The Manitowoc pilot. [volume] (Manitowoc, Wis.) 1859-1932, 1869-03-26
On the Nutritive Value of Different
Sorts of Food.

On the Nutritive Value Of Different
Sorts Of Food.
BY BARON LIEBIG.
1t Is considered matter of course that
4 when the alOumiuates are present, the
Butrltlve salts are 80 too but this Is not al
ways the case, and usually not in our
ivod.
A striking example in tnis respect is af-
forded US Ia u hen egg,-in any egg, IN
| shUrt,-the popular opinion about VIII ch
| Is that II Is NJ least AZ nutritious as an eQuai
weight of meat. Pnys,O.ogisls have lung
since shown that an egg Is not TO Ue co,u
pared to meat as means Ut NUTRITION.
With meat We are able to support the life
/ vi u carnlvruus animal, but not 50 with
i eggs dog eats the egg, but does not d.
gest it ami III presence of a dish full OF
boiled alUumcn, or buIiei yelk Of eggs,
or vi both together, he will die of starva
ton.
When we consider that, in brooding
the egg, the whuie animal, with the flesh
vessels blood, braun. bones and feathers, Is
developed from il, it Is seemingly lncom>
prehen,Ibie that the egg, taken rs food,
cannot serve tor like formations when re-
cclved III another organization. This Is
quite simply to be explained by the dlspro>
portion vt the constituents OF the nutrItlve
salts III the egg,-of potash, Ut lime, and
phvspnorIc ACID, &c. The nutrItive salts
vi the egg contain, to lUO parts phosphOric
acid, IS parts potash meat equivalent 10
the same quantity Ut acld contalus Az parts
potash, being lU2 parts more. 1t We com
pare the egg With mIl1, We hnd the latter
Is 50 COMPOSED that We may look upon 1t
as solution vi the egg aud the eggsheil
together.
The correctness of these conclusions is
easily proved as regards meat. LII ia or
boiled meat be well soaked In cold or hot
water, 1t luses with the soluble natritlve
salts tphosphates) which the water draws
out OF 1t, its nutrltIve value. The residue
of the meat viii not be eaten by any animal
| though, perhaps, ii it is mixed with 1T
tie tat all inexperienced young dog, when
very hungry will allow himself to be decciv.
cd aud cat Ut II, tut = eecoud time be Is sure
| not ~ do 50. La the soaked meat the ne.
essay cuDd.t.Ous Tor its dIgesliveneSs
| The uutri,ive salts) are all wanting.
| The relations Ut the nutrltive salts to the
nutritive process, aud the Necessity for
theft presence, are easily luteiIigiule.
One prlncii 4. ingredient OF them phOsphor
nc acid, Is 4 component part OF all the It's
sues, the blood and the Juices Ut the brain,
ant The nerves, aud Is quite as IMPORTANT
toi their formation as their comUu,tlDie
e.ements potash, soda, iron, anu common
salt are preponderating eicments Ot the
blood.
Much has been said about the import
ance Ut common salt, and 1t is sufficient to
point TO the fact that nature has provided
Tor It's presenc. In the egg, thus UNFOLDING
its ludi>pcnsibinty III the vital process.
Onc sixth part vi nutrltIve salts In thtkcgg
! Is common salt.
Whoever Is little acquainted with ma
turc viii hardly doubt that In the organic
world all Is ordered in the most fitting
nIanner, aud has Il meaning even when
man does not understand 1t. AS soon,
however, a. nIan lays his hand on the work
at once all Is changed, sometlues tur the
Uetter, often tor the Worse. The divine
gifts are not unircquentiy spoiled and this
win perfect truth be said vi man various
tood.
1t, in hospital. the half of the meat
broth be employed as meuicament tor
conva escents, and We say for example, that
n The used meat broth the half VI the nu
ruise salts of the meat is present, The
meat remaining has only halt the nutrl-
LII the boiled meat be given as supple
meni to the roast JOINT it does not add Il
II u nutritlve power as the meat long
soaked III water has no nutritive quality
more.
In sailing meat, about Is per cent. OF
The meat juice. and with it certain guam
uty of nutritlvc salts, pass into the Urlne.
Fresh roasted pork has then greater nu,li
| nv, V.,Iu han nd l.fS
again, u higher value than boiled ham.
1t Is not easy To satisfy ones hunger with
BOILED ham. LII ike manner the nutriiyt
value OF boiled and tried fish is very differ
cut. Fish broth contains nearly the saue
component parts as meat bioth, and il
some countries, fish soups are as much es
te1ue as those Ut meat.
In cooking vegetables similar wasting
process takes place. The water in which,
,hey are bolied contains a preponderance
OF potash and pbuSphOric acid. 1t ha.
Ueen calculated that the water in which
the fish Ut London Is boiled during one
year contains GU 900 lbs. of potash and
zO7 lbs. Of phusphUrlc acid au1 that .
the vegetables, $50, 54S lbs. ut potash anC
63, l6l lbs, OF phUsphOrlc acid all VI
which Is lost in the sewers Vegetable:
scaded with boiling Wa er before they are
cUoked are, oalhg 10 portion Ut the nu
lrlllve salts being thus extracted, less nu
l1tious than strained vegetables, of whlcl
Us will have been observed, we can ca
much Tess Roasted potatoes are NOR,
nutritious than UOlied
The Professor then bears his testimony
to the hutritive qualities Ut peas, oal meal
mushrooms, truft1e,, asparagus soup, anc
puts IN strong IeuIUustrauce against IN,
uoltIng vi wheat flour, ALI evil existing IL
u ernany only less extensively than il
America.
1t Is Gear that we can give back to com
mon flour the full value of the corn, If, IL
making bread, We add the missing nutritiv.
salts, which, when the corn is ground pas,
away III bran. 1t is this consideration on
which the composition Of Horsford's bak
ing powder rests. 1t supplies the black of
heaven and yeast, and i'll the United States
ot America Is now In general use. 1t con
sits principally Of the nuIrltlye salts o
corn lpho>phoric acid, potash, lime and
magnesia), In such from, s1at, when mixed
win the -four, caruunlc acid is developed
III the kneaulng, Ly winch the dough anu
the bread acquire the porous condition
which they ought to have. Bread prerar
Ell with this TAXI ing uowder has An excei