Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1912-06-06

Hunger is the most compelling Of all
our natural emotions
The inhabitant of the tropics subsists
and thrives on fruits on which the Ice
and would %starve; while the oil and
blubber that make up the diet of those
living in the frigid zones would be fatal
to those living beneath the burning sun
of the equator.
All foods are not suited for all persons,
but it is just as true that food eaten at
one time of year, at one period of life,
or In one climate may be an active poison
to the same person in another climate, at
another age or in another season.
Children require food containing diff
ferent elements from that suited to the
adult; the diet of a laborer In the
open air must differ from that of the
brain worker who takes little exercise
and makes heavy draughts upon his ner-
vous system.
What folly, then to say that any
one diet is suited to the needs Of all.
A healthy adult requires daily eight
and a half pounds Of dry food, air and
liquid. this Is consumed as fuel, just as
a lamp consumes oil. Every breath.
every heartbeat, every thought burns
up a little OF the food material, and il
the supply is unequal to the demand
the machinery of our bodies gets out of
order, stops and death ensues. The bet
ter the oil, the clearer the light, the
more perfectly food is adapted to our
needs. the more perfectly the intricate
machinery of muscle. nerve and brain
works.
No one has mastered the science of
eating who does not know the chemical
elements of food and the purpose they
serve; fruit refreshes instantly, the juices
being at once absorbed into the circula-
tion, but they do not repair waste or
furnish fuel to keep up he heat of the
body. Carbon is necessary for this, and
1t is found in oils and fats, but these
do not digest In the stomach. They are
subjected to the action of the pancreas
and bile, and this makes clear the why
of certain processes of cookery. A half u
pound of fat would be rejected when I'M
mixed with any other substance, but
thoroughly and skilfully mixed into n
flaky pastry, it does not derange the
stomach, but is assimilated and utilized.
II only muscles were to be fed, the white
meat OF chicken, the lean cuts OF young
beef, and curd of milk, and beans and
peas would be perfect food, but for one
ounce of food for muscle building, FIVE
ounces of food is needed to furnish
energy and heat.
Men and races grow in proportion to
their skill in combining heat and muscle
making foods. The hardy Scotch use oats
that are rich in nitrogen; the Irish find
all the food elements In potatoes, cab
bage, oatmeal and barley; the Italians
eat macaroni, which is principally starch,
and cheese, and all supplement these ele-
mentary foods with meats.
Starchy foods turn to carbon, but need
to be combined with eggs and milk and
even then are only adapted for aged peo-
pie of %sedentary habits; for working men
and growing children they must be ac-
companied by matchmaking material.
Sulphur is needed to make bone and
cartilage, n hair and nails; milk and
cheese and eggs contain so much of II
that silver is blackened by contact with
them, and so 1t goes. One cannot eveI;
select a particular kind of bread to use