# bib

id: 15069
author: Peters, Lulu Hunt
title: Diet and Health; With Key to the Calories
extension: .txt
mime: text/plain
words: 20352
sentence: 1415
flesch: 83
cache: cache/15069.txt
txt: txt/15069.txt
summary:
  [Sidenote: _Don't Skip This_] Definition to learn: CALORIE; symbol C.; a heat unit and food value unit; is that amount of heat necessary to raise one pound of water 4 degrees Fahrenheit. [Sidenote: _Calories Required for Normal_] Per pound per day Infants require 40-50 C. Growing Children 30-40 C. Adults (depending upon activity) 15-20 C. Old age requires 15 or less C. _


id: 47701
author: Christian, Eugene
title: Encyclopedia of Diet: A Treatise on the Food Question, Vol. 4
extension: .txt
mime: text/plain
words: 26666
sentence: 941
flesch: 67
cache: cache/47701.txt
txt: txt/47701.txt
summary:
  /Third Day/: BREAKFAST Bran gems, or a baked potato, with butter Two glasses of milk LUNCHEON A liberal portion of baked sweet potatoes, with butter A cup of hot water, into which put a little sugar and cream Figs, cream, and nuts DINNER A salad of lettuce, celery, or endive, with nuts One fresh vegetable A bit of chicken or turkey--white meat; or shell-fish, such as lobster or crab, may be eaten A baked potato /Note/: The meats are given only in case there is a craving for something salty. BREAKFAST A cantaloup or a pear Wheat bran, cooked A liberal portion of baked sweet potatoes


id: 22829
author: Wheldon, Rupert H.
title: No Animal Food; and Nutrition and Diet; with Vegetable Recipes
extension: .txt
mime: text/plain
words: 33347
sentence: 1819
flesch: 69
cache: cache/22829.txt
txt: txt/22829.txt
summary:
  MAN'S FOOD Health and happiness are within reach of those who provide themselves with good food, clean water, fresh air, and exercise. Animal food will be useful in emergency, also at other times; still, plant substance is more favorable to health, endurance, and power of mind.


id: 15237
author: Duncan, A. W.
title: The Chemistry of Food and Nutrition
extension: .txt
mime: text/plain
words: 34030
sentence: 1624
flesch: 66
cache: cache/15237.txt
txt: txt/15237.txt
summary:
  | | Absorbs moisture very rapidly Absorbs moisture very slowly | | Dries very rapidly Dries very slowly | | Radiates away all moisture from Retains the moisture of the body | | the pores | | Can be easily cleansed Cannot be boiled without | | destroying the fabric | | Hardens and strengthens the Enervates and enfeebles the | | system system | | Does not shrink in washing or wear Always shrinks | | Prevents chills and colds Encourages chills and colds | | Prevents and relieves Rheumatism Promotes Rheumatism and similar | | diseases | | Does not irritate the most Causes Rash and other skin | | sensitive skin troubles | | Cures and prevents prickly heat Irritates all skin diseases | | _________ | | Cooked Fruit, | | Dish of GRAPE-NUTS and Cream or hot or | | cold Milk, Two lightly boiled eggs, | | One cup of our Postum Food Coffee, | | Slice of toast.


id: 50660
author: Christian, Eugene
title: Encyclopedia of Diet: A Treatise on the Food Question, Vol. 5
extension: .txt
mime: text/plain
words: 34084
sentence: 983
flesch: 51
cache: cache/50660.txt
txt: txt/50660.txt
summary:
  I 262 P 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, 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,


id: 48746
author: Christian, Eugene
title: Encyclopedia of Diet: A Treatise on the Food Question, Vol. 2
extension: .txt
mime: text/plain
words: 40501
sentence: 1497
flesch: 56
cache: cache/48746.txt
txt: txt/48746.txt
summary:
  BILIOUSNESS--THE REMEDY The logical remedy is to remove the above causes by eliminating from the diet such articles as tea, coffee, distilled, brewed and malted liquors of every character, and sweets, selecting such foods as will give to the body all the elements of nutrition, and so combining them as to furnish these elements in the right proportions. It should be balanced according to age, labor, and temperature of the atmosphere, and should consist of-- Such foods as will cause normal action of the bowels Green corn Nuts Rich fresh milk Yolks of eggs Young beans, peas, or any legume before it hardens Immature starch composes the best form of carbohydrate food, which is exceedingly necessary in most cases of neurasthenia, unless the patient be obese, in which event it should be reduced to meet only the requirements of the body, and nitrogenous foods should predominate.


id: 43943
author: Beard, Sidney Hartnoll
title: A Comprehensive Guide-Book to Natural, Hygienic and Humane Diet
extension: .txt
mime: text/plain
words: 43800
sentence: 3005
flesch: 80
cache: cache/43943.txt
txt: txt/43943.txt
summary:
  | 859 | 1927 | | 6 Milk (Skimmed) | 3 pts. | 800 | 742 | | 3 | | | | | =For Comparison:-= | | | | | Lean Beef |10 ozs.


id: 47439
author: Fletcher, Horace
title: The New Glutton or Epicure
extension: .txt
mime: text/plain
words: 53240
sentence: 2049
flesch: 60
cache: cache/47439.txt
txt: txt/47439.txt
summary:
  and an _endurance_-test, was a carnival of tempting plenty in the way of good food enjoyed to the full satisfaction of a healthy appetite. There was a scant supply of good food, and the bad food was very bad.


id: 8521
author: Alsaker, Rasmus Larssen
title: Maintaining Health (Formerly Health and Efficiency)
extension: .txt
mime: text/plain
words: 118354
sentence: 7174
flesch: 77
cache: cache/8521.txt
txt: txt/8521.txt
summary:
  Unfortunately, nearly all of them are persuaded to eat many times more food than they can digest, and thus they have no opportunity to recover, for the overfeeding ruins the digestive and assimilative powers beyond recuperative ability. Now all up-to-date healers with a knowledge of dietetics realize how important it is to give good food.


id: 12238
author: Kellogg, E. E. (Ella Ervilla)
extension: .txt
mime: text/plain
words: 213579
sentence: 8547
flesch: 71
cache: cache/12238.txt
txt: txt/12238.txt
title:
  Science in the Kitchen A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes

summary:
  Wash and stew in but little water until they are very soft. Cook the fruit slowly in a porcelain-lined or granite-ware kettle, using as little water as possible.


# ent

id: 22829
sid: 176
eid: 12
type: PERSON
entity:
  francis d'assisi cornaro leonardo da vinci milton locke spinoza voltaire pope gassendi swedenborg thackeray linnæus


