Food for the Invalid: The Convalescent, the Dyspeptic, and the Gouty
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This classic work on food and health offers practical advice for those dealing with illness and medical conditions such as dyspepsia and gout. The authors provide guidance on the types of foods that are most beneficial and how to prepare and serve them. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has...
This classic work on food and health offers practical advice for those dealing with illness and medical conditions such as dyspepsia and gout. The authors provide guidance on the types of foods that are most beneficial and how to prepare and serve them. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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