Encyclopedia of Diet: A Treatise on the Food Question, Vol. 2

A scientific publication written in the early 20th century. The work serves as a comprehensive exploration of nutrition, focusing on the chemistry of food and its interaction with the human body, aiming to establish guidelines for proper digestion, absorption, and elimination of waste to prevent digestive disorders. The opening of the volume delves into various categories of foods, starting with grains and their significance as a central component of human diets across different cultures. It discusses not only the nutritional value of grains but also their implications for health if consumed improperly. The text contrasts different grains, such as wheat, barley, and oats, emphasizing their individual contributions to nutrition and potential digestive issues when incorporated in unbalanced quantities. There is also a focus on the necessity of understanding the role of these foods in maintaining a healthy digestive system and preventing disorders.