The reader may inquire why it is that all other branches of science have advanced so rapidly, and the science of human nutrition has just begun. The reasons are:.

1 Our ancestors, for many thousand years, were taught that disease was a visitation of Divine Providence, therefore to combat it was to tempt the Almighty.

2 Doctors of medicine who have been custodians of the people's health for over twenty centuries are not scientists. Most of them attempt to combat disease with drugs, which were invented by a very ancient and superstitious people, who believed disease was a sort of devil that could be poisoned out of the body. Because of this belief all medicines were originally sought and adopted solely on account of their poisonous properties.

That the most learned physicians are drifting more and more toward scientific feeding and natural remedies is a matter of common knowledge. This splendid army of laborers in the great field of human suffering is made up largely of what is termed the Modern Doctor - the man who is brave enough to think and to act according to his better judgment.

Tendency of the modern physician toward food science.

Just to the extent that we understand the origin of drugs, and the drugging system of treating disease, we turn instinctively from them, and instinctively toward food, for in drugs we find an ancient system of guesswork, while in food we find fundamental principles and primary causes. The majority of causes are removed when the diet is made to fit our physical condition and environment, and we then become normal by the process of animal evolution, Nature merely bestowing upon us our birthright because we have obeyed her laws.

3 The true science of human nutrition can be evolved only from an accurate knowledge of both food chemistry and of physiological chemistry..

The science of physiological chemistry has been known and taught for more than one hundred years, while the science of food chemistry is of recent origin. These two branches have been kept separate because they grew up at different periods of time. United they constitute the greatest science known to mankind, because they affect his health, his happiness, his life, and above all they measure the period of time he will live.

Physiological chemistry tells what the body is and its needs - food chemistry tells how to supply these needs. Recognizing these facts, I have merely united these hitherto unapplied branches of science, and have made of the union the science of Applied Food Chemistry, which makes practical that which has heretofore been confined mainly to theory.

Why food chemistry and physiological chemistry have not been united.