Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1874-08-29
CHEESE AS FOOD.

The Lire !Stocl' J3FrHol has some IN
teresting analysis of this article of food,
with deductions founded thereon, from
which we obtain the following abstract:
1t will be seen if we compare lean beef.
or lean mutton. or lean poultry. with
skim-milk cheese, that one pound OF
this cheese is equal in supplying mus
cular force to one and three foulihs
pounds OF poultry; is superior in fat
or heat-producing power, and has more
than double the nutriment Per pound.
And comparison of whole-milk cheese
with fat beef, mutton, or pork, shows 1t
more than twice as rich in muscular
force and not inferior, except to pork,
in heat or fat-producing qualities. 1t is
more than twice as valuable per weight
as eggs.
Comparing it with the farinaccous
grains, cheese is seen to contain two and
a half times as much muscle forming
food as either wheat, -four, rye meal.
Indian meal, barley meal, oatmeal, rice
or potatoes. But when we compare
the carbonaceous matter of these grains
(starch. sugar and fat) with cheese, they
may appear to have the advantage.
But one pound of fat is reckoned by
psychologists equal to two and one-half
lc of 81 nd
thus the fat in cheese, instead of being
represented by 1850, would be repre-
sented by 6S.75, making it equal to the
starch in wheat -four. And here the
dietetic philosopher will perceive the
true use of animal and concentrated
food. There is no source from whence
we may derive the carbonaceous ele-
ments of human food as cheaply as from
the farinaceous grains. Many of these
are relatively deficient in the nitroge-
nous elements giving muscular force
and power. They are less easily di-
gested than animal food and produce
their results more slowly; bat when
properly mingled with more nitroge-
nous food, such as, milk cheese, beef,
mutton and other flesh, they form
diet leaving nothing to be desired in
respect to health or agreement with
taste. A small quantity of cheese taken
with farinaceous food would make q
~,ro,,or bo1opoo &c looc%;%,oote 10 1,,;1l
up and sustain all parts of the system.
Less than half as much cheese would
be required as beef, or mutton or eggs.
Cheese, therefore, among the foods
easily obtained, appears, chemically, to
be the most energetic in sustaining the
vital forces of the human system.
Liebig we'll says: s'There is a law
of nature which regulates these things,
and it is the elevated mission of science
to bring this law home to our minds ;
it is her duty to show why man and an
imals require such admixture in the
constituents of their food for the sup
port of the vital functions, and what
the influences are which determine, in
accordance with natural law, changes
in the admixture. The young animal
receives in the form of casein (chcese)
the chief constituents of the mothers
blood. To convert casein into blood
no foreign substance is required; and
in the conversion of the mothers blood
into casein, no elements of the constit-
uents of blood have been separated.
When chemically examined, casein is
found to contain much larger proper
ton of the earth of bones than does
blood, and that in very soluble form,
capable of reaching every part of the
body. Thus even in the earliest period
of life, the development of the organs
in which vitality, is in the carniverous
animal, depends on the supply of a
substance identical in organic compost
ton with the chief constituent of its
blood"
Tor IN Coy Col3a I