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Diet and Nutrition Books



Reference books on Diet and Nutrition.

-Maintaining Health | by Rasmus Larssen Alsaker
It is natural to be healthy, but we have wandered so far astray that disease is the rule and good health the exception. Of course, most people are well enough to attend to their work, but nearly all are suffering from some ill, mental or physical, acute or chronic, which deprives them of a part of their power. The average individual is of less value to himself, to his family and to society than he could be. His bad habits, of which he is often not aware, have brought weakness and disease upon him. These conditions prevent him from doing his best mentally and physically.
-Health Via Food | by William Howard Hay
This effort to teach the public the things it should know about self-help in illness and health is most respectfully dedicated to one of nature's noblemen, Oliver Cabana, Jr., of Buffalo. Realizing the benefits of a right understanding of the subject of food, he was not content to enjoy selfishly the fruits of this knowledge, but resolved that the general public should have the same opportunity, knowing too well the meagerness of the knowledge possessed by this uninformed public on this most vital question of foods and feeding.
-Rational Fasting. Regeneration Diet And Natural Cure For All Diseases | by Arnold Ehret
All the phases of the process of development of the medical science, including those of the earliest periods of civilization, have in their way of understanding the causal nature of diseases that one thing in common that the diseases, owing to external causes, enter into the human body and thus, by force of a necessary or at least unavoidable law, disturb it in its existence, cause it pain and at last destroy it. Even modern medical science, no matter how scientifically enlightened it pretends to be, has not quite turned away from this basic note of demoniac interpretation. In fact, the most modern achievement, bacteriology, rejoices over every newly discovered bacillus as a further addition to the army of beings whose accepted task it is to endanger the life of man.
-Food And Health: An Elementary Textbook Of Home Making | by Helen Kinne, Anna M. Cooley
This volume, like its companion, Clothing and Health, is intended for use in the elementary schools in those sections of the country where the home life is of the type described. It is hoped that both volumes will be used by the home people as well as by the school children. This volume treats largely of food problems, including something of raising food and of selling it, in addition to the preparation of food at school and at home. Such topics as the water supply, disposal of waste, and other sanitary matters are woven in with the lessons on nutrition and cookery. There are a number of simple recipes, all of which have been carefully tested, and some of which have been taken from Foods and Household Management, Kinne-Cooley.
-Mrs. Rorer's Diet For The Sick | by Sarah Tyson Rorer
Dietetic treating of diseases of the body, what to eat and what to avoid in each case, menus and the proper selection and preparation of recipes, together with a physicians' ready reference list.
-Encyclopedia Of Diet. A Treatise on the Food Question | by Eugene Christian
Explaining, in plain language, the chemistry of food and the chemistry of the human body, together with the art of uniting these two branches of science in the process of eating so as to establish normal digestion and assimilation of food and normal elimination of waste, thereby removing the causes of stomach, intestinal, and all other digestive disorders
-Food And Fitness Or Diet In Relation To Health | by James Long
Modern investigation, both in science and practice, has demonstrated the fact so clearly that it cannot be mistaken, that health is very largely governed by the food we consume. That we eat too much is admitted by intelligent students of dietetics. That we eat carelessly, quickly, irregularly, and too often, and without regard to the essential importance of mastication and perfect digestion, is also admitted. When, however, we discuss with the average man the question of what we should eat and what we should avoid, we tread upon difficult ground. Preference and prejudice then come to the front, and thus, without understanding the principles of nutrition, and the reasons why some forms of food are so much better than others, argument loses its force in the presence of the belief inculcated by the example of parents and of general practice
-Diet In Dyspepsia And Other Diseases Of The Stomach And Bowels | by William Tibbles
An elementary treatise on their dietetic and hygienic management
-The A. B. - Z. Of Our Own Nutrition | by Horace Fletcher
Do we eat too much? Can we learn to eat right? Without loss of enjoyment? Without care being a nuisance? Without social interference? With assurance of health? With increase of energy? With increase of endurance? To all these vital questions, this book answers only "YES".
-Diet In Sickness And In Health | by Mrs. Ernest Hart
In presenting this book to the public I am actuated by the hope that it will prove useful to those who are sick, and to those who have to nurse, feed, and prescribe for the sick, and that it will aid the healthy to preserve health. Believing that lay readers will act with greater intelligence if they understand the rationale of a diet.
