV 922
—— water drinking in the treatment of, IV 923
—— menus for, IV 925
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
COLDS
described, II 519
causes of, II 520, IV 915
symptoms of, II 521
overeating a cause of, II 521
exposure a cause of, II 522
remedy for, II 523
foods to use for, II 524
turkish baths for, II 525
value of fresh air for, II 525
foods to eat for, II 526
foods to omit for, II 526
COCAIN
habit, II 354
uses of, II 354
in medicines, II 355
COFFEE
composition of, II 363
effect of drinking, II 364
COOKING
chemical changes produced by, III 593
starch, reasons for, III 598
of food, an excuse, III 599
food for animals, government experiments on, III 602
a habit of civilization, III 603
object of, III 669
grains, III 669
vegetables, III 670
en casserole, III 671
rice and macaroni, III 672
fruits, III 672
—— canned, III 672
CHLOROFORM
uses of, II 372
CHLORIN
sources of, I 63
properties of, I 64
uses of, I 64
CHOCOLATE
see (cocoa), II 366
COAL TAR PRODUCTS
evil effects of, II 359
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
D
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
E
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
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
F
FASTING (AND NO BREAKFAST PLAN)
data secured from,V 1311
FATS
composition of, I 122
formation of, I 122
mineral, I 123
olein, I 123
butyrin, I 123
butter dairy, I 123
butter artificial, I 123
stearin, I 123
oleomargarin, I 123
rancid, I 125
digestion of, I 156
unwholesome, I 157
metabolism of, I 205
absorption of body, I 206
human, I 207
distinction between tallow, lard, olive oil, I 207
animal, I 254
chemical change in frying, I 255
chemical difference in, I 256
effects of heat on, III 595
tables of digestive harmonies and disharmonies of, III 609
purpose of, III 626
a source of heat, I 209
the chief source of energy, I 209
FERMENTATION
causes of, I 172, II 425
symptoms of, II 426
results of, II 427
remedy for, II 428
diet for, II 428
FISH
nutrients in, I 260
as brain food, I 261
superior to flesh food, I 261
selection of, III 678
preparation of, III 678
FLUORIN
a gas, I 73
action of, I 73
FOOD
preparation of, I 15
chemistry of, I 15, I 21
how to select, I 16
how to combine, I 16
how to proportion, I 16
how to determine quantity, I 16
science, I 19, I 20
importance of, I 4
classes of, I 105
analysis of, I 106
maltose in, I 118
predigested, I 141
manufacture of, I 141
predigested, comparison of, I 146
mastication of, I 150-183
digestibility of, comparative, I 159
fermentation of, I 164
decomposition of, I 173
determining quantity of, I 177
values, I 178
breakfast, I 182
tissue builder as, I 195
importance of protein in, I 209
standards of, I 217
endurance tests of, I 219
government standards of, I 220
dietary standards of, I 222
correct dietary standards of, I 225
quantity required, I 226
proportion of fat required in, I 228
fallacy of nitrogenous, I 229
influence of religion on, I 235
a factor in producing physical and mental power, I 240
unscientific to use meat as, I 241
rare meat unfit for, I 258
in contagious dis-eases, I 258
fish as a, I 260
superiority of fish as a, I 261
oysters as a, I 262
clams as a, I 262
shell-fish as a, I 262
poultry as a, I 262
superiority of poultry as a, I 263
comparative analyses of, I 264
feeding of poultry for, I 265
cheese as a, I 282
butter considered as a, I 283
wheat considered as a, II 290
grain as a remedial, II 298
white potato as a, II 321
relative value of salads as, II 321
