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Texts from De.Wikipedia.Org, De.Wikisource.Org
Texts from http://www.gutenberg.org/files/13635/13635-h/13635-h.htm, de.wikipedia.org, de.wikisource.org BRITISH AND GERMAN AUTHORS AND Contents: INTELLECTUALS CONFRONT EACH OTHER IN 1914 1. British authors defend England’s war (17 September) The material here collected consists of altercations between British and German men of letters and professors in the first 2. Appeal of the 93 German professors “to the world of months of the First World War. Remarkably they present culture” (4 October 1914) themselves as collective bodies and as an authoritative voice on — 2a. German version behalf of their nation. — 2b. English version The English-language materials given here were published in, 3. Declaration of the German university professors (16 and have been quoted from, The New York Times Current October 1914) History: A Monthly Magazine ("The European War", vol. 1: — 3a. German version "From the beginning to March 1915"; New York: The New — 3b. English version York Times Company 1915), online on Project Gutenberg (www.gutenberg.org). That same source also contains many 4. Reply to the German professors, by British scholars interventions written à titre personnel by individuals, including (21 October 1914) G.B. Shaw, H.G. Wells, Arnold Bennett, John Galsworthy, Jerome K. Jerome, Rudyard Kipling, G.K. Chesterton, H. Rider Haggard, Robert Bridges, Arthur Conan Doyle, Maurice Maeterlinck, Henri Bergson, Romain Rolland, Gerhart Hauptmann and Adolf von Harnack (whose open letter "to Americans in Germany" provoked a response signed by 11 British theologians). The German texts given here here can be found, with backgrounds, further references and more precise datings, in the German wikipedia article "Manifest der 93" and the German wikisource article “Erklärung der Hochschullehrer des Deutschen Reiches” (in a version dated 23 October 1914, with French parallel translation, along with the names of all 3000 signatories). -
Shelton, Herbert M. the Hygienic System
The HYGIENIC SYSTEM By Herbert M. Shelton, D.P., N.D., D.C., D.N.T., D.N.Sc., D.N.Ph., D.N.Litt., Ph.D., D.Orthp. AUTHOR OF HUMAN LIFE: ITS PHILOSOPHY AND LAWS; NATURAL DIET OF MAN; HYGIENIC CARE OF CHILDREN; NATURAL CURE OF SYPHILIS; NATURAL CURE OF CANCER; ETC., ETC. Vol. VI ORTHOPATHY Published By Dr. Shelton's Health School San Antonio, Texas 1939 Note: This scan was made by the Soil and Health Library, http://www.soilandhealth.org HE disciples of Natural Hygiene try to deserve the T blessings that the dupes of the drug-mongers attempt to buy across the counter; instead of changing their hospital or their course of medication they will change their habits, and their loss of faith in a few popular superstitions will be compensated by an abundant gain in health.*** The removal of the cause is a remedy which the sufferers from almost any disease might prescribe for themselves. —Felix L. Oswald. Index Chapter Page Introduction 7 1 Living Matter Cures Itself 27 2 The Rationale of "Disease" 58 3 The Rationale of Fever 114 4 The Rationale of Inflammation 130 5 The Rationale of Crises. 160 6 Self-Limited Diseases 169 7 Biogony Not a Radical Cure 174 8 The Course of Biogony 179 9 Prognosis 188 10 Unity of Diseases and Symptoms 192 11 The Evolution of Pathology 213 12 The Causes of Pathology 254 13 The Causes of Enervation 342 14 The Conditions of Recovery 385 15 Results of Suppression of Biogony 434 DEDICATION o all who believe in the omniscience of T phenomena—that action and reaction are inherent—a part of an object and its environment— -
Healthy Nutrition in Germany: a Survey Analysis of Social Causes, Obesity and Socioeconomic Status