-The Elements Of The Science Of Nutrition | by Graham Lusk
The earliest scientific observations concerning nutrition were founded upon the commonly noted fact that in spite of the ingestion of large quantities of food, a normal man did not vary greatly in size from year to year. It was understood early in the history of physiology that the weight added by the ingestion of food and drink was lost in the urine, the feces, and the "insensible perspiration." The "insensible perspiration" was partly in evidence when moisture of the warm breath condensed upon a cold plate. By it were meant the usually invisible exhalations from the body, which are now known to be carbon dioxid and water.
-Scientific Nutrition Simplified | by Goodwin Brown
A condensed statement and explanation for everybody of the discoveries of chittenden, fletcher and others
-The Home Dietitian. Scientific Dietetics Practically Applied | by Belle Jessie Wood Comstock
This little book comes as the result of a call for a brief and scientific review of the subject of foods and body nutrition phrased in the simple terms practical for the busy housewife as well as for the student of dietetics. In it is presented a comprehensive but concise study of foods and their values as related to body needs. Special effort has been put forth to make the tables of caloric value practical as a ready reference in the planning of a balanced ration. The values being given of common measurements of foodstuffs used in cooking greatly simplifies the calculation of the energy value of any recipe that may be used. Sample recipes and menus with appended food values serve to illustrate the principles presented. Special attention has also been given to the question of "protective foods" and vitamines, and to the feeding of children. No plan for diet in disease can be successful unless based upon a knowledge of the diet that will keep the body in health. With this knowledge the problems of feeding the sick are the more easily solved.
-Dietetics | by Alexander Bryce
It is open to serious doubt whether the progress made in the study of dietetics has been of such a sweeping character as to warrant its inclusion in the category of the sciences. There are, however, many indications that it has advanced beyond the stage of a simple accumulation of facts and experiences, and is preparing to take its place as a subject amenable to law. This short treatise does not pretend to be more than a fairly careful resume of the principles underlying the important question of nutrition, although I have endeavoured to impart a personal character to the book by taking every opportunity of expressing my own views on all the important points. I am hopeful that it may serve as a guide of more than ephemeral interest and value, not only to those who desire no further acquaintance with the subject, but to those who wish to pursue the fascinating study among the larger text-books.
-Practical Dietetics: With Reference To Diet In Disease | by Alida Frances Pattee
As instructor of dietetics at various hospitals I have constantly felt the need of a simple manual and text-book for the use of the nurse in the classroom. None could be found which fulfilled the requirements as to simplicity, brevity, and exactness, with reference to dietetic treatment in disease. This same need has been expressed by mothers and nurses outside of the hospital. In the following pages I have endeavored to meet this need by giving the result of knowledge gained during the past eight years of practical classwork experience in hospitals of different cities.
-Practical Dietetics With Special Reference To Diet In Disease | by William Gilman Thompson
The subject of the dietetic treatment of disease has not received the attention in medical literature which it deserves, and it is to be regretted that in the curriculum of medical colleges it is usually either omitted or is disposed of in one or two brief lectures at the end of a course in general therapeutics. Upon examining the standard treatises upon the Theory and Practice of Medicine, as well as monographs upon important diseases, such as those of the circulation, nervous system, and skin, one cannot fail to be impressed with the meagre notice given to the necessity of feeding patients properly, and the subject is usually dismissed with such brief and indefinite phrases as "The value of nutritious diet requires mere mention," "A proper but restricted diet is recommended," and favourite, if not convincing, expressions are, "The patient should be carefully fed," and "General dietetic treatment is of primary importance." With such vague directions the dieting must indeed be very "general".
-Nutrition And Dietetics | by Winfield S. Hall
A manual for students of Medicine, for trained nurses, and for dietitians in hospitals and other institutions
-Principles Of Human Nutrition A Study In Practical Dietetics | by Whitman H. Jordan
An examination of this volume will at once make it evident that it was not prepared for use with students who have specialized in organic and biological chemistry. The object in view was rather such a presentation of the subject-matter related to human nutrition as would be more or less adapted to popular use, but particularly to instruction of students with moderate scientific acquirements, whether in colleges, secondary schools, short courses, schools of domestic science, or correspondence schools. The reliable knowledge bearing on the nutrition of man is mainly to be 'found in elaborate works on physiology and physiological chemistry, the contents of which are not generally available. Moreover, the highly technical facts are usually not centered around a philosophy of living. The aim here has been to show the adjustment of this knowledge to a rational system of nutrition without insisting upon adherence to technical details that are not feasible in the ordinary administration of the family dietary.
