Encyclopedia of Diet: A Treatise on the Food Question, Vol. 3

The volume offers practical instruction on how food chemistry and digestion interact, presenting tables of harmonious and disharmonious food combinations and analyses of chemical changes produced by cooking and starch digestion in cooked versus uncooked foods. It proposes a simple measurement system (Vieno) for quantifying food, compares measurement methods, and discusses energy, nitrogen, and assimilability versus digestibility. The author supplies classifications of foods by dominant nutritive substances, guidance on selecting and preparing foods, and numerous normal and curative menus, with recipes and remedial plans for conditions such as indigestion, constipation, fermentation, and related digestive disorders. Practical tables and cooking notes underpin dietary recommendations.