The Kalispell bee. [volume] (Kalispell, Mont.) 1900-192?, 1902-04-30
My WE EAT SOME FOODS.
1t Is Not Alone That We Like Them,
hut Nature Demands Them.

It Is Not Alone That We Like Them.
hut Nature Demands Them.
Why do you take milk in your tea?
Most persons would answer because
they liked it that way, but the scien-
lists have found a 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
err. Now, there is fannie acid in tea and
a lot of albumen in the coating of the
stomach. The fannie 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 it, and as
a 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 a salad dressing you put vim
egar in it because it tastes better made
that way, but you are wrong again.
1t is for a 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-
cellent 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 -four does not
contain enough fat and partly becatse
butter contains a tritling quantity of
substances called "eXtractives," which
in some unknown way stimulate the
appetite and aid digestion.
Why do we take pepper, mustard and
spices? Because they tickle the glands
of the stomach and make them work
Consequently they produce an abun
dant supply of digestive juices. They
also stir up the liver, and stirring vi
of this organ is an important thing fol
people who live sedentary lives.
Why do we put salt on our meat
Why, there are two principal salts il
our body, and their supply has to b.
kept up. They are sodium salts an(
potassium salts. There is sufficient O.
the latter in the food we eat, but not O
the former. We therefore have to adj
the sodium salts in the form of common
, salt, which is sodium chloride. Anoth
er reason why we eat common salt i
that a certain amount of hydrochlori
acid is needed by the stomach for tn
purposes of digestion and also to xii
off some of the microbes we swallow
This acid is manufactured in the stom
ach from hydrogen and the chlorin
, of common salt. We take more sal
with some meats than with others be
cause some naturally contain less sal
than others. So by our condiments W
7 seek to even up things.-New Yor
Press.