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Introduction by Robert M Buck Editor
Preface to Second Edition
Chapter Title Page
12 other sections not shown
acid acidosis alkaline alkaline blood amount bacteria beans Beef body bowels bread BREAKFAST butter cabbage carrots cause celery Cheese chewing chopped clean cold cooked cream deﬁnite digestion DINNER diphtheria disease dressing drink eaten elimination enema fermentation ﬁgs ﬁlth ﬁnd ﬁne ﬁrst ﬁve ﬂesh ﬂour FOOD MATERIALS Fresh Fruit germ theory Glass of Milk green habits Health School hot water Hubbard Squash kidneys lemon juice lettuce lima beans liquid living LUNCHEON Salad Maple Syrup mayonnaise meat medicine mineral salts mixed nature’s non-starchy vegetables normal Onions oranges organs poison Pork potatoes protein food protein meal quantities raisins reﬁned Salad saliva Shredded Wheat Sir James Mackenzie sliced spinach starch starch foods starch meal starchy vegetables stomach sufﬁcient sugar Sweet Dried Fruit tables taste teaspoons tion tissues tomatoes toxic Triscuit typhoid vege vitamins warm white ﬂour whole grain wholewheat William Osler worry