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December 17, 1898


Author Affiliations

Member Colorado State Medical Society (Vice-President 1894); Rocky Mountain Inter-State Medical Association; American Medical Association; International Medical Congress, etc. RAWLINS, WYO.

JAMA. 1898;XXXI(25):1452-1454. doi:10.1001/jama.1898.92450250010001d

Food is described by the Standard Dictionary as: "That which is eaten or drunk, for nourishment, aliment; nutriment in the scientific sense; any substance that being taken into the body of animal or plant, serves through organic action to build up normal structure or supply the waste of tissue, nutriment; aliment as distinguished from condiment;" and Webster gives substantially the same definition,

While these definitions give what I desire to designate as the positive side of the question, there is also a negative side which should be considered in arriving at a true estimate of the food value of any substance ingested by man or animals for the purpose of nutrition. By this negative side I mean that the food substance, while containing the elements necessary for tissue-building or heat-production, should not interfere with the normal organic processes of digestion, assimilation or excretion. Nor should it interfere with the normal