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Bronson Tweed Publishing
Encyclopedia of Diet
Encyclopedia of Diet
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THE PURPOSE OF THIS WORK
When we compare man's longevity with other forms of life, and consider that he breathes the same air, drinks the same water, lives under the same sunshine, and that he differs from them chiefly in his habits of eating, the conviction is forced upon us that in his food is found the secret, or the causes of most of his physical ills and his shortened life. All elements composing the human body are well known. Its daily needs are matters of common knowledge. Science has separated the human body into all its various chemical elements or parts, and weighed and named them; it has also analyzed and separated his food or fuel into its various chemical elements or parts, and named these. It would seem, therefore, a most logical step to unite these two branches of science, and to give to the world the dual science of Physio-food Chemistry, or, what I have named Applied Food Chemistry.
The sciences of physiological chemistry and of food chemistry can be made useful only by uniting them—putting them together—fitting one into the other for the betterment of the human species. These two branches of science can be of use in no other possible way except by ascertaining the demands of the human body through physiological chemistry, and by learning how to supply these demands through the science of food chemistry. In the union of these hitherto separate branches of science I can see the most useful, the most important, and the most powerful department of human knowledge. It is this union that these volumes are designed to make.
When we compare man's longevity with other forms of life, and consider that he breathes the same air, drinks the same water, lives under the same sunshine, and that he differs from them chiefly in his habits of eating, the conviction is forced upon us that in his food is found the secret, or the causes of most of his physical ills and his shortened life. All elements composing the human body are well known. Its daily needs are matters of common knowledge. Science has separated the human body into all its various chemical elements or parts, and weighed and named them; it has also analyzed and separated his food or fuel into its various chemical elements or parts, and named these. It would seem, therefore, a most logical step to unite these two branches of science, and to give to the world the dual science of Physio-food Chemistry, or, what I have named Applied Food Chemistry.
The sciences of physiological chemistry and of food chemistry can be made useful only by uniting them—putting them together—fitting one into the other for the betterment of the human species. These two branches of science can be of use in no other possible way except by ascertaining the demands of the human body through physiological chemistry, and by learning how to supply these demands through the science of food chemistry. In the union of these hitherto separate branches of science I can see the most useful, the most important, and the most powerful department of human knowledge. It is this union that these volumes are designed to make.
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