relative value of water melon as a, II 323
relative value of musk melon as a, II 323
honey compared as a, II 330
life dependent upon, II 345
substitution of, II 439
staples, II 440
list of constipating, II 446
list of laxative, II 446
that reduces fat, II 498
in obesity, II 502
in locomotor ataxia, II 519
to eat in case of colds, II 524
to eat in catarrh, II 530
in hay fever, II 532
combinations, III 602
quantity an important factor, III 604
instinct a safe guide in selecting, III 605
tables, how to interpret, III 607
tables of digestive harmonies and disharmonies, III 609
fats, III 609
eggs, III 610
milk, III 611
nuts, III 612
grains, III 613
vegetables, III 614
acid fruits, III 615
sweet fruits, III 616
sugars, III 617
simple classification of, III 621
based on principal nutritive substances, III 624
purposes of different classes of, III 625
difference between digestibility and assimilability of, III 630
table showing comparative assimilability carbohydrate and
water content of various classes of food, III 632
purpose of the vieno table in, III 634
vieno system of, III 645
values, measurement of, III 639
values, measurement of—(old system), III 642
amount of nitrogen in, incorrect standards, III 645
incorrect standards of measurement of, III 646
what constitutes a true, III 647
explanation of vieno system of food measurement, III 648
edible portion of, III 650
how to reduce foods to vienos, III 651
nitrogen factor in, III 651
direct method of calculating available nitrogen in, III 655, III 663
curative value of, III 668
for children (see menus for children), III 687
in cirrhosis of the liver, III 823
in consumption, IV 989-990
in pregnancy, IV 1033
selection, combination and proportion of, V 1149, V 1152
according to age, V 1149
according to time of year, V 1151
according to work or activity, V 1151
and energy, V 1310
relative importance of air, water and, V 1313
FORMALDEHYDE
uses of, I 93
an artificial preservative, I 93
a poison to the human system, I 93
FOWL
selection of, III 678
preparation of, III 678
FRUITS
composition of, II 309
dietetic value of, II 310
effect of acid, II 312
classification according to acidity, II 312
evils of acid, II 314
value of sub-acid, II 315
value of non-acid, II 316
canned, II 316
evaporated, II 316
fresh, II 317
tables of digestive harmonies and disharmonies of acid, III 615
tables of digestive harmonies and disharmonies of sweet, III 616
bananas, III 675
G
GALACTOSE
formation of, I 111
GAME
as a food, I 268
GAS DILATATION (GASTRITIS)
symptoms of, II 432-447
what to eat in, II 432
what to omit in, II 433
causes of, II 449
remedy for, II 450
food to be used in treatment of, II 452
GASTRIC JUICE
composition of, I 147
formation of, I 148
its action on fat, I 148
rennet of the, I 151
GASTRITIS
(also see gas dilatation), II 432
causes of, II 449
symptoms of, II 449
diagnosis of, II 450
treatment of, II 450
diet in, II 450
food in, II 452
what to eat in, II 452
what to omit in, II 452
GLOBULINS
sources of, I 129
properties, I 129
types of, I 130
GLUCOSE
percentage in the blood, I 204
function of, I 204
manufacture of, II 328
composition of, II 328
uses of, II 329
an article of food, II 329
GLYCOGEN
sources of, I 118
formation of, I 118
GOUT
causes of, II 546
symptoms of, II 547
remedy for, II 547
diet in, II 548
what to eat in, II 550
what to omit in, II 550
GRAIN
cooked, I 184
government experiments with, I 185
uncooked, I 185
nutritive value of, II 289
wheat, II 290
rye, II 291
barley, II 292
oats, II 293
corn, II 293
