The Chemistry of Food and Nutrition by A. W. Duncan
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A. W. Duncan >> The Chemistry of Food and Nutrition
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Summary.--Enjoyment of food is dependent upon appetite quite as much as
upon the nature of the food. Better a simple repast with good appetite
than sumptuous fare with bad digestion. There is indeed a causal
relationship between simplicity and health. The savage likes the noise of
the tom-tom or the clatter of wooden instruments: what a contrast this is
to the trained ear of the musician. Uncivilised man has little enjoyment
of scenery or of animal life, except as in respect to their power of
providing him with food, clothing or other physical gratification. What an
enormous advance has taken place. In the case of the painter, his eye and
mind can appreciate a wide range and delicacy of colour. Man has improved
on the crab-apple and the wild strawberry. From a wild grass he has
produced the large-grained nutritious wheat. Vegetables of all kinds have
been greatly improved by long continued cultivation. In tropical and
sub-tropical climates, where wild fruits are more plentiful, high
cultivation is of less importance than in temperate regions. In sparsely
inhabited or wild, temperate and cold regions, in times past, when deer
and other animals were plentiful, and edible fruits few, flesh could be
obtained at less labour; or such intelligence and industry as is required
for the cultivation of fruits, cereals, and other foods scarcely existed.
Flesh almost requires to be cooked to be palatable, certainly this much
improves its flavour. The eating of flesh tends to produce a distaste for
mild vegetable foods, especially if uncooked. In process of time, not only
flesh but vegetable foods, were more and more subjected to cooking and
seasoning, or mixed with the flesh, blood or viscera of the animals
killed. Next, food was manufactured to produce a still greater variety, to
increase the flavour, or less frequently to produce an imagined greater
digestibility or nutritiveness. Man has taken that which seemed most
agreeable, rarely has he been intentionally guided by scientific
principles, by that which is really best. Only of late years can it be
said that there is such a thing as a science of dietetics; although
cookery books innumerable have abounded. Of recent years many diseases
have enormously increased, some even seem to be new. Digestive
disturbances, dental caries, appendicitis, gout, rheumatism, diabetes,
nervous complaints, heart disease, baldness and a host of other diseases
are due, in a great measure, to abuse of food. One of the most learned and
original of scientific men, Professor Elie Metchnikoff, in his remarkable
book on "The Nature of Man," referring to the variety of food and its
complexity of preparation says that it "militates against physiological
old age and that the simpler food of the uncivilised races is better....
Most of the complicated dishes provided in the homes, hotels and
restaurants of the rich, stimulate the organs of digestion and secretion
in a harmful way. It would be true progress to abandon modern cuisine and
to go back to the simpler dishes of our ancestors." A few have lived to a
hundred years, and physiologists, including Metchnikoff, see no inherent
reason why all men, apart from accident, should not do so. Most men are
old at 70, some even at 60; if we could add 20 or 30 years to our lives,
what an immense gain it would be. Instead of a man being in his prime, a
useful member of the community, from about 25 to 60 or perhaps to 70; he
would have the same physical and mental vigour to 80 or 90 or even longer.
This later period would be the most valuable part of his life, as he would
be using and adding to the accumulated experience and knowledge of the
earlier period.
Some, perceiving the mischief wrought by luxurious habits, urge us to go
back to nature, to eat natural food. This is ambiguous. To speak of
animals as being in a state of nature, conveys the distinct idea of their
living according to their own instinct and reason, uninterfered with, in
any way, by man. The phrase, applied to man, is either meaningless, or has
a meaning varying with the views of each speaker. If it has any definite
meaning, it must surely be the giving way to the animal impulses and
instincts; to cast off all the artifices of civilisation, to give up all
that the arts and sciences have done for man, all that he has acquired
with enormous labour, through countless failures and successes, during
hundreds of thousands of years, and to fall back to the lowest
savagery--even the savages known to us use art in fashioning their arms,
clothing and shelter, to the time when man was a mere animal. Civilised
man is not only an animal, but an intellectual and spiritual being, and it
is as natural for him to clothe himself as for a cow to eat grass. Our
intellect has been made to wait on our animal nature, whilst our spiritual
has lagged far behind. Animal food and all else of a stimulating
character, stimulates the lower nature of man, his selfish propensities;
whilst mild food makes it easier to lead a pure life. In the treatment of
habitual drunkards in retreats, it has been found that a permanent cure is
rare upon the usual abundant flesh dietary. Only by the use of vegetable
food, particularly farinaceous, can a permanent cure be assured. The
editor of the Clarion, Mr. R. Blatchford, or "Nunquam," has lately adopted
a vegetarian diet. He remarks with surprise, that although he has been a
heavy smoker for more than 30 years, using not less than eight ounces of
tobacco a week, often two ounces in a day, he has found his passion for
tobacco nearly gone. He has had to get milder tobacco, and is now not
smoking half-an-ounce a day. He says "it does not taste the same; I am not
nearly so fond of it." He finds, with regard to wine, that he now cannot
drink it, "it tastes like physic." He writes: "These things have come upon
me as a revelation. I begin to see that the great cure for the evil of
national intemperance is not teetotal propaganda, but vegetarianism."
