Indian chieftain. [volume] (Vinita, Indian Territory [Okla.]) 1882-1902, 1885-10-29
RICH FOOD.
why It Is Not as Nourishing as Plain and
simple Articles.

why It Is Not as Nourishing as Plain and
simple Articles.
1t is scarcely possible to conceive OF
a more absurd idea, in the matter oi
food. than to suppose that rich dishes,
as they are generally regarded, are
particularly nourishing. Indeed, they
are less so than the more usual. plain
and simple articles, while they are gem
orally Objectionable on account of their
lack Of an average nourishmcnt. their
complication and their acknowled ged
indigestiblity. II is as great mn absurd
ity to suppose that the amount OF
strength received from our food de-
pends rs much on the amount eaten rs
on Che portion of It actually digested,
made part of the body by assimila-
tion. Indeed II is possible to nearly
starve from excess in eating. taking
that which can not be appropriated, 50
taxing the stomach that IL will become
unable to digest but a small part Of the
food eaten, wnile the unayailihg eil'oc
to do this wastes more force. more
actual strength than partially digested
lbOl l. dult 10 AuIusb T.
What is rich food The supposed
richness i due to the q es, dried and
indigestible fruits, the butter. lard.
sugar, ETC.. added to the more common
and substantial articles OF diet none of
which contain any special nourishment.
The spices contain no real nutrtiye
value, all things considered. while the
lard butter. grease In general. are
simply ''heaters," furnishing animal
heat. directly. making no muscle. Civ
ing no strength. While the spices
irritate the mucous surface, in a GER
tain sense arousing activity, they give
no strength, but in reality waste vital
force. The larj il 'vilc compound
OF filth and disease. ailording heat, but,
far too often at a time when IL Is not
needed, in the hot weather. while there
ale other heaters far less object on
able. as the sweets and starches with
/ the vegetable oils, not thus contami-
mated and diseased, not as difficult OF
/ digestion.
IL follows that plan piece OF bread,
containing the irue elements Of nutri-
| ton not Onl has more nsu ishment,
Z pound for pound. than the rich cake.
! with the grease and spice additions,
but the complex nature Of the cake, the
wasting irritation Of the spices. its in
| digestbiiit' etc. render II far les
ava liable for n1uishment Hut slight
| examination Of the processes Of nature
/ the few actual elements TO be found.
the simplicity In the fertilizing article
which sustain the vegetable world, and
the food, the animal creation, mainly
four, oxygen. hydrogen, nitrogen and
carbon, three Of them cases. with slight
additions Of what may be- regarded a,
/ accidental elements. relatively unfssen
tial, we may learn, VIII naturally teach
us important lessons the idea II sim.
| plicity and wholesomeness. 10 take
/ four constituents from the mincc- pie
emitting nearly twenty. will afford more
real nourishment VITA far greater
digestibility. These principles apply
with special force in hot weather, whor
the digestion is usually impaired
diminished in power. and when the ir
ritants and heaters OF rich food are moi
appropriate. Dr. HaHajOrd, in Goidc1
| Rule.