The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1911-02-23

>ARlSH, La, IHURSDA I
saturated with the alkaline secretion
Of the mouth. which would appear to
render it less digestible in the stom-
rch, where digestion can only operate
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 starchy 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 it is acted upon by several
engines, which complete starch diges-
ton and also convert ordinary cane
sugar into grape sugar.
rroteid digestion also proceeds in
the intestines, and fats are digested
and emulsifietl 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 a 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
|
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 4
beefstcak. On the other hand. 1t Is
known to contain certain substances.
extractives which IL taken In excess
may throw an extra burden on the
kidneys and which seem to have some
influence in causing gouty condition
Meat is palatable and easy to pre-.
pare; consequently there is Il tendency
to overindulge in it. There is well
grounded belief among medical men
that meat once day is sufficient. es.
pecially during middle life and old age
Where gout. rheumatism or kidney
trouble exists meat should be spar.
ingly taken. In such conditions light
meats are less harmful and hoile,l
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 proteid.
and from chemical standpoint quite
as nutritious as meat But here i.
where the rub comes ina food mus,
be digestible or its proteid contents
are valueless "Boston baked beans
are rich In proteids, but steady die,
of that delectable dainty would be {:
severe test for some stOmachs.
Vegetables as a class contain a greai
deal of cellulOse and fiber which can
not be digested. This serves usefu
purpose, as it stimulates the action Ol
the intestines. BY increasing the pro
portion of vegetables in the diet a,
middle age approaches and the vita
activities begin to slow down the pro
teid elements in the food are reduced
and there Is less burden laid upol
kidneys and arteries.
Fats and sugar are energy producer.
and very valuable foods for this pur
pose. Taken in excess. however. they
interfere with digestion and may prov,
especially harmful In obesity. gout
rheumatism and kidney trouble.
Sugar is likely to cause acid dyspcp
sia If taken too freely and in concen
trated form.
Fat retards the secretion of gastri,
juice Greasy fried foods are for thi
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.
The Measure Of Food Energy.
1t seems hardly proper to close thi
article without reference to the fs
nous "calorie" This is the amount o
heat required to raise one liter 0
water degree centigrade. 1t is tn
unit of food energy and is used il
stating the amount of heat any partic
ular food will give when burned.
According to authorities who are no
extremists, man weighing 10
pounds, moderately active. require
about $500 calories. This would b
represented by the following:
Bread, one pound; meat, four ounces
egg. four ounces two small ones)
cheese, two ounces; potatoes. on