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

  • Haig, Alexander, 1853-1924.
Date:
1900
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.

Provider: This material has been provided by Royal College of Physicians, London. The original may be consulted at Royal College of Physicians, London.

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    Ciliated quantity of albumens in the form of milk, cheese and bread, and then, if on account of some increase of exercise there is an increase of appetite, to let that appetite expend itself on such good, useful but not strong foods as rice, potatoes and fruit. If, however, the increased appetite is sated on such a concentrated food as cheese, too much albu- men may be taken, and this may cause dyspepsia, and upset the course of training entirely. During actual severe exercise, milk is probably the best food to take, its digestion, as we have seen reason to believe in fig. 2 goes on quickly, and its albumens are soon available for the production of force, and this, I believe, agrees v^ith the common experience of athletes. Milk is easily and quickly svi^allovs^ed during a temporary halt, but if time is available, it should be taken only in small sips, and not in a big draught; and in this way it will be more quickl}'^, completely and satisfactorily digested, while if any quantity above half a pint is taken in a draught it will tend to form into large masses of curd, which may not only prove slow and difficult of digestion, but by their bulk, may more or less seriously interfere with respiration and circulation. Another way of treating milk, is to mix it with oatmeal, or a little dilute gruel, or barley water, which not only improve its chances of satisfactory digestion, but increase its nourishment value.