Digestibility of Certain Miscellaneous Animal Fats (Classic Reprint)

Arthur D. Holmes

ISBN 10: 0428067077 / ISBN 13: 9780428067076

Published by Forgotten Books, 2018

About this Item

Print on Demand. This book chronicles the fascinating world of animal fats, investigating the unique properties and nutritional nuances of a vast array of fats derived from various animal sources. From familiar culinary staples like butter to lesser-known fats like goat butter and turtle fat, the author delves into their digestibility and culinary applications. Expertly researched and presented in an accessible style, this book enriches our understanding of the diverse roles animal fats play in human diets and culinary traditions across cultures. Through meticulous experiments, the author reveals the extent to which each fat is utilized by the human body, providing valuable insights for nutritionists and home cooks alike. The book unveils the culinary potential of these fats, offering a fresh perspective on their flavor profiles and cooking properties, inspiring readers to explore the diverse culinary possibilities they hold. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book.

Seller Inventory # 9780428067076_0

Bibliographic Details

• Title: Digestibility of Certain Miscellaneous Animal Fats (Classic Reprint)
• Publisher: Forgotten Books
• Publication Date: 2018
• Language: English
• ISBN 10: 0428067077
• ISBN 13: 9780428067076
• Binding: Paperback
• Condition: New
• Book Type: print-on-demand item
• Seller catalogs:
  • Agriculture

About this title

Synopsis

Digestibility of Certain Miscellaneous Animal Fats offers a clear look at how different fats are absorbed by the human body.

This early nutrition study examines several fats—such as goat’s butter, oleo oil, oleo stearin, ox-tail fat, and turtle fat—and measures how well they are digested when eaten in amounts typical of a normal diet. The book reports the percentages of digestibility for fat, protein, and carbohydrate, and notes that these fats generally assimilate well without causing notable adverse effects.

• Concrete digestibility data for a range of fats, including oleo oil and turtle fat.


• How the fats perform in mixed-diet experiments and their impact on overall nutrient absorption.


• Observations on tolerability and practical implications for dietary fats in the early 20th century.


• Context within USDA nutrition publications and related fat studies of the era.

Ideal for readers interested in the history of nutrition science and the empirical study of fat digestion.