rice, II 294
buckwheat, II 294
uses of, II 295
as a remedial food, II 298
tables of digestive harmonies and disharmonies of, III 613
GUMS
varieties of, I 120
H
HABITS
man a creature of, I 223
HAY FEVER
described, II 519
symptoms of, II 531
remedy for, II 531
diet for, II 531
foods to eat in, II 532
foods to omit in, II 532
HEALTH
influence of mind on, II 385
laws of, II 396
definition of, II 405
HEART TROUBLE
gas, a cause of, II 448-572
early symptoms of, II 570
medical misconceptions of, II 570
causes of, II 571
diet for, II 573
exercise for, II 574
HEAT
production of, I 41
body determination of, I 42
a measure of energy, I 198
units, I 199
HEMOGLOBIN
component parts of, I 130
HEMORRHOIDS
(see Piles), II 471
HEREDITY, V 1293
so-called wonders of microscopic study of reproductive cells in, V 1294
chromosoms in different species, V 1294
action of, V 1294
what it is, V 1295
characteristics not due to, V 1296
summary of facts regarding sex and, V 1297
HERNIA
causes of, II 443
HONEY
food value of, II 330
composition of, II 331
HUMAN ILLS
chiefly due to dis-eases and conditions originating in the stomach, I 4
(see chart showing dis-eases caused by superacidity), I 9
HYDROCARBONS
definition of, I 89
uses of, I 89
where found, I 89
how formed, I 90
HYDROCHLORIC ACID
how formed, I 64
action of, I 65
its importance in digestion, I 66
chemical symbols of, I 67
HYDROGEN
where found, I 42
physical properties, I 43
chemical properties of, I 43
gas, I 45
I
INDIGESTION (ACUTE)
important suggestions regarding, III 807
treatment for, III 807
what to eat in, III 807
INFANT FEEDING
great mortality due to wrong, V 1154
two points of view on, V 1155
mothers' milk in, V 1162
general rules to be observed in, V 1164
modification of milk in, V 1165
preparation of food in, V 1165
quantity of food in, V 1166
frequency of feeding, V 1166
disastrous results of too frequent, V 1168
importance of cleanliness in preparation of food, V 1168
constipation in, V 1169
composition and color of stools in, V 1169
temperature of food in, V 1173
general instructions in health and hygiene, V 1174
INFLUENZA
described, II 519
causes of, II 536
symptoms of, II 537
remedy, II 537
diet for, II 537
food in, IV 939
INSOMNIA
causes of, II 538
remedy for, II 539
diet for, II 541
foods to eat in, II 542
foods to omit in, II 542
similarity of symptoms in nervousness and, II 542
INTESTINAL JUICES
definition of, I 157
action of, I 158
INULIN
value of, I 121
IODIN
description of, I 73
IRON
salts of, I 77
in patent medicines, I 78
L
LACTOSE
where found, I 113
indigestion, I 114
LAWS
natural, I 11
LAXATIVES
loss of vitality due to, II 376
harmful results due to use of, II 436
LEGUMES
defined, II 307
familiar types of, II 307
rich in nitrogen, II 307
require thorough mastication, II 308
LEVULOSE
composition of, I 111
defined, I 111
LITMUS SOLUTION
tests for, I 69
LIVER, THE, I 137
functions of, I 203
cirrhosis of, II 468
—— causes of, II 468
—— symptoms of, II 468
—— treatment for, II 469
—— stimulants in, II 469
—— what to eat in, II 469
—— atrophic, III 822
—— hypertrophic, III 822
—— food in treatment for, III 823
LOCOMOTOR ATAXIA
causes of, II 511
drug treatment harmful in, II 513
symptoms of, II 514
remedy for, II 515
diet for, II 516
exercise in, II 517
massage in, II 517
cured, obstinate case of, II 518
foods to eat, II 519
foods to omit, II 519
LUNGS, THE
functions of, II 390
M
MALNUTRITION
cause of, II 511
remedy for, II 511
MALTOSE
composition of, I 112
how formed, I 113
MEAT
fallacy of lean, I 228
