St. Tammany farmer., 1905-11-11

CHI. 1ne maLIer OF QleI CONSISTS latso1
I ~ in not eating too much. We sholid
eat I'd live; not live to eat. The aver
age, Or may say, the great majority,
of the human family eat too much, too
nften and too ignorantly. One-fourth
Of what we eat keeps us, the remain
Ing three-fourths we keep-at the risk
sof our lives. Man Is the only animal
that will eat when i'll. Do not give
yourself unnecessary pain for an hour
Just for the sake Of tickling your pal
Ate for . minute.
Some persons are satisfied it only
they can get full, no matter Of what
The feeling OF fullness seems to be
their guide ais to when they have had
enough. "A few days ago heard of a
man of very large abdominal dimen-
sions land extension) who was asked
IN be paid any attention to the subject
sof eating; ii he had any rule as to
the amount he ate at each meal. He
asaid he had very definite rule. "lt
1s this, said he. Il always sit six
] inches from the table, and when my
! body touches the table know / have
had enough.
How to Eat.
Proper mastication; that is, thor
'ough mastication, is the secret of The
whole matter. However, do not aa-
Nocate the method Of counting the
number of times that each mouthful OF
2nod should be masticated, as ona
should not study mental arithmetic
when eating. Get into the habit OF
|lasticating every particle of food so
ShoroHghly that It is liquidized ere
MsWallowing. Do not let it 60 until you
ghave extracted from it every particle
of taste. Bear In mind that the long
] er you keep food in the mouth the
ssleas time you will have to keep it in
Ssthe stomach. Not only this, but We
/ 1hould recognize the fact that the
mouth has work to do that the stom-
1 snch cannot do. Digestion begins in the
mouth Here the food should mix
noroughly with the saliva, which is
Eelightly alkaline This acts directly
a suron the starchy foods (white bread,
xice, potatoes, etc., converting them
u into sugar. The foods are next re-
sceiyed into the stomach, there to meet
With the gastric Juice. This medium
Is ut acid reaction. Then, by what is
Enown as the churning process OF the
aatomach. the contents are reduced to
& iscid fluid mass known as chyme.
Ilae proteia parts Of the food (as found
stn lean beef, mutton, smoked ham,
d6sh beans, peas, lentils, eggs.
Saheese, grains, dried fruits, nuts, etc }
& Z lIre converted into an absorbable sub
tssnce called peptones. When diges-
tIon iii completed, the pyloric valve
Sopens and the chyme passes into the
|@SSIuode denum, or second stomach. This
SeIbstance Is now composed OF digested,
undigested and partially digested
foods You Will observe that the en-
tire process of digestion is not really
lanompleted III the stomach. That is the
Iareason that / am trying to impress
upon ron the desirability OF thoroughly
mixing the food with the saliva (alka-
line medium), because the starchy
foods and fats are not. .digested IN the
stomach lacid medium, but must
await their arrival in the duodenum
Il Esfalkaline medium) i. Take. for in
stance, mashed potatoes. The major
ity 81 persons think they need no
EsInastication. They are SO well pre-
ared THAT depends) that they are
RnitA ready for the stomach. Not SO,
no maffer how fine they may be. They
should mix thoroughly with the saliva
u order to convert the starch into
6extrine; for their digestion cannot be
ArompIeted until they reach the dnoden-
This applies with equal force to
alI foods 1 lat contain starch.
no longer wonder that Americans.
~ . rule, are q race Of dyspeptics.
F1oN tp eat seems Of SO little impor-
tHnce as compared with what to eat.
\ I&e result III we have national dis
eeae for which there Is no better name
fhan Americanitis. Truly, many q
man digs his grave with his teeth;
not only Iii over-eating, but by INSULT
Hcitnt mastication.
NE followed the process OF the food.
lken. We have q substance composed OF
fIe starch which was changed into
i q rlpe, also starch which has un-
n lG1lson6 little or no change, fats who'll
unchanged, and the proteids which
i u ~ not changed into. peptones.
6ese NE now acted upon by the bile
4 aSna pancreatic juice which. in turn.
4 lyerts the starch into dextrine, the
Stetds into peptones and emulsifes
Y ~ Rats. Next comes absorption
fkr krOuxh 5I,h the minute blood vessels Of the
|n2Ifesfir,es and then that al1-important
4 |s1aI scf assimilation. There are thou
In III persons whose digestion
- to be perfect, but they remain
11r ma weak I'm spite Of all they
because of ma1-assimilation. In
such cases / would recommend
5Icient and proper exercise, special
anton given to deep breathing, and.
"a arinking freely and frequently of
ksmenlb her that w eat and drink
~ blood. We exercise to circu
ma W breathe deeply to puri-
4 1nN 10 eAt Ii not wholly confined to.
11ica1 oct Of mastication, etc, as
~ much. depends upon ones
MI ondition. Above all. be.
Dxfssi sour countenance may
11G1v y acur stomach. a merry
sth good like ! medicine; but
npirit drieth the bones.
i ypll dyspeptIc? Then quit
Don,t he dnical. Instead