The citizen. [volume] (Berea, Ky.) 1899-1958, 1912-06-20

saturated with the alkaline secretion
OF the mouth, which would appear to
render II less digestible in the stom
ach, 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 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 intestines, and fats are digested
and emulsified 30 that they can bs 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 oxidised. just a. Q candle burns.
with the formation Of carbon dioxide
and water.
A great deal Of scientific experiment
10 being conducted to accurately deter
mine the most satisfactory dietary for
man. The subject is too complex to be
infinitely discussed in this paper. and
such discussion would only confuse
without benenting 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 80 long a. 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 IL
known to contain certain substances,
extractives which II taken In excess
may throw an extra burden on the
kidneys and which seem to have some
Meat is palatable and easy to pre-
pare; consequently there Is a tendency
to overindulge in 1t. There is a 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 broiled.
Fried meat is a 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 its proteid contents
are valueless. Boston baked beans"
are rich in proteids, but a steady diet
Of that delectable dainty would be a
severe test for some stomachs.
Vegetables as a class contain a 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 az
middle age 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
and very valuable foods for this pur-
pose. Taken In excess, 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 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. II 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 this
article without a reference TO the ia
nous "calorie." This is the amount of
heat required to raise one liter of
water l degree centigrade. II is the
unit Of food energy and is used in
stating the amount of heat any partic-
ular food will give when burned.
According TO authorities who are not
extremists, man weighing l55
pounds, moderately active. requires
about $500 calories. This would be
represented by the following:
Bread, one pound; meat, four ounces;
egg, four ounces two small ones;
cheese, two ounces; potatoes, one
pound; butter or fat, two ounces; milk,