Public Health Nutrition: 23(12), 2109–2123 doi:10.1017/S1368980019004877 Healthy nutrition in Germany: a survey analysis of social causes, obesity and socioeconomic status Sebastian Mader1,* , Malte Rubach2, Wolfram Schaecke2, Christine Röger3, Ina Feldhoffer3 and Eva-Magdalena Thalmeier3 1Institute of Sociology, University of Bern, 3012 Bern, Switzerland: 2Bavarian State Ministry for Nutrition, Agriculture, and Forestry, 80539 Munich, Germany: 3Competence Centre of Nutrition (KErn) at the Bavarian State Research Center for Agriculture, 85354 Freising, Germany Submitted 22 January 2019: Final revision received 15 October 2019: Accepted 21 November 2019: First published online 27 April 2020 Abstract Objective: The obesity pandemic is an increasing burden for society. Information on key drivers of the nutrition cycle of (a) social causation, (b) biological causation and (c) health selection is vital for effective policies targeted at the reduction of obesity prevalence. However, empirical causal knowledge on (a) the social predictors of diet quality, (b) its impact on corpulence and (c) the socioeconomic consequences of obesity is sparse. We overcome the limitations of previous research and acquire comprehensive causal insight into this cycle. Design: Therefore, we analyse two German socio-epidemiological panel surveys exploiting their longitudinal panel structure utilising hybrid panel regression models. Setting: General population of Germany. Participants: German Health Interview and Examination Survey for Children and Adolescents (KiGGS, n 17 640; age 0–24 years) and the German National Nutrition Monitoring (NEMONIT, n 2610; age 15–82 years). Results: The results indicate that (a) interestingly only sex, education and age explain healthy diets; (b) increases in a newly developed Optimised Healthy Eating Index (O-HEI-NVSII) and in nuts intake reduce BMI, while growing overall energy intake, lemonade, beer and meat (products) intake drive corpulence; (c) in turn, developing obesity decreases socioeconomic status. -
The Early History of American Nutrition Research from Quality to Quantity
Chapter One The Early History of American Nutrition Research From Quality to Quantity On May 15, 1862, President Abraham Lincoln approved a bill to establish the United States Department of Agriculture. The USDA was born with $60,000 in six rooms in the basement of the Patent Offi ce building.1 Draw- ing from the European import of a scientifi c approach to agriculture, which relied largely on the nascent fi eld of chemistry, the USDA’s directive was to advance scientifi c research. The department was “laying the foundation for becoming a great science-producing agency of government” (Cochrane, 1993, p. 96). It was the expressed goal of the newfound department to: “Test by experiment the use of agricultural implements and the value of seeds, soils, manures, and animals; undertake the chemical investigation of soils, grains, fruits, vegetables, and manures, publishing the results.”2 From cotton to cattle to cucumbers, the USDA had an array of directions in which to take their scientifi c research. In the years after the approval of this bill, federally funded scientists, in USDA-sanctioned labs, set to unearthing the chemical components of food, and the physiological processes of digestion. Chemists used the pro- cess of calorimetry to break food down into calories, fats, proteins, and carbohydrates. Techniques of dehydration, precipitation, and combustion reduced foods to their constituent molecular parts. These experiments, as well as experiments using the calorimeter to quantify human action, ren- dered the relationship between food and eater measurable. The emerging 21 © 2009 State University of New York Press, Albany 22 Measured Meals science of nutrition introduced the notion of the balanced human-food equation based on the zero-waste model of the combustion engine. -
Appendix D: Remedies 1 Appendix D: Remedies
www.GetPedia.com * More than 500,000 Interesting Articles waiting for you . * The Ebook starts from the next page : Enjoy ! Introduction 1 Introduction The Sunfood Diet is the promise that we can become something more – that there is a better way to live. You can be totally rejuvenated. You can walk the Earth barefoot again as you did as a child, feeling the blades of grass beneath your feet, touching the flower petals, chasing the butterflies, watching the ants, thinking clearly and calmly. Within you is the power which will astonish you. Within you are the seeds of greatness, of beauty, of discipline, of excellence, of destiny. This is the last moment of the way you used to be. It is time to give yourself permission to reach the absolutely highest possible state of health. What good are all the possessions in the world if you do not have your health? What good are material experiences if you do not have the intense vibrancy to enjoy them? The Sunfood Diet is the product of a new will-to-health, a new will-to-life, arising from ashen foods like a phoenix all over the world. The Sunfood Diet identifies those foods that allow the body to work to its maximum potential. The Sunfood lifestyle teaches that robust health is the natural state; inspired energy is our natural birthright. It demonstrates how to purify your physical body and unlock the key to your maximum potential. Sunfoods beautify the body, mind, and spirit. They carry with them the vitality of health and life – the vibrant Sun energy that nourishes all life on Earth. -
