Encyclopedia of Diet (Vol. 1-5) (eBook, ePUB) - Christian, Eugene
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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,…mehr

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Produktbeschreibung
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.
Autorenporträt
Eugene Christian (1860-1930) was an American naturopath, raw-foodist, writer and nutritionist. He promoted the ideas of healthy eating as the best cure and prevention for the most diseases. Like many other writers and practitioners who shared his views, he was often criticized by official medicine. In 1905 he was even arrested after he accusations of New York County Medical Society, but later cleared by the New York Supreme Court as his action didn't cause harm to his clients and he didn't practice actual medicine. Christian is also known as a pioneer of raw-foodyism in America together withGeorge J. Drews. One of his books, Uncooked Foods and How to Use Them, underwent numerous re-editions throughout the whole 20th century.