Excerpt from What to Eat and How to Prepare It
The relation of food to health is becoming more and more the subject of discussion and research among the medical profession. This because many diseases, the cause of which baffled science until recently, are now known to be the result of "food deficiency"; which means, not a lack of food, but a lack of the right kind of food, or of the right elements in the food obtained. How many more of the rapidly increasing ills of the race shall be traced and the cause definitely nailed to this same "food deficiency" remains to be learned. That there will be more we are satisfied. That many of the lesser ills which are today treated negligently are due to dietetic errors there can be no question.
Meantime the only safeguard against the numerous packages of "foodless foods" with which the market is flooded is a knowledge of what is food; what elements are positively essential to the nourishment and functioning of the human body; what happens when these elements constitute a portion of the daily dietary and what happens when they do not. Only such foods as contain these elements-at least in some small degree-can be rightly classed as "Foods."
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