-The Newer Knowledge Of Nutrition | by Elmer Verner McCollum
The use of food for the preservation of vitality and health
-The Nutrition Of Man | by Russell H. Chittenden
In this presentation of the subject the attempt has been made to give a systematic account of our knowledge regarding some of the more important processes of nutrition, with special reference to the needs of the body for food. In doing this, the facts accumulated by painstaking observations and experiments during recent years in our laboratory have been incorporated with data from other sources and brought into harmony, so far as possible, with the modern trend of physiological thought.
-Chemistry Of Food And Nutrition | by Henry C. Sherman
The purpose of this book is to present the principles of the chemistry of food and nutrition with special reference to the food requirements of man and the considerations which should underlie our judgment of the nutritive values of foods. Food is here considered chiefly in its relations to nutrition, the more detailed description of individual articles of food and the chemical and legal control of the food industry having been treated in another volume.
-A Study Of The Highly Unsaturated Fatty Acids Occurring In Fish Oils | by John Bernis Brown
Thesis submitted in partial fulfillment of the requirements for the degree of doctor of philosophy in chemistry in the graduate school of the university of illinois
-Food And Feeding In Health And Disease | by Chalmers Watson
A manual of practical dietetics
-Lectures On Dietetics | by Max Einhorn
It gives me satisfaction that the first edition of my Lectures on Dietetics (delivered at the New York Postgraduate Medical School and Hospital) has been exhausted, and a new issue required. The present volume has been doubled in size, so that it is almost a new book. Nine new chapters have been added, namely: V. The Care of Digestion; VI. The Care of Digestion for the Soldier; IX. The Dietetic Management and the Allen Treatment of Diabetes Mellitus; X. The Dietetic Management of Gout; XI. The Diet in Diseases of the Kidneys; XIII. The Diet in Operative Cases; XIV. Subcutaneous and Rectal Alimentations; XVI. Indications for Artificial Nutrition; XVII. Preparation of Food for Invalids (The Diet Kitchen).
-Facts And Fancies In Health Foods | by Axel Emil Gibson
I have come to the conclusion that more than half the diseases that embitter the middle and latter half of life are due to avoidable errors in diet, and that more mischief in the form of actual disease, impaired vigor and shortened life accrues to civilized man from erroneous habits of eating, than from the habitual use of alcoholic drinks-considerable as I know that evil to be. Sir Henry Thompson, M. D., F. R. S., Once we have mastered the laws and principles of Diet, we shall find ourselves in the possession of a key that will open to us every dietetic complexity, equipping us with knowledge of how to select a practical course of diet, at once gratifying to taste and health, beauty and strength, satisfaction and efficiency.
-Food - What It Is And Does | by Edith Greer
Production of food and food-preparation are among the oldest occupations of human life. They are still most essential to human well-being. Cultivation and cooking of food have come down the ages into complex activities highly specialized and associated with concentrated commercial interests. Together these are coming under the direction of science and the regulation of the community. Occupation with the needs created by living, is a common human pursuit, practiced with or without purpose or plan. Any continuation of life necessitates work. Advancing life requires intelligent work that includes the study of how to live constructively. That this may be, the study of food in school is now generally advised by all prepared to see its bearing upon both wholesome life and efficient work, and also how the understanding cooperation of humanity is needed in supplying and selecting what is of use for growth and health.
-Food In Health And Disease | by Nathan S. Davis
It has been my aim to make as practical a book upon dietetics as possible. For that reason the diet best suited in individual diseases has been described fully under the heading of each ailment, although this has necessitated some repetition. The preservation of health is of as much importance as the treatment of the sick, and in order that the food may be adapted to both these purposes the principles underlying its use must be understood. It has therefore seemed best to review the chemical and physiologic data concerning the nutritive and other qualities of various kinds of food; to discuss briefly their relations to the digestive organs and to the organism as a whole; and to trace many of the changes that food must undergo before it can be appropriated to the needs of the human system and prepared for elimination. The first part of this volume treats of these subjects, with such brevity as has seemed compatible with thoroughness. For a similar reason, in the section devoted to the consideration of diet for invalids, attention has been given to the causation of disease, especially as diet, and digestive and nutritional processes are related to it. Symptoms are described whenever it seems best in order to make clear the indications for dietetic and general hygienic treatment.
