Starving America (Classic Reprint) - Couverture souple

Alfred Watterson McCann

Couverture souple

ISBN 10 : 1331687764 ISBN 13 : 9781331687764

Editeur : Forgotten Books, 2017

Synopsis

Excerpt from Starving America

During his seventeenth and eighteenth years, the writer suffered a severe illness which resisted treatment for eighteen months. This experience resulted in a keen interest in the subject of food. After his recovery, brought abort finally by dietetic treatment, he was thrown into daily association for two years with Professor James R. Campbell, then an instructor in chemistry at Pittsburg College. His room in the college adjoined Professor Campbell's room, and they spent much time together in the discussion of chemical theories, and their experimental proofs. He conceived a profound veneration for the mysteries of organic life, and began to look upon food as the embodiment of all the forces, which, when properly co-related and released, are responsible for the continuation of life.

As an amateur, he began to study biochemistry, and the chemistry of foods, but could find nothing authoritative on the subject. Dietitians were dividing food into four groups: Carbohydrates, proteins, fats and ash. The division of ash was always exasperatingly ignored, and apparently had little if any meaning for the dietitian, and was not considered by him as significant or important. In the meantime, the writer learned that a diet of pure carbohydrates, pure proteins and pure fat, would not support life, and the subject of ash grew more formidable and more fascinating. Physicians and chemists everywhere, admitted that personally they knew nothing about ash in relalationship to food, and did not know where to go to get such information. Years of wrestling with the word "ash" resulted in little that could be depended upon until an experiment during a very critical period in the writer's life began to throw a feeble light upon the subject.

During this period, he was earning his livelihood as an advertising man, though the study of biochemistry has been of absorbing interest to him at all times.

A propos du livre

Présentation de l'éditeur

During his seventeenth and eighteenth years, the writer suffered a severe illness which resisted treatment for eighteen months. This experience resulted in a keen interest in the subject of food. After his recovery, brought abort finally by dietetic treatment, he was thrown into daily association for two years with Professor James R. Campbell, then an instructor in chemistry at Pittsburg College. His room in the college adjoined Professor Campbell sroom, and they spent much time together in the discussion of chemical theories, and their experimental proofs. He conceived a profound veneration for the mysteries of organic life, and began to look upon food as the embodiment of all the forces, which, when properly co-related and released, are responsible for the continuation of life. As an amateur, he began to study biochemistry, and the chemistry of foods, but could find nothing authoritative on the subject. Dietitians were dividing food into four groups: Carbohydrates, proteins, fats and ash The division of ash was always exasperatingly ignored, and apparently had little if any meaning for the dietitian, and was not considered by him as significant or important. In the meantime, the writer learned that a diet of pure carbohydrates, pure proteins and pure fat, would not support life, and the subject of ash grew more formidable and more fascinating. Physicians and chemists everywhere, admitted that personally they knew nothing about ash in relalationship to food, and did not know where to go to get such information. Years of wrestling with the word ash resulted in little that could be depended upon until an experiment during a very critical period in the writers life began to throw a feeble light upon the subject. During this period, he was earning his livelihood as an advertising man, though the study of biochemistry has been of absorbing interest to him at all
(Typographical errors above are due to OCR software and don't occur in the book.)

Détails de l'édition

• Éditeur: Forgotten Books
• Date d'édition: 2017
• Langue: anglais
• ISBN 10: 1331687764
• ISBN 13: 9781331687764
• Reliure: Broché
• Nombre de pages: 278
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