| Description |
xxi, 124 pages, 8 unnumbered leaves of plates : illustrations |
| Summary |
Abstract: An historical text for food nutritionists, physicians, biochemists, food scientists, and other health professionals outlines, summarizes, and reviews the status of knowledge of the significance and role of food enzymes in human health and nutrition through 1939. The 23 sections of the text cover a variety of aspects related to the subject theme, including food enzymes in absorption, digestion, and nutrition; body fluid enzymes in health and disease states; the enzyme complex; the relationship of enzyme potential to resistance and longevity; the effects of raw vs. pasteurized milk; the therapeutic value of raw food diets and of enzyme extracts; the hypoglycemic and hypoglocosuric action of enzymes; the effect of food on enzyme secretion; and the diet and health of primative vs. modernized eskimos. A detailed summary is appended. (wz) |
| Analysis |
Literature reviews |
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Raw foods |
| Notes |
Originally published: Status of food enzymes in digestion and metabolism. - National Enzyme Co., c1946 |
| Subject |
Enzymes -- Nutritional aspects.
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Enzymes -- Therapeutic use.
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Enzymes.
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Health -- Nutritional aspects.
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Longevity -- Nutritional aspects.
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Raw food diet -- Therapeutic use.
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