source of autointoxication, I 247
classified, I 250
composition of lean, I 250
extractives of, I 252
prejudice against pork, I 253
cold storage of, I 256
decomposition of cold storage, I 257
"ripened", I 257
scientific objections to use of, I 258
MEDICINES
effects of, II 343
ancient belief concerning, II 344
unscientific uses of, II 377
MENUS
For Normal Children
(From 2 to 5 Years of Age)
spring, III 687
summer, III 688
fall, III 689
winter, III 690
(From 5 to 10 Years of Age)
spring, III 692
summer, III 693
fall, III 694
winter, III 695
(From 10 to 15 Years of Age)
spring, III 696
summer, III 697
fall, III 698
winter, III 699
For Normal Persons
(From 15 to 20 Years of Age)
spring, III 700
summer, III 701
fall, III 702
winter, III 703
(From 20 to 33 Years of Age)
spring, III 704
summer, III 705
fall, III 706
winter, III 707
(From 33 to 50 Years of Age)
spring, III 708
summer, III 709
fall, III 710
winter, III 711
(From 50 to 65 Years of Age)
spring, III 712
summer, III 713
fall, III 714
winter, III 715
(From 65 to 80 Years of Age)
spring, III 716
summer, III 717
fall, III 718
winter, III 719
(From 85 to 100 Years of Age)
spring, III 720
summer, III 721
fall, III 722
winter, III 723
MENUS, CURATIVE
introduction, III 724
FOR SUPERACIDITY
(ABNORMAL APPETITE)
spring, III 726
summer, III 728
fall, III 729
winter, III 730
FOR SOUR STOMACH AND IRRITATION OF
STOMACH AND INTESTINES
spring, III 731
summer, III 733
fall, III 734
winter, III 736
FOR SOUR STOMACH, INTESTINAL GAS
AND CONSTIPATION
spring, III 738
summer, III 740
fall, III 742
winter, III 745
STOMACH AND INTESTINAL CATARRH
spring, III 747
summer, III 750
fall, III 751
winter, III 752
FERMENTATION, INTESTINAL GAS, FEVERED
STOMACH AND LIPS, CANKERS ON TONGUE
spring, III 753
summer, III 755
fall, III 757
winter, III 759
CONSTIPATION (CHRONIC) NERVOUSNESS
spring, III 761
summer, III 765
fall, III 767
winter, III 769
CONSTIPATION, AUTOINTOXICATION, LOW VITALITY
spring, III 771
summer, III 773
fall, III 775
winter, III 777
GASTRITIS
spring, III 779
summer, III 781
fall, III 782
winter, III 783
NERVOUS INDIGESTION
spring, III 784
summer, III 785
fall, III 786
winter, III 787
NERVOUSNESS
FOR BUSINESS MAN, THIN, NERVOUS,
IRRITABLE—INSOMNIA—STOMACH AND
INTESTINAL TROUBLE
spring, III 789
summer, III 790
fall, III 793
winter, III 798
FOR SUBACIDITY
INDIGESTION (CHRONIC)
spring, III 801
summer, III 803
fall, III 804
winter, III 805
BILIOUSNESS
HEADACHE—SLUGGISH LIVER
spring, III 809
summer, III 811
fall, III 812
winter, III 813
HEADACHE—TORPID LIVER
spring, III 814
summer, III 815
fall, III 816
winter, III 820
CIRRHOSIS OF THE LIVER
general remarks, III 822
food to be used in, III 823
MENU NO, 1
spring, III 824
summer, III 825
fall, III 826
winter, III 827
MENU NO, 2
spring, III 828
summer, III 829
fall, III 830
winter, III 831
DIARRHEA
spring, III 832
summer, III 833
fall, III 834
winter, III 835
DIARRHEA—DYSENTERY
spring, III 836
summer, III 840
fall, III 841
winter, III 842
EMACIATION—UNDERWEIGHT—RATHER ANEMIC
spring, III 845
summer, III 847
fall, III 848
winter, III 850
RUN DOWN CONDITION—FLATULENCY—UNDERWEIGHT
spring, III 852
summer, III 856
fall, III 858
winter, III 861
LOW VITALITY—UNDERWEIGHT—WEAK DIGESTION
spring, IV 863
summer, IV 864
fall, IV 865
winter, IV 866
OBESITY—IRREGULAR HEART ACTION—NERVOUSNESS
spring, IV 870
remarks, IV 871
summer, IV 872
fall, IV 872
winter, IV 877
ABNORMAL APPETITE—OBESITY—DROWSINESS
spring, IV 882
summer, IV 884
remarks, IV 885
fall, IV 886
