The Natural Food of Man : Being an attempt to prove from comparative anatomy, physiology, chemistry and hygiene, that the original, best and natural diet of man is fruit and nuts

Format:

Book

Author/Creator:

Carrington, Hereward, 1880-1959

Language:

English

Physical Description:

1 online resource : multiple file formats

Place of Publication:

Salt Lake City, UT : Project Gutenberg,

Summary:

"The Natural Food of Man" by Hereward Carrington is a scientific publication written in the early 20th century. The book presents a comprehensive argument for a diet based primarily on fruits and nuts, equating these with what Carrington asserts is the original and healthiest food source for humanity. Through a detailed examination of anatomy, physiology, chemistry, and hygiene, the author aims to convince readers of the health benefits of rejecting flesh and other animal products. The opening of "The Natural Food of Man" establishes Carrington's viewpoint on the importance of diet to health, particularly in the wake of economic hardships. He emphasizes the need for correct dietary knowledge to reduce suffering and maintain well-being inexpensively. Carrington outlines his premise that the human body is best suited for a fruit-and-nut diet based on its anatomical and physiological features. He argues that the consumption of animal products not only poses health risks but also reflects a deviation from humanity's natural dietary requirements. The opening serves as an introduction to a deeper exploration of the quality of food and its impact on overall health throughout the remainder of the volume. (This is an automatically generated summary.)

Contents:

The natural food of man

The argument from comparative anatomy

The argument from physiology

The argument from chemistry

The argument from hygiene

The argument from experience: nations and individuals

Miscellaneous arguments

Dairy products

Vegetables

Cereals, grains, etc.

Condiments and spices

The fruitarian diet

Food combinations

Hygienic food and hygienic cookery

The question of quantity

General conclusions.

Credits:

Produced by Brian Wilson, Les Galloway and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.)

Notes:

Reading ease score: 57.5 (10th to 12th grade). Somewhat difficult to read.

Release date is 2020-10-18