FOOTNOTES:[A]Note:—Some of these same friends, fifteen years later, when I was sixty-four years of age, as positively declared: "You never looked so well: Fletcherizing hascertainlydone well for Fletcher!"[B]Professor W. A. Atwater, of Connecticut, U.S.A., was, in his time, a respected authority in the field of human nutrition, and, as such, was selected by the editors of theEncyclopædia Britannicato write the chapters on Nutrition for theEncyclopædia.[C]Dr. Van Someren's testimony is given as an Appendix to this volume; taken from TheA.B.—Z. of Our Own Nutrition.[D]Now Chief of Staff.[E]The full report of this famous experiment may be found in Professor Chittenden's bookPhysiological Economy in Nutrition; but such small mention of indebtedness to Fletcherism was made, that Professor Irving Fisher, in the interest of practical Political Economy, organised a supplemental experiment, more normal than the first, to test the economic effects of Fletcherism, pure and simple.A brief account of this investigation is given on page 98.Professor Chittenden made amends, later on, by composing a physiological prose poem on the benefits and delights resulting from careful chewing and tasting of nutriment, which I quote in full in Chapter VII.[F]Detailed account of this test is given inThe New Glutton or Epicure, New York: Frederick A. Stokes Company.[G]Forwarding muscular movement which advances food along the whole extent of the alimentary canal.[H]The organic materials of human diet are usually classified into three divisions:—(1) The Proteids, or Albuminates—the characterising element occurring being nitrogen. The nitrogenous foods are: flesh (without the fat), eggs, milk, cheese, legumes (peas, beans, lentils, etc.).(2) The Fats, or Hydro-carbons. All animal and vegetable fats and oil. Emulsions of mineral oils have been shown to pass through the system unchanged, and therefore cannot be regarded as food.(3) The Carbohydrates (sugars and starches): bread, potatoes, and grain generally.Protein is the tissue builder; heat and energy are derived largely from the non-nitrogenous foods.A Calorie (large) is the unit of heat required to raise one kilogram of water to 1° C. The full value of a food is ascertained by means of the calorimeter, or apparatus used to determine the specific heat of substances, or the amounts of heat evolved or absorbed in various physical and chemical changes. Calorimeters take very diverse forms, varying from quite simple vessels to highly complex apparatus, according to the particular kind of determination to be carried out in them.[I]Although I have been a close student of the subject for more than fifteen years in the best physiological-chemical laboratories for long periods of time—and always emulating the man from Missouri in demanding of the wise ones in the science of the laboratories to "Show me!"—I make the statements relative to what happens below the guillotine line in Mother Nature's exclusive territory of responsibility on the authority of the laboratory territory experts; but only, mind you, when my personal observations and business logic approve the conclusion. Therefore, when I tell you that starch turned into dextrose, or "grape sugar," is assimilable as nourishment, and that starch which is not thus chemically transformed by saliva is not capable of becoming nourishment, I am not "speaking by the book," which Mother Nature has opened for me to read—unless biological-chemists can be considered to be extra-enlightened forms of nature.[J]Dr. Prof. J. P. Pawlow, Director of the Department of Experimental Physiology in the Russian Imperial Military School of Medicine, &c.[K]Literally "Butter-goose"; a table set apart, with bread and butter and a variety of snacks.[L]Dr. M. Hindhede: Copenhagen, Denmark.[M]Voit, Atwater, etc.[N]Carl Voit, of Munich, prescribed as Standard daily diet for a man doing moderate work: 118 grams of Protein, 56 grs. Fat, 500 grs. Carbohydrates, with a total fuel value of 3,055 large calories; increasing the same to 145 grams Protein, 160 grs. Fat, 450 grs. Carbohydrates, with a total fuel value of 3,370 large calories. This is the celebrated Voit Diet Standard. Professor Atwater, of Connecticut, went further, prescribing as Daily Diet Standard no less than 125 grams of Proteins, with sufficient fat and carbohydrates to equal a total fuel value of 3,500 large calories for a man doing a moderate amount of labour; increasing the amount of Protein to 150 grams, with fats and carbohydrates to a total fuel value of 4,500 large calories per diem.[O]This reference is to an unique experiment in New York, account of which will sometime be published under the title of "Parties of Politeness," a name suggested by the little guests themselves.[P]It is not outside the province of Fletcherism to Fletcherize our vocabulary and make it as single-meaning as possible in the interest of simplicity. The term "Fletcherize" is already commonly used to suggest analysis and digestion of crude raw material other than food, and has come into use in literary circles with especial usefulness. Young reporters on newspapers are often told by editors to take their "copy" in hand and "Fletcherize" it before handing it in for printing. Even such a judicial person as Mayor Gaynor, of New York, had recourse recently to such advice relative to evidence, but he called it by a name of his own not yet in common use.
[A]Note:—Some of these same friends, fifteen years later, when I was sixty-four years of age, as positively declared: "You never looked so well: Fletcherizing hascertainlydone well for Fletcher!"
