ENCYCLOPEDIA OF DIET ENCYCLOPEDIA OF DIET _A Treatise on the Food Question_ IN FIVE VOLUMES EXPLAINING, IN PLAIN LANGUAGE, THE CHEMISTRY OF FOOD AND THE CHEMISTRY OF THE HUMAN BODY, TOGETHER WITH THE ART OF UNITING THESE TWO BRANCHES OF SCIENCE IN THE PROCESS OF EATING, SO AS TO ESTABLISH NORMAL DIGESTION AND ASSIMILATION OF FOOD AND NORMAL ELIMINATION OF WASTE, THEREBY REMOVING THE CAUSES OF STOMACH, INTESTINAL, AND ALL OTHER DIGESTIVE DISORDERS BY EUGENE CHRISTIAN, F. S. D. VOLUME III NEW YORK THE CHRISTIAN DIETETIC SOCIETY 1914 COPYRIGHT, 1914 BY EUGENE CHRISTIAN ALL RIGHTS RESERVED PUBLISHED AUGUST, 1914 CONTENTS VOLUME III _Lesson XII_ _Page_ HARMONIOUS COMBINATIONS OF FOOD AND TABLES OF DIGESTIVE HARMONIES AND DISHARMONIES 591 Chemical Changes Produced by Cooking 593 Starch Digestion--Cooked and Uncooked 597 Excuses for Cooking Our Food 599 Experiment upon Animals 601 Food Combinations 603 How to Interpret the Tables 607 Tables of Digestive Harmonies and Disharmonies 609 _Lesson XIII_ CLASSIFICATION OF FOODS AND FOOD TABLES 619 Simple Classification of Foods Based on Principal Nutritive Substances 621 Purposes which the Different Classes of Food Serve in the Human Body 625 Purpose of Carbohydrates 625 Purpose of Fats 626 Purpose of Proteids 626 Purpose of Mineral Salts 629 Difference between Digestibility and Assimilability 630 Table showing Comparative Assimilability and Carbohydrate and Water Content of Cereals, Legumes, and Vegetables 632 _Lesson XIV_ _ Page_ VIENO SYSTEM OF FOOD MEASUREMENT 637 Energy 639 Nitrogen 641 Systems of Food Measurements Compared 642 The "Old" System 642 The New or "Vieno" System 645 Necessity for a Simple System 646 Explanation of Table 648 Table of Food Measurements 655 _Lesson XV_