GLUCOSE percentage in the blood, I 204 function of, I 204 manufacture of, II 328 composition of, II 328 uses of, II 329 an article of food, II 329 GLYCOGEN sources of, I 118 formation of, I 118 GOUT causes of, II 546 symptoms of, II 547 remedy for, II 547 diet in, II 548 what to eat in, II 550 what to omit in, II 550 GRAIN cooked, I 184 government experiments with, I 185 uncooked, I 185 nutritive value of, II 289 wheat, II 290 rye, II 291 barley, II 292 oats, II 293 corn, II 293 rice, II 294 buckwheat, II 294 uses of, II 295 as a remedial food, II 298 tables of digestive harmonies and disharmonies of, III 613 GUMS varieties of, I 120 H HABITS man a creature of, I 223 HAY FEVER described, II 519 symptoms of, II 531 remedy for, II 531 diet for, II 531 foods to eat in, II 532 foods to omit in, II 532 HEALTH influence of mind on, II 385 laws of, II 396 definition of, II 405