The Itinerary of a Breakfast gives a "popular account of the travels of a breakfast through the food tube and of the ten gates and several stations through which it passes, also the obstacles which it sometimes meets." Authored by the creator of the corn flake and namesake of some of our most popular breakfast cereals, Dr. John Harvey Kellogg describes in detail each process of the digestive system from swallow to excretion.
Kellogg believed that the colon was the source of more disease and physical suffering than any other organ of the body. Many people avoid delving into such a topic due to its negative connotations. However, Kellogg devoted much time in studying the colon; learning how it becomes ineffective and how to remedy such a condition.
This facsimile, once groundbreaking material, now provides a layman's handbook to the inner workings of the digestive system and presents dietary and lifestyle tips to help maintain a healthy colon and way of life.
|Publisher:||TEACH Services, Inc.|
|Product dimensions:||5.20(w) x 8.20(h) x 0.50(d)|
Read an Excerpt
THE DIGESTIVE TIME TABLE Now that the work of the several departments of the alimentary canal has been defined, we are better prepared to understand the rhythmical processes by which nature moves the foodstuffs along from one part to another until all the usable material has been absorbed, and then disposes of the unusable residue. Rhythmic Activity The work of the stomach is completed in three to five hours, at the end of which time it is found empty. The work of the small intestine, which begins within a few minutes after food is taken into the stomach, when the first small portions of liquid material begin to pass out through the pylorus, is finished at the end of eight or nine hours from the beginning of the meal. At the end of eight hours in a normal person, the indigestible and unusable remnants of the food are found in the first part of the colon. Tests made by means of carmine,swallowed in a capsule, show that in normal persons, discharge of the unusable residues of the meal begins seven to ten hours after the meal is taken and may be completed in twelve to fourteen hours. Rate Of Movement If the food can pass from the mouth to the colon, a distance of nearly twenty-five feet in eight hours, in the meantime undergoing the various complicated processes of gastric and intestinal digestion, there certainly seems to be no good reason why the food residue should not complete the transit of the colon, a distance only one-fifth as great, in one-half the time, or four hours, especially since the work done by the colon is almost exclusively mechanical, the work of digestion and absorption having been completed in the small intestine. There seems to be no reason why the unusableremnants of the food should remain for many hours, even days, in the colon, under...