This chapter is, I think, the only one, which may seem a little complicated to take in and assimilate. Bear with me if it seems rather technical; the remainder of the book, I promise you, will prove very easy to read.
Throughout the rest of the book, though, I shall be mentioning different categories of foods. If you are not familiar with these categories, you will find the Method in general hard to understand.
I have tried to reduce this chapter to its simplest, including only the information that is essential to understand what follows.
But if, despite this, you catch yourself yawning over it and are feeling drowsy by line ten or so, skip to the summary at the end of the chapter. Before you start actually trying to apply the method, though, it will be essential to return to the main part of the chapter, or you may not understand what you are doing.
Foods are edible substances containing a number of organic elements, such as proteins, lipids, carbohydrates, minerals and vitamins. They also contain water and non-digestible matter, such as fibre.
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