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January 9, 1897

Eating and Drinking. The alkalinity of the blood, the test of food and drink in health and disease.

JAMA. 1897;XXVIII(2):92. doi:10.1001/jama.1897.02440020044015

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This book is a well written monograph on dietetics from a rather narrow standpoint, but an entirely sound one. It contains an introduction and six chapters as follows:

I. Air, water and food, and the relation of vegetable to animal life. II. How food is digested. III. The effect of different kinds of food on the blood. IV. The food of primordial man. The classification of fruits, and the proper and improper use of them. V. Drinks, harmless and harmful. VI. Food and its effects on the alkalinity of the blood. The work is intended more for physicians than for the general public.

The author follows Haig closely in his belief in the universality of the uric acid diseases and the necessity for the administration of alkalies. He opposes the use of fruit in all such conditions and goes to the verge of radicalism against what he calls artificial fruits.

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