The Interrelation of Food Chemistry and Physiological Chemistry food chemistry and physiological chemistry united

The human body is composed of fifteen well-defined chemical elements. A normal body weighing 150 pounds contains these elements in about the following proportions:

There are a number of other body-elements, but they are so remote that they have not been clearly defined by physiological chemists. All these body-elements are nourished separately, or, as it were, individually. They must be replenished in the body as rapidly as they are consumed by the vital processes, and this can be accomplished only through the action of the elements, in the forms of food, air, and water, received into the body and assimilated by it.

From my professional experience I have estimated that about 91 per cent of all human ills have their origin in the stomach and the intestines, and are caused directly by incorrect habits in eating and drinking. If this is true, or even approximately true, it shows that, in its relation to health and the pursuit of happiness, food is the most important matter with which we have to deal; yet the average person devotes far less consideration to it than he does to the gossip of the neighborhood, or to the accumulating of a few surplus dollars.

Where 91 per cent of human ills originate.

Profs. Palloff, Metchnikoff and Chittenden; Hon. R. Russell; Drs. Rabag-liati, and Wiley, Ex-Chief of our Federal Bureau of Chemistry, and many other profound thinkers and writers have given in their various books an array of facts which prove beyond doubt that food is the controlling factor in life, strength, and health; yet they have given us but few practical suggestions as to how it should be selected, combined, and proportioned, so as to produce normal health, and especially how to make it remedial and curative, or to make it counteract the appalling increase in disease.

I have endeavored to begin where the great theorists left off -

Eminent writers agree as to importance of diet.

1 By becoming familiar with the chemistry of food.

2 By becoming familiar with the chemistry of the body.

Until my work began these two great sciences had been taught as distinct and separate branches of learning, while in reality physiological chemistry is but half of a science, and food chemistry is, in fact, the other half of the same science. The energy in food cannot be developed without the body - the body cannot develop energy without food. Each branch is worthless, therefore, without the other. In this work I have endeavored to unite them and to make of the two one practical, provable, and usable science.