Diet and food considered in relation to strength and power of endurance, training and athletics / by Alexander Haig.

  • Haig, Alexander, 1853-1924.
Date:
1900
Catalogue details

Licence: In copyright

Credit: Diet and food considered in relation to strength and power of endurance, training and athletics / by Alexander Haig. Source: Wellcome Collection.

Provider: This material has been provided by Royal College of Physicians, London. The original may be consulted at Royal College of Physicians, London.

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    still, separating the milk, is generally sufficient to bring it to a standstill. But those who are already too stout and wish to reduce, will have to further modify any of the above diets. Thus taking Table I., the milk will have to be reduced, and the cream separated from that taken, and cheese may be specially obtained which is poor in fat, or made from skim milk. Bread must be reduced, or even entirely replaced by rice, which is poor in fat, together with protene and gluten, which are practically free from it. Thus : 1 pint milk .. 3 per cent, of albumens — 262 grs. 2 ozs. cheese ..33 ,, „ =281 „ \ oz. gluten .. 90 „ „ = 180 „ 2 ozs. protene.. 85 ,, ,, = 631 „ 4 ozs. rice .. 5 „ ,, = 86 „ 1,440 A little acid fruit, say .. .. .. 30 grs. 1,470 In this way a sufficient supply of albumens is obtained with very little fat and a reduced quantum of starches, and the patient supplies what may be required in this direction from his own tissues, just as he would on the dangerous diet of meat and hot water that has been used for the same pm'pose. But he escapes the great dangers of this latter diet, which are due to the xanthin, uric acid and other effete nitrogen contained in the flesh, as these