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December 6, 1952

Reducing Cookbook and Diet Guide.

JAMA. 1952;150(14):1442. doi:10.1001/jama.1952.03680140080037

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This is a fine book for persons who like to eat but do not like the inevitable consequences. It starts out with a brief discussion of how we eat and how food contributes to figures that require no further contribution. Simple and practical weight tables are given, as well as instructions on how one can eat as much as desired and still lose weight. It is quite unlike the usual book on reducing with a title promising everything and actually offering only disillusionment. After the preliminaries have been disposed of, there is a helpful section on seasonings; then come recipes, beginning with those for drinks and including such things as canapes, soups, and fish. Spaced throughout the book are sketches of a scale tipped down on one side, with a high calory food such as 1/2 cup of codfish, creamed on toast (250 calories), and on the other arm of

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