Perth Amboy evening news., 1911-01-17

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 pleaslngto 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 starchy foods is checked In the
stomach by the h~ydrochloric 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 ere digested
and emulsifed so that they can be abb
sorbed.
As previously stated, all these food
elements are required either for en-
ergy, building material. storage or to
carry ON the chemical aud physical
exchanges In tho tissues. During these
processes the food elements are broken
up and many Of them literally burned
or oxidized, just as a candle burns,
with the formation of carbon dioxide
and water.
A great deal Of scientific experiment
isHbeing 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 %benefting the average man.
We may trust science to solve this
problem as 1t 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, II Is
known to contain certain substances,
extractives which If taken In excess
may throw an extra burden on the
influence in causing a equity condition.
Meat is paiatable and easy to pre-
pare; consequently there Ks a tendency
to o~verindulge In 1t. There is a well
grounded belief among medical men
that meat once q day is sufficient, es-
pecially during middle life and old age.
I 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 a dietetic atrocity, even
for the strongest stomach.
Value of Vegetable Diet.
Many vegetables are rich in proteids
and from q 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 proteids. but a steady diet
of that deieetable dainty would be a
severe test for some stomachs.
Vegetables as q class contain q great
deal of cellulose and fiber which can
not be digested. This serves a useful
purpose. as 1t stimulates the action OF
the intestines. BY increasing the pro-
portion of vegetables In the diet al
middle g approaches and the vital
activities begin to slow down the pro-
ted elements In the food are reduced
and there Is less burden laid upon
Kidneys and arteries.
Fats and sugar are energy producers
n very valuable foods for this pur-
pose. Taken in c however, they
interfere with digestion and may prove
especially harmful In obesity, govt,
rheumatism and kidney trouble.
Sugar is likely to cause acid dyspep-
STA Ii taken too freely and in concen-
trated form. s
Fat retards the secretion of gastric
juice. Greasy fried foods are for this
reason Objectionable.
aitOifOi pfOauteS EAtFSy, put hi Il
high eest. 1t may be excluded from
consideration as u food, since 1t IL in
furious to the body cells.
This Measure of Feod Energy.
1t seems hardly proper to close this
article without a reference to the ia
nous "calorie." This Is the amount of
heat required to raise one liter of
water 1 degree c~entigrade, It is the
unit Of food energy and Ia used in
stating the amount Of heat any partie-f
nia food win give when burned.
According to authorities who are NOT
Extremists, a man weighing 155
pounds, moderately active, requires
about 2,s0Q calories. This would be
represented By the following:
Bread, one pound; meat,Nfour ounces;
egg, four ounces two small ones};
cheese, two ounces; potatoes, one
pound, butter or rat, two ounces; milk,
one-quarter pint; sugar, one-half ounce;
tea, coffee.
Summary.
Good teeth, natural or artificial, are
more necessary than knives and forks.
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