-Golden Rules Of Dietetics | by A L Benedict
The General Principles And Empiric Knowledge Of Human Nutrition; Analytic Tables Of Foodstuffs; Diet Lists And Rules For Infant Feeding And For Feeding In Various Diseases.
-Strength From Eating | by Bernarr MacFadden
How and what to eat and drink to develop the highest degree of health and strength. The beauty and glory of superb physical health are within the reach of all who are willing to strive for such glorious rewards.
-Vitamines - Essential Food Factors | by Benjamin Harrow
This book is a popular presentation of a subject which concerns every one of us; for vitamines are substances, as yet ill-defined, whose presence in food is essential to our well-being: their absence makes life impossible. And what more pressing problem to-day than that of food!
-A System Of Diet And Dietetics | by George Alexander Sutherland
This book is not a reflection of the fancies of the public on the subject of their food, or of the methods of the individual who believes in an infallible system for the dieting of his patients. Until our knowledge of physiology is more perfect than at present the scientific basis of dietetics must be an unstable one. Nevertheless patients must be dieted, and the physician must be guided by the teaching of history, by experimental physiology, and by clinical experience in the proper regulation of their diet. All that has been attempted in this book is to set down the principles and practice of men who have had special experience of the subjects on which they write.
-Food And Dietetics | by Alice Peloubet Norton
The problems of the household are more difficult to-day than they have ever been, for each advance in science, each modern invention, has brought in its train new responsibilities and new duties. In every department of the administration of the home more knowledge and skill are required than ever before. With the increase of conveniences has come increased care. Standards of living have changed as well, and greater perfection in all household service is demanded of the home-maker...
-Human Vitality And Efficiency Under Prolonged Restricted Diet | by Francis G. Benedict, Walter R. Miles, Paul Roth, H. Monmouth Smith
For many years the Nutrition Laboratory has been studying the possibility of variations in nutritional levels, searching more especially for individuals or classes of individuals with a noticeably low metabolism. To this end evidence has been sought in experiments with a man having but one lung; with individuals claiming to subsist upon considerably less food than an ordinary individual; with vegetarians; with a man fasting for a period of 31 days; and with diabetic patients undergoing the Allen fasting treatment and subsequent low diet. None of these researches, however, gave definite evidence of a low metabolism except those carried out under the somewhat abnormal conditions of a complete fast and severe diabetes.
-Modern Theories Of Diet And Their Bearing Upon Practical Dietetics | by Alexander Bryce
This is the era of preventive medicine. It is no longer a speciality in the hands of the medical officer of health - it has spread into the domain of private practice. There is an increasing tendency to depend less upon drugs and more upon hygienic methods, less upon therapy of any kind, and more upon such attention to the laws of health as will prevent the inception of disease. Not that the possibilities of curative medicine are by any means exhausted, but that the infinite potentiality of preventive medicine is now being fully recognised.
-Scientific Living For Prolonging The Term Of Human Life | by Laura Nettleton Brown
Cooking to simplify living and retain the life elements in food.
-The Natural Food Of Man | by Emmet Densmore
A brief statement of the principal arguments against the use of Bread, Cereals, Pulses, and all other Starch Foods
-A Treatise On Diet | by J. A. Paris
With a view to establish, on practical grounds, a system of rules for the prevention and cure of the diseases incident to a disordered state of the digestive functions.
-Food Ingestion And Energy Transformations | by Francis G. Benedict, Thorne M. Carpenter
With special reference to the stimulating effect of nutrients
-Practical Problems Of Diet And Nutrition | by Max Einhorn
The knowledge of nutrition and diet should be the A B C of the physiologist and physician. Without it no rational treatment of any disease is possible. With a full understanding of it many states of invalidism can be greatly ameliorated or completely cured. On several occasions I have written papers dealing with important questions relating to diet. In these, some general known principles in connection with experience of my own of practical value have been discussed in detail. In all of them special stress was laid upon the great importance of sufficient nutrition. Feeling convinced that these papers on diet will be of material aid to the practitioner in the treatment of disease - and appreciating also that such articles, even if once read in the medical journals, are quickly forgotten - I have decided to collect them in the form of a monograph. It is my sincere hope that this booklet will prove of some service to the medical profession in promulgating the paramount importance of a sufficient nutrition
-The Relation Of Food To Health And Premature Death | Geo. H. Townsend, Felix J. Levy, Geo. Clinton Crandall
This is an age of wonderful strides in production, but we fear that man, in improving everything else, has, in a great measure lost sight of himself. To the scientist who understands something of the wonderful development of nature, when free from hindrance, there is nothing so utterly astonishing as the weakness and folly of the human race. Believing that ignorance of self is the mother of our devouring evils - disease, vice and crime - the author, with the assistance of his collaborators, has undertaken to blaze out a road to a better and higher life, and however painstaking the effort, it would be too much to expect that our labors would produce results that approached the ideal. It is hoped, however, that this book will be of service in pointing out the devious windings into which appetite and surrounding influences often allure the thoughtless - resulting in their discomfiture and premature death.