Meyer Nadine.Pdf
Aus dem Institut für Ethik, Geschichte und Theorie der Medizin der Ludwig – Maximilians – Universität München Leiter: Prof. Dr. med. Georg Marckmann M.P.M. Das Hygieneinstitut der Ludwig-Maximilians-Universität München unter Max von Pettenkofer als internationale Ausbildungs- und Forschungsstätte Dissertation zum Erwerb des Doktorgrades der Medizin an der Medizinischen Fakultät der Ludwig – Maximilians – Universität zu München vorgelegt von Nadine Yvonne Meyer aus Witten 2016 Mit Genehmigung der Medizinischen Fakultät der Universität München Berichterstatter: Prof. Dr. Wolfgang Locher _________________________________________ Mitberichterstatter: Prof. Dr. Dr. Jürgen Heesemann _________________________________________ Mitbetreuung durch den promovierten Mitarbeiter: _________________________________________ Dekan: Prof. Dr. med. dent. Reinhard Hickel Tag der mündlichen Prüfung: 21.01.2016 1 Inhalt Inhalt........................................................................................................................................................ 1 I. Der Wissenstransfer im Blickpunkt der Medizingeschichte ................................................................. 5 II. Fragestellung, Quellensituation, Material und Methode .................................................................... 8 III. Das Hygiene-Institut München ......................................................................................................... 13 1 Der Wissenstransfer vor der Zeit des Hygiene-Instituts ................................................................ -
Health Aspects of Milk and Dairy Products
Max Rubner Conference 2013 Health Aspects of Milk and Dairy Products October 7-9, 2013 Karlsruhe, Germany Max Rubner Conference 2013 October 7-9, 2013 Speaker Abstracts Bernhard Watzl Milk and dairy products – dietary recommendations and current intakes ......................................................................7 Gillian Butler The effect of feeding and milking system on nutritionally relevant compounds in milk ..............................................8 Peter Chr. Lorenzen Current examples of the effect of milk processing on nutritionally relevant milk components .................................9 Patricia Regal López Natural presence of steroid hormones in bovine milk ........................................................................................................11 Clemens Kunz Oligosaccharides in milk from various species: components, quantities, and functional significance .....................................................................................................................................................12 Kasper Hettinga The proteome of human and bovine milk ..............................................................................................................................14 Andrea S. Wiley Cow milk consumption: a life history approach ..................................................................................................................15 Johanna W. Lampe Milk intake and cancer risk ......................................................................................................................................................16 -
Vitamin and Nutrition Research Vol
