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British Food Journal Volume 16 Issue 11 1914

British Food Journal Volume 16 Issue 11 1914 That the health of the body is very closely connected with the nature and quantity of the food we take is a statement in the nature of a selfevident proposition. When we desist from eating food, starvation sets in after a longer or shorter period, according to the individual when we eat too much or drink too much, distressing symptoms as inevitably supervene. Moreover, the quantity of food or drink consumed is not the only factor. The quality also is a matter of supreme importance, as in cases of malnutrition, while the various forms of blood disease, more or less loosely classed together as anmia, appear to be associated to some extent with the question of nourishment. Without going so far as extreme partisans do who would seek to prove that all diseases are ultimately due to the consumption of unsuitable food, as witness, for instance, the views of the more advanced vegetarians and fruitarians, who attribute cancer and other maladies to the eating of meat, it is obvious that a very close connection exists between the health of the body and the nature of our food supply. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png British Food Journal Emerald Publishing

British Food Journal Volume 16 Issue 11 1914

British Food Journal , Volume 16 (11): 20 – Nov 1, 1914

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Publisher
Emerald Publishing
Copyright
Copyright © Emerald Group Publishing Limited
ISSN
0007-070X
DOI
10.1108/eb011036
Publisher site
See Article on Publisher Site

Abstract

That the health of the body is very closely connected with the nature and quantity of the food we take is a statement in the nature of a selfevident proposition. When we desist from eating food, starvation sets in after a longer or shorter period, according to the individual when we eat too much or drink too much, distressing symptoms as inevitably supervene. Moreover, the quantity of food or drink consumed is not the only factor. The quality also is a matter of supreme importance, as in cases of malnutrition, while the various forms of blood disease, more or less loosely classed together as anmia, appear to be associated to some extent with the question of nourishment. Without going so far as extreme partisans do who would seek to prove that all diseases are ultimately due to the consumption of unsuitable food, as witness, for instance, the views of the more advanced vegetarians and fruitarians, who attribute cancer and other maladies to the eating of meat, it is obvious that a very close connection exists between the health of the body and the nature of our food supply.

Journal

British Food JournalEmerald Publishing

Published: Nov 1, 1914

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