-Vital Factors Of Foods - Vitamins And Nutrition | Carleton Ellis, Annie Louise Macleod
Investigations made during the past decade have brought forth a discovery of the utmost importance to the well-being of mankind. And the discovery is this: In the foods we eat or should eat there are present very small amounts of certain life-giving and disease-preventing bodies, the consumption of which is essential to growth and good health. Such bodies are called vitamins. Before the day when the import of vitamins came to be recognized we were well satisfied to believe that an adequate supply of protein, fat, carbohydrate, mineral salts and water met our food requirements fully. Food charts were widely disseminated which made it apparent that the heat units of food, the " calories " available, were the essential factors in the control of a diet or ration. Women's clubs and other organisations were addressed on this score so often and emphatically that many a conscientious housewife kept scales in the kitchen to weigh protein, fat and carbohydrates and thereby compute the daily distribution and consumption of calories...
-Fletcherism. What It Is, Or How I Became Young At Sixty | by Horace Fletcher
Fletcherism has become a fact. The intention of the present volume is that it shall stand as a compact statement of the Gospel of Fletcherism, whereas his other volumes treat the subject more at length and are devoted to different phases of Mr. Fletcher's philosophy. The author here relates briefly the story of his regeneration, of how he rescued himself from the prospect of an early grave, and brought himself to his present splendid physical and mental condition. He tells of the discovery of his principles, which have helped millions of people to live better, happier, and healthier lives.
-Meals Medicinal | by W. T. Fernie
(With "Herbal Simples" Of Edible Parts) Curative foods from the cook; In place of drugs from the chemist.
-Destructive and Constructive Food Mixtures | by DR. Axel Emil Gibson
This book is written for those who are seriously looking for light on the obscurities of diet. The world is full of sufferers who have sinned against the laws of diet through ignorance of facts. For the complexities of modern life, with its staggering artificiality in every expression of living - where the natural instincts and cultured restraints are lost in a whirlpool of desires and unnatural appetites - it is a task of no ordinary magnitude for the individual to succeed in selecting with calm and unerring mind the food-stuffs conducive to his health, strength and usefulness.
-On Diet And Regimen In Sickness And Health | by Horace Dobell, M.D.
There are few medical questions which so test the depth and extent of a doctor's acquirements as the interdependence of diseases - by which I mean, the way in which one disease leads to another, substitutes another, aggravates, or relieves another; the way in which disease appearing at one part of the body depends upon the derangement of another part, perhaps distantly separated; the way in which disease of one kind in an ancestor, leads to disease of several different kinds in the descendants; the way in which one general morbid cause may produce different effects upon different persons, according to the conditions of health in which they happen to be at the time; and numberless other similar phenomena.
-Part. 1. Obesity. Clinical Treatises On the Pathology and Therapy of Disorders of Metabolism and Nutrition | by Prof. Carl von Noorden
This is Part 1 Obesity. The Indications For Reduction Cures from the Clinical Treatises on the Pathology and Therapy of Disorders of Metabolism and Nutrition.
-Part. 2. Nephritis. Clinical Treatises On the Pathology and Therapy of Disorders of Metabolism and Nutrition | by Prof. Carl von Noorden
This is Part 2, Nephritis. The author's treatment of the various forms of Bright's Disease from the Clinical Treatises on the Pathology and Therapy of Disorders of Metabolism and Nutrition.
-Part. 3. Membranous Catarrh Of The Intestines. Clinical Treatises On the Pathology and Therapy of Disorders of Metabolism and Nutrition | by Prof. Carl von Noorden and Dr. Carl Drapper
This is Part 3, Membranous Catarrh Of The Intestines. This a masterly treatment of Colitis from the Clinical Treatises on the Pathology and Therapy of Disorders of Metabolism and Nutrition.
