Montour American. (Danville, Pa.) 1866-1920, 1902-05-29
WHY WE EAT SOME FOODS.
1t Is Not Alone That We Like Them,
but Nature Demands Them.

1t Is Not Alone That We Like Them,
but Nature Demands Them.
Why do you take milk in your tear
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
albumcn 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
q lot of albumcn 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 albumcn partners from it, and as
q divorce is unknown TO tannate of al
DuliI'H lll' ll'il VI Nl4N HNbAAitI'i II l'
mains single. and so the lining of the
stomach is uninjurod.
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 n chemical reason, which is aS
follows:
Raw vegetables are easily enough dl-
gested by cows and horses. but with
difficulty by the human stomach, be
cause they contain that hard, tibrous
substance ccllulOSe. 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
az ~ NIHvguT.
Why do we take butter on bread?
Partly because wheaton -four does not
contain enough fat ana partly because
butter contains Il trifing 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 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
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.