This book reviews the long-standing debate over the relative merits of a high-protein versus a low-protein diet.The author reviews the long-standing debate over the relative merits of a high-protein versus a low-protein diet. At a time when the concern has resurfaced that over-consumption of protein in affluent societies may damage health, this book provides a fascinating historical perspective.The author reviews the long-standing debate over the relative merits of a high-protein versus a low-protein diet. At a time when the concern has resurfaced that over-consumption of protein in affluent societies may damage health, this book provides a fascinating historical perspective.This book offers an intriguing look at the historical context of the repeated controversies during the past 150 years over the relative merits of a high-protein versus a low-protein diet. It puts the protein controversy into a historical perspective that sheds light on the scientific aspects of these questions and their historical development in a way that should be of interest to a wide range of readers in medicine, nutrition, public health, and history of science and medicine.1. Nutritional science before the Chemical Revolution (16141773); 2. Nutrition in the light of the New Chemistry (17731839); 3. 'Protein' discovered and enthroned (18381845); 4. Things fall apart (18461875); 5. Vegetarian philosophies and Voit's standards (18751893); 6. Chittenden versus the U.S. establishment (18831912); 7. Vitamins and amino acids (19101950); 8. Protein deficiency as a Third World problem (19331957); 9. International actions to produce high-protein supplements (19551990); 10. Re-appraisals of the Third World problem (19551990); 11. Adult needs for amino acids: a new controversy (19501992); 12. Retrospect; Appendices: A. Chemical structure of amino acids; B. The measurement of protein quality; C. Calculations of amino acid balance using an isotope label. ...Carpenter breaks new and exciting grlcC