Encyclopedia of Diet: A Treatise on the Food Question, Vol. 2

This volume offers a clear, science‑based look at what we eat, tying the chemistry of food to the chemistry of the human body. Written in plain language, it walks listeners through the fundamentals of digestion and how different nutrients interact with our organs. The focus is on everyday staples—especially grains—and how their composition can support or hinder healthy digestion.

The author examines wheat, rye, barley, oats and corn, pointing out their varying protein, fat and fiber levels and the practical effects these differences have on the body. By highlighting the risks of excess starch and the importance of balanced proportions, the book suggests simple adjustments that can ease constipation, reduce inflammation, and promote overall vitality. Listeners will come away with a richer appreciation for how the grains they choose shape their long‑term health.