Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1902-03-27
WHY WE EAT SOME FOODS.
1t Is Not Alone That We Like Them,
but Nature Demands TT. e-n


hut Nature Deman DIS Tfe.n.
Why do you take milk in your tea
Most persons would answer because
they liked it that way, but the scien-
fists 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 tannic 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 leatll.#
er. Now, there is tannic acid in tea and
a 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. IA.
But milk also contains albumen
When milk is added to tea therefore,
the molecules Of tannic acid select
their albumen partners from it, and as
a divorce is unknown to tannate of al.
bumen thezalbumen of the stomach re
mains single, and SO the lining of the
/ stomach is uninjured. z.&ss5
Now, you may imagine that when
you mix q salad dressing you put vim
egar i'll it because it tastes better made
that way, but you are wrong again.
1t is FOR a chemical reason, which is as
follows:
Raw vegetable are easily enough di-.
gested by cows and horses, but with
difficulty by the human stomach, be-
cause they contain that hard, fbro1is
substance cellulose. But acids dissolve
celluose, and vinegar is an acid. That
is why we take 1t with salad and cab
bage, and doubtless that is why it.
tastes SO we'll. 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 because
butter contains trifling 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 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
tile 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. Anottl-
er reason why we eat common salt is
that a certain amount of hydrochloric
acid is needed by the stomach for the
purposes of digestion and also to kill
off 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.