Little Falls transcript. [volume] (Little Falls, Morrison County, Minn.) 1876-1894, 1886-05-21

hat we Eat. III
IE. AZ q recent meeting of the M ~.
chusetts Society of Arts, Pro. w
Iss4Acwater, Of Wesley IN njyersity. CAV, ,ss
an interesting lecture on g The Chem
lstry ct Foods and Nutritio This
subject, said she speak er, has occupied
agreat deal of attent on, and has been
lnstigated particula rly during the last
two OF three decades, Thesnbiect has
occupied great attent zion the last dec
ade, and q vast amount Of theenergY
nas been directed TO every day life.
The subject has been investigated.
both physiolo gically and pecuniarily.
Foods may Be classified as follows:
Edible substances which are composed
81 nutrients and water and refuse.
Nutrients are divided into four classes
the proteins, fats, carb ohydrates
and mineral matters. The portein III
cludes q class to which various names
areapplied. This class contains all the
heterogeneous matter. The fats includ .
the tat proper, butter, olive oil, the
OH o. corn, meal etc. The carbohy-
drates are the starches and
sugars. Potatoes come under this
class. The IMMORAL class includes the
calcium and magnesium compounds,
the phosphates, chlorides, etc. Prof.
Atwater took the common foods, and
on the basis Of 100 parts showed the
available nutritive quantities In each.
In lean beet, such as round, there are
80 parts of protein, in sirloin a little
less, about the same quantity in the
beeftrom the neck, and in a leg otmut-
ton as in the ,sirloin. Fat pork con-
talns q large amount of nutriment.
Fish is less nutritive than the meats,
but five pounds of nutritive material
being obtained from 100 pounds of
material. 1t usually contains about
5 per cent. Salt mackeral is among
the most nutritive, and founder is one
OF the poorest. But if we remove the
bone and waste We get more nutritive
matter in proportion. In pint of
milk and pint of oysters there is the
same amount OF nutriment, although
the oysters contain more protein, and
the milk contains moro fat. Cheese
contains large amount OF nutrition.
Butter has 81 LIZ per cent. of nutri-
tive matter. The pseudo butter, oleo-
margarine, has about the same value
in this matter. The breads represents
ing the carbohydrates contain about
50 or IS per cent. OF water, -four from
> to IL per cent, corn and maize meal
still more water. They have less pro-
tein and more fat; oatmeal has, on
the contrary, more protein and
less fat. In general, this class
contains most all nutritive material
and but little water. A pound of po-
tato, however, cantains large
amount OF water and but little pro-
tein. The figures on which the state
ments are based are notso satisfacto-
ry as could be desired, as most of the
experiments have been carried on in
Europe, especially those.o of the animal
foods. The vegetable foods have been
more investigated in this country than
the animal. The digestibility OF foods
has been experimental upon extern
sively by Prof. Volt, OF Munich, who
has arrived at some satisfactory re-
suits. It depends upon the ease of d.
gestion, the time of Digestion, and,
lastly, the relation of food to the pc
culiarity OF the individual and the
to the digestive organs.
The greater percentages of food is di.
gested. The method OF experiment in
this line has been fraught with serious
and Is very complicated
at best. The basis Of the experimenta-
ton is, from the amount of food con-
to subtract the amount undi-
gested, the difference being that digest
Ell. These experiments were tried very
successfully upon the "diner" of the
laboratory, who survived, however,
under all the experiments. he being re-
CURED to eat only fish for so many
lays, and again meat of the kind
for a certain time. AS a result of
these experiments it was learned
that both lean meat and fish
were thoroughly and completely d.
5ested. Most all of meat. milk and |
eggs are digested. OF the fats from
70 to 90 per cent. are digested. The
whole OF the wheat, the speaker said,
should be eaten because of the large |
of protein in the husk; but |
The economical difference is but very
title. In short, animal foods are
more completely digested than the
foods. The amount of ex-
pertinent IN this direction is not suf-
'lent, however, to warrant generaliza-
;lon. The pecuniary economy of
GODS may be studied in several ways.
We can take the separate ingredients
md figure the cost of food, or we can
AXE the comparative cost of pound |
IT protein from beef, fish, etc. The
'ost OF one pound OF protein from sir
ON beet at 25 cents a pound is 81 O6;
rom mutton at % cents, 81 cents;
rom beef (neck) at cents, 33 cents;
rom tenderloin beef at so cents, So
IS. Hence it will be seen that the
leck of beef is by far the most econom-
cal to buy to get the protein. So in
beef we can get it from .33 to 1895,
according as we buy the cheap or ex-
'ensive parts. In vegetable foods the
protein costs much less. In fish the
'ost runs from "a cents to $5.I1,
which is the price paid for 1t in
'arly salmon; in eggs at rs cents per
tozen, $1.O1; milk at Scents aquart.
Il cents. In the cereals the cost of
he protein is far different, costing
,ut 10 cents in wheat at cents per
BOUND; in oatmeal, IA cents; in flour
vt So per barrel, IL cents. A chart
vas shown showing the quantity of