| We may define a food to be any substance
| |
| | give rise to heat. They form the
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| which will repair the functional waste of
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| | essential part of every living
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| the body, increase its growth, or
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| | cell.Proteids are excreted from the body
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| maintain the heat, muscular, and nervous
| |
| | as water, carbon dioxide, urea, uric
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| energy. In its most comprehensive sense,
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| | acid, sulphates, &c.The principal
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| the oxygen of the air is a food; as
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| | proteids of animal origin have their
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| although it is admitted by the lungs, it
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| | corresponding proteids in the vegetable
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| passes into the blood, and there re-acts
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| | kingdom. Some kinds, whether of animal or
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| upon the other food which has passed
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| | vegetable origin, are more easily
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| through the stomach. It is usual,
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| | digested than others. They have the same
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| however, to restrict the term food to
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| | physiological value from whichever
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| such nutriment as enters the body by the
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| | kingdom they are derived.
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| intestinal canal. Water is often spoken
| |
| | The Osseids comprise ossein, gelatin,
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| of as being distinct from food, but for
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| | cartilage, &c., from bone, skin, and
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| this there is no sufficient reason.Many
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| | connective issue. They approach the
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| popular writers have divided foods into
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| | proteids in composition, but unlike them
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| flesh-formers, heat-givers, and
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| | they cannot form flesh or fulfil the same
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| bone-formers. Although attractive from
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| | purpose in nutrition. Some food chemists
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| its simplicity, this classification will
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| | wish to call the osseids, albuminoids;
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| not bear criticism.Flesh-formers are also
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| | what were formerly termed albuminoids to
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| heat-givers. Only a portion of the
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| | be always spoken of as proteids
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| mineral matter goes to form bone.Water
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| | only.Jellies are of little use as food;
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| forms an essential part of all the
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| | not only is this because of the low
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| tissues of the body. It is the solvent
| |
| | nutritive value of gelatin, but also on
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| and carrier of other substances.Mineral
| |
| | account of the small quantity which is
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| Matter or Salts, is left as an ash when
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| | mixed with a large proportion of
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| food is thoroughly burnt. The most
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| | water.The Vegetable Kingdom is the prime
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| important salts are calcium phosphate,
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| | source of all organic food; water, and to
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| carbonate and fluoride, sodium chloride,
| |
| | a slight extent salts, form the only food
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| potassium phosphate and chloride, and
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| | that animals can derive directly from the
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| compounds of magnesium, iron and
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| | inorganic kingdom. When man consumes
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| silicon.Mineral matter is quite as
| |
| | animal food?a sheep for example?he is
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| necessary for plant as for animal life,
| |
| | only consuming a portion of the food
|
| and is therefore present in all food,
| |
| | which that sheep obtained from grass,
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| except in the case of some
| |
| | clover, turnips, &c. All the proteids of
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| highly-prepared ones, such as sugar,
| |
| | the flesh once existed as proteids in the
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| starch and oil. Children require a good
| |
| | vegetables; some in exactly the same
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| proportion of calcium phosphate for the
| |
| | chemical form.Flesh contains no starch or
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| growth of their bones, whilst adults
| |
| | sugar, but a small quantity of glycogen.
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| require less. The outer part of the grain
| |
| | The fat in an animal is derived from the
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| of cereals is the richest in mineral
| |
| | carbohydrates, the fats and the proteids
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| constituents, white flour and rice are
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| | of the vegetables consumed. The soil that
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| deficient. Wheatmeal and oatmeal are
| |
| | produced the herbage, grain and roots
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| especially recommended for the quantity
| |
| | consumed by cattle, in most cases could
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| of phosphates and other salts contained
| |
| | have produced food capable of direct
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| in them. Mineral matter is necessary not
| |
| | utilisation by man. By passing the
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| only for the bones but for every tissue
| |
| | product of the soil through animals there
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| of the body.Organic Compounds are formed
| |
| | is an enormous economic loss, as the
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| by living organisms (a few can also be
| |
| | greater part of that food is dissipated
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| produced by chemical means). They are
| |
| | in maintaining the life and growth;
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| entirely decomposed by combustion.The
| |
| | little remains as flesh when the animal
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| Non-Nitrogenous Organic Compounds are
| |
| | is delivered into the hands of the
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| commonly called carbon compounds or
| |
| | butcher. Some imagine that flesh food is
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| heat-producers, but these terms are also
| |
| | more easily converted into flesh and
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| descriptive of the nitrogenous compounds.
| |
| | blood in our bodies and is consequently
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| These contain carbon, hydrogen and oxygen
| |
| | more valuable than similar constituents
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| only, and furnish by their oxidation or
| |
| | in vegetables, but such is not the case.