-Part. 4. The Acid Autointoxications. Clinical Treatises On the Pathology and Therapy of Disorders of Metabolism and Nutrition | by Prof. Carl von Noorden and Dr. Mohr
This is Part 4, The Acid Autointoxications. Professor von Noorden's studies into these derangements of metabolism which result in an overproduction of acid, thus endangering the proper degree of alkalinity of the blood, may seem at first more abstruse and of less utility than the subjects of the previous volumes in this interesting series, but in reality they concern the clinician very nearly; moreover, they are in a field which has been hitherto too little explored. From the Clinical Treatises on the Pathology and Therapy of Disorders of Metabolism and Nutrition.
-Part 5. Saline Therapy. Clinical Treatises On the Pathology and Therapy of Disorders of Metabolism and Nutrition | by Prof. Carl von Noorden and Dr. Carl Dapper
Part 5. The Therapy Of The Saline Waters, some twelve years ago we undertook a systematic study of the effect of saline mineral waters (that is, mineral waters containing sodium chloride) on different pathological conditions.
-Part. 6. Drink Restriction (Thirst-Cures), Particularly In Obesity. Clinical Treatises On the Pathology and Therapy of Disorders of Metabolism and Nutrition | by Prof. Carl von Noorden and Dr. Hugo Salomon
This is Part 6 from the Clinical Treatises on the Pathology and Therapy of Disorders of Metabolism and Nutrition. Professor von Noorden's monograph on Drink Restriction is a most instructive deliverance upon a subject of the highest practical importance - one which should appeal strongly to both the medical profession and the laity. Especially in this country, where hot-water drinking and colon douching have been carried to an irrational, ridiculous, and often very harmful excess by the advice of certain irregular practitioners and cranks, will his warnings be timely.
-Part 8.1. Gout. Clinical Treatises On the Pathology and Therapy of Disorders of Metabolism and Nutrition | by Dr. H. Strauss
Part 8.1. Gout. The amount of literature that has been amassed in the last decade on the subject of gout presents a severe task to the clinician who desires to make himself familiar with the metabolism of this disease. On this account a monograph which attempts to separate the more important results of research from the less, in the relation to clinical medicine will be of an especial aid to the practitioner, and will serve also as an introduction to the present trend of opinion in these disorders.
-Part 8.2. Inanition (Fasting) And Fattening Cures. Clinical Treatises On the Pathology and Therapy of Disorders of Metabolism and Nutrition | by Prof. Dr. Carl von Noorden
Part 8.2. Inanition (Fasting) And Fattening Cures. The conception of the "maintenance diet" (Erhaltungskost) is formulated and made the basis of all nutritional studies; the effects of deviations from this standard (acutely or chronically--fasting or undernutrition) upon the fats, the carbohydrates, the proteids of the body are clearly and concisely delineated.
-Part 9. Technique Of Reduction Cures And Gout - On the Pathology and Therapy of Disorders of Metabolism and Nutrition | by Prof. Dr. Carl von Noorden
Part 9. Technique Of Reduction Cures And Gout. I will limit myself to a very brief discussion of the factors that lead to obesity. It is necessary, however, to indicate the main rules that should govern the treatment of obesity, for a careful understanding of the underlying principles is necessary before a reduction cure can be intelligently undertaken.
-A Vindication Of Natural Diet | By Percy Bysshe Shelley
The main object of Shelley's pamphlet was to show that a vegetable diet is the most natural, and therefore the best for mankind. It is not an appeal to humanitarian sentiment, but an argument based on individual experience, concerning the intimate connection of health and morality with food. It has no claim to originality in the arguments adduced; its materials being avowedly drawn from the works of Dr. Lambe and Mr. Newton, of whom an account may be read in Mr. Howard Williams' "Catena," but the style is Shelley's own, and the pamphlet is in many ways one of the most interesting and characteristic of his prose works.
-The Art of Living | by J. S. Will
Life is a beautiful possibility, and we must strive to live long and well, in health and happiness. If we would accomplish this we must learn how to live; then live it. The specific object for which this book has been written is the Teaching of Health, so that it may prove a source of strength to the thousands of individuals who may be more or less invalided, as well as a beacon light to those who might run on the shoals of ill-health without due warning. In Teaching Health it contributes to the general fund of knowledge, aiding as well in the betterment and happiness of humanity in the world at large.









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