Encyclopedia of Diet: A Treatise on the Food Question, Vol. 2

The volume explains the chemistry of foods and how the body digests and assimilates them, systematically classifying vegetable-origin items—grains, nuts (with composition and protein and fat ratios), legumes, fruits, vegetables, sugars and oils—and their roles as sources of energy, nitrogen, and remedial diets. It surveys drugs, stimulants, and narcotics, outlining alkaloids and substances such as tobacco, coffee, tea, alcohol, and related compounds and their physiological effects. Practical instruction on correct diagnosis and treatment is provided, with causes, symptoms, and dietary remedies for common digestive and metabolic disorders including overeating, acidity, fermentation, constipation, gastritis, diarrhea, obesity, emaciation, liver conditions, and nervous disturbances.