The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1893-03-19

thereby add eleven additional and unnec-
essary pounds to his bodyweight in the
course of year; yet how tri1ing and
unnoticed is this excess, and how easily
INDUCED In by lovers of sweets.
THE FAT FORMERS.
As to the role of different food stuffs in
inducing obesity all observers and scien-
fists are agreed that the carbohydrate
class (the sugar and starches) are pecu-
harly liable to prove fat formers.
Therefore every dietary for the obese
contains a low proportion of these. It is
well known that potatoes, starch, refined
white flour and few other articles are
principally starch and water, containing
only traces in some cases of the albumin
Gus elements, and these are particularly
tabooed for the stout persons except in
very limited quantities.
EATING FATS.
Fats are admitted in fairly generous
amounts by one of the scientific German
observers contrary TO the practice OF some
others, but On excellent grounds. He
claims that by taking fat the individual
can exist comfortably with lower diet
than he could otherwise, since fats give
feeling OF safety, and after eating them
one cares less for other articles. This is
EbenStein's theory, and together with
our knowledge OF the important role that
fats play in the body, it seems a very
plausible one.
It is, of course, untrue that fats go i'm
mediately, upon entering the body, to the
formation OF bodily fat. On the contrary
we know they are first entirely broken up
and that this mechanical breaking up re-
suits in heat and force and that some of
these atoms are reconstructed into differ
ent tissues. such as fat itself, but not that
exclusively.
THE OBESE AND ALBUMINoUS FOOD.
Albuminous food will also form fat to
some extent, but the great value of an
albuminous diet is the influence it has in
increasing tissue changes, and in stimu-
lating the body to perform Its various
chemical and vital activities.
Volt a Well-knoWn German scientist,
says that the body will decrease in weight
if the daily food consists of the following
proportions, viz, albumen four and a
hall ounces, fat one and two-ffths ounces,
carbohydrates five and one third ounces.
DIFFERENT DIETARIEs.
The following comparison OF the differ
ent dietaries will illustrate some of the
principles followed out in constructing
such dletaries:
At6uminGtes. Fats. Carbohydrates.
Rantips SO S o. $o o. = o. o.
Oertel -. $40 OF. 1-1A OF. 21s-Sl% OF.
While the Banting dietary therefore
allows large quantity of albuminates it
gives too little fat, and this loss is very
much felt by many persons.
The Ebstein dietary makes good that
loss, but the amount of the albuminates
is rather low for many individuals.
The Oertel formulas seems rather q
healthful reduction.
All of these have reduced the starches
to minimum. Banting gives only
about one-ffth as much as is taken IN d
normal diet, the others even less.
So the opinion of all is agreed as to the
necessity for marked limitation.
On the other hand, all OF the dietaries
agree as to raising the amount of albu-
inmates above the normal, so as to sup
port the body while it is undergoing the
loss OF other articles.
SHALL STOUT PEOPLE DRINK WATER?
In general it is better for obese persons
to avoid drinking too much fluid with
meals, but it may be taken in moderate
quantities between meals.