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Diet and Disease
Section II
An attempt has been made in the above brief review to cover the essential facts concerning, (1) the food requirements of the body for the promotion of growth, the maintenance of health, and tissue repair; (2) the agencies concerned in digestion, assimilation and excretion, and the chemical and physiological changes involved; and (3) the nature, composition, nutritive value, and physical effects of the chief foods consumed by the civilized race.
Attention will now be directed to some of the more common symptoms and morbid processes which the writer believes result from the ingestion of improper or ill-balanced diets. The reader is warned that many of the conclusions reached are based on clinical experience and not on laboratory findings. This refers especially to the character and effect of toxic substances resulting from the fermentation of carbohydrate foods, particularly saccharose.