As with so many things, the late 19th and early 20th centuries seem to represent the turning point for a modern perspective on nutrition. As far as I can tell, this is the point at which people started thinking of nutrition as a chemistry problem: you take food into a laboratory, analyze the constituent parts, and optimize the things you need while minimizing the things you don't.
The thing that jumps out at the modern reader as particularly off key is the treatment of fiber. I'm assuming “crude” in this context means insoluble, but it is still odd to see fiber treated as an undesirable component.
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