The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1914-12-25

IL 1t easily digested and absorbed? and
can the nutrition in 1t be obtained easily
and at a reasonable cost?
Meat II the highest Of all foods in pro-
builder and as producer of energy. Meat
from tho physiological point Of view Is
easy to digest for, while It makes strong
demands on the gastric juices. It IN COM
pletely digested In the stomach. that 10
1t 10 prepared for absorption. The theory
generally accepted 10 that the greater the
extent Of the chemical digestion In the
stomach, the easier does the mechanical
digestion prove.
This ease in digestion explains tho
great stimulating power of meat. It II
also q quick fuel which explains its heat
ing properties. We must bear In mind,
however. that these qualities are not al
ways Advantageous: meat may be too
stimulating for certain natures or cir
cumstances while its heat-producing
qualities make 1t poor food in hot
weather.
While meat 10 ono Of the few articles
of diet which life may be sustained.
1t is far from . perfect food for its high
percentage Of proteids il obtained by q
sacrifice Of other nutritious constituents.
Meat passes the first three tests for
food: It IL q tissue builder. easily con-
verified into heat and energy: 1t IL quickly
digested and assimilated, but. economical
ly. 1t holds a low place in the scale.
From a standpoint OF dollars and cents
meat Is an expensive body fuel, and those
who believe in . diet with little or no
meat affirm that meat assimilations SUBJ
Jects the body to = wasteful degree of
high pressure.
Meat varies in digestibility Beef. the
highest in proteid, takes the longest to
digest on account Of its strong muscular
fiber. while the large proportion Of water
in young veal diminishes both it's nutri-
tive value and its digestibf1ity. It is esti-
mated that small portion Of raw beef
win entirely disappear from the stomach
In two hours, when boiled It will take
three hours. and roasted four hours. The
presence Of fat as a rule makes meat
more dimcult Of digestion. but bacon fat.
on the contrary - quickly and easily as
simulated.
The rule generally accepted :. : at per-
feet food should contain IN FER cent pro-
ted. ~ fat and s. per cent carbohy-
drates and in addition to this water, min
eral salts. etc. This proportion II found
in no one article OF food II we except
milk and eggs. and. therefore, . perfect
meal can be obtained only by combining
different articles In making up q menu.
therefore, we should choose foods that
supplement each other: that IL We get
the fat from one. the proteid from an
other and perhaps the carbohydrates
from third. The we'll balanced menu
h one that contains these in the proper
proportions.
Milk n perfect natural food AZ far as
the chemical constituents are concerned.
Children live on It and there are many
examples Of adults sustaining life with
nothing else The objections to It in the
case OF adults il that It calls for too
little action from the digestive appara-
tus and. lacking mineral matter, it Is
apt to make the subject anaemic. Eggs.
while providing an almost perfect food
far n balance II concerned. present IL
In far too concentrated form.
Bread IN the natural accompaniment to
meat on account Of its large preponder-
am Of carbohydrates. II does not
col. =. however, any large amount Of fat
and for that reA9on No spread butter ON
bread or We mix hour with egBs. milk
and butter TO form cake or pu6dlng.
knhoo9h Uo68 = ~ h1UhsDt ~ N