remarks, IV 887
winter, IV 891
DECREASING WEIGHT—INCREASING STRENGTH
spring, IV 893
summer, IV 894
fall, IV 895
winter, IV 896
NEURASTHENIA
spring, IV 897
summer, IV 898
fall, IV 899
winter, IV 900
MALNUTRITION
spring, IV 901
summer, IV 902
fall, IV 903
winter, IV 904
FOR A YOUTH
ANEMIA—MALASSIMILATION—UNDERWEIGHT—NO APPETITE
spring, IV 905
summer, IV 907
fall, IV 908
winter, IV 910
LOCOMOTOR ATAXIA
spring, IV 911
summer, IV 912
fall, IV 913
winter, IV 914
COLDS
spring, IV 917
summer, IV 918
fall, IV 920
winter, IV 921
NASAL CATARRH
late spring } IV 925
early summer}
late summer } IV 927
early fall }
late fall } IV 928
early winter }
late winter } IV 930
early spring }
HAY FEVER
spring, IV 931
summer, IV 932
fall, IV 933
winter, IV 934
ASTHMA
spring, IV 935
summer, IV 936
fall, IV 937
winter, IV 938
INFLUENZA
Foods in, IV 939
Menus for (see menus for colds, catarrh, hay fever and asthma), II 519
INSOMNIA—NERVOUSNESS—LOW VITALITY
spring, IV 940
summer, IV 942
fall, IV 943
winter, IV 945
RHEUMATISM—GOUT—LUMBAGO—SCIATICA—ARTHRITIS
spring, IV 947
summer, IV 949
fall, IV 951
winter, IV 953
ANEMIA—SLUGGISH LIVER—RHEUMATIC TENDENCY
spring, IV 955
summer, IV 957
fall, IV 962
winter, IV 964
STIFFNESS AND PAIN IN JOINTS—STOMACH TROUBLE—CONSTIPATION—INTESTINAL
GAS—IRREGULAR HEART ACTION
spring, IV 967
summer, IV 968
fall, IV 970
winter, IV 975
BRIGHT'S DIS-EASE
spring, IV 979
summer, IV 980
fall, IV 981
winter, IV 982
DIABETES
spring, IV 983
summer, IV 985
fall, IV 987
winter, IV 988
WEAK LUNGS—CONSUMPTION
general menu, IV 991
TUBERCULAR TENDENCY—CONSTIPATION—NERVOUSNESS—CATARRH
spring, IV 994
summer, IV 998
fall, IV 1000
winter, IV 1003
TENDENCY TOWARD INTESTINAL CONGESTION
spring, IV 1005
summer, IV 1007
fall, IV 1008
winter, IV 1011
DIS-EASES OF THE SKIN—ECZEMA
spring, IV 1013
summer, IV 1015
fall, IV 1016
winter, IV 1019
WEAK DIGESTION—NERVOUSNESS—SLIGHT ECZEMA
spring, IV 1023
summer, IV 1025
fall, IV 1026
winter, IV 1027
APPENDICITIS
spring, IV 1029
summer, IV 1030
fall, IV 1031
winter, IV 1032
FOR THE PREGNANT WOMAN
food in pregnancy, IV 1033-1035
MENUS
spring, IV 1036
summer, IV 1037
fall, IV 1038
winter, IV 1039
FOR THE NURSING MOTHER
foods to omit, IV 1040
foods to use, IV 1041
MENUS FOR THE NURSING MOTHER
spring, IV 1042
summer, IV 1043
fall, IV 1044
winter, IV 1045
MISCELLANEOUS
WEAK DIGESTION (ALMOST INVALID)
spring, IV 1046
summer, IV 1048
fall, IV 1049
winter, IV 1051
BUILDING UP THE NERVOUS SYSTEM—INCREASING VITALITY
spring, IV 1053
summer, IV 1056
fall, IV 1058
winter, IV 1060
FOR AGED PERSON—BUILDING GENERAL HEALTH
spring, IV 1061
summer, IV 1065
fall, IV 1066
winter, IV 1068
(Healthy Person)
STRENGTH AND ENDURANCE
spring, IV 1069
summer, IV 1070
fall, IV 1071
winter, IV 1073
MALASSIMILATION AND AUTOINTOXICATION
spring, IV 1074
summer, IV 1076
fall, IV 1078
winter, IV 1080
NO APPETITE
distinction between appetite and hunger, IV 1081
spring, IV 1081
summer, IV 1084
fall, IV 1085
winter, IV 1086
ATHLETIC DIET
spring, IV 1088
summer, IV 1089
fall, IV 1090
winter, IV 1091
(Chiefly Uncooked)
spring, IV 1093
summer, IV 1094
fall, IV 1095
winter, IV 1097
FOR INVALID CHILD—MAKING MUSCULAR TISSUE—REGULATING BOWELS
spring, IV 1098
summer, IV 1100
fall, IV 1101
winter, IV 1104
FOR MENTAL WORKER—TO INCREASE BRAIN EFFICIENCY
spring, IV 1106
summer, IV 1108
fall, IV 1110
winter, IV 1113
FOR SCHOOL TEACHER—ANEMIA—SLUGGISH
LIVER—UNDERWEIGHT—NERVOUSNESS
spring, IV 1115
summer, IV 1117
fall, IV 1118
winter, IV 1120
LABORING MAN UNDERWEIGHT—ANEMIC
(LUNCH IN SHOP)
