02072cam a22003133u 450000100060000000300070000600500170001300600020003000700050003200800410003701000130007804000110009104100170010205000070011910000330012624500310015926400510019030000470024133600260028833700260031433800360034050000310037650801120040752011280051953400450164765300090169265300140170185600430171547439UtSlPG20260610134106.0mcr n260607r2014||||utu|||||o|||||||||||||| d  a36023625  aUtSlPG 7aen2iso639-1 4aRM1 aFletcher, Horace,d1849-191914aThe New Glutton or Epicure 1aSalt Lake City, UT :bProject Gutenberg,c2014  a1 online resource :bmultiple file formats  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  aRelease date is 2014-11-23  aProduced by Mark C. Orton, Les Galloway and the Online
Distributed Proofreading Team at http://www.pgdp.net  a"The New Glutton or Epicure" by Horace Fletcher is a nutritional guide written in the early 20th century. This work aims to promote dietary economy through detailed recommendations on how to properly chew and savor food to enhance digestion and overall health. The author emphasizes that understanding and observing one's natural appetites can lead to a more fulfilling and healthy life.   At the start of the book, the author reflects on the progress made since the original publication of his ideas and acknowledges the contributions of various experts and practitioners who have supported his dietary philosophy. Fletcher introduces his principle of "Thorough Buccal Digestion," which insists on the importance of masticating food well enough to ensure it is appropriately prepared for digestion. He discusses the physiological implications of this approach, including its reported benefits in reducing food intake while increasing satisfaction and health benefits, thus laying the groundwork for the more detailed arguments and endorsements that follow throughout the text. (This is an automatically generated summary.)  nOriginal publication data not identified  aDiet  aNutrition40uhttps://www.gutenberg.org/ebooks/47439