68 



"Since the marine algae are even richer in iodine and some 

 of the other food factors than are marine animals, they es- 

 pecially should be in human diet. The writer had the good 

 fortune to live for a time in Tahiti while the natives were still 

 living on a diet consisting largely of fruits, vegetables, and sea 

 foods, including marine algae, or rimu. The people were vigorous 

 in body and mind, handsome and healthy, and they had perfect 

 teeth. Another visit to the island was made after pastry shops 

 and ice-cream wagons had been introduced into this paradise. 

 The bad effects of the foreign diet were already apparent. 

 Tahitian children today have soft, crumbling, and badly de- 

 cayed teeth. 



"From time immemorial marine algae have formed a very 

 important part of the food of the Japanese people. At present 

 perhaps six or seven different kinds of seaweeds are used at a 

 single meal. Goiter is unknown in Japan. Without doubt the 

 hitherto almost national diet in Japan, consisting of rice, fish, 

 and seaweed, has had much to do with the good health, and the 

 consequent high degree of general intelligence and unusual ar- 

 tistic, literary, and scientific attainments of this race. Among 

 the people of China the same thing is true. In the 'extraordinary 

 physical capacity and endurance of her people there is the 

 physical basis of their success throughout the ages'." 



"Already two or three firms in the United States and one in 

 England are selling seaweed products made from the large kelps 

 under special trade names. One marine plant consisting of the 

 fronds of the large kelp Macrocystis pyrifera (L.) C. A. Agardh, 

 processed in such a way that its valuable minerals are pre- 

 served, has been thoroughly investigated by chemists and its 

 effects checked by physicians. This dried kelp is found to con- 

 tain iodine, iron, copper, calcium, phosphorus, sodium, po- 

 tassium, magnesium, sulphur, manganese, aluminum, zinc, and 

 chlorine, with traces of other elements. It is also a good source 

 of vitamins B and D and an excellent source of vitamins A and 

 E. (The fresh seaweed of course possesses vitamin C.) No other 

 known food contains such a wealth of minerals and vitamins." 



The illustrations are generally excellent, the press work is 

 good, and, withal. Professor Tilden's book seems destined to 

 play an important part in popularizing the study of the algae. 



Marshall A. Howe 