We have given reasons of a scientific character, for abstaining from flesh
as food, but higher than these are those relating to ethics. Everything
relating to the slaughter-house is revolting to a refined and humane
person. In the great slaughter-houses of Chicago; in those huge hideous
box-shaped buildings, five or six storeys high, about ten millions of
animals are killed every year. They are treated as if they were bales of
merchandise and as destitute of feeling. Bullocks are struck on the head
with a mallet and let fall into the basement of the building. They are
whilst stunned or half-stunned, at once strung up by their hind legs to
some machinery, which moves them along, their heads hanging downwards.
Regardless of their agony, men run after them to cut their throats,
followed by others with great pails to catch the blood. Much of the warm
blood is spilt over the men or on the floors; but this is of no
consequence, if but a small fraction of a minute is economised. In a short
time, whether the animal has bled long enough or not, it reaches the
lowest and darkest and worst ventilated portion of the gloomy building,
where it is disembowelled. The walls and floors are caked with blood, the
place is filthy, there is no proper lavatory accommodation, everything
both to eyes and nose is detestable. Even if the windows were kept clean,
light could not penetrate into the centre of the buildings. Consequently a
large part of the work is done by artificial light. Tuberculosis is
prevalent amongst the workpeople living under such unsanitary conditions.
Serious crime is much more common amongst them than amongst any other
class.
We English-speaking people, who pride ourselves on our civilisation and
religion; who call ourselves the followers of the gentle Jesus, the Prince
of Peace; yet hunt, shoot, trap and torture animals for food sport and
science. Our main reason for eating flesh is that of personal
gratification. We are loath to admit that the lower animals have any
rights. Those Eastern peoples who are adherents to the teachings of the
gentle Buddha hold life sacred. Mr. H. Fielding, who lived many years
amongst the simple-minded Burmese, says that though there is now no law
against the sale of beef, yet no respectable Burman will even now, kill
cattle or sell beef. No life at all may be taken by him who keeps to
Buddhistic teaching, and this is a commandment wonderfully well kept. "He
believes that all that is beautiful in life is founded on compassion and
kindness and sympathy--that nothing of great value can exist without them.
Do you think that a Burmese boy would be allowed to birds'-nest or worry
rats with a terrier, or go ferreting? Not so. These would be crimes. That
this kindess and compassion for animals has very far-reaching results, no
one can doubt. If you are kind to animals, you will be kind, too, to your
fellow-men."
By participating in any form of cruelty or injustice, not only to our
fellow-men, but also to the lower animals, we retard our progress towards
the higher life, the subtler forces in man cannot find their full
expression and we are less responsive to spiritual influences.
Printed by
Hurst Bros., Shaw Heath, Stockport.
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| THE STANDARD NUT MEAT. |
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| PROTOSE |
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| Made from choice grains and nuts so combined as to produce |
| a food resembling beef-steak in appearance, taste, and nutriment, |
| but free from all the tissue wastes found in animal foods. |
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| Protose constitutes a perfect substitute for all flesh foods, |
| to which it is much to be preferred. |
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| It tastes good, promotes health and vigour, and imparts |
| great staying power. |
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| advertisement of Protose is--Protose. |
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| Literature more fully descriptive of Protose and of our other |
| Health Foods may be had upon request. |
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| THE |
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| THE FOOD REFORM RESTAURANT |
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| _4 minutes walk from City Temple or Law Courts._ |
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| The daintiest and most up-to-date Vegetarian Restaurant in London. |
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| Central yet quiet situation, every convenience. |
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| OPEN 9 A.M. TO 8 P.M. |
| (SATURDAYS, 7 p.m. in winter, 4 p.m. in summer). |
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| Conservative Cooking, | Six varieties of |
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| _FRUITS, SALADS, and Dishes a la Carte, in great variety._ |
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| _Will you try_ |
| _a cup_ [Illustration] |
| _of tea_ |
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| that instead of injuring your nerves and toughening your food, is |
| ABSOLUTELY SAFE AND DELIGHTFUL. |
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| The Universal Digestive Tea, |
| 2/2, 2/10, 3/6 per lb. |
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| is ordinary tea treated with oxygen, which neutralises the injurious |
| tannin. Every pound of ordinary tea contains about two ounces of |
| tannin. Tannin is a powerful astringent substance to tan skins into |
| leather. The tannin in ordinary teas tans, or hardens, the lining of |
| the digestive organs, also the food eaten. This prevents the |
| healthful nourishment of the body and undoubtedly eventuates in |
