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Nature volume 42, pages 196197 | Download Citation



A GOOD book on food is greatly wanted, one treating of the varieties of food, and their arrangement in the dietaries of health and disease. In some respects Dr. Yeo's small work fulfils the requirements of a satisfactory book on the subject. It will be found useful for reference by the busy practitioner, and it contains numerous facts, as a rule clearly stated; and it will perhaps also be found acceptable to the lay public, as, in many parts, the style is more or less popular. The chemistry of foodstuffs is not treated as accurately as it might be. Thus we have “syntonin or muscle fibrin; myosin, from muscle,” placed in separate lines as food-stuffs. In the table (p. 10), “casein”(probably a misprint for ossein) is placed under “gelatigenous substances”; and gelatin is itself considered a “gelatigenous” substance. This, it must be confessed, is a somewhat loose way of describing these substances.

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