The Norfolk weekly news-journal., 1911-04-07

outlet. This requires no mental EFFORT,
and the best possible results will fol
low. Food eaten In this fashion Ia
more pleasing TO the palate. and that
itself Is stimulating TO all the digestive
functions.
Stomach Digestion.
The stomach engine 10 "pepsin,"
which converts proteids into soluble
substances called peptones. The diges-
ton OF starchy foods 10 checked in the
stomach 10y the hydrochlorlc acid OF
the gastric juice but the starch diges.
| ton is resumed in the small intestine.
Intestinal Digestion.
Here II Is acted upon by several
| engines. which complete starch diges-
| ton and also convert ordinary cane
sugar into grape sugar.
Proteid digestion also proceeds in
| the intestnes. and fats are digested
and emulsihed so that they can be alb
sorbed
| As previously stated, all these food
elements are required either for en-
ergy, building material, storage or to
carry on the chemical and physical
exchanges In the tissues. During these
| processes the food elements are broken
up and many OF them literally burned
| or o1idlzed, just as q candle burns,
| with the formation Of carbon dioxide
and water.
A great deal OF scientific experiment
Ia being conducted to accurately deter
mine the most satisfactory dietary for
man. rhe subject is too complex TO be
minutely discussed in this paper, and
such discussion would only confuse
without benefitinH the average man.
We may trust science to solve this
problem as II has solved others and
in the meantime enjoy our meals with
out worrying about them SO long as we
avoid some OF the more prominent
dietetic errors.
Diet Hints.
| First as TO meat consumption: Meat
is not a poison. There Is no need to
shudder every time you indulge in a
beefsteak on the other hand, it Is
known TO contain certain substances,
extractives which if taken in excess
may throw an extra burden on the
kidneys and which seem to have some
influence in causing a equity condition.
Meat is palatable and easy to pre-
pare: consequently there Is a tendency
to overindulge in II. There is well
grounded belief among medical men
that meat once day Is sufficient, es-
pecialy during middle life and old age.
Where govt, rheumatism or kidney
trouble exists meat should be spar.
ingly taken. In such conditions light
meats are less harmful and boiled
meats better than roasted or broiled
Fried meat is Il dietetic atrocity, even
for the strongest stomach.
Value Of Vegetable Diet.
Many vegetables are rich in proteids
and from a chemical standpoint quite
as nutritious as meat But here is
where the rub comes ina food must
be digestible or it's proteid contents
are valueless. Boston baked beans
are rich in proteids, but steady diet
OF that delectable dainty would he {.
severe test for some stomachs.
Vegetables as Il class contain a grea
Z deal OF celluose and fiber which can
not be digested This serves q usefu
purpose. as il stimulates the action O!
the intestines. BY increasing the pro
, portion OF vegetables In the diet AZ
middle age approaches and the vita
2 activities begin TO slow down the pro
ted elements in the food are reduce,
1 t. lot
r Kidneys and arteries.
r Fats and sugar are energy producer
and very valuable foods for this pur
' pose. Taken in excess, however, the,
!. interfere with digestion and may prov,
q especially harmful In obesity, govt
a rheumatism and kidney trouble. =
a Sugar is likely TO cause acid dyspep
!. STA If taken too freely and in concen
=. trated form.
4 Fat retards the secretion Of gastri
;. Juice. Greasy fried foods are for tbi
=, reason Objectionable.
Alcohol produces energy, but at
high cost. 1t may be excluded from
consideration as food, since it is in
furious to the body cells.
Inv tVeabbFe " VVoo S-VSt8ys
= 1t seems hardly proper to close thi
. article without a reference to the ia
nous "calorie." This Is the amount o
= heat required to raise one liter o
water I degree centigrade. 1t is tn
u unit Of food energy and Is used +
stating the amount Of heat any partiC
ular food will give when burned.
According to authorities who are nc
extremists. man weighing 10
pounds, moderately active, require
about $500 calories. This would b
e represented by the following:
y Bread, one pound; meat, four ounces
i egg, four ounces 1.-TWO small ones
=, cheese, two ounces; potatoes, on
II pound; butter or fat, two ounces; mill
!, one-quarter pint; sugar, one-half ounce
" tea, coffee.
+. Summary.
~ Good teeth, natural or artificial, az
6 more necessary than knives and fork
" Eat slowly, chew starchy foods tho
r Oughly, eat meat once a day, watt
" in moderation at meals, freely betwee
al meals, less meat and sweets and MOI
II vegetables ut middle life. Do not wo