Vol. 82 · Number 5 · October 2012 ISSN 0300-9831 International Journal for Vitamin and Nutrition Research Vol. 82 · Number 5 · October 2012 Special Issue 5/12 100 Years of Vitamins www.verlag-hanshuber.com/IJVNR 100 years of vitamins for a brighter world Editor-in-Chief International Journal for Vitamin and Nutrition Research R. F. Hurrell In 1912, the world first learned about ‘vitamins’, a term coined by Casimir Funk to describe bioactive substances essential Associate Editors for human and animal health. The past century has witnessed remarkable discoveries that have advanced our understanding T. Bohn · M. Eggersdorfer · M. Reddy of vitamins and their vital role in health and wellness. DSM, the global leader in vitamins, is proud to have been part of this vitamin journey and is committed to making further scientific advances for generations to come. www.100yearsofvitamins.com www.dsmnutritionalproducts.com International Journal for Vitamin and Nutrition Research Editor-in-Chief Prof. Richard F. Hurrell Human Nutrition Laboratory, Institute of Food, Nutrition and Health Swiss Federal Insitute of Technology ETH Zentrum, LFV D20 Schmelzbergstrasse 7 CH-8092 Zurich, Switzerland [email protected] Associate Editors Dr. T. Bohn, Belvaux Dr. M. Eggersdorfer, Basel Prof. Dr. M. Reddy, Ames Publisher Hans Huber Publishers, Hogrefe AG, Laenggass-Strasse 76, Postfach, (European Address) CH-3000 Bern 9 Phone +41 (0)31 300 45 00, Fax +41 (0)31 300 45 90 [email protected], www.verlag-hanshuber.com (US Address) Hogrefe Publishing -
125 Jahre Hygiene-Institute an Berliner Universitäten – Eine
Judith Hahn, Ulrike Gaida, Marion Hulverscheidt 125 Jahre Hygiene- Institute an Berliner Universitäten Eine Festschrift Inhalt Vorwort 3 Zur Einführung Vieles, was uns im Alltag begegnet, kann man besser verstehen, wenn man die historischen Zusammenhänge 8 Die Gründung des Berliner Hygiene-Instituts dahinter kennt. 125 Jahre Hygiene-Institute der Cha- rité sind Anlass genug, um eine solche Aufarbeitung 18 Zögerliche Etablierung der Universitätshygiene der historischen Zusammenhänge vorzunehmen. Herrn Volker Hess möchte ich sehr herzlich dan- 23 Neue Impulse in der Hygiene während der ken, dass er drei Historikerinnen empfohlen hat, die Weimarer Republik sich mit sehr großem Engagement, Enthusiasmus und hoher Kompetenz der Aufgabe gewidmet haben, die 28 Hygiene im Nationalsozialismus und im Zweiten letzten 125 Jahre zur universitären Berliner Hygiene Weltkrieg zu erforschen und zusammenzustellen. Judith Hahn, Ulrike Gaida und Marion Hulverscheidt haben die zu- 33 Die Nachkriegszeit in Berlin bis in die 1950er gänglichen Quellen analysiert und viele Interviews mit Jahre Zeitzeugen durchgeführt. Herzlichen Dank an Erika Brandt, Helmut Hahn, 38 Das Hygiene-Institut der Humboldt-Universität Karlwilhelm Horn, Wolfgang-Dietrich Kampf, Wolf- in Ost-Berlin gang Kaufhold, Detlev H. Krüger, Wolfgang Presber und Henning Rüden, dass sie für Interviews zur Ge- 46 Das Hygiene-Institut der Freien Universität in schichte der Institute bereit waren. Außerdem vielen West-Berlin Dank an Gerhard Baader, Ingrid Becker, Petra Degen- hardt, Ulf Göbel, Michael Haupt, Regine Heilbronn, 54 Abschließende Bemerkungen Heike Martiny, Gabriele Moser und Manfred Stürzbe- cher für weitere Auskünfte und Hinweise bei der Zu- 55 Anhang sammenstellung der Daten und Zusammenhänge. Ich wünsche allen Lesern viel Freude und Anregun- gen beim Lesen der Institutsgeschichte. -
The Vitamin a Story Lifting the Shadow of Death the Vitamin a Story – Lifting the Shadow of Death World Review of Nutrition and Dietetics
World Review of Nutrition and Dietetics Editor: B. Koletzko Vol. 104 R.D. Semba The Vitamin A Story Lifting the Shadow of Death The Vitamin A Story – Lifting the Shadow of Death World Review of Nutrition and Dietetics Vol. 104 Series Editor Berthold Koletzko Dr. von Hauner Children’s Hospital, Ludwig-Maximilians University of Munich, Munich, Germany Richard D. Semba The Vitamin A Story Lifting the Shadow of Death 41 figures, 2 in color and 9 tables, 2012 Basel · Freiburg · Paris · London · New York · New Delhi · Bangkok · Beijing · Tokyo · Kuala Lumpur · Singapore · Sydney Dr. Richard D. Semba The Johns Hopkins University School of Medicine Baltimore, Md., USA Library of Congress Cataloging-in-Publication Data Semba, Richard D. The vitamin A story : lifting the shadow of death / Richard D. Semba. p. ; cm. -- (World review of nutrition and dietetics, ISSN 0084-2230 ; v. 104) Includes bibliographical references and index. ISBN 978-3-318-02188-2 (hard cover : alk. paper) -- ISBN 978-3-318-02189-9 (e-ISBN) I. Title. II. Series: World review of nutrition and dietetics ; v. 104. 