Excerpt from Cup and Platter: Or Notes on Food and Its Effects
These chapters contain in a condensed form the notes of a series of lectures which were given for the purpose of explaining in a simple manner the most important points in connection with this subject. It is worthy of note that the necessity for action in the matter was felt by the lecturers as the result of their daily observation on the two distinct classes of agents concerned in the processes of digestion and assimilation; namely, those in the body termed digestive principles, and those outside the body, the various components of food. This was how an analyst whose daily business it is to examine foods, and a physician who devotes himself especially to the treatment of the stomach, from their two distinct fields of observation, were led to the same conclusion. From every logical deduction derived from the most practical experience, it became apparent that a more extended knowledge of this all-important subject must be unfolded to the minds of all classes, both for the successful treatment of diseases, and for the maintenance of health.
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