Health and Longevity Through Rational Diet: Practical Hints in Regard to Food and the Usefulness Or Harmful Effects of the Various Articles of Diet

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Davis, 1912 - Diet - 416 pages
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Page 387 - It seems to me quite certain that a plentiful diet containing, in particular, much protein would have an excitant influence upon the sexual function. We are familiar with the fact that the male sexual glands, when they are well filled, exert a certain stimulus upon the sexual sensory centers. The heads of the spermatozoa, like cell nuclei, consist chiefly of nucleoproteids. When a considerable amount of food rich in nuclein is absorbed in the diet, the spermatozoa become more numerous and are more...
Page 301 - ... as far as their digestibility is concerned I have personally noted that when eating a perfectly ripe banana it almost melts in the mouth when simply turned over several times without any actual mastication and only a few stringy fibers in the middle of the fruit will remain. In this way two or three large bananas may be eaten without there being any feeling of discomfort in the stomach. Of course bananas are only thus digestible when quite ripe; those still somewhat green are less so, especially...
Page iv - The diet should vary according to the nature of the occupation and the functions to be carried out, just as has always been the custom in the case of domestic animals.
Page 386 - ... for this reason that the old Egyptians forbade the eating of fish by the priests.1 There must be some truth in this, since the idea has persisted up to the present time. Brillat-Savarin, in expressing his belief in this property of fish, cited as an example the notoriety achieved in this direction by the members of several clubs the rules of which forbade the use of meat and required that fish be eaten every day. They acquired the same reputation, says BrillatSavarin, as that enjoyed by Hercules...
Page v - The highest scientific authorities have been consulted, and their researches made comprehensible to the non-professional. The body is a machine, the most complicated and neatly adjusted one in existence. Foods supply not only the fuel used in running this machine, but also the material with which the wear and tear must be replacd. Every engineer knows that he cannot get the greatest efficiency out of his machine unless he supplies the fire-box with the best, high-grade fuel. With dirty, low-grade...
Page 407 - First of all, we understand that the word "therapeutic" pertains to the science concerned with the application of remedies and the treatment of disease. In this paper we will consider the application of water and its physiological effects upon the human body, remembering, too, that we are dealing with something that, when applied at one extreme of temperature, may cause death of tissue, as in scalds; while, used at the other extreme, gangrene may result.
Page 405 - ... leaves the heat absorber. The quantity of water that flows through the absorber is weighed and the weight for any period, multiplied by the average temperature difference for the period, is the quantity of heat carried out of the chamber by the flowing water, expressed in calories, one calorie being the amount of heat necessary to raise 1 kilogram of water 1 C. The air of the chamber is constantly stirred by a small electric fan to equalize its temperature. To determine the temperature of the...
Page 301 - As far as their digestibility is concerned, I have personally observed that when eating a perfectly ripe banana it will almost melt in the mouth, when simply turned around several times, without any actual mastication, and only the few stringy fibers in the middle of the fruit will remain.
Page 233 - ... there is a tendency to intestinal disturbance it should never be indulged in, as it is very indigestible. In addition to its great nutritive value, corn contains certain valuable salts, such as phosphorus. In 100 grams, according to Schall and Heisler, there is contained 0.689 gram phosphoric acid, and, according to Balland, between 0.2 and 0.35 of phosphorus and 0.47 and 0.80 phosphoric acid ; Jebbink states that raw there is 0.83 per cent. and cooked 0.31 per cent. The nutrient salt content...
Page 302 - ... there is very little, but when dried there is more. In the tables submitted below, the one by Schall and Heisler gives the nutrient contents of the fresh bananas, while Balland gives those of the dried fruit : — According to Konig, the fresh and dried bananas contain the following constituents : — The sugar content of fresh fruit is greater when it is fully ripe. The nutritive value of this fruit is shown in a table by Schall and Heisler, which gives the following quantities of nutrient substances...

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