Encyclopedia of Diet: A Treatise on the Food Question (Complete) PDF Download

Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Encyclopedia of Diet: A Treatise on the Food Question (Complete) PDF full book. Access full book title Encyclopedia of Diet: A Treatise on the Food Question (Complete) by Eugene Christian. Download full books in PDF and EPUB format.

Encyclopedia of Diet: A Treatise on the Food Question (Complete)

Encyclopedia of Diet: A Treatise on the Food Question (Complete) PDF Author: Eugene Christian
Publisher: Library of Alexandria
ISBN: 1465606335
Category : Fiction
Languages : en
Pages : 674

Book Description
Countless centuries have come and gone and have left on the earth myriad forms of life; but just what life is, from whence it came, whether or not there is purpose or design behind it, whether or not all the sacred books are mere conceptions of the infant mind, of the whence and whither, we do not know; but when we put life beneath the searchlight of science, we do know that it is a mere assembling of ionic matter into organic forms, and that this strange work is done in accordance with certain well-defined laws. We know that these laws are a part of the great cosmic scheme. In harmony with them works evolution, which tends to lift to higher and higher degrees of perfection all forms of both animate and inanimate life. We believe that if all the natural laws governing life could be ascertained and obeyed, the number of disorders or interferences with Nature's scheme would be very greatly decreased. Man's system of co-operating with his fellow-creatures, which we call civilization, has imposed certain restrictions, duties and limitations upon him, which make it impossible for him to live in strict accordance with these laws; therefore if he would have his birthright, which is health, he must employ science to fit him into his artificial environment. Man has been brought to his present state of physical development on the rural, outdoor, close-to-nature plan, and since he must live in houses and pursue occupations foreign to those through which he was developed, he must make corresponding changes in the material from which his body is constantly being repaired and made; therefore, as the selections, combinations, and proportions of the various things he needs for nourishment are determined by his age, activity, and exposure to the open air, if he accurately or even approximately ascertains and observes these things, life will continually ascend in the scale of power and grandeur, and his endurance and period of longevity will be increased. Nearly all forms of life on this globe, except man, live approximately eight times their period of maturity. Man matures at twenty-four; measured by this scale he should live about two hundred years. But the average life of civilized man, reckoning from the age of six, is only about forty years, while if we include the infant class, and reckon the average age from his birth, he scarcely gets his growth before his hair and teeth are disappearing, and his eyesight is being propped up by the lens of the oculist, and he quietly drops into his grave. One hundred and sixty years of life, then, is about what civilization has cost him up to date. This is very expensive, but of course he has something to show for it. He has aeroplanes, wireless communication, the mile-a-minute train, politics, several kinds of religion, rum and cocain, the tramp, the billionaire, and the bread line. We cannot consistently leap over ten thousand years of heredity and habit, but we can recover some part of the one hundred and sixty years of life civilization has cost us. This can be done by feeding our bodies according to their requirements determined by age, temperature of environment, and work or activity; by cultivating mental tranquillity; by loving some one besides ourselves, and proving it; by breathing an abundance of fresh air, and by doing useful work. Of all these things food is the most important because it is the raw material that builds the temple wherein all other things dwell. Civilization and science are doing but little real good for man if they cannot select for him the material necessary to develop his body and all its faculties to their highest degree, or at least free him from much of his disease and materially increase his "ease"; they have brought him but little, I say, if they cannot show him a way to live more than forty years. Science would have nothing of which to boast if it only pointed out a way by which man could exist for two hundred years, as this is his birthright. It can only boast when it has given him more than his natural heritage. That man's general health and period of longevity have decreased, while all other branches of science have so vastly increased, is evidence sufficient to justify the assertion that he has not employed scientific methods to the art of living, or at least to those fundamental principles, such as nutrition, motion, and oxidation, which really govern his health and his life. The difference between youth and age, between virility and senility, is in reality a chemical difference only. The difference between the flexible cartilage of youth, and the stiff cartilage of age is one of chemistry.

