Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-04-05

we begin TO doubht whether the verdict OF
science" is not altogether wrong But
yet. In order 10 be on the safe side not
TO live upon ones self and to use up ones
own cells, IL may be safer 10 take the four
and one-half ounces daily. To live upon
ones self Is 10 live upon a stimulating diet
for flesh food is stimulating This Is one
OF the reasons why the person who Starvct
often feels exhilarated as the fast con-
unues. He is living on himself. and In more
senses than one he is pleased with himself
Proteid does not merely form cells; II
also gives us some fattening and heating
material; that is to say. those elements
which burn IN the fire. AS Sir Michael
Foster says Il would be uneconomical for
us to get our fattening and heating ma
tertals from proteid alone: Il is better to
get them from another source But
whatever may be the value Of these other
foods, we must never forget that the first
rule is to take too much proteid rather
than too little. This Is especially lmpor-
tant for children who are growing ana
who, besides, take more exercise than their
elders. They need, in proportion TO their
weight, more proteid than we do.
Further along in this article figures are
given showing that among the foods with
high values. besides the flesh foods. are GER
tain kinds Of gluten, cheese. peas. lentils
and nuts. The grains come below them.
Last OF all come the leaves and stalks and
roots. such as cabbages and potatoes.
Fattening Material.
II - Sdiu llal We uttu ABOUT one part
Of fattening and heating material to four
or five parts OF proteid. If. however. per-
son be fat already. then there is no need
to add more until the extra fat has been
reduced.
OF all the fattening and heating mate
rails. It seems that oil is the slowest; that
is to say. the most lasting. on can be had
from butter. or from nut products. or In
1 he lima ny ~ col I'D OIL laF
is very hard to get fresh. Starch seems to
come next, and to give energy quicker than
oil. Sugar comes next, as giving II quicker
still. Scientists seem to be generally
agreed that some oil is necessary for
health. but oil is rather expensive. and it's
necessity has not been proved. though IL
can be extra ordinarily valuable to the sys-
tenn In many ways. whether II be applied
internally or externally. Starchy foods,
pecially as they are usually prepared and
eaten, are apt to ferment and 10 clog the
system; ordinary sugar ferments also. And
acid fermentation may be very DISASTROUS
to US.
Food Values.
In foods II is more important to know
how much we digest and asslmilate than
how much we actually eat: and here (as
elsewhere) the personal element is aIl-lm-
portant. 1 know one food which gives Il
full advertised value in certain cases, and
cases. Part will depend upon what is taken
with the food. II is said that tea may pre-
vent the digestion OF 30 per cent OF proteid
and Of 3S per cent Of starch. That is a Sc
rious consideration. A food which con-
.tains 30 per cent OF proteid and 30 per cent
Of starch may perhaps only give % per
cent of proteid and - per cent Of starch II
we take tea with il. Cooking also alters
the value OF foods. e. g.. by removing or
adding moisture. Raw beef contains about
20 per cent Of proted: roast beef about "a
per cent of proteid thaving less waterD Raw
haricot beans contain about q per cent;
cooked haricot beans about A. per cent
(having more water.l Various breads and
iours differ almost incredibly from - per
cent Of proteid In the dryest crust to per
cent or less I'm the wettest crumbl
Roast beef medium fat, gives % per cent
proteid; mutton. 1I.5: veal. II; sausage.
12.2s; fresh fish. 105; butter. practically
none; whites of eggs. 1913; yolks 49,;
wheat IL; oats, 1919; oatmeal, l42; rice, -:
white bread. 60: macHroni. 1888; dried
peas, 21; lentils, 1873; potatoes. L.: turnips,
nine-tenths Of one per cent; onions, Is;
lemons. l per cent; dates. Al: figs. So;
prunes. "a. raisins. %; chestnuts, 1Ol;
walnuts 1876: filberts 14.e; sweet almonds,
"A; dried cocoanut. per cent.