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The Science of Eating
1918
Alfred W. McCann
An early advocate for eating mostly unprocessed, whole foods and avoiding processed foods.

Key Takeaways:

  • McCann expands his critique of refined and adulterated foods, especially white flour and sugar, blaming them for widespread physical degeneration.
  • He argues for whole, unprocessed foods and careful attention to food quality as the real "science" of eating, rather than calorie counting alone.
  • Industrial food practices are portrayed as a public menace that science and law must confront, not simply a matter of taste or convenience.
  • Nutrition is woven together with religious and patriotic language, presenting wholesome eating as both a duty to God and a safeguard for the nation’s future.
Categories
Healthy Lifestyle
General nutrition
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