[A]Note:—Some of these same friends, fifteen years later, when I was sixty-four years of age, as positively declared: "You never looked so well: Fletcherizing hascertainlydone well for Fletcher!"
[B]Professor W. A. Atwater, of Connecticut, U.S.A., was, in his time, a respected authority in the field of human nutrition, and, as such, was selected by the editors of theEncyclopædia Britannicato write the chapters on Nutrition for theEncyclopædia.
[B]Professor W. A. Atwater, of Connecticut, U.S.A., was, in his time, a respected authority in the field of human nutrition, and, as such, was selected by the editors of theEncyclopædia Britannicato write the chapters on Nutrition for theEncyclopædia.
[C]Dr. Van Someren's testimony is given as an Appendix to this volume; taken from TheA.B.—Z. of Our Own Nutrition.
[C]Dr. Van Someren's testimony is given as an Appendix to this volume; taken from TheA.B.—Z. of Our Own Nutrition.
[D]Now Chief of Staff.
[D]Now Chief of Staff.
[E]The full report of this famous experiment may be found in Professor Chittenden's bookPhysiological Economy in Nutrition; but such small mention of indebtedness to Fletcherism was made, that Professor Irving Fisher, in the interest of practical Political Economy, organised a supplemental experiment, more normal than the first, to test the economic effects of Fletcherism, pure and simple.A brief account of this investigation is given on page 98.Professor Chittenden made amends, later on, by composing a physiological prose poem on the benefits and delights resulting from careful chewing and tasting of nutriment, which I quote in full in Chapter VII.
[E]The full report of this famous experiment may be found in Professor Chittenden's bookPhysiological Economy in Nutrition; but such small mention of indebtedness to Fletcherism was made, that Professor Irving Fisher, in the interest of practical Political Economy, organised a supplemental experiment, more normal than the first, to test the economic effects of Fletcherism, pure and simple.
A brief account of this investigation is given on page 98.
Professor Chittenden made amends, later on, by composing a physiological prose poem on the benefits and delights resulting from careful chewing and tasting of nutriment, which I quote in full in Chapter VII.
[F]Detailed account of this test is given inThe New Glutton or Epicure, New York: Frederick A. Stokes Company.
[F]Detailed account of this test is given inThe New Glutton or Epicure, New York: Frederick A. Stokes Company.
[G]Forwarding muscular movement which advances food along the whole extent of the alimentary canal.
[G]Forwarding muscular movement which advances food along the whole extent of the alimentary canal.
[H]The organic materials of human diet are usually classified into three divisions:—(1) The Proteids, or Albuminates—the characterising element occurring being nitrogen. The nitrogenous foods are: flesh (without the fat), eggs, milk, cheese, legumes (peas, beans, lentils, etc.).(2) The Fats, or Hydro-carbons. All animal and vegetable fats and oil. Emulsions of mineral oils have been shown to pass through the system unchanged, and therefore cannot be regarded as food.(3) The Carbohydrates (sugars and starches): bread, potatoes, and grain generally.Protein is the tissue builder; heat and energy are derived largely from the non-nitrogenous foods.A Calorie (large) is the unit of heat required to raise one kilogram of water to 1° C. The full value of a food is ascertained by means of the calorimeter, or apparatus used to determine the specific heat of substances, or the amounts of heat evolved or absorbed in various physical and chemical changes. Calorimeters take very diverse forms, varying from quite simple vessels to highly complex apparatus, according to the particular kind of determination to be carried out in them.
[H]The organic materials of human diet are usually classified into three divisions:—
(1) The Proteids, or Albuminates—the characterising element occurring being nitrogen. The nitrogenous foods are: flesh (without the fat), eggs, milk, cheese, legumes (peas, beans, lentils, etc.).
(2) The Fats, or Hydro-carbons. All animal and vegetable fats and oil. Emulsions of mineral oils have been shown to pass through the system unchanged, and therefore cannot be regarded as food.
(3) The Carbohydrates (sugars and starches): bread, potatoes, and grain generally.
Protein is the tissue builder; heat and energy are derived largely from the non-nitrogenous foods.
A Calorie (large) is the unit of heat required to raise one kilogram of water to 1° C. The full value of a food is ascertained by means of the calorimeter, or apparatus used to determine the specific heat of substances, or the amounts of heat evolved or absorbed in various physical and chemical changes. Calorimeters take very diverse forms, varying from quite simple vessels to highly complex apparatus, according to the particular kind of determination to be carried out in them.
[I]Although I have been a close student of the subject for more than fifteen years in the best physiological-chemical laboratories for long periods of time—and always emulating the man from Missouri in demanding of the wise ones in the science of the laboratories to "Show me!"—I make the statements relative to what happens below the guillotine line in Mother Nature's exclusive territory of responsibility on the authority of the laboratory territory experts; but only, mind you, when my personal observations and business logic approve the conclusion. Therefore, when I tell you that starch turned into dextrose, or "grape sugar," is assimilable as nourishment, and that starch which is not thus chemically transformed by saliva is not capable of becoming nourishment, I am not "speaking by the book," which Mother Nature has opened for me to read—unless biological-chemists can be considered to be extra-enlightened forms of nature.