spring, IV 1122
summer, IV 1124
fall, IV 1126
winter, IV 1129
diet for cold weather, IV 1133
diet for hot weather, IV 1134
hot weather menu for the prevention of sunstroke
and heat prostration, IV 1135
suggestions for the prevention of sunstroke, IV 1136
MENUS FOR BUILDING UP SEXUAL VITALITY
spring, IV 1138
summer, IV 1139
fall, IV 1140
winter, IV 1141
SUGGESTIONS FOR PERSONS UNDERGOING
MODERATE AMOUNT OF EXPOSURE, V 1201
MENUS
between temperature 20 and 30° F, V 1203
between temperature 70 and 90° F, V 1206
MENUS FOR NERVOUSNESS
spring, V 1220
summer, V 1222
fall, V 1223
winter, V 1224 - 1227
MENUS
Curative and Remedial, III 667, IV 1143
for constipation, II 438
for obesity, II 500
choice of, III 683
normal, III 685
introduction to, III 685
MERCURY
and its salts, II 373
METABOLISM
chemistry of, I 193
process of, I 193
described, I 194
liberation of energy through, I 199
carbohydrates in, I 202
of fat, I 205
of proteids, I 209
METALS
salts of, I 76
uses of, I 77
iron, I 77
MILK
sour, discussed, I 174
mothers, I 246
food values of, I 270
a perfect food, I 273
cows, I 274
composition of cows, I 274
varieties of cows, I 274
nutritive value of, I 275
coagulation of casein in, I 276
harmonies, I 276
adulteration of, I 276
in sour stomach, I 277
preservatives in, I 280
pasteurization of, I 280
natural souring of, I 281
why constipating, II 442
tables of digestive harmonies and disharmonies, III 611
MORPHIN
habit, II 351
uses of, II 352
MOTHER, THE PROSPECTIVE
general rules for, V 1157
the corset, V 1158
exercise, V 1158
deep breathing, V 1158
mental occupation, V 1158
special rules for, V 1159
suggestions for the diet for abnormal appetite during pregnancy, V 1160
selection of food, V 1161
starchy foods during pregnancy, V 1161
N
NARCOTICS
classification of, III 349
NASAL CATARRH, IV 922
NERVOUSNESS
true meaning of, V 1211
relation of nutrition to, V 1212
causes of, V 1212
constipation a factor in, V 1214
primary causes of, V 1215
effect of stimulants in, V 1215
overwork not a factor in, V 1216
remedy for, V 1217
effects of wrong eating and drinking in, V 1218
special instructions for persons suffering from, V 1227
recreation in, V 1228
relation of sexual functions to, V 1228
NERVOUS INDIGESTION
described, II 453
causes of, II 454
symptoms of, II 455
remedy for, II 458
diet for, II 458
remarks on, III 784
NEURASTHENIA
described, II 503
a final warning, II 503
causes of, II 505-507
symptoms, II 506
remedy, II 506
importance of diet in, II 508
mental attitude in, II 508
what to eat in, II 510
what to omit in, II 510
NITROGEN
described, I 58
properties of, I 59
compounds of, I 59
daily amount required, I 231
body requirement of, I 232
grain a source of, II 297
proportion in lean meat, III 641
in food, how to compute, III 645
a factor in food, III 651
method of calculating available amount in food, III 655
NUTRITION
science of, I 14
relation of sexual health in, V 1289
NUTS
pine, II 301
——, composition of, II 301
almonds, II 303
pecans, II 304
brazil, II 304
walnut, English, II 304
hazel, II 305
butter, II 305
beech, II 305
cocoa, II 305
peanuts, II 306
as heat producers, II 301
nitrogen factor in, II 302
tables of digestive harmonies and disharmonies of, III 612
O
OBESITY
prevention of, I 208
remedies for, I 208, II 495
unnatural, II 491
the law governing, II 491
weight tables in, II 492
causes of, II 493
eating in, II 494
drinking in, II 494
exercise in, II 495
use of fats in, II 496
chronic, diet suggestions in, II 496
foods that produce, II 497
