But it occurs that the method of calculating the energy value of food by determining its caloricity - very doubtful on the value idea, based on understanding of this question by the science of 130th anniversary remoteness, on top of that realized during the completelyunderstanding of the logic of this process. In short: different diets, based on “the calculation of calories” - this is mass and the steady error, which does not maintain critical analysis! But in the continuation of the life of this error very many commercial structures are interested.
Briefly let us pause at a question of appearance and practice of the application of tables of the energy value of products. At the end the nineteenth century American and German physiologists thought above the problem of the energy, “calorific” value of different food products and, on the basis of understanding of such question by science more than age-long remoteness, was determined the approach to the measurement of the energy-value of food as follows. Researchers burnt different dried products in the calorimetric furnaces and derived this index on the level of their calorific value. But on the basis of such studies were comprised the tables of the caloric value of the products, which successfully are used now. Naturally, under the conditions for such naturalistic experiments the fats (fat, lard, vegetable oils) burnt more brightly and [zharche] in all, then dispatch all the remaining products. The digestive tract of man was likened to the steam-locomotive furnace, where everything, that there do not throw, will burn without the remainder, to TLA. Certainly, this primitive view on nature of the energy processes, proceeding in the gastrointestinal tract of man, proved to be the error, pardonable only for the level of the development of the science last quarter of 19th century.
Briefly let us pause at a question of appearance and practice of the application of tables of the energy value of products. At the end the nineteenth century American and German physiologists thought above the problem of the energy, “calorific” value of different food products and, on the basis of understanding of such question by science more than age-long remoteness, was determined the approach to the measurement of the energy-value of food as follows. Researchers burnt different dried products in the calorimetric furnaces and derived this index on the level of their calorific value. But on the basis of such studies were comprised the tables of the caloric value of the products, which successfully are used now. Naturally, under the conditions for such naturalistic experiments the fats (fat, lard, vegetable oils) burnt more brightly and [zharche] in all, then dispatch all the remaining products. The digestive tract of man was likened to the steam-locomotive furnace, where everything, that there do not throw, will burn without the remainder, to TLA. Certainly, this primitive view on nature of the energy processes, proceeding in the gastrointestinal tract of man, proved to be the error, pardonable only for the level of the development of the science last quarter of 19th century.
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