[I]Although I have been a close student of the subject for more than fifteen years in the best physiological-chemical laboratories for long periods of time—and always emulating the man from Missouri in demanding of the wise ones in the science of the laboratories to "Show me!"—I make the statements relative to what happens below the guillotine line in Mother Nature's exclusive territory of responsibility on the authority of the laboratory territory experts; but only, mind you, when my personal observations and business logic approve the conclusion. Therefore, when I tell you that starch turned into dextrose, or "grape sugar," is assimilable as nourishment, and that starch which is not thus chemically transformed by saliva is not capable of becoming nourishment, I am not "speaking by the book," which Mother Nature has opened for me to read—unless biological-chemists can be considered to be extra-enlightened forms of nature.
[J]Dr. Prof. J. P. Pawlow, Director of the Department of Experimental Physiology in the Russian Imperial Military School of Medicine, &c.
[J]Dr. Prof. J. P. Pawlow, Director of the Department of Experimental Physiology in the Russian Imperial Military School of Medicine, &c.
[K]Literally "Butter-goose"; a table set apart, with bread and butter and a variety of snacks.
[K]Literally "Butter-goose"; a table set apart, with bread and butter and a variety of snacks.
[L]Dr. M. Hindhede: Copenhagen, Denmark.
[L]Dr. M. Hindhede: Copenhagen, Denmark.
[M]Voit, Atwater, etc.
[M]Voit, Atwater, etc.
[N]Carl Voit, of Munich, prescribed as Standard daily diet for a man doing moderate work: 118 grams of Protein, 56 grs. Fat, 500 grs. Carbohydrates, with a total fuel value of 3,055 large calories; increasing the same to 145 grams Protein, 160 grs. Fat, 450 grs. Carbohydrates, with a total fuel value of 3,370 large calories. This is the celebrated Voit Diet Standard. Professor Atwater, of Connecticut, went further, prescribing as Daily Diet Standard no less than 125 grams of Proteins, with sufficient fat and carbohydrates to equal a total fuel value of 3,500 large calories for a man doing a moderate amount of labour; increasing the amount of Protein to 150 grams, with fats and carbohydrates to a total fuel value of 4,500 large calories per diem.
[N]Carl Voit, of Munich, prescribed as Standard daily diet for a man doing moderate work: 118 grams of Protein, 56 grs. Fat, 500 grs. Carbohydrates, with a total fuel value of 3,055 large calories; increasing the same to 145 grams Protein, 160 grs. Fat, 450 grs. Carbohydrates, with a total fuel value of 3,370 large calories. This is the celebrated Voit Diet Standard. Professor Atwater, of Connecticut, went further, prescribing as Daily Diet Standard no less than 125 grams of Proteins, with sufficient fat and carbohydrates to equal a total fuel value of 3,500 large calories for a man doing a moderate amount of labour; increasing the amount of Protein to 150 grams, with fats and carbohydrates to a total fuel value of 4,500 large calories per diem.
[O]This reference is to an unique experiment in New York, account of which will sometime be published under the title of "Parties of Politeness," a name suggested by the little guests themselves.
[O]This reference is to an unique experiment in New York, account of which will sometime be published under the title of "Parties of Politeness," a name suggested by the little guests themselves.
[P]It is not outside the province of Fletcherism to Fletcherize our vocabulary and make it as single-meaning as possible in the interest of simplicity. The term "Fletcherize" is already commonly used to suggest analysis and digestion of crude raw material other than food, and has come into use in literary circles with especial usefulness. Young reporters on newspapers are often told by editors to take their "copy" in hand and "Fletcherize" it before handing it in for printing. Even such a judicial person as Mayor Gaynor, of New York, had recourse recently to such advice relative to evidence, but he called it by a name of his own not yet in common use.
[P]It is not outside the province of Fletcherism to Fletcherize our vocabulary and make it as single-meaning as possible in the interest of simplicity. The term "Fletcherize" is already commonly used to suggest analysis and digestion of crude raw material other than food, and has come into use in literary circles with especial usefulness. Young reporters on newspapers are often told by editors to take their "copy" in hand and "Fletcherize" it before handing it in for printing. Even such a judicial person as Mayor Gaynor, of New York, had recourse recently to such advice relative to evidence, but he called it by a name of his own not yet in common use.
Transcriber's NotesVariations in spelling and punctuation are as in the original, except in cases of obvious typographical error.Inconsistencies of hyphenation have been standardised.The author consistently refers to Doctor Kellogg as Kellog, this has been retained.
Transcriber's Notes
Variations in spelling and punctuation are as in the original, except in cases of obvious typographical error.
Inconsistencies of hyphenation have been standardised.
The author consistently refers to Doctor Kellogg as Kellog, this has been retained.