PREFACE
I THE NATURAL FOOD OF MAN
II THE ARGUMENT FROM COMPARATIVE ANATOMY
CHAPTER III THE ARGUMENT FROM PHYSIOLOGY
IV THE ARGUMENT FROM CHEMISTRY
V THE ARGUMENT FROM HYGIENE
VI THE ARGUMENT FROM EXPERIENCE
VII MISCELLANEOUS ARGUMENTS
VIII DAIRY PRODUCTS
IX VEGETABLES
X CEREALS
XI CONDIMENTS, SPICES, ETC.
XII THE FRUITARIAN DIET
XIII FOOD COMBINATIONS
XIV HYGIENIC FOODS AND HYGIENIC COOKERY
XV THE QUESTION OF QUANTITY
XVI GENERAL CONCLUSIONS
APPENDIX
INDEX
Selections from Atwater and Bryant’s Tables
Practical Books on Diet and Health
