The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1881-01-06
Kinds Of Food.

gen, nitrogen hydrogen and carbon
The varieties of food, animal and vege
tai, are caused by the various proper
tions in which these elements are com
bined. Animals and vegetals have
nearly the same constituents. They
both answer the same general purposes
They furnish nourishment to the vari
GUS tissues, and then they furnish the
means of generating heat. In warm
air, less heat is needed to be generated
in the body. In cold, more heat is needed
than in warm. Fooda is devided into
tissue-forming and heat-forming. Car
bon is the chief element used for warm
ing the animal body; SO articles con-
tanning much carbon are called carbona-
ceous articles of food, or heat-forming,
rs the fat of butter, oils, sugars and
molasses. But lean meat has less car
bon than vegetables. Health demands
that we regulate the amount of carbon
food given. Too much may do harm,
if the organs that have the power do
not remove it. Nitrogen is largely found
in flesh. No animal can long live if it
does not get nitrogen in its food. Ami
NAL flesh yields it in abundance, and
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vegetals contain some, nitrogen, but a
much smaller per cent. than animal
food. So animal and vegetal food supply
aAthe means needed for promoting bodi-
~ health and growth. The great differ
tence between animal and vegetal food is
that the former is more concentrated
than the latter. Observation shows that
articles containing nitrogen have. a
stimulating quality. They excite and
hasten the'aation of the heart and so
compel all the organs to act faster than
is normal. Animal flesh contains large
per. cent, of nitrogen and so is the most
stimulating food we eat Stimulating
is not necessarily nutritious. Nutritious
food contains in a given weight, the
largest amount of the elements that
nonrish and warm the body. Beans
have more nourishment in a given
weight than any other ordinary food.
Wheat and rye have more nourishment
in a Overweight than beat, or any
other meat. The lean flesh of animals
has only'twenty-five per cent. Of solid
matter and sseFenty-fivef per cent. of
water. butbread has seventy-five percent
of solid matter and twenty five of water.
Vegetal food digests. quicker than ami
NAL. Bean soup, boiled rice, potatoes,
etc., digest sooner than any kind of
meat. Laborers are compelled to live
chiefly on vegetal food, because it is
much cheaper. Some nations live
chiefly on potatoes, as the Irish, Others
have lived almost entirely on vegetals,
as the Arabs and Spartans. Sixty-six
per cent, humankind never have animal
food. Stillit3 may be truly said that
they often could not get meat, that
their abstinence was not matter of
choice, but of necessity-that meat is
more nutritiousssaad' more stimulating
than vegetals. The two kinds of food,
animal and vegetal, in certain proper
lions combined to suit different condi-
tlons of men, are best. fitted to produce
health, strength andl'activity. A GER
tain bulk in food aids in digestion. So
that highly concentrated food is often
not easy to digest. Concentrated food
needs, to render it easy of digestion. a
large per cent in bulk of innutritious
food. Vegetals increase the bulk ana
Stimulate the inner organs, as the stom-
ach- and intestines, to greater activity.
Potatoes, turnips and other vegetais
contain but a small amount Of nourish-
fnent and still they are very useful ar
ticles of food by way of diluting meat.
Unbolted meal has more innutrious SUBJ
stance, more bulk than fine flour. The
more infinitely any food is divided, the |
easier the gastric, huid comes in contact
with its particles and the more easily it
IS digestediI" The value of food does not
depend upon the amount of nourishment
it actually contains but upon the amount
OF nourlshment that is so soluble that it |
can be absorbed and enter the veins.
The most digestible kinds of meat or
vegetals are the most nutritious. .4 |
The proportions of the Disseminating
food and the heat making food must de- |
pend upon, the peculiar condition of
each person, and very much more upon
the occupation and the kind and amount
Of exercise, but most of all upon tenn
perafure.9 In hot temperatures the body
toes'not need TO generate much If any
heat. Hot air is diluted air, and so con-
aims less oxygen to, burn the waste, or
carbon in the various capiIlaries. I So
we should avoid oil, sugar, fat and 9TH
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sooling and mild food. Heat stimulates
he. organs Of digestion and ultimately
axhaasts. them. We all feel weak and
exhausted in hot days and prefer fruit
Q meat. We instinetively avoid meat
md seek bread, vegetalss and fruits.
These latter articles ofgdiet are suffi-
GENTLY nutritious, but not so stiniula-
ing as to hasten the organic action of
he system. In winter aud cold seasons
y the year, in, frigid climates, men
prefer, and have strong desire. and
'eal necessity, for meat, that may rouse
be organs of digestion to greater activ-
ty and force. So we clearly see that
health and strength require that our
God should vary with the temperature
n which we live. The same general
Principle appears in young children.
hey are sensitive and excitabIe. Con-
uming meat makes them more so.
therefore, they should avoid it and be
United to bread and milk. vegetables
nd fruits, The same general principle
lsp appears in all, young and old, who ,
ave an easily excited nervous system.
hey have better health, longer life.
re more agreeable. companions and +,
SafIl4 tnornho,.c af soo;otxr r. |