Encyclopedia of Diet: A Treatise on the Food Question (Complete)

Encyclopedia of Diet: A Treatise on the Food Question (Complete) PDF Author: Eugene Christian
Publisher: Library of Alexandria
ISBN: 1465606335
Category : Fiction
Languages : en
Pages : 674

Book Description
Countless centuries have come and gone and have left on the earth myriad forms of life; but just what life is, from whence it came, whether or not there is purpose or design behind it, whether or not all the sacred books are mere conceptions of the infant mind, of the whence and whither, we do not know; but when we put life beneath the searchlight of science, we do know that it is a mere assembling of ionic matter into organic forms, and that this strange work is done in accordance with certain well-defined laws. We know that these laws are a part of the great cosmic scheme. In harmony with them works evolution, which tends to lift to higher and higher degrees of perfection all forms of both animate and inanimate life. We believe that if all the natural laws governing life could be ascertained and obeyed, the number of disorders or interferences with Nature's scheme would be very greatly decreased. Man's system of co-operating with his fellow-creatures, which we call civilization, has imposed certain restrictions, duties and limitations upon him, which make it impossible for him to live in strict accordance with these laws; therefore if he would have his birthright, which is health, he must employ science to fit him into his artificial environment. Man has been brought to his present state of physical development on the rural, outdoor, close-to-nature plan, and since he must live in houses and pursue occupations foreign to those through which he was developed, he must make corresponding changes in the material from which his body is constantly being repaired and made; therefore, as the selections, combinations, and proportions of the various things he needs for nourishment are determined by his age, activity, and exposure to the open air, if he accurately or even approximately ascertains and observes these things, life will continually ascend in the scale of power and grandeur, and his endurance and period of longevity will be increased. Nearly all forms of life on this globe, except man, live approximately eight times their period of maturity. Man matures at twenty-four; measured by this scale he should live about two hundred years. But the average life of civilized man, reckoning from the age of six, is only about forty years, while if we include the infant class, and reckon the average age from his birth, he scarcely gets his growth before his hair and teeth are disappearing, and his eyesight is being propped up by the lens of the oculist, and he quietly drops into his grave. One hundred and sixty years of life, then, is about what civilization has cost him up to date. This is very expensive, but of course he has something to show for it. He has aeroplanes, wireless communication, the mile-a-minute train, politics, several kinds of religion, rum and cocain, the tramp, the billionaire, and the bread line. We cannot consistently leap over ten thousand years of heredity and habit, but we can recover some part of the one hundred and sixty years of life civilization has cost us. This can be done by feeding our bodies according to their requirements determined by age, temperature of environment, and work or activity; by cultivating mental tranquillity; by loving some one besides ourselves, and proving it; by breathing an abundance of fresh air, and by doing useful work. Of all these things food is the most important because it is the raw material that builds the temple wherein all other things dwell. Civilization and science are doing but little real good for man if they cannot select for him the material necessary to develop his body and all its faculties to their highest degree, or at least free him from much of his disease and materially increase his "ease"; they have brought him but little, I say, if they cannot show him a way to live more than forty years. Science would have nothing of which to boast if it only pointed out a way by which man could exist for two hundred years, as this is his birthright. It can only boast when it has given him more than his natural heritage. That man's general health and period of longevity have decreased, while all other branches of science have so vastly increased, is evidence sufficient to justify the assertion that he has not employed scientific methods to the art of living, or at least to those fundamental principles, such as nutrition, motion, and oxidation, which really govern his health and his life. The difference between youth and age, between virility and senility, is in reality a chemical difference only. The difference between the flexible cartilage of youth, and the stiff cartilage of age is one of chemistry.

Encyclopedia of Diet

Encyclopedia of Diet PDF Author: Eugene Christian
Publisher: Hardpress Publishing
ISBN: 9781314878066
Category :
Languages : en
Pages : 326

Book Description
Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.

ENCYCLOPEDIA OF DIET,

ENCYCLOPEDIA OF DIET, PDF Author: EUGENE. CHRISTIAN
Publisher:
ISBN: 9781033650295
Category :
Languages : en
Pages : 0

Book Description


Encyclopedia of Diet

Encyclopedia of Diet PDF Author: Eugene Christian
Publisher: e-artnow
ISBN:
Category : Health & Fitness
Languages : en
Pages : 486

Book Description
This book reviews how food is processed by our body. It uses simple language to explain the chemistry of food and how our bodies use different nutrients like carbohydrates, fats, proteins, and mineral salts to keep us healthy. The author compares processes of digesting cooked and uncooked food and drives analogies with the animal world on what chemistry does the body use to digest raw food. He explains what nutrients will are most important for human body at every age and offers a diet based on the age criteria. Additionally, in this book you can find different tips for cooking healthy meals, recipes and explanation on how to consume and choose different products according to the time of the day.