foods that prevent, II 498
foods in, II 500
menus for, II 500
symptoms resulting from change of food in, II 502
foods to eat in, II 502
foods to omit in, II 502
OILS
formation of, I 122
composition of, I 122
olive, I 123
cotton seed, manufacturing of, I 123, II 337
vegetable, I 123
vegetable, value of, II 335
poisonous, I 124
grades of olive, II 336
peanut, value of, II 338
palm, II 339
linseed, II 340
OLD AGE
meat and bread as articles of diet in, V 1179
uric acid in rheumatic conditions in, V 1179
soluble starches desirable in, V 1180
importance of diet in, V 1181
DIET FOR THE THREE PERIODS IN OLD AGE
From 50-60 years of age, V 1181
From 60-70 years of age, V 1182
From 70-100 years of age, V 1182
SPECIAL SPRING AND SUMMER MENUS
For ages 50-60, V 1184
FALL AND WINTER MENUS
For ages 50-60, V 1186
How food should be prepared for people between ages of 50-60, V 1186
OLEIN
defined, I 123
OLEOMARGARIN
described, I 285
how made, I 286
OPIUM
composition of, II 350
effect of, II 351
OXYGEN
a substance, I 32-33
manufacture of, I 33
production of, I 36
properties of, I 36
chemical action of, I 36
effect of, I 36
a heat determiner, I 40
not the only required element in breathing, V 1313
OXID
nitrous, I 62
OXIDATION
of the blood, I 39
of waste matter, I 39
laws governing, I 41
and air, V 1312
OYSTERS (AND CLAMS)
unfit for food, I 262
P
OXIDATION
PANCREAS, THE
functions of, I 138
PAIN
a warning, I 12
PATENT MEDICINES
Defined, II 347
why alcohol is used in, II 370
per cent of alcohol in, II 371
PENTOSES
from the standpoint of human food, I 110
PEPSIN
action of, I 155
PHOSPHORUS
uses of, I 75
PHYSICAL CULTURE
systems of, V 1333
tensing in, V 1339
vibratory exercise, V 1339
heavy weight exercise, V 1340
indoor exercises, V 1340
PHYSIOLOGY
the old, V 1305
PILES
causes of, II 471
symptoms of, II 472
treatment for, II 472
diet for, II 473
POISONS
body, I 245
generated by fear, I 246
alkaloid, II 349
narcotic, II 349
POLYSACCHARIDS
starch, I 114
glycogen, I 118
cellulose, I 119
gums, I 120
inulin, I 121
POTASSIUM IODID
effect of, II 374
POULTRY
method of fattening domestic, I 265
marketing undrawn, I 266
"hanging", I 267
PRACTISE OF DIETETICS, THE
Introduction, V 1233
general treatment in, V 1235
scope of scientific feeding in, V 1236
the value of letters in, V 1236
the art of polemics in, V 1236
value of booklet describing your work, V 1238
ability to prepare your own copy, V 1238
value of experience in, V 1239
diagnosis in, V 1241
diet in, V 1242
educate your patient in, V 1242
patient should agree with the diet, V 1243
mental factors in, V 1245
publicity necessary in, V 1246
value of truthful publicity, V 1248
some cures too remarkable to advertise, V 1250
courtesy an asset in, V 1250
PRENATAL CULTURE
embryological growth in, V 1289
superstition concerning, V 1290
theory on, V 1290
influence of fright, anger, etc, in, V 1291
mother's nutrition the only factor in, V 1291
birthmarks, V 1292
PROTEIDS
defined, I 125
classified, I 128
peptones, I 130
proteoses, I 130
uses of, I 211
replace worn-out cells, I 212
action of, I 213
converted into peptones, I 214
composition of, I 215
form body fat, I 215
excess of, I 216
animal requirements of, I 230
digestibility of grain, II 298
effect of heat on, III 595
purpose of, III 626
PTOMAINS
formation of, I 128
PURGATIVES
salts as, II 375
Q
QUININ
uses of, II 357
R
RECIPES
for coddled eggs, III 677
uncooked eggs, III 678
baked omelet, III 678
for preparing green peas in the pod, III 679
pumpkin, III 680
