The Chemistry of Food and Nutrition - The Original Classic Edition

The Chemistry of Food and Nutrition - The Original Classic Edition

by Duncan A
     
 
The Chemistry of Food and Nutrition by A. W. Duncan - The Original Classic Edition

Finally available, a high quality book of the original classic edition.


This is a new and freshly published edition of this culturally important work, which is now, at last, again available to you.


Enjoy this classic work today. These selected paragraphs

Overview

The Chemistry of Food and Nutrition by A. W. Duncan - The Original Classic Edition

Finally available, a high quality book of the original classic edition.


This is a new and freshly published edition of this culturally important work, which is now, at last, again available to you.


Enjoy this classic work today. These selected paragraphs distill the contents and give you a quick look inside:



During their combustion in the body they produce nearly two-and-a-quarter times (4 : 8.9 = 2.225) as much heat as the carbohydrates; but if eaten in more than small quantities, they are not easily digested, a portion passing away by the intestines.

...From a large number of experiments with man, it has been calculated that of proteids there is digested when animal food is eaten 98 per cent., from cereals and sugars 8 per cent., from vegetables and fruits 80 per cent.

...Another experimenter (Rubner) found that when even the very large quantity of 1-1/8 pound of dried split peas per day were eaten, only 17 per cent. of proteid matter was unabsorbed, which compares very well with the 11 per cent. of proteid left from a macaroni diet, with which the same man was fed at another time.

...Notwithstanding that fruits contain so much water, a dietary consisting of fruits with nuts, to which may be added bread and vegetables, will contain less water than the total quantity usually consumed by a person taking the more customary highly cooked and seasoned foods.

...Even should it be admitted, that certain vegetables contain too little sodium salts, a very little salt added to such food would be sufficient; there is no excuse for the general use of it, and in such a great variety of foods.

Product Details

ISBN-13:
9781486418626
Publisher:
Emereo Publishing
Publication date:
10/24/2012
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
34
File size:
296 KB

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