Encyclopedia of Diet

Encyclopedia of Diet PDF Author: Eugene Christian
Publisher:
ISBN:
Category :
Languages : en
Pages : 328

Book Description


Encyclopedia of Diet

Encyclopedia of Diet PDF Author: Eugene Christian
Publisher:
ISBN:
Category : Diet
Languages : en
Pages : 0

Book Description


Culinary Landmarks

Culinary Landmarks PDF Author: Elizabeth Driver
Publisher: University of Toronto Press
ISBN: 1442690607
Category : Cooking
Languages : en
Pages : 1326

Book Description
Culinary Landmarks is a definitive history and bibliography of Canadian cookbooks from the beginning, when La cuisinière bourgeoise was published in Quebec City in 1825, to the mid-twentieth century. Over the course of more than ten years Elizabeth Driver researched every cookbook published within the borders of present-day Canada, whether a locally authored text or a Canadian edition of a foreign work. Every type of recipe collection is included, from trade publishers' bestsellers and advertising cookbooks, to home economics textbooks and fund-raisers from church women's groups. The entries for over 2,200 individual titles are arranged chronologically by their province or territory of publication, revealing cooking and dining customs in each part of the country over 125 years. Full bibliographical descriptions of first and subsequent editions are augmented by author biographies and corporate histories of the food producers and kitchen-equipment manufacturers, who often published the books. Driver's excellent general introduction sets out the evolution of the cookbook genre in Canada, while brief introductions for each province identify regional differences in developments and trends. Four indexes and a 'Chronology of Canadian Cookbook History' provide other points of access to the wealth of material in this impressive reference book.

Ingredients

Ingredients PDF Author: George Zaidan
Publisher: Penguin
ISBN: 1524744298
Category : Technology & Engineering
Languages : en
Pages : 321

Book Description
"When it comes to chemicals and our bodies, there are no simple answers. Thanks to George Zaidan, there are beautifully clear, elegant, accurate explanations. And they're funny. Zaidan has accomplished something I would not have thought possible. He has written an entertaining book about chemistry. Thank you, George, for this much-needed breakwater against the tide of misinformation that sloshes onto our screens." —Mary Roach, author of Stiff Cheese puffs. Coffee. Sunscreen. Vapes. George Zaidan reveals what will kill you, what won’t, and why—explained with high-octane hilarity, hysterical hijinks, and other things that don’t begin with the letter H. INGREDIENTS offers the perspective of a chemist on the stuff we eat, drink, inhale, and smear on ourselves. Apart from the burning question of whether you should eat those Cheetos, Zaidan explores a range of topics. Here’s a helpful guide: Stuff in this book: - How bad is processed food? How sure are we? - Is sunscreen safe? Should you use it? - Is coffee good or bad for you? - What’s your disease horoscope? - What is that public pool smell made of? - What happens when you overdose on fentanyl in the sun? - What do cassava plants and Soviet spies have in common? - When will you die? Stuff in other books: - Your carbon footprint - Food sustainability - GMOs - CEO pay - Science funding - Politics - Football - Baseball - Any kind of ball, really Zaidan, an MIT-trained chemist who cohosted CNBC’s hit Make Me a Millionaire Inventor and wrote and voiced several TED-Ed viral videos, makes chemistry more fun than Hogwarts as he reveals exactly what science can (and can’t) tell us about the packaged ingredients sold to us every day. Sugar, spinach, formaldehyde, cyanide, the ingredients of life and death, and how we know if something is good or bad for us—as well as the genius of aphids and their butts—are all discussed in exquisite detail at breakneck speed.

Among Our Books

Among Our Books PDF Author: Carnegie Library of Pittsburgh
Publisher:
ISBN:
Category : Classified catalogs (Dewey decimal)
Languages : en
Pages : 722

Book Description


Monthly Bulletin of the Carnegie Library of Pittsburgh

Monthly Bulletin of the Carnegie Library of Pittsburgh PDF Author: Carnegie Library of Pittsburgh
Publisher:
ISBN:
Category : Classified catalogs (Dewey decimal)
Languages : en
Pages : 740

Book Description