vegetable juice, III 680
sassafras tea, III 680
REST
forces at work during, V 1301
changes during, V 1302
human body at, V 1303
change in body tissue during, V 1303
comparisons regarding necessity for, V 1304
confusion of terms, V 1306
REST AND RE-CREATION
necessity for, II 400
phenomenon of sleep and, V 1306
where found, V 1308
idleness in, V 1346
exercise necessary for assimilation and elimination, V 1347
hunting, V 1347
fishing, V 1347
true re-creation, V 1348
worthless objects for which men struggle fail to give, V 1348
the triad of all that is best in man the goal to strive for, V 1348
in solitude, V 1349
RHEUMATISM
described, II 543
causes of, II 544
symptoms of, II 545
remedy for, II 547
diet in, II 548
—— natural versus artificial, II 548
perspiration in, II 549
what to eat in, II 550
what to omit in, II 550
S
SACCHARIN
food value of, I 91
SALIVA
secretion of, I 142
mastication and, I 142
SALT
common, I 69
in the body, I 73
magnesium, I 77
mineral origin of vegetable, I 131
SEX
relation of sexual functions to the nervous system, V 1288
necessity for popular knowledge concerning, V 1288
relation of nutrition to sexual health, V 1289
summary of facts regarding heredity, and V 1297
SILICON
in the body, I 76
SLEEP
evidence of acquired energy during, V 1308
the mysterious production of energy during, V 1309
expenditure of energy during, V 1310
and its relation to the expenditure of energy, V 1312
SOAP
process of making, I 96
SOLUTION
in nutrition, I 50
in assimilation, I 51
examples of, I 51
STARCH
sources of, I 114
potato, I 115
solubility of, I 116
corn, I 116
changing of, I 117
STOMACH, THE, I 137
functions of, II 389
disorders originating in, II 417
"lump" in, II 419
catarrh of, III 747
STRYCHNIN
effect of, II 356
SUGAR
grape, I 109
—— sources of, I 109, II 327
pentose, I 110
levulose, I 111
galactose, I 111
cane, I 112
maltose, I 112
lactose, I 113
effects of heat on, III 594
tables of digestive harmonies and disharmonies, III 617
food value of, II 324
beet sugar, II 325
cane, value of, II 326
process of refining, II 326
maple, genuine, II 327
—— imitation, II 327
milk, II 327
SULFUR
in the human body, I 75
SUNSTROKE
prevention of, IV 1136
SUPERACIDITY
chart indicating dis-eases caused by, I 9
cause of, I 7, II 421
diagnosis of, II 418
symptoms of, II 421
remedy for, II 423
despondency produced by, II 430
SWEETS
relative order of, II 332
application of term, II 334
SYMPTOMS
comparison of, II 389
T
TABLE OF WEIGHTS AND MEASURES, III 664
TEA
composition of, II 365
TEMPERATURE
fat requirements according to, V 1200
TISSUE BUILDING
food a factor in, I 195
process of, I 196
generation of heat and energy in, I 197
proteids a factor in, I 210
TOBACCO
effect of nicotin in, II 361
general effect of, II 362
TREATMENT
by disinfection, II 347
TRICHINOSIS
described, I 259
TRYPSIN
action of, I 155
V
VEGETABLES
groups of, II 318
succulent, II 319
—— value of, II 320
juices of, II 321
white potato, II 321
sweet potato, II 322
carrots, II 322
parsnips, II 322
turnips, II 322
beets, II 322
tomatoes, II 323
tables of digestive harmonies and disharmonies of, III 614
VEGETARIANISM
from animal standpoint, I 236
from standpoint of scientific living, I 237
W
WATER
composition of, I 44
properties of, I 45
rain, I 46
hard, I 46
mineral, I 47
salt, I 47
effervescent, I 47
sulphur, I 47
distilled, I 48
as a solvent, I 49
chemical uses of, I 48
proportion in the body, I 52
uses in the body, I 54
drinking, I 54
necessity for drinking, II 434
WHEAT
composition of, II 291