| nervous disorders. On receipt of a postcard, The Universal |
| Digestive Tea Co., Ltd., COLONIAL WAREHOUSE, KENDAL, will send a |
| sample of this Tea and name of nearest Agent, also a Descriptive |
| Pamphlet compiled by Albert Broadbent, Author of "Science in the |
| Daily Meal," etc. AGENTS WANTED. |
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| Sold by The Vegetarian Society, 257 Deansgate, Manchester. |
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| 'IT IS NATURE'S SOAP'--_Dr. Kirk_ (Edinburgh) |
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| M'Clinton's Colleen and Tyr-Owen Toilet Soaps are made from the |
| natural salts of plants and vegetable oils only. They have therefore |
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| prevents heat irritation insummer, and keeps the hands from chapping |
| in cold weather. |
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| M'Clinton's Shaving Soap is also made from vegetable oils and the |
| ash of plants, and is the only shaving soap so made. |
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| M'Clinton's Tooth Soap is free from the nauseous taste of caustic |
| soda. It contains no animal or mineral matter. An ideal dentifrice. |
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| We guarantee these statements, and will return the money to anyone |
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| TRADE MARK They have stood the test |
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| [Illustration] |
| F.R. NUT MEAT VEJOLA |
| MEATOSE GRAIN GRANULES |
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| NUT BUTTER NUTMEATOSE |
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| And found to be best |
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| Solely Manufactured by THE LONDON NUT FOOD CO., Health Food |
| Specialists and Manufacturing Confectioners, |
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| EMPIRE LINEN MESH UNDERWEAR. |
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| A CONTRAST. |
| |
| _EMPIRE LINEN MESH UNDERWEAR_ _WOOLLEN UNDERWEAR_ |
| |
| Is a clean vegetable product Is an animal product and cannot |
| be properly cleansed |
| Preserves the Natural heat of the Creates unnatural heat |
| body |
| Is porous and open, allowing the Becomes felted and chokes the |
| skin to breathe pores |
| Absorbs moisture very rapidly Absorbs moisture very slowly |
| Dries very rapidly Dries very slowly |
| Radiates away all moisture from Retains the moisture of the body |
| the pores |
| Can be easily cleansed Cannot be boiled without |
| destroying the fabric |
| Hardens and strengthens the Enervates and enfeebles the |
| system system |
| Does not shrink in washing or wear Always shrinks |
| Prevents chills and colds Encourages chills and colds |
| Prevents and relieves Rheumatism Promotes Rheumatism and similar |
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| Does not irritate the most Causes Rash and other skin |
| sensitive skin troubles |
| Cures and prevents prickly heat Irritates all skin diseases |
| _________ _________ |
| |
| "They shall be clothed with Linen "And no wool shall come upon |
| garments."--Ezekiel 44.17 them."--Ezekiel 44.17 |
| "But Flax, that cleanest and best "For wool the excretion of a |
| production of the field, is used sluggish body taken from |
| not only for the inner and outer sheep." &c.--Apuleius |
| clothing,"--Apuleius "I go woolward for penance." |
| "They'll find linen enough." --Shakespeare |
| --Shakespeare |
| |
| _Booklets telling all about this underwear, together with patterns |
| of materials can be had free._ |
| The IRISH LINEN MESH CO., Cathedral Buildings, Belfast. |
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| MAPLETON'S |
| NUT FOODS |
| Stand the test alike of time, experience and chemical |
| analysis. They are daily used by all classes in the community, and |
| have been awarded after full analysis the certificate of the |
| Institute of Hygiene, 34 Devonshire St., Harley St., London, W. |
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| _These foods were largely used at the Vegetarian Society's Summer |
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| |
| Send for full descriptive Price List from the manufacturer, |
| Hugh Mapleton, 2 and 3 Dolphin St., Ardwick, Manchester, |
| also at Bristol and Hamburg. |
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| The Broadbent Health Booklets. |
| |
| ONE PENNY EACH. |
| |
| 1. How to Keep Warm |
| 2. Bread: Its Influence on Health |
| 3. Constipation Prevented by Diet |
| 4. Dyspepsia Prevented by Diet |
| 5. Dangers in Food (for sufferers from Rheumatisms) |
| 6. Rheumatism and Gout Prevented by Diet |
| 7. Children: Their Health and Food |
| 8. Complexions made Beautiful |
| 9. Nervousness Prevented by Diet |
| 10. The Secrets of Longevity |
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| _London:_ R.J. James. London House Yard, E.C. |
| _Philadelphia:_ THE BROADBENT PRESS. 1023 Foulkrod St., Frankford. |
| _Price 3 cents. Special quotations from the Author for quantities--_ |
| _ALBERT BROADBENT, F.S.S., 257 DEANSGATE, MANCHESTER._ |
|______________________________________________________________________|
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| |
| PLASMON |
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| ARROWROOT. |
| [Illustration] |
| INFANTS, INVALIDS, &c. |
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| Provides the greatest nourishment; |
| _is absolutely non-irritating_, |
| easily digested, and particularly |
| useful in extreme exhaustion |
| and _wasting diseases_. |
| |
| Tins 5d. & 9d. All Chemists. |
|______________________________________________________________________|
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