This book offers an intriguing look at the historical context of the repeated controversies during the past 150 years over the relative merits of a high-protein versus a low-protein diet. It puts the protein controversy into a historical perspective that sheds light on the scientific aspects of these questions and their historical development in a way that should be of interest to a wide range of readers in medicine, nutrition, public health, and history of science and medicine.
Contents :
Nutritional science before the Chemical Revolution (1614-1773)
Nutrition in the light of the New Chemistry (1773-1839)
Protein discovered and enthroned (1838-1845)
Things fall apart (1846-1875)
Vegetarian philosophies and Voit’s standards (1875-1893)
Chittenden versus the U.S. establishment (1883-1912)
Vitamins and amino acids (1910-1950)
Protein deficiency as a Third World problem (1933-1957)
International actions to produce high-protein supplements (1955-1990)
Re-appraisals of the Third World problem (1955-1990)
Adult needs for amino acids: a new controversy (1950-1992)
Retrospect
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