The Mount Holly news. [volume] (Mount Holly, Burlington Co., N.J.) 1891-1942, 1902-05-06
My WE EAT SOME FOODS.
Il In Not Alone That We Like Them,
huf Nature Demands Them

It In Not Alone That We Like Them,
but Nature Demands Them.
Why do you take milk in your tea
Most persons would answer because
they liked 1t that way, but the scien-
lists have found deeper reason, plac-
ing the custom on purely scientific
| grounds. These learned ones discourse
as follows: We use sugar in our tea to
prevent injury to the coatings Of our
stomachs. Whenever fannie acid and
albumen meet, they fall desperately in
love with each other, get married with
out bans and live together ever after
ward as tannate of albumen. or leath-
! er. Now, there is tannic acid in tea and
lot of albumen in the coating of the
| stomach. The tannic acid weds as
| much of this as is allowed by the laws
Of chemistry and SO far injuries the
| stomach.
But milk also contains albumen.
When milk is added to tea, therefore,
the molecules of fannie acid select
their albumen partners from 1t, and as
q divorce is unknown to tannate of al
bumen the albumen Of the stomach re-
mains single, and so the lining of the
| stomach is uninjured.
Now, you may imagine that when
you mix salad dressing you put vim
egar In 1t because it tastes better made
that way, but you are wrong again.
1t is for chemical reason, which is as
/ follows:
Raw vegetables are easily enough d.
| gested by cows and horses, but with
difficulty by the human stomach, be-
cause they contain that hard, fibrous
substance cellulose. But acids dissolve
cellulose, and vinegar is an acid. That
Is why we take it with salad and cab
bage, and doubtless that is why it
tastes so well, for the palate is an ex-
ceIlent judge of what is good for the
stomach. Oil is added for the very
good reason that it protects the lining
Of the stomach from the action of the
/ acid In the vinegar.
Why do we take butter on bread?
Partly because wheaton flour does not
! contain enough fat and partly because
butter contains tri1ing quantity of
substances called "extractives," which
In some unknown way stimulate the
appetite and aid digestion.
Why do we take pepper. mustard and
spicesf Because they tickle the glands
Of the stomach and make them work.
Consequently they produce an album
dant supply of digestive juices. They
also stir up the liver, and a stirring up
Of this organ is an important thing for
people who live sedentary lives
Why do we put salt on our meat?
Why. there are two principal salts in
our body, and their supply has to be
kept up. They are sodium salts and
potassium salts. There is sufficient Of
the latter in the food we eat, but not Of
the former. We therefore have to add
the sodium salts in the form of common
salt, which is sodium chloride. Anoth-
or reason why we eat common salt is
that certain amount of hydrochloric
acid is needed by the stomach for the
purposes of digestion and also to kill
of some of the microbes we swallow.
This acid is manufactured in the stom-
ach from hydrogen and the chlorine
| Of common salt. We take more salt
with some meats than with others be-
cause some naturally contain less salt
than others. So by our condiments we
seek to even up things.-New York
| Press