News and citizen. [volume] (Morrisville, Vt. ;) 1881-current, 1911-03-22


IN an acid medium. A good plan to
follow is to chew cereals, vegetables,
bread, potatoes, pastry and all starchy
foods until they disappear down the
gullet. This requires no mental effort,
and the best possible results will fol
low. Food eaten In this fashion is
more pleasing to the palate, and that
itself Is stimulating to all the digestive
functions.
Stomach Digestion.
The stomach engine Is ."pepsin,"
which converts proteids into soluble
substances called peptones. The diges-
ton Of siarchy foods Is checked in the
stomach by the hydrochloric acid of
the gastric juice, but the starch diges-
ton Is resumed in the small intestine.
Intestinal Digestion.
Here 1t 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 intestines, and fats are digested
and emulsitied 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 oxidized. just as candle burns,
with the formation of carbon dioxide
and water.
A great deal of scientific experiment
Is being conducted to accurately deter
mine the most satisfactory dietary for
man. The subject is too complex to be
minutely discussed in this paper, and
such discussion would only confuse
without benefiting the average man.
We may trust science to solve this
problem as it 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
beefsteak. On the other hand, 1t is
known to contain certain substances,
extractives which if taken in excess
may throw an extra burden on the
IyiInnrc ond yrhinh t0 hor
influence in causing equity condition.
Meat is palatable and easy to pre-
pare; consequently there is a tendency
to overind1llge in it. There is well
grounded belief among medical men
that meat once a day is sufficient, es-
pecially 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 broied.
Fried meat is dietetic atrocity, even
Ter the strongest stomach.
Value of Vegetable Diet.
Many vegetables are rich in proteids
and from chemical standpoint quite
as nutritious as meat. But here is
where the rub comes ina food must
be digestible or its proteid contents
are valueless Boston baked beans"
are rich in protpds. but a steady diet
Of that delectahlp danny would be a
severe test for some StUmachs
Vegetables rs d class cOhtaIn a great
deal of celuioSe and fiber which can
not be digpSted This serves useful
purpose. as it stimulates the action of
the intesines BY increasing the pro
portion of vegetables in the diet as
middle age approaches and the vital
begin to slow down the pro-
ted elements in the food are reduced
and there il less burden laid upon
kidneys and arteries.
Fats and sugar are energy producers
and very valuable foods for this pur
pose Taken in excess. however, they
interfere with digestion and may prove
harmful in obesity, govt,
and kidney trouble.
Sugar is likely to cause acid dyspep-
STA if taken too freely and in concen-
trated form.
Fat retards' the secretion of gastric
juice. Greasy fried foods are for this
reason Objectionable
Alcohol produces energy, but at a
high cost. 1t may be excluded from |
as food. since it is in |
furious to the body cells
The Measure of Food Energy.
1t seems hardly proper to close this |
article without reference to the ia
nous "calorie" This is the amount of |
heat required to raise one liter of |
water l degree centigrade. 1t is the
unit of food energy and is used in
stating the amount of heat any partic-
llar food will give when burned.
According to authorities who are not
man weighing 155
pounds, moderately active, requires
about $500 calories. This would be
represented by the following:
Bread. one pound; meat, four ounces;
,gg, four ounces two small ones;
,heese. two ounces; potatoes. one
Dound: butter or fat. two ounces; milk,