El Paso daily herald. (El Paso, Tex.) 1881-1901, 1899-10-02
What and How
Much To Eat To Be
Perfectly Healthy

100000 oooooooS
DIR. A. P. Brubaker, of Philadelphia
has made up a new system of wha
people should eat to be healthy. HI
| figures this out in as exact, scientific
| way as an engineer calculates how
much coal his engine needs daily. HI
calculates that a person needs three
and one-third pounds of solid foo6
daily.
But the knowledge of what weigh,
of food person should consume CAV
does not settle the diet question, which
is one of the most important things in
life to every person.
A set of DR.. Brubaker's diet tables
while not as luscious looking as q
French obef's table d'hote menu, will
result in better digestion. In these
tables this psychologist shows the diff
ferent degrees of nourishment in the
various kinds of meats, cereals and
vegetables.
Among meats it will be seen that
beef stands at the head of the list for
it's proteids or albuminous qualities.
with the exception of fowl. But as
the percentage of fat is less in beef
than 10 fowl, 1t 10 more easily digested.
The presence of fat In meat tends to
retard digestion by preventing the
digestive fluids from making their way
In between the hbreS.
The part which cooking plays is not
only In making food palatsble, but it
converts the connections of the tissues
Into gelantine, making it more easily
chewed and digested. At the same
time it destroys parasites, incipient
tape worms, trichina in pork and bac-
terra which infest the bodies of an
imals.
Eggs are to be regarded as complete
natural food, as they contain all the
necessary food principles. The white
of the egg contains IL per cent of pro-
teid nourishment, while the yolk con-
tains Is per cent. with 80 per cent of
fat.
Milk ia a natural food of all animals,
as well as of men. Under miscros-
cope. milk is seen to consist of clear
fluid filed with small oily globes one
millionth of an inch in diameter.
These globes contain the nourishing
quality of milk, called casein. When
taken into the stomach 1t is coagulat-
ed, but passes on easily through the
organs of children. Adults
often find it very unsuitable in its raw
state and q cause of biliousness.
That the cereals are most important
and useful foods is shown by the fact
that they contain such large percent
ages of sugars, starch and gums called
as we'll rs consider
able amount of proteids or albumin
oids. But owing to the tellulOse or
woody fibre which covers the kernels
they are somewhat difficult of digest
ion>
value and dtgesti bility. The cellulose
in them. however, tends to retard d.
gestion. For this reason nearly all We
getables require cooking. When sub
jected to heat and moisture not only is
the texture of the vegetable softened,
but the starch grains are partially con-
verified into sugar and other substances
easily sssimilated. Potatoes, when
we'll cooked, are very easily dieested,
but they are also very deficient in nu-
triton as compared with beans and
peas.
Ripe fruits, oranges, lemons, grapes,
pears, peaches, cherries, apples and
berries generally have but little
,ourishing quality, as they consist of
Is to 50 per cent of water. But the |
make them invaluable in making up a |
lealthful diet.
There is a constant discussion about |
he relative value of meat diet, as con-
rasted with that of cereals and vege-
ables. DR.. Brubaker has calculated |
he actual value of animal and vege-
able diet in plain figures. He shows
hat one quarter the vegetable food
AIKEN into the system remains undi-
rested, while in meats the undigested
'ortion is only one tenth.
AS neither animal nor vegetable
oods contain the nutritive elements in
roper proportions to satisfy the
uman system, man's instinct had led
i'm to make com bination of the two
,inds of diet.
To construct q scientific diet it is on
= necessary to combine two or more
Oods in sufficient quantities to furnish
he amount of nitrogen aud carbon re-
uired by the body in twenty-four
ours. Here is what DR.. Brubaker
onsiders "scientific' amount and as
ortment of food per day:
sread. .........-.. ..-..-.. One pound
ats. One quarter pound
Potatoes Observation-Disclosures. One pound
1ilk .......... ......... Half pint
,ggs ................. Quarter pound
ID eese .......... One-thirG pound
This makes weight of three and a
bird pounds of solid food. But to
hrive upon this diet a person must add