. Gaillard's medical journal . CEREAL FOODS UNDER THE MICROSCOPE. 11 up these two great groups,viz; the relative value ofnitrogenized and non-ni-trogenized foods. The simplest mannerof presenting this mostimportant subject is toassert, as a well estab-lished fact, that while thenon-nitrogenized foods(the starchy, saccharineand fatty foods) are al-most solely effective andsolely intended for thepurpose of maintaininganimal temperature, thenitrogenized foods areconsumed in repairingthe natural wear and tearof all of the true tissuesof the body. While ani-mal temperature, howev-er, may be maintai
. Gaillard's medical journal . CEREAL FOODS UNDER THE MICROSCOPE. 11 up these two great groups,viz; the relative value ofnitrogenized and non-ni-trogenized foods. The simplest mannerof presenting this mostimportant subject is toassert, as a well estab-lished fact, that while thenon-nitrogenized foods(the starchy, saccharineand fatty foods) are al-most solely effective andsolely intended for thepurpose of maintaininganimal temperature, thenitrogenized foods areconsumed in repairingthe natural wear and tearof all of the true tissuesof the body. While ani-mal temperature, howev-er, may be maintained in.
Size: 987px × 2533px
Photo credit: © Reading Room 2020 / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1800, bookdecade1880, booksubjectmedicine, bookyear188