0084-2230 [DNLM: 1. Vitamin A Deficiency--history. 2. History, 19th Century. 3. Night Blindness--history. 4. Vitamin A--therapeutic use. W1 WO898 v.104 2012 / WD 110] 613.2'86--dc23 2012022410 Bibliographic Indices. This publication is listed in bibliographic services, including Current Contents® and PubMed/MEDLINE. Disclaimer. The statements, opinions and data contained in this publication are solely those of the individual authors and contributors and not of the publisher and the editor(s). The appearance of advertisements in the book is not a warranty, endorsement, or approval of the products or services advertised or of their effectiveness, quality or safety. -
Clinically Trialled Alkalising Minerals - Technical Data Bio-Practica
Clinically Trialled Alkalising Minerals - Technical Data Bio-Practica Clinically Trialled Alkalising Minerals Technical Data Acid-Base Balance Everything around us depends on the right balance of acid and alkalinity. The ocean, the soil, plants, animals and humans, all require the correct pH level for life. Nearly every biological process in the human body requires the appropriate acid-base balance;1 human life requires a tightly controlled pH to survive.2 However, because of the agriculture revolution and industrialisation, the world has changed and so has the pH levels. The ocean pH has changed from 8.2 to 8.1, which impacts on ocean life, including coral reefs. The soil pH has changed so that now dolomite and manure are added to raise the pH from an acidic state to a pH above 6.2-4 Ultimately, this affects the availability of nutrients within the food consumed and the environment in which we live and breathe every day. Prehistoric Diet to the Diet of Today The prehistoric hunter-gatherer diet was rich in nutrients and low in acid forming foods; it is the diet best suited to the human physiology, even today.5,6 Plants were a major part of their diet; it is estimated that the Paelolithic diet was made up of 35% meat and 65% plant matter.5 Additionally, they consumed plants that were rich in the alkalising nutrients and metabolisable anions, such as potassium, calcium, magnesium, and citrates.4 In fact, a hypothetical analysis showed the hunter-gatherers diets’ were 87% alkaline producing.3 Today, the human diet contains high amounts of acidic animal protein and cereal grains and low levels of alkalising plant matter, which are also lower in nutrients than our predecessors’ fruits and vegetables.5,7 Another important change has been the decrease in potassium to sodium ratio and an increase in chloride compared to bicarbonate.2 Previously the ratio of potassium to sodium was 10:1; our modern diet is 1:3;2 a dramatic difference, which contributes substantially to the acid-base imbalance . -
Berg's Tables
Ragnar Berg’s Tables* Name of Food Plus or Acid– Minus or Name of Food Plus or Acid– Minus or Binding Acid–Forming Binding Acid–Forming Flesh Grains and Grain Products, Continued Bacon –9.90 Farina –10.00 Blood of Animals +5.49 Graham Bread –6.13 Chicken –24.32 Macaroni –5.11 Ham, Smoked –6.95 Oat Flakes –20.71 Meat (Beef) –38.61 Oat Flour –8.08 Mutton –20.30 Oats –10.58 Ox Tongue –10.60 Pumpernickel Bread +4.28 Pork –12.47 Quaker Oats –17.65 Rabbit –22.36 Rice, Polished –17.96 Veal –22.95 Rice, Unpolished –3.18 Rye** –11.31 Fish Rye Flour** –0.72 Herring, Salted –17.35 Wheat, Refined –8.32 Oysters +10.25 Wheat, Whole –2.66 Salmon –8.32 White Bread –10.99 Shellfish –19.52 Zweibach –10.41 Whitefish –2.75 Vegetables Eggs Asparagus +1.10 Eggs, Whole –11.61 Artichoke +4.31 Eggs, White –8.27 Brussels Sprouts –13.15 Eggs, Yolk –51.83 (fertilized) Cabbages +4.02 Milk & Milk Products Cauliflower +3.09 Butter, Cow –4.33 Chicory +2.33 Buttermilk +1.31 Dandelion +17.52 Cream +2.66 Dill +18.36 Lard –4.33 Endives +14.51 Margarine –7.31 Green Beans +5.15 Milk, Cow +1.69 (young, fresh) Milk, Goat +0.65 Kohlrabi Root +5.99 Milk, Human +2.25 Leeks +11.00 Milk, Sheep +3.27 Lettuce, Head +14.12 Milk, Skim +4.89 Mushrooms +1.80 Swiss Cheese –17.49 Red Cabbage +2.20 Red Onions +1.09 Grains and Grain Products Rhubarb +8.93 Barley –10.58 Spinach 28.01 Black Bread –8.54 String Beans (Fresh) +8.71 Cakes (White Flour) –12.31 Watercress +4.98 Cornmeal –5.37 *This information, published by Berg, is adapted from Arnold Ehret, Prof.