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| combustion in the body the necessary
| |
| | Fat, whether from flesh or from
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| heat, muscular and nervous energy. The
| |
| | vegetables is digested in the same
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| final product of their combustion is
| |
| | manner. The proteids of flesh, like those
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| water and carbon dioxide (carbonic acid
| |
| | of vegetables, are converted into peptone
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| gas).The Carbohydrates comprise starch,
| |
| | by the digestive juices?taking the form
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| sugar, gum, mucilage, pectose, glycogen,
| |
| | of a perfectly diffusible
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| &c.; cellulose and woody fibre are
| |
| | liquid?otherwise they could not be
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| carbohydrates, but are little capable of
| |
| | absorbed and utilised by the body. Thus
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| digestion. They contain hydrogen and
| |
| | the products of digestion of both animal
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| oxygen in the proportion to form water,
| |
| | and vegetable proteids and fats are the
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| the carbon alone being available to
| |
| | same. Formerly, proteid matter was looked
|
| produce heat by combustion. Starch is the
| |
| | upon as the most valuable part of the
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| most widely distributed food. It is
| |
| | food, and a large proportion was thought
|
| insoluble in water, but when cooked is
| |
| | necessary for hard work. It was thought
|
| readily digested and absorbed by the
| |
| | to be required, not only for the
|
| body. Starch is readily converted into
| |
| | construction of the muscle substance, but
|
| sugar, whether in plants or animals,
| |
| | to be utilised in proportion to muscular
|
| during digestion. There are many kinds of
| |
| | exertion.These views are now known to be
|
| sugar, such as grape, cane and milk
| |
| | wrong. A comparatively small quantity of
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| sugars.The Oils and Fats consist of the
| |
| | proteid matter, such as is easily
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| same elements as the carbohydrates, but
| |
| | obtained from vegetable food, is ample
|
| the hydrogen is in larger quantity than
| |
| | for the general needs of the body.
|
| is necessary to form water, and this
| |
| | Increased muscular exertion requires but
|
| surplus is available for the production
| |
| | a slight increase of this food
|
| of energy. During their combustion in the
| |
| | constituent. It is the carbohydrates, or
|
| body they produce nearly
| |
| | carbohydrates and fats that should be
|
| two-and-a-quarter times (4 : 8.9 = 2.225)
| |
| | eaten in larger quantity, as these are
|
| as much heat as the carbohydrates; but if
| |
| | the main source of muscular energy. The
|
| eaten in more than small quantities, they
| |
| | fact that animals, capable of the most
|
| are not easily digested, a portion
| |
| | prolonged and powerful exertion, thrive
|
| passing away by the intestines. The fat
| |
| | on vegetables of comparatively low
|
| in the body is not solely dependent upon
| |
| | proteid value, and that millions of the
|
| the quantity consumed as food, as an
| |
| | strongest races have subsisted on what
|
| animal may become quite fat on food
| |
| | most Englishmen would consider a meagre
|
| containing none. A moderate quantity
| |
| | vegetarian diet, should have been
|
| favours digestion and the bodily health.
| |
| | sufficient evidence against the earlier
|
| In cold weather more should be taken. In
| |
| | view.Indigestible Matter?Food is never
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| the Arctic regions the Esquimaux consume
| |
| | entirely digested. As a reason against
|
| enormous quantities. Nuts are generally
| |
| | confining ourselves solely to vegetable
|
| rich in oil. Oatmeal contains more than
| |
| | food, it has been stated that such is
|
| any of the other cereals (27 analyses
| |
| | less perfectly digested than animal food
|
| gave from 8 to 12.3 per cent.)Vegetable
| |
| | and that it therefore throws more work on
|
| Acids are composed of the same three
| |
| | the digestive organs. It is also urged
|
| elements and undergo combustion into the
| |
| | that on this account a greater quantity
|
| same compounds as the carbohydrates. They
| |
| | of vegetable food is required. We have
|
| rouse the appetite, stimulate digestion,
| |
| | shown elsewhere that, on the contrary,
|
| and finally form carbonates in
| |
| | vegetarians are satisfied with a smaller
|
| combination with the alkalies, thus
| |
| | amount of food. Man requires a small
|
| increasing the alkalinity of the blood.
| |
| | quantity of woody fibre or cellulose in
|
| The chief vegetable acids are: malic
| |
| | his food to stimulate intestinal action
|
| acid, in the apple, pear, cherry, &c.;
| |
| | and prevent constipation.Selina Cormin
|
| citric acid, in the lemon, lime, orange,
| |
| | and Jaynne Nichols have partnered to put
|
| gooseberry, cranberry, strawberry,
| |
| | this research on food chemistry together.
|
| raspberry, &c.; tartaric acid, in the
| |
| | Read more at Alt Cooking. While you are
|
| grape, pineapple, &c.Proteids or
| |
| | there check out the resource and books
|
| Albuminoids are frequently termed
| |
| | sections.Jaynne Nicols has done a lot of
|
| flesh-formers. They are composed of
| |
| | research into illness and why we get ill.
|
| nitrogen, carbon, hydrogen, oxygen, and a
| |
| | One of the things she came across is
|
| small quantity of sulphur, and are
| |
| | that almost all illness starts in your
|
| extremely complex bodies. Their chief
| |
| | colon. Sign up for her free newsletter
|
| function is to form flesh in the body;
| |
| | Health and Wellness in the 21st Century
|
| but without previously forming it, they
| |
| | and learn more in and through her series
|
| may be transformed into fat or merely
| |
| | on health issues.
|
