Diet and food considered in relation to strength and power of endurance, training and athletics / by Alexander Haig.

  • Haig, Alexander, 1853-1924.
Date:
1904
Catalogue details

Licence: In copyright

Credit: Diet and food considered in relation to strength and power of endurance, training and athletics / by Alexander Haig. Source: Wellcome Collection.

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    duce a greater result when the circulation of the blood is free and complete ; that is, when it is clear, and kept clear, of the obstructing and friction- causing xanthins and uric acid. And when the circulation is thus obstructed a greater quantity of albumens will be used up by the heart muscle in the increased work imposed upon it, and, therefore, less albumen will be available for the body muscles in general. It is a natural sequence that 1 oz. of albumen from bread, milk, or cheese, will produce a greater external result than a like amount of albumen from the tissues of dead animals. Man has no doubt been misled by the stimulat- ing properties of animal tissues and their extracts into exactly opposite beliefs, and this is specially noteworthy in the case of beef-tea, which is almost universally used in spite of the fact that it con- tains little or no albumen available for force pro- duction, and is thus nearly as pure a stimulant as a glass of wine. But facts now admit of no doubt, and can be easily noted and verified, and the sad certainty that the path of stimulation once entered upon has too often led to the ruin of mind and body, can scarcely at this period of the world’s history require further demonstration. As regards pathology, it will one day, I doubt